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Introduction to New Products
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1.Bionic chicken powder for bionic chicken
Raw material: egg, bionic chicken powder
Processing method:
Put bionic chicken powder into the egg white and stir till the formation of solution, and then add chicken essence and rape oil to it.
Heat the mixture to 105—110?,pour it into a sealed container and press into threads through a nozzle, then immerse it in 4.0% lactic acid solution for neutralization.
Press the dozens of protein fabrics into lumps, cool then get the finished products or dry into dried slices at 60°C, after fried, the flavor is much better.
2.Bionic beef powder for bionic beef
Raw material: egg, bionic beef powder
Processing method:
Put bionic beef powder into the egg white and stir till the formation of solution, and then add beef essence and rape oil to it.
Heat the mixture to 105—110°C,pour it into a sealed container and press into threads through a nozzle, then immerse it in 5.0% dextrose acid solution for neutralization.
Press the dozens of protein fabrics into lumps, cool then get the finished products or dry into dried slices at 70°C, after fried, the flavor is much better.
3.New type salt-duric food gums and their applications
The present study on thickeners at home and abroad is focused on the solubility, thickening, gelantinization, emulsification, water-keeping, acid durability, and suspending stability of thickeners themselves or the compound powders, but as for the salt durability of single thickener and compound thickener, there is no systematic study and report. Through compound study with single-body gel as the material, our company produced high salt-duric food gum.
Application characteristics:
Remarkable coordinative beautifying effect;
Used in food with the salt content 8%---12%;
Good salt-duric stability, small dosage and low cost;
Can be used in salad oil, oyster fat and seasoning, etc.
4.Instant jelly powder for family
For Aged People:
Prescription:
compound gel 1.2g + granulated sugar 12.5g + citric acid 0.21g + potassium chloride 0.1g + boiled water 100ml
water temperature: 80---90°C
For Young People:
Prescription:
compound gel 1.0g + granulated sugar 12.5g + citric acid 0.2g + potassium chloride 0.1g + boiled water 100ml.
water temperature: 80---90°C
5.New type compound gel for pressed ham
Western hams including pressed ham and sandwich hams or saltwater hams, etc. are comminuted meat products with good elasticity and good slice- formation, which is with high nutrition, high moisture, delicate and juicy. Pressed hams are the important type of western hams. They can be produced through the procedure of comminuting, preserving, mixing, pressing, and cooking the lean meat.
Raw Materials and Auxiliary Materials for Pressed Hams:
lean meat 92g, fat meat 10g, preserving solution 45ml, compound gel 7.0g.
Raw Materials for Preserving Solution (weight ratio):
edible salt 2.0%, cane sugar 2.0%, monosodium glutamate 0.1%, essence and flavorings 0.01%, nitrite 0.025%, phosphate 0.35%.
Processing Method:
1. Put fresh lean meat comminuted for once and fresh fat meat comminuted for three times into preserving solution and mix ever.
2. Preserve for 24 hours with the temperature 0---4C, then blend even with compound gel.
3. Clyster and seal, then heat for 50 minutes with the temperature 85?.
Cool and store
6.konjac---------substitute for fat
It has been many years of application of substituting partial fat with carbohydrates in meat products. Hydrocolloids, soluble stuffing and edible salt together can simulate the mouth feeling and flavor of fat. Hydrocolloids’ function is to form mash or gelatin-like structure with water, simulating the greasiness of ghee and holing water. So, it can substitute fat in low-fat meat products.
According to the characteristic, our company developed a new type compound gel for comminuted meat products, which consists of konjac gel and carragenan.
Prescription for Comminuted Meat Products:
lean meat 70g
fat meat 17.5g
edible salt 3.5g
nitrite 0.05g
compound phosphate 0.3g
seasoning 0.2g
corn starch 12.5g
isolated soybean protein 3g
complound gel 0.8g
water/ice 50g
calcium sulphate 0.5g
cane sugar 2g
caseinate 0.25g
Processing Method:
a. Mix meat, salt, and nitrite even.
b. After preserving 2~3 days, mint and blend
while adding compound gel, compound
phosphate, soybean protein , seasoning and
corn starch, then mix even and clyster.
c. Cook in the water with the temperature 85°C
for 2 hours.
d. Cool down and pack
7.New type jelly powder
Just like other food gels, when solely used, konjac gel and konjac powder will produce synaeresis when gelatinizing. Furthermore, only with the participation of a little alkaline or a big amount of neutral salt, can they be valid. Even so, the gelatinized tissue is loose and soft with the participation of neutral salt and the concentration of konjac gel or konjac powder must be above 1.5% with the participation of alkaline. These shortcomings seriously limit the application of konjac gel or konjac powder as gelatinizing agents in food industry.
However, the application of compound gel can dramatically make up for the shortcomings. Therefore, we developed a new type compound powder with konjac gel, carrageenan, Locust Bean Gum as materials and with anti-cutting, gelatinizing strength and synaeresis ratio as indicators. The application effect in jelly production shows the gelatinizing effect has been dramatically improved especially the synaeresis ratio decreased.
Jelly Prescription with New Type Compound Gel:
compound gel: 0.90%
granulated sugar: 5.00%
citric acid: 0.21%
potassium chloride: 0.07%
potassium sorbic acid: 0.04%
water: 83.86%
natural essence and pigment: proper amount
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