Frozen Surimi Elasticity Good (FSEG)-Slightly promote elasticity 200

suriflexQ C-15,C16

一，mechanism of action -

SuriflexQ is is a kind of proteins that are widely distributed in nature (such as aquatic products , fish etc.) , it is enrichment, extraction, separation and purification through modern biotechnology. It can significantly improve protein texture of nature products (especially fish) , promote the formation of a dense network structure by a loose structure, so as to form an elastic whole, effectively enhance elasticity and quality of frozen surimi products.

二，Effect-

SuriflexQ can significantly enhance the products’ texture and elasticity. Normally, 0.1~0.5% SuriflexQ can promote elasticity 100~200.

三，Application

Usually ,suggest to add 0.1~0.5% of total weight in frozen surimi products, beforehand, blend it completely with cane sugar aApplication Example

Applied model. SuriflexQ-C15/C16/3 etc.

Main function: improve the elasticity and texture

Suggested Volume : 0.1~0.5%

Process flow:

Acceptance of raw materials-process of raw materials-meat separation-rinsing-dewatering-chopping(0.1~0.5% suriflexQ)-packing-freeze-up-end-product-refrigeration

Operating points:

After dewatering, chopping in chopper, add SuriflexQ, chopping for 5-10 minutes, blend completely, prevent temperature to rise, in order to prevent fish protein changing  texture, during chopping, add white sugar. Sorbitol, polyphosphate etc. The temperature should be controlled under 10’C during chopping, 12’C is  utmost to avoid to change the quality and texture of surimi products.nd phosphate during the process of cutting, the uniform is added.