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To fish ball, fish bean curd, fish flavor , fish bamboo round and crab meat, CM (for surimi products) can provide fresh , crisp and good biting strength, and can promote elasticity of surimi products. Usually, 2.5~3.5% addition can bring a good taste of surimi products, upgrade the products , then increase the benefit of enterprises.
二， Mechanism of action
The main components of CM are proteins distributed in animal of nature( such as aquatic products, and fish products) . it is enrichment, extraction, separation and purification through modern biotechnology. It can significantly improve texture of products and water retaining property, by improving frame of protein-starch-hydrogel, form a elastic and crisp whole, so as to promote the products’ quality and texture .
三，Application
Suggest add 2.5~3.5% CM of total surimi products, before application, cut completely CM with double ice water in chopper , refrigerate for application.
Application example
Model- surimi products (CM-1Y)
Main function: promote crisp texture, improve elasticity
Suggested applied volume: 2.5~3.5%
一， recipe for your reference
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Component addition % 1 AA fish paste 100.000 31.8 2 Chicken breast 60.000 19.08 3 Fine fat 40.000 12.72 4 Egg whites 15.000 4.77 5 Garlic 5.500 1.75 6 Cuttlefish 20.000 6.36 7 Potato starch 20.000 6.36 8 Modified starch 5.000 1.59 9 Ice water 20.000 6.36 10 CM-1Y 10.000 3.18 11 Monosodium glutamate 2.400 0.76 12 Salt 5.000 1.59 13 Sugar 4.000 1.27 14 Spices 0.300 0.10 15 Erythorbic acid 0.165 0.05 16 Spices 0.340 0.11 17 Compound phosphate 1.000 0.32 18 Glucose 4.500 1.43 19 Spices 1.100 0.35 Total 314.475 100.00 |
二， Process flow for your reference
1. Chopping fast CM and ice water in chopper for 2~4 minutes, form fine and smooth syrup,
refrigerate .
2. Compound above components 11~19 excluding salt and phosphate, blend completely .
3. First, beat fish past and chicken breast evenly, add egg whites, beat evenly, add phosphate
and salt etc., beat for around 2 minutes, add other components, chopping until they are
mixed in.
4. Add CM syrup, chopping evenly.
5. Add fine fat and chop evenly, last, add starch and chop evenly until they are discharged.
6. Follow-up process such as steaming, boiling and freezing is to be at plants’ own option.
三， Operating points
1. Before hand, CM must be beaten with ice water to syrup . (CM:Ice water=1:2)
2.CM syrup is added before starch , chopped evenly.
