Jianlian Huang is a notable inventor based in Xiamen, China, recognized for his contributions to food processing technology. He holds a total of four patents, showcasing his innovative approach to enhancing the quality and efficiency of food products.

Latest Patents

Among his latest patents, Huang has developed a low loss-of-soup fish ball with fillings and the method of preparing the same. This invention addresses the common issues of taste and soup loss in fish balls after freeze-thaw cooking. By utilizing hydrocolloid and oil pre-emulsification technology, he has successfully improved the texture and brightness of the outer skin of fish balls. His method significantly enhances the hardness, elasticity, and overall quality of the product compared to conventional techniques.

Another significant patent involves a microwave and conduction combined heating method for improving the gel strength of surimi products. This innovative approach allows surimi to be fully gelatinized through conduction heating before being heated by microwave, which enhances gel strength and production efficiency. This method not only saves time but also aligns with the modern trends in food processing.

Career Highlights

Huang has worked with esteemed institutions such as Jiangnan University and Anjoy Foods Group Co., Ltd. His experience in these organizations has contributed to his expertise in food technology and innovation.

Collaborations

Some of his notable coworkers include Hao Zhang and Bowen Yan, who have collaborated with him on various projects in the field of food processing.

Conclusion

Jianlian Huang's innovative patents and contributions to food processing technology demonstrate his commitment to improving product quality and production efficiency. His work continues to influence the industry and pave the way for future advancements.

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