Jiangnan University

Anjoy Foods Group Co., Ltd.

Gritscience Biopharmaceuticals Co., Ltd.

Tenghui Yu

Hao Zhang

Gang Wang

Jianxin Zhao

Daming Fan

Bowen Yan

Jianlian Huang

Jiangping Chen

Hongwei Cao

Xuepeng Li

Qingmiao Zhang

Wenguo Zhou

Wenhai Zhang

Xidong Jiao

Weijian Ye

Dengying Lei

Yi Rao

The present invention discloses a microwave and conduction combined heating method for improving the gel strength of surimi products, belonging to the technical field of food processing. According to the present invention, surimi is first fully gelatinized by conduction heating, and then heated by microwave heating so that surimi gel can pass through a gel cracking zone quickly. This kind of microwave and conduction combined heating way can not only increase the gel strength of the surimi to achieve the desired elasticity, but also can save a lot of time and improve the production efficiency. Compared with ordinary microwave heating, the microwave and conduction combined heating method of the conduction and microwave heat preservation, i.e. holding the temperature of the surimi products for a period of time by adjusting the microwave power level at a specified temperature range, can effectively improve the gel strength of the surimi and comply with the new trend of applying microwave heating to surimi products.

Microwave and conduction combined heating method for improving gel strength of surimi products

Growing community of inventors

Xiamen, China

Tenghui Yu