Shiguo Chen

Title: Shiguo Chen: Innovator in Food Technology

Introduction

Shiguo Chen is a notable inventor based in Zhejiang, China. He has made significant contributions to the field of food technology, particularly in the development of methods for preparing cooked grilling sausages. His innovative approach combines traditional ingredients with advanced processing techniques to enhance the quality of food products.

Latest Patents

Shiguo Chen holds a patent for a "Method for preparing cooked grilling sausage." This patent describes a unique process where lean animal meat is treated with a high-voltage pulsed electric field. This treatment promotes the dissolution of salt-soluble proteins and enhances hydration during the curing process. The result is a minced meat that forms a three-dimensional gel-like texture, making the cooked grilling sausage chewy, tender, and juicy. The ingredients include lean animal meat, animal fat, sucrose, salt, Chinese liquor, complex phosphates, and crushed ice. By utilizing complex phosphates with low viscosity, Chen's method transforms the texture of fresh lean meat into a tender, elastic, and juicy sausage with high water-holding capacity.

Career Highlights

Throughout his career, Shiguo Chen has worked with various organizations, including the Innovation Center of Yangtze River Delta and Guangxi G. Taste Food Co., Ltd. His work has focused on improving food processing techniques and enhancing product quality.

Collaborations

Shiguo Chen has collaborated with notable colleagues such as Shuang Qiu and Donghong Liu. Their combined expertise has contributed to advancements in food technology and innovation.

Conclusion

Shiguo Chen's innovative methods in food technology exemplify the intersection of science and culinary arts. His patent for preparing cooked grilling sausage showcases his commitment to enhancing food quality and texture. Through his work, he continues to influence the food industry positively.