The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Aug. 12, 2025
Filed:
Dec. 23, 2022
Jiangnan University, Wuxi, CN;
Taizhou Anjoy Foods Co., Ltd., Xinghua, CN;
Yanshun Xu, Wuxi, CN;
Heng Jiang, Wuxi, CN;
Lixin Fan, Wuxi, CN;
Jianlian Huang, Wuxi, CN;
Dongna Ruan, Wuxi, CN;
Cikun Liu, Wuxi, CN;
Xu Chen, Wuxi, CN;
Wenshui Xia, Wuxi, CN;
Yuan Yao, Wuxi, CN;
Dawei Yu, Wuxi, CN;
Jiangnan University, Wuxi, CN;
Taizhou Anjoy Foods Co., LTD., Xinghua, CN;
Abstract
A frozen stuffed fish ball with low soup loss and the method of preparing the same. By combining hydrocolloid and oil pre-emulsification technology, the problems of taste of powder, soup loss of fish balls after freeze-thaw cooking and the taste of frozen stuffed fish balls after freeze-thaw cooking are solved. The use of konjac gum and carrageenan or curdlan respectively, combined with oil pre-emulsification technology, also effectively improves the texture and brightness of the outer skin of fish balls. Compared with a single addition of conventional technology, the hardness, elasticity and brightness are increased, solving loosen structure, brightness and other problems due to freeze-thaw cycle. Further, it may be used in the fish ball processing line for preparing fish ball with fillings and other stuffed surimi products.