FIELD: food industry.
SUBSTANCE: textured analogue of seafood includes water, fish paste, pea starch, potato starch and additives such as oil, salt and sugar. In relation to the total weight of the product, the content of pea starch is from 0.5 to 10 wt.%, potato starch from 0.5 to 10 wt.% and egg white less than 1 wt.% with a ratio of pea and potato starches from 2/1 to 1/6. The method for making a textured analogue of seafood includes the stages of making the main mixture and its subsequent preparation. The use of a combination of pea starch and potato starch to replace egg white in a textured product that is an analogue of seafood.
EFFECT: group of inventions provides the replacement of egg white in textured seafood analogues while preserving their organoleptic properties.
15 cl, 4 dwg, 15 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARING BACON ANALOGUE PRODUCT AND BACON ANALOGUE PRODUCT | 2020 |
|
RU2818286C2 |
| FLAKY ANALOGUES OF FISH PRODUCTS AND SUCH ANALOGUES PREPARATION METHODS | 2010 |
|
RU2547455C2 |
| MEAT FODDER PRODUCTS WITHOUT WHEAT GLUTEN FOR PETS | 2015 |
|
RU2673154C2 |
| PRODUCT PIECES IN FODDER COMPOSITIONS FOR ANIMALS AND METHOD FOR PRODUCTION THEREOF | 2011 |
|
RU2596132C2 |
| METHOD FOR MANUFACTURE OF TEXTURED FOOD PRODUCT AND TEXTURED FOOD PRODUCT | 2016 |
|
RU2700879C1 |
| MEAT ANALOGUE PRODUCT CONTAINING HYDRATED TEXTURED VEGETABLE PROTEIN | 2020 |
|
RU2819427C2 |
| MEAT ANALOGUE MOLDED PRODUCT | 2020 |
|
RU2819649C2 |
| MOULDED MEAT ANALOGUE PRODUCT MANUFACTURING METHOD | 2020 |
|
RU2819650C2 |
| NON-DAIRY FOOD COMPOSITION AND METHOD OF ITS PREPARATION | 2019 |
|
RU2800797C2 |
| METHOD FOR MANUFACTURE OF TREATED MEAT PRODUCT OT SEAFOOD PRODUCT AND ENZYME PREPARATION FOR IMPROVEMENT OF TREATED MEAT PRODUCT OR SEAFOOD PRODUCT | 2008 |
|
RU2473246C2 |
