| 摘要 |
PROBLEM TO BE SOLVED: To keep the texture of a food constant in a cooked food product, control the pH quantitatively to properly adjust the gelling time and rebind food products without deterioration in taste. SOLUTION: Small pieces of food products are treated with a brine containing vinegar, the brine is separated to convent the food product to the puree phase. The puree phase of the food product is adjusted its pH to >=3.4 by adding sodium acetate to the brine phase. Finally, calcium alginate is mixed with the food product of puree phase to cause gelatin whereby the food product is recombined. |
