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Article Information:
Research on Surimi Beat Break Parameters and Shaping Process for Simulation Products of Shelled Shrimps
Wei He, Jing-Fu Jia and Hong-Ying Liu
Corresponding Author: Wei He
Submitted: January 23, 2015
Accepted: February 14, 2015
Published: July 15, 2015 |
Abstract:
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This study describes the production process of simulation products of shelled shrimps. Through the determination experiment of gel strength, the process parameter, the optimal period of beat break, is drawn in white silver carp surimi beat break which is suitable for simulation shelled shrimps. Using CATIA V5 R16, reverse design and manufacture of simulation shelled shrimps mould die is completed.
Key words: CATIA, die, gel strength, simulation products of shelled shrimps, surimi beat break, , ,
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Cite this Reference:
Wei He, Jing-Fu Jia and Hong-Ying Liu, . Research on Surimi Beat Break Parameters and Shaping Process for Simulation Products of Shelled Shrimps. Advance Journal of Food Science and Technology, (11): 834-836.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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