Research Article | OPEN ACCESS
Research on Surimi Beat Break Parameters and Shaping Process for Simulation Products of Shelled Shrimps
Wei He, Jing-Fu Jia and Hong-Ying Liu
Ocean College of Hebei Agricultural University, Qinhuangdao, Hebei 066003, China
Advance Journal of Food Science and Technology 2015 8:834-836
Received: January 23, 2015 | Accepted: February 14, 2015 | Published: July 15, 2015
Abstract
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.
Keywords:
CATIA, die, gel strength, simulation products of shelled shrimps, surimi beat break,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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