Low loss-of-soup fish ball with fillings and the method of preparing the same
US12382978B2 · kind B2 · utility
Assignees
Inventors
Key dates
| Filing date | Dec 23, 2022 |
| Grant date | Aug 12, 2025 |
| Priority date | — |
| Expiry date | May 2, 2044 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/25
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.