Extrusion process for shrimp or crabmeat analog products in a se

Details Extrusion process for shrimp or crabmeat analog products in a se Extrusion process for shrimp or crabmeat analog products in a se

1984-03-15

1985-11-19

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Shaping by extruding into chemically reactive fluid

426574, 426656, 426657, 426802, A23J 300

Patent

active

045541663

ABSTRACT:
Fibrous proteinaceous material useful in the formation of shrimp or crabmeat analog products is prepared by extruding an aqueous solution containing both protein and alginate into a series of two gelling baths, in the first of which gelling baths a high gelling agent cation concentration is maintained which is adapted to readily form a stable surface film on the extrudate, and in the second of such gelling baths, a gelling agent cation concentration lower than that employed in the first gelling bath is employed and for a time sufficient to permit diffusion of the gelling agent cation throughout the extrudate, and recovering, freezing and thawing the extrudate.

REFERENCES:
patent: 3093483 (1963-06-01), Ishler et al.
patent: 3455697 (1969-07-01), Atkinson
patent: 3891776 (1975-06-01), Carpenter et al.
patent: 4001441 (1977-01-01), Liepa
patent: 4006256 (1977-02-01), Kyros
patent: 4423083 (1983-12-01), Shenouda

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