992 resultados para fast preparation
Resumo:
The paper deals with the investigations carried out on the preparation of odorless fish-starch flakes using partially deodorized trash fish meat and different sources of starch like corn, tapioca, maida and black gram. It has been found that the products using corn and tapioca are better compared to those prepared using other two starches, the product from corn being the best. The product has a protein content of about 20% and has been found to have a storage life of 4 months at 37°c.
Resumo:
The paper deals with the method of preparation of an edible fish protein concentrate from cheap miscellaneous fish. The method consists in cooking the fish with 0.5% glacial acetic acid, and extracting batch—wise, using ethyl alcohol followed by an azeotropic mixture of hexane and alcohol (B. Pt. 58-68°C). The product is finally vacuum dried during which the residual solvent is also removed. The concentrate prepared by this method contains 85% protein of which 96% is pepsin digestible. The product is practically odorless and almost white in color.
Resumo:
The paper deals with the investigations carried out on the preparation of fish soup mix using partially deodorized trash fish meat. The product contained about 25% protein and had a storage life of 4 months at ambient temperature (28-31°C).