It is reported that those foodies who love to enjoy seafood can finally enjoy a good meal, because with the increasing promotion and development of a new food bonding technology based on beef and other meat protein fibers, they will be able to taste more and more in the future. Large chunks of sea food do not have to face a plate of small crabs.
At present, this technology has been applied to the bonding of small scallops, and researchers are experimenting with the use of this technology to bind shrimp, small bream, small crabs, crayfish, and other marine products. It is believed that similarly bonded seafoods will not be available in the near future. Will continue to table.
Unlike traditional bonding technology, this new food bonding technology eliminates the need for high-temperature heating, which means that operators can directly bond fresh seafood or frozen foods that have just been taken out of the refrigerator. The raw material used in this bonding technique is fibrinogen, biochemical enzymes, and thrombin extracted from beef broth, which can be directly bonded together without the need for high-temperature steaming of scallops.
Known as the first North American company to bring bonded scallops to market, the Wanchese Fisheries Company, the company's researcher Sam Daniels said that he was first at a trade show in Tokyo, Japan, in 1996. After seeing a kind of "scallops and meat pies", he gained inspiration for the development of adhesive technology. Eventually, the researchers found that fibrinogen extracted from beef broth had better adhesiveness and that all of the beef broth was provided by a slaughterhouse in Canada.
The researchers said that in fact every animal has this fibrinogen in its muscles, its main function is to connect all the muscle tissue as a whole.
At present, this technology has been applied to the bonding of small scallops, and researchers are experimenting with the use of this technology to bind shrimp, small bream, small crabs, crayfish, and other marine products. It is believed that similarly bonded seafoods will not be available in the near future. Will continue to table.
Unlike traditional bonding technology, this new food bonding technology eliminates the need for high-temperature heating, which means that operators can directly bond fresh seafood or frozen foods that have just been taken out of the refrigerator. The raw material used in this bonding technique is fibrinogen, biochemical enzymes, and thrombin extracted from beef broth, which can be directly bonded together without the need for high-temperature steaming of scallops.
Known as the first North American company to bring bonded scallops to market, the Wanchese Fisheries Company, the company's researcher Sam Daniels said that he was first at a trade show in Tokyo, Japan, in 1996. After seeing a kind of "scallops and meat pies", he gained inspiration for the development of adhesive technology. Eventually, the researchers found that fibrinogen extracted from beef broth had better adhesiveness and that all of the beef broth was provided by a slaughterhouse in Canada.
The researchers said that in fact every animal has this fibrinogen in its muscles, its main function is to connect all the muscle tissue as a whole.