Nourisi curdlan gum uses alcaligenes faecalis as the producing bacteria, sucrose or glucose as the main raw material, and is made by a specific biological fermentation process and purification, drying, and crushing.
Nourisi curdlan gum has the following functions in food applications:
1. Improve product elasticity and hardness
2. Improve water retention, improve product freeze-thaw stability and other functions
Due to its unique dual gel property of being able to form both thermally reversible and thermally irreversible gels. Can be widely used in bionic food fields such as meat products, surimi products, rice noodle products, soybean products, etc.
"Elastic and crispy" texture
Curdlan gum can significantly enhance the gel strength, cohesion and chewiness of surimi products. In the production of cuttlefish balls, it can help form a denser and more stable gel network structure, making the fish balls crispy and chewy from the inside out. This improvement in texture will not disappear even during the long cooking or the boiling and boiling of hot pot , because the gel of curdlan gum becomes more and more chewy as it is cooked.
Lock in the fresh and delicious juices
Water retention is the key to measuring the quality of cuttlefish balls. Traditional fish balls tend to lose water easily during freezing or cooking, resulting in a dry and tough texture. Studies have shown that the addition of curdlan gum can significantly improve the water-holding capacity of surimi gel. It can firmly lock in the moisture and umami substances in the cuttlefish balls, allowing you to feel the satisfaction of the juice bursting in your mouth the moment you take a bite.
Usage recommended: 0.2%, or based on actual production required.
Add Nourisi curdlan gum and starch and other products into drinking water in proportion, stir and cut evenly, cook and shape, pack and sterilize.
Process reference:
1. Pour the frozen surimi into the chopping machine, chop at low speed, then add salt and complex phosphate, and a small amount of ice water, adjust to medium speed to mix well, then adjust to high speed to chop and mix the surimi until it is gummy.
Disperse curdlan gum with a small amount of ice water, add it to the chopping machine, mix it well at medium speed, add the egg white and most of the ice water, then add the seasonings and starch in turn, mix it well at medium speed.
The TG enzyme is dispersed with a small amount of ice water, mixed in the chopper at medium speed, and then chopped at high speed for 2-3 minutes.
4. Add to the ball making machine, the extruded fish balls fall into the 60℃ water bath, maintain 50-55℃ for 30 minutes, gently turn to heat evenly.
5. Remove the shaped fish balls, add to the steam pot and simmer until the center temperature is above 85℃, remove and cool to drain.
Nourisi Curdlan Gum, a natural polysaccharide produced by microbial fermentation, is becoming a reliable solution in the meat processing industry due to its unique gel properties.
Nourisi curdlan gum uses alcaligenes faecalis as the producing bacteria, sucrose or glucose as the main raw material, and is made by a specific biological fermentation process and purification, drying, and crushing.
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