现在,如果我们要预防海味的脱销,必须将细小的或碎块的海味能够与其他配料混合并挤压成受欢迎的食品。在这个意义上,食品加工者不仅可以使细小的碎块提高等级,并且可以扩大海味供应。目前正在研究改善配料方法和工艺以帮助食品加工业。FL Gainesville的ABC研究所的研究指出:某些甲基纤维素食用胶姆能有利于挤压海味生产。特别是,含虾制品。这种胶姆的功能度能改善“咬口”,改善成品的结构,改善冰冻—解冻稳定性,以及油 Now, if we want to prevent out-of-the-way seafood, we have to mix fine and broken seafood with other ingredients and squeeze them into popular foods. In this sense, food processors can not only increase the size of fine pieces, but also increase the seafood supply. Research is under way to improve the ingredients and processes to help the food processing industry. A study by the ABC Institute of FL Gainesville points out that certain methylcellulose food gums can help squeeze seafood production. In particular, shrimp products. The functionality of this gum improves the “bite”, improves the structure of the finished product, improves the freeze-thaw stability, as well as the oil