Not sure if I can help but if you tell me what kind of phosphate you are
using and the formula I would be glad to give you some recommendations.
Thanks
Henry W. Kammlah
BK Giulini Corp.
ph: 805-701-6346
fax: 320-210-5308
email: hkammlah@bkgiulinicorp.com
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of alma tina
Sent: Saturday, September 13, 2003 12:00 AM
To: seafood@ucdavis.edu
Cc: almaotina@yahoo.com
Subject: Seafood emulsion products
Dear list:
We are currently developing fishball products, I would like to know what
can I do to prevent the product from being sticky during frying, does
the concentration between the cornstarch and flour have effect on this
or is it the amount of water? Can I increase the amount of phosphate,
what is te diference between using yeast and baking soda? I want to know
how can we make our product become gummy/springy but soft.
Thanks, I will very much appreciate any information regarding this.
Since we are in seafood business we want to find a way that we can
utilize our trimmings.
_____
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