Hello Gerald,
Consider binding with a paste made from raw shrimp (finely chop raw
shrimp pieces with about 1.5% salt in a bowl cutter). Tripolyphosphate
in combination with salt may improve binding also. Experiment with
various ratios of raw paste and cooked shrimp pieces but approx. 15:85,
paste:shrimp should work. You will need to hold this mixture tightly
together (stuff in casings, form in vacuum packaging, use injection
molds, etc.) and then cook in hot water or, depending on the system,
steam to set. Cool in ice water before removing from mold or slicing.
Use high quality raw shrimp for best binding.
Tom
Thomas E. Rippen
Seafood Technology Specialist
Sea Grant Extension Program
Center for Food Science and Technology
University of Maryland Eastern Shore
Princess Anne, MD 21853
410-651-6636
410-651-8498 fax
terippen@umes.edu
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of Gerald Schlesinger
Sent: Thursday, January 04, 2007 12:19 PM
To: seafood@ucdavis.edu
Subject: shrimp burger
Dear all,
best wishes for all of you for this new year.
I am trying to prepare a shrimp/prawn burger starting with cooked
descarded tails from a process line.
Any one of you can help me indicating how to bind the minced tails?
I am using Soy concentrate and a carrageenan without success.
How can I make it with an alginate?
Looking forward for your kind advise,
Regards
--Gerald Schlesinger *BLUMOS S.A.* Fono: 9473343 Fax: 683 5631
This archive was generated by hypermail 2b29 : Thu Jan 04 2007 - 10:10:20 PST