Study On The Principle Of Traditional Process For Yanpi Production

Yanpi is one kind of traditional food in Fuzhou, China. It is made from pork, with the characteristics of paper-thin and highly resistant to cooking. Usually, Yanpi can be used to make various kinds of food such as dumpling, noodle and meat ball, which taste delicious. The traditional process, however, relies on experience, which is not suitable for modern manufacture. In this paper, the relationship between the principle of rigor mortis and Yanpi's forming process was studied. It was devoted to find out the structure transformation and biochemical mechanism in Yanpi's forming process, which can make a great contribution to modern manufacture of Yanpi.The following parameters of the samples from each step of Yanpi's forming process were determined, including pH value, nitrogen solubility index (NSI), water holding capacity (WHC), emulsion stability (ES) and gel strength. The results showed that addition of Zelkova ashes could increase pH to 7.5. Under this condition surimi could form gel more weakly, and the structure of the gel would be well organized.Viscosities, hardness and adhesiveness of surimis of the above samples were measured by viscometer or texture analyzer. The protein compositions of the samples were analysed by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE). The results showed that adding water could decrease surimi's hardness; boiled sticky rice could increase surimi's adhesiveness; Zelkova ashes could not only improve myosin dissolubility in water, which increases surimi's stability and capacity of water holding, but also delay the development of surimi hardness. It was confirmed that the alkali solution with Zelkova ashes could be replaced by K2CO3 solution in the process.Light Microscopy and Transmission Electron Microscopy were carried out to...