Traditional Chinese Fish protein concentrate: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Fish protein concentrate. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 5481 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Fish protein concentrate(1)The fish protein concentrate (so-called FPC) produced in the past has the advantages of high nutritional value, low cost, no odor, and good storage properties, but it also has the disadvantages of poor hydrophilicity and water retention. Therefore, its main use is for protein fortification of dry foods (such as cookies, breads), etc. It cannot be used for protein fortification of water-based foods such as sausages and hamburger patties, and it cannot replace cholesterol-free meat. …

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