Method for eliminating panfasidae catfish oil fishy smell

Abstract

The invention discloses a method for eliminating a panfasidae catfish oil fishy smell. The method comprises the steps of hydrogen treatment and following treatment, wherein the hydrogen treatment includes the steps that refined panfasidae catfish oil is contained in a hydrogenation reaction kettle, a certain quantity of a hydrogenation catalyst is added, a reaction is generated at a certain reaction temperature, under certain reaction pressure and at a certain stirring rate, and therefore mild hydrogenated fish oil is obtained; the following treatment includes the steps that the catalyst, the color and the fishy smell of the obtained mild hydrogenated fish oil are eliminated, so that a fish oil product totally without the fishy smell is obtained. The method for eliminating the panfasidae catfish oil fishy smell is suitable for industrialized continuous production and capable of saving solvent.

Description

technical field [0001] The invention relates to a method for removing the fishy smell of mango catfish oil, in particular to a method for mild hydrogenation to remove the fishy smell of mango catfish oil. Background technique [0002] Mango catfish (Paugusiushamiltoa) is a scaleless fish and an important freshwater aquaculture species in Southeast Asian countries. It is mainly distributed in the Mekong River Basin in Southeast Asia. In recent years, it has been successfully artificially propagated in China. This kind of fish has the advantages of fast growth, large individual, high yield, high oil quality, wide feeding habits, easy feeding, white and tender meat, delicious taste, rich nutrition, no small spines between muscles, and easy to process. Currently, it is mainly used for processing frozen fish piece. Mans catfish is a unique high-quality economic fish in the Mekong River Basin, because during the growth process of this fish, three large pieces of fat have accumula...

AI Technical Summary

Problems solved by technology

[0003] Since the highly unsaturated long-chain fatty acids contained in fish oil are unstable to light, oxygen, heat and other factors, they are easily oxidized and decomposed into short-chain carbon-based compounds during processing, storage and heating, such as aldehydes, ketones, Low-molecular-weight fatty acids produce fishy and bitter taste, affect the flavor, quality and nutritional value of fish oil, and even be harmful to human body

And the mango catfish oil after refining and deodorizing will produce fishy smell during cooking and storage, which also restricts its application in cooking oil

In 2010, Wen Shaoqiang and others disclosed "A Deep-sea Fish Oil Without Odor and Its Preparation Method and Application" (Patent Application No. CN201010226875.5). Although the fishy smell of the fish oil treated by this method became lighter, it could not be completely removed. In addition, although the processed deep-sea fish oil is compounded with antioxidants, the storage period is relatively short

In 2011, Ning Haiyin and others disclosed a "method for removing fishy smell from crocodile oil" (patent application number CN201110218057.5). This method uses a silica gel-Chinese herbal medicine mixed column to remove the smell of fish oil, but the cost is high and it is not suitable for cooking. fish oil

Images