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Preparation method of nutritious cumquat and fish scale jelly

A production method and technology of fish scale jelly, applied in the field of production of nutritional kumquat fish scale jelly, can solve the problems of cumbersome operation, destruction of nutrient components of fish scales, low product yield, etc., and achieve low raw material cost, crystal clear color and rich nutrition. Effect

Inactive Publication Date: 2015-05-06
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process is cumbersome and needs to be treated with acid and alkali, which will easily destroy the nutritional components of fish scales, and the protease used in the enzyme treatment is relatively specific in enzymatic hydrolysis, and can only act on certain peptide bonds or peptides with certain groups. key, so the product yield is lower

Method used

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  • Preparation method of nutritious cumquat and fish scale jelly

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Thaw and clean fish scales

[0023] Thaw the fish scales naturally at room temperature, and wash them with water after rehydration;

[0024] (2), fish scale pretreatment

[0025] Take 200g of washed fish scales and rub them with 2g of salt and 20g of white vinegar for 10 minutes;

[0026] (3), enzymatic treatment

[0027] Add 200g of pretreated fish scales in step (2) into 400g of distilled water, then add 1g of neutral protease, carry out enzymatic hydrolysis in a water bath at 45°C for 5 hours, then inactivate the enzyme in a water bath at 90°C for 8 minutes, wash with distilled water twice, After draining the water, add 400g of distilled water, then add 1g of papain, carry out enzymatic hydrolysis in a water bath at 65°C for 3 hours, then inactivate the enzyme in a water bath at 90°C for 8 minutes, wash twice with distilled water, and drain;

[0028] (4), boiled gelatin

[0029] Put all the fish scales obtained after enzymatic hydrolysis in step (3) into 800g...

Embodiment 2

[0034] (1) Thaw and clean fish scales

[0035] Thaw the fish scales naturally at room temperature, and wash them with water after rehydration;

[0036] (2), fish scale pretreatment

[0037] Rub 200g of cleaned fish scales with 10g of salt and 4g of white vinegar for 20 minutes;

[0038] (3), enzymatic treatment

[0039] Add 200g of pretreated fish scales in step (2) into 600g of distilled water, then add 3g of neutral protease, carry out enzymatic hydrolysis in a water bath at 50°C for 3 hours, then inactivate the enzyme in a water bath at 90°C for 10 minutes, wash with distilled water 3 times, After draining the water, add 600g of distilled water, then add 3g of papain, carry out enzymatic hydrolysis in a water bath at 65°C for 3 hours, then inactivate the enzyme in a water bath at 90°C for 10 minutes, wash with distilled water for 3 times, and drain;

[0040] (4), boiled gelatin

[0041] Put all the fish scales obtained after enzymatic hydrolysis in step (3) into 1200 g ...

Embodiment 3

[0046] (1) Thaw and clean fish scales

[0047] Thaw the fish scales naturally at room temperature, and wash them with water after rehydration;

[0048] (2), fish scale pretreatment

[0049] Rub 200g of washed fish scales with 4g of salt and 10g of white vinegar for 15 minutes;

[0050] (3), enzymatic treatment

[0051] Add 200g of pretreated fish scales in step (2) into 500g of distilled water, the mass ratio of the fish scales to distilled water is 1:2.5, then add 2g of neutral protease, carry out enzymatic hydrolysis in a water bath at 47°C for 4 hours, and then in 90 Inactivate the enzyme in a water bath at ℃ for 9 minutes, wash with distilled water for 3 times, drain the water, add 500 g of distilled water, then add 2 g of papain, perform enzymatic hydrolysis at 60 °C for 4 h, then inactivate the enzyme in a water bath at 90 °C for 9 min, use Rinse with distilled water 3 times and drain;

[0052] (4), boiled gelatin

[0053] Put all the fish scales obtained after enzyma...

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Abstract

The invention discloses a preparation method of nutritious cumquat and fish scale jelly. The preparation method comprises the steps of cleaning fish scale, kneading with table salt and white vinegar, adding distilled water, enzymolyzing with neutral protein enzymes, adding into the distilled water after enzyme deactivation, enzymolyzing with papain, and deactivating enzymes; heating to extract gelatin so as to obtain a fish scale gelatin extracting solution; adding carrageenan, algin, kumquat skill slices and kumquat juice into the fish scale glue extracting solution, mixing uniformly fully, putting into a container, and freezing at -10 DEG C-10 DEG C so as to obtain the cumquat and fish scale jelly. The preparation method has the advantages that the technology is simple, the operation is convenient, the nutritional components of raw materials are kept fully; the product additional value is high; the prepared cumquat and fish scale jelly is crystal clear in color, is smooth in mouthfeel, has elasticity, is moderate in toughness, has no fishy smell, is fresh, has faint scent, is compact in texture, has no loose hole, and is moderate in hardness.

Description

technical field [0001] The invention belongs to the technical field of fish product processing, and in particular relates to a preparation method of nutritious kumquat fish scale jelly. Background technique [0002] my country is rich in fish resources, and the number of freshwater fish breeding ranks first in the world. At present, the processing of freshwater fish is mainly limited to the processing of fish body muscles, such as surimi, fish balls, fish cakes, etc. Restricted by traditional concepts and processing techniques, a large amount of leftovers such as fish scales, fish skin, fish bones, and viscera produced during fish meat processing are rarely utilized. Fish scales are a high value-added biological resource. Fish scales are rich in crude protein, unsaturated fatty acids, lecithin, various trace elements and anti-cancer substances, as well as a small amount of fat and sugar substances. However, due to the relatively tough texture of fish scales , the taste of ...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/06A23L1/29A23L17/00A23L21/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/318A23V2250/5036
Inventor 励建荣蔡路昀马帅曹爱玲张丹孙协军吴晓洒
Owner BOHAI UNIV
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