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Method for preparing minced fish sausages with fish skin gelatin

A technology for fish skin gelatin and fish minced meat is applied in the directions of food preparation, application, food science and the like, can solve the problems of high cost of gelatin source, unfavorable large-scale application, etc., achieves good taste and flavor, improves nutritional value and quality, simple craftsmanship

Inactive Publication Date: 2015-07-08
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are few studies on adding gelatin to surimi products to develop new products, and the source of added gelatin is expensive, which is not conducive to large-scale application

Method used

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  • Method for preparing minced fish sausages with fish skin gelatin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Take 20 tilapia skins that have been cleaned, remove scales and pigments, clean them, soak them in 1mol / L HCl solution at a temperature of 4°C for 24 hours, wash them with tap water to remove the acid, and use them again. Rinse repeatedly with distilled water until neutral; then cut the fish skin into small pieces of 1cm×1cm, soak in 0.5mol / L sodium hydroxide solution at 4°C and magnetic stirring for 24 hours, and then rinse repeatedly with distilled water until neutral. Soak in distilled water for 30 minutes, then treat with 0.3% citric acid for 15 minutes, and finally filter with distilled water in a 70°C water bath for 3 hours, concentrate the filtrate to obtain a concentrated solution, and freeze-dry the concentrated solution to obtain fish skin gelatin protein powder;

[0043] Mix fish skin gelatin protein powder with distilled water at a ratio of 6.67:100 (w / v), swell at room temperature for 30 minutes, and then heat in a water bath at 60°C for 30 minutes to fully...

Embodiment 2

[0057] Take 20 pieces of cleaned carp skin, remove scales and pigments, clean them, soak them in 0.2mol / L HCl solution at 10°C for 1 hour, then wash them with tap water to remove the acid, and then use distilled water repeatedly. Rinse until neutral; then cut the fish skin into small pieces of 1.5cm×1.5cm, soak in 1mol / L sodium hydroxide solution at 7°C and magnetic stirring for 48 hours, then rinse repeatedly with distilled water until neutral , then soaked in distilled water for 20 minutes, then treated with 0.2% citric acid for 20 minutes, finally filtered with distilled water in a 50°C water bath for 5 hours, concentrated the filtrate to obtain a concentrated solution, and freeze-dried the concentrated solution to obtain fish skin gelatin protein powder;

[0058] Mix fish skin gelatin protein powder with distilled water at a ratio of 5:100 (w / v), swell at room temperature for 35 minutes, and then heat in a water bath at 55°C for 35 minutes to fully dissolve the fish skin g...

Embodiment 3

[0072] Take 20 pieces of cleaned grass carp skin, remove scales and pigments, clean them, soak them in 0.5mol / L HCl solution at 20°C for 12 hours, then wash them with tap water to remove the acid, and then wash them with distilled water. Rinse repeatedly until neutral; then cut the fish skin into small pieces of 2cm×2cm, soak in 0.75mol / L sodium hydroxide solution at 10°C and magnetic stirring for 36 hours, then rinse repeatedly with distilled water until neutral , then soaked in distilled water for 40 minutes, treated with 0.5% citric acid for 15 minutes, and finally filtered with distilled water in a 60°C water bath for 2 hours, concentrated the filtrate to obtain a concentrated solution, and freeze-dried the concentrated solution to obtain fish skin gelatin protein powder;

[0073] Mix grass carp skin gelatin protein powder with distilled water at a ratio of 8:100 (w / v), swell at room temperature for 25 minutes, and then heat in a water bath at 60°C for 25 minutes to fully ...

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Abstract

The invention discloses a method for preparing minced fish sausages with fish skin gelatin. The method comprises the steps of preparing fish skin gelatin protein powder by adopting a hot extraction method, then preparing a fish skin gelatin protein solution, preparing minced fish, and finally adding the prepared fish skin gelatin protein solution to the minced fish to prepare sausages, thus obtaining the minced fish sausages with the fish skin gelatin. The fish sausages are prepared from the minced fish serving as a processing byproduct of fish as a main raw material and adding the gelatin extracted from the fish skin byproduct, so that the method is simple and low in cost and can be used for improving the additional value of the fish processing byproducts; and the fish skin gelatin protein substitutes vegetable protein, so that the nutritional value and the quality of the sausages are improved. The fish sausages prepared by adopting the method are complete in shape, elastic, compact in section holes and good in mouthfeel and flavor.

Description

technical field [0001] The invention relates to a preparation method of meat sausage, in particular to a preparation method of minced fish meat sausage added with fish skin gelatin. Background technique [0002] Surimi products and other deep processing products have few types, single product forms, and low added value. In addition, the meat harvesting rate of freshwater fish is generally low, and a large number of by-products are produced, mainly including fish skin, fish minced meat, fish scales, fish bones, etc. These by-products are generally processed into low-value products such as fish meal or directly discarded to pollute the environment , resulting in huge waste. Therefore, realizing the deep processing of by-products will greatly increase the added value of products and better promote the development of fish processing industry. In recent years, more and more studies have been conducted on the utilization of these by-products. The quality of surimi products is m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 申铉日郭培
Owner HAINAN UNIVERSITY
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