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Preparation method of puffer fish high-calcium enzymolysis thick soup

A puffer fish, high-calcium technology, applied in the field of preparation of puffer fish high-calcium enzymatic hydrolysis thick soup, can solve the problems of less research, achieve the effects of small amino acid damage, reduce production costs, and increase added value

Inactive Publication Date: 2019-01-18
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the combination of enzymatic fish bone soup and fish bone soluble calcium solution to prepare thick soup can greatly improve the nutritional value of fish bone soup and reduce the inherent fishy smell in fish bone soup, but there are few related studies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Rinse puffer fish head and fish bones and other by-products, drain, add water at a ratio of 1:6 to water and cook under high pressure, boil at 100°C for 1 hour to obtain fish bone soup, and filter through two layers of gauze to obtain fish bone soup respectively Filtrate and fish bone residue, set aside.

[0030] Adjust the pH of the fishbone soup filtrate to 6.0, add 0.6% flavor protease and 0.3% compound protease, perform enzymolysis at 55°C for 4 hours, then place the above enzymolysis solution in 100°C water, and inactivate the enzyme for 20 minutes to obtain Fish bone enzyme soup.

[0031] Put the fish bone residue in an oven at 50°C, dry to constant weight, crush, and pass through an 80-mesh sieve to obtain fish bone powder; take 1g of fish bone powder, add 2g of lactic acid and 30mL of water, put in a boiling water bath at 100°C for 120min, and continuously stir to extract soluble calcium Add 4% activated carbon wetted with water in advance, stir continuously fo...

Embodiment 2

[0035] Rinse puffer fish head and fish bones and other by-products, drain, add water at a ratio of 1:6 to water and cook under high pressure, boil at 100°C for 1 hour to obtain fish bone soup, and filter through two layers of gauze to obtain fish bone soup respectively Filtrate and fish bone residue, set aside.

[0036] Adjust the pH of the fishbone soup filtrate to 6.0, add 0.6% flavor protease and 0.3% compound protease, perform enzymolysis at 55°C for 4 hours, then place the above enzymolyzate in water at 90°C, and inactivate the enzyme for 30 minutes to obtain Fish bone enzyme soup.

[0037] Put the fish bone residue in an oven at 50°C, dry to constant weight, crush, pass through a 90-mesh sieve to obtain fish bone powder; take 1g of fish bone powder, add 2g of lactic acid and 30mL of water, put in a boiling water bath at 100°C for 120min, and continuously stir to extract soluble calcium Add 4% activated carbon wetted with water in advance, stir continuously for 20 minute...

Embodiment 3

[0040] Rinse puffer fish head and fish bones and other by-products, drain, add water at a ratio of 1:6 to water and cook under high pressure, boil at 100°C for 1 hour to obtain fish bone soup, and filter through two layers of gauze to obtain fish bone soup respectively Filtrate and fish bone residue, set aside.

[0041] Adjust the pH of the fishbone soup filtrate to 6.0, add 0.6% flavor protease and 0.3% compound protease, perform enzymolysis at 55°C for 4 hours, then place the above enzymolyzate in water at 95°C, and inactivate the enzyme for 25 minutes to obtain Fish bone enzyme soup.

[0042]Put the fish bone residue in an oven at 50°C to dry to constant weight, crush, pass through a 100-mesh sieve to obtain fish bone powder; take 1g of fish bone powder, add 2g of lactic acid and 30mL of water, put in a boiling water bath at 100°C for 120min, and continuously stir to extract soluble calcium Add 4% activated carbon wetted with water in advance, stir continuously for 20 minu...

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PUM

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Abstract

The invention discloses a preparation method of puffer fish high-calcium enzymolysis thick soup. The preparation method comprises the following steps: (1) making soup of a puffer fish byproduct undera high pressure, and filtering and separating to obtain fish bone soup filtrate and fish bone residue; (2) performing double-enzyme composite enzymatic hydrolysis of the fish bone soup filtrate, and performing enzyme deactivation to obtain fish bone enzymolysis soup; (3) drying the fish bone residue, grinding and sieving to obtain fish bone meal; (4) dissolving the fish bone meal in lactic acid and extracting soluble calcium; adsorbing with activated carbon and centrifuging to obtain a soluble calcium solution; (5) proportionally blending the fish bone enzymolysis soup and the soluble calciumsolution to obtain puffer fish high-calcium enzymolysis thick soup. The preparation method disclosed by the invention avoids the fishy smell of the raw material and the bitterness generated in the enzymolysis process, causes little environmental pollution and amino acid damage, improves the enzymolysis efficiency and the product yield and lowers the production cost.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing puffer fish high-calcium enzymolysis thick soup. Background technique [0002] Puffer fish, also known as Ba fish and gas drum fish, is called "three delicacies of the Yangtze River" together with shad and saury. The by-products of puffer fish include fish head, viscera, fish skin, fish bones, etc., accounting for about 60% of the whole fish mass. The leftovers contain a lot of calcium, protein, polyunsaturated fatty acids, chondroitin sulfate, etc. Discarding puffer fish by-products into the environment not only causes waste of resources, but also causes environmental pollution. [0003] The preparation of fish bone soup by enzymatic hydrolysis with double-enzyme compound enzyme is not only beneficial to improve the efficiency of enzymatic hydrolysis and product yield, reduce production costs, but also solve the inherent fishy smell of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/20A23L23/00A23L33/00
CPCA23V2002/00A23L17/20A23L17/65A23L23/00A23L33/00A23V2250/2042A23V2250/1578A23V2200/306
Inventor 刘源廖娅王文利
Owner SHANGHAI JIAO TONG UNIV
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