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Process for hydrolyzing fish processing leftover using emzyme preparation

A technology for leftovers and enzyme preparations, applied in the field of biological enzyme preparation processing technology, can solve the problems of environmental pollution, resource waste, underutilization, etc., and achieve the effect of tapping resource potential and increasing added value.

Inactive Publication Date: 2007-04-11
天津市诺奥科技发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, the valuable ingredients are not fully utilized, resulting in waste of resources and environmental pollution.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: A kind of technology that utilizes enzyme preparation to hydrolyze fish processing leftovers, realize through following steps:

[0015] (1) Take fish fillet as raw material, add water at a ratio of 1:1 to adjust the concentration of the substrate, and beat;

[0016] (2) Enzyme inactivation at high temperature: heat the slurry to 85°C for 10 minutes;

[0017] (3) Cool down to 35°C, adjust the pH value to 8.5, and keep warm for 50 minutes;

[0018] (4) enzymatic hydrolysis: add alkaline protease to react, the addition of alkaline protease is 0.2% of raw material weight, and keep warm for 4 hours;

[0019] (5) Enzyme inactivation: the temperature is 90° C., and the time is 10 minutes; a hydrolyzate is obtained.

[0020] The hydrolyzate prepared by this method is a clarified hydrolyzate, which has the fresh flavor of fish and is completely separated from the fish bones.

Embodiment 2

[0021] Embodiment 2: A kind of technology that utilizes enzyme preparation to hydrolyze fish processing leftovers is realized through the following steps:

[0022] (1) Use the viscera of fish as raw material, add water at 1:1 to adjust the concentration of the substrate, and beat;

[0023] (2) Enzyme inactivation at high temperature: heat the slurry to 85°C for 10 minutes;

[0024] (3) Cool down to 35°C, adjust the pH value to 8.5, and keep warm for 50 minutes;

[0025] (4) Enzymolysis: adding a mixture of neutral protease and trypsin for reaction, the weight ratio of neutral protease and trypsin is 4:1, the amount added is 0.5% of the weight of the raw material, and incubated for 4 hours;

[0026] (5) Enzyme inactivation: the temperature is 90° C., and the time is 10 minutes; a hydrolyzate is obtained.

[0027] The hydrolyzate prepared by this method is white jelly and has the fresh flavor of fish.

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PUM

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Abstract

A process for treating tailings of processing fish with the enzymes, such as one of or the combination of two more of the neutral proteinase,alkali protease,papainase,flavor protease and trypsinase. The hydrolysis process includes 7 steps as following, adjusting the substance concentration, high temperature denaturalization, cooling down and adjusting the pH to 8.0-9.5, heat preservation at 35-6deg.C for 30-50min, enzymolysis for 2-6hr, enzyme destroyed at 85-100deg.C for 10-30min, then it will be separated to get the hydrolysis product. Such product can be used in the food industry with fresh fish flavor. The added value of the fish processing tailings will be greatly improved and it will make sense to the aquaculture and the environment.

Description

(1) Technical field: [0001] The invention relates to a processing technology using a biological enzyme preparation, in particular to a technology using an enzyme preparation to hydrolyze fish processing waste. (two) background technology: [0002] my country has vast waters and abundant fish resources. In recent years, the market's demand for fish product diversification has increased, which has accelerated the development of my country's fish processing industry. However, fish processing will produce a large amount of fish processing waste, including fish heads, fish bones, fish scales and viscera, which account for about 40%-50% of raw fish. For example, the production of 100T of frozen surimi requires about 400T of raw fish and produces 200-250T of leftovers. In addition to containing a large amount of protein, these scraps also contain a variety of biologically active substances. At present, these leftovers are generally only processed into feed fish meal. There are a...

Claims

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Application Information

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IPC IPC(8): A23B4/22
Inventor 刘敏尧刘靓严宝华
Owner 天津市诺奥科技发展股份有限公司
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