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Method for preparing seasoning material by enzymolysis of trash fish and fish oil

A seasoning base material and low-value fish technology, which is applied in food preparation, edible oil/fat, food science, etc., can solve the problems of unrecoverable oil, high degree of oil oxidation, and environmental pollution, and achieve high protein utilization and easy Separation, low oxidation effect

Inactive Publication Date: 2007-05-23
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This part of the emulsified layer generally accounts for 5-10% of the volume of the enzymatic solution. Due to the high degree of oil oxidation, heavy fishy smell, and difficulty in separating from protein, this part of the emulsified layer cannot be used in industry at present.
This not only leads to unrecoverable fats and oils rich in unsaturated fatty acids, but also reduces protein utilization and pollutes the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Clean the raw materials with clean water and mince them into minced meat, add an equal weight of water to the minced fish, and stir them into a uniform fish meat paste;

[0020] Put the fish pulp into the enzymatic hydrolysis tank, raise the temperature to 50°C, add papain 1000u / g and flavor protease 1000u / g in terms of protein, stir for enzymolysis until the fish pulp protein is dissolved in water and liquefied, then stop stirring;

[0021] Blow nitrogen from the bottom of the enzymatic hydrolysis tank instead of mechanical agitation. The nitrogen flow rate is 0.25%×enzymolysis tank volume / min. Exhaust the air in the upper part of the enzymolysis tank. After 5 hours of enzymolysis, heat up to 85°C and keep for 30 minutes to kill the enzyme;

[0022] From the bottom of the enzymatic hydrolysis tank, fish bones, enzymatic hydrolysis solution and fish oil are sequentially released. The utilization rate of the obtained low-value fish enzymatically hydrolyzed protein reache...

Embodiment 2

[0024] Clean the raw materials with clean water and mince them into minced meat, add an equal weight of water to the minced fish, and stir them into a uniform fish meat paste;

[0025] Put the fish pulp into the enzymatic hydrolysis tank, raise the temperature to 55°C, add trypsin 2000u / g and carboxypeptidase 1000u / g in terms of protein, stir for enzymolysis until the fish pulp protein is dissolved in water and liquefied, then stop stirring;

[0026] Carbon dioxide is blown at the bottom of the enzymolysis tank instead of mechanical agitation, the flow rate of carbon dioxide is 0.5%×enzymolysis tank volume / min, and the air in the upper part of the enzymolysis tank is exhausted. After 6 hours of enzymolysis, the temperature is raised to 88°C and kept for 20 minutes to kill the enzyme;

[0027] From the bottom of the enzymatic hydrolysis tank, fish bones, deep enzymatic hydrolysis liquid and fish oil are sequentially released. The utilization rate of the obtained low-value fish ...

Embodiment 3

[0029] Clean the raw materials with clean water and mince them into minced meat, add an equal weight of water to the minced fish, and stir them into a uniform fish meat paste;

[0030] Put the fish pulp into the enzymatic hydrolysis tank, raise the temperature to 65°C, add Alcalse in terms of protein TM 3000u / g and aminopeptidase 3000u / g, stir and enzymolyze until the fish pulp protein is dissolved in water and liquefied, then stop stirring;

[0031] Blow nitrogen from the bottom of the enzymolysis tank instead of mechanical agitation. The nitrogen flow rate is 1% x volume of the enzymolysis tank / min. Exhaust the air in the upper part of the enzymolysis tank. After 7 hours of enzymolysis, heat up to 90°C and keep for 10 minutes to kill the enzyme;

[0032] From the bottom of the enzymatic hydrolysis tank, fish bones, deep enzymatic hydrolysis liquid and fish oil are sequentially released. The utilization rate of the obtained fish enzymatically hydrolyzed protein reaches 87%, ...

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Abstract

The invention relates to a method for using cheap fish enzyme to prepare flavouring material and fish oil, wherein said method comprises that: washing and breaking cheap fish into meat slurry; adding water at same mass, mixing into uniform fish slurry; putting it into enzymolysis pot, increasing temperature to 50-65Deg. C, adding 1000u / g-3000u / g excision protein enzyme and 1000u / g-3000u / g interior protein enzyme, mixing and enzymolyzing to liquidize the fish slurry; foaming at the bottom of pot, exhausting the air at upper part, increasing temperature to 85-90Deg. C when the enzymolysis is end, holding temperature for 15-30min to disinfect the enzyme; discharging fish skeleton and fish oil from the pot bottom, the left liquid is the final product. The invention can avoid forming emulsion layer abundant with fat and protein composite, with high protein utilization.

Description

technical field [0001] The invention relates to food biotechnology, in particular to a low-value fish enzymolysis preparation of seasoning base material and fish oil by mechanical stirring combined with anaerobic bubbling stirring to inhibit fat oxidation and prevent the formation of fat-protein complexes. Methods. technical background [0002] Low-value fish is one of the bulk low-value protein resources in my country. Hydrolysis of low-value fish protein by enzymatic technology to prepare seasoning bases, functional peptides and modified proteins is an effective way for high-value utilization of low-value protein resources. [0003] During the enzymatic hydrolysis of low-value fish, stirring can make protease fully contact with low-value fish protein, and help the diffusion of enzymatic hydrolysis products. At present, the method of mechanical stirring is widely used in industry. Mechanical stirring has the advantages of adjustable speed, strong stirring force and uniform...

Claims

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Application Information

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IPC IPC(8): A23L1/327A23L1/29A23L1/221A23D9/02A23L1/015A23L17/20A23L5/20A23L27/10A23L33/00
Inventor 崔春赵谋明王金水赵强忠
Owner SOUTH CHINA UNIV OF TECH
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