1149 results about "Fish skin" patented technology

The invention discloses a special method to extract collagen from fish peel and bone with complex prolease, which comprises the following steps: choosing salmon, AnKang fish peel and processing waste of fish product as raw material; unfreezing; washing; scaling off; degreasing; grinding; enzymolyzing; separating; de-oiling; ultra filtering; condensing; spray-drying; getting the product. This invention possesses simple craft and short production circle.

The invention discloses an extraction and preparation method for micromolecule fishskin collagen peptide, which comprises the following technical steps of: taking the fishskin of freshwater fish as raw material; removing non-collagenous protein; carrying out steps of degreasing, deodorizing, smashing and the like; under the acidic condition, carrying out heating hydrolysis processing to collagenous protein; controlling the degradation degree of the collagenous protein with an enzymolysis method; obtaining a target micromolecule collagen peptide with a membrane separation method; recycling protease, and then carrying out nanofiltration desalting; and after activated carbon binding resin is decolored and deodorized, carrying out spray drying to obtain the colorless and tasteless micromolecule fishskin collagen peptide. The extraction and preparation method disclosed by the invention has a simple technology, the protease is recycled by membrane separation, and therefore the cost is saved. The prepared micromolecule collagen peptide is colorless and tasteless and can be widely applied to industries relevant to the health of the human body, such as health care food, biomedicine, and cosmetics.

The invention discloses a high-purity fishy smell and foreign odor-free fish collagen protein peptide and a preparation method thereof. The preparation method comprises the following steps: cleaning fish skins, and then cutting into blocks and mincing; performing stirring treatment with NaCl solution; centrifugally degreasing to remove paraprotein; adding water to regulate the pH value of initial slurry to be 8.0-8.5; performing combined gradient enzymolysis on alkali protease and neutral protease; deactivating enzyme after the enzymolysis is ended; performing adsorption bleaching by activated carbon; and then performing rough filtration, fine filtration, evaporation concentration and spray drying to prepare the high-purity fishy smell and foreign odor-free fish collagen protein peptide. The high-purity fishy smell and foreign odor-free fish collagen protein peptide disclosed by the invention has a simple process and is easy to industrial production; fishy smell, foreign odor and non-collagen proteins are fully removed in production; the low-temperature biological enzymolysis technology is adopted, and other substances are not added, thereby, the product quality is improved; an obtained fish collagen protein peptide powder has the characteristics the content of amino acid hydroxyproline is not less than 9 percent, and the average molecular weight is lower than 1000Dal; no fishy smell or foreign odor cannot generated, and obvious fishy smell or foreign odor also cannot be generated through heating treatment under the acid conditions. The high-purity fishy smell and foreign odor-free fish collagen protein peptide can be widely applied to processing of various foods and cosmetics as a green functional ingredient.

The invention provides fish skin collagen based composite sponge and a preparation method thereof. The fish skin collagen based composite sponge is prepared by the steps of: based on fish skin collagen and chitosan as raw materials, freeze-drying, carrying out cross-linking, and carrying out secondary freeze drying. The composite sponge prepared by the invention can improve the disadvantages that the previous sponge is easy to degrade and the like, is simple in preparation process, is cheap and easy to obtain, and overcomes some defects of the existing collagen sponge. The fish skin collagen based composite sponge prepared by the invention has a specific three-screws structure of an I type collagen protein; a microstructure is a double-faced porous net-shaped sheet layer; and the fish skin collagen based composite sponge has good hygroscopicity, improves the degradability of the collagen sponge, is simple in preparation process and is cheap and easy to obtain, so that the fish skin collagen based composite sponge is a better biomedical material.

The invention discloses a nitrogen-doped fluorescent carbon quantum dot and a preparation method and application thereof, and belongs to the technical field of material science. Fish wastes (such as fish scales, bones and skins) are cleaned, then hydrothermal reaction is directly performed to obtain nitrogen-doped fluorescent carbon quantum dot aqueous dispersion, and finally filtration, dialysis and freeze-drying are performed to obtain nitrogen-doped fluorescent carbon quantum dot solid. The size of the nitrogen-doped fluorescent carbon quantum dot prepared by using the preparation method disclosed by the invention is smaller than or equal to 10nm, the nitrogen content is smaller than or equal to 20 percent, the surface of the quantum dot has nitrogen-containing and oxygen-containing functional groups, and the quantum efficiency is 17-30 percent. The nitrogen-doped fluorescent carbon quantum dot and the preparation method and application thereof have the advantages that the preparation method is environmental-friendly, the operation is simple, the requirements on equipment are low, the preparation method is suitable for large-scale production, and the prepared nitrogen-doped fluorescent carbon quantum dot has excellent fluorescent performance and can be widely applied to fields such as photoelectric materials, biological imaging and fluorescent probes.

The invention discloses a harmless fabrication method of sturgeon taxidermy specimen. The harmless fabrication method comprises the following steps: A. stripping fish skin: dissecting the part from the pelvic fin to the anus along the centerline of the belly of a fish, and removing internal organs, muscles and the like; B. infusing and degreasing: moving the stripped fish skin together with the head into an infusing container, soaking the fish skin and the head by high-concentration alcohol, changing the alcohol at regular intervals, and conducting harmless treatment on liquid waste; C. conducting antiseptic treatment: arranging the soaked fish in clear water for softening, coating antiseptic miscellaneous reagents for fish specimens inside and outside the fish skin and the head; D. filling and sewing: taking a tree trunk as a support shaft rod so as to enable the fish skin to be stretched completely, and using nylon threads to sew the cut of the specimen; and E. shaping and displaying: fixing the fin rays of the specimen by a clamping plate, naturally drying the fin rays by air, filling the gill, installing ocular prosthesis, coating liquid paraffin on the whole specimen, and fixing the specimen on a display stand. The method is easy to implement, the operation is convenient, the specimen is infused and degreased thoroughly, the harmless reagent is long in antiseptic effect, and the specimen fabricated by the method is safe and environment-friendly.

The invention discloses anti-oxygenation maillard flavor peptides and a method for preparing the same. The anti-oxygenation maillard flavor peptides are prepared by using fish skin, which is waste from the processing of various fishes as a raw material and by the steps of pre-treatment, controlled enzymolysis, ultrafiltration, maillard reaction, ultrafiltration, drying and the like. The molecularweight range of the prepared maillard flavor peptides is between 1,000 and 5,000Da and the peptide content in the maillard flavor peptides is more than or equal to 90 percent. Tests indicates that the maillard flavor peptides prepared by the method can obviously improve delicate flavor, plumpness and delayed permeation property; simultaneously, the maillard flavor peptides are high in anti-oxygenation, and the oxidation resisting activity of the maillard flavor peptides is equal to commercial edible antioxidants; and the maillard flavor peptides not only obviously improve the delicate flavor,but also contain health-care ingredients, and is a novel natural and healthy flavor-development base material for flavorings.

The invention provides a method for producing high-quality collagen oligopeptide by using fish skin or fishbone. The method comprises the following steps of: washing and crushing the fish skin or fishbone as a raw material, mixing the crushed material and water according to a weight ratio of 1:(5-20), carrying out refining treatment, then sterilizing and cooling, simultaneously adding proteolytic enzyme and lactobacillus to carry out primary hydrolysis, then centrifuging and filtering to separate a non-hydrolyzed solid part and hydrolysate, carrying out ultrafiltration on the hydrolysate by adopting an ultrafiltration film, mixing a macromolecular peptide solution which does not pass through the ultrafiltration film and the non-hydrolyzed solid part which is separated after the primary hydrolysis is finished, simultaneously adding protease and lactobacillus to carry out secondary hydrolysis, carrying out centrifugal separation and filtration, then carrying out ultrafiltration, and sequentially purifying, sterilizing, condensing and drying a micromolecular oligopeptide solution which passes through the ultrafiltration film and micromolecular oligopeptide collected after the primary hydrolysis to obtain the collagen oligopeptide product with low molecular weight. According to the method provided by the invention, the utilization rate and the yield of the raw material protein can be effectively improved, and the product quality can be greatly improved.

The invention relates to a method for preparing an edible wrapping film, which comprises the steps of preparation of modified solution of fish skin collagen and film formation. The method is characterized in that: the preparation of the modified solution of the fish skin collagen comprises the following steps of: preparing the fish skin collagen into aqueous solution of which the g / ml is 6.67 percent, adding glutamine transaminase, and heating to dissolve at the temperature of between 40 and 50 DEG C; adding 2 percent of solution of chitosan acetate according to a volume ratio of 1-2:1, and heating 30 minutes at the temperature of between 40 and 50 DEG C to prepare the modified solution of fish skin collagen; and adding 20 volume percent of edible plasticizer to prepare film-forming solution, and coating the film-forming solution on a glass plate and drying in a thermostat to obtain the product. By modifying the fish skin collagen by combining the glutamine transaminase with the chitosan, coating and drying, the edible wrapping film is prepared; and the prepared film product has the advantages of high mechanical strength, strong breaking strength, safety, no toxin and edibility, and can replace plastic films or plastic bags to be applied to the fields of foods, medicaments and cosmetics.

The preparation methods of globefish skin active collagen and the peptide of the active collagen are that the globefish skin is cut into small pieces to be frozen, dried, crushed and put into sodium chloride solution to be stirred for 12 hours and then for centrifugation to discard supernatant and remove non-collagen proteins, deposition is put in to acetum, pepsin is added under 0 DEG C to 10 DEG C for enzymolysis and centrifugation, the supernatant is put through an ultrafiltration membrane, and the above part is frozen and dried to obtain the collagen. After the active collagen is prepared, the rest deposition is centrifugated until the pH value is between 2.0 to 7.0, papain is added into the deposition for the enzymolysis, the supernatant is centrifugated and respectively put through the ultrafiltration membrane after enzyme-denaturing to obtain the globefish skin collagen peptide of different molecular weight ranges, and the globefish skin collagen peptide are frozen and dried to obtain the light yellow or white powdery globefish skin collagen active peptide which has good antioxidation character and takes effects of eliminating free radical and reducing the senescence degree.

The invention relates to a preparation method of instant fresh water fish peptide powder. By using fresh water fish as raw materials, the preparation method comprises the following steps: removing fish skin and fish belly fat by a skin remover and a cube cutter, and then removing fishy smell and partial fat of the fish by using the technology of soaking with a mixture of CaCl2 and C2H4O2; then adding papain and Bacillus subtilis neutral proteinase for hydrolysis, carrying out inactivation and degreasing by the superhigh pressure technology, and separating slag from liquid by utilizing a centrifuge; and then adding activated carbon to the hydrolysate for bitterness and fishy smell removing treatments, filtering by utilizing a plate and frame filter press, concentrating the obtained filtrate in vacuum, and carrying out spray drying to obtain the instant fresh water fish peptide powder. The product prepared by the method has the characteristics of water solubility, creamy white color, palatefullness, no fishy smell and the like, and no organic reagent is used in the entire production process flow. The product is rich in small peptide, oligopeptide and various amino acids, can be used for manufacturing nutriment food for infants, advanced nutriment and health products for adults and the like, and also can be used as the ingredient for preparing advanced nutriment peptide coffee, flavorings and the like.

The invention provides a method for extracting collagen powder from deep sea cod skin, and the method comprises the following steps: washing fresh cod skins with tap water for multitime; boiling at low temperature, removing oil; carrying out a biological enzymatic hydrolysis; removing fishy with log active carbon and decolouring; carrying out a plate filtration; condensing; disinfecting physically; sieving; granulating with spray at low temperature; collecting a collagen powder finished product. The method for extracting collagen powder from deep sea cod skin employs deep sea cod fishes, thereby guarantying security and nature of source, decreasing probability of pollution of collagen finished product. In addition, the whole process from biological enzymatic hydrolysis to spray drying employs low temperature control (the temperature is controlled under 50 DEG C), thereby guarantying non-yellow collagen powder color, non-fishy smell, unchanged spatial tissue structure of protein, non-degeneration of collagen and high activity of protein.

This invention discloses a method for preparing freshwater fish skin collagen. The method comprises: (1) washing fish skin, draining, cutting, and soaking in 0.001-0.2 M alkali solution containing 0.005-2% (v / v) H2O2 for 3-48 h; (2) stirring at a high speed, washing and soaking with an organic reagent; (3) extracting with acid solution (pH = 1.0-5.0) containing 0.01-2% (m / v) pepsin for 12-64 h, and filtering with 30-100 mu.m membrane, and then with 1-30 mu.m membrane; (4) adding 5 M NaCl solution into the filtrate to 0.8-2.0 M, centrifuging, dissolving the precipitate in 0.001-0.1 M acetic acid, dialyzing with distilled water, and freeze-drying to obtain white and odorless collagen solid. The collagen can be widely used in food, cosmetic and biomedical fields.

A process for preparing a collagen with high biocompatibility from the skin of deep-sea fish includes treating the skin in alkali solution, restrictive enzymolysis and purifying supernatant. The resultant collagen features high purity, biodegradability and cell compatibility.

A collagen is extracted and produced from a raw fish skin through the steps: a salt admixing step for admixing a salt (e.g. NaCl, KCl or the like) with a raw fish skin so as to allow non-collagen substances or portions (including fats and other tissue portions than a collagen portion) to be removed from the fish skin, while simultaneously degreasing and deodorizing the skin under the salt effect; a salt removal step for causing the admixed salt and non-collagen substances or portions to remove from the skin, achieving the fats removal and deodorization; a collagen extraction step for extracting a collagen (gelatinous) from the thus-treated skin; and a filtration step for filtering and refining the extracted collagen so as to obtain a refined collagen. The refined collagen may be dried and solidified. Thus, since the inexpensive salt is used for effective removal of non-collagen substances or portions to obtain a collagen portion, the method itself is simplified and economical. Further, the fish collagen obtained thereby, be it fluid or dried, is of a highly refined property, i.e. colorless, odorless and degreased, which is suited for food product elements and various industrial uses.

The invention provides a beauty mask containing compound type collagen and high-low molecular hyaluronic acid. The beauty mask is prepared from the four components A, B, C and D, 17 raw materials in all. The beauty mask has antiphlogistic, bacteriostatic and antioxidant effects, and is capable of repairing and rebuilding cells by compounding high molecular hyaluronic acid and hyaluronate oligomers at different ratios, forming an efficient moisturizing barrier on cuticle, keeping skin moist, bright and clean and replenishing skin collagen by compounding pigskin collagen and fishskin collagen at different ratios, and increasing the skin elasticity.

The invention provides a collagen and a collagen polypeptide, wherein, the weight percentage of hydroxylysine is more than 1.3 percent. The invention also provides the preparation technology and the application of the collagen and the collagen polypeptide. The invention can make full use of inexpensive raw materials including the fish skin and fish scale of tilapias to produce products with high added value. The collagen polypeptide is used for treating arthritis with a definite drug effect, and the clinical dose is considerably less than other collagen polypeptides. The collagen polypeptide can solve the pollution problem of fish skin wastes, and at the same time avoid the risk of infectious diseases which can be caused by the collagen of land animals. The collagen and the collagen polypeptide have the advantages of considerable economic benefits, energy conservation and environmental protection, simple process equipment, low cost and easy industrialization.

The method relates to a method for preparing collagen peptide with a fish skin, comprising the steps of: washing, draining and cutting the fish skin into pieces, soaking the fish skin pieces in 75% ethanol for 15 min, then taking them out and washing by soaking them in sterile water for 3-5 times and then draining; putting the fish skin pieces into a fermenter so as to keep the skin pieces with a concentration of 4%-8%, inoculating strains with an amount of 1%-5% and a cell age of 14h-18h for fermentation at a temperature of 30-37 DEG C for 48-56h, with 30%-40% of dissolved oxygen, and after fermentation filtering the fermentation liquor to remove thalluses, then conducting enzyme destruction, vacuum concentration and spray drying to the fermentation liquor, thus obtaining collagen peptide. Compared with present methods for preparing collagen peptide with a fish skin, the method of the invention prepares collagen peptide directly through the fermentation method. Thus the preparation process of collagen peptide is simplified, and the production cost is reduced, without environmental pollution. Therefore, the method of the invention has good application prospect.

The invention relates to a method for producing collagen polypeptide, natural pigment and fish oil by using fish skin and fish scale. So far, a method for integrally producing the four products by taking the fish skin and the fish scale as raw materials is not provided yet. The method disclosed by the invention is characterized by comprising the following steps of: deoiling the fish skin and the fish scale at low temperature; performing composite enzyme hydrolysis; adsorbing malodorous smell by adding porcellanite and active carbon; filter-pressing; clarifying; adsorbing natural pigment by using macro-porous resin; flowing out collagen polypeptide; eluting red pigment by using acid ethanol; eluting yellow pigment by using alkaline ethanol; respectively condensing, spraying and drying the solution containing collagen polypeptide and two pigments to obtain collagen polypeptide and red pigment and yellow pigment powder; and extracting crude oil by using supercritical carbon dioxide so asto obtain edible fish oil. The method disclosed by the invention has the benefits that: the collagen polypeptide is white and inodorous and has high yield; the natural red pigment and the yellow pigment have bright colour and are steady to light, heat, acid and alkali; the fish oil is edible oil; and the four products have very important significance to human bodies and can be used as nutritious foods, health care products, foods, beverages, food additives and cosmetics.

The invention relates to a fishskin nursing food which takes fishskin as raw material and is prepared through removing of fishy smell, blanching, seasoning or vegetable ingredients are added after seasoning. A preparation method of the fishskin nursing food comprises the following steps: (1) the fishskin is soaked in a mixing liquid with 1-2 percent of sodium bicarbonate, 0.5-1.8 percent of sodium chloride, 5-20 percent of ethanol and rest percent of water so as to remove the fishy smell for 15-25 minutes; (2) the fishskin after removing the fishy smell is taken out and soaked in water at 60-90 DEG C for blanching for 20-60 seconds; (3) after the fishy smell is removed and blanching is carried out for the fishskin, the fishskin is mixed with the seasoning and then put into a retort punch for vacuum package; (4) the packed fishskin is put into a high pressure sterilizing pot for sterilization for 10-30 minutes at 100-110 DEG C or for 5-20 minutes at 110-115 DEG C or combination of sterilization for 5-15 minutes at 100-110 DEG C and for 5-15 minutes at 110-115 DEG C. Then the fishskin is cooled by spraying with water below 30 DEG C and refrigerated at 0-4 DEG C or -18 DEG C.

A process for preparing minced Peruvian squid includes such steps as semi-thawing of frozen Peruvian squid, removing skin and collagen layer, cutting to become small blocks, removing pigment cells and impurities, rinsing in rinsing liquid, then in alkali solution and finally in ice water, dewatering, mincing and adding cane sugar, sorbitol and polyphosphate. Its advantages are unique and agreeable taste and high gel strength.

The invention relates to a natural marine animal peptide beautifying drink; the drink comprises the following components in percentage by weight: 1.0-10.0% of fish skin collagen, 1.0-8.0% of oyster peptide, 2.0-8.0% of honey, 0.1-2.0% of concentrated blueberry juice and 0.01-0.1% of vitamin C. The natural marine animal peptide beautifying drink contains peptide components which are very liable to be absorbed, therefore the natural marine animal peptide beautifying drink can enhance skin water-retaining property, compact skin, fade winkle and retard skin aging; in addition, the drink does not contain chemical preparations, and therefore the possible danger to human body caused by using chemical preparations is avoided.

The present invention is small fishbone separator and its separating method with high fish meat yield and high efficiency and suitable for use in restaurant. The fishbone separator includes a pestling unit and a separating unit connected via pipe and set inside the separator frame. The pestling unit includes pestling motor, pestling barrel with material inlet, and pestling shaft in the middle of the pestling barrel and with toothed rods. The separating unit includes separating motor and separating barrel with closely distributed separating holes. The present invention can separate fish meat from fishbone and fish skin effectively and suitable for food producing enterprise and restaurant.

The invention discloses a method for extracting collagen from fish skin. The method comprises the following steps of: treating raw materials; degreasing the treated raw materials with isopropanol; removing non-collagen protein with sodium chloride; leaching with acetic acid; adding acid protease for enzymolysis; centrifugally concentrating; and drying so as to obtain fish skin collagen. The collagen is extracted by performing acid extraction and enzymolysis simultaneously, so that extraction rate is high and extraction time is shortened. The fish skin is treated repeatedly with the isopropanol and fat and pigments are removed fully, so that product quality is enhanced. The method of the invention has high collagen extraction rate and bright color, and does not have fat residues.

The invention relates to a fish skin sauce and a method for producing the fish skin sauce. The constituents of the fish skin sauce and the percentage of each constituent are as follows: fish skin accounts for 30-33%, soy bean paste 10-13%, chili sauce 1-3%, tomato sauce 5-7%, carrot 3-5%, mushroom 1-3%, pork 3-5%, onion 10-13%, white vinegar 1-3%, cooking wine 0.5-1.5%, onion powder 0.5-1.5%, ginger powder 0.1-0.5%, oyster juice 0.5-1%, sugar 1-3%, sea fish extract 0.5-1%, skipjack powder 0.2-0.6%, salad oil 7-9%, and water in balancing amount. The fish skin sauce is made by the steps of material selecting, mixing, stir-frying, filling and packing, and sterilizing. The invention has the advantage that a more rational nutrition balance is achieved by integrating the nutrients of the raw materials such as parrot, mushroom, pork, onion and the like with the nutrients of the fish skin.

The invention discloses a method of using carp skin for the enzymatic hydrolysis to prepare collagen, comprising the raw material treatment, non-collagen protein removing by sodium chloride, fat removing by petroleum ether extraction, collagen and papain extracting by citric acid, flavor enzyme common hydrolysis, vacuum concentration and spray drying. Then, carp skin collagen peptide which is white and has no fishy smell with the relative molecular weight of 8,000-15,000 is obtained. The enzyme hydrolysis process of the invention adopts the papain and the flavor protease to simultaneously hydrolyze the carp skin collagen, the enzyme hydrolysis time is shortened greatly which only requires 30min. A petroleum ether extraction method is used for removing the fat. Therefore, fats and residues of fat-soluble pigment in finished product of the carp skin collagen peptide are reduced greatly. The quality of the finished product is improved. The method has the advantages of high yield and collagen peptide extraction rate and perfect product purity.

The invention discloses a preparation method of a sleeve-fish skin low-molecular-weight collagen peptide. The preparation method adopts a compound enzyme composed of three enzymes including trypsin, papain and alkali protease, the three enzymes carry out a synergistic effect on sleeve-fish skin collagen under an ultrasonic condition to carry out enzymolysis on the sleeve-fish skin collagen; and then, steps of de-bittering, de-coloring, concentrating in vacuum, and spraying and drying can be performed to obtain the sleeve-fish skin low-molecular-weight collagen peptide. The preparation method disclosed by the invention is simple, the process is easy to control and no environmental pollution exists; the enzymolysis time is short and the production efficiency is high; the enzymolysis speed and the extracting rate of the collagen peptide can be improved; and the sleeve-fish skin low-molecular-weight collagen peptide obtained by using the preparation method is easy to digest and absorb, has no objectionable odors, uniform color and luster and good biological performance, and is relatively easy to digest and absorb by a human body.

A process for preparing tetrodopeptide from the skin and / or bone of globefish includes pretreating, extracting, concentrating, drying and pulverizing. Said tetrodopeptide can be used to prepare medicines or health-care food for preventing and treating the diseases in digestive system, immunopathy and tumor.