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Process for producing flavour dried soft fish containing fishbone peptide

A production process, the technology of fish bone peptide, applied in the field of fish floss production process, can solve the problem of unreasonable utilization of fish head, fish bone and fish mince, so as to improve the comprehensive utilization rate, improve protein nutritional status, and functional strong effect

Inactive Publication Date: 2011-07-27
CHINA THREE GORGES UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a production process of flavored fish floss containing fish bone peptides, which can solve the problem of unreasonable utilization of fish heads, fish bones and fish mince in processing quick-frozen fish fillets, and improve the quality of fish leftovers. The added value of freshwater fish improves the comprehensive utilization rate of freshwater fish, and the prepared fish floss is rich in nutrients, strong in function, good in absorption effect, and unique in flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of flavor fish floss containing fish bone peptide production process, comprises the following steps:

[0025] 1. Preparation of fish bone peptide powder

[0026] Crush and homogenize the channel catfish bone, put it into the enzymatic hydrolysis tank, adjust the pH value to 8.5-9.0, and then press

[0027] Add alkaline protease to 0.2% of the fish bone mass, and keep it at 52°C for 3 hours to hydrolyze the fish bone. After the hydrolysis is completed, quickly raise the temperature to 90°C and keep it for 10 minutes to inactivate the enzyme. Take out the mixture in the enzymatic hydrolysis tank and cool it to room temperature. Centrifuge at 3000r / min for 10min, take the supernatant and filter, remove the suspended impurities in the supernatant to obtain the enzymolysis solution, spray the enzymolysis solution to dry, control the air inlet temperature to 185°C and the air outlet temperature to 75°C during drying , making fish bone peptide powder;

[0028] 2. Prep...

Embodiment 2

[0034] A kind of flavor fish floss containing fish bone peptide production process, comprises the following steps:

[0035] 1. Preparation of fish bone peptide powder

[0036] Crush and homogenize the head of channel catfish, put it into an enzymatic hydrolysis tank, adjust the pH value to 8.5-9.0, and then press

[0037] Add alkaline protease to 0.5% of the mass of the fish head, and keep it at 57°C for 4 hours to hydrolyze the fish head. After the hydrolysis is completed, quickly raise the temperature to 100°C and keep it for 15 minutes to inactivate the enzyme. Take out the mixture in the enzymolysis tank and cool it to room temperature. Centrifuge at 3500r / min for 15min, take the supernatant and filter, remove the suspended impurities in the supernatant to obtain the enzymolysis solution, spray the enzymolysis solution to dry, control the air inlet temperature to 195°C and the air outlet temperature to 80°C during drying , making fish bone peptide powder;

[0038] 2. Pre...

Embodiment 3

[0044] A kind of flavor fish floss containing fish bone peptide production process, comprises the following steps:

[0045] 1. Preparation of fish bone peptide powder

[0046] Pulverize and homogenize channel catfish bones and channel catfish heads, put them into an enzymatic hydrolysis tank, and adjust the pH value

[0047] to 8.5-9.0, then add alkaline protease according to 0.3% of the mass of fish bones and fish heads, and keep warm at 55°C for 3 hours to hydrolyze the fish bones and fish heads. Enzyme, take out the mixture in the enzymolysis tank and cool it to room temperature, centrifuge at 3000r / min for 10min, take the supernatant and filter, remove the suspended impurities in the supernatant to obtain the enzymolysis solution, spray the enzymolysis solution to dry, control The air inlet temperature is 190°C, the air outlet temperature is 78°C, and the fish bone peptide powder is prepared;

[0048] 2. Prepare fish floss

[0049]Take the frozen channel catfish minced ...

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Abstract

The invention relates to a process for producing a flavour dried soft fish containing fishbone peptide, which comprises the following steps of: (1) preparation of fishbone peptide powder: preparing fishbone peptide powder with fishbone and / or a fish head by the hydrolysis of enzymes; (2) preparation of a dried soft fish: processing fish minced meat to produce a dried soft fish; and (3) preparation of a flavour dried soft fish containing fishbone peptide: mixing the fishbone peptide powder, seasoning and the dried soft fish for frying to obtain the flavour dried soft fish containing fishbone peptide. The process for producing the flavour dried soft fish containing fishbone peptide, provided by the invention, can solve the problem of unavailable reasonable utilization on the fish head, fishbone and fish minced meat in the quick freezing boneless fish processing and improve the additional value of fish leftovers and the comprehensive utilization ratio of a freshwater fish; and the prepared dried soft fish has the advantages of rich nutrient components, strong functionality, good sucking effect and unique flavor.

Description

technical field [0001] The invention relates to a production process of fish floss, in particular to a production process of flavored fish floss containing fish bone peptide. Background technique [0002] Fish floss is a traditional nutritious fish product popular with consumers. Fish floss is rich in nutrients, especially high in protein and calcium, rich in B vitamins, and low in fat melting point, so it is easy to be digested and absorbed by the human body. At the same time, fish floss is also an excellent food for protein and calcium for children, and is the best food for children's bone strengthening and intellectual development. Therefore, modern nutrition lists it as a good nutritional product for infants and young children, and fish floss is the first choice in the food for infants and young children after weaning, and fish floss is especially helpful for the nutritional intake of the elderly and patients. [0003] my country is a big country of aquatic products, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/305A23L17/10
Inventor 唐明仇敏邵伟
Owner CHINA THREE GORGES UNIV
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