Method for recombining sea eel flesh scrap by combining biologic enzyme with collagen protein

A technology of collagen and leftovers, which is applied in the field of aquatic product processing, can solve problems such as waste of leftovers, and achieve the effects of overcoming difficult adhesion, good effect, and high fat content

Active Publication Date: 2012-12-19
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The smoked eel still hasn't solved the problem of scrap waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1) Select the frozen eel head and fish skin, thaw, remove gills and blood stains from the eel head, wash the mucus on the surface of the fish skin with clean water and mince it with scissors for later use;

[0035] 2) Put the eel head and fish skin obtained in step 1) into the stainless steel pot, add water according to the ratio of material to liquid: 1 g: 15 mL, and add the total weight of eel head and fish skin (ie the weight of the material) 1% table salt, leached for 3 hours at 90°C to obtain the extract;

[0036]3) Filter out the upper oil layer of the extract, i.e. the fat layer, with filter paper, vacuum filter the middle and bottom layers of the extract, and concentrate the obtained filtrate to obtain a collagen solution;

[0037] 4) Take 100g of cooked minced meat leftovers after steaming eel to make conditioned food, put them into a flat tray, use distilled water to make TG enzyme into a solution with a mass concentration of 0.2%, and adjust the pH to pH 5.0....

Embodiment 2

[0040] 1) Select the frozen eel head and fish skin, thaw, remove gills and blood stains from the eel head, wash the mucus on the surface of the fish skin with clean water and mince it with scissors for later use;

[0041] 2) Put the eel head and fish skin obtained in step 1) into the stainless steel pot, add water at a ratio of 1 g to liquid: 25 mL, and add the total weight of eel head and fish skin (that is, the weight of the material) 2% table salt, extract 1.5% at 95°C to obtain the extract;

[0042] 3) Filter out the upper oil layer of the extract, i.e. the fat layer, with filter paper, vacuum filter the middle and bottom layers of the extract, and concentrate the obtained filtrate to obtain a collagen solution;

[0043] 4) Take 100g of raw minced meat leftovers after degreasing and processing of fresh eel, put them into a plate tray, make TG enzyme into a solution with a mass concentration of 1% with distilled water, adjust the pH to pH8.0, and dissolve 95mL of Pour the ...

Embodiment 3

[0046] 1) Select the frozen eel head and fish skin, thaw, remove gills and blood stains from the eel head, wash the mucus on the surface of the fish skin with clean water and mince it with scissors for later use;

[0047] 2) Put the eel head and fish skin obtained in step 1) into the stainless steel pot, add water according to the ratio of material to liquid: 1 g: 20 mL, and add the total weight of eel head and fish skin (ie the weight of the material) 1.5% table salt, leaching at 92°C for 2 hours to obtain the extract;

[0048] 3) Filter out the upper oil layer of the extract, i.e. the fat layer, with filter paper, vacuum filter the middle and bottom layers of the extract, and concentrate the obtained filtrate to obtain a collagen solution;

[0049] 4) Take 100g of cooked minced meat leftovers after steaming eel to make conditioned food, put them into a flat tray, make TG enzyme into a solution with a mass concentration of 0.5% with distilled water, adjust the pH to pH 6.0, a...

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PUM

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Abstract

The invention relates to the technical field of aquatic product processing, and aims to provide a method for recombining sea eel meat leftovers with biological enzymes combined with collagen, using the remaining head and fish skin after eel processing as raw materials, and extracting viscous collagen through hot water extraction Protein, supplemented with transglutaminase, used in combination to recombine leftovers and minced meat to make fish recombined products. The method of the invention has the advantages of simple production process, low cost and good adhesive plastic effect, and can be widely used in the recombination of fish meat and its leftovers to increase the value of commodities. It is of great significance for increasing economic benefits and promoting fishery efficiency, and has high product safety. .

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for recombining conger eel meat leftovers by using edible biological enzymes combined with collagen protein of aquatic products. Background technique [0002] During the processing of aquatic products, a large number of fish heads, fish bones, fish viscera, fish skin, fish scales, fish bones and leftover minced meat leftovers after segmentation will be produced, which can account for 28% of the catch. If not handled properly, After corruption, the stench rises to the sky. However, the relevant technologies of my country's current aquatic products enterprises are backward, and leftovers are often regarded as low-value raw materials or even waste, especially the minced meat left over from processing. Due to its small size and irregular shape, it is difficult to recombine. Most of them are used to produce fishmeal or Breeding feed has low added value, res...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/327A23L1/305A23L17/10A23L17/20
Inventor 杨会成郑斌付万冬廖妙飞钟明杰傅光明周宇芳
Owner ZHEJIANG MARINE DEV RES INST
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