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
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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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