Method for extracting fish oil and producing taurine seafood condiments by using hairtail and leftovers of hairtail

A technology of leftovers and taurine, which is applied in the production, application, and fat production of fat/fat, can solve the problem of not synchronously extracting hairtail seafood condiments, etc., and achieve the effects of improving utilization value, low production cost and easy implementation.

Inactive Publication Date: 2012-12-26
LIANYUNGANG TECHN COLLEGE
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AI Technical Summary

Problems solved by technology

[0005] In the prior art, there is no technology for synchronously extracting

Method used

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Embodiment Construction

[0022] A method for extracting fish oil and producing taurine seafood condiment with hairtail and leftovers thereof, comprising the following steps:

[0023] (1) Pretreatment: Use hairtail and its leftovers as raw materials, mash it into a paste with a tissue masher, add 1 to 2 times the volume of water, and crush it with an ultrasonic crusher with a power of 60-80W and a time of 15 minutes. ?25min; filter, add 0.2-0.25 times the volume of petroleum ether to the filtrate, extract at room temperature for 25-35min, let stand to separate the water phase and the organic phase, and then evaporate the petroleum ether in the organic phase to obtain part of the crude fish oil Ⅰ ;

[0024] (2) Enzymatic hydrolysis: Mix the water phase and filter residue in step (1) evenly, adjust the pH to 6-8 with hydrochloric acid or sodium hydroxide solution, put it in a constant temperature reactor, add trypsin, and dissolve it at 40-50 After enzymatic hydrolysis at ℃ for 3 to 4 hours, flavor prot...

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Abstract

The invention discloses a method for extracting fish oil and producing taurine seafood condiments by using a hairtail and leftovers of the hairtail. The hairtail and the leftovers of the hairtail are smashed by adopting ultrasonic, and filtering is carried out, petroleum ether is added into a filtrate, room temperature extraction is carried out, standing is carried out to separate an aqueous phase and an organic phase, and evaporation is carried out to remove the petroleum ether in the organic phase to obtain partial crude fish oil. Separated aqueous phase and residues are evenly mixed, protease is used for hydrolysis, the petroleum ether is added into hydrolysate, the room temperature extraction is carried out, the aqueous phase and the organic phase are separated, and evaporation is carried out to remove the petroleum ether to obtain the crude fish oil. Seasoning auxiliary materials are added into the aqueous phase, and a Maillard reaction is carried out to prepare taurine rich in functional components and the seafood condiments rich in other amino acid. The method greatly keeps and utilizes natural active matters, such as timnodonic acid (EPA), docosahexaenoic acid (DHA) and the taurine, can turn waste into wealth, sufficiently uses resources, is low in production cost and easy to implement and improves an edible value of the hairtail.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for extracting fish oil and producing taurine seafood condiment from hairtail and its leftovers. Background technique [0002] my country's hairtail production ranks first among all kinds of fish. Hairtail is rich in nutrition, with higher protein and fat content than ordinary fish. It is rich in taurine, lecithin and trace elements, especially phosphorus, calcium, magnesium, potassium and selenium. , iron, copper content is high, and also contains vitamin A, B1, B2 and other nutrients and anti-cancer ingredient 6-thioguanine, which has the functions of lowering cholesterol, enhancing the vitality of skin surface cells, dispelling wind, nourishing liver, hemostasis, etc. It has good effect on the treatment of carbuncle, sore, bleeding and other diseases. It also has antipyretic and anti-tumor effects, and can prevent the occurrence of cardiovascular dis...

Claims

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Application Information

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IPC IPC(8): C11B1/10C11B1/02A23L1/226A23L27/20
Inventor 钱清华祝桂林张浩
Owner LIANYUNGANG TECHN COLLEGE
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