Method for producing fish gluten through fish leftovers

A technology for fish scraps and fish gluten, applied in the field of food processing, can solve the problems of high price of fish gluten and decreased nutritional value, etc.

Active Publication Date: 2013-01-23
江苏戚伍水产发展股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a deep-processing product of surimi, fish gluten has been sold in Japan and southeast China, with many varieties and good quality. The technology of using various freshwater and seawater fish as raw materials to prepare fish gluten has bee

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take a grass carp, clean it, remove the fish head, scales, viscera and skin, cut off the fish meat, weigh 3kg, add 15L of water and stir for 10 minutes, let it stand for 10 minutes, take out the fish meat and drain it, then add water in the same proportion and stir it, let it rest Place and drain the fish. For the third time, use 15L of 2g / L brine, stir slowly for 10 minutes, let stand for 20 minutes, take out the fish and drain. Put the fish meat into a meat grinder, coarsely grind it for 5 minutes into mince.

[0015] The fish skin, fish bone, fish tail and small miscellaneous fish are dried, sterilized, fishy and flavored with microwave equipment. Adjust the output power and feeding amount of the microwave so that the microwave operating frequency is 2450MHz, the power density is 2kW / Kg, and the time is 15min. The leftovers processed by microwaves are pulverized into 30-40 mesh powders with a roller mill. Then use a vibration mill to grind into a superfine powder o...

Embodiment 2

[0018] Take two black fishes, clean them, remove the fish head, scales, viscera and skin, cut off the fish meat, weigh 4kg, add 20L of water and stir for 15 minutes, let it stand for 15 minutes, take out the fish meat and drain, then add water and stir in the same proportion, Stand still, drain the fish meat, use 15L of 5g / L brine for the third time, stir slowly for 15 minutes, let it stand for 30 minutes, take out the fish meat and drain it. Put the fish meat into a meat grinder, coarsely grind it for 5 minutes into mince.

[0019] The fish skin, fish bone, fish tail and small miscellaneous fish are dried, sterilized, fishy and flavored with microwave equipment. Adjust the output power and feeding amount of the microwave so that the microwave operating frequency is 2500MHz, the power density is 3kW / Kg, and the time is 20min. The leftovers processed by microwaves are pulverized into 30-40 mesh powders with a roller mill. Then use a vibration mill to grind into a superfine po...

Embodiment 3

[0022] The commercially available common fish gluten is compared with the fish gluten prepared by the method adopted in the present invention, and the results are shown in the table below.

[0023]

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PUM

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Abstract

The invention relates to a method for processing and producing fish gluten through fish leftovers such as fishbone, fishskin, fishtails and small trash fish, which belongs to the field of food processing. According to the method, the leftovers such as the fishbone, the fishskin, the fishtail and the small trash fish are crushed to be added into the fish gluten, the production cost is lower, the content of calcium and collagen of the fish gluten is higher than that of the common fish gluten, and the fish gluten has clean aroma, is fresh and tender, and is very suitable for the old and children as nutritional supplement food.

Description

technical field [0001] The invention relates to a method for processing fish gluten by using fish leftovers, such as fish bones, fish skins, fish tails, small miscellaneous fish, etc., and belongs to the field of food processing. Background technique [0002] Fish gluten is mainly processed with fish, water and some food accessories. According to nutritional analysis, the protein content of fish is 12-26%, which is close to poultry and higher than egg milk, and contains 11 kinds of amino acids necessary for the human body. The connection is loose and the water content is large, of which 60-90% is free water and a small amount of crystal water. Therefore, the meat is tender and delicious, easy to be absorbed by the human body, and the digestibility can reach 87-98%. Furthermore, the connective tissue and cartilage tissue of fish contain a large amount of unsaturated fatty acids, and the absorption rate of the human body can reach 95%. Fish also contain a variety of vitamins,...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/302A23L17/00A23L33/15
Inventor 戚国祥许正宏史劲松居向东钱建瑛李恒蒋敏陆震鸣许泓瑜
Owner 江苏戚伍水产发展股份有限公司
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