Preparation method of instant fish skin jelly food

A fish skin gel and food technology, applied in the field of preparation of instant fish skin jelly food, to achieve the effects of easy absorption by the human body, increased utilization value, and complete nutrition

Inactive Publication Date: 2013-08-14
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many reports on extracting collagen, gelatin or other functional components from fish skin, but there are few reports on the technology of making instant jelly from fish skin. Therefore, the deep processing technology of fish skin should be developed and industrialized Production can not only reduce resource waste and environmental pollution, but also improve economic and social benefits

Method used

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  • Preparation method of instant fish skin jelly food

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Experimental program
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Effect test

Embodiment 1

[0025] 1. Cleaning: Put the raw fish skin in clean water to wash away mucus, impurities, etc.

[0026] 2. Degreasing: Degreasing the cleaned fish skin with lipase. Prepare an alkaline lipase solution with a solubility of 25.0u / ml (3000-3500U / g, Shandong Jienuo Bioenzyme Co., Ltd.), mix the fish skin with the lipase solution at a ratio of 1:4, and use Glycine-sodium hydroxide buffer was used to adjust the pH of the mixture to 9.0, and the mixture was kept at 40°C for 60 minutes to keep the fat content of the fish skin less than 2.0% (calculated on the basis of the wet basis of the fish skin).

[0027] 3. Enzymatic hydrolysis: pepsin (Beijing Suolaibao Technology Co., Ltd., 3 × 10 6 U / g) for enzymatic hydrolysis. Prepare a pepsin solution with a solubility of 30u / mL, mix the fish skin with the pepsin solution at a ratio of 1:4, adjust the pH of the mixture to 3.0 with 0.01mol / L citric acid-sodium citrate buffer solution, The mixture was incubated at 40°C for 200 min.

[0028...

Embodiment 2

[0034] A kind of preparation method of instant fish skin jelly food is as follows:

[0035] 1) Cleaning: wash the raw fish skin in clean water;

[0036] 2) Enzymatic degreasing: the washed fish skin is degreased with alkaline lipase, and the mass ratio of fish skin and enzyme solution is 1:3 for enzymolysis. The enzymatic hydrolysis conditions are: enzymatic hydrolysis pH=8.5, temperature 35°C, The enzymatic hydrolysis time is 75 minutes, the concentration of lipase solution is 20.0u / ml, and the fat content of fish skin after enzymatic hydrolysis and degreasing is less than 2.0%, calculated on a wet basis;

[0037] 3) Protease enzymatic hydrolysis: the degreased fish skin and pepsin solution are enzymatically hydrolyzed at a mass ratio of 1:3, the concentration of pepsin solution is 35u / mL, and the enzymatic hydrolysis conditions are: enzymatic hydrolysis pH 2, enzymatic hydrolysis time 180min, enzymatic hydrolysis temperature 40℃;

[0038] 4) Glue boiling: put the fish skin...

Embodiment 3

[0044] A kind of preparation method of instant fish skin jelly food is as follows:

[0045] 1) Cleaning: wash the raw fish skin in clean water;

[0046] 2) Enzymatic degreasing: the washed fish skin is degreased with alkaline lipase, and the mass ratio of fish skin and enzyme solution is 1:5 for enzymolysis. The enzymatic hydrolysis conditions are: enzymatic hydrolysis pH=9.5, temperature 45°C, The enzymatic hydrolysis time is 60 minutes, the concentration of lipase solution is 50.0u / ml, and the fat content of fish skin after enzymatic hydrolysis and degreasing is less than 2.0%, calculated on a wet basis;

[0047] 3) Protease enzymatic hydrolysis: the degreased fish skin and pepsin solution were enzymolyzed at a mass ratio of 1:5, the concentration of pepsin solution was 40u / mL, and the enzymatic hydrolysis conditions were: enzymatic hydrolysis pH 3, enzymatic hydrolysis time 240 min, enzymatic hydrolysis temperature 45°C;

[0048] 4) Glue boiling: put the fish skin after e...

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Abstract

The invention relates to a preparation method of instant fish skin jelly food. The preparation method comprises the following steps of: taking a by-product fish skin in a fish slice processing process as a raw material; and making the stink-free jelly food with adjustable flavor, various eating methods, rich nutrition and convenience by processes of cleaning, degreasing, carrying out enzymolysis, degelatinizing, filtering, destaining and deodorizing, concentrating, cooling type molding, preparing a seasoning bag and the like. The jelly food prepared by the invention not only contains the rich nutrient substance and various microelements, but also can be reduced for resource waste and environment pollution. Furthermore, better economical benefits and social benefits can be created.

Description

technical field [0001] The invention relates to a preparation method of instant fish skin jelly food. Background technique [0002] Fish skin is a by-product of fish processing. About 2,500,000 tons of fish skin is discarded globally every year, only a small part of which is used to produce fishmeal, and the added value of the product is low. Fish skin is rich in amino acids, proteins and various trace elements. It has many functions such as beautifying and nourishing skin, nourishing qi and blood, expelling wind and dampness, strengthening spleen and stomach, and strengthening bones and muscles. At present, there are many reports on extracting collagen, gelatin or other functional components from fish skin, but there are few reports on the technology of making instant jelly from fish skin. Therefore, the deep processing technology of fish skin should be developed and industrialized Production can not only reduce resource waste and environmental pollution, but also improve ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 程文健安然陈丽娇朱思咪刘文钊陈慎
Owner FUJIAN AGRI & FORESTRY UNIV
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