Method for eliminating panfasidae catfish oil fishy smell

Abstract

The invention discloses a method for eliminating a panfasidae catfish oil fishy smell. The method comprises the steps of hydrogen treatment and following treatment, wherein the hydrogen treatment includes the steps that refined panfasidae catfish oil is contained in a hydrogenation reaction kettle, a certain quantity of a hydrogenation catalyst is added, a reaction is generated at a certain reaction temperature, under certain reaction pressure and at a certain stirring rate, and therefore mild hydrogenated fish oil is obtained; the following treatment includes the steps that the catalyst, the color and the fishy smell of the obtained mild hydrogenated fish oil are eliminated, so that a fish oil product totally without the fishy smell is obtained. The method for eliminating the panfasidae catfish oil fishy smell is suitable for industrialized continuous production and capable of saving solvent.

Description

technical field

[0001] The invention relates to a method for removing the fishy smell of mango catfish oil, in particular to a method for mild hydrogenation to remove the fishy smell of mango catfish oil. Background technique

[0002] Mango catfish (Paugusiushamiltoa) is a scaleless fish and an important freshwater aquaculture species in Southeast Asian countries. It is mainly distributed in the Mekong River Basin in Southeast Asia. In recent years, it has been successfully artificially propagated in China. This kind of fish has the advantages of fast growth, large individual, high yield, high oil quality, wide feeding habits, easy feeding, white and tender meat, delicious taste, rich nutrition, no small spines between muscles, and easy to process. Currently, it is mainly used for processing frozen fish piece. Mans catfish is a unique high-quality economic fish in the Mekong River Basin, because during the growth process of this fish, three large pieces of fat have accumula...

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