Method for producing fishbone enzymatic pottage by utilizing fishbone

A fish bone enzymatic hydrolysis and production method technology, applied in the field of food processing, to achieve the effects of improving nutritional value, reducing fishy smell, and easy absorption and utilization

Inactive Publication Date: 2014-03-05
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there have been many studies on the production of high-calcium products using freshwater fish bones, but a soluble organic acid calcium solution is produced by combining organic acids with calcium in fish bones, and then added to the produced fish bone soup as a food function enhancer , not yet reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A. Pretreatment: Thaw, rinse and drain the bones of frozen silver carp, and set aside;

[0027] B. Cooking: Weigh a certain amount of fish bones, add appropriate water and put them in a pressure cooker for cooking. The cooking conditions are: the ratio of material to liquid is 1:6, the cooking temperature is 124°C, and the cooking time is 1.6 h. Obtain fish bone soup; filter the fish bone soup to obtain bone soup filtrate and fish bone residue respectively; in this step, the protein dissolution rate in the fish bone soup is 32.9%;

[0028] C. Enzymatic hydrolysis: the bone broth filtrate is enzymatically hydrolyzed by neutral protease. The enzymatic hydrolysis conditions are: enzymatic hydrolysis temperature is 50℃, enzymatic hydrolysis pH is 6.5, enzyme addition is 1500u / g, enzymatic hydrolysis time is 3h. After enzymolysis is completed, heat the bone broth at 90°C for 10 minutes to inactivate the added neutral protease to obtain fish bone enzymatic hydrolysis soup; the tot...

Embodiment 2

[0034] A. Pretreatment: Thaw, rinse and drain the bones of frozen crucian carp, and set aside;

[0035] B. Cooking: Weigh a certain amount of fish bones, add appropriate water and put them in a pressure cooker for cooking. The cooking conditions are: the ratio of material to liquid is 1:6, the cooking temperature is 124°C, and the cooking time is 1.6 h. Obtain fish bone soup; filter the fish bone soup to obtain bone soup filtrate and fish bone residue respectively; in this step, the protein dissolution rate in the fish bone soup is 32.9%;

[0036] C. Enzymatic hydrolysis: filter the boiled fish bone broth, collect fish bone residues for use, and use papain to enzymatically hydrolyze the bone broth filtrate. The enzymatic hydrolysis conditions are: enzymatic hydrolysis temperature is 60℃, enzymatic hydrolysis pH value is 6.0, The amount of enzyme added is 1500u / g, and the enzymolysis time is 3h. After enzymolysis is completed, heat the bone broth at 90°C for 10 minutes to inactivat...

Embodiment 3

[0042] A. Pretreatment: Thaw, rinse and drain the fish bones of frozen grass carp for use;

[0043] B. Boil: Weigh a certain amount of fish bones, add appropriate water and put them in a pressure cooker for cooking. The cooking conditions are: the ratio of material to liquid is 1:4, the cooking temperature is 110°C, and the cooking time is 2.5 h, obtain fish bone soup; filter the fish bone soup to obtain bone soup filtrate and fish bone residue respectively; in this step, the protein dissolution rate in the fish bone soup is 26.7%;

[0044] C. Enzymatic hydrolysis: filter the boiled fish bone broth, collect fish bone residues for use, and use neutral protease to enzymatically hydrolyze the filtrate of the bone broth. The enzymatic hydrolysis conditions are: enzymatic hydrolysis temperature is 60℃, enzymatic hydrolysis pH is 6.5 , The enzyme dosage is 1000u / g, and the enzymolysis time is 2h. After the enzymolysis is completed, heat the bone broth at 90°C for 10 minutes to deactivat...

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PUM

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Abstract

The invention relates to a method for producing fishbone enzymatic pottage by utilizing fishbone. The method comprises the following steps: washing and draining fishbone, and cooking to obtain fishbone soup; filtering the fishbone soup to obtain bone soup filtrate and fishbone dreg respectively; adding neutral protease or papain into the bone soup filtrate for enzymolysis to obtain fishbone enzymatic soup; removing residual flesh in the fishbone dreg, washing, baking and crushing the fishbone dreg, and screening through a 80-100-mesh screen to obtain fishbone powder; adding lactic acid into the fishbone powder to extract calcium in the fishbone powder to obtain a soluble calcium solution; mixing the fishbone enzymatic soup and the soluble calcium solution to obtain a mixed solution, adding seasoning, and concentrating to obtain the fishbone enzymatic pottage, wherein the protein dissolution rate in the fishbone enzymatic pottage is more than or equal to 26.7 percent, the total content of amino acid is more than or equal to 8.2mg / ml, and the calcium extraction rate is more than or equal to 82.6 percent. According to the fishbone enzymatic pottage, the nutritional value of the fishbone soup is increased, the fishy smell in the pottage can be reduced, and the defect that calcium in fishbone cannot be dissolved in the soup in the traditional cooking process can be overcome.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a production method of fish bone enzymatic hydrolysis thick soup. technical background [0002] With vast inland waters and abundant freshwater resources, the freshwater aquaculture industry has developed rapidly. However, the processing technology of aquatic products is relatively backward. Usually, most of the leftovers from fish processing are directly discarded by manufacturers, or relatively low-grade by-products are produced, which causes great waste and harms the ecological environment to a certain extent. Improving the added value and comprehensive utilization of freshwater fish is an important issue to be solved urgently. [0003] The research on traditional bone broth is mainly aimed at the development of chicken bones, beef bones, pig bones and other livestock, and there is less research on aquatic product bone broth. Fish bone soup is rich in protein. A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/327A23L1/304A23L33/16
CPCA23L17/20A23L23/00A23L33/16
Inventor 姜绍通常佳驹林琳潘丽军
Owner HEFEI UNIV OF TECH
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