Fish protein and fish cake prepared from fish protein

A technology of fish meat protein and fish cake, applied in the field of fish cake, can solve the problems of resource waste and achieve the effect of reducing resource waste, delicious taste and rich nutrition

Inactive Publication Date: 2014-04-30
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, most enterprises process these by-products ...

Method used

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  • Fish protein and fish cake prepared from fish protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of fish meat protein, which is prepared according to the following method: clean the fish by-products (fish bones, fish heads, fish skin, fish viscera), mince them, add 5 times of water by weight, and use a homogenizer to homogenize , adjust the pH value of the slurry to 3 with 2mol / L HCl, then centrifuge to separate the slurry, discard the upper layer of oil and the lower layer of insoluble matter (fish skin, fish bones, etc.), take the middle layer as the protein solution, and then the protein solution Adjust the pH to 5.5, stir to precipitate the protein, centrifuge, and collect the precipitate.

[0016] The fish cake containing the fish protein is composed of the following components by weight: fish protein 10Kg; starch 1Kg; transglutaminase 0.06Kg; egg white 0.5Kg; lard 0.5Kg; monosodium glutamate 0.2Kg; ginger powder 0.2Kg ; Salt 0.2Kg.

[0017] The preparation method of the fish cake is as follows: adjust the pH of the fish meat protein to 7.0 with 0.5 mo...

Embodiment 2

[0019] A kind of fish meat protein is characterized in that it is prepared according to the following method: fish by-products are cleaned, minced, and 10 times of water is added by weight to homogenate, and the pH value of the slurry is adjusted to 12 with 2mol / L NaOH, and then Centrifuge to separate the slurry, discard the upper layer of oil and lower insoluble matter, take the middle layer as the protein solution, then adjust the pH value of the protein solution to 5.5 with dilute hydrochloric acid, stir to precipitate the protein, centrifuge, and collect the precipitate.

[0020] The fish cake containing the fish protein is composed of the following ingredients by weight: fish protein 8Kg; starch 1.2Kg; transglutaminase 0.04Kg; egg white 0.8Kg; lard 0.3Kg; monosodium glutamate 0.1Kg; Kg; table salt 0.1Kg.

[0021] The preparation method of fish cake is identical with embodiment 1.

Embodiment 3

[0023] A fish meat protein is characterized in that it is prepared according to the following method: clean the fish by-products, mince them, add 8 times of water by weight to homogenate, adjust the pH value of the slurry to 12 with NaOH, and then centrifuge to make the slurry Separate the layers, discard the upper layer of grease and the lower layer of insoluble matter, take the middle layer as the protein solution, then adjust the pH value of the protein solution to 5.5 with dilute hydrochloric acid, stir to precipitate the protein, centrifuge, and collect the precipitate.

[0024] The fish cake containing the fish protein is composed of the following ingredients by weight: fish protein 12Kg; starch 0.6Kg; transglutaminase 0.1Kg; egg white 0.3Kg; lard 0.8Kg; monosodium glutamate 0.2Kg; Kg; salt 0.3Kg.

[0025] The preparation method of fish cake is identical with embodiment 1.

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Abstract

The invention discloses fish protein. The preparation method of the fish protein comprises the following steps of cleaning fish byproducts, rubbing the fish byproducts, adding 5 to 10 times of water to homogenize the solution, adjusting the pH value of the solution to be 3 by utilizing acid or regulating the pH value of the solution to be 12 by utilizing alkali, centrifugally layering the solution, removing the upper-layer grease and the lower-layer insoluble substances, taking the intermediate layer to obtain the protein solution, regulating the pH value of the protein solution to be 5.5, stirring protein solution so as to enable the protein to be precipitated, and centrifuging and collecting the precipitate. The invention also discloses a piece of fish cake which is prepared by the fish protein. By adopting the fish protein and the fish cake, the byproducts such as fish bones, fish heads, fish skin, fish internal organs and the like in the processing of the fish product can be adequately utilized, the waste is converted into treasure, the resource waste is reduced, and the prepared fish cake is rich in nutrients, delicious in taste, good in resilience and color, low in cost and simple to process.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a fish meat protein and a fish cake prepared therefrom. Background technique [0002] A large number of by-products (also known as "leftovers") such as fish bones, fish heads, fish skins, and fish viscera are produced in the processing of fish products. It is estimated that the residual protein on these by-products can reach 10% to 15%. However, most enterprises process these by-products into feed or discard them, resulting in waste of resources. [0003] Fish cake is a traditional food in my country, especially in the Yangtze River Basin. It is made of surimi, eggs and starch as the main raw materials. It is fresh and tender, delicious, nutritious, and has good elasticity and color. It is deeply loved by people and has become the top grade for folk banquets. [0004] If the fish meat protein in the by-products can be recovered and then processed into fish cakes, it will not only...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23J3/34
Inventor 杨宏常通汪陈洁石柳崔旻
Owner HUAZHONG AGRI UNIV
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