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Method for reasonably utilizing leftovers of Spanish mackerel and common Japanese mackerel

A technology for leftovers and mackerel, which is applied in the field of food processing, can solve problems such as unreasonable utilization of mackerel leftovers and the like, and achieve the effects of good product quality, reduced production cost and stable feed quality.

Inactive Publication Date: 2015-01-14
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of this invention is to provide a method for rationally utilizing the leftovers of Spanish mackerel and mackerel, so as to solve the problem of unreasonable utilization of the leftovers of Spanish mackerel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The method for rationally utilizing Spanish mackerel and mackerel leftovers:

[0021] (1) Add water to the mackerel leftovers at a ratio of 1:1, adjust the pH to 7.5, add 0.5% trypsin in the dry mass of the mackerel leftovers, hydrolyze at 50°C until the fish meat is separated from the fish bones, and separate the lower fish bones , the upper liquid is the hydrolyzate;

[0022] (2) Wash the fish bones and dry them, and the yield is 47.8% of the dry mass of mackerel leftovers;

[0023] (3) Centrifuge the hydrolyzate at 4500r / min for 15min to obtain the supernatant and precipitate, the precipitate is mainly protein and its hydrolyzate, dry the precipitate, and the calculated yield is 28.5% of the dry mass of Spanish mackerel leftovers;

[0024] (4) concentrating and separating the supernatant to obtain an oil phase and an aqueous phase, and spray drying the aqueous phase to obtain a water-soluble protein hydrolyzate with a yield of 15.5% of the dry mass of Spanish macker...

Embodiment 2

[0027] The method for rationally utilizing Spanish mackerel and mackerel leftovers:

[0028] (1) Add water to mackerel leftovers at a ratio of 1:3, adjust the pH to 8.5, add 0.1% trypsin in the dry mass of mackerel leftovers, hydrolyze at 65°C until the fish meat is separated from the fish bones, and the fish bones are separated and hydrolyzate;

[0029] (2) Wash the fish bones and refrigerate the fish bones, the yield of which is 45.4% of the dry mass of Spanish mackerel leftovers;

[0030] (3) Centrifuge the hydrolyzate at 3500r / min for 30min to obtain the supernatant and precipitate, the precipitate is mainly protein and its hydrolyzate, dry the precipitate, and the yield is 27.3% of the dry mass of Spanish mackerel leftovers;

[0031] (4) Concentrate and separate the supernatant to obtain oil phase and water phase, spray dry the water phase to obtain water-soluble protein hydrolyzate, including peptone, peptone, polypeptide, oligopeptide, amino acid, etc., and the yield i...

Embodiment 3

[0034] The method for rationally utilizing Spanish mackerel and mackerel leftovers is:

[0035] (1) Add water to the leftovers of Spanish mackerel and mackerel, and the ratio of Spanish mackerel leftovers to water is 1:1.5, adjust the pH to 8.5, add trypsin with 0.3% of the leftovers, and hydrolyze at 50°C for 10 minutes, Add mackerel leftovers to the water again, continue hydrolysis to separate the fish meat from the fish bones, and obtain the fish bones and the first hydrolyzate;

[0036] (2) Wash the above-mentioned fish bones, dry the fish bones, and the yield is 48.6% of the total dry mass of Spanish mackerel leftovers;

[0037] (3) Continue to hydrolyze the first hydrolyzate at 50°C until the pH drops below 6.5, add alkaline papain with 0.2% of the total dry mass of the Spanish mackerel offal, adjust the pH value, and continue to hydrolyze at 50°C for 1 to 3 hours, Obtain the second hydrolyzate, centrifuge the second hydrolyzate at 3500r / min for 25min, obtain the supern...

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PUM

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Abstract

The invention provides a method for reasonably utilizing leftovers of Spanish mackerel and common Japanese mackerel. The method comprises the following steps: adding alkaline protease into leftovers of Spanish mackerel and common Japanese mackerel, performing enzymolysis until the fish meat is separated from fishbone, separating the fishbone on the lower layer, centrifuging the hydrolysate, separating the precipitate and supernatant, separating the oil phase and water phase in the supernatant, thereby obtaining the fishbone, proteins and hydrolysis products thereof as well as fish oil respectively. Therefore, the fishbone, proteins and hydrolysis products thereof as well as fish oil can be respectively utilized, the economic benefits of the fish enterprises are improved, and high-quality raw materials are provided for feed production processing enterprises, collagen protein production enterprises and gelatin production enterprises.

Description

technical field [0001] The invention relates to a method for rationally utilizing leftovers of Spanish mackerel and mackerel, and belongs to the field of food processing. Background technique [0002] Spanish mackerel has fine and firm meat, delicious taste, high oil content and rich nutrition, especially unsaturated fatty acids, fat-soluble vitamin A, minerals and other nutrients. Spanish mackerel has the effect of invigorating qi and calming cough, and is effective for weak cough and asthma. Its liver is the raw material for making cod liver oil. my country's Spanish mackerel has a large annual output, and currently it is mainly used to make canned and dried mackerel in addition to fresh food. Mackerel is distributed in the Indian Ocean and the Pacific Ocean, and the main producing areas in my country are the South China Sea and the East China Sea. [0003] Both mackerel and Spanish mackerel are important economic fish in my country. my country's marine economic fish ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23K1/10A23K1/16C11B1/02C11B13/00
CPCY02W30/74
Inventor 郑婷璐陈小娥方旭波
Owner ZHEJIANG OCEAN UNIV
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