Hypoallergenic edible fish meal processing technology
A processing technology and hypoallergenic technology, which is applied in the field of food processing, can solve the problems of inedible fish products, etc., and achieve the effect of reducing product allergy, high protein content and low fat content
Inactive Publication Date: 2015-08-26
ANHUI XIANZHIYUAN FOOD
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Problems solved by technology
[0002] Fishmeal has a wide range of uses. According to the variety, freshness and production process of raw materials, fishmeal can be divided into edible fishmeal, feed fishmeal and fertilizer fishmeal. Studies have shown that edible fishmeal is the most effective and most effective way for humans to supplement animal protein. One of the foods with rich nutritional value, it was officially named "Fish Protein Concentrate" by FAO in 1961. The crude protein content of edible fish meal is as high as 74.5%~83.5%, which is much higher than the general animal and vegetable protein, and it must have complete amino acids. , the lysine content is high, but many people are allergic to fish and cannot eat fish products, so it is necessary to improve the processing technology of fish products to reduce the allergenicity of fish
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specific Embodiment approach
[0017] A specific embodiment of the processing technology of a hypoallergenic edible fish meal of the present invention: a processing technology of a hypoallergenic edible fish meal, including the following process steps: (1) Raw material pretreatment: select fresh live fish, use electric shock method to shock Quickly remove the scales, heads and viscera after dizziness, rinse with cooling water and remove the fish bones, chop the fish meat into minced meat, and set aside; Under the condition of ℃, heat the surimi while stirring. It takes about 15-25 minutes from feeding to discharging. Oil and water; (4) Primary drying: Send the pressed surimi to a jacketed disc dryer with a steam temperature of 120°C and a drying time of 30-40 minutes, and dry it to a coarse powder with a water content of 10%-12%; (5) Extraction : Add the dried coarse powder into five times the amount of extractant, extract at the extraction temperature of 55°C for 2 hours, filter and clean the wet fine powd...
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Abstract
The present invention discloses a hypoallergenic edible fish meal processing technology. The hypoallergenic edible fish meal processing technology includes the following steps of: (1) raw material pre-treating, (2) cooking, (3) squeezing, (4) primary drying, (5) extracting, (6) secondary drying, (7) crushing, and (8) canning and inspecting. According to the invention, by improving existing processes, the finished fish meal is defatted and dewatered more thoroughly, and thus has a higher protein content and is more beneficial for people's health if being consumed by people; by adopting fresh live fish, the improved process enables the pre-treating to be conducted quickly, thereby preventing the synthesis of histamine and effectively reducing product allergenicity; as the hypoallergenic edible fish meal is a mixture of fish meal and fish bone, the hypoallergenic edible fish meal can supply protein, calcium and trace elements at the same time; and the hypoallergenic edible fish meal can be added into porridge directly or added into boiled water for eating, so that the hypoallergenic edible fish meal is very convenient to eat.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a processing technology of hypoallergenic edible fish meal. Background technique [0002] Fishmeal has a wide range of uses. According to the variety, freshness and production process of raw materials, fishmeal can be divided into edible fishmeal, feed fishmeal and fertilizer fishmeal. Studies have shown that edible fishmeal is the most effective and most effective way for humans to supplement animal protein. One of the foods with rich nutritional value, it was officially named "Fish Protein Concentrate" by FAO in 1961. The crude protein content of edible fish meal is as high as 74.5%~83.5%, which is much higher than the general animal and vegetable protein, and it must have complete amino acids. , The lysine content is high, but many people are allergic to fish and cannot eat fish products, so it is necessary to improve the processing technology of fish products to reduce the al...
Claims
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Login to View More IPC IPC(8): A23L1/326A23L1/307A23L1/015A23L17/10A23L5/20A23L33/20
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD