Preparation method for tuna skin gelatin

A technology of tuna and skin gelatin, which is applied in the field of marine organism extraction, can solve the problems of waste of tuna by-product fish skin, etc., and achieve the effect of overcoming long production cycle, high product purity and good taste

Active Publication Date: 2015-11-25
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing tuna skin gelatin that improves purity and extraction rate, removes bitter smell, improves mouthfeel, and facilitates human body absorption in order to solve the waste defect of tuna by-product fish skin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of tuna skin gelatin, described preparation method comprises the following steps:

[0024] a) According to the ratio of material to liquid 1:3W / V, put the cleaned tuna skin in the treatment solution, drain the treated fish skin and perform enzymatic degreasing with lipase to obtain the degreased fish skin; wherein, the The treatment solution is 15 parts of acetic acid, 6 parts of sodium alginate, 4 parts of methionine, 3 parts of selenium-enriched yeast, 10 parts of citric acid, 1 part of fructose and 12 parts of malic acid dissolved in 150 parts of deionized water; the lipase is alkaline For lipase, the temperature for enzymolysis treatment is 40°C, the temperature for inactivating enzyme is 85°C, the enzymolysis time is 1h, and the amount of lipase added is 0.5% of the mass of fish skin;

[0025] b) Wash the degreased fish skin obtained in step a) in clean water for 5 times, dry it in vacuum until the water content is below 15%, mince it a...

Embodiment 2

[0028] A kind of preparation method of tuna skin gelatin, described preparation method comprises the following steps:

[0029] a) According to the ratio of material to liquid 1:4W / V, put the cleaned tuna skin in the treatment solution, drain the treated fish skin and perform enzymatic degreasing with lipase to obtain the degreased fish skin; wherein, the The treatment liquid is 20 parts of acetic acid, 10 parts of sodium alginate, 6 parts of methionine, 4 parts of selenium-enriched yeast, 12 parts of citric acid, 3 parts of fructose and 18 parts of malic acid dissolved in 180 parts of deionized water; the lipase is alkaline For lipase, the temperature for enzymolysis treatment is 42°C, the temperature for inactivating enzyme is 88°C, the enzymolysis time is 2h, and the amount of lipase added is 0.65% of the mass of fish skin;

[0030] b) Wash the degreased fish skin obtained in step a) in clean water for 8 times, dry it in vacuum until the water content is below 15%, mince it ...

Embodiment 3

[0033] A kind of preparation method of tuna skin gelatin, described preparation method comprises the following steps:

[0034] a) According to the ratio of material to liquid 1:6W / V, put the cleaned tuna skin in the treatment solution, drain the treated fish skin and perform enzymatic degreasing with lipase to obtain the degreased fish skin; wherein, the The treatment solution is 25 parts of acetic acid, 12 parts of sodium alginate, 9 parts of methionine, 5 parts of selenium-enriched yeast, 15 parts of citric acid, 5 parts of fructose and 24 parts of malic acid dissolved in 200 parts of deionized water; the lipase is alkaline For lipase, the temperature for enzymolysis treatment is 45°C, the temperature for inactivating enzyme is 90°C, the enzymolysis time is 3h, and the amount of lipase added is 0.9% of the mass of fish skin;

[0035] b) Wash the degreased fish skin obtained in step a) in clean water for 10 times, dry it in vacuum until the water content is below 15%, mince i...

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Abstract

The invention relates to a preparation method for tuna skin gelatin. Tuna skins are treated, enzymolysis degreasing is performed, and then the tuna skin gelatin is obtained through extraction. With the tuna skins being raw materials, the source of the raw materials is wide, the technological steps are simple, and the defects that in a traditional technology, the production period of products is long, finished products have bitter and fishy smell and taste bad, the molecular weight distribution of the products is wide, and absorption of the human body is not facilitated are overcome. The preparation method is short in production period and high in yield, wherein the yield can reach 87-95%; the product purity is high, the bitter and fishy smell is removed, taste is good, and the absorption of the human body is facilitated.

Description

technical field [0001] The invention belongs to the technical field of marine organism extraction, and in particular relates to a preparation method of tuna skin gelatin which improves purity and extraction rate, removes bitter smell, improves mouthfeel and facilitates human body absorption. Background technique [0002] Tuna (Tunas), also known as tuna and tuna, belongs to the scombroid family of Perciformes. As a deep-sea fish, tuna is not only delicious, but also has high nutritional value, rich in protein, unsaturated fatty acids and vitamins. Natural, high nutritional value and well-known in the international market. The main processed species of tuna are bluefin tuna, albacore tuna, yellowfin tuna and bigeye tuna. Zhejiang Province is the tuna processing center in my country and has the largest tuna processing base in the country. In addition to being sold fresh, tuna has a very high added value of processed products, which are generally frozen for making sushi and ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09H3/00
Inventor 杨会成
Owner ZHEJIANG MARINE DEV RES INST
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