Preparation method of low-fishiness salmon skin gelatin

A technology of flavored salmon and fish skin gelatin, which is applied in the field of fish skin food production, can solve the problems of fish skin gelatin, which has a strong fishy smell, affects the appearance of gelatin products, and is difficult to remove melanin in fish skin. Good color properties, low cost, and improved color properties

Active Publication Date: 2017-01-04
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 1. Using organic solvents such as n-hexane, petroleum ether, diethyl ether and n-butanol for degreasing affects the safety of gelatin products, while the cost of reagents is high and pollutes the environment;
[0007] 2. Soak raw materials with high concentration of lye and hydrochloric acid, it is not easy to remove melanin and other substances in fish skin, affect the appearance of gelatin products, and there are hidden dangers in operation safety;
[0008] 3. Fish skin is decalcified with strong acid, which destroys the integrity of gelatin and affects its functional properties;
[0009] 4. Fish skin gelatin has a strong fishy smell

Method used

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  • Preparation method of low-fishiness salmon skin gelatin
  • Preparation method of low-fishiness salmon skin gelatin
  • Preparation method of low-fishiness salmon skin gelatin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The method for preparing salmon skin gelatin comprises the following steps:

[0051] (1) Take salmon skin, remove scales without shaving, remove impurities such as minced meat and silt, chop, wash, and set aside;

[0052] (2) Soak the cleaned fish skin with a volume fraction of 1% detergent solution, the soaking time is 3h, change the solution every 1h, the mass volume ratio of salmon skin and detergent solution is 1g:5ml, Rinse 3 times with tap water after soaking to collect fish skin;

[0053](3) Add 0.05mol / L sodium hydroxide solution to the fish skin obtained in (2) step and soak for 4h, change the solution once every 80min, the mass volume ratio of fish skin and sodium hydroxide solution is 1g:5ml, after alkali treatment , washed with water until neutral, and the fish skin was collected;

[0054] (4) adding volume concentration to the fish skin obtained in (3) step is 1% hydrogen peroxide solution soaking, soaking time is 2h, every 1h changes solution, the mass v...

Embodiment 2

[0062] The method for preparing salmon skin gelatin comprises the following steps:

[0063] (1) Take salmon skin, remove scales without shaving, remove impurities such as minced meat and silt, chop, wash, and set aside;

[0064] (2) Soak the cleaned fish skin with a volume fraction of 0.5% detergent solution, the soaking time is 4h, change the solution every 1h, the mass volume ratio of salmon skin and detergent solution is 1g:8ml, Rinse 3 times with tap water after soaking to collect fish skin;

[0065] (3) Add 0.08mol / L sodium hydroxide solution to the fish skin obtained in (2) step and soak for 4h, change the solution once every 80min, the mass volume ratio of fish skin and sodium hydroxide solution is 1g:8ml, after alkali treatment , washed with water until neutral, and the fish skin was collected;

[0066] (4) adding volume concentration to the fish skin obtained in (3) step is 1% hydrogen peroxide solution soaking, soaking time is 2h, every 1h changes solution, the mas...

Embodiment 3

[0074] The method for preparing salmon skin gelatin comprises the following steps:

[0075] (1) Take salmon skin, remove scales without shaving, remove impurities such as minced meat and silt, chop, wash, and set aside;

[0076] (2) Soak the cleaned fish skin with a volume fraction of 2% detergent aqueous solution, the soaking time is 4h, and change the solution every 1h, the mass volume ratio of salmon skin and detergent aqueous solution is 1g:10ml, Rinse 3 times with tap water after soaking to collect fish skin;

[0077] (3) Add 0.1mol / L sodium hydroxide solution to the fish skin obtained in (2) step and soak for 3h, change the solution every 1h, the mass volume ratio of fish skin and sodium hydroxide solution is 1g:10ml, after alkali treatment , washed with water until neutral, and the fish skin was collected;

[0078] (4) adding volume concentration to the fish skin obtained in (3) step is 1% hydrogen peroxide solution soaking, soaking time is 2h, every 1h changes soluti...

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Abstract

The invention provides a preparation method of low-fishiness salmon skin gelatin, comprising: adding detergent solution to degrease salmon skin; adding sodium hydroxide solution for alkali treatment; adding citric acid solution for calcium removal; adding phosphoric acid solution to treat the skin; adding rosemary extract, extracting with hot water, and cooling and centrifuging to collect supernate that is gelatin solution; lyophilizing the gelatin solution to obtain the low-fishiness salmon skin gelatin. The salmon skin is used as a raw material, the preparation method of low-fishiness salmon skin gelatin is provided, the utilization rate of the byproduct skin from the processing process of waste salmon is increased, and environmental pollution is decreased; the preparation method is simple to perform, operation is easier for workers, processing cost is low, and production efficiency is high.

Description

technical field [0001] The invention relates to the field of making fish skin food, in particular to a method for making salmon skin gelatin with low fishy smell. Background technique [0002] Gelatin is a hydrolyzed product of collagen, that is, a natural polymer mixture formed by breaking and degrading collagen molecules under the action of heat, which has high safety. The skin and bones of mammals such as pigs and cattle have always been the main source of gelatin. However, due to the outbreak of animal diseases such as mad cow disease, foot-and-mouth disease, and bird flu, people have questioned mammalian gelatin. The European Union has even banned the use of bovine gelatin in food. Products, and religious beliefs also hinder the application of pig-derived gelatin to a certain extent. The worldwide market demand for gelatin is increasing year by year, and the supply is in short supply. Therefore, it is an inevitable development trend of the gelatin industry to find new...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09H1/04C09H3/00C09H5/00
CPCC09H1/04C09H3/00C09H5/00
Inventor 潘锦锋刘洋郝若伊夏俪宁董秀萍
Owner DALIAN POLYTECHNIC UNIVERSITY
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