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Method for preparing zymolytic concentrated solution by utilizing fish processing by-product

A fish bone soup enzymatic hydrolyzate and concentrate technology, applied in food science and other directions, can solve the problems of less development and utilization, low added value, etc., and achieve the effects of high product performance, improved efficiency, and increased added value.

Inactive Publication Date: 2017-06-30
修建东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Natural seafood seasoning is widely used in processed aquatic products, convenience foods and frozen prepared foods, household condiments, snack foods, fast food, various soups, dishes, pickles, etc. In fish processing, the fish meat rate Generally, it is 25% to 30%. In addition to fish gills and viscera, about 50% of fish heads, fish bones with meat, fish scales, fish fins, fish skin and other parts are used as by-products. Fish processing by-products are not only used as waste In addition to being discarded or processed into low-value-added fishmeal and feed, there are currently few other developments and utilizations

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Clean 25 kg of fish processing by-products after meat harvesting, grind them in a pulverizer, add water with a mass of 75 kg of crushed fish bones, stir well, put them in a microwave heating container, add N-oleoyl glutamate 0.11 kg of sodium phosphate, heated to 90°C by microwave at a frequency of 915 MHz, kept for 30 minutes, stopped microwave heating, and slowly cooled to 60°C ， Prepared fish bone soup; adjust the pH of the fish bone soup to make pH = 6 to 7, add 4 grams of papain and 4 grams of flavor protease to the fish bone soup, and carry out enzymolysis at 60°C for 6 hours under stirring conditions , filtered, and the filtrate was obtained to obtain a fish bone broth enzymatic solution; the prepared fish bone broth enzymatic solution was placed in a separator, and 0.25 kg of polyoxyethylene polyoxypropylene ether block copolymer poloxamer was slowly added dropwise 188, turn on the air compressor, adjust the gas velocity to 120mL / min, take the upper part of the ...

Embodiment 2

[0017] Clean 20 kg of fish processing by-products after meat harvesting, grind them in a pulverizer, add water with a mass of 70 kg of crushed fish bones, stir well, put them in a microwave heating container, add N-myristoyl Potassium aspartate 0.09 kg, heated to 85°C by microwave at a frequency of 2450 MHz, kept for 25 minutes, stopped microwave heating, and slowly cooled to 54°C ， Prepared fish bone soup; adjust the pH of the fish bone soup to make pH=6.5, add 10 grams of bromelain in the fish bone soup, under stirring conditions, carry out enzymolysis at 54 ° C for 3 hours, adjust the pH of the fish bone soup, Make the pH = 7.0, add 10 grams of serrapeptase, carry out enzymolysis at 50°C for 3 hours, filter, take the filtrate, and obtain the enzymatic hydrolyzate of fish bone broth; place the enzymatic hydrolyzate of fish bone broth in a separator Slowly add 0.2 kg of polyethylene glycol 660-12 hydroxystearate dropwise, turn on the air compressor, adjust the gas velocity to...

Embodiment 3

[0019] Clean 30 kg of by-products of fish processing after meat harvesting, grind them in a pulverizer, add water with a mass of 90 kg of crushed fish bones, stir well, put them in a microwave heating container, add N-palmitoyl 0.09 kg of sodium aspartic acid emulsifier and 0.09 kg of sodium N-cocoyl alaninate were heated to 95°C by microwave at a frequency of 915 MHz, kept for 15 minutes, stopped microwave heating, and slowly cooled to 44°C to obtain Fish bone soup; adjust the pH of the fish bone soup to make pH = 6 to 7, add 45 grams of compound protease to the fish bone soup, carry out enzymolysis at 44°C for 6 hours under stirring conditions, filter, and take the filtrate to obtain Fish bone broth enzymatic solution; the prepared fish bone broth enzymatic solution is placed in a separator, slowly drips 0.3 kg of polyoxyethylene sorbitan laurate, turns on the air compressor, adjusts the gas velocity to 120mL / min, and takes The upper part of the foam, when the foam layer dis...

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PUM

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Abstract

The invention discloses a method for preparing a zymolytic concentrated solution by utilizing a fish processing by-product. The method is characterized in that the combination of the soakage with an amino acid emulsifier and microwave heating is utilized; the decocting-out rates of protein, a free amino acid and a monounsaturated fatty acid in a fishbone are obviously improved; the time is saved; the efficiency is improved; meanwhile, the microwave sterilization can be carried out at a relative low temperature; the enzymatic hydrolysate of fishbone soup is concentrated by adopting a froth flotation way; through the way that the enzyme deactivation is carried out after concentration, the enzyme deactivation heating time can be saved and an energy source is economized; the enzymatic hydrolysate of the fishbone soup can be further made into fishy seasoning; the effect of increasing the additional value added for a waste fishbone by-product is achieved.

Description

technical field [0001] The invention relates to the technical field of deep processing of fish processing by-products, in particular to a method for preparing enzymatic hydrolysis concentrated liquid by using fish processing by-products. Background technique [0002] In recent years, people's requirements for food have developed from umami type to flavor type and fragrance type. They not only require good color, aroma and taste, but also require condiments to have nutrition, health care, natural and diverse functions, that is, they tend to like natural food. Original flavor, the demand for natural seasoning is increasing. Among all kinds of natural seasoning, natural seafood seasoning is rich in amino acids, polypeptides, sugars, organic acids, nucleotides and other flavor components and taurine. Health-care ingredients such as acid are especially popular with people. Natural seafood seasoning is widely used in processed aquatic products, convenience foods and frozen prepar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/30
Inventor 修建东
Owner 修建东