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Elastic polypeptide capable of improving fish intestine elasticity, fish intestines and preparation method thereof

A technology of elastic polypeptides and fish intestines, applied in the field of polypeptides, can solve the problems of unreported and literature, achieve high elasticity, reduce instability, and enhance the effect of adsorption

Pending Publication Date: 2019-06-21
福建御冠食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Making fish intestines from grass worms, there are no relevant reports and literature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The invention provides a technical solution, an elastic polypeptide for improving the elasticity of fish intestines, the amino acid sequence of which includes VGVAPGAVALGILLGCASLAT.

[0047] The above-mentioned elastic polypeptide is synthesized by a biotechnology company.

Embodiment 2

[0049]The present invention provides another technical solution, a fish sausage, which includes minced meat and a casing. The minced meat includes the following components in parts by weight: 65-70 parts of fish paste, 3-5 parts of chicken, 3-5 parts 0.5-1 portion of refined fat, 3-5 portions of shrimp, 0.5-1 portion of soybean protein isolate, 10-15 portions of elastic polypeptide, 0.5-1 portion of white sugar, 0.5-1 portion of edible salt, 0.1-0.8 portion of monosodium glutamate, 0.1-0.8 portion of glucose , 3-5 parts of edible oil, 0.02-0.08 parts of tapioca modified starch, 0.1-0.8 parts of compound phosphate, 0.02-0.08 parts of transglutaminase;

[0050] Wherein the elastic polypeptide is preferably the elastic polypeptide in Example 1, but not limited to this elastic polypeptide.

[0051] Food essence can be added above, and the amount of food essence added is 0.002-0.01 part.

[0052] The sausage casing includes the following components in parts by weight: 50-60 parts ...

Embodiment 3

[0077] A kind of fish sausage, it comprises meat stuffing and casing, described meat stuffing comprises the following components by weight, 65 parts of fish paste, 3 parts of chicken, 3 parts of refined fat, 3 parts of shrimps, 0.5 part of soybean protein isolate, 10 parts of 0.5 part of elastic polypeptide, 0.5 part of white sugar, 0.5 part of edible salt, 0.1 part of monosodium glutamate, 0.1 part of glucose, 3 parts of edible oil, 0.02 part of tapioca modified starch, 0.1 part of compound phosphate, 0.02 part of transglutaminase.

[0078] The sausage casing includes the following components in parts by weight, 50 parts of seaweed polysaccharide sulfate, 30 parts of grass insect extract, 10 parts of fish skin collagen, 30 parts of elastic polypeptide, 0.5 parts of sodium carboxymethylcellulose, hydroxypropyl 1 part of distarch phosphate and 0.1 part of glycerin.

[0079] Wherein, the amino acid sequence of the elastic polypeptide is: VGVAPGAVALGILLGCASLAT.

[0080] The abov...

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PUM

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Abstract

The invention discloses elastic polypeptide capable of improving fish intestine elasticity, fish intestines and a preparation method thereof. An amino acid sequence of the elastic polypeptide is VGVAPGAVALGILLGCASLAT, and the elastic polypeptide can remarkably improve elasticity of the fish intestines. The fish intestines comprise meat stuffing and casings, the meat stuffing comprises, by weight,65-70 parts of fish cream, 3-5 parts of chicken meat, 3-5 parts of lean fat, 3-5 parts of shrimp meat, 0.5-1 part of soybean isolate protein and 10-15 parts of elastic polypeptide, and the casings comprise 50-60 parts of algae vulcanized polysaccharide, 30-35 parts of tylorrhynchus extract, 10-25 parts of fish skin collagen and 30-35 parts of elastic polypeptide. The fish intestines prepared by the method are high in fish meat proportion and elasticity, nutritional and healthy. The casings are prepared by combining the tylorrhynchus extract and the elastic polypeptide with the collagen, thereby being high in elasticity, nutritional and healthy, so that the fish intestines are of higher popularization significance, and the preparation method is simple.

Description

technical field [0001] The invention relates to the field of polypeptides, in particular to an elastic polypeptide for improving the elasticity of fish intestines, fish intestines and a preparation method thereof. Background technique [0002] Fish sausage, the raw material mainly contains fish meat, because the meat of fish meat is too loose and tender, the meat filling is easy to loosen and the elasticity is not enough; or too much livestock meat is added to increase its elasticity, so the temporary ratio of fish meat becomes smaller , the taste is also covered by livestock meat, and the fish intestines made are essentially meat sausages. Therefore, how to improve the elasticity of fish intestines with fish meat as the main raw material is of great significance. [0003] In addition, the production of fish casings is generally made of animal large intestines. The large intestine is a digestive organ of animals, and it is easy to accumulate many harmful substances, such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/00A23L17/00A23L17/40A23L13/60A23L13/50A22C13/00
Inventor 崔仁杰
Owner 福建御冠食品有限公司
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