Deep-sea fish processing method for reducing purine and mercury contents

Abstract

The invention provides a deep-sea fish processing method for reducing purine and mercury contents. The deep-sea fish is treated by a treatment solution prepared by using ginkgo nuts, celery and okra in the processing process, so that the purine and the mercury in the deep-sea fish are effectively removed, the purine and mercury contents in quick-frozen products are greatly reduced, and the ediblesafety of the deep-sea fish is ensured. The treatment solution is prepared by the following steps: firstly, mashing the ginkgo nuts, the celery and the okra into pulp, squeezing the pulp to obtain liquid, filtering the liquid to obtain filter residues and filtrate, carrying out enzymolysis treatment on the filtrate to degrade contained proteins into micro-molecular polypeptide or amino acid, chelating the micro-molecular polypeptide or the amino acid with ferrous ions to form chelate, and finally obtaining a second supernatant containing the chelate, as well as polysaccharide, nuclease, etc.;and carrying out primary vacuum freeze drying, water dispersion, secondary vacuum freeze drying and superfine grinding treatments on the filter residues to prepare superfine powder, and uniformly dispersing the superfine powder into the second supernatant after hydrophilic modification to form the treatment solution.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a deep-sea fish processing method for reducing purine and mercury content. Background technique

[0002] Deep-sea fish belong to more than ten families. They are characterized by large mouths and large eyes, and light emitters on one or more parts of their bodies. They are found in teleost fish in the depths of the ocean. The light emitters are used not only to trap prey, but also to Seduce a spouse. Deep-sea fish live in the deep-sea area below 100 meters, so the fishing method can only be ocean deep-sea trawling deep-sea fish, or hook fishing, and then catch on board, and freeze in time, and because its main components are protein and polyunsaturated fatty acids, Therefore, under the storage state of -18°C, there will be no loss of nutrients, and the freshness and quality of air inversion can be well preserved. Compared with freshwater fish and offshore fish, the possi...

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