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Ultrasonic emulsification degreasing method of fish skin

A technology of phacoemulsification and fish skin, which is applied in the direction of food science, etc., can solve the problems of collagen loss, difficult to remove fish skin esters, etc., and achieve the goal of improving utilization capacity, low collagen loss rate, and improved fat removal rate Effect

Inactive Publication Date: 2020-07-24
张玉玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional degreasing process is difficult to remove the esters inside the fish skin, and will cause a large loss of collagen
[0003] In recent years, ultrasonic technology has become a hot spot in degreasing research. In order to solve the deficiencies of traditional degreasing of fish skin, the present invention provides a method of ultrasonic emulsification and degreasing of fish skin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for ultrasonic emulsification and degreasing of fish skin, the first step: pretanning the fish skin, using 10 parts by mass of glutaraldehyde, 70 parts of distilled water, and 5 parts of salt for pretanning for 2 hours, and then using 5 parts by mass Part of sodium formate and 8 parts of disodium carbonate adjust the pH of fish skin to 4.0 to prepare the fish skin after pre-tanning;

[0022] Step 2: After slicing the pre-tanned fish skin, obtain fish skin slices;

[0023] The third step: the fish skin slices are placed in a 10mL Erlenmeyer flask, and the degreasing agent finishing solution is added. The formula of the degreasing agent finishing solution is: 10 parts by mass of sodium hydroxide solution, 3 parts of sodium carbonate solution, 5 parts Prepared by sodium dodecylbenzenesulfonate solution, 5 parts of NP-10 solution, 10 parts of AEO-9 solution and 100 parts of distilled water;

[0024] The fourth step: in the Erlenmeyer flask equipped with degreasing...

Embodiment 2

[0035] A method for ultrasonic emulsification and degreasing of fish skin, the first step: pretanning the fish skin, using 10 parts by mass of glutaraldehyde, 70 parts of distilled water, and 5 parts of salt for pretanning for 2 hours, and then using 5 parts by mass Part of sodium formate and 3 parts of disodium carbonate adjust the pH of the fish skin to 4.0 to prepare the pre-tanned fish skin;

[0036] Step 2: After slicing the pre-tanned fish skin, obtain fish skin slices;

[0037] The third step: fish skin slices are placed in a 10mL Erlenmeyer flask, and the degreasing agent finishing solution is added. The formula of the degreasing agent finishing solution is: 10 parts by mass of sodium hydroxide solution, 4 parts of sodium carbonate solution, 5 parts Prepared by sodium dodecylbenzenesulfonate solution, 5 parts of NP-10 solution, 10 parts of AEO-9 solution and 100 parts of distilled water;

[0038] The fourth step: in the Erlenmeyer flask equipped with degreasing agent ...

Embodiment 3

[0049] A method for ultrasonic emulsification and degreasing of fish skin, the first step: pretanning the fish skin, using 6 parts by mass of glutaraldehyde, 70 parts of distilled water, and 5 parts of salt for pretanning for 2 hours, and then using 6 parts by mass Part of sodium formate and 3-8 parts of disodium carbonate adjust the pH of the fish skin to 4.0 to prepare the pre-tanned fish skin;

[0050] Step 2: After slicing the pre-tanned fish skin, obtain fish skin slices;

[0051] The third step: fish skin slices are placed in a 10mL Erlenmeyer flask, and the degreasing agent finishing solution is added. The formula of the degreasing agent finishing solution is: 12 parts by mass of sodium hydroxide solution, 5 parts of sodium carbonate solution, 6 parts Prepared by sodium dodecylbenzenesulfonate solution, 5 parts of NP-10 solution, 20 parts of AEO-9 solution and 100 parts of distilled water;

[0052] The fourth step: in the Erlenmeyer flask equipped with degreasing agent...

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Abstract

The invention belongs to the field of aquatic product processing, and relates to an ultrasonic emulsification degreasing method of fish skin. The preparation method comprises the following steps of pre-tanning fish skin for 2 hours by using 5-10 parts of glutaraldehyde, 70-80 parts of distilled water and 5-8 parts of salt based on mass, and adjusting the pH value of the fish skin to 4.0 by using 5-10 parts of sodium formate and 3-8 parts of disodium carbonate based on mass to prepare pre-tanned fish skin; slicing the pre-tanned fish skin to obtain fish skin slices; enabling the fish skin slices to be placed in a conical flask, and adding a degreasing agent finishing liquid prepared from by mass of 10-15 parts of a sodium hydroxide solution, 3-5 parts of a sodium carbonate solution, 5-8 parts of a sodium dodecyl benzene sulfonate solution, 5-9 parts of an NP-10 solution, 10-20 parts of an AEO-9 solution and 100 parts of distilled water; and then carrying out ultrasonic treatment, rinsing and drying on the fish skin. According to the ultrasonic emulsification degreasing method for the fish skin, the fish skin is treated by combining the low-amount emulsifier and the ultrasonic effect, and the relatively high degreasing rate and the relatively low collagen loss rate can be achieved.

Description

technical field [0001] The invention belongs to the field of aquatic product processing and relates to a method for ultrasonic emulsification and degreasing of fish skin. Background technique [0002] Pangasius, also known as Kabbalah, has the characteristics of fast growth, large individual, easy feeding, wide appetite, tender meat, rich in protein, and high nutritional value. At present, the processing of pangasius is only to use its fish meat for feed production, and leftovers such as fish skin and fish bones are discarded in large quantities, which not only pollutes the environment, but also causes waste of materials. Studies have shown that pangasius skin is rich in collagen, which is very suitable for the development of collagen products. However, pangasius skin also contains a certain amount of fat, most of which are unsaturated fatty acids that are easy to oxidize and become rancid and produce peculiar smell. Therefore, in the process of fish skin collagen products...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L5/30A23L17/00
CPCA23L5/273A23L5/276A23L5/32A23L17/00
Inventor 张玉玲
Owner 张玉玲