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A method for preparing fish oil with fish cooking liquid as raw material and fish oil thereof

A technology for cooking liquid and fish oil, which is applied in the direction of edible oil/fat, tallow oil/fat refining, and fat production, to achieve the effects of short production cycle, favorable for large-scale promotion and simple operation

Active Publication Date: 2022-04-01
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problem in the prior art that there is no effective treatment method for canned fish cooking liquid, the present invention provides a method for extracting fish oil from canned fish cooking liquid

Method used

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  • A method for preparing fish oil with fish cooking liquid as raw material and fish oil thereof
  • A method for preparing fish oil with fish cooking liquid as raw material and fish oil thereof
  • A method for preparing fish oil with fish cooking liquid as raw material and fish oil thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] This embodiment relates to a preparation method of fish gelatin, comprising the following steps (the layered pictures of this embodiment are as follows: figure 1 , the picture of the prepared fish oil is as figure 2 ):

[0031] 1) Take 10L of fish cooking liquid, pass through absorbent cotton to remove sediment and floating liquid to obtain fish cooking liquid clear liquid;

[0032] 2) Add 20L of 95% ethanol to the fish cooking liquid in step 1) until the volume fraction of ethanol in the mixture is 75%, ultrasonically treat it at 40°C and 400W for 90min, and let the mixture stand for 12h Divided into the supernatant liquid, the middle oil layer and the lower sedimentation, take the middle oil layer;

[0033] 3) Mix the middle oil layer with distilled water at a volume ratio of 1:5, heat and stir the mixed liquid, adjust the temperature of the mixed liquid to 50°C during the heating and stirring process, and adjust the stirring speed to 100rpm. for 30 minutes, then ...

Embodiment 2

[0036] This example relates to a method for preparing fish oil. Compared with Example 1, the difference is that ethanol is added in step 2) until the volume fraction of ethanol in the mixed solution is 55%.

Embodiment 3

[0038] This embodiment relates to a preparation method of fish oil. Compared with Embodiment 1, the difference is that the material is not subjected to ultrasonic treatment in the step 2), and the operation of fully mixing is heating and stirring the material, and the heating and stirring process During the process, the temperature of the mixed solution was adjusted to 45° C., the stirring speed was 150 rpm, and the stirring time was 80 min.

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Abstract

The invention belongs to the field of comprehensive utilization of by-products of seafood processing, and in particular relates to a method for preparing fish oil by using cooking liquid of canned fish as a raw material and fish oil thereof. The method of the present invention comprises the following steps: 1) adding alcohol to the cooking liquid of canned fish until the volume fraction of alcohol is 55-85%; The middle oil layer and the lower layer are precipitated, and the middle oil layer is taken to obtain a primary product containing fish oil. The method of the present invention can skillfully divide the cooking liquid into three layers by adding ethanol solution, laying the foundation for subsequent material refining. The method of the invention has a short production period; and the selection and optimization of process parameters and raw materials make the process stable, with less waste water discharge and low cost, laying a good foundation for industrial scale production.

Description

technical field [0001] The invention belongs to the field of comprehensive utilization of by-products of seafood processing, and in particular relates to a method for preparing fish oil by using fish cooking liquid as a raw material and fish oil thereof. Background technique [0002] my country faces the West Pacific Ocean in the east and is rich in fish resources, which are usually processed into canned fish, fish steaks and other products in industrial production. Cooking is one of the main links in fish processing. After cooking, the fish juice will be lost in the cooking liquid. For every 1 ton of fish meat produced, about 3 tons of cooking liquid will be produced. Some enterprises directly dump the cooking liquid as waste liquid, which not only causes a huge waste of resources, but also causes serious environmental pollution problems. The treatment of the cooking liquid in the prior art is mainly to prepare it into seasoning after enzymatic hydrolysis or other treatmen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B3/00C11B3/10A23D9/02A23D9/04
CPCC11B3/006C11B3/10A23D9/02A23D9/04
Inventor 王鹏王新宇李银平刘瑞志王欣欣闫鸣艳乔乐克
Owner OCEAN UNIV OF CHINA