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High-collagen fish sausage and preparation method thereof

A high-collagen protein and fish intestine technology, which is applied to the preservation of meat/fish with chemicals, food science, and food ingredients as antioxidants. Easy to save and other issues

Pending Publication Date: 2021-04-13
龙谕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The technical effect that this technology can achieve was its benefits when used with certain types of materials or products.

Problems solved by technology

The technical problem addressed in this patented text relates to improving the quality or quantity of vegetable proteins found naturally within seafood products such as shrimp meats without losing their natural properties due to environmental factors like temperature changes over time (temperature fluctuations).

Method used

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Experimental program
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Effect test

preparation example Construction

[0033] A second aspect of the present invention provides a method for preparing high-collagen fish intestines, comprising the following steps:

[0034] (1) Collagen and acetic acid buffer solution are mixed with the acetic acid buffer solution of collagen protein quality 2.5%, regulate its pH to be 5.5, pass into nitrogen and carry out protection, with the speed of every 10 seconds one drop thiobutyrolactone, in Stir evenly at room temperature at a speed of 120r / min. After reacting for 4 hours, let it stand in the air for 1 hour, and then store it in a refrigerator at 4°C to prepare thiocollagen;

[0035] (2) Degradation of carrageenan: Disperse 2.5g of carrageenan in 250mL of 1mol / L hydrochloric acid solution, stir at 50°C for 1h, neutralize with 0.1mol / L sodium hydroxide to terminate the reaction, and dialyze the reaction solution in distilled water for one week. Filtrate with a microporous membrane, concentrate the filtrate to 50ml in vacuum, exchange and filter with a cati...

Embodiment 1

[0043] Embodiment 1: High collagen fish intestine one:

[0044] A high-collagen fish intestine, the fish intestine components are by weight:

[0045] 10 parts thiocollagen, 5 parts O-salicylated K-carrageenan derivative, 3 parts ribonuclease, 4 parts gelatin, 4 parts cellulose, 10 parts collagen, 1 part vitamin B, 5 parts soy protein isolate , 4 food additives, 3 preservatives, several PVDC casing films.

[0046] The preparation method of this fish sausage is as follows:

[0047] (1) Collagen and acetic acid buffer solution are mixed with the acetic acid buffer solution of collagen protein quality 2.5%, regulate its pH to be 5.5, pass into nitrogen and carry out protection, with the speed of every 10 seconds one drop thiobutyrolactone, in Stir evenly at room temperature at a speed of 120r / min. After reacting for 4 hours, let it stand in the air for 1 hour, and then store it in a refrigerator at 4°C to prepare thiocollagen;

[0048] (2) Degradation of carrageenan: Disperse 2...

Embodiment 2

[0056] Embodiment 2: High collagen fish intestines two:

[0057] A kind of high-collagen protein fish intestines, the components of the fish intestines are in parts by weight:

[0058] 15 parts thiocollagen, 10 parts O-salicylated K-carrageenan derivative, 5 parts ribonuclease, 6 parts gelatin, 6 parts cellulose, 15 parts collagen, 2 parts vitamin B, 8 parts soy protein isolate , 6 food additives, 4 preservatives, several PVDC casing films.

[0059] The preparation method of this fish sausage is as follows:

[0060] (1) Collagen and acetic acid buffer solution are mixed with the acetic acid buffer solution of collagen protein quality 2.5%, regulate its pH to be 5.5, pass into nitrogen and carry out protection, with the speed of every 10 seconds one drop thiobutyrolactone, in Stir evenly at room temperature at a speed of 120r / min. After reacting for 4 hours, let it stand in the air for 1 hour, and then store it in a refrigerator at 4°C to prepare thiocollagen;

[0061] (2) D...

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PUM

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Abstract

The invention discloses a high-collagen fish sausage and a preparation method thereof. The high-collagen fish sausage comprises sulfo-collagen, an O-salicyloylated K-carrageenan derivative, ribonuclease, gelatin, cellulose, collagen, vitamin B, soy isolate protein, a food additive, a preservative and a plurality of PVDC casing films. After the sulfo-collagen enters the blood, the concentration of immune protein residues is increased in the spleen, and the immunity of the body is improved. The ester bonds of the O-salicyloylated K-carrageenan derivative stabilize the internal structure of carrageenan and improves the emulsibility of the carrageenan in gastric juice, and salicylic acylation enables carbonyl carbon to be exposed to adsorb free acyl radicals and improve the harm of the free radicals to the body. A water-permeable ultrafiltration membrane can only permeate water molecules, and the collagen absorbs water and expands to extrude the external fish sausage, so that the Q elastic taste of the fish sausage is improved; and ultrafiltration membrane gel is broken by the teeth to be grafted with short-chain fatty acid to form fatty acid binding protein, so that the health of the myocardium and the skeletal muscle is promoted.

Description

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Claims

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Application Information

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Owner 龙谕
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