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Method for removing fat in fish skin

A fish skin and fat technology is applied in the field of preparation of sturgeon skin, which can solve problems such as the impact of product development of sturgeon skin, and achieve the effects of reducing the loss rate of collagen, improving the degreasing rate and maintaining integrity.

Inactive Publication Date: 2021-06-08
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Moreover, since the subcutaneous tissue on the sturgeon skin carries more fat, the oxidative rancidity of fat has a negative impact on the shelf life and flavor of the product, so the development of sturgeon skin products is affected

Method used

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  • Method for removing fat in fish skin
  • Method for removing fat in fish skin
  • Method for removing fat in fish skin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The present embodiment relates to a method for degreasing sturgeon skin, comprising the steps of:

[0040] 1) Take out the thawed large-scale hybrid sturgeon skin and weigh it; weigh 200% of the water of the sturgeon skin weight, add TMR-1811 konjac powder (purchased from Tianye, Shijiazhuang City) that accounts for 1.5% of the water mass fraction. Food Technology Co., Ltd.), heat the water to boil;

[0041] 2) Put the sturgeon skin into boiling water, keep the water temperature boiling, continue blanching for 50 seconds, and stir properly;

[0042] 3) Take the sturgeon skin out of the boiling water, remove the bone plate, scrape off the scales and subcutaneous tissue on the sturgeon skin while it is hot;

[0043] 4) Put the treated sturgeon skin into water at 25°C and wash it 2-3 times.

Embodiment 2

[0045] Compared with Example 1, the difference is that the blanching time in step 2) is 60s.

Embodiment 3～6

[0047] Compared with Example 1, the difference is that the blanching time in step 2) is 10s, 20s, 30s, 40s.

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Abstract

The invention relates to the technical field of marine product processing, in particular to a method for removing fat in fish skin. The method comprises the following steps: putting fish skin to be treated into an aqueous solution in which konjaku flour is dissolved, and carrying out blanching treatment. The addition of the konjaku flour in the blanching process of the sturgeon skin can promote the rapid precipitation of fat in the sturgeon skin, and osteone and scales in the sturgeon skin can be conveniently removed after the sturgeon skin is treated by the method. Meanwhile, the method can play a better role in protecting the protein in the fish skin, and reduce the loss of the protein in the fish skin effectively.

Description

technical field [0001] The invention relates to the technical field of seafood processing, in particular to a preparation method of sturgeon skin. Background technique [0002] With the maturation of sturgeon farming technology and the continuous growth of market demand, the sturgeon farming industry in my country is rapidly emerging. Caviar and sturgeon meat are the main sources of income for the Chinese sturgeon farming industry. As an important by-product of the sturgeon processing industry, the sturgeon skin is mostly directly discarded except for making leather and fishery feed, which has caused environmental pollution and waste of resources to a certain extent. A large number of studies have shown that sturgeon skin has high bioavailability value, and its rich collagen and chondroitin sulfate have good medical and health value. However, there are restrictions on the bony plates and scales attached to the sturgeon skin. Moreover, since the subcutaneous tissue on the ...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L17/00
CPCA23L5/21A23L5/27A23L17/00
Inventor 赵元晖陈泽凡白帆李钰金高瑞昌许贺周晓东曾名湧刘尊英吴浩浩董士远
Owner OCEAN UNIV OF CHINA
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