Method for preparing protein from red shrimp cooking wastewater
A waste water and red shrimp technology, applied in peptide preparation methods, water treatment parameter control, chemical instruments and methods, etc., can solve the problems of wasting protein resources, pollution, etc., and achieve good safety performance, high recovery rate, and low treatment cost Effect
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Embodiment 1
[0019] 1) Using red shrimp (Sinensis chinensis) as a raw material, after removing the head and shell, preparing red shrimp, and cooking with waste water to obtain steamed shrimp. In the cooking wastewater, the total protein content was determined to be 4.85g / L, which was used as raw material to recover the protein in the boiling water of this application.
[0020] 2) Cool the cooking wastewater to 20°C, take 10L of wastewater (theoretical value of the total protein content is 48.5g), and add compound phosphate to make the final quality of sodium tripolyphosphate, trisodium pyrophosphate and potassium polymetaphosphate. Concentrations were 1.50g / L, 0.65g / L and 0.65g / L in sequence, and NaOH / HCl was used to adjust the pH of the system to 9.0; after mixing and standing for 60min, the cooking wastewater showed obvious stratification, the upper layer was relatively clear, and the lower layer was more turbid ( The volume ratio is about 1 / 2); industrial membrane separation equipment (...
Embodiment 2
[0024] 1) Using red shrimp (Sinensis chinensis) as a raw material, after removing the head and shell, preparing red shrimp, and cooking with waste water to obtain steamed shrimp. In the cooking wastewater, the total protein content was determined to be 4.96g / L, which was used as raw material to recover the protein in the boiling water of this application.
[0025] 2) Cool the cooking wastewater to 15°C, take 10L of wastewater (theoretical value of total protein content is 49.6g), add compound phosphate, so that the quality of sodium tripolyphosphate, trisodium monohydrogen pyrophosphate and potassium polymetaphosphate is final. Concentrations were 1.15g / L, 0.85g / L and 1.0g / L in sequence, and the pH of the system was adjusted to 8.8 by using NaOH / HCl; after mixing and standing for 60 minutes, the cooking wastewater appeared to be clearly stratified, the upper layer was relatively clear, and the lower layer was more turbid ( The volume ratio is about 1 / 2); industrial membrane se...
Embodiment 3
[0029] 1) Using red shrimp (Sinensis chinensis) as a raw material, after removing the head and shell, preparing red shrimp, and cooking with waste water to obtain steamed shrimp. In the cooking wastewater, the total protein content was determined to be 4.66g / L, which was used as raw material to recover the protein in the boiling water of this application.
[0030] 2) Cool the cooking wastewater to 18°C, take 10L of wastewater (theoretical value of total protein content is 46.6g), and add compound phosphate to make the final quality of sodium tripolyphosphate, trisodium pyrophosphate and potassium polymetaphosphate. Concentrations were 1.85g / L, 0.40g / L and 0.8g / L in turn, and the pH of the system was adjusted to 9.4 by using NaOH / HCl; after mixing and standing for 60min, the cooking wastewater showed obvious stratification, the upper layer was relatively clear, and the lower layer was more turbid ( The volume ratio is about 1 / 2); industrial membrane separation equipment (30kDa ...
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