Low-temperature preparation method for improving concentration of fish gelatin concentrated solution

Abstract

The invention discloses a low-temperature preparation method for increasing the concentration of a fish gelatin concentrated solution, the method adopts a heating device for low-temperature preparation, the heating device comprises a heating box body, the side surface of the heating box body is respectively provided with a temperature sensor and a PLC controller, the inner bottom wall of the heating box body is fixedly connected with a heater, and the inner bottom wall of the heating box body is fixedly connected with the PLC controller. A mounting hole is formed in the upper surface of the heating box body, and an electric telescopic rod is fixedly connected to the inner wall of the mounting hole. According to the low-temperature preparation method capable of improving the concentration of the fish gelatin concentrated solution, by arranging a heater, a temperature sensor and a PLC in a heating device, water bath heating can be conducted on a treatment box and a bevel cover, meanwhile, a rotating rod makes a beating rod beat fish scales repeatedly by making a beating convex block in lap joint with a contact pressing block, boiling of the fish scales can be assisted, and the efficiency is improved. A hollow rotating pipe drives a knocking rotating box to rotate, and the position of a beating rod can be changed, so that fish scales can be comprehensively beaten, the fish scales can be conveniently and quickly boiled, and the production speed of fish gelatin is increased.

Description

technical field [0001] The invention relates to the technical field of fish gelatin production, in particular to a low-temperature preparation method for increasing the concentration of fish gelatin concentrate. Background technique [0002] Gelatin is a partially hydrolyzed protein made from traditional mammalian animal products, meat processing by-products, widely used in food and medical industries due to its unique functional properties and reasonable prices, because of safety, economy, religion and other The reason is that fish gelatin derived from fish processing waste has become a new gelatin substitute material. [0003] Gelatin is added to meat products as a jelly agent, and is used in the production of fragrant wild boar, jelly, canned ham, mouth strips, veal, ham pie, canned meat and Zhenjiang delicacies, which improves the output and quality of products. Quality, gelatin can also act as an emulsifier for some meat products, such as emulsifying the fat of meat sa...

AI Technical Summary

Problems solved by technology

[0004] In the existing production of fish gelatin, the production of fish gelatin is mainly carried out through fish scales. Usually, fish scales are boiled, and then filtered and dried. In order to ensure the concentration of fish gelatin, it needs to be cooked for a long time, and there is no other assistance to ensure that the fish scales are fully cooked, and the temperature is high during cooking, and the gelatin in the fish scales cannot be cooked well. Therefore, we propose a low-temperature preparation method to increase the concentration of fish gelatin concentrate

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