High-calcium salmon sausage rich in active polypeptide and preparation method of high-calcium salmon sausage

Abstract

The invention discloses a high-calcium salmon sausage rich in active polypeptides and a preparation method thereof, and the preparation method comprises the following steps: taking salmon fishbone zymolyte, salmon meat, chicken, starch and seasonings as raw materials, chopping and uniformly mixing, filling, cooking, sterilizing and cooling to complete the preparation of the high-calcium salmon sausage rich in active polypeptides. According to the preparation method of the high-calcium salmon sausage rich in the active polypeptide, salmon processing by-products are fully developed and utilized in a high-valued mode, waste of salmon bone resources is avoided, meanwhile, the salmon bone zymolyte is added into production raw materials of the salmon sausage, the calcium content of the salmon sausage is increased, the content of the salmon bone zymolyte is increased, and the content of the salmon bone zymolyte is increased. Moreover, bioactive substances such as polypeptide with antioxidant activity are supplemented, the health-care function and nutritional value of the salmon sausage are enhanced, and the requirements of people on convenience, high nutrition, functionality and healthy diet diversification of instant food are met.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a high-calcium salmon sausage rich in active polypeptides and its preparation method. Background Technology

[0002] Fish sausage is a convenient ready-to-eat food made primarily from fish meat through processes such as mincing, seasoning, stuffing, and cooking. Due to its ease of consumption and storage, it is widely popular among children, office workers, and the elderly. However, existing fish sausages have a limited composition, poor taste, and low nutritional value. There have been reports of adding calcium-containing substances to the raw materials of fish sausage production to increase its calcium content. For example, Chinese invention patent specification granted on October 10, 2012, entitled "A Processing Method for a High-Calcium Fish Meat Mixed Sausage" (patent number ZL 201010583116.4), describes a high-calcium fish sausage made primarily from fish meat and calcium powder. However, its function is limited to increasing calcium content; it lacks bioactive health benefits such as antioxidant properties, and therefore still does not meet consumers' demands for highly nutritious and multifunctional foods.

[0003] Salmon is an important economic fish, and various processed foods made from it have high economic value. However, salmon bones are the most common byproduct of its processing. Although salmon bones are rich in protein and trace elements such as calcium, they are not further processed or fully utilized, but are frequently discarded, causing environmental pollution and resource waste.

[0004] Therefore, providing a fish intestine that can utilize salmon bones and is rich in active peptides and high calcium is very important for realizing the high-value utilization of salmon processing by-products, reducing resource waste and environmental pollution, and meeting consumers' dual needs for calcium supplementation and active health benefits from fish intestines. Summary of the Invention

[0005] This invention provides a high-calcium salmon intestine rich in active polypeptides and its preparation method, in order to overcome the above-mentioned problems.

[0006] To achieve the above objectives, the technical solution of the present invention is as follows: This invention provides a method for preparing high-calcium salmon intestines rich in active polypeptides, comprising the following steps: Using salmon bone hydrolysate, salmon meat, chicken, starch, and seasonings as raw materials, the process involves chopping, mixing, stuffing, cooking, sterilizing, and cooling to prepare high-calcium salmon sausage rich in active polypeptides.

[0007] Furthermore, the weight percentages of each component in the raw materials are as follows: salmon bone hydrolysate 0.5-1.5%, salmon meat 40-60%, chicken 20-30%, starch 15-30%, and seasonings 1.6-2.5%.

[0008] Furthermore, the seasonings include sugar, monosodium glutamate, ginger powder, onion powder, and chili powder; The weight percentages of each component in the seasoning are as follows: sugar 1-1.5%, monosodium glutamate 0.2-0.3%, ginger powder 0.1-0.2%, onion powder 0.2-0.3%, and chili powder 0.1-0.2%.

[0009] Furthermore, the salmon bone enzymatic hydrolysate is prepared by the following method: After washing, drying, and crushing the salmon bones, acetic acid solution and pepsin were added to the obtained salmon bone powder for enzymatic hydrolysis. After the enzymatic hydrolysis was completed, the hydrolysate was dried to obtain the salmon bone hydrolysate rich in calcium and active polypeptides.

[0010] Furthermore, the concentration of the acetic acid solution is 0.2-0.5 mol / L, and the volume of the acetic acid solution added is 3-6 times the volume of the salmon bone powder; The amount of pepsin added is 0.3-0.5% of the weight of the salmon bone powder.

[0011] Furthermore, the enzymatic hydrolysis conditions are: enzymatic hydrolysis at 30-40℃ for 24-36 h.

[0012] Furthermore, the drying conditions are: drying at 80-90℃ for 36-48 hours.

[0013] Furthermore, the conditions for drying the enzymatic hydrolysate are as follows: the enzymatic hydrolysate is vacuum dried at 30°C until the water content is less than 15%.

[0014] Furthermore, the salmon bones are pulverized to 150-200 mesh.

[0015] Another aspect of the present invention provides a high-calcium salmon intestine rich in active polypeptides, which is prepared by the method for preparing the high-calcium salmon intestine rich in active polypeptides. The beneficial effects of this invention are: This invention discloses a method for preparing high-calcium salmon sausage rich in active polypeptides. This method fully develops and utilizes salmon processing by-products in a high-value manner, avoiding the waste of salmon bone resources. At the same time, salmon bone hydrolysate is added to the raw materials for salmon sausage production, which not only increases the calcium content of the salmon sausage, but also supplements it with bioactive substances such as polypeptides with antioxidant activity. This enhances the health benefits and nutritional value of the salmon sausage, meeting people's demand for ready-to-eat foods that are convenient, highly nutritious, functional, and offer a diverse range of healthy eating options. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 The graph shows the results of determining the functional components and antioxidant activity of the high-calcium salmon intestine samples rich in active polypeptides prepared in Examples 1-3 of this invention, as well as the comparative results of commercially available salmon intestines. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0019] Example 1 Fresh salmon bones were cleaned and dried at 80℃ for 48 h. The bones were then pulverized to 200 mesh to obtain salmon bone meal. Four times the volume of 0.5 mol / L acetic acid solution and 0.5% of the salmon bone meal mass of pepsin were added to the meal, and the mixture was enzymatically hydrolyzed at 30℃ for 36 h. The hydrolysate was then vacuum-dried at 30℃ until the moisture content was below 15%, yielding salmon bone hydrolysate rich in active peptides and calcium. Salmon sausage samples were prepared using 1% salmon bone hydrolysate, 60% salmon meat, 20% chicken, 17.2% starch, 1% sugar, 0.3% monosodium glutamate, 0.1% ginger powder, 0.3% onion powder, and 0.1% chili powder as raw materials. The mixture was chopped, mixed, stuffed, cooked, sterilized, and cooled to obtain salmon sausage samples.

[0020] Example 2 Fresh salmon bones were cleaned and dried at 90℃ for 36 h. The bones were then pulverized to 200 mesh to obtain salmon bone powder. Six times the volume of 0.3 mol / L acetic acid solution and 0.4% pepsin (based on the weight of the salmon bones) were added to the powder, and the mixture was enzymatically hydrolyzed at 40℃ for 36 h. The hydrolysate was then vacuum-dried at 30℃ until the moisture content was below 15%, yielding salmon bone hydrolysate rich in active peptides and calcium. Salmon sausage samples were prepared using 1.5% salmon bone hydrolysate, 50% salmon meat, 30% chicken, 16.2% starch, 1.5% sugar, 0.2% monosodium glutamate, 0.1% ginger powder, 0.3% onion powder, and 0.2% chili powder as raw materials. The mixture was chopped, mixed, stuffed, cooked, sterilized, and cooled to obtain salmon sausage samples.

[0021] Example 3 Fresh salmon bones were cleaned and dried at 85℃ for 40 h. The bones were then pulverized to 150 mesh to obtain salmon bone meal. Five volumes of 0.4 mol / L acetic acid solution and 0.5% pepsin (based on the weight of the salmon bone meal) were added to the meal, and the mixture was enzymatically hydrolyzed at 30℃ for 36 h. The hydrolysate was then vacuum-dried at 30℃ until the moisture content was below 15%, yielding salmon bone hydrolysate rich in active peptides and calcium. Salmon sausage samples were prepared using 0.5% salmon bone hydrolysate, 40% salmon meat, 30% chicken, 27.6% starch, 1% sugar, 0.3% monosodium glutamate, 0.2% ginger powder, 0.2% onion powder, and 0.2% chili powder as raw materials. The mixture was chopped, mixed, stuffed, cooked, sterilized, and cooled to obtain salmon sausage samples.

[0022] Comparative example: Samples of commercially available salmon intestines.

[0023] Test example: The calcium content and antioxidant activity of samples 1-3 prepared in Examples 1-3 and the comparative samples were determined; (1) The determination methods are: calcium content, polypeptide content and DPPH free radical scavenging capacity (IC50). 50 The determination was carried out according to GB5009.92-2016, QB / T 4588-2013, and QB / T 39100-2020, respectively.

[0024] (2) Measurement results: The results of the determination of calcium content, polypeptide content and DPPH free radical scavenging capacity in salmon intestines are as follows: Figure 1 As shown, from Figure 1 It can be seen that the calcium and polypeptide contents of the samples prepared in Examples 1-3 are higher than those of the commercially available salmon intestine samples in the comparative example; the half-inhibitory concentration (IC50) of the DPPH free radical scavenging ability of the samples prepared in Examples 1-3 is also higher. 50 The values ​​of the samples prepared in Examples 1-3 were all lower than those in the comparative example, indicating that the samples prepared in Examples 1-3 had stronger antioxidant capacity.

[0025] The above demonstrates that the salmon intestines prepared by this method are not only rich in calcium, but also supplemented with polypeptide bioactive substances with antioxidant activity, greatly enhancing the health benefits and nutritional value of the salmon intestines.

[0026] Salmon bones are rich in calcium, far exceeding that of ordinary calcium powder. Even high-purity ordinary calcium powder requires the addition of stabilizers. However, the enzymatic hydrolysis process used in this method only breaks down proteins, without destroying the chemical structure of calcium phosphate, thus preserving the calcium in the fish bones intact in the hydrolysate. When added to fish intestine raw materials, no additional calcium source is needed to directly increase the total calcium content of the fish intestines. Ordinary calcium powder is mostly inorganic calcium, which requires dissolution by stomach acid before absorption, resulting in relatively low absorption efficiency. In contrast, the calcium phosphate in salmon bone hydrolysate forms a "calcium-peptide complex" with small-molecule protein peptides produced by enzymatic hydrolysis. These peptide molecules can be absorbed synergistically with calcium via peptide transporters in the intestinal mucosa. This not only prevents calcium from binding with oxalic acid and phytic acid in the intestine to form insoluble precipitates but also significantly improves calcium absorption efficiency, truly achieving the dual effect of high calcium and high absorption. This solves the problem of traditional high-calcium fish intestines having high calcium content but poor absorption.

[0027] During enzymatic hydrolysis, the peptide bonds of proteins are precisely broken, releasing small peptides containing specific amino acid sequences. These peptides exert their antioxidant effects through two mechanisms: first, they directly scavenge free radicals in the body, blocking lipid peroxidation; second, they activate the body's own antioxidant enzyme system, enhancing the body's antioxidant capacity. The antioxidant activity of salmon bone hydrolysate is far higher than that of ordinary fish protein, effectively delaying fat oxidation in fish intestines during storage, preventing rancidity, and simultaneously supplementing consumers with exogenous antioxidants, achieving the dual functions of food preservation and human health. Furthermore, these small-molecule active peptides do not require preliminary digestion by pepsin and can be directly absorbed into the bloodstream, with a digestion and absorption efficiency far exceeding that of large-molecule proteins. At the same time, these peptides can also act as nutrient carriers, promoting the absorption of other nutrients in the fish intestines, further enhancing the overall nutritional value of the fish intestines and overcoming the shortcomings of traditional fish intestines that "only contain basic protein and lack active nutrients."

[0028] The "highly absorbable calcium" and "antioxidant peptides" in the enzymatic hydrolysate do not act in isolation: calcium absorption requires the assistance of vitamin D, and antioxidant peptides can reduce the destruction of vitamin D by intestinal oxidative stress, indirectly promoting calcium absorption. Simultaneously, calcium, as an important mineral for the human body, can also participate in regulating the activity of antioxidant enzymes in the body. The two form a synergistic effect of "1+1>2," enhancing the health benefits of fish intestines, such as playing a role in preventing osteoporosis and delaying aging. From an application perspective, salmon bone enzymatic hydrolysate is a light yellow powder with good solubility and no obvious fishy smell. The enzymatic hydrolysis process also removes fishy substances from the fish bones. When added to fish intestine raw materials, it does not affect the taste of the fish intestines (e.g., avoiding the gritty texture of traditional calcium powder). Furthermore, the binding effect of small molecule peptides improves the elasticity and chewiness of the fish intestines, solving the problem of "poor taste" in traditional high-calcium fish intestines, truly achieving a balance between functionality and palatability.

[0029] In summary, salmon bone hydrolysate is not simply a mixture of calcium and protein. Instead, it combines natural ingredients with enzymatic hydrolysis to form a complex system of highly absorbable calcium source, antioxidant active peptides, and easily absorbed nutrient carriers. Therefore, it can simultaneously achieve multiple effects such as increasing the calcium content of fish intestines, supplementing active substances, enhancing health functions, and improving nutritional value, precisely meeting consumers' needs for convenient, highly nutritious, and functional ready-to-eat fish intestine foods.

[0030] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a high-calcium salmon intestine rich in active polypeptides, characterized in that, Including the following steps: Using salmon bone hydrolysate, salmon meat, chicken, starch, and seasonings as raw materials, the process involves chopping, mixing, stuffing, cooking, sterilizing, and cooling to prepare high-calcium salmon sausage rich in active polypeptides.

2. The method for preparing high-calcium salmon intestines rich in active polypeptides according to claim 1, characterized in that, The weight percentages of each component in the raw materials are as follows: salmon bone hydrolysate 0.5-1.5%, salmon meat 40-60%, chicken 20-30%, starch 15-30%, and seasonings 1.6-2.5%.

3. The method for preparing high-calcium salmon intestines rich in active polypeptides according to claim 2, characterized in that, The seasonings include sugar, monosodium glutamate, ginger powder, onion powder, and chili powder; The weight percentages of each component in the seasoning are as follows: sugar 1-1.5%, monosodium glutamate 0.2-0.3%, ginger powder 0.1-0.2%, onion powder 0.2-0.3%, and chili powder 0.1-0.2%.

4. The method for preparing high-calcium salmon intestines rich in active polypeptides according to claim 1, characterized in that, The salmon bone enzymatic hydrolysate was prepared by the following method: After washing, drying, and crushing the salmon bones, acetic acid solution and pepsin were added to the obtained salmon bone powder for enzymatic hydrolysis. After the enzymatic hydrolysis was completed, the hydrolysate was dried to obtain the salmon bone hydrolysate rich in calcium and active polypeptides.

5. The method for preparing high-calcium salmon intestine rich in active polypeptides according to claim 4, characterized in that, The concentration of the acetic acid solution is 0.2-0.5 mol / L, and the volume of the acetic acid solution added is 3-6 times the volume of the salmon bone powder. The amount of pepsin added is 0.3-0.5% of the weight of the salmon bone powder.

6. The method for preparing high-calcium salmon intestine rich in active polypeptides according to claim 4, characterized in that, The enzymatic hydrolysis conditions are: enzymatic hydrolysis at 30-40℃ for 24-36 h.

7. The method for preparing high-calcium salmon intestine rich in active polypeptides according to claim 4, characterized in that, The drying conditions are: drying at 80-90℃ for 36-48 hours.

8. The method for preparing high-calcium salmon intestines rich in active polypeptides according to claim 4, characterized in that, The conditions for drying the enzymatic hydrolysate are as follows: the enzymatic hydrolysate is vacuum dried at 30°C until the water content is less than 15%.

9. The method for preparing high-calcium salmon intestine rich in active polypeptides according to claim 4, characterized in that, The salmon bones are pulverized to 150-200 mesh.

10. A high-calcium salmon intestine rich in active polypeptides, characterized in that, It is prepared by the method for preparing high-calcium salmon intestines rich in active polypeptides as described in claim 1.

Images