Method for deep enzymolysis of low value fish protein with rotten inhibiting function

A technology of spoilage and low-value fish, which is applied in the field of protein deep enzymolysis, can solve the problems of reducing fish protein hydrolysis efficiency, chemical bactericide residue, fish protein denaturation, etc., to improve hydrolysis efficiency, prevent fish protein hydrolysis efficiency, and avoid Effect of inhibition of protease activity

Inactive Publication Date: 2005-01-12
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the chemical sterilization method is used for cold sterilization, it may cause the inhibition of protease activity and the problem of chemical bactericide resi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1

[0017] (1) Pretreatment

[0018] Thaw the raw materials of sardines, cut off the head, wash them with water and mince them into minced meat; add 5 times the weight of the sardines to minced sardines, stir evenly into a fish pulp, so that the protein content in the meat pulp reaches about 4.0%; Heat the sardine meat slurry while stirring to 55±2°C.

[0019] (2) Antiseptic enzymatic hydrolysis process

[0020] Under stirring, add 2.0% water-soluble papain or 1.6% water-soluble acid protease based on the weight of the sardines; and through the three evenly distributed air inlets in the enzymolysis tank, the purified air is continuously introduced tangentially, Keep the net pressure in the enzymolysis tank at 0.15MPa; keep the material at a constant temperature of 60±2℃ and enzymolyze under stirring for 1 hour; stir and cool the material to 40±2℃, and add the sardine weight under stirring 1.2% of the flavor protease dissolved in water, the material is kept at a cons...

Example Embodiment

[0023] Example 2

[0024] (1) Pretreatment

[0025] Thaw the noodle fish raw material, wash it with water and mince it into minced meat; add 1 times water to the noodle minced fish, stir evenly to form a fish paste, the protein content in the meat paste reaches about 10.3%; heat the noodle fish paste while stirring to 50±2℃.

[0026] (2) Antiseptic enzymatic hydrolysis process

[0027] Add 0.02% water-soluble trypsin or 0.1% water-soluble trypsin based on the weight of the noodle fish under stirring; through the three evenly distributed air inlets in the enzymolysis tank, the purified air is continuously introduced to maintain the enzyme The net pressure in the decomposing tank is 0.2MPa; the material is kept at a constant temperature of 50±2℃ and enzymatically hydrolyzed under stirring for 10 hours; the material is stirred to maintain the temperature at 50±2℃, and under stirring, add 2.0 by the weight of the noodle fish % Of water-soluble flavor protease and carboxypeptidase, the...

Example Embodiment

[0030] Example 3

[0031] (1) Pretreatment

[0032] Defrost raw offal fish, wash with clean water and mince it into minced meat; add 3.3 times of water to minced offal fish meat, stir evenly to form a fish pulp, the protein content in the meat pulp reaches about 7.2%; stir the minced fish pulp Heat to 40±2°C.

[0033] (2) Antiseptic enzymatic hydrolysis process

[0034] Under stirring, add 1.0% alkaline protease soluble in water or 2.0% neutral protease soluble in water based on the weight of trash fish; through three evenly distributed air inlets in the enzymolysis tank, the purified air is continuously introduced , Keep the net pressure in the enzymolysis tank at 0.3MPa; keep the material at a constant temperature of 40±2°C and enzymatically hydrolyze under stirring for 4.5 hours; stir and heat the material to 60±2°C, add the following under stirring 0.2% aminopeptidase soluble in water based on fish weight, the material is kept at a constant temperature of 60±2℃ and enzymatical...

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PUM

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Abstract

An erosion-suppresisng deep enzymolyzing process for low-value fish features that said low-value fish is enzymolyzed by endoproteinase and exoproteinase under 0.1-0.3 MPa while filling clean air or O2 to kill or suppress the anaerobic bacteria.

Description

technical field [0001] The invention relates to a method for deep enzymatic hydrolysis of protein in the field of biotechnology, in particular to a method for deep enzymatic hydrolysis of low-value fish protein with an inhibitory effect on corruption. Background technique [0002] There are a certain number of microorganisms on the body surface, gills and digestive tract of low-value fish raw materials. At the same time, the tissue structure of fish is relatively loose, and the pH of fish tissue is 6.0-7.3. Due to the above reasons, it is more likely to deteriorate than fresh livestock meat . After transportation, storage and processing, the types and quantities of microorganisms carried by fish will change. The water content of fish is between 65% to 80%, the protein content is about 12% to 20%, contains a small amount of inorganic substances and other substances, basically does not contain carbohydrates, and the fat can vary from very low to very...

Claims

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Application Information

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IPC IPC(8): A23J3/34
Inventor 赵谋明刘通讯林伟锋赵强忠崔春
Owner SOUTH CHINA UNIV OF TECH
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