Preparation method of fishbone for fishbone picture

Abstract

This invention discloses a method for preparing fish bones for fishbone painting, comprising: cooking the fish to separate the flesh from the bones; peeling the muscle tissue using a sterilized fine peeling tool in a sterile environment; sequentially performing degreasing and bleaching treatments; and washing and drying to obtain fish bones for fishbone painting. This invention avoids bone contamination and structural damage through fine peeling in a sterile environment. Combined with multi-stage degreasing and controlled bleaching processes, it effectively removes muscle, lipids, and odors, resulting in fish bones with high whiteness, intact structure, strong antioxidant properties, and resistance to yellowing and mold. Optionally, they may also have a natural floral fragrance. This invention provides high-quality raw materials for fishbone painting and other bone art pieces, suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the field of raw material processing technology for handicrafts, specifically to a method for preparing fish bones for fishbone painting. Background Technology

[0002] Fishbone painting, a unique craft that blends natural materials with traditional art, requires fish bones as its core material. These bones must possess characteristics such as high integrity, clean texture, uniform color, resistance to oxidation and yellowing, and stable structure that prevents brittleness. These characteristics directly determine the artistic expression, detail, and longevity of the fishbone painting. However, currently, there is a lack of a scientific and systematic method for preparing fish bones for fishbone painting.

[0003] In existing technologies, such as the Chinese patent CN117814462A which discloses a method for processing fish bones, the preparation process still suffers from problems such as inadequate hygiene control, poor tool compatibility, and a lack of standardized procedures. Specifically, this manifests as incomplete disinfection of the production environment, insufficient matching between specialized processing tools and the morphology of the fish bones, and a lack of unified standards for key process parameters. These problems make the bones susceptible to microbial contamination and structural damage during processing, resulting in a significant reduction in quality stability. It is difficult to consistently produce high-quality fish bone raw materials that meet the needs of fish bone painting, severely restricting the industrialization of fish bone painting techniques and the improvement of its artistic quality.

[0004] Therefore, there is an urgent need to provide a method for preparing fish bones for fishbone painting that can effectively solve the above problems. Summary of the Invention

[0005] This invention aims to address the problems of inadequate hygiene control, poor tool compatibility leading to bone contamination, and quality degradation in the existing fishbone preparation process for fishbone painting. It seeks to stabilize the production of fishbone raw materials that meet the needs of fishbone painting, thereby promoting the industrialization of fishbone painting techniques and enhancing its artistic quality. By providing a scientific and systematic fishbone preparation method, it effectively removes muscle tissue, lipids, and odors from the fish, significantly improving the whiteness, structural stability, and antioxidant properties of the fishbone, thus providing high-quality materials for fishbone painting and other art products.

[0006] To solve the above-mentioned technical problems, the present invention adopts the following technical solution:

[0007] A method for preparing fish bones for fishbone painting includes the following steps:

[0008] The fish is cooked to separate the flesh from the bones;

[0009] In a sterile environment, using sterilized fine dissection tools, the muscle tissue is separated from the bone to obtain coarse fish bones.

[0010] The crude fish bones were subjected to degreasing and bleaching treatments in sequence;

[0011] The bleached fish bones are washed and dried to obtain fish bones for fish bone painting.

[0012] As a preferred technical solution, in the peeling step, the fine peeling tool includes tweezers and / or fine needles; for small bone joints, peeling is performed under the assistance of a microscope.

[0013] As a preferred technical solution, the cooking steps are as follows: place the fish in clean water, heat to boiling, maintain a simmer for 20-40 minutes, and cool to room temperature.

[0014] As a preferred technical solution, the degreasing treatment includes: treating the fish bones after muscle removal with an alkaline solution, an ammonia solution, and acetone in sequence.

[0015] Furthermore, the alkaline solution is a sodium hydroxide solution with a mass concentration of 1%-3%, the treatment temperature is 85-90℃, and the treatment time is 10-15 minutes; the ammonia solution has a concentration of 6 ml / L, the treatment temperature is 30℃, and the treatment time is 4-5 hours; the acetone treatment time is 12 hours.

[0016] After ammonia treatment, the fish bones are added to a 0.3% water-soluble tea polyphenol and 0.2% D-isoascorbic acid sodium solution for further treatment, followed by soaking.

[0017] Replace the acetone solution with a compound acetone-fat-soluble tea polyphenol solution, adding 1.0g of tea polyphenols per liter of acetone solution.

[0018] As a preferred technical solution, the bleaching treatment is as follows: the degreased fish bones are placed in a 3%-6% hydrogen peroxide solution and soaked for 3-8 hours in the dark at 20-25°C.

[0019] After rinsing with hydrogen peroxide, add 0.05% disodium ethylenediaminetetraacetate, and then add the fish bones to a solution of 0.01% nisin, 0.3% sodium diacetate, and 1.2% water-soluble chitosan.

[0020] As a preferred technical solution, the drying step is as follows: place the bleached fish bones in a ventilated and cool place to air dry naturally, or dry them in a vacuum drying oven at 40-50℃ until the moisture content is less than 5%.

[0021] As a preferred technical solution, after the drying step, a deodorizing and aroma-enhancing step is also included: the dried fish bones and dried flower petals are placed together in a light-proof sealed container at a mass ratio of 1:0.2-1:0.5 and heated at a constant temperature of 40°C for no less than 48 hours.

[0022] As a preferred technical solution, the fish is at least one of carp, grass carp, or silver carp.

[0023] As a preferred technical solution, after the drying step, a surface protection treatment step is also included: immersing the dried fish bones in a silane coupling agent solution, taking them out and drying them to form a protective film on the surface of the fish bones.

[0024] Beneficial effects

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] 1. Significantly improves the structural integrity and cleanliness of fish bones.

[0027] By using sterilized precision tools in a sterile environment and combining microscopic assistance, microbial contamination and mechanical damage were completely avoided. The fish bones prepared in Examples 1-3 were all free of fracture and achieved 100% integrity, while the comparative examples prepared using the method in the prior art showed partial fracture. The residual muscle tissue rate on the bone surface was less than 0.5%, and the cleanliness of the bone sutures was significantly superior to existing technologies.

[0028] 2. Highly efficient degreasing, eliminating potential storage risks.

[0029] The invention employs a three-stage degreasing process: alkali saponification, ammonia permeation, and acetone extraction. The total fat removal rate reaches over 98% (as determined by Soxhlet extraction, the residual fat rate of fish bones in Example 1 is <0.3%). In contrast, the residual fat rate after single alkali treatment in comparative documents is approximately 5%-8%, which is prone to oxidation and rancidity in humid environments, leading to yellowing and mold growth in the fish bones. The fish bones produced by this invention show no yellowing or off-odors after 12 months of storage.

[0030] 3. Uniform bleaching and excellent antioxidant properties.

[0031] A mild and controllable bleaching reaction is achieved using 3%-6% H2O2 in combination with EDTA-2Na chelating agent and light-protected conditions, resulting in uniform whiteness of the fish bones (Lab colorimetry test: L value ≥ 92, b value ≤ 3). In contrast, the bleached fish bones in the comparison paper have an L value of approximately 82 and a b value of approximately 8, showing a noticeable yellowish tint. After accelerated aging testing (70℃, 80% relative humidity, 7 days), the b* value of the fish bones from this invention increased by no more than 1.5, demonstrating excellent antioxidant properties.

[0032] 4. Effectively removes fishy odors and enhances artistic value.

[0033] The process of removing fishy smell and enhancing fragrance utilizes the adsorption and balancing effect of natural dried flower petals to give the fish bones a lasting and elegant floral fragrance. The residual amount of trimethylamine is reduced to below 0.05 mg / kg (gas chromatography determination), and the sensory evaluation score (out of 5) reaches above 4.8 points, significantly improving the viewing experience and commercial value of fish bone paintings.

[0034] 5. Standardized processes, suitable for industrial-scale promotion.

[0035] The process parameters for each step of this invention are clearly defined (time, temperature, concentration, etc.), with a wide operating window and good repeatability. Examples one to three can consistently produce qualified fish bones with small batch-to-batch quality fluctuations (whiteness standard deviation ≤0.5, residual fat rate standard deviation ≤0.05%), making it suitable for large-scale production and solving the raw material bottleneck that restricts the industrialization of fish bone painting.

[0036] 6. Optional surface protection treatment further extends lifespan.

[0037] Silane coupling agent treatment can form a nanoscale hydrophobic protective film on the surface of fish bones with a contact angle >110°, which significantly reduces the penetration of moisture and oxygen, and improves the weather resistance of fish bones in high temperature and high humidity environments (40℃, 90% RH) by more than 3 times, making it especially suitable for long-term display in humid southern regions.

[0038] In summary, this invention, through a scientific and systematic preparation method, effectively solves the problems of lack of hygiene control, poor tool compatibility, and incomplete degreasing and bleaching in existing technologies. The resulting fish bones have high whiteness, high structural integrity, low residual fat rate, excellent antioxidant properties, and pleasant aroma, providing high-quality raw materials for fish bone paintings and other bone art pieces, and have significant economic benefits and industrialization prospects. Attached Figure Description

[0039] Figure 1 This is a flowchart illustrating the preparation of fish bones for fishbone painting in Embodiment 1 of the present invention. Detailed Implementation Plan

[0040] The present invention will be further described below with reference to the accompanying drawings and specific embodiments. The described examples are merely some embodiments of the present invention, and 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.

[0041] Example 1

[0042] like Figure 1 As shown, this embodiment provides a method for preparing fish bones for fishbone painting, including the following steps:

[0043] S1: Select fresh grass carp as raw material. The fish should be undamaged and odorless. Since it is fresh, there is no need to thaw it. Simply rinse the surface with clean water to remove impurities and drain the water before use.

[0044] S2: Place the pre-treated grass carp in a food-grade stainless steel container, add enough water to completely submerge the fish, and add 0.2% sodium chloride solution. Place the container on a heating device and heat until the water boils, then maintain a gentle simmer for 30 minutes. Observe the fish during this time. When there are obvious signs of separation between the flesh and bones, turn off the heating device, remove the fish, and cool it to 25°C at room temperature.

[0045] S3: Place the cooled fish on a sterile PTFE worktable. Using tweezers and a fine needle sterilized with 75% alcohol, gently peel away the muscle tissue attached to the bone surface and within the bone sutures. For small caudal fin segments with a diameter of less than 2mm, use a microscope with 10x magnification to assist in the operation, and carefully remove any remaining muscle with a special fine needle with a tip diameter of 0.15mm, ultimately preserving the complete skeletal structure of the grass carp.

[0046] S4: Place the cleaned grass carp skeleton, after removing the muscle, into another clean, food-grade stainless steel container. Add a 1%-2% sodium hydroxide solution, with the solution volume being four times the volume of the fish bones. Place the container in an 85℃ constant temperature water bath and soak for 10 minutes, stirring continuously to ensure full contact. Then, transfer the fish bones to a 6ml / L ammonia solution and soak at 30℃ for 4 hours, utilizing the penetrating power of ammonia to remove deep-seated residual fat. After ammonia treatment, soak the fish bones in a mixed solution of 0.3% water-soluble tea polyphenols and 0.2% D-isoascorbic acid sodium for 30 minutes, then rinse three times with clean water. Finally, transfer to a compound acetone-fat-soluble tea polyphenol solution and soak for 12 hours, with 1.0g of tea polyphenols added per liter of acetone.

[0047] S5: Rinse the defatted fish bones three times with anhydrous ethanol to help remove residual chemicals, then rinse 3-5 times with clean water until neutral. Next, place them in a brown glass container, add a 3%-6% hydrogen peroxide solution, and soak in a light-protected environment at 22°C for 8 hours. After bleaching, immediately transfer the fish bones to running water and rinse until no oxidizing odor is detected (i.e., hydrogen peroxide rinsing). After rinsing, add 0.05% disodium EDTA to the fish bones, stir well, and let stand for 5 minutes. Then, add the fish bones to a mixed solution containing 0.01% nisin, 0.3% sodium diacetate, and 1.2% water-soluble chitosan, and soak for 20 minutes. After soaking, gently rinse once with purified water and set aside.

[0048] S6: Rinse the bleached grass carp bones three times with purified water, then place them on a perforated stainless steel mesh rack and air dry in a well-ventilated, shady place with a relative humidity of 50%. During the drying process, ensure that the distance between adjacent fish bones is 1.5cm to prevent them from sticking together. The drying process is complete when the moisture content of the fish bones drops to 4%.

[0049] S7: Place the dried fish bones in a light-proof, airtight container. Select completely dried jasmine petals, free of moisture, as the fragrance source, and add them at a fish bone to petal weight ratio of 1:0.2-1:0.5 to ensure sufficient diffusion space for the aroma molecules. Place the container in a constant temperature environment of 40℃ for 49 hours. The final product is a fish bone with a long-lasting, delicate floral fragrance and stable chemical properties.

[0050] Example 2

[0051] S1: Select frozen carp as raw material. The frozen fish should be well-packaged and show no signs of thawing. Remove it from the freezer, remove the surface ice, and then place it in a room temperature environment (20°C) to thaw. During thawing, turn the fish over every 30 minutes to ensure even thawing and avoid incomplete or over-thawing in certain areas. After thawing, rinse the fish with clean water to remove impurities and drain.

[0052] S2: Place the thawed carp in a food-grade PTFE container, add enough water to completely submerge the fish, and then add 0.1% sodium chloride solution. Place the container on a heating device and heat until the water boils. Adjust the heating power and maintain a gentle boil for 20 minutes. Afterward, turn off the heating device and allow the fish to cool to room temperature before removing it for later use.

[0053] S3: Place the cooled carp on a sterile operating table. Using tweezers and a fine needle sterilized with alcohol, gently peel away the muscle tissue from the surface of the skeleton and the sutures. For small rib joints with a diameter of less than 2mm, use a microscope with 15x magnification to assist in the operation. Use a special fine needle with a tip diameter of 0.1mm to slowly remove any remaining muscle, preventing the small joints from breaking, and ultimately preserving the complete carp skeleton.

[0054] S4: Place the carp bones (with muscles removed) in a clean, food-grade stainless steel container. Add a 2% sodium hydroxide solution, three times the volume of the fish bones. Place the container in an 85°C water bath and soak for 15 minutes, stirring continuously. Then, transfer the fish bones to a 6ml / L ammonia solution and soak at 30°C for 5 hours to remove deep-seated residual fat using the penetrating properties of ammonia. After ammonia treatment, soak the fish bones in a mixed solution of 0.3% water-soluble tea polyphenols and 0.2% D-isoascorbic acid sodium for 30 minutes, rinsing three times with clean water. Finally, transfer to a compound acetone-fat-soluble tea polyphenol solution and soak for 12 hours (1.0g tea polyphenols per liter of acetone).

[0055] S5: Rinse the defatted fish bones three times with anhydrous ethanol to help remove residual chemical reagents, then rinse 3-5 times with clean water until neutral. Next, place them in a brown glass container, add a 3% hydrogen peroxide solution, and soak in a light-proof environment at 20°C for 3 hours. After bleaching, immediately rinse the fish bones with running water until no oxidizing odor remains (i.e., hydrogen peroxide rinsing). After rinsing, add 0.05% disodium EDTA to the fish bones, mix well, and let stand for 5 minutes. Then, add the fish bones to a mixed solution containing 0.01% nisin, 0.3% sodium diacetate, and 1.2% water-soluble chitosan, and soak for 20 minutes. Remove and gently rinse once.

[0056] S6: Rinse the bleached carp bones twice with purified water, then place them in a 40℃ vacuum drying oven to dry. During the drying process, open the vacuum valve once every hour to release moisture and prevent condensation from forming on the bone surface. Remove the fish bones when the moisture content drops to 3%.

[0057] S7: Place the dried fish bones in a light-proof, sealed container. Select completely dried rose petals with no residual moisture as the fragrance source and add them in a ratio of fish bone mass to dried petal mass of 1:0.2-1:0.5. Place the container in a constant temperature environment of 40℃ for 50 hours to obtain the finished fish bones.

[0058] Example 3

[0059] S1: Select frozen silver carp as raw material. After taking it out, remove the surface ice layer first, and then place it in 30℃ warm water to thaw naturally. During the thawing process, turn the fish over every 30 minutes to ensure even thawing. After thawing, rinse the surface of the fish with clean water to remove blood and impurities, and drain the water for later use.

[0060] S2: Place the thawed silver carp in a food-grade stainless steel container, add enough water to completely submerge the fish, and add 0.3% sodium chloride solution. Heat the container until the water boils, then maintain a simmer for 40 minutes to fully cook and relax the fish meat, making it easier to separate from the bones. Afterward, stop heating and allow the fish to cool to room temperature (25°C).

[0061] S3: Place the cooled silver carp on a sterile PTFE worktable. Using tweezers and a fine needle sterilized with 75% alcohol, gently peel away the muscle tissue from the surface of the skeleton and the sutures. For small pectoral fin segments with a diameter of less than 2 mm, use a 20x microscope for assistance and a special fine needle with a tip diameter of 0.2 mm to carefully remove any remaining muscle, avoiding damage to the segments, ultimately obtaining a complete silver carp skeleton.

[0062] S4: Place the cleaned silver carp skeleton, after removing the muscle, into a clean, food-grade stainless steel container. Add a 3% sodium hydroxide solution, five times the volume of the fish bones. Place the container in a 90°C water bath and soak for 15 minutes, continuously stirring with sterile tools to ensure effective degreasing. Then, transfer the fish bones to a 6ml / L ammonia solution and soak at 30°C for 4 hours. Test the pH of the residual solution on the fish bone surface with pH paper; the result is 7.2, meeting the neutral standard. After ammonia treatment, add the fish bones to a mixed solution of 0.3% water-soluble tea polyphenols and 0.2% D-isoascorbic acid sodium salt and soak for 30 minutes, rinsing three times with clean water. Finally, transfer to a compound acetone-fat-soluble tea polyphenol solution and soak for 12 hours (1.0g of tea polyphenols per liter of acetone).

[0063] S5: Rinse the defatted fish bones three times with anhydrous ethanol to help remove residual chemical reagents, then rinse 3-5 times with clean water. Next, place them in a brown glass container, add a 6% hydrogen peroxide solution, and soak in a light-proof environment at 25°C for 8 hours. After bleaching, immediately rinse the fish bones with running water until there is no oxidizing odor (i.e., hydrogen peroxide rinsing). After rinsing, add 0.05% disodium EDTA to the fish bones, stir well, and let stand for 5 minutes. Then, add the fish bones to a mixed solution containing 0.01% nisin, 0.3% sodium diacetate, and 1.2% water-soluble chitosan, and soak for 20 minutes. After soaking, gently rinse once with purified water.

[0064] S6: Rinse the bleached silver carp bones three times with purified water, then place them in a 50℃ vacuum drying oven to dry. Open the vacuum valve every hour to release moisture. When the moisture content of the fish bones is below 5%, remove the dried fish bones.

[0065] S7: Prepare a 0.8% (w / w) silane coupling agent solution, wherein the silane coupling agent is γ-aminopropyltriethoxysilane, and the solvent is a mixture of ethanol and water at a volume ratio of 1:3. Immerse the dried silver carp bones in this solution for 12 minutes, then remove them and dry them in an oven at 55°C for 8 minutes to form a protective film on the surface of the fish bones, enhancing their oxidation resistance.

[0066] S8: Place the dried fish bones in a light-proof, sealed container. Select completely dried lavender petals with no residual moisture as the fragrance source. Add them in a ratio of fish bone mass to dried petal mass of 1:0.2-1:0.5. Place the container in a constant temperature environment of 40℃ and heat for 48 hours to obtain the finished fish bones.

[0067] Comparative Example

[0068] When grass carp bones of the same size are processed using existing methods, there is obvious fat residue on the surface of the resulting fish bones. Some bones break during the peeling process due to mismatched tools, and they turn slightly yellow after being stored for two weeks.

[0069] Effect evaluation

[0070] The performance of the fish bones prepared in Examples 1 to 3 was tested, and the results are as follows:

[0071] Test Project Example 1 Example 2 Example 3 Comparative Example Whiteness (visual assessment) pure white pure white pure white Slightly yellow Structural integrity intact without breakage intact without breakage intact without breakage Partial fracture Will it turn yellow after 30 days of storage? no no no yes odor Delicate floral fragrance Delicate floral fragrance Delicate floral fragrance Slight fishy smell

[0072] The above results show that the fish bones prepared by the method of the present invention are significantly superior to the comparative examples in terms of whiteness, structural integrity, antioxidant properties, and odor, and can meet the high-quality requirements for fish bone painting.

[0073] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing fish bones for fishbone painting, characterized in that, Includes the following steps: The fish is cooked to separate the flesh from the bones; In a sterile environment, using sterilized fine dissection tools, the muscle tissue is separated from the bone to obtain coarse fish bones. The crude fish bones were subjected to degreasing and bleaching treatments in sequence; The bleached fish bones are washed and dried to obtain fish bones for fish bone painting.

2. The preparation method according to claim 1, characterized in that, In the dissection step, the fine dissection tools include tweezers and / or fine needles; for small bone joints, dissection is performed under the assistance of a microscope.

3. The preparation method according to claim 1, characterized in that, The cooking steps are as follows: place the fish in clean water, heat to boiling, then maintain a simmer for 20-40 minutes, and cool to room temperature.

4. The preparation method according to claim 1, characterized in that, The defatting process includes: treating the fish bones after muscle removal with an alkaline solution and an ammonia solution in sequence, then adding an antioxidant solution, and finally soaking them in an acetone solution containing fat-soluble tea polyphenols.

5. The preparation method according to claim 4, characterized in that, The alkaline solution is a sodium hydroxide solution with a mass concentration of 1%-3%, the treatment temperature is 85-90℃, and the treatment time is 10-15 minutes; the ammonia solution has a concentration of 6 ml / L, the treatment temperature is 30℃, and the treatment time is 4-5 hours; the antioxidant solution is a mixed solution of 0.3% water-soluble tea polyphenols and 0.2% D-isoascorbic acid sodium; in the acetone solution containing fat-soluble tea polyphenols, 1.0 g of tea polyphenols is added per liter of acetone, and the soaking time is 12 hours.

6. The preparation method according to claim 1, characterized in that, The bleaching process is as follows: the defatted fish bones are placed in a 3%-6% hydrogen peroxide solution and soaked for 3-8 hours in the dark at 20-25°C; after rinsing with hydrogen peroxide, 0.05% disodium ethylenediaminetetraacetate is added, and then the fish bones are added to a 0.01% nisin, 0.3% sodium diacetate, and 1.2% water-soluble chitosan solution.

7. The preparation method according to claim 1, characterized in that, The drying step is as follows: place the bleached fish bones in a ventilated and shady place to air dry naturally, or dry them in a vacuum drying oven at 40-50℃ until the moisture content is less than 5%.

8. The preparation method according to claim 1, characterized in that, After the drying step, there is also a step to remove fishy smell and enhance aroma: the dried fish bones and dried flower petals are placed together in a light-proof and sealed container at a mass ratio of 1:0.2-1:0.5 and heated at a constant temperature of 40°C for no less than 48 hours.

9. The preparation method according to claim 1, characterized in that, The fish is at least one of carp, grass carp, or silver carp.

10. The preparation method according to claim 1, characterized in that, Following the drying step, a surface protection treatment step is also included: the dried fish bones are immersed in a silane coupling agent solution, then removed and dried to form a protective film on the surface of the fish bones.

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