26 results about "Isinglass" patented technology

The invention discloses an automatic fish gelatin cleaning line, which belongs to the field of fish gelatin cleaning and comprises a gelatin soaking pool, a gelatin soaking chamber is arranged in the gelatin soaking pool, and a first elevator is arranged in the gelatin soaking chamber. According to the automatic fish gelatin cleaning line, the bubbling cleaning machine is arranged, multiple sets of stirring blades can be driven to rotate by starting an external motor so as to stir fish gelatin in the bubbling cleaning machine, flowing of fluid in the bubbling cleaning machine can be promoted by starting an aeration machine, aeration operation can be carried out on the fish gelatin, and the fish gelatin cleaning efficiency is improved. In the process that fluid in the bubbling cleaning machine flows, the contact effect between the fluid and the fish gelatin can be promoted, fish oil treatment on the fish gelatin can be further improved, and through the cleaning line, the fish gelatin can be subjected to gelatin soaking, powder mixing, flushing, cleaning, fish oil squeezing and high-pressure flushing and centrifugal spin-drying integrated operation.

The present invention belongs to the field of food processing technology and specifically relates to a pretreatment method for fish gelatin products, a semi-finished fish gelatin product obtained by the pretreatment method, and an instant fish gelatin product using the semi-finished fish gelatin product as a raw material. The present invention provides a pretreatment method for fish gelatin products that can effectively improve the stability of foamed fish gelatin during heat sterilization. The method can control the hydration rate (mass loss rate) of the foamed fish gelatin after sterilization at 121°C for 20 minutes to less than 10%, while maintaining a good taste (texture), reaching the leading level in the fish gelatin industry (the current industry level is a hydration rate generally exceeding 40%).

An instant fish maw processing technology for delaying degradation of collagen belongs to the technical field of instant fish maw processing, and comprises the following steps: S1, treating fish maw with 0.1% of tea polyphenol, 0.05% of a rosemary extract and 0.2% of chitosan oligosaccharide for 30 min, carrying out enzyme inhibition treatment, and then cleaning and draining for later use; s2, dipping the fish gelatin treated in the step S1 in a solution containing 0.1% of riboflavin and 0.2% of hyaluronic acid, irradiating the fish gelatin with white light for 10s, and then cleaning and draining the fish gelatin for later use; and S3, putting 5-7 parts by weight of fish maw and 65-80 parts by weight of pure milk into a container, sealing, and sterilizing to obtain the instant fish maw. Through enzyme inhibition treatment, the hydrolysis capability of metalloproteinase on collagen is reduced or eliminated, and degradation of the collagen is reduced, so that the nutritional value of the fish maw is maintained; collagen molecules in the fish maw and riboflavin are subjected to a cross-linking reaction to form a stable three-dimensional network structure, so that the acting force between the collagen molecules is enhanced, the structural stability of the collagen is improved, and the degradation of the collagen is delayed.

The utility model relates to the technical field of soft fish glue processing, and discloses an automatic stirring and forming device for soft fish glue, which comprises a base, an outer barrel is fixedly connected to the top of the base, an inner barrel is fixedly connected to the inside of the outer barrel, the bottom of the inner barrel adopts a conical design, a liquid storage layer is arranged between the outer barrel and the inner barrel, and the liquid storage layer is arranged in the inner barrel. A plurality of electric heating rods are fixedly connected to the exterior of the inner barrel at equal intervals, a stirring motor is fixedly connected to the bottom of the base, a stirring mechanism is arranged at the output end of the stirring motor, and an access cover plate is fixedly connected to the top of the base. The liquid storage layer between the outer barrel and the inner barrel and the electric heating rod are used for cooperative heating, local overheating or supercooling of raw materials is avoided, soft fish gelatin components are uniform, the conical design of the bottom of the inner barrel is beneficial to material rolling during stirring, the materials automatically flow to the discharging pipe during discharging, efficient heating greatly shortens the manufacturing time, and the production efficiency is improved. And meanwhile, the device can continuously and efficiently produce high-quality soft fish gelatin.

The invention discloses a nicotine-containing microcapsule and a preparation method thereof, and relates to the technical field of nicotine oral products. The nicotine microcapsule comprises 5-20 parts of gelatin, 20-40 parts of fish gelatin, 20-40 parts of sodium alginate, 1-10 parts of nicotine salt, 1-5 parts of calcium lactate, 1-5 parts of xanthan gum, 1-20 parts of chitosan, 0.1-2 parts of a sweetening agent, 1-10 parts of edible essence, 1-10 parts of an essence solvent and the balance of distilled water. According to the preparation, a certain amount of nicotine salt is added on the basis of an existing microcapsule, part of gelatin is replaced with fish gelatin, on the basis that nicotine intake is met, irritation caused by smoking of a nicotine oral product is improved, the elasticity of an outer film shell of the microcapsule is increased, the texture is soft and smooth, and the preparation is convenient to carry and smoke.

The invention relates to the field of Chinese yam fish gelatin porridge processing, in particular to a Chinese yam fish gelatin porridge processing technology and device which comprises a fish gelatin porridge softening box, hot water flow guide pipes fixedly installed on the surfaces of the two sides of the fish gelatin porridge softening box and a heating box fixedly installed at the other ends of the hot water flow guide pipes. A constant-temperature box is arranged on the inner side wall surface of the fish gelatin congee softening box, and a hydraulic rod is arranged on the inner side wall surface of the top of the fish gelatin congee softening box. Fish glue is placed on the top surfaces of the lap joint supporting net plates, supporting cushion high columns on the bottom surfaces of the other lap joint supporting net plates are clamped with butt joint holes, the clamped lap joint supporting net plates can limit the fish glue, under soaking of a water source, impurities on the surface of the fish glue are gradually permeated out, and the fish glue is prevented from falling off. And under the impact of a subsequent water source, impurities diffused from the surface of the fish gelatin are drained out by utilizing the water source, so that the effect of cleaning the impurities on the surface of the fish gelatin is achieved while the fish gelatin is soaked.

The utility model discloses a high-temperature sterilization device for cubilose fish gelatin products, which comprises a pot body provided with an air pressurizing pipeline and a jacket used for introducing steam; the pot cover is detachably arranged on the pot body in a covering mode, the pot cover and the pot body form a sealed in-pot sterilization space, and a water inlet pipeline is arranged on the pot cover; the rotating column is arranged in the center of the pot body, and the bottom of the rotating column is connected with a rotating motor through a rotating bearing; and the rotary tray is disc-shaped and is used for placing the tank body filled with the cubilose fish gelatin. The water temperature reaches 121 DEG C through pressurization control, the pot is suitable for scenes (such as glass pot cubilose fish gelatin) needing uniform heating and controllable pressure, water in the pot body is stirred through rotation of the rotary tray, the water flowability in the pot body is improved, the water temperature uniformity is ensured, water flow is uniformly distributed around the pot body, local overheating or cold areas are avoided, and the pot is suitable for large-scale production. Meanwhile, the breaking risk of the glass jar is greatly reduced.

The application belongs to the technical field of food processing, and particularly discloses fish glue polypeptide, a preparation method and application thereof. The preparation method comprises three procedures of acid immersion pretreatment, repeated homogenization and gelatinization treatment and ultrasonic wave assisted immobilized enzyme degradation treatment. The fish glue polypeptide has an average molecular weight of 3.2-8.4 KDa, a molecular weight dispersion coefficient of 0.2-0.5, a small molecular weight, a concentrated molecular weight distribution, a good polypeptide activity, and is beneficial to promoting the absorption of trace elements when applied to fish glue polypeptide-trace element supplement products. When the concentration in the aqueous solution is 2 g / L, the Zeta potential of the micelle is-24 mV to-30 mV, the average particle size of the micelle is 10-20 nm, the particle size dispersion coefficient of the micelle is 0.1-0.2, the average particle size of the micelle is small, the particle size distribution of the micelle is concentrated, the Zeta potential of the micelle is high, and the micelle has good stability.

The present invention discloses a fish maw collagen peptide, its preparation method, and its application in functional beverages, belonging to the field of marine bioactive ingredient extraction and application. Through the steps of softening, deodorising, enzymatic hydrolysis, deodorization, refining, and concentration, the present invention produces a low-molecular-weight fish maw collagen peptide. This peptide is then combined with anthocyanins, vitamin C, concentrated fruit juice, and excipients to formulate a product suitable for consumption as a beverage. Experimental results demonstrate that the fish maw collagen peptide and its product prepared according to the present invention can significantly improve indicators such as skin hydration, elasticity, and firmness, exhibit outstanding reparative effects on gastrointestinal mucosa, and demonstrate a synergistic effect among the fish maw collagen peptide, anthocyanins, and vitamin C. The product exhibits high sensory acceptability, safety, stable quality, and meets the requirements for large-scale production and market promotion.

The invention relates to an isaria cicadae miquel and lucid ganoderma composite beverage with functions of maintaining beauty and keeping young and a preparation method thereof, and the composite beverage comprises the following components in parts by weight: 3-8 parts of isaria cicadae miquel, 8-15 parts of lucid ganoderma, 4-8 parts of angelica sinensis, 10-20 parts of astragalus membranaceus, 8-15 parts of Chinese dates, 3-8 parts of roses and 5-15 parts of fish gelatin. The isaria cicadae miquel and lucid ganoderma composite beverage with the functions of maintaining beauty and keeping young has the advantages that the synergistic effect of the formula is obvious, and the taste is good; according to the preparation method of the isaria cicadae miquel and lucid ganoderma composite beverage with the functions of maintaining beauty and keeping young, various effective components are protected and reserved to the greatest extent through key technologies such as step-by-step extraction, low-temperature concentration and post-processing, and the stability and excellent efficacy of the product are ensured.

The invention belongs to the technical field of aquatic food products, and particularly relates to a method for regulating and controlling the rehydration quality of freeze-dried fish gelatin based on a collagen microstructure. The method comprises the following steps: sequentially carrying out lipase aqueous solution soaking, water washing, water bath heating, ultrasonic treatment, water soaking, fishy smell removal solution soaking, water washing, pre-freezing and gradient freeze drying on fish gelatin to obtain the freeze-dried fish gelatin with improved rehydration quality. According to the method, the collagen microstructure in the fish gelatin is regulated and controlled through an ultrasonic synergistic heat treatment technology, the rehydration quality of the freeze-dried fish gelatin is improved, meanwhile, texture collapse and color deterioration are avoided, and the form integrity, nutrition and flavor quality of the fish gelatin are effectively kept; the method is short in production flow, low in energy consumption, high in process stability and suitable for large-scale continuous production.

According to the method for improving the storage stability of the fish gelatin, the dried fish gelatin is subjected to ultraviolet irradiation treatment in a constant-temperature and constant-humidity environment, so that the storage stability of the fish gelatin is improved; the method is simple, and the microcosmic cross-linking properties of the modified fish gelatin collagen, including hardness, protein cross-linking, fish gelatin color, smell and the like, are more stable.

A preparation method of fish maw chicken belongs to the technical field of food processing, and comprises the following steps: S1, unfreezing chicken, plucking feather, cleaning, trimming nails, and cutting off chicken feet for later use; s2, soaking, namely cleaning surface grease and black films, and removing loss at the head and the tail for later use; s3, unfreezing the abalones, and blanching the abalones for 1 min for later use; s4, soaking the dried cordyceps flowers, and blanching for 2 minutes for later use; s5, boiling the chickpeas with boiling water, and then soaking; s6, completely soaking chicken and chicken feet in marinade for marinating, and blending fish gelatin, abalone, cordyceps flowers and chickpeas with seasoning auxiliary materials; s7, reducing the internal temperature of the tasty chicken to 20 DEG C or below, and stuffing chicken feet and other blended raw materials into the chicken belly from the chicken buttocks; and S8, vacuumizing and freezing. By controlling the material pretreatment process, the taste and state of different food materials under the same heating condition are the best eating state, and the richness of the product is improved.

The invention provides a processing method for improving the stability of an instant fish gelatin product, which comprises the following steps: sequentially soaking fish gelatin in a citric acid solution and / or a sodium citrate solution and a sodium bicarbonate solution, steaming in water, cooling, soaking in a TG enzyme solution, mixing with milk, canning, sealing a cover, and sterilizing to obtain the instant fish gelatin product. Calcium ions are sequentially soaked and chelated through fish gelatin, so that calcium and phosphorus in milk are prevented from being unbalanced, aggregated and precipitated in the subsequent heating process; acidic components are neutralized through sodium bicarbonate, and protein denaturation precipitation is reduced; through TG enzyme crosslinking, calcium ions are further prevented from being dissolved out, and the phenomena of slag formation and precipitation in the sterilization and heating process after the fish maw and the milk are mixed are synergistically reduced. The prepared instant fish gelatin product is uniform in milk color and texture, and has good flavor and taste. The stability of the instant fish gelatin product is improved, and the shelf life is prolonged.

The invention provides a fish gelatin oil film stripping method which comprises the following steps: freezing soaked fish gelatin, unfreezing the frozen fish gelatin in an enzyme-containing unfreezing solution, and then carrying out vibration demolding, through freezing-enzymatic thawing-vibration demolding process treatment, the removal rate of an oil film on the surface of the fish gelatin can reach 93.2%, the breakage rate is less than 1.7%, and the texture hardness and the collagen content of the fish gelatin are not affected, so that the method integrates efficient demolding and structure preservation, is suitable for an automatic production line, and is economical and efficient.

The invention provides a collagen type and content detection method and application. After fish gelatin is soaked in alkali, fat is removed through n-butyl alcohol; splitting and dissolving collagen by using a splitting solution, and centrifuging to obtain supernate, namely collagen liquid; the collagen liquid is subjected to enzymolysis by protease; after enzymolysis, carrying out column separation and desalination to obtain an eluent; carrying out nanoliter liquid chromatography separation on the eluent, and then detecting by using a Q-Exactive high-resolution mass spectrometer; the data detected by the liquid chromatography-mass spectrometry method is stable; data obtained through detection are comprehensive, and all collagen subtypes of the fish gelatin can be clarified.

The invention provides fish glue and peach gum, and a preparation method and application thereof. The preparation method comprises the following steps: S1, taking fish glue head and tail scraps, placing them in a deodorizing soaking liquid, and soaking them for 60-90 minutes; fishing out the soaked fish glue head and tail scraps, draining them, adding purified water, and steaming them at high temperature and high pressure for 1-1.5 hours; filtering and removing filter residues, extracting the filtrate, and obtaining a fish glue collagen liquid; S2, adding soy protein isolate, calcium ascorbate, black tea concentrate, and purified water to the fish glue collagen liquid, and stirring them evenly to obtain a composite soaking liquid; S3, adding dry peach gum particles to the composite soaking liquid, mixing them evenly, and then soaking them at a temperature of 45-50°C for 1-2 hours, passing them through ice water, and then soaking them in ice water for 20-40 minutes, fishing out, draining them, and then drying them in a constant temperature and humidity chamber for 24 hours; and then high-temperature treating them at 120°C for 30-40 minutes to prepare a fish glue and peach gum product. The invention processes fish glue and peach gum into one product, so that the functions of fish glue and peach gum can achieve a synergistic and complementary effect.

The utility model relates to the technical field of filling equipment, in particular to 16-head auxiliary material fish gelatin milk filling equipment convenient to disassemble. The utility model discloses 16-head auxiliary material fish gelatin milk filling equipment convenient to disassemble. The left side and the right side of the box body are provided with containing openings, the supporting frame is arranged in the box body, the conveying assembly line is located on the supporting frame, the lifting devices are arranged on the supporting frame and located on the two sides of the conveying assembly line, and the filling assembly is arranged in the box body and connected with the lifting devices. The filling head is attracted to the lifting frame through the electrified magnet, the filling head is matched with other parts of the filling assembly, positioning filling of auxiliary material fish glue milk is achieved, the side edge of the filling head is provided with the attraction button in an extending mode, the attraction button is used for being matched with the electrified magnet to fix the position of the electrified magnet, and the filling head is attracted and fixed in the electrified state and carries out the normal filling process. And the filling head loses a fixed relationship under the condition of power failure, so that the user can easily take down the filling head for timely overhauling and replacing the filling head.

The fish gelatin cutting and grading device is characterized by comprising a conveying belt, mounting frames are connected to two sides of the conveying belt; a rotating shaft is rotationally arranged between two sides of the mounting frame; a motor is arranged on one side of the mounting frame; a motor output shaft drives the rotating shaft to rotate; fixing rings are fixedly arranged on the sides, opposite to the conveying belt, of the rotating shafts; the rotating shaft is provided with a plurality of moving grooves on one side of the fixing ring; a sliding ring is slidably arranged in the moving groove; a plurality of sliding strips are arranged on the outer side of the moving groove; the sliding ring is provided with a sliding groove opposite to the sliding strip. Saw blades are connected to the two sides of the outer edges of the fixed ring and the sliding ring through bolts. An adjusting shaft is rotationally arranged in the rotating shaft relative to the saw blades; worm wheels are fixedly arranged on one sides of the adjusting shafts; a worm is rotationally arranged on the rotating shaft relative to the worm gear; the worm gear is in meshed connection with the worm; a shifting wheel is obliquely arranged on the adjusting shaft relative to the moving groove; the included angles between the plurality of dial wheels and the central axis of the adjusting shaft are sequentially reduced; shifting rods are arranged on two sides of the sliding ring and extend to two sides of the shifting wheel in the rotating shaft.

This invention discloses a method for improving the thermal stability of ready-to-eat fish gelatin jelly, belonging to the field of aquatic food product technology. The method includes: rehydrating dried fish gelatin at low temperature, heating and boiling, and filtering to obtain fish gelatin juice; adding calcium chloride to the fish gelatin juice to pre-regulate the fish gelatin system using calcium ions; mixing the ion-pre-regulated fish gelatin juice with κ-carrageenan sol, and promoting cross-linking of fish collagen protein and polysaccharides through the bridging effect of calcium ions; and finally, filling, sealing, high-temperature sterilization, and cooling to obtain ready-to-eat fish gelatin jelly. By combining ion pre-regulation with polysaccharide cross-linking modification, a uniform and dense composite gel structure is constructed, significantly improving the thermal stability, gel strength, and resistance to water separation of the ready-to-eat fish gelatin jelly. This allows the product to maintain its complete solid gel morphology at 37 ℃, effectively solving the problem of traditional fish gelatin jelly easily softening and liquefying after being removed from the cold chain. It is suitable for room temperature storage and transportation and industrial production of ready-to-eat fish gelatin products.

The invention discloses a method for detecting polysaccharide weight-increasing substances in fish gelatin, and relates to the technical field of analysis and detection.The method comprises the steps that S1, sample slicing and smashing treatment are conducted, specifically, 100 g of fish gelatin samples are taken and cut into fragments through a fodder chopper, and then the fragments are smashed through a grinding machine; s2, sample pretreatment: sample hot water extraction, acidic hydrolysis and derivation to obtain a to-be-detected solution; s3, analyzing the to-be-detected liquid by using a gas chromatography-mass spectrometer to obtain a chromatogram and a standard curve of different saccharides; s4, qualitative determination of polysaccharide weight gaining substances is carried out according to the chromatogram data, and quantitative determination is carried out according to the standard curve to obtain types and concentrations of carbohydrates; s5, calculating the content of each monosaccharide in the sample; and S6, identifying the polysaccharide substances: calculating the polysaccharide substances added in the sample according to the molar ratio of the content of each monosaccharide. The accuracy is high, the repeatability is good, the detection limit and the quantitation limit are both lower than those of an existing method, and the sensitivity is high.

The application discloses a cleaning and draining integrated device for soaking isinglass and a method thereof, relates to the field of isinglass processing, and comprises a frame body and a plurality of processing pieces which are equidistantly arranged on the frame body, wherein the processing piece comprises a fixing frame and a barrel which is arranged on the fixing frame; the front and rear half areas of the frame body are respectively divided into a cleaning area and a draining area, and the frame body is provided with a cleaning assembly and a draining assembly; the cleaning assembly is used for injecting flowing clean water into the barrel to flush the isingglass in the barrel; the draining assembly is used for rapidly draining the residual water of the isingglass after flushing; the bottom of the frame body is provided with a switching assembly, and the switching assembly is used for switching the positions of the plurality of barrels between the cleaning area and the draining area; and the application realizes efficient cleaning of the isingglass and prevents cross contamination through batch independent flushing and centrifugal draining.

A method for directionally removing grease on the surface of sciaenops ocellatus fish maw based on a composite adsorption film belongs to the field of fish maw treatment, and comprises the following steps: step 1, preparing a film forming solution: dissolving sodium alginate, beta-cyclodextrin and chitosan oligosaccharide in deionized water; step 2, coating treatment: the pre-soaked fish glue is soaked in a film forming solution for 1-3 min, and a uniform coating layer with the thickness of 0.2-0.5 mm is formed; 3, curing the film layer; 4, stripping the adsorption film; and step 5, cleaning. According to the method, an edible polymer adsorption film is adopted to remove an oil film of the sciaenops ocellatus fish maw, pre-soaked fish gelatin is soaked in a solution containing beta-cyclodextrin, chitosan oligosaccharide and sodium alginate, the adsorption film is formed to wrap the surface of the fish gelatin, and grease is captured through molecular embedding and electrostatic adsorption; and curing the film layer in a calcium ion solution, and removing the oil film at one time after stripping. The deoiling efficiency is more than 90%, fishy smell molecules are synchronously adsorbed, the surface of the treated fish gelatin is smooth, and the loss rate of collagen is low.

The application discloses a kind of isinglass material breeding method with isinglass genetic material, and relates to the field of innovation, breeding technique of isinglass germplasm resource.The method is created through cytoplasmic male sterile line isinglass and distant hybridization between isinglass, through sexual hybridization, selfing, purification, directional breeding and other means, and the isinglass genetic gene of isinglass new material is created, the hybrid vigor of isinglass is effectively utilized, the genetic basis of isinglass breeding is widened, and the quality of isinglass vegetable is further improved, and it has important significance for understanding isinglass homology of medicine and food material basis and quality control.

This utility model relates to the field of labeling equipment technology, and more particularly to a vertical high-speed labeling machine for fish glue production. The vertical high-speed labeling machine for fish glue production includes a vacuum adsorption production line with a drive motor mounted on its side, a labeling device mounted on the side of the vacuum adsorption production line, an adjusting assembly mounted on the other side of the vacuum adsorption production line, and a pressing assembly mounted on the side of the vacuum adsorption production line and above the adjusting assembly. This utility model, by setting a rotating bottle shaft and a pressing assembly on both sides of the production line, allows vertical round bottles to be pressed between them after labeling. The pressing assembly is fixed by a spring and can adjust to changes in bottle diameter while simultaneously providing a pressing effect. Correspondingly, the production line is improved to have a vacuum adsorption function, adsorbing the vertical round bottles through pressure and vacuuming, thus fixing the bottles on the production line and allowing them to smoothly enter between the rotating bottle shaft and the pressing assembly.