Fish Protein Separation Using Enzymatic Bone and Meat Processing
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Solution Overview
Problem
Existing fish meat collecting machines are unable to efficiently separate skeletal muscles such as streaks and tendons from fish bones, leading to significant waste and inefficiencies in protein utilization.
Innovation Solution
A production method involving slow freezing, vacuum-depressurization, enzymatic decomposition, and bone and meat separation, including enzyme addition, depressurization, and thermal deactivation steps, to efficiently separate fish protein from bones.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If conventional fish meat collecting machines are used to separate fish meat from bones, then soft meat can be collected, but skeletal muscles such as streaks and tendons cannot be separated from bones
Solution Approach 1:
The patent applies preliminary action by freezing the fish material before processing. The freezing step (at -18°C or lower) precedes the enzymatic treatment and mechanical separation, making the skeletal muscles more susceptible to subsequent processing. This preliminary freezing enables the later separation of streaks and tendons from bones, which would otherwise be impossible with conventional machines.
Solution Approach 2:
The patent uses an enzyme solution as an intermediary substance between the frozen fish material and the final separated product. The enzyme solution penetrates the frozen material, softens the connective tissues and skeletal muscles, and facilitates their separation from bones. This intermediary chemical treatment enables the mechanical separation process to successfully extract skeletal muscles that conventional machines cannot separate.
2Ease of manufacture
If existing separation methods are used, then processing is simple, but significant waste is generated and protein utilization is inefficient
Solution Approach 1:
The patent replaces purely mechanical separation methods with a combined chemical-biological-mechanical system. Instead of relying only on mechanical force to separate meat from bones, the method introduces enzymatic decomposition that chemically breaks down connective tissues, making skeletal muscles separable. This substitution enables efficient protein utilization without significantly complicating the manufacturing process.
Solution Approach 2:
The patent applies parameter changes by controlling temperature (freezing at -18°C or lower), pH (enzyme optimal pH 6.0-7.5), and time (enzymatic treatment for 1-4 hours). These parameter optimizations enable effective separation of skeletal muscles from bones while maintaining processing simplicity. The controlled parameter changes maximize protein recovery efficiency without requiring complex processing equipment.
3Adaptability or versatility
If more comprehensive protein separation is achieved, then edible protein sources increase, but processing complexity increases
Solution Approach 1:
The patent achieves multi-functionality by using a single integrated process that simultaneously accomplishes freezing, enzymatic treatment, and mechanical separation. The enzyme solution serves multiple functions: it softens connective tissues, breaks down proteins, and facilitates separation of different tissue types. This universal approach increases edible protein source diversity (fish meat, skeletal muscles, bone protein hydrolysate) without proportionally increasing device complexity.
Solution Approach 2:
The patent maintains continuity of useful action by implementing a sequential process where each step builds on the previous one: freezing → enzyme addition → enzymatic decomposition → mechanical separation. The enzyme solution continuously acts on the frozen material throughout the treatment period (1-4 hours), ensuring complete breakdown of connective tissues. This continuous useful action maximizes protein recovery efficiency while keeping the processing flow straightforward and manageable.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method allows for the efficient production of fish protein from bones, reducing waste, conserving energy and water, and providing a new edible protein source, with applications in food production and industrial utilization.
Implementation Method 1
an enzymatic decomposition step of leaving the raw material for a certain period of time at an optimum temperature and an optimum pH for an enzyme reaction of the enzyme solution
Implementation Method 2
a depressurization step of performing a depressurization/normal-pressurization operation once or more in which the raw material treated in the enzyme addition step is vacuum-depressurized, moisture in a raw material is vaporized
Implementation Method 3
the raw material treated in the enzyme addition step is vacuum-depressurized
Implementation Method 4
an enzyme deactivation step of raising a temperature to 90° C. to 95° C. to deactivate the enzyme in the enzyme solution at a high temperature
Data Source
AI summary
Provided is a production method for animal-derived protein with which fish protein separated and collected from bones can be efficiently produced.A production method for animal-derived protein, including:an enzyme addition step of finely cutting a raw material composed of at least one of fish and processing residue thereof and adding an enzyme solution;a depressurization step of performing a depressurization/normal-pressurization operation once or more in which the raw material treated in the enzyme addition step is vacuum-depressurized, moisture in a raw material is vaporized, and then pressure is returned to normal pressure;an enzymatic decomposition step of leaving the raw material for a certain period of time at an optimum temperature and an optimum pH for an enzyme reaction of the enzyme solution;an enzyme deactivation step of raising a temperature to 90° C. to 95° C. to deactivate the enzyme in the enzyme solution at a high temperature; anda bone and meat separation step of separating and collecting protein of the raw material from bones by a bone and meat separation device after deactivating the enzyme in the enzyme deactivation step.