CN104273313A - Method for reasonably utilizing leftovers of Spanish mackerel and common Japanese mackerel - Google Patents
Method for reasonably utilizing leftovers of Spanish mackerel and common Japanese mackerel Download PDFInfo
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- CN104273313A CN104273313A CN201410463268.9A CN201410463268A CN104273313A CN 104273313 A CN104273313 A CN 104273313A CN 201410463268 A CN201410463268 A CN 201410463268A CN 104273313 A CN104273313 A CN 104273313A
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- mackerel
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
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Abstract
The invention provides a method for reasonably utilizing leftovers of Spanish mackerel and common Japanese mackerel. The method comprises the following steps: adding alkaline protease into leftovers of Spanish mackerel and common Japanese mackerel, performing enzymolysis until the fish meat is separated from fishbone, separating the fishbone on the lower layer, centrifuging the hydrolysate, separating the precipitate and supernatant, separating the oil phase and water phase in the supernatant, thereby obtaining the fishbone, proteins and hydrolysis products thereof as well as fish oil respectively. Therefore, the fishbone, proteins and hydrolysis products thereof as well as fish oil can be respectively utilized, the economic benefits of the fish enterprises are improved, and high-quality raw materials are provided for feed production processing enterprises, collagen protein production enterprises and gelatin production enterprises.
Description
Technical field
The present invention relates to the method for Appropriate application Spanish mackerel and mackerel leftover bits and pieces, belong to food processing field.
Background technology
Spanish mackerel meat is fine and smooth, solid, delicious flavour, and fat content is high, nutritious, and particularly the nutritive element content such as unrighted acid, fat-soluble A, mineral matter is high.Spanish mackerel has tonifying Qi, flat coughs effect, and breathe heavily effective in cure to weak coughing, its liver is the raw material making cod-liver oil.China's Spanish mackerel annual production is large, at present except eating raw, is mainly used in making Spanish mackerel can and dried product.Mackerel is distributed in the Indian Ocean, the Pacific Ocean, and China's main product ground is the South Sea, the East Sea.
The important economic fish of mackerel and Spanish mackerel Dou Shi China.China marine economy fish, due to overfishing, are reducing gradually, but the proportion of the small fish such as mackerel and Spanish mackerel is in continuous increase, but owing to utilizing level lower, waste more serious.Mackerel and Spanish mackerel are generally all rotten for the production of fish, and remaining leftover bits and pieces all mixes for Feed Manufacturing, but due to fish-bone too high levels, cause the feed quality produced not high, Protein Index is difficult to qualified, and economic benefit is lower.
Some collagens, manufacturing of gelatin enterprise, because poultry class infectious disease happens occasionally, make the security of poultry bone reduce, then purchase fish-bone produces collagen, gelatin.But because these fish pomace are mixed in together, these enterprises are difficult to purchase pure fish-bone.
Summary of the invention
The object of this invention is to provide the method for Appropriate application Spanish mackerel and mackerel leftover bits and pieces, utilize irrational problem to solve current Spanish mackerel leftover bits and pieces.
The present invention is achieved through the following technical solutions foregoing invention object: the method for described Appropriate application Spanish mackerel and mackerel leftover bits and pieces, comprises the following steps:
I. remove internal organ and the head of Spanish mackerel and mackerel, skin remaining after adopting meat, bone are leftover bits and pieces together with head, internal organ;
II. add water in leftover bits and pieces, add alkali protease, adjustment temperature and pH, enzymolysis is separated to the flesh of fish from fish-bone, is separated lower floor's fish-bone and upper strata hydrolyzate;
III. centrifugal hydrolyzate, precipitation and separation and supernatant, collecting precipitation;
IV. the oil phase in separation of supernatant and aqueous phase;
V. the precipitation of drying or merging drying steps III and the aqueous phase of step IV respectively.
The above-mentioned precipitation protein hydrolysate that mainly molecular weight is larger, in the hydrolyzate of upper strata, Main Ingredients and Appearance is fish protein and hydrolysate thereof, and a small amount of fish grease, the protein hydrolysate of mainly molecular weight in aqueous phase.
Before said hydrolyzed liquid is centrifugal, also can continues enzymolysis to hydrolyzate in acid, and then in described hydrolyzate, supplement protease, adjustment pH and temperature, continue enzymolysis to the protein complete hydrolysis in hydrolyzate.The protease supplemented both can be former alkali protease, also can be other alkali protease or neutral proteinase.
In order to raise the efficiency, in enzymolysis process, constantly Spanish mackerel and mackerel leftover bits and pieces can also be supplemented in described hydrolyzate.
If this protein hydrolysate is for the production of fish meal, so fish protein is preferably hydrolyzed into peptone and albumen.For this reason, in enzymolysis process, the TVB-N content in described hydrolyzate can be monitored, when TVB-N content is more than 70mg/100g hydrolyzate, namely stop enzyme digestion reaction.
Advantage of the present invention is: the invention provides a kind of method fully utilized Spanish mackerel and mackerel leftover bits and pieces, Spanish mackerel and mackerel leftover bits and pieces are separated into fish-bone, fish protein and/or its hydrolysate and fish oil lipid material respectively.This Spanish mackerel and mackerel bone are hydrolyzed removal due to the surface flesh of fish, in therefore producing for the enterprise such as collagen, gelatin, obviously can reduce the production cost of these enterprises, and make product quality better.The protein be separated and hydrolysate and fish oil lipid material are separated due to fish-bone wherein, during for Feed Manufacturing, enterprise can, according to the composite fish-bone of quality of the fodder standard, fish protein and hydrolysate thereof and fish oil, make the feeding quality produced stablize.If Spanish mackerel fish protein just complete hydrolysis time, namely stop the hydrolysis of protease, then can obtain the larger peptone of molecular weight and albumen.In addition, the Spanish mackerel oil in oil phase, also may be used for producing other fish oil goods.Certainly, the fish-bone utilizing the present invention to be separated, fish protein and/or its hydrolysate and fish oil lipid material can also be used separately as the raw material producing other products.
Detailed description of the invention
The present invention is described in detail below in conjunction with detailed description of the invention.
The leftover bits and pieces of leftover bits and pieces Spanish mackerel of the present invention and mackerel is Spanish mackerel with mackerel removes internal organ and mixes together with head, internal organ with skin remaining after adopting meat after head, bone and form, and wherein internal organ remove gall-bladder.
Embodiment one
The method of described Appropriate application Spanish mackerel and mackerel leftover bits and pieces:
(1) add water in Spanish mackerel leftover bits and pieces, ratio is 1:1, regulates pH to 7.5, adds the trypsase of Spanish mackerel leftover bits and pieces dry mass 0.5%, and be hydrolyzed into the flesh of fish at 50 DEG C and be separated from fish-bone, be separated lower floor's fish-bone, supernatant liquid is hydrolyzate;
(2) clean fish-bone drying, its yield is 47.8% of Spanish mackerel leftover bits and pieces dry mass;
(3) the centrifugal hydrolyzate 15min of 4500r/min, obtains supernatant and precipitation, and precipitation is mainly protein and hydrolysate thereof, drying precipitated, and calculating yield is 28.5% of Spanish mackerel leftover bits and pieces dry mass;
(4) concentrated also separation of supernatant, obtain oil phase and aqueous phase, spraying dry aqueous phase, obtain water miscible protein hydrolysate, yield is 15.5% of Spanish mackerel leftover bits and pieces dry mass;
(5) oil phase take fish oil as main component, and yield is 8.2% of Spanish mackerel leftover bits and pieces dry mass.
Embodiment two
The method of described Appropriate application Spanish mackerel and mackerel leftover bits and pieces:
(1) add water in mackerel leftover bits and pieces, its ratio is 1:3, regulates pH to 8.5, adds the trypsase of Spanish mackerel leftover bits and pieces dry mass 0.1%, is hydrolyzed into the flesh of fish and is separated from fish-bone, be separated to obtain fish-bone and hydrolyzate at 65 DEG C;
(2) clean fish-bone, refrigerate this fish-bone, its yield is 45.4% of Spanish mackerel leftover bits and pieces dry mass;
(3) the centrifugal hydrolyzate 30min of 3500r/min, obtains supernatant and precipitation, and precipitation is mainly protein and hydrolysate thereof, and drying precipitated, yield is 27.3% of Spanish mackerel leftover bits and pieces dry mass;
(4) concentrate and be separated this supernatant, obtaining oil phase and aqueous phase, spraying dry aqueous phase, obtaining water miscible protein hydrolysate, comprise peptone, albumen, polypeptide, oligopeptides, amino acid etc., its yield is 17.9% of Spanish mackerel leftover bits and pieces dry mass;
(5) oil phase is with fish oil lipid material for main component, and yield is 9.4% of Spanish mackerel leftover bits and pieces dry mass.
Embodiment three
The method of described Appropriate application Spanish mackerel and mackerel leftover bits and pieces is:
(1) Spanish mackerel and mackerel mix in leftover bits and pieces and add water, and the ratio of Spanish mackerel leftover bits and pieces and water is 1:1.5, regulate pH to 8.5, add the trypsase of leftover bits and pieces quality 0.3%, 50 DEG C of hydrolysis after 10 minutes, in water, supplement Spanish mackerel leftover bits and pieces again, continue hydrolysis and the flesh of fish is separated from fish-bone, obtain fish-bone and the first hydrolyzate;
(2) clean above-mentioned fish-bone, this fish-bone drying, yield is 48.6% of the total dry mass of Spanish mackerel leftover bits and pieces;
(3) first hydrolyzates continue to be hydrolyzed into pH at 50 DEG C and drop to less than 6.5, add the alkaline papain of the total dry mass of above-mentioned Spanish mackerel leftover bits and pieces 0.2%, adjusted to ph, hydrolysis 1 ~ 3 hour is continued at 50 DEG C, obtain the second hydrolyzate, 3500r/min this second hydrolyzate centrifugal 25min, obtains supernatant and precipitation, this precipitation is mainly protein and hydrolysate thereof, and yield is 14.8% of Spanish mackerel leftover bits and pieces dry mass;
(4) concentrate and be separated this supernatant, obtaining oil phase and aqueous phase, spraying dry aqueous phase, obtaining water miscible protein hydrolysate, being mainly peptone and albumen, its yield is 28.9% of the total dry mass of Spanish mackerel leftover bits and pieces;
(5) oil phase is with fish oil lipid material for main component, and yield is 7.7% of the total dry mass of Spanish mackerel leftover bits and pieces.
Embodiment four
The method of described Appropriate application Spanish mackerel and mackerel leftover bits and pieces is:
(1) Spanish mackerel and mackerel mix in leftover bits and pieces and add water, and the ratio of Spanish mackerel leftover bits and pieces and water is 1:1.5, regulate pH to 7.5, add the trypsase of leftover bits and pieces quality 0.2%, 60 DEG C of hydrolysis after 30 minutes, in water, supplement Spanish mackerel leftover bits and pieces again, continue hydrolysis and the flesh of fish is separated from fish-bone, obtain fish-bone and the first hydrolyzate;
(2) clean fish-bone, refrigerate this fish-bone, its yield is 49.6% of the total dry mass of above-mentioned Spanish mackerel leftover bits and pieces;
(3) first hydrolyzates continue 60 DEG C of hydrolysis, treat that pH drops to less than 6.5, supplement the trypsase of leftover bits and pieces dry mass 0.5%, adjusted to ph, continue 65 DEG C of hydrolysis, while hydrolysis, monitoring VBN level, when VBN meets or exceeds 70mg/100g hydrolyzate, stop hydrolysis, obtain the second hydrolyzate, 3500r/min this second hydrolyzate centrifugal 30 minutes, obtain supernatant and precipitation, yield is 16.9% of the total dry mass of Spanish mackerel leftover bits and pieces;
(4) concentrate and be separated this supernatant, obtaining oil phase and aqueous phase, spraying dry aqueous phase, obtaining water miscible protein hydrolysate, its yield is 25.2% of the total dry mass of Spanish mackerel leftover bits and pieces;
(5) oil phase is with fish oil lipid material for main component, and its yield is 8.3% of the total dry mass of Spanish mackerel leftover bits and pieces.
Claims (5)
1. the method for Appropriate application Spanish mackerel and mackerel leftover bits and pieces, comprises the following steps:
I. remove internal organ and the head of Spanish mackerel and mackerel, skin remaining after adopting meat, bone are leftover bits and pieces together with head, internal organ;
II. add water in leftover bits and pieces, add alkali protease, adjustment temperature and pH, enzymolysis is separated to the flesh of fish from fish-bone, is separated lower floor's fish-bone and upper strata hydrolyzate;
III. centrifugal hydrolyzate, precipitation and separation and supernatant, collecting precipitation;
IV. the oil phase in separation of supernatant and aqueous phase;
V. the precipitation of drying or merging drying steps III and the aqueous phase of step IV respectively.
2. the method for Appropriate application Spanish mackerel as claimed in claim 1 and mackerel leftover bits and pieces, it is characterized in that: before described hydrolyzate is centrifugal, continue enzymolysis to described hydrolyzate in acid, and then protease is added in described hydrolyzate, adjust pH and the temperature of described hydrolyzate, continue the protein complete hydrolysis in enzymolysis to described hydrolyzate.
3. the method for Appropriate application Spanish mackerel as claimed in claim 1 or 2 and mackerel leftover bits and pieces, is characterized in that: in the enzymolysis process of described step II, constantly in described hydrolyzate, supplements described Spanish mackerel leftover bits and pieces.
4. the Appropriate application Spanish mackerel as described in one of claims 1 to 3 and the method for mackerel leftover bits and pieces, it is characterized in that: in the enzymolysis process of described step II, monitor the TVB-N content in described hydrolyzate, when TVB-N content is more than 70mg/100g hydrolyzate, stop enzyme digestion reaction.
5. the Appropriate application Spanish mackerel as described in one of claims 1 to 3 and the method for mackerel leftover bits and pieces, is characterized in that: described fish protein is hydrolyzed into peptone and albumen.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410463268.9A CN104273313A (en) | 2014-09-12 | 2014-09-12 | Method for reasonably utilizing leftovers of Spanish mackerel and common Japanese mackerel |
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| CN201410463268.9A CN104273313A (en) | 2014-09-12 | 2014-09-12 | Method for reasonably utilizing leftovers of Spanish mackerel and common Japanese mackerel |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105420322A (en) * | 2015-12-23 | 2016-03-23 | 威海芝恩药业股份有限公司 | Method for extracting Spanish mackerel chondroitin and Spanish mackerel bone collagen protein simultaneously |
| CN105533491A (en) * | 2015-12-09 | 2016-05-04 | 大通湖天泓渔业股份有限公司 | Fish ball made from whole fish and manufacturing method of fish ball |
| CN105747136A (en) * | 2016-03-09 | 2016-07-13 | 湛江恒兴水产科技有限公司 | Bone-meat separation method of fish wastes |
| CN107513548A (en) * | 2017-10-31 | 2017-12-26 | 荣成市日鑫水产有限公司 | A kind of method that peptone is prepared using fish meal pressed liquor |
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| CN101248821A (en) * | 2007-11-19 | 2008-08-27 | 广东海洋大学 | Process engineering for extracting fishes processing offal fish oil by enzymolysis process |
| CN101423858A (en) * | 2008-11-12 | 2009-05-06 | 江南大学 | Method for preparing lipid-containing protein powder by using protease hydrolytic channel catfish ictalurus punctatus head |
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Patent Citations (6)
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| CN101248821A (en) * | 2007-11-19 | 2008-08-27 | 广东海洋大学 | Process engineering for extracting fishes processing offal fish oil by enzymolysis process |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533491A (en) * | 2015-12-09 | 2016-05-04 | 大通湖天泓渔业股份有限公司 | Fish ball made from whole fish and manufacturing method of fish ball |
| CN105420322A (en) * | 2015-12-23 | 2016-03-23 | 威海芝恩药业股份有限公司 | Method for extracting Spanish mackerel chondroitin and Spanish mackerel bone collagen protein simultaneously |
| CN105747136A (en) * | 2016-03-09 | 2016-07-13 | 湛江恒兴水产科技有限公司 | Bone-meat separation method of fish wastes |
| CN105747136B (en) * | 2016-03-09 | 2020-04-24 | 广东恒兴食品科技研发有限公司 | Bone and meat separation method of fish leftovers |
| CN107513548A (en) * | 2017-10-31 | 2017-12-26 | 荣成市日鑫水产有限公司 | A kind of method that peptone is prepared using fish meal pressed liquor |
| CN107513548B (en) * | 2017-10-31 | 2021-01-22 | 荣成市日鑫水产有限公司 | Method for preparing peptone by using fish meal squeezed liquid |
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Application publication date: 20150114 |