CN105054132A - Fish scale jelly production process - Google Patents
Fish scale jelly production process Download PDFInfo
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- CN105054132A CN105054132A CN201510493241.9A CN201510493241A CN105054132A CN 105054132 A CN105054132 A CN 105054132A CN 201510493241 A CN201510493241 A CN 201510493241A CN 105054132 A CN105054132 A CN 105054132A
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Abstract
The present invention discloses a fish scale jelly production process, and belongs to the field of aquatic product deep processing. The production method is as follows: the fish scale is added with enzymes and white vinegar, treated with ultrasound to remove the fish skin, then boiled with high pressure, and congealed to obtain the fish scale jelly product which is shining and bright, refreshing and smooth in mouthfeel, flexible, free of fishy smell, fragrant, dense in texture, and free of loose holes. The production method takes full advantages of the fish scale which is waste from fish slaughtering, combines the enzyme treatment technology, acid treatment technology and ultrasonic treatment technology, and removes the fish skin attached to the fish scale simply and quickly, thus solving the disadvantages that the fish scale processing is time-consuming and the cleaning is not clean, and providing a new processing approach for the deep processing of aquatic products.
Description
Technical field
The invention belongs to technical field of aquatic product processing, what be specifically related to a kind of fish scale utilizes technology.
Background technology
China's inland waters are vast, and river, lake gathers, and aquatic resources are very abundant, are the first in the world fishery big countries.Economic fish main at present about has more than 50 to plant, wherein four large Chinese carps (green grass or young crops, grass, silver carp, flathead), carp, the most important aquatic species of crucian Deng Shi China, more than 70% of its cultivation Liang Zhan China freshwater aquiculture total output.Due to the amino acid contained ratio of fish protein and human muscle close, absorption rate is high, and therefore aquatic products have become important protein source, account for national animal protein supply 30%.At present, China to the utilization of fish mainly to eat raw, elementary be processed as auxiliary.
It all scrapes off and throws away as refuse by fish scale usually.In fact, fish scale contains the micro elements needed by human such as rich in protein, fat and multivitamin and iron, calcium, zinc.Wherein collagen content is very high, and collagen has gelation, can form the insoluble fibre with very big extensibility, makes connective tissue have enough mechanical strengths, plays the function supporting organ, protection body.But slaughter with a small amount of fish-skin on the fish scale that scrapes, its main component is protein.This fish-skin does not wash clean clearly and obtained fish scale jelly fishy smell can be caused comparatively large, and easily comes off when infusion, affects the sparkling and crystal-clear bright feature of fish scale jelly product.
Current existing fish scale jelly Study on Preparation usually adopts acid treatment, alkali treatment or ferment treatment, and the processing time is grown and process removal situation is not described.Chinese patent literature CN104585790A (application number is 201410845219.1) discloses a kind of preparation method of nutrition cumquat fish scale jelly, the method carries out enzymolysis respectively with neutral proteinase and papain successively after first rubbing with salt and light-coloured vinegar through the fish scale of cleaning, and this technical finesse process reaches 10h.Chinese patent literature CN104116087A(application number is 201310153916.6) disclose a kind of preparation technology of fish scale jelly, the method is respectively to fish scale acid treatment, alkali treatment, ferment treatment, with hydrochloric acid, immersion treatment is carried out to fish scale during acid treatment, for to carry out immersion treatment by NaOH solution to fish scale during alkali treatment, for passing through protease hydrolyzed during ferment treatment.The processing method that the document adopts is single use, and treatment conditions are undeclared simultaneously, the effect that also can reach after undeclared process.
Summary of the invention
The object of this invention is to provide a kind of production technology facilitating production application, efficiently fish scale jelly.
Fish scale and water are mixed into horizontal high voltage infusion by the present invention, and the fish scale residue after the infusion of removal high pressure in mixture, obtaining fish scale solution, through congealing, obtaining fish scale jelly; Be characterized in: first fish scale is mixed with pure water, pepsin, regulate the pH of mixed system for 1.0 ~ 5 with light-coloured vinegar, then carry out ultrasonic enzymolysis; Mixed system cooling after ultrasonic enzymolysis is gone out after enzyme, with pure water cleaning, obtain solid fish scale, then carry out described high pressure infusion.
Usual fish scale is attached with fish-skin, if do not removed clean fish-skin, then greatly affect quality and the outward appearance of fish scale jelly, the present invention utilizes the characteristic of proteolytic enzyme protolysate matter peptide chain, by acid, enzyme, hyperacoustic acting in conjunction, the fish-skin be attached on fish scale removed and decomposes clean, and processing clean fish scale for raw material with this, producing sparkling and crystal-clear bright fish scale jelly product.This production technology simple and fast, fish-skin clearance reaches more than 90%; The fish scale jelly product produced is sparkling and crystal-clear bright, smooth in taste, flexible, and taste is without fishy smell, delicate fragrance, and quality is closely knit, without porosity.
The present invention's treatment conditions in process are soft, do not use strong acid and strong base; Simultaneously product still keeps sparkling and crystal-clear bright specific to fish glue from scale, smooth in taste, flexible, and taste is without fishy smell, delicate fragrance, and quality is closely knit, without porosity.
The present invention adopts the technique of the enzyme that goes out mainly because pepsin not only can decompose fish-skin after pepsin enzymolysis, and the protein in fish scale also can decompose thereupon, causes collagen to run off in high pressure infusion forward part.
Because the boiling point of water during high pressure infusion is by effects of air pressure, air pressure is higher, and boiling point is higher.When air pressure is greater than 1 atmospheric pressure, water will just seething with excitement higher than when 100 DEG C.The pressure cooker that people commonly use utilizes this principle design.Pressure cooker closely ought be closed aqueous phase, the steam that water produces by thermal evaporation can not be diffused in air, can only be retained in pressure cooker, just make the air pressure of pressure cooker inside higher than 1 atmospheric pressure, also make water will higher than when 100 DEG C just seethe with excitement, the inner environment just forming HTHP of such pressure cooker, food is just easily cooked ripe very soon, and quite crisp rotten.
The main component of fish scale is protein and hydroxyapatite, hydroxyapatite main composition bone bed, protein main composition cellulosic layer.Due to collagenous fibres adhere to by hydroxyapatite, so will pressure be applied when infusion, so that collagen departs from the constraint of hydroxyapatite lattice and stripping.
Fish-skin contains rich in protein and various trace elements, the composition of its protein mainly macromolecular collagen and mucopolysaccharide.Select light-coloured vinegar to remove fish-skin, be on the one hand that light-coloured vinegar not only can provide a pH environment the suitableeest for pepsin, make it play best enzyme and live; But also acid soluble fish skin collagen can be gone out by soak extraction, decompose fish-skin further, be beneficial to remove completely.The hydroxyapatite on light-coloured vinegar solubilized top layer on the other hand, softening fish scale, is conducive to the stripping of collagen during high pressure infusion.So the present invention selects to adopt the mode of adding light-coloured vinegar to make the pH of mixed system be 1 ~ 3.
Protease is divided into acid protease, neutral proteinase and alkali protease by pH.Because light-coloured vinegar provides sour environment, so select acid protease, and to study in this albuminoid enzyme be pepsin the most thoroughly.Along with the increase of pepsin addition, fish-skin decomposes more complete, and clearance also increases.But addition is too high, clearance raises not remarkable; Add the too much further albumen decomposed in fish scale of pepsin meeting simultaneously, cause collagen to run off in high pressure infusion forward part.So the preferred pepsin of the present invention is 0.1 ~ 0.5:100 with the mixing quality ratio of fish scale.
Ultrasonic wave is a kind of mechanical oscillation pattern, propagates in elastic fluid in the mode of compressional wave, and its frequency, more than 20KHz, has propagation characteristic, power characteristic and cavitation etc.So-called cavitation, namely when ultrasonic wave is propagated in a liquid, due to the high vibration of liquid particle, can produce little cavity at liquid internal.These little cavities swell rapidly and close, and can make, between liquid particle, fierce effect of impact occurs, thus produce several thousand to up to ten thousand atmospheric pressure.This interaction acutely between particulate, can make the temperature of liquid suddenly raise, serve good stirring action, thus makes two kinds of immiscible liquid (Ru Shui and oil) that emulsification occur, and adds the dissolving of fast solute, accelerates chemical reaction.Just because of this cavitation, ultrasonic wave is played an important role in enzymatic reaction.Simultaneously pepsic optimum temperature is 35 ~ 40 DEG C, thus the preferred ultrasonic temperature of the present invention 35 ~ 40 DEG C, ultrasonic power 150 ~ 270W, supersonic frequency 45KHz, the fish-skin clearance be attached on fish scale can be made to reach more than 90%.
In addition, the temperature conditions of the enzyme that goes out of the present invention is 90 DEG C.Pepsin starts inactivation 60 ~ 70 DEG C time, and the relative enzyme work of 60 DEG C of heating 20min is 10%, and the relative enzyme work of heating 80min is 5%.So in order to ensure to reach at short notice 100% effect of going out enzyme, the present invention selects enzyme-removal temperature to be 90 DEG C.
The pressure condition of described high pressure infusion is 0.15 ~ 0.22MPa, and the object of high pressure infusion is to destroy the bone bed that hydroxyapatite is formed and then the cellulosic layer fast decoupled that protein is formed, collagen stripping.When force value is greater than 0.15MPa, bone bed starts to destroy, a large amount of stripping of the collagen in cellulosic layer.Along with in the increase fish glue from scale of force value, collagen content significantly increases, and when force value reaches 0.2MPa, speedup slows down.So the present invention selects the pressure condition of high pressure infusion to be 0.15 ~ 0.22MPa
Along with the prolongation of high pressure infusion time, bone bed destroys aggravation, and in cellulosic layer, collagen accelerates stripping; But heating can make protein denaturation for a long time, some collagen hydrolysate is understood after continuing heating, the material such as intermediate product peptide, peptide, peptone simultaneously generated is hydrolyzed to amino acid further, final generation Maillard reaction generates volatile flavor substance, volatilize away in gaseous form, the delicate flavour of fish glue from scale then also decreases.So the present invention's preferred high pressure infusion fish body time is 30 ~ 60min
During described high pressure infusion, solid fish scale is 1: 4 ~ 8 with the mixing quality ratio that feeds intake of pure water.High pressure infusion process nature being raw material makes solubility and taste compound be dissolved into process in water gradually by certain heating, and water is main medium.When amount of water is very few, be unfavorable for the stripping of collagen; Afterwards along with amount of water continues to increase, collagen stripping increase is not remarkable; And when amount of water is excessive, fish glue from scale concentration dilution, is unfavorable for later stage gel forming.So the preferred solid fish scale of the present invention is 1: 4 ~ 8 with the mixing quality ratio of pure water.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1: fish scale at room temperature to be thawed naturally, rehydration, and cleaned up; Fish scale after cleaning is added in the distilled water of 8 times of quality, then adds the pepsin accounting for fish scale quality 0.5%, regulate pH to 3.0 with light-coloured vinegar; Ultrasonic enzymolysis 1h, ultrasound condition is temperature 37 DEG C, power 270W, frequency 45KHz; Then go out enzyme 10min in 90 DEG C of water-baths, with distilled water cleaning 2 ~ 3 times, drains; Add 6 times of distilled water high pressure infusion 45min, wherein pressure is 0.15MPa, after decompression, takes out after filtration, removes fish scale residue, obtain solution, congeal shaping at being placed in 4 DEG C.
Embodiment 2: fish scale at room temperature to be thawed naturally, rehydration, and cleaned up; Fish scale after cleaning is added in the distilled water of 2 times of quality, then adds the pepsin accounting for fish scale quality 0.1%, regulate pH to 5.0 with light-coloured vinegar; Ultrasonic enzymolysis 2h, ultrasound condition is temperature 35 DEG C, power 210W, frequency 45KHz; Then go out enzyme 8min in 90 DEG C of water-baths, with distilled water cleaning 2 ~ 3 times, drains; Add 4 times of distilled water high pressure infusion 30min, wherein pressure is 0.22MPa, after decompression, takes out after filtration, removes fish scale residue, obtain solution, congeal shaping at being placed in 4 DEG C.
Embodiment 3: fish scale at room temperature to be thawed naturally, rehydration, and cleaned up; Fish scale after cleaning is added in the distilled water of 5 times of quality, then adds the pepsin accounting for fish scale quality 0.3%, regulate pH to 1.0 with light-coloured vinegar; Ultrasonic enzymolysis 1.5h, ultrasound condition is temperature 40 DEG C, power 150W, frequency 45KHz; Then go out enzyme 9min in 90 DEG C of water-baths, with distilled water cleaning 2 ~ 3 times, drains; Add 8 times of distilled water high pressure infusion 60min, wherein pressure is 0.18MPa, after decompression, takes out after filtration, removes fish scale residue, obtain solution, congeal shaping at being placed in 4 DEG C.
Above each example obtain respectively sparkling and crystal-clear bright, smooth in taste, flexible, taste closely knit without fishy smell, delicate fragrance, quality, without the fish scale jelly of porosity.
Claims (7)
1. a production technology for fish scale jelly, is mixed into horizontal high voltage infusion by fish scale and water, and the fish scale residue after the infusion of removal high pressure in mixture, obtaining fish scale solution, through congealing, obtaining fish scale jelly; It is characterized in that:
First fish scale is mixed with pure water, pepsin, regulate the pH of mixed system for 1.0 ~ 5 with light-coloured vinegar, then carry out ultrasonic enzymolysis;
Mixed system cooling after ultrasonic enzymolysis is gone out after enzyme, with pure water cleaning, obtain solid fish scale, then carry out described high pressure infusion.
2. production technology according to claim 1, is characterized in that described pepsin is 0.1 ~ 0.5: 100 with the mixing quality ratio of fish scale.
3. production technology according to claim 1, is characterized in that described light-coloured vinegar regulates the pH of mixed system to be 1 ~ 3.
4. production technology according to claim 1 or 2 or 3, is characterized in that described ultrasonic temperature 35 ~ 40 DEG C, ultrasonic power 150 ~ 270W, supersonic frequency 45KHz.
5. production technology according to claim 1, the temperature conditions of the enzyme that goes out described in it is characterized in that is 90 DEG C.
6. production technology according to claim 1, it is characterized in that the pressure condition of described high pressure infusion is 0.15 ~ 0.22MPa, the high pressure infusion time is 30 ~ 60min.
7. production technology according to claim 1, when it is characterized in that described high pressure infusion, solid fish scale is 1: 4 ~ 8 with the mixing quality ratio that feeds intake of pure water.
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Cited By (5)
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| CN106174153A (en) * | 2016-08-29 | 2016-12-07 | 温州市锦达味业食品有限公司 | Fish scale, shea complex food and preparation method thereof, packing box |
| CN106261968A (en) * | 2016-08-17 | 2017-01-04 | 郑州子非鱼食品有限公司 | A kind of processing method of fish scale jelly |
| CN106333277A (en) * | 2016-08-29 | 2017-01-18 | 温州市锦达味业食品有限公司 | Fish scale jelly composite food and preparation method thereof |
| CN106376629A (en) * | 2016-08-29 | 2017-02-08 | 温州市锦达味业食品有限公司 | Fish scale jelly instant food, manufacturing method for same, and packing box |
| CN116326738A (en) * | 2022-12-02 | 2023-06-27 | 淮阴工学院 | Composite fish scale jelly and preparation method thereof |
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| CN106376629A (en) * | 2016-08-29 | 2017-02-08 | 温州市锦达味业食品有限公司 | Fish scale jelly instant food, manufacturing method for same, and packing box |
| CN116326738A (en) * | 2022-12-02 | 2023-06-27 | 淮阴工学院 | Composite fish scale jelly and preparation method thereof |
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