CN105901570B - A kind of blueness accounts for fillet processing method - Google Patents
A kind of blueness accounts for fillet processing method Download PDFInfo
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- CN105901570B CN105901570B CN201610288105.0A CN201610288105A CN105901570B CN 105901570 B CN105901570 B CN 105901570B CN 201610288105 A CN201610288105 A CN 201610288105A CN 105901570 B CN105901570 B CN 105901570B
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- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 79
- 235000021323 fish oil Nutrition 0.000 claims abstract description 50
- 241000251468 Actinopterygii Species 0.000 claims abstract description 46
- 238000005554 pickling Methods 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 24
- 238000002360 preparation method Methods 0.000 claims abstract description 23
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000012856 packing Methods 0.000 claims abstract description 7
- 235000021110 pickles Nutrition 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims description 59
- 108090000790 Enzymes Proteins 0.000 claims description 59
- 229940088598 enzyme Drugs 0.000 claims description 58
- 238000002156 mixing Methods 0.000 claims description 43
- 235000019476 oil-water mixture Nutrition 0.000 claims description 36
- 239000002245 particle Substances 0.000 claims description 35
- 239000002131 composite material Substances 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 230000008878 coupling Effects 0.000 claims description 30
- 238000010168 coupling process Methods 0.000 claims description 30
- 238000005859 coupling reaction Methods 0.000 claims description 30
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- 239000006260 foam Substances 0.000 claims description 28
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 20
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- SZVJSHCCFOBDDC-UHFFFAOYSA-N iron(II,III) oxide Inorganic materials O=[Fe]O[Fe]O[Fe]=O SZVJSHCCFOBDDC-UHFFFAOYSA-N 0.000 claims description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 13
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 239000004365 Protease Substances 0.000 claims description 12
- 108090000526 Papain Proteins 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 229940056319 ferrosoferric oxide Drugs 0.000 claims description 10
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 claims description 10
- 235000019834 papain Nutrition 0.000 claims description 10
- 229940055729 papain Drugs 0.000 claims description 10
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 239000004113 Sepiolite Substances 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 6
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- 239000000787 lecithin Substances 0.000 claims description 6
- 229940067606 lecithin Drugs 0.000 claims description 6
- 235000010445 lecithin Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 6
- 235000013824 polyphenols Nutrition 0.000 claims description 6
- 235000019355 sepiolite Nutrition 0.000 claims description 6
- 229910052624 sepiolite Inorganic materials 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims description 5
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 claims description 5
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 claims description 5
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 229910010413 TiO 2 Inorganic materials 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 238000013019 agitation Methods 0.000 claims description 5
- 239000000908 ammonium hydroxide Substances 0.000 claims description 5
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 5
- 239000006185 dispersion Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
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- 239000012530 fluid Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
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- 239000012535 impurity Substances 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 230000007935 neutral effect Effects 0.000 claims description 5
- 238000006386 neutralization reaction Methods 0.000 claims description 5
- 239000005011 phenolic resin Substances 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 230000008961 swelling Effects 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 3
- WTFXARWRTYJXII-UHFFFAOYSA-N iron(2+);iron(3+);oxygen(2-) Chemical compound [O-2].[O-2].[O-2].[O-2].[Fe+2].[Fe+3].[Fe+3] WTFXARWRTYJXII-UHFFFAOYSA-N 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000004064 recycling Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000007596 consolidation process Methods 0.000 abstract description 3
- 235000013332 fish product Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000010257 thawing Methods 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 43
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- 108091005804 Peptidases Proteins 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
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- 239000002994 raw material Substances 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 241000123069 Ocyurus chrysurus Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 241000736084 Scomber japonicus Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- GCNLQHANGFOQKY-UHFFFAOYSA-N [C+4].[O-2].[O-2].[Ti+4] Chemical compound [C+4].[O-2].[O-2].[Ti+4] GCNLQHANGFOQKY-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 229910052738 indium Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to fish product manufacture field, discloses a kind of blueness and account for fillet processing method, include the following steps: to account for fish defrosting 1), by blueness, taking meat, cleaning, fillet are made in slice；2), fillet are immersed in pickling liquid and pickle 2-4h under vacuum conditions；Wherein, the mass ratio of fillet and pickling liquid is 1:4-6, vacuum degree 0.08-0.09MPa；3) after, pickling, fillet are impregnated into 1-2h in baste, wherein the mass ratio of fillet and baste is 1:3-5, and baste temperature is 35-45 DEG C；4), fillet are dehydrated, by fillet moisture control in 15-20wt%；5) fish oil, is smeared on fillet surface, is then toasted at 150-170 DEG C, baking time 20-40min；6) roller sheet, is carried out to the fillet after baking, blueness is finally made after packing, sterilizing and accounts for fillet.The blueness of the method for the present invention preparation accounts for that fillet are tasty good, and delicious flavour is in good taste, full of nutrition.It is able to solve blueness and accounts for meat quality of fish consolidation, when cooking is not easy tasty technical problem.
Description
Technical field
The present invention relates to fish product manufacture fields more particularly to a kind of blueness to account for fillet processing method.
Background technique
Qing Zhanyushu mackerel section, chub mackerel category.For oceanodromous migration epipelagic fish, power of swimming is strong, and speed is big.It is distributed in peaceful madder
Portion.Coastal waters produces it.Such fish distribution is wide, growth is fast, yield is high, economic value is quite high, the every hectogram of the flesh of fish contains protein
21.4 grams .4 grams of lipase 37, meat is solid, and system can be also shone in addition to fresh food and makees can.
Application No. is the Chinese patents of CN201510668853.7 to disclose a kind of processing method of tomato fish, including preparation
Ingredient I, ingredient II；Blueness is accounted for fish soaking watery blood swaps out until clear water；Fish is put into oil cauldron to fry to fish and is floated in the oil, fish
It pulls out, oil strain；The fish fried is placed into pressure cooker, ingredient I is dissolved in hot water and is dissolved, pours into bored system in pressure cooker, it will
The bored tomato fish made sauced 3 days in pressure cooker；The good tomato fish of sauced is heated to boiling, the oil floated is removed, so
Small fire heats afterwards；Ingredient II is put into basin and is poured into pressure cooker after mixing evenly, and mixes ingredient II with original ingredient I
Even, small fire is bored to high pressure valve exhaust decompression, and timing three minutes are finished product tomato fish.Ingredient novel and unique of the present invention, without any
Preservative, antistaling agent, it is cooked that the tomato fish product being processed into belongs to pure green health, and freshness is high, and taste alcohol is just.
Although blueness accounts for fish, meat is more, and delicious flavour is full of nutrition, works as since its shelf-life is short, so needing in large quantities
It is processed into the packing articles such as dried fish, can and retains its flavor.But blueness accounts for meat quality of fish consolidation, during being processed into cooked,
When being especially machined to fillet, the flesh of fish is not easy tasty, and coarse mouthfeel, greatly affected taste and flavor.
Summary of the invention
In order to solve the above-mentioned technical problems, the present invention provides a kind of blueness to account for fillet processing method.The method of the present invention preparation
Blueness account for that fillet are tasty good, and delicious flavour is in good taste, full of nutrition.
The specific technical proposal of the invention is: a kind of blueness accounts for fillet processing method, include the following steps:
1) blueness, is accounted for fish to thaw, takes meat, is cleaned, fillet are made in slice.
2), fillet are immersed in pickling liquid and pickle 2-4h under vacuum conditions；Wherein, the mass ratio of fillet and pickling liquid
For 1:4-6, vacuum degree 0.08-0.09Mpa.
3) after, pickling, fillet are impregnated into 1-2h in baste, wherein the mass ratio of fillet and baste is 1:3-5,
Baste temperature is 35-45 DEG C.
4), fillet are dehydrated, by fillet moisture control in 15-20wt%.
5) fish oil, is smeared on fillet surface, is then toasted at 150-170 DEG C, baking time 20-40min；
6) roller sheet, is carried out to the fillet after baking, blueness is finally made after packing, sterilizing and accounts for fillet.
The method of the present invention first accounts for fish to blueness and carries out vacuum curing, enables to component diffusion in pickling liquid under vacuum conditions
Into structure of fish muscle, so that the flesh of fish is more tasty.It is seasoned after marinated, is seasoned again after marinated, enables to the flesh of fish more
Taste is added.It is first dehydrated before baking, it is rotten that the flesh of fish can not only be prevented, and baste and flesh of fish knot can be made rapidly
It closes, is easier to tasty.And by moisture control in 15-20wt%, it is fresh and tender to be on the one hand able to maintain the flesh of fish, on the other hand can be rear
Flesh of fish overdrying is prevented in continuous baking process, so that meat is coarse.Smearing fish oil is carried out to fillet before baking, fish can not only be made
Meat is more delicious, and can make fillet thermally equivalent in baking, prevents the flesh of fish burned.Additionally due to the covering of oil film, energy
Fillet internal moisture is enough prevented to be lost and cause meat coarse.In baking process, the present invention is toasted for a long time using low temperature, energy
Enough make the flesh of fish not oxidizable, retains nutritional ingredient, and low-temperature bake can make the flesh of fish gradually become ripe, and flesh of fish mouthfeel can be prevented tight
Real, coarse mouthfeel is not easy to bait.
Preferably, slice after the fillet with a thickness of 2-3mm.Strict control is needed to fillet thickness, so that original is more
It is easily tasty.
Preferably, the pickling liquid includes salt 8-12wt%, tea polyphenols 0.5-1.5wt%, vitamin C 0.5-
The water of 1.5wt% and surplus.Tea polyphenols and vitamin C enable to the flesh of fish to keep meat fresh in pickling liquid, not oxidizable, protect
Nutriment is stayed, compared with conventionally employed phosphate, natural sex is good, safer.
Preferably, the baste includes fish oil 15-25wt%, salt 3-5wt%, monosodium glutamate 0.4-0.6wt%, ginger powder
0.5-1.5wt%, lecithin 0.5-1.5wt% distill the water of monoglyceride 0.4-0.6wt% and surplus.Common baste was seasoning
It is not easy in journey tasty.The present invention uses main flavoring ingredients of the special fish oil as baste, but fish oil is not easy to mix with water
It closes, is easily layered, it is unstable to will lead to baste, influences flavor effect.The present invention selects lecithin and distillation monoglyceride conduct again
Emulsifier can make baste form stable lotion after compounding, after which impregnates the flesh of fish, the flesh of fish can be made fluffy
Pine is easier to tasty.
Preferably, the baste neutralization procedure 5) described in fish oil the preparation method comprises the following steps:
A, cleaning impurity elimination is carried out to fish internal organ, smashed to pieces, blank is made；By the blank excessive temperature be 30-40
DEG C water in dipping swelling 1-2h.
Dipping swelling treatment is carried out to blank before enzymatic hydrolysis, cell membrane is enabled to be in swelling state, cell membrane more holds
It is fragile, to be conducive to digest.
B, the blank is added in the enzymolysis liquid containing immobilization magnetic coupling enzyme, under the conditions of supersonic oscillations into
Row enzymatic hydrolysis, wherein blank, enzymolysis liquid mass ratio be 1:2.5-3.5, the enzyme content in enzymolysis liquid is 0.05-0.2%, enzymatic hydrolysis temperature
Degree is 40-50 DEG C, enzymolysis time 2-6h, enzymolysis liquid pH control in 6.5-7；With magnet to the immobilization magnetic coupling after enzymatic hydrolysis
Enzyme is recycled.
Blank is digested using immobilization magnetic coupling enzyme, since enzyme is supported on carrier in immobilization magnetic coupling enzyme
On, the fixed protection of carrier is received, is not easy to be protected from environmental and reduce enzymatic activity, therefore enzymolysis efficiency is higher；Another party
It face, only need to be using magnetic field by immobilization magnetic coupling after the completion of enzymatic hydrolysis containing magnetic nuclear particle in immobilization magnetic coupling enzyme
Enzyme is assembled, and is then separated and recovered, not only convenient separation, but also immobilization magnetic coupling enzyme can reuse, drop
Low cost.It needs to carry out high temperature enzyme deactivation to enzymolysis liquid after enzymatic hydrolysis in conventional method, and for fish oil, high-temperature process
In will lead to fish oil denaturation cracking, cause effective component to be lost, nutritive value decline.The method of the present invention is not necessarily to high temperature enzyme deactivation
Journey can utmostly retain fish oil effective component.
In addition, the carrier in immobilization magnetic coupling enzyme of the invention, has complicated three-dimensional net structure, have very high
Voidage, therefore adsorptivity is very strong, not only good to enzyme immobilizatio effect, but also while enzymatic hydrolysis, can be in fish
Raw meat substance (amine substance) and pigment in dirty are adsorbed, so that fish oil is decolourized, taken off simultaneously in enzymolysis process
Raw meat processing, a step are completed, and carry out relevant treatment again without subsequent, therefore the preparation efficiency of fish oil is higher.
Supersonic oscillations processing is carried out in enzymolysis process, can speed up the breakage of cell membrane, improves enzymolysis efficiency.But
Also bring disadvantage simultaneously: supersonic oscillations processing can reinforce the emulsifying effectiveness of enzymolysis liquid, so that water-oil separating difficulty increases, but
It is that the foam fraction factor technique of subsequent process through the invention is able to solve this problem.
C, to step b treated enzymolysis liquid filtering and removing slag, layering, isolated upper layer fish oil and lower layer's oil are then allowed to stand
Water mixed liquid.
In this step, the fish oil purity on upper layer is very high, can directly be separated, and in the oil water mixture of lower layer,
The stirring in presence and enzymolysis process, oscillation due to emulsion, form relatively stable oil-in-water emulsion systems, quiet
It sets, centrifugal treating can not effectively separate grease.
D, the oil-water mixture is transferred in foam fraction factor column, is ventilated to the bottom of the foam fraction factor column,
Oil-water mixture upper layer generates froth bed, and froth bed is separated with liquid in time；Wherein, Ventilation Rate 2-4L/min,
The processing time is 10-30min, and oil-water mixture temperature is 20-30 DEG C, and oil-water mixture pH is controlled in 6-7.
Foam fraction factor is carried out to oil-water mixture, in the foaming process of foam fraction factor, due to emulsifying in oil-water mixture
Substance has very strong surface tension, and the surface of foam is gas-liquid separation interface, therefore emulsifier can be gathered in foam table
Face is collected separation to foam, so as to separate emulsifier from oil-water mixture.When in oil-water mixture
After the content of emulsifier substantially reduces, the oil-in-water system in oil-water mixture is disintegrated, and water-oil separating difficulty substantially reduces.
E, by step d, treated that oil-water mixture is centrifuged, and obtains upper layer fish oil.
F, the upper layer fish oil for obtaining step c and step e mixes, and obtains fish oil.
Fish oil preparation method in the present invention, not only simple process, but also into one from the oil-water mixture for capableing of lower layer
Step extracts fish oil, and the recovery rate of fish oil is higher, and fish oil purity is also higher, and without fishy smell, color is transparent pure.
Preferably, the immobilization magnetic coupling enzyme the preparation method comprises the following steps: dissolving the chitosan in the acetic acid of 8-12wt%
In solution, the chitosan solution that concentration is 2-3wt% is made；Composite aerogel particle and four oxidations are added into chitosan solution
Mixing suspension is made in three iron particles；Wherein, the quality of composite aerogel particle is 0.5-1.5 times of chitosan, four oxidations three
The quality of iron particle is 0.5-1 times of chitosan；The Arlacel-80 that quality is mixing suspension 3-5% is added dropwise into mixing suspension
And ultrasonic wave dispersion and emulsion is carried out, then first addition volume is the penta 2 of mixing suspension 0.1-0.3% in backward mixing suspension
The sodium hydroxide solution for the 4wt% that aldehyde and volume are 0.5-1 times of mixing suspension simultaneously stirs evenly, and is then adsorbed with magnet,
After separating liquid, Magnetic Microspheres-Carrier is made after being cleaned, being freeze-dried to solid matter；By the Magnetic Microspheres-Carrier point
It is dispersed in the solution that complex enzyme content is 0.1-0.3wt%, 1-3h is stirred at 25-35 DEG C, form immobilization magnetic coupling enzyme,
With magnet by immobilization magnetic coupling enzyme adsorbing separation, cleaning, drying；Wherein, the quality of Magnetic Microspheres-Carrier is complex enzyme matter
0.1-0.4 times of amount.
The Magnetic Microspheres-Carrier of the method for the present invention preparation, by chitosan, composite aerogel particle and ferroso-ferric oxide particle
Carry out it is compound, using ferroso-ferric oxide particle as magnetic core, with chitosan be coating carrier, composite aerogel particle be compound
" inlaying " in chitosan, after the crosslinking by glutaraldehyde, compound fastness is higher, recently after the activation of sodium hydroxide,
The Magnetic Microspheres-Carrier of formation has coating property well to enzyme material, and itself has very high porosity, can be right
Raw meat substance, pigment, heavy metal ion in enzymolysis liquid are effectively adsorbed, and adsorption rate is high, and adsorption capacity is big, so as to one
Step realizes enzymatic hydrolysis, deodorant, decolorization, improves extraction efficiency.
Preferably, the composite aerogel particle the preparation method comprises the following steps: by furfural, water soluble phenol resin, sepiolite
Powder and water 4-6:1:0.4-0.6:100 in mass ratio mixing, obtain mixed liquor, under agitation by concentration after mixing evenly
Ammonium hydroxide for 0.5mol/L is added drop-wise in mixed liquor until mixed liquor is in neutrality；Then 10-20h is reacted at 55-65 DEG C, obtained
Activated carbon composite colloidal sol；Activated carbon composite colloidal sol is mixed with TiO 2 sol 1:0.5-1.5 in mass ratio, is mixed after mixing evenly
Colloidal sol, after mixed sols is stood aging 1-2 days at room temperature, first with dehydrated alcohol to mixed sols solvent displacement 12-24h,
Solvent displacement 6-12h is carried out to mixed sols with n-hexane again, plural gel is made after removing n-hexane；Finally use titanium dioxide
Carbon supercritical fluid, which carries out crushing after being dried plural gel, obtains composite aerogel particle.
The composite aerogel particle of the method for the present invention preparation is charcoal/sepiolite/titanium dioxide composite aerogel, the compound gas
Gel possesses the porosity of superelevation, and pore-size is different, distribution is wide, can adsorb to different substances, and adsorption efficiency is high,
Deodorant, decoloration effectively can be carried out to enzymolysis liquid.And there is preferable hydrophily, fish oil will not be adsorbed.
Preferably, the complex enzyme be neutral proteinase, trypsase and papain mixture, and it is described in
Property protease, trypsase and papain mass ratio be 1:1-2:1.
Compound protease can greatly improve enzymolysis efficiency.
Preferably, adding the sodium chloride that quality is enzymolysis liquid 4-6wt% into enzymolysis liquid in step b.
The addition of sodium chloride can increase the separating degree of grease, so that grease is more easily separated.
Preferably, the internal diameter of the foam fraction factor column is 40-50mm, the loading of oil water mixture is high in foam fraction factor column
Degree is 40-50cm.
The specification of foam fraction factor column of the invention is to can be improved foam point according to the specific setting of fish internal organ enzymolysis liquid
From efficiency, emulsifier is farthest isolated.
It is compared with the prior art, the beneficial effects of the present invention are: the blueness of the method for the present invention preparation accounts for fillet tasty good, taste
It is delicious, it is in good taste, it is full of nutrition.It is able to solve blueness and accounts for meat quality of fish consolidation, when cooking is not easy tasty technical problem.
Specific embodiment
The present invention will be further described with reference to the examples below.
Embodiment 1
A kind of blueness accounts for fillet processing method, includes the following steps:
1) blueness, is accounted for fish to thaw, takes meat, is cleaned, fillet are made in slice.Fillet with a thickness of 2-3mm after slice.
2), fillet are immersed in pickling liquid and pickle 3h under vacuum conditions.Wherein, the mass ratio of fillet and pickling liquid is
1:5, vacuum degree 0.08-0.09Mpa.The pickling liquid includes salt 10wt%, tea polyphenols 1wt%, vitamin C 1wt% and remaining
The water of amount.
3) after, pickling, fillet are impregnated into 1.5h in baste, wherein the mass ratio of fillet and baste is 1:4, is adjusted
Taste liquid temperature is 40 DEG C.The baste includes fish oil 20wt%, salt 4wt%, monosodium glutamate 0.5wt%, ginger powder 1wt%, lecithin
1wt% distills the water of monoglyceride 0.5wt% and surplus.
4), fillet are dehydrated, by fillet moisture control in 15-20wt%.
5) fish oil, is smeared on fillet surface, is then toasted at 160 DEG C, baking time 30min.
6) roller sheet, is carried out to the fillet after baking, blueness is finally made after packing, sterilizing and accounts for fillet.
Wherein, the baste neutralization procedure 5) described in fish oil the preparation method comprises the following steps:
A, cleaning impurity elimination is carried out to fish internal organ, smashed to pieces, blank is made, by blank in the water that excessive temperature is 35 DEG C
Dipping is swollen 1.5h, then spare.
B, the blank is added in the enzymolysis liquid containing immobilization magnetic coupling enzyme, under the conditions of supersonic oscillations into
Row enzymatic hydrolysis, wherein blank, enzymolysis liquid mass ratio be 1:3, the enzyme content in enzymolysis liquid is 0.125%, and hydrolysis temperature is 45 DEG C,
Enzymolysis time 4h, enzymolysis liquid pH are controlled in 6.5-7；The immobilization magnetic coupling enzyme is recycled with magnet after enzymatic hydrolysis.
C, to step b treated enzymolysis liquid filtering and removing slag, layering, isolated upper layer fish oil and lower layer's oil are then allowed to stand
Water mixed liquid.
D, the oil-water mixture is transferred in foam fraction factor column, is ventilated to the bottom of the foam fraction factor column,
Oil-water mixture upper layer generates froth bed, and froth bed is separated with liquid in time；Wherein, Ventilation Rate 3L/min, place
The reason time is 20min, and oil-water mixture temperature is 25 DEG C, and oil-water mixture pH is controlled in 6-7.The internal diameter of the foam fraction factor column
For 45mm, the loading height of oil water mixture is 45cm in foam fraction factor column.
E, by step d, treated that oil-water mixture is centrifuged, and obtains upper layer fish oil.
F, the upper layer fish oil for obtaining step c and step e mixes, and obtains fish oil.
The preparation of composite aerogel particle:
Furfural, water soluble phenol resin, sepiolite powder and water 5:1:0.5:100 in mass ratio are mixed, after mixing evenly
Mixed liquor is obtained, the ammonium hydroxide that concentration is 0.5mol/L is added drop-wise in mixed liquor until mixed liquor is in neutrality under agitation；
Then 15h is reacted at 60 DEG C, obtains activated carbon composite colloidal sol；Activated carbon composite colloidal sol is mixed with TiO 2 sol 1:1 in mass ratio,
Mixed sols is obtained after mixing evenly, it is first molten to mixing with dehydrated alcohol after mixed sols to be stood to aging 1.5 days at room temperature
Peptizing agent displacement 18h, then solvent displacement 9h is carried out to mixed sols with n-hexane, plural gel is made after removing n-hexane；Most
It carries out crushing after being afterwards dried plural gel using Co 2 supercritical fluid and obtains composite aerogel particle.
The preparation of immobilization magnetic coupling enzyme:
It dissolves the chitosan in the acetic acid solution of 10wt%, the chitosan solution that concentration is 2.5wt% is made；To chitosan
Composite aerogel particle and ferroso-ferric oxide particle are added in solution, and mixing suspension is made；Wherein, composite aerogel particle
Quality is 1 times of chitosan, and the quality of ferroso-ferric oxide particle is 0.75 times of chitosan；Quality is added dropwise into mixing suspension
For mixing suspension 4% Arlacel-80 and carry out ultrasonic wave dispersion and emulsion, then first addition volume is in backward mixing suspension
The sodium hydroxide solution for the 4wt% that the glutaraldehyde and volume of mixing suspension 0.2% are 0.75 times of mixing suspension simultaneously stirs evenly,
Then it is adsorbed with magnet, after separating liquid, Magnetic Microspheres-Carrier is made after being cleaned, being freeze-dried to solid matter；
The Magnetic Microspheres-Carrier is dispersed in the solution that complex enzyme content is 0.2wt%, 2h is stirred at 30 DEG C, forms immobilization
Magnetic coupling enzyme, with magnet by immobilization magnetic coupling enzyme adsorbing separation, cleaning, drying；Wherein, the quality of Magnetic Microspheres-Carrier
It is 0.25 times of complex enzyme quality.
Wherein, the complex enzyme is the mixture of neutral proteinase, trypsase and papain, and neutral protein
The mass ratio of enzyme, trypsase and papain is 1:1.5:1.
Embodiment 2
A kind of blueness accounts for fillet processing method, includes the following steps:
1) blueness, is accounted for fish to thaw, takes meat, is cleaned, fillet are made in slice.Fillet with a thickness of 2-3mm after slice.
2), fillet are immersed in pickling liquid and pickle 2h under vacuum conditions.Wherein, the mass ratio of fillet and pickling liquid is
1:6, vacuum degree 0.08-0.09Mpa.The pickling liquid includes salt 8wt%, tea polyphenols 0.5wt%, vitamin C 0.5wt% and
The water of surplus.
3) after, pickling, fillet are impregnated into 1h in baste, wherein the mass ratio of fillet and baste is 1:5, seasoning
Liquid temperature is 35 DEG C.The baste includes fish oil 15wt%, salt 3wt%, monosodium glutamate 0.4wt%, ginger powder 0.5wt%, lecithin
0.5wt% distills the water of monoglyceride 0.4wt% and surplus.
4), fillet are dehydrated, by fillet moisture control in 15-20wt%.
5) fish oil, is smeared on fillet surface, is then toasted at 150 DEG C, baking time 40min.
6) roller sheet, is carried out to the fillet after baking, blueness is finally made after packing, sterilizing and accounts for fillet.
Wherein, the baste neutralization procedure 5) described in fish oil the preparation method comprises the following steps:
A, cleaning impurity elimination is carried out to fish internal organ, smashed to pieces, blank is made, by blank in the water that excessive temperature is 30 DEG C
Dipping is swollen 2h, then spare.
B, the blank is added in the enzymolysis liquid containing immobilization magnetic coupling enzyme, quality is added into enzymolysis liquid is
The sodium chloride of enzymolysis liquid 4wt%.Digested under the conditions of supersonic oscillations, wherein blank, enzymolysis liquid mass ratio be 1:2.5,
Enzyme content in enzymolysis liquid is 0.05%, and hydrolysis temperature is 40 DEG C, enzymolysis time 6h, enzymolysis liquid pH controls in 6.5-7；After enzymatic hydrolysis
The immobilization magnetic coupling enzyme is recycled with magnet.
C, to step b treated enzymolysis liquid filtering and removing slag, layering, isolated upper layer fish oil and lower layer's oil are then allowed to stand
Water mixed liquid.
D, the oil-water mixture is transferred in foam fraction factor column, is ventilated to the bottom of the foam fraction factor column,
Oil-water mixture upper layer generates froth bed, and froth bed is separated with liquid in time；Wherein, Ventilation Rate 2L/min, place
The reason time is 30min, and oil-water mixture temperature is 20 DEG C, and oil-water mixture pH is controlled in 6-7.The internal diameter of the foam fraction factor column
For 40mm, the loading height of oil water mixture is 40cm in foam fraction factor column.
E, by step d, treated that oil-water mixture is centrifuged, and obtains upper layer fish oil.
F, the upper layer fish oil for obtaining step c and step e mixes, and obtains fish oil.
The preparation of composite aerogel particle:
Furfural, water soluble phenol resin, sepiolite powder and water 4:1:0.4:100 in mass ratio are mixed, after mixing evenly
Mixed liquor is obtained, the ammonium hydroxide that concentration is 0.5mol/L is added drop-wise in mixed liquor until mixed liquor is in neutrality under agitation；
Then 20h is reacted at 55 DEG C, obtains activated carbon composite colloidal sol；Activated carbon composite colloidal sol and TiO 2 sol 1:0.5 in mass ratio are mixed
It closes, mixed sols is obtained after mixing evenly, after mixed sols to be stood to aging 1 day at room temperature, first with dehydrated alcohol to mixing
Colloidal sol solvent displacement 12h, then solvent displacement 12h is carried out to mixed sols with n-hexane, plural gel is made after removing n-hexane；
It carries out crushing after being finally dried plural gel using Co 2 supercritical fluid and obtains composite aerogel particle.
The preparation of immobilization magnetic coupling enzyme:
It dissolves the chitosan in the acetic acid solution of 8wt%, the chitosan solution that concentration is 2wt% is made；It is molten to chitosan
Composite aerogel particle and ferroso-ferric oxide particle are added in liquid, and mixing suspension is made；Wherein, the matter of composite aerogel particle
Amount is 0.5 times of chitosan, and the quality of ferroso-ferric oxide particle is 0.5 times of chitosan；Quality is added dropwise into mixing suspension
For mixing suspension 3% Arlacel-80 and carry out ultrasonic wave dispersion and emulsion, then first addition volume is in backward mixing suspension
The sodium hydroxide solution for the 4wt% that the glutaraldehyde and volume of mixing suspension 0.1% are 0.5 times of mixing suspension simultaneously stirs evenly,
Then it is adsorbed with magnet, after separating liquid, Magnetic Microspheres-Carrier is made after being cleaned, being freeze-dried to solid matter；
The Magnetic Microspheres-Carrier is dispersed in the solution that complex enzyme content is 0.1wt%, 3h is stirred at 25 DEG C, forms immobilization
Magnetic coupling enzyme, with magnet by immobilization magnetic coupling enzyme adsorbing separation, cleaning, drying；Wherein, the quality of Magnetic Microspheres-Carrier
It is 0.1 times of complex enzyme quality.
Wherein, the complex enzyme is the mixture of neutral proteinase, trypsase and papain, and neutral protein
The mass ratio of enzyme, trypsase and papain is 1:1:1.
Embodiment 3
A kind of blueness accounts for fillet processing method, includes the following steps:
1) blueness, is accounted for fish to thaw, takes meat, is cleaned, fillet are made in slice.Fillet with a thickness of 2-3mm after slice.
2), fillet are immersed in pickling liquid and pickle 4h under vacuum conditions.Wherein, the mass ratio of fillet and pickling liquid is
1:4, vacuum degree 0.08-0.09Mpa.The pickling liquid includes salt 12wt%, tea polyphenols 1.5wt%, vitamin C 1.5wt%
With the water of surplus.
3) after, pickling, fillet are impregnated into 2h in baste, wherein the mass ratio of fillet and baste is 1:3, seasoning
Liquid temperature is 45 DEG C.The baste includes fish oil 25wt%, salt 5wt%, monosodium glutamate 0.6wt%, ginger powder 1.5wt%, lecithin
1.5wt% distills the water of monoglyceride 0.6wt% and surplus.
4), fillet are dehydrated, by fillet moisture control in 15-20wt%.
5) fish oil, is smeared on fillet surface, is then toasted at 170 DEG C, baking time 20min.
6) roller sheet, is carried out to the fillet after baking, blueness is finally made after packing, sterilizing and accounts for fillet.
Wherein, the baste neutralization procedure 5) described in fish oil the preparation method comprises the following steps:
A, cleaning impurity elimination is carried out to fish internal organ, smashed to pieces, blank is made, by blank in the water that excessive temperature is 40 DEG C
Dipping is swollen 1h, then spare.
B, the blank is added in the enzymolysis liquid containing immobilization magnetic coupling enzyme, quality is added into enzymolysis liquid is
The sodium chloride of enzymolysis liquid 6wt%.Digested under the conditions of supersonic oscillations, wherein blank, enzymolysis liquid mass ratio be 1:
3.5, the enzyme content in enzymolysis liquid is 0.2%, and hydrolysis temperature is 50 DEG C, enzymolysis time 2h, enzymolysis liquid pH controls in 6.5-7；Enzymatic hydrolysis
The immobilization magnetic coupling enzyme is recycled with magnet afterwards.
C, to step b treated enzymolysis liquid filtering and removing slag, layering, isolated upper layer fish oil and lower layer's oil are then allowed to stand
Water mixed liquid.
D, the oil-water mixture is transferred in foam fraction factor column, is ventilated to the bottom of the foam fraction factor column,
Oil-water mixture upper layer generates froth bed, and froth bed is separated with liquid in time；Wherein, Ventilation Rate 4L/min, place
The reason time is 10min, and oil-water mixture temperature is 30 DEG C, and oil-water mixture pH is controlled in 6-7.The internal diameter of the foam fraction factor column
For 50mm, the loading height of oil water mixture is 50cm in foam fraction factor column.
E, by step d, treated that oil-water mixture is centrifuged, and obtains upper layer fish oil.
F, the upper layer fish oil for obtaining step c and step e mixes, and obtains fish oil.
The preparation of composite aerogel particle:
Furfural, water soluble phenol resin, sepiolite powder and water 6:1:0.6:100 in mass ratio are mixed, stirred evenly
After obtain mixed liquor, the ammonium hydroxide that concentration is 0.5mol/L is added drop-wise in mixed liquor in until mixed liquor is under agitation
Property；Then 10h is reacted at 65 DEG C, obtains activated carbon composite colloidal sol；By activated carbon composite colloidal sol and TiO 2 sol in mass ratio 1:
1.5 mixing, obtain mixed sols, after mixed sols to be stood to aging 2 days at room temperature, first with dehydrated alcohol pair after mixing evenly
Mixed sols solvent is replaced for 24 hours, then carries out solvent displacement 6h to mixed sols with n-hexane, is made compound solidifying after removing n-hexane
Glue；It carries out crushing after being finally dried plural gel using Co 2 supercritical fluid and obtains composite aerogel
Grain.
The preparation of immobilization magnetic coupling enzyme:
It dissolves the chitosan in the acetic acid solution of 12wt%, the chitosan solution that concentration is 3wt% is made；It is molten to chitosan
Composite aerogel particle and ferroso-ferric oxide particle are added in liquid, and mixing suspension is made；Wherein, the matter of composite aerogel particle
Amount is 1.5 times of chitosan, and the quality of ferroso-ferric oxide particle is 1 times of chitosan；Quality is added dropwise into mixing suspension is
The Arlacel-80 of mixing suspension 5% simultaneously carries out ultrasonic wave dispersion and emulsion, and then first addition volume is mixed in backward mixing suspension
Glutaraldehyde and the volume of suspension 0.3% are closed as the sodium hydroxide solution of 1 times of mixing suspension of 4wt% and is stirred evenly, then
It is adsorbed with magnet, after separating liquid, Magnetic Microspheres-Carrier is made after being cleaned, being freeze-dried to solid matter；By institute
It states Magnetic Microspheres-Carrier to be dispersed in the solution that complex enzyme content is 0.3wt%, 1h is stirred at 35 DEG C, it is magnetic to form immobilization
Complex enzyme, with magnet by immobilization magnetic coupling enzyme adsorbing separation, cleaning, drying；Wherein, the quality of Magnetic Microspheres-Carrier is multiple
0.4 times of synthase quality.
Wherein, the complex enzyme is the mixture of neutral proteinase, trypsase and papain, and neutral protein
The mass ratio of enzyme, trypsase and papain is 1:2:1.
Raw materials used in the present invention, equipment is unless otherwise noted the common raw material, equipment of this field；In the present invention
Method therefor is unless otherwise noted the conventional method of this field.
The above is only presently preferred embodiments of the present invention, is not intended to limit the invention in any way, it is all according to the present invention
Technical spirit any simple modification, change and equivalent transformation to the above embodiments, still fall within the technology of the present invention side
The protection scope of case.
Claims (7)
1. a kind of blueness accounts for fillet processing method, it is characterised in that include the following steps:
1) blueness, is accounted for fish to thaw, takes meat, is cleaned, fillet are made in slice；
2), fillet are immersed in pickling liquid and pickle 2-4h under vacuum conditions；Wherein, the mass ratio of fillet and pickling liquid is 1:
4-6, vacuum degree 0.08-0.09MPa；
3) after, pickling, fillet are impregnated into 1-2h in baste, wherein the mass ratio of fillet and baste is 1: 3-5, seasoning
Liquid temperature is 35-45 DEG C；The baste includes fish oil 15-25wt%, salt 3-5wt%, monosodium glutamate 0.4-0.6wt%, ginger powder
0.5-1.5wt%, lecithin 0.5-1.5wt% distill the water of monoglyceride 0.4-0.6wt% and surplus；
4), fillet are dehydrated, by fillet moisture control in 15-20wt%；
5) fish oil, is smeared on fillet surface, is then toasted at 150-170 DEG C, baking time 20-40min；
6) roller sheet, is carried out to the fillet after baking, blueness is finally made after packing, sterilizing and accounts for fillet；
The baste neutralization procedure 5) described in fish oil the preparation method comprises the following steps:
A, cleaning impurity elimination is carried out to fish internal organ, smashed to pieces, blank is made；It in excessive temperature is 30-40 DEG C by the blank
Dipping swelling 1-2h in water；
B, the blank is added in the enzymolysis liquid containing immobilization magnetic coupling enzyme, enzyme is carried out under the conditions of supersonic oscillations
Solution, wherein blank, enzymolysis liquid mass ratio be 1: 2.5-3.5, the enzyme content in enzymolysis liquid is 0.05-0.2%, and hydrolysis temperature is
40-50 DEG C, enzymolysis time 2-6h, enzymolysis liquid pH control is in 6.5-7；After enzymatic hydrolysis with magnet to the immobilization magnetic coupling enzyme into
Row recycling；
C, to step b treated enzymolysis liquid filtering and removing slag, it is then allowed to stand layering, isolated upper layer fish oil and lower layer's grease are mixed
Close liquid；
D, the oil-water mixture is transferred in foam fraction factor column, is ventilated to the bottom of the foam fraction factor column, grease
Mixed liquor upper layer generates froth bed, and froth bed is separated with liquid in time；Wherein, Ventilation Rate 2-4L/min, processing
Time is 10-30min, and oil-water mixture temperature is 20-30 DEG C, and oil-water mixture pH is controlled in 6-7；
The immobilization magnetic coupling enzyme the preparation method comprises the following steps: dissolve the chitosan in the acetic acid solution of 8-12wt%, be made
Concentration is the chitosan solution of 2-3wt%；Composite aerogel particle and ferroso-ferric oxide particle, system are added into chitosan solution
Obtain mixing suspension；Wherein, the quality of composite aerogel particle is 0.5-1.5 times of chitosan, the matter of ferroso-ferric oxide particle
Amount is 0.5-1 times of chitosan；The Arlacel-80 that quality is mixing suspension 3-5% is added dropwise into mixing suspension and is surpassed
Sound wave dispersion and emulsion, the glutaraldehyde and body that then first addition volume is mixing suspension 0.1-0.3% in backward mixing suspension
The sodium hydroxide solution for the 4wt% that product is 0.5-1 times of mixing suspension simultaneously stirs evenly, and is then adsorbed with magnet, separates
Magnetic Microspheres-Carrier is made after after liquid, being cleaned, being freeze-dried to solid matter；The Magnetic Microspheres-Carrier is dispersed in
Complex enzyme content is that 1-3h is stirred at 25-35 DEG C in the solution of 0.1-0.3wt%, forms immobilization magnetic coupling enzyme, uses magnetic
Iron is by immobilization magnetic coupling enzyme adsorbing separation, cleaning, drying；Wherein, the quality of Magnetic Microspheres-Carrier is complex enzyme quality
0.1-0.4 times；
E, by step d, treated that oil-water mixture is centrifuged, and obtains upper layer fish oil；
F, the upper layer fish oil for obtaining step c and step e mixes, and obtains fish oil.
2. a kind of blueness as described in claim 1 accounts for fillet processing method, which is characterized in that after slice the fillet with a thickness of
2-3mm。
3. a kind of blueness as described in claim 1 accounts for fillet processing method, which is characterized in that the pickling liquid includes salt 8-
12wt%, tea polyphenols 0.5-1.5wt%, the water of vitamin C 0.5-1.5wt% and surplus.
4. a kind of blueness as described in claim 1 accounts for fillet processing method, which is characterized in that the system of the composite aerogel particle
Preparation Method are as follows: mix furfural, water soluble phenol resin, sepiolite powder and water in mass ratio 4-6: 1: 0.4-0.6: 100, stirring
Mixed liquor is obtained after uniformly, the ammonium hydroxide that concentration is 0.5mol/L is added drop-wise in mixed liquor until mixed liquor is under agitation
It is neutral；Then 10-20h is reacted at 55-65 DEG C, obtains activated carbon composite colloidal sol；Activated carbon composite colloidal sol and TiO 2 sol are pressed into matter
Amount obtains mixed sols than 1: 0.5-1.5 mixing after mixing evenly, after mixed sols is stood aging 1-2 days at room temperature, first
With dehydrated alcohol to mixed sols solvent displacement 12-24h, then with n-hexane solvent displacement 6-12h is carried out to mixed sols, removed
Plural gel is made after n-hexane；It is crushed i.e. after being finally dried using Co 2 supercritical fluid to plural gel
Composite aerogel particle is made.
5. a kind of blueness as described in claim 1 accounts for fillet processing method, which is characterized in that the complex enzyme is neutral protein
The mixture of enzyme, trypsase and papain, and the mass ratio of the neutral proteinase, trypsase and papain
It is 1: 1-2: 1.
6. a kind of blueness as described in claim 1 accounts for fillet processing method, which is characterized in that in step b, added into enzymolysis liquid
Quality is the sodium chloride of enzymolysis liquid 4-6wt%.
7. a kind of blueness as described in claim 1 accounts for fillet processing method, which is characterized in that the internal diameter of the foam fraction factor column is
40-50mm, the loading height of oil water mixture is 40-50cm in foam fraction factor column.
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| CN107156701A (en) * | 2017-04-28 | 2017-09-15 | 浦江兴晟食品科技有限公司 | A kind of green grass or young crops accounts for the process technology of fish |
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| 酶解法提取鲐鱼鱼油工艺研究;王晓龙等;《浙江海洋学院学报（自然科学版）》;20130930;第23卷(第5期);第403-407页 |
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| CN105901570A (en) | 2016-08-31 |
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