CN106866782A - A kind of method for extracting Fish protein - Google Patents
A kind of method for extracting Fish protein Download PDFInfo
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- CN106866782A CN106866782A CN201710067498.7A CN201710067498A CN106866782A CN 106866782 A CN106866782 A CN 106866782A CN 201710067498 A CN201710067498 A CN 201710067498A CN 106866782 A CN106866782 A CN 106866782A
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- fish protein
- enzyme
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- deodorant
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/16—Extraction; Separation; Purification by chromatography
- C07K1/18—Ion-exchange chromatography
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
Abstract
The invention belongs to food processing technology field, a kind of method for extracting Fish protein is specifically disclosed, comprised the following steps：Prepare minced fillet, remove fishlike smell, prepare former batch mixing, enzymolysis and extraction, de- bitter, the decomposition enzyme-deactivating of degreasing, decolouring, concentration, powder processed.Deodorant solution used is made up of water, vinegar, yellow rice wine and fat oxidation mortifier when wherein deviating from fishlike smell, fat oxidation mortifier is one or more the mixture in catechin, tannin or flavones, it is combined catabolic enzyme used by enzymolysis and extraction to be made up of bromelain, papain, trypsase, pepsin and subtilopeptidase A, the ion exchange resin used in decolouring is macropore basic anionic resin.The invention has the advantages that：It is completely removed the fishlike smell and bitter taste of Fish protein；Good decolorizing effect, the whiteness of fish protein powder is high；Protein content is high, fat content is low, Fish protein high income, quality better.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of method of extraction Fish protein.
Background technology
The yield of small fish and low value fish accounts for the 50~60% of Zhejiang Ocean catch, wherein sizable part
For being processed into feed fish meal or pet food, value is not high and causes physical waste because can not make full use of.Such as
What realizes that small fish, high-valued low value fish, resource and eco-utilization are current processing of aquatic products application fields
Important topic.
Fish protein is the good protein of economic worth high, the aminoacid ingredient of its amino acid contained composition and needed by human body
It is close, while the element such as abundant calcium, phosphorus, iron, selenium for also containing in Fish protein.Therefore using small fish, low value fish
Preparing Fish protein can improve its economic benefit.It is existing prepare Fish protein have alkali extraction method, enzyme process etc., wherein alkali extraction method holds
Easily make that amino acid is impaired, hydrolysis degree is whard to control and product aesthetic quality and nutritive validity are undesirable.Enzyme process is mainly profit
Raw material is processed with proteolytic enzyme to hydrolyze, mild condition and hydrolysis degree is easy to control, amino acid is not easily damaged, the fish egg of production
White matter amount is good.But enzyme process is existing following not enough：（1）Fishlike smell removal is incomplete；（2）Influenceed containing faint bitter taste in Fish protein
The mouthfeel of Fish protein；（3）The means such as charcoal absorption are typically taken in enzyme process carries out desolventing technology, and decolorizing effect is bad；（4）It is single
The Fish protein yield of one enzyme hydrolysis is low, and fat content is high, and Fish protein quality is not high.
Chinese patent CN105925649A, a kind of system of low-molecular-weight degreasing squid protein functional active peptide of patent name
Preparation Method, date of publication September in 2016 7 days discloses a kind of method that utilization enzyme process prepares squid protein functional active peptide,
Comprise the following steps：Break process, ultrasound decolouring, ultrasonic fixation, extraction process, enzymolysis, pressurization, ultrafiltration, and obtain active peptide.
The method decolourizes to use sodium hydroxide solution and aqua calcis de- to strengthen as ultrasonic solvent with fixation in ultrasound
Color, colour fixation, but strong alkali environment causes amino acid impaired and the quality of active peptide is affected, and deodorant, except bitter taste
DeGrain.
The content of the invention
Fish protein prepared with enzyme process for small fish and low value fish etc. there is deodorant and not exclusively, in Fish protein exist
The problems such as faint bitter taste, it is an object of the invention to provide one kind with small fish and low value fish as raw material, using enzyme process
The method for extracting Fish protein, can completely remove fishlike smell, bitter taste, and operating condition is gentle, and Fish protein high income, and fat contains
Measure low, the quality better of Fish protein.
Technical scheme is as follows：
A kind of method for extracting Fish protein, comprises the following steps：
（1）Prepare：Cleaned after small fish, low value ocean fish are gilled, blended through homogenizer and be made minced fillet；
（2）Deodorant：Minced fillet is placed in 10~20 DEG C of deodorant solution and rinsed 4~6 times, then through 0~4 DEG C of cold rinse 2
Filtered after~3 times, retain minced fillet；
（3）Prepare former batch mixing：To adding 800~1200 parts of water in 100 parts of minced fillets of weight portion, and adjust pH value to 5.5~
7.5, original batch mixing is obtained；
（4）Extract：Keeping former 45~60 DEG C of mixture temperature, the compound catabolic enzyme of addition carries out ultrasonic decomposition and processes 3~5 h, stirring
The r/min of speed 100~120, the W of ultrasonic power 35~45, the s of action time 30~60, are spaced 15~20 min, are digested
Material；
（5）The de- hardship of degreasing：Continuously add GEH, composite flavor enzyme and deodorant, de- bitter taste carried out to enzymolysis material, at degreasing
Reason, the h of process time 2~4；
（6）Inactivation：By step（5）Gained enzymolysis material temperature degree is increased to 80~90 DEG C and keeps 45~60 min to kill enzyme activity
Property, filtering enzymolysis material retains filtrate；
（7）Decolourize：Filtrate is carried out into desolventing technology by ion exchange resin；
（8）Concentration：Then solution after decolouring be concentrated in vacuo to the 30~40% of original volume by screen filtration；
（9）Powder processed：Solution after concentration is delivered into spray drying device and is spray-dried to obtain fish protein powder.
Used as a modification of the present invention, the deodorant solution is made up of following weight portion component：100~120 parts of water, food
With 50~80 parts of vinegar, 50~80 parts of yellow rice wine, 3~5 parts of fat oxidation mortifier.
As a modification of the present invention, the fat oxidation mortifier be one kind in catechin, tannin or flavones or
Two or more mixtures.
Used as a modification of the present invention, the mass percent of the compound catabolic enzyme is 4 ‰~8 ‰, and enzyme activity is 50,000
~7 ten thousand U/g, the compound catabolic enzyme is by bromelain, papain, trypsase, pepsin and hay bacillus egg
White enzyme composition, its mass ratio is 1:08~1.2:1.5~2.0:1.5~1.8:0.6~0.8.
Used as a modification of the present invention, the mass percent of the GEH is 6 ‰~9 ‰, and enzyme activity is 2
Ten thousand~30,000 U/g, the GEH is made up of phosphate and carboxy-lesterase, and its mass ratio is 1:0.7~1.
Used as a modification of the present invention, the mass percent of the composite flavor enzyme is 6 ‰~9 ‰, and enzyme activity is 20,000
~3 ten thousand U/g, the composite flavor enzyme is made up of aminopeptidase and carboxypeptidase, and mass ratio is 1:0.9~1.2.
Used as a modification of the present invention, the specification of the screen cloth is 200~300 mesh.
Used as a modification of the present invention, the ion exchange resin is macropore basic anionic resin, and the ion is handed over
The disposal ability of resin is changed for 700~900 parts/100 parts ion exchange resin of weight portion filtrate, treatment temperature is 35~45 DEG C,
The h of soak time 3~5.
Used as a modification of the present invention, the inlet temperature of spray drying device is 165~185 DEG C, and outlet temperature is 70
~80 DEG C, the MPa of atomisation pressure 0.3~0.5.
A kind of method for extracting Fish protein of the invention, it is de- using the method for two-stage deodorant taste, i.e. deodorant and degreasing first
It is bitter：（1）Unsaturated lipid in metabolism and the corrupt trimethylamine and piperidines, and fat for producing of the fishlike smell from fish meat protein
Fishy smell material produced by fat acid oxidase, in step（2）Deodorant during dissolved using vinegar and yellow rice wine in the flesh of fish three
Methylamine and piperidines, eliminate the fishy smell being clearly present, and then fat oxidation inhibiting substances suppress the corrupt oxygen of fat and protein
Change, prevent the material and bacterial growth of generation bad smell during later stage enzymolysis etc..Yellow rice wine is rich in other deodorant solution
Several amino acids can supplement the amino acid contained species and content of Fish protein, and contained, vitamin and inorganic salts can improve fish
Protein yield and quality, the polyphenols contained in yellow rice wine, melanoidin etc. can suppress the oxydative spoilage of minced fillet, collaboration fat
The effect of oxidic species；（2）Thoroughly ungrease treatment is carried out using GEH in the de- hardship of degreasing, is on the one hand improved
Fish protein quality, on the other hand removes fatty fishy smell.Carboxypeptidase and aminopeptidase in composite flavor enzyme shear peptide chain C- ends respectively
With the hydrophobic amino acid at N- ends, the bitter taste contained in Fish protein is removed completely.Secondly Fish protein is extracted using compound catabolic enzyme,
Wherein bromelain, papain be plant rennet, trypsase, pepsin be animal protease, hay bacillus
Protease is bacterialprotease, by using the efficiency high that compound catabolic enzyme is digested, is decomposed more completely, and can suppress thin
Bacteria growing, improves the quality of Fish protein, while sonicated cells promote the extraction of Fish protein；Ion exchange resin is used again
Desolventing technology is especially carried out compared to existing charcoal absorption etc., good decolorizing effect, amino acid loss is small, and the macropore for using
Basic anionic resin can effectively remove pigment molecular, good decolorizing effect.
Beneficial effects of the present invention are as follows
A kind of method for extracting Fish protein of the invention, has the following advantages that：（1）Can remove completely Fish protein fishlike smell and
Bitter taste；（2）Good decolorizing effect, the whiteness of fish protein powder is high；（3）The high income of Fish protein, fat content is low, quality better；（4）This
The operating condition of invention is gentle, easy, and extraction effect is good.
Specific embodiment
Specific embodiment of the invention is described further below.
Unless otherwise instructed, the raw material employed in the present invention is commercially available or commonly used in the art, such as
Without special instruction, the method in following embodiments is the conventional method of this area.
Deodorant solution used of the invention is made up of following component：The g of water 100~120, the g of vinegar 50~80, yellow rice wine 50~
80 g, the g of fat oxidation mortifier 3~5, wherein yellow rice wine are the half-dried yellow rice wine of alcohol concentration 10%~13%, fat oxidation mortifier
It is one or more the mixture in catechin, tannin or flavones.
Embodiment 1
A kind of method for extracting Fish protein, comprises the following steps：
（1）Prepare：Cleaned after small fish, low value ocean fish are gilled, blended through homogenizer and be made minced fillet；（2）Deodorant：Will
Minced fillet is placed in and rinses 4 times in 10 DEG C of deodorant solution, then through being filtered after 0 DEG C of cold rinse 2 times, retains minced fillet；（3）Prepare
Former batch mixing：To adding the water of 800 g in 100 g minced fillets, and pH value to 5.5 is adjusted, original batch mixing is obtained；（4）Extract：Keep former mixed
Material temperature 45 C, the compound catabolic enzyme of addition carries out ultrasonic decomposition treatment 3 h, the r/min of mixing speed 100, the h of process time 3,
The W of ultrasonic power 35, the s of action time 30, are spaced 15 min, obtain enzymolysis material, wherein compound catabolic enzyme is by bromelain, wood
Melon protease, trypsase, pepsin and subtilopeptidase A composition, its mass ratio are 1:08:1.5:1.5:0.6, add
Plus compound catabolic enzyme and the mass percent of former batch mixing be 4 ‰, enzyme activity is 50,000 U/g；（5）The de- hardship of degreasing：Continuously add sweet
Grease hydrolase, composite flavor enzyme carry out deodorant, de- bitter taste, ungrease treatment, the wherein h of process time 2, glyceride to enzymolysis material
Hydrolase includes phosphate and carboxy-lesterase, and mass ratio is 1:0.7, the quality hundred of the GEH of addition and enzymolysis material
Divide than being 6 ‰, enzyme activity is 20,000 U/g, composite flavor enzyme includes aminopeptidase and carboxypeptidase, and mass ratio is 1:0.9, addition is answered
It is 6 ‰ that food flavor enzyme is closed with the mass percent of enzymolysis material, and enzyme activity is 20,000 U/g；（6）Inactivation：By step（5）Gained enzymolysis material
Temperature is increased to 80 DEG C and keeps 45 min to kill enzymatic activity, and filtering enzymolysis material retains filtrate；（7）Decolourize：Filtrate is led to
Crossing ion exchange resin carries out desolventing technology, the preferred macropore basic anionic resin of its ion exchange resin, amberlite
The disposal ability of fat is the g/100 g ion exchange resin of filtrate 700, and treatment temperature is 35 DEG C, the h of soak time 5；（8）It is dense
Contracting：Then solution after decolouring be concentrated in vacuo to the 30% of original volume by screen filtration, and screen cloth specification is preferably 200 mesh；（9）
Powder processed：Solution after concentration is delivered into spray drying device and is spray-dried to obtain fish protein powder, the wherein import of spray drying device
Temperature is 165 DEG C, and outlet temperature is 70 DEG C, the M Pa of atomisation pressure 0.3.
Through it is of the invention extraction Fish protein method prepare Fish protein in protein content >=95%, fat content≤
0.095%.
Embodiment 2
A kind of method for extracting Fish protein, comprises the following steps：
（1）Prepare：Cleaned after small fish, low value ocean fish are gilled, blended through homogenizer and be made minced fillet；（2）Deodorant：Will
Minced fillet is placed in and rinses 5 times in 15 DEG C of deodorant solution, then through being filtered after 2 DEG C of cold rinses 2 times, retains minced fillet；（3）Prepare
Former batch mixing：To adding the water of 1000 g in 100 g minced fillets, and pH value to 6.5 is adjusted, original batch mixing is obtained；（4）Extract：Keep former
52 DEG C of mixture temperature, the compound catabolic enzyme of addition carries out ultrasonic decomposition treatment 4 h, the r/min of mixing speed 110, ultrasonic power 40
W, the s of action time 45, are spaced 17.5 min, obtain enzymolysis material, wherein compound catabolic enzyme by bromelain, papain,
Trypsase, pepsin and subtilopeptidase A composition, its mass ratio are 1:1.0:1.75:1.65:0.7, addition is answered
It is 6 ‰ that catabolic enzyme is closed with the mass percent of former batch mixing, and enzyme activity is 50,000~70,000 U/g；（5）The de- hardship of degreasing：Continuously add sweet
Grease hydrolase, composite flavor enzyme carry out deodorant, de- bitter taste, ungrease treatment, the wherein h of process time 3, glyceride to enzymolysis material
Hydrolase includes phosphate and carboxy-lesterase, and mass ratio is 1:0.85, the quality that the GEH of addition and decomposition are expected
Percentage is 7.5 ‰, and enzyme activity is 2.5 ten thousand U/g, and composite flavor enzyme includes aminopeptidase and carboxypeptidase, and mass ratio is 1:1.05, add
Plus composite flavor enzyme with decompose material mass percent be 7.5 ‰, enzyme activity be 2.5 ten thousand U/g；（6）Inactivation：By step（5）
Gained enzymolysis material temperature degree is increased to 85 DEG C and keeps 52 min to kill enzymatic activity, and filtering enzymolysis material retains filtrate；（7）It is de-
Color：Filtrate is carried out into desolventing technology by ion exchange resin, the preferred macropore basic anionic resin of its ion exchange resin,
The disposal ability of ion exchange resin is the g/100 g ion exchange resin of filtrate 800, and treatment temperature is 40 DEG C, soak time 4
h；（8）Concentration：Then solution after decolouring be concentrated in vacuo to the 35% of original volume by screen filtration, and screen cloth specification is preferably
250 mesh；（9）Powder processed：Solution after concentration is delivered into spray drying device and is spray-dried to obtain fish protein powder, wherein spray drying sets
Standby inlet temperature is 175 DEG C, and outlet temperature is 75 DEG C, the MPa of atomisation pressure 0.4.
Through it is of the invention extraction Fish protein method prepare Fish protein in protein content >=95%, fat content≤
0.095%.
Embodiment 3
A kind of method for extracting Fish protein, comprises the following steps：
（1）Prepare：Cleaned after small fish, low value ocean fish are gilled, blended through homogenizer and be made minced fillet；（2）Deodorant：Will
Minced fillet is placed in and rinses 6 times in 20 DEG C of deodorant solution, then through being filtered after 4 DEG C of cold rinses 3 times, retains minced fillet；（3）Prepare
Former batch mixing：To adding the water of 1200 g in 100 g minced fillets, and pH value to 7.5 is adjusted, original batch mixing is obtained；（4）Extract：Keep former
60 DEG C of mixture temperature, the compound catabolic enzyme of addition carries out ultrasonic decomposition treatment 5 h, the r/min of mixing speed 120, ultrasonic power 45
W, the s of action time 60, are spaced 20 min, obtain enzymolysis material, wherein compound catabolic enzyme is by bromelain, papain, pancreas
Protease, pepsin and subtilopeptidase A composition, its mass ratio are 1:1.2:2.0:1.8:0.8, compound point of addition
Solution enzyme is 8 ‰ with the mass percent of former batch mixing, and enzyme activity is 70,000 U/g；（5）The de- hardship of degreasing：Continuously add glycerine ester hydrolysis
Enzyme, composite flavor enzyme carry out deodorant, de- bitter taste, ungrease treatment, the wherein h of process time 4, GEH bag to enzymolysis material
Phosphate and carboxy-lesterase are included, mass ratio is 1:1, the GEH of addition is 9 ‰, enzyme with the mass percent decomposed
Vigor is 30,000 U/g, and composite flavor enzyme includes aminopeptidase and carboxypeptidase, and mass ratio is 1:1.2, the composite flavor enzyme of addition with point
The mass percent for solving material is 9 ‰, and enzyme activity is 30,000 U/g；（6）Inactivation：By step（5）Gained enzymolysis material temperature degree is increased to 90
DEG C and keep 60 min to kill enzymatic activity, filtering enzymolysis material retains filtrate；（7）Decolourize：Filtrate is passed through into ion exchange resin
Desolventing technology is carried out, the preferred macropore basic anionic resin of its ion exchange resin, the disposal ability of ion exchange resin is
The g/100 g ion exchange resin of filtrate 900, treatment temperature is 45 DEG C, leaching, and the bubble time is 3 h；（8）Concentration：It is molten after decolouring
Then liquid be concentrated in vacuo to the 40% of original volume by screen filtration, and screen cloth specification is preferably 300 mesh；（9）Powder processed：After concentrating
Solution deliver to spray drying device and be spray-dried to obtain fish protein powder, wherein the inlet temperature of spray drying device is 180 DEG C,
Outlet temperature is 80 DEG C, the MPa of atomisation pressure 0.5.
Through it is of the invention extraction Fish protein method prepare Fish protein in protein content >=95%, fat content≤
0.095%.
Claims (9)
1. a kind of method for extracting Fish protein, comprises the following steps：
（1）Prepare：Cleaned after small fish, low value ocean fish are gilled, blended through homogenizer and be made minced fillet；
（2）Deodorant：Minced fillet is placed in 10~20 DEG C of deodorant solution and rinsed 4~6 times, then through 0~4 DEG C of cold rinse 2
Filtered after~3 times, retain minced fillet；
（3）Prepare former batch mixing：To adding 800~1200 parts of water in 100 parts of minced fillets of weight portion, and adjust pH value to 5.5~
7.5, original batch mixing is obtained；
（4）Extract：Keeping former 45~60 DEG C of mixture temperature, the compound catabolic enzyme of addition carries out ultrasonic decomposition and processes 3~5 h, stirring
The r/min of speed 100~120, the W of ultrasonic power 35~45, the s of action time 30~60, are spaced 15~20 min, are digested
Material；
（5）The de- hardship of degreasing：Continuously add GEH, composite flavor enzyme and deodorant that mass percent is 10~15% is molten
Liquid carries out deodorant, de- bitter taste, ungrease treatment, process time 2~4 hours to enzymolysis material；
（6）Inactivation：By step（5）Gained enzymolysis material temperature degree is increased to 80~90 DEG C and keeps 45~60 min to kill enzyme activity
Property, then filtering enzymolysis material, retains filtrate；
（7）Decolourize：Filtrate is carried out into desolventing technology by ion exchange resin；
（8）Concentration：Then solution after decolouring be concentrated in vacuo to the 30~40% of original volume by screen filtration；
（9）Powder processed：Solution after concentration is delivered into spray drying device and is spray-dried to obtain fish protein powder.
2. it is according to claim 1 it is a kind of extract Fish protein method, it is characterised in that the deodorant solution is by following heavy
Amount part component composition：100~120 parts of water, 50~80 parts of vinegar, 50~80 parts of yellow rice wine, 3~5 parts of fat oxidation mortifier.
3. a kind of method for extracting Fish protein according to claim 2, it is characterised in that the fat oxidation mortifier is
One or more mixture in catechin, tannin or flavones.
4. it is according to claim 1 it is a kind of extract Fish protein method, it is characterised in that the quality of the compound catabolic enzyme
Percentage is 4 ‰~8 ‰, and enzyme activity is 50,000~70,000 U/g, and the compound catabolic enzyme is by bromelain, papain, pancreas
Protease, pepsin and subtilopeptidase A composition, its mass ratio are 1:08~1.2:1.5~2.0:1.5~1.8:0.6
~0.8.
5. it is according to claim 1 it is a kind of extract Fish protein method, it is characterised in that the matter of the GEH
Amount percentage is 6 ‰~9 ‰, and enzyme activity is 20,000~30,000 U/g, and the GEH is by phosphate and carboxy-lesterase group
Into its mass ratio is 1:0.7~1.
6. it is according to claim 1 it is a kind of extract Fish protein method, it is characterised in that the quality of the composite flavor enzyme
Percentage is 6 ‰~9 ‰, and enzyme activity is 20,000~30,000 U/g, and the composite flavor enzyme is made up of aminopeptidase and carboxypeptidase, quality
Than being 1:0.9~1.2.
7. it is according to claim 1 it is a kind of extract Fish protein method, it is characterised in that the screen cloth specification be 200~
300 mesh.
8. it is according to claim 1 it is a kind of extract Fish protein method, it is characterised in that the ion exchange resin is big
Hole basic anionic resin, the disposal ability of the ion exchange resin is 700~900 parts/100 parts ions friendships of weight portion filtrate
Resin is changed, treatment temperature is 35~45 DEG C, the h of soak time 3~5.
9. it is according to claim 1 it is a kind of extract Fish protein method, it is characterised in that the import temperature of spray drying device
It is 165~185 DEG C to spend, and outlet temperature is 70~80 DEG C, the MPa of atomisation pressure 0.3~0.5.
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| CN107736580A (en) * | 2017-10-31 | 2018-02-27 | 佛山市举世农业开发有限公司 | A kind of crocodile powder and its preparation technology |
| CN110577975A (en) * | 2019-09-24 | 2019-12-17 | 福州海锐黎思生物科技有限责任公司 | Method for extracting and preparing swimming bladder collagen oligopeptide |
| CN112841406A (en) * | 2021-01-25 | 2021-05-28 | 窦靖鑫 | Deep processing technology of black-bone chicken and black-bone chicken polypeptide protein powder |
| CN113637718A (en) * | 2021-07-30 | 2021-11-12 | 纳肽(珠海)生物科技有限公司 | Low-cost method for extracting fish protein |
| CN114287581A (en) * | 2021-12-25 | 2022-04-08 | 福建升隆食品有限公司 | Roe baked food with strong fragrance and preparation method thereof |
| CN117209312A (en) * | 2023-08-29 | 2023-12-12 | 广州优卡思农业技术有限公司 | Fertilizer synergist containing fish protein oligopeptide and preparation method thereof |
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| CN110577975A (en) * | 2019-09-24 | 2019-12-17 | 福州海锐黎思生物科技有限责任公司 | Method for extracting and preparing swimming bladder collagen oligopeptide |
| CN112841406A (en) * | 2021-01-25 | 2021-05-28 | 窦靖鑫 | Deep processing technology of black-bone chicken and black-bone chicken polypeptide protein powder |
| CN113637718A (en) * | 2021-07-30 | 2021-11-12 | 纳肽(珠海)生物科技有限公司 | Low-cost method for extracting fish protein |
| CN114287581A (en) * | 2021-12-25 | 2022-04-08 | 福建升隆食品有限公司 | Roe baked food with strong fragrance and preparation method thereof |
| CN117209312A (en) * | 2023-08-29 | 2023-12-12 | 广州优卡思农业技术有限公司 | Fertilizer synergist containing fish protein oligopeptide and preparation method thereof |
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