CN107252060A - A kind of processing method of low value eupleurogrammus muticus fish meal - Google Patents
A kind of processing method of low value eupleurogrammus muticus fish meal Download PDFInfo
- Publication number
- CN107252060A CN107252060A CN201710391915.3A CN201710391915A CN107252060A CN 107252060 A CN107252060 A CN 107252060A CN 201710391915 A CN201710391915 A CN 201710391915A CN 107252060 A CN107252060 A CN 107252060A
- Authority
- CN
- China
- Prior art keywords
- fish meal
- low value
- processing method
- eupleurogrammus muticus
- eupleurogrammus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing method of low value eupleurogrammus muticus fish meal, comprise the following steps：1）Pretreatment；2）Degreasing；3）Deodorant；4）Autoclaving；5）Enzymolysis；6）Spray drying.Have the beneficial effect that：Eupleurogrammus muticus fish meal fat content prepared by the present invention is very low, it is not easy to be oxidized rotten, long shelf-life, and lipidated protein is high；The eupleurogrammus muticus fish meal of preparation is without fishy smell, without other peculiar smell, and quality is high, and economic value is high；Protein molecular weight is small in the eupleurogrammus muticus fish meal of preparation, is easily digested absorption, and vitamin and mineral content is high, also contains DHA, is of high nutritive value；The processing method of the present invention, simple to operate, required equipment is few and cost is cheap, favorable reproducibility, and the raw material used makes full use of resource for low value eupleurogrammus muticus, increases the added value of eupleurogrammus muticus, is adapted to large-scale production.
Description
Technical field
It is specifically/especially a kind of the processing method of low value eupleurogrammus muticus fish meal the present invention relates to food processing technology field.
Background technology
Fish meal is, by one or more marine fishes, particularly using the small fish of non-edible part as raw materials for production, to pass through
Cross the high protein powder obtained after a series of processing such as boiling, squeezing, dehydration and crushing.Fish meal is formed because its is best in quality
For protein sources the most frequently used in aquatic feeds.Fish meal is enriched with its essential amino acids content, amino acid Compositional balance, protein contain
The features such as amount is high, palatability is good, digestibility is high and it contains higher unrighted acid and few ANFs and turn into
The most frequently used most important animal protein source in aquatic feeds.Protein is the most key nutriment during growth of animal
One of.The protein that animal obtains from food is decomposed into amino acid in the presence of the white enzyme of a variety of enzymes, in vivo in alimentary canal
Absorbed, then synthesize body protein or decompose generation energy.
China's fish meal annual production has reached 1,000,000 tons or so, as fish meal producing country maximum in the world and consumption
State.Though however, be fish meal big producer, hardly possible claims production power, regionality small enterprise of China is more, production scale generally compared with
Small, industrial concentration is low, causes production technology and product quality level poor.How specialized, rule are realized by integrating upgrading
Modelling, intensive manufacture, improve production technology level, by expeditiously utilizing low value fish resource, and creating bigger value is
China's fish meal processing industry urgent problem to be solved.
Prior art such as Authorization Notice No. is the B of CN 101204194 Chinese invention patent, discloses a kind of fish meal production
New technology, for preparing fish meal, its step is as follows：1. fresh fish material is subjected to wet method coarse crushing；2. will be broken after coarse crushing
It is finely divided that fish block carries out wet method；3. homogenization will be carried out through finely divided fish slurry；4. by homogeneous fish slurry through pipeline to spray
Mist drying tower；5. instantaneously it is spray-dried；6. cool down；7. finished product packing.The non-degreasing of fish meal prepared by this method, easily by oxygen
Change and go bad, the shelf-life is short；Deodorization measure is not taken, and peculiar smell weight, product quality is not high.
The content of the invention
It is an object of the invention to provide one kind can obtain fat content it is very low, without fishy smell, molecular weight is small, the small band easily absorbed
The processing method of fish fish meal.
The present invention is directed to the problem of being mentioned in background technology, and the technical scheme taken is：
A kind of processing method of low value eupleurogrammus muticus fish meal, comprises the following steps：
1）Pretreatment：Low value eupleurogrammus muticus is cleaned, decaptitating, truncates, remove internal organ, the argenteous squama in surface is scraped off, bones, deburring is stayed
Lower band is oppressed, mashing；
2）Degreasing：Phospholipase A1 and phospholipase A2 are added in fish is homogenized, is digested, the addition point of phospholipase A1 and phospholipase A2
Not Wei fish homogenate volume 0.1 ~ 0.4% and 0.3 ~ 0.7%.Hydrolysis temperature is 35 ~ 45 DEG C, and pH is 8 ~ 9, and enzymolysis time is 2 ~ 3h.
The enzyme that gone out after terminating is digested, and passes through supercritical carbon dioxide extracting and removes fat.Extracting pressure is 10 ~ 25Mpa, carbon dioxide stream
Measure as 30 ~ 100L/h, extraction temperature is 40 ~ 55 DEG C, extraction time is 4 ~ 6h.During fish is homogenized by phospholipase A1 and phospholipase A2
Fat digests into small-molecule substance, while destroying cell membrane, makes material dissolution in cell, degreasing effect is good；
3）Deodorant：Deodorant liquid is added in fish homogenate after degreasing, is stirred, is stood, oozed using 200 ~ 600Da pellicle
Analysis, takes stagnant liquid.The deodorant liquid composition and small molecular weight impurity added is removed, purification is played to fish homogenate.Bergamio
There is specific adsorption with -1 pair of histamine of people's oligopeptides, it can be dissolved out from fish homogenate, so as to reach the effect of deodorization；
4）Autoclaving：The stagnant liquid that step 3 is obtained is in 110 ~ 125 DEG C, 0.95 ~ 1.12kg/cm2Boiling 20 under pressure ~
30min, boiling terminates rear natural cooling；
5）Enzymolysis：Pancreas chymotrypsin and flavor protease stepwise discretization are added in the material that step 4 is obtained, pancreas chymotrypsin
Addition is 0.6 ~ 1.5%, and the addition of flavor protease is 0.4 ~ 1.2%.Pancreas chymotrypsin hydrolysis temperature is 48 ~ 60 DEG C, pH
For 7.5 ~ 9.0, enzymolysis time is 20 ~ 30min.Adding pancreas chymotrypsin, addition amino acid sequence is simultaneously
SCASRCKSRCRARRCRARRCGCRARRCGYYVSVFRC active peptides, addition is the 1 ~ 3% of pancreas chymotrypsin quality.
The active peptides of addition can induce enzyme texture image to change, and improve its enzymolysis efficiency, shorten the production cycle；Flavor protease
Hydrolysis temperature is 48 ~ 60 DEG C, and pH is 5.6 ~ 6.7, and enzymolysis time is 1 ~ 3h, filters to take filtrate.First pass through the rotten albumen of excision enzyme pancreas
Enzyme digestion, then by restriction endonuclease flavor protease digestion, macro-molecular protein digests into small protein very during fish is homogenized
To amino acid, absorption is easily digested；
6）Spray drying：The filtrate spray drying that step 5 is obtained obtains low value eupleurogrammus muticus fish meal.
Preferably, deodorization liquid composition and its parts by weight are：5 ~ 10 parts of food grade sodium acid carbonate, 15 ~ 30 parts of sodium chloride, second
Sour 0.024 ~ 0.035 part of virtue camphor tree ester, 0.2 ~ 0.6 part of sodium phytate, 2 ~ 5 parts of citric acid, -10.01 ~ 0.02 part of people's oligopeptides and white wine
100 ~ 150 parts.
Compared with prior art, the advantage of the invention is that：1）Eupleurogrammus muticus fish meal fat content prepared by the present invention is very low, no
Rotten, long shelf-life is oxidized easily, and lipidated protein is high；2）Eupleurogrammus muticus fish meal prepared by the present invention is without fishy smell, without other
Peculiar smell, quality is high, and economic value is high；3）Protein molecular weight is small in eupleurogrammus muticus fish meal prepared by the present invention, is easily digested absorption,
Vitamin and mineral content is high, also contains DHA, is of high nutritive value；4）The processing method of the present invention, it is simple to operate, it is required to set
It is standby less and cost is cheap, favorable reproducibility is with short production cycle, and the raw material used makes full use of resource for low value eupleurogrammus muticus, and increase is small
The added value of hairtail, is adapted to large-scale production.
Specific embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
A kind of processing method of low value eupleurogrammus muticus fish meal, comprises the following steps：
1）Pretreatment：Low value eupleurogrammus muticus is cleaned, decaptitating, truncates, remove internal organ, the argenteous squama in surface is scraped off, bones, deburring is stayed
Lower band is oppressed, mashing；
2）Degreasing：Phospholipase A1 and phospholipase A2 are added in fish is homogenized, is digested, the addition point of phospholipase A1 and phospholipase A2
Not Wei fish homogenate volume 0.1 ~ 0.4% and 0.3 ~ 0.7%.Hydrolysis temperature is 35 ~ 45 DEG C, and pH is 8 ~ 9, and enzymolysis time is 2 ~ 3h.
The enzyme that gone out after terminating is digested, and passes through supercritical carbon dioxide extracting and removes fat.Extracting pressure is 10 ~ 25Mpa, carbon dioxide stream
Measure as 30 ~ 100L/h, extraction temperature is 40 ~ 55 DEG C, extraction time is 4 ~ 6h.During fish is homogenized by phospholipase A1 and phospholipase A2
Fat digests into small-molecule substance, while destroying cell membrane, makes material dissolution in cell, degreasing effect is good；
3）Deodorant：Deodorant liquid is added in fish homogenate after degreasing, is stirred, is stood, oozed using 200 ~ 600Da pellicle
Analysis, takes stagnant liquid.The deodorant liquid composition and small molecular weight impurity added is removed, purification is played to fish homogenate.Bergamio
There is specific adsorption with -1 pair of histamine of people's oligopeptides, it can be dissolved out from fish homogenate, so as to reach the effect of deodorization；
4）Autoclaving：The stagnant liquid that step 3 is obtained is in 110 ~ 125 DEG C, 0.95 ~ 1.12kg/cm2Boiling 20 under pressure ~
30min, boiling terminates rear natural cooling；
5）Enzymolysis：Pancreas chymotrypsin and flavor protease stepwise discretization are added in the material that step 4 is obtained, pancreas chymotrypsin
Addition is 0.6 ~ 1.5%, and the addition of flavor protease is 0.4 ~ 1.2%.Pancreas chymotrypsin hydrolysis temperature is 48 ~ 60 DEG C, pH
For 7.5 ~ 9.0, enzymolysis time is 20 ~ 30min.Adding pancreas chymotrypsin, addition amino acid sequence is simultaneously
SCASRCKSRCRARRCRARRCGCRARRCGYYVSVFRC active peptides, addition is the 2% of pancreas chymotrypsin quality.Plus
The active peptides entered can induce enzyme texture image to change, and improve its enzymolysis efficiency, shorten the production cycle；Flavor protease enzyme
It is 48 ~ 60 DEG C to solve temperature, and pH is 5.6 ~ 6.7, and enzymolysis time is 1 ~ 3h, filters to take filtrate.First pass through excision enzyme pancreas chymotrypsin
Digestion, then by restriction endonuclease flavor protease digestion, macro-molecular protein digests into small protein even during fish is homogenized
Amino acid, is easily digested absorption；
6）Spray drying：The filtrate spray drying that step 5 is obtained obtains low value eupleurogrammus muticus fish meal.
Deodorization liquid composition and its parts by weight are：5 ~ 10 parts of food grade sodium acid carbonate, 15 ~ 30 parts of sodium chloride, bergamio
100 ~ 150 parts of 0.024 ~ 0.035 part, 0.2 ~ 0.6 part of sodium phytate, 2 ~ 5 parts of citric acid, -10.01 ~ 0.02 part of people's oligopeptides and white wine.
Embodiment 2：
A kind of processing method of low value eupleurogrammus muticus fish meal, comprises the following steps：
1）Pretreatment：Low value eupleurogrammus muticus is cleaned, decaptitating, truncates, remove internal organ, the argenteous squama in surface is scraped off, bones, deburring is stayed
Lower band is oppressed, mashing；
2）Degreasing：Phospholipase A1 and phospholipase A2 are added in fish is homogenized, is digested, the addition point of phospholipase A1 and phospholipase A2
Not Wei fish homogenate volume 0.2% and 0.6%.Hydrolysis temperature is 40 DEG C, and pH is 8.5, and enzymolysis time is 2.7h.Enzymolysis goes out after terminating
Enzyme, and fat is removed by supercritical carbon dioxide extracting.Extracting pressure is 18Mpa, and carbon dioxide flow is 60L/h, extraction
Temperature is 50 DEG C, and extraction time is 5h.Fat during fish is homogenized by phospholipase A1 and phospholipase A2 digests into small-molecule substance, together
When destroy cell membrane, make material dissolution in cell, degreasing effect is good；
3）Deodorant：Deodorant liquid is added in fish homogenate after degreasing, stirs, stands, using 400Da half membrane dialyzing,
Take stagnant liquid.The deodorant liquid composition and small molecular weight impurity added is removed, purification is played to fish homogenate.Bergamio and people
- 1 pair of histamine of oligopeptides has specific adsorption, can be dissolved out it from fish homogenate, so as to reach the effect of deodorization；
4）Autoclaving：The stagnant liquid that step 3 is obtained is in 120 DEG C, 1.05kg/cm2Boiling 26min under pressure, boiling terminates
Natural cooling afterwards；
5）Enzymolysis：Pancreas chymotrypsin and flavor protease stepwise discretization are added in the material that step 4 is obtained, pancreas chymotrypsin
Addition is 0.9%, and the addition of flavor protease is 0.7%.Pancreas chymotrypsin hydrolysis temperature is 52 DEG C, and pH is 8.3, during enzymolysis
Between be 25min.Adding pancreas chymotrypsin, addition amino acid sequence is simultaneously
SCASRCKSRCRARRCRARRCGCRARRCGYYVSVFRC active peptides, addition is the 2% of pancreas chymotrypsin quality.Plus
The active peptides entered can induce enzyme texture image to change, and improve its enzymolysis efficiency, shorten the production cycle；；Flavor protease
Hydrolysis temperature is 55 DEG C, and pH is 6.1, and enzymolysis time is 2h, filters to take filtrate.Excision enzyme pancreas chymotrypsin digestion is first passed through, then
By restriction endonuclease flavor protease digestion, macro-molecular protein digests into small protein even amino acid during fish is homogenized,
Easily it is digested absorption；
6）Spray drying：The filtrate spray drying that step 5 is obtained obtains low value eupleurogrammus muticus fish meal.
Deodorization liquid composition and its parts by weight are：5 ~ 10 parts of food grade sodium acid carbonate, 15 ~ 30 parts of sodium chloride, bergamio
100 ~ 150 parts of 0.024 ~ 0.035 part, 0.2 ~ 0.6 part of sodium phytate, 2 ~ 5 parts of citric acid, -10.01 ~ 0.02 part of people's oligopeptides and white wine.
Embodiment 3：
A kind of processing method of low value eupleurogrammus muticus fish meal, comprises the following steps：
1）Pretreatment：Low value eupleurogrammus muticus is cleaned, decaptitating, truncates, remove internal organ, the argenteous squama in surface is scraped off, bones, deburring is stayed
Lower band is oppressed, mashing；
2）Degreasing：Phospholipase A1 and phospholipase A2 are added in fish is homogenized, is digested, the addition point of phospholipase A1 and phospholipase A2
Not Wei fish homogenate volume 0.4% and 0.7%.Hydrolysis temperature is 40 DEG C, and pH is 8.5, and enzymolysis time is 2.3h.Enzymolysis goes out after terminating
Enzyme, and fat is removed by supercritical carbon dioxide extracting.Extracting pressure is 21Mpa, and carbon dioxide flow is 40L/h, extraction
Temperature is 50 DEG C, and extraction time is 5h.Fat during fish is homogenized by phospholipase A1 and phospholipase A2 digests into small-molecule substance, together
When destroy cell membrane, make material dissolution in cell, degreasing effect is good；
3）Deodorant：Deodorant liquid is added in fish homogenate after degreasing, stirs, stands, using 400Da half membrane dialyzing,
Take stagnant liquid.The deodorant liquid composition and small molecular weight impurity added is removed, purification is played to fish homogenate.Bergamio and people
- 1 pair of histamine of oligopeptides has specific adsorption, can be dissolved out it from fish homogenate, so as to reach the effect of deodorization；
4）Autoclaving：The stagnant liquid that step 3 is obtained is in 120 DEG C, 1.05kg/cm2Boiling 26min under pressure, boiling terminates
Natural cooling afterwards；
5）Enzymolysis：Pancreas chymotrypsin and flavor protease stepwise discretization are added in the material that step 4 is obtained, pancreas chymotrypsin
Addition is 1.2%, and the addition of flavor protease is 0.8%.Pancreas chymotrypsin hydrolysis temperature is 52 DEG C, and pH is 8.3, during enzymolysis
Between be 20min.Adding pancreas chymotrypsin, addition amino acid sequence is simultaneously
SCASRCKSRCRARRCRARRCGCRARRCGYYVSVFRC active peptides, addition is the 2% of pancreas chymotrypsin quality.Plus
The active peptides entered can induce enzyme texture image to change, and improve its enzymolysis efficiency, shorten the production cycle；Flavor protease enzyme
It is 55 DEG C to solve temperature, and pH is 6.1, and enzymolysis time is 2h, filters to take filtrate.Excision enzyme pancreas chymotrypsin digestion is first passed through, then is led to
Restriction endonuclease flavor protease digestion is crossed, macro-molecular protein digests into small protein even amino acid during fish is homogenized, and holds
Easily it is digested absorption；
6）Spray drying：The filtrate spray drying that step 5 is obtained obtains low value eupleurogrammus muticus fish meal.
Deodorization liquid composition and its parts by weight are：5 ~ 10 parts of food grade sodium acid carbonate, 15 ~ 30 parts of sodium chloride, bergamio
100 ~ 150 parts of 0.024 ~ 0.035 part, 0.2 ~ 0.6 part of sodium phytate, 2 ~ 5 parts of citric acid, -10.01 ~ 0.02 part of people's oligopeptides and white wine.
Low value eupleurogrammus muticus fish meal of the present invention is subjected to composition measurement respectively with common commercially available hairtail fish meal, concrete outcome is as follows
Table：
| Classification | It is common commercially available | Embodiment 2 | Embodiment 3 |
| Protein（%） | 59.8 | 92.6 | 91.3 |
| Water（%） | 4.2 | 2.5 | 2.9 |
| Ash content | 8.6 | 3.2 | 3.8 |
| Fat | 2.3 | 0.2 | 0.2 |
| Peculiar smell | Slightly fishy smell | Without fishy smell | Without fishy smell |
By Biao Ke get, low value eupleurogrammus muticus fish meal of the invention is compared with common commercially available hairtail fish meal, and albumen quality is higher, fat content
It is low, no fishy smell.Illustrate that the low value eupleurogrammus muticus fish meal of the present invention has more market prospects.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should be included in the scope of the protection.
SEQUENCE LISTING
<110>Zhoushan Da Kang Science and Technology Ltd.s
<120>A kind of processing method of low value eupleurogrammus muticus fish meal
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 36
<212> PRT
<213>It is artificial synthesized
<400> 1
Ser Cys Ala Ser Arg Cys Lys Ser Arg Cys Arg Ala Arg Arg Cys Arg
1 5 10 15
Ala Arg Arg Cys Gly Cys Arg Ala Arg Arg Cys Gly Tyr Tyr Val Ser
20 25 30
Val Phe Arg Cys
35
Claims (10)
1. a kind of processing method of low value eupleurogrammus muticus fish meal, it is characterised in that comprise the following steps：
1）Pretreatment：Low value eupleurogrammus muticus is cleaned, decaptitating, truncates, remove internal organ, the argenteous squama in surface is scraped off, bones, deburring is stayed
Lower band is oppressed, mashing；
2）Degreasing：Phospholipase A1 and phospholipase A2 are added in fish is homogenized, enzymolysis digests the enzyme that gone out after terminating, and by overcritical
Carbon dioxide abstraction removing fat；
3）Deodorant：Deodorant liquid is added in fish homogenate after degreasing, stirs, stands, dialysis takes stagnant liquid；
4）Autoclaving：The stagnant liquid that step 3 is obtained boiling under high pressure, boiling terminates rear natural cooling；
5）Enzymolysis：Pancreas chymotrypsin and flavor protease stepwise discretization are added in the material that step 4 is obtained, filtrate is filtered to take；
6）Spray drying：The filtrate spray drying that step 5 is obtained obtains low value eupleurogrammus muticus fish meal.
2. a kind of processing method of low value eupleurogrammus muticus fish meal according to claim 1, it is characterised in that：Described phosphatidase
The addition of A1 and phospholipase A2 is respectively the 0.1 ~ 0.4% and 0.3 ~ 0.7% of fish homogenate volume.
3. a kind of processing method of low value eupleurogrammus muticus fish meal according to claim 1, it is characterised in that：Described step 5
The middle pancreas chymotrypsin that adds adds the work that amino acid sequence is SCASRCKSRCRARRCRARRCGCRARRCGYYVSVFRC simultaneously
Property polypeptide, addition be pancreas chymotrypsin quality 1 ~ 3%.
4. a kind of processing method of low value eupleurogrammus muticus fish meal according to claim 1, it is characterised in that：Described step 2
Middle hydrolysis temperature is 35 ~ 45 DEG C, and pH is 8 ~ 9, and enzymolysis time is 2 ~ 3h.
5. a kind of processing method of low value eupleurogrammus muticus fish meal according to claim 1, it is characterised in that：Described step 2
Middle extracting pressure be 10 ~ 25Mpa, carbon dioxide flow be 30 ~ 100L/h, extraction temperature be 40 ~ 55 DEG C, extraction time be 4 ~
6h。
6. a kind of processing method of low value eupleurogrammus muticus fish meal according to claim 1, it is characterised in that：Described step 3
Middle deodorization liquid composition and its parts by weight are：5 ~ 10 parts of food grade sodium acid carbonate, 15 ~ 30 parts of sodium chloride, bergamio 0.024 ~
100 ~ 150 parts of 0.035 part, 0.2 ~ 0.6 part of sodium phytate, 2 ~ 5 parts of citric acid, -10.01 ~ 0.02 part of people's oligopeptides and white wine.
7. a kind of processing method of low value eupleurogrammus muticus fish meal according to claim 1, it is characterised in that：Described step 3
The middle half membrane dialyzing using 200 ~ 600Da.
8. a kind of processing method of low value eupleurogrammus muticus fish meal according to claim 1, it is characterised in that：Described step 4
In in 110 ~ 125 DEG C, 0.95 ~ 1 .12kg/cm220 ~ 30min of boiling under pressure.
9. a kind of processing method of low value eupleurogrammus muticus fish meal according to claim 1, it is characterised in that：Described step 5
The addition of middle pancreas chymotrypsin is 0.6 ~ 1.5%, and the addition of flavor protease is 0.4 ~ 1.2%.
10. a kind of processing method of low value eupleurogrammus muticus fish meal according to claim 1, it is characterised in that：Described step 5
Middle pancreas chymotrypsin hydrolysis temperature is 48 ~ 60 DEG C, and pH is 7.5 ~ 9.0, and enzymolysis time is 20 ~ 30min；Flavor protease enzymolysis temperature
Spend for 48 ~ 60 DEG C, pH is 5.6 ~ 6.7, enzymolysis time is 1 ~ 3h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710391915.3A CN107252060A (en) | 2017-05-27 | 2017-05-27 | A kind of processing method of low value eupleurogrammus muticus fish meal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710391915.3A CN107252060A (en) | 2017-05-27 | 2017-05-27 | A kind of processing method of low value eupleurogrammus muticus fish meal |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107252060A true CN107252060A (en) | 2017-10-17 |
Family
ID=60027466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710391915.3A Pending CN107252060A (en) | 2017-05-27 | 2017-05-27 | A kind of processing method of low value eupleurogrammus muticus fish meal |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107252060A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089614A (en) * | 2019-04-29 | 2019-08-06 | 浙江万里学院 | A kind of food-grade fish protein powder and preparation method thereof |
| CN114317656A (en) * | 2021-12-29 | 2022-04-12 | 宁波盈前科技有限公司 | Bioactive hairtail peptide microelement chelate and preparation method thereof |
| CN114369138A (en) * | 2022-02-21 | 2022-04-19 | 福建农林大学 | Method for preparing glycoprotein by utilizing hairtail processing by-products |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232574A (en) * | 2011-08-02 | 2011-11-09 | 福建农林大学 | Method for preparing eel head fat, protein and bone meal by high pressure cooking and enzymatic hydrolysis |
| CN101836687B (en) * | 2010-02-08 | 2012-10-31 | 江南大学 | Preparation method of instant fresh water fish peptide powder |
| CN104432106A (en) * | 2014-11-27 | 2015-03-25 | 威海博宇食品有限公司 | Preparation method of degreased roe protein powder |
| CN103789381B (en) * | 2014-02-14 | 2016-05-25 | 钟春燕 | A kind of method of Isin glue collagen rapid extraction |
-
2017
- 2017-05-27 CN CN201710391915.3A patent/CN107252060A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836687B (en) * | 2010-02-08 | 2012-10-31 | 江南大学 | Preparation method of instant fresh water fish peptide powder |
| CN102232574A (en) * | 2011-08-02 | 2011-11-09 | 福建农林大学 | Method for preparing eel head fat, protein and bone meal by high pressure cooking and enzymatic hydrolysis |
| CN103789381B (en) * | 2014-02-14 | 2016-05-25 | 钟春燕 | A kind of method of Isin glue collagen rapid extraction |
| CN104432106A (en) * | 2014-11-27 | 2015-03-25 | 威海博宇食品有限公司 | Preparation method of degreased roe protein powder |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089614A (en) * | 2019-04-29 | 2019-08-06 | 浙江万里学院 | A kind of food-grade fish protein powder and preparation method thereof |
| CN114317656A (en) * | 2021-12-29 | 2022-04-12 | 宁波盈前科技有限公司 | Bioactive hairtail peptide microelement chelate and preparation method thereof |
| CN114317656B (en) * | 2021-12-29 | 2024-03-08 | 宁波盈前科技有限公司 | Bioactive hairtail peptide microelement chelate and preparation method thereof |
| CN114369138A (en) * | 2022-02-21 | 2022-04-19 | 福建农林大学 | Method for preparing glycoprotein by utilizing hairtail processing by-products |
| CN114369138B (en) * | 2022-02-21 | 2024-01-12 | 福建农林大学 | Method for preparing glycoprotein by using hairtail processing byproducts |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103843970B (en) | Production method for preparing ossein oligopeptide meal, bone oil and bone meal | |
| CN101455428B (en) | Walnut peptide nutrient food and preparation method thereof | |
| CN102533914A (en) | High-purity fishy smell and foreign odor-free fish collagen protein peptide and preparation method thereof | |
| CN103789381A (en) | Method for rapidly extracting fish collagen | |
| CN105614828A (en) | Antarctic krill paste and making method thereof | |
| CN103330046A (en) | Production method of deodorized silver carp protein powder | |
| CN107252060A (en) | A kind of processing method of low value eupleurogrammus muticus fish meal | |
| CN105558978A (en) | Comprehensive utilization technology of livestock and poultry bones | |
| CN101744090A (en) | Method for preparing small molecular peptides of soft-shelled turtle | |
| CN110734948A (en) | extraction device and process for extracting selenium polypeptide from soybeans | |
| CN106119326A (en) | The method extracting collagen protein polypeptide coproduction chrondroitin from cattle cartilage | |
| Suo-Lian et al. | Technology for extracting effective components from fish scale | |
| CN107485030A (en) | A kind of low value fish-bone polypeptide chelate calcium | |
| CN107647385A (en) | A kind of fishbone dust and the preparation method of protein peptide mixture chewable tablets | |
| CN102987359A (en) | Method for making shrimp sauce by adopting lactobacillus fermentation | |
| CN101564188B (en) | Production process for corbicula fluminea solid beverage | |
| CN107475335A (en) | A kind of method that collagen is prepared using fish scale as raw material | |
| CN104789622B (en) | A kind of full powder of the low fishy smell fish protein peptide of low irritability and its industrialized process for preparing and application | |
| CN110192623A (en) | A kind of oligomeric Gly-His-Lys of sea cucumber oyster composite nutrient and preparation method thereof | |
| CN109169948A (en) | A method of bean curd stick is prepared using soybean aqueous enzymatic method emulsion and residue | |
| CN101066116B (en) | Process of producing functional seafood seasoning | |
| CN104605377A (en) | Production method of purple sweet potato dreg dietary fibers | |
| CN101974394B (en) | Nano sea cucumber wine and preparation method thereof | |
| CN106591407A (en) | Fish collagen powder and preparing method thereof | |
| CN104131060B (en) | Corbicula fluminea anti-oxidative peptide and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171017 |