CN107279825A - A kind of method that the flesh of fish is removed from fish-bone - Google Patents
A kind of method that the flesh of fish is removed from fish-bone Download PDFInfo
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- CN107279825A CN107279825A CN201710750352.2A CN201710750352A CN107279825A CN 107279825 A CN107279825 A CN 107279825A CN 201710750352 A CN201710750352 A CN 201710750352A CN 107279825 A CN107279825 A CN 107279825A
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- fish
- bone
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- 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
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- 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
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- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
The invention discloses a kind of method that the flesh of fish is removed from fish-bone, the problem of it solves removal flesh of fish time length, removes undesirable.It passes through the following steps：（I）The fish-bone for eliminating most of flesh of fish is chosen, blood stains are cleaned, and soak in the hot water；（II）Isometric water, quantitative calcium chloride, ammonium chloride are added in the fish-bone that step I is obtained, and adds Papain enzyme fermentation, inactivates, drains；（III）Isometric water, quantitative ethanol, sodium acetate are added in the fish-bone that step II is obtained, and adds trypsase, is fermented, inactivation is drained；（IV）The obtained fish-bones of step III are rinsed using clear water, the fish-bone for the flesh of fish that is removed.The present invention is by preferred fermentation condition and uses fermentation assistant so that structure of fish muscle becomes loose and absorbed water, and is easily removed during washing.The method of the present invention, which has, removes the characteristics of flesh of fish time is short, removal rate is high, in the processing that can be widely applied to fish-bone.
Description
Technical field
The present invention relates to the processing of fish, especially a kind of method that the flesh of fish is removed from fish-bone.
Background technology
In the process of fish, substantial amounts of fish-bone leftover bits and pieces is often produced.Fish-bone leftover bits and pieces can by processing and
Frying, is made fishbone food, and its fishbone food, rich in calcareous, is the good merchantable brand replenished the calcium, lain fallow, by the joyous of broad masses of the people
Meet.
Often containing the substantial amounts of attachment flesh of fish in fish bone material.On the one hand the flesh of fish of attachment can play in the final product
The effect of appetite is improved, but also due to it easily goes bad rich in fat due to fat oxidation.Guaranteed the quality to produce
Phase longer fish-bone product, often fish-bone cook and it is fried it is roasting before, it is necessary to which the flesh of fish on fish-bone surface is removed.Typically make at present
With the method rinsed after protease hydrolyzed.But this processing method often last longer, flesh of fish removal rate is difficult to protect
Card.
The content of the invention
In order to overcome the shortcomings of that existing enzymatic isolation method removal flesh of fish time length, removal are undesirable, it is an object of the invention to carry
For a kind of flesh of fish, the removal time is short, the high method that the flesh of fish is removed from fish-bone of removal rate.
The technical solution adopted for the present invention to solve the technical problems is：A kind of method that the flesh of fish is removed from fish-bone, its
It is characterised by：It passes through the following steps：
（I）The fish-bone for eliminating most of flesh of fish is chosen, the blood stains on its surface are washed away using clear water, and at 90-95 degrees Celsius
Hot water in soak 5-10 minutes；
（II）Isometric water, fish-bone weight 0.2%-0.5% calcium chloride, 0.2%-0.5% are added in the fish-bone that step I is obtained
Ammonium chloride, and add papain and reach 2000-3000 U/mL, fermented 30-50 minutes under 40-45 degrees Celsius, and
And heat inactivation, drain；
（III）Isometric water, fish-bone weight 0.5%-1% ethanol, fish-bone weight are added in the fish-bone that step II is obtained
0.1%-0.3% sodium acetate, and add trypsase and reach 1500-2000 U/mL, ferment 20-40 under 40-45 degrees Celsius
Minute, and heat inactivation, drain；
（IV）The fish-bone that step III is obtained is rinsed 5-10 minutes using clear water, the fish-bone for the flesh of fish that is removed.
In currently preferred aspect, in step II, isometric water, fish-bone are added in the fish-bone that step I is obtained
The calcium chloride of weight 0.25%, 0.25% ammonium chloride, and add papain and reach 2400 U/mL, under 42 degrees Celsius
Fermentation 45 minutes, and heat inactivation, are drained.
In currently preferred aspect, in step III, isometric water, fish are added in the fish-bone that step II is obtained
Ethanol, the sodium acetate of fish-bone weight 0.24% of bone weight 0.65%, and add trypsase and reach 1800 U/mL, taken the photograph 42
Fermented 25 minutes under family name's degree, and heat inactivation, drain.
In currently preferred aspect, after step IV, in addition to step clear water being ejected on fish-bone, hydraulic giant is set
It is set to every kilogram of fish-bone water spray 2-4 liters per minute, hydraulic pressure 1.5-2 atmospheric pressure.
In currently preferred aspect, in step II or III, ultrasonication is also included during the fermentation and is fermented
The step of fish-bone.
In currently preferred aspect, described fish-bone is fish-bone of the fresh channel catfishes through removing steck meat.
It is to choose the fish-bone for eliminating most of flesh of fish, hot-water soak after cleaning in the method for the invention；Add
The water of volume, quantitative calcium chloride, ammonium chloride, and Papain enzyme fermentation is added, inactivate, drain；Add isometric
Water, quantitative ethanol, sodium acetate, and trypsase fermentation is added, inactivation is drained；Clear water is rinsed, and obtains fish-bone.The present invention is
By preferred fermentation condition and use fermentation assistant so that structure of fish muscle becomes loose and absorbed water, purge step thereafter
Removing is easy in rapid.Its compared with prior art, present invention process rationally, operate it is feasible, with removing fish from fish-bone
The advantage that the meat time is short, removal rate is high, in the processing that can be widely applied to fish-bone.
Embodiment
With reference to embodiment, the present invention will be further described.
Unless additionally illustrated, the papain and trypsase in each embodiment are purchased from Dong Henghua roads biotechnology
Co., Ltd.This enzyme is 800,000 U/ grams of dry powder.Add when, the dry powder is added water first be made 100,000 U/mL enzyme it is molten
The enzyme solutions of certain volume, are then added in production mixture, reach the amount of expectation by liquid.
Unless additionally illustrated, the fish-bone used in each following embodiment is fresh channel catfishes through removing
Remove the fish-bone of steck meat.
Embodiment 1
In the present embodiment, a kind of method that the flesh of fish is removed from fish-bone, it is by following including step：
（I）The fish-bone for eliminating most of flesh of fish is chosen, the blood stains on its surface are washed away using clear water, and in 92 degrees Celsius of heat
Soaked 8 minutes in water；
（II）Isometric water, the calcium chloride of fish-bone weight 0.25%, 0.25% chlorination are added in the fish-bone that step I is obtained
Ammonium, and add papain and reach 2400 U/mL, fermented 45 minutes under 42 degrees Celsius, and heat inactivation, drain；
（III）Isometric water, the ethanol of fish-bone weight 0.65%, fish-bone weight 0.24% are added in the fish-bone that step II is obtained
Sodium acetate, and add trypsase and reach 1800 U/mL, fermented 25 minutes under 42 degrees Celsius, and heat inactivation, drip
It is dry；
（IV）The fish-bone that step III is obtained is rinsed 7 minutes using clear water, the fish-bone for the flesh of fish that is removed.
Embodiment 2
In the present embodiment, a kind of method that the flesh of fish is removed from fish-bone, it passes through the following steps：
（I）The fish-bone for eliminating most of flesh of fish is chosen, the blood stains on its surface are washed away using clear water, and in 90 degrees Celsius of heat
Soaked 10 minutes in water；
（II）Isometric water, the calcium chloride of fish-bone weight 0.5%, 0.2% ammonium chloride are added in the fish-bone that step I is obtained,
And add papain and reach 3000 U/mL, fermented 30 minutes under 40 degrees Celsius, and heat inactivation, drain；
（III）Isometric water, the ethanol of fish-bone weight 1%, the second of fish-bone weight 0.1% are added in the fish-bone that step II is obtained
Sour sodium, and add trypsase and reach 2000 U/mL, fermented 40 minutes under 40 degrees Celsius, and heat inactivation, drain；
（IV）The fish-bone that step III is obtained is rinsed 10 minutes using clear water, the fish-bone for the flesh of fish that is removed.
Embodiment 3
In the present embodiment, a kind of method that the flesh of fish is removed from fish-bone, it passes through the following steps：
（I）The fish-bone for eliminating most of flesh of fish is chosen, the blood stains on its surface are washed away using clear water, and in 95 degrees Celsius of heat
Soaked 5 minutes in water；
（II）Isometric water, the calcium chloride of fish-bone weight 0.2%, 0.5% ammonium chloride are added in the fish-bone that step I is obtained,
And add papain and reach 2000U/mL, fermented 50 minutes under 45 degrees Celsius, and heat inactivation, drain；
（III）Isometric water, the ethanol of fish-bone weight 0.5%, fish-bone weight 0.3% are added in the fish-bone that step II is obtained
Sodium acetate, and add trypsase and reach 1500U/mL, fermented 20 minutes under 40-45 degrees Celsius, and heat inactivation, drip
It is dry；
（IV）The fish-bone that step III is obtained is rinsed 5 minutes using clear water, the fish-bone for the flesh of fish that is removed.
Embodiment 4
The step of the present embodiment, is substantially the same manner as Example 1, and its difference is after step IV, in addition to clear water is ejected into
Step on fish-bone, hydraulic giant is set to every kilogram of fish-bone water spray 2-4 liters per minute, hydraulic pressure 1.5-2 atmospheric pressure.
Embodiment 5
The step of the present embodiment, is substantially the same manner as Example 1, and its difference is in step II and III, during the fermentation also
The step of including ultrasonication fermentation fish-bone.
Comparative example 1
In this comparative example, a kind of method that the flesh of fish is removed from fish-bone, it passes through the following steps：
（I）The fish-bone for eliminating most of flesh of fish is chosen, the blood stains on its surface are washed away using clear water, and in 92 degrees Celsius of heat
Soaked 8 minutes in water；
（II）Isometric water is added in the fish-bone that step I is obtained, papain is added and reaches 2400 U/mL, taken the photograph 42
Fermented 45 minutes under family name's degree, and heat inactivation, drain；
（III）Isometric water is added in the fish-bone that step II is obtained, and adds trypsase and reaches 1800 U/mL,
Fermented 25 minutes under 42 degrees Celsius, and heat inactivation, drain；
（IV）The fish-bone that step III is obtained is rinsed 7 minutes using clear water, the fish-bone for the flesh of fish that is removed.
Comparative example 2
In this comparative example, a kind of method that the flesh of fish is removed from fish-bone, it passes through the following steps：
（I）The fish-bone for eliminating most of flesh of fish is chosen, the blood stains on its surface are washed away using clear water, and in 92 degrees Celsius of heat
Soaked 8 minutes in water；
（II）Isometric water, the ammonium chloride of fish-bone weight 0.25% are added in the fish-bone that step I is obtained, and adds pawpaw
Protease reaches 2400 U/mL, is fermented 45 minutes under 42 degrees Celsius, and heat inactivation, drains；
（III）Isometric water, the sodium acetate of fish-bone weight 0.24% are added in the fish-bone that step II is obtained, and adds pancreas
Protease reaches 1800 U/mL, is fermented 25 minutes under 42 degrees Celsius, and heat inactivation, drains；
（IV）The fish-bone that step III is obtained is rinsed 7 minutes using clear water, the fish-bone for the flesh of fish that is removed.
Comparative example 3
In this comparative example, a kind of method that the flesh of fish is removed from fish-bone, it passes through the following steps：
（I）The fish-bone for eliminating most of flesh of fish is chosen, the blood stains on its surface are washed away using clear water, and in 92 degrees Celsius of heat
Soaked 8 minutes in water；
（II）Isometric water is added in the fish-bone that step I is obtained, papain is added and reaches 2400 U/mL, taken the photograph 42
Fermented 45 minutes under family name's degree, and heat inactivation, drain；
（III）The fish-bone that step II is obtained is rinsed 7 minutes using clear water, the fish-bone for the flesh of fish that is removed.
Comparative example 4
In this comparative example, a kind of method that the flesh of fish is removed from fish-bone, it passes through the following steps：
（I）The fish-bone for eliminating most of flesh of fish is chosen, the blood stains on its surface are washed away using clear water, and in 92 degrees Celsius of heat
Soaked 8 minutes in water；
（II）Isometric water is added in the fish-bone that step I is obtained, and adds trypsase and reaches 1800 U/mL, 42
Fermented 25 minutes under degree Celsius, and heat inactivation, drain；
（III）The fish-bone that step II is obtained is rinsed 7 minutes using clear water, the fish-bone for the flesh of fish that is removed.
Comparative example 5
Step I and III are only carried out in this comparative example, without the operation for promoting de- meat.
First, residue test is oppressed
This experiment is to drain the fish-bone obtained by embodiment 1-5 and comparative example 1-5, and six parts, every part of 1000 grams of left sides are weighed respectively
It is right.The flesh of fish on its surface is carefully brushed away using plastic bruss, the weight before and after it is weighed, and calculate the residual flesh of fish and pure fish-bone
Weight ratio, as a result record in table 1.Wherein, " flesh of fish residual percentage " accounts for the percentage of weight before fish-bone brush for the flesh of fish.
Table 1：The residual flesh of fish measurement result of fish-bone obtained by embodiment 1-5 and comparative example 1-5
It can see from table 1, when without de- meat operation, there is substantial amounts of flesh of fish residual（Its weight is even close to fish-bone
Weight）.Comparative example 1 be added without fermentation-rinse test of complete auxiliary agent, and it is clear that experiment shows that it brings certain flesh of fish
Except effect.Part of auxiliary is added in comparative example 2, surprisingly the residual flesh of fish is increased on the contrary in this case.Contrast
Example 3 and 4 has used complete auxiliary agent to carry out a step respectively, and it has certain processing effect, has basically reached two-step fermentation
Treatment effect.Without promoting the operation of de- meat in comparative example 5, it is high that it oppresses residual.And used auxiliary agent in embodiment 1-3
With two-step fermentation method, higher flesh of fish removal rate has been obtained.It is last in example 4 to carry out spraying clear using high pressure clear water
Remove, in the case of being handled in embodiment 5 between fermenting twice using microwave, the flesh of fish is further removed, and this shows
Two step auxiliary agents, which ferment, causes the flesh of fish to become quite loose.
2nd, taste test
The fish-bone obtained in embodiment 5 has been subjected to autoclaving, and toasted 15 minutes under 160 degrees Celsius, richness has been obtained
There is the fishbone food of crispy texture.
Claims (6)
1. a kind of method that the flesh of fish is removed from fish-bone, it is characterised in that：It passes through the following steps：
（I）The fish-bone for eliminating most of flesh of fish is chosen, the blood stains on its surface are washed away using clear water, and at 90-95 degrees Celsius
Hot water in soak 5-10 minutes；
（II）Isometric water, fish-bone weight 0.2%-0.5% calcium chloride, 0.2%-0.5% are added in the fish-bone that step I is obtained
Ammonium chloride, and add papain and reach 2000-3000 U/mL, fermented 30-50 minutes under 40-45 degrees Celsius, and
And heat inactivation, drain；
（III）Isometric water, fish-bone weight 0.5%-1% ethanol, fish-bone weight are added in the fish-bone that step II is obtained
0.1%-0.3% sodium acetate, and add trypsase and reach 1500-2000 U/mL, ferment 20-40 under 40-45 degrees Celsius
Minute, and heat inactivation, drain；
（IV）The fish-bone that step III is obtained is rinsed 5-10 minutes using clear water, the fish-bone for the flesh of fish that is removed.
2. a kind of method that the flesh of fish is removed from fish-bone according to claim 1, it is characterised in that：, will in step II
Isometric water, the calcium chloride of fish-bone weight 0.25%, 0.25% ammonium chloride are added in the fish-bone that step I is obtained, and is added
Papain reaches 2400 U/mL, is fermented 45 minutes under 42 degrees Celsius, and heat inactivation, drains.
3. a kind of method that the flesh of fish is removed from fish-bone according to claim 1, it is characterised in that：, will in step III
Isometric water, the ethanol of fish-bone weight 0.65%, the sodium acetate of fish-bone weight 0.24% are added in the fish-bone that step II is obtained, and
And addition trypsase reaches 1800 U/mL, is fermented 25 minutes under 42 degrees Celsius, and heat inactivation, drain.
4. a kind of method that the flesh of fish is removed from fish-bone according to claim 1, it is characterised in that：After step IV,
Also include step clear water being ejected on fish-bone, hydraulic giant is set to every kilogram of fish-bone water spray 2-4 liters per minute, hydraulic pressure 1.5-2
Atmospheric pressure.
5. a kind of method that the flesh of fish is removed from fish-bone according to claim 1, it is characterised in that：In step II or
In III, the step of ultrasonication fermentation fish-bone is also included during the fermentation.
6. a kind of method that the flesh of fish is removed from fish-bone according to claim 1, it is characterised in that：Described fish-bone is new
Fish-bone of the fresh channel catfishes through removing steck meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710750352.2A CN107279825B (en) | 2017-08-28 | 2017-08-28 | Method for removing fish meat from fish bone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710750352.2A CN107279825B (en) | 2017-08-28 | 2017-08-28 | Method for removing fish meat from fish bone |
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| Publication Number | Publication Date |
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| CN107279825A true CN107279825A (en) | 2017-10-24 |
| CN107279825B CN107279825B (en) | 2020-11-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710750352.2A Active CN107279825B (en) | 2017-08-28 | 2017-08-28 | Method for removing fish meat from fish bone |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003180298A (en) * | 2001-12-14 | 2003-07-02 | Yanagiya Honten:Kk | Method for removing smell of fish |
| CN101422258A (en) * | 2008-11-12 | 2009-05-06 | 江南大学 | Bone paste preparation method using Ietalurus Punetaus bones |
| CN102379400A (en) * | 2011-10-17 | 2012-03-21 | 广西轻工业科学技术研究院 | Fishbone-puffed snack food and preparation method thereof |
| CN102732592A (en) * | 2012-07-13 | 2012-10-17 | 江南大学 | Method for preparing freshwater fish bone gelatin by enzyme process |
| CN105831625A (en) * | 2016-03-31 | 2016-08-10 | 佛山科学技术学院 | Processing method of instant cod bones |
-
2017
- 2017-08-28 CN CN201710750352.2A patent/CN107279825B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003180298A (en) * | 2001-12-14 | 2003-07-02 | Yanagiya Honten:Kk | Method for removing smell of fish |
| CN101422258A (en) * | 2008-11-12 | 2009-05-06 | 江南大学 | Bone paste preparation method using Ietalurus Punetaus bones |
| CN102379400A (en) * | 2011-10-17 | 2012-03-21 | 广西轻工业科学技术研究院 | Fishbone-puffed snack food and preparation method thereof |
| CN102732592A (en) * | 2012-07-13 | 2012-10-17 | 江南大学 | Method for preparing freshwater fish bone gelatin by enzyme process |
| CN105831625A (en) * | 2016-03-31 | 2016-08-10 | 佛山科学技术学院 | Processing method of instant cod bones |
Non-Patent Citations (1)
| Title |
|---|
| 邹礼根 等: "《农产品加工副产物综合利用技术》", 30 March 2013, 浙江大学出版社 * |
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