CN107279825B - Method for removing fish meat from fish bone - Google Patents

Method for removing fish meat from fish bone Download PDF

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CN107279825B
CN107279825B CN201710750352.2A CN201710750352A CN107279825B CN 107279825 B CN107279825 B CN 107279825B CN 201710750352 A CN201710750352 A CN 201710750352A CN 107279825 B CN107279825 B CN 107279825B
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fishbone
fish
water
weight
minutes
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CN107279825A (en
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孙永军
鞠文明
胡炜
唐晓波
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Shandong Homey Aquatic Development Co Ltd
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Shandong Homey Aquatic Development Co Ltd
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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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • 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 method for removing fish meat from fish bones, which solves the problems of long time and non-ideal fish meat removal. It comprises the following steps: (I) selecting fish bones with most of fish meat removed, cleaning blood, and soaking in hot water; (II) adding water with the same volume and quantitative calcium chloride and ammonium chloride into the fishbone obtained in the step I, adding papain for fermentation, inactivating, and draining; (III) adding water, quantitative ethanol and sodium acetate with the same volume into the fishbone obtained in the step (II), adding trypsin, fermenting, inactivating and draining; (IV) rinsing the fishbone obtained in the step III by using clear water to obtain the fishbone with fish removed. The invention optimizes the fermentation condition and uses the fermentation auxiliary agent, so that the fish tissue becomes loose and absorbs water, and is easy to remove when being washed. The method has the characteristics of short fish meat removing time and high removing rate, and can be widely applied to the treatment of the fish bones.

Description

Method for removing fish meat from fish bone
Technical Field
The invention relates to fish processing, in particular to a method for removing fish meat from fish bones.
Background
In the processing process of fish, a large amount of fishbone leftovers are often produced. The fishbone leftovers can be processed and fried to prepare fishbone food, and the fishbone food is rich in calcium, is a good product for calcium supplement and leisure, and is popular with the masses.
The fishbone material often contains a large amount of adhering fish meat. The attached fish meat on the one hand will have an appetite-increasing effect in the final product, but is also prone to deterioration due to fat oxidation due to its fat-rich content. In order to produce a fish bone product with a long shelf life, it is often necessary to remove the fish flesh from the surface of the fish bone before cooking and frying the bone. Currently, a method of washing after protease enzymolysis is generally used. However, this treatment is often carried out for a long time and the removal rate of the fish meat is difficult to ensure.
Disclosure of Invention
In order to overcome the defects of long fish meat removing time and non-ideal fish meat removing of the existing enzymolysis method, the invention aims to provide the method for removing the fish meat from the fish bone, which has short fish meat removing time and high removing rate.
The technical scheme adopted by the invention for solving the technical problems is as follows: a method of removing fish meat from fish bone, comprising: it comprises the following steps:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones with clear water, and soaking the fish bones in hot water at the temperature of 90-95 ℃ for 5-10 minutes;
(II) adding water with the same volume, calcium chloride accounting for 0.2-0.5% of the weight of the fishbone and ammonium chloride accounting for 0.2-0.5% of the weight of the fishbone into the fishbone obtained in the step I, adding papain to reach 2000-3000U/mL, fermenting for 30-50 minutes at 40-45 ℃, heating for inactivation, and draining;
(III) adding water, ethanol with the weight of 0.5-1% of the fishbone and sodium acetate with the weight of 0.1-0.3% of the fishbone with the same volume into the fishbone obtained in the step (II), adding trypsin to reach 1500-2000U/mL, fermenting for 20-40 minutes at 40-45 ℃, heating for inactivation, and draining;
(IV) rinsing the fishbone obtained in the step III with clear water for 5-10 minutes to obtain the fishbone without fish meat.
In a preferred aspect of the invention, in step II, the fishbone obtained in step I is added with equal volume of water, calcium chloride accounting for 0.25 percent of the weight of the fishbone, ammonium chloride accounting for 0.25 percent of the weight of the fishbone and papain to 2400U/mL, fermented at 42 ℃ for 45 minutes, heated for inactivation and drained.
In a preferred aspect of the invention, in step III, the fishbone obtained in step II is added with equal volumes of water, ethanol with the weight of 0.65% of the fishbone, sodium acetate with the weight of 0.24% of the fishbone, and trypsin is added to reach 1800U/mL, fermented at 42 ℃ for 25 minutes, and heated to inactivate and drain.
In a preferred aspect of the present invention, after the step IV, a step of spraying clean water onto the fish bones is further included, and the water gun is set to spray water 2-4 liters per minute per kilogram of fish bones, and the water pressure is 1.5-2 atm.
In a preferred aspect of the present invention, in step II or III, a step of fermenting the fish bone by sonication is further included in the fermentation process.
In a preferred aspect of the invention, the fish bone is the fish bone of fresh channel catfish with fish fillets removed.
Selecting fishbones with most fish meat removed, cleaning, and soaking in hot water; adding equal volume of water, quantitative calcium chloride and ammonium chloride, adding papain, fermenting, inactivating, and draining; adding water, quantitative ethanol and sodium acetate with equal volume, adding trypsin, fermenting, inactivating, and draining; rinsing with clear water to obtain fishbone. The invention makes the fish tissue loose and absorb water by optimizing the fermentation condition and using the fermentation aid, and the fish tissue is easy to remove in the washing step. Compared with the prior art, the method has the advantages of reasonable process, feasible operation, short fish meat removing time from the fishbone and high removing rate, and can be widely applied to the treatment of the fishbone.
Detailed Description
The present invention will be further described with reference to the following examples.
Unless otherwise indicated, papain and trypsin in the various examples were purchased from biosciences, Inc., Yongcheng Huadao. The enzyme was 80 ten thousand U/g dry powder. At the time of addition, the dry powder was first made into 10 ten thousand U/mL of enzyme solution by adding water, and then a certain volume of enzyme solution was added to the production mixture to the desired amount.
Unless otherwise stated, the fish bones used in the following examples are fish bones of fresh channel catfish from which fillets were removed.
Example 1
In this embodiment, a method for removing fish meat from fish bone includes the following steps:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones by using clear water, and soaking the fish bones in hot water at the temperature of 92 ℃ for 8 minutes;
(II) adding water, calcium chloride accounting for 0.25 percent of the weight of the fishbone and ammonium chloride accounting for 0.25 percent of the weight of the fishbone into the fishbone obtained in the step I in equal volume, adding papain to reach 2400U/mL, fermenting for 45 minutes at 42 ℃, heating for inactivation, and draining;
(III) adding water, ethanol with the weight of 0.65% of that of the fishbone and sodium acetate with the weight of 0.24% of that of the fishbone into the fishbone obtained in the step (II) in the same volume, adding trypsin to 1800U/mL, fermenting for 25 minutes at 42 ℃, heating for inactivation, and draining;
(IV) rinsing the fish bone obtained in the step III with clear water for 7 minutes to obtain the fish bone with fish meat removed.
Example 2
In this embodiment, a method for removing fish meat from fish bone includes the following steps:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones by using clear water, and soaking the fish bones in hot water at the temperature of 90 ℃ for 10 minutes;
(II) adding water, calcium chloride accounting for 0.5 percent of the weight of the fishbone and ammonium chloride accounting for 0.2 percent of the weight of the fishbone which are in the same volume into the fishbone obtained in the step I, adding papain to reach 3000U/mL, fermenting for 30 minutes at 40 ℃, heating for inactivation, and draining;
(III) adding water, ethanol accounting for 1 percent of the weight of the fishbone and sodium acetate accounting for 0.1 percent of the weight of the fishbone into the fishbone obtained in the step (II) in equal volume, adding trypsin to reach 2000U/mL, fermenting for 40 minutes at 40 ℃, heating for inactivation and draining;
(IV) rinsing the fish bone obtained in the step III with clear water for 10 minutes to obtain the fish bone with fish meat removed.
Example 3
In this embodiment, a method for removing fish meat from fish bone includes the following steps:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones with clear water, and soaking the fish bones in hot water at the temperature of 95 ℃ for 5 minutes;
(II) adding water, calcium chloride accounting for 0.2 percent of the weight of the fishbone and ammonium chloride accounting for 0.5 percent of the weight of the fishbone which are in the same volume into the fishbone obtained in the step I, adding papain to reach 2000U/mL, fermenting for 50 minutes at 45 ℃, heating for inactivation, and draining;
(III) adding water, ethanol with the weight of 0.5% of the fishbone and sodium acetate with the weight of 0.3% of the fishbone with the same volume into the fishbone obtained in the step (II), adding trypsin to reach 1500U/mL, fermenting for 20 minutes at 40-45 ℃, heating for inactivation, and draining;
(IV) rinsing the fish bone obtained in the step III with clear water for 5 minutes to obtain the fish bone with fish meat removed.
Example 4
The steps of this embodiment are substantially the same as those of embodiment 1, except that after step IV, a step of spraying clear water onto the fish bones is further included, and the water gun is set to spray water at 2-4 liters per minute per kilogram of fish bones, and the water pressure is 1.5-2 atm.
Example 5
The procedure of this example is substantially the same as example 1, except that in steps II and III, a step of fermenting fishbone by ultrasonic treatment is further included in the fermentation process.
Comparative example 1
In this comparative example, a method of removing fish meat from fish bone, which comprises the steps of:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones by using clear water, and soaking the fish bones in hot water at the temperature of 92 ℃ for 8 minutes;
(II) adding water with the same volume into the fishbone obtained in the step I, adding papain to reach 2400U/mL, fermenting at 42 ℃ for 45 minutes, heating for inactivation, and draining;
(III) adding water with the same volume into the fishbone obtained in the step (II), adding trypsin to 1800U/mL, fermenting at 42 ℃ for 25 minutes, heating for inactivation, and draining;
(IV) rinsing the fish bone obtained in the step III with clear water for 7 minutes to obtain the fish bone with fish meat removed.
Comparative example 2
In this comparative example, a method of removing fish meat from fish bone, which comprises the steps of:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones by using clear water, and soaking the fish bones in hot water at the temperature of 92 ℃ for 8 minutes;
(II) adding water and ammonium chloride accounting for 0.25 percent of the weight of the fishbone into the fishbone obtained in the step I in the same volume, adding papain to reach 2400U/mL, fermenting for 45 minutes at 42 ℃, heating for inactivation, and draining;
(III) adding water and sodium acetate with the volume of 0.24 percent of the weight of the fishbone into the fishbone obtained in the step (II) in the same volume, adding trypsin to 1800U/mL, fermenting for 25 minutes at 42 ℃, heating for inactivation, and draining;
(IV) rinsing the fish bone obtained in the step III with clear water for 7 minutes to obtain the fish bone with fish meat removed.
Comparative example 3
In this comparative example, a method of removing fish meat from fish bone, which comprises the steps of:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones by using clear water, and soaking the fish bones in hot water at the temperature of 92 ℃ for 8 minutes;
(II) adding water with the same volume into the fishbone obtained in the step I, adding papain to reach 2400U/mL, fermenting at 42 ℃ for 45 minutes, heating for inactivation, and draining;
(III) rinsing the fish bone obtained in the step (II) with clear water for 7 minutes to obtain the fish bone without fish meat.
Comparative example 4
In this comparative example, a method of removing fish meat from fish bone, which comprises the steps of:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones by using clear water, and soaking the fish bones in hot water at the temperature of 92 ℃ for 8 minutes;
(II) adding water with the same volume into the fishbone obtained in the step I, adding trypsin to 1800U/mL, fermenting at 42 ℃ for 25 minutes, heating for inactivation, and draining;
(III) rinsing the fish bone obtained in the step (II) with clear water for 7 minutes to obtain the fish bone without fish meat.
Comparative example 5
In this comparative example, only steps I and III were carried out, and no fleshing-promoting operation was carried out.
First, fish meat residue test
In the test, the fishbones obtained in examples 1-5 and comparative examples 1-5 were drained, and six parts, about 1000 g each, were weighed. Carefully brush off the fish flesh on the surface thereof using a plastic brush, weigh it before and after, and calculate the weight ratio of the remaining fish flesh to the pure fish bones, and the results are recorded in table 1. Wherein, the fish meat residue percentage is the percentage of the fish meat to the weight of the fish bone before brushing.
Table 1: measurement results of residual Fish meat of fishbones obtained in examples 1 to 5 and comparative examples 1 to 5
Figure 971966DEST_PATH_IMAGE002
As can be seen from Table 1, a large amount of fish meat remained (its weight was even close to that of the fish bone) without the fleshing operation. Comparative example 1 a fermentation-rinse test without the addition of a complete auxiliary was carried out, which showed that it brought a certain fish meat removal effect. In comparative example 2, a part of the auxiliary was added, and surprisingly in this case the residual fish meat increased. Comparative examples 3 and 4 each used a complete adjuvant for one step, which had a certain processing effect, substantially achieving the treatment effect of two-step fermentation. Comparative example 5, in which no operation for promoting fleshing was performed, had high fish meat residue. Whereas in examples 1-3, the use of the aid and the two-step fermentation process resulted in a higher fish meat removal rate. In example 4, the final jet purge was carried out with high pressure clear water, and in example 5, the fish meat was further removed with the microwave treatment between fermentations, which indicates that the two-step addition fermentation caused the fish meat to become quite loose.
Second, taste test
The fishbone obtained in example 5 was autoclaved and baked at 160 ℃ for 15 minutes to obtain a fishbone food with a crispy texture.

Claims (4)

1. A method of removing fish meat from fish bone, comprising: it comprises the following steps:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones with clear water, and soaking the fish bones in hot water at the temperature of 90-95 ℃ for 5-10 minutes;
(II) adding water with the same volume, calcium chloride accounting for 0.2-0.5% of the weight of the fishbone and ammonium chloride accounting for 0.2-0.5% of the weight of the fishbone into the fishbone obtained in the step I, adding papain to reach 2000-3000U/mL, fermenting for 30-50 minutes at 40-45 ℃, heating for inactivation, and draining;
(III) adding water, ethanol with the weight of 0.5-1% of the fishbone and sodium acetate with the weight of 0.1-0.3% of the fishbone which are the same in volume into the fishbone obtained in the step (II), adding trypsin to reach 1500-2000U/mL, fermenting for 20-40 minutes at 40-45 ℃, heating for inactivation, and draining;
(IV) rinsing the fishbone obtained in the step III by using clear water for 5-10 minutes to obtain fishbone with fish meat removed; wherein the content of the first and second substances,
after the step IV, the step of spraying clear water on the fishbone is also included, the water gun is set to spray water for each kilogram of fishbone for 2-4 liters per minute, and the water pressure is 1.5-2 atmospheric pressure;
in step II or III, the fermentation process also comprises a step of fermenting the fishbone by ultrasonic treatment.
2. A method of removing fish meat from fish bone as claimed in claim 1, wherein: in step II, adding water, calcium chloride accounting for 0.25 percent of the weight of the fishbone, ammonium chloride accounting for 0.25 percent of the weight of the fishbone and papain in equal volume into the fishbone obtained in the step I, fermenting for 45 minutes at 42 ℃, heating for inactivation and draining.
3. A method of removing fish meat from fish bone as claimed in claim 1, wherein: in step III, adding water, ethanol with the weight of 0.65% of the fishbone, sodium acetate with the weight of 0.24% of the fishbone and trypsin to 1800U/mL into the fishbone obtained in the step II in equal volume, fermenting for 25 minutes at 42 ℃, heating for inactivation, and draining.
4. A method of removing fish meat from fish bone as claimed in claim 1, wherein: the fishbone is the fishbone of fresh channel catfish with fish steak removed.
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JP3660624B2 (en) * 2001-12-14 2005-06-15 株式会社柳屋本店 Fish odor removal method
CN101422258A (en) * 2008-11-12 2009-05-06 江南大学 Bone paste preparation method using Ietalurus Punetaus bones
CN102379400B (en) * 2011-10-17 2013-01-30 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

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