CN108840902A - Canned sardines processes the recovery method of fish protein and its application in fish soup waste liquid - Google Patents
Canned sardines processes the recovery method of fish protein and its application in fish soup waste liquid Download PDFInfo
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- CN108840902A CN108840902A CN201810773307.3A CN201810773307A CN108840902A CN 108840902 A CN108840902 A CN 108840902A CN 201810773307 A CN201810773307 A CN 201810773307A CN 108840902 A CN108840902 A CN 108840902A
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- 108010028690 Fish Proteins Proteins 0.000 title claims abstract description 54
- 239000002699 waste material Substances 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 33
- 235000021222 fish soup Nutrition 0.000 title claims abstract description 32
- 239000007788 liquid Substances 0.000 title claims abstract description 28
- 235000019512 sardine Nutrition 0.000 title claims abstract description 28
- 241000555825 Clupeidae Species 0.000 title claims abstract description 26
- 238000011084 recovery Methods 0.000 title claims abstract description 17
- 230000008569 process Effects 0.000 title claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 31
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000005238 degreasing Methods 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 235000015895 biscuits Nutrition 0.000 claims abstract description 9
- 235000008429 bread Nutrition 0.000 claims abstract description 5
- 235000012970 cakes Nutrition 0.000 claims abstract description 4
- 230000001376 precipitating effect Effects 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000000926 separation method Methods 0.000 claims abstract 2
- 239000000243 solution Substances 0.000 claims description 17
- 239000007864 aqueous solution Substances 0.000 claims description 16
- 239000013049 sediment Substances 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 235000012149 noodles Nutrition 0.000 claims description 2
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000003912 environmental pollution Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000001556 precipitation Methods 0.000 abstract 1
- 238000005185 salting out Methods 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 13
- 241000251468 Actinopterygii Species 0.000 description 12
- 239000000047 product Substances 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 5
- 235000013350 formula milk Nutrition 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 4
- 238000004064 recycling Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000004744 fabric Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000019733 Fish meal Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001125048 Sardina Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000004467 fishmeal Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000013456 study Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241000356842 Larimichthys polyactis Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 206010042496 Sunburn Diseases 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000036996 cardiovascular health Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000037336 dry skin Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000020610 powder formula Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- 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
- C07K1/145—Extraction; Separation; Purification by extraction or solubilisation
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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
- C07K1/30—Extraction; Separation; Purification by precipitation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biophysics (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Analytical Chemistry (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Peptides Or Proteins (AREA)
Abstract
The present invention provides the recovery method of fish protein in a kind of canned sardines processing fish soup waste liquid and its applications, belong to food technology field.Canned sardines processes fish soup waste liquid and carries out degreasing with n-hexane, and hydrochloric acid tune pH value is added in the fish soup after degreasing makes it generate precipitating, then by precipitation and centrifugal separation, drying to get fish protein.The present invention obtains the fish protein in fish soup waste liquid using salting-out method, has technically simple, easy to industrialized production advantage.Gained fish protein can be individually used for being processed into fish protein powder, or make an addition in the food such as biscuit, bread, cake, flavouring as nutritional ingredient, enhance food nutrition and flavor.The present invention is greatly improved the utilization rate of resource, reduces environmental pollution, and improves the added value of fish soup waste material, increases the profit of enterprise.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to canned sardines processes fish protein in fish soup waste liquid
Recovery method and its application.
Background technique
The development of China's fish processing industry is swift and violent year by year, the processing of the marine fishes such as hairtail, little yellow croaker, sardine
Yield increasingly increases.Show China's total aquatic product production in 2014 up to 6.461x 10 according to correlative study7Ton, Mesichthyes total yield
Amount has reached 2.711x107Ton, accounts for about the 33.33% of world's fish total output, and leaps within continuous 22 years first, the whole world, still
Processing of aquatic products rate only 35.1%.In marine fishes processing waste material, protein, fish oil, microelement equal size are higher, and price is low
It is honest and clean, it is a kind of good protein sources, nitrogen source.Currently, China to technologies such as the processing, recycling and storage of fish processing waste material also not
Enough mature and correlative studys are relatively fewer.In the processing mode of dead meal, often by fish processing waste material be prepared into minced fillet,
The products such as feeding fish meal directly abandon, and fish soup waste material is exhausted directly to sewer mostly, causes a large amount of fish processing wastes
Utilization rate is lower, this not only causes the waste of resource, but also causes strong influence to ecological environment.Therefore, how to realize
Fish processing waste material resource height becomes current letter problem to be solved using oneself.With the swift and violent hair of modern marine Fishing technology
Exhibition, the development of marine fishes processing industry are already also come out top.The processing dead meal generated in marine fishes process also day
Benefit increases, and the utilization and its exploitation of Related product of fish processing dead meal are gradually paid close attention to by people, fish by-product it is fine
It processes to diversification, systematization and high-valued draws close.With being incremented by for population, the shortage of food rationally utilizes existing resource
Seem increasingly important.The recycling of marine fishes processing waste be advantageously implemented ocean fishing class processing industry to high economic benefit,
The target of low environment pollution.
Supplement protein can be reduced the destruction of musculature, promote the synthesis or even overrecovery of albumen, to make muscle
Increased, strength is improved.But traditional method often takes in excess fat by eating meat supplement protein, causes body
Rouge increases, or even influences cardiovascular health.And fish protein fat content is low, absorption easy to digest, is a kind of ideal battalion
Form part.In production canned sardines, the fish soup of infusion sardine is given up usually as waste liquid, not only will increase the place of enterprise
The economic cost for managing sewage, can also cause environment greatly to pollute.Fish soup waste material in canned sardines manufacturing process is returned
It receives and utilizes, extract the fish protein with high economic value, the economic benefit of enterprise can not only be improved, also had to environmental protection
Significance.
Summary of the invention
The purpose of the present invention is to provide a kind of canned sardines processing fish soup waste liquid in fish protein recovery method and
It is applied
The purpose of the present invention is to recycle fish protein from canned sardines processing fish soup waste liquid first, and canned sardines adds
Work fish soup waste liquid carries out degreasing with n-hexane, and hydrochloric acid tune pH value is added in the fish soup after degreasing, makes to generate sediment, sediment
It is centrifuged, dries to get fish protein, purity is up to 40~50%.
The recovery method of above-mentioned recycling fish protein, specifically includes following steps：
(1) n-hexane extraction 2 times of canned sardines processing 2-2.5 times of quality of fish soup waste liquid carry out degreasing, to extraction
Upper solution afterwards recycles n-hexane, and it is stand-by to collect lower aqueous solution extracted；
(2) lower aqueous solution is placed in test tube, the pH value that lower aqueous solution is adjusted with HCl solution is 3.5-4.5, quiet
20-30min is set, is then centrifuged for, upper solution is discarded, collects sediment；
(3) sediment taking-up is placed in culture dish, is placed in freeze drier and carries out low-temperature reduced-pressure drying, obtains Fish protein
Matter.
The molar concentration of the HCl solution is 0.1-0.15mol/L.
Preferably, the pH for adjusting lower aqueous solution is 4.0, which is the optimal pH so that Fish protein precipitating.
The centrifugal condition is 4 DEG C, and 6500-7500r/min is centrifuged 20-25min.
The temperature of the vacuum freeze drying is -78 DEG C, vacuum degree<5Pa.
Another object of the present invention is applied to Fish protein as a kind of nutrition in food.Above-mentioned recycling side
The fish protein that method obtains is powder or bulk, and fish protein powder is broken to appropriate mesh number further processing as needed and is utilized, one
As be crushed to 100-200 mesh.
Fish protein of the invention can be used as nutritional ingredient, is not added or is added food ingredient, food additives auxiliary material, press
Take a picture in requisition for preparation method product is made.The product include fish protein powder, biscuit, bread, cake, cookies, cake class,
Steamed stuffed bun, steamed bun, noodles, bean vermicelli, egg roll, fish meal etc..
The invention has the beneficial effects that：The fish protein powder for being rich in protein is provided, body long-term lacking albumen can be corrected
Matter and caused by malnutrition, and gastrointestinal disorders can be corrected, improve digestive function, while can sufficiently provide skin again
Nutrient needed for raw, promotes the maintenance ability of skin, delay skin aging increases the elasticity and thickness of skin, improves the guarantor of skin
Temperature function reduces face wrinkles, removes sunburn, skin is made to become soft and moist smooth.Fish protein can have powdery, liquid and paste
The variforms such as shape, convenient for according to the need of crowd's nutritional character and market under the conditions of the crowd of different physiological status, different work
It pleads condition, is thoroughly mixed together with other food materials, is reprocessed into colourful marine food, this meets current work
The trend of journey food.The exploitation of fish protein powder can reduce the wasting of resources, improve its economic value and utility value.
Specific embodiment
Below in conjunction with specific embodiment the substantive content and beneficial effect that present invention be described in more detail, these implementations
Example is merely to illustrate the present invention rather than limitation of the present invention.In addition, after reading the content taught by the present invention, this field
Technical staff can make various changes or modifications the present invention, and such equivalent forms equally fall within the application the appended claims
Limited range.
Embodiment 1
A kind of canned sardines processes the recovery method of fish protein in fish soup waste liquid, includes the following steps：
(1) n-hexane extraction 2 times of canned sardines processing 2 times of quality of fish soup waste liquid carry out degreasing, to extracted
Upper solution recycles n-hexane, and it is stand-by to collect lower aqueous solution extracted；
(2) lower aqueous solution is placed in test tube, is with the pH value that 0.1mol/L HCl solution adjusts lower aqueous solution
4.0,25min is stood, then 4 DEG C, 7000r/min is centrifuged 20min, discards upper solution, collects sediment；
(3) sediment taking-up is placed in culture dish, is placed in freeze drier, at -78 DEG C of temperature, vacuum degree<5Pa's
Under the conditions of to carry out low-temperature reduced-pressure dry, obtain fish protein.
Embodiment 2
A kind of canned sardines processes the recovery method of fish protein in fish soup waste liquid, includes the following steps：
(1) n-hexane extraction 2 times of canned sardines processing 2.5 times of quality of fish soup waste liquid carry out degreasing, after extraction
Upper solution recycle n-hexane, it is stand-by to collect lower aqueous solution extracted；
(2) lower aqueous solution is placed in test tube, is with the pH value that 0.15mol/L HCl solution adjusts lower aqueous solution
4.5,20min is stood, then 4 DEG C, 6500r/min is centrifuged 25min, discards upper solution, collects sediment；
(3) sediment taking-up is placed in culture dish, is placed in freeze drier, at -78 DEG C of temperature, vacuum degree<5Pa's
Under the conditions of to carry out low-temperature reduced-pressure dry, obtain fish protein.
Embodiment 3
A kind of canned sardines processes the recovery method of fish protein in fish soup waste liquid, includes the following steps：
(1) n-hexane extraction 2 times of canned sardines processing 2.2 times of quality of fish soup waste liquid carry out degreasing, after extraction
Upper solution recycle n-hexane, it is stand-by to collect lower aqueous solution extracted；
(2) lower aqueous solution is placed in test tube, is with the pH value that 0.12mol/L HCl solution adjusts lower aqueous solution
3.5,30min is stood, then 4 DEG C, 7500r/min is centrifuged 20min, discards upper solution, collects sediment；
(3) sediment taking-up is placed in culture dish, is placed in freeze drier, at -78 DEG C of temperature, vacuum degree<5Pa's
Under the conditions of to carry out low-temperature reduced-pressure dry, obtain fish protein.
Application examples 1
Application of the fish protein in biscuit
1 fish protein powder cookie formulation of table
Formula is shown in Table 1.Key points for operation：(1) biscuit paste is beaten：Egg cleans decladding, egg liquid, vanilla powder and 250g white granulated sugar
Be placed in stainless steel circular bottom pot, get angry heating, break into bulk body with laing eggs, be warmed to 50 DEG C or so remove fire continue beat to it is cold when,
Beat it is thick, 500g flour and 100g fish protein powder sieving be poured in egg pot, stir, stirred evenly i.e. in stopping surface powder, fish protein powder
At biscuit paste.(2) it forms, toast：Iron baking tray is wiped clean, one layer of vegetable oil is spread, then spreads a level powder (i.e. with 50g flour
It is sprinkling upon on baking tray), biscuit paste is packed into the cloth bag with circle mouth, the right hand grabs the suitable for reading of cloth pocket, and left hand pinches cloth pocket
Lower mouth circle mouthpiece arranges distance by ranks sequence, squeezes on the baking tray for having spread flour, after having squeezed, remaining 50g white sand
Sugar is sprinkling upon on the biscuit squeezed one layer, and baking tray is placed in dry place, biscuit is made to dry skin.It is sent into 180 DEG C of ovens and bakes 10min, cake
It is dry be presented above it is light yellow, i.e., it is ripe, come out of the stove.
Application examples 2
Application of the fish protein in pocket bread
2 fish protein powder pocket bread formula of table
Formula is shown in Table 2.Make main points：After the above formula mixing, stirring to gluten extension phase, dough temperature keeps 25
DEG C, fermentation 150min substantially, when being sent to 105min, turn-over is primary, intermediate provocation 25min after question handler segmentation is round as a ball.Shaping dress
It is put into last fermenting cellar after disk, is then toasted, 200 DEG C of oven temperatures, bakes 30min.It is i.e. ripe, it comes out of the stove.Application examples 3
Fish protein powder
3 fish protein powder formula of table
Formula is shown in Table 3.Key points for operation：To be formulated above after mixing, sterilizing be packaged to get.
Claims (10)
1. the recovery method that canned sardines processes fish protein in fish soup waste liquid, it is characterised in that:Canned sardines processes fish
Soup waste liquid carries out degreasing with n-hexane, and hydrochloric acid tune pH value is added in the fish soup after degreasing makes it generate precipitating, then will precipitating
Centrifuge separation, drying are to get fish protein.
2. the recovery method of fish protein, feature exist in canned sardines processing fish soup waste liquid according to claim 1
In:Specific step is as follows：
（1）Canned sardines processes the n-hexane extraction degreasing of 2-2.5 times of quality of fish soup waste liquid, to upper solution extracted
N-hexane is recycled, it is stand-by to collect lower aqueous solution extracted；
（2）The pH value that lower aqueous solution is adjusted with HCl solution is 3.5-4.5, stands 20-30 min, is then centrifuged for, discards upper layer
Solution collects sediment；
（3）Sediment is freeze-dried to get fish protein.
3. the recovery method of fish protein, feature exist in canned sardines processing fish soup waste liquid according to claim 2
In:The pH value for adjusting lower aqueous solution is 4.0.
4. the recovery method of fish protein, feature exist in canned sardines processing fish soup waste liquid according to claim 2
In:The molar concentration of the HCl solution is 0.1-0.15 mol/L.
5. the recovery method of fish protein, feature exist in canned sardines processing fish soup waste liquid according to claim 2
In:The centrifugal condition is 4°C, 6500-7500 r/min are centrifuged 20-25 min.
6. the recovery method of fish protein, feature exist in canned sardines processing fish soup waste liquid according to claim 2
In:The temperature of the vacuum freeze drying is -78°C, vacuum degree<5Pa.
7. the recovery method of fish protein, feature exist in canned sardines processing fish soup waste liquid according to claim 2
In:The purity of gained protein is 40 ~ 50%.
8. the fish protein that -7 any recovery methods obtain according to claim 1.
9. application of the fish protein as claimed in claim 8 in food.
10. fish protein according to claim 9 is applied in food processing, it is characterised in that：Fish protein is processed
At fish protein powder；Or it is made an addition to after crushing fish protein in biscuit, bread, cake, noodles or flavouring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810773307.3A CN108840902A (en) | 2018-07-14 | 2018-07-14 | Canned sardines processes the recovery method of fish protein and its application in fish soup waste liquid |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810773307.3A CN108840902A (en) | 2018-07-14 | 2018-07-14 | Canned sardines processes the recovery method of fish protein and its application in fish soup waste liquid |
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| CN108840902A true CN108840902A (en) | 2018-11-20 |
Family
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| CN201810773307.3A Pending CN108840902A (en) | 2018-07-14 | 2018-07-14 | Canned sardines processes the recovery method of fish protein and its application in fish soup waste liquid |
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|---|---|---|---|---|
| CN101948533A (en) * | 2010-09-21 | 2011-01-19 | 苏州大学 | Preparation method of fish skin collagen |
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| CN103571902A (en) * | 2013-10-15 | 2014-02-12 | 江苏科技大学 | Leiocassis longirostris skin collagen antioxidant peptide and preparation method and application thereof |
| CN103849671A (en) * | 2014-03-25 | 2014-06-11 | 福州大学 | Method of preparing antioxidative peptide by enzymolysis of byproducts in mackerel can processing |
| CN104489602A (en) * | 2014-11-24 | 2015-04-08 | 威海市桢昊生物技术有限公司 | A method for preparing seafood seasonings using fishmeal processing wastewater |
-
2018
- 2018-07-14 CN CN201810773307.3A patent/CN108840902A/en active Pending
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|---|---|---|---|---|
| CN101948533A (en) * | 2010-09-21 | 2011-01-19 | 苏州大学 | Preparation method of fish skin collagen |
| CN102657338A (en) * | 2012-04-19 | 2012-09-12 | 天津科技大学 | Method for processing red sea bream collagen polypeptide-chromium (III) chelate |
| CN102757491B (en) * | 2012-07-11 | 2013-11-20 | 集美大学 | Method for recycling water-soluble proteins in minced fish rinsing water |
| CN103571902A (en) * | 2013-10-15 | 2014-02-12 | 江苏科技大学 | Leiocassis longirostris skin collagen antioxidant peptide and preparation method and application thereof |
| CN103849671A (en) * | 2014-03-25 | 2014-06-11 | 福州大学 | Method of preparing antioxidative peptide by enzymolysis of byproducts in mackerel can processing |
| CN104489602A (en) * | 2014-11-24 | 2015-04-08 | 威海市桢昊生物技术有限公司 | A method for preparing seafood seasonings using fishmeal processing wastewater |
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Application publication date: 20181120 |