CN116998681A - Comprehensive utilization preparation method of squid ovaries - Google Patents
Comprehensive utilization preparation method of squid ovaries Download PDFInfo
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- CN116998681A CN116998681A CN202310823696.7A CN202310823696A CN116998681A CN 116998681 A CN116998681 A CN 116998681A CN 202310823696 A CN202310823696 A CN 202310823696A CN 116998681 A CN116998681 A CN 116998681A
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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
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a comprehensive utilization preparation method of squid ovaries. The method takes the squid ovaries abandoned in the aquatic product processing as the raw material, firstly removes the fishy smell of the raw material, then carries out biological enzymolysis, and further separates squid ovaries enzymolysis liquid and squid ovaries first solid residues. And (3) separating, purifying, concentrating and desalting the squid ovary hydrolysate to obtain squid ovary hydrolysate solution with the content of more than or equal to 95%, and finally forming squid ovary hydrolysate powder. And separating and purifying the squid ovary first solid residues to obtain squid ovary lecithin solution and squid ovary second solid residues, wherein the squid ovary lecithin solution forms squid ovary lecithin powder. And (5) obtaining squid food raw materials with different shapes for the second solid residues of squid ovaries. The invention realizes the entrance of one raw material (squid ovary) and produces various products within 24 hours.
Description
Technical Field
The invention relates to a comprehensive utilization preparation method of squid ovaries, belonging to the fields of biological enzymolysis, separation and purification technology and food.
Background
Squid is a common mollusca phylum cephalopod organism and is a good raw material for processing aquatic products. China is one of the main countries for catching and processing squid in the world. In the squid processing process, a large amount of waste byproducts, namely squid ovaries, are often produced. The squid ovary contains a large amount of water, and the main components of the squid ovary are protein and fat, so that the squid ovary is easy to rot and deteriorate, and environmental pollution is caused. Meanwhile, squid ovaries also have unpleasant fishy smell which most people cannot receive, so that squid ovaries can only be simply processed into fish meal feed, and the squid ovaries are hardly utilized with high efficiency.
The current documents and patents related to squid ovaries mainly focus on the research of antioxidant peptides, namely, the extraction and preparation of crude proteins in squid ovaries, and other effective components of squid ovaries are ignored, such as: squid ovary lecithin. The current literature reports: the lecithin from marine animals (such as fish lecithin) has higher content of unsaturated fatty acids DHA and EPA than the lecithin from terrestrial animals/plants (such as bovine brain lecithin, porcine brain lecithin, egg yolk lecithin, soybean lecithin and the like), but the research of the extraction, separation and purification technology related to squid ovary lecithin is almost not reported at present.
Moreover, squid foods (squid aquatic foods and squid leisure foods) sold in the market at present are all prepared from squid meat with relatively high price, and if squid leftovers (such as squid ovary second solid residues) with low price and good flavor can be found to serve as a substitute raw material, the squid food has wide and bright market prospect.
In summary, although some effective component can be obtained in the literature and patent focused on the preparation of single component, the cost is that other components are discarded as impurities, which can certainly cause the waste of resources. Therefore, the production process for comprehensively utilizing all components of the whole sleeve-fish ovary adopted by the invention has remarkable large-scale popularization value-! In addition, the invention has great significance for the development and comprehensive utilization of the waste by-product squid ovary, changing waste into valuables, improving the scientific and technological added value, reducing the cost for treating the waste and promoting the development of aquatic product processing and food processing industries in China and protecting the environment.
Disclosure of Invention
In view of the technical problems of comprehensive utilization of squid ovaries, the invention provides the comprehensive utilization method of squid ovaries, which has the advantages of simple and convenient production process, low production cost, high production efficiency, good production effect, various products, excellent activity and obvious characteristics, and realizes high-value development and comprehensive utilization of marine biological resources.
In order to solve the technical problems, the technical solution of the invention is as follows:
a comprehensive utilization preparation method of squid ovaries comprises the following steps:
(1) Acid-alcohol combined soaking and deodorization
Washing squid ovaries with clear water to remove impurities such as attachments, mucus and the like on the surfaces, putting the squid ovaries into a reaction kettle after the squid ovaries are rinsed, adding a deodorization solution which is 5 to 10 times of the weight of the squid ovaries, uniformly stirring and mixing the squid ovaries, soaking the squid ovaries for 2 to 4 hours at a soaking temperature of 15 to 40 ℃, removing the deodorization solution after the soaking is finished, and washing the squid ovaries with deionized water for later use;
(2) Proteolysis and horizontal centrifugal separation
Placing the soaked and deodorized squid ovaries into a reaction kettle, adding deionized water with the weight being 2-10 times of that of the squid ovaries, adding alkaline solution to adjust the pH to 6-9, adding protease with the weight being 0.5% -5% of that of the squid ovaries, and reacting for 2-4 hours at the temperature of 45-60 ℃; after the enzymolysis reaction is finished, introducing the enzymolysis liquid in the reaction kettle and the solid residues into a horizontal centrifuge together for solid-liquid separation; directly entering the squid ovary enzymolysis liquid obtained by separation into the step of (3) continuous flow centrifugation and membrane separation and concentration, wherein the squid ovary solid residue obtained by separation (named as squid ovary first solid residue) can be used as a raw material for the production of squid lecithin in the next step, and entering the step of (5) supercritical fluid chromatography and purification;
(3) Continuous flow centrifugation and membrane separation and concentration
Removing a small amount of solid residues and macromolecular impurities in squid ovary enzymolysis liquid by combining continuous flow centrifugation with a nanofiltration membrane with the relative molecular mass of 20 kDa-10 kDa, removing small molecular impurities and inorganic salts from the obtained clear liquid by using the nanofiltration membrane with the relative molecular mass of 500 Da-200 Da, and further concentrating to obtain squid ovary hydrolysate solution with the content of more than or equal to 95%;
(4) High temperature spray drying and sterilization packaging
Quick drying the squid ovary hydrolysate solution by high-temperature spray drying to obtain squid ovary hydrolysate powder, quick sterilizing by light radiation, and finally carrying out aseptic packaging;
(5) Supercritical fluid chromatography purification
The squid ovary solid residue (named as squid ovary second solid residue) obtained by separating and purifying the squid ovary lecithin solution from the squid ovary first solid residue by utilizing a supercritical fluid chromatography technology can be used as a raw material for producing squid aquatic foods or squid leisure foods in the next step, and the squid ovary solid residue can be fed into the step (7) of producing squid aquatic foods and squid leisure foods;
(6) Low temperature spray drying and sterilizing packaging
Quick drying squid ovary lecithin solution by low-temperature spray drying to obtain squid ovary lecithin powder, quick sterilizing by light radiation, and finally carrying out aseptic packaging;
(7) Production of squid aquatic food and squid leisure food
The squid ovary secondary solid residues are stirred and mixed with minced fillet and other ingredients, squid food raw materials with different shapes are obtained by utilizing a double-screw extrusion and molding machine, and the molded squid food raw materials can be directly sold as squid aquatic foods or can be prepared into squid leisure foods through wrapping, frying and puffing.
The squid ovary used in the step (1) is from Argentina squid, and the Latin chemical name of the raw material is Illx argentinus; the deodorization solution consists of an acid solution and an ethanol solution, wherein the mass volume concentration of the acid solution is 5-8%; the volume of the ethanol solution is 1-10% of that of the deodorization solution, and the volume of the acid solution is 90-99% of that of the deodorization solution; the acid used in the deodorization treatment is acetic acid or citric acid; the ethanol solution used in the deodorization treatment can be a solution prepared from edible alcohol (the mass and volume concentration of ethanol in the alcohol preparation solution can be 1-95%), or can be a solution containing ethanol such as white wine, yellow wine or cooking wine.
In the step (2), alkali used for adding alkali liquor to adjust the pH value is sodium bicarbonate, potassium bicarbonate, sodium hydroxide or potassium hydroxide; the protease is one of papain, neutral protease and alkaline protease; the high-speed centrifugal speed of the horizontal centrifugal machine is 4000-6000 rpm.
In the step (3), the high-speed centrifugal speed of the continuous flow centrifugal machine is 10000-15000 rpm; the flow rate of the nanofiltration membrane with the relative molecular mass of 20kDa to 10kDa is 8 to 18 cubic meters per hour, the membrane pressure is 0.552 to 0.931Mpa, and the temperature is 20 to 50 ℃; the flow rate of the nanofiltration membrane with the relative molecular mass of 500 Da-200 Da is 5-14 cubic meters per hour, the membrane pressure is 0.483-2.758 Mpa, and the temperature is 20-50 ℃.
In the step (4), the air inlet temperature of the high-temperature spray drying is 120-180 ℃ and the air outlet temperature is 70-95 ℃; the light radiation is ultraviolet light radiation, gamma-ray or electron beam radiation, the radiation dose is 0.01-40 kGy, and the radiation time is 1-60 minutes.
In the step (5), the entrainer of the supercritical fluid chromatography is absolute ethyl alcohol, the extraction time is 1-3 hours, the extraction pressure is 30-50 Mpa, the extraction temperature is 40-60 ℃, and the flow rate of the entrainer is 1.0-2.0 ml/min.
In the step (6), the air inlet temperature of the low-temperature spray drying is 50-70 ℃, the air outlet temperature is 40-55 ℃ and the vacuum degree is 0.01-0.05 Mpa; the light radiation is ultraviolet light radiation, gamma-ray or electron beam radiation, the radiation dose is 0.01-40 kGy, and the radiation time is 1-60 minutes.
In the step (7), the minced fillet is derived from low-value fishes such as decapterus maruadsi, parent fish of a dog, sardine and the like; other ingredients used are soy protein, starch, konjaku flour, spice powder, turmeric powder and other seasonings.
The method takes the squid ovaries abandoned in the aquatic product processing as the raw material, firstly adopts an acid-alcohol combined soaking and deodorization method to remove the fishy smell of the raw material, then selects proper protease for biological enzymolysis, and further separates squid ovaries enzymolysis liquid and squid ovaries first solid residues through horizontal centrifugation. And (3) separating, purifying, concentrating and desalting the squid ovary hydrolysate by utilizing a continuous flow centrifugation and membrane separation technology to obtain squid ovary hydrolysate solution with the content of more than or equal to 95%, and finally rapidly drying by utilizing a high-temperature spray drying technology to form squid ovary hydrolysate powder. And (3) for the first solid residue of the squid ovaries, rapidly separating and purifying by using supercritical fluid chromatography to obtain a squid ovary lecithin solution and a second solid residue of the squid ovaries, rapidly drying the squid ovary lecithin solution by using a low-temperature spray drying technology to form squid ovary lecithin powder, and rapidly sterilizing, sealing and preserving by using a light radiation technology. And adding minced fillet and other ingredients into the squid ovary secondary solid residues, stirring and mixing, molding by utilizing a double-screw extrusion and molding machine to obtain squid food raw materials with different shapes, and finally directly selling the squid ovary solid residues as squid aquatic foods according to the different shapes of the squid food raw materials, and further preparing squid leisure foods by adopting a wrapping bran frying and puffing technology. The invention realizes the good effects of entering raw materials (squid ovaries), producing various products (squid ovaries hydrolysate with excellent antioxidant activity, squid ovaries lecithin rich in unsaturated fatty acids DHA and EPA, squid aquatic foods with good flavor and good safety and squid leisure foods) within 24 hours. Therefore, the invention achieves the perfect aim of high-value development and comprehensive utilization of sea waste resources, namely squid ovaries. Compared with the prior art, the invention has the following advantages:
1. the invention takes the squid ovaries as the raw material, and is different from the defect that the research on squid ovaries antioxidant peptide is only focused on in the patent literature, the product produced by the invention is divided into three layers, namely squid ovary hydrolysate with antioxidant activity, squid ovary lecithin rich in unsaturated fatty acid DHA and EPA and various squid foods (squid aquatic foods and squid leisure foods) with good flavor, each product is prepared from solid residues of the above product, and the extraction, separation and purification process of the above product can be regarded as the impurity removal process of the raw material of the next product, so that 100% of the squid ovaries of the aquatic waste resources can be completely developed, and the invention is also regarded as the comprehensive utilization of a series of production process technologies.
2. Although the literature reports at present: the lecithin from marine animals (such as fish lecithin) has the advantage of higher content of unsaturated fatty acids DHA and EPA compared with the lecithin from terrestrial animals/plants (such as bovine brain lecithin, porcine brain lecithin, egg yolk lecithin, soybean lecithin and the like), but the research of the extraction, separation and purification technology related to squid ovary lecithin is almost not reported at present. In view of the above, the method is based on the characteristic that squid ovaries are rich in lecithin, especially the squid ovaries obtained through proteolytic extraction of squid ovary hydrolysate and subsequent horizontal centrifugal separation have higher content of lecithin in the first solid residue of squid ovaries, and the squid ovary lecithin rich in unsaturated fatty acids DHA and EPA is rapidly prepared by combining a supercritical fluid chromatography method with a low-temperature spray drying technology.
3. The squid ovary belongs to waste resources of marine products, the cost is much lower than that of squid meat sold as food, and the method sequentially adopts proteolysis, horizontal centrifugation and supercritical fluid chromatography, and the squid ovary secondary solid residue obtained through separation and purification belongs to waste formed by the waste resources after multiple process treatment, and the cost is definitely lower. Meanwhile, compared with squid food prepared by taking squid meat as a raw material, squid food (squid aquatic food and squid leisure food) prepared by taking the waste with low cost has better flavor feeling and is easier to attract consumers to eat.
4. Based on different production processes, the invention orderly combines various production equipment to form three production lines, and based on the characteristics that solid residues formed by each production process are raw materials of the next production process, the three production lines are connected together to organically integrate a set of complete and reasonable production system, so that good effects of entering one raw material (squid ovary) and producing various products (squid ovary hydrolysate, squid ovary lecithin, squid aquatic foods and squid leisure foods) in 24 hours are realized.
5. The squid ovary hydrolysate produced by the invention has excellent antioxidant activity, and the antioxidant activity is superior to that of BHA and vitamin E which are common antioxidants in food; the squid ovary lecithin produced by the invention is rich in unsaturated fatty acids DHA and EPA necessary for human growth and development, and the DHA content and EPA content are obviously more than those of terrestrial animals/plants (bovine brain lecithin, porcine brain lecithin, egg yolk lecithin and soybean lecithin), so that the squid ovary hydrolysate and squid ovary lecithin produced by the invention are very suitable for being used as core components of clinical nutrition products, functional foods, health foods, sports foods and nutritional supplements; the squid aquatic food and the squid leisure food produced by the invention have good flavor and safety evaluation which meet the limit requirements of the national food safety standard and the national agricultural industry standard, and can completely replace squid food prepared by taking squid meat as a raw material to be directly eaten as a series of common foods with low cost and good flavor.
6. The acid-alcohol combined soaking and deodorization process adopted by the invention not only can effectively remove the fishy smell of squid ovary raw materials, but also can obviously improve the enzymolysis yield of squid ovary hydrolysate. Meanwhile, by controlling the soaking temperature to be in the range of 15 to 40 ℃, unnecessary esterification reaction (esterification reaction refers to reaction of carboxylic acid and alcohol under acid catalysis, which requires catalysis of concentrated sulfuric acid and does not occur under high temperature conditions) can be avoided.
Drawings
Fig. 1 is a method of the invention: a process flow diagram of a comprehensive utilization preparation method of squid ovaries.
Fig. 2 is the effect of the soaking deodorization process on squid ovary hydrolysate yield (n=3).
Fig. 3 is a graph showing comparison of antioxidant activity of squid ovary hydrolysates prepared by different hydrolysis methods (a-graph showing comparison of FRAP antioxidant capacity of squid ovary hydrolysates prepared by different hydrolysis methods; b-graph showing comparison of ABTS antioxidant capacity of squid ovary hydrolysates prepared by different hydrolysis methods; c-graph showing comparison of DPPH clearance of squid ovary hydrolysates prepared by different hydrolysis methods). Wherein, single enzymolysis method (enzymolysis condition): 1. papain (feed ratio 1%, ph= 6.5,55 ℃,3 hours); 2. bromelain (feed ratio 1%, ph= 6.0,53 ℃,3 hours); 3. neutral protease (feed ratio 1%, ph= 7.0,50 ℃,3 hours); 4. alkaline protease (feed ratio 1%, ph= 9.0,55 ℃,3 hours); 5. marine protease (feed ratio 1%, ph= 7.0,55 ℃,3 hours); 6. pepsin (feed ratio 1%, ph= 1.5,37 ℃,6 hours); 7. trypsin (feed ratio 1%, ph= 8.0,37 ℃,6 hours); 8. flavourzyme (feed ratio 1%, ph= 6.5,53 ℃,3 hours); composite enzymolysis method (enzymolysis condition): pepsin (material ratio 1%, ph= 1.5,37 ℃,6 hours), trypsin (material ratio 1%, ph= 8.0,37 ℃,6 hours); high temperature hydrolysis (hydrolysis conditions): water boiling (ph= 7.0,95 ℃,3 hours); acid hydrolysis (hydrolysis conditions): dilute sulfuric acid hydrolysis (feed ratio 1%, ph= 1.5,55 ℃,3 hours). Antioxidants common in foods, butyl Hydroxy Anisole (BHA) and vitamin E, were used as controls for the antioxidant activity assay of this experiment (n=3).
Fig. 4 is a graph comparing DHA content in lecithins from different sources (n=3).
Fig. 5 is a graph comparing EPA content in lecithins from different sources (n=3).
Fig. 6 is a graph (n=3) comparing the (dha+epa) content in lecithins from different sources.
Detailed Description
The invention will be described in further detail with reference to the drawings and the specific examples.
Example 1:
a comprehensive utilization preparation method of squid ovaries comprises the following steps:
(1) Acid-alcohol combined soaking and deodorization
Washing squid ovaries with clear water to remove impurities such as attachments, mucus and the like on the surfaces, putting the squid ovaries into a reaction kettle after the squid ovaries are rinsed, adding a deodorization solution which is 10 times of the weight of the squid ovaries, stirring and mixing the squid ovaries uniformly, soaking the squid ovaries for 3 hours at a soaking temperature of 20 ℃, removing the deodorization solution after the soaking is finished, and washing the squid ovaries with deionized water for later use; wherein the deodorization solution consists of acetic acid solution (the mass volume concentration is 7%) and ethanol solution (the concentration of edible ethanol solution is 50%), the volume of the ethanol solution is 1.5% of the volume of the deodorization solution, and the volume of the acetic acid solution is 98.5% of the volume of the deodorization solution;
(2) Proteolysis and horizontal centrifugal separation
Placing the soaked and deodorized cleaned squid ovaries into a reaction kettle, adding deionized water with the weight being 8 times that of the squid ovaries, adding sodium hydroxide solution to adjust the pH to 7.0, adding neutral protease with the weight being 1% of that of the squid ovaries, and reacting for 3 hours at the temperature of 50 ℃; after the enzymolysis reaction is finished, introducing the enzymolysis liquid and solid residues in the reaction kettle into a horizontal centrifuge together, and performing solid-liquid separation at 4000 rpm; directly entering the squid ovary enzymolysis liquid obtained by separation into the step of (3) continuous flow centrifugation and membrane separation and concentration, wherein the squid ovary solid residue obtained by separation (named as squid ovary first solid residue) can be used as a raw material for the production of squid lecithin in the next step, and entering the step of (5) supercritical fluid chromatography and purification;
(3) Continuous flow centrifugation and membrane separation and concentration
Removing solid residues in squid ovary enzymolysis liquid by high-speed centrifugation at 14000rpm with a continuous flow centrifuge, removing macromolecular impurities in the squid ovary enzymolysis liquid by a nanofiltration membrane with a relative molecular mass of 20kDa, wherein the flow speed is 12 cubic meters per hour, the membrane pressure is 0.61Mpa, and the temperature is 35 ℃; finally removing small molecular impurities and inorganic salts by using a nanofiltration membrane with the relative molecular mass of 200Da, wherein the flow rate is 10 cubic meters per hour, the membrane pressure is 1.85Mpa, the temperature is 35 ℃, and the concentration is carried out to obtain squid ovary hydrolysate solution with the content of 98.15%;
(4) High temperature spray drying and sterilization packaging
Spray drying is utilized to rapidly dry squid ovary hydrolysate solution, the air inlet temperature is set to 170 ℃, and the air outlet temperature is set to 95 ℃ to obtain squid ovary hydrolysate powder; then, the fast sterilization is carried out through gamma-ray radiation, the radiation dose is 10kGy, the radiation time is 15 minutes, and finally, the aseptic packaging is carried out;
(5) Supercritical fluid chromatography purification
The method comprises the steps of taking absolute ethyl alcohol as entrainer, and rapidly separating and purifying from squid ovary first solid residues by utilizing a supercritical fluid chromatography technology to obtain squid ovary lecithin solution, wherein the extraction time is set to be 2 hours, the extraction pressure is 40Mpa, the extraction temperature is 50 ℃, and the flow rate of the entrainer is 1.5 ml/min. The separated squid ovary solid residue (named as squid ovary second solid residue) can be used as raw material for producing squid aquatic foods or squid leisure foods in the next step, and the squid ovary solid residue can be used in the step of (7) producing squid aquatic foods and squid leisure foods;
(6) Low temperature spray drying and sterilizing packaging
Quick drying squid ovary lecithin solution by low-temperature spray drying, setting air inlet temperature to be 60 ℃, air outlet temperature to be 45 ℃ and vacuum degree to be 0.03Mpa, and obtaining squid ovary lecithin powder; then, the fast sterilization is carried out through gamma-ray radiation, the radiation dose is 10kGy, the radiation time is 15 minutes, and finally, the aseptic packaging is carried out;
(7) Production of squid aquatic food and squid leisure food
And (3) mixing the squid ovary second solid residues with the minced blue round fish, the starch and the spice powder, and molding by using a double screw extrusion and molding machine to obtain squid balls, wherein the squid balls can be sold as squid aquatic foods.
Example 2:
a comprehensive utilization preparation method of squid ovaries comprises the following steps:
(1) Acid-alcohol combined soaking and deodorization
Washing squid ovaries with clear water to remove impurities such as attachments, mucus and the like on the surfaces, putting the squid ovaries into a reaction kettle after the squid ovaries are rinsed, adding a deodorization solution which is 5 times of the weight of the squid ovaries, uniformly stirring and mixing the squid ovaries, soaking the squid ovaries for 4 hours at the soaking temperature of 30 ℃, removing the deodorization solution after the soaking is finished, and washing the squid ovaries with deionized water for later use; the deodorization solution consists of citric acid solution (the mass volume concentration is 5%) and white wine solution (the concentration of ethanol in white wine is 53%), the volume of the white wine solution is 1.25% of the volume of the deodorization solution, and the citric acid solution is 98.75% of the volume of the deodorization solution;
(2) Proteolysis and horizontal centrifugal separation
Placing the soaked and deodorized squid ovaries in a reaction kettle, adding deionized water which is 5 times of the squid ovaries in weight, adding potassium hydroxide solution to adjust the pH to 9.0, adding alkaline protease accounting for 2% of the feed weight of the squid ovaries, and reacting for 3 hours at the temperature of 55 ℃; after the enzymolysis reaction is finished, introducing the enzymolysis liquid and solid residues in the reaction kettle into a horizontal centrifuge together, and performing solid-liquid separation at 5000rpm; directly entering the squid ovary enzymolysis liquid obtained by separation into the step of (3) continuous flow centrifugation and membrane separation and concentration, wherein the squid ovary solid residue obtained by separation (named as squid ovary first solid residue) can be used as a raw material for the production of squid lecithin in the next step, and entering the step of (5) supercritical fluid chromatography and purification;
(3) Continuous flow centrifugation and membrane separation and concentration
Firstly, removing solid residues in squid ovary enzymolysis liquid by high-speed centrifugation at 13500rpm by using a continuous flow centrifuge, and removing macromolecular impurities in the squid ovary enzymolysis liquid by using a nanofiltration membrane with the relative molecular mass of 10kDa, wherein the flow rate is 9 cubic meters per hour, the membrane pressure is 0.72Mpa, and the temperature is 35 ℃; finally removing small molecular impurities and inorganic salts by using a nanofiltration membrane with the relative molecular mass of 200Da, wherein the flow rate is 5 cubic meters per hour, the membrane pressure is 0.75Mpa, the temperature is 35 ℃, and the concentration is carried out to obtain squid ovary hydrolysate solution with the content of 97.75%;
(4) High temperature spray drying and sterilization packaging
Spray drying is utilized to rapidly dry squid ovary hydrolysate solution, the air inlet temperature is set to 160 ℃, and the air outlet temperature is set to 85 ℃ to obtain squid ovary hydrolysate powder; then rapidly sterilizing by ultraviolet radiation with the radiation dose of 5kGy and the radiation time of 60 minutes, and finally carrying out aseptic packaging;
(5) Supercritical fluid chromatography purification
The method comprises the steps of taking absolute ethyl alcohol as entrainer, and rapidly separating and purifying from squid ovary first solid residues by utilizing a supercritical fluid chromatography technology to obtain squid ovary lecithin solution, wherein the extraction time is set to be 3 hours, the extraction pressure is 30Mpa, the extraction temperature is 60 ℃, and the flow rate of the entrainer is 1.0 ml/min. The separated squid ovary solid residue (named as squid ovary second solid residue) can be used as raw material for producing squid aquatic foods or squid leisure foods in the next step, and the squid ovary solid residue can be used in the step of (7) producing squid aquatic foods and squid leisure foods;
(6) Low temperature spray drying and sterilizing packaging
Quick drying squid ovary lecithin solution by low-temperature spray drying, setting the air inlet temperature to be 50 ℃, the air outlet temperature to be 40 ℃ and the vacuum degree to be 0.01Mpa, and obtaining squid ovary lecithin powder; then rapidly sterilizing by ultraviolet radiation with the radiation dose of 5kGy and the radiation time of 60 minutes, and finally carrying out aseptic packaging;
(7) Production of squid aquatic food and squid leisure food
The squid ovary secondary solid residue is stirred and mixed with the minced squid, the soybean protein powder, the starch and the turmeric powder, and the squid cake is obtained by utilizing a double screw extrusion and molding machine, and can be sold as squid aquatic foods.
Example 3:
a comprehensive utilization preparation method of squid ovaries comprises the following steps:
(1) Acid-alcohol combined soaking and deodorization
Washing squid ovaries with clear water to remove impurities such as attachments, mucus and the like on the surfaces, putting the squid ovaries into a reaction kettle after the squid ovaries are rinsed, adding a deodorization solution which is 5 times the weight of the squid ovaries, uniformly stirring and mixing the squid ovaries, soaking the squid ovaries for 2 hours at the soaking temperature of 40 ℃, removing the deodorization solution after the soaking is finished, and washing the squid ovaries with deionized water for later use; the deodorization solution consists of acetic acid solution (the mass volume concentration is 6%) and cooking wine solution (the concentration of ethanol in cooking wine is 15%), wherein the volume of the cooking wine solution is 10% of the volume of the deodorization solution, and the volume of the acetic acid solution is 90% of the volume of the deodorization solution;
(2) Proteolysis and horizontal centrifugal separation
Placing the soaked and deodorized cleaned squid ovaries into a reaction kettle, adding deionized water 10 times of the squid ovaries in weight, adding sodium bicarbonate solution to adjust the pH to 6.5, adding papain accounting for 2% of the feed weight of the squid ovaries, and reacting at 55 ℃ for 4 hours; after the enzymolysis reaction is finished, introducing the enzymolysis liquid and solid residues in the reaction kettle into a horizontal centrifuge, and performing solid-liquid separation at 4800 rpm; directly entering the squid ovary enzymolysis liquid obtained by separation into the step of (3) continuous flow centrifugation and membrane separation and concentration, wherein the squid ovary solid residue obtained by separation (named as squid ovary first solid residue) can be used as a raw material for the production of squid lecithin in the next step, and entering the step of (5) supercritical fluid chromatography and purification;
(3) Continuous flow centrifugation and membrane separation and concentration
Firstly, removing solid residues in squid ovary enzymolysis liquid by high-speed centrifugation at 15000rpm with a continuous flow centrifuge, and removing macromolecular impurities in the squid ovary enzymolysis liquid by adopting a nanofiltration membrane with the relative molecular mass of 20kDa, wherein the flow speed is 12.5 cubic meters per hour, the membrane pressure is 0.64Mpa, and the temperature is 35 ℃; finally removing small molecular impurities and inorganic salts by using a nanofiltration membrane with the relative molecular mass of 500Da, wherein the flow rate is 10 cubic meters per hour, the membrane pressure is 1.35Mpa, the temperature is 35 ℃, and the concentration is carried out to obtain squid ovary hydrolysate solution with the content of 97.35%;
(4) High temperature spray drying and sterilization packaging
Spray drying is utilized to rapidly dry squid ovary hydrolysate solution, the air inlet temperature is set to be 165 ℃, the air outlet temperature is set to be 90 ℃, and squid ovary hydrolysate powder is obtained; then rapidly sterilizing by electron beam radiation with the radiation dose of 10kGy and the radiation time of 30 minutes, and finally carrying out aseptic packaging;
(5) Supercritical fluid chromatography purification
The method comprises the steps of taking absolute ethyl alcohol as entrainer, and rapidly separating and purifying from squid ovary first solid residues by utilizing a supercritical fluid chromatography technology to obtain squid ovary lecithin solution, wherein the extraction time is set to be 1.5 hours, the extraction pressure is 50Mpa, the extraction temperature is 40 ℃, and the flow rate of the entrainer is 2.0 ml/min. The separated squid ovary solid residue (named as squid ovary second solid residue) can be used as raw material for producing squid aquatic foods or squid leisure foods in the next step, and the squid ovary solid residue can be used in the step of (7) producing squid aquatic foods and squid leisure foods;
(6) Low temperature spray drying and sterilizing packaging
Quick drying squid ovary lecithin solution by low-temperature spray drying, setting the air inlet temperature to 70 ℃, the air outlet temperature to 55 ℃ and the vacuum degree to 0.05Mpa to obtain squid ovary lecithin powder; then rapidly sterilizing by electron beam radiation with the radiation dose of 10kGy and the radiation time of 30 minutes, and finally carrying out aseptic packaging;
(7) Production of squid aquatic food and squid leisure food
The squid ovary secondary solid residues are mixed with sardine minced fillet, starch, konjaku flour, spice powder and turmeric powder in a stirring manner, annular squid food raw materials are obtained through double-screw extrusion and molding by a molding machine, and the molded squid food raw materials are subjected to wrapping, frying and puffing to prepare squid crisp, so that the squid crisp squid snack food can be sold.
As shown in Table 1, except more than half of water, the components of the Argentina squid ovary with the highest content are crude protein (about 29%), fat (about 12%) and low content of crude polysaccharide and ash, so the invention designs a process flow capable of comprehensively utilizing the squid ovary in a large scale.
Based on the flavor evaluation criteria of table 2 and as shown in tables 3 and 4, squid ovaries without fishy smell as raw materials of squid aquatic foods (example 1: squid balls and example 2: squid cake) may have heavy fishy smell remained, thereby reducing the squid flavor of the subject in terms of smell of squid aquatic foods and the evaluation of the flavor and bitterness in terms of taste. Compared with squid aquatic foods prepared by taking squid fish as raw materials, squid fragrance in smell is better, fishy smell is smaller, and delicate flavor and bitter taste in taste are the same, and the squid aquatic foods keep rich delicate flavor and hardly feel bitter. The results illustrate that: the squid ovary secondary solid residue produced by the method is used as a raw material, and the squid aquatic food prepared by the method has better flavor and is easier to attract consumers to eat.
Based on the flavor evaluation criteria of Table 2 and as shown in Table 5, squid ovaries without fishy smell are used as raw materials of squid snack foods (example 3: squid crisp), and fishy smell in squid crisp products is still felt by subjects by adopting a wrapping, frying and puffing process in spite of the addition of fishy smell removing and aroma enhancing ingredients (spice powder and turmeric powder), so that squid flavor in the sense of smell of squid aquatic foods, and freshness and bitterness in the sense of taste are affected. Compared with squid crisp prepared by taking squid fish as raw material, squid crisp prepared by taking squid ovary secondary solid residues produced by the invention has better squid fragrance in smell, smaller fishy smell and same delicate flavor and bitter taste in taste sense, and keeps strong delicate flavor and almost does not feel bitter. The results illustrate that: the squid ovary secondary solid residue produced by the method is used as a raw material, so that the squid snack food prepared by the method has better flavor and is easier to attract consumers to eat.
Based on the flavor evaluation criteria of table 2, and in combination with the flavor evaluation results of tables 3, 4 and 5, it is explained that: the method for removing fishy smell by combining acid and alcohol can effectively improve the product flavor of various squid foods (squid aquatic foods and squid leisure foods) and realize the good effects of reducing fishy smell and enhancing fragrance and removing bitter and improving freshness.
As shown in tables 6, 7 and 8, the squid ovary second solid residues produced by the method, squid aquatic foods (example 1: squid balls and example 2: squid cakes) and squid leisure foods (example 3: squid shortcakes) have heavy metal content and microorganism content which do not exceed limit standards specified in various food safety national standards and national agricultural industry standards. The results illustrate that: the squid ovary secondary solid residue, squid aquatic food and squid leisure food produced by the method have good safety.
The squid ovary secondary solid residue produced by the method is very suitable to be used as a raw material of squid food.
As shown in figure 1, the method takes the waste squid ovaries in an aquatic product processing plant as raw materials, firstly adopts an acid-alcohol combined soaking and deodorization method to remove the fishy smell of the raw materials, then selects proper protease for biological enzymolysis, and further separates squid ovaries enzymolysis liquid and squid ovaries first solid residues through horizontal centrifugation. And (3) separating, purifying, concentrating and desalting the squid ovary hydrolysate by utilizing a continuous flow centrifugation and membrane separation technology to obtain squid ovary hydrolysate solution with the content of more than or equal to 95%, and finally rapidly drying by utilizing a high-temperature spray drying technology to form squid ovary hydrolysate powder, and rapidly sterilizing, sealing and preserving by utilizing a light radiation technology. And (3) for the first solid residue of the squid ovaries, rapidly separating and purifying by using supercritical fluid chromatography to obtain a squid ovary lecithin solution and a second solid residue of the squid ovaries, rapidly drying the squid ovary lecithin solution by using a low-temperature spray drying technology to form squid ovary lecithin powder, and rapidly sterilizing, sealing and preserving by using a light radiation technology. And adding minced fillet and other ingredients into the squid ovary secondary solid residues, stirring and mixing, molding by utilizing a double-screw extrusion and molding machine to obtain squid food raw materials with different shapes, and finally directly selling the squid ovary solid residues as squid aquatic foods or preparing squid leisure foods by adopting a wrapping bran frying and puffing technology according to the different shapes of the squid food raw materials.
As shown in figure 2, the method for removing fishy smell by adopting the acid-alcohol combined soaking can effectively remove the fishy smell of squid ovary raw materials, is beneficial to subsequent proteolysis and is remarkable in yield of squid ovary hydrolysate.
As shown in fig. 3 (a), (b) and (c), whether the FRAP antioxidant capacity is measured by using the FRAP method, the ABTS antioxidant capacity is measured by using the ABTS method, or the DPPH clearance is measured by using the DPPH method, among the squid ovary hydrolysates prepared by different hydrolysis methods, three hydrolysates with the strongest antioxidant activity are respectively: the squid ovary neutral protease enzymolysis product, the squid ovary alkaline protease enzymolysis product and the squid ovary papain enzymolysis product. The antioxidant activity of the three is superior to that of BHA and vitamin E, which are common antioxidants in food. The results illustrate that: the squid ovary neutral protease enzymolysis product, the squid ovary alkaline protease enzymolysis product and the squid ovary papain enzymolysis product which are screened and produced by the invention have excellent antioxidant activity.
As shown in FIG. 4, the DHA content of the squid ovary lecithin produced by the invention is slightly lower than that of the soybean lecithin, the egg yolk lecithin, the pig brain lecithin and the bovine brain lecithin.
As shown in figure 5, the EPA content of the squid ovary lecithin produced by the invention is obviously higher than that of the large yellow croaker lecithin, soybean lecithin, egg yolk lecithin, pig brain lecithin and bovine brain lecithin.
As shown in FIG. 6, the (DHA+EPA) content of the squid ovary lecithin produced by the invention is slightly higher than the (DHA+EPA) content of the large yellow croaker lecithin, and is obviously higher than the (DHA+EPA) content of the soybean lecithin, the egg yolk lecithin, the pig brain lecithin and the bovine brain lecithin.
Table 1: main component of the Argentina squid ovary raw material of the invention
Table 2: flavor evaluation standard for squid aquatic food and squid leisure food with non-fishy squid ovaries, squid meat and squid ovaries secondary solid residues as raw materials
Table 3: flavor evaluation results of squid pellets (example 1) with non-deodorized squid ovaries, squid meat and squid ovaries second solid residues as raw materials (subject: 7 men and 8 women, 15 persons)
Table 4: flavor evaluation results of squid cake (example 2) with squid ovary, squid meat and squid ovary second solid residue as raw materials (subject: 7 male and female, 15)
Table 5: flavor evaluation results of squid crisp (example 3) using squid ovary, squid meat and squid ovary second solid residue as raw materials without fishy smell (subject: 7 male and 8 female, 15 person)
Table 6: safety evaluation result of squid ovary second solid residue
Because the squid ovary second solid residues produced by the invention belong to animal aquatic products, the detection method of the heavy metal content and the microorganism content refers to food safety national standards of animal aquatic products (GB 10136-2015), food pollutant limit (GB 2762-2022) and food pathogenic bacteria limit (GB 29921-2013).
Table 7: safety evaluation results of squid aquatic foods-squid balls (example 1) and squid cakes (example 2)
As the squid aquatic foods produced by the invention, namely squid balls and squid cakes, belong to surimi products, the detection method of the heavy metal content and the microorganism content of the squid aquatic foods refers to the national agricultural industry standard 'green food surimi products' (NY/T1327-2018).
Table 8: safety evaluation result of squid leisure food-squid crisp (example 3)
The squid snack food, namely squid crisp, produced by the invention belongs to snack food and puffed food, so that the detection method of the heavy metal content and the microorganism content of the squid snack food refers to national agricultural industry standards of green food mollusk snack food (NY/T1888-2021) and green food puffed food (NY/T1511-2015).
Claims (9)
1. The comprehensive utilization preparation method of the squid ovary is characterized by comprising the following steps of:
(1) Acid-alcohol combined soaking and deodorization
Washing the squid ovary with clear water to remove impurities including attachments and mucus on the surface, putting the squid ovary into a reaction kettle after the squid ovary is rinsed, adding a deodorization solution which is 5-10 times of the squid ovary in weight, uniformly stirring and mixing, soaking for 2-4 hours at 15-40 ℃, removing the deodorization solution after soaking, and washing the squid ovary with deionized water for later use;
(2) Proteolysis and horizontal centrifugal separation
Placing the soaked and deodorized squid ovaries into a reaction kettle, adding deionized water with the weight being 2-10 times of that of the squid ovaries, adding alkaline solution to adjust the pH to 6-9, adding protease with the weight being 0.5% -5% of that of the squid ovaries, and reacting for 2-4 hours at the temperature of 45-60 ℃; after the enzymolysis reaction is finished, introducing the enzymolysis liquid in the reaction kettle and the solid residues into a horizontal centrifuge together for solid-liquid separation; directly feeding the separated squid ovary enzymolysis liquid into the continuous flow centrifugation and membrane separation and concentration in the step (3); the squid ovary solid residue obtained by separation, namely squid ovary first solid residue, is taken as a raw material for the production of squid lecithin in the next step, and enters the step (5) of supercritical fluid chromatography purification;
(3) Continuous flow centrifugation and membrane separation and concentration
Removing a small amount of solid residues and macromolecular impurities in squid ovary enzymolysis liquid by combining continuous flow centrifugation with a nanofiltration membrane with the relative molecular mass of 20 kDa-10 kDa, removing small molecular impurities and inorganic salts from the obtained clear liquid by using the nanofiltration membrane with the relative molecular mass of 500 Da-200 Da, and further concentrating to obtain squid ovary hydrolysate solution with the content of more than or equal to 95%;
(4) High temperature spray drying and sterilization packaging
Quick drying the squid ovary hydrolysate solution by high-temperature spray drying to obtain squid ovary hydrolysate powder, quick sterilizing by light radiation, and finally carrying out aseptic packaging;
(5) Supercritical fluid chromatography purification
Rapidly separating and purifying the squid ovary first solid residues by using a supercritical fluid chromatography technology to obtain squid ovary lecithin solution, wherein the separated squid ovary solid residues, namely squid ovary second solid residues, are used as raw materials for producing squid aquatic foods or squid leisure foods in the next step, and the squid ovary solid residues enter the production of the squid aquatic foods and the squid leisure foods in the step (7);
(6) Low temperature spray drying and sterilizing packaging
Quick drying squid ovary lecithin solution by low-temperature spray drying to obtain squid ovary lecithin powder, quick sterilizing by light radiation, and finally carrying out aseptic packaging;
(7) Production of squid aquatic food and squid leisure food
And (3) stirring and mixing the squid ovary second solid residues with minced fillet and other ingredients, and molding by utilizing a double-screw extrusion and molding machine to obtain squid food raw materials with different shapes.
2. The comprehensive utilization preparation method of squid ovaries according to claim 1, which is characterized by comprising the following steps: the squid ovary used in step (1) is from Argentina squid, the Latin brand name of which is Illx argentinus; the deodorization solution comprises 90-99% of acid solution and 1-10% of ethanol solution by volume, wherein the mass volume concentration of the acid solution is 5-8%; the acid used in the deodorization treatment is acetic acid or citric acid; the ethanol solution used for deodorization treatment is a solution prepared from edible alcohol or a solution containing ethanol including white wine, yellow wine or cooking wine.
3. The comprehensive utilization preparation method of squid ovaries according to claim 1, which is characterized by comprising the following steps: in the step (2), alkali used for adjusting the pH value by adding alkali liquor is sodium bicarbonate, potassium bicarbonate, sodium hydroxide or potassium hydroxide; the protease is one of papain, neutral protease and alkaline protease; the high-speed centrifugal speed of the horizontal centrifugal machine is 4000-6000 rpm.
4. The comprehensive utilization preparation method of squid ovaries according to claim 1, which is characterized by comprising the following steps: in the step (3), the high-speed centrifugal speed of the continuous flow centrifugal machine is 10000-15000 rpm; the flow rate of the nanofiltration membrane with the relative molecular mass of 20kDa to 10kDa is 8 to 18 cubic meters per hour, the membrane pressure is 0.552 to 0.931Mpa, and the temperature is 20 to 50 ℃; the flow rate of the nanofiltration membrane with the relative molecular mass of 500 Da-200 Da is 5-14 cubic meters per hour, the membrane pressure is 0.483-2.758 Mpa, and the temperature is 20-50 ℃.
5. The comprehensive utilization preparation method of squid ovaries according to claim 1, which is characterized by comprising the following steps: in the step (4), the air inlet temperature of the high-temperature spray drying is 120-180 ℃ and the air outlet temperature is 70-95 ℃; the light radiation is ultraviolet light radiation, gamma-ray or electron beam radiation, the radiation dose is 0.01-40 kGy, and the radiation time is 1-60 minutes.
6. The comprehensive utilization preparation method of squid ovaries according to claim 1, which is characterized by comprising the following steps: in the step (5), the entrainer of the supercritical fluid chromatography is absolute ethyl alcohol, the extraction time is 1-3 hours, the extraction pressure is 30-50 Mpa, the extraction temperature is 40-60 ℃, and the flow rate of the entrainer is 1.0-2.0 ml/min.
7. The comprehensive utilization preparation method of squid ovaries according to claim 1, which is characterized by comprising the following steps: in the step (6), the air inlet temperature of the low-temperature spray drying is 50-70 ℃, the air outlet temperature is 40-55 ℃ and the vacuum degree is 0.01-0.05 Mpa; the light radiation is ultraviolet light radiation, gamma-ray or electron beam radiation, the radiation dose is 0.01-40 kGy, and the radiation time is 1-60 minutes.
8. The comprehensive utilization preparation method of squid ovaries according to claim 1, which is characterized by comprising the following steps: in step (7), the minced fillet used includes minced fillets derived from low-value fish including decapterus maruadsi, octopus and sardine.
9. The comprehensive utilization preparation method of squid ovaries according to claim 1, which is characterized by comprising the following steps: in the step (7), other ingredients used include at least one of soy protein, starch, konjaku flour, spice powder and turmeric powder.
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