CN1608484A - Prepn process of freeze denature resisting agent for fish protein - Google Patents
Prepn process of freeze denature resisting agent for fish protein Download PDFInfo
- Publication number
- CN1608484A CN1608484A CN 200410036304 CN200410036304A CN1608484A CN 1608484 A CN1608484 A CN 1608484A CN 200410036304 CN200410036304 CN 200410036304 CN 200410036304 A CN200410036304 A CN 200410036304A CN 1608484 A CN1608484 A CN 1608484A
- Authority
- CN
- China
- Prior art keywords
- freeze
- fish
- denature
- heating
- resisting agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The freeze denature resisting agent for fish protein is prepared with leftover from aquatic product processing and waste fish as main material, and through the process including the steps of mixing with water in 0.5-5 times and heating at 80-100 deg.c for 10-60 min; cooling to 30-60 deg.c and regulating pH value to 5-8; adding proteinase of 0.1-1.0 wt% of material and heating at 30-80 deg.c for 8-20 hr to obtain reacted liquid; heating the reacted liquid at 85-90 deg.c for 5-15 min, regulating pH value to 6-8 and centrifuging; filtering the supernatant with ultrafiltering membrane for intercepting molecular weight 3000-10000 part; desalting the ultrafiltered liquid with nanometer filtering membrane; and decompressing drying. The freeze denature resisting agent thus obtained may be further re-compounded with other components to form excellent freeze denature resisting agent and can improve the taste of fish paste product.
Description
Technical field
The present invention relates to the preparation method of the anti-freeze denaturation agent of a kind of fish meat protein.
Background technology
Keeping in cold storage is food method for preserving commonly used.But protein denaturation can take place as the flesh of fish and fish gruel etc. in a lot of food, particularly aquatic products in cold storage procedure.Behind the protein freeze denaturalization, the retention ability decline of the flesh of fish and fish gruel, gel deterioration, juice loss aggravation have seriously influenced the mouthfeel and the local flavor of food after the cold storage, therefore, add anti-freeze denaturation agent usually in the cold storage process of fish gruel and goods.At present, food industry anti-freeze denaturation agent commonly used is carbohydrates such as sucrose and sorbierite, has brought extra sweet taste but these anti-freeze denaturation agent are food, has influenced the product taste.At this situation, many researchs all attempt to develop new anti-freeze denaturation agent, but because various reasons such as cost and effect all can't be applied to reality.
Summary of the invention
The purpose of this invention is to provide anti-freeze denaturation agent of a kind of novel and effective fish meat protein and preparation method thereof, it can overcome the above-mentioned shortcoming of existing anti-freeze denaturation agent.
The preparation method of the anti-freeze denaturation agent of a kind of fish meat protein is characterized in that earlier refuse in the processing of aquatic products or small fish being rubbed, and adds the water of 0.5-5 times of weight, in 80～100 ℃ of heating 10～60 minutes; Be cooled to 30～60 ℃, regulate pH to 5～8; 0.1%～1.0% the proteolytic enzyme that adds raw material weight again is 30～80 ℃ of insulations 8～20 hours down; Reactant liquor is regulated pH to 6-8 in 85-90 ℃ of heating 5-15 minute, and is centrifugal; Allow supernatant cross the milipore filter that molecular cut off is 3000-10000; With ultrafiltrate NF membrane desalination; Drying under reduced pressure.
The present invention utilizes the discarded object in the processing of aquatic products to obtain protolysate for feedstock production.Experiment showed, the bighead minced fish after adding 5% antifreeze, during 14 weeks, still kept initial Ca-20 ℃ of cold storage
2+34% of-ATPase. activity is higher than the level of sucrose sorbierite 19%, therefore, is a kind of effective and dry natural anti-freeze denaturation agent.Obtain the good anti-freeze denaturation agent of effect with the anti-freeze denaturation agent of fish meat protein of the present invention preparation and chitinamine oligosaccharide or algin oligosaccharide and polyphosphate etc. are composite, also can improve the taste of surimi product simultaneously.
The specific embodiment
Get 1000g steck, rub, add 2000g distilled water, heated 15 minutes down, be cooled to 50 ℃, regulate pH value to 7 in 100 ℃.Add weight and be 0.1% papain of steck weight, pH value to 7 is regulated in 50 ℃ of water-bath hydrolysis 8 hours.Hydrolysis finishes go out enzyme 10 minutes of back under 90 ℃.Hydrolyzate centrifugal (4800rpm) 20 minutes, suction filtration behind incline upper strata grease and the floating thing.It is 10000 super worry film that supernatant is crossed molecular cut off, and with ultrafiltrate NF membrane desalination, drying under reduced pressure is pulverized, and obtains the anti-freeze denaturation agent of pulverous fish meat protein.
The steck that uses in the present embodiment can change into and be head, internal organ the like waste in the processing of aquatic products, and the enzyme of use can change Bromelin, pepsin, trypsase, flavor protease or low-temperature alkaline protease into.
Claims (3)
- The preparation method of 1 one kinds of anti-freeze denaturation agent of fish meat protein is characterized in that earlier refuse in the processing of aquatic products or small fish being rubbed, and adds the water of 0.5-5 times of weight, in 80～100 ℃ of heating 10～60 minutes; Be cooled to 30～60 ℃, regulate pH to 5～8; 0.1%～1.0% the proteolytic enzyme that adds raw material weight again is 30～80 ℃ of insulations 8～20 hours down; Reactant liquor is regulated pH to 6-8 in 85-90 ℃ of heating 5-15 minute, and is centrifugal; Allow supernatant cross the milipore filter that molecular cut off is 3000-10000; With ultrafiltrate NF membrane desalination; Drying under reduced pressure.
- 2 preparation methods as claimed in claim 1, it is characterized in that making the refuse in the described processing of aquatic products is fish head, internal organ or steck.
- 3 preparation methods as claimed in claim 1 is characterized in that described proteolytic enzyme is papain, Bromelin, pepsin, trypsase, flavor protease or low-temperature alkaline protease.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410036304 CN1256889C (en) | 2004-11-12 | 2004-11-12 | Prepn process of freeze denature resisting agent for fish protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410036304 CN1256889C (en) | 2004-11-12 | 2004-11-12 | Prepn process of freeze denature resisting agent for fish protein |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1608484A true CN1608484A (en) | 2005-04-27 |
| CN1256889C CN1256889C (en) | 2006-05-24 |
Family
ID=34763540
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410036304 Expired - Fee Related CN1256889C (en) | 2004-11-12 | 2004-11-12 | Prepn process of freeze denature resisting agent for fish protein |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1256889C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103779B (en) * | 2007-08-03 | 2010-06-23 | 宋维玉 | Additive for processing sea cucumber and method for processing sea cucumber |
| CN101822284A (en) * | 2010-04-26 | 2010-09-08 | 江苏大学 | Method for improving frozen fillet structure by utilizing phosphorus-free quality improver |
| CN101965859A (en) * | 2010-10-26 | 2011-02-09 | 电子科技大学中山学院 | Binary ice-cold freezing liquid and method for freezing crisp grass carp fillets by using same |
| CN113575881A (en) * | 2021-08-03 | 2021-11-02 | 佛山市顺德万汇美食工业研究有限公司 | Method for making raw fish |
-
2004
- 2004-11-12 CN CN 200410036304 patent/CN1256889C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103779B (en) * | 2007-08-03 | 2010-06-23 | 宋维玉 | Additive for processing sea cucumber and method for processing sea cucumber |
| CN101822284A (en) * | 2010-04-26 | 2010-09-08 | 江苏大学 | Method for improving frozen fillet structure by utilizing phosphorus-free quality improver |
| CN101822284B (en) * | 2010-04-26 | 2012-12-19 | 江苏大学 | Method for improving frozen fillet structure by utilizing phosphorus-free quality improver |
| CN101965859A (en) * | 2010-10-26 | 2011-02-09 | 电子科技大学中山学院 | Binary ice-cold freezing liquid and method for freezing crisp grass carp fillets by using same |
| CN101965859B (en) * | 2010-10-26 | 2013-02-13 | 电子科技大学中山学院 | Binary ice-cold freezing liquid and method for freezing crisp grass carp fillets by using same |
| CN113575881A (en) * | 2021-08-03 | 2021-11-02 | 佛山市顺德万汇美食工业研究有限公司 | Method for making raw fish |
| CN113575881B (en) * | 2021-08-03 | 2023-08-04 | 佛山市顺德万汇美食工业研究有限公司 | Method for making raw fish |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1256889C (en) | 2006-05-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0479596B1 (en) | Method of making a modified proteinaceous product and composition thereof | |
| CN1203086C (en) | Protein composition and process for isolating a protein composition from a muscle source | |
| EP0087247B2 (en) | Process for the preparation of protein hydrolysates | |
| US7300680B2 (en) | Soy protein products and methods for producing soy protein products | |
| JP2009254348A (en) | Method for producing food and drink of processed larva of bee, and food and drink of processed larva of bee | |
| JPH03168066A (en) | Making of flavor additive | |
| CN111363772A (en) | Method for preparing collagen peptide by hydrolyzing bovine bone and collagen peptide thereof | |
| CN110240626A (en) | A kind of quinoa polysaccharide polypeptide production method | |
| CN1256889C (en) | Prepn process of freeze denature resisting agent for fish protein | |
| FI114685B (en) | Oat fractionation method and its product | |
| Hayes et al. | Advances in the processing of marine discard and by-products | |
| CN106616541A (en) | Preparation method of sea cucumber extract | |
| Ledward et al. | Recovery and utilisation of by‐product proteins of the meat industry | |
| JP2001046851A (en) | Emulsifier composition and acidic oil-in-water type emulsion using the same | |
| IE54040B1 (en) | Process for the preparation of protein for hydrolysis | |
| CN1045249C (en) | Instant aspic and preparation method thereof | |
| CN112143767B (en) | Manufacturing method of perinereis aibuhitensis protein source ACE inhibitory peptide | |
| WO2023082523A1 (en) | Method for improving extraction rate of chondroitin sulfate prepared from tilapia skull | |
| Normah et al. | Characteristics of threadfin bream (Nemipterus japonicas) hydrolysate produced using bilimbi (Averrhoa bilimbi L.) protease and alcalase. | |
| RU2529707C2 (en) | Method of producing whey protein hydrolysate with high degree of hydrolysis and low residual antigenicity | |
| US7763307B2 (en) | Fish paste mixture with rice bran extract | |
| US2338415A (en) | Process of preparing gelatin nutrient products | |
| JP3155746B1 (en) | Method for producing type II collagen | |
| US20050100645A1 (en) | Process for producing vegetable foods from coconuts | |
| CN113897409B (en) | Preparation method of surimi anti-freezing small molecule peptide |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |