SU1521753A1 - Method of extracting fat from raw material of animal origin - Google Patents

Abstract

The invention relates to the food and pharmaceutical industries. The aim of the invention is to increase the yield of fat. Intensification of the fat extraction process and an increase in its output are achieved by moistening raw materials of animal origin before hydrolysis to a moisture content of 20–40% and by electric current treatment with a field strength of 25–100 V / cm. 1 tab.

Description

The invention relates to the food and pharmaceutical industries.

The invention is an increase in fat yield.

Before hydrolysis, Cbipije is moistened to a moisture content of 20–40% and treated with electric current, with a voltage of 25–100 V / cm.

The amount of water added depends on the fat content of the feed, the higher the fat content, the higher. less water is added. So, if the fat content is more than 12-15%, 20-25% of water is added, while if the fat content is less than 12%, 30-40% of water is added. Water is added to increase the electrical conductivity of the feedstock.

The upper and lower limits of the tension of the floor are due to the fact that when the tension of the floor above 100 V / cm out of place. electric energy is consumed and the boiling process begins in the near-electrode zones, and when the voltage is below 25 V / cm, the raw materials are not fully processed and the processing time is increased at a constant optimal transfer rate of the product in the hydrolyzer.

Under the conditions of industrial electrical treatment of the fish's entrails, up to this being frozen, the resulting ice crystals cause local ruptures of the inner membranes of the cell and cellular organelles, as well as electrochemical destructuring at the interfaces. The imposition of the floor after thawing, completes the destruction of the plastic structure of the cell and the sieve shredding of the membranes occurs. Subsequent thermal treatment ends this process. At the same time the electric power rises sharply (L

with

sd to

vl

SP

OO

cel conductivity and permeability of the cell membrane.

The method is carried out as follows.

Example 1, The insides of the fish with blue whiting (liver) are thawed, crushed, processed on a jigger to get stuffing, pumped through a tubular chamber of an electrolytic shale into a collection container. A plasma field of 80 V / cm is created in the chamber of the plasmolizer at a current density of 0.5 A cm / l. The processing time of the raw material in the electroplasticizer is 1.5 s. In order to fully process the liver mince, the whiting (mince is very stable) before it is electrically treated is moistened by adding 35% water, as a result of which the electrical conductivity and electrical permeability of the raw tissue of the cell increases. When processing 550 kg of the whiting liver by the proposed method, 240 kg of fat was obtained with vitamin A, and without electrical effects - 225 kg.

The test results of the release of fat with vitamin A from the viscera of perch fish and liver whiting are listed in the table.

Example 2. The interiors of fish with a less dense cellular structure (perch and others) are treated as in Example 1, only 20% of water is added to the mince, since

0

five

0

five

0

five

raw materials contain a certain (10-15%) amount of water.

To ensure complete processing of such stuffing, a speed of 0.6 m / s is required at a intensity of 25 B / tM. The processing time of the raw material is about 1.2 s.

Example 3. The insides of the fish of the blue whiting (liver) are treated in the same way as in Example 1, only when the strength of the floor in the chamber of the electrolyzer is 100 V / cm. The processing time is about 0.8 s. The yield of vitamin A in fat is increased by 15% compared with the usual treatment.

The method for treating the entrails of the perch provides a way out. Fat with vitamin A is 20% more compared to conventional treatment, i.e. the method of hydraulic construction (heat treatment) without electrical treatment, and reduces the time of the full technological cycle by 2-2.5 hours, which is approximately 12%.

Ula Invention Form

The method of extracting fat from animal raw materials, including its grinding and hydrolysis, is characterized in that, c. in order to increase the yield of fat, before hydrolysis, the raw material is moistened to a moisture content of 20–40% n and treated with an electric current with a field strength of 25–100 V / cm.

Processed fish entrails

perch, K1

Received fat with vitamin A. Kg Content of vitamin A, m. And

1 kg of minced meat

in 1 kg of fat

Acid number, mg KOH / i Processed liver whiting, kg,. Getting fat with vitamin A, kg

Vitamin A content, m.ie.

1 kg of minced meat

in 1 kg of fat Acid number, mg KOH / g

550

153

603

1580

3.9

550,240

554,817 5.0

Claims (1)

Claim The test results for the release of fat with vitamin A from the entrails of perch fish and blue whiting liver are shown in the table. Example 2. The entrails of fish with a less dense cellular structure (perch and others) are treated analogously to example 1, only 20% of water is added to the minced meat, since The method of extracting fat from raw materials 30 of animal origin, including its grinding and hydrolysis, · characterized in that, in order to increase the yield of fat, before hydrolysis, the raw materials are moistened to a moisture content of 20-40% and treated with electric current at a field strength of 25-100 V / cm. Indicator Without electric After ele trica tricuspid processing processing Processed fish entrails perch, kg Received fat with Vitamin A ', 550 550 kg 135 153 The content of vitamin A ", m. in 1 kg of minced meat 544 603 in 1 kg of fat 904 1580 Acid number, mg KOH / g ⁴ ' ⁵ 3.9 Processed liver whiting, kg 550 550 Getting Fat with Vitamin A kg 225 240 Vitamin A Content M.I.E. in 1 kg of minced meat 389 554 in 1 kg of fat 706 817 Acid number, mg KOH / g 6.0 5,0