201041522 六、發明說明： 【發明所屬之技術領域] 本發明是有關於一種魚鱗加工方法，特別是指一種從 魚鱗中得到膠原蛋白的加工方法。 【先前技術】 目前膠原蛋白的取得方式大多是來在於牛、豬，及雞 等哺乳動物或是家禽類動物等，屬於動物性的膠原蛋白。 但是，由於近年來動物的疫情增多，牛的狂牛症、豬的口 Ο 蹄疫、雞的禽流感等，皆讓消費者聞之色變，相關的牛、 豬、雞的加工食品也連帶的被波及，因此，造成利用牛、 猪、雞等動物所製得的膝原蛋白，在製造上有安全 . 慮。201041522 VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to a fish scale processing method, and more particularly to a method for processing collagen obtained from fish scales. [Prior Art] At present, most of the collagen is obtained from mammals such as cows, pigs, and chickens, and poultry animals, and is an animal collagen. However, due to the increase in animal epidemics in recent years, cattle mad cow disease, pig foot-and-mouth disease, chicken bird flu, etc., have caused consumers to smell, and related processed foods of cattle, pigs and chickens are also included. It is affected by this, so it is safe to manufacture in the manufacture of the knee protein produced by animals such as cows, pigs, and chickens.
:疋，有相關業者開始利用污染性低、安全性高的备 鱗作為膠原蛋自的製造來源。依照我國第1263678號發明專 利案「魚鱗膠原蛋白及其製造方法」所揭露的是利用機械 破碎的方式’將魚,鱗原料細碎，再添加蛋自質酵素進行水 =二：而得到膠原蛋白。雖然這種方式能夠得到高純 度的膠原蛋白’但是’進行機械破碎的設備大，且必須額 外添購’因此容易造成製造成本上的靜 過機器粉碎後，大小顆刼又 ”，、鱗·，，坐 ’對於後續的酵素水解過程 $ 分地使每—個粉碎後的,#、鱗進行水解，此 外，添加蛋白質酵素，在製造成本上也是—個^ ^ . 產成本又再度提高，雖然能夠藉此得 到化妝品級的膠原蛋白，作 相對的製造成本也需要提高， 201041522 導致於最後的膠原蛋白產物售價偏高。 又，依照我國公開第200831005號發明專利案「魚鱗 膝原蛋白生態之製造方法」則是利用酸脫灰法，去除油質 和非膝原蛋白物質，制用料處理加熱，進行水解反應 得到膝原蛋白溶液’再利用過濾'和陰陽離子樹脂處理去除 重金屬雜質’ it而得到純度更高的膠原蛋白。但，該專利 案的生產方法較第126期號發明專利案更為複雜，生產成 本也相對的提尚’因此將第2〇〇831〇〇5號專利案的膠原蛋 白與-般食用的甜點或食物一起供培時，則會提高生產成 本，使價格上升’反而讓消費者怯步，誠有礙於推廣食用 膠原蛋白的經濟健康市場。 【發明内容】 因此本發明之—目的’即在提供—種可以快速且便 宜地從魚鱗中得到膠原蛋白的魚鱗加工方法。 本發明之另—目的，即在提供一種充分利用魚鱗的魚:疋, related companies began to use the low-pollution and high-prepared scales as a source of collagen. According to the invention patent No. 1263678, "fish scale collagen and its production method", it is disclosed that the fish is broken by means of mechanical crushing, and the egg and the scale material are finely divided, and then the egg autogenous enzyme is added to carry out water = two: to obtain collagen. Although this method can obtain high-purity collagen, 'the equipment for mechanical crushing is large, and it must be purchased separately', so it is easy to cause the cost of the production to be crushed after the machine is crushed. , sit 'for the subsequent enzyme hydrolysis process, the amount of each smashed, #, scales are hydrolyzed, in addition, the addition of protein enzymes, in terms of manufacturing costs - ^ ^. The cost of production has once again increased, although able In this way, cosmetic grade collagen is obtained, and the relative manufacturing cost also needs to be improved. 201041522 leads to a high price of the final collagen product. Further, according to the invention patent No. 200831005 of the Chinese Patent No. 200831005, the manufacture of the fish scale protein source ecology The method utilizes an acid deashing method to remove oily and non-knee protein substances, and the raw material is treated and heated to carry out a hydrolysis reaction to obtain a knee protein solution 'reuse filtration' and an anion-cation resin treatment to remove heavy metal impurities 'it Get higher purity collagen. However, the production method of the patent case is more complicated than that of the invention patent No. 126, and the production cost is relatively high. Therefore, the collagen of the 2nd 831〇〇5 patent case and the general-purpose dessert are When food is used together for cultivation, it will increase the production cost and increase the price. Instead, it will make consumers pacing, and it will hinder the promotion of the economic and healthy market for collagen consumption. SUMMARY OF THE INVENTION Therefore, the object of the present invention is to provide a fish scale processing method which can quickly and inexpensively obtain collagen from fish scales. Another object of the present invention is to provide a fish that makes full use of fish scales.
該升壓步驟是將該混合液移入 (入封閉式的反應容器内， 以提高該反應容器内的壓 並對該反應容器加熱_段時間 力，The step of pressurizing is to transfer the mixed solution into a closed reaction vessel to increase the pressure in the reaction vessel and heat the reaction vessel for a period of time.
201041522 應容器’使該反應容器内的混合液維持一定的溫度，同時 ，逐漸地洩去該反應容器内的壓力，而在一設定時間下，' 使該反絲器内的壓力到達常M，得到一含有膠原蛋白的 溶解液。 、 該過濾步驟是過濾該溶解液，去除固形物，分離出— 膠原蛋白溶液。 本發明之魚鱗加工產品是利用上述步驟所製得的_膠 原蛋白溶液。 本發明之功效在於，利用該升壓步驟和該悶煮步驟， 以加熱增麼和持溫闊煮的方式，使魚鱗原料能快速地進行 水解作用，進而能在短時間内從魚鱗原料中提供大量的食 品級膠原蛋白，加快產品的製造速度’節省生產成本。 【實施方式】 有關本發明之前述及其他技術内容、特點與功效，在 以下配合參考圖式之五個較佳實施例的詳細說明中將可 清楚的呈現。 在本發明被詳細描述之前，要注意的是，在以下的說 明内容中，類似的元件是以相同的編號來表示。 參閱圖1’本發明魚鱗加工方法之第—較佳實施例包含 —預處理步驟21、一升壓步驟22、一悶煮步驟23、一過濾 步驟24，及一靜置步驟25。 該預處理步驟是先將2.5公斤的魚鱗原料清洗，並 準備5公斤滚煮的沸水，將該魚鱗原料置入沸水中煮沸2〇 分鐘，得到一混合液，在此步驟中，是將魚鱗原料軟化， 201041522 利後續讀作料仃m制料㈣源不限於任何 :、，、種，例:雕魚、吳郭魚、台灣雕魚、虱目魚等，只要來 源供應穩疋’適合進行加星加熱處裡的魚鱗皆可以使用； 而本實施例所使用之魚鱗原料是由台灣雕魚取下之魚鱗。 接著，進行該升廢步驟22，在該混合液令加入〇1公 斤的弱酸溶液（本實施例是採用食用級的3加％醋酸溶液） 並將》亥混合液移入封閉式的—反應容器（圖未示）内， 並㈣反應容器加熱至⑽t，且持溫5〇分鐘，以提高該 反應# ϋ内的麼力’使該混合液的溫度上升’有助於水解 作二進订。而在此說明的是’該魚鱗、水與弱酸溶液的比 例疋以該魚鱗為重量比之基準’即該魚鱗、水與弱酸溶液 的重量比是1 : 2 : 〇 〇4 ;在本實施例中，利用添加少量的 弱酸溶液以去除該混合液中的腥味；該弱酸溶液也可以選 用心果酸^奋液、有機酸溶液、或醋酸溶液，該弱酸溶液的 濃度範圍S 3〜5wt%，而在該升壓步驟22是利用加熱增壓 的手段’使該反應容器内_力維持在大於如且不大於 5bar的大氣壓力環境内持續地加熱如此使該混合液中的 水刀子月b在壓力、溫度和時間的作用下，快速地運動而與 膠原蛋白進行水解作用，進而將膠原蛋白分離出來。~ 然後，進行該悶煮步驟23，在低於該升壓步驟22的溫 度下（在本實施例中是8〇t)加熱該反應容器且在分 鐘内’逐漸地汽去該反應容器内的壓力，達到常壓，得到 一含有膠原蛋白的溶解液，在該悶煮步驟23中將加熱該 反應容器的溫度調降至80ΐ，以使該反應容室内的壓二 201041522 再上升，且在20分鐘内逐漸地下降至常壓狀態，而在該反 應容室中的混合液則會隨著該反應容室的溫度和壓力一起 下降，在溫度下降的過程中，該魚鱗原料的每一片魚鱗利 用從該升壓步驟22所吸收的熱能，均勻地將熱能向每一片 魚鱗内部傳遞，以使每一片魚鱗内部的膠原蛋白在受熱後 被萃取出來，而得到更多量的膠原蛋白，此外，加熱該反 應容器的溫度也可以調整在60〜80。(：之間，以利膠原蛋白 進行水解作用。 在該過濾步驟24是包括一粗濾次步驟241，及一在該 粗濾次步驟241後的細濾次步驟242，該粗濾次步驟241是 將該溶解液以孔徑為50〇Vm的篩目過濾，而該細濾次步驟 242是將在該粗濾次步驟241過濾後所得的溶解液以孔徑小 於300 #m的篩目過濾（在本實施例中是使用白胚布），藉 由該過濾步驟24分成兩階段過濾該溶解液，而將魚鱗原料 在粗渡次步驟241 +分離，並將多餘的雜質在細渡次步驟 242分離，藉此達到快速去除不同粒徑大小的固形物，而分 離出一澄清狀的膠原蛋白溶液。 除此之外，該粗濾次步驟241所選用的篩目孔徑也可 以依照魚鱗的尺寸大小，而選擇較大或較小尺寸的篩目， 其篩目孔徑範圍為300〜500/zm，孔徑小於3〇〇//m時，會 因為孔徑太小，而使過濾速度過慢，而孔徑大於5〇〇"m時 ，則又會使部份尺寸較小魚鱗輕易通過篩目，導致過濾效 果不佳。該細濾次步驟則是再進一步過濾掉非魚鱗的纟^ 雜質，在細濾次步驟242中也可配合該膠原蛋白溶液在過 7 201041522 濾時通過篩目的速度’以選擇適合孔徑的篩目而當篩目， 小於300#m時可以有較佳效果。 接著’進行該靜置步驟25，將完成該過濾步驟24的朦 原蛋白溶液靜置沉謝並冷藏，使其凝結呈膠狀，得到1 澄清狀的膠原I；去 至 、 東而在本實施例中，是將該膠原蛋 溶液靜置於1〇t的溫度環境中，並進行達8小時的冷卻。 =附件！，為了能夠確定該耀原蛋白溶液令勝原蛋白 二：到食用級的含量，因此將完成該靜置步驟Μ的膠 腺：行膠原蛋白含量分析’並如附件-所示的動物 膠，測報告所示，其中，該動物谬即是依照上述加工方法 ‘ΓΓ置步驟25後所製得的膠原蛋白;東，而在該膠 盾…该膠原蛋白的含量為每公克含有 原蛋白’顯示在食〇纽人+ g的膠 此之外膝含有足夠量的膠原蛋白，除 二T的膠原蛋白含量與魚鱗原料和水的重量I 可達58°/。。 ，了、皮曰灸產1 ’預步驟’本發明魚鱗加工方法的優點在於，在 忒預處理步驟21時，先 在 ，進而幫助後續水解作用進行、 热造> J 丁 而由於加熱軟化的方式台t 習知I"'二:原料均勻受熱，且所需時間也較短，故： ^知機械式粉碎相比，該預處故” 供應後續步驟所需的混合液。冑21 _在㈣間内就 再者，利用該升壓步驟22 * 料在溫度升高和壓力增加；…加、:：23使魚鱗原 下，加速魚鱗中之膠原蛋 201041522 白的水解作用，如此，可省去 ，藉以* 1 所使㈣添加酵素手段 精Μ即戋生產上的成本， 原蛋白。 门樣地庇*夠仵到食品級的膠 和用上述第一較佳實施例的备 鱗加W 4法所製成的魚 產-為-膠原蛋白凍；雖然該膠原蛋白凍 食用的食品，但由於該膠原蛋 果並無明顯的味道，在一 <用上猶顯平凡，因而再研發出下列所述之製程變化。 Ο ❹ :閱圖2’為本發明魚鱗加工方法的第二較佳實施例， 在凡成該靜置步驟25之後， 一、人， J 乂丹進仃調味步驟26,及 一冷部㈣28’以增加該膠原蛋白康的口感。 在該調味步驟26中，將該膠原蛋 m μ., ^ ^ T : w /果加/皿恢復至該膠 原蛋白各液，而在該膠原蛋白溶液中添 之均勻混合H膠原抖並使 & οσ在本實施例中，該令 品原料包含鮮奶，及調味乳， < ^ 、 在調配上是以該膠原蛋白 浴液為重量比之基準，該膠原蛋 重量比為1:2:0.4。 蛋白〜夜、鮮奶與調味乳的 該冷卻步驟28是將該膠原蛋白食品置放於吖以下， 使其定型，如此，形成一膠原蛋白布丁，且 丁是以低溫保鮮冷藏的方式收藏。 Λ " 白布 本發明之另一種魚鱗加工產品是利用上述第二較佳實 施例的魚鱗加工方法所製成的膠原蛋白布丁。 另外，該食品原料也可以利用不同 提供另-祕配μ，該食w料包括水、㈣莓汁 越莓:果醬、洛神花汁’及蜂蜜，且以兮_ = 以5玄膠原蛋白溶液為重 9 201041522 量比之基準，該膝原蛋白溶液、水、蔓越莓汁、蔓越莓果 醬、洛神花汁與蜂蜜的重量比為i · 1 : 〇6 : 〇〇36· 〇4 ·· 0.425，如此，產製不同口味的膠原蛋白果凍。 參閱圖3,為本發明魚鱗加工方法的第三較佳實施例， 該，二較佳實施例大致上是與該第二較佳實施例相同相 :處不再費言，不相同之處在於:在該過遽步驟Μ後直接 ==步驟26，且在該調味步驟％與該冷卻步驟28 之間還包含一濾渣步驟27。 有較ί =該㈣步驟24所得之液態狀的謬原蛋白溶液具 有較好的流動性，較適合進行 濾步驟24之後能夠“η 的调配，因此在該過 度，因此Λ 調味步驟26,以加快生產速 度因此，本實施例能夠省略前述第—、 之靜置步驟25。 一較佳實施例中 的二;為求新求變，故在該調味步…添加 ==包括水、茶葉、花球，及蜂蜜，且在調配上 水、；葉!Γ為重量比之基準，該膠原蛋白溶液、 〇12^V- 4t^ 1 ： 〇·〇3 ： 0.03 ： 一膠原蛋白食品。 *自冷液—同均勻混合後，得201041522 The container should be allowed to maintain a certain temperature in the reaction vessel while gradually venting the pressure in the reaction vessel, and at a set time, 'the pressure in the yarn reel reaches the normal M, A solution containing collagen is obtained. The filtration step is to filter the solution, remove the solid matter, and separate the collagen solution. The fish scale processing product of the present invention is a solution of the collagen protein obtained by the above steps. The effect of the invention is that, by using the step of boosting and the step of simmering, the fish scale material can be rapidly hydrolyzed by heating and increasing the temperature, thereby providing the fish material in a short time. A large amount of food-grade collagen accelerates the manufacturing speed of the product' to save production costs. The above and other technical contents, features, and advantages of the present invention will be apparent from the following detailed description of the preferred embodiments of the accompanying drawings. Before the present invention is described in detail, it is noted that in the following description, similar elements are denoted by the same reference numerals. Referring to Fig. 1', a preferred embodiment of the fish scale processing method of the present invention comprises a pretreatment step 21, a pressurization step 22, a simmering step 23, a filtration step 24, and a standing step 25. The pretreatment step is to first clean 2.5 kg of the fish scale material, and prepare 5 kg of boiled boiling water, put the fish scale material into boiling water and boil for 2 minutes to obtain a mixed liquid. In this step, the fish scale material is used. Softening, 201041522 Lee follow-up reading materials 仃m materials (four) source is not limited to any:,,, species, such as: carved fish, Wu Guoyu, Taiwanese fish, milkfish, etc., as long as the source supply is stable 'suitable for star The fish scales in the heating place can be used; and the fish scale materials used in this embodiment are fish scales taken from Taiwanese carved fish. Next, the upselling step 22 is carried out, in which the mixed solution is added with 1 kg of a weak acid solution (in this embodiment, a food grade 3% acetic acid solution is used) and the Hehai mixture is transferred to a closed-type reaction vessel ( (not shown), and (4) the reaction vessel is heated to (10) t, and the temperature is held for 5 〇 minutes to increase the force in the reaction # ' 'to raise the temperature of the mixture' to help the hydrolysis to make a second order. What is described herein is 'the ratio of the fish scale, water and weak acid solution to the weight ratio of the fish scale', that is, the weight ratio of the fish scale, water and weak acid solution is 1: 2 : 〇〇 4; in this embodiment In the middle, a small amount of a weak acid solution is added to remove the astringency in the mixed solution; the weak acid solution may also be selected from a cardioic acid solution, an organic acid solution, or an acetic acid solution, and the concentration of the weak acid solution ranges from S 3 to 5 wt%. And in the step of boosting 22, the means for heating and pressurizing is used to maintain the internal pressure of the reaction vessel in an atmospheric pressure environment greater than, for example, and not more than 5 bar, so that the water knife in the mixed liquid is so b Under the action of pressure, temperature and time, it moves rapidly and hydrolyzes with collagen to separate the collagen. Then, the simmering step 23 is performed, heating the reaction vessel at a temperature lower than the pressure increasing step 22 (8 〇t in this embodiment) and gradually evaporating the reaction vessel within minutes The pressure reaches a normal pressure to obtain a collagen-containing solution. In the simmering step 23, the temperature of the reaction vessel is lowered to 80 Torr, so that the pressure in the reaction chamber is increased again at 201041522, and at 20 Within a minute, it gradually descends to a normal pressure state, and the mixed liquid in the reaction chamber decreases along with the temperature and pressure of the reaction chamber, and each scale of the fish scale material is utilized during the temperature drop. From the heat energy absorbed by the step-up step 22, the heat energy is uniformly transferred to the inside of each fish scale, so that the collagen inside each fish scale is extracted after being heated to obtain a larger amount of collagen, and further, heating The temperature of the reaction vessel can also be adjusted to 60 to 80. (Between: E. coli collagen is hydrolyzed. In the filtration step 24 is a coarse filtration step 241, and a fine filtration step 242 after the coarse filtration step 241, the coarse filtration step 241 The solution is filtered through a mesh having a pore size of 50 〇Vm, and the fine filtration step 242 is to filter the solution obtained after the filtration in the coarse filtration step 241 with a mesh having a pore diameter of less than 300 #m (in In this embodiment, a white cloth is used, and the solution is filtered in two stages by the filtration step 24, and the fish scale material is separated in the coarse step 241 +, and the excess impurities are separated in the fine step 242. In order to quickly remove the solid matter of different particle size, a clear collagen solution is separated. In addition, the mesh aperture selected by the coarse filtration step 241 can also be according to the size of the fish scale. When selecting a larger or smaller size mesh, the mesh size of the mesh is 300~500/zm, and when the pore diameter is less than 3〇〇//m, the filter speed is too slow and the pore diameter is larger than the pore size is too small. 5〇〇"m, then it will make part of the size The small scales easily pass through the mesh, resulting in poor filtration. The fine filtration step is to further filter out the impurities of the non-fish scales, and in the fine filtration step 242, the collagen solution can also be filtered in the 7 201041522 filter. When the mesh speed is 'selected by the mesh size', the mesh size is selected to be the mesh size, and the meshing effect is less than 300#m. Then, the standing step 25 is performed, and the prion protein solution which completes the filtering step 24 is static. After immersing and refrigerating, it is coagulated and gelatinized to obtain 1 clarified collagen I; going to the east and in the present embodiment, the collagen egg solution is statically placed in a temperature environment of 1 〇t, and Cooling for 8 hours. = Attachment!, in order to be able to determine the content of the yogen protein solution to the raw protein 2: to the food grade, so the gelation gland will be completed after the rest step: the collagen content analysis 'and Attachment - the animal glue shown in the test report, wherein the animal is the collagen obtained after the step 25 is processed according to the above processing method; the east, and the collagen is contained in the gel shield... For every gram The original protein 'is shown in the glutinous new + g gel. The knee contains a sufficient amount of collagen, except for the collagen content of the two T and the weight of the fish material and water I can reach 58 ° /. Skin acupuncture and moxibustion 1 'pre-step' The advantage of the fish scale processing method of the present invention is that in the mash pretreatment step 21, the first step is to help the subsequent hydrolysis, and the heat is softened. I know that I"' two: the raw material is evenly heated, and the time required is also short, so: ^ know the mechanical pulverization compared to the pre-treatment" supply the mixture required for the next step. 胄21 _ in (four) In addition, the boosting step 22* is used to increase the temperature and increase the pressure; ...add::23 to make the fish scales under the original, accelerate the hydrolysis of the collagen egg 201041522 in the fish scale, so that it can be omitted, thereby * 1 The cost of the original protein in the production of (4) added enzyme means fine. a fish-like-collagen jelly made from the food-grade glue and the prepared scale plus W 4 method of the first preferred embodiment; although the collagen is frozen, the food is eaten, However, since the collagen egg has no obvious taste, it is still ordinary in terms of use, and thus the process variation described below is developed. Ο ❹ : Read Fig. 2' is a second preferred embodiment of the fish scale processing method of the present invention. After the standing step 25, one, the person, the J 乂丹进仃 seasoning step 26, and a cold part (four) 28' To increase the taste of the collagen Kang. In the seasoning step 26, the collagen egg m μ., ^ ^ T : w / fruit plus / dish is restored to the collagen liquid, and the collagen solution is uniformly mixed with the H collagen shake and & Οσ In this embodiment, the raw material of the product comprises fresh milk, and flavored milk, < ^, in the formulation is based on the weight ratio of the collagen bath, the collagen egg weight ratio is 1:2: 0.4. The cooling step 28 of protein to night, fresh milk and flavored milk is to place the collagen food under the crucible to shape it, thereby forming a collagen pudding, and collecting it in a manner of cryopreservation and refrigerating. Λ " White Cloth Another fish scale processing product of the present invention is a collagen pudding prepared by the fish scale processing method of the second preferred embodiment described above. In addition, the food material can also be provided by using different materials, including water, (four) raspberry juice, raspberry: jam, rosin juice, and honey, and 兮 _ = 5 玄 collagen solution as the weight 9 201041522 The weight ratio of the knee protein solution, water, cranberry juice, cranberry sauce, sage juice and honey is i · 1 : 〇6 : 〇〇36· 〇4 ·· 0.425 In this way, collagen jelly of different flavors is produced. Referring to FIG. 3, a third preferred embodiment of the fish scale processing method of the present invention is provided. The second preferred embodiment is substantially the same as the second preferred embodiment: it is no longer necessary, and the difference is that : After the subsequent step, directly == step 26, and a filter residue step 27 is further included between the seasoning step % and the cooling step 28. The liquid prion protein solution obtained in step (24) has better fluidity, and is more suitable for the filtration step 24 to be able to "n-mix, so in the excess, therefore 调味 seasoning step 26 to speed up Production speed Therefore, this embodiment can omit the above-mentioned first resting step 25. In a preferred embodiment, two; in order to find a new change, in the seasoning step...add==including water, tea, flower ball , and honey, and in the water, leaf! Γ is the basis of the weight ratio, the collagen solution, 〇12^V- 4t^ 1 : 〇·〇3 : 0.03 : a collagen food. * Self-cooling liquid - after mixing evenly,
由於，該食品原料中的H 故在該遽渣㈣27中以過心葉化球是不可食之產品， 胚布）去除膠…1 式（在本實施例中是以白 澄清狀的膠原蛋白食品。*葉、化球等之雜質，得到 在進仃該冷部步驟28是將澄清狀的該膠原蛋白食品 10 Ο Ο 201041522 液置放於ot:以下定型介， i化件到—膠原蛋白苹凍。 本發明之再-種魚鱗加工產品是 施例的魚鱗加工方法所製成_原蛋白茶凌。 ，第四’佳眘4本發明魚鱗加工方法的第四較佳實施例， 該第四較佳實施例大致上是與第_較 處不再贅言，不相同之處在 “ “相8 ’相同 A ^ 實苑例於該過濾步驟24後 例的靜置步驟&而是依序進行-收 步驟31、—烘乾步驟32，及-粉碎步驟33。 該收集步驟31是將在該過滅 物集中收集。 -步鄉24中所去除的固形 :=步驟32是將固形物供乾，得到—魚鱗 一驟33是將該魚鱗加工材料擊碎成粉狀，而得到 '、'、鱗炸m鱗炸粉可作為食品用的油炸粉。 本發明之又一種魚鱗加工產品是利用 施例的魚鱗加工方法所製成的魚鱗炸粉。“’佳實 由於所述固形物多是魚鱗原料的剩餘產物 述加工方法後已無腥味，但卻還富有食 。上 有部份的膠原*白，故可作為後 i Λ ，且仍殘留 ^ 又j作马後續的食品加工原粗、 魚鱗原料發揮更大功效。 ’、 以使 參閱圖5，為本發明魚鱗加工方 實施例A致上是與該第四較佳實二=例相 同處不再贅言，不相同之處在於本實施例在該块 之後不進入第四較佳實施例的粉碎步驟33，而 32 培步驟34。 尺運仃一烘 11 201041522 人，步驟34是將該魚鱗加卫材料與—食品級麵糊混 口，並在200 c的溫度下烘烤，葬θ 實施例中的烘烤溫度也可::：’卜魚鱗脆餅。在本 了乂依…该食品級麵糊的不同配方 而使用不同的供烤溫度，其烘烤溫度的範圍是15〇〜25吖 二Ut4本實:例中，也可以在該供乾步驟32之後與該 " 之刖進行該粉碎步驟33，藉以將 料擊碎成粉狀，以使^將該魚鱗加4 食品級麵糊中。“'鱗加工材料能更均句地混合於該 實施SI::之更一種魚鱗加工產品是利用上述第五較佳 實施例的魚鱗加卫方法所製成的魚鱗脆餅。 鱗二料’藉由該升壓步驟22與該悶煮步驟23使魚 速备鱗^密閉容器中以升高溫度來增加塵力的手段，加 使:的機械粉碎和添加酵素手段，藉以節省生產丄： ^同樣能夠得到食品級的勝原蛋白及魚鱗加工產品I 確實能達成本發明之目的。 故 &惟以上所述者，僅為本發明之較佳實施例而已，當不 =以此限定本發明實施之範圍，即大凡依本發明申 =發明說明内容所作之簡單的等效變化與修 屬本發明專利涵蓋之範圍内。 仍 【圖式簡單說明】 圖！是-流程圖，說明本發明魚鱗加工方法的第 佳實施例的加工流程得到—膠原蛋白凍； 圖2是一流程圖，說明本發明魚鱗加工方法的第二較 12 201041522 佳實施例，得到一膠原蛋白布丁； 圖3是一流程圖，說明本發明魚鱗加工方法的第三較 佳實施例的加工流程，得到一膠原蛋白茶凍； 圖4是一流程圖，說明本發明魚鱗加工方法的第四較 佳實施例的加工流程，得到一魚鱗炸粉；及 圖5是一流程圖，說明本發明魚鱗加工方法的第五較 佳實施例，得到一魚鱗脆餅。 附件1是一檢測報告，說明該第一較佳實施例的膠原 〇 蛋白凍所含之膠原蛋白含量。Because of the H in the food material, in the slag (4) 27, the heart-leafed ball is an inedible product, and the woven fabric is removed from the rubber...1 (in this embodiment, the white clarified collagen food) *The impurities of the leaves, the spheroids, etc., are obtained in the cold section. The step 28 is to clarify the collagen food 10 Ο Ο 201041522 liquid placed in ot: the following stereotypes, i-formed to collagen The re-planted fish scale processing product of the present invention is produced by the fish scale processing method of the present invention. The fourth preferred embodiment of the fish scale processing method of the fourth invention is the fourth preferred embodiment. The preferred embodiment is generally no longer in vocabulary with the _ _ _ _ _ _ _ _ _ _ _ _ " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " - Receiving step 31, drying step 32, and - pulverizing step 33. The collecting step 31 is to collect the collected material in the extrudate. - The solid form removed in the step 24: = Step 32 is to dry the solids , get - the scales of the fish scale 33 is to crush the fish scale processing material into powder, and get ', ', scale The fried m-scale fried powder can be used as a fried powder for food. Another fish scale processing product of the present invention is a fish scale fried powder prepared by the fish scale processing method of the application. "'Jia Shi is a fish scale because the solid matter is mostly The remaining product of the raw material has no astringency after the processing method, but it is still rich in food. There is part of the collagen* white, so it can be used as the post-i Λ, and still remains ^ and j as the follow-up food processing raw coarse, The fish scale material exerts a greater effect. ', so that referring to FIG. 5, the fish scale processing embodiment A of the present invention is the same as the fourth preferred second example. The difference is that the present embodiment is different. For example, after the block, the pulverization step 33 of the fourth preferred embodiment is not entered, and the step 32 of 32 is carried out. The rule is to mix the fish scale material with the food-grade batter. And baking at a temperature of 200 c, the baking temperature in the θ embodiment can also be::: 'fish scales shortbread. In the different recipes of the food grade batter, different baking temperatures are used. , the baking temperature range is 15 〇 ~ 25 吖 two Ut4 In the example, the pulverizing step 33 may also be performed after the drying step 32 and the ", thereby crushing the material into a powder, so that the fish scale is added to the food-grade batter." The processed material can be more uniformly mixed in the implementation SI:: A further fish scale processing product is a fish scale shortbread made by the fish scale method of the fifth preferred embodiment described above. The pressure step 22 and the simmering step 23 enable the fish to quickly prepare the scales to close the container to increase the temperature to increase the dust force, and add mechanical pulverization and enzyme addition means to save production ^: ^ can also obtain food The grades of the precursor protein and the fish scale processing product I do achieve the object of the present invention. Therefore, the above is only the preferred embodiment of the present invention, and is not intended to limit the scope of the practice of the present invention, that is, the simple equivalent change made by the present invention It is within the scope of the patents of the present invention. Still [Simple illustration] Figure! Is a flow chart showing the processing flow of the preferred embodiment of the fish scale processing method of the present invention - collagen freezing; FIG. 2 is a flow chart illustrating the second comparative example of the fish scale processing method of the present invention 12 201041522, obtaining a FIG. 3 is a flow chart illustrating the processing flow of the third preferred embodiment of the fish scale processing method of the present invention to obtain a collagen tea jelly; FIG. 4 is a flow chart illustrating the method for processing the fish scale of the present invention. In the processing flow of the four preferred embodiments, a fish scale frying powder is obtained; and Fig. 5 is a flow chart showing a fifth preferred embodiment of the fish scale processing method of the present invention, which obtains a fish scale shortbread. Attachment 1 is a test report indicating the collagen content contained in the collagen mash of the first preferred embodiment.
13 201041522 【主要元件符號說明】 21…… …·預處理步驟 27.···. •…濾渣步驟 22…… •…升壓步驟 28 •…冷卻步驟 〇..... •...曰曰-#* ff® "2 1..... _____1½•查杰驟 ZJ · 1 4又呆少娜 24…… •…過濾步驟 32···· •…烘乾步驟 241… •…粗渡次步驟 33 … •…粉碎步驟 242… •…細渡次步驟 34..··· •…烘培步驟 25•…· •…靜置步驟 26••… •…調味步驟 1413 201041522 [Explanation of main component symbols] 21.........Preprocessing step 27.····....Filtering step 22... •...Boosting step 28 •...Cooling step 〇..... •...曰曰-#* ff® "2 1..... _____11⁄2•Chajj ZJ · 1 4 and staying less Na 24... •...Filtering step 32···· •...Drying step 241... •...thick Steps of the step 33 ... • ... smashing step 242... • ... squeezing step 34.....··· baking step 25•...· •... rest step 26••... •... seasoning step 14