WO2017131592A1 - A process for preparing fish bone powder - Google Patents
A process for preparing fish bone powder Download PDFInfo
- Publication number
- WO2017131592A1 WO2017131592A1 PCT/TH2016/000006 TH2016000006W WO2017131592A1 WO 2017131592 A1 WO2017131592 A1 WO 2017131592A1 TH 2016000006 W TH2016000006 W TH 2016000006W WO 2017131592 A1 WO2017131592 A1 WO 2017131592A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- bone
- fish
- treated
- calcium
- fish bone
- Prior art date
Links
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 204
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 133
- 239000000843 powder Substances 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 235000019688 fish Nutrition 0.000 claims abstract description 135
- 239000011575 calcium Substances 0.000 claims abstract description 86
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 85
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 68
- 238000001035 drying Methods 0.000 claims abstract description 15
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000003801 milling Methods 0.000 claims abstract description 9
- 239000002245 particle Substances 0.000 claims abstract description 8
- 239000012535 impurity Substances 0.000 claims abstract description 6
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000011574 phosphorus Substances 0.000 claims abstract description 4
- 229910052698 phosphorus Inorganic materials 0.000 claims abstract description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 3
- 239000011734 sodium Substances 0.000 claims abstract description 3
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 52
- 239000003513 alkali Substances 0.000 claims description 46
- 238000000034 method Methods 0.000 claims description 41
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 33
- 108091005804 Peptidases Proteins 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 27
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 26
- 102000004190 Enzymes Human genes 0.000 claims description 25
- 108090000790 Enzymes Proteins 0.000 claims description 25
- 230000008569 process Effects 0.000 claims description 22
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 17
- 235000018102 proteins Nutrition 0.000 claims description 13
- 239000002904 solvent Substances 0.000 claims description 13
- 239000004365 Protease Substances 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000002203 pretreatment Methods 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 241001465754 Metazoa Species 0.000 claims description 5
- 238000013019 agitation Methods 0.000 claims description 5
- 239000013505 freshwater Substances 0.000 claims description 5
- 235000004252 protein component Nutrition 0.000 claims description 5
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical group CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 2
- 102000003843 Metalloendopeptidases Human genes 0.000 claims description 2
- 108090000131 Metalloendopeptidases Proteins 0.000 claims description 2
- 102000035195 Peptidases Human genes 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 102000003667 Serine Endopeptidases Human genes 0.000 claims description 2
- 108090000083 Serine Endopeptidases Proteins 0.000 claims description 2
- 239000008280 blood Substances 0.000 claims description 2
- 210000004369 blood Anatomy 0.000 claims description 2
- 230000002779 inactivation Effects 0.000 claims description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 2
- 239000011777 magnesium Substances 0.000 claims description 2
- 229910052749 magnesium Inorganic materials 0.000 claims description 2
- 244000005700 microbiome Species 0.000 claims description 2
- 239000011707 mineral Substances 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 241000972773 Aulopiformes Species 0.000 claims 1
- 241000269821 Scombridae Species 0.000 claims 1
- 235000020640 mackerel Nutrition 0.000 claims 1
- 235000019515 salmon Nutrition 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 10
- 235000021321 essential mineral Nutrition 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 229960005069 calcium Drugs 0.000 description 79
- 235000019197 fats Nutrition 0.000 description 17
- 239000000243 solution Substances 0.000 description 17
- 238000002791 soaking Methods 0.000 description 16
- 229940088598 enzyme Drugs 0.000 description 14
- 239000002994 raw material Substances 0.000 description 13
- 238000011282 treatment Methods 0.000 description 13
- 235000013527 bean curd Nutrition 0.000 description 11
- 239000002374 bone meal Substances 0.000 description 10
- 229940036811 bone meal Drugs 0.000 description 10
- 235000013305 food Nutrition 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 235000019419 proteases Nutrition 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 239000008399 tap water Substances 0.000 description 7
- 235000020679 tap water Nutrition 0.000 description 7
- 235000015895 biscuits Nutrition 0.000 description 6
- 238000010411 cooking Methods 0.000 description 6
- 230000002255 enzymatic effect Effects 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 239000002639 bone cement Substances 0.000 description 5
- 230000007935 neutral effect Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 235000013618 yogurt Nutrition 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 235000003434 Sesamum indicum Nutrition 0.000 description 4
- 244000040738 Sesamum orientale Species 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 235000021222 fish soup Nutrition 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000001506 calcium phosphate Substances 0.000 description 3
- 229910000389 calcium phosphate Inorganic materials 0.000 description 3
- 235000011010 calcium phosphates Nutrition 0.000 description 3
- 239000002775 capsule Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 229920001436 collagen Polymers 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 229910052588 hydroxylapatite Inorganic materials 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 235000011837 pasties Nutrition 0.000 description 3
- XYJRXVWERLGGKC-UHFFFAOYSA-D pentacalcium;hydroxide;triphosphate Chemical group [OH-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O XYJRXVWERLGGKC-UHFFFAOYSA-D 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000007199 Panicum miliaceum Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 241000269319 Squalius cephalus Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- -1 VD3 Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000002051 biphasic effect Effects 0.000 description 2
- 244000022185 broomcorn panic Species 0.000 description 2
- 238000001354 calcination Methods 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 229940069978 calcium supplement Drugs 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 244000297694 fish poison bean Species 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 210000003625 skull Anatomy 0.000 description 2
- 239000004320 sodium erythorbate Substances 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 239000007790 solid phase Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000427159 Achyranthes Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 240000002470 Amphicarpaea bracteata Species 0.000 description 1
- 235000000073 Amphicarpaea bracteata Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001647745 Banksia Species 0.000 description 1
- 108091005658 Basic proteases Proteins 0.000 description 1
- 206010065687 Bone loss Diseases 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241001286462 Caio Species 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 241001635617 Canscora Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 239000009636 Huang Qi Substances 0.000 description 1
- 241000252498 Ictalurus punctatus Species 0.000 description 1
- 241000334160 Isatis Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000064140 Lindernia Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241001096717 Machilus leptophylla Species 0.000 description 1
- 241000218378 Magnolia Species 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241001529469 Phoca groenlandica Species 0.000 description 1
- 108010001441 Phosphopeptides Proteins 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 102000016611 Proteoglycans Human genes 0.000 description 1
- 108010067787 Proteoglycans Proteins 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000007164 Salvia officinalis Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241000405217 Viola <butterfly> Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000031018 biological processes and functions Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000008468 bone growth Effects 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000011635 calcium salts of citric acid Substances 0.000 description 1
- 235000019842 calcium salts of citric acid Nutrition 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000020415 coconut juice Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000004220 muscle function Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020939 nutritional additive Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000012074 organic phase Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000005412 red sage Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000012257 stirred material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
-
- 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
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the field relates to the food processing science and technology, especially in the field of the production of fish bone powder, preferably the calcium powder production.
- Calcium is the fifth most abundant element in the human body. It plays an important role in many physiological processes, including nerve and muscle functions. Furthermore, calcium is required for a normal growth and the development and maintenance of the skeleton which provides strength and structure of the body.
- Tuna bone similar to any other animal bones, is mainly composed of calcium and phosphate in the form of hydroxyapatite Caio(P04)6(OH) 2 crystal and other ions.
- the organic phase of the bone is composed of collagen fibers, and ground substances formed by glycoproteins and proteoglycans (Prentice et al. 2003) ⁇ ⁇ s makes tuna bone and the partial composition thereof the preferred sources of natural calcium used for the addition or fortification in the seafood products.
- the need for potential sources of calcium which has high calcium content and less undesirable components has been increased due to the global market demand for healthy foods.
- the processes for removal of undesirable component from the animal bones focused on the certain aspects as reviewed in the following references.
- a patent document EP2075231A1 disclosed the biphasic calcium phosphate and method for obtaining same from fish bones. This method includes the steps of calcination and grinding of the fish bones wherein the calcination is carried out at a temperature comprised between 600 and 1200°C, preferably between 900 and 950°C. Furthermore, this invention also disclosed the process for obtaining the biphasic calcium phosphate wherein the laser beam is applied on fish bones that are not ground, and then subjected at the same time to a temperature comprised between 200 and 400°C.
- a patent document CN 104342474 A also disclosed the method wherein the waste from tuna fish was treated with alkaline protease enzyme to be separated from the fish bones, the supernatant liquid was centrifuged and the supernatant was removed from the precipitation. Precipitation was separated in order to isolate the fish bones.
- a patent document CN103156186B disclosed the invention regarding calcium tablet using deep-sea fish bone as raw material and preparation method thereof.
- the process of preparing the fish bone according to this invention includes the following steps; l) the fish bones from deep-sea fish were cleaned, degreased, dried and then pulverized to a particle size of 300 mesh or powder; 2) the pulverized bone meal was treated with 0.5 ⁇ 1.5mol/L sodium hydroxide solution in a 1 A to 1:6 mass ratio and soaked for 24-36 hours. The mixture was filtered and washed with distilled water until the fish bone meal has neutral pH. The fish bone meal was then immersed in 50-70% (w/w) ethanol solution for 12-18 hours wherein the mass ratio of bone meal and fish ethanol solution of 1:4 to 1:6.
- the solid phase was removed by filtration and dried to a moisture content of 9-1 1% (w w) of the fish bone meal; 2) prepared fish bone meal and distilled water in a 1:0.5- 1:1.5 mass ratio in a container, 2 to 3% of enzyme papain was added to fish bone meal and stirred, the solution was then heated until the center temperature reached 40-45 ° C, holding the said temperature for 1-2 hours, filtered, washed with distilled water fish bone meal, dried to a moisture content of 9-1 1% (w/w) ; 3) prepared fish bone meal set by mixing with citric acid and hydrochloric acid at the ratio of 1 :9-1:1 1 and soaked for 36-60 hours.
- the solid phase was removed, washed with distilled water to a neutral pH and dried to a moisture content of 9-1 1% (w w); 4) fish bone meal was mixed with skimmed milk powder, lactitol and aspartame.
- Calcium according to this invention has both high solubility and bioavailability characteristics which can promote the body's absorption of calcium.
- a patent document CN10103231 1A disclosed the invention regarding Fish bean curd including high dietary calcium.
- the high calcium fish bean curd is made with refined crushed fish, fish soup and jellied bean curd, and the making process includes the following steps: making fish soup with fish bones through cooking and filtering, crushing fish meat, making jellied bean curd with soybean and halogen, adding calcium lactate into jellied bean curd, mixing fish soup, jellied bean curd and crushed fish meat in a pan, steaming in a steam kettle, packing and freezing.
- bean curd 500-600 grams of added calcium lactate take the old Stir soup, add a little starch, refined fish with broken end and curd Calibrating mix into the dish, put the pot boiling steam, finished packaging, frozen storage.
- Patent document US5905093A disclosed fish scale extract as a calcium supplement.
- the present invention is directed to a calcium rich preparation which is prepared by soaking fish scales in an acidic solution for a defined period of time.
- This fish scale extract can be used as food supplement to prevent or reduce the risk of bone loss or other calcium deficiency.
- the calcium form in this fish scale extract can be readily absorbed by the skin.
- a patent document CN101971970B disclosed the invention relates to a processing method for fishbone sauce, and belongs to the technical field of fish byproduct processing.
- the fishbone sauce is characterized by comprising the following components in percentage by mass: 60 to 80 percent of fishbone paste, 4 to 6 percent of edible salt, 3 to 5 percent of soft sugar, 0.3 to 0.5 percent of cooked white sesame seed, 0.5 to 2 percent of red chilli powder, 1 to 2 percent of cooked ground peanut, 1 to 3 percent of fermented soy sauce, 0.2 to 0.4 percent of thickener, 0.1 to 0.5 percent of dried shallot powder, 0.1 to 0.5 percent of dried ginger powder, 0.1 to 0.5 percent of five spice powder, 5 to 8 percent of wheat meal, 3 to 10 percent of soybean flour and the balance of water.
- the processing method comprises the following steps of 1) processing raw materials; 2) removing fishy smell of the fishbone, and adjusting pH; 3) performing vacuum centrifugal defatting; 4) crushing, and homogenizing under high pressure; 5) seasoning; 6) heating and pressurizing for sterilization; and 7) cooling and packaging.
- the processing method has the advantages that: the fish resources can be fully utilized, and deteriorated fishbone is prevented from polluting the environment.
- the fishbone sauce produced by the technology has fine and smooth mouth feel, unique flavor, a little sediment and uniform color, and is easy to store.
- a patent document CN101480251B disclosed the invention regarding a production raw material and a production technology of a natural bone calcium capsule which is mainly prepared by natural bone calcium, CPP, harp seal meat bone powder, VD3, lactose, VC, maltitol, VE, seadragon powder, VA and glycin according to a certain proportions.
- the invention has a reasonable formula according to the needs of human bodies, adds various vitamins and glycine, is favorable to the synthesis of collagen, is easy to absorb and is safe and nontoxic.
- the invention relates to high-calcium biscuit and a manufacturing method thereof.
- the high-calcium biscuit is made of low-gluten flour, fishbone broom corn millet, water, butter, white sugar, salt, sodium bicarbonate and vanilla powder.
- the high-calcium biscuit has the advantages that on the basis of raw materials of common biscuit, the fishbone broom corn millet is added, calcium content of the biscuit is increased, resources are effectively utilized, and the biscuit has unique seafood flavor.
- a patent document CN 102551 108A disclosed a high-calcium fish ball and a manufacture method thereof.
- the fish ball is made of minced fillet, fishbone paste, egg white, refined salt, monosodium glutamate, white ground pepper, garlic powder and the like according to fixed proportion.
- the manufacture method comprises the steps of 1) pretreating fish heads or fish bones, rinsing fresh chub heads or fish bones with ozone water, and washing the fresh chub heads or the fish bones with tap water; 2) manufacturing bone paste with the fish heads or the fish bones, and sequentially grinding the washed fish heads or the washed fish bones with a bone paste machine to obtain fish bone paste of certain particle diameter; 3) chopping and stirring, and placing weighted raw materials in a chopping and stirring machine to be chopped and stirred, continuously adding icy water to control temperature; 4) forming, and placing the chopped and stirred materials in a ball machine to be stirred to be formed; 5) heating to form, placed formed fish balls in water, and fishing the fish balls in tap water to be cooled when the fish balls float up; and 6) refrigerating, freezing the cooled fish balls with a double spiral quick freezer, and placing the fish balls in a refrigerator to be refrigerated.
- the high-calcium fish ball and the manufacture method are reasonable in formula, the raw materials are easy to obtain, production cost is low, and the manufacture method is easy to use, convenient to operate and suitable for industrialized production.
- a patent document CN102948820A disclosed the invention relates to a high-calcium freshwater fish ball and a preparation method of the high-calcium freshwater fish ball, belonging to the technical field of the processing and the producing of food.
- the minced fillet and the fishbone mud are taken as raw materials.
- the preparation method comprises the following steps of: adding shop fat with a certain quantity and the other auxiliary materials, chopping in a mixing way, forming fish ball, curing fish ball and the like.
- the high-calcium freshwater fish ball provided by the invention is .rich in elasticity, and has the loose, soft, fine and smooth mouth feel when being eaten, and the pursuing of modern people to nutrition health can be met.
- the problems that the calcium is sufficiently ingested by people, and the problem that the fish bone generated when the freshwater is deeply processed is not well used in the prior art can be solved.
- the additional value of the fish bone can be improved, a feasible technical scheme can be provided for the treatment of the fish bone, and the considerable economic benefit can be brought to the enterprises.
- a patent document CN1215797C disclosed a method for preparing whole fish calcium protein products will include scales and fishbone whole fish into fish flesh finely ground paste, then add protein-rich, organic calcium, phosphorus, iron, raw materials, then add spices natural thickeners, and into the dough, tablet molding, baked. The method overcomes the disadvantages of the prior art, science and technology and reasonable, comprehensive nutrition rich.
- a patent document CN103704757A disclosed a high calcium sausage consists of fish bones 8-10% (w w).
- a patent document CN103932288A disclosed a high- calcium sesame paste and a preparation method thereof.
- the high-calcium sesame paste is characterized by being composed of the following raw materials in parts by weight: 100 to 110 parts of black sesame, 3 to 4 parts of radix astragali, 4 to 5 parts of ginseng, 4.5 to 6 parts of dried radix rehmanniae, 3.5 to 4 parts of radix scrophulariae, 2 to 3 parts of banksia rose, 1 to 2 parts of canscora, 2 to 2.5 parts of Machilus leptophylla, 3 to 4 parts of green pepper, 8 to 9 parts of maize germ oil, 7 to 8 parts of polished rice, 30 to 33 parts of coconut juice, 30 to 35 parts of fish bone, 10 to 12 of dried bean curd, 4 to 5 parts of tomato, 7 to 8 parts of bread crumb, 3 to 4 parts of vital gluten, 0.3 to 0.4 part of lactobacillus, and 4 to 5 parts of nutritional additive.
- a patent document CN 104041586 A disclosed a high-calcium yoghourt and a preparation method thereof.
- the high-calcium yoghourt is characterized by being prepared from the following raw materials by weight: 500 to 520 parts of fresh milk, 2 to 3 parts of red sage root,
- the high-calcium yoghourt according to this invention has comprehensive and balanced nutrients; moreover, the high-calcium yoghourt contains a plurality of Chinese herbal components, so the high-calcium yoghourt is capable of invigorating blood circulation, freeing the channels, invigorating the spleen, benefiting the stomach, nourishing the liver and the kidney and strengthening muscles and bones after frequent eating.
- a patent document EP0584951 A2 disclosed a meat product having improved moisture retention, especially when cooked, is provided by incorporating into ground meat, water and a specially prepared calcium salt of citric acid. An improved cooked meat product is also provided. Also included is a process for producing these unique meat products.
- a patent document CN101708054A disclosed a method for preparing a high-calcium soup-stock fish ball by using channel catfish bone, which is characterized by comprising the following steps of removing, head, tail and side wings of a fish skeleton, remaining a fish steak and ensuring that the fish skeleton has components with black skin; rinsing the fish skeleton with clean water, draining and slightly freezing the fish skeleton at 0 °C; crushing the slightly-frozen fish skeleton by a crusher and grinding the powder by colloid into fishbone crushed meat with the granule no more than 1mm; centrifuging and dewatering the ground fishbone crushed meat for later use; preparing the fishbone crushed meat for later use, accessories and seasonings together into an outer coating material; and evenly stirring the outer coating material with pork emulsion, sugar, salt and agar to be prepared into stuff core, placing the stuff core and the outer coating material into a forming machine for shaping and then boiling the shaped material with water to cure to obtain fish balls.
- a patent document CN102726764A disclosed a method for preparing snack food of high-calcium fishbone slice. The method comprises the following steps: washing the raw material, namely, the fishbone cleanly; getting rid of the waste material, and subsequently mixing with icy water and carrying out smashing treatment till the grain size of the formed fishbone slime is 50-
- 150meshes wherein the mass ratio of the fishbone to the icy water mixture is 1.3-3.1 ; afterwards mixing the obtained pasty fishbone with auxiliary material; modulating the flavor according to desired taste; further processing the mixture into blanks of set specification; subsequently drying and frying sequentially; and packaging in vacuum so as to prepare the objective product.
- a patent document CN 101028072A disclosed a nutritive health-care biologic bone calcium food in the form of capsule for supplementing bone calcium to human body is prepared from fresh pig bone through superfine pulverizing to become bone paste, high-temp and -pressure sterilizing, fermenting by bacterium lactis, mixing it with VD and casein phosphopeptide, emulsifying, homogenizing, adding pueraria root starch and calcium carbonate, spray granulating, cooling, and filling the particles in capsules.
- a patent document CN101703168B disclosed a pasty pet canned food which is prepared by the following raw materials in parts by weight: 30-50 parts of chicken-bone paste, 3-
- the preparation method comprises the following steps: processing the chicken bone frame, stirring, grinding, secondary stirring, evacuating, canning and sterilizing.
- high-calcium chicken bone is adopted as a main raw material, the nutritional ingredients thereof are richer than meat, and the calcareous content is far incomparable than that of the meat;
- the D-sodium erythorbate is an important antioxidant preservative in food industry, can keep color and natural taste of food, prolong quality guarantee period, eliminate adverse phenomena, such as discoloring, foreign taste and turbidity and alike, and has no toxic and side effects.
- the pasty pet canned food of the invention has simple process and is convenient for popularization and edibility, is easy to be preserved and transported; and the nutritional ingredients of the prepared product are richer.
- the fish bone compositions which contain inorganic substances 60-70%, mainly calcium phosphate and hydroxyapatite and the remaining organic component i.e. collagen.
- the bone In order to produce calcium source for enrichment of food products, the bone must be treated and changed to an edible form by softening the bone structure, remove impurity such as protein and fat to get the good quality calcium to apply in food and supplement products.
- the methods for protein and fat removal vary from physical, chemical and biological processes.
- This invention provides the process for preparing fish bone powder. Summary of the invention
- This invention discloses a process of preparing fish bone powder comprising: a. Pre-treatment of fish bone;
- step c Drying of the alkali or solvent treated bone obtained from the step b; and d. Milling or pulverizing of the dried bone obtained from step c
- a calcium-rich powdered product can be obtained from the above process.
- the calcium powder according to this invention can be used as an ingredient and calcium supplement in food products, especially seafood.
- Table 1 is showing protein, fat and TBA contents of dried tuna calcium after alkali soaking at different time
- Table 2 is showing color of dried tuna calcium after alkali soaking at different time
- Table 3 is showing protein and fat content of dried tuna calcium after treated with hexane
- Table 4 is showing protein, fat and TBA contents of dried tuna calcium after treated with different protease enzymes
- Table 5 is showing protein, fat and TBA contents of dried tuna calcium after treated with the combination process of soaking with alkali and protease enzyme treatments
- Table 6 is showing protein, fat and TBA contents of dried tuna calcium with the combined processes of soaking with alkali and enzymatic treatments with protease
- Table 7 is showing protein, fat and TBA contents of dried tuna calcium pretreated with cooking with hot water and steam and treated with Protease enzyme in comparison to the combined process of soaking with alkali and enzymatic treatment with protease;
- Table 8 is showing color and appearance of dried tuna calcium pretreated with cooking with hot water and steam and treated with Protease enzyme in comparison to the combined process of soaking with alkali and enzymatic treatment with protease;
- Table 9 is showing analysis result of major component of tuna calcium;
- Table 10 is showing composition of tuna calcium compared with normal fish frame and percent on dry basis thereof.
- Figure 1 is showing the graph of fat and TBA contents of dried tuna calcium after treated with the combination process of soaking with alkali and protease enzyme treatments. Detailed description of the invention
- a process of preparing fish bone powder according to this invention comprises the following steps: a. Pre-treatment of fish bone;
- step c Drying of the alkali or solvent treated bone obtained from the step b; and d. Milling or pulverizing of the dried bone obtained from step c.
- the pre-treatment of fish bone comprises of the following steps; a. Removal of blood meat from the bone;
- step d Washing the bone obtaining from step c. with water.
- the removal of non-polar components from the pre-treated bone with the alkali solution comprises the following steps; a. Mixing the said pre-treated bone with the alkali solution at the concentration of 0.2- 1% (w/v) and the ratio between the said crushed bone and the said alkali solution is the range of 1 : 1 -2 (w/v);
- step b Heating the mixture obtaining from step a at the temperature between 70-100°C for 45-120 minutes;
- step b Washing the bone obtaining from step b with water.
- the preferred solvent used for removal of non-polar components from the pre-treated bone is isopropanol or hexane.
- a process of preparing fish bone powder comprises the following: a. Pre-treatment of fish bone. b. Removal of protein components from the pre-treated bone obtained from step a with an enzyme or the combination of enzymes;
- the removal of protein components from the pre-treated bone with an enzyme or the combination of enzymes comprises of the following steps; a. Mixing the pre-treated or alkali treated bone with water at the ratio of pre-treated or alkali treated bone and water between 1:1-2;
- step b Adjusting the pH of the mixture obtained from step a to 8.0-8.5 with NaOH or KOH; c. Adding the enzyme or the combination of enzymes selected from the group of protease (dosage 0.2%) to the said mixture;
- the protease enzyme can be selected from the group of proteases derived from plants, animals or microorganisms, preferably, the enzyme is Protamex enzyme (protease complex: serine endopeptidase E.C 3.4.21.62 and metalloendopeptidase E.C 3.4.24.28, Novozyme)
- a process of preparing fish bone powder comprising: a. Pre-treatment of fish bone;
- the calcium product obtained from this invention has a particle size of less than 100 microns (micrometers) or in the range of 0.1 to 30 microns, but most preferably at 10 microns, and experiments below are the examples of the embodiments according to this invention.
- Experimental 1 :
- This experiment shows the effect of the alkali soaking time on final fat, protein, TBA contents and color of dried tuna calcium.
- the main frame of tuna bone was crushed to size 1-2 cm then soaked the crushed bone in sodium hydroxide solution (0.5%) with the ratio of crushed bone: NaOH solution at L I at the temperature between 90-95C, for 1 hour.
- the alkali-treated bone was rinsed with tap water until the pH of alkali-treated bone is neutral before drying in hot air oven at 90C for 1 hour.
- the dried crushed bone is referred to as dried tuna calcium in this invention. It is clearly shown that alkali treatment can significantly reduce the fat content and the
- This experiment shows the fat removal by using solvent.
- Material and Method The main frame of tuna bone was crush to size 1-2 cm then soaked crushed bone in sodium hydroxide solution (0.5%) with the ratio of crushed bone: NaOH solution at 1:1 at the temperature between 90-95°C, for 1 hour.
- the alkali-treated bone was rinsed with tap water until the pH of alkali-treated bone is neutral before drying in hot air oven at 90C for 1 hour.
- the dried tuna calcium is mixed with hexane with the ratio 1 : 5 (dried tuna calcium: hexane) before incubation of the mixture at 58-60°C for 30 min. in a shaking water bath. Filter the solvent extracted, dried tuna calcium and dry the said material with hot air oven at 37°C for 48hr to remove solvent residue.
- This experiment shows the bone cleaning process by using protease enzyme.
- the main frame of tuna bone was crush to size 1-2 cm.
- the crushed bone is mixed with water at ratio 1 :1 and protease enzyme at dosage 2g/Kg was added to the crushed bone.
- Incubate the said mixture at the temperature of 50-55°C for 60mins in a water bath shaker. Heat the mixture to 90°C for 60min in order to inactivate the enzyme activity. Separate the solid part by filtration and rinse the remaining bone with water.
- the said bone is dried in hot air oven at 90°C for 1 hour.
- This experiment shows the bone cleaning process by using the combination of alkali soaking and protease enzyme.
- the main frame of tuna bone was crush to size 0.5-1 cm then soaked the crushed bone in sodium hydroxide solution (0.5%) with the ratio of crushed bone: NaOH solution of 1 : 1 at 90° 95°C, for 1 hour.
- the treated crushed bone was rinsed with tap water until the pH of alkali-treated bone is neutral before drying.
- the treated bone is mixed with water at the ratio of LI.
- Protease enzyme was added at dosage of 0.2g/l OOg crushed bone and incubate the said mixture at 50-55°C for 60mins in water bath with agitation. Heat the said mixture to 90°C for 60min to inactivate enzyme activity then filter the remaining bone and rinsed by water.
- the bone is dried in hot air oven at 90C for 1 hour.
- This experiment shows the effects of pretreatment of tuna bone with hot water and steam on the removal of fat and TBA content of dried bone before the alkali soaking and enzymatic treatments.
- the main frame of tuna bone was treated with hot water and steam at 95°C for 45min before crushing the said bone to size 0.5-1 cm.
- the crushed bone was then soaked in sodium hydroxide solution (0.5%) with the ratio of 1 :1 at 90-95°C, for 1 hour and rinsed with tap water to remove alkali residue.
- the treated bone was mixed with water at ratio of LI.
- Protease enzyme was added at dosage of 0.2g/100g crushed bone and incubate the mixture at 50-55°C for 60mins in water bath with agitation. The mixture was heated at 90°C for 60min in order to inactivate the enzyme activity.
- the precooked and crushed bone was soaked in sodium hydroxide solution (0.5%) with the ratio of IT at 90-95°C, for 1 hour and rinsed with tap water to remove alkali residue.
- the alkali treated bone was mixed with water at the ratio of 1 A.
- Protease enzyme was added at dosage of 0.2g/100g to the crushed bone and incubate at 50-55°C for 60mins in water bath with agitation. The mixture was heated to 90°C for 60min in order to inactivate the enzyme activity. Filter the solid part and rinsed with water. The remaining bone is dried in hot air oven at 90°C for 1 hour.
- the fish bone powder obtained from the processes according to this invention contain the component as shown in table 9.
- the most preferred fish bone powder comprises the following components: protein 20-30%, fat 0.5-2% and ash 50-70%.
- mineral contents of the said fish bone powders comprising calcium 18-22 g/lOOg, phosphorus 5-15 g/lOOg, sodium 0.5-1.5 g/lOOg, magnesium 0.1-0.5 g/lOOg and potassium 0.01-0.1 g/lOOg.
- the element analysis shows that ratio of Ca/P of tuna calcium is 1.86 which is within the range of natural calcium found in bone (Ca y P 1.6 -2.0).
Abstract
Description
Claims
Priority Applications (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MX2018008399A MX2018008399A (en) | 2016-01-26 | 2016-01-26 | A process for preparing fish bone powder. |
EP16888342.9A EP3407737B1 (en) | 2016-01-26 | 2016-01-26 | A process for preparing fish bone powder |
JP2018536447A JP6704053B2 (en) | 2016-01-26 | 2016-01-26 | How to prepare fish bone powder |
US16/069,828 US11974589B2 (en) | 2016-01-26 | 2016-01-26 | Process for preparing fish bone powder |
PCT/TH2016/000006 WO2017131592A1 (en) | 2016-01-26 | 2016-01-26 | A process for preparing fish bone powder |
CN201680076110.3A CN108471788A (en) | 2016-01-26 | 2016-01-26 | A method of preparing fishbone dust |
CONC2018/0007254A CO2018007254A2 (en) | 2016-01-26 | 2018-07-11 | A process to prepare fish bone powder |
ECSENADI201852735A ECSP18052735A (en) | 2016-01-26 | 2018-07-12 | A PROCESS FOR PREPARING FISH BONE POWDER |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/TH2016/000006 WO2017131592A1 (en) | 2016-01-26 | 2016-01-26 | A process for preparing fish bone powder |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2017131592A1 true WO2017131592A1 (en) | 2017-08-03 |
WO2017131592A8 WO2017131592A8 (en) | 2018-05-31 |
Family
ID=59398601
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/TH2016/000006 WO2017131592A1 (en) | 2016-01-26 | 2016-01-26 | A process for preparing fish bone powder |
Country Status (8)
Country | Link |
---|---|
US (1) | US11974589B2 (en) |
EP (1) | EP3407737B1 (en) |
JP (1) | JP6704053B2 (en) |
CN (1) | CN108471788A (en) |
CO (1) | CO2018007254A2 (en) |
EC (1) | ECSP18052735A (en) |
MX (1) | MX2018008399A (en) |
WO (1) | WO2017131592A1 (en) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110024937A (en) * | 2019-04-18 | 2019-07-19 | 大连工业大学 | A kind of production method for fishbone dust of fermenting |
CN109892637A (en) * | 2019-04-26 | 2019-06-18 | 连云港百鲜屋食品有限公司 | A kind of flavor bone sauced Preparation Method and purposes using husky light fish-bone |
CN110052308B (en) * | 2019-04-29 | 2023-11-14 | 珠海市现代农业发展中心(珠海市金湾区台湾农民创业园管理委员会、珠海市农渔业科研与推广中心) | System for treating dead fish and pond sludge of diseased fish |
CN110663898A (en) * | 2019-11-19 | 2020-01-10 | 荣成市广益水产食品有限公司 | Tuna bone meal and preparation method thereof |
CN110916114A (en) * | 2019-11-27 | 2020-03-27 | 杭州邦沃森生物科技有限公司 | Preparation method of tuna bone meal based on steam flash explosion process |
CN111329027A (en) * | 2020-04-14 | 2020-06-26 | 福建创新食品科技有限公司 | Delicate flavor seasoning prepared from fishbone and crushing equipment used for production thereof |
CN111567790A (en) * | 2020-06-15 | 2020-08-25 | 四川骨利多食品有限公司 | High-calcium spicy bone sauce and preparation method thereof |
CN112056523A (en) * | 2020-10-23 | 2020-12-11 | 冯安容 | Functional food processing and preparing process and processing and preparing device thereof |
CN113317498B (en) * | 2021-06-08 | 2022-07-05 | 烟台金利昌食品有限公司 | Bone joint functional food and processing method thereof |
CN114369138B (en) * | 2022-02-21 | 2024-01-12 | 福建农林大学 | Method for preparing glycoprotein by using hairtail processing byproducts |
CN115316619A (en) * | 2022-08-25 | 2022-11-11 | 浙江平太荣生物科技有限公司 | Preparation method of tuna bone ultrafine powder |
Citations (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS52136968A (en) * | 1976-05-12 | 1977-11-16 | Isamu Kobayashi | Production of fine bone powder |
EP0584951A2 (en) | 1992-08-25 | 1994-03-02 | Kraft General Foods, Inc. | Meat products having improved moisture retention and method for making same |
JPH1070968A (en) * | 1996-08-30 | 1998-03-17 | All In One:Kk | Production of calcium preparation |
US5905093A (en) | 1998-02-17 | 1999-05-18 | Nadia Achkar | Fish scale extract as a calcium supplement |
JP2000060496A (en) * | 1998-08-27 | 2000-02-29 | Sea Queen Shokuhin:Kk | Production of fish bone powder |
JP2002238504A (en) * | 2001-02-14 | 2002-08-27 | Masakatsu Morita | Fine powder of fish bone and method for producing the same |
CN1215797C (en) | 2003-06-17 | 2005-08-24 | 马振国 | High-calcium high-protein whole fish product preparation method |
CN101028072A (en) | 2006-03-02 | 2007-09-05 | 李洪军 | Method for processing biological bone calcium nutrient health-care food |
CN101032311A (en) | 2006-03-07 | 2007-09-12 | 杨传志 | Fish bean curd including high dietary calcium |
EP2075231A1 (en) | 2007-12-28 | 2009-07-01 | Universidad de Vigo | Biphasic calcium phosphate and method for obtaining same from fish bones |
CN101480251A (en) | 2009-01-22 | 2009-07-15 | 得利斯集团有限公司 | Formula and technique for producing natural bone calcium capsule |
CN101703168A (en) | 2009-10-30 | 2010-05-12 | 大连友兰企业集团有限公司 | Pasty pet canned food and preparation method thereof |
CN101708054A (en) | 2009-12-16 | 2010-05-19 | 安徽富煌三珍食品集团有限公司 | Method for preparing high-calcium soup-stock fish ball by using channel catfish bone |
CN101971970A (en) | 2010-09-20 | 2011-02-16 | 蓬莱京鲁渔业有限公司 | Fishbone sauce and processing method thereof |
CN102551108A (en) | 2012-01-09 | 2012-07-11 | 武汉梁子湖水产品加工有限公司 | High-calcium fish ball and manufacture method thereof |
CN102726764A (en) | 2012-07-13 | 2012-10-17 | 江南大学 | Method for preparing snack food of high-calcium fishbone slice |
CN102948820A (en) | 2012-12-12 | 2013-03-06 | 湖北大明水产科技有限公司 | High-calcium freshwater fish ball and preparation method thereof |
CN103156186A (en) | 2011-12-14 | 2013-06-19 | 中国水产舟山海洋渔业公司 | Calcium tablet using deep-sea fish bone as raw material and preparation method thereof |
CN103704757A (en) | 2013-11-22 | 2014-04-09 | 张立杰 | High-calcium sausage and preparation method thereof |
CN103932288A (en) | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | High-calcium sesame paste and preparation method thereof |
CN104041586A (en) | 2014-05-19 | 2014-09-17 | 何群 | High-calcium yoghourt and preparation method thereof |
CN104222216A (en) | 2013-06-18 | 2014-12-24 | 天津市食品研究所有限公司 | High-calcium biscuit and manufacturing method thereof |
CN104342474A (en) | 2014-10-15 | 2015-02-11 | 浙江海洋学院 | Comprehensive utilization method of tuna leftovers |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61224967A (en) * | 1985-03-28 | 1986-10-06 | Yoshio Kojima | Production of purified bone meal |
IT1223528B (en) * | 1987-12-18 | 1990-09-19 | Eniricerche Spa | USE OF AN ENZYMATIC SYSTEM OF VEGETAL ORIGIN IN THE ENZYMATIC HYDROLYSIS OF PROTEIN MATERIAL AND PRODUCTS SO OBTAINED |
JPH04198007A (en) * | 1990-11-28 | 1992-07-17 | Kanebo Ltd | Hydroxyapatite and production thereof |
WO1999045798A1 (en) * | 1998-03-10 | 1999-09-16 | Tianjin Tianshi Group Co., Ltd. | Process for producing a bio-organic calcium composition and nutrient agent containing the same |
JPH11318389A (en) * | 1998-05-19 | 1999-11-24 | Nippon Fish Calcium:Kk | Production of odorless fish calcium agent |
US20020182290A1 (en) * | 2001-05-01 | 2002-12-05 | Novozymes A/S | Method for processing fish material |
WO2002087354A1 (en) * | 2001-05-01 | 2002-11-07 | Novozymes A/S | Method for processing fish material |
US8980328B2 (en) * | 2011-09-29 | 2015-03-17 | Collagen Matrix, Inc. | Method of preparing porous carbonate apatite from natural bone |
CN102379400B (en) * | 2011-10-17 | 2013-01-30 | 广西轻工业科学技术研究院 | Fishbone-puffed snack food and preparation method thereof |
CN102669663B (en) * | 2012-05-10 | 2013-07-10 | 湖州珍露生物制品有限公司 | Method for preparing active calcium powder by using teleostean chine |
CN102860514B (en) * | 2012-10-10 | 2014-03-05 | 天狮集团有限公司 | Bone calcium extraction method and bone gla protein |
CN102871128B (en) * | 2012-10-10 | 2014-05-14 | 天狮集团有限公司 | Process for preparing bone calcium and bone gla protein |
CN102871124B (en) * | 2012-10-10 | 2014-05-14 | 天狮集团有限公司 | Low-fat bone calcium extracting method and bone gla protein |
CN103637245B (en) * | 2013-12-02 | 2015-08-12 | 华中农业大学 | A kind of hypotensive fish protein peptide calcium chewable tablet and preparation method thereof of replenishing the calcium |
CN103689664B (en) * | 2013-12-15 | 2015-07-15 | 华中农业大学 | Nano fishbone product as well as preparation method and application of nano fishbone product |
CN104841016B (en) * | 2014-12-19 | 2017-08-11 | 中国科学院深圳先进技术研究院 | A kind of tuna fish-bone powder material and its preparation method and application |
-
2016
- 2016-01-26 WO PCT/TH2016/000006 patent/WO2017131592A1/en active Application Filing
- 2016-01-26 CN CN201680076110.3A patent/CN108471788A/en active Pending
- 2016-01-26 JP JP2018536447A patent/JP6704053B2/en active Active
- 2016-01-26 EP EP16888342.9A patent/EP3407737B1/en active Active
- 2016-01-26 MX MX2018008399A patent/MX2018008399A/en unknown
- 2016-01-26 US US16/069,828 patent/US11974589B2/en active Active
-
2018
- 2018-07-11 CO CONC2018/0007254A patent/CO2018007254A2/en unknown
- 2018-07-12 EC ECSENADI201852735A patent/ECSP18052735A/en unknown
Patent Citations (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS52136968A (en) * | 1976-05-12 | 1977-11-16 | Isamu Kobayashi | Production of fine bone powder |
EP0584951A2 (en) | 1992-08-25 | 1994-03-02 | Kraft General Foods, Inc. | Meat products having improved moisture retention and method for making same |
JPH1070968A (en) * | 1996-08-30 | 1998-03-17 | All In One:Kk | Production of calcium preparation |
US5905093A (en) | 1998-02-17 | 1999-05-18 | Nadia Achkar | Fish scale extract as a calcium supplement |
JP2000060496A (en) * | 1998-08-27 | 2000-02-29 | Sea Queen Shokuhin:Kk | Production of fish bone powder |
JP2002238504A (en) * | 2001-02-14 | 2002-08-27 | Masakatsu Morita | Fine powder of fish bone and method for producing the same |
CN1215797C (en) | 2003-06-17 | 2005-08-24 | 马振国 | High-calcium high-protein whole fish product preparation method |
CN101028072A (en) | 2006-03-02 | 2007-09-05 | 李洪军 | Method for processing biological bone calcium nutrient health-care food |
CN101032311A (en) | 2006-03-07 | 2007-09-12 | 杨传志 | Fish bean curd including high dietary calcium |
EP2075231A1 (en) | 2007-12-28 | 2009-07-01 | Universidad de Vigo | Biphasic calcium phosphate and method for obtaining same from fish bones |
CN101480251A (en) | 2009-01-22 | 2009-07-15 | 得利斯集团有限公司 | Formula and technique for producing natural bone calcium capsule |
CN101703168A (en) | 2009-10-30 | 2010-05-12 | 大连友兰企业集团有限公司 | Pasty pet canned food and preparation method thereof |
CN101708054A (en) | 2009-12-16 | 2010-05-19 | 安徽富煌三珍食品集团有限公司 | Method for preparing high-calcium soup-stock fish ball by using channel catfish bone |
CN101971970A (en) | 2010-09-20 | 2011-02-16 | 蓬莱京鲁渔业有限公司 | Fishbone sauce and processing method thereof |
CN103156186A (en) | 2011-12-14 | 2013-06-19 | 中国水产舟山海洋渔业公司 | Calcium tablet using deep-sea fish bone as raw material and preparation method thereof |
CN102551108A (en) | 2012-01-09 | 2012-07-11 | 武汉梁子湖水产品加工有限公司 | High-calcium fish ball and manufacture method thereof |
CN102726764A (en) | 2012-07-13 | 2012-10-17 | 江南大学 | Method for preparing snack food of high-calcium fishbone slice |
CN102948820A (en) | 2012-12-12 | 2013-03-06 | 湖北大明水产科技有限公司 | High-calcium freshwater fish ball and preparation method thereof |
CN104222216A (en) | 2013-06-18 | 2014-12-24 | 天津市食品研究所有限公司 | High-calcium biscuit and manufacturing method thereof |
CN103704757A (en) | 2013-11-22 | 2014-04-09 | 张立杰 | High-calcium sausage and preparation method thereof |
CN103932288A (en) | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | High-calcium sesame paste and preparation method thereof |
CN104041586A (en) | 2014-05-19 | 2014-09-17 | 何群 | High-calcium yoghourt and preparation method thereof |
CN104342474A (en) | 2014-10-15 | 2015-02-11 | 浙江海洋学院 | Comprehensive utilization method of tuna leftovers |
Non-Patent Citations (1)
Title |
---|
See also references of EP3407737A4 |
Also Published As
Publication number | Publication date |
---|---|
US20190014802A1 (en) | 2019-01-17 |
US11974589B2 (en) | 2024-05-07 |
EP3407737A1 (en) | 2018-12-05 |
CN108471788A (en) | 2018-08-31 |
EP3407737B1 (en) | 2024-04-24 |
CO2018007254A2 (en) | 2018-07-19 |
MX2018008399A (en) | 2018-12-10 |
WO2017131592A8 (en) | 2018-05-31 |
JP6704053B2 (en) | 2020-06-03 |
JP2019502387A (en) | 2019-01-31 |
ECSP18052735A (en) | 2018-07-31 |
EP3407737A4 (en) | 2019-09-25 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP3407737B1 (en) | A process for preparing fish bone powder | |
CN102058089B (en) | Method for improving flavor of seasoning edible mushroom paste | |
CN102845732B (en) | Beef soybean paste and manufacturing method thereof | |
CN101690581B (en) | Preparing method of onion edible tartar sauce | |
JP2000325044A (en) | Health food, feed and health seasoning consisting mainly of soybean curd and lees of bean curd | |
KR102031872B1 (en) | Fish cake using squid and arc shell and fish cake manufacturing method | |
KR101622329B1 (en) | Manufacturing method for cuttlefish sausage | |
RU2615468C1 (en) | Method for preparing shrimp sauce using whole shrimp as raw material | |
CN104413477A (en) | Cuttlefish ball and production method thereof | |
CN101133819A (en) | Preserved beancurd meat paste manufacturing method | |
KR101901155B1 (en) | Method for manufacturing apple eel soup and apple eel soup manufactured thereby | |
CN102342501A (en) | Formula of Wangzi colla piscis food and processing method thereof | |
RU2366298C1 (en) | Paste with vegetable components production method | |
CN106307457A (en) | Seafood sauce sauce and brewing method thereof | |
KR101182696B1 (en) | Bean curd using abalone and the manufacturing method thereof | |
KR101604115B1 (en) | Manufacturing Method of Bean Curd Korean Sausage Containing Rice Bran | |
CN101697817A (en) | Fish paste | |
KR100667922B1 (en) | Manufacture method of soybean paste having wild edible greens | |
KR102522257B1 (en) | Rice cake using oyster and its method | |
CN115088840A (en) | Full-nutrition food developed by using food processing by-products and preparation process | |
KR20160114984A (en) | Method of manufacturing using chicken feet as a raw material | |
CN105581078A (en) | Production method of fried noodles with vigna unguiculata and shredded meat | |
KR100858483B1 (en) | Functional soybean paste containing cow bone | |
CN114304591A (en) | Mushroom vegetarian sauce and preparation method thereof | |
CN109363148A (en) | A kind of compound taste type capsicum mutton sauce and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 16888342 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: MX/A/2018/008399 Country of ref document: MX |
|
ENP | Entry into the national phase |
Ref document number: 2018536447 Country of ref document: JP Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2016888342 Country of ref document: EP |
|
ENP | Entry into the national phase |
Ref document number: 2016888342 Country of ref document: EP Effective date: 20180827 |