CN104304647A - Monkfish leftover classification using method - Google Patents
Monkfish leftover classification using method Download PDFInfo
- Publication number
- CN104304647A CN104304647A CN201410463188.3A CN201410463188A CN104304647A CN 104304647 A CN104304647 A CN 104304647A CN 201410463188 A CN201410463188 A CN 201410463188A CN 104304647 A CN104304647 A CN 104304647A
- Authority
- CN
- China
- Prior art keywords
- fish
- anglerfish
- hydrolyzate
- leftover bits
- pieces
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention relates to a monkfish leftover classification using method which is as follows: meat, liver, stomach and tailbone of monkfish are taken out, internal organs with gall bladder removed, skin, bones and meat attached to the bones are processing leftover, the processing leftover is chopped into large pieces, water is added, then alkaline protease is added for enzymatic hydrolysis until separation of the fish meat from the fish bones, the fish bones and hydrolysate are separated out, the hydrolysate is centrifuged, and aqueous and oil phases in precipitate and supernatant are separated. In order to improve the yield, monkfish leftover is continuously added into the hydrolysate during hydrolysis. The method is simple and effective, has good operability in implementation, and has good application prospect.
Description
Technical field
The present invention relates to the method for anglerfish leftover bits and pieces classified use, belong to food processing field.
Background technology
Anglerfish head is very large, and compared to its major part, the health of anglerfish just seems very little.But it has a long coccyx, this root coccyx contains a large amount of collagen, and the market price is very high.In anglerfish processing, generally this root coccyx is sold separately or processes.Anglerfish is without squama, and its cortex is not only abundant but also mucilaginous substance is many, collagen content is high.The internal organ of anglerfish, than great, add man-hour, and its stomach and liver be independent process or sale generally.Because anglerfish head is large, health is little, so generally speaking, the dressing percentage of anglerfish is very low, add the leftover bits and pieces that man-hour can produce more than 60%, wherein fish-skin accounts for 10% of leftover bits and pieces, and the internal organ except liver and stomach account for 30 ~ 40%, and other fish-bone except coccyx and the flesh of fish be attached on fish-bone account for 50 ~ 60%.Current anglerfish processing enterprise is generally by production fish meal mixed in together for these leftover bits and pieces, but this causes some problems: 1. the existence mixed in together of all leftover bits and pieces makes the quality of fish meal instability, Protein Index does not reach requirement, calcium phosphorus content crosses the problems such as high, and added value is low; 2. because poultry class infectious disease often occurs, as rabid ox disease, bird flu etc., the bone security of poultry class is reduced, some collagens or manufacturing of gelatin enterprise transfer to produce collagen, gelatin with fish-bone, but fish processing enterprise is by production fish meal mixed in together for all fish pomace, these enterprises are made to be difficult to purchase pure fish-bone.
Summary of the invention
The object of this invention is to provide the method for anglerfish leftover bits and pieces classified use, mix to solve current anglerfish leftover bits and pieces the problem utilizing and cause.
The present invention is achieved through the following technical solutions foregoing invention object: the method for described anglerfish leftover bits and pieces classified use, comprises the following steps:
I. cut anglerfish open, meat, liver, stomach and coccyx are taken out, remaining internal organ, skin, bone and the meat be attached on bone removing gall-bladder is processing fent, is cut into bulk;
II. add water in above-mentioned processing fent, add alkali protease, be separated from fish-bone to the flesh of fish be attached on fish-bone with enzymolysis under suitable PH condition in the preference temperature of this alkali protease;
III. isolate lower floor's fish-bone and upper strata hydrolyzate;
IV. centrifugal described hydrolyzate, precipitation and separation and supernatant, collecting precipitation is also dry;
V. the oil phase in separation of supernatant and aqueous phase, oil phase is mainly anglerfish oil substances, and aqueous phase is mainly protein hydrolysate, this aqueous phase dry.
The object of the invention is to classify from anglerfish leftover bits and pieces and reclaim fish-bone, Fish protein hydrolysate and fish oil, so that these fish pomace of classified use, both the raw material sources problem of collagen, gelatin enterprise can have been solved, China's marine fish level of resources utilization can be made again to improve, also increase the economic benefit of fish enterprise.
In technique scheme, fish processing fent is cut into bulk contribute to protease infiltrate skull depths carry out enzymolysis.Along with the process of enzymolysis, be attached to the flesh of fish on fish-bone and first fish-skin is depart from from fish-bone, if continue hydrolysis, Fish protein then can be broken down into peptone, albumen, peptide, amino acid.If these protein hydrolysates are used to produce fish meal or feed, be so preferably hydrolyzed to peptone or albumen.For this reason, in the enzymolysis process of step II, the TVB-N content in described hydrolyzate can be monitored, when described TVB-N content is more than 70mg/100g hydrolyzate, namely stop enzyme digestion reaction.
The Main Ingredients and Appearance of the upper strata hydrolyzate in step III is protein and hydrolysate thereof, and a small amount of fish grease.If need the depth hydrolysis's liquid obtaining Fish protein, said hydrolyzed liquid can also continue enzymolysis to this hydrolyzate in acid before centrifugal, protease is supplemented again to hydrolyzate, the protease supplemented both can be alkali protease, also can be neutral proteinase, adjustment hydrolyzate PH, continues enzymolysis hydrolyzate, until the albumen complete hydrolysis in hydrolyzate.
If to the hydrolysis degree not requirement of albumen, in order to improve productive rate, in the enzymolysis process of above-mentioned steps II, constantly anglerfish leftover bits and pieces can also be supplemented.
The Fish protein hydrolysate that in the precipitation of step IV, mainly molecular weight is larger, supernatant in significantly two-layer, oil phase and aqueous phase, the Fish protein hydrolysate of mainly molecular weight in aqueous phase, mainly fish oil lipid material in oil phase.These fish oil lipid material parts derive from oil substances free in fish body, and a part derives from oil substances that is d/d and protein bound.The fish oil lipid material in two kinds of sources is added up, and makes the yield of the oil substances in step V also very high.
Advantage of the present invention is: present invention process is simple, implements and has good operability.The classified use that enzymolysis can realize fish-bone, Fish protein and fish oil in fish pomace can be crossed, effectively can improve the economic benefit of fish enterprise, have a good application prospect.
Detailed description of the invention
The present invention is described in detail below in conjunction with detailed description of the invention.
Anglerfish leftover bits and pieces in following examples is mainly anglerfish head, the fish-bone of the bone that truncates, fish-skin and internal organ, and wherein internal organ go courage, stomach and liver.
Embodiment one
The method of described anglerfish leftover bits and pieces classified use:
(1) add water in anglerfish leftover bits and pieces, ratio is 1:1, regulates PH to 7.5, adds the trypsase of anglerfish leftover bits and pieces dry mass 0.5%, and be hydrolyzed into the flesh of fish at 50 DEG C and be separated from fish-bone, be separated lower floor's fish-bone, supernatant liquid is hydrolyzate;
(2) clean fish-bone drying, its yield is 58.6% of anglerfish leftover bits and pieces dry mass;
(3) the centrifugal hydrolyzate 15min of 4500r/m, obtains supernatant and precipitation, and precipitation is mainly protein and hydrolysate thereof;
(4) concentrated also separation of supernatant, obtains oil phase and aqueous phase, is separated oil phase and aqueous phase;
(5) precipitation in aqueous phase and step (3) is merged, and spraying dry, obtain protein and hydrolysate thereof, yield is 29.3% of anglerfish leftover bits and pieces dry mass;
(6) oil phase is with fish oil lipid material for main component, and yield is 12.1% of anglerfish leftover bits and pieces dry mass.
Embodiment two
The method of described anglerfish leftover bits and pieces classified use:
(1) add water in anglerfish leftover bits and pieces, its ratio is 1:3, regulates PH to 8.5, adds the trypsase of anglerfish leftover bits and pieces dry mass 0.1%, is hydrolyzed into the flesh of fish and is separated from fish-bone, be separated to obtain fish-bone and hydrolyzate at 65 DEG C;
(2) clean fish-bone, refrigerate this fish-bone, its yield is 59.4% of anglerfish leftover bits and pieces dry mass;
(3) the centrifugal hydrolyzate 20min of 4000r/m, obtains supernatant and precipitation, and precipitation is mainly protein and hydrolysate thereof;
(4) concentrate and be separated this supernatant, obtaining oil phase and aqueous phase, being separated;
(5) aqueous phase and step (3) precipitation is merged, and spraying dry, obtain water miscible protein and hydrolysate thereof, comprise peptone, albumen, polypeptide, oligopeptides, amino acid etc., its yield is 30.4% of anglerfish leftover bits and pieces dry mass;
(6) oil phase is with fish oil lipid material for main component, and yield is 10.2% of anglerfish leftover bits and pieces dry mass.
Embodiment three
The method of described anglerfish leftover bits and pieces classified use is:
(1) add water in anglerfish leftover bits and pieces, and the ratio of anglerfish leftover bits and pieces and water is 1:1.5, regulate PH to 8.5, add the trypsase of leftover bits and pieces quality 0.3%, 50 DEG C of hydrolysis after 10 minutes, in water, supplement anglerfish leftover bits and pieces again, continue hydrolysis and the flesh of fish is separated from fish-bone, obtain fish-bone and the first hydrolyzate;
(2) clean above-mentioned fish-bone, this fish-bone drying, yield is 56.7% of the total dry mass of anglerfish leftover bits and pieces;
(3) first hydrolyzates continue to be hydrolyzed into PH at 50 DEG C and drop to less than 6.5, add the animal proteolytic enzyme of the total dry mass 0.2% of above-mentioned anglerfish leftover bits and pieces, adjustment pH value, then hydrolysis 1 ~ 3 hour is continued at 50 DEG C, obtain the second hydrolyzate, the centrifugal hydrolyzate 15min of 5000r/m, obtains supernatant and precipitation, collecting precipitation;
(4) concentrate and be separated this supernatant, obtaining oil phase and aqueous phase, being separated oil phase and aqueous phase;
(5) precipitation in combining step (4) and aqueous phase, and spraying dry, obtain protein hydrolysate, be mainly peptone and albumen, and its yield is 32.0% of the total dry mass of anglerfish leftover bits and pieces;
(6) oil phase is with fish oil lipid material for main component, and yield is 11.3% of the total dry mass of anglerfish leftover bits and pieces.
Embodiment four
The method of described anglerfish leftover bits and pieces classified use is:
(1) add water in anglerfish leftover bits and pieces, and the ratio of anglerfish leftover bits and pieces and water is 1:1.5, regulate PH to 7.5, add the trypsase of leftover bits and pieces quality 0.4%, 60 DEG C of hydrolysis after 30 minutes, in water, supplement anglerfish leftover bits and pieces again, continue hydrolysis and the flesh of fish is separated from fish-bone, obtain fish-bone and the first hydrolyzate;
(2) clean fish-bone, refrigerate this fish-bone, its yield is 58.1% of the total dry mass of above-mentioned anglerfish leftover bits and pieces;
(3) first hydrolyzates continue 60 DEG C of hydrolysis, treat that PH drops to 5.5, add the animal proteolytic enzyme of leftover bits and pieces dry mass 0.5%, adjustment pH value, at 65 DEG C of further enzymolysis, monitor the TVB-N content in hydrolyzate simultaneously, when TVB-N content meets or exceeds 70mg/100g, stop enzyme digestion reaction, obtain the second hydrolyzate, the centrifugal hydrolyzate 30min of 4000r/m, obtains supernatant and precipitation, collects this precipitation;
(4) concentrate and be separated this supernatant, obtaining oil phase and aqueous phase;
(5) precipitation in combining step (4) and aqueous phase, and spraying dry, obtain protein hydrolysate, and its yield is 32.1% of the total dry mass of anglerfish leftover bits and pieces;
(6) oil phase is with fish oil lipid material for main component, and its yield is 9.8% of the total dry mass of anglerfish leftover bits and pieces.
Claims (5)
1. the method for anglerfish leftover bits and pieces classified use, comprises the following steps:
I. cut anglerfish open, meat, liver, stomach and coccyx are taken out, remaining internal organ, skin, bone and the meat be attached on bone removing gall-bladder is anglerfish processing fent, and described leftover bits and pieces is cut into bulk;
II. add water in described leftover bits and pieces, add alkali protease, be separated from fish-bone with fish-skin to the flesh of fish be attached on fish-bone with enzymolysis under appropriate pH condition in the preference temperature of described alkali protease;
III. isolate lower floor's fish-bone and upper strata hydrolyzate;
IV. centrifugal described hydrolyzate, precipitation and separation and supernatant, collect described precipitation and drying;
V. be separated the oil phase in described supernatant and aqueous phase, dry described aqueous phase.
2. the method for anglerfish leftover bits and pieces classified use as claimed in claim 1, it is characterized in that: described hydrolyzate is before centrifugal, continue enzymolysis to described hydrolyzate in acid, protease is supplemented again to described hydrolyzate, adjust pH value and the temperature of described hydrolyzate, continue enzymolysis, until the Fish protein complete hydrolysis in described hydrolyzate.
3. the method for anglerfish leftover bits and pieces classified use as claimed in claim 1 or 2, is characterized in that: in the enzymolysis process of described step II, constantly in described hydrolyzate, supplements described anglerfish leftover bits and pieces.
4. the method for the anglerfish leftover bits and pieces classified use as described in any one of claim 1,2,3, is characterized in that: described fish protein is become peptone and albumen by enzymolysis.
5. the method for the anglerfish leftover bits and pieces classified use as described in any one of claim 1,2,3, it is characterized in that: in the enzymolysis process of described step II, monitor the TVB-N content in described hydrolyzate, when TVB-N content is more than 70mg/100g hydrolyzate, stop enzyme digestion reaction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410463188.3A CN104304647A (en) | 2014-09-12 | 2014-09-12 | Monkfish leftover classification using method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410463188.3A CN104304647A (en) | 2014-09-12 | 2014-09-12 | Monkfish leftover classification using method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304647A true CN104304647A (en) | 2015-01-28 |
Family
ID=52360083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410463188.3A Pending CN104304647A (en) | 2014-09-12 | 2014-09-12 | Monkfish leftover classification using method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104304647A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105400587A (en) * | 2015-12-29 | 2016-03-16 | 广西钦州市绿源天然食品加工有限公司 | Biological enzyme method for extracting fish oil from leftovers of sardine |
| CN105558888A (en) * | 2015-12-14 | 2016-05-11 | 渤海大学 | Comprehensive processing method for efficiently utilizing bloody fishbone wastes |
| CN108359702A (en) * | 2018-01-16 | 2018-08-03 | 浙江海洋大学 | The preparation method and application of Yi Zhong angler fracture tumour decapeptides |
| CN108359703A (en) * | 2018-01-16 | 2018-08-03 | 浙江海洋大学 | The preparation method and application of Yi Zhong angler fracture tumour dodecapeptides |
| CN109769903A (en) * | 2019-03-11 | 2019-05-21 | 华中农业大学 | A kind of adaptive flexible cutter device of domestic animal rib row |
| CN113736840A (en) * | 2021-09-18 | 2021-12-03 | 中国科学院海洋研究所 | Preparation method of marine fish functional peptide |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248821A (en) * | 2007-11-19 | 2008-08-27 | 广东海洋大学 | Process engineering for extracting fishes processing offal fish oil by enzymolysis process |
| CN101423858A (en) * | 2008-11-12 | 2009-05-06 | 江南大学 | Method for preparing lipid-containing protein powder by using protease hydrolytic channel catfish ictalurus punctatus head |
| CN101613731A (en) * | 2009-07-27 | 2009-12-30 | 湖北省水产科学研究所 | A kind of leftovers of ictalurus punctatus is recycled technology |
| CN101984854A (en) * | 2010-11-23 | 2011-03-16 | 武汉凯丽金生物科技有限公司 | Method for producing purely natural monosodium glutamate by using low-value marine fishes |
| CN102732592A (en) * | 2012-07-13 | 2012-10-17 | 江南大学 | Method for preparing freshwater fish bone gelatin by enzyme process |
-
2014
- 2014-09-12 CN CN201410463188.3A patent/CN104304647A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248821A (en) * | 2007-11-19 | 2008-08-27 | 广东海洋大学 | Process engineering for extracting fishes processing offal fish oil by enzymolysis process |
| CN101423858A (en) * | 2008-11-12 | 2009-05-06 | 江南大学 | Method for preparing lipid-containing protein powder by using protease hydrolytic channel catfish ictalurus punctatus head |
| CN101613731A (en) * | 2009-07-27 | 2009-12-30 | 湖北省水产科学研究所 | A kind of leftovers of ictalurus punctatus is recycled technology |
| CN101984854A (en) * | 2010-11-23 | 2011-03-16 | 武汉凯丽金生物科技有限公司 | Method for producing purely natural monosodium glutamate by using low-value marine fishes |
| CN102732592A (en) * | 2012-07-13 | 2012-10-17 | 江南大学 | Method for preparing freshwater fish bone gelatin by enzyme process |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558888A (en) * | 2015-12-14 | 2016-05-11 | 渤海大学 | Comprehensive processing method for efficiently utilizing bloody fishbone wastes |
| CN105400587A (en) * | 2015-12-29 | 2016-03-16 | 广西钦州市绿源天然食品加工有限公司 | Biological enzyme method for extracting fish oil from leftovers of sardine |
| CN108359702A (en) * | 2018-01-16 | 2018-08-03 | 浙江海洋大学 | The preparation method and application of Yi Zhong angler fracture tumour decapeptides |
| CN108359703A (en) * | 2018-01-16 | 2018-08-03 | 浙江海洋大学 | The preparation method and application of Yi Zhong angler fracture tumour dodecapeptides |
| CN109769903A (en) * | 2019-03-11 | 2019-05-21 | 华中农业大学 | A kind of adaptive flexible cutter device of domestic animal rib row |
| CN113736840A (en) * | 2021-09-18 | 2021-12-03 | 中国科学院海洋研究所 | Preparation method of marine fish functional peptide |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104304647A (en) | Monkfish leftover classification using method | |
| CN104342474A (en) | Comprehensive utilization method of tuna leftovers | |
| CN102676623B (en) | Method for preparing antioxidant peptide from shrimp shell | |
| CN103330046B (en) | Production method of deodorized silver carp protein powder | |
| CN104256479B (en) | A kind of method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream | |
| CN104855918A (en) | Beef-flavored essence preparation method | |
| CN104140992A (en) | Large-scale preparation method of fish scale type I collagen peptides | |
| CN108477619A (en) | A kind of preparation method of compound amino acid chelate calcium | |
| CN103445159A (en) | Enzymatic preparation method of all-component ginseng juice | |
| CN109957595A (en) | A kind of preparation process of pork liver Gly-His-Lys | |
| CN100496277C (en) | Mantis shrimp protein pulp and its producing process | |
| CN103583899A (en) | Feed for breeding alligator and feeding method of breeding alligator | |
| CN103130915A (en) | Chondroitin sulfate preparation method based on fish head cartilage | |
| CN104305131A (en) | Method for preparing meat spice by using sleeve-fish skin | |
| CN105942530A (en) | Squid protein powder | |
| Venugopal et al. | Functional proteins through green refining of seafood side streams | |
| CN107502643A (en) | A kind of colored glue polypeptide production methods | |
| CN105018558B (en) | A kind of clover multiple target coproduction extraction separation method | |
| CN104286371A (en) | Method for classified utilization of fish scraps | |
| CN104273313A (en) | Method for reasonably utilizing leftovers of Spanish mackerel and common Japanese mackerel | |
| CN103757083A (en) | Production method of high-F-value oligopeptide of peanut meal | |
| CN102154425A (en) | Production method of non-denatured II-type collagen | |
| CN104855921A (en) | Natural meat flavor prepared from porcine bone and preparation method therefor | |
| CN105962338A (en) | Trash fish protein powder | |
| CN1185960C (en) | Process for preparing micropeptide bone paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150128 |