CN104430787B - Collagen protein of fish skin casing and preparation method thereof - Google Patents
Collagen protein of fish skin casing and preparation method thereof Download PDFInfo
- Publication number
- CN104430787B CN104430787B CN201410667081.0A CN201410667081A CN104430787B CN 104430787 B CN104430787 B CN 104430787B CN 201410667081 A CN201410667081 A CN 201410667081A CN 104430787 B CN104430787 B CN 104430787B
- Authority
- CN
- China
- Prior art keywords
- fish skin
- casing
- acid
- fish
- collagen casing
- 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.)
- Active
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 110
- 102000008186 Collagen Human genes 0.000 title claims abstract description 61
- 108010035532 Collagen Proteins 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 46
- 239000002253 acid Substances 0.000 claims abstract description 24
- 235000013580 sausages Nutrition 0.000 claims abstract description 16
- 238000004132 cross linking Methods 0.000 claims abstract description 10
- 230000032683 aging Effects 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims description 68
- 229920001436 collagen Polymers 0.000 claims description 59
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 36
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 34
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 claims description 32
- 230000001007 puffing effect Effects 0.000 claims description 26
- 239000000243 solution Substances 0.000 claims description 24
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 18
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 17
- 235000019270 ammonium chloride Nutrition 0.000 claims description 16
- 238000001125 extrusion Methods 0.000 claims description 16
- 230000008569 process Effects 0.000 claims description 15
- 238000004898 kneading Methods 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- 239000003292 glue Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 10
- 238000012986 modification Methods 0.000 claims description 9
- 230000004048 modification Effects 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 7
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000004571 lime Substances 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 claims description 6
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 6
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 6
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 6
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000002671 adjuvant Substances 0.000 abstract 1
- 210000003491 skin Anatomy 0.000 description 79
- 239000000693 micelle Substances 0.000 description 16
- 239000000047 product Substances 0.000 description 16
- 238000012545 processing Methods 0.000 description 14
- 238000012360 testing method Methods 0.000 description 9
- 239000002585 base Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 239000000835 fiber Substances 0.000 description 7
- 241000283690 Bos taurus Species 0.000 description 6
- 239000010985 leather Substances 0.000 description 6
- 210000004207 dermis Anatomy 0.000 description 5
- 235000021190 leftovers Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 108010010803 Gelatin Proteins 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 239000008273 gelatin Substances 0.000 description 4
- 229920000159 gelatin Polymers 0.000 description 4
- 235000019322 gelatine Nutrition 0.000 description 4
- 235000011852 gelatine desserts Nutrition 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000252230 Ctenopharyngodon idella Species 0.000 description 3
- 241000124008 Mammalia Species 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 241000282887 Suidae Species 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
- 238000002474 experimental method Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 2
- 150000003863 ammonium salts Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000031295 Animal disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 241000792859 Enema Species 0.000 description 1
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- 241000442132 Lactarius lactarius Species 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 241000276707 Tilapia Species 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 1
- 239000007920 enema Substances 0.000 description 1
- 229940095399 enema Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 229960002591 hydroxyproline Drugs 0.000 description 1
- 238000012994 industrial processing Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000019612 pigmentation Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- FGMPLJWBKKVCDB-UHFFFAOYSA-N trans-L-hydroxy-proline Natural products ON1CCCC1C(O)=O FGMPLJWBKKVCDB-UHFFFAOYSA-N 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C13/0013—Chemical composition of synthetic sausage casings
- A22C13/0016—Chemical composition of synthetic sausage casings based on proteins, e.g. collagen
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of collagen protein of fish skin casing and preparation method thereof, specifically by scale fish skin through liming, deliming, expanded, the peeling fish skin surplus color film of acid, add adjuvant mixed rub, aging after, again through extruded, cross-linking modified, dry, obtain casing product.The inventive method technique is simple, and quality is easily controllable；The casing processed by the method has the hot-working strong, resistance to of good flexibility (adaptability) of operation, especially tensile strength, and safety simultaneously is high, meets the requirement of various sausage food.
Description
Technical Field
The invention relates to the technical field of casing processing, in particular to a fish skin collagen casing and a preparation method thereof.
Background
Casing is a kind of forming and packaging material for preparing meat products such as sausage, ham, etc. and can be divided into two types of natural casing and artificial casing according to raw materials, and the artificial casing can be divided into two types of edible casing and non-edible casing. In an edible casing, a casing product, called a collagen casing, is usually obtained by taking a mammalian dermis (a two-layer skin) as a raw material, obtaining insoluble collagen fibers by a physical or chemical method, adding additives, and carrying out mechanical or chemical modification. The collagen casing has the advantages of uniform thickness, adjustable caliber, high strength, no unfavorable bending of natural casing, capability of realizing continuous production and the like, and is the most popular packaging material for sausage products at home and abroad at present.
At present, collagen casings all around the world are mainly processed by taking the dermis of pig and cattle animals as a raw material. However, the mad cow disease and some religious beliefs such as islamic and indian religion appearing in recent years object to/resist foods using cows or pigs as raw materials, and the countries in the world, particularly european countries, are urgently looking for alternatives to mammalian-derived collagen. In addition, because the leather industry also uses the skin tissues of animals such as pigs, cows and the like as raw materials, the leather scraps of leather are often illegally used for producing casings, thereby causing potential safety hazards.
With the rapid development of the aquatic product processing industry, leftovers with the mass accounting for 40-50% of the weight of the fish body are generated in the fish cutting processing process, wherein about 10% of the leftovers are fish skins. The collagen content in the fish skin is up to 60 percent, and the fish skin is a good collagen source. Therefore, the skin tissues of aquatic animals derived from oceans and rivers have the potential of replacing mammals in terms of safety and resource availability.
At present, the collagen of the fish skin, the fish scale and the like of aquatic animals is often used for producing food such as gelatin, collagen polypeptide, amino acid oral liquid, protein beverage and the like. The fish skin collagen has good film forming property and performances of degradability, oxygen resistance, oxidation resistance and the like, Chinese patent documents CN101942204B and CN102504302B also disclose a technical scheme for preparing the edible film by using the fish skin collagen, but the edible film has larger differences from a casing in material form, preparation, application and function: the edible film is mainly in a sheet shape, is mostly used as a wrapping or covering material on the surface of food, such as candy packaging, fresh-keeping and the like, and has the functions of enhancing the gas barrier and moisture resistance or gas conditioning of the film in terms of performance, and the mechanical performance is partially considered; the sausage casing needs to have strong toughness and strength and can withstand processing such as high-temperature cooking, frying and baking, so that the two types of sausage casings are different in preparation process concept or specific process parameters. In particular to the method of manufacture, the edible film can be produced by a simple liquid coating or casting process, while the casing must be prepared as a special jelly and then extruded through a jacketed apparatus. Therefore, the processing difficulty of preparing the edible film by using the fish skin collagen is far lower than that of preparing the sausage casing by using the fish skin, and the process for preparing the edible film cannot be used for preparing the fish skin collagen sausage casing by simply using the process for preparing the edible film.
Compared with the mammalian dermis collagen casing, the content of proline, hydroxyproline, valine and leucine in the fish skin collagen is lower than that of the mammalian dermis collagen casing, so that the gel strength of the fish skin collagen is lower, and the gel strength of the fish skin collagen is reduced due to the fact that the collagen peptide chain is hydrolyzed easily, so that the shape, the strength and the application of the casing prepared from the fish skin are difficult to be compared with those of the mammalian dermis collagen casing. In addition, the structure and composition of fish skin are very different from the skin tissue of pig and cattle: the fish skin is thin, the fat layer cannot be completely separated, and partial meat is easily brought in during stripping, so that the fat is increased; the surface of the fish skin has an uneven pigmentation layer, and the corium layer of the mammal has lighter and even color, so the fish skin needs to be decolored; the strength of the fish skin collagen fiber is not as strong as that of pig skin, the fish skin collagen fiber is more easily degraded under acid, alkali or high temperature, if the acid treatment is carried out by the method for moving the pig skin collagen casing, for example, the acid type and concentration selection is not good or the treatment temperature and time selection are not proper, the fish skin can quickly absorb the surrounding acid liquid and expand to several times of the self weight, the collagen fiber is easily damaged, the strength requirement required by the collagen casing can not be met, and the micelle forming is difficult to realize. Therefore, the technical proposal of producing the collagen casing by using the fish skin as the raw material cannot be summarized and referred from the collagen casing processing technology of the pig hide directly or indirectly.
Disclosure of Invention
The invention aims to provide a collagen casing which is produced by taking fish skin as a raw material and adopting a special process, has good processing adaptability, especially strong tensile strength and heat-resistant processing, and has high safety.
The invention also aims to provide a preparation method for preparing the edible collagen casing by taking fish skin as a raw material.
The purpose of the invention can be realized by the following technical scheme:
the preparation method of the fish skin collagen casing specifically comprises the following steps: carrying out procedures including liming, deliming, acid puffing, removing a color film on the surface of the fish skin, adding auxiliary materials, mixing, kneading and aging, carrying out extrusion molding, crosslinking modification and drying to obtain a sausage casing product; the technological processes of liming, deliming, fish skin surface color film removal, aging, extrusion forming and drying can be selected by technicians according to the technical common knowledge of the field by combining the material characteristics, but the inventor finds that the rest procedures of acid puffing, auxiliary material adding, mixing and kneading and crosslinking modification are closely related to the material characteristics, and the parameters of the upstream and downstream procedures are mutually related and mutually influenced and play a decisive role in the product preparation and performance parameters, so the treatment is carried out according to the following technological requirements:
the acid puffing is to fish out the fish skin material subjected to deashing treatment, drain the fish skin material, and place the fish skin material into an acid solution to soak and expand the fish skin material to 2-3 times of the weight of the fish skin material before expansion; the acid solution is phosphoric acid with the concentration of 0.01-0.1mol/L, and the soaking temperature is not higher than 30 ℃;
adding auxiliary materials, mixing and kneading, namely adding the auxiliary materials into the fish skin glue base obtained in the previous step, stirring, mixing and kneading to obtain uniform glue balls; the types and the addition amount of the added auxiliary materials comprise 10-20% of sodium carboxymethyl cellulose, 1-5% of hydroxypropyl distarch phosphate and 1-7% of sodium tripolyphosphate by the weight of the fish skin raw material;
and the crosslinking modification is to spray 1-5% of glycerol and 0.1-0.5% of glutaraldehyde based on the weight of the casing material on the surface of the casing formed by extrusion, and keep the temperature for 1-5 min.
Tests show that the mechanical strength of the fish skin collagen casing prepared by the scheme is more than 40MPa, which shows that the product has good tensile strength, and meanwhile, the product is resistant to high-temperature cooking, baking and frying, has tensile strength of more than 10MPa after curing treatment, and is suitable for industrial processing production.
Furthermore, although it has been pointed out above that the processes of liming, deliming, fish skin surface color removal, aging, extrusion molding and drying can be selected by themselves with reference to the prior art, the following process parameters are adopted for each of these steps, so that each process step has better process effect:
preferably, the fish skin raw material is put into lime milk to be soaked for 6-10 days; the weight of the lime milk is 3-7 times of that of the fish skin raw material;
the deliming is preferably to put the fishskin material subjected to liming treatment into a hydrochloric acid or ammonium chloride solution for treatment, wherein the hydrochloric acid and the ammonium chloride solution are respectively 0.01-0.05 mol/L and 0.005-0.05 mol/L, the treatment times are 2-5 times, and each treatment time is 10-30 minutes; particularly, the fish skin material subjected to liming treatment is thrown into an acidic ammonium salt solution to be washed for 2-5 times, each time for 10-30 minutes, wherein the acidic ammonium salt solution contains 0.01-0.05 mol/L hydrochloric acid and 0.005-0.05 mol/L ammonium chloride. The experiment of the inventor finds that compared with the conventional acid method for deliming, the hydrochloric acid solution and the ammonium chloride solution are simultaneously used for deliming, so that the use concentration of hydrochloric acid can be reduced, the degradation degree of collagen is reduced, and the release rate of insoluble calcium and the deliming efficiency of materials are improved.
Through a plurality of experiments, the inventor obtains two preferable technical schemes for removing the fish skin surface color film suitable for industrial production, and particularly can adopt a filter pressing method or a heating filtering method; the filter pressing method is that the materials pass through a 50-80 mesh filter screen under the pressure of 100-500 Pa; the heating and filtering method is to heat the materials to 35-45 ℃, and then pass through a 200-300 mesh sieve. By adopting the two technical schemes, the hidden danger of the traditional chemical method (oxidation-reduction method) for decoloring the casing on the edible safety of the casing can be eliminated, and the color and the transparency of the final product are ensured.
And aging, preferably, the mixed and kneaded material is put into a refrigeration house at the temperature of 4-10 ℃ for storage for 4-8 hours.
The extrusion molding can be extrusion molding through an annular die to obtain the tubular film casing.
And drying, preferably drying the materials by using hot air at 35-45 ℃.
Second, fish skin collagen casing
The fish skin collagen casing is prepared by the preparation method of the fish skin collagen casing.
According to the invention, the collagen casing with good processing adaptability, especially strong tensile strength, heat-resistant processing performance and high safety can be prepared by using the aquatic product processing leftover fish skin as the raw material. The technical scheme of the invention also has the following characteristics and advantages:
1. the fish skin which is the leftover of fish processing is taken as a main raw material, so that the defect that the collagen casing of mammals such as pigs, cows and the like is easily influenced by factors such as animal diseases, religious belief and the like can be overcome, and the additional value of the leftover of fish processing can be improved;
2. the preparation method of the fish skin collagen casing provided by the invention realizes proper uncoiling of fish skin collagen by accurately selecting a puffing process (including acid, expansion volume and process temperature), and simultaneously keeps the integrity of a collagen molecular chain to the maximum extent, so that materials are easy to form micelles after auxiliary materials are added, mixed and kneaded (otherwise, the materials are easy to be prepared into paste due to the self reason of the fish skin materials); meanwhile, the added selected auxiliary materials are matched, so that the color and the viscosity of the micelle are improved, the ductility and the strength of the micelle are further enhanced, the micelle which has better plasticity and is more beneficial to extrusion molding is obtained, and after crosslinking modification, the finally prepared collagen casing has strong tensile strength and heat-resistant processing and can meet the daily enema requirements.
Detailed Description
The present invention will be described in detail below with reference to specific embodiments and experimental test data.
First, an embodiment
1. First embodiment
The method mainly comprises the following steps: firstly, performing pre-treatment descaling and cleaning, liming, deliming, acid puffing and fish skin surface color film removing to obtain crude collagen fibers; then adding auxiliary materials, mixing, kneading and aging to form uniform micelle; and then extruding, molding, crosslinking, modifying and drying the materials to obtain the sausage casing product. The processes of liming, deliming, fish skin surface color film removal, aging, extrusion forming and drying can be selected by the technicians in the field according to the conventional technology by combining the material characteristics, and the processes of acid puffing, auxiliary material adding, mixing and kneading and crosslinking modification need to be processed according to the following process requirements:
the acid puffing is to take out the fish skin material subjected to deashing treatment, drain the fish skin material, put the fish skin material into a phosphoric acid solution with the concentration of 0.01-0.1mol/L, and soak and expand the fish skin material to 2-3 times of the weight of the fish skin material before expansion, wherein the soaking temperature is not higher than 30 ℃;
adding auxiliary materials, stirring and kneading, namely adding the auxiliary materials into the fish skin glue base obtained in the previous step, stirring and kneading to form uniform glue balls; the types and the addition amounts of the added auxiliary materials are respectively as follows: 10-20% of sodium carboxymethylcellulose, 1-5% of hydroxypropyl distarch phosphate and 1-7% of sodium tripolyphosphate by weight of the fish skin raw material;
and the crosslinking modification is to spray 1-5% of glycerol and 0.1-0.5% of glutaraldehyde based on the weight of the casing material on the surface of the casing formed by extrusion, and keep the temperature for 1-5 min.
Through multiple tests, the mechanical strength of the fish skin collagen casing prepared by the method is more than 40MPa, the product can still keep the original shape and the tensile strength is more than 10MPa after being steamed and boiled for 10 minutes at the temperature of 90 ℃, and the tensile strength is more than 15MPa after being baked for 2 hours at the temperature of 70 ℃.
2. Second embodiment
Soaking 100kg of descaled and cleaned grass carp skin in 300kg of lime milk for 10 days, taking out clear water, washing the grass carp skin, and cleaning the grass carp skin in 0.05mol/L ammonium chloride solution for 3 times, wherein 20 minutes are not required for each time and stirring is carried out continuously; taking out, draining, adding into a phosphoric acid solution with the concentration of 0.1mol/L, soaking (the soaking temperature is not higher than 30 ℃), and taking out when the leather expands to be 2-3 times of the weight of the material before expansion; heating the materials to be semi-fluid through water bath at 40 ℃, and filtering the materials by using a 200-mesh filter screen to remove a color film on the surface of the fish skin to obtain a fish skin glue base; adding 15kg of sodium carboxymethylcellulose, 3kg of hydroxypropyl distarch phosphate and 3kg of sodium tripolyphosphate into the fish skin gelatin base, stirring, mixing and kneading uniformly, and then placing into a refrigerator at 4 ℃ for storing for 8h for aging; then taking out the micelle, preheating the micelle to 30 ℃, putting the micelle into a screw extruder, and performing extrusion molding through an annular die to obtain a tubular film casing; spraying 3% of glycerol and 0.3% of glutaraldehyde based on the weight of the sausage casing material on the surface of the tubular film sausage casing, and keeping the temperature for 3 min; finally, drying the mixture by using hot air at 40 ℃ for 3 hours, folding and packaging to obtain a finished product.
Tests show that the mechanical strength of the fish skin collagen casing prepared by the method is more than 40MPa, the product can still keep the original shape and the tensile strength is more than 10MPa after being steamed and boiled at 90 ℃ for 10 minutes, and the tensile strength is more than 15MPa after being baked at 70 ℃ for 2 hours.
3. The third embodiment:
soaking 100kg of descaled and cleaned tilapia skin in 680kg of lime milk for 6 days, taking out, and cleaning in 0.03mol/L hydrochloric acid solution for 3 times, wherein 10 minutes are carried out each time and stirring is carried out continuously; taking out, draining, adding into a phosphoric acid solution with the concentration of 0.02mol/L, soaking (the soaking temperature is not higher than 30 ℃), and taking out after the leather expands to become 2-3 times of the weight of the material before expansion; filtering the material by adopting a 60-mesh filter screen under the pressure of 200Pa to remove a color film on the surface of the fish skin to obtain a fish skin glue base; adding 10kg of sodium carboxymethylcellulose, 3.5kg of hydroxypropyl distarch phosphate and 4.5kg of sodium tripolyphosphate which are uniformly mixed in advance into the fish skin gelatin base, stirring, mixing and kneading uniformly, and then putting into a refrigeration house at 4 ℃ for storing for 6 hours; then taking out the micelle, preheating to 35 ℃, putting the micelle into a screw extruder, and performing extrusion molding through an annular die to obtain a tubular film casing; spraying 1.5% of glycerol and 0.25% of glutaraldehyde based on the weight of the sausage casing material on the surface of the tubular film sausage casing, and keeping the temperature for 3 min; finally, drying by hot air at 35 ℃, folding and packaging to obtain the finished product.
Tests show that the mechanical strength of the fish skin collagen casing prepared by the method is more than 40MPa, the product can still keep the original shape and the tensile strength is more than 10MPa after being steamed and boiled at 90 ℃ for 10 minutes, and the tensile strength is more than 15MPa after being baked at 70 ℃ for 2 hours.
4. The fourth embodiment:
soaking 100kg of descaled and cleaned carp skin in 500kg of lime milk for 8 days, taking out, and cleaning in a mixed solution of hydrochloric acid and ammonium chloride for 3 times, wherein the concentrations of the hydrochloric acid and the ammonium chloride are 0.01mol/L and 0.005mol/L respectively, and each time lasts for 20 minutes, and the stirring is uninterrupted in the period; taking out, draining, adding into a phosphoric acid solution with the concentration of 0.05mol/L, soaking (the soaking temperature is not higher than 30 ℃), and taking out when the leather expands to be 2-3 times of the weight of the material before expansion; heating the materials to be semi-fluid by using a water bath at 45 ℃, and filtering by using a 300-mesh filter screen to obtain a fish skin glue base; adding 20kg of sodium carboxymethylcellulose, 1.5kg of hydroxypropyl distarch phosphate and 2kg of sodium tripolyphosphate which are uniformly mixed in advance into the fish skin gelatin base, uniformly stirring, and then placing into a 6 ℃ refrigeration house for storage for 6 hours; taking out the micelle, preheating to 30 ℃, putting the micelle into a screw extruder, and performing extrusion molding through an annular die to obtain a tubular film casing with the caliber of 20-30 mm and the wall thickness of 0.5-1 mm; spraying glycerol 2.5% and glutaraldehyde 0.15% of the weight of the sausage casing material on the surface of the tubular film sausage casing, keeping the temperature for 5min, drying by hot air at 45 ℃, folding and packaging to obtain the finished product.
The scheme has the outstanding characteristics that a hydrochloric acid solution and an ammonium chloride solution are simultaneously used during deashing, and the use concentrations are lower. Tests show that the mechanical strength of the fish skin collagen casing prepared by the method is still more than 40MPa, the product can still keep the original shape and the tensile strength is more than 10MPa after being steamed and boiled for 10 minutes at the temperature of 90 ℃, and the tensile strength is more than 15MPa after being baked for 2 hours at the temperature of 70 ℃.
Second, experimental test data
1. Effect of expansion ratio of expansion step on dough extrusion characteristics (see Table 1)
TABLE 1 Effect of puffing Rate of puffing procedure on extrusion characteristics of micelle
Wherein the expansion rate is 100% of the weight after expansion/the weight before expansion
2. Influence of selection of acid for puffing on puffing effect of fish skin: adopting a sensory evaluation method (sequencing test method)
And (4) testing standard: the plasticity is good, the uniformity is good, the ductility is good, and the elasticity and the toughness are low; secondly, heating the material for 30min after puffing, and discharging more glue to form a sticky shape; the residual skin is small and can be dispersed by mechanical force.
And (4) testing results: from the viewpoint of (I), D is more than E and more than C is more than A and more than B, from the viewpoint of (II), A is more than D and more than C is more than E and more than B, wherein lactic acid (A), hydrochloric acid (B), acetic acid (C), phosphoric acid (D) and citric acid (E) are included. To sum up, phosphoric acid (D) was selected.
The inventor compares acidification conditions of several different concentrations through experiments, and the result shows that: the phosphoric acid has the best expansion effect under the same concentration. Therefore, the type of acid is critical in determining the bulking effect and efficiency.
3. Effect of phosphoric acid concentration on Fish skin puffing Effect (see Table 2)
TABLE 2 Effect of phosphoric acid concentration on Fish skin puffing Effect
And (3) analysis: under the condition of the same expansion rate (300%), the acidification time is increased along with the reduction of the concentration of the phosphoric acid. The high-concentration phosphoric acid puffing fish skin has high speed and short water absorption time, is not beneficial to production control, and has partial white fish skin particles which are not puffed under the heating condition, so that the fish skin puffing is not uniform and does not achieve complete puffing; the low-concentration phosphoric acid needs long time for puffing, the puffing is not uniform, part of fish skin generates glue in the puffing process, part of micelle fiber is broken, and part of micelle fiber is still not puffed. When the concentration is lower than 0.01mol/L, the expansion rate of the fish skin is less than 300 percent. In summary, the puffing effect can be achieved at a phosphoric acid concentration of 0.01 to 0.1mol/L, preferably 0.025 to 0.075mol/L, wherein the puffing effect is the best at 0.05 mol/L.
The above description is only for the purpose of illustrating some preferred embodiments of the present invention and should not be taken as limiting the invention. Equivalent changes and modifications that can be made by those skilled in the art according to the technical solutions of the present invention are within the scope of the technical solutions of the present invention.
Claims (10)
1. The preparation method of the fish skin collagen casing is characterized by comprising the following steps: carrying out procedures including liming, deliming, acid puffing, removing a color film on the surface of the fish skin, adding auxiliary materials, mixing, kneading and aging, carrying out extrusion molding, crosslinking modification and drying to obtain a sausage casing product; wherein,
the acid puffing is to fish out the fish skin material subjected to deashing treatment, drain the fish skin material, and place the fish skin material into an acid solution to soak and expand the fish skin material to 2-3 times of the weight of the fish skin material before expansion; the acid solution is phosphoric acid with the concentration of 0.01-0.1mol/L, and the soaking temperature is not higher than 30 ℃;
adding auxiliary materials, mixing and kneading, namely adding the auxiliary materials into the fish skin glue base obtained in the previous step, stirring, mixing and kneading to obtain uniform glue balls; the types and the addition amount of the added auxiliary materials comprise 10-20% of sodium carboxymethyl cellulose, 1-5% of hydroxypropyl distarch phosphate and 1-7% of sodium tripolyphosphate by the weight of the fish skin raw material;
and the crosslinking modification is to spray 1-5% of glycerol and 0.1-0.5% of glutaraldehyde based on the weight of the casing material on the surface of the casing formed by extrusion, and keep the temperature for 1-5 min.
2. The method of preparing a fish skin collagen casing as claimed in claim 1 wherein: the liming is to put the fish skin raw material into lime milk to be soaked for 6-10 days; the weight of the lime milk is 3-7 times of that of the fish skin raw material.
3. The method of preparing a fish skin collagen casing as claimed in claim 1 wherein: the fish skin surface color film is removed by adopting a filter pressing method or a heating filtering method; the filter pressing method is that the materials pass through a 50-80 mesh filter screen under the pressure of 100-500 Pa; the heating and filtering method is to heat the materials to 35-45 ℃, and then pass through a 200-300 mesh sieve.
4. The method of preparing a fish skin collagen casing as claimed in claim 1 wherein: and the aging is to store the mixed and kneaded material in a refrigeration house at the temperature of 4-10 ℃ for 4-8 hours.
5. The method for preparing a fish skin collagen casing as claimed in any one of claims 1 to 4, wherein the deliming is to put the delimed fish skin material into hydrochloric acid and/or ammonium chloride solution for treatment, and the specific process parameters are as follows: the hydrochloric acid and the ammonium chloride solution are respectively 0.01-0.05 mol/L and 0.005-0.05 mol/L, the treatment times are 2-5 times, and the treatment time is 10-30 minutes each time.
6. The method for preparing a fish skin collagen casing as claimed in claim 5 wherein the acid solution used in the acid puffing is phosphoric acid with a concentration of 0.05 mol/L.
7. The method of preparing a fish skin collagen casing as claimed in claim 5 wherein: and the deliming is to put the fishskin material subjected to liming treatment into a mixed solution of hydrochloric acid and ammonium chloride for treatment, wherein the concentrations of the hydrochloric acid and the ammonium chloride are 0.01mol/L and 0.005mol/L respectively.
8. A fish skin collagen casing, characterized in that it is prepared by a method for preparing a fish skin collagen casing according to any one of claims 1 to 4.
9. The fish skin collagen casing as claimed in claim 8 wherein the deliming is a treatment of the delimed fish skin material by adding it to a hydrochloric acid and/or ammonium chloride solution, the specific process parameters are: the hydrochloric acid and the ammonium chloride solution are respectively 0.01-0.05 mol/L and 0.005-0.05 mol/L, the treatment times are 2-5 times, and the treatment time is 10-30 minutes each time.
10. The fish skin collagen casing as claimed in claim 9 wherein the deliming is carried out by putting the delimed fish skin material into a mixed solution of hydrochloric acid and ammonium chloride, wherein the concentrations of hydrochloric acid and ammonium chloride are 0.01mol/L and 0.005mol/L, respectively; meanwhile, the acid solution used in the acid puffing is phosphoric acid with the concentration of 0.05 mol/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410667081.0A CN104430787B (en) | 2014-11-20 | 2014-11-20 | Collagen protein of fish skin casing and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410667081.0A CN104430787B (en) | 2014-11-20 | 2014-11-20 | Collagen protein of fish skin casing and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104430787A CN104430787A (en) | 2015-03-25 |
| CN104430787B true CN104430787B (en) | 2016-10-26 |
Family
ID=52878139
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410667081.0A Active CN104430787B (en) | 2014-11-20 | 2014-11-20 | Collagen protein of fish skin casing and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104430787B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104493A (en) * | 2015-08-06 | 2015-12-02 | 梧州神冠蛋白肠衣有限公司 | Preparation method of collagen casings |
| CN105175533A (en) * | 2015-10-21 | 2015-12-23 | 淄博黄河龙生物工程有限公司 | Process for extracting collagen from thin cow skin |
| CN107014854A (en) * | 2017-03-29 | 2017-08-04 | 淄博黄河龙生物工程有限公司 | The durothermic detection method of collagen |
| CN107259413A (en) * | 2017-07-18 | 2017-10-20 | 诸城市和生食品有限公司 | A kind of sandwich fish-skin intestines of minced fillet and preparation method thereof |
| CN107897463A (en) * | 2017-11-06 | 2018-04-13 | 广东德福隆生物科技有限公司 | A kind of sugar-coat production technology |
| CN112438300A (en) * | 2020-11-25 | 2021-03-05 | 山东海奥斯生物科技有限公司 | Preparation method of smoked casing collagen |
| CN113529410A (en) * | 2021-06-09 | 2021-10-22 | 山东海奥斯生物科技有限公司 | Production process and sealing method of collagen packaging film |
| CN113854341B (en) * | 2021-09-16 | 2023-01-17 | 山东海奥斯生物科技股份有限公司 | Edible casing and preparation method thereof |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52154538A (en) * | 1976-06-18 | 1977-12-22 | Sumitomo Bakelite Co | Packed food body |
| JPS60196140A (en) * | 1984-03-19 | 1985-10-04 | 日本水産株式会社 | Edible skin subjected to skin coated food |
| US5518741A (en) * | 1994-12-22 | 1996-05-21 | University Of Alaska | Product and process for the utilization of enzyme and muscle from fish containing proteolytic enzymes |
| CN1312179C (en) * | 2004-09-23 | 2007-04-25 | 中国海洋大学 | Method for modifying freshwater fish skin collagen by adjusting alkalinity acidity |
| CN101885920B (en) * | 2010-07-16 | 2011-11-09 | 中国海洋大学 | Method for preparing edible wrapping film |
| CN102370156A (en) * | 2010-08-04 | 2012-03-14 | 赵娟 | Fish skin collagen sauce and preparation method thereof |
| CN101942204B (en) * | 2010-09-16 | 2012-09-05 | 集美大学 | Production method of collagen membrane |
| CN102504302B (en) * | 2011-11-08 | 2013-09-04 | 集美大学 | Method for preparing collagen film |
| CN102907487A (en) * | 2012-09-29 | 2013-02-06 | 佛山市高明区德福隆生物科技有限公司 | Collagen casing forming method |
-
2014
- 2014-11-20 CN CN201410667081.0A patent/CN104430787B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104430787A (en) | 2015-03-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104430787B (en) | Collagen protein of fish skin casing and preparation method thereof | |
| EP1423016B1 (en) | Collagen casing | |
| US11224229B2 (en) | Method for manufacturing sausage products, sausage and sausage production | |
| AU2002321528A1 (en) | Collagen casing | |
| CN106035598B (en) | A kind of edible casing with collagen and the preparation of other edible eggs white matters | |
| CN104798863A (en) | Collagen casing and preparation method thereof | |
| US3408918A (en) | Method of preparing an edible tubular collagen casing | |
| CN103518819A (en) | Sodium alga acid edible sausage casing and preparing method thereof | |
| CN103734458A (en) | Pet chews and preparation method of pet chews | |
| US3620775A (en) | Edible collagen casing | |
| US20150208676A1 (en) | Method for preparing a natural casing with a uniform caliber, natural casing obtained by said method and filled product comprising said natural casing | |
| CN107594544B (en) | Preparation method of instant food based on wheat textured protein | |
| US3123483A (en) | Edible collagen casing and method | |
| US3408916A (en) | Edible collagen sausage casing and method of preparing same | |
| US3446633A (en) | Method of preparing an oil-treated edible collagen sausage casing | |
| JPS5834099B2 (en) | Information on the production of collagen | |
| US3567467A (en) | Edible collagen casing containing antioxidant | |
| US3932677A (en) | Collagen casings from limed hide collagen | |
| EP3607827B1 (en) | Natural fat end and after end casing, process for its obtention and use thereof | |
| US3408917A (en) | Iron tanning of edible collagen casings | |
| CN117099824A (en) | Method for solidifying edible collagen casing | |
| US3123480A (en) | Edible collagen casing and method of | |
| WO2020112730A1 (en) | Combined natural gut/reconstituted collagen casing and method for making casing | |
| CN111447833A (en) | Method for seasoning casing of collagen | |
| JP2021040584A (en) | Edible casing, smoked food product containing the same, production method of edible casing, and production method of sausage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210623 Address after: 215000 No.8 Shuilang street, Suzhou Industrial Park, Suzhou City, Jiangsu Province Patentee after: VISCOFAN TECHNOLOGY SUZHOU CO.,LTD. Address before: 1, 6395 Hutai Road, Baoshan District, Shanghai_ Room 1057, area B, 2nd floor Patentee before: Shanghai lougao Information Technology Co.,Ltd. Effective date of registration: 20210623 Address after: 1, 6395 Hutai Road, Baoshan District, Shanghai_ Room 1057, area B, 2nd floor Patentee after: Shanghai lougao Information Technology Co.,Ltd. Address before: College of light industry and food engineering, Guangxi University, No. 100 Daxue Road, Nanning City, Guangxi Zhuang Autonomous Region Patentee before: GUANGXI University |
|
| TR01 | Transfer of patent right |