Method of ecological utilization of silver carp

Abstract

A method for ecological utilization of silver carp, including the pretreatment of silver carp and the process of making canned fish surimi. The fish meat of silver carp is processed canned surimi. The fish heads and bones are heated and undergo enzymatic hydrolysis by enzymes, and the residues of the filtration are prepared for fish bone powder. A filtration membrane is used to reduce the volume of the filtrate to 50% of fish surimi and then the filtrate is frozen to ice. The frozen part can be added to fish surimi. The transparent part from membrane filtration was used to produce protein powder or ingredients for beverages. Fish offal can be used to produce protein liquid fertilizer. Fish scales and skins can be used to produce collagen. The method adopts ecological utilization, which makes the silver carp meat used effectively, including its processed wastes. The method is a closed cycle process such that that no pollutants or wastes are discharged during the process.

Claims

1. A method for the ecological utilization of one or more fish, the method comprising: pretreating one or more fish by separating the one or more fish into three parts including a) meat, b) head and bones, and c) scales and viscera, and rinsing the one or more fish with water below 10° C.; heating the head and bones of the one or more fish; hydrolyzing the head and bones of the one or more fish via protease; filtering the head and bones of the one or more fish via a filtration membrane to reduce the volume of the one or more fish, whereby upon filtration, the one or more fish is separated into a filtrate and filter residues; processing the filter residues into fish bone powder; processing the filtrate, whereby the filtrate is used for a canned fish product; and freezing the filtrate to ice, wherein the fish is selected from a group consisting of silver carp, carp, grass carp, herring, or bighead carp.

2. The method of claim 1, wherein the filtrate is transparent, and further comprising processing the transparent part of filtrate to produce protein powder or ingredients for beverages.

3. The method of claim 1, further comprising preparing the filtrate residues for fish bone powder.

4. The method of claim 1, wherein the scales are used to produce collagen.

5. The method of claim 1, wherein the filtrate is processed canned surimi.

6. The method of claim 1, wherein the pretreatment of fish further comprises decapitating, eviscerating and sealing the one or more fish.

7. The method of claim 1, wherein heating the heads and bones of the one or more fish comprises heating to enzymatically hydrolyze the heads and bones of the one or more fish, by adding water to adjust the solid-liquid ratio, and by adding 1%-10% protease at 50° C. to produce enzymatic hydrolysis; filtering the head and bones of the one or more fish comprises subjecting the one or more fish to a membrane filtration to obtain both a turbid part that cannot pass through the membrane and a transparent part that can pass through the membrane, wherein the volume of the turbid part is reduced to 50% to prepare the canned surimi product, and wherein the turbid part is cooled to room temperature; and freezing the filtrate comprises adding ice to the filtrate, such that the ice and filtrate form a concentrated solution is added to the canned fish product.

8. The method of claim 1, further comprising applying the meat from the one or more fish to make the fish luncheon pastes.

9. The method of claim 8, wherein the fish luncheon pastes are made by: a) chopping the one or more fish; b) vacuum mixing the chopped one or more fish for 60 minutes on vacuum mixture machine; c) canning the fish pastes via a quantitative vacuum filling machine; d) sealing the canned fish products with a can-sealing machine; and e) sterilizing the canned fish products at 105-121° C. for 30-100 minutes to obtain canned fish products.

10. The method of claim 9, wherein chopping the one or more fish involves the prepared fish meat, the auxiliary material and the ice concentrate obtained from hydrolysis, and mixing the fish meat with the auxiliary material and the ice concentrate and chopping or processing the material.

11. The method of claim 8, wherein the cooling and storage of the canned fish includes using edible salt 1%-5%, white sugar 2%-10%, glucose 0.5%-3%, white pepper 0.1%-0.5%, white vinegar 0.5%-3%, cooking wine 1%-5%, potato starch 3%-15%, soybean separated protein 2%-20%, complex phosphate ≤0.1%, β-cyclodextrin ≤0.1%, blending oil 0.5%-5%, ice made of fish bone concentrate 50%.

12. The method of claim 1, further comprising utilizing the scales and viscera fish offal to produce protein liquid fertilizer.

13. The method of claim 1, further comprising utilizing the scales to make collagen.

14. The method of claim 13, wherein the collagen is made by: (1) pretreating the fish scales by washing, degreasing and/or decolorizing; (2) extracting the scales by macerating in hydrochloric acid at pH 4-5 for decalcification, until the scales become soft and transparent, then washing the scales 2-5 times, at 60°-70° C for 2-3 hours; (3) concentrating the fish scale collagen; (4) drying the fish scale collagen to a water content of less than 15%.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIG. 1 is a flow diagram of the steps of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

(2) The invention will now be further described with reference to the accompanying drawings:

Example 1: Silver Carp is Used as the Object to Prepare Fresh Silver Carp

(3) Pretreatment: The pretreatment of silver carps includes decapitating, eviscerating and fish sealing. Separated the fish into 3 parts, rinsed with water below 10° C., drained and spared;

(4) Meat separation: The fish meat was separated, the skin and spines were removed by meat grinder;

(5) Freezing and thawing: The separated meat was frozen in freezer and taken out for thawing if necessary;

(6) Heating enzymatic hydrolysis: Water was added to adjust the solid-liquid ratio, 1%-10% protease was added at the specific pH, 50° C. for enzymatic hydrolysis;

(7) Filtration: The hydrolyzed solution from step 1 was filtered to get the filtrate and filter residues, the filtered residues were processed into fish bone powder;

(8) Membrane concentration: The filtrate in step 2 was subjected to membrane concentration to obtain both the turbid and transparent part. The volume of the turbid solution was reduced to 50% of the fish surimi to prepare the canned product;

(9) Cooling down: The concentrated solution was cooled to room temperature;

(10) Freezing: The concentrated solution was put into freezer for freezing. The ice made from the concentrated solution was added to the can of the fish luncheon paste;

(11) Chopping: The prepared fish meat, the auxiliary material and the ice concentrate obtained from hydrolysis were mixed, chop them or process the meat emulsion without granule in the grinding machine;

(12) Vacuum mixing: The chopped mixture from Step 1 was vacuum mixed for 60 minutes on vacuum mixture machine;

(13) Canning: The fish pastes were canned by the quantitative vacuum filling machine;

(14) Sealing: The canned fish products were sealed with a can-sealing machine;

(15) Sterilization of products: Sterilization at 105-121° C. for 30-100 minutes to obtain canned fish products;

(16) Cooling down: The sterilized cans were removed and cooled to room temperature;

(17) Storage: Sealed cans can be stored at room temperature;

(18) Cleaning and mashing: The silver carp offal was cleaned and crushed by the tissue crusher;

(19) Enzyme hydrolysis: Water was added to adjust the solid-liquid ratio, then 0.0%-4% protease was added at about 50° C. for enzymatic hydrolysis;

(20) Centrifugation: The hydrolyzed solution of the fish offal was centrifuged to obtain the upper free oil and the lower emulsion;

(21) Filtration: The lower emulsion was filtered, and the residues were processed together with the residues obtained by processing the fish heads and the fish bones to the fish bone meal;

(22) Concentration: The filtered fish offal solution was concentrated;

(23) Blending: The additives or adjutants were added into the concentrated solution according to the recipe of protein liquid fertilizer, prepared with the filter residue to produce fish protein fertilizer.

(24) The steps for the utilization of fish scales to produce collagen are as follows:

(25) (1) Extraction of Fish Scale Collagen: Pretreatment: The fish scales were washed, degreased and decolorized if necessary; Extraction: The scales were macerated in hydrochloric acid at pH 4-5 for decalcification until the scales became soft and transparent. Then the scales were washed and heated at 60-70° C. for 2-3 h for 2-5 times until the scales were completely extracted; Concentration: The fish scale collagen was concentrated; Drying: The fish scale collagen was dried until the water content<15%.

(26) (2) Extraction of Fish Skin Collagen: Pretreatment: The scales and meat on the surface of fish skin were removed and washed. The processed skin was soaked in NaOH solution to remove the hetero-protein and soaked in detergent to remove the fat; Extraction: The fish skin was soaked in HAC solution and filtered with single layer gauze; Purification: The pH of the filtrate was adjusted to ≤7.0 with the utilization of NaOH solution. The processed filtrate was set overnight and crushed with glass rod and spoon, then centrifuged in a centrifuge tube. The HAC solution was added to stir with the processed filtrate in psychrolusia until completely dissolved. The dissolved solution was transferred into the dialysis bags by syringe. The dialysis bags were put into a large beaker filled with distilled water and then put onto a magnetic stirrer to dialyze for 3 days. The water was changed 7-8 times per day. Finished product: The gelatinous collagen in the dialysis bags was took out and cut into slices of about 1 mm thickness. The gel slices were freeze dried or tiled into aluminum foil bags, sealed and froze.

Example 2: Silver Carp is Used as the Object to Prepare Fresh Silver Carp

(27) Pretreatment: The pretreatment of silver carps includes decapitating, eviscerating and fish sealing. Separated the parts into 3, rinsed with water below 10° C., drained and spared;

(28) Meat separation: The fish meat was separated, the skin and spines were removed by meat grinder;

(29) Freezing and thawing: The separated meat was frozen in freezer and taken out for thawing if necessary;

(30) Heating enzymatic hydrolysis: Water was added to adjust the solid-liquid ratio, 1%-10% protease was added at the specific pH, 50° C. for enzymatic hydrolysis;

(31) Filtration: The hydrolyzed solution from step 1 was filtered to get the filtrate and filter residues, the filtered residues were processed into fish bone powder;

(32) Membrane concentration: The filtrate in step 2 was subjected to membrane concentration to obtain both the turbid and transparent part. The volume of the turbid solution was reduced to 50% of the fish surimi to prepare the canned product;

(33) Cooling down: The concentrated solution was cooled to room temperature;

(34) Freezing: The concentrated solution was put into freezer for freezing. The ice made from the concentrated solution was added to the can of the fish luncheon paste;

(35) Chopping: The prepared fish meat, the auxiliary material and the ice concentrate obtained from hydrolysis were mixed, chop them or process the meat emulsion without granule in the grinding machine;

(36) Vacuum mixing: The chopped mixture from Step 1 was vacuum mixed for 60 minutes on vacuum mixture machine;

(37) Canning: The fish pastes were canned by the quantitative vacuum filling machine;

(38) Sealing: The canned fish products were sealed with a can-sealing machine;

(39) Sterilization of products: Sterilization at 105-121° C. for 30-100 minutes to obtain canned fish products;

(40) Cooling down: The sterilized cans were removed and cooled to room temperature;

(41) Storage: Sealed cans can be stored at room temperature;

(42) Cleaning and mashing: The silver carp offal was cleaned and crushed by the tissue crusher;

(43) Enzyme hydrolysis: Water was added to adjust the solid-liquid ratio, then 0.0%-4% protease was added at about 50° C. for enzymatic hydrolysis;

(44) Centrifugation: The hydrolyzed solution of the fish offal was centrifuged to obtain the upper free oil and the lower emulsion;

(45) Filtration: The lower emulsion was filtered, and the residues were processed together with the residues obtained by processing the fish heads and the fish bones to the fish bone meal;

(46) Concentration: The filtered fish offal solution was concentrated;

(47) Blending: The additives or adjustants were added into the concentrated solution according to the recipe of protein liquid fertilizer, prepared with the filter residue to produce fish protein fertilizer.

(48) The steps for the utilization of fish scales to produce collagen are as follows:

(49) (1) Extraction of Fish Scale Collagen: Pretreatment: The fish scales were washed, degreased and decolorized if necessary; Extraction: The scales were macerated in hydrochloric acid at pH 4-5 for decalcification until the scales became soft and transparent. Then the scales were washed and heated at 60-70° C. for 2-3 h for 2-5 times until the scales were completely extracted; Concentration: The fish scale collagen was concentrated; Drying: The fish scale collagen was dried until the water content<15%.

(50) (2) Extraction of Fish Skin Collagen: Pretreatment: The scales and meat on the surface of fish skin were removed and washed. The processed skin was soaked in NaOH solution to remove the hetero-protein and soaked in detergent to remove the fat; Extraction: The fish skin was soaked in HAC solution and filtered with single layer gauze; Purification: The pH of the filtrate was adjusted to ≤7.0 with the utilization of NaOH solution. The processed filtrate was set overnight and crushed with glass rod and spoon, then centrifuged in a centrifuge tube. The HAC solution was added to stir with the processed filtrate in psychrolusia until completely dissolved. The dissolved solution was transferred into the dialysis bags by syringe. The dialysis bags were put into a large beaker filled with distilled water and then put onto a magnetic stirrer to dialyze for 3 days. The water was changed 7-8 times per day. Finished product: The gelatinous collagen in the dialysis bags was took out and cut into slices of about 1 mm thickness. The gel slices were freeze dried or tiled into aluminum foil bags, sealed and froze.

(51) The accessories were added when the fish was chopped. The accessories were as follows: edible salt 1%-5%, white sugar 2%-10%, glucose 0.5%-3%, white pepper 0.1%-0.5%, white vinegar 0.5%-3%, cooking wine 1%-5%, potato starch 3%-15%, soybean separated protein 2%-20%, complex phosphate≤0.1%, β-cyclodextrin≤0.1%, blending oil 0.5%-5%, ice made of fish bone concentrate 50%.

(52) In Example 1, the accessories were as follows: edible salt 1%, white sugar 2%, glucose 0.5%, white pepper 0.1%, white vinegar 0.5%, cooking wine 1%, potato starch 3%, soybean separated protein 2%, complex phosphate≤0.1%, β-cyclodextrin≤0.1%, blending oil 0.5%, ice made of fish bone concentrate 50%.

(53) In Example 2, the accessories were as follows: edible salt 5%, white sugar 10%, glucose 3%, white pepper 0.5%, white vinegar 3%, cooking wine 5%, potato starch 15%, soybean separated protein 20%, complex phosphate≤0.1%, β-cyclodextrin≤0.1%, blending oil 5%, ice made of fish bone concentrate 50%.

(54) As mentioned above, it is only a specific way of implementation of the invention, but the scope of protection of the invention is not limited to this. Changes and substitutions that anyone familiar with the technology in this field can easily thought of should be contained in the scope of the invention protection.