CN106360623A - Comprehensive aquatic product leftover utilization method - Google Patents
Comprehensive aquatic product leftover utilization method Download PDFInfo
- Publication number
- CN106360623A CN106360623A CN201611017164.0A CN201611017164A CN106360623A CN 106360623 A CN106360623 A CN 106360623A CN 201611017164 A CN201611017164 A CN 201611017164A CN 106360623 A CN106360623 A CN 106360623A
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- China
- Prior art keywords
- aquatic product
- hours
- dried
- temperature
- shrimp
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- 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.)
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Classifications
-
- 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
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/002—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from animal waste materials
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fodder In General (AREA)
Abstract
The invention provides a comprehensive aquatic product leftover utilization method. Adopted raw materials include leftovers shrimp heads and shrimp shells from an aquatic product processing plant, impurities of the shrimp heads are removed, the shrimp heads are cleaned thoroughly and then are put in a cooker, water is added to immerse the shrimp heads, boiling is performed, then steaming is performed with a small fire, filtration is performed, the moisture of filtrate is evaporated, and drying is performed to obtain a shrimp-flavored seasoning; filter residues are soaked with a hydrochloric acid solution at the temperature of 60 DEG C for 12 hours; a PH value is regulated to 12 by using a sodium hydroxide solution, soaking is performed at the temperature of 50 DEG C for 2 hours, filtration is performed, filter residues are dried at the temperature of 60 DEG C for 10 hours, namely chitosan is obtained; the PH value of the filtrate is regulated to 3, soaking is performed at the temperature of 60 DEG C for 2 hours, filtration is performed, filter residues are dried at the temperature of 60 DEG C for 10 hours, namely refined protein is obtained.
Description
Technical field
The present invention relates to technical field of aquatic product processing is and in particular to a kind of aquatic product leftovers method of comprehensive utilization.
Background technology
Penaeus vannamei, the flagship product of oriental prawn Deng Shi China sea water and fresh water aquaculture, annual output is hundreds of millions of, no
By being daily consumption, or the processing of aquatic product manufactory, all produce substantial amounts of prawn head, Crusta Penaeus seu Panulirus, these leftover bits and pieces half in the past
All thrown away as rubbish, not only waste of resource, also polluted environment.In recent years, the raising with people's environmental consciousness and prawn
Head, the understanding of Crusta Penaeus seu Panulirus nutritional significance, prawn head, Crusta Penaeus seu Panulirus are widely used for preparing thick fish flour, prawn head that the raw material making is thrown away again, Crusta Penaeus seu Panulirus
Obtain certain application.
Content of the invention
The technical problem to be solved is for the deficiencies in the prior art, provides a kind of new leftover bits and pieces prawn head profit
Use method.
The technical problem to be solved is to be realized by following technical scheme.Prawn head is rejected impurity,
Clean up, put in pot, add water and cover, boil, then use small fire steaming and decocting, filter, moisture is removed in filtrate evaporation, drying is
Shrimp flavoring.Filtering residue is soaked with hydrochloric acid solution, soaks 12 hours at 60 DEG C.With sodium hydroxide solution adjustment solution ph extremely
12, soak 2 hours at 50 DEG C, filter, filtering residue is dried 10 hours at 60 DEG C, as shitosan.Filtrate is molten with hydrochloric acid
Liquid ph value is adjusted to 3, soaks 2 hours at 60 DEG C, filters, and filtering residue is dried 10 hours at 60 DEG C, as refined protein.
Compared with prior art, the present invention not only achieves the comprehensive utilization of production and processing factory leftover bits and pieces prawn head, decreases
Waste and pollute, so that prawn head nutritional labeling is fully utilized, drastically increase added value.
Specific embodiment
Raw material.Aquatic product manufactory prawn processing fent prawn head, Crusta Penaeus seu Panulirus are rejected impurity, cleans up, standby.
Steaming and decocting.The prawn head cleaning is put in pot, adds water and cover, boil, then use small fire steaming and decocting 30 minutes, filter,
Moisture is removed in filtrate evaporation, is dried and is shrimp flavoring.
Acidleach.Filtering residue is soaked with 12% hydrochloric acid solution, soaks 12 hours at 60 DEG C.
Alkali is adjusted.With sodium hydroxide solution adjustment solution ph to 12, soak 2 hours at 50 DEG C, filter, by filtering residue 60
It is dried 10 hours at DEG C, as shitosan.
Acid is adjusted.Filtrate is adjusted to 3 with hydrochloric acid solution ph value, soaks 2 hours at 60 DEG C, filter, by filtering residue at 60 DEG C
It is dried 10 hours, as refined protein.
Claims (5)
1. a kind of aquatic product leftovers method of comprehensive utilization it is characterised in that: by prawn head, Crusta Penaeus seu Panulirus cleaning, steaming and decocting, acidleach, alkali adjust,
Acid is adjusted and is respectively prepared shrimp flavoring, shitosan and protein.
2. a kind of aquatic product leftovers method of comprehensive utilization according to claim 1 it is characterised in that: described steaming and decocting be by
The prawn head cleaning is put in pot, adds water and covers, and in 100 DEG C of steaming and decocting 20-60 minutes, filters, and moisture is removed in filtrate evaporation, is dried
It is shrimp flavoring.
3. a kind of aquatic product leftovers method of comprehensive utilization according to claim 1 it is characterised in that: described acidleach be use
The hydrochloric acid solution of 5-20% soaks 10-20 hour at 40-80 DEG C.
4. a kind of aquatic product leftovers method of comprehensive utilization according to claim 1 it is characterised in that: it is to use that described alkali is adjusted
Sodium hydroxide solution adjustment solution ph, to 10-14, soaks 1-4 hour at 30-60 DEG C, filters, by filtering residue at 40-80 DEG C
8-16 hour, as shitosan are dried.
5. a kind of aquatic product leftovers method of comprehensive utilization according to claim 1 it is characterised in that: described acid adjust be by
Filtrate is adjusted to 1-5 with hydrochloric acid solution ph value, soaks 1-4 hour at 40-80 DEG C, filters, filtering residue is dried 8- at 40-60 DEG C
20 hours, as refined protein.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611017164.0A CN106360623A (en) | 2016-11-19 | 2016-11-19 | Comprehensive aquatic product leftover utilization method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611017164.0A CN106360623A (en) | 2016-11-19 | 2016-11-19 | Comprehensive aquatic product leftover utilization method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360623A true CN106360623A (en) | 2017-02-01 |
Family
ID=57891667
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611017164.0A Withdrawn CN106360623A (en) | 2016-11-19 | 2016-11-19 | Comprehensive aquatic product leftover utilization method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360623A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077108A (en) * | 2018-08-16 | 2018-12-25 | 北海市海庆兄弟水产有限公司 | A method of snack food is prepared using shrimp shell and dried small shrimp |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843193A (en) * | 2006-05-10 | 2006-10-11 | 华南理工大学 | Method for preparing crab seasoning using meat residue of crab processing |
| CN101703277A (en) * | 2009-11-03 | 2010-05-12 | 华南农业大学 | Application of prawn processing leftover as well as amino acid beverage and preparation method thereof |
| CN104893314A (en) * | 2015-05-22 | 2015-09-09 | 浙江海洋学院 | Application of composite active edible film prepared from peeled shrimp processing leftovers |
| CN105581281A (en) * | 2015-12-24 | 2016-05-18 | 厦门理工学院 | Method for preparing seasoning raw material from leftovers of shrimps and crabs |
| CN105614755A (en) * | 2015-12-18 | 2016-06-01 | 集美大学 | Tilapia processing leftover comprehensive utilization method |
-
2016
- 2016-11-19 CN CN201611017164.0A patent/CN106360623A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843193A (en) * | 2006-05-10 | 2006-10-11 | 华南理工大学 | Method for preparing crab seasoning using meat residue of crab processing |
| CN100426987C (en) * | 2006-05-10 | 2008-10-22 | 华南理工大学 | Method for preparing crab seasoning using meat residue of crab processing |
| CN101703277A (en) * | 2009-11-03 | 2010-05-12 | 华南农业大学 | Application of prawn processing leftover as well as amino acid beverage and preparation method thereof |
| CN101703277B (en) * | 2009-11-03 | 2012-06-27 | 华南农业大学 | Application of prawn processing leftover as well as amino acid beverage and preparation method thereof |
| CN104893314A (en) * | 2015-05-22 | 2015-09-09 | 浙江海洋学院 | Application of composite active edible film prepared from peeled shrimp processing leftovers |
| CN105614755A (en) * | 2015-12-18 | 2016-06-01 | 集美大学 | Tilapia processing leftover comprehensive utilization method |
| CN105581281A (en) * | 2015-12-24 | 2016-05-18 | 厦门理工学院 | Method for preparing seasoning raw material from leftovers of shrimps and crabs |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077108A (en) * | 2018-08-16 | 2018-12-25 | 北海市海庆兄弟水产有限公司 | A method of snack food is prepared using shrimp shell and dried small shrimp |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170201 |