CN112544786A - Method for recovering low-value fish processing by-products - Google Patents
Method for recovering low-value fish processing by-products Download PDFInfo
- Publication number
- CN112544786A CN112544786A CN202011421405.4A CN202011421405A CN112544786A CN 112544786 A CN112544786 A CN 112544786A CN 202011421405 A CN202011421405 A CN 202011421405A CN 112544786 A CN112544786 A CN 112544786A
- Authority
- CN
- China
- Prior art keywords
- zymolyte
- mung bean
- bean hull
- solution
- powder
- 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.)
- Granted
Links
- 238000012545 processing Methods 0.000 title claims abstract description 37
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 36
- 239000006227 byproduct Substances 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000000243 solution Substances 0.000 claims abstract description 45
- 239000000047 product Substances 0.000 claims abstract description 41
- 238000003756 stirring Methods 0.000 claims abstract description 32
- 238000001035 drying Methods 0.000 claims abstract description 26
- 239000011259 mixed solution Substances 0.000 claims abstract description 26
- 108091005804 Peptidases Proteins 0.000 claims abstract description 22
- 239000004365 Protease Substances 0.000 claims abstract description 22
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 19
- 150000001875 compounds Chemical class 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 239000000706 filtrate Substances 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000007873 sieving Methods 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract 4
- 240000004922 Vigna radiata Species 0.000 claims description 72
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 72
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 72
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 49
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 33
- 108090000145 Bacillolysin Proteins 0.000 claims description 20
- 108091005507 Neutral proteases Proteins 0.000 claims description 20
- 102000035092 Neutral proteases Human genes 0.000 claims description 20
- 239000000284 extract Substances 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 13
- 102000004139 alpha-Amylases Human genes 0.000 claims description 12
- 108090000637 alpha-Amylases Proteins 0.000 claims description 12
- 229940024171 alpha-amylase Drugs 0.000 claims description 12
- 239000008367 deionised water Substances 0.000 claims description 12
- 229910021641 deionized water Inorganic materials 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 10
- 108091005658 Basic proteases Proteins 0.000 claims description 8
- 239000002244 precipitate Substances 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 4
- 239000000413 hydrolysate Substances 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 108091005508 Acid proteases Proteins 0.000 claims description 2
- 238000003287 bathing Methods 0.000 claims description 2
- 230000009849 deactivation Effects 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 5
- 238000012360 testing method Methods 0.000 description 21
- 102000035195 Peptidases Human genes 0.000 description 18
- 102000004169 proteins and genes Human genes 0.000 description 16
- 108090000623 proteins and genes Proteins 0.000 description 16
- 238000000855 fermentation Methods 0.000 description 13
- 230000004151 fermentation Effects 0.000 description 13
- 235000019733 Fish meal Nutrition 0.000 description 12
- 239000004467 fishmeal Substances 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 8
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 8
- 230000002378 acidificating effect Effects 0.000 description 6
- 241001609213 Carassius carassius Species 0.000 description 5
- 238000011161 development Methods 0.000 description 5
- 230000000813 microbial effect Effects 0.000 description 5
- 238000009360 aquaculture Methods 0.000 description 4
- 244000144974 aquaculture Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 241000252211 Carassius Species 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003674 animal food additive Substances 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000021051 daily weight gain Nutrition 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000002180 anti-stress Effects 0.000 description 1
- 239000012223 aqueous fraction Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000007180 physiological regulation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/22—Animal feeding-stuffs from material of animal origin from fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
- A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/189—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Animal Husbandry (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Physiology (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Biochemistry (AREA)
- Birds (AREA)
- Insects & Arthropods (AREA)
- Sustainable Development (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a method for recovering low-value fish processing byproducts, which comprises the following steps: (1) adding the low-value fish processing byproducts into water, uniformly stirring to obtain a mixed solution, adjusting the pH value of the mixed solution to 6-7, adding compound protease in a vacuum environment, heating to 40 ℃, performing enzymolysis for 3-5 hours to obtain an enzymolysis solution, heating the enzymolysis solution to inactivate enzyme, cooling, filtering to obtain a filtrate, and drying the filtrate to obtain an zymolyte; (2) crushing the zymolyte, sieving the crushed zymolyte with a 80-mesh sieve to obtain zymolyte powder, stirring the zymolyte powder, zymophyte and water until the zymolyte powder, the zymolyte and the water are uniformly mixed to obtain a mixed material, fermenting the mixed material in a closed environment at the temperature of 35 ℃ for 50-60 hours to obtain a fermented product, and performing vacuum concentration and drying on the fermented product to obtain the biological peptide. The invention can convert the low-value fish processing by-products into biological peptides with good feeding value and nutritional value.
Description
Technical Field
The invention relates to a method for recovering low-value fish processing byproducts.
Background
At present, with the development of the aquaculture industry in China and the popularization of modern fishing technology, fish resources are damaged, low-value aquatic products such as small fish, small shrimps and the like are rapidly bred, the aquatic product processing industry is relatively slowly developed in developed countries, the number of primary products in the aquatic products is large, the number of deep processing products and fine processing products is small, a large amount of leftovers are generated, the ratio reaches about 28%, a large amount of byproducts (about 390 ten thousand tons) are generated after the aquatic products are roughly processed, and about 800 ten thousand tons of high-protein wastewater is generated after the processing and steaming. These low value fish processing by-products, particularly the high protein water fraction after processing cooking, are discarded and the remainder is used to produce fish meal and other products.
The externally dependence of protein feed resources in China is improved year by year, while various fish protein resources in China are rich, but for a long time, the feeding value of low-value fish and fish meal is not high, the coefficient of low-value fish bait is up to more than 10, the coefficient of fish meal bait is about 2.0, the food calling capacity is insufficient, the breeding cost is high, the quality of the fish is not high, the disease resistance is poor, and in addition, the water quality pollution is caused. This situation is far from the actual needs of the feed industry and the breeding industry. Therefore, the key technical research on development and efficient utilization of protein feed raw materials is urgently needed to be deeply developed, and how to develop novel high-quality aquatic protein feed resources, improve the utilization rate of the existing protein resources and relieve the shortage of protein feed resources in China becomes a development hotspot and key point.
Microbial fermentation and enzymatic hydrolysis have been gaining attention because of their unique advantages. Compared with the conventional fish meal protein feed, the fermented and enzymolyzed aquatic protein feed contains more easily digestible and absorbable substances such as small peptides, amino acids and the like, and also contains rich bioactive substances such as phagostimulants, enzymes, probiotics and the like, and the substances greatly improve the utilization rate and the nutritional value of the feed, can also improve the intestinal flora structure of the aquatic products and improve the immunity of the aquatic products. Therefore, the product can well replace the conventional protein powder feed, promote the growth of animals, improve the feed conversion efficiency, enhance the immunity of the animals and the like.
In 2018, the total yield of the feed in China is 22788 ten thousand tons, and the yield of the aquatic feed is 2211 ten thousand tons; the total amount of feed additive products is 1094 ten thousand tons, wherein the yield of amino acid peptide, enzyme preparation, microbial preparation and other products respectively reaches 285 ten thousand tons, 17 ten thousand tons and 15 ten thousand tons, the yield is increased by 21.5 percent, 55.8 percent and 36.9 percent respectively in the same ratio, and biological feed products such as enzyme preparation, microbial preparation and the like show strong rising momentum. The bioactive peptide has wide nutrition and physiological regulation effects on aquatic organisms, can be completely degraded in the aquatic organisms, has the characteristics of no residue and no toxic or side effect, improves the quality of the aquatic products, meets the requirements of modern feed industry development and aquatic product healthy culture, and is a novel green functional feed additive with great potential. Therefore, by means of biotechnology such as microbial fermentation and decomposition, oligopeptide resources are reasonably utilized and developed, and the method has great practical significance for making up the shortage of protein feed, especially high-quality protein resources in China, reducing the production cost of aquaculture industry, and promoting the yield increase and the efficiency increase of aquaculture industry.
Disclosure of Invention
The invention aims to provide a method for recovering low-value fish processing byproducts, which can convert the low-value fish processing byproducts into biological peptides with good feeding value and nutritional value.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a method for recovering low value fish processing by-products comprises the following steps:
(1) adding the low-value fish processing byproducts into water, uniformly stirring to obtain a mixed solution, adjusting the pH value of the mixed solution to 6-7, adding compound protease in a vacuum environment, heating to 40 ℃, performing enzymolysis for 3-5 hours to obtain an enzymolysis solution, heating the enzymolysis solution to inactivate enzyme, cooling, filtering to obtain a filtrate, and drying the filtrate to obtain an zymolyte;
(2) crushing the zymolyte, sieving the crushed zymolyte with a 80-mesh sieve to obtain zymolyte powder, stirring the zymolyte powder, zymophyte and water until the zymolyte powder, the zymolyte and the water are uniformly mixed to obtain a mixed material, fermenting the mixed material in a closed environment at the temperature of 35 ℃ for 50-60 hours to obtain a fermented product, and performing vacuum concentration and drying on the fermented product to obtain the biological peptide.
Further, in the step (1) of the present invention, the mass concentration of the mixed solution is 15%.
Further, in the step (1) of the invention, the compound protease is formed by mixing neutral protease, alkaline protease and acid protease in a mass ratio of 1:3:2, and the ratio of the compound protease to the mixed solution is 100U/g.
Further, in the step (1), the heating and enzyme deactivation process of the enzymatic hydrolysate is to heat the enzymatic hydrolysate to 60 ℃ and then perform enzymolysis for 40 minutes.
Further, in the step (2), the fermentation bacteria are formed by mixing lactobacillus plantarum, lactobacillus rhamnosus and mung bean hull extracts in a mass ratio of 1:1:0.2, and the mass ratio of the zymolyte powder to the fermentation bacteria to the water is 1:0.05: 20.
Further, the preparation method of the mung bean hull extract comprises the following steps:
drying mung bean hull, crushing, sieving with a 40-mesh sieve to obtain mung bean hull powder, adding the mung bean hull powder into an ethanol aqueous solution, stirring for 1 hour, washing out ethanol to obtain defatted mung bean hull, adding the defatted mung bean hull into deionized water, stirring uniformly, adding alpha-amylase and neutral protease, bathing for 30 minutes at 90 ℃ and drying to obtain pretreated mung bean hull, adding the pretreated mung bean hull into a sodium hydroxide solution, extracting for 3 hours at 60 ℃ to obtain an extracting solution, centrifuging the extracting solution to obtain a supernatant, adding ethanol into the supernatant until the volume concentration of the ethanol reaches 65%, stirring for 30 minutes, standing overnight at 4 ℃ to obtain a mixed solution, centrifuging the mixed solution to obtain a precipitate, and freeze-drying the precipitate to obtain a mung bean hull extract.
Further, the volume concentration of the ethanol aqueous solution is 90%, the mass ratio of the mung bean hull powder to the ethanol aqueous solution is 1:12, the mass ratio of the defatted mung bean hull, the deionized water, the alpha-amylase and the neutral protease is 1:10:0.05:0.02, the mass concentration of the sodium hydroxide solution is 2%, and the mass ratio of the pretreated mung bean hull to the sodium hydroxide solution is 1: 30.
Compared with the prior art, the invention has the following beneficial effects:
1) the invention takes low-value fish processing by-products and high-protein waste water after processing and cooking as raw materials, carries out enzymolysis by using a compound enzyme of neutral protease, alkaline protease and acidic protease under the vacuum condition, degrades the protein into low-molecular-weight polypeptide, can improve the hydrolysis degree of the protein and increase the content of the low-molecular-weight polypeptide in the product, and adds zymophyte for fermentation after the enzymolysis, thereby producing fermentation fragrance of acid, sweet, alcohol and the like, improving the food calling property, simultaneously regulating the intestinal microecology and enhancing the immunity and the anti-stress capability of aquaculture. The invention fully utilizes respective advantages of microbial fermentation and enzymolysis, exerts the synergistic action of the microbes and the protease to ensure that the protein degradation of the low-value fish processing by-product is more sufficient and the small peptide degree is higher, simultaneously avoids the bitter taste of an enzymolysis product, improves the fishy smell, the flavor and the palatability of the product, and further improves the feeding value and the nutritive value of the product.
2) The recovery method has mild operation conditions, stable product quality, easily controlled hydrolysis conditions such as temperature, time and the like, avoids the product from being damaged by heat and fat oxidation, and furthest retains the probiotics, enzyme and flavor of the product.
3) The invention pretreats the skin part of mung bean, namely the mung bean skin, and then carries out alkali extraction through a sodium hydroxide solution to obtain the mung bean skin extract, the mung bean skin extract can effectively improve the fermentation degree, shorten the fermentation time, further improve the palatability of a biological peptide product, and when the biological peptide product is used for aquatic feed, the intestinal function of aquatic products can be effectively improved, and the death rate can be reduced.
4) The invention can well promote the comprehensive utilization of a large amount of low-value fish processing byproducts, can effectively replace fish meal processing, greatly improves the value of the low-value fish byproducts, solves the problems of environmental pollution and the like, and well promotes the development of local economy.
Detailed Description
The present invention will be described in detail with reference to specific embodiments, which are illustrative of the invention and are not to be construed as limiting the invention.
Example 1
The method for recovering the low-value fish processing by-products comprises the following steps:
(1) adding the low-value fish processing by-product into water, uniformly stirring to obtain a mixed solution with the mass concentration of 15%, adjusting the pH value of the mixed solution to 6-7, adding compound protease into a vacuum environment, heating to 40 ℃, performing enzymolysis for 4 hours to obtain an enzymolysis solution, mixing the compound protease with neutral protease, alkaline protease and acidic protease in a mass ratio of 1:3:2, heating the enzymolysis solution to 60 ℃, performing enzymolysis for 40 minutes, cooling, filtering to obtain a filtrate, and drying the filtrate to obtain an zymolyte;
(2) crushing the zymolyte, sieving the crushed zymolyte with a 80-mesh sieve to obtain zymolyte powder, stirring the zymolyte powder, zymophyte and water until the zymolyte powder, the zymophyte and the water are uniformly mixed to obtain a mixed material, mixing the zymolyte powder, the zymophyte and the water according to the mass ratio of 1:1:0.2, performing closed fermentation on the mixed material at 35 ℃ for 55 hours to obtain a fermented product, and performing vacuum concentration and drying on the fermented product to obtain the biological peptide; the preparation method of the mung bean hull extract comprises the following steps:
drying mung bean hull, crushing, sieving with a 40-mesh sieve to obtain mung bean hull powder, adding the mung bean hull powder into 90 vol% ethanol water solution, wherein the mass ratio of the mung bean hull powder to the ethanol water solution is 1:12, stirring for 1 hour, washing away ethanol to obtain defatted mung bean hull, adding the defatted mung bean hull into deionized water, uniformly stirring, adding alpha-amylase and neutral protease, wherein the mass ratio of the defatted mung bean hull to the deionized water, the alpha-amylase and the neutral protease is 1:10:0.05:0.02, carrying out water bath at 90 ℃ for 30 minutes, drying to obtain pretreated mung bean hull, adding the pretreated mung bean hull into 2 vol% sodium hydroxide solution, extracting at 60 ℃ for 3 hours to obtain an extracting solution, centrifuging the extracting solution to obtain a supernatant, adding ethanol into the supernatant until the volume concentration of the ethanol reaches 65%, stirring for 30 min, standing at 4 deg.C overnight to obtain mixed solution, centrifuging to obtain precipitate, and freeze drying to obtain testa Phaseoli Radiati extract.
Example 2
The method for recovering the low-value fish processing by-products comprises the following steps:
(1) adding the low-value fish processing by-product into water, uniformly stirring to obtain a mixed solution with the mass concentration of 15%, adjusting the pH value of the mixed solution to 6-7, adding compound protease into a vacuum environment, heating to 40 ℃, performing enzymolysis for 3 hours to obtain an enzymolysis solution, mixing the compound protease with neutral protease, alkaline protease and acidic protease in a mass ratio of 1:3:2, heating the enzymolysis solution to 60 ℃, performing enzymolysis for 40 minutes, cooling, filtering to obtain a filtrate, and drying the filtrate to obtain an zymolyte;
(2) crushing the zymolyte, sieving the crushed zymolyte with a 80-mesh sieve to obtain zymolyte powder, stirring the zymolyte powder, zymophyte and water until the zymolyte powder, the zymophyte and the water are uniformly mixed to obtain a mixed material, mixing the zymolyte powder, the zymophyte and the water according to the mass ratio of 1:1:0.2, and performing closed fermentation on the mixed material at 35 ℃ for 50 hours to obtain a fermented product, and performing vacuum concentration and drying on the fermented product to obtain the biological peptide; the preparation method of the mung bean hull extract comprises the following steps:
drying mung bean hull, crushing, sieving with a 40-mesh sieve to obtain mung bean hull powder, adding the mung bean hull powder into 90 vol% ethanol water solution, wherein the mass ratio of the mung bean hull powder to the ethanol water solution is 1:12, stirring for 1 hour, washing away ethanol to obtain defatted mung bean hull, adding the defatted mung bean hull into deionized water, uniformly stirring, adding alpha-amylase and neutral protease, wherein the mass ratio of the defatted mung bean hull to the deionized water, the alpha-amylase and the neutral protease is 1:10:0.05:0.02, carrying out water bath at 90 ℃ for 30 minutes, drying to obtain pretreated mung bean hull, adding the pretreated mung bean hull into 2 vol% sodium hydroxide solution, extracting at 60 ℃ for 3 hours to obtain an extracting solution, centrifuging the extracting solution to obtain a supernatant, adding ethanol into the supernatant until the volume concentration of the ethanol reaches 65%, stirring for 30 min, standing at 4 deg.C overnight to obtain mixed solution, centrifuging to obtain precipitate, and freeze drying to obtain testa Phaseoli Radiati extract.
Example 3
The method for recovering the low-value fish processing by-products comprises the following steps:
(1) adding the low-value fish processing by-product into water, uniformly stirring to obtain a mixed solution with the mass concentration of 15%, adjusting the pH value of the mixed solution to 6-7, adding compound protease into a vacuum environment, heating to 40 ℃, performing enzymolysis for 5 hours to obtain an enzymolysis solution, mixing the compound protease with neutral protease, alkaline protease and acidic protease in a mass ratio of 1:3:2, heating the enzymolysis solution to 60 ℃, performing enzymolysis for 40 minutes, cooling, filtering to obtain a filtrate, and drying the filtrate to obtain an zymolyte;
(2) crushing the zymolyte, sieving the crushed zymolyte with a 80-mesh sieve to obtain zymolyte powder, stirring the zymolyte powder, zymophyte and water until the zymolyte powder, the zymophyte and the water are uniformly mixed to obtain a mixed material, mixing the zymolyte powder, the zymophyte and the water according to the mass ratio of 1:1:0.2, performing closed fermentation on the mixed material at 35 ℃ for 60 hours to obtain a fermented product, and performing vacuum concentration and drying on the fermented product to obtain the biological peptide; the preparation method of the mung bean hull extract comprises the following steps:
drying mung bean hull, crushing, sieving with a 40-mesh sieve to obtain mung bean hull powder, adding the mung bean hull powder into 90 vol% ethanol water solution, wherein the mass ratio of the mung bean hull powder to the ethanol water solution is 1:12, stirring for 1 hour, washing away ethanol to obtain defatted mung bean hull, adding the defatted mung bean hull into deionized water, uniformly stirring, adding alpha-amylase and neutral protease, wherein the mass ratio of the defatted mung bean hull to the deionized water, the alpha-amylase and the neutral protease is 1:10:0.05:0.02, carrying out water bath at 90 ℃ for 30 minutes, drying to obtain pretreated mung bean hull, adding the pretreated mung bean hull into 2 vol% sodium hydroxide solution, extracting at 60 ℃ for 3 hours to obtain an extracting solution, centrifuging the extracting solution to obtain a supernatant, adding ethanol into the supernatant until the volume concentration of the ethanol reaches 65%, stirring for 30 min, standing at 4 deg.C overnight to obtain mixed solution, centrifuging to obtain precipitate, and freeze drying to obtain testa Phaseoli Radiati extract.
Example 4
The method for recovering the low-value fish processing by-products comprises the following steps:
(1) adding the low-value fish processing by-product into water, uniformly stirring to obtain a mixed solution with the mass concentration of 15%, adjusting the pH value of the mixed solution to 6-7, adding compound protease into the vacuum environment, heating to 40 ℃, performing enzymolysis for 4.5 hours to obtain an enzymolysis solution, mixing the compound protease with neutral protease, alkaline protease and acidic protease in a mass ratio of 1:3:2, heating the enzymolysis solution to 60 ℃, performing enzymolysis for 40 minutes, cooling, filtering to obtain a filtrate, and drying the filtrate to obtain an zymolyte;
(2) crushing the zymolyte, sieving the crushed zymolyte with a 80-mesh sieve to obtain zymolyte powder, stirring the zymolyte powder, zymophyte and water until the zymolyte powder, the zymophyte and the water are uniformly mixed to obtain a mixed material, mixing the zymolyte powder, the zymophyte and the water according to the mass ratio of 1:1:0.2, performing closed fermentation on the mixed material at 35 ℃ for 57 hours to obtain a fermented product, and performing vacuum concentration and drying on the fermented product to obtain the biological peptide; the preparation method of the mung bean hull extract comprises the following steps:
drying mung bean hull, crushing, sieving with a 40-mesh sieve to obtain mung bean hull powder, adding the mung bean hull powder into 90 vol% ethanol water solution, wherein the mass ratio of the mung bean hull powder to the ethanol water solution is 1:12, stirring for 1 hour, washing away ethanol to obtain defatted mung bean hull, adding the defatted mung bean hull into deionized water, uniformly stirring, adding alpha-amylase and neutral protease, wherein the mass ratio of the defatted mung bean hull to the deionized water, the alpha-amylase and the neutral protease is 1:10:0.05:0.02, carrying out water bath at 90 ℃ for 30 minutes, drying to obtain pretreated mung bean hull, adding the pretreated mung bean hull into 2 vol% sodium hydroxide solution, extracting at 60 ℃ for 3 hours to obtain an extracting solution, centrifuging the extracting solution to obtain a supernatant, adding ethanol into the supernatant until the volume concentration of the ethanol reaches 65%, stirring for 30 min, standing at 4 deg.C overnight to obtain mixed solution, centrifuging to obtain precipitate, and freeze drying to obtain testa Phaseoli Radiati extract.
Comparative example 1
Different from the example 1, in the step (1), the mass ratio of the neutral protease, the alkaline protease and the acidic protease is 1:1: 1.
Comparative example 2
Different from the embodiment 1, in the step (2), the zymocyte is formed by mixing the extracts of lactobacillus plantarum, lactobacillus rhamnosus and mung bean hull in a mass ratio of 1:1: 1.
Comparative example 3
Different from the embodiment 1, in the step (2), the zymocyte is formed by combining lactobacillus plantarum and lactobacillus rhamnosus in a mass ratio of 1:1, and the preparation step of the mung bean hull extract is not included.
Comparative example 4
Different from the example 1, in the step (2), the mass ratio of the zymolyte powder, the zymophyte and the water is 1:0.1: 20.
Test example: experiment of feeding crucian
The test is completed in a laboratory of Xinhong ocean Biotechnology Limited in Zhejiang. Selecting 180 tails of healthy crucian carps with basically consistent specifications and weights, wherein the initial weight of each crucian carp is 20 +/-0.5 g, randomly and averagely dividing the crucian carps into 6 groups of 30 tails, and feeding the crucian carps in net cages with the length, width and height of 1 m. The basal feed was formulated with reference to SC/T07-2004, and the control group was fed with the basal feed (10% fish meal), the test group was made by adding the bio-peptide to the basal feed and subtracting the corresponding amount of fish meal, 6% fish meal + 4% bio-peptide from example 1 in test 1, 6% fish meal + 4% bio-peptide from comparative example 1 in test 2, 6% fish meal + 4% bio-peptide from comparative example 2 in test 3, 6% fish meal + 4% bio-peptide from comparative example 3 in test 4, and 6% fish meal + 4% bio-peptide from comparative example 4 in test 5. Feeding crucian carp in a net cage for 30 days, wherein the feeding amount is 3% of the weight of the crucian carp, feeding is carried out for 4 times every day, the water temperature is kept at 25 +/-1 ℃, the dissolved oxygen is not less than 6mg/L, the pH value is 6.6-7.0 during the test period, the feeding and death conditions of the crucian carp are observed every day, the total weight of each net cage crucian carp is weighed after 70 days, each growth index and each feed utilization index are calculated, and the test results are shown in the following table:
| weight gain (%) | Protein efficiency (%) | Mortality (%) | |
| Control group | 0.71 | 58.56 | 3.33 |
| Test 1 group | 0.92 | 69.35 | 0.56 |
| Test 2 groups | 0.85 | 69.08 | 0.56 |
| Test 3 groups | 0.83 | 69.15 | 0.56 |
| Test 4 groups | 0.80 | 68.93 | 2.22 |
| Test 5 groups | 0.82 | 69.27 | 0.56 |
As can be seen from the table above, the daily weight gain rate and the protein efficiency of the test groups 1 to 5 are obviously higher than those of the control group, and the mortality rate is obviously lower than that of the control group, which indicates that the biological peptide prepared by the invention has higher feeding value and nutritional value. Compared with the test 1 group, the daily weight gain rate and the protein efficiency of the test 2 group to the test 5 group are reduced, which shows that the effect of the biological peptide prepared from the complex enzyme and the zymophyte which are composed of specific components in specific proportion is optimal, and the effect is reduced by changing the proportion or the components; the mortality rate of the test group 4 was significantly higher than that of the other test groups, indicating that the testa Phaseoli Radiati extract used in the present invention can effectively reduce the mortality rate of aquatic products.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (7)
1. A method for recovering low-value fish processing byproducts is characterized by comprising the following steps: the method comprises the following steps:
(1) adding the low-value fish processing byproducts into water, uniformly stirring to obtain a mixed solution, adjusting the pH value of the mixed solution to 6-7, adding compound protease in a vacuum environment, heating to 40 ℃, performing enzymolysis for 3-5 hours to obtain an enzymolysis solution, heating the enzymolysis solution to inactivate enzyme, cooling, filtering to obtain a filtrate, and drying the filtrate to obtain an zymolyte;
(2) crushing the zymolyte, sieving the crushed zymolyte with a 80-mesh sieve to obtain zymolyte powder, stirring the zymolyte powder, zymophyte and water until the zymolyte powder, the zymolyte and the water are uniformly mixed to obtain a mixed material, fermenting the mixed material in a closed environment at the temperature of 35 ℃ for 50-60 hours to obtain a fermented product, and performing vacuum concentration and drying on the fermented product to obtain the biological peptide.
2. A method of recovering low value fish processing by-products as claimed in claim 1, wherein: in the step (1), the mass concentration of the mixed solution is 15%.
3. A method of recovering low value fish processing by-products as claimed in claim 1, wherein: in the step (1), the compound protease is formed by mixing neutral protease, alkaline protease and acid protease in a mass ratio of 1:3:2, and the ratio of the compound protease to the mixed solution is 100U/g.
4. A method of recovering low value fish processing by-products as claimed in claim 1, wherein: in the step (1), the heating and enzyme deactivation process of the enzymatic hydrolysate is to heat the enzymatic hydrolysate to 60 ℃ and then carry out enzymolysis for 40 minutes.
5. A method of recovering low value fish processing by-products as claimed in claim 1, wherein: in the step (2), the zymocyte is formed by mixing lactobacillus plantarum, lactobacillus rhamnosus and mung bean hull extracts in a mass ratio of 1:1:0.2, and the mass ratio of zymolyte powder to zymolyte to water is 1:0.05: 20.
6. A method of recovering low value fish processing by-products as claimed in claim 5, wherein: the preparation method of the mung bean hull extract comprises the following steps:
drying mung bean hull, crushing, sieving with a 40-mesh sieve to obtain mung bean hull powder, adding the mung bean hull powder into an ethanol aqueous solution, stirring for 1 hour, washing out ethanol to obtain defatted mung bean hull, adding the defatted mung bean hull into deionized water, stirring uniformly, adding alpha-amylase and neutral protease, bathing for 30 minutes at 90 ℃ and drying to obtain pretreated mung bean hull, adding the pretreated mung bean hull into a sodium hydroxide solution, extracting for 3 hours at 60 ℃ to obtain an extracting solution, centrifuging the extracting solution to obtain a supernatant, adding ethanol into the supernatant until the volume concentration of the ethanol reaches 65%, stirring for 30 minutes, standing overnight at 4 ℃ to obtain a mixed solution, centrifuging the mixed solution to obtain a precipitate, and freeze-drying the precipitate to obtain a mung bean hull extract.
7. A method of recovering low value fish processing by-products as claimed in claim 6, wherein: the volume concentration of the ethanol aqueous solution is 90%, the mass ratio of the mung bean hull powder to the ethanol aqueous solution is 1:12, the mass ratio of the degreased mung bean hull, the deionized water, the alpha-amylase and the neutral protease is 1:10:0.05:0.02, the mass concentration of the sodium hydroxide solution is 2%, and the mass ratio of the pretreated mung bean hull to the sodium hydroxide solution is 1: 30.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011421405.4A CN112544786B (en) | 2020-12-08 | 2020-12-08 | Recovery method of low-value fish processing byproducts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011421405.4A CN112544786B (en) | 2020-12-08 | 2020-12-08 | Recovery method of low-value fish processing byproducts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112544786A true CN112544786A (en) | 2021-03-26 |
| CN112544786B CN112544786B (en) | 2023-10-20 |
Family
ID=75059506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011421405.4A Active CN112544786B (en) | 2020-12-08 | 2020-12-08 | Recovery method of low-value fish processing byproducts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112544786B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115997844A (en) * | 2023-02-02 | 2023-04-25 | 福建天马科技集团股份有限公司 | Method for preparing aquatic feed phagostimulant from aquatic product processing leftovers |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347174A (en) * | 2008-07-16 | 2009-01-21 | 广东海洋大学 | Method for preparing fish protein powder without bitter and fishy smells |
| CN102304189A (en) * | 2011-07-20 | 2012-01-04 | 中国农业科学院农产品加工研究所 | Method for extracting anti-oxidant mung bean polysaccharide |
| CN104082520A (en) * | 2014-07-16 | 2014-10-08 | 常熟理工学院 | Low-value marine fish peptide meal as well as preparation method and application thereof |
| CN105660985A (en) * | 2016-01-08 | 2016-06-15 | 广州市味研生物工程科技有限公司 | Preparation technology of natural fish protein powder by biological fermentation |
| CN109221808A (en) * | 2018-09-26 | 2019-01-18 | 何秋宏 | A kind of preparation method of fish feed additive |
-
2020
- 2020-12-08 CN CN202011421405.4A patent/CN112544786B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347174A (en) * | 2008-07-16 | 2009-01-21 | 广东海洋大学 | Method for preparing fish protein powder without bitter and fishy smells |
| CN102304189A (en) * | 2011-07-20 | 2012-01-04 | 中国农业科学院农产品加工研究所 | Method for extracting anti-oxidant mung bean polysaccharide |
| CN104082520A (en) * | 2014-07-16 | 2014-10-08 | 常熟理工学院 | Low-value marine fish peptide meal as well as preparation method and application thereof |
| CN105660985A (en) * | 2016-01-08 | 2016-06-15 | 广州市味研生物工程科技有限公司 | Preparation technology of natural fish protein powder by biological fermentation |
| CN109221808A (en) * | 2018-09-26 | 2019-01-18 | 何秋宏 | A kind of preparation method of fish feed additive |
Non-Patent Citations (2)
| Title |
|---|
| LIAN JIANG，等: ""Two water-soluble polysaccharides from mung bean skin: Physicochemical characterization, antioxidant and antibacterial activities"，Lian Jiang，等，Food Hydrocolloids，第100卷", FOOD HYDROCOLLOIDS * |
| 安启源，等: ""绿豆各组分中多糖含量的比较"，安启源，等，第15页，现代园艺，第19期", 现代园艺 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115997844A (en) * | 2023-02-02 | 2023-04-25 | 福建天马科技集团股份有限公司 | Method for preparing aquatic feed phagostimulant from aquatic product processing leftovers |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112544786B (en) | 2023-10-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100840145B1 (en) | Fermented feeds for livestock farming using lactic acid bacteria and yeast and processing method thereof | |
| CN104041717B (en) | A kind of vinasse laying cycle of laying hens special feed processed and preparation method thereof | |
| CN102696547B (en) | Method for breeding Fattening pigs | |
| CN102100302B (en) | Preparation method of fermentation cake and maggot protein feed | |
| CN103609862B (en) | Method for improving feeding nutritive value of sesame seed meal by combining enzymolysis method with fermentation method | |
| CN1247792C (en) | Method for preparing bioactive micro peptide of plant protein | |
| CN102948614A (en) | Method for preparing peptide used for active feed by bacteria and enzyme synergistic fermentation bean pulp | |
| CN104920806A (en) | Bran protein feed preparing method by using mixed bacteria multi-step fermentation | |
| CN105494890A (en) | Enzymolysis and fermentation combined method for improving feeding nutritional value of rapeseed meal | |
| CN102217710B (en) | Preparation method of garlic skin feed additive | |
| CN101999527A (en) | Immune feed additive and preparation method thereof | |
| CN107319210B (en) | Nutrient freshwater fish feed rich in DHA | |
| CN115067419A (en) | Application of feed additive and preparation method of earthworm fermentation liquor | |
| CN114223805A (en) | Preparation method of black soldier fly insect mixed feed for meat duck breeding | |
| CN104872054A (en) | Method of feeding pork pigs with mud as main raw material | |
| CN101690541B (en) | Method for preparing feed protein from microbial fermented silkworms | |
| CN112544786B (en) | Recovery method of low-value fish processing byproducts | |
| CN111466480B (en) | Tea residue and tea polysaccharide probiotic fermented feed and preparation method thereof | |
| CN101283728A (en) | Method for producing the fermented protein feedstuff by fermenting the animals and plants such as clamworm using multi-strains | |
| CN117223799A (en) | Broiler feed capable of improving feed conversion ratio of broiler and preparation method of broiler feed | |
| CN106306414A (en) | Compound feed raw materials for replacing fish meal | |
| KR20200031345A (en) | Method for producing animal feeds for improving the digestibility of livestock using animal protein raw materials | |
| CN113412876A (en) | Preparation method and application of biological feed additive based on hermetia illucens | |
| CN112401089A (en) | Novel feed capable of improving bighead carp breeding density and preparation method thereof | |
| CN102907566A (en) | Bean pulp and method for processing feed by fermenting bean pulp |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20230908 Address after: 316200 room 1310, No. 475, Lanxiu Avenue, Gaoting Town, Daishan County, Zhoushan City, Zhejiang Province (self declaration) Applicant after: Zhoushan Qihui Technology Development Co.,Ltd. Address before: 316100 room 505, No.50 Wenhua Road, Shenjiamen street, Putuo District, Zhoushan City, Zhejiang Province Applicant before: ZHOUSHAN JIJING AQUATIC PRODUCTS CO.,LTD. |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20210326 Assignee: ZHOUSHAN JUNYAO TECHNOLOGY DEVELOPMENT Co.,Ltd. Assignor: Zhoushan Qihui Technology Development Co.,Ltd. Contract record no.: X2024980009828 Denomination of invention: A method for recovering low value fish processing by-products Granted publication date: 20231020 License type: Common License Record date: 20240716 |