Fish oil production and processing technology
Fish oil refers to oils made from fish, including fish oil and cod liver oil. Generalized fish oil also includes fish, other cetaceans, dolphins and other aquatic animal oils. It is an important raw material for the food, pharmaceutical and chemical industries. The fish oil mainly consists of a mixture of triacylglycerols, which is common to the general animal and vegetable oil composition. Different characteristics are that the highly unsaturated fatty acids in fatty acids of fish oil are more than those produced by land-based animal and vegetable fats. Therefore, they are easily oxidized in the air and cause rancidity and deterioration. These highly unsaturated fatty acids, eicosapentaenoic acid and docosahexaenoic acid, are active substances that reduce hyperlipidemia and have a high medicinal value. In addition, cod liver oil also contains different amounts of vitamin A, vitamin D, can be used as raw materials for the manufacture of medicinal cod liver oil.
Aquatic animal fats and liver oils are mainly used in medicine. Fish body oils and marine animal oils can be made into margarine, shortening and soap, and can also be used to make paints, inks, lubricating oils and tanning leather oils. Sperm whales are low in viscosity, resistant to high temperatures and low temperatures, and can be used as lubricants for precision instruments and watches. Higher alcohols can be extracted from aquatic animal oils as raw materials for cosmetics, drugs and other organic compounds. The medicinal value of fish oil, in the past half century, medicinal cod liver oil was once the main source of vitamin A and vitamin D needed for human health care. In the past 20 years, eicosapentaenoic acid and docosahexaenoic acid in fish oil have also received worldwide attention as health care drugs for the prevention and treatment of hyperlipidemia.
Aquatic animal fats are made mostly from animal fats, ie, subcutaneous fat layers, fatty layers along the abdominal wall, fats from muscle tissue, and fat from the liver. Fish oil is mainly derived from fatty fish. Cod liver oil is mainly derived from salmon and sharks. Marine animal oil is mainly taken from various cetaceans and dolphins. Fish body oil is a co-product of the production of fishmeal. Usually, a mixed pressing process is used. After raw materials are steamed and pressed, the crude oil is separated from the pressing liquid and then separated and clarified into fish oil. Cod liver oil is generally prepared by cooking, light alkali digestion, or solvent extraction. The fats and oils in the sebaceous glands, bones and internal organs of marine animals are generally heated and dissolved directly. To extract whale oil, the subcutaneous fat is first cut into chunks or stirred into a paste and then pressed or hot-melted in a vacuum. Separation of spermaceti from sperm whale oil is achieved by cooling the whale oil to approximately 0°C to precipitate a solid wax, followed by pressing to separate the wax from the liquid whale oil. Aquatic animal fats are refined according to different uses before application, including cold filtration, alkali refining, decolorization, deodorization and hydrogenation.
The operating point of cod liver oil fish liver generally have a higher content of oil, that is, cod liver oil, which vitamin A and vitamin D is an important natural medicinal resources. The fish oil products currently exported are mainly white milk liver oil.
The extraction of fish liver oil from cod liver oil extraction industry adopts the method of light alkali hydrolysis, ie, using a weak alkaline solution to decompose the protein composition of the fish liver and destroy the combination of protein and liver oil, so that the cod liver oil is separated. The main points of extraction are as follows: 1 The raw materials for the production of cod liver oil are mainly fresh liver of shark liver, cod liver, and large yellow croaker liver, which can be pre-stored by salting or freezing. When using the salting method, remove the gallbladder from the fish liver, wash it with cold water, cut it into small pieces, add 10% - 30% salt and mix well and put it in the barrel. When using the cold storage method, if the preservation time is not long, it can be preserved with ice or ice salt; if it is stored for a long time, it must be stored in a cold storage at -15°C. 2 The fresh liver or salted liver after partial desalting is chopped into pulp. 3 Inject the liver pulp into the hydrolyzed pan, add appropriate amount of water and heat to 40°C. Add the light alkali solution to make the pH of the hydrolyzate reach 9-10. 4 Continue to heat up to 80°C, hydrolyze for 1-2 hours until the liver paste is black and non-viscous, sifting, remove impurities such as liver residue, inject into the heat preservation pot and keep at 80°C, hydrolyze for 1-2 hours until the liver paste is black and non-adhesive When passing through the sieve, impurities such as liver residue are removed and injected into the holding kettle and maintained at 80°C. The liver oil was obtained by separating the hydrolyzate with a centrifuge. 5 About 15% salt water was added for salting out. Salting temperature was 80°C to separate impurities such as proteins. 6 The liver oil after salting out was washed with hot water at 80°C several times until the washing water was neutral. Remove solid fat from the coarse solidification of cod liver oil to avoid crystallization during low temperature seasons. The crude oil gradually cooling, generally first pre-cooled at 7--10 °C for 7 days, and then continue cooling at 2- - 4 °C for more than 3 days, so that the central temperature of crude oil is reduced to 0 --- 1 °C. The filter oil is pressed at a temperature of 0 to 1°C to make the crude oil into a clear oil. 7 The cold cod liver oil obtained by cold filtration has different vitamin content due to different raw materials. It cannot meet the requirements of the pharmacopoeia and is added with a certain amount of vitamin A and vitamin D or diluted with a certain amount of refined vegetable oil to be formulated into the desired concentration.
Milk Cod Liver Oil Production Coocopus cod liver oil is a cod liver oil emulsion prepared from cod liver oil, emulsifiers and flavoring agents. The preparation method is as follows: 1 Select 400g of cod liver oil (1500g international unit of Vitamin A per gram of oil, Vitamin D150 international unit), 10 grams of West yellow gum, 20 grams of glycerine, 12 grams of “Tween 80â€, 2. 5 grams of almond oil. , 1 g of tar tar, 1.5 g of benzoic acid, 0.3 g of citric acid, 0.5 g of saccharin sodium, and 1000 ml of distilled water. 2 Add glycerin, distilled water, citric acid, and saccharin sodium together in a blender and stir for 5 minutes. 3 Add "Tween 80" and stir for another 5 minutes. The yellow solution and benzoic acid were then dispersed in a 2-fold amount of oil and the above solution was added. 4 Continue stirring for 20 minutes until uniform. Followed by adding cod liver oil within 1.5 hours. 5 Add flavor and stir for 0.5 hours. The entire stirring process was carried out at a pressure of 0.02 MPa, while cooling the brine in the sandwich so that the feed temperature did not exceed 40°C. 6 After homogenization, the emulsified by high pressure emulsifier 3 times with a pressure of 9.81 MPa. After the samples are qualified, they can be packaged.
Main quality problems and causes analysis The main quality problem of milk white cod liver oil is segregation of oil and water, with spicy taste. The main reasons for the segregation of oil and water are as follows: 1 The emulsifier used is not suitable and the emulsification is poor. 2 Insufficient stirring. 3 If you add too much oil, the oil molecules do not spread uniformly.
The reason why the product has a pungent taste is the oxidation of the oil, so it is necessary to control the quality of the clean oil and refined vegetable oil. In addition, in order to avoid the growth of bacteria in the product, resulting in a rise in gas pressure in the bottle and explosion of the container, it is necessary to strengthen hygiene management in the production process.
Cod liver oil preparation With the changes in marine resources, it is very difficult to obtain more fish liver (such as yellow fish liver, shark liver, etc.), so in the future to obtain vitamin A and vitamin D need to choose other ways. At present, in some of the original manufacturers of cod liver oil, artificial vitamin A and vitamin D have been used together with refined vegetable oils to make various cod liver oil products.
Fish scales, fish skins, fish scales and fish skins After washing, soaking in lime water, pickling and peeling of calcium carbonate in scales, washing, bleaching, neutralizing, gelling, filtering, freezing, slicing and drying, ie High purity, transparency and viscosity, and high solidification of refined fish gelatin, that is, gelatin.
Operating points: 1 The fish skin, fish bones, scales were crushed. 2 Degreasing by hydraulic degreasing. A small amount of hydrochloric acid was added to the hot water at 75--85°C to pH6, and the mixture was stirred at high speed for 2-3 minutes with the fish to break the fat bulb wall and separate the oil. 3 The collagen is impregnated with a low concentration of hydrochloric acid, sulfurous acid and sulfuric acid to remove inorganic salts. 4 Impregnation with concentrated lime milk destroys some of the cross-links present in collagen and removes impurities, non-collagenous proteins and carbohydrates. The liming temperature is 15-20°C, and the liming is carried out for 4-10 weeks or more. After liming, it is washed with water and neutralized. Fresh skin and scales can be treated with acid, treated with 5% or less hydrochloric acid, sulfurous acid and sulfuric acid at 15- 20°C for 10-48 hours, washed with water, and neutralized. 5 Under normal pressure, hot water multi-channel extraction. The first extraction temperature is about 45°C, and then each channel is added with 5-10°C until boiling. Each extraction to the solution concentration, the extract was released. Each glue is processed separately to produce different grades and uses of gelatin products. 6 The filter is filtered by a frame filter press using a cotton pulp filter medium as a filter medium, and the filtered light glue liquid is treated with an anion-cation exchange resin. 7 First use a multi-effect vacuum evaporation device, and finally use a descending mode evaporator with a wiper to evaporate. 8 Thick gelatin is sterilized in 5 seconds at 141°C. 9 Gelatin product can be fumigated with chloroform or ethylene oxide steam. 10 After the concentrated glue is cooled to a gel, it is made into thin pieces or small pieces. Drying equipment with a card type, dry air and materials reverse flow, the temperature is lower than the average dryer. The air temperature at the inlet of the material is 40°C, and the air temperature at the outlet of the dry material is 75°C. Dry air can be recycled after dehydration, air dehydration using lithium or triethylene glycol absorption method.
Gelatin gelatin operation points: 1 remove the head, fins, viscera and fish scales attached to the skin in the raw material, remove stinky stinky skin. 2 The pretreated material is treated with 0.1% calcium chloride/liter of calcium chloride for 14 hours, then desalinated with water for 4 hours, then immersed at 20°C for 4-7 days, and added with lime slurry to the entire aqueous solution containing calcium oxide. 1%--2%. Turn it once every 8 hours. After 1 day, it can be replaced with ash. Then every 1 or 2 days, it should be replaced by ash. When liming, if the pH value is lower than 12 or the turbid liquid turns yellow, it is necessary to change the ash in time. 3 Take out the squid skin rinse, neutralize with dilute hydrochloric acid, hold it at pH 4 for 3-4 hours, remove it, and then rinse with water for several hours until the skin pH is 7, then proceed to the next step. 4 Put the treated squid skin into the squatting pot, add the appropriate amount of water, and adjust the pH between 6 and 6. Hold the glue at 70°C for 4 hours, and then release the glue (head glue). Add the appropriate amount of water to the slag and squeegee twice at a pressure of 0.05 MPa for 30 minutes each time until the pressure is zero. 5 The extracted gelatin solution contains a small amount of impurities such as raw material fine particles and fat, and is separated and separated by a dehydration centrifuge. 6 Vacuum concentration is not lower than 0. 1 MPa, and the temperature is lower than 75°C to carry out decompression and concentration. The glue liquid stays in the concentrator for no more than 6 hours, and the concentrated liquid content can be discharged to about 20%. 7 Into the concentrated glue, add 0.075% sulphur dioxide into the dry glue, and then place the concentrate in an aluminum or stainless steel plate, cool it in a cold room at 10°C, and cut it to a thickness of about 0.5. Centimeters of thin slices. 8 Put it on a drying net to advance the drying tunnel, first dry with a cold air of about 10°C to a semi-dry product, and then dry it with a hot air of 25--30°C to the finished product. The relative humidity during drying is controlled below 75%. The color of the product is yellow or light yellow and the moisture content is 10%-15%.
The freshwater fish skull powder and soup freshwater fish head are rich in nutrients, not only contain a large amount of inorganic salts, but also rich in protein and fat.
The operation points: 1 will be steamed white steamed buns in an autoclave heated at 120 °C for 30 minutes, so that the fish head softened. 2 The softened fish head is pulverized with a pulverizer. 3 Add an equal amount of 1% salt water to the flash, use a coarse-mesh nylon sieve as the filter medium, centrifuge and filter. The filter residue is washed with equal amount of 1% salt water, filtered again, and the juices are combined. 4 Add the filter residue to the same amount of hot water, stir the mixture thoroughly, discard the washing solution, and dry the residue. The smash is the fish skull powder. 5 The filtrate in step 3 is set to 0--5°C overnight, and the fat from the chromatogram is taken out, heated and melted to freeze the juice, filtered, or finely filtered to obtain a soup.
Aquatic animal fats and liver oils are mainly used in medicine. Fish body oils and marine animal oils can be made into margarine, shortening and soap, and can also be used to make paints, inks, lubricating oils and tanning leather oils. Sperm whales are low in viscosity, resistant to high temperatures and low temperatures, and can be used as lubricants for precision instruments and watches. Higher alcohols can be extracted from aquatic animal oils as raw materials for cosmetics, drugs and other organic compounds. The medicinal value of fish oil, in the past half century, medicinal cod liver oil was once the main source of vitamin A and vitamin D needed for human health care. In the past 20 years, eicosapentaenoic acid and docosahexaenoic acid in fish oil have also received worldwide attention as health care drugs for the prevention and treatment of hyperlipidemia.
Aquatic animal fats are made mostly from animal fats, ie, subcutaneous fat layers, fatty layers along the abdominal wall, fats from muscle tissue, and fat from the liver. Fish oil is mainly derived from fatty fish. Cod liver oil is mainly derived from salmon and sharks. Marine animal oil is mainly taken from various cetaceans and dolphins. Fish body oil is a co-product of the production of fishmeal. Usually, a mixed pressing process is used. After raw materials are steamed and pressed, the crude oil is separated from the pressing liquid and then separated and clarified into fish oil. Cod liver oil is generally prepared by cooking, light alkali digestion, or solvent extraction. The fats and oils in the sebaceous glands, bones and internal organs of marine animals are generally heated and dissolved directly. To extract whale oil, the subcutaneous fat is first cut into chunks or stirred into a paste and then pressed or hot-melted in a vacuum. Separation of spermaceti from sperm whale oil is achieved by cooling the whale oil to approximately 0°C to precipitate a solid wax, followed by pressing to separate the wax from the liquid whale oil. Aquatic animal fats are refined according to different uses before application, including cold filtration, alkali refining, decolorization, deodorization and hydrogenation.
The operating point of cod liver oil fish liver generally have a higher content of oil, that is, cod liver oil, which vitamin A and vitamin D is an important natural medicinal resources. The fish oil products currently exported are mainly white milk liver oil.
The extraction of fish liver oil from cod liver oil extraction industry adopts the method of light alkali hydrolysis, ie, using a weak alkaline solution to decompose the protein composition of the fish liver and destroy the combination of protein and liver oil, so that the cod liver oil is separated. The main points of extraction are as follows: 1 The raw materials for the production of cod liver oil are mainly fresh liver of shark liver, cod liver, and large yellow croaker liver, which can be pre-stored by salting or freezing. When using the salting method, remove the gallbladder from the fish liver, wash it with cold water, cut it into small pieces, add 10% - 30% salt and mix well and put it in the barrel. When using the cold storage method, if the preservation time is not long, it can be preserved with ice or ice salt; if it is stored for a long time, it must be stored in a cold storage at -15°C. 2 The fresh liver or salted liver after partial desalting is chopped into pulp. 3 Inject the liver pulp into the hydrolyzed pan, add appropriate amount of water and heat to 40°C. Add the light alkali solution to make the pH of the hydrolyzate reach 9-10. 4 Continue to heat up to 80°C, hydrolyze for 1-2 hours until the liver paste is black and non-viscous, sifting, remove impurities such as liver residue, inject into the heat preservation pot and keep at 80°C, hydrolyze for 1-2 hours until the liver paste is black and non-adhesive When passing through the sieve, impurities such as liver residue are removed and injected into the holding kettle and maintained at 80°C. The liver oil was obtained by separating the hydrolyzate with a centrifuge. 5 About 15% salt water was added for salting out. Salting temperature was 80°C to separate impurities such as proteins. 6 The liver oil after salting out was washed with hot water at 80°C several times until the washing water was neutral. Remove solid fat from the coarse solidification of cod liver oil to avoid crystallization during low temperature seasons. The crude oil gradually cooling, generally first pre-cooled at 7--10 °C for 7 days, and then continue cooling at 2- - 4 °C for more than 3 days, so that the central temperature of crude oil is reduced to 0 --- 1 °C. The filter oil is pressed at a temperature of 0 to 1°C to make the crude oil into a clear oil. 7 The cold cod liver oil obtained by cold filtration has different vitamin content due to different raw materials. It cannot meet the requirements of the pharmacopoeia and is added with a certain amount of vitamin A and vitamin D or diluted with a certain amount of refined vegetable oil to be formulated into the desired concentration.
Milk Cod Liver Oil Production Coocopus cod liver oil is a cod liver oil emulsion prepared from cod liver oil, emulsifiers and flavoring agents. The preparation method is as follows: 1 Select 400g of cod liver oil (1500g international unit of Vitamin A per gram of oil, Vitamin D150 international unit), 10 grams of West yellow gum, 20 grams of glycerine, 12 grams of “Tween 80â€, 2. 5 grams of almond oil. , 1 g of tar tar, 1.5 g of benzoic acid, 0.3 g of citric acid, 0.5 g of saccharin sodium, and 1000 ml of distilled water. 2 Add glycerin, distilled water, citric acid, and saccharin sodium together in a blender and stir for 5 minutes. 3 Add "Tween 80" and stir for another 5 minutes. The yellow solution and benzoic acid were then dispersed in a 2-fold amount of oil and the above solution was added. 4 Continue stirring for 20 minutes until uniform. Followed by adding cod liver oil within 1.5 hours. 5 Add flavor and stir for 0.5 hours. The entire stirring process was carried out at a pressure of 0.02 MPa, while cooling the brine in the sandwich so that the feed temperature did not exceed 40°C. 6 After homogenization, the emulsified by high pressure emulsifier 3 times with a pressure of 9.81 MPa. After the samples are qualified, they can be packaged.
Main quality problems and causes analysis The main quality problem of milk white cod liver oil is segregation of oil and water, with spicy taste. The main reasons for the segregation of oil and water are as follows: 1 The emulsifier used is not suitable and the emulsification is poor. 2 Insufficient stirring. 3 If you add too much oil, the oil molecules do not spread uniformly.
The reason why the product has a pungent taste is the oxidation of the oil, so it is necessary to control the quality of the clean oil and refined vegetable oil. In addition, in order to avoid the growth of bacteria in the product, resulting in a rise in gas pressure in the bottle and explosion of the container, it is necessary to strengthen hygiene management in the production process.
Cod liver oil preparation With the changes in marine resources, it is very difficult to obtain more fish liver (such as yellow fish liver, shark liver, etc.), so in the future to obtain vitamin A and vitamin D need to choose other ways. At present, in some of the original manufacturers of cod liver oil, artificial vitamin A and vitamin D have been used together with refined vegetable oils to make various cod liver oil products.
Fish scales, fish skins, fish scales and fish skins After washing, soaking in lime water, pickling and peeling of calcium carbonate in scales, washing, bleaching, neutralizing, gelling, filtering, freezing, slicing and drying, ie High purity, transparency and viscosity, and high solidification of refined fish gelatin, that is, gelatin.
Operating points: 1 The fish skin, fish bones, scales were crushed. 2 Degreasing by hydraulic degreasing. A small amount of hydrochloric acid was added to the hot water at 75--85°C to pH6, and the mixture was stirred at high speed for 2-3 minutes with the fish to break the fat bulb wall and separate the oil. 3 The collagen is impregnated with a low concentration of hydrochloric acid, sulfurous acid and sulfuric acid to remove inorganic salts. 4 Impregnation with concentrated lime milk destroys some of the cross-links present in collagen and removes impurities, non-collagenous proteins and carbohydrates. The liming temperature is 15-20°C, and the liming is carried out for 4-10 weeks or more. After liming, it is washed with water and neutralized. Fresh skin and scales can be treated with acid, treated with 5% or less hydrochloric acid, sulfurous acid and sulfuric acid at 15- 20°C for 10-48 hours, washed with water, and neutralized. 5 Under normal pressure, hot water multi-channel extraction. The first extraction temperature is about 45°C, and then each channel is added with 5-10°C until boiling. Each extraction to the solution concentration, the extract was released. Each glue is processed separately to produce different grades and uses of gelatin products. 6 The filter is filtered by a frame filter press using a cotton pulp filter medium as a filter medium, and the filtered light glue liquid is treated with an anion-cation exchange resin. 7 First use a multi-effect vacuum evaporation device, and finally use a descending mode evaporator with a wiper to evaporate. 8 Thick gelatin is sterilized in 5 seconds at 141°C. 9 Gelatin product can be fumigated with chloroform or ethylene oxide steam. 10 After the concentrated glue is cooled to a gel, it is made into thin pieces or small pieces. Drying equipment with a card type, dry air and materials reverse flow, the temperature is lower than the average dryer. The air temperature at the inlet of the material is 40°C, and the air temperature at the outlet of the dry material is 75°C. Dry air can be recycled after dehydration, air dehydration using lithium or triethylene glycol absorption method.
Gelatin gelatin operation points: 1 remove the head, fins, viscera and fish scales attached to the skin in the raw material, remove stinky stinky skin. 2 The pretreated material is treated with 0.1% calcium chloride/liter of calcium chloride for 14 hours, then desalinated with water for 4 hours, then immersed at 20°C for 4-7 days, and added with lime slurry to the entire aqueous solution containing calcium oxide. 1%--2%. Turn it once every 8 hours. After 1 day, it can be replaced with ash. Then every 1 or 2 days, it should be replaced by ash. When liming, if the pH value is lower than 12 or the turbid liquid turns yellow, it is necessary to change the ash in time. 3 Take out the squid skin rinse, neutralize with dilute hydrochloric acid, hold it at pH 4 for 3-4 hours, remove it, and then rinse with water for several hours until the skin pH is 7, then proceed to the next step. 4 Put the treated squid skin into the squatting pot, add the appropriate amount of water, and adjust the pH between 6 and 6. Hold the glue at 70°C for 4 hours, and then release the glue (head glue). Add the appropriate amount of water to the slag and squeegee twice at a pressure of 0.05 MPa for 30 minutes each time until the pressure is zero. 5 The extracted gelatin solution contains a small amount of impurities such as raw material fine particles and fat, and is separated and separated by a dehydration centrifuge. 6 Vacuum concentration is not lower than 0. 1 MPa, and the temperature is lower than 75°C to carry out decompression and concentration. The glue liquid stays in the concentrator for no more than 6 hours, and the concentrated liquid content can be discharged to about 20%. 7 Into the concentrated glue, add 0.075% sulphur dioxide into the dry glue, and then place the concentrate in an aluminum or stainless steel plate, cool it in a cold room at 10°C, and cut it to a thickness of about 0.5. Centimeters of thin slices. 8 Put it on a drying net to advance the drying tunnel, first dry with a cold air of about 10°C to a semi-dry product, and then dry it with a hot air of 25--30°C to the finished product. The relative humidity during drying is controlled below 75%. The color of the product is yellow or light yellow and the moisture content is 10%-15%.
The freshwater fish skull powder and soup freshwater fish head are rich in nutrients, not only contain a large amount of inorganic salts, but also rich in protein and fat.
The operation points: 1 will be steamed white steamed buns in an autoclave heated at 120 °C for 30 minutes, so that the fish head softened. 2 The softened fish head is pulverized with a pulverizer. 3 Add an equal amount of 1% salt water to the flash, use a coarse-mesh nylon sieve as the filter medium, centrifuge and filter. The filter residue is washed with equal amount of 1% salt water, filtered again, and the juices are combined. 4 Add the filter residue to the same amount of hot water, stir the mixture thoroughly, discard the washing solution, and dry the residue. The smash is the fish skull powder. 5 The filtrate in step 3 is set to 0--5°C overnight, and the fat from the chromatogram is taken out, heated and melted to freeze the juice, filtered, or finely filtered to obtain a soup.
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