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This scientific research has already applied for a patent. This edible protein film can be dissolved in water at high temperature, and can not only replace the plastic film packaged in crab sticks, but also can replace the packaging of instant noodles seasoning. In this way, when cooking instant noodles, throw the seasoning bag directly into the water can be Now.
Weng Wuyin said that the raw material for this edible protein film is nutrient-rich protein. He has experimented with two kinds: one is the fish protein film processed by fish meat, and the other is the edible and degradable collagen film with the “edge material†such as fish skin, fish head, and fish scale, etc. About 25 microns to 30 microns.
Yesterday morning, in Weng Wuyin’s laboratory, the reporter saw this amazing protein film. It is slightly thicker than cling film, colorless and odorless, and its permeability is worse than plastic film, but its feel is the same as plastic film.
Weng Wuyin said that at present, there are no enterprises in China that can produce packaging films that can be eaten. Soy protein is the most studied protein film.
Weng Wuyin once studied in Japan for many years. He said that Japanese people love to eat sashimi, and there is also a great demand for raw plastic film wrapped in sashimi. A few years ago, they were studying edible protein membrane technology. He feels that the products he is currently developing are comparable to Japanese technologies in terms of technical content.
Weng Wuyin said that China’s annual output of aquatic products ranks first in the world. In the processing of fish and fishery products, especially in the production of frozen fish fillets and surimi processing, a large amount of waste will be generated. Statistics show that when companies process frozen fish fillets, the meat output rate is less than 40%, that is, the production of a ton of fish fillets produces approximately 1.5 tons of waste materials such as fish skins, fish heads, and fish scales, and direct discarding not only wastes resources. It will also cause serious pollution to the environment. At present, almost all food packaging uses plastic products, and its harm to the environment is obvious. Using fish skins as raw materials, it has taken into consideration the edible nature and low carbon environmental protection.
Weng Wuyin estimates that the cost of a square meter of edible protein film is only about 0.3 yuan. More importantly, the edible protein film is not susceptible to aging, and it can be stored for one year in a 40°C environment and the physical properties will not change.
Weng Wuyin said that if the impermeability and anti-corrosion properties of the edible protein film are further improved, a completely degradable protein film can be made to replace the plastic packaging film and reduce the use of plastic film.
Weng Wuyin is considering adopting mechanized means to allow edible protein membranes to be mass-produced, allowing this patent to move from the laboratory to the market.
Crab sticks have a plastic film, and careless diners often throw it together in a hot pot and inadvertently create toxins. However, if you use an "edible protein membrane," this problem does not exist. Recently, Wu Wuyin, a teacher at the University of Science and Technology of JiDa, developed a membrane of this kind.