Dried sea horse and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to dried hippocampus and a preparation method thereof. According to the preparation method of the dried hippocampus, the hippocampus is deodorized, degreased and dried to obtain a finished product. The fishy smell removal comprises the following steps: cleaning the sea horses soaked in the first fishy smell removal liquid, and soaking and fermenting the sea horses in a second fishy smell removal liquid. Wherein the first deodorization liquid comprises an antioxidant and a deodorization agent. The second fishy smell removing liquid comprises saccharomycetes, lactic acid bacteria and lyxose. The dried hippocampus obtained by the preparation method of the dried hippocampus can effectively remove fishy smell, protect active ingredients and prolong the shelf life.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to dried seahorse and a preparation method thereof. Background Art

[0002] Seahorse is a traditional precious Chinese medicinal material and has always been used as a tonic. Seahorse has the effects of nourishing the kidney and warming the yang, anti-inflammatory and antibacterial, anti-oxidant, anti-tumor, regulating immunity and anti-fatigue. The therapeutic effect of seahorse is also more recognized by the market, with a very high market value, and the price can reach 8,000 yuan / kg. Seahorse is often used in its original form for making wine, boiling soup or grinding into powder, but its own fishy smell greatly affects its taste. At the same time, oil will be produced during the traditional natural drying or drying process. The fat content of dried seahorse is relatively high, which will increase the fat metabolism burden of consumers. With the popularization of the concept of green and healthy food development, people's requirements for food selection are getting higher and higher. The traditional processing technology of dried seahorse can no longer meet the needs of consumers for safe, healthy, nutritious and delicious food. Summary of the invention

[0003] In view of the technical problems existing in the prior art, the present invention provides a dried hippocampus and a preparation method thereof.

[0004] In a first aspect, the present invention provides a method for preparing dried hippocampus, which adopts the following technical scheme:

[0005] A method for preparing dried seahorse, comprising removing the smell, defatting and drying the seahorse to obtain a finished product. The deodorization comprises: washing the seahorse soaked in a first deodorization liquid, and then soaking and fermenting the seahorse in a second deodorization liquid.

[0006] The first deodorizing liquid comprises: an antioxidant and a deodorizing agent. The second deodorizing liquid comprises: yeast, lactic acid bacteria and lyxose.

[0007] Deodorization can remove the heavy fishy smell of the seahorse itself and improve the quality of the dried seahorse. The seahorse contains a certain amount of fat, which makes the dried seahorse easy to oxidize and deteriorate during storage and processing, affecting the quality and shelf life of the product. Therefore, by defatting, the excess fat in the seahorse can be removed to improve the stability and safety of the dried seahorse. Drying can remove moisture from the seahorse and prevent the growth of microorganisms, thereby extending the shelf life of the dried seahorse. Among them, antioxidants can prevent or delay the oxidation and destruction of the effective ingredients in the seahorse during the processing process. Deodorizers can effectively remove the fishy substances in the seahorse.

[0008] In most fermentation strains, there is a stable metabolic effect between lactic acid bacteria and yeast, which can continuously control the fermentation process. Yeast can provide lactic acid bacteria with necessary growth factors to stimulate the growth of lactic acid bacteria, while lactic acid bacteria can form esters with ethanol, a metabolite of yeast, to impart a special flavor. In the composite fermentation of yeast and lactic acid bacteria, aldehydes and ketones can be used to the maximum extent, completing biological metabolism and causing conformational changes in stable fishy compounds.

[0009] By adopting the above technical solution, the fermentation of yeast and lactic acid bacteria composite bacterial liquid can make full use of the aldehyde and ketone macromolecular fishy substances in seahorse, causing the stable fishy compounds to undergo conformational changes; at the same time, lyxose may serve as a fermentation substrate for microorganisms to promote the fermentation process, and the combined fermentation of yeast, lactic acid bacteria and lyxose can also produce a synergistic effect to form new ester substances and increase the flavor of seahorse, thereby improving the deodorization efficiency.

[0010] By adopting the above technical scheme, the antioxidants and deodorizing agents in the first deodorizing liquid and the yeast, lactic acid bacteria and lyxose in the second deodorizing liquid, the dried seahorse can effectively remove the fishy smell, protect the effective ingredients and extend the shelf life during the preparation process.

[0011] Furthermore, the mass volume ratio of the seahorse and the first deodorizing liquid is 0.5kg-1.5kg:1L-2L.

[0012] If the amount of the first deodorizing liquid is too little, the fishy smell of the seahorse cannot be fully removed; if too much of the first deodorizing liquid is used, it will cause waste and increase the difficulty and cost of subsequent processing.

[0013] By adopting the above technical solution, the mass volume ratio of the seahorse and the first deodorizing liquid is set to 0.5kg~1.5kg:1L~2L, so as to ensure that the seahorse can fully contact with the components in the deodorizing liquid, thereby effectively removing the fishy smell.

[0014] Furthermore, the conditions for soaking the seahorses in the first deodorizing liquid are: soaking at a temperature of 25° C. to 28° C. for 0.5 h to 1.5 h.

[0015] 25℃~28℃ is conducive to the reaction between the active ingredients in the deodorizing liquid and the fishy substances in the hippocampus, thereby improving the deodorizing effect; within 0.5h~1.5h, the ingredients in the deodorizing liquid can fully penetrate into the hippocampal tissue and react with the fishy substances, thereby achieving a better deodorizing effect.

[0016] By adopting the above technical solution, some fishy substances in the seahorse can be preliminarily removed, laying a good foundation for the subsequent second deodorization treatment.

[0017] Furthermore, the mass percentage of the antioxidant in the first deodorizing liquid is 5% to 7%.

[0018] By adopting the above technical solution, the setting that the weight percentage of antioxidants in the first deodorizing liquid is 5% to 7% can protect the effective ingredients in the hippocampus from being destroyed and improve the effective role of antioxidants in the deodorizing process.

[0019] Furthermore, the mass percentage of the deodorizing agent to the mass percentage of the first deodorizing liquid is 5% to 7%.

[0020] By adopting the above technical solution, the mass percentage of the deodorizing agent to the mass percentage of the first deodorizing liquid is set to 5% to 7%, which can remove the fishy substances in the hippocampus and improve the effective role of the deodorizing agent in the deodorizing process.

[0021] Furthermore, the first deodorizing liquid includes: green tea and cooking wine.

[0022] By adopting the above technical solution, green tea contains tea polyphenols, which are natural water-soluble antioxidants that can prevent or delay food oxidation and extend the storage period, while cooking wine is a product that is easily available on the market, and the onion and ginger juice contained in it has a good deodorizing effect. Cooking wine and green tea work synergistically to jointly enhance the deodorizing effect.

[0023] Furthermore, the mass volume ratio of the seahorse and the second deodorizing liquid is 0.5kg-1.5kg:1.5L-2.5L.

[0024] By adopting the above technical solution, the mass volume ratio of the seahorse and the second deodorizing liquid is set to 0.5kg~1.5kg:1.5L~2.5L. The second deodorizing liquid can ensure that the seahorse can be fully immersed and reacted, thereby achieving a better deodorizing effect.

[0025] Furthermore, the fermentation conditions of the seahorse in the second deodorized liquid are: fermentation at a constant temperature of 30°C to 40°C for 1.5h to 2h.

[0026] 30℃~40℃ is the suitable temperature range for the growth and metabolism of yeast and lactic acid bacteria microorganisms. Within this temperature range, the activity of yeast and lactic acid bacteria is relatively high, and they can reproduce rapidly and produce metabolites, thereby effectively removing the fishy substances in seahorses; with a fermentation time of 1.5h~2h, yeast and lactic acid bacteria can fully react with the fishy substances in seahorses and achieve a better deodorization effect.

[0027] By adopting the above technical solution, the fishy odor substances in the seahorse can be effectively removed and the effective ingredients can be retained.

[0028] Furthermore, the composite bacterial liquid includes: the sum of the mass of the yeast, the mass of the lactic acid bacteria and the mass of lyxose accounts for 8% to 13% of the mass of the second deodorizing liquid.

[0029] By adopting the above technical solution, the fishy odor substances in the hippocampus can be removed, further enhancing the deodorizing effect.

[0030] Furthermore, the mass ratio of yeast, lactic acid bacteria and lyxose is (3-5):(3-5):1.

[0031] By adopting the above technical solution, the mass ratio of yeast, lactic acid bacteria and lyxose is (3-5): (3-5): 1. The setting further enhances the synergistic effect of the combined fermentation of yeast and lactic acid bacteria and enhances the deodorization effect.

[0032] Furthermore, the degreasing includes a degreasing liquid, wherein the mass percentage of the lipase in the degreasing liquid is 0.7% to 0.9% of the mass percentage of the degreasing liquid.

[0033] By adopting the above technical scheme, the lipase in the degreasing liquid can act on the fat layer of the hippocampus, decompose the fat into smaller molecules, such as fatty acids and glycerol, and dissolve them in the degreasing liquid, thereby improving the degreasing effect; and the mass percentage of the lipase in the degreasing liquid is set to 0.7% to 0.9% of the mass percentage of the degreasing liquid, which can ensure that the degreasing liquid contains enough lipase to effectively decompose the fat and improve the degreasing effect.

[0034] Furthermore, the enzyme activity of the lipase is 45 U / ml to 55 U / ml.

[0035] By adopting the above technical solution, the enzyme activity of lipase is set to 45U / ml to 55U / ml, which can more effectively decompose the fat layer of the hippocampus and further improve the degreasing effect.

[0036] Furthermore, the degreasing conditions are: degreasing at a temperature of 30°C to 40°C for 4h to 6h.

[0037] 30℃~40℃ is the temperature range for lipase to exert its best activity. Within this temperature range, lipase can interact with fat molecules more effectively to promote their decomposition and dissolution. Too low a temperature may lead to insufficient activity of the enzyme or degreasing agent, resulting in poor degreasing effect; while too high a temperature may cause the enzyme to denature and inactivate or the degreasing agent to deteriorate, also affecting the degreasing effect. Within 4h~6h, lipase can fully react with fat molecules to improve the degreasing effect.

[0038] By adopting the above technical solution, the fat in the hippocampus can be fully removed and the degreasing effect can be improved.

[0039] Furthermore, the drying is specifically performed by drying the seahorse with an inert gas at a temperature of 25° C. to 28° C. until the moisture content of the seahorse is less than 10%.

[0040] 25℃~28℃ is a relatively mild temperature range, which is suitable for the drying process of seahorses. It is neither too high to destroy the effective ingredients in the seahorses, nor too low to prolong the drying time and affect efficiency.

[0041] The drying process uses inert gas drying at room temperature, which can prevent the seahorse from being oxidized during the drying process and protect the seahorse's own active substances from being destroyed to the greatest extent.

[0042] If the moisture content of dried seahorses is too high, it may cause the seahorses to mold or deteriorate during storage; if the moisture content of dried seahorses is too low, it may affect the taste and quality of the seahorses.

[0043] By adopting the above technical solution, the drying effect can be improved while ensuring that the effective ingredients of dried seahorses are not destroyed.

[0044] In a second aspect, the present invention provides dried hippocampus prepared by any of the above-mentioned preparation methods.

[0045] It can be understood that the beneficial effects of the dried hippocampus provided by the present invention are the same as the beneficial effects of the dried hippocampus prepared by any of the above-mentioned preparation methods, and will not be repeated here.

[0046] In summary, the present invention includes at least one of the following beneficial technical effects:

[0047] (1) The present invention can prevent or delay the oxidation and destruction of the effective ingredients in the seahorse during the processing process by using antioxidants in the deodorization process. The deodorant can effectively remove the fishy substances in the seahorse. The microorganisms in the composite bacterial liquid can decompose the fishy substances in the seahorse and improve the deodorization efficiency; through the antioxidants and deodorant in the first deodorization liquid and the composite bacterial liquid in the second deodorization liquid, the dried seahorse can effectively remove the fishy smell, protect the effective ingredients, and extend the shelf life during the preparation process.

[0048] (2) The present invention separates the deodorization process from the defatting process and divides the deodorization process into two steps, which is not only beneficial for the independent process of producing ester substances during the deodorization process of the composite bacterial liquid fermentation, but also beneficial for the full completion of the defatting process.

[0049] (3) The present invention controls the temperature of the deodorization and degreasing process to within 37° C. to prevent the damage of hippocampal active substances due to excessive temperature. DETAILED DESCRIPTION

[0050] The present invention is further described in detail below in conjunction with specific embodiments.

[0051] The following raw materials in the present invention are all commercially available products, and are intended to fully disclose the raw materials of the present invention, and should not be construed as limiting the sources of the raw materials. Specifically: the seahorse is selected from ordinary frozen cultured American lineated seahorse; the antioxidant is selected from green tea, and the deodorant is selected from Chubang brand cooking wine.

[0052] Example 1

[0053] Embodiment 1 provides a dried hippocampus, and its preparation method comprises the following steps:

[0054] S1: Green tea purchased from the market was crushed by a grinder, and all the crushed materials were added to distilled water for dilution; cooking wine was added to the dilution to prepare the first deodorized liquid. Then, 0.4 kg of seahorse was soaked in 1.5 L of the first deodorized liquid for 1 hour at 27°C. Among them, the mass percentage of green tea in the first deodorized liquid was 4%; the mass percentage of cooking wine in the first deodorized liquid was 4%.

[0055] S2: The seahorses obtained in S1 were washed with distilled water at room temperature for 15 minutes, and then added to 2L of the second deodorized liquid, and fermented at a constant temperature of 37°C for 2 hours; wherein, the second deodorized liquid is a composite bacterial liquid prepared by adding yeast, lactic acid bacteria and lyxose to distilled water; the sum of the mass of yeast, the mass of lactic acid bacteria and the mass of lyxose accounts for 7% of the mass of the second deodorized liquid, and the mass ratio of yeast, lactic acid bacteria and lyxose is 2:2:1.

[0056] S3: The hippocampus obtained in S2 was washed with distilled water at room temperature for 15 minutes, then added to a degreasing solution and degreased at 37°C for 5 hours; the mass percentage of lipase in the degreasing solution was 0.6%; and the enzyme activity of the lipase was 40U / ml.

[0057] S4: The hippocampus obtained in S3 was washed with distilled water under running water at room temperature for 15 min, and then dried with nitrogen at 27°C to reduce the moisture content of the hippocampus to 8%, thereby obtaining dried hippocampus.

[0058] Example 2

[0059] Example 2 provides a dried seahorse, and its preparation method is different from that of Example 1 in that, in step S1, 0.5 kg of seahorse is soaked in 1.5 L of the first deodorizing liquid for 1 hour.

[0060] Example 3

[0061] Example 3 provides a dried seahorse, and its preparation method is different from that of Example 1 in that, in step S1, 1.5 kg of seahorse is soaked in 1.5 L of the first deodorizing liquid for 1 hour.

[0062] Example 4

[0063] Example 4 provides a dried seahorse, and its preparation method is different from that of Example 1 in that, in step S1, the mass percentage of green tea in the first deodorized liquid is 5%; the mass percentage of cooking wine in the first deodorized liquid is 5%.

[0064] Example 5

[0065] Example 5 provides a dried seahorse, and its preparation method is different from that of Example 1 in that, in step S1, the mass percentage of green tea in the first deodorized liquid is 7%; the mass percentage of cooking wine in the first deodorized liquid is 7%.

[0066] Example 6

[0067] Example 6 provides a dried seahorse, the preparation method of which is different from that of Example 1 in that, in step S2, the sum of the mass of yeast, the mass of lactic acid bacteria and the mass of lyxose accounts for 8% of the mass of the second deodorized liquid.

[0068] Example 7

[0069] Example 7 provides a dried seahorse, the preparation method of which is different from that of Example 1 in that, in step S2, the sum of the mass of yeast, the mass of lactic acid bacteria and the mass of lyxose accounts for 13% of the mass of the second deodorized liquid.

[0070] Example 8

[0071] Example 8 provides a dried seahorse, and its preparation method is different from that of Example 1 in that, in step S2, the mass ratio of yeast, lactic acid bacteria and lyxose is 3:3:1.

[0072] Example 9

[0073] Example 9 provides a dried seahorse, and its preparation method is different from that of Example 1 in that, in step S3, the mass ratio of yeast, lactic acid bacteria and lyxose is 5:5:1.

[0074] Example 10

[0075] Example 10 provides a dried hippocampus, the preparation method of which is different from that of Example 1 in that, in step S3, the mass percentage of lipase in the defatting liquid is 0.7%.

[0076] Embodiment 11

[0077] Example 11 provides a dried hippocampus, the preparation method of which is different from that of Example 1 in that, in step S3, the mass percentage of lipase in the defatting liquid is 0.9%.

[0078] Example 12

[0079] Example 12 provides a dried hippocampus, the preparation method of which is different from that of Example 1 in that, in step S3, the enzyme activity of the lipase is 45 U / ml.

[0080] Embodiment 13

[0081] Example 13 provides a dried hippocampus, the preparation method of which is different from that of Example 1 in that, in step S3, the enzyme activity of the lipase is 55 U / ml.

[0082] Comparative Example 1

[0083] Comparative Example 1 provides a dried hippocampus, the preparation method of which comprises the following steps:

[0084] The seahorses were immersed in a mixture of protease and lipase to remove the smell and fat, then washed with distilled water at room temperature for 15 minutes, and dried with nitrogen at 27°C to reduce the moisture content of the seahorses to 8%, thereby obtaining dried seahorses.

[0085] Comparative Example 2

[0086] Comparative Example 2 provides a dried hippocampus, the preparation method of which is different from that of Example 1 in that lyxose is not added in step S1.

[0087] Performance Testing

[0088] The dried seahorses obtained from the above examples and comparative examples were subjected to sensory evaluation of fishy smell, determination of fat removal rate and determination of effective components of seahorses. The results are shown in Table 1 below.

[0089] The specific method of sensory evaluation of deodorization is as follows: the sensory evaluation team is composed of 10 trained personnel with sensory evaluation experience, and the evaluation environment temperature is set to 25℃ and the relative humidity is 60%. The air circulation system is turned on to evaluate the deodorized and defatted dried seahorses. Each sample is evaluated three times. The samples after 5 minutes of steaming are scored. The gloss, smell, taste and texture of the samples are given certain weights and converted according to the method of Zhang Xicai et al. (Optimization of deodorization process of silver carp based on response surface methodology). The scoring adopts a percentage system.

[0090] The specific method for determining the degreasing rate is: degreasing rate = (the fat content of the dried hippocampus that has not been deodorized and defatted - the fat content of the dried hippocampus that has been deodorized and defatted) / the fat content of the dried hippocampus that has not been deodorized and defatted × 100%.

[0091] Table 1 Detection results of dried hippocampus obtained from the embodiments and comparative examples

[0092] Sensory evaluation of fishy smell removal Degreasing rate / % Example 1 82.3 21.2 Example 2 81.9 21.4 Example 3 79.7 20.9 Example 4 89.2 21.7 Example 5 88.9 21.4 Example 6 91.8 22.1 Example 7 92.9 20.9 Example 8 84.3 21.1 Example 9 85.2 20.8 Example 10 83.1 23.1 Embodiment 11 83.3 23.9 Example 12 84.2 24.3 Embodiment 13 82.9 23.9 Comparative Example 1 71.5 17.2 Comparative Example 2 77.7 20.8

[0093] It can be concluded from Table 1 that the fishy smell sensory experience and degreasing rate of the dried seahorse of the embodiment are greater than those of the dried seahorse of the comparison example, and the dried seahorse obtained by the preparation method of the dried seahorse of the present invention has better fishy smell sensory experience and higher degreasing rate, indicating that the preparation method of the dried seahorse of the present invention has a better preparation effect.

[0094] In Example 1 and Examples 4 to 5, the fishy smell sensory perception of the dried seahorse in Examples 4 and 5 were 89.2% and 88.9%, respectively, and the degreasing rates were 21.7% and 21.4%, respectively, which were both greater than the fishy smell sensory perception and degreasing rate of Example 1, thereby improving the fishy smell sensory perception and degreasing rate of the dried seahorse, indicating that the preparation method of the dried seahorse in Examples 4 to 5 has a better effect, which is related to setting the mass percentage of the antioxidant in the first deodorization liquid to 5% to 7%; and / or, the mass of the deodorant accounts for 5% to 7% of the mass percentage of the first deodorization liquid, which can improve the deodorization effect of the dried seahorse.

[0095] In Example 1, Example 6 and Example 7, the fishy smell sensory perception of the dried seahorse in Example 6 and Example 7 are 91.8% and 92.9% respectively, which is greater than the fishy smell sensory perception of the dried seahorse in Example 1, and the fishy smell sensory perception of the dried seahorse is improved, indicating that the preparation method of the dried seahorse in Examples 6 to 7 has a better effect, which is related to setting the sum of the mass of yeast, the mass of lactic acid bacteria and the mass of lyxose to 8% to 13% of the mass of the second deodorization liquid, which can improve the deodorization effect of dried seahorse.

[0096] In Example 1, Example 8 and Example 9, the fishy smell sensory perception of the dried seahorse in Example 8 and Example 9 were 84.3% and 85.2%, respectively, which were greater than the fishy smell sensory perception of the dried seahorse in Example 1, and the fishy smell sensory perception of the dried seahorse was improved, indicating that the preparation method of the dried seahorse in Example 8 and Example 9 had a better effect, which was related to setting the mass ratio of yeast, lactic acid bacteria and lyxose to (3-5): (3-5): 1, which could improve the deodorization effect of the dried seahorse.

[0097] In Example 1, Example 10 and Example 11, the fishy smell sensory perception of the dried seahorses in Example 10 and Example 11 are 83.1% and 83.3%, respectively, and the degreasing rates are 23.1% and 23.9%, respectively, which are greater than the fishy smell sensory perception and degreasing rate of the dried seahorses in Example 1, and the fishy smell sensory perception and degreasing rate of the dried seahorses are improved, indicating that the preparation methods of the dried seahorses in Example 10 and Example 11 have better effects, which is related to the fact that the degreasing includes a degreasing liquid; and the mass percentage of the lipase in the degreasing liquid is 0.7% to 0.9% of the mass percentage of the degreasing liquid, which can improve the degreasing effect of the dried seahorses.

[0098] In Example 1, Example 12 and Example 13, the fishy smell sensory perception of the dried seahorses in Example 12 and Example 13 were 84.2% and 82.9%, respectively, and the degreasing rates were 24.3% and 23.9%, respectively, which were greater than the fishy smell sensory perception and degreasing rate of the dried seahorses in Example 1, and the fishy smell sensory perception and degreasing rate of the dried seahorses were improved, indicating that the preparation methods of the dried seahorses in Example 12 and Example 13 have better effects, which is related to setting the enzyme activity of lipase to 45U / ml~55U / ml, which can improve the degreasing effect of the dried seahorses.

[0099] Combined with the various data indicators of the dried seahorses in comparative example 1 and comparative example 1, it is shown that the present invention, through the antioxidants and deodorizing agents in the first deodorizing liquid and the yeast, lactic acid bacteria and lyxose in the second deodorizing liquid, can effectively remove the fishy smell, protect the effective ingredients and extend the shelf life of the dried seahorses during the preparation process.

[0100] This specific embodiment is merely an explanation of the present invention and is not a limitation of the present invention. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed. However, as long as they are within the scope of the claims of the present invention, they are protected by the patent law.

Claims

1. A method for preparing dried hippocampus, characterized in that: The seahorse is deodorized, defatted and dried to obtain a finished product; The deodorization method comprises: washing the seahorses soaked in a first deodorization liquid, and then soaking and fermenting the seahorses in a second deodorization liquid; Wherein, the first deodorizing liquid comprises: an antioxidant and a deodorizing agent; The second deodorizing liquid comprises: yeast, lactic acid bacteria and lyxose.

2. The method for preparing dried hippocampus according to claim 1, characterized in that: The mass volume ratio of the seahorse to the first deodorizing liquid is 0.5kg-1.5kg:1L-2L; and / or, The conditions for soaking the seahorse in the first deodorizing liquid are: soaking at a temperature of 25° C. to 28° C. for 0.5 h to 1.5 h.

3. The method for preparing dried hippocampus according to claim 1, characterized in that: The antioxidant accounts for 5% to 7% by mass of the first deodorizing liquid; and / or, The mass percentage of the deodorizing agent in the first deodorizing liquid is 5% to 7%.

4. The method for preparing dried hippocampus according to claim 3, characterized in that: The first deodorizing liquid comprises: green tea and cooking wine.

5. The method for preparing dried hippocampus according to claim 1, characterized in that: The mass volume ratio of the seahorse and the second deodorizing liquid is 0.5kg-1.5kg:1.5L-2.5L; and / or, The conditions for fermenting the seahorse in the second deodorized liquid are: fermenting at a constant temperature of 30° C. to 40° C. for 1.5 h to 2 h.

6. The method for preparing dried hippocampus according to claim 1, characterized in that: The composite bacterial liquid comprises: the sum of the mass of the yeast, the mass of the lactic acid bacteria and the mass of the lyxose accounts for 8% to 13% of the mass of the second deodorizing liquid.

7. The method for preparing dried hippocampus according to claim 6, characterized in that: The mass ratio of the yeast, the lactic acid bacteria and the lyxose is (3-5):(3-5):

1.

8. The method for preparing dried hippocampus according to claim 1, characterized in that: The degreasing comprises a degreasing liquid; the mass percentage of lipase in the degreasing liquid is 0.7% to 0.9% of the degreasing liquid; and / or, The enzyme activity of the lipase is 45U / ml to 55U / ml.

9. The method for preparing dried hippocampus according to claim 1, characterized in that: The drying step specifically includes drying the seahorse at a temperature of 25° C. to 28° C. in an inert gas until the water content of the seahorse is less than 10%.

10. Dried hippocampus obtained by the preparation method according to any one of claims 1 to 9.