High-gelation instant fish maw and preparation method thereof

Abstract

According to the high-gelation instant fish maw and the preparation method thereof provided by the invention, the fish maw is subjected to twice soaking treatment by adopting a gum base solution-polyphenol solution, so that two physical forces of disulfide bonds and hydrophobic interaction are improved, and protein cross-linking aggregation is promoted, so that the gel effectively locks moisture and improves texture characteristics; therefore, a fish maw gel structure with higher stability is formed, and a high-gel instant fish maw product with excellent thermal stability is obtained.

Description

Technical Field

[0001] The present application relates to the technical field of instant food, and in particular to an instant fish maw with high gelling property and a preparation method thereof. Background Art

[0002] Fish maw, also known as fish maw, is a dried fish maw product made by washing and pre-processing fresh fish maw and then dehydrating it. It is a traditional food and tonic. Fish maw is rich in nutritional value and is known for its high collagen and low fat content. It has high edible value and health benefits. In recent years, with people's pursuit of health and a healthy lifestyle, the market demand for fish maw products has increased day by day. However, the low degree of deep processing of industrialized fish maw products and poor thermal stability during product processing have seriously restricted the development of the fish maw industry.

[0003] The collagen content in fish maw is about 80%. During the high-temperature sterilization process, the protein denatures and loses its stability and the gel structure is destroyed, making the fish maw product soft in taste and soluble in water, which seriously affects the product quality. Therefore, how to maintain the quality of fish maw during the processing process and produce high-quality ready-to-eat fish maw to meet consumer needs is still a problem that needs to be solved. Summary of the invention

[0004] The present application provides a high-gel instant fish maw and a preparation method thereof to solve the problems existing in the related art. The technical solution is as follows:

[0005] In a first aspect, an embodiment of the present application provides a method for preparing an instant fish maw with high gelling properties, comprising a process of steaming the fish maw, and a process of soaking the fish maw before and after steaming.

[0006] In one embodiment, the process of soaking the fish maw before and after steaming includes soaking the fish maw in a gum-based solution once before steaming.

[0007] In one embodiment, the fish maw is secondarily soaked in a polyphenol solution after steaming.

[0008] In one embodiment, the process of selecting raw materials is included before the first soaking: selecting dry fish maws without peculiar smell and lesions and intact, and cleaning the surface impurities with clean water.

[0009] In one embodiment, the second soaking process includes a sterilization process: adding pure milk to the fish maw, canning, sealing, and high-temperature sterilization to obtain highly gelling instant fish maw.

[0010] In one embodiment, the steps include:

[0011] S1. Raw material selection: select dry fish maw without odor or lesions, and clean the surface impurities with clean water;

[0012] S2, soaking once: soak the washed dried fish maw in a gum-based solution, take it out after soaking, and wash it with clean water;

[0013] S3, steaming: take the soaked fish maw, spread it flat on a steamer, and steam it in boiling water;

[0014] S4, secondary soaking: after steaming, take out and soak in polyphenol solution;

[0015] S5. Sterilization: Take the foamed fish maw, add pure milk, can, seal, and sterilize to obtain highly gelling instant fish maw.

[0016] In one embodiment, the gum base solution is a mixed solution of one or more of pectin, gum arabic or carrageenan; the mass concentration of the gum base solution is 0.01-0.2%.

[0017] In one embodiment, the conditions for the primary expansion are: soaking at 4-25° C. for 0.5-2 h.

[0018] In one embodiment, the polyphenol solution is a solution of tea polyphenols and / or chlorogenic acid; the mass concentration of the polyphenol solution is 0.05-0.3%.

[0019] In one embodiment, the secondary expansion condition is soaking at 5-10° C. for 2-6 hours.

[0020] In one embodiment, the steaming condition is: steaming the soaked fish maw in boiling water at 100° C. for 5-10 minutes.

[0021] In one embodiment, the sterilization conditions are: 120-122° C. sterilization for 10-15 min.

[0022] In a second aspect, an embodiment of the present application provides a high-gelling instant fish maw, which is prepared by any of the above-mentioned methods for preparing a high-gelling instant fish maw.

[0023] In one embodiment, the invention comprises 3-5 parts of fish maw and 65-75 parts of pure milk, based on weight percentage.

[0024] The advantages or beneficial effects of the above technical solution include at least:

[0025] The present application discloses a method for preparing ready-to-eat fish maw with high gelling property, which comprises soaking the fish maw before and after steaming, and improving the water retention and texture characteristics of the fish maw through multiple progressive soaking. Even after high-temperature treatment, the fish maw still maintains a good taste and thermal stability, thereby obtaining high-quality ready-to-eat fish maw to meet the needs of consumers.

[0026] The above summary is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features of the present application will be readily apparent by reference to the accompanying drawings and the following detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In the accompanying drawings, unless otherwise specified, the same reference numerals throughout the multiple drawings represent the same or similar parts or elements. These drawings are not necessarily drawn to scale. It should be understood that these drawings only depict some embodiments disclosed in the present application and should not be regarded as limiting the scope of the present application.

[0028] Figure 1 The data graphs are of the water holding capacity and thiol content of fish maw in the instant fish maw products of Examples and Comparative Examples 1-3;

[0029] Figure 2 This is a diagram of the hydrophobic interaction of fish maw in the instant fish maw products of Example and Comparative Examples 1-3. DETAILED DESCRIPTION

[0030] In the following, only some exemplary embodiments are briefly described. As those skilled in the art will appreciate, the described embodiments may be modified in various ways without departing from the spirit or scope of the present application. Therefore, the drawings and descriptions are considered to be exemplary and non-restrictive in nature.

[0031] Fish maw contains a lot of protein, about 80% or more. Different fish maws have different structural characteristics. For some fish maws with unstable protein structure, a single treatment method cannot effectively improve the thermal stability of fish maw. However, through multiple progressive soaking, the taste and thermal stability of ready-to-eat fish maw can be improved by the combined action of polyphenols and polysaccharide solutions, and high-quality ready-to-eat fish maw can be produced to meet consumer needs.

[0032] Therefore, an embodiment of the present application provides a method for preparing highly gelatinous instant fish maw, comprising a process of steaming the fish maw, and a process of soaking the fish maw before and after steaming.

[0033] In one embodiment, the process of soaking the fish maw before and after steaming includes soaking the fish maw in a gum-based solution once before steaming.

[0034] The complex formed by the action of collagen and polysaccharide can regulate and improve the hydrophilicity and gelling property, and the gum-based polysaccharide and collagen act to form a protein-gum-based composite system, and some proteins and pectins may have local hydrophobic interactions at the edge of the binding band, thereby forming a highly cross-linked gel network with an enhanced structure. The hardness and water retention of the gel can be significantly increased, and the elasticity of the collagen sample can be improved. Therefore, in this application, the fish maw is soaked and foamed with the gum-based solution before steaming to increase the hardness and water retention of the fish maw, and softened by the subsequent steaming process, making the fish maw more elastic while retaining water.

[0035] In one embodiment, the fish maw is secondarily soaked in a polyphenol solution after steaming.

[0036] Polyphenols can improve the texture characteristics of fish maw and reduce the loss of collagen water holding capacity. On the one hand, polyphenols can cause the hydrophobic residues of fish maw protein to be exposed, and the hydrophobic interaction is significantly improved. On the other hand, the numerous phenolic hydroxyl groups in the polyphenol molecules can also hydrogen bond with the amino or carboxyl groups in the protein molecules, and their hydrophobic benzene ring structure can also hydrophobically bond with the protein. Therefore, continuing to use polyphenol solution for soaking after steaming can effectively improve the texture characteristics of fish maw and help maintain high temperature stability. The hardness, elasticity, chewiness and cohesiveness of fish maw will be greatly improved. In the subsequent high-temperature sterilization process, the texture of fish maw will not be denatured and unstable, and the gel structure will not be destroyed due to high-temperature sterilization.

[0037] In addition, after being soaked in the gum base solution and polyphenol solution, the reactivity of the free thiol groups in the fish maw is enhanced, which is conducive to the cross-linking of the free thiol groups during the subsequent high-temperature sterilization process, thereby enhancing the strength of the gel structure.

[0038] In one embodiment, the process of selecting raw materials is included before the first soaking: selecting dry fish maws without peculiar smell and lesions and intact, and cleaning the surface impurities with clean water.

[0039] In one embodiment, the second soaking process includes a sterilization process: adding pure milk to the fish maw, canning, sealing, and high-temperature sterilization to obtain highly gelling instant fish maw.

[0040] In one embodiment, the steps include:

[0041] S1. Raw material selection: select dry fish maw without odor or lesions, and clean the surface impurities with clean water;

[0042] S2, soaking once: soak the washed dried fish maw in a gum-based solution, take it out after soaking, and wash it with clean water;

[0043] S3, steaming: take the soaked fish maw, spread it flat on a steamer, and steam it in boiling water;

[0044] S4, secondary soaking: after steaming, take out and soak in polyphenol solution;

[0045] S5. Sterilization: Take the foamed fish maw, add pure milk, can, seal, and sterilize to obtain highly gelling instant fish maw.

[0046] In one embodiment, the gum base solution is a mixed solution of one or more of pectin, gum arabic or carrageenan; the mass concentration of the gum base solution is 0.01-0.2%. Pectin, gum arabic and carrageenan are a type of polysaccharide, which can also undergo gelation by themselves, so when they interact with fish maw, they not only increase the hydrophobicity, but also help to form a highly cross-linked gel network with enhanced structure.

[0047] In one embodiment, the soaking condition is: soaking for 0.5-2 hours at 4-25°C. The soaking condition is suitable, and the soaking time is 0.5-2 hours at 4-25°C, which can realize the compounding of fish maw with gum, gum arabic or carrageenan without causing excessive soaking.

[0048] In one embodiment, the polyphenol solution is a solution of tea polyphenols and / or chlorogenic acid; the mass concentration of the polyphenol solution is 0.05-0.3%.

[0049] Polyphenols contain numerous phenolic hydroxyl groups, which can form hydrogen bonds with amino or carboxyl groups in protein molecules, while the hydrophobic benzene ring structure can also form hydrophobic bonds with proteins.

[0050] In one embodiment, the secondary expansion condition is soaking at 5-10° C. for 2-6 hours.

[0051] In one embodiment, the steaming condition is: steaming the soaked fish maw in boiling water at 100° C. for 5-10 minutes.

[0052] In one embodiment, the sterilization conditions are: 120-122° C. sterilization for 10-15 min.

[0053] Soaking fish maw twice in a gum-based solution-polyphenol solution can enhance the two physical forces of disulfide bonds and hydrophobic interactions, promote protein cross-linking aggregation, enable the gel to effectively lock in moisture, and improve texture properties, thereby forming a more stable fish maw gel structure and obtaining an instant fish maw product with excellent thermal stability and high gelling properties.

[0054] The embodiment of the present application provides an instant fish maw with high gelling properties, which is prepared by any of the above-mentioned methods for preparing an instant fish maw with high gelling properties.

[0055] In one embodiment, the invention comprises 3-5 parts of fish maw and 65-75 parts of pure milk, based on weight percentage.

[0056] The following is a further description with reference to specific embodiments.

[0057] Example 1

[0058] (1) Select dry fish maw that is odorless, disease-free, and intact, and clean the surface impurities with clean water;

[0059] (2) Soaking the washed dried fish maw in a 0.05% pectin solution for 1 hour at a temperature of 25° C. for pre-soaking;

[0060] (3) Steam the pre-soaked fish maw in boiling water at 100°C for 5 min, take it out and soak it in a 0.2% tea polyphenol solution at 5°C for 3 h.

[0061] (4) Take 3 parts of the foamed fish maw, add 70 parts of pure milk, put into cans, seal them, and sterilize them at 121° C. for 11 minutes to obtain highly gelatinous instant fish maw.

[0062] Example 2

[0063] (1) Select dry fish maw that is odorless, disease-free, and intact, and clean the surface impurities with clean water;

[0064] (2) Soaking the washed dried fish maw in a 0.1% gum arabic solution for 2 h at a temperature of 20° C. for pre-soaking;

[0065] (3) Steam the pre-soaked fish maw in boiling water at 100° C. for 10 min, take it out and soak it in a 0.1% chlorogenic acid solution for 4 h at a soaking temperature of 7° C.;

[0066] (4) Take 5 parts of the foamed fish maw, add 75 parts of pure milk, put into a can, seal it, and sterilize it at 121° C. for 11 minutes to obtain a highly gelling instant fish maw.

[0067] Example 3

[0068] (1) Select dry fish maw that is odorless, disease-free, and intact, and clean the surface impurities with clean water;

[0069] (2) Soaking the washed dried fish maw in a 0.01% pectin solution for 1 hour at a temperature of 15° C. for pre-soaking;

[0070] (3) Steam the pre-soaked fish maw in boiling water at 100° C. for 7 min, take it out and soak it in a 0.3% chlorogenic acid solution at 5° C. for 6 h;

[0071] (4) Take 4 parts of the foamed fish maw, add 65 parts of pure milk, put into cans, seal them, and sterilize them at 121° C. for 11 minutes to obtain highly gelatinous instant fish maw.

[0072] Example 4

[0073] (1) Select dry fish maw that is odorless, disease-free, and intact, and clean the surface impurities with clean water;

[0074] (2) soaking the washed dried fish maw in a 0.2% carrageenan solution for 0.5 h at a soaking temperature of 10° C. for pre-soaking;

[0075] (3) Steaming the pre-soaked fish maw in boiling water at 100° C. for 9 min, taking it out and soaking it in a 0.05% tea polyphenol solution at 10° C. for 2 h;

[0076] (4) Take 3 parts of the foamed fish maw, add 70 parts of pure milk, put into cans, seal them, and sterilize them at 121° C. for 11 minutes to obtain highly gelatinous instant fish maw.

[0077] Comparative Example 1

[0078] (1) Select dry fish maw that is odorless, disease-free, and intact, and clean the surface impurities with clean water;

[0079] (2) Pre-soak the washed dried fish maw in clean water at 25° C. for 2 h;

[0080] (3) Steam the pre-soaked fish maw in boiling water at 100°C for 5 minutes, and soak it in clean water at 5°C for 3 hours;

[0081] (4) Take 3 parts of the foamed fish maw, add 70 parts of pure milk, put into cans, seal them, and sterilize them at 121° C. for 11 minutes to obtain a ready-to-eat fish maw product.

[0082] Comparative Example 2

[0083] (1) Select dry fish maw that is odorless, disease-free, and intact, and clean the surface impurities with clean water;

[0084] (2) Pre-soak the washed dried fish maw in clean water at 25° C. for 2 h;

[0085] (3) Steaming the pre-soaked fish maw in boiling water at 100° C. for 5 min, taking it out and soaking it in a 0.2% tea polyphenol solution at 5° C. for 3 h;

[0086] (4) Take 3 parts of the foamed fish maw, add 70 parts of pure milk, put into cans, seal them, and sterilize them at 121° C. for 11 minutes to obtain a ready-to-eat fish maw product.

[0087] Comparative Example 3

[0088] (1) Select dry fish maw that is odorless, disease-free, and intact, and clean the surface impurities with clean water;

[0089] (2) Soaking the washed dried fish maw in a 0.05% pectin solution for 1 hour at a temperature of 25° C. for pre-soaking;

[0090] (3) Steam the pre-soaked fish maw in boiling water at 100° C. for 5 min, take it out and soak it in clean water for 3 h at a soaking temperature of 5° C.;

[0091] (4) Take 3 parts of the foamed fish maw, add 70 parts of pure milk, put into cans, seal them, and sterilize them at 121° C. for 11 minutes to obtain a ready-to-eat fish maw product.

[0092] 1. The taste and state of fish maw were evaluated by sensory evaluation method. The sensory evaluation team consisted of 20 sensory evaluators who had received professional sensory scoring training, 10 males and 10 females. The results are shown in Table 1.

[0093] Table 1

[0094]

[0095]

[0096] 2. Cut the sterilized fish maw sample into 1cm×1cm×1cm square pieces for texture testing. The test parameters are: probe P / 2N, compression ratio 50%, speed before, during and after the test are 5, 1, and 5 mm / s respectively. Each sample is tested 3 times. The results are shown in Table 2.

[0097] Table 2

[0098] Group Hardness / g elasticity Chewability / g Cohesiveness Example 1 <![CDATA[26.42±1.46 a ]]> <![CDATA[0.89±0.04 a ]]> <![CDATA[15.31±0.45 a ]]> <![CDATA[0.65±0.04 a ]]> Example 2 <![CDATA[28.37±1.23 a ]]> <![CDATA[0.92±0.07 a ]]> <![CDATA[17.48±0.82 a ]]> <![CDATA[0.69±0.06 a ]]> Example 3 <![CDATA[26.01±0.85 a ]]> <![CDATA[0.88±0.03 a ]]> <![CDATA[15.03±0.37 a ]]> <![CDATA[0.61±0.09 a ]]> Example 4 <![CDATA[29.03±1.46 a ]]> <![CDATA[0.92±0.05 a ]]> <![CDATA[17.95±0.93 a ]]> <![CDATA[0.70±0.05 a ]]> Comparative Example 1 <![CDATA[16.57±0.14 d ]]> <![CDATA[0.73±0.05 d ]]> <![CDATA[6.48±0.31 d ]]> <![CDATA[0.42±0.03 c ]]> Comparative Example 2 <![CDATA[23.68±1.14 b ]]> <![CDATA[0.87±0.08 b ]]> <![CDATA[13.57±0.34 b ]]> <![CDATA[0.59±0.03 a ]]> Comparative Example 3 <![CDATA[21.84±1.32 c ]]> <![CDATA[0.81±0.05 b ]]> <![CDATA[11.44±0.85 c ]]> <![CDATA[0.57±0.07 b ]]>

[0099] Hardness and elasticity are the most intuitive indicators for evaluating the texture characteristics of gel; as shown in Tables 1 and 2, relative to Comparative Example 1, after being treated by the method of the present application, the hardness, elasticity, chewiness, and cohesiveness of the fish maw of the embodiment are increased, which is conducive to forming a gel with a more orderly structure and higher hardness, and the fish maw presents a soft and glutinous taste and a full gelatinous texture. It shows that this treatment can enhance the gel strength and thermal stability of fish maw protein. While Comparative Example 2 is only soaked in pectin, and Comparative Example 3 is only soaked in tea polyphenols, the hardness, elasticity, chewiness, and cohesiveness of the fish maw are increased relative to Comparative Example 1, but not as good as the embodiment, indicating that a single soaking in pectin or tea polyphenols can improve the texture of fish maw, but the combination of the two and progressive soaking can synergistically improve the hardness, elasticity, chewiness, and cohesiveness of the fish maw.

[0100] 3. Determination of water holding capacity of instant fish maw by centrifugation

[0101] Cut the sterilized ready-to-eat fish maw into small square pieces of about 2g, record the initial mass as W1, wrap them with 3 layers of filter paper, place them in a 50mL centrifuge tube, and centrifuge them at 5000r / min for 10min. After the end, take them out, remove the filter paper and weigh the fish maw mass as W2. Calculate the water holding capacity according to the formula: Water holding capacity (%) = W2 / W1×100%. The results are as follows: Figure 1 shown.

[0102] from Figure 1 It can be seen that compared with the untreated comparative example 1, the water holding capacity of the fish maw in the embodiment is significantly improved after being treated by the present invention, indicating that the degree of cross-linking between the fish maw protein and the water molecules is large and the water holding capacity is high. Similarly, the water holding capacity of the fish maw can be improved by soaking in pectin or tea polyphenols in comparative examples 2 and 3 alone, but the combination of the two and progressive soaking can make the water holding capacity of the fish maw even better.

[0103] 4. The free thiol content is determined by DTNB method

[0104] The instant fish glue sample was diluted to 1 mg / mL with TGB (0.086 mol / L Tris, 0.09 mol / L glycine, 4 mmol / L ETA, pH 8.0) buffer solution without urea. 1.5 mL was aspirated and 15 μL of DTNB reagent was added. The mixture was shaken for 1 hour to allow for a full reaction. The supernatant was collected after centrifugation at 12000 r / min for 10 minutes and the absorbance was measured at a wavelength of 412 nm. The results are shown in Table 1. Figure 1 .

[0105] The change of free thiol content can characterize the change of disulfide bond content, and the free thiol content is negatively correlated with the disulfide bond content. Figure 1 It can be seen that in Example 1, after the preparation method of the present application, the free thiol content is less than 40%; while in Comparative Examples 1, 2 and 3, the free thiol content is above 40%, and even in Comparative Example 1, the free thiol content is close to 60%. The free thiol content is significantly reduced, which shows that after being treated with the method of the present application, the thiol groups in the process of heat-induced gel formation are promoted to be converted into disulfide bonds, thereby enhancing the strength of the gel structure. Comparative Examples 2 and 3 also show that both pectin soaking treatment and tea polyphenols treatment can promote the conversion of thiol groups in the process of heat-induced gel formation and enhance the strength of the gel structure. However, when the two are combined, the reduction in free thiol content is more obvious, and the strength of the fish maw gel structure is stronger.

[0106] 5. Hydrophobic interaction determination:

[0107] Solution a was prepared by mixing 1.5 g of ready-to-eat fish maw sample with 8 mL of mixed solution (0.6 mol / L NaCl solution + 1.5 mol / L urea solution) and homogenizing. Solution b was prepared by mixing 1.5 g of ready-to-eat fish maw sample with 8 mL of mixed solution (0.6 mol / L NaCl solution + 8 mol / L urea solution) and homogenizing. Solutions a and b were placed at 4 °C for 60 min, centrifuged at 10000 r / min for 15 min, and the protein concentration in the supernatant was determined. The hydrophobic interaction force was the difference between the protein concentration in solution b and the protein concentration in solution a. The results are shown in Table 1. Figure 2 .

[0108] like Figure 2 As shown, the protein mass concentration of the embodiment is significantly higher than that of the control example, indicating that the preparation method of the present application can promote the exposure of the hydrophobic residues of fish maw protein and significantly improve the hydrophobic interaction. This may be due to the addition of pectin to form a protein-gel composite system, and some proteins and pectin may have local hydrophobic interactions at the edge of the binding zone, thereby forming a highly cross-linked gel network with an enhanced structure. And after adding tea polyphenols, the numerous phenolic hydroxyl groups in the tea polyphenol molecules can hydrogen bond with the amino or carboxyl groups in the protein molecules, and its hydrophobic benzene ring structure can also hydrophobically bond with the protein.

[0109] Generally speaking, the main physical forces that play a key role in the formation of protein gels are hydrophobic effects, hydrogen bonds, electrostatic effects, etc. These physical forces can promote interactions between protein molecules and stabilize the gel structure. At the same time, the ability of the gel to retain water is related to its three-dimensional structure and the interaction between molecules. During the process of heating and denaturing proteins, the hydrophobic regions inside the molecules are exposed, the hydrophobic interactions and disulfide cross-linking are enhanced, and a three-dimensional network structure is formed, which is conducive to the retention of water.

[0110] Therefore, the present application adopts a double soaking treatment of fish maw in a gum-based solution and a polyphenol solution, which improves the two physical forces of disulfide bonds and hydrophobic interactions, promotes protein cross-linking aggregation, and enables the gel to effectively lock in moisture and improves the texture properties, thereby forming a more stable fish maw gel structure and obtaining a high-gel instant fish maw product with excellent thermal stability.

[0111] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine different embodiments or examples described in this specification and the features of different embodiments or examples, unless they are contradictory.

[0112] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include at least one of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0113] The above is only a specific implementation of the present application, but the protection scope of the present application is not limited thereto. Any technician familiar with the technical field can easily think of various changes or substitutions within the technical scope disclosed in the present application, which should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A method for preparing high-gelling instant fish maw, characterized in that: The method comprises the steps of steaming the fish maw in water and respectively soaking the fish maw before and after the steaming.

2. The method for preparing the high-gelling instant fish maw according to claim 1, characterized in that: The process of soaking the fish maw before and after steaming comprises soaking the fish maw in a gum-based solution before steaming; After steaming, the fish maw is soaked again in a polyphenol solution.

3. The method for preparing the high-gelling instant fish maw according to claim 2, characterized in that: The first step before soaking is to select the raw materials: select the complete dried fish maw without odor or lesions, and clean the surface impurities with clean water; The second soaking process includes a sterilization process: adding pure milk to the fish maw, canning, sealing, and high-temperature sterilization to obtain highly gelling instant fish maw.

4. The method for preparing the high-gelling instant fish maw according to claim 1, characterized in that: The following steps are involved: S1. Raw material selection: select dry fish maw without odor or lesions, and clean the surface impurities with clean water; S2, soaking once: soak the washed dried fish maw in a gum-based solution, take it out after soaking, and wash it with clean water; S3, steaming: take the soaked fish maw, spread it flat on a steamer, and steam it in boiling water; S4, secondary soaking: after steaming, take out and soak in polyphenol solution; S5. Sterilization: Take the foamed fish maw, add pure milk, can, seal, and sterilize to obtain highly gelling instant fish maw.

5. The method for preparing the high-gelling instant fish maw according to any one of claims 1 to 4, characterized in that: The gum base solution is a mixed solution of one or more of pectin, gum arabic or carrageenan; the mass concentration of the gum base solution is 0.01-0.2%; The conditions for one-time soaking are: soaking at 4-25℃ for 0.5-2h.

6. The method for preparing the high-gelling instant fish maw according to any one of claims 1 to 4, characterized in that: The polyphenol solution is a solution of tea polyphenols and / or chlorogenic acid; the mass concentration of the polyphenol solution is 0.05-0.3%; The conditions for the second soaking are soaking at 5-10℃ for 2-6 hours.

7. The method for preparing the high-gelling instant fish maw according to any one of claims 1 to 4, characterized in that: The conditions for steaming are: steam the soaked fish maw in 100℃ boiling water for 5-10 minutes.

8. The method for preparing the high-gelling instant fish maw according to any one of claims 1 to 4, characterized in that: The sterilization conditions are: 120-122℃ sterilization for 10-15min.

9. A high-gelling instant fish maw, characterized in that: The fish maw is prepared by the method for preparing a high-gelling instant fish maw as described in any one of claims 1 to 8.

10. The high-gelling instant fish maw according to claim 9, characterized in that: Calculated by weight, it contains 3-5 parts of fish maw and 65-75 parts of pure milk.

Images