Instant fish maw and preparation method thereof

Abstract

The invention provides instant fish maw and a preparation method thereof, and belongs to the technical field of fish maw processing. The preparation method comprises the following steps: a) mixing a pericarpium citri reticulatae solution, rhizoma polygonati stems and leaves, fish maw and water, adding lactic acid bacillus, fermenting until the pH value reaches 4.2-4.6, taking out the fish maw, washing with water, steaming in a pot, and cutting to obtain fish maw dices; and b) mixing the dendrobium officinale polysaccharide, the fish maw dices and water, heating and stirring, adjusting the pH value to 8-10, stirring to obtain paste, and cooling to obtain the dendrobium officinale polysaccharide instant fish maw. According to the preparation method of the instant fish maw, provided by the invention, the dried orange peel, the rhizoma polygonati stems and leaves and the fish maw are mixed and fermented together, and then the fish maw is embedded by using the dendrobium officinale polysaccharide, so that the obtained instant fish maw can well improve the fishy smell and retain the nutritional ingredients of the fish maw. Meanwhile, the fish maw can be endowed with new functions, so that the overall nutritional value of the instant fish maw is improved.

Description

Technical Field

[0001] The invention relates to the technical field of fish maw processing, and in particular to an instant fish maw and a preparation method thereof. Background Art Fish maw, also known as fish maw, is a dried product of various fish bladders. It is known for its high collagen and low fat content. It has the effects of nourishing yin and beauty, replenishing blood, tonifying the kidneys, and strengthening the body. Although fish maw contains rich nutrients, its application is limited by its certain fishy smell. Therefore, solving its fishy smell is particularly important for improving its utilization rate and developing new functional foods. How to effectively solve the problem of fish maw fishy smell and process it into a health food with excellent flavor has become a technical problem that needs to be solved urgently by those skilled in the art.

[0002] The current methods of removing fishy smell generally use the method of rinsing, adding spices (onion, ginger, garlic, cinnamon, etc.), or using fishy smell removal equipment (such as CN217471181U), but the above methods have the disadvantages of wasting water resources, complicated operation, and high cost. In addition, the current product form of fish maw is single, so it is a general trend to solve the fishy smell of fish maw while expanding the product form. In order to better adapt to the fast-paced lifestyle, more and more people choose convenient and fast instant foods, but with the development of the big health industry, people's requirements for instant foods are getting higher and higher. Therefore, it is a general trend to develop a new instant food that tastes delicious and has health benefits.

[0003] Tangerine peel is the dried mature peel of the citrus plant (Citrus reticulata Blanco) and its cultivated varieties in the Rutaceae family. As a traditional Chinese medicinal and edible material, it has multiple functions such as regulating qi and strengthening the spleen, drying dampness and resolving phlegm, etc. It contains rich volatile oils and flavonoids, and has good anti-inflammatory, anti-cancer, antioxidant and cardiovascular protection effects. The aged tangerine peel has a unique mellow aroma and efficacy. Polygonatum sibiricum is a perennial herb belonging to the genus Codonopsis of the family Campanulaceae. It is a traditional medicinal plant resource in my country. The main medicinal part of Polygonatum sibiricum is its rhizome. After being collected, dried and processed, the rhizome becomes a common Chinese medicinal material. However, the utilization rate of Polygonatum sibiricum stems and leaves (usually referring to the aboveground stems and leaves of Polygonatum sibiricum plants) is not high, and they are often discarded as waste in daily life, resulting in a waste of resources.

[0004] Dendrobium officinale is a member of the orchid family and has been an important food and medicinal raw material for thousands of years. As its most important medicinal ingredient, Dendrobium officinale polysaccharide has a variety of biological activities such as antioxidant, anti-inflammatory, immunomodulatory, and antibacterial, and has attracted widespread attention. In addition, Dendrobium officinale polysaccharide also has gel properties. Studies have reported that Dendrobium officinale polysaccharide and xanthan gum are used together to prepare gel for patients with dysphagia. However, there have been no reports on the use of Dendrobium officinale polysaccharide gel to prepare instant fish maw. Summary of the invention

[0005] In order to overcome the defects of the prior art that fish maw has a strong fishy smell, a single product form and is difficult to promote on a large scale, the present invention provides an instant fish maw which combines taste, flavor and nutrition by taking tangerine peel, polygonatum stems and leaves, dendrobium officinale polysaccharide and fish maw as raw materials.

[0006] The present invention provides a method for preparing instant fish maw, comprising the following steps: a) mixing tangerine peel solution, polygonatum stems and leaves, fish maw and water, adding lactic acid bacillus, fermenting until the pH reaches 4.2-4.6, taking out the fish maw, washing it with water, steaming it in a pot, and cutting it into diced fish maw; b) mixing the Dendrobium officinale polysaccharide, the above-mentioned fish maw cubes and water, heating and stirring, adjusting the pH to 8-10, stirring to obtain a paste, and cooling to obtain the Dendrobium officinale polysaccharide instant fish maw.

[0007] Furthermore, in step a), after mixing, the mass fractions of dried tangerine peel, stems and leaves of polygonatum, and fish maw are 0.5-1.5%, 1-2%, and 1-2%, respectively.

[0008] Further, in step a), the lactic acid bacillus is lactic acid bacillus DU-106; In step a), the amount of lactic acid Bacillus DU-106 added is 0.1% to 0.2% of the total solution volume.

[0009] Furthermore, in step a), the fermentation is specifically carried out at 37° C. for 24 h-48 h.

[0010] Furthermore, in step a), the tangerine peel solution is prepared by the following steps: a1) chopping tangerine peel into pieces, soaking the pieces in water, and subjecting the pieces to ultrasonic treatment to obtain a treated tangerine peel solution; Furthermore, in step a), the stems and leaves of Polygonatum sibiricum are prepared by the following steps: a2) Wash, dry and cut the stems and leaves of polygonatum sibiricum into sections to obtain processed stems and leaves of polygonatum sibiricum.

[0011] Furthermore, in step b), the total volume is 10 mL of water, wherein the amount of Dendrobium officinale polysaccharide is 0.1-1 g and the amount of diced fish maw is 0.5-3 g.

[0012] Furthermore, in step b), the heating and stirring specifically includes: heating at 30-60° C., and stirring and mixing at a speed of 800-1000 rpm using magnetic stirring beads. Furthermore, in step b), the Dendrobium officinale polysaccharide is prepared by the following steps: b1) drying the stem of Dendrobium officinale, cutting it into pieces, crushing it, and sieving it; extracting it with water in a water bath at 80° C., and filtering it; precipitating the obtained filtrate with 4 times the volume of ethanol, centrifuging it, and collecting the supernatant; precipitating the protein with an equal volume of trichloroacetic acid, centrifuging it again, taking the precipitate, adding an equal volume of ethanol and refrigerating it, collecting the precipitate, re-dissolving it with water, dialyzing it, and freeze-drying it to obtain a Dendrobium officinale polysaccharide sample.

[0013] The present invention also provides instant fish maw prepared by any of the above-mentioned preparation methods.

[0014] The present invention has the following advantages: The preparation method of instant fish maw proposed by the present invention uses tangerine peel, polygonatum stems and leaves, dendrobium officinale polysaccharide and fish maw as raw materials, wherein the above-ground stems and leaves of polygonatum and dendrobium officinale polysaccharide have good anti-oxidation, immune enhancement, anti-aging and other effects, and tangerine peel can provide certain nutritional value while improving the aroma components. When preparing instant fish maw, first, tangerine peel and polygonatum stems and leaves are mixed and fermented with fish maw to improve the taste and flavor of fish maw to a certain extent, and at the same time improve the nutritional value of the product, and then the fish smell of fish maw is further embedded by dendrobium officinale polysaccharide. On the one hand, dendrobium officinale polysaccharide itself can transform the fish smell substances through antioxidant effect, and on the other hand, dendrobium officinale polysaccharide and the protein contained in the fish maw can form a stable structure through hydrogen bonds and electrostatic interaction forces to remove the embedded fish smell substances, improve the taste of the product, and finally obtain an instant fish maw with unique flavor, excellent taste and health care effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0016] Figure 1 Comparison of the main odorous substances in fish maw samples treated in different ways according to the present invention; Figure 2 The instant fish maw forms prepared in different embodiments of the present invention; Figure 3 This is to explore the mechanism of action of polysaccharides in Experimental Example 3 of the present invention in improving the fishy smell of fish maw. DETAILED DESCRIPTION

[0017] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. In the absence of conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other.

[0018] On the one hand, an embodiment of the present invention provides a method for preparing instant fish maw, comprising the following steps: a) mixing tangerine peel solution, polygonatum stems and leaves, fish maw and water, adding lactic acid bacillus, fermenting until the pH reaches 4.2-4.6, taking out the fish maw, washing it with water, steaming it in a pot, and cutting it into diced fish maw; b) mixing the Dendrobium officinale polysaccharide, the above-mentioned fish maw cubes and water, heating and stirring, adjusting the pH to 8-10, stirring to obtain a paste, and cooling to obtain the Dendrobium officinale polysaccharide instant fish maw.

[0019] In a preferred embodiment of the present invention, in step a), after mixing, the mass fractions of dried tangerine peel, stems and leaves of polygonatum, and fish maw are 0.5-1.5%, 1-2%, and 1-2%, respectively. Preferably, in step a), after mixing, the mass fractions of dried tangerine peel, stems and leaves of polygonatum, and fish maw are 1%, 2%, and 1.5%, respectively. For example, 100 g dried tangerine peel, 200 g stems and leaves of polygonatum, 150 g fish maw, and 700 mL water.

[0020] In one embodiment of the present invention, In step a), the lactic acid bacillus is lactic acid bacillus DU-106; In step a), the amount of lactic acid Bacillus DU-106 added is 0.1% to 0.2% of the total solution volume.

[0021] In one embodiment of the present invention, in step a), the fermentation is specifically performed at 37° C. for 24 h-48 h.

[0022] In one embodiment of the present invention, in step a), the steaming time is 10 to 60 minutes.

[0023] In one embodiment of the present invention, in step a), the particle size of the diced fish maw is 1-2 cm.

[0024] In one embodiment of the present invention, in step a), the diced fish maw is refrigerated; the refrigerated storage temperature is 1-5°C, preferably 4°C. In a preferred embodiment of the present invention, in step a), the tangerine peel solution is prepared by the following steps: a1) chopping tangerine peel into pieces, soaking the pieces in water, and subjecting the pieces to ultrasonic treatment to obtain a treated tangerine peel solution. Preferably, in step a1), the tangerine peel is treated as follows: the mature tangerine peel is subjected to air separation, magnetic separation, and spray cleaning to remove inedible impurities such as sand, stone, metal, and dust, so as to obtain clean tangerine peel without mildew or insect infestation.

[0025] Preferably, in step a1), the tangerine peel is chopped into particles of 2 to 3 cm in size using scissors.

[0026] Preferably, in step a1), soaking with water comprises soaking in 4 to 8 times the mass fraction of tangerine peel with drinking water at a temperature of 95° C. to 100° C.

[0027] Preferably, in step a1), ultrasonic treatment is performed by 20-25 KHz ultrasonic activation and softening to fully dissolve the active substance, the ultrasonic treatment time is 30-90 s, repeated 10-30 times, with an interval of 30-60 s in between, and the ultrasonic power is 200-500 W.

[0028] In a preferred embodiment of the present invention, in step a), the stems and leaves of polygonatum sibiricum are prepared by the following steps: a2) washing, drying and cutting the stems and leaves of polygonatum sibiricum into sections to obtain processed stems and leaves of polygonatum sibiricum.

[0029] Preferably, in step a2), the polygonatum is polygonatum sibiricum.

[0030] Preferably, in step a2), the stems and leaves of Polygonatum sibiricum are picked in June-July.

[0031] Preferably, in step a2), the segmenting is specifically cutting into small segments with a diameter of 2 to 3 cm.

[0032] In a preferred embodiment of the present invention, in step a), the fish maw is prepared by the following steps: a3) washing the fish maw with running water to obtain processed fish maw. Preferably, in step a3), the fish maw is white jade dried fish maw. Preferably, in step a3), select dried white jade fish maw that is not moldy or worm-eaten, and wash it with running water to remove inedible impurities such as sand, dust, etc. on the surface. In one embodiment of the present invention, in step b), the total volume is 10 mL of water, wherein the amount of Dendrobium officinale polysaccharide is 0.1-1 g, and the amount of fish maw diced is 0.5-3 g. For example, the amount of Dendrobium officinale polysaccharide is 0.4 g, and the amount of fish maw diced is 2 g. Or the amount of Dendrobium officinale polysaccharide is 1 g, and the amount of fish maw diced is 3 g.

[0033] In one embodiment of the present invention, in step b), the Dendrobium officinale polysaccharide is dissolved in pure water and then added. In one embodiment of the present invention, in step b), the heating and stirring specifically comprises: heating at 30-60° C., and stirring and mixing at a speed of 800-1000 rpm using magnetic stirring beads.

[0034] In one embodiment of the present invention, in step b), adjusting the pH to 8-10 is specifically performed by adding 0.1-0.3 g of food-grade sodium carbonate to adjust the pH to 8-10.

[0035] In one embodiment of the present invention, in step b), the Dendrobium officinale polysaccharide is prepared by the following steps: b1) drying the stem of Dendrobium officinale, cutting it into pieces, crushing it, and sieving it; extracting it with water in a water bath at 80° C., and filtering it; precipitating the obtained filtrate with 4 times the volume of ethanol, centrifuging it, and collecting the supernatant; precipitating the protein with an equal volume of trichloroacetic acid, centrifuging it again, taking the precipitate, adding an equal volume of ethanol and refrigerating it, collecting the precipitate, re-dissolving it with water, dialyzing it, and freeze-drying it to obtain a Dendrobium officinale polysaccharide sample.

[0036] In one embodiment of the present invention, in step b1), the material-liquid ratio during water extraction is 1:40.

[0037] In one embodiment of the present invention, in step b1), the sieving is through an 80-mesh sieve.

[0038] In one embodiment of the present invention, in step b1), the refrigeration is standing in a 4° C. refrigerator overnight.

[0039] On the other hand, an embodiment of the present invention also provides instant fish maw prepared by any of the above-mentioned preparation methods. The present invention will be described in detail below with reference to embodiments.

[0040] Source of raw materials: Lactobacillus DU-106: deposited in Guangdong Microbial Culture Collection Center on March 22, 2019, with the deposit number GDMCC60621. This strain has been disclosed in patent document CN109943510A. The number of viable bacteria in the bacterial powder added in the example is 10 12 cfu / g.

[0041] Example 1 A method for preparing instant fish maw containing dendrobium officinale polysaccharide, the specific steps are as follows: (1) Softening of dried tangerine peel: The mature tangerine peel was cleaned by air separation, magnetic separation and spray cleaning to remove inedible impurities such as sand, metal and dust, and obtain clean tangerine peel without mildew and insect infestation. 100 g tangerine peel was cut into 2 cm particles with scissors, and 7 times the mass of tangerine peel was added to soak in drinking water at 100 ° C. During the soaking, 20 KHz ultrasonic activation and softening treatment was used to fully dissolve the active substances. The ultrasonic treatment time was 45 s, repeated 15 times, with an interval of 60 s in between, and the ultrasonic power was 300 W.

[0042] (2) Preparation of Polygonatum sibiricum stems and leaves: Weigh 200 g of Polygonatum sibiricum stems and leaves, wash and dry them, cut them into small pieces with a diameter of 2 cm, and set aside.

[0043] (3) Pretreatment of fish maw: Select 150g of dried white jade fish maw that is not moldy or worm-eaten, wash it with running water to remove sand, dust and other inedible impurities on the surface, and set aside.

[0044] (4) Mixed fermentation: The processed tangerine peel solution, polygonatum stems and leaves, and fish maw were mixed together, and 0.1% of the total solution volume of lactic acid Bacillus DU-106 was added. The mixture was fermented in a 37°C incubator for 48 h until the pH reached about 4.4, and the fish maw was taken out for later use.

[0045] (5) Preparation of fish maw cubes: Rinse the fermented fish maw with running water, steam it for 45 min, chop it into fish maw cubes of uniform size (particle size: 2 cm), and store it in a refrigerator at 4℃ for later use.

[0046] (6) Preparation of Dendrobium officinale polysaccharide: Fresh stems of Dendrobium officinale were dried in an oven at 50°C for 48 h, and then cut into small pieces (about 2-3 cm) and put into a traditional Chinese medicine grinder for full (3 min) crushing. Then, the sieved Dendrobium powder was extracted in a water bath at 80°C for 3 h at a solid-liquid ratio of 1:40. The filtrate was obtained using a filter. The filtrate was precipitated with 4 times the volume of 95% ethanol for 24 h. After centrifugation at 4000 rpm for 10 min, the supernatant was collected and the protein was precipitated with an equal volume of 3% trichloroacetic acid for 1 h. The precipitate was centrifuged again at 4000 rpm for 10 min, and an equal volume of 95% ethanol was added to stand in a refrigerator at 4°C overnight. The precipitate was collected, re-dissolved with water, and dialyzed. Finally, the sample was freeze-dried to obtain Dendrobium officinale polysaccharide.

[0047] (7) Preparation of instant fish maw containing Dendrobium officinale polysaccharide: With 10 mL of water as the total volume, 0.4 g of Dendrobium officinale polysaccharide was taken and fully dissolved with pure water, 2 g of diced fish maw was added, and the mixture was heated at 50 °C and stirred at 890 rpm with a magnetic stirring bead, and then 0.2 g of food-grade sodium carbonate was added to adjust the pH to 10, and stirring was continued for 20 min to obtain a paste, and the paste was quickly poured into a container and allowed to stand, and cooled at room temperature for 30 min to obtain Dendrobium officinale polysaccharide instant fish maw.

[0048] Example 2 Same as Example 1, except that in step (7), the amount of Dendrobium officinale polysaccharide is 1 g and the amount of diced fish maw is 3 g.

[0049] Example 3 The same as Example 1, except that the amounts of dried tangerine peel in step (1), stems and leaves of polygonatum sibiricum in step (2), and fish maw in step (3) are 150 g, 100 g, and 200 g, respectively.

[0050] Comparative Example 1 Same as Example 1, except that the step of fermenting fish maw with the mixed solution in (4) is replaced by fermenting only the stems and leaves of Polygonatum cyrtonema and fish maw together.

[0051] Comparative Example 2 The same as Example 1, except that the step of fermenting fish maw with the mixed solution in (4) is replaced by fermenting fish maw with only the tangerine peel solution and fish maw together.

[0052] Comparative Example 3 Same as Example 1, except that the mixed fermentation step in (4) is replaced by ordinary mixed soaking for 48 hours.

[0053] Comparative Example 4 Same as Example 1, except that the Dendrobium officinale polysaccharide in (6) is replaced by k-carrageenan.

[0054] Test Example 1 Sensory evaluation of instant fish maw Ten trained students (5 males and 5 females) were selected to conduct sensory evaluation on the instant fish maw samples prepared by different processes. The scoring criteria are shown in Table 1.

[0055] To prove that fermenting fish maw with dried tangerine peel and polygonatum stems and leaves has a better effect in removing fishy smell, we compared the sensory scores of the ready-to-eat fish maw prepared by fermenting fish maw with polygonatum stems and leaves or dried tangerine peel solution alone, and soaking fish maw with polygonatum stems and leaves and dried tangerine peel solution without fermentation, and then using Dendrobium officinale polysaccharide to encapsulate fish maw that had been fermented with a mixed / single solution or a mixed solution without fermentation. The results are shown in Table 2.

[0056] From the sensory scoring results, it can be seen that compared with the instant fish maw obtained by fermenting fish maw with polygonatum stems and leaves (Comparative Example 1) and tangerine peel solution (Comparative Example 2) alone or soaking fish maw with polygonatum stems and leaves and tangerine peel solution without fermentation (Comparative Example 3) and then embedding it with Dendrobium officinale polysaccharide, the instant fish maw prepared by fermenting tangerine peel and polygonatum stems and leaves solution and then embedding it with Dendrobium officinale polysaccharide (Example 1) scored up to 90 points. This shows that the fermentation of fish maw with tangerine peel and polygonatum stems and leaves achieves a better deodorizing effect.

[0057] At the same time, in order to further prove that the embedding effect of Dendrobium officinale polysaccharide is better than that of polysaccharides commonly used in food, we selected k-carrageenan (Comparative Example 4) for comparison. It was found that the sensory score of Comparative Example 4 was significantly lower than that of Example 1. In summary, the instant fish maw prepared by fermenting fish maw with tangerine peel and polygonatum stems and leaves and then embedding fish maw with Dendrobium officinale polysaccharide has the best taste and flavor, that is, the best deodorizing effect.

[0058] Table 1 Sensory scoring criteria for ready-to-eat fish maw

[0059] Table 2 Sensory evaluation scores

[0060] Test Example 2 Determination of volatile odor substances in fish maw The volatile fishy substances in fish maw were determined by combining headspace solid phase microextraction with gas chromatography-mass spectrometry. 2 g of fish maw sample was mixed with saturated sodium chloride solution at a ratio of 1:4 and placed in a 15 mL headspace bottle. 20 μL of 2-methyl-3-heptanone methanol standard solution was added as an internal standard before analysis. The sample was incubated at 60°C for 5 min and extracted with a 65 μm DVB / CAR / PDMS solid phase microextraction head for 60 min at the same temperature. After extraction, the sample was immediately tested by gas chromatography-mass spectrometry, and each group of samples was measured twice in parallel. GC conditions: ion source temperature was 230°C, using a chromatographic column TR-5ms (30 m×0.25 mm×0.25μm); program temperature rise: column initial temperature was 40°C, maintained for 2 min, increased to 180°C at 5°C / min, then increased to 220°C at 10°C / min, maintained for 10 min; carrier gas: high-purity helium, flow rate 0.8 mL / min, injection in splitless mode. MS conditions: transmission line temperature was 250°C, mass spectrometer source temperature was 250°C, mass scan range m / z 33~450 amu. Inlet temperature was 250°C, and analysis was 5 min.

[0061] Depend on Figure 1It can be seen that the percentage of hexanal, (E)-2-octenal, heptanal and nonanal in the instant fish maw prepared in Example 1 is significantly reduced. Among them, the (E)-2-octenal content of the instant fish maw sample (Example 1) fermented with tangerine peel and polygonatum stems and leaves and then embedded with Dendrobium candidum is reduced to 0.98%, indicating that it has a good deodorizing effect and D-limonene is detected in the fish maw after being soaked in tangerine peel extract, which is a representative of the aroma components of tangerine peel. It shows that the instant fish maw prepared by mixed fermentation of tangerine peel and polygonatum stems and leaves and then embedding fish maw with Dendrobium candidum polysaccharide has a good deodorizing effect and gives a new flavor.

[0062] Test Example 3 Study on the mechanism of polysaccharide in improving the fishy smell of fish maw based on Figure 2 The morphology of the instant fish maw prepared under different conditions shows that the instant fish maw prepared by combining tangerine peel and Dendrobium officinale polysaccharide (Example 1) has a relatively complete morphology. The degree of morphological completeness is as follows: Example 1> Comparative Example 2> Comparative Example 4> Comparative Example 3> Comparative Example 1. At the same time, combined with the sensory scoring results in Table 2, we can conclude that the instant fish maw prepared by first soaking the fish maw with tangerine peel and Polygonatum sibiricum stems and leaves and then embedding it with Dendrobium officinale polysaccharide has a better deodorizing effect.

[0063] Therefore, we further evaluated the interaction between Dendrobium officinale polysaccharides and fish maw. The specific operation steps are as follows: We added sodium chloride (0.5%, (w / v)) or urea (16% (w / v)) during the preparation process of Example 1. The mixture was heated in a water bath at 60°C for 20 min and then cooled to 20°C. The rheometer scanning frequency test was then performed at an angular frequency of 0.1 rad / s to 100 rad / s with a strain of 1%. Among them, sodium chloride is used to determine whether there is an electrostatic interaction force, and urea is used to determine whether there is a hydrogen bond.

[0064] Depend on Figure 3 A shows that after adding 0.5% Nacl, the storage modulus (G') and loss modulus (G'') values ​​of Example 1 increased, indicating that there is an electrostatic interaction force between Dendrobium polysaccharide and fish maw.

[0065] Depend on Figure 3 B shows that after adding 16% urea, G' and G'' of Example 1 are reduced, indicating that there is mainly hydrogen bond interaction between Dendrobium officinale polysaccharide and fish maw.

[0066] Taking all factors into consideration, the best effect is to soak fish maw with a mixture of tangerine peel and polygonatum stems and leaves and then embed the fish maw with Dendrobium officinale polysaccharide. This may be because: (1) Dendrobium officinale polysaccharide and the protein in the fish maw form a stable network structure through electrostatic interaction and hydrogen bonds to embed the fishy substances; (2) Dendrobium officinale polysaccharide itself has a good antioxidant effect, which can convert the fishy substances into other substances.

[0067] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing instant fish maw, characterized in that: The steps include: a) mixing tangerine peel solution, polygonatum stems and leaves, fish maw and water, adding lactic acid bacillus, fermenting until the pH reaches 4.2-4.6, taking out the fish maw, washing it with water, steaming it in a pot, and cutting it into diced fish maw; b) mixing the Dendrobium officinale polysaccharide, the above-mentioned fish maw cubes and water, heating and stirring, adjusting the pH to 8-10, stirring to obtain a paste, and cooling to obtain the Dendrobium officinale polysaccharide instant fish maw.

2. The preparation method according to claim 1, characterized in that: In step a), after mixing, the mass fractions of dried tangerine peel, stems and leaves of polygonatum sibiricum, and fish maw are 0.5-1.5%, 1-2%, and 1-2%, respectively.

3. The preparation method according to claim 1, characterized in that: In step a), the lactic acid bacillus is lactic acid bacillus DU-106; In step a), the amount of lactic acid Bacillus DU-106 added is 0.1% to 0.2% of the total solution volume.

4. The preparation method according to claim 1, characterized in that: In step a), the fermentation is specifically carried out at 37° C. for 24 h to 48 h.

5. The preparation method according to claim 1, characterized in that: In step a), the tangerine peel solution is prepared by the following steps: a1) Cut the dried tangerine peel into pieces, soak it in water, and perform ultrasonic treatment during the soaking to obtain a treated dried tangerine peel solution.

6. The preparation method according to claim 1, characterized in that: In step a), the stems and leaves of Polygonatum sibiricum are prepared by the following steps: a2) Wash, dry and cut the stems and leaves of polygonatum sibiricum into sections to obtain processed stems and leaves of polygonatum sibiricum.

7. The preparation method according to claim 1, characterized in that: In step b), the total volume is 10 mL of water, wherein the amount of Dendrobium officinale polysaccharide is 0.1-1 g and the amount of diced fish maw is 0.5-3 g.

8. The preparation method according to claim 1, characterized in that: In step b), the heating and stirring specifically includes: heating at 30-60° C., and stirring and mixing at a speed of 800-1000 rpm using magnetic stirring beads.

9. The preparation method according to claim 1, characterized in that: In step b), the Dendrobium officinale polysaccharide is prepared by the following steps: b1) drying the stem of Dendrobium officinale, cutting it into pieces, crushing it, and sieving it; extracting it with water in a water bath at 80° C., and filtering it; precipitating the obtained filtrate with 4 times the volume of ethanol, centrifuging it, and collecting the supernatant; precipitating the protein with an equal volume of trichloroacetic acid, centrifuging it again, taking the precipitate, adding an equal volume of ethanol and refrigerating it, collecting the precipitate, re-dissolving it with water, dialyzing it, and freeze-drying it to obtain a Dendrobium officinale polysaccharide sample.

10. Instant fish maw prepared by the preparation method according to any one of claims 1 to 9.

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