Instant dried squid and method for preparing the same

Abstract

The application provides instant dried sea cucumber and a preparation method thereof, and belongs to the technical field of dried sea cucumber processing. The preparation method comprises the following steps: a) mixing a Pericarpium Citri Reticulatae solution, rhizoma polygonati stems and leaves, dried sea cucumber and water, adding Bacillus lactic, and fermenting until the pH reaches 4.2-4.6; taking out the dried sea cucumber, washing with water, steaming in a pot, and cutting into pieces; b) mixing dendrobium officinale polysaccharide, the dried sea cucumber pieces and water, stirring after heating, adjusting the pH to 8-10, stirring to obtain a paste, and cooling to obtain dendrobium officinale polysaccharide instant dried sea cucumber. The preparation method of the instant dried sea cucumber is characterized in that the Pericarpium Citri Reticulatae, rhizoma polygonati stems and leaves and dried sea cucumber are mixed and fermented, and then the dried sea cucumber is embedded with dendrobium officinale polysaccharide, so that the instant dried sea cucumber obtained can well improve the fishy smell and retain the nutritional components of the dried sea cucumber. Meanwhile, the instant dried sea cucumber can be endowed with new functions, thereby improving the overall nutritional value of the instant dried sea cucumber.

Description

Technical Field

[0001] The present invention relates to the technical field of fish maw processing, and in particular to instant fish maw and a preparation method thereof. Background Art

[0002] Fish maw, also known as fish maw or fish glue, is a dried product from various fish bladders. Known for its high collagen content and low fat content, fish maw has been shown to nourish yin and complexion, tonify blood, tonify the kidneys, and strengthen vital organs. While rich in nutrients, fish maw's odor has limited its application. Therefore, addressing this odor is crucial for increasing its utilization and developing new functional foods. However, effectively addressing this odor and processing it into a flavorful health food has become a pressing technical challenge for those skilled in the art.

[0003] Current methods for removing fishy smells generally involve rinsing, adding spices (scallions, ginger, garlic, cinnamon, etc.), or using deodorizing equipment (such as CN217471181U). However, these methods suffer from water waste, complex operation, and high costs. Furthermore, fish maw products currently have limited product formats. Therefore, addressing the fishy smell while expanding product offerings is a major trend. To better adapt to fast-paced lifestyles, more and more people are opting for convenient, fast-acting ready-to-eat foods. However, with the development of the healthcare industry, people's expectations for ready-to-eat foods are also increasing. Therefore, developing new ready-to-eat foods that are both delicious and offer health benefits is a major trend.

[0004] Tangerine peel (Citrus reticulata Blanco), the dried, mature peel of the Rutaceae plant (Citrus reticulata Blanco) and its cultivated varieties, is a traditional Chinese medicinal and edible ingredient with diverse benefits, including regulating qi and strengthening the spleen, and dispelling dampness and resolving phlegm. It is rich in volatile oils and flavonoids, exhibiting anti-inflammatory, anti-cancer, antioxidant, and cardiovascular protective properties. Aged tangerine peel possesses a unique, rich aroma and therapeutic benefits. Polygonatum sibiricum (Polygonatum) is a perennial herb belonging to the genus Codonopsis in the family Campanulaceae and is a traditional medicinal plant resource in my country. Its main medicinal part is its rhizome, which, after being harvested, dried, and processed, becomes a common Chinese medicinal ingredient. However, the utilization rate of Polygonatum sibiricum stems and leaves (typically referring to the above-ground stems and leaves of the plant) is low and is often discarded as waste, resulting in a waste of resources.

[0005] Dendrobium officinale, a member of the orchid family, has been an important food and medicinal ingredient for thousands of years. Its most important medicinal component, polysaccharides, have garnered widespread attention due to their diverse bioactivities, including antioxidant, anti-inflammatory, immunomodulatory, and antibacterial properties. Furthermore, polysaccharides possess gelling properties, with studies reporting the use of polysaccharides in combination with xanthan gum to prepare a gel for patients with dysphagia. However, studies on the use of polysaccharide gels to prepare ready-to-eat fish maw have yet to be reported. Summary of the Invention

[0006] In order to overcome the defects of the existing technology 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 that combines taste, flavor and nutrition, which is prepared by using tangerine peel, polygonatum stems and leaves, dendrobium officinale polysaccharide and fish maw as raw materials.

[0007] The present invention provides a method for preparing instant fish maw, comprising the following steps:

[0008] a) mixing the dried tangerine peel solution, polygonatum stems and leaves, fish maw, and water, adding lactic acid Bacillus, and fermenting until the pH reaches 4.2-4.6, removing the fish maw, washing it with water, steaming it, and cutting it into dices;

[0009] b) mixing the Dendrobium officinale polysaccharide, the above-mentioned diced fish maw 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.

[0010] Furthermore, in step a), after mixing, the mass fractions of dried tangerine peel, polygonatum stems and leaves, and fish maw are 0.5-1.5%, 1-2%, and 1-2%, respectively.

[0011] Furthermore, in step a), the lactic acid Bacillus is Lactobacillus DU-106;

[0012] In step a), the amount of lactic acid Bacillus DU-106 added is 0.1% to 0.2% of the total solution volume.

[0013] Furthermore, in step a), the fermentation is specifically carried out at 37° C. for 24 h to 48 h.

[0014] Furthermore, in step a), the tangerine peel solution is prepared by the following steps:

[0015] a1) chopping dried tangerine peel, soaking in water, and ultrasonically treating the tangerine peel during the soaking to obtain a treated tangerine peel solution;

[0016] Furthermore, in step a), the stems and leaves of Polygonatum sibiricum are prepared by the following steps:

[0017] a2) Wash, dry, and cut the stems and leaves of Polygonatum sibiricum into sections to obtain processed stems and leaves of Polygonatum sibiricum.

[0018] 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.

[0019] 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.

[0020] Furthermore, in step b), the Dendrobium officinale polysaccharide is prepared by the following steps:

[0021] b1) Drying the stem of Dendrobium officinale, cutting it into pieces, crushing it, and sieving it; extracting it in a water bath at 80°C, and filtering it; precipitating the resulting filtrate with 4 volumes of ethanol, centrifuging it, and collecting the supernatant; precipitating protein with an equal volume of trichloroacetic acid, centrifuging it again, collecting the precipitate, adding an equal volume of ethanol, and refrigerating it; collecting the precipitate, re-dissolving it in water, dialyzing it, and then freeze-drying it to obtain a Dendrobium officinale polysaccharide sample.

[0022] The present invention also provides instant fish maw prepared by any of the above-mentioned preparation methods.

[0023] The present invention has the following advantages:

[0024] 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. Among them, the above-ground stems and leaves of polygonatum and dendrobium officinale polysaccharide have good antioxidant, immune-enhancing, anti-aging and other effects. 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, which improves the taste and flavor of fish maw to a certain extent and improves the nutritional value of the product. Then, the fishy smell of the fish maw is further embedded by dendrobium officinale polysaccharide. On the one hand, dendrobium officinale polysaccharide itself can transform fishy substances through antioxidant effect. 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 fishy substances, improve the taste of the product, and finally obtain an instant fish maw with unique flavor, excellent taste and health benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. 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 any creative work.

[0026] Figure 1 Comparison of main fishy smell substance contents of flower jelly samples under different processing modes of the application;

[0027] Figure 2 Instant flower jelly forms prepared in different embodiments of the application;

[0028] Figure 3 Mechanism of polysaccharide improving fishy smell of flower jelly in test example 3 of the application. DETAILED DESCRIPTION

[0029] The technical solutions in the embodiments of the application will be clearly and completely described below with reference to the embodiments of the application. Obviously, the described embodiments are only a part of the embodiments of the application, rather than all the embodiments of the application. In the case of no conflict, the embodiments in the application and the features in the embodiments can be combined with each other.

[0030] In one aspect, the application provides a preparation method of instant flower jelly, comprising the following steps:

[0031] a) mixing a Pericarpium Citri Reticulatae solution, rhizoma polygonati stems and leaves, flower jelly and water, adding Bacillus lactic, and fermenting until the pH reaches 4.2-4.6, taking out the flower jelly, washing with water, steaming in a pot, and cutting into flower jelly cubes;

[0032] b) mixing dendrobium officinale polysaccharide, the flower jelly cubes and water, stirring after heating, adjusting the pH to 8-10, stirring to obtain a paste, and cooling to obtain dendrobium officinale polysaccharide instant flower jelly.

[0033] In a preferred embodiment of the application, in step a), after mixing, the mass fractions of Pericarpium Citri Reticulatae, rhizoma polygonati stems and leaves and flower jelly are 0.5-1.5%, 1-2% and 1-2%, respectively. Preferably, in step a), after mixing, the mass fractions of Pericarpium Citri Reticulatae, rhizoma polygonati stems and leaves and flower jelly are 1%, 2% and 1.5%, respectively. For example, Pericarpium Citri Reticulatae 100 g, rhizoma polygonati stems and leaves 200 g, flower jelly 150 g and water 700 mL.

[0034] In an embodiment of the application,

[0035] In step a), the Bacillus lactic is Bacillus lactic DU-106.

[0036] In step a), the addition amount of Bacillus lactic DU-106 is 0.1%-0.2% of the total solution volume.

[0037] In an embodiment of the application, in step a), the fermentation is specifically 37℃ fermentation for 24 h-48 h.

[0038] In an embodiment of the application, in step a), the steaming time in a pot is 10-60 min.

[0039] In one embodiment of the present invention, in step a), the particle size of the diced fish maw is 1-2 cm.

[0040] 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.

[0041] 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, soaking the tangerine peel in water, and subjecting the tangerine peel to ultrasonic treatment during the soaking to obtain a treated tangerine peel solution.

[0042] Preferably, in step a1), the tangerine peel is processed as follows: the mature tangerine peel is subjected to air separation, magnetic separation, and spray cleaning to remove inedible impurities such as sand, gravel, metal, and dust, so as to obtain clean tangerine peel without mildew or insect infestation.

[0043] Preferably, in step a1), the tangerine peel is chopped into particles of 2 to 3 cm in size using scissors.

[0044] Preferably, in step a1), soaking with water is specifically performed by adding 4 to 8 times the mass of dried tangerine peel to drinking water at a temperature of 95° C. to 100° C.

[0045] Preferably, in step a1), ultrasonic treatment is performed by activating and softening the mixture at 20-25 kHz so that the active substance is fully dissolved. 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.

[0046] In a preferred embodiment of the present invention, in step a), the stems and leaves of polygonatum are prepared by the following steps: a2) washing, drying, and cutting the stems and leaves of polygonatum to obtain processed stems and leaves of polygonatum.

[0047] Preferably, in step a2), the polygonatum is polygonatum sibiricum.

[0048] Preferably, in step a2), the stems and leaves of Polygonatum sibiricum are picked in June or July.

[0049] Preferably, in step a2), the segmentation is specifically cutting into small segments with a diameter of 2 to 3 cm.

[0050] 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.

[0051] Preferably, in step a3), the fish maw is white jade dried fish maw.

[0052] Preferably, in step a3), select dried white jade fish maw that is free of mold and insects and wash it with running water to remove inedible impurities such as sand, gravel, and dust 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 diced fish maw is 0.5-3 g. For example, the amount of Dendrobium officinale polysaccharide is 0.4 g and the amount of diced fish maw is 2 g. Alternatively, the amount of Dendrobium officinale polysaccharide is 1 g and the amount of diced fish maw is 3 g.

[0053] In one embodiment of the present invention, in step b), the Dendrobium officinale polysaccharide is dissolved in pure water and then added.

[0054] In one embodiment of the present invention, in step b), the heating and stirring specifically comprises: heating at 30-60° C. while stirring and mixing at a speed of 800-1000 rpm using magnetic stirring beads.

[0055] 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.

[0056] In one embodiment of the present invention, in step b), the Dendrobium officinale polysaccharide is prepared by the following steps:

[0057] b1) Drying the stem of Dendrobium officinale, cutting it into pieces, crushing it, and sieving it; extracting it in a water bath at 80°C, and filtering it; precipitating the resulting filtrate with 4 volumes of ethanol, centrifuging it, and collecting the supernatant; precipitating protein with an equal volume of trichloroacetic acid, centrifuging it again, collecting the precipitate, adding an equal volume of ethanol, and refrigerating it; collecting the precipitate, re-dissolving it in water, dialyzing it, and then freeze-drying it to obtain a Dendrobium officinale polysaccharide sample.

[0058] In one embodiment of the present invention, in step b1), the material-liquid ratio during water extraction is 1:40.

[0059] In one embodiment of the present invention, in step b1), the sieving is through an 80-mesh sieve.

[0060] In one embodiment of the present invention, in step b1), the refrigeration is to stand in a refrigerator at 4°C overnight.

[0061] On the other hand, an embodiment of the present invention also provides instant fish maw prepared by any of the above-mentioned preparation methods.

[0062] The present invention will be described in detail below with reference to the embodiments.

[0063] Source of raw materials: Lactobacillus DU-106: deposited in Guangdong Provincial 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 embodiment is 1012 cfu / g.

[0064] Example 1 A method for preparing instant fish maw containing dendrobium officinale polysaccharide, comprising the following specific steps:

[0065] (1) Softening of dried tangerine peel:

[0066] Mature tangerine peel was subjected to air separation, magnetic separation, and spray cleaning to remove inedible impurities such as sand, metal, and dust, resulting in clean, mold-free, and insect-free tangerine peel. 100 g of tangerine peel was minced with scissors into 2 cm particles and soaked in 100°C drinking water (7 times the weight of the tangerine peel). During the soaking period, 20 kHz ultrasonic wave activation and softening were used to fully dissolve the active substances. Ultrasonic treatment was repeated 15 times for 45 s, with 60 s intervals between each treatment. The ultrasonic power was 300 W.

[0067] (2) Preparation of Polygonatum sibiricum stems and leaves:

[0068] Weigh 200 g of Polygonatum sibiricum stems and leaves, wash and dry them, cut them into small segments with a diameter of 2 cm, and set aside.

[0069] (3) Pre-treatment of fish maw:

[0070] Select 150g of dried white jade fish maw that is free of mold and insects, wash it with running water to remove sand, dust and other inedible impurities on the surface, and set aside.

[0071] (4) Mixed fermentation:

[0072] Mix the processed tangerine peel solution, polygonatum stems and leaves, and fish maw together, add 0.1% of the total solution volume of lactic acid Bacillus DU-106, and ferment in a 37°C incubator for 48 h until the pH reaches about 4.4. Remove the fish maw and set aside.

[0073] (5) Preparation of diced fish maw:

[0074] The fermented fish maw was rinsed with running water, steamed for 45 min, chopped into fish maw cubes of uniform size (particle size: 2 cm), and stored in a refrigerator at 4°C for later use.

[0075] (6) Preparation of Dendrobium officinale polysaccharide:

[0076] Fresh stems of Dendrobium officinale were oven-dried at 50°C for 48 hours. The stems were then cut into small pieces (approximately 2-3 cm) and thoroughly pulverized in a traditional Chinese medicine grinder for 3 minutes. The powder was then passed through an 80-mesh sieve and extracted in an 80°C waterbath at a solid-liquid ratio of 1:40 for 3 hours. The filtrate was filtered and precipitated with four volumes of 95% ethanol for 24 hours. After centrifugation at 4000 rpm for 10 minutes, the supernatant was collected and protein was precipitated with an equal volume of 3% trichloroacetic acid for 1 hour. The precipitate was centrifuged again at 4000 rpm for 10 minutes, and an equal volume of 95% ethanol was added to the precipitate, which was refrigerated at 4°C overnight. The precipitate was collected, reconstituted with water, and dialyzed. Finally, the sample was freeze-dried to obtain Dendrobium officinale polysaccharides.

[0077] (7) Preparation of instant fish maw containing Dendrobium officinale polysaccharide:

[0078] With 10 mL of water as the total volume, 0.4 g of Dendrobium officinale polysaccharide was taken and fully dissolved in 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. 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. The paste was quickly poured into a container and allowed to stand, and then cooled at room temperature for 30 min to obtain Dendrobium officinale polysaccharide instant fish maw.

[0079] Example 2

[0080] 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.

[0081] Example 3

[0082] The same as Example 1, except that the amounts of dried tangerine peel in step (1), stems and leaves of polygonatum in step (2), and fish maw in step (3) are 150 g, 100 g, and 200 g, respectively.

[0083] Comparative Example 1

[0084] 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 sibiricum and fish maw together.

[0085] Comparative Example 2

[0086] The same as Example 1, except that the step of fermenting fish maw with the mixed solution in (4) is replaced by fermenting only the tangerine peel solution and fish maw together.

[0087] Comparative Example 3

[0088] The same as example 1, except that the mixed fermentation step in (4) is replaced by a common mixed soak for 48 h.

[0089] Comparative Example 4

[0090] The same as example 1, except that the Dendrobium polysaccharide in (6) is replaced by k-carrageenan.

[0091] Test Example 1 Sensory evaluation of instant flower jelly

[0092] Ten trained students (5 males and 5 females) were selected to perform sensory evaluation on the instant flower jelly samples prepared by different processes. The scoring criteria are shown in Table 1.

[0093] To prove that the combination of dried tangerine peel and rhizome of polygonatum for fermenting flower jelly has a better deodorization effect, we compared the sensory scores of instant flower jelly prepared by using rhizome of polygonatum or dried tangerine peel solution alone to ferment flower jelly, and by using rhizome of polygonatum and dried tangerine peel solution to soak flower jelly without fermentation, and then using Dendrobium polysaccharide to coat the flower jelly after mixed / solution fermentation or mixed solution without fermentation. The results are shown in Table 2.

[0094] According to the sensory score results, compared with the instant flower jelly prepared by using rhizome of polygonatum (Comparative Example 1), dried tangerine peel solution (Comparative Example 2) to ferment flower jelly or rhizome of polygonatum and dried tangerine peel solution to soak flower jelly without fermentation (Comparative Example 3), and then using Dendrobium polysaccharide to coat, the score of the instant flower jelly prepared by using the combination of dried tangerine peel and rhizome of polygonatum to ferment flower jelly and then using Dendrobium polysaccharide to coat (Example 1) reached as high as 90 points. This shows that the combination of dried tangerine peel and rhizome of polygonatum for fermenting flower jelly achieves a better deodorization effect.

[0095] At the same time, to further prove that the coating effect of Dendrobium polysaccharide is better than that of commonly used polysaccharides 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 flower jelly prepared by using the combination of dried tangerine peel and rhizome of polygonatum to ferment flower jelly and then using Dendrobium polysaccharide to coat has the best taste and flavor, i.e., the best deodorization effect.

[0096] Table 1 Sensory evaluation score criteria of instant flower jelly

[0097]

[0098] Table 2 Sensory evaluation score

[0099]

[0100] Test Example 2 Determination of volatile odor substances in flower jelly

[0101] Volatile odor compounds in fish maw were determined using headspace solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). A 2 g sample of fish maw was mixed with a saturated sodium chloride solution at a ratio of 1:4 in a 15 mL headspace vial. Prior to analysis, 20 μL of a 2-methyl-3-heptanone methanol standard solution was added as an internal standard. The sample was incubated at 60°C for 5 minutes and then extracted using a 65 μm DVB / CAR / PDMS solid-phase microextraction (SPME) tip for 60 minutes at the same temperature. Following extraction, the sample was immediately analyzed by GC-MS. Each sample was analyzed in duplicate. GC conditions: ion source temperature of 230°C, using a TR-5ms column (30 m × 0.25 mm × 0.25 μm); temperature program: column initial temperature 40°C, hold for 2 min, then increase to 180°C at 5°C / min, then to 220°C at 10°C / min, hold for 10 min; carrier gas: high-purity helium at a flow rate of 0.8 mL / min, injected in splitless mode. MS conditions: transfer line temperature of 250°C, mass spectrometer source temperature of 250°C, mass scan range m / z 33–450 amu, inlet temperature of 250°C, desorption for 5 min.

[0102] Depend on Figure 1 As can be seen, the percentages of hexanal, (E)-2-octenal, heptanal, and nonanal in the ready-to-eat fish maw prepared in Example 1 were significantly reduced. Specifically, the (E)-2-octenal content of the ready-to-eat fish maw sample (Example 1) fermented with tangerine peel and polygonatum stems and leaves and then embedded with Dendrobium officinale decreased to 0.98%, demonstrating its excellent fishy-removal effect. Furthermore, D-limonene, a representative aroma component of tangerine peel, was detected in the fish maw soaked in tangerine peel extract. This suggests that the ready-to-eat fish maw prepared by mixed fermentation of tangerine peel and polygonatum stems and leaves followed by embedding with Dendrobium officinale polysaccharide has excellent fishy-removal effects and imparts a novel flavor.

[0103] Test Example 3 Study on the mechanism of polysaccharide in improving the fishy smell of fish maw

[0104] based on Figure 2 The morphology of the ready-to-eat fish maw prepared under different conditions shows that the combination of tangerine peel and Dendrobium officinale polysaccharide (Example 1) produces a more complete morphology. The morphological completeness is as follows: Example 1 > Comparative Example 2 > Comparative Example 4 > Comparative Example 3 > Comparative Example 1. Combined with the sensory evaluation results in Table 2, we conclude that the fish maw prepared by first soaking the fish maw in a mixture of tangerine peel and Polygonatum sibiricum stems and leaves and then encapsulating it with Dendrobium officinale polysaccharide has a better fishy-removing effect.

[0105] Therefore, we further evaluated the interaction between Dendrobium officinale polysaccharides and fish maw. The specific steps are as follows: Sodium chloride (0.5%, (w / v)) or urea (16% (w / v)) was added during the preparation process of Example 1. The mixture was heated in a 60°C water bath for 20 minutes and then cooled to 20°C. A rheometer sweep frequency test was then performed at an angular frequency of 0.1 rad / s to 100 rad / s and a strain of 1%. Sodium chloride was used to determine the presence of electrostatic interaction, and urea was used to determine the presence of hydrogen bonding.

[0106] Depend on Figure 3 A shows that after adding 0.5% Nacl, the storage modulus (G') and loss modulus (G'') values ​​of Example 1 increase, indicating that there is an electrostatic interaction force between Dendrobium polysaccharide and fish maw.

[0107] Depend on Figure 3 B shows that after adding 16% urea, both G' and G'' of Example 1 decreased, indicating that hydrogen bonding interaction mainly exists between Dendrobium officinale polysaccharide and fish maw.

[0108] Taking all factors into consideration, the best effect is to soak fish maw with a mixture of dried tangerine peel and polygonatum stems and leaves first, 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.

[0109] 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 scope of protection of the present invention.

Claims

1. A method for preparing instant fish maw, characterized in that: The steps include: a) mixing a tangerine peel solution, polygonatum stems and leaves, fish maw, and water, adding lactic acid bacillus, and fermenting until the pH reaches 4.2-4.6, removing the fish maw, washing it with water, steaming it, and cutting it into diced fish maw; wherein, after mixing, the mass fractions of tangerine peel, polygonatum stems and leaves, and fish maw are 0.5-1.5%, 1-2%, and 1-2%, respectively; the tangerine peel solution is prepared by the following steps: a1) chopping tangerine peel, soaking it in water, and subjecting it to ultrasonic treatment during the soaking period to obtain a treated tangerine peel solution; b) mixing the Dendrobium officinale polysaccharide, the diced fish maw, 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; wherein, based on 10 mL of water as the total volume, the Dendrobium officinale polysaccharide is 0.1-1 g, and the diced fish maw is 0.5-3 g.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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 in a water bath at 80°C, and filtering it; precipitating the resulting filtrate with 4 volumes of ethanol, centrifuging it, and collecting the supernatant; precipitating protein with an equal volume of trichloroacetic acid, centrifuging it again, collecting the precipitate, adding an equal volume of ethanol, and refrigerating it; collecting the precipitate, re-dissolving it in water, dialyzing it, and then freeze-drying it to obtain a Dendrobium officinale polysaccharide sample.

7. Instant fish maw prepared by the preparation method according to any one of claims 1 to 6.

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