42 results about "Isinglass" patented technology

The invention provides a preparation method of fish gelatin polysaccharide from fish gelatin, which is characterized in that fish maw is subjected to degreasing, proteolysis, alcohol precipitation and column separation to obtain the fish gelatin polysaccharide. According to the application, the crushed cod gelatin is taken as a raw material, the fish gelatin polysaccharide is prepared from the crushed cod gelatin through a specific enzymolysis process in combination with graded purification technologies such as alcohol precipitation, chromatographic column separation and dialysis, glycosaminoglycan in the prepared fish gelatin polysaccharide contains chondroitin sulfate which accounts for 90% of glycosaminoglycan 7, and the repairing effect on the wound of the zebra fish is obvious.

The invention discloses an automatic fish gelatin cleaning line, which belongs to the field of fish gelatin cleaning and comprises a gelatin soaking pool, a gelatin soaking chamber is arranged in the gelatin soaking pool, and a first elevator is arranged in the gelatin soaking chamber. According to the automatic fish gelatin cleaning line, the bubbling cleaning machine is arranged, multiple sets of stirring blades can be driven to rotate by starting an external motor so as to stir fish gelatin in the bubbling cleaning machine, flowing of fluid in the bubbling cleaning machine can be promoted by starting an aeration machine, aeration operation can be carried out on the fish gelatin, and the fish gelatin cleaning efficiency is improved. In the process that fluid in the bubbling cleaning machine flows, the contact effect between the fluid and the fish gelatin can be promoted, fish oil treatment on the fish gelatin can be further improved, and through the cleaning line, the fish gelatin can be subjected to gelatin soaking, powder mixing, flushing, cleaning, fish oil squeezing and high-pressure flushing and centrifugal spin-drying integrated operation.

The present invention belongs to the field of food processing technology and specifically relates to a pretreatment method for fish gelatin products, a semi-finished fish gelatin product obtained by the pretreatment method, and an instant fish gelatin product using the semi-finished fish gelatin product as a raw material. The present invention provides a pretreatment method for fish gelatin products that can effectively improve the stability of foamed fish gelatin during heat sterilization. The method can control the hydration rate (mass loss rate) of the foamed fish gelatin after sterilization at 121°C for 20 minutes to less than 10%, while maintaining a good taste (texture), reaching the leading level in the fish gelatin industry (the current industry level is a hydration rate generally exceeding 40%).

An instant fish maw processing technology for delaying degradation of collagen belongs to the technical field of instant fish maw processing, and comprises the following steps: S1, treating fish maw with 0.1% of tea polyphenol, 0.05% of a rosemary extract and 0.2% of chitosan oligosaccharide for 30 min, carrying out enzyme inhibition treatment, and then cleaning and draining for later use; s2, dipping the fish gelatin treated in the step S1 in a solution containing 0.1% of riboflavin and 0.2% of hyaluronic acid, irradiating the fish gelatin with white light for 10s, and then cleaning and draining the fish gelatin for later use; and S3, putting 5-7 parts by weight of fish maw and 65-80 parts by weight of pure milk into a container, sealing, and sterilizing to obtain the instant fish maw. Through enzyme inhibition treatment, the hydrolysis capability of metalloproteinase on collagen is reduced or eliminated, and degradation of the collagen is reduced, so that the nutritional value of the fish maw is maintained; collagen molecules in the fish maw and riboflavin are subjected to a cross-linking reaction to form a stable three-dimensional network structure, so that the acting force between the collagen molecules is enhanced, the structural stability of the collagen is improved, and the degradation of the collagen is delayed.

The utility model discloses a fish gelatin airing device, which relates to the field of fish gelatin processing, and comprises a supporting platform, a supporting assembly mounted at the top of the supporting platform, a driving assembly mounted at the top of one side of the supporting assembly, a connecting assembly mounted at one side of the driving assembly, a translation driving piece mounted at the bottom of one side of the connecting assembly, and a bearing assembly, the horizontal moving assembly is installed at the other end of the horizontal moving driving piece and further installed on one side of the connecting assembly; according to the fish gelatin airing device, the translation driving part drives the bearing assemblies to get close to each other, then the driving assembly drives the connecting assembly to drive the bearing assemblies to turn over, the vibration assembly drives the bearing assemblies to vibrate through the connecting assembly, the attached fish gelatin is separated from the airing net, the translation driving part drives the bearing assemblies to be separated, and then the fish gelatin can be turned over and aired; when the fish gelatin needs to be collected, the driving assembly firstly enables the bearing assembly to incline to a certain angle, then the vibration assembly drives the bearing assembly to vibrate, the fish gelatin is driven to one side of the airing net, and then the fish gelatin can be collected.

The invention relates to a preparation method for reducing the unfreezing water yield of water-swollen fish gelatin, and belongs to the technical field of marine product processing, and the preparation method comprises the following steps: S1, soaking dried fish gelatin for 3-4 hours, and softening the dried fish gelatin; s2, adding water into a steamer, heating until the water is boiled, keeping the water boiling, steaming the fish maw treated in the step S1 in the steamer for 3-5 minutes, soaking in ice water, refrigerating and soaking for 48 hours; s3, soaking the fish maw treated in the step S2 in a soaking solution, wherein the soaking solution is prepared from the following components in percentage by mass: 0.25 percent to 0.50 percent of alginate oligosaccharide, 0.25 percent to 0.50 percent of L-lysine, 0.50 percent to 0.75 percent of sodium bicarbonate and the balance of water; and S4, taking out the fish maw from the soaking solution, draining water, sub-packaging, vacuumizing and freezing. According to the method, the fish maw is added to be soaked in the soaking solution, and the fish maw is soaked in the soaking solution composed of 0.25%-0.50% of alginate oligosaccharide, 0.25%-0.50% of L-lysine, 0.50%-0.75% of sodium bicarbonate and the balance of water, so that the water-swollen fish maw can be unfrozen at normal temperature, and the bleeding rate is low.

The utility model relates to the technical field of soft fish glue processing, and discloses an automatic stirring and forming device for soft fish glue, which comprises a base, an outer barrel is fixedly connected to the top of the base, an inner barrel is fixedly connected to the inside of the outer barrel, the bottom of the inner barrel adopts a conical design, a liquid storage layer is arranged between the outer barrel and the inner barrel, and the liquid storage layer is arranged in the inner barrel. A plurality of electric heating rods are fixedly connected to the exterior of the inner barrel at equal intervals, a stirring motor is fixedly connected to the bottom of the base, a stirring mechanism is arranged at the output end of the stirring motor, and an access cover plate is fixedly connected to the top of the base. The liquid storage layer between the outer barrel and the inner barrel and the electric heating rod are used for cooperative heating, local overheating or supercooling of raw materials is avoided, soft fish gelatin components are uniform, the conical design of the bottom of the inner barrel is beneficial to material rolling during stirring, the materials automatically flow to the discharging pipe during discharging, efficient heating greatly shortens the manufacturing time, and the production efficiency is improved. And meanwhile, the device can continuously and efficiently produce high-quality soft fish gelatin.

The invention discloses a nicotine-containing microcapsule and a preparation method thereof, and relates to the technical field of nicotine oral products. The nicotine microcapsule comprises 5-20 parts of gelatin, 20-40 parts of fish gelatin, 20-40 parts of sodium alginate, 1-10 parts of nicotine salt, 1-5 parts of calcium lactate, 1-5 parts of xanthan gum, 1-20 parts of chitosan, 0.1-2 parts of a sweetening agent, 1-10 parts of edible essence, 1-10 parts of an essence solvent and the balance of distilled water. According to the preparation, a certain amount of nicotine salt is added on the basis of an existing microcapsule, part of gelatin is replaced with fish gelatin, on the basis that nicotine intake is met, irritation caused by smoking of a nicotine oral product is improved, the elasticity of an outer film shell of the microcapsule is increased, the texture is soft and smooth, and the preparation is convenient to carry and smoke.

The utility model discloses an instant fish gelatin processing dicer, which relates to the technical field of food processing, and particularly comprises a first conveying structure, a second conveying structure, a cutting structure and a pushing structure, the cutting structure is arranged between the first conveying structure and the second conveying structure, and the pushing structure is arranged between the first conveying structure and the second conveying structure. The cutting structure comprises a supporting frame, a spraying plate fixedly connected with the top end of the supporting frame, a cutting table connected with the spraying plate, a water tank located below the cutting table, a cutting knife connected with the supporting frame through a first hydraulic telescopic rod and an upper pressing plate connected with the spraying plate through a second hydraulic telescopic rod, and the upper pressing plate is located between the cutting table and the spraying plate. A filter layer is arranged at the top end of the inner cavity of the water tank. According to the ready-to-eat fish gelatin processing dicer, through the arrangement of the cutting structure, the cutting knife can cut fish gelatin into multiple sections, the fish gelatin cutting efficiency is improved, the fish gelatin can be cut through ascending and descending of the cutting knife, the energy loss of the dicer is reduced, and resources are saved.

The utility model provides a handheld fish black membrane removing device which comprises a driving part, a connecting shaft arranged at the power output end of the driving part and a first scraping part connected to the connecting shaft in a sliding mode in the axial direction. The driving part drives the first scraping part to rotate so as to remove the black film on the fish body. A lower clutch body is further arranged in the first scraping part, and a containing cavity is formed in the first scraping part. And a second scraping part which is pivotally connected with the connecting shaft is arranged above the connecting shaft and is arranged in the accommodating cavity. And an upper clutch body relatively meshed with the lower clutch body is arranged at the lower end of the second scraping part. When the lower clutch body is driven to be meshed with the upper clutch body, the driving part drives the first scraping part and the second scraping part to rotate at the same time. The device drives the lower clutch body to move upwards to be meshed with or separated from the upper clutch body, is applied to black film scraping operation of uncut fish bodies and sliced fish bodies, can ensure that the black film scraping effect is more comprehensive, can also prevent fish gelatin from being damaged by using a scraper or a brush, and improves customer satisfaction.

The invention relates to a preparation method for improving the stability of fish gelatin porridge, and belongs to the technical field of food processing.The preparation method comprises the following steps that S1, raw materials are prepared, specifically, 3-6 parts by mass of dried fish gelatin, 13-22 parts by mass of cereals, 180-220 parts by mass of water and 4-7 parts by mass of rock candy are prepared; s2, grain pretreatment: soaking the grains with a 0.1% pullulanase solution under the conditions that the pH value is 5.5 and the temperature is 50 DEG C, cooperatively adopting ultrasonic-assisted pullulanase solution with the power of 40 Hz to permeate for 10 minutes, then soaking the grains with 1% beta-cyclodextrin for 1 hour, and then cleaning and draining for later use; s3, pretreating fish gelatin, namely cleaning the dried fish gelatin, soaking for 2 hours, and draining for preparation; s4, uniformly mixing powdery materials in the raw materials, stirring and dissolving the powdery materials in water at 60 DEG C, adding rock sugar, and stirring the solution to obtain a feed liquid; s5, putting the rest materials into a metal container, and then adding the feed liquid to obtain a bowl-packed product; and S6, performing sterilization treatment to obtain the fish maw porridge. The fish maw congee prepared by the preparation method disclosed by the invention is low in grain agglomeration rate, low in fish gelatin bleeding rate, good in elasticity and good in sensory evaluation.

The invention relates to the field of Chinese yam fish gelatin porridge processing, in particular to a Chinese yam fish gelatin porridge processing technology and device which comprises a fish gelatin porridge softening box, hot water flow guide pipes fixedly installed on the surfaces of the two sides of the fish gelatin porridge softening box and a heating box fixedly installed at the other ends of the hot water flow guide pipes. A constant-temperature box is arranged on the inner side wall surface of the fish gelatin congee softening box, and a hydraulic rod is arranged on the inner side wall surface of the top of the fish gelatin congee softening box. Fish glue is placed on the top surfaces of the lap joint supporting net plates, supporting cushion high columns on the bottom surfaces of the other lap joint supporting net plates are clamped with butt joint holes, the clamped lap joint supporting net plates can limit the fish glue, under soaking of a water source, impurities on the surface of the fish glue are gradually permeated out, and the fish glue is prevented from falling off. And under the impact of a subsequent water source, impurities diffused from the surface of the fish gelatin are drained out by utilizing the water source, so that the effect of cleaning the impurities on the surface of the fish gelatin is achieved while the fish gelatin is soaked.

The utility model discloses a high-temperature sterilization device for cubilose fish gelatin products, which comprises a pot body provided with an air pressurizing pipeline and a jacket used for introducing steam; the pot cover is detachably arranged on the pot body in a covering mode, the pot cover and the pot body form a sealed in-pot sterilization space, and a water inlet pipeline is arranged on the pot cover; the rotating column is arranged in the center of the pot body, and the bottom of the rotating column is connected with a rotating motor through a rotating bearing; and the rotary tray is disc-shaped and is used for placing the tank body filled with the cubilose fish gelatin. The water temperature reaches 121 DEG C through pressurization control, the pot is suitable for scenes (such as glass pot cubilose fish gelatin) needing uniform heating and controllable pressure, water in the pot body is stirred through rotation of the rotary tray, the water flowability in the pot body is improved, the water temperature uniformity is ensured, water flow is uniformly distributed around the pot body, local overheating or cold areas are avoided, and the pot is suitable for large-scale production. Meanwhile, the breaking risk of the glass jar is greatly reduced.

The application belongs to the technical field of food processing, and particularly discloses fish glue polypeptide, a preparation method and application thereof. The preparation method comprises three procedures of acid immersion pretreatment, repeated homogenization and gelatinization treatment and ultrasonic wave assisted immobilized enzyme degradation treatment. The fish glue polypeptide has an average molecular weight of 3.2-8.4 KDa, a molecular weight dispersion coefficient of 0.2-0.5, a small molecular weight, a concentrated molecular weight distribution, a good polypeptide activity, and is beneficial to promoting the absorption of trace elements when applied to fish glue polypeptide-trace element supplement products. When the concentration in the aqueous solution is 2 g / L, the Zeta potential of the micelle is-24 mV to-30 mV, the average particle size of the micelle is 10-20 nm, the particle size dispersion coefficient of the micelle is 0.1-0.2, the average particle size of the micelle is small, the particle size distribution of the micelle is concentrated, the Zeta potential of the micelle is high, and the micelle has good stability.

The present invention discloses a fish maw collagen peptide, its preparation method, and its application in functional beverages, belonging to the field of marine bioactive ingredient extraction and application. Through the steps of softening, deodorising, enzymatic hydrolysis, deodorization, refining, and concentration, the present invention produces a low-molecular-weight fish maw collagen peptide. This peptide is then combined with anthocyanins, vitamin C, concentrated fruit juice, and excipients to formulate a product suitable for consumption as a beverage. Experimental results demonstrate that the fish maw collagen peptide and its product prepared according to the present invention can significantly improve indicators such as skin hydration, elasticity, and firmness, exhibit outstanding reparative effects on gastrointestinal mucosa, and demonstrate a synergistic effect among the fish maw collagen peptide, anthocyanins, and vitamin C. The product exhibits high sensory acceptability, safety, stable quality, and meets the requirements for large-scale production and market promotion.

The invention relates to an isaria cicadae miquel and lucid ganoderma composite beverage with functions of maintaining beauty and keeping young and a preparation method thereof, and the composite beverage comprises the following components in parts by weight: 3-8 parts of isaria cicadae miquel, 8-15 parts of lucid ganoderma, 4-8 parts of angelica sinensis, 10-20 parts of astragalus membranaceus, 8-15 parts of Chinese dates, 3-8 parts of roses and 5-15 parts of fish gelatin. The isaria cicadae miquel and lucid ganoderma composite beverage with the functions of maintaining beauty and keeping young has the advantages that the synergistic effect of the formula is obvious, and the taste is good; according to the preparation method of the isaria cicadae miquel and lucid ganoderma composite beverage with the functions of maintaining beauty and keeping young, various effective components are protected and reserved to the greatest extent through key technologies such as step-by-step extraction, low-temperature concentration and post-processing, and the stability and excellent efficacy of the product are ensured.

The utility model discloses a fish gelatin protein extraction device which comprises a supporting frame, the supporting frame is installed on external equipment, a connecting mechanism is arranged on the supporting frame, the connecting mechanism comprises a stirring machine, a transmission rod, an outer sleeve, a limiting strip, an inner rod, an outer connecting rod, a clamping mechanism, a middle sleeve and a fixing mechanism, the stirring machine is installed on the supporting frame, and the outer sleeve is installed on the supporting frame. According to the fish gelatin protein extraction device, the transmission rod is connected to the stirrer in a matched mode, the design of the connecting mechanism enables the motor and the stirrer to be effectively connected through the fish gelatin protein extraction device, the crushing process of raw materials is achieved, rotation of the motor can be smoothly transmitted to blades of the stirrer through matched connection of the transmission rod and the outer sleeve, and therefore stirring and crushing of the raw materials are completed; the connecting mechanism not only improves the stirring efficiency, but also ensures stable connection between the motor and the stirrer, and avoids equipment damage or production interruption caused by unstable connection.

The invention belongs to the technical field of aquatic food products, and particularly relates to a method for regulating and controlling the rehydration quality of freeze-dried fish gelatin based on a collagen microstructure. The method comprises the following steps: sequentially carrying out lipase aqueous solution soaking, water washing, water bath heating, ultrasonic treatment, water soaking, fishy smell removal solution soaking, water washing, pre-freezing and gradient freeze drying on fish gelatin to obtain the freeze-dried fish gelatin with improved rehydration quality. According to the method, the collagen microstructure in the fish gelatin is regulated and controlled through an ultrasonic synergistic heat treatment technology, the rehydration quality of the freeze-dried fish gelatin is improved, meanwhile, texture collapse and color deterioration are avoided, and the form integrity, nutrition and flavor quality of the fish gelatin are effectively kept; the method is short in production flow, low in energy consumption, high in process stability and suitable for large-scale continuous production.

According to the method for improving the storage stability of the fish gelatin, the dried fish gelatin is subjected to ultraviolet irradiation treatment in a constant-temperature and constant-humidity environment, so that the storage stability of the fish gelatin is improved; the method is simple, and the microcosmic cross-linking properties of the modified fish gelatin collagen, including hardness, protein cross-linking, fish gelatin color, smell and the like, are more stable.

A preparation method of fish maw chicken belongs to the technical field of food processing, and comprises the following steps: S1, unfreezing chicken, plucking feather, cleaning, trimming nails, and cutting off chicken feet for later use; s2, soaking, namely cleaning surface grease and black films, and removing loss at the head and the tail for later use; s3, unfreezing the abalones, and blanching the abalones for 1 min for later use; s4, soaking the dried cordyceps flowers, and blanching for 2 minutes for later use; s5, boiling the chickpeas with boiling water, and then soaking; s6, completely soaking chicken and chicken feet in marinade for marinating, and blending fish gelatin, abalone, cordyceps flowers and chickpeas with seasoning auxiliary materials; s7, reducing the internal temperature of the tasty chicken to 20 DEG C or below, and stuffing chicken feet and other blended raw materials into the chicken belly from the chicken buttocks; and S8, vacuumizing and freezing. By controlling the material pretreatment process, the taste and state of different food materials under the same heating condition are the best eating state, and the richness of the product is improved.

The invention provides a processing method for improving the stability of an instant fish gelatin product, which comprises the following steps: sequentially soaking fish gelatin in a citric acid solution and / or a sodium citrate solution and a sodium bicarbonate solution, steaming in water, cooling, soaking in a TG enzyme solution, mixing with milk, canning, sealing a cover, and sterilizing to obtain the instant fish gelatin product. Calcium ions are sequentially soaked and chelated through fish gelatin, so that calcium and phosphorus in milk are prevented from being unbalanced, aggregated and precipitated in the subsequent heating process; acidic components are neutralized through sodium bicarbonate, and protein denaturation precipitation is reduced; through TG enzyme crosslinking, calcium ions are further prevented from being dissolved out, and the phenomena of slag formation and precipitation in the sterilization and heating process after the fish maw and the milk are mixed are synergistically reduced. The prepared instant fish gelatin product is uniform in milk color and texture, and has good flavor and taste. The stability of the instant fish gelatin product is improved, and the shelf life is prolonged.

The invention provides a fish gelatin oil film stripping method which comprises the following steps: freezing soaked fish gelatin, unfreezing the frozen fish gelatin in an enzyme-containing unfreezing solution, and then carrying out vibration demolding, through freezing-enzymatic thawing-vibration demolding process treatment, the removal rate of an oil film on the surface of the fish gelatin can reach 93.2%, the breakage rate is less than 1.7%, and the texture hardness and the collagen content of the fish gelatin are not affected, so that the method integrates efficient demolding and structure preservation, is suitable for an automatic production line, and is economical and efficient.

The invention provides a collagen type and content detection method and application. After fish gelatin is soaked in alkali, fat is removed through n-butyl alcohol; splitting and dissolving collagen by using a splitting solution, and centrifuging to obtain supernate, namely collagen liquid; the collagen liquid is subjected to enzymolysis by protease; after enzymolysis, carrying out column separation and desalination to obtain an eluent; carrying out nanoliter liquid chromatography separation on the eluent, and then detecting by using a Q-Exactive high-resolution mass spectrometer; the data detected by the liquid chromatography-mass spectrometry method is stable; data obtained through detection are comprehensive, and all collagen subtypes of the fish gelatin can be clarified.

The invention provides fish glue and peach gum, and a preparation method and application thereof. The preparation method comprises the following steps: S1, taking fish glue head and tail scraps, placing them in a deodorizing soaking liquid, and soaking them for 60-90 minutes; fishing out the soaked fish glue head and tail scraps, draining them, adding purified water, and steaming them at high temperature and high pressure for 1-1.5 hours; filtering and removing filter residues, extracting the filtrate, and obtaining a fish glue collagen liquid; S2, adding soy protein isolate, calcium ascorbate, black tea concentrate, and purified water to the fish glue collagen liquid, and stirring them evenly to obtain a composite soaking liquid; S3, adding dry peach gum particles to the composite soaking liquid, mixing them evenly, and then soaking them at a temperature of 45-50°C for 1-2 hours, passing them through ice water, and then soaking them in ice water for 20-40 minutes, fishing out, draining them, and then drying them in a constant temperature and humidity chamber for 24 hours; and then high-temperature treating them at 120°C for 30-40 minutes to prepare a fish glue and peach gum product. The invention processes fish glue and peach gum into one product, so that the functions of fish glue and peach gum can achieve a synergistic and complementary effect.

The utility model relates to the technical field of filling equipment, in particular to 16-head auxiliary material fish gelatin milk filling equipment convenient to disassemble. The utility model discloses 16-head auxiliary material fish gelatin milk filling equipment convenient to disassemble. The left side and the right side of the box body are provided with containing openings, the supporting frame is arranged in the box body, the conveying assembly line is located on the supporting frame, the lifting devices are arranged on the supporting frame and located on the two sides of the conveying assembly line, and the filling assembly is arranged in the box body and connected with the lifting devices. The filling head is attracted to the lifting frame through the electrified magnet, the filling head is matched with other parts of the filling assembly, positioning filling of auxiliary material fish glue milk is achieved, the side edge of the filling head is provided with the attraction button in an extending mode, the attraction button is used for being matched with the electrified magnet to fix the position of the electrified magnet, and the filling head is attracted and fixed in the electrified state and carries out the normal filling process. And the filling head loses a fixed relationship under the condition of power failure, so that the user can easily take down the filling head for timely overhauling and replacing the filling head.

The fish gelatin cutting and grading device is characterized by comprising a conveying belt, mounting frames are connected to two sides of the conveying belt; a rotating shaft is rotationally arranged between two sides of the mounting frame; a motor is arranged on one side of the mounting frame; a motor output shaft drives the rotating shaft to rotate; fixing rings are fixedly arranged on the sides, opposite to the conveying belt, of the rotating shafts; the rotating shaft is provided with a plurality of moving grooves on one side of the fixing ring; a sliding ring is slidably arranged in the moving groove; a plurality of sliding strips are arranged on the outer side of the moving groove; the sliding ring is provided with a sliding groove opposite to the sliding strip. Saw blades are connected to the two sides of the outer edges of the fixed ring and the sliding ring through bolts. An adjusting shaft is rotationally arranged in the rotating shaft relative to the saw blades; worm wheels are fixedly arranged on one sides of the adjusting shafts; a worm is rotationally arranged on the rotating shaft relative to the worm gear; the worm gear is in meshed connection with the worm; a shifting wheel is obliquely arranged on the adjusting shaft relative to the moving groove; the included angles between the plurality of dial wheels and the central axis of the adjusting shaft are sequentially reduced; shifting rods are arranged on two sides of the sliding ring and extend to two sides of the shifting wheel in the rotating shaft.

The invention relates to the technical field of food, and discloses a pretreatment method of a fish gelatin product, pretreated fish gelatin and instant fish gelatin. According to the pretreatment method of the fish gelatin product provided by the invention, the disodium hydrogen phosphate and the potassium lactate are used for pretreating the dry-steamed fish gelatin, so that the gelatin precipitation of the fish gelatin in the cooking process can be reduced, and the problem that the fish gelatin melts in the cooking process is solved. Compared with the prior art, the method does not need to consider the influence of the soaking rate of the fish gelatin on the cooking process, so that the soaking rate of the fish gelatin does not need to be specially controlled; moreover, the method does not need to consider the influence of cooking temperature and time on the melting rate of the fish gelatin, the fish gelatin and other materials can be cooked together, and the cooking procedure in the preparation process of the instant fish gelatin is simplified.

The present invention relates to the field of food 3D printing, and discloses a food 3D printing ink and a preparation method thereof, comprising the following steps: soaking fish skin in a citric acid solution, washing with water, stirring, filtering and drying to obtain fish glue; adjusting the pH of the obtained fish glue to 7.5-8.5, mixing with an alkaline enzyme, and then dividing it into two parts, one part is microwave-treated for 10-15 min, and the other part is microwave-treated for 20-25 min. After microwave treatment, enzyme inactivation is carried out respectively, and then the supernatant is taken after centrifugation and freeze-dried to obtain fish gelatin hydrolysate; dissolving the fish gelatin hydrolysate and starch in water and allowing it to form a gel at room temperature. The present invention uses fish skin as a raw material, utilizes microwave processing to prepare fish gelatin hydrolysate, and after interacting with starch, a food 3D printing ink with high printing accuracy can be obtained, realizing the utilization of fish processing by-products.

This invention discloses a method for improving the thermal stability of ready-to-eat fish gelatin jelly, belonging to the field of aquatic food product technology. The method includes: rehydrating dried fish gelatin at low temperature, heating and boiling, and filtering to obtain fish gelatin juice; adding calcium chloride to the fish gelatin juice to pre-regulate the fish gelatin system using calcium ions; mixing the ion-pre-regulated fish gelatin juice with κ-carrageenan sol, and promoting cross-linking of fish collagen protein and polysaccharides through the bridging effect of calcium ions; and finally, filling, sealing, high-temperature sterilization, and cooling to obtain ready-to-eat fish gelatin jelly. By combining ion pre-regulation with polysaccharide cross-linking modification, a uniform and dense composite gel structure is constructed, significantly improving the thermal stability, gel strength, and resistance to water separation of the ready-to-eat fish gelatin jelly. This allows the product to maintain its complete solid gel morphology at 37 ℃, effectively solving the problem of traditional fish gelatin jelly easily softening and liquefying after being removed from the cold chain. It is suitable for room temperature storage and transportation and industrial production of ready-to-eat fish gelatin products.