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.