CN116326738A - A kind of composite fish scale jelly and preparation method thereof - Google Patents

Abstract

The invention discloses a composite fish scale jelly which comprises the following components in parts by weight: 30-50 parts of fish scales, 1-2 parts of perilla concentrated juice, 1-2 parts of coriander concentrated juice, 10-20 parts of rhizoma polygonati seedling and astragalus seedling soup and 1-2 parts of white pineapple dried bean curd powder. Meanwhile, discloses a preparation method of the composite fish scale jelly. The invention removes fishy smell of fish scales, increases fragrance, improves antibacterial activity and protects lecithin by the composite action of various components, provides a fish scale jelly composite product with rich nutrition, improves the recycling rate of fish scales, also carries out industrial production on the fish scales, provides a multi-element composite fish scale jelly product with high added value, and improves the comprehensive utilization value of fish.

Description

A kind of composite fish scale jelly and preparation method thereof

technical field

The invention relates to the field of food processing, in particular to a composite fish scale jelly and a preparation method thereof.

Background technique

As a country with a large population, China consumes a large amount of fish. At present, at least 100,000 tons of fish debris such as fish skin, fish bones, and fish scales in my country are discarded every year, and the utilization rate is very low. As one of the appendages of fish, fish scales are often discarded because of their hardness. If fish scales are comprehensively utilized, both economic benefits and environmental pollution can be avoided.

Fish scales refer to the outer shell of the fish to protect itself and prevent water loss. It accounts for 2% to 3% of the fish's weight. It is transparent in appearance, with slightly curled edges, white luster, slightly fishy smell, and firm and soft texture. . After research, it is found that fish scales contain protein, fat, raw gum, calcium phosphate, magnesium sulfate and other minerals as rich as fish meat, and their edible value is quite large.

At present, the use of fish scales has seen methods such as making fish scale glue, extracting keratin, and preparing guanine. Making fish scale jelly is also one of the methods of using fish scales, but most of them are made by families independently, and the forms are different and cannot be recycled and produced on a large scale. Utilization, the vast majority of fish scales are still discarded. Therefore, in order to improve the comprehensive utilization rate of fish scales and reduce the waste of fish scales, it is necessary to develop a frozen fish scale product to provide a value-added product suitable for industrial production.

Contents of the invention

Purpose of the invention: Aiming at the deficiencies and defects of the prior art, the present invention provides a composite fish scale jelly and its preparation method, through the composite action of various components, the smell of fish scales is removed, the aroma is increased, the antibacterial activity is improved, and eggs are protected. Phospholipids provide nutritious fish scale frozen composite products, which not only improve the recycling rate of fish scales, but also industrialize fish scales, provide multi-component high value-added frozen fish scale products, and improve the comprehensive utilization value of fish.

Technical solution: A compound fish scale jelly of the present invention is characterized in that: the fish scale jelly includes the following components in parts by weight: 30-50 parts of fish scales, 1-2 parts of perilla concentrated juice, 1-2 parts of coriander concentrated juice 2 parts, 10-20 parts of Polygonatum seedlings and Astragalus seedling soup, 1-2 parts of Baifeng bean dry powder.

A preparation method of composite fish scale jelly, is characterized in that: comprises the following steps:

1) Preparation of perilla concentrated juice and coriander concentrated juice;

2) Preparation of Huangjing seedlings and Radix Astragali;

3) Preparation of white phoenix bean dry powder;

4) Pretreatment of fish scales: Take 30-50 parts of fish scales, cover them with a screen with an aperture of 3mm-5mm, rinse them with tap water for 15min-30min, add 1±0.1% salt and 2±0.1% white vinegar of the scale weight, rub the fish scales for 0.5h -After 1 hour, rinse in clean water several times, remove fish scales with a 3mm-5mm sieve, drain and dry at room temperature for later use;

Put the cleaned fish scales into an ultrasonic cleaning machine, set the ultrasonic frequency to 24Hz-26Hz, time 15min-30min, temperature 30°C-50°C; remove after ultrasonic treatment, drain and dry at room temperature, -18°C to -1°C Freeze and store for later use; put the thawed fish scales on the tray of an electric constant temperature drying box, set the temperature at 50°C-60°C, time 2h-3h, turn over 2-3 times regularly, take out the pretreated fish scales and cool them at room temperature;

5) Preparation of fish scale jelly: Put the section of Polygonatum seedlings and Astragalus membranaceae into a cooking pot, add clear water at 60°C-70°C and cook for 1h-2h, then use a screen with an aperture of 3mm-5mm to remove the solid seedlings, and the section of Huangjingmiao Add the pretreated fish scales to the Huangqi seedling soup, cook at 70°C-90°C for 2h-5h, then cool the fish scale soup to 60°C-70°C for later use;

Put the fish scale soup, perilla concentrated juice, coriander concentrated juice, and white phoenix dried bean powder in a blender, set the speed at 140rpm-150rpm, stir at 50°C-60°C for 0.5h-1h, refrigerate and solidify at 4°C-8°C, and pack to obtain fish scales Frozen products.

Wherein, during the preparation of described step 1) perilla concentrated juice and coriander concentrated juice, comprise the following steps:

1) Take 10-20 parts of perilla and 10-20 parts of coriander respectively, rinse with pure water at 20°C-25°C for 5min-10min, and drain at room temperature for later use;

2) Set the temperature of the electric constant temperature drying oven at 60°C-70°C, and the drying time at 2h-3h, put the washed perilla and coriander into the drying oven, take it out and turn it every 30min-40min, and then put it in again, repeat 3-4 times; take out the dried basil and coriander and cool it at room temperature for later use;

3) Put the dried perilla and coriander into the distiller, add deionized water according to the ratio of perilla: deionized water is 2.8-3.2:1, coriander: deionized water is 2.8-3.2:1, then add the deionized water according to the ratio of table salt : Deionized water is 19-21:1, add salt, mix well and let stand for 10min-15min for later use;

4) The vapor pressure of the first stage of distillation is 0.35±0.05MPa, and the distillation time is 5h-6h; the vapor pressure after the second stage of boiling is 0.08±0.01MPa, and the time is 2h-3h; the steam pressure of the third stage of boiling is 0.15±0.02MPa, and the time is 1h -2h; when the distillation temperature drops to 70°C, turn on the condensing device, and connect the cooling water until the distillation ends;

5) Pour the oil-water separation separated by distillation into a glass jar for later use, put the oil-water separation back into the rectifier, follow step 4) to distill again, collect the water layer, and make perilla concentrated juice and coriander concentrated juice separately, keep in the shade store.

The electric constant temperature drying oven adopts the DHG-9241A type drying oven; the described distiller adopts the 1810-B type quartz automatic double distiller.

Wherein, during the preparation of described step 2) Huangjing seedling section and Radix Astragalus seedling section, comprise the following steps:

1) Take 5-10 parts of Polygonatum seedlings and 5-10 parts of Astragalus seedlings respectively, wash them with distilled water for 5min-6min, and drain the water at room temperature; remove the roots and sundries, spread the Polygonatum seedlings and Astragalus seedlings flat for later use;

2) Set the temperature of the electric constant temperature drying oven at 30°C-50°C, and the drying time at 0.5h-1h, put the washed Polygonatum seedlings and Astragalus seedlings into the drying oven, take them out after drying, and cool them at room temperature for later use;

3) Put the Huangjing seedlings and Astragalus membranaceus seedlings into the cutting machine respectively, set the cutting width to 2cm-3cm, put the obtained Huangjing seedlings and Astragalus membranaceus seedlings into fresh-keeping boxes for refrigerated storage at 4°C for later use.

The electric constant temperature drying oven adopts DHG-9241A drying oven; the cutting machine adopts QP-600-1000 cutting machine.

Wherein, during the preparation of described step 3) white phoenix dry powder, comprise the following steps:

1) Take 3-5 portions of white phoenix beans, wash them with clean water for 10min-15min at room temperature, soak them in distilled water after standing for 15min-30min, remove them after standing for 10h-12h, and drain them for 1h-1.5h at room temperature for later use;

2) Put the white phoenix beans into the cooking pot, add distilled water and boil, steam for 30min-45min, remove and cool to room temperature; put the cooled white phoenix beans into the drying oven, set the temperature at 50°C-60°C, and the time for 4h-5h, After drying, cool at room temperature for later use;

3) Put the dried white phoenix beans into the ultrafine pulverizer, set the speed at 500rpm-550rpm, and take 15min-20min, pass through a 100-150 mesh sieve to obtain white phoenix bean dry powder, put it in a glass jar, seal it and store it in a refrigerator at 4°C for later use.

The electric constant temperature drying oven adopts DHG-9241A type drying oven; the described superfine pulverizer adopts CWF-2501 type pulverizer.

Wherein, the ultrasonic cleaning machine in step 4) is a HB-8000 cleaning machine; the electric constant temperature drying oven adopts a DHG-9241A drying oven.

Beneficial effects: Compared with the prior art, the present invention has the following significant advantages: the product of the present invention removes fish scale smell, increases aroma, improves antibacterial activity, protects lecithin, and provides rich nutrition through the composite action of various components. The fish scale frozen composite products not only improve the recycling rate of fish scales, but also carry out industrial production of fish scales, provide multi-component high value-added frozen fish scale products, and improve the comprehensive utilization value of fish.

Detailed ways

The technical solution of the present invention will be further described below in combination with specific embodiments.

Example:

A compound fish scale jelly, the raw materials are calculated by parts: 30-50 parts of fish scales, 10-20 parts of perilla, 10-20 parts of coriander, 5-10 parts of Polygonatum seedlings, 5-10 parts of Astragalus seedlings, and 3-5 parts of Baifeng beans.

1. Preparation of perilla and coriander juice concentrate:

(1) Take 10-20 parts of fresh perilla and 10-20 parts of fresh coriander respectively, remove the rotten parts, rinse with pure water at 20-25°C for 5-10 minutes, drain the water at room temperature, and set aside.

(2) Select the model DHG-9241A electric heating constant temperature drying oven, set the temperature at 60-70°C, and set the time for 2-3h. Put the perilla and coriander cleaned in step (1) into a drying oven, take out and stir every 30-40 minutes, continue drying, and repeat 3-4 times. The dried perilla and coriander are taken out and placed at room temperature (20±5° C.) to cool naturally to prepare dried perilla and coriander, which are set aside.

(3) Select model 1810-B type quartz automatic double distiller, add perilla and coriander in step (2) respectively in the distiller, set aside.

(4) According to the ratio of perilla: deionized water = 3:1, coriander: deionized water = 3:1, add deionized water to the distiller and set aside.

(5) Add salt according to the quality of deionized water in step (4), the addition ratio is deionized water:salt=5:100, add the raw materials in step (3) and step (4) and mix well, let stand for 10-15min, and set aside

(6) Open the distiller, set the first stage, the steam pressure is 0.35MPa, the time is 5-6h, the second stage, after boiling, the steam pressure is 0.08MPa, the time is 2-3h, the third stage, the boiling is over, the steam pressure is 0.15MPa, the time 1-2h.

(7) When the distillation temperature reaches 70°C, turn on the condensing device, connect the cooling water until the distillation is over, and stop.

(8) After the distillation device is turned on, observe the distillation separator, and pour the oil and water separated in steps (6) and (7) into a glass jar with a capacity of 10L for future use.

(9) re-add the isolated product of step (8) gained in the distiller, and repeat steps (6) (7) to continue distillation. The water layer is collected to obtain concentrated juices of perilla and coriander respectively. Transfer them to glass containers with a capacity of 5L, store in a cool place, and set aside.

2. Preparation of Huangjing seedlings and Huangqi seedlings:

(1) Take 5-10 parts of fresh Polygonatum seedlings and 5-10 parts of Astragalus membranaceus seedlings respectively, wash them with distilled water for 5 minutes in a slow flow, remove them from the grid tray, drain at room temperature, and set aside.

(2) Preliminarily screen the Polygonatum seedlings and Astragalus seedlings in step (1), remove the roots and debris, and spread the screened Polygonatum seedlings and Astragalus seedlings on a grid tray for future use.

(3) Select the model DHG-9541A electric heating constant temperature drying oven, put the Radix Polygonatum seedlings and Radix Astragali seedlings in the step (2) into the drying oven, set the temperature at 30-50°C, take it out after 0.5-1h, and store it at room temperature for later use .

(4) Select the model as QP-600-1000 cutting machine, set the cutting width to 2-3cm, put the Huangjing seedlings and Astragalus seedlings into the cutting mechanism respectively to obtain the Huangjing seedlings and Astragalus seedlings.

(5) Select a fresh-keeping box with a capacity of 5 L, put the Polygonatum seedlings and Astragalus membranaceus seedlings prepared in step (4) into the fresh-keeping box respectively, and store them in a refrigerator at 4°C for future use.

3. Preparation of Baifeng bean dry powder:

(1) Take 3-5 portions of white phoenix beans, put them into a 5L stainless steel basin, wash them with clean water at room temperature (20±5°C) for 10-15 minutes, let them stand for 15-30 minutes, and set aside.

(2) Transfer the white phoenix beans that have been cleaned in step (1) to a stainless steel basin with a capacity of 10L, add 10L of distilled water until the white phoenix beans are completely submerged in the water, and set aside for 10-12 hours before use.

(3) Remove the white phoenix beans that have been soaked in step (2) with a grid tray, drain at room temperature for 1-1.5 hours, and set aside.

(4) Choose a cooking pot with a capacity of 10L, add the drained white pineapple in step (3) into the cooking pot, add two-thirds of distilled water, heat to boil, steam for 30-45min, and remove from the net tray , cooled to room temperature, set aside.

(5) Select the model DHG-9541A electric heating constant temperature drying oven, put the white phoenix beans that have been steamed in step (4) into the drying oven, set the temperature at 50-60°C, take it out after 4-5 hours, and cool it at room temperature. spare.

(6) The selected model is the CWF-2501 type ultrafine pulverizer, the setting parameter is 500rpm, pulverizes for 15-20min, passes through a 100-150 mesh sieve, and obtains white phoenix bean dry powder. Transfer to a glass jar with a capacity of 5L, seal and store in a refrigerator at 4°C.

4. Pretreatment of fish scales:

(1) Take 30-50 parts of fish scales and place them in a 10L stainless steel basin, cover with a layer of 3.0-5.0mm mesh, wash them in tap water for 15-30 minutes, add 1% of the fish scales in salt and 2% of white vinegar, and rub the fish scales 0.5-1h to remove the fishy smell, then put the fish scales into clean water to rinse repeatedly, use a 3.0mm-5.0mm sieve to remove the fish scales, filter out impurities, drain at room temperature, and set aside.

(2) Select the ultrasonic cleaning machine model HB-8000, put the fish scales initially cleaned in step (1) into the ultrasonic cleaning machine, set the parameters as ultrasonic frequency 25Hz, time 15-30min, temperature 30-50°C. Take it out with a grid tray, drain at room temperature, transfer to a stainless steel basin with a capacity of 10L, and store it in a freezer at -18—-1°C for later use.

(3) Choose the model DHG-9241A electric heating constant temperature drying oven, set the temperature at 50-60°C, and take 2-3 hours. Put the fish scales that have been drained in step (2) on the tray of the drying box for 1 hour. Turn on the oven and turn it over. Surface, continue to dry, repeat 2-3 times. After the drying is completed, take it out, and cool it at room temperature to obtain the fish scales that have been preliminarily treated for later use.

5. Preparation of fish scale jelly:

(1) Add the Polygonatum seedlings and Astragalus membranaceus seedlings obtained in Step 4 into a cooking pot with a capacity of 10 L, add 10 L of water, and boil for 1-2 hours at 60-70°C.

(2) Use a 3.0mm-5.0mm sieve to remove the boiled Polygonatum seedlings and Astragalus seedlings, keep the soup of Polygonatum seedlings and Astragalus seedlings, add the fish scales prepared in step 4, and boil at 70-90°C After cooking for 2-5 hours, cool to 60-70°C and set aside.

(3) Put the fish scale soup obtained in step (2), the concentrated perilla and coriander juice obtained in step 1, and the dried white phoenix bean powder obtained in step 3 in a blender with a capacity of 10L, set the rotation speed at 140rpm, and set the temperature at 50-60°C After stirring for 0.5-1 hour, pour it into a container with a capacity of 10 L, refrigerate and solidify at 4-8° C., and prepare fish scale jelly.

(4) The fish scale jelly that makes is carried out final packing, for eating.

Effect analysis: After testing, perilla and other components of this product produce a variety of volatile aromatic compounds, which can not only reconcile the fishy smell of fish scales, but also increase the aroma of the product by activating its own biologically active substances. The linalool contained in coriander in this product has anti-inflammatory and antibacterial effects, and it still maintains a high level of antibacterial activity when mixed with other foods. It can work synergistically with astragalus seedlings to enhance human immunity. The antioxidant components in coriander and Polygonatum seedlings in this product can effectively alleviate the problem of lecithin oxidation in fish scales under high temperature conditions; coriander and white pineapple are rich in protein, calcium, iron and other elements, which increase the nutritional content of fish scale jelly . The compound effect of various components of this product removes fish scale smell, increases aroma, improves antibacterial activity, protects lecithin, and provides nutrient-rich fish scale jelly composite product, which not only improves the recycling rate of fish scales, but also protects fish scales. Industrialized production provides multi-component high value-added fish scale frozen products to improve the comprehensive utilization value of fish.

Principle analysis: fish scales contain more lecithin, lecithin contains more choline, which can increase memory, and also contains a variety of unsaturated fatty acids, which can help transport and emulsify fat in the form of binding proteins in the blood. Reduces the build-up of cholesterol on blood vessel walls. Part of the collagen in fish scales can be decomposed into polypeptides and amino acids at high temperature, which can be absorbed and utilized by the human body, and some of them can directly enter the human body and be transformed into derivatives with various curative effects, which are of great benefit to the human body.

Perilla has the characteristics of low sugar, high fiber, high carotene and high mineral elements. The inflorescence of perilla can be steam-distilled to retain linalyl acetate, geraniol, sclareol and aldehydes of perilla, activate its own biologically active substances to make the aroma rich, and increase the sweet and soft floral fragrance of the product At the same time, the aromatic substances contained in perilla can reconcile the fishy smell on the fish scales to achieve the purpose of removing the fishy smell.

Coriander is rich in protein, fat and fiber, and also contains volatile oil, dextrose mannitol, flavonoid glycosides and other substances. The flavonoids and phenols contained in it have strong antioxidant properties, can effectively remove free radicals in the body, and can also be used to relieve hyperglycemia; the contained linalool has anti-inflammatory and antibacterial effects, and It also maintains a high level of antibacterial activity when mixed with fish scales and other food ingredients.

Polysaccharides, brass, saponins, and volatile oils are the main components of Polygonatum seedlings. Polygonatum polysaccharides contained therein can inhibit glucoside activity and other aspects to regulate blood sugar, and can also strengthen immune organs and improve the immune activity of lymphocytes and macrophages. The flavonoids contained in it can inhibit the expression of inflammatory factors and play an anti-inflammatory effect. In addition, Huang Jing Miao also contains antioxidant components such as lycopene and polyphenols, which have good antioxidant components, which can effectively alleviate the problem of lecithin in fish scales being oxidized under high temperature conditions.

Astragalus seedlings contain active ingredients such as flavonoids, saponins, polysaccharides, and amino acids with strong activity. The flavonoids in Astragalus seedlings have various functions such as anti-oxidation, anti-cancer, anti-virus, and neuroprotection. Saponins are another main active ingredient in Astragalus, which has anti-tumor and cardiovascular protection effects. Astragalus polysaccharides are mainly dextran and heteropolysaccharides, which have the functions of regulating immunity, protecting nerves and lowering blood sugar.

White phoenix beans are rich in protein, calcium, iron and other elements and vitamins. The pro-glycoprotein contained in it can enhance immunity. It can increase protein content and element types in fish scale jelly, and improve nutritional value.

Claims (9)

1. A composite fish scale jelly is characterized in that: the fish scale jelly comprises the following components in parts by weight: 30-50 parts of fish scales, 1-2 parts of perilla concentrated juice, 1-2 parts of coriander concentrated juice, 10-20 parts of rhizoma polygonati seedling and astragalus seedling soup and 1-2 parts of white pineapple dried bean curd powder.

2. A preparation method of the composite fish scale jelly is characterized by comprising the following steps: comprising the following steps:

1) Preparing perilla concentrated juice and coriander concentrated juice;

2) Preparing rhizoma polygonati seedling segments and astragalus seedling segments;

3) Preparing white pineapple dried bean curd powder;

4) Pretreatment of fish scales: taking 30-50 parts of fish scales, covering a screen with the aperture of 3-5 mm, flushing for 15-30min by tap water, adding table salt with the weight of 1+/-0.1% and white vinegar with the weight of 2+/-0.1% of the fish scales, kneading the fish scales for 0.5-1h, putting the fish scales into clear water for rinsing for a plurality of times, taking out the fish scales by using the screen with the aperture of 3-5 mm, and draining and drying at room temperature for later use;

placing the cleaned fish scales into an ultrasonic cleaning machine, setting the ultrasonic frequency to be 24Hz-26Hz for 15-30min at 30-50 ℃; taking out after ultrasonic treatment, draining and drying at room temperature, and freezing and storing at-18 ℃ to-1 ℃ for standby; placing the thawed fish scales on a tray of an electric heating constant temperature drying oven, setting the temperature to be 50-60 ℃ for 2-3h, turning over for 2-3 times regularly, taking out the fish scales and cooling the fish scales at room temperature to obtain pretreated fish scales;

5) Preparation of fish scale jelly: placing rhizoma Polygonati seedling segments and radix astragali seedling segments into a digester, adding clear water, decocting at 60-70deg.C for 1-2h, taking out solid seedling segments with 3-5 mm sieve, adding pretreated fish scales into rhizoma Polygonati seedling and radix astragali seedling soup, decocting at 70-90deg.C for 2-5h, and cooling to 60-70deg.C;

placing fish scale soup, perillae herba concentrated juice, herba Coriandri concentrated juice, and white herba Pteridis Multifidae dry powder in a stirrer, setting rotation speed at 140rpm-150rpm, stirring at 50-60deg.C for 0.5-1 hr, refrigerating at 4-8deg.C for solidification, and packaging to obtain fish scale frozen product.

3. The method for preparing the composite fish scale jelly according to claim 2, which is characterized in that: the preparation of the purple perilla concentrated juice and the coriander concentrated juice in the step 1) comprises the following steps:

1) Taking 10-20 parts of purple perilla and 10-20 parts of coriander respectively, washing with purified water at 20-25 ℃ for 5-10min, and draining at room temperature for later use;

2) Setting the temperature of an electric heating constant temperature drying oven to be 60-70 ℃ and the drying time to be 2-3h, putting the washed perilla and coriander into the drying oven, taking out and turning every 30-40min, putting into the drying oven again, and repeating for 3-4 times; taking out the dried purple perilla and coriander, and cooling at room temperature for standby;

3) Putting dried purple perilla and coriander into a distiller, adding deionized water according to the proportion of 2.8-3.2:1 of purple perilla to deionized water and 2.8-3.2:1 of coriander to deionized water, adding salt according to the proportion of 19-21:1 of salt to deionized water, uniformly mixing, and standing for 10-15min for later use;

4) The steam pressure in the first stage of distillation is 0.35+/-0.05 MPa, and the distillation time is 5-6 h; the steam pressure after the two-stage boiling is 0.08+/-0.01 MPa, and the time is 2-3 hours; the steam pressure at the end of the three-stage boiling is 0.15+/-0.02 MPa, and the time is 1h-2h; when the distillation temperature is reduced to 70 ℃, a condensing device is opened, and cooling water is connected until the distillation is finished;

5) Pouring the distilled and separated oil-water separation material into a glass tank for standby, putting the oil-water separation material into a rectifier again, distilling again according to the step 4), collecting a water layer, and respectively preparing the perilla concentrated juice and the coriander concentrated juice and storing in a shade.

4. A method for preparing a composite fish scale jelly according to claim 3, characterized in that: the electric heating constant temperature drying oven adopts a DHG-9241A drying oven; the distiller adopts a 1810-B type quartz automatic double distiller.

5. The method for preparing the composite fish scale jelly according to claim 2, which is characterized in that: the step 2) when the rhizoma polygonati seedling stage and the astragalus seedling stage are prepared, the method comprises the following steps:

1) Respectively taking 5-10 parts of rhizoma polygonati seedlings and 5-10 parts of astragalus seedlings, flushing with distilled water for 5-6 min, and draining at room temperature; removing root and sundries, and then reserving rhizoma polygonati seedlings and radix astragali Miao Pingpu for standby;

2) Setting the temperature of an electrothermal constant-temperature drying oven to be 30-50 ℃ and the drying time to be 0.5-1h, putting the washed rhizoma polygonati seedlings and astragalus seedlings into the drying oven, drying, taking out, and cooling at room temperature for standby;

3) And (3) respectively placing the rhizoma polygonati seedlings and the astragalus seedlings into a cutting machine, setting the cutting width to be 2cm-3cm, and placing the obtained rhizoma polygonati seedling segments and the astragalus seedling segments into a preservation box for cold storage at 4 ℃ for later use.

6. The method for preparing the composite fish scale jelly according to claim 5, which is characterized in that: the electric heating constant temperature drying oven adopts a DHG-9241A drying oven; the cutter adopts a QP-600-1000 type cutter.

7. The method for preparing the composite fish scale jelly according to claim 2, which is characterized in that: the preparation of the white pineapple dried bean curd powder in the step 3) comprises the following steps:

1) Taking 3-5 parts of white pineapple, washing with clear water at room temperature for 10-15min, standing for 15-30min, soaking with distilled water, standing for 10-12h, taking out, and draining at room temperature for 1-1.5h for later use;

2) Putting white pineapple into a digester, adding distilled water, boiling, steaming for 30-45min, taking out, and cooling to room temperature; placing the cooled white pineapple beans into a drying oven, setting the temperature to be 50-60 ℃ for 4-5 hours, drying and cooling at room temperature for standby;

3) Placing dried white pineapple into an ultrafine grinder, setting the rotating speed to be 500rpm-550rpm for 15min-20min, sieving with a 100-150 mesh sieve to obtain white pineapple dry powder, and placing into a glass tank for sealing, refrigerating and storing at 4 ℃ for standby.

8. The method for preparing the composite fish scale jelly according to claim 7, wherein the method comprises the following steps: the electric heating constant temperature drying oven adopts a DHG-9241A drying oven; the superfine pulverizer adopts a CWF-2501 type pulverizer.

9. The method for preparing the composite fish scale jelly according to claim 2, which is characterized in that: the ultrasonic cleaning machine in the step 4) is an HB-8000 type cleaning machine; the electrothermal constant temperature drying oven adopts a DHG-9241A type drying oven.