Preparing method of nanometer instant fishbone meal

[0020] Example 1

[0021] 1. Fully clean the leftovers of Balang fish bones, and soak the fish bones in 40% sodium carbonate solution for 40 minutes according to the solid-to-liquid ratio of fish bones and sodium carbonate solution of 1g:3mL, to remove the fishy smell and grease;

[0022] 2. Clean and dry the deodorized and degreased Balang fish bone again, use a ball mill for preliminary dry crushing, pass through a 200-mesh sieve, add water 3 times the quality of the fish bone powder to dilute, stir evenly, and obtain fish bone paste ;

[0023] 3. Adjust the temperature of the fish bone paste to 35°C, and add the compound fermentation bacteria (Lactobacillus casei ( Lactobacillus casei ) with plant milk bacteria ( Lactobacillus plantarum ) was compounded according to the mass ratio of 2:1) for 1.5 h of biological fermentation and enzymolysis, and the pH value of the fermentation system was 7.0;

[0024] 4. After the enzymatic hydrolysis, use a dynamic high-pressure micro-

[0028] Example 2

[0029] 1. Fully clean the leftovers of balang fish bones, and soak the fish bones in 40wt.% sodium carbonate solution for 30 minutes according to the solid-liquid ratio of fish bones and sodium carbonate solution 1g:2mL, to remove the fishy smell and grease;

[0030] 2. Clean and dry the deodorized and degreased Balang fish bone again, use a ball mill for preliminary dry crushing, pass through a 200-mesh sieve, add water 3 times the quality of the fish bone powder to dilute, stir evenly, and obtain fish bone paste ;

[0031] 3. Adjust the temperature of the fish bone paste to 40°C, and add the compound fermentation bacteria (Lactobacillus casei ( Lactobacillus casei ) with plant milk bacteria ( Lactobacillus plantarum ) was compounded according to the mass ratio of 2:0.5) for 0.5 h of biological fermentation and enzymolysis, and the pH value of the fermentation system was 7.0;

[0032] 4. After the enzymatic hydrolysis, use a dynamic high-pressure micro-f

[0036] Example 3

[0037]1. Fully clean the leftovers of balang fish bones, and soak the fish bones in 40wt.% sodium carbonate solution for 40 minutes according to the solid-liquid ratio of fish bones and sodium carbonate solution 1g:3mL, to remove the fishy smell and grease;

[0038] 2. Clean and dry the deodorized and degreased Balang fish bone again, use a ball mill for preliminary dry crushing, pass through a 200-mesh sieve, add water 3 times the quality of the fish bone powder to dilute, stir evenly, and obtain fish bone paste ;

[0039] 3. Adjust the temperature of the fish bone paste to 35°C, and add the compound fermentation bacteria (Lactobacillus casei ( Lactobacillus casei ) with plant milk bacteria ( Lactobacillus plantarum ) was compounded according to the mass ratio of 2:1) for 1.5 h of biological fermentation and enzymolysis, and the pH value of the fermentation system was 7.0;

[0040] 4. After the enzymatic hydrolysis, use a dynamic high-pressure micro-flui