Core Viewpoint - The release of the "China Fish Maw Nutrition Handbook" marks a significant step in providing authoritative guidance on the nutritional value and health benefits of fish maw, a traditional Chinese delicacy, amidst growing consumer interest in health and wellness [2][3][4][5]. Group 1: Overview of Fish Maw - Fish maw, made from fish bladders, has been a part of Chinese dietary and medicinal practices for nearly 2,000 years, particularly valued in women's health [11][19][20]. - The nutritional handbook aims to systematically outline the dietary culture, nutritional components, and health benefits of fish maw, promoting informed and healthy consumption choices [15][16]. Group 2: Nutritional Value - Fish maw is rich in various types of collagen, essential amino acids, and minerals such as calcium, iron, and selenium, contributing to its health benefits like kidney nourishment, blood health, and anti-aging effects [12][13][51][79]. - The core nutritional components include collagen proteins, elastic proteins, active proteins, and polysaccharides, which play significant roles in skin hydration, uterine health, and bone structure [53][60][64][71]. Group 3: Cultural Significance and Consumption - Fish maw has become a staple in various regional cuisines across China, with different cooking methods and cultural practices surrounding its use, particularly in Guangdong, Jiangsu, and Hong Kong [106][110][115]. - The increasing health consciousness among consumers has led to a rise in the fish maw market, with innovations in processing and product offerings catering to modern dietary preferences [14][162]. Group 4: Preparation and Storage - Fish maw is typically sold as a dried semi-finished product requiring rehydration and cooking, with various methods such as water soaking, steaming, and frying to enhance its texture and flavor [121][145]. - Proper storage conditions are essential for maintaining the quality of dried fish maw, emphasizing the need for a dry, ventilated environment to prevent spoilage [146][147].

全球首份中国鱼 胶营养手册正式 发布_南方+_南 方plus 日前，由国家中 药材产业技术体 系岗位科学家杜 冰团队联合南方 农村报共同编制 的《中国鱼胶营 养手册》正式发 布。 作为全球首份系 统性梳理鱼胶 （花胶）文化与 营养的权威指 南，该手册将为 消费者提供科 学、全面的鱼胶 食用指导，助力 传统滋补食材的 现代化消费升 级。 鱼胶是我国"海 味八珍"之一， 拥有近两千年食 用与药用历史。 近年来，全球健 康消费需求升级 推动鱼胶产业稳 步扩张，国内市 场更是在政策引 导与技术创新驱 动下，实现从原 料加工到品质管 控的全面提升。 在此背景下， 《中国鱼胶营养 手册》应运而 生。 营养手册内容涵 盖鱼胶的前世今 生、营养价值、 抗衰功效、饮食 文化、食用方法 等五大核心板 块，通过现代科 学视角解析其核 心营养成分—— 包括1型养肤、6 型养宫、12型养 骨等多型胶原蛋 白，揭示其内源 抗衰等健康价 值。 针对消费者关心 的食用痛点，营 养手册介绍了干 制花胶的泡发方 法及保存技巧， 并聚焦行业创 新，展现了即食 鲜炖鱼胶等多元 化产品形态，推 动传统滋补食材 向现代食品转 型。 作为牵头的编制 方之 ...