Fecha de publicación: 20/10/2022 Fuente: WIPO Meat A method for preparing a collagen peptide. The method comprises the following steps: pre-treating fish skin and fish meat, then adding 0.5 monl/L of a glacial acetic acid solution and pepsin with a mass fraction of 3%, stirring the mixture, and performing enzymolysis for 48 h at 10°C or below to obtain an acidic collagen stock solution; adjusting the pH of the acidic collagen stock solution to 7.0 to obtain a neutral collagen stock solution, performing enzyme deactivation on the neutral collagen stock solution and centrifuging same to obtain a supernatant; and decolorizing, deodorizing, concentrating and drying the supernatant to acquire a collagen peptide.