Potato fish sausage with balanced nutrition and good flavor and gelation performance and preparation method of potato fish sausage

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a potato fish sausage with balanced nutrition and good flavor and gelation performance and a preparation method of the potato fish sausage. Fish sausages are prepared from potatoes rich in nutrition and flavor and bighead carp meat, the defects that the fish meat is single in nutrition and too heavy in fishy smell can be overcome, but the gel strength and chewiness of the fish sausages can be affected by adding a large number of potatoes. Therefore, firstly, the potatoes are dried in a special drying mode and then prepared into the potato whole powder with small particle size and high relative crystallinity, then the potato whole powder and the bighead carp meat are prepared into the potato fish sausage, and the potato whole powder can obviously improve the gel strength, hardness and chewiness of the potato fish sausage. The problems that the gel strength of the fish intestines is reduced and the taste is influenced by adding a large amount of potatoes are solved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to potato and fish sausage with balanced nutrition, good flavor and gel performance and a preparation method thereof. Background Art

[0002] Bighead carp (Aristichthys nobilis), also known as bighead carp, is one of the important freshwater fish species with high production, second only to grass carp and silver carp. At present, bighead carp is mainly sold fresh because of its large and plump head, which is widely popular among consumers. However, the fish body has many bones and a strong earthy smell, which leads to low utilization rate and low price. Surimi products are an effective way to increase the value-added utilization of freshwater fish. Usually, after the meat is harvested, rinsed, and pounded with sodium chloride and starch, they are molded and heated to make products. Freshwater surimi products can not only improve the processing utilization rate of freshwater fish and enrich the variety of freshwater fish products, but also meet the market demand for surimi products and alleviate the overfishing of marine fish.

[0003] Fresh potatoes are rich in nutrients and have a special flavor. The natural phosphate groups they contain have good thickening, water absorption and water retention properties. If potatoes, which are rich in nutritional value and flavor, are made into fish surimi gel with bighead carp meat, it is expected to further enrich the nutritional elements of fish surimi products, mask the fishy smell, and effectively increase the added value of bighead carp. However, there are currently few reports on the use of potatoes and bighead carp meat to make fish surimi gel. Considering that gel strength is an important factor affecting the taste of fish surimi gel, the large addition of potatoes will reduce the gel strength of fish intestines to a certain extent and affect the taste. Therefore, it is necessary to develop a potato fish surimi gel with balanced nutrition, good flavor and gel properties to promote the value-added utilization of bighead carp. Summary of the invention

[0004] In order to overcome the shortcomings of the above-mentioned prior art, the present invention firstly prepares potato flour with small particle size and high relative crystallinity through a special low-temperature drying method, and then prepares fish paste gel with bighead carp meat, thereby preparing a potato fish sausage with balanced nutrition, good flavor and gel performance, and overcomes the problem that adding a large amount of potatoes affects the gel strength and chewiness of the fish sausage.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is:

[0006] The present invention provides a method for preparing potato fish sausage with balanced nutrition, good flavor and good gel performance. The raw materials of the potato fish sausage include bighead carp meat, whole potato flour, sodium chloride and ice water. The method for preparing the potato fish sausage includes the following steps:

[0007] S1, slicing potatoes, drying them by low-temperature drying process after color protection treatment, and then crushing them to obtain potato flour, wherein the low-temperature drying process includes hot air drying, freeze drying or ethanol drying;

[0008] S2, taking bighead carp paste, adding sodium chloride, chopping and mixing to make fish paste;

[0009] S3. Add potato flour to the fish paste in S2, adjust the water content to 70-90% with ice water, and then continue to chop and stir to mix, then eliminate bubbles, and then heat and cook through two stages to obtain potato fish sausage.

[0010] The invention firstly uses a special drying method to make potato whole powder with small particle size and high relative crystallinity, and then uses the whole powder to prepare fish intestines, so that the gel strength, hardness and chewiness of the potato fish intestines can be significantly improved, thereby overcoming the problem that adding a large amount of potatoes affects the gel strength and chewiness of the fish intestines.

[0011] Preferably, the raw materials of the potato fish sausage include 30 parts of bighead carp meat, 6-9 parts of whole potato flour, and 0.6-0.9 parts of sodium chloride by weight.

[0012] Preferably, in S1, the process step of hot air drying is: placing the potato slices in a forced air drying oven at 40-50°C for drying for 12-18 hours; the process step of freeze drying is: first pre-freezing the potato slices in a refrigerator at -40°C for 20-30 hours, and then drying them in a vacuum freeze dryer at -80°C for 48-56 hours; the process step of ethanol drying is: first soaking the potato slices in anhydrous ethanol for 20-40 minutes, and then drying them in an artificial climate box at 28-35°C and 55-65% rh for 12-18 hours.

[0013] Preferably, in S1, the potatoes are cut into slices of 2-5 mm.

[0014] Preferably, in S1, the color protection treatment time is 20-30 minutes.

[0015] Preferably, in S1, a high-speed pulverizer is used for pulverization, the rotation speed is 25000-30000 RPM, the pulverization time is 10-20s, and it is repeated 2-3 times. After pulverization, the pulverized product is passed through a 90-110 mesh sieve.

[0016] Preferably, in S2, the bighead carp is a frozen bighead carp, the thawing temperature of the fish body is 4° C., and the thawing time is 12-24 hours.

[0017] Preferably, in S2, a meat grinder is used for chopping, the bighead carp paste is first chopped for 1-2 min, and then sodium chloride is added and chopped for another 1-2 min.

[0018] Preferably, in S2, the centrifugal speed is 3000-5000RPM and the centrifugal time is 10-15min.

[0019] Preferably, in S2, the first stage of the two-stage heating is heating at 40-50°C for 10-20 min, and the second stage is heating at 85-95°C for 25-35 min.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] (1) To address the problem that the gel strength of fish intestines decreases after adding a large amount of potatoes, the present invention first prepares potato whole flour with small particle size and high relative crystallinity, and then uses it to prepare fish intestines, thereby effectively enhancing the gel strength of the fish intestines rich in potatoes and making them taste better.

[0022] (2) Compared with potato starch, whole potato flour greatly retains the nutrients and flavor of fresh potatoes. At the same time, whole potato flour fish intestines also solve the problem of bighead carp having many bones and being difficult to eat, reduce the fishy smell of bighead carp fish intestines, and give them a certain potato flavor, thereby increasing the nutritional value of fish intestines.

[0023] (3) The present invention ensures the stability of production quality to a certain extent. Fresh potatoes have a short storage time, and different harvest seasons and storage times will affect the quality of potatoes. However, whole potato flour can be processed from potatoes of the same batch, has a long storage time, and requires little storage space. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The gel strength of different potato fish sausages;

[0025] Figure 2 A mixture of whole potato flour added to fish paste and stirred before being cooked, wherein 1-8 correspond to Example 1, Comparative Example 1, Example 2, Example 3, Comparative Example 2, Comparative Example 3, Comparative Example 4 and Comparative Example 5, respectively;

[0026] Figure 3 Actual pictures of potato fish sausages: the four pictures (from left to right, from top to bottom) are respectively the cooked fish sausages of Example 1, Comparative Example 1, Example 2 and Example 3, and the corresponding numbers are RHD, RMD, RFD, RED, respectively. DETAILED DESCRIPTION

[0027] The specific embodiments of the present invention are further described below. It should be noted that the description of these embodiments is used to help understand the present invention, but does not constitute a limitation of the present invention. In addition, the technical features involved in each embodiment of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0028] The experimental methods in the following examples are conventional methods unless otherwise specified, and the experimental materials used in the following examples are commercially available unless otherwise specified.

[0029] Example 1

[0030] This embodiment provides a method for preparing potato fish sausage, comprising the following steps:

[0031] (1) Wash and peel the potatoes, cut them into 2 mm slices with a knife, and place them in a color protection solution at a ratio of 500 g potato: solution = 1 L for 25 min. The color protection solution contains sulfite (3.33 g / L), citric acid (3 g / L) and ascorbic acid (1 g / L), which are dissolved by grade tertiary water. After the color protection is completed, put the potato slices into clean water to remove the color protection solution. After wiping off the excess moisture of the potato slices, dry them directly in a forced air drying oven at 45°C for 16 h. The dried potato slices are crushed with a high-speed crusher at 25,000 rpm, and crushed for 15 s each time, and repeated twice. The crushed samples are sieved through a 100-mesh sieve for later use.

[0032] (2) Thaw the frozen bighead carp at 4°C for 20 hours, clean the blood and scrape the fish paste with the back of a knife. Weigh 30 parts by weight of the fish paste and chop it in a meat grinder for 1 minute, then add 0.6 parts by weight of sodium chloride and continue chopping for 1 minute to make fish paste. Then add 7.5 parts by weight of the whole potato flour in step (1), add ice water to adjust the moisture content to 80%, and continue chopping for 1 minute. Mix the evenly mixed fish paste (such as Figure 2 1) was placed in a 50 mL centrifuge tube, centrifuged at 3000 RPM for 10 min to eliminate bubbles, and then the centrifuged surimi was heated in two stages (45° C., 15 min; 90° C., 30 min) to cook. Figure 3 (as shown in the figure numbered RHD).

[0033] Example 2

[0034] This embodiment provides a method for preparing potato fish sausage, comprising the following steps:

[0035] (1) Wash and peel the potatoes, cut them into 2 mm slices with a knife, and place them in a color protection solution to protect the color for 25 minutes. After the color protection is completed, place the potato slices in clean water to remove the color protection solution. After wiping off excess moisture from the potato slices, pre-freeze them in a refrigerator at -40°C for 1 day, and then dry them in a vacuum freeze dryer at -80°C for 50 hours. Crush the dried potato slices with a high-speed crusher at 25,000 rpm, crushing for 15 seconds each time, repeat twice, and pass the crushed samples through a 100-mesh sieve for later use.

[0036] (2) Thaw the frozen bighead carp at 4°C for 20 hours, clean the blood and scrape the fish paste with the back of a knife. Weigh 30 parts by weight of the fish paste and chop it in a meat grinder for 1 minute, then add 0.6 parts by weight of sodium chloride and continue chopping for 1 minute to make fish paste. Then add 7.5 parts by weight of the whole potato flour in step (1), add ice water to adjust the moisture content to 80%, and continue chopping for 1 minute. Mix the evenly mixed fish paste (such as Figure 2 3) was placed in a 50 mL centrifuge tube, centrifuged at 3000 RPM for 10 min to eliminate bubbles, and then the centrifuged surimi was heated in two stages (45° C., 15 min; 90° C., 30 min) to cook. Figure 3 (as shown in the figure numbered RFD).

[0037] Example 3

[0038] This embodiment provides a method for preparing potato fish sausage, comprising the following steps:

[0039] (1) Wash and peel the potatoes, cut them into 2 mm slices with a knife, and place them in a color protection solution for 25 minutes. After the color protection is completed, place the potato slices in clean water to remove the color protection solution. Wipe off excess water from the potato slices and soak them in anhydrous ethanol for 30 minutes. Then transfer them to an artificial climate chamber and dry them for 15 hours at 30°C and 60% rh. Crush the dried potato slices with a high-speed crusher at 25,000 rpm, crushing for 15 seconds each time, repeat twice, and pass the crushed samples through a 100-mesh sieve for later use.

[0040] (2) Thaw the frozen bighead carp at 4°C for 20 hours, clean the blood and scrape the fish paste with the back of a knife. Weigh 30 parts by weight of the fish paste and chop it in a meat grinder for 1 minute, then add 0.6 parts by weight of sodium chloride and continue chopping for 1 minute to make fish paste. Then add 7.5 parts by weight of the whole potato flour in step (1), add ice water to adjust the moisture content to 80%, and continue chopping for 1 minute. Mix the evenly mixed fish paste (such as Figure 2 4) was placed in a 50 mL centrifuge tube, centrifuged at 3000 RPM for 10 min to eliminate bubbles, and then the centrifuged surimi was heated in two stages (45° C., 15 min; 90° C., 30 min) to cook. Figure 3 (as shown in the figure marked with RED).

[0041] Comparative Example 1

[0042] This comparative example provides a method for preparing potato fish sausage, comprising the following steps:

[0043] (1) Wash and peel the potatoes, cut them into 2 mm slices with a knife, and place them in a color protection solution to protect the color for 25 minutes. After the color protection is completed, place the potato slices in clean water to remove the color protection solution. Wipe off excess moisture from the potato slices and dry them in a microwave oven at 70W for 6 hours. After drying, crush the potato slices with a high-speed crusher at 25,000 rpm, crushing for 15 seconds each time, repeat twice, and pass the crushed sample through a 100-mesh sieve for later use.

[0044] (2) Thaw the frozen bighead carp at 4°C for 20 hours, clean the blood and scrape the fish paste with the back of a knife. Weigh 30 parts by weight of the fish paste and chop it in a meat grinder for 1 minute, then add 0.6 parts by weight of sodium chloride and continue chopping for 1 minute to make fish paste. Then add 7.5 parts by weight of the whole potato flour in step (1), add ice water to adjust the moisture content to 80%, and continue chopping for 1 minute. Mix the evenly mixed fish paste (such as Figure 2 2) was placed in a 50 mL centrifuge tube, centrifuged at 3000 RPM for 10 min to eliminate bubbles, and then the centrifuged surimi was heated in two stages (45° C., 15 min; 90° C., 30 min) to cook. Figure 3 (as shown in the figure numbered RMD).

[0045] Comparative Example 2

[0046] This comparative example provides a method for preparing potato fish sausage, comprising the following steps:

[0047] (1) Wash and peel the potatoes, cut them into 2 mm slices with a knife, and place them in a color protection solution to protect the color for 25 minutes. After the color protection is completed, place the potato slices in clean water to remove the color protection solution. After wiping off the excess moisture of the potato slices, steam the potato slices for 15 minutes (steam them for 15 minutes after boiling water), and then dry them in a forced air drying oven at 45°C for 16 hours. The dried potato slices are crushed with a high-speed crusher at 25,000 rpm, and crushed for 15 seconds each time. Repeat twice, and the crushed samples are sieved through a 100-mesh sieve for later use.

[0048] (2) Thaw the frozen bighead carp at 4°C for 20 hours, clean the blood and scrape the fish paste with the back of a knife. Weigh 30 parts by weight of the fish paste and chop it in a meat grinder for 1 minute, then add 0.6 parts by weight of sodium chloride and continue chopping for 1 minute to make fish paste. Then add 7.5 parts by weight of the whole potato flour in step (1), add ice water to adjust the moisture content to 80%, and continue chopping for 1 minute. Mix the evenly mixed fish paste (such as Figure 2 5) into a 50 mL centrifuge tube, centrifuge at 3000 RPM for 10 min to eliminate bubbles, and then heat the centrifuged surimi in two stages (45° C., 15 min; 90° C., 30 min) to cook.

[0049] Comparative Example 3

[0050] This comparative example provides a method for preparing potato fish sausage, comprising the following steps:

[0051] (1) Wash and peel the potatoes, cut them into 2 mm slices with a knife, and place them in a color protection solution to protect the color for 25 minutes. After the color protection is completed, place the potato slices in clean water to remove the color protection solution. After wiping off the excess water on the potato slices, steam the potato slices for 15 minutes, and then dry them in a microwave oven at 70W for 6 hours. The dried potato slices are crushed in a high-speed crusher at 25,000 rpm, and crushed for 15 seconds each time. Repeat twice, and the crushed samples are passed through a 100-mesh sieve for later use.

[0052] (2) Thaw the frozen bighead carp at 4°C for 20 hours, clean the blood and scrape the fish paste with the back of a knife. Weigh 30 parts by weight of the fish paste and chop it in a meat grinder for 1 minute, then add 0.6 parts by weight of sodium chloride and continue chopping for 1 minute to make fish paste. Then add 7.5 parts by weight of the whole potato flour in step (1), add ice water to adjust the moisture content to 80%, and continue chopping for 1 minute. Mix the evenly mixed fish paste (such as Figure 2 The surimi (as shown in the figure numbered 6) was placed into a 50 mL centrifuge tube and centrifuged at 3000 RPM for 10 min to eliminate bubbles. The centrifuged surimi was then heated in two stages (45° C., 15 min; 90° C., 30 min) to cook.

[0053] Comparative Example 4

[0054] This comparative example provides a method for preparing potato fish sausage, comprising the following steps:

[0055] (1) Wash and peel the potatoes, cut them into 2 mm slices with a knife, and place them in a color protection solution to protect the color for 25 minutes. After the color protection is completed, place the potato slices in clean water to remove the color protection solution. After wiping off the excess moisture of the potato slices, steam the potato slices for 15 minutes, pre-freeze them in a refrigerator at -40°C for 1 day, and then dry them in a vacuum freeze dryer at -80°C for 50 hours. Crush the dried potato slices with a high-speed crusher at 25,000 rpm, crushing for 15 seconds each time, repeat twice, and pass the crushed samples through a 100-mesh sieve for later use.

[0056] (2) Thaw the frozen bighead carp at 4°C for 20 hours, clean the blood and scrape the fish paste with the back of a knife. Weigh 30 parts by weight of the fish paste and chop it in a meat grinder for 1 minute, then add 0.6 parts by weight of sodium chloride and continue chopping for 1 minute to make fish paste. Then add 7.5 parts by weight of the whole potato flour in step (1), add ice water to adjust the moisture content to 80%, and continue chopping for 1 minute. Mix the evenly mixed fish paste (such as Figure 27) into a 50 mL centrifuge tube, centrifuge at 3000 RPM for 10 min to eliminate bubbles, and then heat the centrifuged surimi in two stages (45° C., 15 min; 90° C., 30 min) to cook.

[0057] Comparative Example 5

[0058] This comparative example provides a method for preparing potato fish sausage, comprising the following steps:

[0059] (1) Wash and peel the potatoes, cut them into 2 mm slices with a knife, and place them in a color protection solution for 25 minutes. After the color protection is completed, place the potato slices in clean water to remove the color protection solution. After wiping off the excess water from the potato slices, steam the potato slices for 15 minutes, soak them in anhydrous ethanol for 30 minutes, and then dry them in an artificial climate box at 30°C and 60% rh for 15 hours. The dried potato slices are crushed with a high-speed crusher at 25,000 rpm, and crushed for 15 seconds each time. Repeat twice, and the crushed samples are sieved through a 100-mesh sieve for later use.

[0060] (2) Thaw the frozen bighead carp at 4°C for 20 hours, clean the blood and scrape the fish paste with the back of a knife. Weigh 30 parts by weight of the fish paste and chop it in a meat grinder for 1 minute, then add 0.6 parts by weight of sodium chloride and continue chopping for 1 minute to make fish paste. Then add 7.5 parts by weight of the whole potato flour in step (1), add ice water to adjust the moisture content to 80%, and continue chopping for 1 minute. Mix the evenly mixed fish paste (such as Figure 2 The surimi (as shown in the figure numbered 8) was placed into a 50 mL centrifuge tube and centrifuged at 3000 RPM for 10 min to eliminate bubbles. The centrifuged surimi was then heated in two stages (45° C., 15 min; 90° C., 30 min) to cook.

[0061] Comparative Example 6

[0062] This comparative example provides a method for preparing potato fish sausage, comprising the following steps:

[0063] (1) Wash and peel the potatoes, cut them into 2 mm slices with a knife, and place them in a color protection solution to protect the color for 25 minutes. After the color protection is completed, place the potato slices in clean water to remove the color protection solution. After wiping off the excess water from the potato slices, steam the potato slices for 15 minutes, and then grind the cooked potato slices into a puree and put them into a blender to blend into a fine and uniform potato puree.

[0064] (2) Thaw the frozen bighead carp at 4°C for 20 hours, clean the blood and scrape the fish paste with the back of a knife. Weigh 30 parts by weight of the fish paste and chop it in a meat grinder for 1 minute, then add 0.6 parts by weight of sodium chloride and continue chopping for 1 minute to make fish paste. Then add 36 parts by weight of the mashed potatoes from step (1) and continue chopping for 1 minute. Put the mixed fish paste into a 50mL centrifuge tube, centrifuge at 3000RPM for 10 minutes to eliminate bubbles, and then heat the centrifuged fish paste in two stages (45°C, 15 minutes; 90°C, 30 minutes) to cook it. (Note: The dry matter of 36 parts of mashed potatoes is equivalent to the dry matter of 7.5 parts of whole potato flour.)

[0065] Experimental example

[0066] (1) The particle size and long-range ordered structure of the potato flour prepared in Examples 1-3 and Comparative Examples 1-5 were tested using a particle size analyzer and X-ray diffraction. The relative crystallinity was calculated using Jade 6.0 software. The specific results are shown in Table 1.

[0067] As shown in Table 1, compared with Comparative Examples 1-5, the potato flour prepared by hot air drying, freeze drying and ethanol drying in Examples 1-3 has a smaller particle size and a higher relative crystallinity, which plays an important role in the gel properties and chewiness of the potato fish sausage.

[0068] Table 1 Particle size and relative crystallinity of potato flour obtained in Examples 1-3 and Comparative Examples 1-5

[0069]

[0070] D (4,3) and D (3,2) are volume average particle size and area average particle size respectively; D (10) , D (50) and D (90) , are the particle sizes when 10%, 50% and 90% of all particles are present, respectively. RC is the relative crystallinity.

[0071] (2) The gel strength and texture of the potato fish sausages of Examples 1-3 and Comparative Examples 1-6 were tested using a texture analyzer. The specific results are as follows: Figure 1 , as shown in Table 2 and Table 3.

[0072] Depend on Figure 1 As shown in Table 2, the fish intestines prepared in Example 1-2 have the greatest gel strength and breaking force. Table 3 shows that the fish intestines prepared in Example 1-3 have greater hardness and good chewing taste.

[0073] Table 2 Gel breaking force and breaking distance of potato fish sausages prepared in Examples 1-3 and Comparative Examples 1-6

[0074]

[0075] Table 3 Texture characteristics of potato fish sausages prepared in Examples 1-3 and Comparative Examples 1-6

[0076]

[0077]

[0078] The embodiments of the present invention are described in detail above, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions and variations of these embodiments are made without departing from the principles and spirit of the present invention, and still fall within the protection scope of the present invention.

Claims

1. A method for preparing potato fish sausage with balanced nutrition, good flavor and gel performance, characterized in that: The raw materials of the potato fish sausage include bighead carp meat, potato flour, sodium chloride, and ice water; the preparation method of the potato fish sausage includes the following steps: S1, slicing potatoes, drying them by low-temperature drying process after color protection treatment, and then crushing them to obtain potato flour, wherein the low-temperature drying process includes hot air drying, freeze drying or ethanol drying; S2, taking bighead carp paste, adding sodium chloride, chopping and mixing to make fish paste; S3. Add potato flour to the fish paste in S2, adjust the water content to 70-90% with ice water, and then continue to chop and stir to mix, then eliminate bubbles, and then heat and cook through two stages to obtain potato fish sausage.

2. The method for preparing potato fish sausage with balanced nutrition, good flavor and gel performance according to claim 1, characterized in that: The raw materials of the potato fish sausage include 30 parts of bighead carp meat, 6-9 parts of whole potato flour and 0.6-0.9 parts of sodium chloride by weight.

3. The method for preparing potato fish sausage with balanced nutrition, good flavor and gel performance according to claim 1, characterized in that: In S1, the process steps of hot air drying are: placing the potato slices in a forced air drying oven at 40-50° C. and drying for 12-18 hours; the process steps of freeze drying are: firstly placing the potato slices in a refrigerator at -40° C. for pre-freezing for 20-30 hours, and then using a vacuum freeze dryer at -80° C. for drying for 48-56 hours; the process steps of ethanol drying are: firstly soaking the potato slices in anhydrous ethanol for 20-40 minutes, and then using an artificial climate chamber at 28-35° C. and 55-65% rh for drying for 12-18 hours.

4. The method for preparing potato fish sausage with balanced nutrition, good flavor and gel performance according to claim 1, characterized in that: In S1, the potatoes were cut into 2-5 mm slices.

5. The method for preparing potato fish sausage with balanced nutrition, good flavor and gel performance according to claim 1, characterized in that: In S1, the color protection treatment time is 20-30 minutes.

6. The method for preparing potato fish sausage with balanced nutrition, good flavor and gel performance according to claim 1, characterized in that: In S1, a high-speed pulverizer is used for pulverization, with a rotation speed of 25000-30000 RPM and a pulverization time of 10-20 seconds, which is repeated 2-3 times. After pulverization, the pulverized material is passed through a 90-110 mesh sieve.

7. The method for preparing potato fish sausage with balanced nutrition, good flavor and gel performance according to claim 1, characterized in that: In S2, the bighead carp is a frozen bighead carp, the thawing temperature of the fish body is 4° C., and the thawing time is 12-24 hours.

8. The method for preparing potato fish sausage with balanced nutrition, good flavor and gel performance according to claim 1, characterized in that: In S2, a meat grinder is used for chopping and mixing. First, the bighead carp paste is chopped and mixed for 1-2 minutes, and then sodium chloride is added and chopped and mixed for another 1-2 minutes.

9. The method for preparing potato fish sausage with balanced nutrition, good flavor and gel performance according to claim 1, characterized in that: In S2, the centrifugal speed is 3000-5000RPM and the centrifugal time is 10-15min.

10. The method for preparing potato fish sausage with balanced nutrition, good flavor and gel performance according to claim 1, characterized in that: In S2, the first stage of the two-stage heating is heating at 40-50°C for 10-20 min, and the second stage is heating at 85-95°C for 25-35 min.

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