High-gel-strength minced fillet-pigskin protein jelly food and production method thereof

Abstract

The minced fillet is used as a raw material to produce the protein jelly food, and the product is rich in high-quality protein and high in nutritional value. A physical fishy smell removing method and a biological fishy smell removing method are combined, so that the fishy smell of the minced fillet is effectively removed. 50-100 parts of pigskin and 100 parts of minced fillet are jointly gelatinized to form binary protein gel, so that on one hand, the gel strength of the prepared product is improved, and meanwhile, the melting point of the product is improved. Besides, a microwave technology (the microwave power is 0.5-20kW and the treatment time is 60-600s) is adopted to combine a thermally induced gelation process and a sterilization process into one, so that microorganisms are effectively killed while the gelation process is realized. The fishy smell-removed minced fillet-pigskin protein jelly food with high gel strength can be obtained, and the food has a soft and elastic texture, a fine taste and extremely high nutritional value of fish meat, can be stored at normal temperature for a long time, can be directly eaten after being unsealed, and can also be shredded, sliced and seasoned for eating.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a surimi-pigskin protein jelly food with high gel strength and a production method thereof. Background Art

[0002] Fish meat is high in protein and low in fat. It is rich in protein and has high biological value. At the same time, fish meat is rich in polyunsaturated fatty acids EPA and DHA. EPA helps to reduce cholesterol and triglyceride levels and prevents fat from depositing in blood vessel walls. It can prevent cardiovascular and cerebrovascular diseases such as cerebral thrombosis, cerebral hemorrhage, and hypertension. DHA is essential for the growth and development of brain nerves. Among various brain nutrients, DHA is known as "brain gold". Therefore, fish meat is a very important healthy food for children, adults and the elderly. However, due to the lack of processing technology and means, at present, the processing rate of aquatic products in my country is less than 30%, and the processing rate of freshwater fish is as low as 10%. Therefore, the deep processing of freshwater fish is a problem to be solved.

[0003] Using fish paste to process gel products is currently a direction for deep processing of freshwater fish, but there are the following difficulties or defects in the processing. The first is the problem of removing fishy smell. Freshwater fish has a strong fishy smell and complex ingredients, including earthy musty smell (mainly caused by geosmin and 2-methylisoborneol), fishy smell (mainly caused by E,E-2,4-heptadienal, E-2-decenal, E,E-2,4-decadienal) and rancid smell (mainly caused by valeraldehyde, heptanal, nonanal). At present, there are physical, chemical and biological methods for removing fishy smell. Physical methods include masking, embedding, water washing, salt dissolution, adsorption and other methods, which have the defects of limited fishy smell removal effect, large protein loss, and product flavor change. Chemical methods include acid-base treatment, ozone method, natural antioxidant method, etc. Although the fishy smell removal effect is good, the fish meat components undergo oxidation, degradation, denaturation and other reactions, resulting in texture and nutritional deterioration problems. Biological methods include yeast fermentation, lactic acid bacteria fermentation and other methods, which have good deodorizing effects, but have defects such as strong specificity, long fermentation time, easy to cause the growth of other microorganisms, and fermented smell.

[0004] The second is the problem of texture improvement. Freshwater fish surimi protein is a heat-induced gelling protein, and heat treatment is a necessary condition for gel formation. However, when processed into gel products, the activity of heat-stable tissue proteases in fish meat is high. During the heat-induced gelation process, the protease degrades the myofibrillar protein, causing gel degradation and reduced gel strength. At the same time, too high heat treatment intensity will also destroy the gel structure and reduce the gel strength. Therefore, appropriate heat treatment is a control condition for improving gel quality. Finally, promoting myosin cross-linking to form a three-dimensional spatial network structure is a key condition for gel formation. Therefore, texture improvement is the optimization of all these conditions. In order to improve gel strength, there are currently many studies on protein-polysaccharide composite gels, using carrageenan, sodium alginate, sodium carboxymethyl cellulose, konjac gum and other good gelling properties to improve the texture of protein colloids, but due to differences in the gelling conditions and properties of different gels, it may cause the two gels to counteract each other. At present, there are few studies on dual animal protein gels, especially on adding pigskin to fish surimi gel. Pigskin gel has the advantages of easy gelation and high gel strength, and like surimi gel, pigskin gel is also thermally induced. However, pigskin gel has the defect of low melting point, and its product is not suitable for storage at room temperature. Summary of the invention

[0005] The object of the present invention is to overcome the deficiencies of the prior art and provide a method for producing a freshwater fish paste-pigskin dual protein jelly food with high gel strength and deodorization. In the present invention, fish paste is used as a raw material to produce protein jelly food, and the product is rich in high-quality protein and has high nutritional value. The physical deodorization method and the biological deodorization method are combined to effectively remove the fish paste smell. 50-100 parts of pigskin and 100 parts of fish paste are gelled together to form a dual protein gel, which improves the gel strength of the product and the melting point of the product. In addition, microwave technology (microwave power is 0.5-20kW, and processing time is 60-600s) is used to combine the thermal gelation process with the sterilization process, and while realizing the gelation process, microorganisms are effectively killed. Therefore, through the present invention, a fish paste-pigskin protein jelly food with high gel strength and deodorization can be obtained, which has a soft and elastic texture, a delicate taste, and a high nutritional value of fish meat, can be stored for a long time at room temperature, can be eaten directly after opening the bag, and can also be cut into strips, sliced ​​and seasoned for consumption.

[0006] The object of the present invention is achieved by the following technical measures, wherein the parts of the raw materials are all parts by weight unless otherwise specified.

[0007] A high-gel strength surimi-pigskin protein jelly food, characterized in that the raw materials of the leisure food include 100 parts of freshwater surimi, 50-100 parts of pigskin, 5-10 parts of green onions, 5-10 parts of ginger, 5-10 parts of cooking wine, 5-10 parts of garlic, 5-10 parts of low-temperature defatted soybean cake and 5-10 parts of fresh yeast; the low-temperature defatted soybean cake is used to prepare protease inhibitors, and the fresh yeast is treated with ultrasound to prepare cell wall-broken yeast liquid.

[0008] The high gel strength surimi-pork skin protein jelly food is characterized in that the freshwater fish includes one or more of grass carp, silver carp, carp, crucian carp, sea bass, black carp, black carp, mandarin fish, dace, tilapia, whitebait, arowana, yellow croaker, sturgeon, catfish, bighead carp, sweet osmanthus fish, spotted fish, yellow catfish, catfish, sunfish, Wuchang fish, black carp, three-scale fish, bighead carp, and golden pomfret.

[0009] The high gel strength surimi-porcine protein jelly food is characterized in that the fresh yeast comprises one or more of Saccharomyces cerevisiae, Hansenula polymorpha, Pichia pastoris, Kluyveromyces lactis, and Kluyveromyces fragilis.

[0010] The high gel strength surimi-pigskin protein jelly food is characterized in that the formula components of the food are calculated by weight:

[0011]

[0012] The high gel strength surimi-pigskin protein jelly food is characterized in that the food production method comprises the following steps:

[0013] (1) Thawing of surimi

[0014] Thawing 100 portions of frozen surimi;

[0015] (2) Pretreatment of auxiliary materials

[0016] Make onion, ginger and garlic juice with onion, ginger and garlic;

[0017] (3) Preparation of soybean protease inhibitor

[0018] Protease inhibitors were prepared using low-temperature defatted soybean meal.

[0019] (4) Preparation of broken yeast solution

[0020] Use fresh yeast to prepare broken yeast solution;

[0021] (5) Preparation of yeast deodorized liquid

[0022] Adding protease inhibitors to the broken yeast liquid to obtain yeast deodorized liquid;

[0023] (6) Chop and mix the fish paste

[0024] Add onion, ginger, garlic juice, sugar, edible salt, yeast deodorizing liquid into the thawed fish paste, chop and mix to obtain chopped fish paste;

[0025] (7) Pickling fish paste to remove the fishy smell

[0026] The chopped and mixed fish paste is left to stand to remove the fishy smell, thereby obtaining the fish paste without fishy smell;

[0027] (8) Pigskin cleaning

[0028] Choose fresh pig skin, rinse it with hot water to remove dirt, scrape off the subcutaneous fat with a knife, and cut it into thin strips to get pig skin shreds;

[0029] (9) Pigskin degreasing

[0030] Put the pig skin strips into a soaking tank, rinse and degrease with salt water, baking soda solution, glacial acetic acid solution and clean water to obtain defatted pig skin strips;

[0031] (10) Pre-cooking pig skin

[0032] The defatted pork skin strips are boiled in boiling water to pre-cook the pork skin strips;

[0033] (11) Mixed refining

[0034] Grind the pre-cooked pork skin shreds and the deodorized fish paste in a colloid mill to a fineness of 80-150 meshes to obtain a mixed slurry;

[0035] (12) Filling and sealing

[0036] Filling the mixed slurry and vacuum sealing it to obtain the filled mixed slurry;

[0037] (13) Sterilization

[0038] The filling mixed slurry is placed in a microwave sterilizer for sterilization to obtain a sterilized dual-component jelly;

[0039] (14) Cooling

[0040] The sterilized dual-component jelly is cooled in a bubbling cooling water tank, and then the moisture on the package surface is blown dry to obtain a surimi-pigskin protein jelly food with high gel strength.

[0041] The method for producing the high gel strength surimi-pigskin protein jelly food is characterized in that the soybean protease inhibitor is prepared by: 5-10 parts of low-temperature defatted soybean cake are crushed through a 40-mesh sieve, 30%-40% ethanol solution is added at a solid-liquid ratio of 1:3-4, extraction is carried out at 40-50°C for 1-2h, and supernatant is collected by centrifugation; pH value is adjusted to 4.5, 3-4 times saturated sodium chloride solution is added, mixed, allowed to stand for 10-12h, and supernatant is decanted to obtain the protease inhibitor.

[0042] The method for producing the high gel strength surimi-porcine protein jelly food is characterized in that the cell wall-broken yeast liquid is prepared by: 5-10 parts of fresh yeast are suspended in 25-80 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 10-30 seconds with an interval of 10-30 seconds; the operation is repeated 10-20 times to obtain the cell wall-broken yeast liquid.

[0043] The production method of the high gel strength surimi-porcine protein jelly food is characterized in that the sterilization method is: putting the filled mixed slurry into a microwave sterilizer for sterilization; the microwave sterilizer includes one or more of a household microwave oven, a box-type intermittent microwave sterilization device, and a tunnel-type microwave sterilization device, the microwave power is 0.5-20kW, and the processing time is 60-600s.

[0044] The production method of the high gel strength surimi-porcine protein jelly food is characterized in that the cooling method is: putting the sterilized dual jelly into a bubbling cooling water tank for tumbling cooling until the center temperature is below 50°C, reducing the bubbling until there is no tumbling, continuing to cool to the center temperature below 30°C, and then using a strong fan to blow dry the moisture on the packaging surface.

[0045] The production method of the high gel strength surimi-pigskin protein jelly food is characterized in that the surimi thawing comprises putting the frozen surimi into a pre-cooling zone for thawing, and the thawing temperature is controlled at 2-5°C; and / or, the auxiliary material pretreatment is specifically washing and peeling the onion, ginger, and garlic, mixing 5-10 parts of onion, ginger, garlic, and cooking wine, and 10-50 parts of water into juice, soaking for 10-30 minutes, and filtering to obtain onion, ginger, and garlic juice; and / or, the chopping time is 2-10 minutes; and / or, the pickling and deodorizing standing is at 25-30°C. Standing for 1-2h; and / or, the method for removing the fishy smell of pig skin is: putting the pig skin strips into a soaking tank, first soaking them in a 5%-10% salt water solution for 10-30min, then soaking them in a 3%-5% baking soda solution for 10-30min, and then soaking them in a 3%-5% glacial acetic acid solution for 10-30min; finally rinsing them with clean water for 2-3 times to obtain defatted pig skin strips; and / or, the method for pre-cooking pig skin is: adding 50-100 portions of pig skin strips into 3-5 times boiling water and boiling them for 10-20min to obtain pre-cooked pig skin strips.

[0046] The present invention has the following beneficial effects

[0047] 1. Using fish paste as raw material, the product contains high content of high-quality protein and has extremely high nutritional value.

[0048] 2. The deodorization method of using onions, ginger, garlic, and cooking wine to cover the fishy smell is combined with the biological deodorization method, which uses the alcohol dehydrogenase and aldehyde dehydrogenase in the broken yeast liquid to reduce or oxidize the fishy aldehydes and olefins into ingredients with soft flavor and high threshold. The combination of the two deodorization methods effectively removes the fishy smell of surimi.

[0049] 3. Mix pig skin and fish paste to form a dual animal protein gel. On the one hand, the good gel properties of pig skin are utilized to enhance the gel strength and improve the texture properties of the product. At the same time, the high melting point of fish paste gel is utilized to overcome the defect of the low melting point of single pig skin gel, greatly improve the melting point of the mixed gel, and allow the product to be stored, circulated and sold at room temperature.

[0050] 4. Microwave technology is used to combine the thermal gelation process with the sterilization process, reducing the heat treatment temperature and time of the entire processing procedure. It not only achieves the gelation of fish paste protein and pig skin, but also effectively reduces the degradation of myofibrillar protein by heat-stable tissue proteases, obtaining a high-strength gel. At the same time, it simplifies the production process and realizes low-carbon production.

[0051] 5. Utilizing the biological and thermal effects of microwave sterilization, using lower heat treatment temperatures and shorter times, microorganisms are effectively killed, ensuring product safety. The product can be stored for a long time at room temperature, making it suitable for consumption in a variety of scenarios, such as traveling, home life, and restaurant dishes. DETAILED DESCRIPTION

[0052] The present invention is described in detail below through examples. It is necessary to point out that the examples are only used to further illustrate the present invention and cannot be understood as limiting the scope of protection of the present invention. Those skilled in the art can make some non-essential improvements and adjustments to the present invention based on the above content of the present invention.

[0053] Example 1

[0054] The frozen surimi is put into the pre-cooling area for thawing, and the thawing temperature is controlled at 2-5°C; the scallions, ginger, and garlic are washed and peeled, and 10 parts of scallions, ginger, garlic, and cooking wine are mixed with 50 parts of water to make juice, and the mixture is soaked for 30 minutes, and the scallion, ginger, and garlic juice is filtered; 10 parts of low-temperature defatted soybean cake are crushed and passed through a 40-mesh sieve, and a 40% ethanol solution is added at a solid-liquid ratio of 1:4, and the mixture is soaked at 50°C for 2 hours, and the supernatant is collected by centrifugation; the pH value is adjusted to 4.5, and a 4-fold saturated sodium chloride solution is added, mixed, and allowed to stand for 12 hours, and the supernatant is poured off. , to obtain protease inhibitors; 10 parts of fresh yeast were suspended in 80 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 30 seconds, with an interval of 30 seconds; the operation was repeated 20 times to obtain broken yeast liquid, and protease inhibitors, i.e. yeast deodorizing liquid, were added; 100 parts of thawed fish paste were added with onion, ginger and garlic juice, 20 parts of white sugar, 20 parts of edible salt, and yeast deodorizing liquid, and chopped for 10 minutes to obtain chopped fish paste; the chopped fish paste was placed at 25-30℃ and allowed to stand for 2 hours to obtain deodorized fish paste; fresh pig skin was selected and rinsed with hot water Decontamination, scrape off the subcutaneous fat with a knife and cut into thin strips; put the pig skin strips into a soaking tank, first soak them in 10% salt water for 10 minutes, then soak them in 5% baking soda solution for 10 minutes, and then soak them in 5% glacial acetic acid solution for 10 minutes; finally rinse them with clean water for 3 times to obtain defatted pig skin strips; add 100 parts of pig skin strips into 370 parts of boiling water and cook for 20 minutes to obtain pre-cooked pig skin strips; grind the pre-cooked pig skin strips and deodorized fish paste in a colloid mill with a grinding fineness of 150 mesh; The mixed slurry is filled and vacuum sealed; the filled mixed slurry is placed in a microwave sterilizer for sterilization; the microwave sterilizer is a box-type intermittent microwave sterilization device with a microwave power of 4kW, a processing time of 15s, an interval of 75s, and repeated 10 times; the sterilized dual-element jelly is placed in a bubbling cooling water tank for tumbling cooling until the center temperature is below 50°C, the bubbling is reduced until there is no tumbling, and the temperature is continued to be cooled to below 30°C at the center, and then a strong fan is used to dry the moisture on the surface of the package to obtain a fish paste-pork skin protein jelly food with high gel strength.

[0055] Comparative Example 1

[0056] The 100 portions of thawed fish paste in Example 1 were increased to 200 portions, and no shredded pig skin was added, while the other conditions were the same.

[0057] Comparative Example 2

[0058] The cooking process of adding 100 parts of shredded pig skin into 370 parts of boiling water in Example 1 is changed to adding 40 parts of shredded pig skin into 148 parts of boiling water, and the number of 100 parts of thawed fish paste is increased to 160 parts, while the other conditions remain the same.

[0059] Comparative Example 3

[0060] The cooking process of adding 100 parts of shredded pig skin into 370 parts of boiling water in Example 1 is changed to adding 110 parts of shredded pig skin into 407 parts of boiling water, and the 100 parts of thawed fish paste are reduced to 90 parts, while the other conditions are the same.

[0061] Comparative Example 4

[0062] No protease inhibitor was added to the yeast deodorized liquid in Example 1, and other conditions were the same.

[0063] Comparative Example 5

[0064] The 10 parts of low-temperature defatted soybean meal in Example 1 were reduced to 3 parts, and the other conditions were the same.

[0065] Comparative Example 6

[0066] The 10 parts of low-temperature defatted soybean meal in Example 1 were increased to 15 parts, and the other conditions were the same.

[0067] Example 2

[0068] The cooking process of adding 100 parts of shredded pig skin into 370 parts of boiling water in Example 1 is changed to adding 50 parts of shredded pig skin into 185 parts of boiling water, with the other conditions being the same.

[0069] Example 3

[0070] The cooking process of adding 100 parts of shredded pig skin into 370 parts of boiling water in Example 1 is changed to adding 70 parts of shredded pig skin into 260 parts of boiling water, with the other conditions being the same.

[0071] Example 4

[0072] The 10 parts of low-temperature defatted soybean meal in Example 1 were reduced to 5 parts, and the other conditions were the same.

[0073] Example 5

[0074] The 10 parts of low-temperature defatted soybean meal in Example 1 were reduced to 7 parts, and the other conditions were the same.

[0075] The texture indices such as hardness, elasticity and chewiness of the surimi-porcine protein jellies prepared in Examples 1 to 5 and Comparative Examples 1 to 6 were measured using a texture analyzer. The results are shown in Table 1.

[0076] Table 1 Texture index of surimi-pig skin protein jelly

[0077]

[0078]

[0079] The texture indexes of surimi protein jelly without adding pig skin shreds are all low. When the amount of pig skin shreds added is less than 50 parts or more than 100 parts, the improvement of the texture index of surimi-pigskin dual protein jelly is not ideal. Therefore, the addition of 50-100 parts of pig skin shreds can effectively improve the texture index of surimi-pigskin dual protein jelly. When preparing protease inhibitors, when the amount of low-temperature defatted soybean cake added is less than 5 parts, the texture characteristics of surimi-pigskin protein jelly are not sufficiently protected; when the addition amount is greater than 10 parts, the texture characteristics of surimi-pigskin dual protein jelly are better, so it is more appropriate to add 5-10 parts of low-temperature defatted soybean cake.

[0080] Example 6

[0081] The frozen surimi is put into the pre-cooling area for thawing, and the thawing temperature is controlled at 2-5°C; the scallions, ginger, and garlic are washed and peeled, and 7 parts of scallions, ginger, garlic, and cooking wine are mixed with 30 parts of water to make juice, and the mixture is soaked for 20 minutes, and the scallion, ginger, and garlic juice is filtered; 7 parts of low-temperature defatted soybean cake are crushed and passed through a 40-mesh sieve, and a 35% ethanol solution is added at a solid-liquid ratio of 1:3, and the mixture is soaked at 45°C for 1.5 hours, and the supernatant is collected by centrifugation; the pH value is adjusted to 4.5, and 3.5 times saturated sodium chloride solution is added, mixed, and allowed to stand for 11 hours, and the supernatant is poured off. obtain protease inhibitors; 8 parts of fresh yeast are suspended in 50 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 20 seconds, with an interval of 20 seconds; the operation is repeated 15 times to obtain broken yeast liquid, and protease inhibitors, i.e., yeast deodorizing liquid, are added; 100 parts of thawed fish paste are added with onion, ginger, garlic juice, 12 parts of white sugar, 12 parts of edible salt, and yeast deodorizing liquid, and chopped for 6 minutes to obtain chopped fish paste; the chopped fish paste is placed at 25-30℃ and allowed to stand for 1.5 hours to obtain deodorized fish paste; fresh pig skin is selected, rinsed with hot water to remove dirt, and then Scrape off the subcutaneous fat with a knife and cut into thin strips; put the pig skin strips into a soaking tank, first soak them in 7% salt water for 20 minutes, then soak them in 4% baking soda solution for 20 minutes, and then soak them in 4% glacial acetic acid solution for 20 minutes; finally rinse them with clean water twice to obtain defatted pig skin strips; add 80 parts of pig skin strips into 320 parts of boiling water and cook for 15 minutes to obtain pre-cooked pig skin strips; grind the pre-cooked pig skin strips and deodorized fish paste in a colloid mill to a grinding fineness of 120 meshes; fill the mixed slurry and vacuum Seal; put the filling mixed slurry into a microwave sterilizer for sterilization; put the cup slurry into a microwave sterilizer for sterilization; the microwave sterilizer uses a household microwave oven with a microwave power of 0.5kW and a processing time of 600s; put the sterilized packaging bag or packaging box into a bubbling cooling water tank for tumbling cooling until the center temperature is below 50°C, reduce the bubbling until there is no tumbling, continue cooling to the center temperature below 30°C, and then use a strong fan to dry the moisture on the packaging surface to obtain a high gel strength fish paste-pork skin protein jelly food.

[0082] Comparative Example 7

[0083] The sterilization method in Example 6 was changed to placing the bottles directly in a high-temperature steam sterilizer at 121° C. for 30 min after filling, and the other conditions were the same.

[0084] Comparative Example 8

[0085] In Example 6, the mixed slurry of the vacuum sealed bag or box is firstly gelled in a 90°C water bath for 20 minutes and then placed in a high-temperature steam sterilizer for sterilization at 121°C for 20 minutes, and the other conditions are the same.

[0086] Comparative Example 9

[0087] The microwave treatment time in Example 6 was 700 s, and the other conditions were the same.

[0088] Comparative Example 10

[0089] The microwave treatment method in Example 6 was changed to tunnel microwave sterilization, with a power of 25 kW and a treatment time of 60 s, and the other conditions were the same.

[0090] Comparative Example 11

[0091] The microwave treatment method in Example 6 was changed to tunnel microwave sterilization, with a power of 20 kW and a treatment time of 30 s, and the other conditions were the same.

[0092] Comparative Example 12

[0093] The microwave treatment power in Example 6 was reduced to 0.2 kW, and the other conditions were the same.

[0094] Example 7

[0095] The microwave treatment time in Example 6 was reduced to 60 s, and the other conditions were the same.

[0096] Example 8

[0097] The microwave treatment time in Example 6 was increased to 330 s, and the other conditions were the same.

[0098] Example 9

[0099] The microwave treatment method in Example 6 was changed to tunnel microwave sterilization with a power of 10 kW and other conditions being the same.

[0100] Example 10

[0101] The microwave treatment method in Example 6 was changed to tunnel microwave sterilization with a power of 20 kW and other conditions being the same.

[0102] The gel strength and water holding capacity of the fish paste-pigskin dual protein jellies prepared in Examples 6 to 10 and Comparative Examples 7 to 12 were measured. The results are shown in Table 2.

[0103] Table 2 Indexes of surimi-pigskin protein jelly under different sterilization conditions

[0104]

[0105] The gelation and sterilization effect of the surimi-porcine dual protein jelly prepared by high-temperature steam sterilization after gelation by the traditional method are good, but the treatment time is long and the process is complicated compared with microwave sterilization. The gel strength of the surimi-porcine dual protein jelly directly sterilized by high-temperature steam is significantly reduced due to long-term high-temperature treatment. When the microwave power is lower than 0.5kW and the microwave treatment time is lower than 60s, the product still has a strong gel strength, but the sterilization effect is poor; when the microwave power is higher than 20kW and the microwave treatment time is higher than 600s, the product has a good sterilization effect, but the high-intensity and long-term heat treatment causes the gel strength of the product to decrease significantly. Therefore, it is more appropriate to select a microwave power of 0.5-20kW and a microwave treatment time of 60-600s.

[0106] Embodiment 11

[0107] The frozen surimi is put into the pre-cooling area for thawing, and the thawing temperature is controlled at 2-5°C; the scallions, ginger, and garlic are washed and peeled, and 7 parts of scallions, ginger, garlic, and cooking wine are mixed with 30 parts of water to make juice, and the mixture is soaked for 20 minutes, and the scallion, ginger, and garlic juice is filtered; 7 parts of low-temperature defatted soybean cake are crushed and passed through a 40-mesh sieve, and a 35% ethanol solution is added at a solid-liquid ratio of 1:3, and the mixture is soaked at 45°C for 1.5 hours, and the supernatant is collected by centrifugation; the pH value is adjusted to 4.5, and 3.5 times saturated sodium chloride solution is added, mixed, and allowed to stand for 11 hours, and the supernatant is poured off. obtain protease inhibitors; 8 parts of fresh yeast are suspended in 50 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 20 seconds, with an interval of 20 seconds; the operation is repeated 15 times to obtain broken yeast liquid, and protease inhibitors, i.e. yeast deodorizing liquid, are added; 100 parts of thawed fish paste are added with onion, ginger and garlic juice, 12 parts of white sugar, 12 parts of edible salt, and yeast deodorizing liquid, and chopped for 6 minutes to obtain chopped fish paste; the chopped fish paste is placed at 25-30℃ and allowed to stand for 1.5 hours to obtain deodorized fish paste; fresh pig skin is selected, rinsed with hot water to remove dirt, and then washed with water. Scrape off the subcutaneous fat with a knife and cut into thin strips; put the pig skin strips into a soaking tank, first soak them in 7% salt water for 20 minutes, then soak them in 4% baking soda solution for 20 minutes, and then soak them in 4% glacial acetic acid solution for 20 minutes; finally rinse them with clean water twice to obtain defatted pig skin strips; add 80 parts of pig skin strips into 320 parts of boiling water and cook for 15 minutes to obtain pre-cooked pig skin strips; grind the pre-cooked pig skin strips and deodorized fish paste in a colloid mill to a grinding fineness of 150 mesh; fill the mixed slurry and vacuum Seal; put the filling mixed slurry into a microwave sterilizer for sterilization; put the cup slurry into a microwave sterilizer for sterilization; the microwave sterilizer uses a household microwave oven with a microwave power of 0.5kW and a processing time of 330s; put the sterilized packaging bag or packaging box into a bubbling cooling water tank for tumbling cooling until the center temperature is below 50°C, reduce the bubbling until there is no tumbling, continue cooling to the center temperature below 30°C, and then use a strong fan to dry the moisture on the packaging surface to obtain a high gel strength fish paste-pork skin protein jelly food.

[0108] The physical and chemical indicators, microbiological indicators, and sensory indicators of the product obtained in Example 11 were analyzed and measured. The results are shown in Tables 3 and 4.

[0109] Table 3 Physicochemical indexes and sensory evaluation of surimi-pigskin protein jelly

[0110]

[0111] Table 4 Microbiological indexes of surimi-pig skin protein jelly

[0112]

Claims

1. A high gel strength fish paste-pigskin protein jelly food, characterized in that: The raw materials of the leisure food include 100 parts of freshwater fish paste, 50-100 parts of pig skin, 5-10 parts of green onions, 5-10 parts of ginger, 5-10 parts of cooking wine, 5-10 parts of garlic, 5-10 parts of low-temperature defatted soybean cake and 5-10 parts of fresh yeast; the low-temperature defatted soybean cake is used to prepare protease inhibitors, and the fresh yeast is treated with ultrasound to prepare wall-broken yeast liquid.

2. The high gel strength surimi-pigskin protein jelly food according to claim 1, characterized in that: Freshwater fish include one or more of grass carp, silver carp, carp, crucian carp, sea bass, black carp, black carp, mandarin fish, dace, tilapia, whitebait, arowana, yellow croaker, sturgeon, catfish, bighead carp, sweet osmanthus fish, spotted fish, yellow catfish, catfish, sunfish, Wuchang fish, black carp, three-scale fish, bighead carp, and golden pomfret.

3. The high gel strength surimi-pigskin protein jelly food according to claim 1, characterized in that: The fresh yeast includes one or more of Saccharomyces cerevisiae, Hansenula polymorpha, Pichia pastoris, Kluyveromyces lactis, and Kluyveromyces fragilis.

4. The high gel strength surimi-pigskin protein jelly food according to claim 1, characterized in that: The formula ingredients of this food are by weight:

5. The high gel strength surimi-pigskin protein jelly food according to claim 1, characterized in that: The food production method comprises the following steps: (1) Thawing of surimi Thawing 100 portions of frozen surimi; (2) Pretreatment of auxiliary materials Make onion, ginger and garlic juice with onion, ginger and garlic; (3) Preparation of soybean protease inhibitor Protease inhibitors were prepared using low-temperature defatted soybean meal. (4) Preparation of broken yeast solution Use fresh yeast to prepare broken yeast solution; (5) Preparation of yeast deodorized liquid Adding protease inhibitors to the broken yeast liquid to obtain yeast deodorized liquid; (6) Chop and mix the fish paste Add onion, ginger, garlic juice, sugar, edible salt, yeast deodorizing liquid into the thawed fish paste, chop and mix to obtain chopped fish paste; (7) Pickling fish paste to remove the fishy smell The chopped and mixed fish paste is left to stand to remove the fishy smell, thereby obtaining the fish paste without fishy smell; (8) Pigskin cleaning Choose fresh pig skin, rinse it with hot water to remove dirt, scrape off the subcutaneous fat with a knife, and cut it into thin strips to get pig skin shreds; (9) Pigskin degreasing Put the pig skin strips into a soaking tank, rinse and degrease with salt water, baking soda solution, glacial acetic acid solution and clean water to obtain defatted pig skin strips; (10) Pre-cooking pig skin The defatted pork skin strips are boiled in boiling water to pre-cook the pork skin strips; (11) Mixed refining Grind the pre-cooked pork skin shreds and the deodorized fish paste in a colloid mill to a fineness of 80-150 meshes to obtain a mixed slurry; (12) Filling and sealing Filling the mixed slurry and vacuum sealing it to obtain the filled mixed slurry; (13) Sterilization The filling mixed slurry is placed in a microwave sterilizer for sterilization to obtain a sterilized dual-component jelly; (14) Cooling The sterilized dual-component jelly is cooled in a bubbling cooling water tank, and then the moisture on the package surface is blown dry to obtain a surimi-pigskin protein jelly food with high gel strength.

6. The method for producing the high gel strength surimi-pigskin protein jelly food according to claim 5, characterized in that: The preparation method of soybean protease inhibitor is as follows: 5-10 parts of low-temperature defatted soybean cake are crushed through a 40-mesh sieve, 30%-40% ethanol solution is added at a solid-liquid ratio of 1:3-4, the mixture is extracted at 40-50°C for 1-2 hours, and the supernatant is collected by centrifugation; the pH value is adjusted to 4.5, 3-4 times saturated sodium chloride solution is added, the mixture is mixed, and the mixture is allowed to stand for 10-12 hours. The supernatant is then poured off to obtain the protease inhibitor.

7. The method for producing the high gel strength surimi-pigskin protein jelly food according to claim 5, characterized in that: The preparation method of broken yeast liquid is as follows: 5-10 parts of fresh yeast are suspended in 25-80 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 10-30 seconds, with an interval of 10-30 seconds; the operation is repeated 10-20 times to obtain broken yeast liquid.

8. The method for producing the high gel strength surimi-pigskin protein jelly food according to claim 5, characterized in that: The sterilization method is: putting the filling mixed slurry into a microwave sterilizer for sterilization; the microwave sterilizer includes one or more of a household microwave oven, a box-type intermittent microwave sterilization device, and a tunnel-type microwave sterilization device, the microwave power is 0.5-20kW, and the processing time is 60-600s.

9. The method for producing the high gel strength surimi-pigskin protein jelly food according to claim 5, characterized in that: The cooling method is: put the sterilized dual-component jelly into a bubbling cooling water tank for tumbling cooling until the center temperature is below 50°C, reduce the bubbling until there is no tumbling, continue cooling until the center temperature is below 30°C, and then use a strong fan to dry the moisture on the packaging surface.

10. The method for producing the high gel strength surimi-pigskin protein jelly food according to claim 5, characterized in that: The thawing of the fish paste includes putting the frozen fish paste into a pre-cooling zone for thawing, and the thawing temperature is controlled at 2-5°C; and / or, the auxiliary material pretreatment is specifically washing and peeling the onion, ginger, and garlic, mixing 5-10 parts of onion, ginger, garlic, and cooking wine with 10-50 parts of water into juice, soaking for 10-30 minutes, and filtering to obtain the onion, ginger, and garlic juice; and / or, the chopping time is 2-10 minutes; and / or, the pickling and deodorizing is standing at 25-30°C for 1-2 hours; and / or, the pig skin deodorizing method is: putting the pig skin shreds into a soaking tank, first soaking them in a 5%-10% salt water solution for 10-30 minutes, then soaking them in a 3%-5% baking soda solution for 10-30 minutes, and then soaking them in a 3%-5% glacial acetic acid solution for 10-30 minutes; finally, rinsing them with clean water for 2-3 times to obtain defatted pig skin shreds; And / or, the method for pre-cooking the pig skin is as follows: adding 50-100 portions of pig skin shreds into 3-5 times boiling water and boiling for 10-20 minutes to obtain the pre-cooked pig skin shreds.

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