Deodorized freshwater fish jelly food and production method thereof

Abstract

The jelly food is produced by using the whole fish meat as the raw material, and the product is rich in high-quality protein, EPA, DHA, collagen and mucopolysaccharide, and has extremely high nutritional value of the whole fish meat. Physical fishy smell removal of ginger, garlic and cooking wine is utilized, meanwhile, 5-10 parts of fresh yeast and 5-10 parts of soybean cakes are used for preparing fishy smell removal liquid, biological fishy smell removal is conducted on 100 parts of whole fish meat, and the fishy smell of the fish meat is effectively removed. By adding tea polyphenol, the gel strength and elasticity of the product are improved, and meanwhile, the stability of the product quality is effectively improved. The microwave technology is adopted to combine a thermally induced gelation process and a sterilization process, the microwave power is 0.5-20 kW, the treatment time is 60-600 s, the gelation process is achieved, and microorganisms are effectively killed. According to the invention, the fishy-smell-removed freshwater fish jelly can be obtained, and the leisure food has soft, crisp and tender texture, fine and smooth taste, high protein and low fat, has extremely high nutritional value of whole fish meat, and can be stored for a long time at normal temperature.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a deodorized freshwater fish jelly food 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 can help lower cholesterol and triglyceride levels and prevent fat from depositing in blood vessel walls, and 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". In addition, fish skin is rich in collagen and mucopolysaccharides, which can inhibit the formation of melanin in the body and have the effect of beauty and skin care. Therefore, fish meat is a very important healthy food for children, adults, women 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] Jelly is a popular snack food among consumers, especially children. The current jelly production uses the gelling properties of polysaccharides such as agar, carrageenan, and konjac gum as thickeners or gelling agents, which have low nutritional value. Fish meat is used as raw material to process fish jelly food, and the gelling properties of fish myosin are used for gelling, which greatly improves the nutritional value of the product. The following difficulties or defects need to be solved in the processing of fish jelly. The first is the problem of fishy smell removal. 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, and nonanal). At present, there are physical, chemical, and biological methods for fishy removal. Physical methods include masking, embedding, washing, salting, and adsorption, which have the disadvantages of limited deodorization effect, large protein loss, and product flavor change. Chemical methods include acid-base treatment, ozone, and natural antioxidants. Although they have good deodorization effects, the fish meat ingredients undergo oxidation, degradation, and denaturation, causing texture and nutritional deterioration. Biological methods include yeast fermentation and lactic acid bacteria fermentation, which have good deodorization effects, but have the disadvantages of strong specificity, long fermentation time, easy to cause the growth of other microorganisms, and fermented taste.

[0004] The second is the problem of improving texture. Myosin in freshwater fish meat is the most important gelling protein in fish meat. How to increase the dissolution rate of myosin is the primary condition for improving gelation. Secondly, myosin is a thermo-gelling protein, and heat treatment is a necessary condition for gel formation. However, when processed into gel products, the heat-stable tissue proteases in fish meat are highly active. During the thermo-gelation process, the proteases degrade myofibrillar proteins, causing gel deterioration and reduced gel strength. Moreover, excessive heat treatment intensity will also destroy the gel structure and reduce the gel strength. Therefore, appropriate heat treatment is a decisive condition for improving gel quality. Finally, promoting the cross-linking of myosin to form a three-dimensional spatial network structure is the controlling condition for gel formation. Therefore, texture improvement is the optimization of all these conditions. 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 deodorized freshwater fish jelly leisure food. In the present invention, whole fish meat is used as a raw material to produce jelly food, and the product is rich in high-quality protein, EPA and DHA, collagen and mucopolysaccharide, and has a very high nutritional value of whole fish meat. Physical deodorization is performed by ginger and garlic cooking wine, and 5-10 parts of fresh yeast and 5-10 parts of soybean cake are used to prepare deodorizing liquid, and 100 parts of whole fish meat are biologically deodorized to effectively remove the fish smell. By adding tea polyphenols, the gel strength and elasticity of the product are improved, and the stability of product quality is effectively improved. Microwave technology is used to combine the thermal gelation process and the sterilization process into one, the microwave power is 0.5-20kW, and the processing time is 60-600s, which not only realizes the gelation process, but also effectively kills microorganisms. Therefore, through the present invention, a deodorized freshwater fish jelly can be obtained, and the leisure food has a soft, crisp and tender texture, a delicate taste, high protein and low fat, has a very high nutritional value of whole fish meat, and can be stored for a long time at room temperature.

[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 deodorized freshwater fish jelly food, characterized in that the raw materials of the leisure food include 100 parts of freshwater whole fish meat, 1-5 parts of ginger, 1-5 parts of green onions, 1-5 parts of cooking wine, 1-5 parts of garlic, 0.001-0.002 parts of tea polyphenols, 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 deodorized freshwater fish frozen food is characterized in that the freshwater fish comprises one or more of silver carp, crucian carp, grass carp, bighead carp, black carp, tilapia, carp, catfish and Wuchang fish.

[0009] The deodorized freshwater fish jelly food is characterized in that the fresh yeast comprises one or more of Saccharomyces cerevisiae, Pichia pastoris, Kluyveromyces lactis, and Hansenula polymorpha.

[0010] The deodorized freshwater fish jelly food is characterized in that the formula components of the snack food are calculated by weight:

[0011]

[0012]

[0013] The deodorized freshwater fish frozen food is characterized in that the food production method comprises the following steps:

[0014] (1) Fresh fish and meat

[0015] Freshly slaughtered freshwater fish are minced with a professional fish meat mincer to obtain scale-free, bone-free and bone-free freshwater fish meat;

[0016] (2) Pretreatment of auxiliary materials

[0017] Make onion, ginger and garlic juice with onion, ginger and garlic;

[0018] (3) Preparation of soybean protease inhibitor

[0019] Protease inhibitors were prepared using low-temperature defatted soybean meal.

[0020] (4) Preparation of broken yeast solution

[0021] Use fresh yeast to prepare broken yeast solution;

[0022] (5) Preparation of yeast deodorized liquid

[0023] Adding protease inhibitors to the broken yeast liquid to obtain yeast deodorized liquid;

[0024] (6) Chop fish meat

[0025] 100 portions of whole fish meat are added with edible salt, ginger and garlic juice, tea polyphenols, sugar and yeast deodorizing liquid, and chopped and mixed to obtain chopped fish paste;

[0026] (7) Pickling fish paste to remove the fishy smell

[0027] The chopped and mixed fish paste is left to stand to remove the fishy smell, thereby obtaining the fish paste without fishy smell;

[0028] (8) Mixed refining

[0029] Add water to the deodorized fish paste and grind it in a colloid mill to obtain fish paste;

[0030] (9) Filling and sealing

[0031] Filling the fish paste and vacuum sealing the container to obtain the filled fish paste;

[0032] (10) Sterilization

[0033] Put the filled fish paste into a microwave sterilizer for sterilization to obtain sterilized fish paste;

[0034] (11) Cooling

[0035] The sterilized fish paste is placed in a bubbling cooling water tank for cooling, and then the moisture on the surface of the package is blown dry to obtain the deodorized freshwater fish jelly food.

[0036] The method for producing the deodorized freshwater fish frozen food is characterized in that the soybean protease inhibitor is prepared by: 5-10 parts of low-temperature defatted soybean cake are crushed and passed through a 40-mesh sieve, 30%-40% ethanol solution is added at a solid-liquid ratio of 1:3-4, and the mixture is extracted at 40-50°C for 1-2h, and the supernatant is collected by centrifugation; the pH value is adjusted to 4.5, 3-4 times of saturated sodium chloride solution is added, the mixture is mixed, and the mixture is allowed to stand for 10-12h, and the supernatant is removed to obtain the protease inhibitor.

[0037] The method for producing the deodorized freshwater fish frozen food is characterized in that the cell wall-broken yeast solution is prepared by suspending 5-10 parts of fresh yeast in 25-80 parts of physiological saline, placing the solution in an ultrasonic cell disruptor, and subjecting the solution to ultrasonic treatment for 10-30 seconds, with an interval of 10-30 seconds; and repeating the operation 10-20 times.

[0038] The method for producing the deodorized freshwater fish frozen food is characterized in that the sterilization method is: putting the filled fish paste 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.

[0039] The method for producing the deodorized freshwater fish frozen food is characterized in that the cooling method is: putting the sterilized fish paste slurry 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 until the center temperature is below 30°C, and then using a strong fan to dry the moisture on the packaging surface.

[0040] The production method of the deodorized freshwater fish jelly food is characterized in that the auxiliary material pretreatment is specifically to wash and peel ginger and garlic, mix and beat 1-5 parts of ginger, onion, garlic and cooking wine with 10-50 parts of water, and extract for 10-30 minutes; and / or, the fish meat is specifically chopped as follows: 100 parts of whole fish meat are first chopped at a low speed for 5-10 minutes with a chopper, then 0.2-1 parts of edible salt are added and chopped at a medium speed for 2-6 minutes, and finally ginger and garlic juice, tea polyphenols, 10-20 parts of white sugar and yeast deodorizing liquid are added, and the food is chopped at a high speed for 2-10 minutes; and / or, the marinated deodorizing standing is to stand at 25-30°C for 1-2 hours; and / or, 200-450 parts of water are added to the deodorized fish paste, and the grinding fineness is 80-150 mesh.

[0041] The present invention has the following beneficial effects

[0042] 1. Using whole fish meat as raw material, the product contains high-quality protein in fish meat, polyunsaturated fatty acids EPA and DHA in fish oil, collagen and mucopolysaccharide in fish skin, and has extremely high nutritional value.

[0043] 2. The deodorization method of using 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 substances with soft flavor and high threshold. The combination of the two deodorization methods effectively removes the fishy smell of fish.

[0044] 3. The hydrophobic effect and hydrogen bonding effect of polyphenols and proteins are used to form a protein-polyphenol complex, which effectively promotes the formation and stability of the spatial network structure and improves the gel strength and elasticity of the product. At the same time, the antioxidant and antibacterial properties of tea polyphenols are used to effectively improve the stability of product quality.

[0045] 4. Microwave technology is used to combine the thermal gelation process with the sterilization process, which simplifies the process and reduces the heat treatment temperature and time of the entire processing procedure. It not only achieves the gelation of fish paste protein, but also effectively reduces the degradation of myofibrillar protein by heat-stable tissue proteases. At the same time, the biological effect and thermal effect of microwave sterilization are used to effectively kill microorganisms, ensure the safety of the product, and enable the product to be stored for a long time at room temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] Figure 1 Example 1 GC-MS spectrum of fish paste with deodorized fish

[0047] Figure 2 Comparative Example 1 GC-MS spectrum of deodorized fish paste DETAILED DESCRIPTION

[0048] 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.

[0049] Example 1

[0050] Freshly slaughtered freshwater fish are minced with a professional fish meat mincer to obtain scaled, boneless and thornless freshwater fish meat; ginger and garlic are washed and peeled, 2 parts of ginger, scallion, garlic and cooking wine are mixed with 50 parts of water to make juice, soaked for 10 minutes, and filtered to obtain scallion, ginger and garlic juice; 7 parts of low-temperature defatted soybean meal are crushed and passed through a 40-mesh sieve, 35% ethanol solution is added at a material-liquid ratio of 1:3.5, soaked at 45°C for 1.5 hours, and the supernatant is collected by centrifugation; the pH value is adjusted to 4.5, 3.5 times saturated sodium chloride solution is added, mixed, allowed to stand for 11 hours, and the supernatant is poured off to obtain protease inhibitors; 8 parts of fresh yeast are suspended in 25 parts of physiological saline, placed in an ultrasonic cell disruptor, ultrasonically treated for 10 seconds, rested for 10 seconds, and the operation is repeated 10 times to obtain broken yeast liquid; protease inhibitors are added to obtain yeast deodorizing liquid; add scallion, ginger and garlic juice, 15 parts of sugar, 0.5 parts of edible salt, 0.001 parts of tea polyphenols and yeast deodorizing liquid to 100 parts of freshwater whole fish meat, chop and mix for 2 minutes to obtain chopped fish paste; place the chopped fish paste at 25-30℃ for 1 hour to obtain deodorized fish paste; add 270 parts of water to the deodorized fish paste, and grind it in a colloid mill with a grinding fineness of 100 mesh; fill the fish paste and vacuum seal it; put the filled fish paste into a microwave sterilizer for sterilization; use a household microwave oven with a microwave power of 1.0kW and a processing time of 300s; put the sterilized fish paste into a bubbling cooling water tank for tumbling cooling to a central temperature below 50℃, reduce the bubbling to no tumbling, continue cooling to a central temperature below 30℃, and then use a strong fan to dry the moisture on the surface of the package to obtain the deodorized freshwater fish jelly food.

[0051] Comparative Example 1

[0052] In the chopping process in Example 1, the onion, ginger and garlic juice is replaced by an equal amount of water, and the yeast deodorizing liquid is replaced by an equal amount of physiological saline, and the other conditions are the same.

[0053] The flavor components of the deodorized fish paste of Example 1 and Comparative Example 1 were detected by GC-MS to compare their deodorization effects. Figure 1 and attached Figure 2 .

[0054] Comparative Example 2

[0055] In the chopping and mixing in Example 1, the yeast deodorizing liquid was replaced by an equal amount of physiological saline, and the other conditions were the same.

[0056] Comparative Example 3

[0057] In the chopping and mixing in Example 1, the ginger, garlic, wine and water are replaced by an equal amount of water, and the other conditions are the same.

[0058] Comparative Example 4

[0059] The yeast deodorizing solution in Example 1 is prepared by directly suspending fresh yeast in physiological saline, without breaking the yeast cell wall and without adding soybean protease inhibitor, and other conditions are the same.

[0060] Comparative Example 5

[0061] In Example 1, soybean protease inhibitor was not added to the yeast deodorizing liquid, and the broken yeast liquid was directly used as the deodorizing liquid, and the other conditions were the same.

[0062] Comparative Example 6

[0063] In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were reduced to 4 parts for preparing the deodorized liquid, and the other conditions were the same.

[0064] Comparative Example 7

[0065] In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were increased to 12 parts for preparing the deodorized liquid, and the other conditions were the same.

[0066] Comparative Example 8

[0067] In the yeast deodorized liquid in Example 1, 7 parts of low-temperature defatted soybean meal were reduced to 3 parts for making the deodorized liquid, and the other conditions were the same.

[0068] Comparative Example 9

[0069] In the yeast deodorized liquid in Example 1, 7 parts of low-temperature defatted soybean meal were increased to 11 parts for preparing the deodorized liquid, and the other conditions were the same.

[0070] Example 2

[0071] In the yeast deodorized liquid in Example 1, 5 parts of fresh brewer's yeast were increased to 7 parts for preparing the deodorized liquid, and the other conditions were the same.

[0072] Example 3

[0073] In the yeast deodorized liquid in Example 1, 5 parts of fresh brewer's yeast were increased to 10 parts for preparing the deodorized liquid, and the other conditions were the same.

[0074] Example 4

[0075] In the yeast deodorized liquid in Example 1, fresh Saccharomyces cerevisiae was replaced with Hansenula polymorpha to prepare the deodorized liquid, and the other conditions were the same.

[0076] Example 5

[0077] In the yeast deodorized liquid in Example 1, fresh brewer's yeast was replaced with Pichia pastoris to prepare the deodorized liquid, and the other conditions were the same.

[0078] The flavor components of the deodorized fish paste of Examples 1 to 5 and Comparative Examples 1 to 9 were detected by GC-MS. The sum of the contents of several substances, including 1-octen-3-ol, 1-heptanol, hexanal, heptanal, 2,4-heptadienal, 3,5-octadiene-2-one, and 2-methyl-3-octanone, which are typical components of fishy smell, were selected as the fishy smell evaluation index to evaluate the degree of deodorization. The fishy smell characterization index was simplified by the corresponding relationship in Table 1 using the sum of the contents of typical components of fish paste. At the same time, the fish jelly products prepared in Examples 1 to 5 and Comparative Examples 1 to 9 were subjected to sensory evaluation by 10 food major students who had undergone sensory evaluation training. According to the sensory evaluation, all products have the characteristics of uniform and firm structure, smooth taste, good brittleness and elasticity. The remaining indicators are shown in Table 2.

[0079] Table 1 Correspondence between the content of typical fishy smell components and the degree of fishy smell

[0080]

[0081] Table 2 Sensory evaluation of the fishy smell of deodorized whole fish meat and fish jelly

[0082]

[0083]

[0084] As shown in Table 2, the fish paste without deodorization has a serious fishy smell. When ginger and scallion or deodorization liquid are used alone, the fishy smell is still obvious. When the yeast deodorization method is used and the yeast addition amount is less than 5 parts, the fishy smell of the product cannot be effectively solved. When the yeast addition amount is increased to more than 10 parts, the fishy smell in the fish paste can be fully eliminated; if fresh yeast is directly used for deodorization, although it can effectively remove the fishy smell, it will also bring a fermentation smell and reduce the elasticity of the product. In addition, the addition amount of soybean cake has no direct effect on the deodorization effect, but it will affect the brittleness, elasticity and water retention of fish jelly. When the addition amount of soybean cake is less than 5 parts, these properties of fish jelly will decrease; when the addition amount exceeds 10 parts, the brittleness, elasticity and water retention of fish jelly are all good. In summary, in order to obtain an effective deodorization effect and good product brittleness, elasticity and water retention, the appropriate yeast addition amount is 5-10 parts, and the soybean cake addition amount is also 5-10 parts.

[0085] Example 6

[0086] Freshly slaughtered freshwater fish are minced with a professional fish meat mincer to obtain scaled, boneless and thornless freshwater fish meat; ginger and garlic are washed and peeled, 2 parts of ginger, scallion, garlic and cooking wine are mixed with 50 parts of water to make juice, soaked for 10 minutes, and filtered to obtain scallion, ginger and garlic juice; 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 material-liquid ratio of 1:3.5, 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, 3.5 times saturated sodium chloride solution is added, mixed, allowed to stand for 11 hours, and the supernatant is poured off to obtain protease inhibitors; 8 parts of fresh yeast are suspended in 25 parts of physiological saline, placed in an ultrasonic cell disruptor, ultrasonically treated for 10 seconds, rested for 10 seconds, and the operation is repeated 10 times to obtain broken yeast liquid; protease inhibitors are added to obtain yeast dehydrated yeast liquid. fishy liquid; add scallion, ginger and garlic juice, 15 parts of sugar, 0.5 parts of edible salt, 0.001 parts of tea polyphenols and yeast deodorizing liquid to 100 parts of freshwater whole fish meat, chop and mix for 2 minutes to obtain chopped fish paste; place the chopped fish paste at 25-30℃ for 1 hour to obtain deodorized fish paste; add 270 parts of water to the deodorized fish paste, and grind it in a colloid mill with a grinding fineness of 100 mesh; fill the fish paste and vacuum seal it; put the filled fish paste into a microwave sterilizer for sterilization; use a household microwave oven with a microwave power of 1.0kW and a processing time of 300s; put the sterilized fish paste cup into a bubbling cooling water tank for tumbling cooling to a central temperature below 50℃, reduce the bubbling to no tumbling, continue cooling to a central temperature below 30℃, and then use a strong fan to dry the moisture on the surface of the package to obtain the deodorized freshwater fish jelly snack food.

[0087] Comparative Example 10

[0088] The microwave conditions in Example 6 were adjusted as follows: the microwave power was reduced to 0.3 kW, and the other conditions remained the same.

[0089] Comparative Example 11

[0090] The microwave conditions in Example 6 were adjusted as follows: the microwave power was increased to 30 kW, and the other conditions remained the same.

[0091] Comparative Example 12

[0092] The microwave conditions in Example 6 were adjusted as follows: the microwave time was increased to 650 s, and the other conditions remained the same.

[0093] Comparative Example 13

[0094] The microwave conditions in Example 6 were adjusted as follows: the microwave time was reduced to 40 s, and the other conditions remained the same.

[0095] Comparative Example 14

[0096] The microwave sterilization in Example 6 was adjusted to: sterilize in a high pressure sterilizer at 121° C. for 20 min, with the other conditions remaining the same.

[0097] Comparative Example 15

[0098] The microwave sterilization in Example 6 was adjusted to: sterilize in a high pressure sterilizer at 121° C. for 30 min, with the other conditions remaining the same.

[0099] Comparative Example 16

[0100] The microwave sterilization in Example 6 was adjusted as follows: first sterilizing in a water bath at 90° C. for 30 min, then sterilizing in an autoclave at 121° C. for 20 min, with the other conditions being the same.

[0101] Comparative Example 17

[0102] The microwave sterilization in Example 6 was adjusted as follows: first sterilizing in a water bath at 90° C. for 20 min, then sterilizing in an autoclave at 121° C. for 30 min, with the other conditions being the same.

[0103] Example 7

[0104] The microwave conditions in Example 6 were adjusted to: microwave power 18 kW, processing time 70 s, and the other conditions were the same.

[0105] Example 8

[0106] The microwave conditions in Example 6 were adjusted to: microwave power 6 kW, processing time 240 s, and the other conditions were the same.

[0107] Example 9

[0108] The microwave conditions in Example 6 were adjusted to: microwave power 8 kW, processing time 180 s, and the other conditions were the same.

[0109] Example 10

[0110] The microwave conditions in Example 6 were adjusted to: microwave power 0.6 kW, processing time 550 s, and the other conditions were the same.

[0111] The texture indices such as hardness, elasticity and chewiness of the deodorized fish jelly prepared in Examples 6 to 10 and Comparative Examples 10 to 17 were measured using a texture analyzer. The results are shown in Table 3.

[0112] Table 3 Texture indexes of freshwater fish jelly with deodorized fish smell under different sterilization conditions

[0113]

[0114] As can be seen from Table 3, different gelation and sterilization processes have a significant impact on the texture properties of fish jelly products, such as hardness, elasticity, chewiness and cohesion. Traditional processes tend to form gels first and then sterilize. This process is not only cumbersome and complicated, but also often leads to a decrease in the texture characteristics of fish jelly. In contrast, the method of using steam to sterilize gel can improve the texture indicators of fish jelly compared to traditional processes. The method of using microwaves to sterilize gel can achieve efficient sterilization while ensuring a good gelation effect. The microwave power is 0.5-20kW and the processing time is 60-600s, which is a suitable sterilization condition.

[0115] Embodiment 11

[0116] Freshly slaughtered freshwater fish are minced with a professional fish meat mincer to obtain scaled, boneless and thornless freshwater fish meat; ginger and garlic are washed and peeled, 2 parts of ginger, scallion, garlic and cooking wine are mixed with 50 parts of water to make juice, soaked for 10 minutes, and filtered to obtain scallion, ginger and garlic juice; 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 material-liquid ratio of 1:3.5, 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, 3.5 times saturated sodium chloride solution is added, mixed, allowed to stand for 11 hours, and the supernatant is poured off to obtain a protease inhibitor; 8 parts of fresh yeast are suspended in 25 parts of physiological saline, placed in an ultrasonic cell disruptor, ultrasonically treated for 10 seconds, rested for 10 seconds, and the operation is repeated 10 times to obtain a broken yeast solution; a protease inhibitor is added to obtain a yeast deodorized solution liquid; add scallion, ginger and garlic juice, 15 parts of sugar, 0.5 parts of edible salt, 0.001 parts of tea polyphenols and yeast deodorizing liquid to 100 parts of freshwater whole fish meat, chop and mix for 2 minutes to obtain chopped fish paste; place the chopped fish paste at 25-30℃ for 1 hour to obtain deodorized fish paste; add 270 parts of water to the deodorized fish paste, grind in a colloid mill, and the grinding fineness is 100 mesh; fill the fish paste slurry and vacuum seal it; put the filled fish paste slurry into a microwave sterilizer for sterilization; use a household microwave oven with a microwave power of 1.0kW and a processing time of 300s; put the sterilized fish paste cup into a bubbling cooling water tank for tumbling cooling to a central temperature below 50℃, reduce the bubbling until it stops tumbling, continue cooling to a central temperature below 30℃, and then use a strong fan to dry the moisture on the surface of the packaging bag to obtain the deodorized freshwater fish jelly leisure food.

[0117] Comparative Example 18

[0118] The fish jelly process in Example 11 was adjusted as follows: no tea polyphenols were added, and the other conditions remained the same.

[0119] Comparative Example 19

[0120] The fish jelly process in Example 11 was adjusted as follows: the amount of tea polyphenols added was adjusted to 0.0007 parts, and the other conditions remained the same.

[0121] Comparative Example 20

[0122] The fish jelly process in Example 11 was adjusted as follows: the amount of tea polyphenols added was adjusted to 0.0025 parts, and the other conditions remained the same.

[0123] Example 12

[0124] The fish jelly process in Example 11 was adjusted as follows: the amount of tea polyphenols added was adjusted to 0.002 parts, and the other conditions remained the same.

[0125] Embodiment 13

[0126] The fish jelly process in Example 11 was adjusted as follows: the amount of tea polyphenols added was adjusted to 0.0015 parts, and the other conditions remained the same.

[0127] The deodorized fish jelly products prepared in Example 11-Example 13 and Comparative Examples 18-20 were tested for gel strength and water holding capacity. The results are shown in Table 4.

[0128] Table 4 Deodorizing fish jelly index

[0129]

[0130] Tea polyphenols are added to improve the strength and water holding capacity of the gel. The gel properties of fish jelly were evaluated by adding different amounts of tea polyphenols. The results showed that the gel properties of the product were relatively poor without the addition of tea polyphenols. However, with the gradual increase in the amount of tea polyphenols added, the gel strength and water holding capacity of the product showed a trend of gradual strengthening. Although the gel strength and water holding capacity showed good conditions when the amount of tea polyphenols added reached 0.003 parts, according to the provisions of the GB-2760 Food Additives Use Standard, the upper limit of the amount of tea polyphenols added is strictly limited to 0.002 parts / 100 parts of fish paste.

[0131] Embodiment 14

[0132] Freshly slaughtered freshwater fish are minced with a professional fish meat mincer to obtain scaled, boneless and thornless freshwater fish meat; ginger and garlic are washed and peeled, 2 parts of ginger, scallion, garlic and cooking wine are mixed with 50 parts of water to make juice, soaked for 10 minutes, and filtered to obtain scallion, ginger and garlic juice; 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 material-liquid ratio of 1:3.5, 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, 3.5 times saturated sodium chloride solution is added, mixed, allowed to stand for 11 hours, and the supernatant is poured off to obtain a protease inhibitor; 8 parts of fresh yeast are suspended in 25 parts of physiological saline, placed in an ultrasonic cell disruptor, ultrasonically treated for 10 seconds, rested for 10 seconds, and the operation is repeated 10 times to obtain a broken yeast solution; a protease inhibitor is added to obtain a yeast deodorized solution liquid; add scallion, ginger and garlic juice, 15 parts of sugar, 0.5 parts of edible salt, 0.001 parts of tea polyphenols and yeast deodorizing liquid to 100 parts of freshwater whole fish meat, chop and mix for 2 minutes to obtain chopped fish paste; place the chopped fish paste at 25-30℃ for 1 hour to obtain deodorized fish paste; add 270 parts of water to the deodorized fish paste, grind in a colloid mill, and the grinding fineness is 100 mesh; fill the fish paste slurry and vacuum seal it; put the filled fish paste slurry into a microwave sterilizer for sterilization; use a household microwave oven with a microwave power of 1.0kW and a processing time of 300s; put the sterilized fish paste cup into a bubbling cooling water tank for tumbling cooling to a central temperature below 50℃, reduce the bubbling until it stops tumbling, continue cooling to a central temperature below 30℃, and then use a strong fan to dry the moisture on the surface of the packaging bag to obtain the deodorized freshwater fish jelly leisure food.

[0133] The physical and chemical indicators, microbiological indicators, and sensory indicators of the product obtained in Example 14 were analyzed and measured. The results are shown in Tables 5 and 6.

[0134] Table 5 Physical and chemical indicators and sensory evaluation of deodorized freshwater fish jelly

[0135]

[0136] Table 6 Microbiological indicators of deodorized freshwater fish jelly

[0137]

Claims

1. A deodorized freshwater fish jelly food, characterized in that: The raw materials of the leisure food include 100 parts of freshwater whole fish meat, 1-5 parts of ginger, 1-5 parts of green onions, 1-5 parts of cooking wine, 1-5 parts of garlic, 0.001-0.002 parts of tea polyphenols, 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 deodorized freshwater fish jelly food according to claim 1, characterized in that: Freshwater fish include one or more of silver carp, crucian carp, grass carp, bighead carp, black carp, tilapia, carp, catfish, and Wuchang fish.

3. The deodorized freshwater fish jelly food according to claim 1, characterized in that: The fresh yeast includes one or more of Saccharomyces cerevisiae, Pichia pastoris, Kluyveromyces lactis, and Hansenula polymorpha.

4. The deodorized freshwater fish jelly food according to claim 1, characterized in that: The formula components of the snack food are calculated by weight:

5. The deodorized freshwater fish jelly food according to claim 1, characterized in that: The food production method comprises the following steps: (1) Fresh fish and meat Freshly slaughtered freshwater fish are minced with a professional fish meat mincer to obtain scale-free, bone-free and bone-free freshwater fish meat; (2) Pretreatment of auxiliary materials Make ginger, garlic and onion into onion, ginger and garlic juice; (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 fish meat 100 portions of whole fish meat are added with edible salt, ginger and garlic juice, tea polyphenols, sugar and yeast deodorizing liquid, and chopped and mixed 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) Mixed refining Add water to the deodorized fish paste and grind it in a colloid mill to obtain fish paste; (9) Filling and sealing Filling the fish paste and vacuum sealing the container to obtain the filled fish paste; (10) Sterilization Put the filled fish paste into a microwave sterilizer for sterilization to obtain sterilized fish paste; (11) Cooling The sterilized fish paste is placed in a bubbling cooling water tank for cooling, and then the moisture on the surface of the package is blown dry to obtain the deodorized freshwater fish jelly food.

6. The method for producing the deodorized freshwater fish frozen 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, and 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, mixed, allowed to stand for 10-12 hours, and the supernatant is removed to obtain the protease inhibitor.

7. The method for producing the deodorized freshwater fish frozen 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, ultrasonically treated for 10-30 seconds, and rested for 10-30 seconds; the operation is repeated 10-20 times.

8. The method for producing the deodorized freshwater fish frozen food according to claim 5, characterized in that: The sterilization method is: putting the filled fish paste 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 to 20 kW and the processing time is 60 to 600 seconds.

9. The method for producing the deodorized freshwater fish frozen food according to claim 5, characterized in that: The cooling method is: put the sterilized fish paste 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.

10. The method for producing the deodorized freshwater fish frozen food according to claim 5, characterized in that: The auxiliary material pretreatment is specifically to wash and peel the ginger and garlic, mix 1-5 parts of ginger, onion, garlic and cooking wine with 10-50 parts of water, and soak for 10-30 minutes; and / or, the fish meat chopping is specifically: 100 parts of whole fish meat are first chopped at low speed for 5-10 minutes with a chopper, then 0.2-1 parts of edible salt are added and chopped at medium speed for 2-6 minutes, and finally ginger and garlic juice, tea polyphenols, 10-20 parts of white sugar and yeast deodorizing liquid are added, and high-speed chopping is performed for 2-10 minutes; and / or, the marinating and deodorizing is allowed to stand at 25-30°C for 1-2 hours; and / or, 200-450 parts of water are added to the deodorized fish paste, and the slurry fineness is 80-150 mesh.

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