Deodorized freshwater fish puffed food and production method thereof

Abstract

The puffed fish 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 and garlic 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 fish meat, and the fishy smell of the fish meat is effectively removed. A two-section drying mode of first damp and hot drying and then dry and hot air drying is adopted, curing and drying processes are integrated, the production process is simplified, energy consumption is reduced, and low-carbon production is achieved. Puffing is carried out in a microwave mode, and no grease is added in the whole production process and formula, so that the food material tissue is puffed. According to the invention, the deodorized freshwater fish puffed food can be obtained, and the puffed food has a loose and porous structure and a crisp taste, does not contain exogenous grease, is high in protein and low in fat, and has extremely high nutritional value of whole fish meat.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a deodorized freshwater fish puffed 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] Puffed snack foods are popular among consumers. Current puffed foods, such as potato chips, rice crackers, shrimp chips, and rice crackers, are mainly made from cereals and cereals, and the main ingredients are starch carbohydrates, which have low nutritional value. The nutritional value of fish puffed foods can be greatly improved by using fish as raw material. However, the following difficulties or defects need to be solved in the processing of fish crisps.

[0004] The first is the problem of removing the 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, salting, adsorption and other methods, which have the defects of limited fishy removal effect, large protein loss, and change in product flavor. 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 deodorization effects, but have defects such as strong specificity, long fermentation time, easy to cause the growth of other microorganisms, and fermented smell.

[0005] The second is the choice of aging method. At present, the processing technology of fish paste crisps is generally to use steaming for aging, and then slice and dry. This process is not only complicated, but also steaming and drying are high-energy consumption processes, which does not meet the requirements of modern production low-carbon economy. Integrating the steaming and drying processes can simplify the production process, greatly reduce energy consumption, and achieve low-carbon production.

[0006] The third is the choice of puffing method. At present, the most commonly used processing methods for puffed foods are frying or extrusion puffing. Although frying puffing has the advantages of good puffing effect and the unique aroma and taste of fried foods, it is increasingly rejected or rejected by consumers and producers due to its high fat content, easy oxidation and rancidity of fats, and is not conducive to health. Extrusion puffing has the advantages of short processing time, high efficiency, low production cost, and low resource loss, especially the caramelization reaction and Maillard reaction under high temperature, which make the food produce a pleasant aroma and color. However, under the high temperature and high pressure friction and the evaporation of water, EPA and DHA may be destroyed, and the protein may be excessively denatured, resulting in a decrease or loss of nutrients. Therefore, choosing a suitable puffing method plays a vital role in the quality of fish puffed food. Summary of the invention

[0007] The object of the present invention is to overcome the deficiencies of the prior art and provide a deodorized freshwater fish puffed food and a production method thereof. In the present invention, the whole fish meat is used as a raw material to produce the fish puffed food, and the product is rich in high-quality protein, EPA and DHA, collagen and mucopolysaccharide, and has the extremely high nutritional value of the whole fish meat. The physical deodorization of ginger and garlic cooking wine is utilized, and 5-10 parts of fresh yeast and 5-10 parts of soybean cake are used to prepare the deodorizing liquid, and 100 parts of fish meat are biologically deodorized to effectively remove the fish smell. A two-stage drying method of first wet heat drying and then dry hot air drying is adopted to integrate the ripening and drying processes, simplify the production process, reduce energy consumption, and realize low-carbon production. Microwave method is adopted for puffing, and zero oil and fat are added in the entire production process and formula to make the food material tissue puffed. Therefore, through the present invention, a deodorized freshwater fish puffed food can be obtained, and the puffed food has a loose and porous structure, a crisp taste, does not contain exogenous oil, is high in protein and low in fat, and has the extremely high nutritional value of the whole fish meat.

[0008] 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.

[0009] A deodorized freshwater fish puffed food, characterized in that the raw materials of the puffed food include 100 parts of freshwater whole fish meat, 1-5 parts of cooking wine, 1-5 parts of green onions, 1-5 parts of ginger, 1-5 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 used to prepare cell wall-broken yeast liquid through ultrasonic treatment.

[0010] The deodorized freshwater fish puffed food is characterized in that the freshwater fish comprises one or more of carp, silver carp, crucian carp, catfish, grass carp, tilapia, sea bass, sweet osmanthus fish and Wuchang fish.

[0011] The deodorized freshwater fish puffed food is characterized in that the fresh yeast comprises one or more of Saccharomyces cerevisiae, Pichia pastoris, and Hansenula polymorpha.

[0012] The deodorized freshwater fish puffed food is characterized in that the formula of the snack food is as follows (by weight):

[0013]

[0014] The method for producing the deodorized freshwater fish puffed food is characterized in that the method comprises the following steps:

[0015] (1) Fresh fish and meat

[0016] Freshly slaughtered freshwater fish are minced with a professional fish meat mincer to obtain scale-free, bone-free and bone-free freshwater fish meat;

[0017] (2) Pretreatment of auxiliary materials

[0018] Make ginger and garlic juice with ginger and garlic;

[0019] (3) Preparation of soybean protease inhibitor

[0020] Protease inhibitors were prepared using low-temperature defatted soybean meal.

[0021] (4) Preparation of broken yeast solution

[0022] Use fresh yeast to prepare broken yeast solution;

[0023] (5) Preparation of yeast deodorized liquid

[0024] Adding protease inhibitors to the broken yeast liquid to obtain yeast deodorized liquid;

[0025] (6) Chop fish meat

[0026] 100 portions of whole fish meat, add edible salt, ginger and garlic juice, starch, sugar and yeast deodorizing liquid, chop and mix to obtain chopped fish paste;

[0027] (7) Pickling fish paste to remove the fishy smell

[0028] The chopped and mixed fish paste is left to stand to remove the fishy smell, thereby obtaining the fish paste without fishy smell;

[0029] (8) Roll forming

[0030] Rolling the deodorized fish paste into uniform thin slices, and cutting into required shapes to obtain shaped fish paste slices;

[0031] (9) Drying

[0032] The formed surimi flakes are heated and dried, cooled to room temperature and softened to obtain dried surimi flakes;

[0033] (10) Puffing

[0034] The dried surimi flakes were puffed in a microwave oven.

[0035] The method for producing deodorized freshwater fish puffed 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, 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 protease inhibitor.

[0036] The method for producing the deodorized freshwater fish puffed food is characterized in that the cell wall-broken yeast liquid is prepared by suspending 5-10 parts of fresh yeast in 10-20 parts of physiological saline, placing the suspension in an ultrasonic cell disruptor, and subjecting the suspension to ultrasonic treatment for 10-30 seconds, with an interval of 10-30 seconds; and repeating the operation 10-20 times to obtain the cell wall-broken yeast liquid.

[0037] The method for producing the deodorized freshwater fish puffed food is characterized in that the method for drying the shaped surimi slices is as follows: drying the shaped surimi slices at 60-70° C. and 80%-90% relative humidity for 10-30 minutes, then drying them with hot air at 50-60° C. for 0.5-3.5 hours, cooling them to room temperature and softening them for 1-4 hours to obtain dried surimi slices.

[0038] The method for producing the deodorized freshwater fish puffed food is characterized in that the puffing method of the dried surimi slices is as follows: the dried surimi slices are puffed in a microwave oven, the microwave power is 0.5 to 20 kW, and the processing time is 20 to 100 seconds;

[0039] The method for producing deodorized freshwater fish puffed food is characterized in that the auxiliary material pretreatment specifically comprises: washing and peeling ginger and garlic, mixing 1-5 parts of ginger, garlic and cooking wine with 5-20 parts of water into juice, extracting for 10-30 minutes, and filtering to obtain ginger-garlic juice; and / or, the fish meat chopping specifically comprises: 100 parts of whole fish meat are first chopped at a low speed for 1-3 minutes by a chopper, then 0.5-2 parts of edible salt are added and chopped at a medium speed for 2-6 minutes, and finally ginger-garlic juice, 1-5 parts of starch, 0.5-5 parts of white sugar and yeast deodorizing liquid are added and chopped at a high speed for 2-10 minutes to obtain chopped fish paste; and / or, the marinated deodorizing standing is standing at 25-30° C. for 1-2 hours; and / or, the marinated fish paste is rolled into 0.1-0.5 cm uniform thin slices.

[0040] The present invention has the following beneficial effects:

[0041] 1. The puffed food is produced by using whole fish meat as raw material. The product contains high-quality protein in fish meat, polyunsaturated fatty acids EPA and DHA, collagen and mucopolysaccharide in fish skin, and has extremely high nutritional value of whole fish meat.

[0042] 2. Physical deodorization method using ginger, onion, garlic and cooking wine to cover the fishy smell, combined with biological deodorization method, that is, using alcohol dehydrogenase and aldehyde dehydrogenase in broken yeast liquid to reduce or oxidize 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.

[0043] 3. A two-stage drying method is used to make the starch moderately gelatinized and the protein form a gel, providing a material basis for encapsulating the gas in the subsequent puffing process, forming a loose and porous structure and a crispy taste.

[0044] 4. Microwave puffing technology is used to utilize the internal heating characteristics of microwaves to absorb heat and vaporize the moisture in the material in a short time, thereby causing starch gelatinization, protein denaturation and moisture vaporization in the material. This not only avoids the addition of oil, but also avoids excessive denaturation of protein, etc., and better preserves the flavor and nutrition of the product.

[0045] 5. No exogenous oil is added in the entire processing process and formula. The product has a low oil content, which is conducive to the stability of product quality. It is suitable for all kinds of consumers such as children, adults, and the elderly, especially for people who need to control their oil intake. 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

[0048] Figure 3 Example 7: Scanning electron microscope image of the surface of the product prepared

[0049] Figure 4 Example 7 Preparation Product Photos DETAILED DESCRIPTION

[0050] 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.

[0051] Example 1

[0052] 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, 3 parts of ginger, garlic and cooking wine are mixed with 13 parts of water to make juice, soaked for 20 minutes, and filtered to obtain ginger and garlic juice; 8 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 brewer's yeast are suspended in 15 parts of physiological saline, placed in an ultrasonic cell disruptor, ultrasonically treated for 20 seconds, rested for 20 seconds, and the operation is repeated 15 times to obtain broken yeast liquid; the protease inhibitor The method comprises the following steps: adding the broken yeast liquid to obtain yeast deodorized liquid; first chopping 100 portions of whole fish meat with a chopper at a low speed for 8 minutes, then adding 1 portion of edible salt and chopping at a medium speed for 4 minutes, and finally adding ginger and garlic juice, 3 portions of starch, 3 portions of white sugar and yeast deodorized liquid, and chopping at a high speed for 6 minutes; placing the chopped fish paste at 25-30° C. for 1.5 hours to obtain deodorized fish paste; placing the deodorized fish paste on a roller forming machine and rolling it into 0.2 cm uniform thin slices, and cutting it into required shapes to obtain shaped fish paste slices; drying the shaped fish paste slices at 65° C. and 85% relative humidity for 20 minutes, and then drying them at 55° C. for 2 hours, cooling them to room temperature and softening them for 2 hours to obtain dried fish paste slices; placing the dried fish paste slices in a microwave oven for puffing, with a microwave power of 10 kW and a processing time of 50 seconds to obtain deodorized freshwater fish puffed food.

[0053] Comparative Example 1

[0054] In the chopping and mixing in Example 1, the 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.

[0055] 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 .

[0056] Comparative Example 2

[0057] 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.

[0058] Comparative Example 3

[0059] In the chopping and mixing in Example 1, the ginger and garlic juice was replaced by an equal amount of water, and the other conditions were the same.

[0060] Comparative Example 4

[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 5

[0063] 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.

[0064] Comparative Example 6

[0065] 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.

[0066] Comparative Example 7

[0067] 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.

[0068] Comparative Example 8

[0069] In the yeast deodorized liquid in Example 1, 8 parts of low-temperature defatted soybean meal were reduced to 4 parts for making the deodorized liquid, and the other conditions were the same.

[0070] Comparative Example 9

[0071] In the yeast deodorized liquid in Example 1, 8 parts of low-temperature defatted soybean meal were increased to 12 parts for preparing the deodorized liquid, and the other conditions were the same.

[0072] Example 2

[0073] 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.

[0074] Example 3

[0075] In the yeast deodorized liquid in Example 1, fresh brewer's yeast was replaced with Kluyveromyces lactis to prepare the deodorized liquid, and the other conditions were the same.

[0076] Example 4

[0077] In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were reduced to 5 parts for preparing the deodorized liquid, and the other conditions were the same.

[0078] Example 5

[0079] In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were increased to 10 parts for preparing the deodorized liquid, and the other conditions were the same.

[0080] The pickled fish paste of Example 1 to Example 5 and Comparative Example 1 to Comparative Example 9 was tested for its flavor components by GC-MS. The sum of the contents of several substances of typical fishy smell components, 1-octen-3-ol, 1-heptanol, hexanal, heptanal, 2,4-heptadienal, 3,5-octadiene-2-one, and 2-methyl-3-octanone, was selected as the fishy smell evaluation index to evaluate the degree of fishy removal. The total content of typical fishy smell components of Comparative Example 1 was defined as 100%, and the fishy smell of the fishy meat was quantitatively evaluated. At the same time, the freshwater fish puffed products prepared by Example 1 to Example 5 and Comparative Example 1 to Comparative Example 9 were subjected to sensory evaluation by 10 food major students who had undergone sensory evaluation training. The results showed that all products were flat in shape, without damage, slightly large bubbles, uniform thickness, and without lumps. The rest of the results are shown in Table 1.

[0081] Table 1 Sensory indexes of fish paste with different deodorization methods and deodorized freshwater fish puffed food

[0082]

[0083]

[0084] The results in Table 1 show that ginger and scallion juice and yeast liquid have obvious deodorizing effects. Although the deodorizing effect of fresh yeast fermentation is good, the product has a fermented smell, and due to the action of yeast liquid and endogenous proteases in fish meat, the gel properties of fish meat decrease, and the ability to encapsulate gas will decrease, affecting the loose structure of the product. When the yeast addition amount is less than 5 parts / 100 parts of fish meat, the deodorization is incomplete. When the yeast addition amount is greater than 10 parts / 100 parts of fish meat, the deodorization effect can be completely achieved. The addition of defatted soybean cake does not affect the degree of fishy smell, but it will affect the texture of the product. When the soybean cake addition amount is less than 5 parts / 100 parts of fish meat, the loose structure of the product will decrease. When the soybean cake addition amount is higher than 10 parts / 100 parts of fish head, the product texture is good. Therefore, when the yeast addition amount is 5-10 parts / 100 parts of fish meat and the soybean cake addition amount is 5-10 parts / 100 parts of fish meat, it has an effective deodorizing effect and the product has a loose and porous structure.

[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, 4 parts of ginger, green onion, garlic and cooking wine and 25 parts of water are blended into juice in a food processor, soaked for 15 minutes, and filtered to obtain ginger and garlic juice; 8 parts of low-temperature defatted soybean meal 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 18 parts of physiological saline, placed in an ultrasonic cell disruptor, ultrasonically treated for 15 seconds, rested for 20 seconds, and the operation is repeated 18 times to obtain a broken yeast solution; the protease inhibitor is added to the mixture. The agent is added to the broken yeast liquid to obtain yeast deodorized liquid; 100 parts of whole fish meat are chopped at low speed for 10 minutes with a chopper, then 1.5 parts of edible salt are added and chopped at medium speed for 5 minutes, and finally ginger and garlic juice, 4 parts of starch, 4 parts of white sugar and yeast deodorized liquid are added, and chopped at high speed for 8 minutes; the chopped fish paste is placed at 25-30°C for 1.5 hours to obtain deodorized fish paste; the deodorized fish paste is placed on a roller forming machine and rolled into 0.3 cm uniform thin slices, and cut into required shapes to obtain shaped fish paste slices; the shaped fish paste slices are dried at 65°C and relative humidity of 85% for 20 minutes, and then dried at 55°C for 3 hours, cooled to room temperature and softened for 3 hours to obtain dried fish paste slices; the dried fish paste slices are placed in a microwave oven for puffing, the microwave power is 8kW, and the processing time is 60s to obtain deodorized freshwater fish puffed food.

[0087] The deodorized freshwater fish puffed food obtained in Example 6 and Comparative Example 9 was analyzed and measured for physical and chemical indicators, microbiological indicators, and sensory indicators compared with commercially available fried shrimp chips and extruded rice crackers. The results are shown in Tables 2, 3, 4, Figure 1 and Figure 2 .

[0088] Table 2 Physical and chemical indicators of products

[0089]

[0090] Table 3 Product hygiene indicators

[0091]

[0092] Table 4 Product sensory indicators

[0093]

Claims

1. A deodorized freshwater fish puffed food, characterized in that: The raw materials of the food include 100 parts of freshwater whole fish meat, 1-5 parts of cooking wine, 1-5 parts of ginger, 1-5 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 for preparing protease inhibitors, and the fresh yeast is used for preparing wall-broken yeast liquid through ultrasonic treatment.

2. The deodorized freshwater fish puffed food according to claim 1, characterized in that: Freshwater fish include one or more of carp, silver carp, crucian carp, catfish, grass carp, tilapia, sea bass, catfish, osmanthus fish, and Wuchang fish.

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

4. The deodorized freshwater fish puffed food according to claim 1, characterized in that: The formula of the food is as follows (by weight):

5. The method for producing the deodorized freshwater fish puffed food according to claim 1, characterized in that: The 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 juice with ginger, onion 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 fish meat 100 portions of whole fish meat, add edible salt, ginger and garlic juice, starch, sugar and yeast deodorizing liquid, 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) Roll forming Rolling the deodorized fish paste into uniform thin slices, and cutting into required shapes to obtain shaped fish paste slices; (9) Drying The formed surimi flakes are heated and dried, cooled to room temperature and softened to obtain dried surimi flakes; (10) Puffing The dried surimi flakes were puffed in a microwave oven.

6. The method for producing the deodorized freshwater fish puffed 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 puffed food according to claim 5, characterized in that: The preparation method of the broken yeast liquid is as follows: 5-10 parts of fresh yeast are suspended in 10-20 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 broken yeast liquid.

8. The method for producing the deodorized freshwater fish puffed food according to claim 5, characterized in that: The drying method of the formed surimi slices is as follows: drying the formed surimi slices at 60-70°C and relative humidity of 80%-90% for 10-30 minutes, then drying them with hot air at 50-60°C for 0.5-3.5 hours, cooling them to room temperature and softening them for 1-4 hours to obtain dried surimi slices.

9. The method for producing the deodorized freshwater fish puffed food according to claim 5, characterized in that: The puffing method of the dried surimi slices is as follows: the dried surimi slices are placed in a microwave oven for puffing, the microwave power is 0.5-20 kW, and the processing time is 20-100 seconds.

10. The method for producing the deodorized freshwater fish puffed food according to claim 5, characterized in that: The auxiliary material pretreatment is specifically to mix 1-5 parts of peeled garlic, ginger, onion, cooking wine, and 5-20 parts of water into juice, soak for 10-30 minutes, and filter to obtain ginger-garlic juice; and / or, the fish meat chopping is specifically to chop 100 parts of whole fish meat with a chopper at low speed for 5-10 minutes, then add 0.5-2 parts of edible salt and chop at medium speed for 2-6 minutes, finally add ginger-garlic juice, 1-5 parts of starch, 0.5-5 parts of white sugar and yeast deodorizing liquid, and chop at 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, the marinated fish paste is rolled into 0.1-0.5 cm uniform thin slices.

Images