Method for preparing bionic abalone product from freshwater fish paste

Abstract

The invention discloses a method for preparing a bionic abalone product from minced freshwater fish, which comprises the following steps: S1, carrying out air chopping and crushing on unfrozen minced freshwater fish, adding salt in proportion to carry out first mixing and chopping, then adding TG enzyme in proportion to carry out second mixing and chopping, and finally adding curdlan to carry out third mixing and chopping so as to obtain mixed minced fish; s2, injecting the mixed surimi prepared in the step S1 into a mold, and carrying out sectional heating treatment on the mixed surimi prepared in the step S1 to gelatinize the mixed surimi; and S3, demolding: cooling the mixed minced fillet heated in the step S2 to room temperature by adopting a strong wind cooling mode, so as to obtain the bionic abalone product. The bionic abalone product has balance of hardness, elasticity and tenderness, and has the taste of abalone.

Description

Technical Field

[0001] The invention relates to the technical field of surimi product processing, in particular to a method for preparing a bionic abalone product by using freshwater surimi. Background Art

[0002] Bionic marine foods are a new type of engineered food, made primarily from animal and plant proteins, polysaccharides, and other ingredients. Using food engineering processing techniques, they mimic the texture, taste, and flavor of natural seafood while maintaining or enhancing its nutritional value. By combining ingredients and manipulating flavor profiles, they optimize nutritional structure and enhance flavor, while also leveraging their cost advantages to gain market acceptance. Common bionic marine foods currently on the market include imitation crab sticks, crab meat sticks, imitation scallops, and imitation lobster balls. Additionally, premium seafood delicacies such as bionic sea cucumbers and bionic jellyfish can be prepared using ingredients like konjac flour and soy protein.

[0003] Abalone is considered a premium seafood delicacy due to its unique texture, delicious flavor, and rich nutrition. However, abalone is a rare commodity, with a long cultivation cycle and high costs, making it expensive and difficult to meet the consumer demand of ordinary residents. Although dried abalone can extend its shelf life to a certain extent, its processing is complex, and the taste and flavor after rehydration are often inferior to fresh products, and the market cost is higher. With the growing demand for sustainable and engineered aquatic foods, the development of biomimetic abalone products with high simulation and low cost has broad market prospects.

[0004] Currently, the bionic abalone available on the market is mainly vegetarian abalone made from plant protein or dietary fiber. For example, Chinese patent CN102626228A discloses a bionic abalone made from a composite food colloid as the main raw material, supplemented with protein treated with glutamine transaminase, with calcium-containing food additives added to the mixture, which is then injected into an abalone mold and sterilized to form the bionic abalone. This invention mainly relies on hydrophilic colloids and soy protein, lacking high-quality aquatic protein. The resulting product tends to be hard and brittle in texture, failing to meet the high shear requirements of abalone. In addition, the nutritional value of plant protein is low, and even after modification with TG enzyme, it still lacks the muscle fiber texture, significantly different from the nutrition and fiber texture of real abalone. Chinese patent CN101095477A uses composite food colloids and plant soy protein to make vegetarian abalone. Not only does the formula use 10-15% hydrophilic colloid, but the bionic taste is even more difficult to compare with natural abalone.

[0005] In addition to the aforementioned inventions, Chinese patent CN101569422A uses seawater surimi as a raw material, adding salt and abalone-like texture and flavor ingredients to produce a fish product with an abalone-like texture and flavor. While this invention uses a myofibrillar protein gel network as a framework, which can simulate the texture of meat to a certain extent, the technology relies on a time-consuming 5-18 hour low-temperature gelation phase at 5-10°C, significantly extending the overall production cycle and increasing energy consumption. This can easily complicate production planning and process control, and the use of seawater surimi also increases production costs.

[0006] my country has abundant freshwater surimi resources at low prices. Its low-fat, high-protein nutritional composition also meets the needs of modern healthy diet. However, the types of surimi products made with it as raw material are relatively single. Therefore, based on the existing freshwater surimi products, a bionic abalone product was developed to achieve high-value utilization of low-value aquatic raw materials and enrich the freshwater surimi product market. Summary of the Invention

[0007] In view of the above problems in the prior art, the present invention provides a method for preparing a bionic abalone product by using freshwater fish paste. The bionic abalone product of the present invention has a balance of hardness, elasticity and tenderness, and has the taste of abalone.

[0008] The technical solutions of the present invention are as follows:

[0009] A first object of the present invention is to provide a method for preparing a bionic abalone product by using freshwater surimi, comprising the steps of:

[0010] S1, chopping the thawed freshwater surimi into pieces, adding salt in proportion to perform a first mixing and chopping, then adding TG enzyme in proportion to perform a second mixing and chopping, and finally adding curdlan to perform a third mixing and chopping to prepare a mixed surimi;

[0011] S2, injecting the mixed fish paste prepared in step S1 into a mold, and treating the mixed fish paste prepared in step S1 by stepwise heating to gel the mixed fish paste;

[0012] S3, demoulding, and cooling the mixed fish paste heated in step S2 to room temperature by strong air cooling to obtain a bionic abalone product.

[0013] In one embodiment of the present invention, in step S1, the freshwater surimi is silver carp surimi; and the frozen silver carp surimi is of AA quality.

[0014] In one embodiment of the present invention, in step S1, the process of air chopping and crushing is: using a chopper at a speed of 1500-2000 r / min at 4-10° C. to crush the fish paste into 5-10 mm.

[0015] In one embodiment of the present invention, in step S1, the first mixing and chopping process is: adding 2 to 3 wt% of salt at 4 to 10° C. and chopping at 2000 to 3000 r / min for 1 to 2 minutes.

[0016] In one embodiment of the present invention, in step S1, the second mixing and chopping process is: adding 0.2-0.3 wt% of TG enzyme at 4-10° C. and chopping at 2000-3000 r / min for 1-2 min.

[0017] In one embodiment of the present invention, in step S1, the TG enzyme is transglutaminase, and the enzyme activity is 65U to 4000U.

[0018] In one embodiment of the present invention, in step S1, the TG enzyme is derived from Jiangsu Yiming Biological Co., Ltd. and is fermented from Streptotrichum moyuanensis.

[0019] In one embodiment of the present invention, in step S1, the third mixing and chopping process is as follows: adding 0.4-0.5 wt% of curdlan at 4-10° C. and chopping at 2250-3000 r / min until the fish paste becomes uniformly milky white.

[0020] In one embodiment of the present invention, in step S2, the mold is in the shape of an abalone.

[0021] In one embodiment of the present invention, in step S2, the conditions for the segmented heating treatment are: heating at 38-40°C for 1 hour, then heating at 58-60°C for 30-32 minutes, then cooling at room temperature for 10-12 minutes, and finally heating at 88-90°C for 30-32 minutes.

[0022] In one embodiment of the present invention, in step S3, the wind speed is 1500-2000 r / min, and the cooling time is 3-6 minutes.

[0023] A second object of the present invention is to provide a bionic abalone product obtained by the above method.

[0024] The beneficial technical effects of the present invention are:

[0025] The invention adopts freshwater fish surimi as raw material, especially silver carp surimi, which can promote the high-value utilization of freshwater fish surimi; based on the abundant annual output of freshwater fish surimi in my country, the invention can be produced on a large scale at a low price, and the production cost is greatly reduced.

[0026] The present invention adopts the form of adding TG enzyme and curdlan gum in a compound to the fish paste. While streamlining the raw materials, it can form a double network gel structure in the fish paste, thereby enhancing the gel strength of the product and giving the product better quality. TG enzyme can catalyze the ε-amino group of lysine on the protein and the γ-hydroxyamide group of glutamic acid to form a covalent bond, thereby promoting covalent cross-linking between or within protein molecules to form the first network structure. When the curdlan gum is heated to above 80°C, it forms an irreversible gel with a solid structure and high elasticity, forming the second network structure. In addition, the synergistic effect of the two makes the addition amount of each other lower, which can further reduce the cost of large-scale production.

[0027] The segmented heating used in the present invention is divided into three stages, which can accurately control the different tastes of abalone that require biomimetic properties. The first is the pre-gel stage at 38-40°C. The myosin heavy chain dissolves and unfolds at around 40°C, exposing lysine and glutamine residues. Transglutaminase catalyzes the cross-linking of myosin to form isopeptide bonds, and the hydrophobic interaction and disulfide bond action of proteins form a preliminary gel network. The second is the directional degradation stage at 58-60°C. The protein degrading enzyme enzymatically hydrolyzes myosin, blocking some protein cross-linking sites, which can reduce the hardness of the final surimi product, overcoming the problem of high hardness caused by the double gel network structure in the present invention. At the same time, the curdlan is in a thermally reversible state at this temperature. Then, it is allowed to stand at room temperature for 10 minutes, which is conducive to the interaction between the curdlan and the protein through non-covalent bonds. Finally, there is the maturation stage at 88-90°C, during which myosin further aggregates to fill the network gaps formed in the low-temperature stage. The curdlan that previously formed a thermoreversible gel will degrade and reform into a thermoirreversible gel at high temperature, optimizing the surimi gel network. This simple process is more suitable for large-scale production in factories.

[0028] The present invention uses air cooling to cool the surimi product. Different from slow low-temperature cooling, air cooling can quickly reduce the product temperature to the required range, take away surface free moisture, reduce surface water activity, and strengthen the product skin, making the product more chewy and elastic. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The hardness of the products obtained in Comparative Examples 1-6 and Examples 1-3 of the present invention.

[0030] Figure 2 The elasticity of the products obtained from the control examples 1-6 and the embodiments 1-3 of the present invention.

[0031] Figure 3 This is the shear force of the products obtained from Control Examples 1-6 and Examples 1-3 of the present invention. DETAILED DESCRIPTION

[0032] The present invention will be described in detail below with reference to the accompanying drawings and embodiments.

[0033] In the following examples, the frozen silver carp surimi was of AA quality and was sourced from Honghu Xinhongye Food Co., Ltd.; and the curdlan was sourced from Jilin Enbo Biotechnology Co., Ltd.

[0034] Other materials and reagents used, unless otherwise specified, were obtained from commercial sources;

[0035] The quantitative tests in the following examples were repeated three times, and the results were averaged.

[0036] The experimental methods in the following examples are conventional methods unless otherwise specified.

[0037] Test method:

[0038] The sample was prepared into a square block with a length × width × height of 1 cm × 1 cm × 1 cm.

[0039] 1. TPA determination: Refer to the TPA determination method in DB4420 / T 51-2024 for detection, and calculate the results as the mean value and standard deviation.

[0040] 2. Shear force determination: The test was conducted according to the shear force determination method for meat tenderness in NY / T 1180-2006. The results were calculated as the mean and standard deviation.

[0041] Comparative Example 1

[0042] S1. Remove the shells and viscera of six halibut discus, rinse with water and dry to obtain abalone meat 1;

[0043] S2. The abalone meat 1 in step S1 was cooked in boiling water at 100°C for 20 min to obtain abalone meat 2;

[0044] S3. Take the muscle of the scallop area of ​​the abalone meat 2 in step S2 for detection and analysis.

[0045] Comparative Example 2

[0046] S1. Shell and eviscerate the abalone, rinse with water and dry to obtain abalone meat 1;

[0047] S2. The abalone meat 1 in step S1 was cooked in boiling water at 100°C for 50 min to obtain abalone meat 2;

[0048] S3. Take the muscle of the scallop area of ​​the abalone meat 2 in step S2 and trim it to obtain a sample of 1 cm×1 cm×1 cm.

[0049] Comparative Example 3

[0050] S1. Thaw AA-quality silver carp surimi at a temperature of 2 to 5°C.

[0051] S2. The thawed surimi was cut into pieces of the same size and chopped at a low speed of 1500r / min at 10°C. After the surimi was crushed, 3% salt was added and then chopped at a high speed of 2250r / min until the surimi became a thick paste; the chopping time was controlled at 3min and the chopping process temperature was controlled below 10°C.

[0052] S3. Add 0.2% TG enzyme before the second mixing and chopping, chop at a speed of 2250r / min at 10°C for 2min, and after mixing, add 0.4% curdlan and mix three times, also at 10°C at a speed of 2250r / min, until the surimi is beaten until it becomes uniform milky white;

[0053] S4. The mixed surimi was heated at 40°C for 1 hour to pre-gelatinize, then subjected to directional degradation at 60°C for 30 minutes, then placed at room temperature for 10 minutes, and finally aged at 90°C for 30 minutes;

[0054] S5. The matured surimi product is placed in an ice bath and cooled to below 4°C to obtain the imitation abalone surimi product.

[0055] Comparative Example 4

[0056] S1. Thaw AA-quality silver carp surimi at a temperature of 2 to 5°C.

[0057] S2. The thawed surimi was cut into pieces of the same size and chopped at a low speed of 1500r / min at 10°C. After the surimi was crushed, 3% salt was added and then chopped at a high speed of 2250r / min until the surimi became a thick paste; the chopping time was controlled at 3min and the chopping process temperature was controlled below 10°C.

[0058] S3. Add 0.2% TG enzyme before the second mixing and chopping, chop at a speed of 2250r / min at 10 ℃ for 1min, and after mixing, add 0.4% curdlan and mix three times, also at 10 ℃ at a speed of 2250r / min, until the surimi is beaten until it becomes uniform milky white;

[0059] S4. The mixed surimi was heated at 40°C for 1 h to pre-gelatinize it, and then matured at 90°C for 30 min;

[0060] S5. The matured surimi product was cooled at a high wind speed of 2000 r / min for 5 min to obtain the imitation abalone surimi product.

[0061] Comparative Example 5

[0062] S1. Thaw AA-quality silver carp surimi at a temperature of 2 to 5°C.

[0063] S2. The thawed surimi was cut into pieces of the same size and chopped at a low speed of 1500r / min at 10°C. After the surimi was crushed, 3% salt was added and then chopped at a high speed of 2250r / min until the surimi became a thick paste; the chopping time was controlled at 3min and the chopping process temperature was controlled below 10°C.

[0064] S3. Add 0.1% TG enzyme before the second mixing and chopping, chop at a speed of 2250r / min at 10°C for 1min, and after mixing, add 0.4% curdlan and mix three times, also at 10°C at a speed of 2250r / min, until the surimi is beaten until it becomes uniform milky white;

[0065] S4. The mixed surimi was heated at 40°C for 1 hour to pre-gelatinize, then subjected to directional degradation at 60°C for 30 minutes, then placed at room temperature for 10 minutes, and finally aged at 90°C for 30 minutes;

[0066] S5. The matured surimi product was cooled at a high wind speed of 2000 r / min for 5 min to obtain the imitation abalone surimi product.

[0067] Comparative Example 6

[0068] S1. Thaw AA-quality silver carp surimi at a temperature of 2 to 5°C.

[0069] S2. The thawed surimi was cut into pieces of the same size and chopped at a low speed of 1500r / min at 10°C. After the surimi was crushed, 3% salt was added and then chopped at a high speed of 2250r / min until the surimi became a thick paste; the chopping time was controlled at 3min and the chopping process temperature was controlled below 10°C.

[0070] S3. Add 0.2% TG enzyme before the second mixing and chopping, chop at a speed of 2250r / min at 10°C for 1min, and after mixing, add 0.2% curdlan and mix three times, also at 10°C at a speed of 2250r / min, until the surimi is beaten until it becomes uniform milky white;

[0071] S4. The mixed surimi was heated at 40°C for 1 hour to pre-gelatinize, then subjected to directional degradation at 60°C for 30 minutes, then placed at room temperature for 10 minutes, and finally aged at 90°C for 30 minutes;

[0072] S5. The matured surimi product was cooled at a high wind speed of 2000 r / min for 5 min to obtain the imitation abalone surimi product.

[0073] Example 1

[0074] S1. Thaw AA-quality silver carp surimi at a temperature of 2 to 5°C.

[0075] S2. Cut the thawed surimi into chunks of equal size and chop them at a low speed of 1500 r / min at 10°C using a chopper. After the surimi is crushed, add 3% salt and continue chopping at a high speed of 2250 r / min until the surimi becomes a viscous paste. The chopping time is controlled within 3 minutes, and the temperature during the chopping process is kept below 10°C.

[0076] S3. Add 0.2% TG enzyme before the second mixing and chopping, chop at a speed of 2250r / min at 10 ℃ for 1min, and after mixing, add 0.4% curdlan and mix three times, also at 10 ℃ at a speed of 2250r / min, until the surimi is beaten until it becomes uniform milky white;

[0077] S4. The mixed surimi was heated at 40°C for 1 hour to pre-gelatinize, then subjected to directional degradation at 60°C for 30 minutes, then placed at room temperature for 10 minutes, and finally aged at 90°C for 30 minutes;

[0078] S5. The matured surimi product was cooled at a high wind speed of 2000 r / min for 5 min to obtain the imitation abalone surimi product.

[0079] Example 2

[0080] S1. Thaw AA-quality silver carp surimi at a temperature of 2-5°C.

[0081] S2. Cut the thawed surimi into chunks of equal size and chop them at a low speed of 1500 r / min at 10°C using a chopper. After the surimi is crushed, add 3% salt and continue chopping at a high speed of 2250 r / min until the surimi becomes a viscous paste. The chopping time is controlled within 3 minutes, and the temperature during the chopping process is kept below 10°C.

[0082] S3. Add 0.2% TG enzyme before the second mixing and chopping, chop at a speed of 2250r / min at 10°C for 1min, and after mixing, add 0.5% curdlan and mix three times, also at 10°C at a speed of 2250r / min, until the surimi is beaten until it becomes uniform milky white;

[0083] S4. The mixed surimi was heated at 40°C for 1 hour to pre-gelatinize, then subjected to directional degradation at 60°C for 30 minutes, then placed at room temperature for 10 minutes, and finally aged at 90°C for 30 minutes;

[0084] S5. The matured surimi product was cooled at a high wind speed of 2000 r / min for 5 min to obtain the imitation abalone surimi product.

[0085] Example 3

[0086] S1. Thaw AA-quality silver carp surimi at a temperature of 2-5°C.

[0087] S2. The thawed surimi was cut into pieces of the same size and chopped at a low speed of 1500r / min at 10°C. After the surimi was crushed, 3% salt was added and then chopped at a high speed of 2250r / min until the surimi became a thick paste; the chopping time was controlled at 3min and the chopping process temperature was controlled below 10°C.

[0088] S3. Add 0.3% TG enzyme before the second mixing and chopping, chop at a speed of 2250r / min at 10°C for 1min, and after mixing, add 0.4% curdlan and mix three times, also at 10°C at a speed of 2250r / min, until the surimi is beaten until it becomes uniform milky white;

[0089] S4. The mixed surimi was heated at 40°C for 1 hour to pre-gelatinize, then subjected to directional degradation at 60°C for 30 minutes, then placed at room temperature for 10 minutes, and finally aged at 90°C for 30 minutes;

[0090] S5. The matured surimi product was cooled at a high wind speed of 2000 r / min for 5 min to obtain the imitation abalone surimi product.

[0091] Test example:

[0092] The imitation abalone minced fish products in reference example 1, reference example 2 and reference example 3, reference example 4, reference example 5, reference example 6, embodiment 1, embodiment 2 and embodiment 3 are carried out TPA test and contrast, wherein hardness and elasticity results are as follows Figure 1 、 Figure 2 As shown. Hardness refers to the internal bonding force of the sample to maintain its original state when subjected to external force. Figure 1It can be seen that the hardness of Control Example 1 and Control Example 2 are 1154.56g and 833.25g respectively, indicating that the longer the heat treatment time, the lower the hardness of the abalone meat. This may be because the extension of the time allows water to fully penetrate into the muscle fibers. At the same time, the high temperature promotes the relaxation of the protein structure, causing the connection between the muscle fibers to break, and the meat becomes loose. The hardness of reference examples 3 to 6 was 1283.59 g, 1143 g, 1126.42 g and 1270.31 g, respectively, and the hardness of embodiments 1 to 3 was 1085.43 g, 1210.36 g and 1150.76 g, respectively. There was no significant difference in the hardness of the abalone between the three embodiments and reference example 1. Compared with reference example 3, there was a significant difference in hardness between reference example 1 and reference example 3, although the cooling methods of the two were different (P < 0.05). This is because ice bath cooling causes the protein fibers inside the surimi product to shrink and aggregate rapidly, while the uniform cooling of air cooling causes the protein gel network to shrink and fix slowly, which is one of the innovative points of the present invention. Reference example 4 omits the directional degradation process at 60 ° C, so the hardness is slightly higher than that of embodiment 1. Reference example 5 reduces the amount of TG enzyme added, resulting in a decrease in cross-linking points and insufficient cross-linking of the myosin heavy chain, while reference example 6 reduces the amount of curdlan, reduces the effect on protein cross-linking, enhances the dominance of the protein network, and thus improves the hardness, resulting in a higher hardness than that of embodiment 1. In Example 2 and Example 3, the amount of curdlan and the amount of TGase were increased, respectively. The hardness of both was higher than that of Example 1, but still within the hardness range of abalone. This shows that the increase in the content of these two exogenous additives has a certain impact on the quality of surimi products. The ratio of the two can be adjusted according to actual needs to meet the expectations of different products.

[0093] Elasticity refers to the ability of a sample to recover its original shape when an external force is applied. The value is that the time ratio of pressing down in two compression cycles is t2 / t1. The most significant feature of the mouthfeel of abalone is full of elasticity. Therefore, the bionics of elastic mouthfeel is very important. The elasticity of reference examples 1 to 6 and embodiments 1 to 3 is 0.905, 0.833, 0.979, 0.875, 0.92, 0.967, 0.978, 0.947 and 0.973, respectively. It can be seen that long-term heat treatment can also reduce the elasticity of abalone meat, while the elasticity of minced fish products is little affected by the process. By adjusting the addition amount of TG enzyme and curdlan, the elasticity of imitation abalone can be achieved or even better than abalone. In summary, the imitation abalone of the present invention has reached the requirement of abalone mouthfeel in two important sensory evaluation indices of hardness and elasticity.

[0094] Tenderness is an important indicator for evaluating gel products. Tenderness is usually judged by the resistance to cutting fibers. Shear force is one of the more objective methods for measuring tenderness. The shear force mode of the texture analyzer can simulate the process of the incisors biting off the food for the first time. Figure 3 The shear forces of the control examples 1 and 2 are 2.16 kg and 1.52 kg, respectively. In actual dietary life, some people prefer a tough taste, while others prefer a soft and glutinous taste. Therefore, we define the tenderness results measured for abalone as a range, and adjust the products within this range to meet the needs of various consumers. The shear forces of control examples 3 to 6 are 1.42 kg, 1.65 kg, 0.73 kg and 1.13 kg, respectively, while the shear forces of embodiments 1 to 3 are 1.589 kg, 1.59 kg and 1.82 kg, respectively. The shear force of the surimi product obtained by ice bath cooling in control example 3 is lower than that of the other embodiments using air cooling. This is because air cooling can take away surface free moisture, reduce surface water activity, further strengthen the epidermis of the abalone, reduce the environment for microbial growth, and make the product surface dry and easy to package. Reference Example 4 removes the process of cooling at room temperature after deterioration at 60°C, which hinders the cross-linking of part of the curdlan and protein to form a thermoreversible gel, thereby resulting in a reduction in shear force. Compared with Reference Examples 5 and 6, Example 1 shows that reducing the addition of curdlan or TG enzyme significantly reduces the shear force. The two should be used in a coordinated manner in proportion to better achieve the taste of abalone. Although the shear force of Examples 2 and 3 also reaches the range of abalone shear force, its hardness is equal to or higher than that of abalone, and its controllability is poor. The hardness, elasticity and shear force of Example 1 are all within the standard range of abalone texture, and there is still a higher physical property controllability for abalone of different qualities and tastes, further illustrating the feasibility of the bionic abalone surimi product of the present invention.

[0095] In summary, the present invention realizes the texture shear strengthening of freshwater fish paste gel through the synergistic effect of exogenous additives, thereby achieving a high degree of biomimetic with the taste of real abalone, and can meet the taste requirements of abalone without heat treatment; in addition, according to the phase transition law of material components at different temperatures, the development of 60 ° C directional degradation combined with air cooling process technology is also a key factor in achieving the quality control of biomimetic products, which can effectively solve the problem of too high hardness caused by the compounding of TG enzyme and curdlan, and the epidermal strengthening process can further increase the taste requirements of biomimetic products for tenderness, thereby achieving the biomimetic of abalone high toughness taste. The whole invention avoids the use of multiple compounded colloids and complicated process requirements, reduces production costs, and realizes the high value utilization of low-value freshwater fish paste, providing a theoretical basis for the development and design of related engineering biomimetic aquatic products.

[0096] Table 1 Comparison of the results of the imitation abalone control examples and embodiments of the present invention with abalone TPA and shear force test results

[0097] project Hardness / g elasticity Shear force / kg Comparative Example 1 1154.56 0.905 2.16 Comparative Example 2 833.25 0.833 1.52 Comparative Example 3 1283.59 0.979 1.42 Comparative Example 4 1143 0.875 1.65 Comparative Example 5 1126.42 0.92 0.73 Comparative Example 6 1270.31 0.967 1.13 Example 1 1085.43 0.978 1.589 Example 2 1210.36g 0.947 1.591 Example 3 1150.76 0.973 1.82

[0098] The embodiments provided above are not intended to limit the scope of the present invention, nor are the steps described to limit their execution order. Any obvious improvements to the present invention made by those skilled in the art in combination with existing common knowledge shall fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing a bionic abalone product by using freshwater fish paste, characterized in that: The steps include: S1, chopping the thawed freshwater surimi into pieces, adding salt in proportion to perform a first mixing and chopping, then adding TG enzyme in proportion to perform a second mixing and chopping, and finally adding curdlan to perform a third mixing and chopping to prepare a mixed surimi; S2, injecting the mixed fish paste prepared in step S1 into a mold, and treating the mixed fish paste prepared in step S1 by stepwise heating to gel the mixed fish paste; S3, demoulding, and cooling the mixed fish paste heated in step S2 to room temperature by strong air cooling to obtain a bionic abalone product.

2. The method according to claim 1, characterized in that In step S1, the freshwater surimi is silver carp surimi; and the frozen silver carp surimi is of AA quality.

3. The method according to claim 1, characterized in that In step S1, the process of air chopping and crushing is as follows: using a chopper at a speed of 1500-2000 r / min at a temperature of 4-10° C. to crush the fish paste into 5-10 mm.

4. The method according to claim 1, wherein In step S1, the first mixing and chopping process is: adding 2-3 wt% of salt at 4-10° C. and chopping at 2000-3000 r / min for 1-2 minutes.

5. The method according to claim 1, wherein In step S1, the second mixing and chopping process is as follows: adding 0.2-0.3 wt% of TG enzyme at 4-10° C. and chopping at 2000-3000 r / min for 1-2 minutes.

6. The method according to claim 1, characterized in that In step S1, the third mixing and chopping process is as follows: adding 0.4-0.5 wt% of curdlan at 4-10° C. and chopping at 2000-3000 r / min until the fish paste becomes uniformly milky white.

7. The method according to claim 1, characterized in that In step S2, the mold is in the shape of an abalone.

8. The method according to claim 1, characterized in that In step S2, the conditions for the segmented heating treatment are: heating at 38-40°C for 1 hour, then heating at 58-60°C for 30-32 minutes, then cooling at room temperature for 10-12 minutes, and finally heating at 88-90°C for 30-32 minutes.

9. The method according to claim 1, characterized in that In step S3, the wind speed is 1500-2000 r / min, and the cooling time is 3-6 minutes.

10. A bionic abalone product prepared by the method according to any one of claims 1 to 9.

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