Method for preparing high-fiber gel minced fillet product based on low-molecular-weight tremella polysaccharide

Abstract

The invention discloses a method for preparing a high-fiber gel minced fillet product based on low-molecular-weight tremella polysaccharide. The method comprises the following steps: modifying the low-molecular-weight tremella polysaccharide; dissolving the modified low-molecular-weight tremella polysaccharide in water to obtain tremella homogenate; and preparing the minced fillet: mixing fish meat with the modified low-molecular-weight tremella polysaccharide, adding table salt and auxiliary materials, and heating and curing to obtain the high-fiber gel minced fillet product. According to the tremella polysaccharide surimi composite product prepared by the preparation method disclosed by the invention, the modified tremella polysaccharide slurry is added in the surimi processing process, so that the gel performance of surimi can be well improved, the surimi has high fiber property, the smooth and elastic mouth feel of the surimi product can be enhanced, and the taste bud experience is richer. Meanwhile, as the tremella polysaccharide has rich biological activity, such as antioxidation, intestinal immunity regulation, blood sugar and blood fat reduction and the like, the tremella polysaccharide can be added into the surimi product as one of the raw materials, and additional functional characteristics can be endowed to the surimi product.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a high-fiber gel-type tremella surimi composite product prepared based on low molecular weight tremella polysaccharide, and disclosing its detailed preparation method. Background Technology

[0002] Surimi is a paste-like colloidal substance made by crushing, rinsing, and dehydrating fish meat, then adding salt, sugar, and other auxiliary ingredients, followed by chopping or vigorous mixing and grinding. This creates a unique, bouncy, and smooth texture that fish meat itself does not possess. As a key ingredient in many delicacies, surimi is increasingly favored by consumers due to its excellent taste and flavor. Surimi products are secondary processed products made by using surimi as a raw material and adding other products and seasonings. The main processing steps for surimi products typically include: fish selection and pretreatment, meat extraction, rinsing and dehydration, fine filtration, chopping, seasoning and chopping, shaping, gelling, heating and cooking, cooling, packaging, and storage. As a low-fat, high-protein food, surimi products are increasingly popular and align with current concepts of green food. Moreover, high-quality surimi products have simple ingredients and few additives, meeting modern consumers' pursuit of healthy eating. Surimi products are mainly used to make fish balls, fish tofu, crab sticks and other products. These foods are easy to cook and are ideal ingredients for hot pot, oden and family fast food, which are very suitable for today's fast-paced urban life.

[0003] Tremella fuciformis polysaccharide is the main bioactive component extracted from the fruiting body of Tremella fuciformis (commonly known as white fungus or snow fungus). It is a complex heteropolysaccharide, not a single chemical substance. Natural Tremella fuciformis polysaccharide is commonly used as a thickener, stabilizer, and humectant in the development of beverages, jellies, and dairy products with immune-enhancing and antioxidant properties. Utilizing its gelling and high dietary fiber properties, it provides a feeling of fullness and is used in the production of meal replacement powders, puddings, etc.

[0004] Fish paste often suffers from decreased gel strength or water-holding capacity due to protein degradation or loose structure, especially during later refrigerated transportation, leading to food spoilage. To improve the texture of fish paste products, some manufacturers illegally add phosphates, sugar, MSG, preservatives, etc., resulting in excessively high sodium content, which is unhealthy for people with high blood pressure. Furthermore, the flavor of fish paste is too simple, necessitating the addition of seasonings later. Currently, Chinese patent CN117617458A proposes a method to modify the gel properties of fish paste products by adding different amounts of Tremella fuciformis polysaccharide to improve gel performance or reduce gel strength to meet the chewing needs of the elderly. However, natural Tremella fuciformis polysaccharide has high hydrophilicity and thermal instability; when heated to a certain temperature (usually above 80°C), the gel structure disintegrates, reverting to a viscous sol state.

[0005] The thermal instability of natural Tremella fuciformis polysaccharides makes them prone to gel structure disintegration during processing. However, by modifying and appropriately reducing the molecular weight of Tremella fuciformis polysaccharides, their gelling properties and stability have been improved. Therefore, as a major component of the edible fungus Tremella fuciformis, exploring how to utilize its gelling properties, dietary fiber characteristics, and bioactivity to drive the development of the food industry is an urgent issue to be addressed. Summary of the Invention

[0006] To address the aforementioned problems, this invention adds a low-molecular-weight Tremella polysaccharide to the surimi to solve the issue of decreased gel strength and water-holding capacity caused by the loose structure or protein degradation of the surimi. This results in a Tremella polysaccharide-surimi product with excellent elasticity, toughness, and crispness, allowing the surimi product to maintain its good shape and texture after high-temperature sterilization or heat processing, and preventing it from collapsing or leaking water.

[0007] This invention is achieved through the following technical solution: A method for preparing high-fiber gel surimi products based on low molecular weight Tremella fuciformis polysaccharides includes the following steps: (1) Modified low molecular weight Tremella polysaccharide: Dissolve Tremella polysaccharide powder in deionized water to prepare a 2% Tremella polysaccharide aqueous solution, perform ultrasonic treatment, add sodium tripolyphosphate and disodium hydrogen phosphate, react, precipitate the product, freeze dry the product to obtain modified low molecular weight Tremella polysaccharide. (2) Dissolve the modified low molecular weight tremella polysaccharide in water to obtain tremella homogenate; the temperature is controlled at around 10℃ throughout the process to prevent protein denaturation.

[0008] (3) Preparation of fish paste: Fish meat is mixed with modified low molecular weight tremella polysaccharide, salt and auxiliary materials are added, and then heated and cooked to prepare high fiber gel fish paste products.

[0009] Furthermore, in step (1), the ultrasonic power is 250-300W and the ultrasonic time is 5-10min.

[0010] Furthermore, in step (1), the mass ratio of Tremella polysaccharide, sodium tripolyphosphate, and disodium hydrogen phosphate is 10-20:2:1, the pH of the reaction is 8.0-8.5, the temperature is 40-50℃, and the time is 1-2 h.

[0011] Furthermore, the modified low molecular weight Tremella polysaccharide accounts for 0.3-0.7% of the fish meat weight.

[0012] Furthermore, the heating and ripening process in step (3) is divided into two stages: maintaining a 40°C water bath for 20-40 minutes, and then raising the temperature to 85-90°C for 20-30 minutes.

[0013] Beneficial effects In this invention, phosphate groups are grafted onto the hydroxyl groups of polysaccharides to form calcium bridges with Ca²⁺ and Mg²⁺ in the surimi, thereby strengthening the polysaccharide-protein cross-linking network and improving the hardness and water retention of the surimi gel.

[0014] The Tremella polysaccharide-fish paste composite product prepared in this invention, by adding modified Tremella polysaccharide slurry during the fish paste processing, not only significantly improves the gelling properties of the fish paste, giving it high fiber content, but also enhances the smooth, bouncy texture of the fish paste product, resulting in a richer taste experience. Furthermore, because Tremella polysaccharide possesses abundant biological activities, such as antioxidant properties, regulation of intestinal immunity, and lowering blood sugar and lipids, adding it as one of the raw materials to fish paste products can endow them with additional functional properties. Detailed Implementation

[0015] The present invention will now be described in detail with reference to the embodiments.

[0016] All raw materials used in this invention are commercially available.

[0017] Example 1 In this embodiment, 0.35% of the total amount of fish paste containing Tremella polysaccharide is added. S1 Fish Thawing and Meat Extraction: Thaw the fish in advance and extract the above-mentioned amount of fish meat using a meat extractor.

[0018] S2 Rinsing and Dehydration: After removing the scales, internal organs, and membrane, thoroughly wash away the blood and impurities in the abdominal cavity. Control the temperature at 4℃, weigh 1kg of fish meat, add 3.5L of purified water and soak for 15 minutes, drain the water, and repeat this operation three times; add 3.5L of 1% light salt water, soak in the light salt water for 15 minutes, drain the water, take it out and dehydrate for 10 minutes to remove most of the water.

[0019] S3 Fine Filtration: The fish meat is filtered a second time using a fine filter to remove small fish bones, fish skin, etc.

[0020] Preparation of S4 modified Tremella polysaccharide: Tremella polysaccharide powder was dissolved in deionized water to prepare a 2% Tremella polysaccharide aqueous solution. The solution was ultrasonicated for 5 min at 300W. Sodium tripolyphosphate and disodium hydrogen phosphate were added. The mass ratio of Tremella polysaccharide, sodium tripolyphosphate and disodium hydrogen phosphate was 10:2:1. The reaction was carried out at pH 8.0 and temperature 45℃ for 2 h. The precipitated Tremella polysaccharide sample was freeze-dried to obtain modified low molecular weight Tremella polysaccharide.

[0021] S5 Pulping: Add 3.5g of Tremella polysaccharide and 1000g of 10℃ water, mix thoroughly, and add to a pulping machine to obtain Tremella homogenate.

[0022] S6 Chopping: Using a chopper, first chop 1000g of fresh fish meat in the air for 8-10 minutes to break down the fish meat fibers, then add 20g of salt and chop for 20 minutes.

[0023] S7 Preparation: Add 15g of white sugar, 60g of starch, 25g of minced ginger, and the fresh white fungus paste obtained in S4 to the fish paste mixture obtained in S5 in sequence. After mixing and stirring thoroughly, chop and stir for 25 minutes.

[0024] S8 gelation: The prepared fish paste was placed in a 40°C water bath for 30 minutes, and then heated to 90°C for another 20 minutes.

[0025] S9 is placed in ice water to cool and sterilize. The sterilized surimi products are then packaged using a vacuum packaging machine.

[0026] Example 2 S1 Fish Thawing and Meat Extraction: Thaw the fish in advance and extract the above-mentioned amount of fish meat using a meat extractor.

[0027] S2 Rinsing and Dehydration: After removing the scales, internal organs, and membrane, thoroughly wash away the blood and impurities in the abdominal cavity. Control the temperature at 4℃, weigh 1kg of fish meat, add 3.5L of purified water and soak for 15 minutes, drain the water, and repeat this operation three times; add 3.5L of 1% light salt water, soak in the light salt water for 15 minutes, drain the water, take it out and dehydrate for 10 minutes to remove most of the water.

[0028] S3 Fine Filtration: The fish meat is filtered a second time using a fine filter to remove small fish bones, fish skin, etc.

[0029] Preparation of S4 modified Tremella polysaccharide: Tremella polysaccharide powder was dissolved in deionized water to prepare a 2% Tremella polysaccharide aqueous solution. The solution was ultrasonicated for 5 min at 300W. Sodium tripolyphosphate and disodium hydrogen phosphate were added. The mass ratio of Tremella polysaccharide, sodium tripolyphosphate and disodium hydrogen phosphate was 10:2:1. The reaction was carried out at pH 8.0 and temperature 45℃ for 2 h. The precipitated Tremella polysaccharide sample was freeze-dried to obtain modified low molecular weight Tremella polysaccharide.

[0030] S5 Pulping: Add 4.5g of Tremella polysaccharide and 1000g of 10℃ water, mix thoroughly, and add to a pulping machine to obtain Tremella homogenate.

[0031] S6 Chopping: Using a chopper, first chop 1000g of fresh fish meat in the air for 8-10 minutes to break down the fish meat fibers, then add 20g of salt and chop for 20 minutes.

[0032] S7 Preparation: Add 15g of white sugar, 60g of starch, 25g of minced ginger, and the fresh white fungus paste obtained in S4 to the fish paste mixture obtained in S5 in sequence. After mixing and stirring thoroughly, chop and stir for 25 minutes.

[0033] S8 gelation: The prepared fish paste was placed in a 40°C water bath for 30 minutes, and then heated to 90°C for another 20 minutes.

[0034] S9 is placed in ice water to cool and sterilize. The sterilized surimi products are then packaged using a vacuum packaging machine.

[0035] Example 3 S1 Fish Thawing and Meat Extraction: Thaw the fish in advance and extract the above-mentioned amount of fish meat using a meat extractor.

[0036] S2 Rinsing and Dehydration: After removing the scales, internal organs, and membrane, thoroughly wash away the blood and impurities in the abdominal cavity. Control the temperature at 4℃, weigh 1kg of fish meat, add 3.5L of purified water and soak for 15 minutes, drain the water, and repeat this operation three times; add 3.5L of 1% light salt water, soak in the light salt water for 15 minutes, drain the water, take it out and dehydrate for 10 minutes to remove most of the water.

[0037] S3 Fine Filtration: The fish meat is filtered a second time using a fine filter to remove small fish bones, fish skin, etc.

[0038] Preparation of S4 modified Tremella polysaccharide: Tremella polysaccharide powder was dissolved in deionized water to prepare a 2% Tremella polysaccharide aqueous solution. The solution was ultrasonicated for 5 min at 300W. Sodium tripolyphosphate and disodium hydrogen phosphate were added. The mass ratio of Tremella polysaccharide, sodium tripolyphosphate and disodium hydrogen phosphate was 10:2:1. The reaction was carried out at pH 8.0 and temperature 45℃ for 2 h. The precipitated Tremella polysaccharide sample was freeze-dried to obtain modified low molecular weight Tremella polysaccharide.

[0039] S5 Pulping: Add 6g of Tremella polysaccharide and 1000g of 10℃ water, mix thoroughly, and add to a pulping machine to obtain Tremella homogenate.

[0040] S6 Chopping: Using a chopper, first chop 1000g of fresh fish meat in the air for 8-10 minutes to break down the fish meat fibers, then add 20g of salt and chop for 20 minutes.

[0041] S7 Preparation: Add 15g of white sugar, 60g of starch, 25g of minced ginger, and the fresh white fungus paste obtained in S4 to the fish paste mixture obtained in S5 in sequence. After mixing and stirring thoroughly, chop and stir for 25 minutes.

[0042] S8 gelation: The prepared fish paste was placed in a 40°C water bath for 30 minutes, and then heated to 90°C for another 20 minutes.

[0043] S9 is placed in ice water to cool and sterilize. The sterilized surimi products are then packaged using a vacuum packaging machine.

[0044] Example 4 S1 Fish Thawing and Meat Extraction: Thaw the fish in advance and extract the above-mentioned amount of fish meat using a meat extractor.

[0045] S2 Rinsing and Dehydration: After removing the scales, internal organs, and membrane, thoroughly wash away the blood and impurities in the abdominal cavity. Control the temperature at 4℃, weigh 1kg of fish meat, add 3.5L of purified water and soak for 15 minutes, drain the water, and repeat this operation three times; add 3.5L of 1% light salt water, soak in the light salt water for 15 minutes, drain the water, take it out and dehydrate for 10 minutes to remove most of the water.

[0046] S3 Fine Filtration: The fish meat is filtered a second time using a fine filter to remove small fish bones, fish skin, etc.

[0047] Preparation of S4 modified Tremella polysaccharide: Tremella polysaccharide powder was dissolved in deionized water to prepare a 2% Tremella polysaccharide aqueous solution. The solution was ultrasonicated for 5 min at 300W. Sodium tripolyphosphate and disodium hydrogen phosphate were added. The mass ratio of Tremella polysaccharide, sodium tripolyphosphate and disodium hydrogen phosphate was 10:2:1. The reaction was carried out at pH 8.0 and temperature 45℃ for 2 h. The precipitated Tremella polysaccharide sample was freeze-dried to obtain modified low molecular weight Tremella polysaccharide.

[0048] S5 Pulping: Add 6.5g of Tremella polysaccharide and 1000g of 10℃ water, mix thoroughly, and add to a pulping machine to obtain Tremella homogenate.

[0049] S6 Chopping: Using a chopper, first chop 1000g of fresh fish meat in the air for 8-10 minutes to break down the fish meat fibers, then add 20g of salt and chop for 20 minutes.

[0050] S7 Preparation: Add 15g of white sugar, 60g of starch, 25g of minced ginger, and the fresh white fungus paste obtained in S4 to the fish paste mixture obtained in S5 in sequence. After mixing and stirring thoroughly, chop and stir for 25 minutes.

[0051] S8 gelation: The prepared fish paste was placed in a 40°C water bath for 30 minutes, and then heated to 90°C for another 20 minutes.

[0052] S9 is placed in ice water to cool and sterilize. The sterilized surimi products are then packaged using a vacuum packaging machine.

[0053] Comparative Example 1 S1 Fish Thawing and Meat Extraction: Thaw the fish in advance and extract the above-mentioned amount of fish meat using a meat extractor.

[0054] S2 Rinsing and Dehydration: After removing the scales, internal organs, and membrane, thoroughly wash away the blood and impurities in the abdominal cavity. Control the temperature at 4℃, weigh 1kg of fish meat, add 3.5L of purified water and soak for 15 minutes, drain the water, and repeat this operation three times; add 3.5L of 1% light salt water, soak in the light salt water for 15 minutes, drain the water, take it out and dehydrate for 10 minutes to remove most of the water.

[0055] S3 Fine Filtration: The fish meat is filtered a second time using a fine filter to remove small fish bones, fish skin, etc.

[0056] Preparation of S4 modified Tremella polysaccharide: Dissolve Tremella polysaccharide powder in deionized water to prepare a 2% Tremella polysaccharide aqueous solution. Sonicate for 5 minutes under a power of 300W. Freeze-dry the obtained Tremella polysaccharide sample to obtain modified low molecular weight Tremella polysaccharide.

[0057] S5 Pulping: Add 3.5g of Tremella polysaccharide and 1000g of 10℃ water, mix thoroughly, and add to a pulping machine to obtain Tremella homogenate.

[0058] S6 Chopping: Using a chopper, first chop 1000g of fresh fish meat in the air for 8-10 minutes to break down the fish meat fibers, then add 20g of salt and chop for 20 minutes.

[0059] S7 Preparation: Add 15g of white sugar, 60g of starch, 25g of minced ginger, and the fresh white fungus paste obtained in S4 to the fish paste mixture obtained in S5 in sequence. After mixing and stirring thoroughly, chop and stir for 25 minutes.

[0060] S8 gelation: The prepared fish paste was placed in a 40°C water bath for 30 minutes, and then heated to 90°C for another 20 minutes.

[0061] S9 is placed in ice water to cool and sterilize. The sterilized surimi products are then packaged using a vacuum packaging machine.

[0062] Comparative Example 2 S1 Fish Thawing and Meat Extraction: Thaw the fish in advance and extract the above-mentioned amount of fish meat using a meat extractor.

[0063] S2 Rinsing and Dehydration: After removing the scales, internal organs, and membrane, thoroughly wash away the blood and impurities in the abdominal cavity. Control the temperature at 4℃, weigh 1kg of fish meat, add 3.5L of purified water and soak for 15 minutes, drain the water, and repeat this operation three times; add 3.5L of 1% light salt water, soak in the light salt water for 15 minutes, drain the water, take it out and dehydrate for 10 minutes to remove most of the water.

[0064] S3 Fine Filtration: The fish meat is filtered a second time using a fine filter to remove small fish bones, fish skin, etc.

[0065] Preparation of S4 modified Tremella polysaccharide: Tremella polysaccharide powder was dissolved in deionized water to prepare a 2% Tremella polysaccharide aqueous solution. The solution was ultrasonicated for 5 min at a power of 300W. Sodium tripolyphosphate was added, with a mass ratio of Tremella polysaccharide to sodium tripolyphosphate of 10:2. The reaction was carried out at pH 8.0 and temperature of 45℃ for 2 h. The precipitated Tremella polysaccharide sample was freeze-dried to obtain modified low molecular weight Tremella polysaccharide.

[0066] S5 Pulping: Add 3.5g of Tremella polysaccharide and 1000g of 10℃ water, mix thoroughly, and add to a pulping machine to obtain Tremella homogenate.

[0067] S6 Chopping: Using a chopper, first chop 1000g of fresh fish meat in the air for 8-10 minutes to break down the fish meat fibers, then add 20g of salt and chop for 20 minutes.

[0068] S7 Preparation: Add 15g of white sugar, 60g of starch, 25g of minced ginger, and the fresh white fungus paste obtained in S4 to the fish paste mixture obtained in S5 in sequence. After mixing and stirring thoroughly, chop and stir for 25 minutes.

[0069] S8 gelation: The prepared fish paste was placed in a 40°C water bath for 30 minutes, and then heated to 90°C for another 20 minutes.

[0070] S9 is placed in ice water to cool and sterilize. The sterilized surimi products are then packaged using a vacuum packaging machine.

[0071] Comparative Example 3 S1 Fish Thawing and Meat Extraction: Thaw the fish in advance and extract the above-mentioned amount of fish meat using a meat extractor.

[0072] S2 Rinsing and Dehydration: After removing the scales, internal organs, and membrane, thoroughly wash away the blood and impurities in the abdominal cavity. Control the temperature at 4℃, weigh 1kg of fish meat, add 3.5L of purified water and soak for 15 minutes, drain the water, and repeat this operation three times; add 3.5L of 1% light salt water, soak in the light salt water for 15 minutes, drain the water, take it out and dehydrate for 10 minutes to remove most of the water.

[0073] S3 Fine Filtration: The fish meat is filtered a second time using a fine filter to remove small fish bones, fish skin, etc.

[0074] Preparation of S4 modified Tremella polysaccharide: Tremella polysaccharide powder was dissolved in deionized water to prepare a 2% Tremella polysaccharide aqueous solution. The solution was ultrasonicated for 5 min at a power of 300W. Disodium hydrogen phosphate was added, with a mass ratio of Tremella polysaccharide to disodium hydrogen phosphate of 10:1. The reaction was carried out at pH 8.0 and temperature of 45℃ for 2 h. The precipitated Tremella polysaccharide sample was freeze-dried to obtain modified low molecular weight Tremella polysaccharide.

[0075] S5 Pulping: Add 3.5g of Tremella polysaccharide and 1000g of 10℃ water, mix thoroughly, and add to a pulping machine to obtain Tremella homogenate.

[0076] S6 Chopping: Using a chopper, first chop 1000g of fresh fish meat in the air for 8-10 minutes to break down the fish meat fibers, then add 20g of salt and chop for 20 minutes.

[0077] S7 Preparation: Add 15g of white sugar, 60g of starch, 25g of minced ginger, and the fresh white fungus paste obtained in S4 to the fish paste mixture obtained in S5 in sequence. After mixing and stirring thoroughly, chop and stir for 25 minutes.

[0078] S8 gelation: The prepared fish paste was placed in a 40°C water bath for 30 minutes, and then heated to 90°C for another 20 minutes.

[0079] S9 is placed in ice water to cool and sterilize. The sterilized surimi products are then packaged using a vacuum packaging machine.

[0080] Experimental results verification: The elasticity of the surimi products prepared in the above embodiments and comparative examples was measured (GB / T 36187-2018), and the overall quality of the surimi products was evaluated by sensory evaluation.

[0081] Table 1. Tests for hardness, elasticity, and chewiness, etc.

[0082] Sensory evaluation test Twenty group members (10 men and 10 women) were selected for sensory evaluation training on the Tremella polysaccharide-fish paste compound product. Selection criteria included: age between 10 and 60 years old, possessing natural teeth, no history of food allergies, no smoking, ability to verbally communicate their evaluation of the product, and willingness to participate in the sensory evaluation. Seven groups of test samples were numbered 1, 2, 3, 4, 5, 6, and 7. Each participant was provided with warm boiled water, rinsed their mouth after tasting the samples, and scored them according to the scoring criteria (see Table 2). The scoring results are shown in Table 3 below.

[0083] Table 2 Sensory Evaluation Scoring Criteria Table 3 Sensory evaluation results The experimental data above shows that when an appropriate amount of modified low molecular weight Tremella polysaccharide is added to surimi products, the overall quality of the surimi products is improved and the stability is significantly enhanced. The addition of Tremella polysaccharide also greatly improves the elasticity, flavor and texture of the surimi.

Claims

1. A method for preparing high-fiber gel-like surimi products based on low molecular weight Tremella fuciformis polysaccharides, characterized in that, Includes the following steps: (1) Modified low molecular weight Tremella polysaccharide: Dissolve Tremella polysaccharide powder in deionized water to prepare a 2% Tremella polysaccharide aqueous solution, perform ultrasonic treatment, add sodium tripolyphosphate and disodium hydrogen phosphate, react, precipitate the product, freeze dry the product to obtain modified low molecular weight Tremella polysaccharide. (2) Dissolve the modified low molecular weight Tremella polysaccharide in water to obtain Tremella homogenate; (3) Preparation of fish paste: Fish meat is mixed with modified low molecular weight tremella polysaccharide, salt and auxiliary materials are added, and then heated and cooked to prepare high fiber gel fish paste products.

2. A method for preparing high-fiber gel-like surimi products based on low molecular weight Tremella fuciformis polysaccharides, characterized in that, In step (1), the ultrasonic power is 250-300W and the ultrasonic time is 5-10min.

3. A method for preparing high-fiber gel-like surimi products based on low molecular weight Tremella fuciformis polysaccharides, characterized in that, In step (1), the mass ratio of Tremella polysaccharide, sodium tripolyphosphate, and disodium hydrogen phosphate is 10-20:2:1, the pH of the reaction is 8.0-8.5, the temperature is 40-50℃, and the time is 1-2 h.

4. A method for preparing high-fiber gelled surimi products based on low molecular weight Tremella fuciformis polysaccharides, characterized in that, Modified low molecular weight Tremella polysaccharides account for 0.3-0.7% of the fish meat weight.

5. A method for preparing high-fiber gelled surimi products based on low molecular weight Tremella fuciformis polysaccharides, characterized in that, In step (3), the heating and cooking process is divided into two stages: maintaining a 40°C water bath for 20-40 minutes, and then raising the temperature to 85-90°C and continuing to heat for 20-30 minutes.

Images