Method for improving quality of minced freshwater fish gel by using distilled tea

Abstract

The invention belongs to the field of food processing, and particularly relates to a method for improving the gel quality of minced freshwater fish by using distilled tea. The method comprises the following steps: firstly, weighing tea leaves, adding the tea leaves into deionized water, distilling at normal temperature and normal pressure, collecting distilled tea water, and filtering a residual tea water mixture after distillation to obtain tea soup, the tea leaves including but not limited to green tea and black tea; chopping the minced fillet, adding table salt, distilled tea water or tea soup, chopping and uniformly mixing, and filling the mixture into casings; heating and cooling to obtain minced fillet gel; the minced fillet comprises but is not limited to frozen minced fillet, and distilled tea water or tea soup comprises any one of distilled green tea water, distilled green tea soup, distilled black tea water or distilled black tea soup. The tea is successfully applied to the field of aquatic product processing in a simple and convenient manner, the gel strength of the minced freshwater fish gel is increased, and the preservation performance of the minced freshwater fish gel is improved; meanwhile, the application range of tea, especially low-end tea, is expanded, the application value of the tea is improved, and the application prospect is wide.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to a method for improving the quality of freshwater fish paste gel by utilizing distilled tea. Background Art

[0002] Freshwater fish paste has a weak gelling ability and has an earthy smell, which seriously affects consumers' eating experience and the healthy development of the industry. Therefore, how to improve the gel properties of freshwater fish paste and remove the fishy smell have become two urgent problems to be solved in the research and utilization of freshwater fish paste. Currently, the methods commonly used to improve the gel properties of fish paste are mostly to add exogenous substances such as starch, plant protein and TG enzyme. Although these exogenous substances have improved the gel strength of fish paste to a certain extent, they have no obvious effect on removing the fishy smell and may also increase odor, such as the beany smell of soy protein. In addition, as a high-protein food, fish paste is extremely susceptible to microbial contamination during processing and transportation, resulting in spoilage, quality degradation, and even waste, so improving the preservation performance of fish paste products is another research hotspot in this field.

[0003] According to whether the tea is fermented or not, it can be divided into fermented tea, semi-fermented tea and fully fermented tea, and its tea color, tea fragrance, etc. are not the same; according to the quality, it can be divided into high-grade, medium-grade and low-grade tea. Regardless of the type of tea, the part that can be picked for tea making only accounts for a small part of the tea leaves of the whole tea tree, which means that a large amount of tea leaves cannot be effectively utilized. Many studies have shown that in addition to being a daily drink, tea has many other functions. The aromatic compounds, volatile substances, caffeine, tea catechins, etc. contained in tea can be removed by oxidation, adsorption, etc.; At present, the research based on tea and tea polyphenols in aquatic product processing is also mainly focused on the field of removing odors. For example, a patent discloses a preparation method of fish floss with low fishy smell and red dates flavor, which uses ozone and tea polyphenols for compound deodorization, but it does not involve performance research, and the operation is relatively complicated. Based on the urgent problems that need to be solved in freshwater fish paste gel and the many benefits of tea, the present invention attempts to apply tea to fish paste gel in a simple form, in order to improve its performance while making greater use of tea resources; at the same time, no related research has been reported. Summary of the invention

[0004] The present invention uses freshwater fish paste - silver carp fish paste as raw material, prepares distilled tea and distilled tea soup by distillation, and uses this to replace deionized water to add to fish paste to prepare fish paste gel, and investigates the influence of tea on the texture, protein digestibility and storage performance of fish paste gel; the gelling effect is objectively evaluated by the size of gel strength, the bioavailability of protein is evaluated by the in vitro simulated digestibility of protein, and the storage performance is evaluated by the content change of volatile basic nitrogen (TVB-N) during low temperature (5°C) storage. It is found that it can significantly improve the quality of freshwater fish paste gel, and a freshwater fish paste gel product with better texture, higher nutritional value, better storage performance and richer flavor is prepared. The present invention successfully uses tea in the field of aquatic product processing in a simple way, increases the diversity of fish paste products, expands the consumption range, and provides a feasible way to make full use of tea resources.

[0005] In order to achieve the above technical objectives, the present invention adopts the following scheme:

[0006] A method for improving the quality of freshwater surimi gel by using distilled tea, comprising the following steps:

[0007] (1) Preparation of distilled tea: weigh tea leaves, add them to deionized water, distill them at room temperature and pressure, collect the distilled tea water, filter the remaining tea water mixture after distillation to obtain tea soup, cool it to room temperature, and set it aside (seal it and refrigerate it at 4°C for later use); the tea leaves include but are not limited to green tea and black tea;

[0008] (2) Preparation of surimi gel: chop the surimi, add salt, distilled tea or tea soup, chop and mix well, and then stuff into sausage casings; after heating and cooling, obtain a surimi gel sample, which is set aside (refrigerated at 4° C.); the surimi includes but is not limited to frozen surimi; the distilled tea or tea soup includes any one of distilled green tea water, distilled green tea soup, distilled black tea water or distilled black tea soup.

[0009] Preferably, in step (1), the mass ratio of tea leaves to deionized water is 0.8-1.2 g:10 mL.

[0010] Preferably, in step (2), the ratio of distilled tea or tea soup to fish paste is 15 mL: 100 g.

[0011] Preferably, the amount of salt (NaCl) added in step (2) is 3% of the mass of the surimi.

[0012] Preferably, the heating conditions in step (2) are first heating at 40° C. for 60 min, then heating to 90° C. for 30 min; the cooling is carried out by cooling with ice water for 5-20 min.

[0013] Index determination:

[0014] S1. Gel texture determination: The sample was processed into a cylinder with a height of 2 cm; the texture was determined using a TA.XT.Plus food property analyzer produced by Stable MicroSystems, UK; the test conditions were that the pre-test, mid-test and return speeds were 1 mm / s, 1 mm / s and 2 mm / s respectively, the compression level was 40% and the trigger force was 5 g, the number of compressions was 2, and the interval was 5 s; the gel strength, elasticity and chewiness of the sample were recorded and calculated;

[0015] S2. Determination of cooking loss rate: calculated by using the mass difference of the sample before and after heating in step (2);

[0016] S3. Determination of in vitro simulated digestibility of protein: 4.0 g sample was ground and then added with 20 mL of phosphate buffer and homogenized (ice bath, 9500 rpm, 30 s) four times; first, 2 mL of pepsin solution was added for digestion for 2 h, and then 2 mL of trypsin solution was added for digestion for 2 h; enzyme was inactivated at 95 °C for 5 min, and soluble protein concentration was determined using the biuret method;

[0017] S4. Determination of preservation performance: Store the samples at 4°C and take samples every 6 days, i.e., take samples on the 0th, 6th, 12th, and 18th days. Determine the TVB-N value and water holding capacity, and evaluate the corruption and microstructural changes of the samples. The determination of TVB-N value refers to GB 5009.228-2016, using the microdiffusion method; the determination of water holding capacity uses the centrifugation method, and the centrifugation conditions are 2g sample, minced, 4°C / 10000×g / 15min.

[0018] Product performance evaluation:

[0019] (1) Gel texture evaluation - determination of gel strength: Gel strength is currently a commonly used indicator to measure gel quality. The larger the value, the higher the gel quality.

[0020] (2) Evaluation of protein utilization - Determination of in vitro simulated digestibility: The digestion process was simulated using pepsin and trypsin systems. The protein digestibility was investigated by measuring the concentration of soluble protein in the digestive fluid after digestion. The lower the soluble protein concentration, the higher the digestibility.

[0021] (3) Evaluation of preservation performance: TVB-N value can reflect the degree of microbial spoilage. An increase in TVB-N value indicates that spoilage has intensified. Water holding capacity can indirectly reflect the internal structure of protein gel. A decrease in water holding capacity indicates that the internal structure has been destroyed.

[0022] The beneficial effects of the present invention are as follows:

[0023] (1) The present invention successfully applies tea to the field of aquatic product processing in a simple and convenient manner, thereby expanding the application scope of tea, especially low-end tea, and improving its application value.

[0024] (2) The present invention increases the gel strength of freshwater surimi gel by adding distilled tea or tea soup, thereby increasing the diversity of surimi gel products.

[0025] (3) The present invention prepares a surimi gel product with high protein digestibility by adding distilled tea or tea soup, which is suitable for people with weak digestive ability.

[0026] (4) The present invention can also improve the preservation performance of freshwater fish paste gel by adding distilled tea or tea soup, achieving unexpected and significant effects. DETAILED DESCRIPTION

[0027] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.

[0028] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0029] Without departing from the scope or spirit of the present invention, various modifications and changes can be made to the specific embodiments of the present invention description, which will be obvious to those skilled in the art. Other embodiments obtained from the present invention description will be obvious to the technician. The present invention description and examples are only exemplary; the frozen fish paste used in the present invention is silver carp paste; silver carp paste, black tea and green tea are all purchased from Zhenjiang RT-Mart Supermarket.

[0030] Comparative Example 1 (silver carp surimi-deionized water):

[0031] (1) Preparation of surimi gel: 200 g of frozen surimi was completely thawed at 4°C and cut into pieces (1 cm 3 ), chop and stir for 30s; add 3% NaCl (weight of surimi) and 30mL deionized water, chop and stir to mix, and then fill into casing (Φ25mm); after heating (first heating at 40℃ for 60min, then heating to 90℃ for 30min), cooling with ice water, obtain surimi gel sample, which is refrigerated at 4℃ for later use.

[0032] (2) Texture determination: The samples were processed into cylinders with a height of 2 cm. The texture was determined using a TA.XT.Plus food property analyzer produced by Stable MicroSystems, UK. The test conditions were as follows: the pre-test, mid-test and return speeds were 1 mm / s, 1 mm / s and 2 mm / s, respectively; the compression level was 40% and the trigger force was 5 g; the number of compressions was 2 and the interval was 5 s. The gel strength, elasticity and chewiness of the samples were recorded and calculated.

[0033] (3) Determination of cooking loss rate: The cooking loss rate was calculated using the mass difference before and after heating. The calculation formula is (m 前 -m 后 ) / m 前 ×100%.

[0034] (4) Determination of in vitro simulated digestibility of protein: 4.0 g of sample was ground and then added with 20 mL of phosphate buffer and homogenized (ice bath, 9500 rpm, 30 s) four times; first, 2 mL of pepsin solution was added for digestion for 2 h, and then 2 mL of trypsin was added for digestion for 2 h; the enzyme was inactivated (95 °C / 5 min), and the soluble protein concentration was determined using the biuret method (540 nm).

[0035] (5) Determination of storage performance: The samples were stored at 4°C and samples were taken on the 0th, 6th, 12th and 18th days, respectively. The TVB-N value was determined by the microdiffusion method with reference to GB5009.228-2016; the water holding capacity was determined by the centrifugation method (sample 2 g, chopped, 4°C / 10000×g / 15 min).

[0036] (6) Performance evaluation: On the 0th day, the sample had a gel strength of 673.7 g cm, elasticity of 0.9, chewiness of 2.2 kg, and cooking loss of 2.9%; it had a strong fishy smell and a distinct odor; the soluble protein concentration after simulated in vitro digestion was 3.1 mg / mL; after storage at 4°C for 6, 12, and 18 days, the increases in TVB-N values ​​were 69.7%, 149.3%, and 215.0%, respectively, and the decreases in water holding capacity were 4.8%, 7.9%, and 13.3%, respectively.

[0037] Example 1: (Silver Carp Minced Fish-Distilled Green Tea Water):

[0038] (1) Preparation of distilled tea water: Take 18 g of green tea and 180 mL of deionized water, distill and collect 30 mL of distilled tea water, seal it, and refrigerate it at 4°C for later use.

[0039] (2) Preparation of surimi gel: 200 g of frozen surimi was completely thawed at 4°C and cut into pieces (1 cm 3), chop and blend for 30s; add 3% NaCl and 30mL distilled green tea water respectively, chop and blend, and then fill into casing (Φ25mm); heat (first at 40℃ for 60min, then heat to 90℃ for 30min), cool with ice water to obtain surimi gel sample, and refrigerate at 4℃ for later use.

[0040] (3) Texture determination: The samples were processed into cylinders with a height of 2 cm. The texture was determined using a TA.XT.Plus food property analyzer produced by Stable MicroSystems, UK. The test conditions were as follows: the pre-test, mid-test and return speeds were 1 mm / s, 1 mm / s and 2 mm / s, respectively; the compression level was 40% and the trigger force was 5 g; the number of compressions was 2 and the interval was 5 s. The gel strength, elasticity and chewiness of the samples were recorded and calculated.

[0041] (4) Determination of cooking loss rate: The cooking loss rate was calculated using the mass difference before and after heating. The calculation formula is (m 前 -m 后 ) / m 前 ×100%.

[0042] (5) Determination of in vitro simulated digestibility of protein: 4.0 g of sample was ground and then added with 20 mL of phosphate buffer and homogenized (ice bath, 9500 rpm, 30 s) four times; first, 2 mL of pepsin solution was added for digestion for 2 h, and then 2 mL of trypsin solution was added for digestion for 2 h; the enzyme was inactivated (95°C / 5 min), and the soluble protein concentration was determined using the biuret method (540 nm).

[0043] (6) Determination of storage performance: The samples were stored at 4°C and samples were taken on days 0, 6, 12 and 18, respectively. The TVB-N value was determined by the microdiffusion method according to GB5009.228-2016. The water holding capacity was determined by the centrifugation method (sample 2 g, chopped, 4°C / 10000×g / 15 min).

[0044] (7) Performance evaluation: On the 0th day, the sample gel strength was 767.5 g cm, elasticity was 0.9, chewiness was 2.6 kg, and cooking loss rate was 2.9%; the color was no different from the control group, and the fishy smell was significantly reduced; the soluble protein concentration after simulated in vitro digestion was 2.7 mg / mL; after storage at 4°C for 6, 12, and 18 days, the increases in TVB-N values ​​were 23.2%, 72.5%, and 149.3%, respectively, and the decreases in water holding capacity were 4.9%, 6.8%, and 8.0%, respectively.

[0045] Example 2: (Silver carp minced fish-distilled green tea soup):

[0046] (1) Preparation of distilled tea: 16 g of green tea and 180 mL of deionized water were taken, and the remaining tea-water mixture was filtered after distillation to obtain green tea soup, which was sealed and refrigerated at 4°C for later use.

[0047] (2) Preparation of surimi gel: 200 g of frozen surimi was completely thawed at 4°C and cut into pieces (1 cm 3 ), chop and blend for 30s; add 3% NaCl and 30mL green tea soup of the weight of surimi respectively, chop and blend evenly, and then stuff into casing (Φ25mm); after heating (first heating at 40℃ for 60min, then heating to 90℃ for 30min), cooling with ice water, obtain surimi gel sample, and refrigerate at 4℃ for later use.

[0048] (3) Texture determination: The samples were processed into cylinders with a height of 2 cm. The texture was determined using a TA.XT.Plus food property analyzer produced by Stable MicroSystems, UK. The test conditions were as follows: the pre-test, mid-test and return speeds were 1 mm / s, 1 mm / s and 2 mm / s, respectively; the compression level was 40% and the trigger force was 5 g; the number of compressions was 2 and the interval was 5 s. The gel strength, elasticity and chewiness of the samples were recorded and calculated.

[0049] (4) Determination of cooking loss rate: The cooking loss rate was calculated using the mass difference before and after heating. The calculation formula is (m 前 -m 后 ) / m 前 ×100%.

[0050] (5) Determination of in vitro simulated digestibility of protein: 4.0 g of sample was ground and then added with 20 mL of phosphate buffer and homogenized (ice bath, 9500 rpm, 30 s) four times; first, 2 mL of pepsin solution was added for digestion for 2 h, and then 2 mL of trypsin was added for digestion for 2 h; the enzyme was inactivated (95 °C / 5 min), and the soluble protein concentration was determined using the biuret method (540 nm).

[0051] (6) Determination of storage performance: The samples were stored at 4°C and samples were taken on days 0, 6, 12 and 18, respectively. The TVB-N value was determined by the microdiffusion method according to GB5009.228-2016. The water holding capacity was determined by the centrifugation method (sample 2 g, chopped, 4°C / 10000×g / 15 min).

[0052] (7) Performance evaluation: On the 0th day, the sample gel strength was 753.1 g·cm, elasticity was 0.9, chewiness was 2.6 kg, and cooking loss rate was 2.7%; the color was slightly darker, and the fishy smell was significantly reduced; the soluble protein concentration after simulated in vitro digestion was 3.9 mg / mL; after storage at 4°C for 6, 12, and 18 days, the increases in TVB-N values ​​were 19.5%, 47.1%, and 150.0%, respectively, and the decreases in water holding capacity were 5.2%, 8.4%, and 11.8%, respectively;.

[0053] Embodiment 3: (Silver carp minced fish-distilled black tea water):

[0054] (1) Preparation of distilled tea: Take 18 g of black tea and 180 mL of deionized water, distill and collect 30 mL of distilled tea, seal, and refrigerate at 4°C for later use.

[0055] (2) Preparation of surimi gel: 200 g of frozen surimi was completely thawed at 4°C and cut into pieces (1 cm 3 ), chop and blend for 30s; add 3% NaCl of the mass of surimi and 30mL of distilled black tea water respectively, chop and blend evenly, and then fill into casing (Φ25mm); heat (first heat at 40℃ for 60min, then heat to 90℃ for 30min), cool with ice water to obtain surimi gel sample, and refrigerate at 4℃ for later use.

[0056] (3) Texture determination: The samples were processed into cylinders with a height of 2 cm. The texture was determined using a TA.XT.Plus food property analyzer produced by Stable MicroSystems, UK. The test conditions were as follows: the pre-test, mid-test and return speeds were 1 mm / s, 1 mm / s and 2 mm / s, respectively; the compression level was 40% and the trigger force was 5 g; the number of compressions was 2 and the interval was 5 s. The gel strength, elasticity and chewiness of the samples were recorded and calculated.

[0057] (4) Determination of cooking loss rate: The cooking loss rate was calculated using the mass difference before and after heating. The calculation formula is (m 前 -m 后 ) / m 前 ×100%.

[0058] (5) Determination of in vitro simulated digestibility of protein: 4.0 g of sample was ground and then added with 20 mL of phosphate buffer and homogenized (ice bath, 9500 rpm, 30 s) four times; first, 2 mL of pepsin solution was added for digestion for 2 h, and then 2 mL of trypsin solution was added for digestion for 2 h; the enzyme was inactivated (95°C / 5 min), and the soluble protein concentration was determined using the biuret method (540 nm).

[0059] (6) Determination of storage performance: The samples were stored at 4°C and samples were taken on days 0, 6, 12 and 18, respectively. The TVB-N value was determined by the microdiffusion method according to GB5009.228-2016. The water holding capacity was determined by the centrifugation method (sample 2 g, chopped, 4°C / 10000×g / 15 min).

[0060] (7) Performance evaluation: On the 0th day, the sample gel strength was 745.8 g cm, the elasticity was 0.9, the chewiness was 2.6 kg, and the cooking loss rate was 2.36%; the color was no different from the control group, and there was no obvious fishy smell; the soluble protein concentration after simulated in vitro digestion was 2.7 mg / mL; after storage at 4°C for 6, 12, and 18 days, the increases in TVB-N values ​​were 25.0%, 72.1%, and 166.7%, respectively, and the decreases in water holding capacity were 5.3%, 7.1%, and 9.4%, respectively.

[0061] Example 4: (Silver carp minced fish-distilled black tea soup):

[0062] (1) Preparation of distilled tea: Take 20 g of black tea and 180 mL of deionized water, distill and filter the remaining tea-water mixture to obtain black tea soup, seal it, and refrigerate it at 4°C for later use.

[0063] (2) Preparation of surimi gel: 200 g of frozen surimi was completely thawed at 4°C and cut into pieces (1 cm 3 ), chop and blend for 30s; add 3% NaCl and 30mL black tea soup respectively, chop and blend evenly, and then fill into casing (Φ25mm); after heating (first heating at 40℃ for 60min, then heating to 90℃ for 30min), cooling with ice water, obtain the surimi gel sample, and refrigerate at 4℃ for later use.

[0064] (3) Texture determination: The samples were processed into cylinders with a height of 2 cm. The texture was determined using a TA.XT.Plus food property analyzer produced by Stable MicroSystems, UK. The test conditions were as follows: the pre-test, mid-test and return speeds were 1 mm / s, 1 mm / s and 2 mm / s, respectively; the compression level was 40% and the trigger force was 5 g; the number of compressions was 2 and the interval was 5 s. The gel strength, elasticity and chewiness of the samples were recorded and calculated.

[0065] (4) Determination of cooking loss rate: The cooking loss rate was calculated using the mass difference before and after heating. The calculation formula is (m 前 -m 后 ) / m 前 ×100%.

[0066] (5) Determination of in vitro simulated digestibility of protein: 4.0 g of sample was ground and then added with 20 mL of phosphate buffer and homogenized (ice bath, 9500 rpm, 30 s) four times; first, 2 mL of pepsin solution was added for digestion for 2 h, and then 2 mL of trypsin solution was added for digestion for 2 h; the enzyme was inactivated (95°C / 5 min), and the soluble protein concentration was determined using the biuret method (540 nm).

[0067] (6) Determination of storage performance: The samples were stored at 4°C and samples were taken on days 0, 6, 12 and 18, respectively. The TVB-N value was determined by the microdiffusion method according to GB5009.228-2016. The water holding capacity was determined by the centrifugation method (sample 2 g, chopped, 4°C / 10000×g / 15 min).

[0068] (7) Performance evaluation: On the 0th day, the sample gel strength was 783.9 g cm, the elasticity was 0.9, the chewiness was 2.7 kg, and the cooking loss rate was 2.5%; the color was slightly darker, the fishy smell was lighter, and there was no obvious odor; the soluble protein concentration after simulated in vitro digestion was 3.3 mg / mL; after storage at 4°C for 6, 12, and 18 days, the increases in TVB-N values ​​were 20.4%, 83.6%, and 174.0%, respectively, and the decreases in water holding capacity were 5.0%, 6.4%, and 8.5%, respectively.

[0069] The silver carp surimi gel strength prepared by the present invention is 745.8-783.9 g·cm, which is significantly higher than that of the comparative example (673.7 g·cm), and the chewiness (2.6-2.7 kg) is also significantly higher than that of the comparative example (2.2 kg); the cooking loss rate of Examples 2-4 is significantly reduced, with the maximum reduction of 18.5%, indicating that the protein network structure inside the gel is improved and has good thermal stability; and the present invention can improve the gel strength without affecting the color of the surimi gel; as shown in Example 1, the soluble protein concentration (2.7 mg / mL) in the system after simulated digestion is reduced by 12.9% compared with the comparative example (3.1 mg / mL), indicating that the digestibility is significantly improved.

[0070] In addition, after being treated by the present invention and stored at 4°C for 6, 12 and 18 days, the increases in TVB-N values ​​were 19.5% to 25.0%, 47.1% to 83.6% and 149.3% to 174.0%, respectively, which were significantly lower than 69.7%, 149.3% and 215.0% of the control examples. After being stored for 18 days, the decrease in water holding capacity was 8.0% to 11.8%, which was also significantly lower than the control example (13.3%). This indicates that the storage stability of the gel is significantly improved and the fishy smell is significantly reduced.

[0071] In summary, the surimi products prepared by the present invention can not only improve the quality of freshwater surimi gel and increase its diversity, but also make full use of tea, especially low-end tea resources, to produce greater benefits.

[0072] Note: The above embodiments are only used to illustrate the present invention and are not intended to limit the technical solutions described in the present invention; therefore, although this specification has described the present invention in detail with reference to the above embodiments, a person skilled in the art should understand that the present invention can still be modified or replaced by equivalents; and all technical solutions and improvements thereof that do not depart from the spirit and scope of the present invention should be included in the scope of the claims of the present invention.

Claims

1. A method for improving the quality of freshwater fish paste gel using distilled tea, characterized in that: The following steps are involved: (1) Weighing tea leaves, adding them to deionized water, distilling them at room temperature and pressure, collecting the distilled tea water, filtering the remaining tea water mixture after distillation to obtain tea soup, cooling it to room temperature, and setting it aside; the tea leaves include but are not limited to green tea and black tea; (2) chopping and blending the surimi, adding salt, distilled tea or tea soup, chopping and blending, and stuffing into sausage casings; heating and cooling to obtain a surimi gel sample; the surimi includes but is not limited to frozen surimi; the distilled tea or tea soup includes any one of distilled green tea water, distilled green tea soup, distilled black tea water, or distilled black tea soup.

2. The method for improving the quality of freshwater surimi gel by using distilled tea according to claim 1, characterized in that: In step (1), the mass ratio of tea leaves to deionized water is 0.8-1.2 g:10 mL.

3. The method for improving the quality of freshwater surimi gel by using distilled tea according to claim 1, characterized in that: In step (2), the ratio of distilled tea or tea soup to fish paste is 15 mL: 100 g.

4. The method for improving the quality of freshwater surimi gel by using distilled tea according to claim 1, characterized in that: The amount of salt added in step (2) is 3% of the mass of the surimi.

5. The method for improving the quality of freshwater surimi gel by using distilled tea according to claim 1, characterized in that: The heating conditions in step (2) are first heating at 40° C. for 60 min, and then heating to 90° C. for 30 min.

6. The method for improving the quality of freshwater surimi gel by using distilled tea according to claim 1, characterized in that: The cooling is carried out by ice water cooling, and the cooling time is 5-20 minutes.