Okra minced fish and shrimp slice and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses okra minced fish and shrimp slices and a preparation method thereof. The preparation method of the okra minced fish and shrimp slices comprises the following steps: mixing and mincing tilapia meat and shrimp meat into meat paste, and mixing to obtain minced fish and shrimp mixture; smashing okra into paste to obtain okra paste; uniformly stirring the butter, the okra paste and the seasoning; then adding the prepared minced fish and shrimp mixture to obtain a mixture; and baking the mixed materials to obtain the okra minced fish and shrimp slices. According to the preparation method provided by the invention, the storage time of the minced fish and shrimp finished product is prolonged, the phenomenon of spoilage in the long-time storage process is avoided, and the problem that the existing commercially available minced fish and shrimp finished product is easy to spoilage in the long-time storage process is solved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to an okra fish and shrimp minced slice and a preparation method thereof. Background Art

[0002] With the continuous improvement of people's living conditions, instant snack foods have become popular everywhere in recent years. Fish and shrimp paste products usually peel and debone fish and shrimp, then chop them into fine paste, add appropriate amount of seasoning, starch, etc., and then deep-process them by frying. The food is called fish and shrimp paste composite finished product. After processing, fish and shrimp paste is rich in nutrition and easy to preserve, which is very popular among consumers. After deep processing, fish and shrimp paste products have a wide variety and grow rapidly. The export of aquatic products plays a very important role in a country's economic growth. The focus of domestic research and development of fish and shrimp products has shifted from simple fish balls, shrimp paste, shrimp balls and other products to newer products, which are favored by more and more young people. At present, the developed marine shrimp products include shrimp dumplings and shrimp slips; the products developed from freshwater fish mainly include fish intestines, fish jerky and fish flakes. There are many deep-water fish paste products, and common products on the market include fish cakes, bamboo wheels, fish noodles, etc. Deep-water fish has a small fishy smell and high gel strength, so deep-water fish paste products are developing rapidly.

[0003] At present, minced fish and shrimp products have certain market demand and development potential around the world. The following are some of the main trends in the development of minced fish and shrimp products:

[0004] (1) Nutritional value: As people pay more attention to healthy eating, fish and shrimp paste products have attracted much attention due to their high protein and low fat characteristics. These products are attractive to consumers who pursue a healthy diet.

[0005] (2) Updating processing technology: With the advancement of science and technology, processing technology has been continuously upgraded, making the processing technology of fish and shrimp paste products more advanced and improving product quality.

[0006] (3) Product diversification: Consumers’ demands for food tastes continue to diversify, and fish and shrimp paste products are also constantly developing diversified products to meet market demand.

[0007] (4) Improving quality standards: As countries continue to raise their requirements for food quality and safety, the fish and shrimp paste finished product industry has gradually strengthened the management of product quality and processing to ensure product safety and quality.

[0008] In short, the market for minced fish and shrimp products is developing in a healthier, higher-quality, and more diversified direction, and has attracted more and more attention and favor from consumers. However, the minced fish and shrimp products currently on the market are rich in nutritional value, and precisely because of their rich nutritional value, they provide a breeding ground for the growth of spoilage bacteria, and are prone to spoilage during long-term storage. Summary of the invention

[0009] In order to solve the problem that the fish and shrimp minced products currently available in the prior art are prone to spoilage during long-term storage, the present invention provides an okra fish and shrimp minced slice and a preparation method thereof. To achieve the above purpose, the present invention adopts the following technical solution.

[0010] The invention provides a method for preparing okra fish and shrimp minced slices, which specifically comprises the following steps:

[0011] Mix the tilapia meat and shrimp and mince them into minced meat to make fish and shrimp mixed mince.

[0012] Crush the okra into puree to obtain okra puree.

[0013] Mix butter, okra puree, starch, five-spice powder, pepper powder and ginger powder evenly; then add the prepared fish and shrimp mixed paste to obtain a mixture.

[0014] The okra fish and shrimp minced slices are obtained by baking the mixed materials.

[0015] Wherein, the baking temperature is 175°C to 185°C.

[0016] The baking time is 10 to 20 minutes. The slices prepared by the baking time are uniform in color and not burnt.

[0017] The preparation method of the okra fish and shrimp minced slices provided by the present invention is to bake the prepared fish and shrimp mixed minced slices at 175°C to 185°C for 10min to 20min. After baking under such special conditions and combining the components of the formula, the physical structure of the internal nutrients of the original raw materials in the okra fish and shrimp minced slices can be changed, so that the connection between the nutrients is more closely connected, and the water molecule structure of the internal connection is reduced, and the function of the nutrients will not be changed, so as to achieve the effect of preventing corruption. At the same time, the preparation method provided by the present invention prolongs the storage time of the finished fish and shrimp minced products, and the phenomenon of corruption and deterioration will not occur during long-term storage, which solves the problem that the fish and shrimp minced products currently available on the market are prone to corruption and deterioration during long-term storage.

[0018] Preferably, the baking temperature is 180° C. The slices baked at this temperature are crispy and delicious.

[0019] Preferably, the baking time is 15 minutes. The slices prepared by the baking time of the present invention have uniform color and are not burnt.

[0020] Preferably, the tilapia meat and the shrimp meat are mixed and minced into minced meat, and then edible salt is added and mixed again.

[0021] Preferably, the seasoning includes 0.5 parts of five-spice powder, 0.5 parts of pepper powder and 0.5 parts of ginger powder, and the product made with the seasoning has a good taste.

[0022] The invention also provides okra minced fish and shrimp slices prepared by the preparation method of the okra minced fish and shrimp slices.

[0023] Preferably, it is composed of the following raw materials by weight: 60 to 80 parts of tilapia meat, 15 to 20 parts of shrimp meat, 10 to 15 parts of okra, 3 to 5 parts of butter, and 1 to 2 parts of starch. The raw materials of the okra fish and shrimp minced slices provided by the present invention contain fish meat, shrimp meat and okra at the same time, which is rich in nutrition and novel in variety. The various nutrients inside the okra fish and shrimp minced slices are more closely connected, reducing the water molecule structure connected inside, and will not change the function of each nutrient component, so as to achieve the effect of preventing corruption. The okra fish and shrimp minced slices provided by the present invention solve the problem that the fish and shrimp minced products currently available on the market are prone to corruption and deterioration during long-term storage.

[0024] Preferably, the invention is composed of the following raw materials by weight: 65 to 75 parts of tilapia, 16 to 18 parts of shrimp, 12 to 14 parts of okra, 4 to 5 parts of butter, and 1 to 2 parts of starch.

[0025] Among them, in a preferred embodiment of the present invention, the starch is sweet potato starch, and sweet potato starch has a high viscosity.

[0026] Preferably, it is composed of the following raw materials by weight: 70 parts of tilapia, 17 parts of shrimp, 13 parts of okra, 5 parts of butter, and 2 parts of starch.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] 1. The present invention provides an okra minced fish and shrimp flakes and a preparation method thereof. The preparation method of the okra minced fish and shrimp flakes provided by the present invention is to bake the prepared fish and shrimp mixed mince at 175°C to 185°C for 10min to 20min. After baking under this special condition and the coordination of the various components of the formula, the physical structure of the internal nutrients of the original raw materials in the okra minced fish and shrimp flakes can be changed, so that the connection between the various nutrients is more closely connected, and the water molecule structure of the internal connection is reduced, and the function of the various nutrients will not be changed, so as to achieve the effect of preventing corruption. At the same time, the preparation method provided by the present invention prolongs the storage time of the finished fish and shrimp mince, and the phenomenon of corruption and deterioration will not occur during long-term storage, which solves the problem that the finished fish and shrimp mince products currently available on the market are prone to corruption and deterioration during long-term storage.

[0029] 2. The raw materials of the okra fish and shrimp minced slices prepared by the preparation method of the okra fish and shrimp minced slices provided by the present invention contain fish meat, shrimp meat and okra at the same time, which is rich in nutrition and novel in variety. The various nutrients inside it are more closely connected, reducing the water molecule structure connected inside it, and will not change the function of each nutrient component, thereby achieving the effect of preventing corruption.

[0030] 3. The okra minced fish and shrimp flakes provided by the present invention are easy to store for a long time and will not go bad during the long-term storage process. The okra minced fish and shrimp flakes provided by the present invention solve the problem that the current commercially available minced fish and shrimp products are prone to go bad during the long-term storage process.

[0031] 4. The present invention studies okra minced fish and shrimp composite flakes, the main raw materials are minced sea shrimp and minced tilapia, okra, sweet potato starch, butter and other auxiliary materials are added, and the addition of butter makes the product non-greasy and eye-catching fragrance, with low digestibility and good appearance. Minced sea shrimp, minced tilapia and okra are used as raw materials because they contain relatively rich flavonoids, vitamins, proteins and polysaccharides, etc., not only have high nutritional value, but also solve the problem of single type of minced fish and shrimp finished products currently available on the market. At the same time, the okra minced fish and shrimp flakes provided by the present invention also have certain health care effects and are suitable for most groups. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 Sensory analysis of okra fish and shrimp minced flakes for fish and shrimp ratio;

[0033] Figure 2 Texture analysis of okra minced fish and shrimp slices for fish and shrimp ratio;

[0034] Figure 3 Sensory analysis of okra minced fish and shrimp flakes for okra;

[0035] Figure 4 Texture analysis of okra minced fish and shrimp slices for okra;

[0036] Figure 5 Sensory analysis of okra minced fish and shrimp flakes for sweet potato starch;

[0037] Figure 6 Texture analysis of okra fish and shrimp minced slices for sweet potato starch;

[0038] Figure 7 Sensory analysis of okra minced fish and shrimp flakes for butter;

[0039] Figure 8 Texture analysis of butter-based okra minced fish and shrimp flakes. DETAILED DESCRIPTION

[0040] The following will be combined with the specific embodiments of the present invention to clearly and completely describe the technical solutions in the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0041] The methods described in the embodiments of the present invention are conventional methods unless otherwise specified. The materials, reagents, etc. used can be obtained from commercial sources unless otherwise specified.

[0042] Example 1

[0043] The invention discloses okra fish and shrimp minced slices, which are composed of the following raw materials by weight: 70 parts of tilapia, 17 parts of shrimp, 13 parts of okra, 5 parts of butter and 2 parts of starch.

[0044] The method for preparing the okra fish and shrimp minced slices specifically comprises the following steps:

[0045] Mix the formulated amount of tilapia meat and shrimp, mince them into minced meat using a meat grinder, add the formulated amount of edible salt and mix to obtain fish and shrimp mixed mince.

[0046] The okra in the formula amount is crushed into puree to obtain okra puree.

[0047] Mix butter, okra puree, starch, five-spice powder, pepper powder and ginger powder evenly; then add the prepared fish and shrimp mixed paste to obtain a mixture.

[0048] The mixed material is baked at 180° C. for 15 minutes to obtain the okra fish and shrimp minced flakes.

[0049] Example 2

[0050] The invention discloses okra fish and shrimp minced slices, which are composed of the following raw materials by weight: 60 parts of tilapia meat, 15 parts of shrimp meat, 10 parts of okra, 3 parts of butter and 1 part of starch.

[0051] The method for preparing the okra fish and shrimp minced slices specifically comprises the following steps:

[0052] The tilapia meat and shrimp measured in the formula are mixed, and the mixture is minced into minced meat using a meat grinder. The edible salt in the formula amount is added and mixed to obtain a fish and shrimp mixed mince.

[0053] The okra in the formula amount is crushed into puree to obtain okra puree.

[0054] Evenly mix the formulated amounts of butter, okra puree, starch, five-spice powder, pepper powder and ginger powder; then add the prepared fish and shrimp mixed paste to obtain a mixed material.

[0055] The mixed material is baked at 175° C. for 10 minutes to obtain the okra fish and shrimp minced flakes.

[0056] Example 3

[0057] The invention discloses okra fish and shrimp minced slices, which are composed of the following raw materials by weight: 80 parts of tilapia meat, 20 parts of shrimp meat, 15 parts of okra, 5 parts of butter and 2 parts of starch.

[0058] The method for preparing the okra fish and shrimp minced slices specifically comprises the following steps:

[0059] Mix the formulated amount of tilapia meat and shrimp, mince them into minced meat using a meat grinder, add the formulated amount of edible salt and mix to obtain fish and shrimp mixed mince.

[0060] The okra in the formula amount is crushed into puree to obtain okra puree.

[0061] Evenly mix the formulated amounts of butter, okra puree, starch, five-spice powder, pepper powder and ginger powder; then add the prepared fish and shrimp mixed paste to obtain a mixed material.

[0062] The mixed material is baked at 185° C. for 20 minutes to obtain the okra fish and shrimp minced flakes.

[0063] Example 4

[0064] The invention discloses okra fish and shrimp minced slices, which are composed of the following raw materials by weight: 65 parts of tilapia, 16 parts of shrimp, 12 parts of okra, 4 parts of butter and 1 part of starch.

[0065] The method for preparing the okra fish and shrimp minced slices specifically comprises the following steps:

[0066] Mix the formulated amount of tilapia meat and shrimp, mince them into minced meat using a meat grinder, add the formulated amount of edible salt and mix to obtain fish and shrimp mixed mince.

[0067] The okra in the formula amount is crushed into puree to obtain okra puree.

[0068] Evenly mix the formulated amounts of butter, okra puree, starch, five-spice powder, pepper powder and ginger powder; then add the prepared fish and shrimp mixed paste to obtain a mixed material.

[0069] The mixed material is baked at 180° C. for 15 minutes to obtain the okra fish and shrimp minced flakes.

[0070] Example 5

[0071] The invention discloses okra fish and shrimp minced slices, which are composed of the following raw materials by weight: 70 parts of tilapia, 17.5 parts of shrimp, 12.5 parts of okra, 4 parts of butter and 1 part of starch.

[0072] The method for preparing the okra fish and shrimp minced slices specifically comprises the following steps:

[0073] Mix the formulated amount of tilapia meat and shrimp, mince them into minced meat using a meat grinder, add the formulated amount of edible salt and mix to obtain fish and shrimp mixed mince.

[0074] The okra in the formula amount is crushed into puree to obtain okra puree.

[0075] Evenly mix the formulated amounts of butter, okra puree, starch, five-spice powder, pepper powder and ginger powder; then add the prepared fish and shrimp mixed paste to obtain a mixed material.

[0076] The mixed material is baked at 180° C. for 15 minutes to obtain the okra fish and shrimp minced flakes.

[0077] Example 6

[0078] The invention discloses okra fish and shrimp minced slices, which are composed of the following raw materials by weight: 75 parts of tilapia, 8 parts of shrimp, 14 parts of okra, 5 parts of butter and 2 parts of starch.

[0079] The method for preparing the okra fish and shrimp minced slices specifically comprises the following steps:

[0080] Mix the formulated amount of tilapia meat and shrimp, mince them into minced meat using a meat grinder, add the formulated amount of edible salt and mix to obtain fish and shrimp mixed mince.

[0081] The okra in the formula amount is crushed into puree to obtain okra puree.

[0082] Evenly mix the formulated amounts of butter, okra puree, starch, five-spice powder, pepper powder and ginger powder; then add the prepared fish and shrimp mixed paste to obtain a mixed material.

[0083] The mixed material is baked at 180° C. for 15 minutes to obtain the okra fish and shrimp minced flakes.

[0084] Example 7

[0085] The invention discloses okra fish and shrimp minced slices, which are composed of the following raw materials by weight: 70 parts of tilapia meat, 17 parts of shrimp meat, 13 parts of okra, 4 parts of butter and 1.5 parts of starch.

[0086] The method for preparing the okra fish and shrimp minced slices specifically comprises the following steps:

[0087] Mix the formulated amount of tilapia meat and shrimp, mince them into minced meat using a meat grinder, add the formulated amount of edible salt and mix to obtain fish and shrimp mixed mince.

[0088] The okra in the formula amount is crushed into puree to obtain okra puree.

[0089] Evenly mix the formulated amounts of butter, okra puree, starch, five-spice powder, pepper powder and ginger powder; then add the prepared fish and shrimp mixed paste to obtain a mixed material.

[0090] The mixed material is baked at 180° C. for 15 minutes to obtain the okra fish and shrimp minced flakes.

[0091] In order to study the processing technology of the preparation method of okra fish and shrimp minced rice provided by the present invention, the following experiments were also carried out:

[0092] 1. Materials and instruments

[0093] Ingredients: Tilapia, shrimp, okra, purchased from Sanya No. 3 Farmers Market. Corn starch, vegetable oil, five-spice powder, pepper, ginger powder, salt, butter, purchased from Sanya Wanghao Supermarket.

[0094] Main instruments: MS-Pilot texture analyzer, FIC, USA; CA-HM calorie analyzer, FIC, USA; KFS-C electronic balance, Kaifeng Group Co., Ltd.

[0095] 2. Experimental process and methods

[0096] 2.1 Processing technology of okra fish and shrimp paste slices

[0097] Process the tilapia, remove the scales, skin and meat, wash the fish meat, then start collecting the fish meat, rinse and dehydrate it in clean water, grind the meat into powder with a meat grinder, add the mixed materials in turn, shape it with a piping bag, put it in the oven for baking, cool it after baking, and finally bag it.

[0098] 2.2 Operation points

[0099] 2.2.1 Raw material pretreatment and cleaning

[0100] Wash the shrimp and remove the shrimp shell and internal organs. To ensure product quality, the processed shrimp meat is cleaned to clean the shrimp thread, and the processed tilapia is cleaned to remove the black film on the fish belly.

[0101] 2.2.2 Meat Harvesting

[0102] Wash the shrimp, remove the head and shell, and clean the shrimp thread. Cut the tilapia along the back, remove the bones and skin, and set aside the white meat.

[0103] 2.2.3 Rinse and dehydration

[0104] Put the processed fish and shrimp meat into clean water, rinse them, take them out and drain the surface moisture.

[0105] 2.2.4 Preparation of fish and shrimp paste and okra paste

[0106] Drain the water from the fish and shrimp meat, put them into a meat grinder and stir at 2000r / min for 5 minutes until they become minced, to obtain a mixture of fish and shrimp.

[0107] Wash the okra, and use a wall-breaking machine to break it into a paste to get okra paste.

[0108] 2.2.5 Mixing

[0109] Mix butter, okra puree, sweet potato starch, five-spice powder, pepper powder and ginger powder evenly; then add the fish and shrimp paste and mix again to get a mixture.

[0110] 2.2.6 Molding and baking

[0111] The mixture is kneaded to exhaust the internal air, and the kneaded mixture is squeezed into a round baking pan with a diameter of 3 cm and a thickness of 2 mm through a piping bag to form it, and then placed in an oven and baked at 180° C. for 15 minutes. After turning off the heat, the mixture is cooled in the oven for 10 minutes and then taken out to obtain the okra fish and shrimp paste slices.

[0112] 2.4 Single Factor Experiment

[0113] 2.4.1 Effect of fish-shrimp ratio on the texture and sensory quality of slices

[0114] Taking 100 grams of added fish and shrimp paste as a benchmark, the amount of okra paste added was 10%wt, the amount of starch added was 1%wt, and the amount of butter added was 1%wt. In terms of weight, the mass ratios of tilapia and shrimp were adjusted to 1:1, 2:3, 3:2, 4:1 and 5:1 respectively.

[0115] 2.4.2 Effect of okra paste addition on the texture and sensory quality of slices

[0116] The weight of the added fish and shrimp paste was set to 100 grams. As a benchmark, the mass ratio of tilapia to shrimp was 3:2, the amount of starch added was 1%wt, and the amount of butter added was 1%wt. In parts by weight, the addition ratio of okra paste was adjusted to 5%wt, 10%wt, 15%wt, 20%wt and 25%wt respectively.

[0117] 2.4.3 Effect of sweet potato starch addition on the texture and sensory quality of flakes

[0118] The weight of the added fish and shrimp paste was set to 100 grams as a benchmark, and the amount of other raw materials added was kept constant. The addition ratio of sweet potato starch was changed to 1%wt, 1.5%wt, 2%wt, 2.5%wt, and 3.0%wt in parts by weight.

[0119] 2.4.4 Effect of butter addition on the texture and sensory quality of slices

[0120] Based on 100 grams of fish and shrimp paste, the addition amounts of other raw materials remain unchanged, and the addition ratio of vegetable oil is adjusted to 1%wt, 2%wt, 3%wt, 4%wt and 5%wt in parts by weight.

[0121] 2.5 Orthogonal experiment

[0122] Based on the results of the single-factor experiment, a four-factor three-level orthogonal experiment was conducted, and the product formula was optimized through sensory evaluation and texture characteristics analysis.

[0123] Table 1 Orthogonal experimental factor level table

[0124]

[0125] 2.6 Sensory Analysis

[0126] A sensory evaluation panel consisting of 10 professionally trained students was selected to score the taste and appearance of the minced fish and shrimp slices according to the scoring criteria in Table 2, and the average of the scoring results was taken.

[0127] Table 2 Sensory evaluation of okra fish and shrimp minced mixed slices

[0128]

[0129]

[0130] 2.7 Texture determination

[0131] The hardness of the fish and shrimp mince slices was tested and analyzed using a texture analyzer, using a TMS-Pilo texture analyzer with a P / 5 probe, a hardness test procedure, a measuring speed of 60 mm / min, and a compression ratio of 98%.

[0132] 2.8 Nutritional analysis

[0133] Okra, fish and shrimp paste flakes were prepared by optimizing the recipe process, and the energy, protein, fat, moisture and carbohydrate content of the product were tested using a calorie analyzer.

[0134] 2.9 Data Processing

[0135] The data were processed using Origin 2022 and Excel.

[0136] 3 Results and analysis

[0137] 3.1 Single Factor Experiment

[0138] 3.1.1 Effect of fish-shrimp ratio on the texture and sensory quality of slices

[0139] according to Figure 1 and Figure 2It can be seen that the fish-shrimp ratio has a significant impact on the sensory characteristics and texture of the product. According to the data analysis in Table 1, it can be observed that with the increase in the amount of addition, the sensory score shows a change pattern of first rising and then falling. In the initial stage, the score rose sharply to a high level, and then gradually fell back, showing a process of first rising and then falling. This shows that when the amount of addition is increased within a certain range, the overall quality of the product and consumer satisfaction can be improved, but after exceeding a certain threshold, continuing to increase may lead to diminishing marginal benefits of quality, or even negative effects.

[0140] The results showed that the product had the best sensory quality and texture when the fish-shrimp ratio was 4:1. The results showed that when the fish-shrimp ratio was 4:1, the product was golden in color and crispy in taste; but in other ratios, the color of the finished product was too dark and the taste was slightly burnt, probably because the proportion of shrimp was too large. The results showed that the higher the fish content, the lower the hardness, and the product with a fish-shrimp ratio of 4:1 had the best sensory quality. Therefore, the best choice for the ratio of fish to shrimp is 4:1.

[0141] 3.1.2 Effect of okra addition on the texture and sensory quality of slices

[0142] according to Figure 3 The results show that different amounts of okra added have an effect on the sensory and texture of the product. Figure 4 It can be seen that as the amount of okra added increases, the hardness of the fish and shrimp paste generally decreases. This may be because after adding excessive okra, the viscosity of the fish and shrimp paste decreases, making its internal structure loose. Figure 3 From the data, it can be seen that when the amount of okra added is 10%wt and 15%wt, the sensory score of fish and shrimp mince flakes is higher, and its color and hardness are better than the control group. However, at the dosage of 20%wt to 25%wt, the shrimp meat is light and soft; but at around 25%wt, the green color of fish and shrimp mince flakes is too dark, which will make people feel a loss of appetite. Through the analysis of the sensory score, hardness and other indicators of the products, it is concluded that when the amount of okra added is 10%wt, its sensory score is the highest, the hardness is the best, the taste is the crispest, and the comprehensive texture and sensory evaluation are also relatively satisfactory. Therefore, it is recommended to set the amount of okra at 10%wt.

[0143] 3.1.3 Effect of sweet potato starch addition on the quality of okra fish and shrimp paste flakes

[0144] according to Figure 5 The effect of sweet potato starch dosage on product flavor is shown; hardness test Figure 6 As shown. Figure 6It can be observed that the hardness of okra fish and shrimp flakes tends to increase with the addition of sweet potato starch, which may be due to the fact that the starch after baking causes the product to become hard. When the added ingredients in okra fish and shrimp minced flakes exceed the threshold of 2%wt, the hardness will experience a significant increase. This change may cause the taste and texture of the flakes to change, making them more firm and difficult to chew. With the increase in the amount of addition, the interaction between the materials may also increase, thus affecting the overall quality of the final product.

[0145] According to the opinions of the students who conducted the sensory evaluation, in the five groups of experiments, the taste did not differ much because the starch content did not change significantly, but when the addition amount was 3%wt, the flavor of fish and shrimp was significantly weakened. From these two figures, it can be seen that when the sweet potato starch addition amount was 1.5%wt, the product had the highest sensory evaluation. Combined with the texture and taste scores, the addition amount of sweet potato starch should be 1.5%wt.

[0146] 3.1.4 Effect of butter addition on the texture and sensory quality of slices

[0147] according to Figure 7 The results show that the amount of butter used will affect the taste of the product, while the hardness can be determined by Figure 8 Learn from Figure 8 It can be concluded that the hardness of the fish and shrimp flakes increases with the increase of butter addition. After adding butter, the crisping effect of the product is enhanced. When the butter addition is 4%wt, the taste index is the largest, but when the addition is increased to 5%wt, the milk flavor is too strong, drowning out the fresh shrimp flavor. Therefore, from the perspective of organizational structure and taste scores, the recommended optimal butter addition is 4%wt.

[0148] 3.2 Orthogonal experimental results and data analysis

[0149] Table 4 Orthogonal experiment sensory evaluation results

[0150]

[0151]

[0152] Table 5 Orthogonal test texture evaluation results

[0153]

[0154]

[0155] According to the data in Table 4, the range R1 values ​​of various factors are ranked as follows: B >R C >R A >R D, which shows that the order of the degree of influence of various factors on the sensory quality of products is: B>C>A>D. In other words, okra has the greatest impact on the sensory quality of products, followed by sweet potato starch, fish and shrimp ratio, and butter has the least impact.

[0156] According to the data analysis results in Table 5, the R2 value ranges of various factors are as follows:

[0157] R 2B >R 2C >R 2A >R 2D This shows that the influence of different factors on the sensory quality of the product is ranked as: B>C>A>D, that is, okra has the most significant effect on the hardness of the product, followed by starch, then the fish-shrimp ratio, and butter has the least effect. By analyzing the change range of each factor, the influence of each factor on the hardness of the product was obtained.

[0158] It can be clearly seen from these two tables that the level of okra content directly affects the sensory evaluation score of the product and the final hardness performance. This finding is strongly supported by the data, indicating that the addition of okra plays a decisive role in improving the overall quality of the slices. Therefore, the selection of raw materials and the adjustment of the ratio in the production process should be based on the okra content as the main reference indicator to ensure that the product can meet the expected standards in terms of sensory and texture. In addition, through further experimental research, we can more accurately control and optimize the production process of okra fish and shrimp minced slices, so as to achieve higher quality fish and shrimp minced slices. By analyzing Tables 4 and 5, the hardness test results show that the best process formula is A2B2C3D2, which is inconsistent with the formula A2B2C2D2 with the highest sensory score in the orthogonal experiment. The hardness of okra fish and shrimp minced slices should not be too large, and the main consideration is sensory evaluation. Therefore, the A2B2C2D2 combination was used for verification experiments.

[0159] The sensory score of the verification experiment was 91.4, which was higher than the highest sensory score group A2B2C3D2 in the experimental group. At the same time, the experiment showed that A1B2C2D2. Therefore, the optimal production process formula of okra fish and shrimp paste flakes is A2B2C2D2, that is, the fish and shrimp ratio is 4:1, the okra content is 10%wt, the starch content is 1.5%wt, and the butter content is 4%wt.

[0160] 3.3 Nutritional analysis

[0161] Okra, fish and shrimp minced slices were prepared according to the two best preparation methods, and the nutrition of the food was analyzed using a calorie analyzer. The results are shown in Table 6.

[0162] Table 6 Various nutritional ingredients

[0163] project Content per 100g energy 2385kJ protein 17.6g Fat 25.4g carbohydrate 57.1g Moisture 0g

[0164] The invention uses tilapia, shrimp and okra as main materials, and is processed into slices made of tilapia, shrimp, okra and other auxiliary materials. The results of orthogonal experiment and single factor experiment show that the amount of okra added has an important effect on the sensory quality and texture of okra fish and shrimp minced slices. Studies have shown that when the fish and shrimp ratio is 4:1, the content of okra is 10%wt, starch is 1.5%wt, butter is 4%wt, five-spice powder is 0.5%wt, pepper powder is 0.5%wt, ginger powder is 0.5%wt, and edible salt content is 1%wt. The oven is preheated at 180°C, the baking time is 15min, and the heat preservation is 10min. The finally prepared okra fish and shrimp minced slices have a crisp taste, moderate hardness, yellow-green color, flat shape, no damage and pores on the surface, uniform and shiny color, and the fish flavor and okra flavor are coordinated with each other. At the same time, the okra fish and shrimp minced slices prepared by the present invention are not prone to browning and mildew, and are easy to store for a long time. The existing fish and shrimp minced finished products are also rich in nutritional value, providing a hotbed for the growth of spoilage bacteria, resulting in the existing fish and shrimp minced finished products being prone to corruption and deterioration during storage, such as fish cakes, fish rolls, fish intestines and other products, which are prone to browning. After being placed at room temperature for two or three days, dark brown spots will appear on the surface, gradually spreading to the entire surface. Browning will also occur in the product, first the color is lighter and then gradually deepens. With the generation of browning, the product tissue is hard and brittle, and loses its unique elasticity. Therefore, compared with the existing fish and shrimp minced finished products, the okra fish and shrimp minced slices prepared by the present invention do not have the above-mentioned problems and are easy to store for a long time.

[0165] The raw materials of the okra fish and shrimp minced slices provided by the present invention contain fish meat, shrimp meat and okra at the same time, which are rich in nutrition and novel in variety. The nutrients inside the okra fish and shrimp minced slices are more closely connected, reducing the water molecule structure connected inside, and will not change the function of each nutrient component, so as to achieve the effect of preventing corruption. Therefore, the okra fish and shrimp minced slices prepared by the present invention are easy to store for a long time, and will not be corrupted during the long-term storage process. The okra fish and shrimp minced slices provided by the present invention solve the problem that the fish and shrimp minced finished products currently available on the market are prone to corruption during the long-term storage process.

[0166] Although the preferred embodiments of the present invention have been described, those skilled in the art may make other changes and modifications to these embodiments once they have learned the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the present invention.

[0167] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A method for preparing okra fish and shrimp paste slices, characterized in that: The following steps are involved: The tilapia meat and shrimp meat are mixed and minced into a minced meat state to obtain a fish and shrimp mixed mince; Crush the okra into puree to obtain okra puree; Then, mix the butter, okra puree and seasoning evenly; then add the prepared fish and shrimp mixed paste to obtain a mixed material; The mixed material is baked to obtain the okra fish and shrimp minced flakes; The baking temperature is 175°C to 185°C; The baking time is 10 to 20 minutes.

2. The method for preparing okra fish and shrimp paste slices according to claim 1, characterized in that: The tilapia meat and the shrimp meat are mixed and minced into minced meat, and then edible salt is added and mixed again.

3. The method for preparing okra fish and shrimp paste slices according to claim 1, characterized in that: The seasoning comprises 0.5 parts of five-spice powder, 0.5 parts of pepper powder and 0.5 parts of ginger powder.

4. An okra minced fish and shrimp flakes prepared by the method for preparing an okra minced fish and shrimp flakes according to claim 1.

5. The okra fish and shrimp paste slice according to claim 4, characterized in that: The invention is composed of the following raw materials by weight: 60 to 80 parts of tilapia meat, 15 to 20 parts of shrimp meat, 10 to 15 parts of okra, 3 to 5 parts of butter and 1 to 2 parts of starch.

6. The okra fish and shrimp paste slice according to claim 5, characterized in that: The invention is composed of the following raw materials by weight: 65 to 75 parts of tilapia, 16 to 18 parts of shrimp meat, 12 to 14 parts of okra, 4 to 5 parts of butter and 1 to 2 parts of starch.

7. The okra fish and shrimp paste slice according to claim 6, characterized in that: The invention is composed of the following raw materials by weight: 70 parts of tilapia, 17 parts of shrimp meat, 13 parts of okra, 5 parts of butter and 2 parts of starch.

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