Preparation method of high-gel-quality low-salt minced shrimp gel

Abstract

The invention provides a preparation method of high-gel-quality low-salt minced shrimp gel, which comprises the following steps: S1, chopping and mixing shrimp meat to obtain minced shrimp meat; s2, adding salt into the minced shrimp meat, and chopping to obtain minced shrimp; s3, adding alkaline amino acid into the minced shrimps, and chopping to obtain amino acid-minced shrimps; and S4, heating and cooling the amino acid-minced shrimps to obtain the high-gel-quality low-salt minced shrimp gel. According to the preparation method disclosed by the invention, the texture property, texture and taste of the low-salt minced shrimp gel are improved, so that the indexes such as the texture property and the water-holding capacity of the low-salt minced shrimp gel all have ideal effects; the preparation method is simple, green, safe, easy to implement and suitable for industrial production; the prepared low-salt minced shrimp gel with high gel quality overcomes a series of problems of low shrimp meat content, high salt content, unsatisfactory texture characteristics, low moisture retention capacity, weak gel strength and loose structure of the existing minced shrimp products.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a method for preparing low-salt shrimp paste gel with high gel quality. Background Art

[0002] Salt, as an indispensable element in human life, is important not only in regulating human activities, but also in its significant impact on food quality and flavor. However, excessive intake of salt poses a threat to human health and may cause a variety of health problems such as high blood pressure, osteoporosis, kidney damage, heart disease and stroke. Therefore, it is particularly important to reduce the amount of sodium salt added without affecting food quality and taste.

[0003] Shrimp has the advantages of tender and delicious meat and rich nutrition (high protein, low fat, rich in various vitamins and trace elements required for human health). Shrimp paste gel is a kind of fish paste product made from shrimp meat. It has a delicate and smooth taste and rich nutritional value, and is widely loved by consumers. During the production process of shrimp paste gel, 2 to 3 wt% of table salt is usually added to dissolve myofibrillar protein, thereby forming a gel product with a fine three-dimensional network structure. Reducing the amount of sodium salt added is beneficial to human health, but the reduction in salt content will lead to a decrease in the performance of shrimp paste gel, resulting in problems such as low water retention, low gel strength, and loose structure. Therefore, reducing the salt content in shrimp paste products without affecting the sensory quality is a major challenge facing food processing companies.

[0004] Amino acids are a class of amphoteric organic compounds containing alkaline amino groups and acidic carboxyl groups, and are the basic building blocks of biological functional macromolecular proteins. Basic amino acids refer to amino acids with two amino groups and one carboxyl group, which have a net positive charge at neutral pH, such as lysine and histidine. Basic amino acids are of great value in medicine. Lysine can treat nutritional deficiencies, developmental disorders, and nitrogen imbalance. It is an important food fortifier, especially suitable for the manufacture of children's food. Histidine can be used as a nutritional supplement and sweetener, and is also an important amino acid API. It has shown significant therapeutic effects in the treatment of diseases such as heart disease, anemia, gastric ulcers, and hepatitis. Summary of the invention

[0005]

Technical issues

[0006] Existing shrimp paste products usually add 2 to 3 wt% salt to optimize flavor and taste, but high salt is not good for health. In a low-salt environment, shrimp paste products experience problems such as decreased gel strength, texture and water retention, which affects the gel quality and overall quality of shrimp paste products.

[0007]

Technical solution

[0008] In view of the above problems, the present invention provides a method for preparing a low-salt shrimp paste gel with high gel quality. The method has low production cost, does not require toxic and harmful reagents, has a reasonable process design, is conducive to the comprehensive utilization of raw materials, and improves the added value of products. The preparation method solves the problem of poor gel properties of low-salt shrimp paste itself and lays a foundation for the development of healthier low-salt shrimp paste products.

[0009] The first object of the present invention is to provide a method for preparing a low-salt shrimp paste gel with high gel quality, comprising the steps of:

[0010] S1. Chopping the shrimp meat to obtain minced shrimp meat;

[0011] S2, adding salt to the minced shrimp, chopping and mixing to obtain minced shrimp;

[0012] S3, chopping and mixing the shrimp paste with alkaline amino acids to obtain amino acid-shrimp paste;

[0013] S4, heating the amino acid-shrimp paste and cooling it to obtain a high-gel quality low-salt shrimp paste gel.

[0014] In one embodiment of the present invention, in step S1, the shrimp meat is one or more of Penaeus chinensis and Penaeus vannamei.

[0015] In one embodiment of the present invention, in step S1, the shrimp meat is fresh shrimp or thawed frozen shrimp that is de-headed, de-shelled, de-veined, and washed with water to obtain clean shrimp meat.

[0016] In one embodiment of the present invention, in step S1, the chopping speed is 1000-1200 rpm, and the chopping time is 15-25 s.

[0017] In one embodiment of the present invention, in step S2, the amount of salt added is 0.3-0.5% of the weight of the shrimp meat.

[0018] In one embodiment of the present invention, in step S2, the chopping speed is 10000-12000 rpm, and the chopping time is 1-3 min.

[0019] In one embodiment of the present invention, in step S3, the basic amino acid is one or more of L-lysine, L-histidine, and L-arginine.

[0020] In one embodiment of the present invention, in step S3, the total amount of basic amino acids added is 0.2-2.5% of the weight of the shrimp meat.

[0021] In one embodiment of the present invention, in step S3, the chopping speed is 10000-12000 rpm, and the chopping time is 1-2 min.

[0022] In one embodiment of the present invention, in step S4, the heating is two-stage heating: the first stage heating temperature is 40-50°C, and the heating time is 25-35 minutes; the second stage heating temperature is 80-90°C, and the heating time is 25-35 minutes.

[0023] In one embodiment of the present invention, in step S4, cooling is performed by rapidly cooling in ice water to make the core temperature lower than 10°C.

[0024] The second object of the present invention is to provide a shrimp paste gel with high gel quality and low salt prepared by the above preparation method.

[0025] The third object of the present invention is to provide the application of the above-mentioned high gel quality low-salt shrimp paste gel in the food field.

[0026] Beneficial effects:

[0027] 1. The preparation method of the present invention improves the texture characteristics of low-salt shrimp paste gel by adding different basic amino acids, and improves the texture and taste of low-salt shrimp paste products, laying a foundation for the development and production of a healthy high-value-added shrimp paste product. The present invention can make the texture characteristics, water holding capacity and other indicators of low-salt shrimp paste gel present ideal effects.

[0028] 2. The high-gel quality and low-salt shrimp paste gel prepared by the present invention improves a series of problems of existing shrimp paste products such as low shrimp meat content, high salt content, unsatisfactory texture characteristics, low moisture retention capacity, weak gel strength and loose structure.

[0029] 3. The preparation method of the present invention is simple, green, safe, easy to implement, and suitable for industrial production. The prepared high-gel quality low-salt shrimp paste gel can be used as a new type of engineered food matrix to increase its added value and promote the sales of shrimp paste products. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 The gel strengths of shrimp paste gels of Examples 1 and 2 and Comparative Examples 1 and 2, A is Comparative Example 1, B is Comparative Example 2, C is Example 1, and D is Example 2.

[0031] Figure 2 The water holding capacity of shrimp paste gel in Examples 1 and 2 and Comparative Examples 1 and 2, A is Comparative Example 1, B is Comparative Example 2, C is Example 1, and D is Example 2.

[0032] Figure 3 The gel strength of shrimp paste gel in Example 3 and Comparative Examples 1 and 2.

[0033] Figure 4 The water holding capacity of shrimp paste gel in Example 3 and Comparative Examples 1 and 2.

[0034] Figure 5The gel cooking loss of shrimp paste gel in Example 3 and Comparative Examples 1 and 2.

[0035] Figure 6 The gel strength of the shrimp paste gel of Examples 4 and 5 and Comparative Examples 3 and 4.

[0036] Figure 7 The water holding capacity of shrimp paste gel in Examples 4 and 5 and Comparative Examples 3 and 4.

[0037] Figure 8 It is the gel cooking loss of shrimp paste gel in Examples 4 and 5 and Comparative Examples 3 and 4. DETAILED DESCRIPTION

[0038] Test method:

[0039] 1. Determination of gel strength:

[0040] The gel strength of shrimp paste gel was measured using a TA-XT Plus texture analyzer. The following parameters were set: a metal spherical probe of model P / 0.5 was selected, the gel strength test mode was adopted, the sample diameter was set to 20 mm, and the sample height was 10 mm. The test involved speeds before, during, and after the test, which were set to 1.5 mm / s, 1.0 mm / s, and 1.0 mm / s, respectively, with a compression ratio of 40% and a trigger force of 5.0 g. The gel strength was calculated using the following formula. To ensure the reliability of the data, the tests of all samples were repeated six times, and the final results were expressed as mean ± standard deviation.

[0041] The formula for calculating the gel strength of shrimp paste gel is as follows:

[0042] Gel strength (gmm) = rupture work (g) × rupture distance (mm)

[0043] 2. Determination of texture characteristics:

[0044] The texture properties of shrimp paste gel were evaluated using a TA-XT Plus texture analyzer. The following parameters were set: a probe model of P / 50 was selected, the TPA test mode was used, the sample diameter was set to 20 mm, and the sample height was 10 mm. The test involved speeds before, during, and after the test, which were set to 1.5 mm / s, 1.0 mm / s, and 1.0 mm / s, respectively, a compression ratio of 40%, and a trigger force of 5.0 g. The evaluation indicators of texture properties included hardness, elasticity, cohesiveness, and chewiness. To ensure the reliability of the data, the tests of all samples were repeated six times, and the final results were expressed as mean ± standard deviation.

[0045] 3. Determination of water holding capacity:

[0046] Cut each shrimp paste gel sample into small pieces weighing about 1g, record the initial weight as M1, wrap it with 2 to 3 pieces of filter paper and put it into a 50mL centrifuge tube. Determine the water holding capacity by centrifugation (10000×g, 15min, 4℃). After centrifugation, wipe the surface water of the sample with filter paper and record the weight after centrifugation as M2. To ensure the reliability of the data, all samples were tested six times, and the final results were expressed as mean ± standard deviation.

[0047] The water holding capacity of shrimp paste gel is calculated as follows:

[0048] Water holding capacity (%) = M2 / M1

[0049] M1: weight of shrimp paste gel before centrifugation; M2: weight of shrimp paste gel after centrifugation

[0050] 4. Determination of cooking loss:

[0051] Each sample was divided into three groups of equal mass and placed in 50 mL centrifuge tubes, accurately weighed and recorded as m1 before cooking. After the shrimp meat was heat treated and cooled, the surface moisture was wiped off with a paper towel and weighed and the mass after cooking was recorded as m2. The weight difference of the shrimp paste gel before and after heating in a water bath was divided by the weight of the unheated gel to calculate the cooking loss according to the following equation, expressed as a percentile. To ensure the reliability of the data, the tests of all samples were repeated six times, and the final results were expressed as mean ± standard deviation.

[0052] The cooking loss calculation formula of shrimp paste gel is as follows:

[0053] Cooking loss (%) = (m1-m2) / m1

[0054] m1: the weight of unheated shrimp paste; m2: the weight of the shrimp paste gel after being cooled to room temperature and wiping off the liquid on its surface after heating.

[0055] Example 1

[0056] A high-gel quality low-salt shrimp paste gel comprises 100 g shrimp paste, 0.5 g sodium chloride, and 0.2 g L-histidine. The preparation method comprises the following steps:

[0057] S1. Thawing the frozen Chinese shrimp at 4°C, removing the head, shell and shrimp thread, and washing with water to obtain clean shrimp meat;

[0058] S2, chopping the shrimp meat at a rotation speed of 1100 rpm for 20 seconds to obtain minced shrimp meat;

[0059] S3, adding 0.5% salt by weight of the shrimp meat to the minced shrimp meat, chopping and mixing at a rotation speed of 11000 rpm for 2 minutes to obtain minced shrimp;

[0060] S4, adding L-histidine in an amount of 0.2% by weight of shrimp meat to the minced shrimp, and chopping and stirring at a rotation speed of 11000 rpm for 1 min to obtain amino acid-minced shrimp;

[0061] S5. Heat the amino acid-shrimp paste at 40° C. for 30 min, then at 90° C. for 30 min, and quickly cool in ice water to make the central temperature below 10° C. to obtain a shrimp paste gel with high gel quality and low salt.

[0062] Example 2

[0063] A high-gel quality low-salt shrimp paste gel comprises 100 g shrimp paste, 0.5 g sodium chloride, 0.3 g L-histidine, and 0.25 g L-lysine. The preparation method thereof is different from that of Example 1 in that, in step S4, 0.2% of L-histidine by weight of shrimp meat is replaced with 0.3% of L-histidine by weight of shrimp meat and 0.25% of L-lysine by weight of shrimp meat.

[0064] Comparative Example 1

[0065] 0.5% salt by weight of the shrimp meat was added to the Chinese shrimp meat, and the mixture was chopped at a rotation speed of 11000 rpm for 3 minutes to obtain a low-salt shrimp paste gel control group.

[0066] Comparative Example 2

[0067] 2% salt by weight of the shrimp meat was added to the Chinese shrimp meat, and the mixture was chopped at a rotation speed of 11000 rpm for 3 minutes to obtain a high-salt shrimp paste gel control group.

[0068] The texture properties of the Chinese shrimp paste gel of Examples 1 and 2 and Comparative Examples 1 and 2 are shown in Table 1.

[0069] Table 1

[0070]

[0071] As shown in Table 1, the hardness of the high-gel quality low-salt shrimp paste gel with the addition of 0.2% L-histidine (Example 1) increased from 1368g to 1766g, and the chewiness increased from 713g to 854g, which was not significantly different from the high-salt shrimp paste gel control group with the addition of 2% sodium chloride (Comparative Example 2). The hardness of the high-gel quality low-salt shrimp paste gel with the addition of mixed amino acids 0.3% L-histidine and 0.25% L-lysine (Example 2) increased to 2211g, and the chewiness increased to 1357g, which was significantly higher than the shrimp paste gel with the addition of 2% sodium chloride. These results show that L-histidine and L-lysine play a vital role in enhancing the cross-linking of myofibrillar proteins, thereby forming a dense and flexible gel network structure in the low-salt shrimp paste gel.

[0072] The gel strength and water holding capacity of the shrimp paste gel prepared in Examples 1 and 2 of the present invention and Comparative Examples 1 and 2 were measured. The results are shown in Figure 1 , 2 .Depend on Figure 1 It can be seen that the addition of both groups of amino acids increased the gel strength of low-salt shrimp paste gel. Figure 1 C) and 2% sodium chloride (Comparative Example 2, Figure 1 B) group had no significant difference, the mixed amino acid group (Example 2, Figure 1 The gel strength of D) was significantly higher than that of the 2% sodium chloride group. These results indicate that L-histidine and L-lysine may promote the cross-linking of shrimp myofibrils and thus improve the gel strength. Figure 2 It can be seen that compared with adding 0.5% sodium chloride (Comparative Example 1, Figure 2 A) compared to the low-salt shrimp paste gel control group, the addition of two groups of amino acids (Examples 1, 2, Figure 2 C, D) significantly improved the water holding capacity of low-salt shrimp paste gel, and was consistent with the trend of gel strength.

[0073] Example 3

[0074] A high-gel quality low-salt shrimp paste gel comprises 100g shrimp paste, 0.5g sodium chloride, and 0.5g L-lysine. The preparation method comprises the following steps:

[0075] S1. Thawing the frozen Chinese shrimp at 4°C, removing the head, shell and shrimp thread, and washing with water to obtain clean shrimp meat;

[0076] S2, chopping the shrimp meat at a rotation speed of 1100 rpm for 20 seconds to obtain minced shrimp meat;

[0077] S3, adding 0.5% salt by weight of the shrimp meat to the minced shrimp meat, chopping and mixing at a rotation speed of 11000 rpm for 2 minutes to obtain minced shrimp;

[0078] S4, adding 0.5% L-lysine by weight of shrimp meat to the minced shrimp, chopping and stirring at a rotation speed of 11000 rpm for 1 min to obtain amino acid-minced shrimp;

[0079] S5. Heat the amino acid-shrimp paste at 40° C. for 30 min, then at 90° C. for 30 min, and quickly cool in ice water to make the central temperature below 10° C. to obtain a shrimp paste gel with high gel quality and low salt.

[0080] A series of low-salt shrimp paste gels were obtained by changing the amount of L-lysine added to 0.75% and 1% of the shrimp meat mass.

[0081] The texture properties of the Chinese shrimp paste gel of Example 3 and Comparative Examples 1 and 2 are shown in Table 2.

[0082] Table 2

[0083]

[0084] The samples added with L-lysine in Table 2 all significantly improved the elasticity of the low-salt shrimp paste gel, and were significantly higher than the shrimp paste gel added with 2% sodium chloride (Comparative Example 2). In addition, compared with the low-salt shrimp paste gel added with 0.5% sodium chloride (Comparative Example 1), the cohesiveness of the low-salt shrimp paste gel added with L-lysine in Table 2 was also significantly improved. The low-salt shrimp paste gel added with 1% L-lysine (Example 3) had the highest hardness and chewiness.

[0085] The gel strength and water holding capacity test results of the shrimp paste gel prepared in Example 3 of the present invention and Comparative Examples 1 and 2 are shown in Figures 3-4 .Depend on Figure 3 It can be seen that the gel strength of low-salt shrimp paste gel begins to increase with the increase of L-lysine concentration, reaches stability after exceeding 0.75%, and is higher than the gel strength of 2% sodium chloride shrimp paste gel. These results indicate that L-lysine can promote the cross-linking of shrimp paste myofibril protein. Figure 4 Compared with the low-salt shrimp paste gel with 0.5% sodium chloride (Comparative Example 1), the addition of L-lysine significantly improved the water holding capacity of the low-salt shrimp paste gel. When the amount of L-lysine added was equal to or greater than 0.5%, the water holding capacity of the low-salt shrimp paste gel exceeded that of the shrimp paste gel with 2% sodium chloride (Comparative Example 2).

[0086] Depend on Figure 5 It can be concluded that the highest cooking loss was observed in the low-salt shrimp paste gel containing 0.5% sodium chloride (Comparative Example 1). The cooking loss can reflect the water retention capacity during the thermal gel formation process. The lower the cooking loss value, the less the loss of water, protein and other components during the heating process. The incorporation of L-lysine significantly reduced the cooking loss of the low-salt shrimp paste gel. The results of water retention and cooking loss show that the addition of L-lysine is beneficial to retaining the moisture in the gel.

[0087] Example 4

[0088] A high-gel quality low-salt shrimp paste gel, comprising 105g shrimp paste, 0.52g sodium chloride, and 1.05g L-arginine, and a preparation method thereof comprises the following steps:

[0089] S1. Thawing the frozen whiteleg shrimp at 4°C, removing the head, shell and shrimp thread, and washing with water to obtain clean shrimp meat;

[0090] S2, chopping the shrimp meat at a rotation speed of 1200 rpm for 25 seconds to obtain minced shrimp meat;

[0091] S3, adding 0.5% salt by weight of the shrimp meat to the minced shrimp meat, chopping and mixing at a rotation speed of 11000 rpm for 2 minutes to obtain minced shrimp;

[0092] S4, adding L-arginine of 1% by weight of shrimp meat to the minced shrimp, chopping and stirring at a rotation speed of 11000 rpm for 1 min to obtain amino acid-minced shrimp;

[0093] S5. Heat the amino acid-shrimp paste at 40° C. for 30 min, then at 90° C. for 30 min, and quickly cool in ice water to make the central temperature below 10° C. to obtain a shrimp paste gel with high gel quality and low salt.

[0094] The amount of L-arginine added was changed to 0.5% of the shrimp meat mass to obtain a series of low-salt shrimp paste gels.

[0095] Example 5

[0096] A high-gel quality low-salt shrimp paste gel comprises 105 g shrimp paste, 0.52 g sodium chloride, and 1.05 g L-lysine. The preparation method thereof is different from that of Example 4 in that, in step S4, L-arginine is replaced with L-lysine.

[0097] Comparative Example 3

[0098] 0.5% salt by weight of the shrimp meat was added to the shrimp meat of Penaeus vannamei, and the mixture was chopped and stirred at a rotation speed of 11000 rpm for 3 minutes to obtain a low-salt shrimp paste gel control group.

[0099] Comparative Example 4

[0100] 3% salt by weight of the shrimp meat was added to the shrimp meat of Penaeus vannamei, and the mixture was chopped and stirred at a rotation speed of 11000 rpm for 3 minutes to obtain a high-salt shrimp paste gel control group.

[0101] The texture properties of the shrimp paste gel of Examples 4 and 5 and Comparative Examples 3 and 4 are shown in Table 3.

[0102] Table 3

[0103]

[0104] As shown in Table 3, when the concentration of L-lysine is 1% (Example 5), the hardness increases from 1348g to 2320g, and the chewiness increases from 692g to 1686g, which is significantly higher than the high-salt shrimp paste gel control group with 3% sodium chloride added (Comparative Example 4). In addition, when the concentration of L-arginine is 1% (Example 4), the hardness increases from 1348g to 1999g, and the chewiness increases from 692g to 1457g, and the hardness and chewiness are significantly higher than the shrimp paste gel with 3% sodium chloride added. This shows that the addition of L-lysine and L-arginine significantly enhances the gel properties of low-salt shrimp paste gel. Both amino acids significantly improve the elasticity of low-salt shrimp paste gel, and the elasticity difference of low-salt shrimp paste gel with L-lysine is not significant compared with the shrimp paste gel with 3% sodium chloride added. In addition, compared with the low-salt shrimp paste gel control group with 0.5% sodium chloride added (Comparative Example 3), the cohesiveness is significantly improved regardless of the concentration of L-lysine or L-arginine. These results suggest that L-lysine or L-arginine plays a crucial role in enhancing the cross-linking of myofibrillar proteins, thereby forming a dense and flexible gel network structure in low-salt shrimp mince gels.

[0105] The gel strength, water holding capacity, and cooking loss of the shrimp paste gel prepared in Examples 4 and 5 of the present invention and Comparative Examples 3 and 4 were measured. The results are shown in Figures 6 to 8 .

[0106] Depend on Figure 6 It can be seen that compared with the low-salt shrimp paste gel control group added with 0.5% sodium chloride (Comparative Example 3), the addition of L-arginine or L-lysine significantly increased the gel strength of the low-salt shrimp paste gel, and the gel strength of the low-salt shrimp paste gel increased with the increase of L-arginine or L-lysine concentration, and was higher than the gel strength of the high-salt shrimp paste gel control group with 3% sodium chloride (Comparative Example 4). These results show that L-arginine or L-lysine can promote the cross-linking of shrimp paste myofibrillar protein.

[0107] Depend on Figure 7 It can be seen that compared with the low-salt shrimp paste gel with 0.5% sodium chloride added, the incorporation of L-lysine or L-arginine significantly improved the water holding capacity of the low-salt shrimp paste gel. When the addition amount of L-lysine or L-arginine was 1%, the water holding capacity of the low-salt shrimp paste gel was significantly higher than that of the shrimp paste gel with 3% sodium chloride.

[0108] Depend on Figure 8It can be concluded that the highest cooking loss was observed in low-salt shrimp paste gel containing 0.5% sodium chloride. Cooking loss can reflect the water retention capacity during the formation of thermal gel. The lower the cooking loss value, the less loss of water, protein and other components during the heating process. The incorporation of L-lysine or L-arginine significantly reduced the cooking loss of low-salt shrimp paste gel. The results of water holding capacity and cooking loss show that the addition of basic amino acids is beneficial to retaining water in the gel.

[0109] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing high gel quality low salt shrimp paste gel, characterized in that: Includes steps: S1. Chopping the shrimp meat to obtain minced shrimp meat; S2, adding salt to the minced shrimp, chopping and mixing to obtain minced shrimp; S3, chopping and mixing the shrimp paste with alkaline amino acids to obtain amino acid-shrimp paste; S4, heating the amino acid-shrimp paste and cooling it to obtain a high-gel quality low-salt shrimp paste gel.

2. The preparation method according to claim 1, characterized in that: In step S1, the chopping speed is 1000-1200 rpm, and the chopping time is 15-25 s.

3. The preparation method according to claim 1, characterized in that: In step S2, the amount of salt added is 0.3-0.5% of the weight of the shrimp meat.

4. The preparation method according to claim 1, characterized in that: In step S2, the chopping speed is 10000-12000 rpm, and the chopping time is 1-3 min.

5. The preparation method according to claim 1, characterized in that: In step S3, the basic amino acid is one or more of L-lysine, L-histidine, and L-arginine.

6. The preparation method according to claim 1, characterized in that: In step S3, the total amount of basic amino acids added is 0.2-2.5% of the weight of the shrimp meat.

7. The preparation method according to claim 1, characterized in that: In step S3, the chopping speed is 10000-12000 rpm, and the chopping time is 1-2 min.

8. The preparation method according to claim 1, characterized in that: In step S4, the heating is a two-stage heating: the first stage heating temperature is 40-50°C, and the heating time is 25-35 minutes; the second stage heating temperature is 80-90°C, and the heating time is 25-35 minutes; cooling is rapid cooling in ice water to make the center temperature below 10°C.

9. The high gel quality low salt shrimp paste gel prepared by the preparation method according to any one of claims 1 to 8.

10. Application of the high gel quality and low salt shrimp paste gel according to claim 9 in the food field.

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