Minced freshwater fish meatball food and production method thereof

Abstract

The minced fillet is used as a raw material to produce the meat ball food, and the product is rich in high-quality protein and high in nutritional value. A physical fishy smell removing method and a biological fishy smell removing method are combined, so that the fishy smell of the minced fillet is effectively removed. The protease inhibitor is prepared from 5-10 parts of defatted soybean meal, on one hand, the activity of protease in wall-broken yeast liquid is inhibited, and on the other hand, the activity of endogenous protease in fish meat is inhibited, so that degradation of the protease to fish meat protein is inhibited, the gel property and the water-retaining property of the fish meat protein are effectively improved, and the elasticity and the gel strength of the fish balls are enhanced. According to the invention, the fishy smell-removed minced freshwater fish meat ball food can be obtained, and the fishy smell-removed minced freshwater fish meat ball food has the nutritional value of fish meat, proper gel strength, relatively good viscoelasticity and tender and elastic mouth feel.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a freshwater fish paste meatball food and a production method thereof. Background Art

[0002] Fish meat is high in protein and low in fat. It is rich in protein and has high biological value. At the same time, fish meat is rich in polyunsaturated fatty acids EPA and DHA. EPA helps to reduce cholesterol and triglyceride levels and prevents fat from depositing in blood vessel walls. It can prevent cardiovascular and cerebrovascular diseases such as cerebral thrombosis, cerebral hemorrhage, and hypertension. DHA is essential for the growth and development of brain nerves. Among various brain nutrients, DHA is known as "brain gold". Therefore, fish meat is a very important healthy food for children, adults and the elderly. However, due to the lack of processing technology and means, at present, the processing rate of aquatic products in my country is less than 30%, and the processing rate of freshwater fish is as low as 10%. Therefore, the deep processing of freshwater fish is a problem to be solved.

[0003] Fish balls are a fish product that is deeply loved by consumers. However, the following difficulties or defects need to be solved in the current processing of fish balls. The first is the problem of removing fishy smell. Freshwater fish has a strong fishy smell and complex ingredients, including earthy musty smell (mainly caused by geosmin and 2-methylisoborneol), fishy smell (mainly caused by E,E-2,4-heptadienal, E-2-decenal, E,E-2,4-decadienal) and rancid smell (mainly caused by valeraldehyde, heptanal, nonanal). At present, there are physical, chemical and biological methods for removing fishy smell. Physical methods include masking, embedding, water washing, salt dissolution, adsorption and other methods, which have the defects of limited fishy smell removal effect, large protein loss, and product flavor change. Chemical methods include acid-base treatment, ozone method, natural antioxidant method, etc. Although the fishy smell removal effect is good, the fish meat components undergo oxidation, degradation, denaturation and other reactions, resulting in texture and nutritional deterioration problems. Biological methods include yeast fermentation, lactic acid bacteria fermentation and other methods, which have good deodorization effects, but have defects such as strong specificity, long fermentation time, easy to cause the growth of other microorganisms, and fermented smell.

[0004] The second is the issue of improving texture. A tender and chewy texture is an essential feature of fish ball quality, which requires the formation of a good gel during processing. Myosin in freshwater fish meat is the most important gelling protein in fish meat. How to increase the dissolution rate of myosin is the primary condition for improving gelling properties. Secondly, myosin is a thermo-gelling protein, and heat treatment is a necessary condition for gel formation. Finally, promoting the cross-linking of myosin to form a three-dimensional spatial network structure is the decisive condition for gel formation. Therefore, the improvement of texture is the optimization of all these conditions. Summary of the invention

[0005] The object of the present invention is to overcome the deficiencies of the prior art and provide a method for producing freshwater minced fish meatball food. In the present invention, minced fish is used as a raw material to produce meatball food, and the product is rich in high-quality protein and has high nutritional value. The fishy smell of minced fish is effectively removed by combining a physical deodorization method with a biological deodorization method. 5-10 parts of defatted soybean cake are used to prepare a protease inhibitor, which, on the one hand, inhibits the activity of the protease in the broken yeast liquid, and at the same time inhibits the activity of the endogenous protease in the fish meat, thereby inhibiting the degradation of the fish protein by the protease, effectively improving the gel properties and water retention of the fish protein, and enhancing the elasticity and gel strength of the fish ball. Therefore, through the present invention, a deodorized freshwater minced fish meatball food can be obtained, which has the nutritional value of fish meat, suitable gel strength, good viscoelasticity, and also has a tender and chewy taste.

[0006] The object of the present invention is achieved by the following technical measures, wherein the parts of the raw materials are all parts by weight unless otherwise specified.

[0007] A freshwater fish paste meatball food, characterized in that the raw materials of the food include 100 parts of freshwater fish paste, 1-5 parts of ginger, 1-5 parts of green onions, 1-5 parts of cooking wine, 1-5 parts of garlic, 5-10 parts of low-temperature defatted soybean cake and 5-10 parts of fresh yeast; the low-temperature defatted soybean cake is used to prepare protease inhibitors, and the fresh yeast is treated with ultrasound to prepare cell wall-broken yeast liquid.

[0008] The freshwater fish mince meatball food is characterized in that the freshwater fish includes one or more of silver carp, catfish, crucian carp, grass carp, sea bass, carp, bighead carp, black carp, tilapia, three-scale fish, whitebait, Wuchang fish, arowana, sweet-scented osmanthus fish, spotted fish, black carp, and golden pomfret.

[0009] The freshwater fish paste meatball food is characterized in that the fresh yeast comprises one or more of Saccharomyces cerevisiae, Pichia pastoris, Kluyveromyces lactis, Hansenula polymorpha, and Kluyveromyces fragilis.

[0010] The freshwater fish paste meatball food is characterized in that the formula components of the snack food are calculated by weight:

[0011]

[0012] The freshwater fish paste meatball food is characterized in that the food production method comprises the following steps:

[0013] (1) Thawing of surimi

[0014] Thawing 100 portions of frozen surimi;

[0015] (2) Pretreatment of auxiliary materials

[0016] Make onion, ginger and garlic juice with onion, ginger and garlic;

[0017] (3) Preparation of soybean protease inhibitor

[0018] Protease inhibitors were prepared using low-temperature defatted soybean meal.

[0019] (4) Preparation of broken yeast solution

[0020] Use fresh yeast to prepare broken yeast solution;

[0021] (5) Preparation of yeast deodorized liquid

[0022] Adding protease inhibitors to the broken yeast liquid to obtain yeast deodorized liquid;

[0023] (6) Chop and mix the fish paste

[0024] Add onion, ginger, garlic juice, starch, egg white, sugar, edible salt, yeast deodorizing liquid to the thawed fish paste, chop and mix to obtain chopped fish paste;

[0025] (7) Pickling fish paste to remove the fishy smell

[0026] The chopped and mixed fish paste is left to stand to remove the fishy smell, thereby obtaining the fish paste without fishy smell;

[0027] (8) Molding

[0028] Extruding the deodorized minced fish into fish balls using a molding machine;

[0029] (9) Cooked

[0030] The shaped fish balls are heated in a water bath and then cooled to obtain cooked fish balls;

[0031] (10) Freezing

[0032] The cooked fish balls are frozen to below -18°C by quick freezing;

[0033] (11) Packaging and sealing

[0034] The frozen fish balls are vacuum packed and sealed to obtain freshwater fish paste meatball food.

[0035] The production method of the freshwater fish paste meatball food is characterized in that the soybean protease inhibitor is prepared by: 5-10 parts of low-temperature defatted soybean cake are crushed and passed through a 40-mesh sieve, and a 30%-40% ethanol solution is added at a solid-liquid ratio of 1:3-4, and the mixture is extracted at 40-50°C for 1-2 hours, and the supernatant is collected by centrifugation; the pH value is adjusted to 4.5, 3-4 times of saturated sodium chloride solution is added, the mixture is mixed, and the mixture is allowed to stand for 10-12 hours, and the supernatant is removed to obtain the protease inhibitor.

[0036] The production method of the freshwater fish paste meatball food is characterized in that the cell wall-broken yeast solution is prepared by suspending 5-10 parts of fresh yeast in 20-30 parts of physiological saline, placing the solution in an ultrasonic cell disruptor, performing ultrasonic treatment for 10-30 seconds, and resting for 10-30 seconds; and repeating the operation 10-20 times.

[0037] The production method of the freshwater fish paste meatball food is characterized in that the fish paste thawing comprises putting the frozen fish paste into a pre-cooling zone for thawing, and the thawing temperature is controlled at 2-5°C; and / or, the auxiliary material pretreatment is specifically washing and peeling ginger, scallion, and garlic, mixing 1-5 parts of ginger, scallion, garlic, and cooking wine, and 10-30 parts of ice water into juice, and leaching for 10-30 minutes; and / or, the chopping is specifically 100 parts of thawed fish paste, adding scallion, ginger, and garlic juice, 1-5 parts of edible salt, 1-5 parts of white sugar, 5-10 parts of egg white, 2-5 parts of starch, and yeast deodorizing liquid, and chopping for 2-10 minutes; and / or, the marinating and deodorizing standing is standing at 25-30°C for 1-2 hours; and / or, the cooking method is specifically: the formed fish balls are heated in a water bath at 85-95°C for 5-10 minutes, and then taken out of the running cold water and cooled for 1-5 minutes.

[0038] The present invention has the following beneficial effects

[0039] 1. Fish paste is used as raw material to produce fish paste meatballs. The product contains high-quality fish protein and active ingredients EPA and DHA, and has high nutritional value.

[0040] 2. The deodorization method of using onions, ginger, garlic, and cooking wine to cover the fishy smell is combined with the biological deodorization method, which uses alcohol dehydrogenase and aldehyde dehydrogenase in the broken yeast liquid to reduce or oxidize the fishy aldehydes and olefins into alcohols and acids with soft flavor and high threshold. The combination of the two deodorization methods effectively removes the fishy smell of surimi.

[0041] 3. Adding soybean protease inhibitors to the deodorizing liquid can inhibit the activity of proteases in the broken yeast liquid and the activity of endogenous proteases in the fish meat, thereby reducing the degradation of fish protein by proteases, effectively protecting the gel properties and water retention of fish protein, and improving the elasticity and gel strength of fish balls. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 Example 9 Product Sectional View DETAILED DESCRIPTION

[0043] The present invention is described in detail below through examples. It is necessary to point out that the examples are only used to further illustrate the present invention and cannot be understood as limiting the scope of protection of the present invention. Those skilled in the art can make some non-essential improvements and adjustments to the present invention based on the above content of the present invention.

[0044] Example 1

[0045] The frozen surimi is placed in a pre-cooling area for thawing, and the thawing temperature is controlled at 2-5°C; the scallions, ginger, and garlic are washed and peeled, 3 parts of scallions, ginger, garlic, and cooking wine, respectively, are mixed with 20 parts of ice water to make juice, and the mixture is soaked for 20 minutes, and the scallion, ginger, and garlic juice is obtained by filtering; 8 parts of low-temperature defatted soybean meal are crushed and passed through a 40-mesh sieve, and a 35% ethanol solution is added at a material-liquid ratio of 1:3.5, and the mixture is soaked at 45°C for 1.5 hours, and the supernatant is collected by centrifugation; the pH value is adjusted to 4.5, and a 3.5-fold saturated sodium chloride solution is added, mixed, and allowed to stand for 11 hours, and the supernatant is removed to obtain a protease inhibitor; 8 parts of fresh yeast are suspended in 25 parts of physiological saline, and the mixture is placed in an ultrasonic cell disruptor, and ultrasonically treated for 20 seconds, with an interval of 2 hours. rest for 20 seconds; repeat the operation 15 times to obtain broken yeast solution; add protease inhibitor to obtain yeast deodorized solution; add 100 parts of thawed fish paste, onion, ginger and garlic juice, 3 parts of edible salt, 3 parts of sugar, 8 parts of egg white, 4 parts of starch, and yeast deodorized solution, chop and mix for 6 minutes to obtain chopped fish paste; place the chopped fish paste at 25-30℃ and let it stand for 1.5 hours to obtain deodorized fish paste; extrude the deodorized fish paste into molded fish balls using a molding machine; heat the molded fish balls in a 90℃ water bath for 8 minutes, then take them out and cool them in running cold water for 3 minutes to obtain cooked fish balls; freeze the cooked fish balls to below -18℃ by quick freezing; vacuum pack the frozen fish balls and seal them; obtain freshwater fish paste meatballs.

[0046] Comparative Example 1

[0047] In the chopping process in Example 1, the onion, ginger and garlic juice is replaced by an equal amount of water, and the yeast deodorizing liquid is replaced by an equal amount of physiological saline, and the other conditions are the same.

[0048] Comparative Example 2

[0049] In the chopping and mixing in Example 1, the yeast deodorizing liquid was replaced by an equal amount of physiological saline, and the other conditions were the same.

[0050] Comparative Example 3

[0051] In the chopping and mixing in Example 1, the onion, ginger and garlic juice is replaced by an equal amount of water, and the other conditions are the same.

[0052] Comparative Example 4

[0053] In Example 1, soybean protease inhibitor was not added to the yeast deodorizing liquid, and the broken yeast liquid was directly used as the deodorizing liquid, and the other conditions were the same.

[0054] Comparative Example 5

[0055] The yeast deodorizing solution in Example 1 is prepared by directly suspending fresh yeast in physiological saline, without breaking the yeast cell wall and without adding soybean protease inhibitor, and other conditions are the same.

[0056] Comparative Example 6

[0057] In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were reduced to 4 parts for preparing the deodorized liquid, and the other conditions were the same.

[0058] Comparative Example 7

[0059] In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were increased to 12 parts for preparing the deodorized liquid, and the other conditions were the same.

[0060] Comparative Example 8

[0061] In the yeast deodorized liquid in Example 1, 8 parts of low-temperature defatted soybean meal were reduced to 4 parts for making the deodorized liquid, and the other conditions were the same.

[0062] Comparative Example 9

[0063] In the yeast deodorized liquid in Example 1, 8 parts of low-temperature defatted soybean meal were increased to 12 parts for preparing the deodorized liquid, and the other conditions were the same.

[0064] Example 2

[0065] In the yeast deodorized liquid in Example 1, fresh Saccharomyces cerevisiae was replaced with Hansenula polymorpha to prepare the deodorized liquid, and the other conditions were the same.

[0066] Example 3

[0067] In the yeast deodorized liquid in Example 1, fresh brewer's yeast was replaced with Kluyveromyces lactis to prepare the deodorized liquid, and the other conditions were the same.

[0068] Example 4

[0069] In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were reduced to 5 parts for preparing the deodorized liquid, and the other conditions were the same.

[0070] Example 5

[0071] In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were increased to 10 parts for preparing the deodorized liquid, and the other conditions were the same.

[0072] The deodorized fish paste of Example 1 to Example 5 and Comparative Example 1 to Comparative Example 9 was tested for its flavor components by GC-MS, and the sum of the contents of several substances of typical fishy smell components, 1-octen-3-ol, 1-heptanol, hexanal, heptanal, 2,4-heptadienal, 3,5-octadiene-2-one, and 2-methyl-3-octanone, was selected as the fishy smell evaluation index to evaluate the deodorization degree. The fishy smell characterization index was simplified by the corresponding relationship in Table 1 based on the sum of the contents of typical components of fish paste. At the same time, the prepared fish paste meatball product was boiled in boiling water for 5 minutes, and 10 food major students who had received sensory evaluation training conducted a sensory evaluation on the product. The results showed that all fish paste meatball products were complete and uniform in shape. The rest of the results are shown in Table 2.

[0073] Table 1 Correspondence between the content of typical fishy smell components and the degree of fishy smell

[0074]

[0075] Table 2 Sensory indexes of fish surimi and freshwater fish surimi meatballs after different methods of deodorization

[0076]

[0077] From the sensory evaluation and gas chromatography-mass spectrometry (GC-MS) analysis results, it can be seen that the appropriate amount of yeast deodorizing liquid and onion, ginger and garlic juice have a good deodorizing effect. Although the deodorizing effect is good when fresh yeast is used for fermentation, the product has a fermented smell and the elasticity of the fish paste balls is reduced. When the amount of yeast added in the yeast deodorizing liquid is less than 5 parts, the deodorizing effect is poor; when the amount of yeast added reaches 10 parts, the deodorizing effect is good, so the deodorizing effect is good when the yeast addition is 5-10 parts. The addition of protease inhibitors does not affect the deodorizing effect of yeast deodorizing liquid on fish paste, but when the amount of protease inhibitors added is less than 5 parts, the elasticity of the fish balls will decrease; when the amount of protease inhibitors added reaches 10 parts, the elasticity of the fish balls is good, so it is more appropriate to add 5-10 parts of protease inhibitors.

[0078] Example 6

[0079] The frozen surimi was placed in a pre-cooling area for thawing, and the thawing temperature was controlled at 2-5°C; the scallions, ginger, and garlic were washed and peeled, and 5 parts of scallions, ginger, garlic, and cooking wine were mixed with 30 parts of ice water to make juice, and the mixture was soaked for 30 minutes, and the scallion, ginger, and garlic juice was obtained by filtering; 10 parts of low-temperature defatted soybean meal were crushed and passed through a 40-mesh sieve, and a 30% ethanol solution was added at a solid-liquid ratio of 1:4, and the mixture was soaked at 40°C for 2 hours, and the supernatant was collected by centrifugation; the pH value was adjusted to 4.5, and a 4-fold saturated sodium chloride solution was added, mixed, and allowed to stand for 12 hours, and the supernatant was removed to obtain a protease inhibitor; 10 parts of fresh yeast were suspended in 20 parts of physiological saline, and placed in an ultrasonic cell disruptor, and ultrasonically treated for 30 seconds, with an interval of 3 seconds. 0s; repeat the operation 10 times to obtain broken yeast liquid; add protease inhibitor to obtain yeast deodorized liquid; add 100 parts of thawed fish paste, onion, ginger and garlic juice, 5 parts of edible salt, 5 parts of white sugar, 10 parts of egg white, 5 parts of starch, and yeast deodorized liquid, chop and mix for 10 minutes to obtain chopped fish paste; place the chopped fish paste at 25-30℃ and let it stand for 2h to obtain deodorized fish paste; extrude the deodorized fish paste into molded fish balls using a molding machine; heat the molded fish balls in a 95℃ water bath for 5min, then take them out and cool them in running cold water for 5min to obtain cooked fish balls; freeze the cooked fish balls to below -18℃ by quick freezing; vacuum pack the frozen fish balls and seal them; obtain freshwater fish paste meatballs.

[0080] Example 7

[0081] In the yeast deodorized liquid in Example 6, 10 parts of low-temperature defatted soybean meal were reduced to 8 parts for making the deodorized liquid, and the other conditions were the same.

[0082] Example 8

[0083] In the yeast deodorized liquid in Example 6, 10 parts of low-temperature defatted soybean meal were reduced to 5 parts for making the deodorized liquid, and the other conditions were the same.

[0084] For the fish paste meatball products of Example 6-Example 8 and Comparative Example 4-Comparative Example 9, their whiteness was measured by a colorimeter, and their texture indicators such as hardness and elasticity were measured by a texture analyzer. The results are shown in Table 3.

[0085] Table 3 Texture indexes of minced fish meatballs

[0086]

[0087] The results of whiteness, gel strength and hardness of the deodorized fish paste meatballs in Table 3 show that the addition of soybean protease inhibitors has a significant effect on the gel properties of the product. When the amount of defatted soybean meal added is less than 5 parts, the gel properties of the product are poor; when the amount of defatted soybean meal added is more than 10 parts, the gel properties of the product are good. When 5-10 parts of defatted soybean meal are used to make protease inhibitors, the gel properties of the product are better.

[0088] Example 9

[0089] The frozen surimi was put into the pre-cooling area for thawing, and the thawing temperature was controlled at 2-5°C; the scallions, ginger, and garlic were washed and peeled, 4 parts of scallions, ginger, garlic, and cooking wine, and 20 parts of ice water were mixed and blended into juice, soaked for 15 minutes, and filtered to obtain scallion, ginger, and garlic juice; 7 parts of low-temperature defatted soybean meal were crushed and passed through a 40-mesh sieve, and a 35% ethanol solution was added at a solid-liquid ratio of 1:3.5, and the mixture was soaked at 45°C for 1.5 hours, and the supernatant was collected by centrifugation; the pH value was adjusted to 4.5, 3.5 times saturated sodium chloride solution was added, mixed, and allowed to stand for 11 hours, and the supernatant was poured off to obtain a protease inhibitor; 7 parts of fresh yeast were suspended in 20 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 15 seconds, Rest for 15 seconds; repeat the operation 15 times to obtain broken yeast liquid; add protease inhibitor to obtain yeast deodorized liquid; add 100 parts of thawed fish paste, onion, ginger and garlic juice, 3 parts of edible salt, 3 parts of sugar, 8 parts of egg white, 5 parts of starch, and yeast deodorized liquid, chop and mix for 8 minutes to obtain chopped fish paste; place the chopped fish paste at 25-30℃ and let it stand for 1 hour to obtain deodorized fish paste; extrude the deodorized fish paste into molded fish balls using a molding machine; heat the molded fish balls in a 90℃ water bath for 10 minutes, then take them out and cool them in running cold water for 3 minutes to obtain cooked fish balls; use quick freezing to freeze the cooked fish balls to below -18℃; vacuum pack the frozen fish balls and seal them; obtain freshwater fish paste meatballs.

[0090] The gel properties, microbial indexes, and sensory indexes of Example 9 were analyzed and measured. The results are shown in Table 4, Table 5, Table 6 and Appendix Figure 1 .

[0091] Table 4 Gel properties and sensory evaluation

[0092]

[0093] Table 5 Physical and chemical indicators of products

[0094]

[0095] Table 6 Microbiological indicators

[0096]

Claims

1. A freshwater fish paste meatball food, characterized in that: The raw materials of the food include 100 parts of freshwater fish paste, 1-5 parts of ginger, 1-5 parts of green onion, 1-5 parts of cooking wine, 1-5 parts of garlic, 5-10 parts of low-temperature defatted soybean cake and 5-10 parts of fresh yeast; the low-temperature defatted soybean cake is used to prepare protease inhibitors, and the fresh yeast is treated with ultrasound to prepare cell wall-broken yeast liquid.

2. The freshwater fish paste meatball food according to claim 1, characterized in that: Freshwater fish include one or more of silver carp, catfish, crucian carp, grass carp, sea bass, carp, bighead carp, black carp, tilapia, three-scale fish, whitebait, Wuchang fish, arowana, osmanthus fish, spotted fish, black carp, and golden pomfret.

3. The freshwater fish paste meatball food according to claim 1, characterized in that: The fresh yeast includes one or more of Saccharomyces cerevisiae, Pichia pastoris, Kluyveromyces lactis, Hansenula polymorpha, and Kluyveromyces fragilis.

4. The freshwater fish paste meatball food according to claim 1, characterized in that: The formula components of the snack food are calculated by weight:

5. The freshwater fish paste meatball food according to claim 1, characterized in that: The food production method comprises the following steps: (1) Thawing of surimi Thawing 100 portions of frozen surimi; (2) Pretreatment of auxiliary materials Make ginger, onion and garlic juice with ginger, onion and garlic; (3) Preparation of soybean protease inhibitor Protease inhibitors were prepared using low-temperature defatted soybean meal. (4) Preparation of broken yeast solution Use fresh yeast to prepare broken yeast solution; (5) Preparation of yeast deodorized liquid Adding protease inhibitors to the broken yeast liquid to obtain yeast deodorized liquid; (6) Chop and mix the fish paste Add onion, ginger, garlic juice, starch, egg white, sugar, edible salt, yeast deodorizing liquid to the thawed fish paste, chop and mix to obtain chopped fish paste; (7) Pickling fish paste to remove the fishy smell The chopped and mixed fish paste is left to stand to remove the fishy smell, thereby obtaining the fish paste without fishy smell; (8) Molding Extruding the deodorized minced fish into fish balls using a molding machine; (9) Cooked The shaped fish balls are heated in a water bath and then cooled to obtain cooked fish balls; (10) Freezing The cooked fish balls are frozen to below -18°C by quick freezing; (11) Packaging and sealing The frozen fish balls are vacuum packed and sealed to obtain freshwater fish paste meatball food.

6. The method for producing the freshwater fish paste meatball food according to claim 5, characterized in that: The preparation method of soybean protease inhibitor is as follows: 5-10 parts of low-temperature defatted soybean cake are crushed through a 40-mesh sieve, 30%-40% ethanol solution is added at a solid-liquid ratio of 1:3-4, and the mixture is extracted at 40-50°C for 1-2 hours, and the supernatant is collected by centrifugation; the pH value is adjusted to 4.5, 3-4 times saturated sodium chloride solution is added, mixed, allowed to stand for 10-12 hours, and the supernatant is removed to obtain the protease inhibitor.

7. The method for producing the freshwater fish paste meatball food according to claim 5, characterized in that: The preparation method of broken yeast liquid is as follows: 5-10 parts of fresh yeast are suspended in 20-30 parts of physiological saline, placed in an ultrasonic cell disruptor, ultrasonically treated for 10-30 seconds, and rested for 10-30 seconds; the operation is repeated 10-20 times.

8. The method for producing the freshwater fish paste meatball food according to claim 5, characterized in that: The thawing of the fish paste comprises putting the frozen fish paste into a pre-cooling zone for thawing, and the thawing temperature is controlled at 2-5°C; and / or, the auxiliary material pretreatment is specifically washing and peeling ginger, scallion, and garlic, mixing 1-5 parts of ginger, scallion, garlic, and cooking wine with 10-30 parts of ice water into juice, and leaching for 10-30 minutes; and / or, the chopping is specifically 100 parts of thawed fish paste, adding scallion, ginger, and garlic juice, 1-5 parts of edible salt, 1-5 parts of white sugar, 5-10 parts of egg white, 2-5 parts of starch, and yeast deodorizing liquid, and chopping for 2-10 minutes; and / or, the marinating and deodorizing standing is standing at 25-30°C for 1-2 hours; and / or, the cooking method is specifically: the formed fish balls are heated in a water bath at 85-95°C for 5-10 minutes, and then taken out of the running cold water and cooled for 1-5 minutes.

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