Minced fish jelly leisure food and production method thereof

Abstract

The minced fillet is used as a raw material to produce the leisure 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. 0.001-0.002 part of tea polyphenol is added into 100 parts of minced fillet to form a protein-polyphenol compound, so that the gel strength and elasticity of the product are improved. And meanwhile, the stability of the product quality is effectively improved by utilizing the oxidation resistance and antibacterial property of the tea polyphenol. According to the method, a thermally induced gelation process and a sterilization process are combined into a whole by adopting a microwave technology, the microwave power is 0.5-20kW, and the treatment time is 60-600s, so that the gelation process is realized, the degradation of protease on myofibrillar protein is effectively reduced, and meanwhile, microorganisms are effectively killed. According to the invention, the minced fish jelly leisure food can be obtained, and the leisure food has soft, crisp and tender texture, fine and smooth taste, high protein and low fat, has extremely high nutritional value of fish meat, and can be stored for a long time at normal temperature.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a fish paste jelly leisure 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] Jelly is a popular snack food among consumers, especially children. The current jelly production uses the gelling properties of polysaccharides such as agar, carrageenan, and konjac gum as thickeners or gelling agents, which have low nutritional value. Using fish paste as raw material to process fish paste jelly food, the gelling properties of fish myosin are used for gelling, and the nutritional value of the product is greatly improved. The following difficulties or defects need to be solved in the processing of fish jelly.

[0004] The first is the problem of removing the 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, salting, adsorption and other methods, which have the defects of limited fishy removal effect, large protein loss, and change in product flavor. 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.

[0005] The second is the problem of improving texture. Freshwater fish surimi protein is a thermo-gelling protein, and heat treatment is a necessary condition for the formation of gel. However, when processed into gel, the heat-stable tissue proteases in fish meat are highly active. During the thermo-gelling process, the proteases degrade the myofibrillar proteins, causing the gel to deteriorate and the gel strength to decrease. At the same time, too high a heat treatment intensity will also destroy the gel structure and reduce the gel strength. Therefore, appropriate heat treatment is a control condition for improving the quality of the gel. Finally, promoting the cross-linking of myosin to form a three-dimensional spatial network structure is a key condition for the formation of gel. The improvement of texture is the optimization of all these conditions. Summary of the invention

[0006] The object of the present invention is to overcome the deficiencies of the prior art and provide a fish paste jelly leisure food and a production method thereof. In the present invention, fish paste is used as a raw material to produce leisure food, and the product is rich in high-quality protein and has high nutritional value. The fish paste smell is effectively removed by combining a physical deodorization method with a biological deodorization method. By adding 0.001-0.002 parts of tea polyphenols to 100 parts of fish paste, a protein-polyphenol complex is formed to improve the gel strength and elasticity of the product. At the same time, the antioxidant and antibacterial properties of tea polyphenols are utilized to effectively improve the stability of product quality. Microwave technology is used to combine the thermal gelation process and the sterilization process into one, the microwave power is 0.5-20kW, and the processing time is 60-600s, which not only realizes the gelation process, but also effectively reduces the degradation of myofibrillar protein by proteases, and at the same time, effectively kills microorganisms. Therefore, through the present invention, a fish paste jelly leisure food can be obtained, which has a soft, crisp and tender texture, a delicate taste, high protein and low fat, has a very high nutritional value of fish meat, and can be stored for a long time at room temperature.

[0007] 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.

[0008] A fish paste jelly snack food, characterized in that the raw materials of the snack food include 100 parts of freshwater fish paste, 1-5 parts of ginger, 1-5 parts of cooking wine, 1-5 parts of green onions, 1-5 parts of garlic, 0.001-0.002 parts of tea polyphenols, 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.

[0009] The fish paste jelly leisure food is characterized in that the freshwater fish includes one or more of grass carp, crucian carp, silver carp, sea bass, three-scale fish, bighead carp, black carp, tilapia, carp, whitebait, catfish, arowana, sweet-scented osmanthus fish, spotted fish, Wuchang fish, black carp, and golden pomfret.

[0010] The fish paste jelly snack food is characterized in that the fresh yeast comprises one or more of Saccharomyces cerevisiae, Kluyveromyces lactis, Pichia pastoris, Hansenula polymorpha, and Kluyveromyces fragilis.

[0011] The fish paste jelly snack food is characterized in that the formula components of the snack food are calculated by weight:

[0012]

[0013]

[0014] The fish paste jelly snack food is characterized in that the formula components of the snack food are calculated by weight:

[0015] (1) Thawing of surimi

[0016] Thawing 100 portions of frozen surimi;

[0017] (2) Pretreatment of auxiliary materials

[0018] Make ginger, onion and garlic juice with ginger, onion and garlic;

[0019] (3) Preparation of soybean protease inhibitor

[0020] Protease inhibitors were prepared using low-temperature defatted soybean meal.

[0021] (4) Preparation of broken yeast solution

[0022] Use fresh yeast to prepare broken yeast solution;

[0023] (5) Preparation of yeast deodorized liquid

[0024] Adding protease inhibitors to the broken yeast liquid to obtain yeast deodorized liquid;

[0025] (6) Chop and mix the fish paste

[0026] Add ginger, onion and garlic juice, sugar, edible salt, tea polyphenols and yeast deodorizing liquid to the thawed fish paste, chop and mix, and obtain chopped fish paste;

[0027] (7) Pickling fish paste to remove the fishy smell

[0028] The chopped and mixed fish paste is left to stand to remove the fishy smell, thereby obtaining the fish paste without fishy smell;

[0029] (8) Mixed refining

[0030] Add water to the deodorized fish paste and grind it in a colloid mill to obtain fish paste;

[0031] (9) Filling and sealing

[0032] Filling the fish paste and vacuum sealing the container to obtain the filled fish paste;

[0033] (10) Sterilization

[0034] Put the filled fish paste into a microwave sterilizer for sterilization to obtain sterilized fish paste;

[0035] (11) Cooling

[0036] The sterilized fish paste is placed in a bubbling cooling water tank for cooling, and then the moisture on the surface of the package is blown dry to obtain the fish paste jelly snack food.

[0037] The method for producing the fish paste jelly leisure 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, 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 1-2h, 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 10-12h, and the supernatant is removed to obtain the protease inhibitor.

[0038] The method for producing the fish paste jelly leisure food is characterized in that the cell wall-broken yeast solution is prepared by suspending 5-10 parts of fresh yeast in 25-80 parts of physiological saline, placing the solution in an ultrasonic cell disruptor, and subjecting the solution to ultrasonic treatment for 10-30 seconds, with an interval of 10-30 seconds; and repeating the operation 10-20 times.

[0039] The production method of the fish paste jelly leisure food is characterized in that the sterilization method is: putting the filled fish paste slurry into a microwave sterilizer for sterilization, the microwave sterilizer includes one or more of a household microwave oven, a box-type intermittent microwave sterilization device, and a tunnel-type microwave sterilization device, the microwave power is 0.5-20kW, and the processing time is 60-600s.

[0040] The production method of the fish paste jelly leisure food is characterized in that the cooling method is: putting the sterilized fish paste slurry into a bubbling cooling water tank for tumbling cooling until the center temperature is below 50°C, reducing the bubbling until there is no tumbling, continuing to cool to the center temperature below 30°C, and then using a strong fan to dry the moisture on the packaging surface.

[0041] The production method of the surimi jelly leisure food is characterized in that the thawing of the surimi comprises putting the frozen surimi into a pre-cooling zone for thawing, and the thawing temperature is controlled at 2-5°C; and / or, the auxiliary material pretreatment specifically comprises washing and peeling ginger and garlic, mixing 1-5 parts of ginger, scallion, garlic, and cooking wine with 10-50 parts of water, and soaking for 10-30 minutes, and filtering to obtain scallion, ginger, scallion and garlic juice; and / or, the chopping time is 2-10 minutes; and / or, the marinating and deodorizing is standing at 25-30°C for 1-2 hours; and / or, 200-450 parts of water are added to the deodorized surimi, and the grinding fineness is 80-150 meshes.

[0042] The present invention has the following beneficial effects

[0043] 1. Fish paste is used as raw material to produce leisure food. The product contains high-quality fish protein, polyunsaturated fatty acids EPA and DHA, and has extremely high nutritional value.

[0044] 2. The deodorization method of covering with ginger, onion, garlic and cooking wine is combined with the biological deodorization method, which uses alcohol dehydrogenase and aldehyde dehydrogenase in the broken yeast liquid to reduce or oxidize the aldehydes and aldehydes with fishy smell into substances with soft flavor and high threshold. The combination of the two deodorization methods effectively removes the fishy smell of surimi.

[0045] 3. The hydrophobic effect and hydrogen bonding effect of polyphenols and proteins are used to form a protein-polyphenol complex, which effectively promotes the formation and stability of the spatial network structure and improves the gel strength and elasticity of the product. At the same time, the antioxidant and antibacterial properties of tea polyphenols are used to effectively improve the stability of product quality.

[0046] 4. Microwave technology is used to combine the thermal gelation process with the sterilization process, which reduces the heat treatment temperature and time of the entire processing procedure, realizes the gelation of surimi protein, and effectively reduces the degradation of myofibrillar protein by heat-stable tissue proteases. At the same time, the biological effect and thermal effect of microwave sterilization are used to effectively kill microorganisms, ensure the safety of the product, and enable the product to be stored for a long time at room temperature. DETAILED DESCRIPTION

[0047] 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.

[0048] Example 1

[0049] The frozen surimi is put into the pre-cooling area for thawing, and the thawing temperature is controlled at 2-5°C; the ginger and garlic are washed and peeled, and 1 part of ginger, scallion, garlic and cooking wine are mixed with 50 parts of water to make juice, and the mixture is soaked for 10 minutes, and the ginger, scallion and garlic juice is filtered; 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 solid-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 poured off to obtain a protease inhibitor; 5 parts of fresh yeast are suspended in 25 parts of physiological saline, and placed in an ultrasonic cell disruptor, and ultrasonically treated for 10 seconds, with an interval of 10 seconds; the operation is repeated 10 times to obtain a broken yeast solution; a protease inhibitor is added to obtain a yeast deodorized solution; 1 00 parts of thawed fish paste, add ginger, onion and garlic juice, 10 parts of sugar, 0.2 parts of edible salt, 0.002 parts of tea polyphenols, and yeast deodorizing liquid, chop and mix for 2 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; add 270 parts of water to the deodorized fish paste, and grind it in a colloid mill with a grinding fineness of 80 mesh; fill the fish paste and vacuum seal it; put the filled fish paste into a microwave sterilizer for sterilization; use a household microwave oven with a microwave power of 0.5kW and a processing time of 300s; put the sterilized fish paste cup into a bubbling cooling water tank for tumbling cooling to a central temperature below 50℃, reduce the bubbling to no tumbling, continue cooling to a central temperature below 30℃, and then use a strong fan to dry the moisture on the surface of the package to obtain the fish paste jelly snack food.

[0050] Comparative Example 1

[0051] In the chopping and mixing in Example 1, the ginger, onion 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.

[0052] Comparative Example 2

[0053] 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.

[0054] Comparative Example 3

[0055] In the chopping and mixing in Example 1, the ginger, garlic, wine and water are replaced by an equal amount of water, and the other conditions are the same.

[0056] Comparative Example 4

[0057] 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.

[0058] Comparative Example 5

[0059] 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.

[0060] Comparative Example 6

[0061] In the yeast deodorized liquid in Example 1, 5 parts of fresh brewer's yeast were reduced to 4 parts for preparing the deodorized liquid, and the other conditions were the same.

[0062] Comparative Example 7

[0063] In the yeast deodorized liquid in Example 1, 5 parts of fresh brewer's yeast were increased to 12 parts for preparing the deodorized liquid, and the other conditions were the same.

[0064] Comparative Example 8

[0065] 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.

[0066] Comparative Example 9

[0067] 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.

[0068] Example 2

[0069] 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.

[0070] Example 3

[0071] In the yeast deodorized liquid in Example 1, fresh brewer's yeast was replaced with Pichia pastoris to prepare the deodorized liquid, and the other conditions were the same.

[0072] Example 4

[0073] In the yeast deodorized liquid in Example 1, 5 parts of fresh brewer's yeast were increased to 7.5 parts for preparing the deodorized liquid, and the other conditions were the same.

[0074] Example 5

[0075] In the yeast deodorized liquid in Example 1, 5 parts of fresh brewer's yeast were increased to 10 parts for preparing the deodorized liquid, and the other conditions were the same.

[0076] The pickled 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. The sum of the contents of several substances typical of fishy smell, including 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 degree of fishy smell removal. The fishy smell characterization index was simplified by the corresponding relationship in Table 1 using the sum of the contents of typical components of fish paste. At the same time, the fish paste jelly products prepared in Example 1 to Example 5 and Comparative Example 1 to Comparative Example 9 were subjected to sensory evaluation by 10 food major students who had undergone sensory evaluation training. According to the sensory evaluation, all products have the characteristics of uniform and firm structure, smooth taste, good brittleness and elasticity. The remaining indicators are shown in Table 2.

[0077] Table 1 Correspondence between the content of typical fishy smell components and the degree of fishy smell

[0078]

[0079] Table 2 Sensory evaluation of deodorized fish paste and fish paste jelly

[0080]

[0081] The results in Table 2 show that the fish paste that has not been deodorized has a very strong fishy smell. When ginger, onion or deodorizing liquid is used alone for deodorization, the fishy smell in the fish paste jelly cannot be completely removed. If yeast is used for deodorization and its dosage is less than 5 parts, the product still has a fishy smell. When the dosage of yeast deodorization exceeds 10 parts, a sufficient deodorization effect can be achieved. Although the deodorization by fresh yeast fermentation can effectively remove the fishy smell, it will cause the product to have a fermented smell and cause a decrease in indicators such as product elasticity. The addition of soybean cake and meal does not affect the degree of deodorization, but it will affect the brittleness, elasticity and water retention of the fish paste jelly. When the addition of soybean cake and meal is less than 5 parts, the brittleness, elasticity and water retention of the fish paste jelly will decrease. When the addition of soybean cake and meal is more than 10 parts, the brittleness, elasticity and water retention of the fish paste jelly are excellent. Therefore, when the addition of yeast is 5-10 parts and the addition of soybean cake and meal is 5-10 parts, there is an effective deodorization effect, as well as good brittleness, elasticity and water retention of the product.

[0082] Example 6

[0083] The frozen surimi is put into the pre-cooling area for thawing, and the thawing temperature is controlled at 2-5°C; the ginger and garlic are washed and peeled, and 1 part of ginger, scallion, garlic and cooking wine are mixed with 5 parts of water to make juice, and the mixture is soaked for 10 minutes, and the ginger, scallion and garlic juice is filtered; 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 solid-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 poured off to obtain a protease inhibitor; 5 parts of fresh yeast are suspended in 25 parts of physiological saline, and placed in an ultrasonic cell disruptor, and ultrasonically treated for 10 seconds, with an interval of 10 seconds; the operation is repeated 10 times to obtain a broken yeast solution; a protease inhibitor is added to obtain a yeast deodorized solution; 1 00 parts of thawed fish paste, add ginger, onion and garlic juice, 10 parts of sugar, 0.2 parts of edible salt, 0.002 parts of tea polyphenols, and yeast deodorizing liquid, chop and mix for 2 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; add 270 parts of water to the deodorized fish paste, and grind it in a colloid mill with a grinding fineness of 80 mesh; fill the fish paste and vacuum seal it; put the filled fish paste into a microwave sterilizer for sterilization; use a household microwave oven with a microwave power of 2kW and a processing time of 300s; put the sterilized fish paste cup into a bubbling cooling water tank for tumbling cooling to a central temperature below 50℃, reduce the bubbling to no tumbling, continue cooling to a central temperature below 30℃, and then use a strong fan to dry the moisture on the surface of the package to obtain the fish paste jelly snack food.

[0084] Comparative Example 10

[0085] The microwave conditions in Example 6 were adjusted as follows: the microwave power was reduced to 0.4 kW, and the other conditions remained the same.

[0086] Comparative Example 11

[0087] The microwave conditions in Example 6 were adjusted as follows: the microwave power was increased to 25 kW, and the other conditions remained the same.

[0088] Comparative Example 12

[0089] The microwave conditions in Example 6 were adjusted as follows: the microwave time was increased to 700 s, and the other conditions remained the same.

[0090] Comparative Example 13

[0091] The microwave conditions in Example 6 were adjusted as follows: the microwave time was reduced to 50 s, and the other conditions remained the same.

[0092] Comparative Example 14

[0093] The microwave sterilization in Example 6 was adjusted as follows: first sterilizing in a water bath at 90° C. for 30 min, then sterilizing in an autoclave at 121° C. for 20 min, with the other conditions being the same.

[0094] Comparative Example 15

[0095] The microwave sterilization in Example 6 was adjusted as follows: first sterilizing in a water bath at 90° C. for 20 min, then sterilizing in an autoclave at 121° C. for 30 min, with the other conditions being the same.

[0096] Comparative Example 16

[0097] The microwave sterilization in Example 6 was adjusted to: sterilize in a high pressure sterilizer at 121° C. for 20 min, with the other conditions remaining the same.

[0098] Comparative Example 17

[0099] The microwave sterilization in Example 6 was adjusted to: sterilize in a high pressure sterilizer at 121° C. for 30 min, with the other conditions remaining the same.

[0100] Example 7

[0101] The microwave conditions in Example 6 were adjusted to: microwave power 20 kW, processing time 60 s, and the other conditions were the same.

[0102] Example 8

[0103] The microwave conditions in Example 6 were adjusted to: microwave power 5 kW, processing time 250 s, and the other conditions were the same.

[0104] Example 9

[0105] The microwave conditions in Example 6 were adjusted to: microwave power 0.5 kW, processing time 600 s, and the other conditions were the same.

[0106] Example 10

[0107] The microwave conditions in Example 6 were adjusted to: microwave power 3 kW, processing time 270 s, and the other conditions were the same.

[0108] The texture indicators such as hardness, elasticity and chewiness of the fish paste jellies prepared in Examples 6 to 10 and Comparative Examples 10 to 17 were measured using a texture analyzer. The results are shown in Table 3.

[0109] Table 3 Texture index of surimi jelly

[0110]

[0111] The results in Table 3 show that different gelation and sterilization methods have a great influence on the texture indicators of fish paste jelly products, such as hardness, elasticity, chewiness and cohesion. The traditional method of forming gel first and then sterilizing not only makes the operation process complicated, but also significantly reduces the texture indicators of fish paste jelly. The texture indicators of fish paste jelly are better than those of traditional methods when gelation is used during steam sterilization. The gelation method during microwave sterilization can achieve better gelation and sterilization effects. The microwave power is 0.5-20kW and the processing time is 60-600s, which is the appropriate sterilization condition.

[0112] Embodiment 11

[0113] The frozen surimi is placed in a pre-cooling area for thawing, and the thawing temperature is controlled at 2-5°C; the ginger and garlic are washed and peeled, and 1 part of ginger, scallion, garlic, and cooking wine are mixed and beaten with 5 parts of water, and the mixture is soaked for 10 minutes, and the ginger, scallion, and garlic juice is filtered; 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 solid-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 poured off to obtain a protease inhibitor; 5 parts of fresh yeast are suspended in 25 parts of physiological saline, and placed in an ultrasonic cell disruptor, and ultrasonically treated for 10 seconds, with an interval of 10 seconds; the operation is repeated 10 times to obtain a broken yeast solution; a protease inhibitor is added to obtain a yeast deodorized solution; 100 parts of thawed fish paste, add ginger, onion and garlic juice, 10 parts of sugar, 0.2 parts of edible salt, 0.002 parts of tea polyphenols, and yeast deodorizing liquid, chop and mix for 2 minutes to obtain chopped fish paste; place the chopped fish paste at 25-30°C for 1 hour to obtain deodorized fish paste; add 270 parts of water to the deodorized fish paste, and grind it in a colloid mill with a grinding fineness of 80 mesh; fill the fish paste and vacuum seal it; put the filled fish paste into a microwave sterilizer for sterilization; use a household microwave oven with a microwave power of 0.5kW and a processing time of 300s; put the sterilized fish paste cup into a bubbling cooling water tank for tumbling cooling to a central temperature below 50°C, reduce the bubbling until there is no tumbling, continue cooling to a central temperature below 30°C, and then use a strong fan to dry the moisture on the packaging surface to obtain the fish paste jelly snack food.

[0114] Example 12

[0115] The fish paste jelly process in Example 11 was adjusted to: the amount of tea polyphenols added was adjusted to 0.001 parts, and the other conditions were the same. (lower limit)

[0116] Embodiment 13

[0117] The fish paste jelly process in Example 11 was adjusted as follows: the amount of tea polyphenols added was adjusted to 0.0015 parts, and the other conditions were the same. (Median)

[0118] Comparative Example 18

[0119] The fish paste jelly process in Example 11 was adjusted to: no tea polyphenols were added, and the other conditions were the same. (No tea polyphenols were added)

[0120] Comparative Example 19

[0121] The fish paste jelly process in Example 11 was adjusted to: the amount of tea polyphenols added was adjusted to 0.0005 parts, and the other conditions were the same. (Ultra-low limit)

[0122] Comparative Example 20

[0123] The fish paste jelly process in Example 11 was adjusted as follows: the amount of tea polyphenols added was adjusted to 0.003 parts, and the other conditions were the same. (Ultra-high limit)

[0124] The deodorized fish paste jelly products prepared in Examples 11 to 13 and Comparative Examples 18 to 20 were tested for gel strength and water holding capacity. The results are shown in Table 4.

[0125] Table 4 Fish paste frozen index

[0126]

[0127] The addition of tea polyphenols is intended to achieve the effect of enhancing gel strength and water retention. The characteristics of fish paste frozen gel were evaluated by adding different amounts of tea polyphenols. The results showed that when tea polyphenols were not added, the gel properties of the product were poor. With the increase in the amount of tea polyphenols added, the gel strength and water retention of the product gradually increased. Although the gel strength and water retention performance were also good when the amount of tea polyphenols added reached 0.003 parts, according to the GB-2760 food additives use standard, the upper limit of tea polyphenols addition is set at 0.002 parts / 100 parts of fish paste.

[0128] Embodiment 14

[0129] The frozen surimi is placed in a pre-cooling area for thawing, and the thawing temperature is controlled at 2-5°C; the ginger and garlic are washed and peeled, and 1 part of ginger, garlic and cooking wine are mixed with 50 parts of water to make juice, and the mixture is soaked for 10 minutes, and the ginger, onion 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 solid-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; 5 parts of fresh yeast are suspended in 25 parts of physiological saline, and placed in an ultrasonic cell disruptor, and ultrasonically treated for 10 seconds, with an interval of 10 seconds; the operation is repeated 10 times to obtain a broken yeast solution; a protease inhibitor is added to obtain a yeast deodorized solution; 10 0 parts of thawed fish paste, add ginger, onion and garlic juice, 10 parts of sugar, 0.2 parts of edible salt, 0.002 parts of tea polyphenols, and yeast deodorizing liquid, chop and mix for 2 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; add 270 parts of water to the deodorized fish paste, and grind it in a colloid mill with a grinding fineness of 80 mesh; fill the fish paste slurry and vacuum seal the cup; put the cup slurry into a microwave sterilizer for sterilization; use a household microwave oven with a microwave power of 0.5kW and a processing time of 300s; put the sterilized fish paste cup into a bubbling cooling water tank for tumbling cooling to a central temperature below 50℃, reduce the bubbling until there is no tumbling, continue cooling to a central temperature below 30℃, and then use a strong fan to dry the moisture on the packaging bag to obtain the fish paste jelly snack food.

[0130] The physical and chemical indicators, microbiological indicators, and sensory indicators of the product obtained in Example 14 were analyzed and measured. The results are shown in Tables 5 and 6.

[0131] Table 5 Physical and chemical indicators and sensory evaluation of surimi jelly

[0132]

[0133]

[0134] Table 6 Microbiological indexes of surimi

[0135]

Claims

1. A fish paste jelly snack food, characterized in that: The raw materials of the leisure food include 100 parts of freshwater fish paste, 1-5 parts of ginger, 1-5 parts of cooking wine, 1-5 parts of green onions, 1-5 parts of garlic, 0.001-0.002 parts of tea polyphenols, 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 wall-broken yeast liquid.

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

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

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

5. The fish paste jelly snack 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-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 ginger and garlic juice, sugar, edible salt, tea polyphenols, and yeast deodorizing liquid to the thawed fish paste, chop and mix, and 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) Mixed refining Add water to the deodorized fish paste and grind it in a colloid mill to obtain fish paste; (9) Filling and sealing Filling the fish paste and vacuum sealing the container to obtain the filled fish paste; (10) Sterilization Put the filled fish paste into a microwave sterilizer for sterilization to obtain sterilized fish paste; (11) Cooling The sterilized fish paste is placed in a bubbling cooling water tank for cooling, and then the moisture on the surface of the package is blown dry to obtain the fish paste jelly snack food.

6. The method for producing the fish paste jelly snack 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 fish paste jelly snack 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 25-80 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 fish paste jelly snack food according to claim 5, characterized in that: The sterilization method is: putting the filled fish paste into a microwave sterilizer for sterilization. The microwave sterilizer includes one or more of a household microwave oven, a box-type intermittent microwave sterilization device, and a tunnel-type microwave sterilization device. The microwave power is 0.5 to 20 kW and the processing time is 60 to 600 seconds.

9. The method for producing the fish paste jelly snack food according to claim 5, characterized in that: The cooling method is: put the sterilized fish paste into a bubbling cooling water tank for tumbling cooling until the center temperature is below 50°C, reduce the bubbling until there is no tumbling, continue cooling to the center temperature below 30°C, and then use a strong fan to dry the moisture on the packaging surface.

10. The method for producing the fish paste jelly snack 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 specifically comprises washing and peeling ginger and garlic, mixing 1-5 parts of ginger, scallion, garlic, and cooking wine with 10-50 parts of water, and soaking for 10-30 minutes, and filtering to obtain ginger and garlic juice; and / or, the chopping time is 2-10 minutes; and / or, the marinating and deodorizing is standing at 25-30°C for 1-2 hours; and / or, the deodorized fish paste is added with 200-450 parts of water, and the slurry fineness is 80-150 meshes.

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