Non-fried puffed minced fillet leisure food and production method thereof

Abstract

According to the invention, minced fillet is used as a raw material to produce puffed snack 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 curing process and the drying process are integrated in a two-stage drying mode (60-70 DEG C and 80-90% relative humidity damp and hot drying is performed for 10-30 min, and then 50-60 DEG C hot air drying is performed for 0.5-3.5 h), the production process is simplified, energy consumption is greatly reduced, and low-carbon production is achieved. Puffing is carried out in a microwave mode, and no grease is added in the whole production process and formula, so that the food material tissue is puffed. According to the present invention, the non-fried puffed minced fillet leisure food can be obtained, and the food has characteristics of loose and porous structure, crisp taste, high fish meat high-quality protein content, no exogenous grease, and extremely high nutritional value.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a non-fried puffed fish paste 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] Puffed snack foods are popular among consumers. Current puffed foods, such as potato chips, rice crackers, shrimp chips, and rice crackers, are mainly made from cereals and cereals, with starch as the main ingredient, and have low nutritional value. The nutritional value of puffed fish food is greatly improved by using fish paste as the raw material. However, the following difficulties or defects need to be solved in the processing of fish paste crisps.

[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 choice of aging method. At present, the processing technology of fish paste crisps is generally to use steaming to mature, and then slice and dry. This process is not only complicated, but also steaming and drying are high-energy consumption processes, which does not meet the requirements of modern production low-carbon economy.

[0006] The third is the choice of puffing method. At present, the most commonly used processing methods for puffed foods are frying or extrusion puffing. Although frying puffing has the advantages of good puffing effect and the unique aroma and taste of fried foods, it is increasingly rejected or rejected by consumers and producers due to its high fat content, easy oxidation and rancidity of fats, and is not conducive to health. Extrusion puffing has the advantages of short processing time, high efficiency, low production cost, and low resource loss, especially the caramelization reaction and Maillard reaction under high temperature, which make the food produce a pleasant aroma and color. However, under the high temperature and high pressure friction and the evaporation of water, EPA and DHA may be destroyed, and the protein may be excessively denatured, resulting in a decrease or loss of nutrients. Therefore, choosing the right puffing method plays a vital role in the quality of fish paste puffed food. Summary of the invention

[0007] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a non-fried puffed fish paste snack food and a production method thereof. In the present invention, fish paste is used as a raw material to produce puffed snack food, and the product is rich in high-quality protein and has high nutritional value. The fish smell of fish paste is effectively removed by combining a physical deodorization method with a biological deodorization method. The two-stage drying method (60-70°C, relative humidity 80%-90% wet heat drying for 10-30min, and then hot air drying at 50-60°C for 0.5-3.5h) is adopted to integrate the ripening and drying processes, simplify the production process, greatly reduce energy consumption, and achieve low-carbon production. Microwaves are used for puffing, and zero oil is added in the entire production process and formula to expand the food material tissue. Through the present invention, a non-fried puffed fish paste snack food can be obtained, which has a loose and porous structure, a crisp taste, a high content of high-quality fish protein, and does not contain exogenous oil, and has extremely high nutritional value.

[0008] 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.

[0009] A non-fried puffed surimi snack food, characterized in that the raw materials of the snack food include 100 parts of freshwater surimi, 5-10 parts of low-temperature defatted soybean cake, 1-5 parts of ginger, 1-5 parts of green onion, 1-5 parts of cooking wine, 1-5 parts of garlic and 5-10 parts of fresh yeast; the low-temperature defatted soybean cake is used to prepare protease inhibitors, and the fresh yeast is used to prepare cell wall-broken yeast liquid through ultrasonic treatment;

[0010] Freshwater fish include one or more of grass carp, silver carp, crucian carp, perch, bighead carp, carp, black carp, black carp, dace, tilapia, whitebait, arowana, yellow croaker, sturgeon, catfish, sweet-scented osmanthus, spotted fish, loach, catfish, sunfish, Wuchang fish, black carp, three-scaled fish, bream, and golden pomfret;

[0011] Fresh yeast includes one or more of Saccharomyces cerevisiae, Hansenula polymorpha, Pichia pastoris, Kluyveromyces lactis, and Kluyveromyces fragilis;

[0012] The formula components by weight are:

[0013]

[0014]

[0015] The leisure food production method comprises the following steps:

[0016] (1) Thawing of surimi

[0017] Place the frozen surimi in the pre-cooling area to thaw, and control the thawing temperature at 2-5°C;

[0018] (2) Pretreatment of auxiliary materials

[0019] Wash and peel ginger and garlic, mix 1-5 parts of ginger, scallion, garlic, and cooking wine with 5-20 parts of water to make juice, soak for 10-30 minutes, and filter to get ginger and garlic juice;

[0020] (3) Preparation of soybean protease inhibitor

[0021] 5-10 portions of low-temperature defatted soybean meal are crushed and passed through a 40-mesh sieve. A 30%-40% ethanol solution is added according to a solid-liquid ratio of 1:3-4. 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, and a 3-4-fold saturated sodium chloride solution is added. The mixture is mixed and allowed to stand for 10-12 hours. The supernatant is then decanted to obtain a protease inhibitor.

[0022] (4) Preparation of broken yeast solution

[0023] Suspend 5-10 parts of fresh yeast in 10-20 parts of physiological saline, place in an ultrasonic cell disruptor, ultrasonicate for 10-30 seconds, rest for 10-30 seconds; repeat the operation 10-20 times to obtain broken yeast liquid

[0024] (5) Preparation of yeast deodorized liquid

[0025] Adding protease inhibitors to the broken yeast liquid to obtain yeast deodorized liquid;

[0026] (6) Chop and mix the fish paste

[0027] 100 parts of thawed fish paste, add ginger and garlic juice, 1-5 parts of starch, 0.5-5 parts of sugar, 0.5-2 parts of edible salt, and yeast deodorizing liquid, chop and stir for 2-10 minutes to obtain chopped fish paste;

[0028] (7) Pickling fish paste to remove the fishy smell

[0029] Place the chopped fish paste at 25-30℃ for 1-2 hours to remove the fishy smell;

[0030] (8) Roll forming

[0031] The deodorized surimi is placed on a roller forming machine and rolled into 0.1-0.5 cm uniform slices, and cut into required shapes to obtain surimi slices;

[0032] (9) Drying

[0033] The formed surimi slices are dried at 60-70°C and 80%-90% relative humidity for 10-30 minutes, then dried at 50-60°C with hot air for 0.5-3.5 hours, cooled to room temperature and softened for 1-4 hours to obtain dried surimi slices;

[0034] (10) Puffing

[0035] The dried surimi slices are placed in a microwave oven for expansion, the microwave power is 0.5 to 20 kW, and the processing time is 20 to 100 seconds.

[0036] The present invention has the following beneficial effects

[0037] 1. Using fish paste as raw material to produce puffed snack food, the product has the characteristics of high protein and low fat, contains a high content of high-quality fish protein, and has extremely high nutritional value.

[0038] 2. A two-stage drying method is adopted, first using wet heat drying and then using dry hot air drying to achieve the coordination of aging and drying. While ensuring product quality, it not only simplifies the production process, but also reduces energy consumption and achieves low-carbon production.

[0039] 3. Microwave puffing technology is used to utilize the internal heating characteristics of microwaves to absorb heat and vaporize the moisture in the material in a short period of time, thereby causing the starch in the material to gelatinize, the protein to denature, and the moisture to turn into steam. This not only avoids the addition of oil, but also avoids excessive denaturation of protein, etc., while better retaining the flavor and nutrition of the product, forming a loose and porous texture and taste of the product.

[0040] 4. No exogenous oil is added in the entire processing process and formula. The product has a low oil content, which is conducive to the stability of product quality. It is suitable for all kinds of consumers such as children, adults, and the elderly, especially for people who need to control their oil intake. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 Example 7: Scanning electron microscope image of the surface of the product prepared

[0042] Figure 2 Example 7 Preparation Product Photos 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] Freshwater fish paste is thawed in a precooling zone at 2-5°C; ginger and garlic are washed and peeled, 5 parts of ginger, scallion, garlic and cooking wine are mixed with 30 parts of water to make juice, soaked for 30 minutes, and filtered to obtain ginger and garlic juice; 10 parts of low-temperature defatted soybean cake are crushed and passed through a 40-mesh sieve, 40% ethanol solution is added at a material-liquid ratio of 1:3.5, and the mixture is soaked at 50°C for 2 hours, and the supernatant is collected by centrifugation; the pH value is adjusted to 4.5, 4 times saturated sodium chloride solution is added, mixed, allowed to stand for 12 hours, and the supernatant is removed to obtain a protease inhibitor; 10 parts of fresh brewer's yeast are suspended in 20 parts of physiological saline, placed in an ultrasonic cell disruptor, ultrasonically treated for 30 seconds, rested for 30 seconds, and the operation is repeated 20 times to obtain a broken yeast liquid; the protease inhibitor is added The method comprises the following steps: adding the mixture to the broken yeast liquid to obtain the yeast deodorized liquid; adding ginger and garlic juice, 5 parts of starch, 5 parts of sugar, 2 parts of edible salt and the yeast deodorized liquid to 100 parts of thawed fish paste, and chopping and mixing for 10 minutes to obtain the chopped fish paste; placing the chopped fish paste at 25-30° C. for 2 hours to obtain the deodorized fish paste; placing the deodorized fish paste on a roller forming machine and rolling it into 0.5 cm uniform slices, and cutting it into required shapes to form fish paste slices; drying the formed fish paste slices at 70° C. and 90% relative humidity for 10 minutes, and then drying them at 60° C. for 3 hours, cooling them to room temperature and softening them for 4 hours to obtain dried fish paste slices; placing the dried fish paste slices in a microwave oven for puffing, with a microwave power of 20 kW and a processing time of 20 seconds to obtain non-fried puffed fish paste snack food.

[0046] Comparative Example 1

[0047] In Example 1, the forming and drying process is adjusted as follows: the deodorized fish paste is steamed in a steamer for 30 minutes, sliced, and then dried at 50°C for 4.5 hours, cooled to room temperature and softened for 4 hours to obtain dried fish paste slices, and the other conditions are the same.

[0048] Comparative Example 2

[0049] In Example 1, the forming and drying process is adjusted as follows: the deodorized fish paste is steamed in a steamer for 10 minutes, sliced, and then dried at 60°C for 3.5 hours, cooled to room temperature and softened for 4 hours to obtain dried fish paste slices, and the other conditions are the same.

[0050] Comparative Example 3

[0051] In Example 1, the drying process is adjusted as follows: the formed surimi slices are placed in a hot air drying chamber at 50° C. for 4 h, cooled to room temperature and softened for 4 h to obtain dried surimi slices, and the other conditions are the same.

[0052] Comparative Example 4

[0053] In Example 1, the drying process is adjusted as follows: the formed surimi slices are placed in a hot air drying chamber at 60° C. for 3.5 hours, cooled to room temperature and softened for 4 hours to obtain dried surimi slices, and the other conditions are the same.

[0054] Comparative Example 5

[0055] In Example 1, the drying process is adjusted as follows: the formed surimi slices are placed in a hot air drying chamber at 70° C. for 3 h, cooled to room temperature and softened for 4 h to obtain dried surimi slices, and the other conditions are the same.

[0056] Example 2

[0057] In Example 1, the drying process is adjusted as follows: the formed surimi slices are dried at 60° C. and 80% relative humidity for 30 min, then dried at 60° C. with hot air for 3 h, cooled to room temperature and softened for 4 h to obtain dried surimi slices, and the other conditions are the same.

[0058] Example 3

[0059] In Example 1, the drying process is adjusted as follows: the formed surimi slices are dried at 65° C. and 85% relative humidity for 20 min, then dried at 60° C. with hot air for 3 h, cooled to room temperature and softened for 4 h to obtain dried surimi slices, and the other conditions are the same.

[0060] Comparative Example 6

[0061] In Example 1, the drying process is adjusted as follows: the formed surimi slices are dried at 50° C. and 70% relative humidity for 30 minutes, then dried at 60° C. with hot air for 3 hours, cooled to room temperature and softened for 2 hours to obtain dried surimi slices, and the other conditions are the same.

[0062] Comparative Example 7

[0063] In Example 1, the drying process is adjusted as follows: the formed surimi slices are dried at 80° C. and 90% relative humidity for 40 min, then dried at 60° C. with hot air for 3 h, cooled to room temperature and softened for 2 h to obtain dried surimi slices, and the other conditions are the same.

[0064] Comparative Example 8

[0065] In Example 1, the drying process is adjusted as follows: the formed surimi slices are dried at 70° C. and 90% relative humidity for 10 min, then dried at 45° C. with hot air for 0.5 h, cooled to room temperature and softened for 4 h to obtain dried surimi slices, and the other conditions are the same.

[0066] Comparative Example 9

[0067] In Example 1, the drying process is adjusted as follows: the formed surimi slices are dried at 70° C. and 90% relative humidity for 10 min, then dried at 60° C. with hot air for 5 h, cooled to room temperature and softened for 4 h to obtain dried surimi slices, and the other conditions are the same.

[0068] The surimi leisure products prepared in Examples 1 to 3 and Comparative Examples 1 to 9 were measured for texture indices such as hardness and crispness using a texture analyzer, and 10 food major students who had received sensory evaluation training conducted a sensory evaluation on the products. The results showed that all products had flat slices, no damage, no large bubbles, harmonious flavors, no fishy smell, and no unpleasant odor. The other results are shown in Table 1.

[0069] Table 1 Hardness, crispness, puffing rate and sensory indexes of non-fried puffed surimi snack foods with different drying methods

[0070]

[0071] The test results of texture and expansion rate show that the drying method will have a great influence on the expansion effect and properties of the product. The traditional method of steaming first and then drying can obtain a higher expansion rate, better taste and loose structure, but the process is complicated. The method of direct hot air drying, because there is no starch gelatinization and protein gel formation process or the degree is weak, so the ability to encapsulate gas in the later expansion process is weak, so the product has high hardness, low expansion rate and insufficient structure. Using two-stage drying of wet heat drying and hot air drying, when the temperature of wet heat drying is low, the relative humidity is too low, and the degree of raw material maturation is not enough, the ability to encapsulate gas in the expansion process is insufficient, and a loose structure cannot be formed. However, when the temperature of wet heat drying is high and the relative humidity is too high, the degree of raw material maturation is too large, the resistance in the expansion process is too large, and a loose structure cannot be formed. In the second stage of drying, when the temperature is low and the time is short, because the moisture content of the dried fish paste slices is too high, too much energy absorbed during expansion is used to increase the temperature of the water, which is not enough to effectively vaporize it, and it is easy to stratify and form large bubbles. When the temperature is high and the time is long, the moisture content of the dried fish paste slices is too low, and the power is insufficient during expansion, and it is not enough to form good quality. Therefore, wet heat drying at 60-70℃ and relative humidity of 80%-90% for 10-30min, and then hot air drying at 50-60℃ for 0.5-3.5h can obtain a high expansion rate, crisp taste and loose structure.

[0072] Example 4

[0073] Freshwater fish paste is thawed in a precooling zone at 2-5°C; ginger and garlic are washed and peeled, 1 part each of ginger, onion, garlic and cooking wine and 15 parts of water are mixed and beaten into juice, soaked for 10 minutes, and filtered to obtain ginger and garlic juice; 5 parts of low-temperature defatted soybean cake are crushed and passed through a 40-mesh sieve, 30% ethanol solution is added at a material-liquid ratio of 1:4, and soaked at 50°C for 1 hour, and the supernatant is collected by centrifugation; the pH value is adjusted to 4.5, 3 times saturated sodium chloride solution is added, mixed, allowed to stand for 10 hours, and the supernatant is poured off to obtain a protease inhibitor; 5 parts of fresh Pichia pastoris yeast are suspended in 10 parts of physiological saline, placed in an ultrasonic cell disruptor, ultrasonically treated for 10 seconds, rested for 10 seconds, and the operation is repeated 10 times to obtain a broken yeast liquid; the protein The enzyme inhibitor is added to the broken yeast liquid to obtain the yeast deodorized liquid; 100 parts of thawed fish paste are added with ginger and garlic juice, 1 part of starch, 0.5 parts of white sugar, 0.5 parts of edible salt and the yeast deodorized liquid, and the mixture is chopped for 2 minutes to obtain the chopped fish paste; the chopped fish paste is placed at 25-30° C. for 1 hour to obtain the deodorized fish paste; the deodorized fish paste is placed on a roller forming machine and rolled into 0.1 cm uniform thin slices, and cut into required shapes; the formed fish paste slices are dried at 60° C. and 80% relative humidity for 30 minutes, then dried at 60° C. for 0.5 hour, cooled to room temperature and softened for 1 hour; the dried fish paste slices are placed in a microwave oven for puffing, the microwave power is 0.5 kW, and the processing time is 60 seconds to obtain non-fried puffed fish paste snack food.

[0074] Comparative Example 10

[0075] In Example 4, the puffing process was adjusted to: fry the dried surimi slices in vegetable oil at 140-180° C. for 30 seconds, and the other conditions were the same.

[0076] Comparative Example 11

[0077] In Example 4, the puffing process was adjusted to: microwave power of 0.5 kW, processing time of 10 s, and other conditions were the same.

[0078] Comparative Example 12

[0079] In Example 4, the puffing process was adjusted to: microwave power of 20 kW, processing time of 120 s, and other conditions were the same.

[0080] Example 5

[0081] In Example 4, the puffing process was adjusted to: microwave power of 10 kW, processing time of 60 s, and other conditions were the same.

[0082] Example 6

[0083] In Example 4, the puffing process was adjusted to: microwave power of 20 kW, processing time of 20 s, and other conditions were the same.

[0084] The non-fried puffed surimi snack foods prepared in Examples 4 to 6 and Comparative Examples 10 to 12 were tested for hardness, crispness, puffing rate and sensory evaluation. The results showed that all products were flat in shape, without damage, large bubbles, fishy smell or bad odor. The other results are shown in Table 2.

[0085] Table 2 Hardness, crispness, puffing rate and sensory indexes of non-fried puffed surimi snack foods with different puffing methods

[0086]

[0087] The test results of texture and puffing rate show that the puffing method and microwave program will have a great impact on the product. Appropriate puffing power and time are important conditions for obtaining better products. When the microwave power is 0.5kW and the processing time is 10s, the puffing rate of the obtained product is low, and the hardness and crispness are insufficient; when the microwave power is 20kW and the processing time is 120s, the obtained product is burnt brown, too hard, insufficient crispness, and has a mushy taste. Therefore, when the microwave power is 0.5-20kW and the processing time is 20-100s, the obtained product can achieve a structure similar to that of fried puffing.

[0088] Example 7

[0089] The frozen surimi is thawed in a precooling zone at 2-5°C; the ginger and garlic are washed and peeled, and 4 parts of ginger, green onion, garlic and cooking wine and 25 parts of water are blended into juice in a food processor, soaked for 15 minutes, and filtered to obtain ginger and garlic juice; 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, 3.5 times saturated sodium chloride solution is added, mixed, allowed to stand for 11 hours, and the supernatant is removed to obtain a protease inhibitor; 8 parts of fresh brewer's yeast are suspended in 18 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 15 seconds, with a rest period of 20 seconds, and the operation is repeated 18 times to obtain a broken yeast liquid; the protease inhibitor is added The method comprises the following steps: adding the yeast liquid to the broken yeast to obtain a yeast deodorized liquid; adding ginger and garlic juice, 3 parts of starch, 3 parts of sugar, 1.5 parts of edible salt and the yeast deodorized liquid to 100 parts of thawed fish paste, and chopping and mixing for 8 minutes to obtain a chopped fish paste; placing the chopped fish paste at 25-30° C. for 1.5 hours to obtain a deodorized fish paste; placing the deodorized fish paste on a roller forming machine and rolling it into a 0.3 cm uniform thin slice, and cutting it into a required shape to obtain a formed fish paste slice; drying the formed fish paste slice at 65° C. and a relative humidity of 85% for 20 minutes, and then drying it at 55° C. for 3 hours, cooling it to room temperature and softening it for 3 hours to obtain a dried fish paste slice; placing the dried fish paste slice in a microwave oven for puffing, with a microwave power of 8 kW and a processing time of 60 seconds to obtain a non-fried deodorized freshwater fish paste crispy slice snack food.

[0090] The non-fried deodorized freshwater fish paste crisp snack food obtained in Example 7 and Comparative Example 10 was analyzed and measured for physical and chemical indicators, microbiological indicators, and sensory indicators compared with commercially available fried shrimp chips and extruded rice crackers. The results are shown in Table 3, Table 4, Table 5, and Appendix. Figure 1 and attached Figure 2 .

[0091] Table 3 Physical and chemical indicators of products

[0092]

[0093] Table 4 Product hygiene indicators

[0094]

[0095] Table 5 Product sensory indicators

[0096]

Claims

1. A non-fried puffed surimi snack food, characterized in that: The raw materials of the snack food include 100 parts of freshwater fish paste, 5-10 parts of low-temperature defatted soybean cake, 1-5 parts of ginger, 1-5 parts of green onion, 1-5 parts of cooking wine, 1-5 parts of garlic and 5-10 parts of fresh yeast; the low-temperature defatted soybean cake is used for preparing protease inhibitors, and the fresh yeast is used for preparing cell wall-broken yeast liquid through ultrasonic treatment.

2. The non-fried puffed surimi snack food according to claim 1, characterized in that: Freshwater fish include one or more of grass carp, silver carp, crucian carp, sea bass, bighead carp, carp, black carp, black carp, dace, tilapia, whitebait, arowana, yellow croaker, sturgeon, catfish, osmanthus fish, spotted fish, loach, catfish, sunfish, Wuchang fish, black carp, three-scale fish, bream, and golden pomfret.

3. The non-fried puffed surimi snack food according to claim 1, characterized in that: The fresh yeast includes one or more of Saccharomyces cerevisiae, Hansenula polymorpha, Pichia pastoris, Kluyveromyces lactis, and Kluyveromyces fragilis.

4. The non-fried puffed surimi snack food according to claim 1, characterized in that: The recipe of this snack food is as follows (by weight):

5. The method for producing the non-fried puffed surimi snack food according to claim 1, characterized in that: The 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, starch, sugar, edible salt, 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) Roll forming Rolling the deodorized fish paste into uniform thin slices, and cutting into required shapes to obtain shaped fish paste slices; (9) Drying The formed surimi flakes are heated and dried, cooled to room temperature and softened to obtain dried surimi flakes; (10) Puffing The dried surimi flakes were puffed in a microwave oven.

6. The method for producing non-fried puffed surimi 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 non-fried puffed surimi snack food according to claim 5, characterized in that: The preparation method of the broken yeast liquid is as follows: 5-10 parts of fresh yeast are suspended in 10-20 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 10-30 seconds, with an interval of 10-30 seconds; the operation is repeated 10-20 times to obtain the broken yeast liquid.

8. The method for producing non-fried puffed surimi snack food according to claim 5, characterized in that: The drying method of the formed surimi slices is as follows: drying the formed surimi slices at 60-70°C and relative humidity of 80%-90% for 10-30 minutes, then drying them with hot air at 50-60°C for 0.5-3.5 hours, cooling them to room temperature and softening them for 1-4 hours to obtain dried surimi slices.

9. The method for producing non-fried puffed surimi snack food according to claim 5, characterized in that: The puffing method of the dried surimi slices is as follows: the dried surimi slices are placed in a microwave oven for puffing, the microwave power is 0.5-20 kW, and the processing time is 20-100 seconds.

10. The method for producing non-fried puffed surimi snack food according to claim 5, characterized in that: The thawing of the fish paste comprises putting the frozen fish paste into a precooling zone for thawing, and the thawing temperature is controlled at 2-5°C; and / or, the pretreatment of auxiliary materials comprises adding 1-5 parts of peeled garlic, ginger, onion, and cooking wine, and 5-20 parts of water, mixing and blending into juice, soaking for 10-30 minutes, and filtering to obtain ginger-garlic juice; and / or, the chopping of the fish paste comprises adding 100 parts of thawed fish paste, ginger-garlic juice, 1-5 parts of starch, 0.5-5 parts of white sugar, 0.5-2 parts of edible salt, and yeast deodorizing liquid, and chopping and blending for 2-10 minutes; and / or, the marinating and deodorizing standing comprises standing at 25-30°C for 1-2 hours; and / or, the marinated fish paste is rolled into 0.1-0.5 cm uniform thin slices.

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