Deodorized fish ball food and production method thereof
Through the whole fish raw materials and the combination of physical and biological de-fishing methods, the problem of poor de-fishing effect in existing fish ball processing has been solved, efficient de-fishing and texture improvement have been achieved, and the nutritional value and product characteristics of the fish balls have been improved.
Patent Information
- Application Number
- CN202411873129.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-18
- Publication Date
- 2025-03-28
AI Technical Summary
In the existing fish ball processing technology, the de-fishing effect is limited and it has a great damage to fish protein, resulting in product flavor changes and nutritional deterioration.
The whole fish meat is used as raw material, combined with the physical defishy method of onion, ginger, garlic cooking wine and the biological defishy liquid prepared by fresh yeast and soybean cake meal. Through the use of broken wall yeast liquid and protease inhibitors, the fishy smell of fish meat is effectively removed and the gel properties of fish meat protein are protected.
It achieves efficient fish removal of fish ball products, retains the high-quality protein and active ingredients of fish meat, and enhances the nutritional value and texture characteristics of the product.
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Abstract
Description
Technical Field
[0001] The invention belongs to the field of food processing, and particularly relates to a fish ball food with deodorized fish smell and a production method thereof. Background Art
[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 a key condition for gel formation. Therefore, improving texture is the optimization of all these conditions. Summary of the invention
[0005] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a method for producing fish ball food that has been deodorized. In the present invention, whole fish meat is used as a raw material to produce fish ball food, and the product is rich in high-quality protein, active ingredients EPA and DHA, collagen and mucopolysaccharide, and has extremely high nutritional value of whole fish meat. Physical deodorization is performed by using onion, ginger, garlic and cooking wine, and 5-10 parts of fresh yeast and 5-10 parts of soybean cake are used to prepare deodorizing liquid, and 100 parts of whole fish meat are biologically deodorized to effectively remove the fish smell. Protease inhibitors are prepared by using defatted soybean cake, which inhibits the activity of proteases in broken yeast liquid on the one hand, and inhibits the activity of endogenous proteases in fish meat, thereby inhibiting 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. Through the present invention, a deodorized freshwater fish ball food can be obtained, which has extremely high nutritional value of fish meat and a tender and elastic texture.
[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 fish ball food without smell, characterized in that the raw materials of the food include 100 parts of freshwater whole fish meat, 1-5 parts of cooking wine, 1-5 parts of garlic, 1-5 parts of onion, 1-5 parts of ginger, 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 fish ball food without smell is characterized in that the freshwater fish comprises one or more of carp, silver carp, crucian carp, grass carp, catfish, sea bass, black carp, bighead carp, Wuchang fish, black carp, tilapia and golden pomfret.
[0009] 1. The deodorized fish ball 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 fish ball food with deodorized smell is characterized in that the formula components of the snack food are calculated by weight:
[0011]
[0012]
[0013] The fish ball food with deodorized smell is characterized in that the food production method comprises the following steps:
[0014] (1) Fresh fish and meat
[0015] Freshly slaughtered freshwater fish are minced with a professional fish meat mincer to obtain scale-free, bone-free and bone-free freshwater fish meat;
[0016] (2) Pretreatment of auxiliary materials
[0017] Make ginger, onion and garlic juice with ginger, onion and garlic;
[0018] (3) Preparation of soybean protease inhibitor
[0019] Protease inhibitors were prepared using low-temperature defatted soybean meal.
[0020] (4) Preparation of broken yeast solution
[0021] Use fresh yeast to prepare broken yeast solution;
[0022] (5) Preparation of yeast deodorized liquid
[0023] Adding protease inhibitors to the broken yeast liquid to obtain yeast deodorized liquid;
[0024] (6) Chop fish meat
[0025] 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;
[0026] (7) Pickling fish paste to remove the fishy smell
[0027] The chopped and mixed fish paste is left to stand to remove the fishy smell, thereby obtaining the fish paste without fishy smell;
[0028] (8) Molding
[0029] Extruding the deodorized minced fish into fish balls using a molding machine;
[0030] (9) Cooked
[0031] The shaped fish balls are heated in a water bath and then cooled to obtain cooked fish balls;
[0032] (10) Freezing
[0033] The cooked fish balls are frozen to below -18°C by quick freezing;
[0034] (11) Packaging and sealing
[0035] The frozen fish balls are vacuum packed and sealed to obtain fish ball food without fishy smell.
[0036] The method for producing fish ball food without smell 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.
[0037] The method for producing fish ball food without fishy smell 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 in an ultrasonic cell disruptor, ultrasonically treating for 10-30 seconds, resting for 10-30 seconds, and repeating the operation 10-20 times.
[0038] The production method of the fish ball food without fishy smell is characterized in that the auxiliary material pretreatment is specifically washing and peeling onion, ginger and garlic, mixing 1-5 parts of ginger, onion, garlic and cooking wine with 10-30 parts of water into juice, and leaching for 10-30 minutes; and / or, the chopping is specifically 100 parts of freshwater whole fish meat, first chopping at low speed for 5-10 minutes with a chopper, then adding 1-5 parts of edible salt and chopping at medium speed for 2-6 minutes, and finally adding onion, ginger and garlic juice, 1-5 parts of white sugar, 5-10 parts of egg white, 2-5 parts of starch and yeast deodorizing liquid and chopping at high speed for 2-10 minutes; and / or, the marinating and deodorizing is standing at 25-30°C for 1-2 hours; and / or, the cooking method is specifically: the shaped fish balls are heated in a water bath at 85-95°C for 5-10 minutes, and then taken out and cooled in running cold water for 1-5 minutes.
[0039] The present invention has the following beneficial effects
[0040] 1. Fish balls are made from whole fish meat. The product contains high-quality protein from fish meat, polyunsaturated fatty acids EPA and DHA from fish oil, collagen and mucopolysaccharides from fish skin, and has extremely high nutritional value.
[0041] 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 the alcohol dehydrogenase and aldehyde dehydrogenase in the broken yeast liquid to reduce or oxidize the fishy aldehydes and olefins into substances with soft flavor and high threshold. The combination of the two deodorization methods effectively removes the fishy smell of fish.
[0042] 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
[0043] Figure 1 Example 1 GC-MS spectrum of fish paste with deodorized fish
[0044] Figure 2 Comparative Example 1 GC-MS spectrum of deodorized fish paste
[0045] Figure 3 Example 9: Sectional view of fish balls prepared DETAILED DESCRIPTION
[0046] 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.
[0047] Example 1
[0048] Freshly slaughtered freshwater fish are minced with a professional fish meat mincer to obtain scaled, boneless and thornless freshwater fish meat; onion, ginger and garlic are washed and peeled, 1 part of onion, ginger, garlic and cooking wine are blended with 10 parts of ice water to make juice, soaked for 10 minutes, and filtered to obtain onion, ginger and garlic juice; 5 parts of low-temperature defatted soybean meal are crushed and passed through a 40-mesh sieve, 30% ethanol solution is added at a material-liquid ratio of 1:3, and the mixture is soaked at 45°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 12 hours, and the supernatant is poured off to obtain a protease inhibitor; 5 parts of fresh yeast are suspended in 20 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 10 seconds, with an interval of 10 seconds; the operation is repeated 2 times. 0 times to obtain broken yeast liquid; add protease inhibitor to obtain yeast deodorized liquid; 100 parts of freshwater whole fish meat are chopped at low speed for 5 minutes with a chopper, then 1 part of edible salt is added and chopped at medium speed for 2 minutes, and finally onion, ginger and garlic juice, 1 part of white sugar, 5 parts of egg white, 2 parts of starch and yeast deodorized liquid are added and chopped at high speed for 2 minutes to obtain chopped fish paste; the chopped fish paste is placed at 25-30℃ and allowed to stand for 1 hour to obtain deodorized fish paste; the deodorized fish paste is extruded and formed by a molding machine to obtain molded fish balls; the molded fish balls are heated in a 85℃ water bath for 10 minutes, and then taken out of running cold water and cooled for 3 minutes to obtain cooked fish balls; the cooked fish balls are frozen to below -18℃ by quick freezing; the frozen fish balls are vacuum packed and sealed; the deodorized fish ball food is obtained.
[0049] Comparative Example 1
[0050] 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.
[0051] The flavor components of the deodorized fish paste of Example 1 and Comparative Example 1 were detected by GC-MS to compare their deodorization effects. Figure 1 and attached Figure 2 .
[0052] Comparative Example 2
[0053] 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.
[0054] Comparative Example 3
[0055] 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.
[0056] Comparative Example 4
[0057] 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.
[0058] Comparative Example 5
[0059] 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.
[0060] Comparative Example 6
[0061] 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.
[0062] Comparative Example 7
[0063] 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.
[0064] Comparative Example 8
[0065] In the yeast deodorized liquid in Example 1, 5 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, 5 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 Kluyveromyces lactis 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 8 parts for making 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 deodorized fish paste of Example 1 to Example 5 and Comparative Example 1 to Comparative Example 9 were tested for their flavor components by GC-MS, and their deodorization effects were compared. The total content 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 total amount of typical components of fish paste before deodorization was 100%, and the fishy smell characterization index was simplified. At the same time, the fish ball products were boiled in boiling water for 5 minutes, and 10 food major students who had been trained in sensory evaluation conducted sensory evaluation on the products. The results showed that all fish ball products were complete and uniform in shape. The rest of the results are shown in Table 1.
[0077] Table 1 Sensory indexes of fishy smell of deodorized fish paste and deodorized fish balls
[0078]
[0079] The sensory evaluation and gas chromatography-mass spectrometry (GC-MS) results in Table 1 show 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 to 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.
[0080] Example 6
[0081] Freshly slaughtered freshwater fish are minced with a professional fish meat mincer to obtain scaled, boneless and thornless freshwater fish meat; scallions, ginger and garlic are washed and peeled, 3 parts of scallions, ginger, garlic and cooking wine are blended with 20 parts of ice water to make juice, soaked for 8 minutes, and filtered to obtain scallion, ginger and garlic juice; 8 parts of low-temperature defatted soybean meal are crushed and passed through a 40-mesh sieve, 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 poured off to obtain protease inhibitors; 8 parts of fresh yeast are suspended in 15 parts of physiological saline and placed in an ultrasonic cell disruptor.
[0082] Ultrasonic treatment for 20 seconds, rest for 20 seconds; repeat the operation 20 times to obtain broken yeast liquid; add protease inhibitor to obtain yeast deodorized liquid; 100 parts of freshwater whole fish meat are chopped at low speed for 8 minutes with a chopper, then 3 parts of edible salt are added and chopped at medium speed for 4 minutes, and finally onion, ginger and garlic juice, 3 parts of white sugar, 8 parts of egg white, 3 parts of starch and yeast deodorized liquid are added and chopped at high speed for 6 minutes to obtain chopped fish paste; the chopped fish paste is placed at 25-30℃ and allowed to stand for 1.5 hours to obtain deodorized fish paste; the deodorized fish paste is extruded by a molding machine to obtain molded fish balls; the molded fish balls are heated in a 90℃ water bath for 8 minutes, and then taken out of running cold water to cool for 3 minutes to obtain cooked fish balls; the cooked fish balls are frozen to below -18℃ by quick freezing; the frozen fish balls are vacuum packed and sealed to obtain deodorized fish ball food.
[0083] Example 7
[0084] In the yeast deodorized liquid in Example 6, 8 parts of low-temperature defatted soybean meal were reduced to 5 parts for making the deodorized liquid, and the other conditions were the same.
[0085] Example 8
[0086] In the yeast deodorized liquid in Example 6, 8 parts of low-temperature defatted soybean cake was increased to 10 parts for preparing the deodorized liquid, and the other conditions were the same.
[0087] For the fish ball products of Example 6-Example 8 and Comparative Example 4-Comparative Example 9, the whiteness was measured by a colorimeter, and the texture indices such as hardness and elasticity were measured by a texture analyzer. The results are shown in Table 2.
[0088] Table 2 Texture index of fish balls without fishy smell
[0089]
[0090] The results of the whiteness, gel strength and hardness of the deodorized fish balls in Table 2 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 higher 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.
[0091] Example 9
[0092] Freshly slaughtered freshwater fish are minced with a professional fish meat mincer to obtain scaled, boneless and thornless freshwater fish meat; scallions, ginger and garlic are washed and peeled, 4 parts of scallions, ginger, garlic and cooking wine are blended with 25 parts of ice water to make juice, soaked for 8 minutes, and filtered to obtain scallion, ginger and garlic juice; 8 parts of low-temperature defatted soybean meal are crushed and passed through a 40-mesh sieve, 35% ethanol solution is added at a material-liquid ratio of 1:3.5, and the mixture is soaked at 45°C for 2 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 12 hours, and the supernatant is poured off to obtain a protease inhibitor; 8 parts of fresh yeast are suspended in 20 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 20 seconds, with a rest period of 20 seconds; the operation is repeated. The process is repeated 20 times to obtain broken yeast liquid; a protease inhibitor is added to obtain yeast deodorized liquid; 100 parts of whole freshwater fish meat are chopped at low speed for 8 minutes using a chopper, and then 4 parts of edible salt are added and chopped at medium speed for 5 minutes, and finally onion, ginger, garlic juice, 4 parts of sugar, 9 parts of egg white, 4 parts of starch and yeast deodorized liquid are added and chopped at high speed for 8 minutes to obtain chopped fish paste; the chopped fish paste is placed at 25-30°C and allowed to stand for 1.5 hours to obtain deodorized fish paste; the deodorized fish paste is extruded and formed by a molding machine to obtain molded fish balls; the molded fish balls are heated in a 90°C water bath for 8 minutes, and then taken out and cooled in running cold water for 3 minutes to obtain cooked fish balls; the cooked fish balls are frozen to below -18°C by quick freezing; the frozen fish balls are vacuum packed and sealed to obtain deodorized fish ball food.
[0093] The gel properties, microbial indexes, and sensory indexes of Example 9 were analyzed and measured. The results are shown in Table 3, Table 4, Table 5 and Appendix Figure 3 Table 3 Gel properties and sensory evaluation
[0094]
[0095] Table 4 Physical and chemical indicators of products
[0096]
[0097] Table 5 Microbiological indicators
[0098]
Claims
1. A fish ball food with no fishy smell, characterized in that: The raw materials of the food include 100 parts of freshwater whole fish meat, 1-5 parts of cooking wine, 1-5 parts of garlic, 1-5 parts of onion, 1-5 parts of ginger, 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 ball food according to claim 1, characterized in that: Freshwater fish include one or more of carp, silver carp, crucian carp, grass carp, catfish, perch, black carp, bighead carp, Wuchang fish, black carp, tilapia, and golden pomfret.
3. The fish ball 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 fish ball food according to claim 1, characterized in that: The formula components of the snack food are calculated by weight:
5. The fish ball food according to claim 1, characterized in that: The food production method comprises the following steps: (1) Fresh fish and meat Freshly slaughtered freshwater fish are minced with a professional fish meat mincer to obtain scale-free, bone-free and bone-free freshwater fish meat; (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 fish meat 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 fish ball food without fishy smell.
6. The method for producing fish ball food with deodorized fish 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 fish ball food with deodorized fish 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 fish ball food with deodorized fish according to claim 5, characterized in that: The auxiliary material pretreatment specifically includes washing and peeling the onion, ginger and garlic, mixing 1-5 parts of ginger, onion, garlic and cooking wine with 10-30 parts of water into juice, and leaching for 10-30 minutes; and / or, the chopping specifically includes chopping 100 parts of freshwater whole fish meat with a chopper at a low speed for 5-10 minutes, then adding 1-5 parts of edible salt and chopping at a medium speed for 2-6 minutes, and finally adding onion, ginger and garlic juice, 1-5 parts of white sugar, 5-10 parts of egg white, 2-5 parts of starch and yeast deodorizing liquid and chopping at a high speed for 2-10 minutes; And / or, the pickling and deodorizing step is to stand at 25-30°C for 1-2 hours; and / or, the cooking method is specifically: the shaped fish balls are heated in a water bath at 85-95°C for 5-10 minutes, and then taken out and cooled in running cold water for 1-5 minutes.