Deodorized freshwater fish-pigskin binary protein jelly food and production method thereof

Abstract

According to the fishy-smell-removed freshwater fish-pigskin binary protein jelly food and the production method thereof, the meat jelly food is produced by using whole fish as a raw material, and the product is rich in high-quality protein, EPA, DHA, collagen and mucopolysaccharide and has extremely high nutritional value. Physical fishy smell removal of scallion, ginger and garlic cooking wine is utilized, meanwhile, 5-10 parts of fresh yeast and 5-10 parts of soybean cakes are used for preparing fishy smell removal liquid, biological fishy smell removal is conducted on 100 parts of fish meat, and the fishy smell of the fish meat is effectively removed. The pigskin and the whole fish meat are gelatinized together, so that the gel strength and the melting point of the product are improved. The microwave technology (the microwave power is 0.5-20 kW, and the treatment time is 60-600 s) is adopted to combine a thermally induced gelation process and a sterilization process into one, so that the gelation process is realized, and microorganisms are effectively killed. According to the invention, the fishy smell-removed freshwater fish meat-pigskin binary protein jelly food can be obtained, and the food has a soft and elastic texture, a fine taste and extremely high nutritional value of whole fish meat, can be stored for a long time at normal temperature, can be directly eaten after being unsealed, and can also be shredded, sliced and seasoned for eating.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a deodorized freshwater fish-pigskin dual protein jelly 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 can help lower cholesterol and triglyceride levels and prevent fat from depositing in blood vessel walls, and 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". In addition, fish skin is rich in collagen and mucopolysaccharides, which can inhibit the formation of melanin in the body and have the effect of beauty and skin care. Therefore, fish meat is a very important healthy food for children, adults, women 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 an urgent problem to be solved.

[0003] Using fish meat to process gel products is currently a direction for deep processing of freshwater fish, but there are the following difficulties or defects in the processing. 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 deodorizing 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 problem of texture improvement. Myosin in freshwater fish meat is the most important gelling protein in fish meat. How to improve the dissolution rate of myosin is the primary condition for improving gelation. Secondly, myosin is a thermo-gelling protein, and heat treatment is a necessary condition for gel formation. However, when processed into gel products, the activity of heat-stable tissue proteases in fish meat is high. During the thermo-gelation process, the protease degrades myofibrillar protein, causing gel degradation and reduced gel strength. Moreover, too high heat treatment intensity will also destroy the gel structure and reduce the gel strength. Appropriate heat treatment is the control condition for improving gel quality. Finally, promoting the cross-linking of myosin to form a three-dimensional spatial network structure is the key condition for gel formation. Therefore, the improvement of texture is the optimization of all these conditions. In order to improve the gel strength, there are many studies on protein-polysaccharide composite gels at present, using carrageenan, sodium alginate, sodium carboxymethyl cellulose, konjac gum and other good gelling properties to improve the texture of protein colloids, but due to the differences in the gelling conditions and properties of different gels, it may cause the two gels to offset each other. At present, there are few studies on dual animal protein gel, especially on adding pigskin to surimi gel. Pigskin has the advantages of easy gelation and high gel strength, and like surimi gel, pigskin gel is also thermo-induced. However, pigskin gel has the defect of low melting point, and its product is not suitable for storage at room temperature. Summary of the invention

[0005] The object of the present invention is to overcome the deficiencies of the prior art and provide a deodorized freshwater fish-pigskin dual protein jelly food and a production method thereof. In the present invention, whole fish meat is used as a raw material to produce meat jelly food, and the product is rich in high-quality protein, EPA and DHA, collagen and mucopolysaccharide, and has extremely high nutritional value. 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 fish meat are biologically deodorized to effectively remove the fishy smell of fish meat. Pigskin and whole fish meat are gelled together to improve the gel strength and melting point of the product. Microwave technology is used to combine the thermal gelation process and the sterilization process into one, which not only realizes the gelation process, but also effectively kills microorganisms. Therefore, through the present invention, a deodorized freshwater fish meat-pigskin dual protein jelly food can be obtained, which has a soft and elastic texture, a delicate taste, and extremely high nutritional value of whole fish meat, can be stored for a long time at room temperature, can be eaten directly after opening the bag, and can also be cut into strips, sliced ​​and seasoned for consumption.

[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 deodorized freshwater fish-pigskin dual protein jelly food, characterized in that the raw materials of the food include 100 parts of freshwater whole fish meat, 5-10 parts of ginger, 5-10 parts of onions, 5-10 parts of garlic, 5-10 parts of cooking wine, 50-100 parts of pigskin, 5-10 parts of fresh yeast and 5-10 parts of low-temperature defatted soybean cake; the low-temperature defatted soybean cake is used to prepare protease inhibitors, and the fresh yeast is treated with ultrasound to prepare broken yeast liquid.

[0008] The deodorized freshwater fish-pigskin dual protein jelly food is characterized in that the freshwater fish comprises one or more of silver carp, crucian carp, carp, grass carp, sea bass, catfish, three-scale fish, tilapia, sturgeon, sweet osmanthus fish, spotted fish, Wuchang fish, bighead carp, black carp, and golden pomfret.

[0009] The deodorized freshwater fish-pigskin dual protein jelly food is characterized in that the fresh yeast comprises one or more of Saccharomyces cerevisiae, Pichia pastoris, Kluyveromyces lactis, and Hansenula polymorpha.

[0010] The deodorized freshwater fish-pigskin dual protein jelly food is characterized in that the formula components of the food are calculated by weight:

[0011]

[0012] The deodorized freshwater fish-pigskin dual protein jelly food is characterized in that the food production method comprises the following steps:

[0013] (1) Fresh fish and meat

[0014] Freshly slaughtered freshwater fish are minced with a professional fish meat mincer to obtain scale-free, bone-free and bone-free freshwater fish meat;

[0015] (2) Pretreatment of auxiliary materials

[0016] Wash and peel the onion, ginger and garlic, mix 5-10 parts of onion, ginger, garlic and cooking wine with 10-50 parts of water to make juice, soak for 10-30 minutes, and filter to obtain onion, ginger and garlic juice;

[0017] (3) Preparation of soybean protease inhibitor

[0018] 5-10 portions of low-temperature defatted soybean meal are crushed through a 40-mesh sieve, and a 30%-40% ethanol solution is added at a solid-liquid ratio of 1:3-4, and the mixture is extracted at 40-50°C for 1-2 hours, and the supernatant is collected by centrifugation; the pH value is adjusted to 4.5, and 3-4 times of saturated sodium chloride solution is added, mixed, and allowed to stand for 10-12 hours, and the supernatant is decanted to obtain a protease inhibitor;

[0019] (4) Preparation of broken yeast solution

[0020] 5-10 parts of fresh yeast are suspended in 25-80 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 a broken yeast solution;

[0021] (5) Preparation of yeast deodorized liquid

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

[0023] (6) Chop fish meat

[0024] 100 portions of whole fish meat are first chopped at low speed for 5-10 minutes using a chopper, then 5-20 portions of edible salt are added and chopped at medium speed for 2-6 minutes, and finally onion, ginger and garlic juice, 5-20 portions of sugar and yeast deodorizing liquid are added and chopped at high speed for 2-10 minutes to obtain chopped fish paste;

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

[0026] Place the chopped and mixed fish paste at 25-30℃ for 1-2 hours to remove the fishy smell;

[0027] (8) Pigskin cleaning

[0028] Choose fresh pig skin, rinse it with hot water to remove dirt, scrape off the subcutaneous fat with a knife, and cut it into thin strips to get pig skin shreds;

[0029] (9) Pigskin degreasing

[0030] Put the pig skin strips into a soaking tank, first soak them in 5%-10% salt water for 10-30 minutes, then soak them in 3%-5% baking soda solution for 10-30 minutes, and then soak them in 3%-5% glacial acetic acid solution for 10-30 minutes; finally rinse them with clean water for 2-3 times to obtain defatted pig skin strips;

[0031] (10) Pre-cooking pig skin

[0032] Add 50-100 portions of defatted pig skin shreds into 3-5 times boiling water and cook for 10-20 minutes to pre-cook the pig skin shreds;

[0033] (11) Mixed refining

[0034] Grind the pre-cooked pork skin shreds and the deodorized fish paste in a colloid mill to a fineness of 80-150 meshes to obtain a mixed slurry;

[0035] (12) Filling and sealing

[0036] Filling the mixed slurry and vacuum sealing it to obtain the filled mixed slurry;

[0037] (13) Sterilization

[0038] The filling mixed slurry is placed in 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;

[0039] (14) Cooling

[0040] Put the sterilized dual-element jelly 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 until the center temperature is below 30°C, and then use a strong fan to dry the moisture on the surface of the package to obtain the deodorized freshwater fish-pigskin dual-element protein jelly food.

[0041] The present invention has the following beneficial effects

[0042] 1. Using whole fish meat as raw material, the product contains high-quality protein in fish meat, polyunsaturated fatty acids EPA and DHA in fish oil, collagen and mucopolysaccharide in fish skin, and has extremely high nutritional value.

[0043] 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 ingredients with soft flavor and high threshold. The combination of the two deodorization methods effectively removes the fishy smell of fish.

[0044] 3. Mix pig skin and fish meat to form a dual animal protein gel. On the one hand, the good gel properties of pig skin are utilized to enhance the gel strength and improve the texture properties of the product. At the same time, the high melting point of fish meat gel is utilized to overcome the defect of the low melting point of single pig skin gel, greatly improve the melting point of the mixed gel, and can be stored, circulated and sold at room temperature.

[0045] 4 Microwave technology is used to combine the thermal gelation process with the sterilization process, reducing the heat treatment temperature and time of the entire processing procedure, which not only achieves the gelation of fish protein and pig skin, but also effectively reduces the degradation of myofibrillar protein by heat-stable tissue proteases, thereby obtaining a high-strength gel. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] Figure 1 Example 1 GC-MS spectrum of fish paste with deodorized fish

[0047] Figure 2 Comparative Example 1 GC-MS spectrum of deodorized fish paste DETAILED DESCRIPTION

[0048] 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.

[0049] Example 1

[0050] 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, 5 parts of ginger, garlic and cooking wine are mixed with 10 parts of water to make juice, soaked for 10 minutes, and filtered to obtain onion, ginger and garlic juice; 7 parts of low-temperature defatted soybean meal are crushed and passed through a 40-mesh sieve, and 35% ethanol solution is added at a material-liquid ratio of 1:3, 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, and static Place for 11 hours, pour off the supernatant to obtain protease inhibitors; 5 parts of fresh brewer's yeast are suspended in 25 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 10 seconds, with an interval of 10 seconds; repeat the operation 10 times to obtain broken yeast liquid, add protease inhibitors, i.e. yeast deodorizing liquid; 100 parts of whole fish meat are first chopped at low speed for 5 minutes with a chopper, then edible salt is added and chopped at medium speed for 2 minutes, and finally onion, ginger, garlic juice, 5 parts of white sugar and yeast deodorizing liquid are added and chopped at high speed for 2 minutes; the chopped fish paste is placed at 25-30℃ Let it stand for 1 hour to obtain the deodorized minced fish; select fresh pig skin, rinse it with hot water to remove dirt, scrape off the subcutaneous fat with a knife, and cut it into thin strips; put the pig skin strips into a soaking tank, first soak them in 5% salt water for 30 minutes, then soak them in 3% baking soda solution for 30 minutes, and then soak them in 3% glacial acetic acid solution for 30 minutes; finally rinse them with clean water twice to obtain defatted pig skin strips; add 80 parts of pig skin strips into 270 parts of boiling water and cook for 10 minutes to obtain pre-cooked pig skin strips; mix the pre-cooked pig skin strips with the deodorized minced fish in a colloid The mixture is ground in a mill with a fineness of 80 mesh; the mixture is filled and vacuum-sealed; the filled mixture is placed in a microwave sterilizer for sterilization; a household microwave oven is used with a microwave power of 0.5 kW and a processing time of 300 s; the sterilized packaging bag or packaging box is placed in a bubbling cooling water tank for tumbling cooling until the center temperature is below 50°C, the bubbling is reduced to no tumbling, and the center temperature is continued to be cooled to below 30°C, and the moisture on the surface of the packaging is blown dry with a strong fan to obtain a deodorized freshwater fish-pigskin dual protein jelly food.

[0051] Comparative Example 1

[0052] 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.

[0053] 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 .

[0054] Comparative Example 2

[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 3

[0057] In the chopping and mixing in Example 1, the onion, ginger, garlic, cooking wine and water are replaced by an equal amount of water, and the other conditions are the same.

[0058] Comparative Example 4

[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 5

[0061] In the yeast deodorized liquid in Example 1, 5 parts of fresh brewer's yeast were reduced to 3 parts for preparing the deodorized liquid, and the other conditions were the same.

[0062] Comparative Example 6

[0063] In the yeast deodorized liquid in Example 1, 5 parts of fresh brewer's yeast were increased to 15 parts for preparing the deodorized liquid, and the other conditions were the same.

[0064] Comparative Example 7

[0065] In the yeast deodorized liquid in Example 1, 7 parts of low-temperature defatted soybean meal were reduced to 3 parts for making the deodorized liquid, and the other conditions were the same.

[0066] Comparative Example 8

[0067] In the yeast deodorized liquid in Example 1, 7 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 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] Example 6

[0077] In the yeast deodorized liquid in Example 1, 7 parts of low-temperature defatted soybean meal were reduced to 5 parts for making the deodorized liquid, and the other conditions were the same.

[0078] Example 7

[0079] In the yeast deodorized liquid in Example 1, 7 parts of low-temperature defatted soybean meal were increased to 10 parts for preparing the deodorized liquid, and the other conditions were the same.

[0080] The flavor components of the deodorized fish paste of Examples 1 to 7 and Comparative Examples 1 to 8 were detected by GC-MS. The sum of the contents of several substances, including 1-octen-3-ol, 1-heptanol, hexanal, heptanal, 2,4-heptadienal, 3,5-octadiene-2-one, and 2-methyl-3-octanone, which are typical components of fishy smell, were selected as the fishy smell evaluation index to evaluate the degree of deodorization. The fishy smell characterization index was simplified by the corresponding relationship in Table 1 using the sum of the contents of typical components of fishy smell in fish paste. At the same time, the dual protein jelly products prepared in Examples 1 to 7 and Comparative Examples 1 to 8 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 transparent color and delicate and smooth taste. The remaining indicators are shown in Table 2.

[0081] Table 1 Correspondence between the content of typical fishy smell components and the degree of fishy smell

[0082]

[0083] Table 2 Sensory evaluation of fish surimi with different deodorization methods and freshwater fish-pigskin dual protein jelly

[0084]

[0085] The pickled fish paste without onion, ginger, garlic juice and deodorizing liquid has a strong fishy smell. When the yeast addition is less than 5 parts, the deodorizing effect is not ideal, and the yeast addition reaches 10 parts or more. Therefore, the yeast addition of 5-10 parts can achieve an effective deodorizing effect. Although the deodorizing effect can be achieved by fermenting with fresh yeast, the pickled fish paste has a fermented smell and the elasticity of the product is reduced.

[0086] When the amount of low-temperature defatted soybean cake added during the preparation of protease inhibitors is less than 5 parts, the sensory properties of the freshwater fish-pork skin dual protein jelly are poor; when the amount added reaches 10 parts, the sensory properties of the freshwater fish-pork skin dual protein jelly are good, but the amount added above 10 parts has no obvious enhancement effect on the sensory properties of the freshwater fish-pork skin dual protein jelly, so it is more appropriate to add 5-10 parts of low-temperature defatted soybean cake.

[0087] Example 8

[0088] 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, 7 parts of onion, ginger, garlic and cooking wine are mixed with 30 parts of water to make juice, soaked for 20 minutes, and filtered to obtain onion, ginger and garlic juice; 7 parts of low-temperature defatted soybean cake are crushed through a 40-mesh sieve, and a 35% ethanol solution is added at a solid-liquid ratio of 1:3, 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 3.5 times saturated sodium chloride solution is added, mixed, and allowed to stand for 11 hours. Pour off the supernatant to obtain the protease inhibitor; 8 parts of fresh yeast are suspended in 50 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 20 seconds, with an interval of 20 seconds; the operation is repeated 15 times to obtain the broken yeast solution, and the protease inhibitor, i.e., the yeast deodorizing solution, is added; 100 parts of whole fish meat are first chopped at a low speed for 7 minutes with a chopper, then edible salt is added and chopped at a medium speed for 4 minutes, and finally onion, ginger, garlic juice, 12 parts of white sugar and the yeast deodorizing solution are added and chopped at a high speed for 6 minutes; the chopped fish paste is placed at 25-30°C and allowed to stand for 1.5 hours to obtain the deodorized fish paste; Select fresh pig skin, rinse with hot water to remove dirt, scrape off subcutaneous fat with a knife, and cut into thin strips; put the pig skin strips into a soaking tank, first soak in 7% salt water for 20 minutes, then soak in 4% baking soda solution for 20 minutes, and then soak in 4% glacial acetic acid solution for 20 minutes; finally rinse with clean water twice to obtain defatted pig skin strips; add 80 parts of pig skin strips into 320 parts of boiling water and cook for 15 minutes to obtain pre-cooked pig skin strips; grind the pre-cooked pig skin strips and deodorized fish paste in a colloid mill with a grinding fineness of 120 mesh; The mixed slurry is filled and vacuum sealed; the filled mixed slurry is placed in a microwave sterilizer for sterilization; the cup slurry is placed in a microwave sterilizer for sterilization; the microwave sterilizer uses a household microwave oven with a microwave power of 0.5kW and a processing time of 600s; the sterilized packaging bag or packaging box is placed in a bubbling cooling water tank for tumbling cooling until the center temperature is below 50°C, the bubbling is reduced to no tumbling, and the cooling is continued to the center temperature below 30°C, and then a strong fan is used to dry the moisture on the surface of the packaging to obtain a deodorized freshwater fish-pigskin dual protein jelly food.

[0089] Comparative Example 9

[0090] In Example 8, the mixed slurry of the vacuum sealed bag or box is firstly gelled in a 90°C water bath for 20 minutes and then placed in a high-temperature steam sterilizer for sterilization at 121°C for 20 minutes, and the other conditions are the same.

[0091] Comparative Example 10

[0092] The sterilization method in Example 8 was changed to placing the bottles directly in a high-temperature steam sterilizer for sterilization at 121° C. for 30 min after filling, and the other conditions were the same.

[0093] Comparative Example 11

[0094] The microwave treatment method in Example 8 was changed to tunnel microwave sterilization, with a power of 25 kW and a treatment time of 60 s, and the other conditions were the same.

[0095] Comparative Example 12

[0096] The microwave treatment time in Example 8 was 700 s, and the other conditions were the same.

[0097] Comparative Example 13

[0098] The microwave treatment power in Example 8 was reduced to 0.2 kW, and the other conditions were the same.

[0099] Comparative Example 14

[0100] The microwave treatment method in Example 8 was changed to tunnel microwave sterilization, with a power of 20 kW and a treatment time of 30 s, and the other conditions were the same.

[0101] Example 9

[0102] The microwave treatment time in Example 8 was reduced to 60 s, and the other conditions were the same.

[0103] Example 10

[0104] The microwave treatment time in Example 8 was increased to 330 s, and the other conditions were the same.

[0105] Embodiment 11

[0106] The microwave treatment method in Example 8 was changed to tunnel microwave sterilization with a power of 20 kW and other conditions being the same.

[0107] Example 12

[0108] The microwave treatment method in Example 8 was changed to tunnel microwave sterilization with a power of 10 kW and other conditions being the same.

[0109] Embodiment 13

[0110] The microwave treatment method in Example 8 was changed to a box-type intermittent microwave sterilization device, with a microwave power of 4 kW, a treatment time of 15 s, an interval of 75 s, repeated 5 times, and other conditions were the same.

[0111] The fish meat-pigskin dual protein jellies prepared in Examples 8 to 13 and Comparative Examples 9 to 14 were tested for gel strength and water holding capacity. The results are shown in Table 3.

[0112] Table 3 Freshwater fish-pigskin dual protein frozen gel under different sterilization conditions

[0113]

[0114] The gelation and sterilization effect of the freshwater fish-pigskin dual protein jelly prepared by high-temperature steam sterilization after gelation by the traditional method are good, but the treatment time is long and the process is complicated compared with microwave sterilization. The gel strength of the freshwater fish-pigskin dual protein jelly directly sterilized by high-temperature steam is significantly reduced due to long-term high-temperature treatment. When the microwave power is lower than 0.5kW and the microwave treatment time is lower than 60s, the product still has a strong gel strength, but the sterilization effect is poor; when the microwave power is higher than 20kW and the microwave treatment time is higher than 600s, the product has a good sterilization effect, but the high-intensity and long-term heat treatment causes the gel strength of the product to decrease significantly. Therefore, it is more appropriate to select a microwave power of 0.5-20kW and a microwave treatment time of 60-600s.

[0115] Embodiment 14

[0116] 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, 7 parts of onion, ginger, garlic and cooking wine are mixed with 30 parts of water to make juice, soaked for 20 minutes, and filtered to obtain onion, ginger and garlic juice; 7 parts of low-temperature defatted soybean cake are crushed through a 40-mesh sieve, and a 35% ethanol solution is added at a solid-liquid ratio of 1:3, 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. liquid to obtain protease inhibitors; 8 parts of fresh yeast were suspended in 50 parts of physiological saline, placed in an ultrasonic cell disruptor, and ultrasonically treated for 20 seconds, with an interval of 20 seconds; the operation was repeated 15 times to obtain broken yeast liquid, and protease inhibitors, i.e. yeast deodorizing liquid, were added; 100 parts of whole fish meat were chopped at low speed for 7 minutes with a chopper, then edible salt was added and chopped at medium speed for 4 minutes, and finally onion, ginger, garlic juice, 12 parts of white sugar and yeast deodorizing liquid were added and chopped at high speed for 6 minutes; the chopped fish paste was placed at 25-30℃ and allowed to stand for 1.5 hours to obtain deodorized fish paste; fresh pig skin was selected, Rinse with hot water to remove dirt, scrape off subcutaneous fat with a knife, and cut into thin strips; put the pig skin strips into a soaking tank, first soak them in 7% salt water for 20 minutes, then soak them in 4% baking soda solution for 20 minutes, and then soak them in 4% glacial acetic acid solution for 20 minutes; finally rinse them with clean water twice to obtain defatted pig skin strips; add 80 parts of pig skin strips into 320 parts of boiling water and cook for 15 minutes to obtain pre-cooked pig skin strips; grind the pre-cooked pig skin strips and deodorized fish paste in a colloid mill, and the grinding fineness is 150 mesh; fill the mixed slurry and vacuum seal it ; Put the filling mixed slurry into the microwave sterilizer for sterilization; Put the cup slurry into the microwave sterilizer for sterilization; The microwave sterilizer adopts a box-type intermittent microwave sterilization device with a microwave power of 4kW, a processing time of 15s, an interval of 75s, and repeats 5 times; Put the sterilized packaging bag or packaging box into the bubbling cooling water tank for tumbling cooling until the center temperature is below 50°C, reduce the bubbling until there is no tumbling, continue to cool to the center temperature below 30°C, and then use a strong fan to dry the moisture on the surface of the packaging to obtain the deodorized freshwater fish-pigskin dual protein jelly food.

[0117] 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 4 and 5.

[0118] Table 4 Physical and chemical indicators and sensory evaluation of deodorized freshwater fish-pigskin dual protein jelly

[0119]

[0120] Table 5 Microbiological indexes of deodorized freshwater fish-pigskin dual protein jelly

[0121]

Claims

1. A deodorized freshwater fish-pigskin dual protein jelly food, characterized in that: The raw materials of the food include 100 parts of freshwater whole fish meat, 5-10 parts of ginger, 5-10 parts of onions, 5-10 parts of garlic, 5-10 parts of cooking wine, 50-100 parts of pig skin, 5-10 parts of fresh yeast and 5-10 parts of low-temperature defatted soybean cake; 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 deodorized freshwater fish-pigskin dual protein jelly food according to claim 1, characterized in that: Freshwater fish include one or more of silver carp, crucian carp, carp, grass carp, sea bass, catfish, three-scale fish, tilapia, sturgeon, osmanthus fish, spotted fish, Wuchang fish, bighead carp, black carp, and golden pomfret.

3. The deodorized freshwater fish-pigskin dual protein jelly food according to claim 1, characterized in that: The fresh yeast includes one or more of Saccharomyces cerevisiae, Pichia pastoris, Kluyveromyces lactis, and Hansenula polymorpha.

4. The deodorized freshwater fish-pigskin dual protein jelly food according to claim 1, characterized in that: The formula ingredients of this food are by weight:

5. The deodorized freshwater fish-pigskin dual protein jelly 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 100 portions of whole fish meat, add edible salt, onion, ginger, garlic juice, sugar and yeast deodorizing liquid, chop and mix to make minced fish; (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) Pigskin cleaning Choose fresh pig skin, rinse it with hot water to remove dirt, scrape off the subcutaneous fat with a knife, and cut it into thin strips to get pig skin shreds; (9) Pigskin degreasing Put the pig skin strips into a soaking tank, rinse and degrease with salt water, baking soda solution, glacial acetic acid solution and clean water to obtain defatted pig skin strips; (10) Pre-cooking pig skin The defatted pork skin strips are boiled in boiling water to pre-cook the pork skin strips; (11) Mixed refining Grind the pre-cooked pork skin shreds and the deodorized fish paste in a colloid mill to a fineness of 80-150 meshes to obtain a mixed slurry; (12) Filling and sealing Filling the mixed slurry and vacuum sealing it to obtain the filled mixed slurry; (13) Sterilization The filling mixed slurry is placed in a microwave sterilizer for sterilization to obtain a sterilized dual-component jelly; (14) Cooling The sterilized dual-element jelly is cooled in a bubbling cooling water tank, and then the moisture on the surface of the package is blown dry to obtain the deodorized freshwater fish-pigskin dual-element protein jelly food.

6. The method for producing the deodorized freshwater fish-pigskin dual protein jelly 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, 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, the mixture is mixed, and the mixture is allowed to stand for 10-12 hours. The supernatant is then poured off to obtain the protease inhibitor.

7. The method for producing the deodorized freshwater fish-pigskin dual protein jelly 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, and ultrasonically treated for 10-30 seconds, with an interval of 10-30 seconds; the operation is repeated 10-20 times to obtain broken yeast liquid.

8. The method for producing the deodorized freshwater fish-pigskin dual protein jelly food according to claim 5, characterized in that: The method for removing the fishy smell from pig skin is as follows: put the pig skin strips into a soaking tank, first soak them in 5%-10% salt water for 10-30 minutes, then soak them in 3%-5% baking soda solution for 10-30 minutes, and then soak them in 3%-5% glacial acetic acid solution for 10-30 minutes; finally rinse them with clean water 2-3 times to obtain defatted pig skin strips.

9. The method for producing the deodorized freshwater fish-pigskin dual protein jelly food according to claim 5, characterized in that: The sterilization method is: putting the filling mixed 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.

10. The method for producing the deodorized freshwater fish-pigskin dual protein jelly food according to claim 5, characterized in that: The auxiliary material pretreatment is specifically to wash and peel the onion, ginger and garlic, mix 5-10 parts of onion, ginger, garlic and cooking wine with 10-50 parts of water to make juice, soak for 10-30 minutes, and filter to obtain the onion, ginger and garlic juice; and / or, the fish meat is specifically chopped as follows: 100 parts of whole fish meat are first chopped at a low speed for 5-10 minutes with a chopper, then edible salt is added and chopped at a medium speed for 2-6 minutes, and finally onion, ginger and garlic juice, 5-20 parts of white sugar and yeast deodorizing liquid are added and chopped at a high speed for 2 minutes. -10min; and / or, the pickling and deodorizing is allowed to stand at 25-30°C for 1-2h; and / or, the pig skin pre-cooking method is: adding 50-100 portions of pig skin shreds into 3-5 times boiling water and cooking for 10-20min; and / or, the sterilized dual-element jelly is placed in a bubbling cooling water tank for tumbling cooling to a central temperature below 50°C, reducing the bubbling until there is no tumbling, continuing to cool to a central temperature below 30°C, and then using a strong fan to dry the moisture on the packaging surface.

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