Preparation method of fish tofu

Abstract

The invention relates to the field of food processing, and provides a preparation method of fish tofu, which comprises the following preparation steps: (1) preparing raw materials: preparing the raw materials and auxiliary materials, the auxiliary materials comprise ice, water, a compound emulsion stabilizer, soybean protein isolate, soybean oil, a thickening agent, acetylated distarch phosphate, phosphate, TG enzyme, D-sodium erythorbate, salt and seasoning; (2) flaking treatment; (3) chopping, mixing and laying in a tray; (5) cooling, slicing, framing, frying, draining oil, mixing and seasoning; and (6) performing vacuum packaging to obtain the fish tofu.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a method for preparing fish tofu. Background Art

[0002] Surimi is a fish product prepared by cleaning the fish body, collecting the meat, rinsing, and dehydrating. The raw materials for surimi products are mostly marine fish. The main reason is that marine fish species have a higher content of myofibrillar protein, and their gel properties are significantly better than those of freshwater fish surimi. Therefore, in the industrial production process, freshwater fish surimi products often need to add exogenous substances with gel properties to increase the gel strength of surimi products and improve the edible quality of surimi products.

[0003] Instant fish tofu is a leisure surimi product. Different from traditional surimi products, instant fish tofu can be stored and circulated at room temperature and is easy to eat.

[0004] Existing fish tofu is processed with fish paste as raw material, and proper auxiliary materials are added to make the fish tofu have a better taste. However, due to defects in the processing technology, such as improper control of temperature and time during chopping and mixing, the nutrition of the fish tofu decreases and the taste deteriorates.

[0005] Chinese patent application No. 202011573503.X discloses a preparation and process of cellulose-rich fish tofu, comprising the following steps: step 1, raw material preparation; step 2, fish meat processing; step 3, fish meat soaking; step 4, high-speed chopping and mixing; step 5, molding and filling; step 6, constant temperature fumigation; step 7, cutting and frying; step 8, quick freezing treatment; step 9, vacuum packaging; step 10, inspection and warehousing; wherein in the above step 1, according to the weight proportion of each component, 80-100 parts of fresh fish meat, 10-12 parts of high-gluten starch, 40-50 parts of ice water, 1.5-2 parts of salt, 0.3-0.5 parts of cooking wine, 0.25-0.45 parts of pepper powder, 0.3-0.5 parts of chicken essence, 1-2 parts of garlic juice, 3-5 parts of ginger juice, 10-15 parts of pepper water, 3-5 parts of lemon juice and 0.2-0.5 parts of vitamin B1 powder; wherein in the above step 2, firstly wash the fresh fish meat prepared in step 1 with clean water, remove the blood and black film, remove the remaining fish bones, then cut the fresh fish meat into 10×10cm blocks with a knife, and finally use a steel needle to poke a number of small holes on the surface of the fish meat for later use; wherein in the above step 3, add the fresh fish meat processed in step 2 into a container, then add the garlic juice, ginger juice and pepper water weighed in step 1 into the container, then seal the container mouth with plastic wrap, and then put the container into a refrigerator for Refrigerated soaking; wherein in the above step 4, the fresh fish meat that has been refrigerated and soaked in step 3 is put into a chopper for high-speed chopping until the fish meat is chopped into a jelly state, then the high-gluten starch and ice water weighed in step 1 are added, and chopping is continued until the slurry is shiny and sticky, and then the salt, cooking wine, pepper, chicken essence, lemon juice and vitamin B1 powder weighed in step 1 are added to the chopper, and fully stirred until the components are evenly mixed to form a mixed slurry for standby use; wherein in the above step 5, the mixed slurry prepared in step 4 is loaded into a multifunctional The mixed slurry is then injected into a special mold by a multifunctional molding machine for standby use; wherein in the above step six, a double-layer steamer is taken, a clean non-woven gauze is laid on the lower layer of the steamer, and then an appropriate amount of wormwood leaf, tangerine peel and lemongrass are laid on the non-woven gauze, and then the mold filled in step five is placed on the upper layer of the steamer, and then the steamer is used for constant temperature fumigation, and the fish tofu semi-finished product is made after fumigation for standby use; wherein in the above step seven, the fish tofu semi-finished product fumigated at constant temperature in step six is ​​taken out from the special mold, and then cut into pieces of size by a cutting machine. The fish tofu is cut into small uniform pieces, and then the cut pieces of fish tofu are cooled and air-dried by a fan, and then the air-dried fish tofu is put into a fryer, fried until the surface is golden, and then removed to drain the oil; wherein in the above step eight, the fish tofu that has been drained in step seven is put into the freezer while hot for quick freezing; wherein in the above step nine, the fish tofu that has been quick-frozen in step eight is packaged into small bags of uniform weight by a vacuum packaging machine; wherein in the above step ten, the fish tofu that has been packaged in step nine is manually inspected, and the unpackaged and leaking bagged fish tofu is picked out, and then packed and stored. The patent adds garlic juice, ginger juice and pepper water for refrigerated soaking, which is conducive to removing the fishy smell of fresh fish meat, greatly reducing the fishy smell of the finished fish tofu, and improving the edible experience of fish tofu. The addition of lemon juice and vitamin B1 is conducive to increasing the vitamin content in the finished fish tofu and improving the nutritional value of the fish tofu. However, the patent does not improve the process parameters such as temperature during the chopping process, which will affect the final performance of the fish tofu. . Summary of the invention

[0006] Therefore, in view of the above problems, the present invention provides a method for preparing fish tofu, which solves the problem that the fish tofu preparation process in the prior art has process defects resulting in poor taste of the product.

[0007] To achieve the above object, the present invention adopts the following technical solutions: A method for preparing fish tofu comprises the following steps: (1) Preparing raw materials: preparing raw materials and auxiliary materials, wherein the raw material is fish paste, and the auxiliary materials include ice, water, compound emulsifier stabilizer, soy protein isolate, soybean oil, thickener, acetylated distarch phosphate, phosphate, TG enzyme, sodium D-isoascorbate, salt, and seasoning; (2) Flaking: flaking the surimi; (3) chopping and spreading: chopping the fish paste treated in step (2); the chopping and mixing process includes a first chopping and mixing process, a second chopping and mixing process and a third chopping and mixing process, the temperature of the fish paste is controlled at 1-2°C during the first chopping and mixing process, 2-4 wt% of salt by weight of the fish paste is added during the second chopping and mixing process, the salt is added when the fish paste is chopped to 3-5°C, the second chopping and mixing time is controlled at 10-20 min, and the composite emulsifier stabilizer, soy protein isolate, soybean oil, thickener, acetylated distarch phosphate, phosphate, TG enzyme, sodium D-isoascorbate and part of the seasoning are added during the third chopping and mixing process; The chopping temperature is maintained below 5°C during the chopping process; Place the chopped fish paste on a plate; (4) Spreading and steaming: steaming the fish paste spread in step (3) to set the fish paste; Put the fish paste on the tray into the steamer and steam it at 50-55℃ for 80-90min or at 90-98℃ for 30-35min. (5) Cooling, slicing, framing, frying, draining, mixing and seasoning; (6) Vacuum packing to obtain fish tofu.

[0008] Furthermore: after step (3) and before step (4), a low-temperature standing treatment is performed, wherein the low-temperature standing treatment temperature is 5-10°C and the low-temperature standing time is 10-20 minutes.

[0009] Furthermore: during the flaking process in step (2), the central temperature of the fish paste is controlled below 10°C.

[0010] Furthermore, the fish paste is thawed and sliced ​​by using cold water at a temperature of 2-6°C, so that the temperature of the fish paste is maintained at 1-2°C, and then the first chopping and mixing is performed.

[0011] Furthermore, the amount of the auxiliary materials is, based on the weight ratio to the surimi, 3-7% of the composite emulsifier stabilizer, 5-7% of soy protein isolate, 60-70% of soybean oil, 4-6.5% of the thickener, 75-80% of the acetylated distarch phosphate, 2.5-3.0% of the phosphate, 1-1.2% of the TG enzyme, 0.2-0.3% of the sodium D-isoascorbate, 3-10% of the salt, 10-15% of the seasoning, 400-500% of ice, and 250-400% of water.

[0012] Furthermore: the seasoning includes any one of white sugar, monosodium glutamate, chili powder, and cumin powder, or a mixture of two or more of them in any ratio.

[0013] Furthermore: the compound emulsifier stabilizer is a mixture of a glucoside emulsifier and a sucrose ester emulsifier in a ratio of 1:0.5-0.9.

[0014] By adopting the above technical solution, the beneficial effects of the present invention are: 1. During the flaking process, the central temperature of the fish paste is controlled below 10° C. by adjusting the amount of ice and water applied, so that the fish paste is processed at a low temperature to prevent the texture of the fish paste from being damaged due to excessively rapid temperature rise.

[0015] 2. During the chopping process, the chopping is performed three times. During the first chopping, the temperature of the fish paste is controlled at 1-2° C., so that the fish paste is processed at a low temperature, but not lower than 0° C., which can prevent the fish paste from returning to a frozen state and maintain the texture of the fish paste. During the second chopping, 2-4wt% of salt is added to the fish paste. The salt is added when the fish paste is chopped to 3-5° C. The second chopping time is controlled at 10-20 min. Adding salt at an appropriate temperature can prevent the fish paste from refreezing and is conducive to entanglement of fibrous proteins through intermolecular action to form a network structure, so that water is fixed in the network structure to form bound water, so that the fish meat has stronger water retention performance and better elasticity.

[0016] 3. Add auxiliary materials during the third chopping to make the fish paste more flavorful. In addition, adding acetylated distarch phosphate in this process promotes the improvement of the water retention and organizational structure of the finished fish tofu. Acetylated distarch phosphate absorbs the free water in the fish paste during the heating process and binds it to the network structure, thereby improving the water retention of the fish tofu.

[0017] 4. The added auxiliary material, soy protein isolate, is rich in nutrients and has the characteristics of thermocoagulation, fat dispersion and fiber formation. The addition of soy protein isolate in the present invention can enhance the elasticity of the fish tofu and make the fish tofu more chewy.

[0018] 5. The addition of phosphates can raise the pH value of fish paste to a value away from the isoelectric point, tending towards neutral or alkaline form, thereby increasing the moisture content of fish tofu and improving the Q elastic properties of fish tofu.

[0019] 6. After chopping and mixing, spread it on a plate and steam it immediately to set the fish tofu. This can be done by steaming the fish tofu at 50-55°C for 80-90 minutes, then immediately heating it to 90-98°C and steaming it for 30-35 minutes. The fish tofu can be steamed at 50-55°C for 80-90 minutes and then quickly heated to 90°C to avoid gel deterioration.

[0020] 7. The addition of the compound emulsifier stabilizer of the present invention can make the oil phase interface hydrophilic and the water phase interface lipophilic because the emulsifier has hydrophilic and lipophilic groups, thereby reducing the surface tension of the oil-water interface, making the added oil emulsified and dispersed, making the oil and water mixing more uniform, reducing the granularity of the slurry, accelerating the gel formation process, shortening the gel time, and shortening the entire production process by more than 12 hours. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is the product test report of the third fish tofu of the present invention; Figure 2 This is the product test report of the third fish tofu of the present invention; Figure 3 This is the product test report of the third fish tofu of the present invention; Figure 4 This is the product test report of the third fish tofu of the present invention; Figure 5 This is the product test report of the third fish tofu of the present invention; Figure 6 This is a product test report of the four-fish tofu according to the embodiment of the present invention; Figure 7 This is a product test report of the four-fish tofu according to the embodiment of the present invention; Figure 8 This is a product test report of the four-fish tofu according to the embodiment of the present invention; Fig. 9 This is the product test report of the four fish tofu embodiment of the present invention Fig.10 This is a product test report of the four-fish tofu according to an embodiment of the present invention. DETAILED DESCRIPTION

[0022] Embodiment 1

[0023] A method for preparing fish tofu comprises the following process: (1) Raw material acceptance: designated procurement is implemented, and all raw materials received must be produced by regular manufacturers. The manufacturers are required to provide three certificates: production license, business license, and test report of the batch of products; The company's acceptance personnel conduct sensory, physical, chemical, and microbiological inspections on raw materials in accordance with relevant raw material standards, requiring that the outer packaging is leak-free and stain-free, the printing is clear, and the transportation vehicles meet the hygiene requirements. For frozen products, the temperature during transportation by vehicle should be below -18°C. They can only be accepted after passing the acceptance inspection. If the production date of the raw materials exceeds one-third of its shelf life at the time of receipt, the warehouse can refuse to accept them. Follow the first-in-first-out principle when using, and use within the shelf life of the product; (2) Quick freezing in storage: Raw and auxiliary materials that have passed the acceptance test shall be classified and stored in the warehouse for quick freezing. The warehouse shall be kept clean. For raw and auxiliary materials with temperature requirements such as frozen raw materials, the temperature in the warehouse shall meet the corresponding requirements, and frozen products shall be stored in the cold storage below -18°C; (3) Fish paste flaking: According to the first-in-first-out principle, the material picker counts the type, quantity, and model of the raw materials according to the material pick list and confirms whether they are correct. The warehouse must be kept clean during the material pick-up process. The workshop pulls out the required amount from the frozen warehouse according to the production order requirements, unpacks it in the unpacking room, and places the frozen fish paste on the flaking machine for flaking. (4) Chop and mix on a plate: Add the prepared ice water, then pour in the soy protein isolate, chop at a low speed until the protein and ice water are blended, then turn on the high speed to reduce the temperature of the protein slurry to 10°C, add soybean oil and chop at a high speed for 1 minute (the emulsified slurry is fine, smooth and free of particles), add the fish paste and water retaining agent at a low speed, turn to a high speed and chop until there are no fish paste particles, add salt, chop at a high speed for 1 minute, add the weighed ice water, chop evenly, add small ingredients, flavors, and starch, chop at a low speed for 1 minute, cover the pot, turn on the vacuum, chop and mix at a medium speed until the vacuum reaches -0.08, and then serve; (the temperature of the slurry out of the pot is controlled below 4°C); in this step, the water retaining agent is phosphate; The chopping and mixing effect makes the filling sticky, smooth and free of particles; Water retainer and salt should be added separately, in the order of adding water retainer first and then adding salt, and the temperature out of the pot should be less than 4 degrees Celsius; (5) Steaming on a tray: The bottom of the tray should be coated with oil and covered with plastic wrap, and the chopped fish paste should be evenly poured on the tray. The chopped fish paste on the tray should be loaded into the steamer and steamed at 55℃ for 90 minutes and 95℃ for 30 minutes. A cart can hold 45 trays of fish paste, and the steamer can hold 4 carts; (6) Cooling and slicing: Take the cooked fish tofu out of the steamer, pour cold water over it to cool it down, and then put it into a low-temperature storage to let the core temperature drop to 5-10°C before taking it out and slicing it; Take the fish tofu out of the fresh-keeping room, turn it upside down on a slicer and slice it. Cut 15g of fish tofu into 4x4x0.5 and 20g of fish tofu into 4x5x0.5. (7) Packing: Put plastic bags in plastic baskets, put in fish tofu, 10kg per box, and label it; (8) Frying: Use a deep fryer to fry, raise the oil temperature to 160°C, and fry for 40 seconds. Stir the tofu during the process and fry until the surface is slightly yellow. (9) Drain the oil: Take out the fried semi-finished products and put them in a designated special basket to drain, cool and air-dry for later use; (10) Seasoning: Pour the fried semi-finished product into the mixing pot, and then add the prepared oil and powder into the mixing pot. The oil and powder seasonings cannot be mixed together. Keep rotating and stirring for 5 minutes. After observing that the surface is evenly stirred, it can be removed from the pot. It must be put into the sterilizer within 4 hours after mixing. (11) Vacuum packaging: After the aluminum-plastic composite bag is coded by a coding machine, the semi-finished product that has been mixed with seasoning is manually packed into the aluminum-plastic composite bag and placed on a vacuum packaging machine. The vacuuming time is 40±2S, and the internal and external heating time is 2-3S. The seal must be straight and firm without shrinkage, yellowing or burning. Before sealing, adjust the contents to the center and the bottom, and the opening of the packaging bag should be flat against the sealing strip to ensure that the product is beautiful and neat after vacuum packaging. For products automatically packaged by a stretch film machine, place the products on the stretch film, and then use a vacuum packaging machine for vacuum packaging. The setting parameters are as follows: vacuum pressure 0.1MPa, vacuum time 8 seconds to 10 seconds; heat sealing molding temperature 70℃-80℃, molding time 0.8 seconds to 1.0 seconds; sealing temperature 170℃-180℃, sealing time 2 seconds to 3 seconds. Pay attention to controlling the film feeding speed and packaging cutting control to ensure the integrity of the packaging. Use a bag feeding machine for vacuum packaging, pour the raw materials onto the loading platform, manually load an appropriate amount of raw materials into the annular material cup, and use the poker to poke the material into the packaging bag. When starting the machine, adjust the machine parameters such as the host speed and heating time according to the product and bag. The operator should conduct an initial inspection on the newly made products: mainly to check whether the weight meets the requirements, whether the seal is complete, and whether the seal is not good, the seal is pressed, the coding is not clear, the edge is too short, and the products with loose air and broken bags need to be returned immediately; (12) Sterilization and cooling: Use a horizontal autoclave for sterilization and set the controller parameters. The sterilization temperature is 121°C, sterilize for 20 minutes, and then cool and remove from the pot; (13) Cleaning and air-drying: After sterilization, the products are promptly put into the automatic cleaning and drying machine, and then automatically cleaned and air-dried on the drying line. During the operation, defective products such as loose seals, empty packages, scalded packages, and insufficient vacuum packages should be promptly removed; (14) Semi-finished products are put into constant temperature warehouse: the semi-finished products after cleaning and air drying are sent to the constant temperature warehouse for insulation for 3 days, and the temperature is controlled at 35 to 37 degrees. After the insulation is completed, they must be pulled out and stored at room temperature; (15) Metal detection: The semi-finished product is poured into the frame and passed through the metal detector. The test block accuracy is Fe1.5mm, SUS1.5mm, NOFe1.5mm; (16) Select outer packaging: Qualified products that have passed the metal detector are sent to the outer packaging room. The outer packaging workshop needs to undergo another selection. Defective products with bulging bags, air leakage, loose seals, unclear dates and oily surfaces must be picked out, and then they are bagged or boxed as required. Outer packaging products must undergo packaging inspection and can only be boxed after passing the inspection. Inspection requirements: Date: correct, clear, firm, non-repetitive, and without missing parts. Seal: flat, firm, without material clamping, no corner folding, and no air leakage. Appearance: The packaging pattern is clear and there are no abnormal phenomena (such as scratches, etc.); products are boxed according to specifications and quantities. Before boxing, check that the outer box date and product date must be consistent. When boxing, place them neatly in the specified direction. When sealing the box, align the four edges, seal the box tightly and flatly, and the length of the tape at both ends is appropriate (about 6-8CM); (17) Storage: After the finished products are packaged, they must be transported to the finished product warehouse by special vehicles for storage, and the batches and specifications must be clearly sorted, and the products must be stacked neatly and handled with care. Rough loading and unloading is prohibited, and the packaging boxes must be strictly prevented from deformation or damage; (18) Delivery and transportation: The quantity of the delivery order must be accurate. The delivery vehicle must be clean and hygienic, and protected from rain. The goods must be handled with care when loaded onto the vehicle, and the outer box must be clean and undamaged.

[0024] Embodiment 2

[0025] Compared with the first embodiment, the difference of the present application is only in the chopping and spreading process. Specifically, the chopping and spreading process of the present embodiment is: chopping the fish paste treated in step (2); the chopping and spreading process includes a first chopping and spreading process, a second chopping and spreading process and a third chopping and spreading process. During the first chopping and spreading process, the temperature of the fish paste is controlled at 1°C. During the second chopping and spreading process, 2 wt% of salt by weight of the fish paste is added. The salt is added when the fish paste is chopped to 3°C. The second chopping and spreading time is controlled at 10 minutes. During the third chopping and spreading process, the compound emulsifier stabilizer hce7008, soy protein isolate, soybean oil, thickener 601, acetylated distarch phosphate, phosphate HCW100, TG enzyme, sodium D-isoascorbate and some seasonings are added. The chopping temperature is maintained below 5°C during the chopping process; The dosage of the auxiliary materials is, based on the weight ratio to the surimi, 83% of the compound emulsifier HCE700, 5% of the isolated soy protein, 60% of the soybean oil, 4% of the thickener 601, 75% of the acetylated distarch phosphate, 2.5% of the phosphate HCW100, 1% of the TG enzyme, 0.2% of the sodium D-isoascorbate, 3% of the salt, 5% of the sugar, 3% of the chicken essence, 400% of the ice, and 250% of the water.

[0026] Embodiment 3

[0027] Compared with the second embodiment, the present embodiment is different only in the addition of auxiliary materials. Specifically, the seasoning of the present embodiment is 3% chicken essence and 5% chili powder.

[0028] Embodiment 4

[0029] Compared with the second embodiment, the present embodiment is different only in the addition of auxiliary materials. Specifically, the seasoning of the present embodiment is 3% chicken essence and 5% cumin powder.

[0030] Among them, in the present invention, the amount of the auxiliary materials is, by weight ratio to the fish paste, within the following parameter ranges, the purpose of the present invention can be achieved: 3-7% of compound emulsifier stabilizer, 5-7% of soy protein isolate, 60-70% of soybean oil, 4-6.5% of thickener, 75-80% of acetylated distarch phosphate, 2.5-3.0% of phosphate, 1-1.2% of TG enzyme, 0.2-0.3% of sodium D-isoascorbate, 3-10% of salt, 10-15% of seasoning, 400-500% of ice, and 250-400% of water.

[0031] The performance of the fish tofu of Example 3 and Example 4 of the present invention was tested, and the test results are as follows: Figures 1 to 4 As shown, through analysis it can be found that the detection indicators are in line with relevant regulations.

[0032] Although the present invention has been specifically shown and described in conjunction with the preferred embodiments, it should be understood by those skilled in the art that various changes may be made to the present invention in form and details without departing from the spirit and scope of the present invention as defined by the appended claims, all of which are within the scope of protection of the present invention.

Claims

1. A method for preparing fish tofu, characterized in that: The method comprises the following preparation steps: (1) Preparing raw materials: preparing raw materials and auxiliary materials, wherein the raw material is fish paste, and the auxiliary materials include ice, water, compound emulsifier stabilizer, soy protein isolate, soybean oil, thickener, acetylated distarch phosphate, phosphate, TG enzyme, sodium D-isoascorbate, salt, and seasoning; (2) Flaking: flaking the surimi; (3) chopping and spreading: chopping the fish paste treated in step (2); the chopping and mixing process includes a first chopping and mixing process, a second chopping and mixing process and a third chopping and mixing process, the temperature of the fish paste is controlled at 1-2°C during the first chopping and mixing process, 2-4 wt% of salt by weight of the fish paste is added during the second chopping and mixing process, the salt is added when the fish paste is chopped to 3-5°C, the second chopping and mixing time is controlled at 10-20 min, and the composite emulsifier stabilizer, soy protein isolate, soybean oil, thickener, acetylated distarch phosphate, phosphate, TG enzyme, sodium D-isoascorbate, and part of the seasoning are added during the third chopping and mixing process; The chopping temperature is maintained below 5°C during the chopping process; Place the chopped fish paste on a plate; (4) Spreading and steaming: steaming the fish paste spread in step (3) to set the fish paste; Put the fish paste on the plate into the steamer and steam it at 50-55℃ for 80-90min or at 90-98℃ for 30-35min. (5) Cooling, slicing, framing, frying, draining, mixing and seasoning; (6) Vacuum packing to obtain fish tofu.

2. The method for preparing fish tofu according to claim 1, wherein: After step (3) and before step (4), a low-temperature standing treatment is further performed, wherein the low-temperature standing treatment temperature is 5-10° C. and the low-temperature standing time is 10-20 min.

3. The method for preparing fish tofu according to claim 1, characterized in that: During the flaking process in step (2), the central temperature of the fish paste is controlled below 10°C.

4. The method for preparing fish tofu according to claim 1, wherein: The fish paste is thawed and flaked by using cold water at a temperature of 2-6°C, so that the temperature of the fish paste is maintained at 1-2°C, and then the first chopping and mixing is performed.

5. The method for preparing fish tofu according to claim 1, characterized in that: The dosage of the auxiliary materials is, based on the weight ratio to the surimi, 3-7% of the composite emulsifier stabilizer, 5-7% of soy protein isolate, 60-70% of soybean oil, 4-6.5% of the thickener, 75-80% of acetylated distarch phosphate, 2.5-3.0% of phosphate, 1-1.2% of TG enzyme, 0.2-0.3% of sodium D-isoascorbate, 3-10% of salt, 10-15% of seasoning, 400-500% of ice, and 250-400% of water.

6. The method for preparing fish tofu according to claim 1, characterized in that The seasoning includes any one of white sugar, monosodium glutamate, chili powder and cumin powder, or a mixture of two or more of them in any ratio.

7. The method for preparing fish tofu according to claim 3, characterized in that: The surimi is of AA grade or above.

8. The method for preparing fish tofu according to claim 1, characterized in that: The compound emulsifying stabilizer is prepared by mixing a glucoside emulsifier and a sucrose ester emulsifier in a ratio of 1:0.5-0.9.

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