Preparation method of high-quality low-value minced marine fish product

Abstract

The invention relates to a preparation method of a high-quality low-value marine fish surimi product, which comprises the following steps: S1, semi-unfreezing and dicing frozen hairtail surimi to obtain surimi blocks; s2, the minced fillet blocks are subjected to blending including empty blending, salt blending and seasoning blending in sequence, seasoning blended minced fillet is obtained, composite gel is added in the seasoning blending process, the composite gel is prepared by dissolving tamarind gum, konjac glucomannan and tea polyphenol according to the weight ratio of 1: 9: 0.1 with water, adjusting the pH value to 9-11, placing the mixture in a 85 DEG C water bath to be heated for 10 min and cooling; s3, filling the seasoned minced fillet into a casing for forming, then performing two-stage water-bath heating and shaping, and cooling with ice water to obtain the hairtail sausage. According to the invention, novel natural polysaccharide composite gel of tamarind gum-konjac glucomannan-tea polyphenol is added, and the composite gel can be subjected to dual binding action with myofibrillar protein and bound water of the surimi to form a uniform and compact three-dimensional network structure, so that the water binding capacity and the gel strength of the frozen surimi are improved, and the quality of the frozen surimi is improved.

Description

Technical Field

[0001] The invention relates to the technical field of minced fish food processing, and in particular to a method for preparing a high-quality and low-value marine fish minced fish product. Background Art

[0002] Surimi products have multiple advantages, including high protein, low cholesterol, low fat and low calories. At the same time, they are delicious and very convenient to eat, making them an ideal choice for a healthy diet. At present, most of my country's surimi products are high-value marine fish. The output of some high-quality surimi products has been decreasing year by year, resulting in a shortage of high-quality surimi processing materials. Hairtail resources are quite abundant, however, the gel properties of muscle protein of low-value hairtail are relatively poor, especially the content of myofibrillar protein is low, and myofibrillar protein inevitably undergoes freezing denaturation during the frozen storage of hairtail surimi, which further deteriorates the gel properties of surimi, has a negative impact on the quality of surimi, affects its subsequent processing performance, and causes resource waste and economic losses.

[0003] Therefore, how to improve the gel properties of frozen hairtail surimi, such as gel strength and water holding capacity, and improve its quality has become an urgent problem to be solved in the production process of low-value hairtail surimi products.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a method for preparing a high-quality and low-value marine fish surimi product.

[0006] The technical solution adopted by the present invention is:

[0007] The present invention provides a method for preparing a high-quality and low-value marine fish surimi product, comprising the following steps:

[0008] S1, half-thaw the frozen hairtail surimi and cut it into pieces to obtain surimi pieces;

[0009] S2, pounding the surimi block, including pounding without, pounding with salt, and pounding with seasoning, to obtain pounded surimi with seasoning, wherein a composite gel is added during the pounding process, wherein the composite gel is dissolved in water by weight ratio of tamarind gum, konjac glucomannan, and tea polyphenols in 1:9:0.1, the pH is adjusted to 9-11, and the mixture is placed in a water bath at 85° C. for 10 min, and cooled to obtain the composite gel;

[0010] S3, filling the seasoned pounded fish paste into sausage casings to form, then heating in a two-stage water bath to shape, and cooling with ice water to obtain hairtail sausage.

[0011] The invention provides a method for preparing a high-quality low-value marine fish surimi product. By adding a novel natural polysaccharide composite gel of tamarind gum-konjac glucomannan-tea polyphenol (TSP-KGM-TP), the composite gel can have a dual binding effect with the myofibrillar protein and bound water of the surimi to form a uniform and dense three-dimensional network structure, thereby improving the water holding capacity and gel strength of the frozen surimi, improving the quality of the frozen surimi, and promoting the development of the deep processing industry of low-value hairtail surimi products. The invention uses tamarind gum and konjac glucomannan as embedding carriers of tea polyphenols. On the one hand, tamarind gum and konjac glucomannan can prolong the action time and effect of tea polyphenols, better exert the antioxidant and cross-linking effects of tea polyphenols on myofibrillar protein (phenolic hydroxyl groups in tea polyphenols are combined with amino groups, hydroxyl groups and the like on protein side chains) and maintain the interaction between protein and bound water; on the other hand, tamarind gum and konjac glucomannan enhance the gel network structure of protein through physical filling and hydrogen bonding, form bound water by absorbing free water, and further reduce water loss by combining with the effect of tea polyphenols in protecting bound water. The three synergistically improve the gel strength and water holding capacity of fish paste, delay oxidation and reduction of gel strength, effectively improve the freezing denaturation of myofibrillar protein, and improve the quality and nutritional value of fish paste.

[0012] Preferably, in step S2, the specific steps of salt pounding include: adding 1.6% salt to the fish paste after empty pounding based on the weight of the fish paste, and salt pounding for 10-15 minutes.

[0013] Preferably, in step S2, the specific steps of seasoning pounding include: based on the weight of the fish paste, adding 4% lard, 4% tapioca starch, 6% egg white, 2.5% salt, and 0.5-2.5% composite gel to the fish paste after salt pounding, and pounding the seasoning for 10-15 minutes.

[0014] Preferably, in step S2, the temperature of pounding is 6-10°C.

[0015] Preferably, in step S3, the first stage of water bath heating is at a temperature of 30-50° C. and a heating time of 0.5-2.5 h.

[0016] Preferably, in step S3, the second water bath heating temperature is 90° C. and the heating time is 30 min.

[0017] More preferably, in step S2, the added amount of the composite gel is 1.5%.

[0018] More preferably, in step S3, the first water bath heating temperature is 45° C. and the heating time is 1.5 h. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1The effect of different TSP-KGM-TP composite gel addition amounts on the gel strength of hairtail intestine in Example 1;

[0020] Figure 2 The effect of different TSP-KGM-TP composite gel addition amounts on the water holding capacity of hairtail intestines in Example 1;

[0021] Figure 3 The effect of different TSP-KGM-TP composite gel addition amounts on the whiteness of hairtail intestines in Example 1;

[0022] Figure 4 The effect of different first stage water bath heating (gelation) temperatures on the gel strength of hairtail intestines in Example 1;

[0023] Figure 5 The effect of different first-stage water bath heating (gelation) temperatures on the water holding capacity of hairtail intestines in Example 1;

[0024] Figure 6 The effect of different first-stage water bath heating (gelation) temperatures on the whiteness of hairtail intestines in Example 1;

[0025] Figure 7 The effect of different first-stage water bath heating (gelation) times on the gel strength of hairtail intestines in Example 1;

[0026] Figure 8 The effect of different first stage water bath heating (gelation) time on the water holding capacity of hairtail intestine in Example 1;

[0027] Fig. 9 This is the effect of different first-stage water bath heating (gelling) times on the whiteness of hairtail intestines in Example 1. DETAILED DESCRIPTION

[0028] In order to better understand the above technical solution, exemplary embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present invention are shown in the accompanying drawings, it should be understood that the present invention can be implemented in various forms and should not be limited by the embodiments described herein. On the contrary, these embodiments are provided to enable a clearer and more thorough understanding of the present invention and to fully convey the scope of the present invention to those skilled in the art.

[0029] A method for preparing a high-quality, low-value marine fish surimi product comprises the following steps:

[0030] S1, half-thaw the frozen hairtail surimi and cut it into pieces to obtain surimi pieces;

[0031] S2, pounding the surimi block, including pounding without, pounding with salt, and pounding with seasoning, to obtain pounded surimi with seasoning, wherein a composite gel is added during the pounding process, wherein the composite gel is dissolved in water by a weight ratio of 1:9:0.1 of tamarind gum, konjac glucomannan, and tea polyphenols, and the pH is adjusted to 9-11, and the mixture is placed in a water bath at 85° C. and heated for 10 min, and cooled to obtain the surimi with seasoning;

[0032] S3. Stuff the seasoned pounded fish paste into the casing to form it, then heat it in a two-stage water bath to set the shape, and cool it with ice water to obtain hairtail intestines.

[0033] In a preferred embodiment, in step S2, the specific step of salt pounding includes: adding 1.6% salt to the fish paste after empty pounding based on the weight of the fish paste, and salt pounding for 10-15 minutes.

[0034] In a preferred embodiment, in step S2, the specific step of seasoning pounding includes: based on the weight of the fish paste, adding 4% lard, 4% tapioca starch, 6% egg white, 2.5% salt, and 0.5-2.5% compound gel to the fish paste after salt pounding, and seasoning pounding for 10-15 minutes.

[0035] In the present invention, an appropriate amount of lard can encapsulate various flavor substances in fish intestines in the oil, thereby preventing them from dispersing, increasing the oil content and aroma of fish intestines, and retaining the elasticity of fish intestines to prevent them from hardening, thereby increasing the shelf life of food, and also improving their whiteness; an appropriate amount of cassava starch helps to improve the gel properties of fish intestines; an appropriate amount of salt can promote the dissolution of salt-soluble proteins in fish intestines, improve their gel strength, and increase the moisture content of fish intestines through osmosis to improve their water holding capacity; an appropriate amount of egg white can improve the gel strength and water holding capacity of fish intestines. The inventor uses gel strength, water holding capacity, and whiteness as indicators, and finally determines the optimal amounts of lard, cassava starch, egg white, and salt to be 4%, 4%, 6%, and 2.5%, respectively, through single factor and multi-index weight analysis combined with orthogonal experiments.

[0036] In a preferred embodiment, in step S2, the temperature of pounding is 6-10°C.

[0037] In a preferred embodiment, in step S3, the first water bath heating temperature is 30-50°C and the heating time is 0.5-2.5h.

[0038] In the present invention, appropriate gelation temperature and time can fully cross-link the protein to form a uniform and dense structure, which is beneficial to improving the gel strength; at the same time, the stable network structure can effectively lock the bound water, reduce cooking loss, and is beneficial to improving water retention.

[0039] In a preferred embodiment, in step S3, the second water bath heating temperature is 90° C. and the heating time is 30 min.

[0040] In a more preferred embodiment, in step S2, the amount of the composite gel added is 1.5%.

[0041] In a more preferred embodiment, in step S3, the first water bath heating temperature is 45° C. and the heating time is 1.5 h.

[0042] In the present invention, hairtail intestines with optimal gel strength, water retention and whiteness are obtained by optimizing the addition amount of the composite gel and the gelation temperature and gelation time of the first stage of water bath heating.

[0043] Example 1

[0044] A method for preparing a high-quality, low-value marine fish surimi product comprises the following steps:

[0045] S1. Half-thaw the frozen hairtail surimi and cut it into pieces to obtain surimi blocks.

[0046] S2. The fish paste is pounded at a temperature of 8° C. The fish paste is first pounded in an empty state for 4 minutes. Based on the weight of the fish paste (100 g), 1.6% salt is added to the fish paste after the empty state, and the salt is pounded for 13 minutes. Then, 4% lard, 4% cassava starch, 6% egg white, 2.5% salt, and 1.5% composite gel (TSP-KGM-TP) are added to the fish paste after the salt is pounded, and the seasoning is pounded for 13 minutes to obtain the seasoned pounded fish paste, wherein the composite gel is dissolved by adding water with tamarind gum (TSP), konjac glucomannan (KGM), and tea polyphenols (TP) in a weight ratio of 1:9:0.1, adjusting the pH to 10, placing it in a water bath at 85° C. for heating for 10 minutes, and cooling it for 2 hours to obtain it.

[0047] S3. Stuff the seasoned pounded fish paste into the casing to form it, and then heat it in a two-stage water bath to shape it. The first stage of water bath heating temperature is 40°C, and the time is 1 hour; the second stage of water bath heating temperature is 90°C, and the time is 30 minutes. Take it out and cool it in ice water for 30 minutes to obtain hairtail fish intestines.

[0048] In order to achieve the best gel strength, water retention and whiteness effects, in the present invention, the addition amount of TSP-KGM-TP composite gel in Example 1, the first water bath heating temperature, and the first water bath heating time are optimized by single factor test and multi-index weight analysis combined with orthogonal test.

[0049] 1. Test method:

[0050] 1.1. Determination of gel strength of hairtail intestines:

[0051] Take out the cooled fish intestines, peel off the casings, and cut them into neat and smooth cylinders with a standard size of 20mm×20mm (diameter×height). Use the E2test-ez-s food property analyzer to measure the gel strength of the fish intestines at room temperature. Use the spherical probe P / 0.5S of the food property analyzer to perform a breaking test. Set the test speed to 1mm / s, the compression distance to 75% of the sample thickness, and the trigger force to 5g. The first peak of the puncture curve obtained is the breaking strength, the breaking distance corresponding to the breaking strength is the breaking depth, and the gel strength is the product of the breaking strength and the breaking depth. Take 3 samples for each group of tests and take the average value.

[0052] 1.2 Determination of water holding capacity of hairtail intestine

[0053] Take about 2g of hairtail intestines, accurately weigh its mass (M1), wrap it with 3 pieces of filter paper and put it into a dry centrifuge tube. After centrifugation for 15 minutes (5000r / min), remove the filter paper and weigh the sample weight after centrifugation (M2). Take three samples from each group for testing and take the average value.

[0054] Calculated according to the following formula:

[0055] Water retention rate = (M1-M2) ÷ M1 × 100%

[0056] 1.3. Determination of whiteness of hairtail intestine

[0057] Cut hairtail intestines into discs about 3 mm thick, and use a DS-210 colorimeter to measure the L*, a*, and b* values ​​of the samples at room temperature, where L* represents dark (0) to bright (100), a* represents red (60) to green (-60), and b* represents yellow (60) to blue (-60).

[0058] Calculated according to the following formula:

[0059] Whiteness = 100-[(100-L*) 2 +a* 2 +b* 2 ] 1 / 2

[0060] 2. Single Factor Experiment Test

[0061] 2.1 Addition amount of TSP-KGM-TP composite gel

[0062] Design: According to the above-mentioned method for preparing surimi products, the gel strength, water retention and whiteness of hairtail intestines were measured when the addition amount of TSP-KGM-TP composite gel was 0.5, 1, 1.5, 2, and 2.5%, respectively, under the condition that the first stage water bath heating temperature was fixed at 40°C and the time was 1h. The results were recorded in Figure 1-Figure 3 .

[0063] Depend on Figure 1-Figure 3 It can be seen that when the addition amount of TSP-KGM-TP is in the range of 0.5-2.5%, the gel strength and water holding rate of hairtail intestines increase first and then decrease with the increase of TSP-KGM-TP addition. When the addition amount of TSP-KGM-TP is 1.5%, the gel strength reaches the maximum ( Figure 1 ), when the addition amount of TSP-KGM-TP is 1%, the water holding rate reaches the maximum ( Figure 2 ); while the whiteness of hairtail intestines continued to increase within the above TSP-KGM-TP addition range ( Figure 3 ). The present invention selects 1.5% of the TSP-KGM-TP composite gel as the best addition amount for subsequent optimization experiments.

[0064] 2.2 The first stage of water bath heating (gelation) temperature

[0065] Design: According to the above-mentioned method for preparing surimi products, the gel strength, water retention and whiteness of hairtail intestines were measured when the first water bath heating temperature was 30, 35, 40, 45 and 50°C, with the addition amount of TSP-KGM-TP composite gel fixed at 1.5% and the first water bath heating time at 1h. The results were recorded in Figure 4-Figure 6 .

[0066] Depend on Figure 4-Figure 6 It can be seen that when the first stage gelation temperature is in the range of 30-50℃, the gel strength, water holding rate and whiteness of hairtail intestines increase first and then decrease with the increase of temperature. When the first stage gelation temperature is 40℃, the gel strength ( Figure 4 ) and water holding rate ( Figure 5 ) to the maximum; and when the first stage gelation temperature is 35℃, the whiteness of hairtail intestine is the maximum ( Figure 6 ). In the present invention, the first stage gelation temperature is preferably 40°C for subsequent optimization experiments.

[0067] 2.3 The first water bath heating (gelling) time

[0068] Design: According to the above-mentioned method for preparing surimi products, the gel strength, water retention and whiteness of hairtail intestines were measured when the first water bath heating time was 0.5, 1, 1.5, 2, and 2.5 h, with the addition amount of TSP-KGM-TP composite gel fixed at 1.5% and the first water bath heating temperature at 40°C. The results were recorded in Figure 7-Figure 9 .

[0069] Depend on Figure 7-Figure 9It can be seen that when the first gelation time is in the range of 0.5-2h, the gel strength and water holding rate of hairtail intestines show a trend of first increasing and then decreasing with the increase of time. When the first gelation time is 1h, the gel strength ( Figure 7 ) and water holding rate ( Figure 8 ) to the maximum; while the whiteness of hairtail intestines was not significantly affected by the first gelation time ( Fig. 9 ).

[0070] 3. Orthogonal test combined with AHP-CRITIC analysis method to optimize test results

[0071] 3.1 Orthogonal experimental design and results

[0072] On the basis of the single factor experiment, a three-factor three-level orthogonal test was conducted. The test factors were the amount of TSP-KGM-TP added, the first water bath heating temperature and the first water bath heating time. The gel strength, water holding capacity and whiteness of hairtail intestines were used as evaluation indicators to determine the optimal formula of hairtail intestines. The orthogonal factor level table is shown in Table 1, and the orthogonal test results are shown in Table 2.

[0073] Table 1 Orthogonal factor level table

[0074]

[0075] Table 2 Orthogonal test results

[0076]

[0077] 3.2 Determination of weight coefficients by AHP method

[0078] Based on the factors affecting the quality of hairtail intestines, this experiment subjectively quantified the three key indicators of gel strength, water holding capacity and whiteness, and established their priority order: gel strength = water holding capacity > whiteness. According to this order, SPSS22.0 software was used to construct a judgment priority matrix between the indicators to achieve relative scoring of each indicator. The judgment priority matrix table is shown in Table 3.

[0079] Table 3 Judgment priority matrix

[0080]

[0081] After data processing in Table 3, the weight coefficients were 0.400, 0.400, and 0.200, the maximum characteristic root was 3.000, and the consistency index (CI) was 0.000. The random consistency index (RI) was 0.525 and the consistency ratio (CR) was 0.000 (<0.1) when the matrix order was 3, indicating that the index optimization comparison matrix passed the consistency test, indicating that the weight coefficients of each evaluation index are reasonable and effective.

[0082] 3.3 CRITIC method to determine weight coefficient

[0083] The CRITIC method aims to clarify the objective weight of the indicators based on the intensity of contrast and conflict between the evaluation indicators. The intensity of contrast can be reflected by the standard deviation, that is, the size of the standard deviation can map the degree of difference between the values ​​of different schemes within the same indicator. Specifically, the smaller the standard deviation, the smaller the difference in values ​​between the schemes. The conflict between indicators depends on the degree of correlation between the indicators. If there is an obvious positive correlation between two indicators, it means that the conflict between the two indicators is low. The orthogonal experimental result data is calculated by the following formula:

[0084] [Indicator component value = (measured value - minimum value) ÷ (maximum value - minimum value) × 100]

[0085] SPSS22.0 software was used to eliminate the unit dimension and calculate the comparison intensity, conflict, comprehensive weight and weight coefficient between indicators.

[0086] The data in Table 2 are processed and the relevant data results are shown in Table 4.

[0087] Table 4 Related calculation data

[0088]

[0089] According to Table 4, the weight coefficients of the three indicators of gel strength, water holding capacity and whiteness calculated by the CRITIC method are 0.901, 0.049 and 0.050 respectively.

[0090] 3.4 Determination of weight coefficients by AHP-CRITIC hybrid weighting method

[0091] The AHP method compares the evaluation indicators in pairs based on subjective judgment and quantifies the priority information to obtain the subjective weight coefficient. The CRITIC rule considers the influence of the degree of change within the indicator and the consistency between indicators on the weighting results, making the evaluation results more scientific and reasonable. Combining the advantages of the two, the comprehensive weight is calculated according to the following formula to obtain a more objective and true evaluation result.

[0092]

[0093] In the formula, ω AHPij Represents the weight coefficient calculated by AHP method, ω CRITICij Represents the weight coefficient calculated by the CRITIC method, i represents the i-th factor, and j represents the j-th sample.

[0094] Data processing was performed on the weight coefficients obtained by the AHP method (Table 3) and the CRITIC method (Table 4). The results showed that the weight coefficients of the three indicators, gel strength, water holding capacity and whiteness, were 0.9241, 0.0503 and 0.0256, respectively.

[0095] 3.5 Comparison of three weight coefficient calculation methods

[0096] The weight coefficients were calculated using the three methods respectively, and the data in Table 2 were comprehensively evaluated and recorded in Table 5.

[0097] Table 5 Comprehensive evaluation results of three weight coefficient calculation methods

[0098]

[0099] Analyzing the data in Table 5, the differences in the comprehensive scores obtained by the three different weight coefficient calculation methods are not significant. In order to further verify this conclusion, correlation coefficient analysis was performed using SPSS22.0 software. The correlation coefficient between the AHP method and the CRITIC method is 0.983, the correlation coefficient between the AHP method and the AHP-CRITIC mixed weighted method is 0.983, and the correlation coefficient between the CRITIC method and the AHP-CRITIC mixed weighted method is 1. The three are significantly correlated (P<0.05). These results further confirm the consistency of the three weight coefficient calculation methods in the comprehensive score. Using SPSS22.0 software to analyze the weight coefficient, the correlation coefficient between the AHP method and the CRITIC method is only 0.499, and the correlation between the two is not significant (P>0.05), so the information they reflect is not superimposed. In contrast, the AHP-CRITIC mixed weighted method can take into account both subjective and objective aspects, and the information it reflects is more comprehensive, scientific, reasonable and practical than a single method.

[0100] 3.6 AHP-CRITIC comprehensive score analysis

[0101] The AHP-CRITIC mixed weighted method was used to calculate the weight coefficient and comprehensively score the test results. The intuitive analysis is shown in Table 6 and the variance analysis is shown in Table 7.

[0102] Table 6 Intuitive analysis table

[0103]

[0104] Table 7 Variance analysis table

[0105]

[0106] It can be seen from Table 6 that the influence of each factor on the quality of hairtail intestines is A>C>B. It can be seen from Table 7 that the three factors ABC have no significant effect. The optimal formula parameters are A2B3C2, that is, the addition amount of TSP-KGM-TP is 1.5%, the first water bath heating temperature is 45℃, and the first water bath heating time is 1.5h.

[0107] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing high-quality low-value marine fish surimi products, characterized in that: The following steps are involved: S1, half-thaw the frozen hairtail surimi and cut it into pieces to obtain surimi pieces; S2, pounding the surimi block, including pounding without, pounding with salt, and pounding with seasoning, to obtain pounded surimi with seasoning, wherein a composite gel is added during the pounding process, wherein the composite gel is dissolved in water by weight ratio of tamarind gum, konjac glucomannan, and tea polyphenols in 1:9:0.1, the pH is adjusted to 9-11, and the mixture is placed in a water bath at 85° C. for 10 min, and cooled to obtain the composite gel; S3, filling the seasoned pounded fish paste into sausage casings to form, then heating in a two-stage water bath to shape, and cooling with ice water to obtain hairtail sausage.

2. The method for preparing high-quality low-value marine fish surimi products according to claim 1, characterized in that: In step S2, the specific steps of salt pounding include: adding 1.6% salt to the fish paste after empty pounding based on the weight of the fish paste, and salt pounding for 10-15 minutes.

3. The method for preparing high-quality low-value marine fish surimi products according to claim 1, characterized in that: In step S2, the specific steps of the seasoning pounding include: based on the weight of the fish paste, adding 4% lard, 4% tapioca starch, 6% egg white, 2.5% salt, and 0.5-2.5% composite gel to the fish paste after salt pounding, and pounding the seasoning for 10-15 minutes.

4. The method for preparing high-quality low-value marine fish surimi products according to claim 1, characterized in that: In step S2, the pounding temperature is 6-10°C.

5. The method for preparing high-quality low-value marine fish surimi products according to claim 1, characterized in that: In step S3, the first stage of water bath heating is at a temperature of 30-50°C for a time of 0.5-2.5h.

6. The method for preparing high-quality low-value marine fish surimi products according to claim 1, characterized in that: In step S3, the second water bath heating temperature is 90° C. and the time is 30 min.

7. The method for preparing high-quality low-value marine fish surimi products according to claim 3, characterized in that: In step S2, the added amount of the composite gel is 1.5%.

8. The method for preparing high-quality low-value marine fish surimi products according to claim 5, characterized in that: In step S3, the first water bath heating temperature is 45° C. and the time is 1.5 h.

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