Stable pre-emulsified grease for improving quality of minced fillet gel, preparation method of stable pre-emulsified grease and product containing stable pre-emulsified grease

Abstract

The invention discloses stable pre-emulsified grease for improving the quality of minced fillet gel, a preparation method of the stable pre-emulsified grease and a product containing the stable pre-emulsified grease, and belongs to the technical field of minced fillet product processing, the stable pre-emulsified grease for improving the quality of the minced fillet gel comprises the following raw materials: an emulsifier solution, peanut oil and epigallocatechin gallate. The preparation method comprises the following steps: combining soybean protein isolate serving as an emulsifier with peanut oil and a natural antioxidant epigallocatechin gallate (EGCG), and carrying out high-speed homogenization and high-pressure microjet treatment to prepare a pre-emulsified grease system with small particle size and high stability. The pre-emulsified grease can be uniformly dispersed in surimi, and the tissue structure and taste of surimi gel are remarkably improved. Wherein due to the introduction of EGCG, lipid oxidation is effectively inhibited, flavor deterioration is delayed, and the oxidation resistance and storage stability of the minced fillet product are improved.

Description

Technical Field

[0001] The invention belongs to the technical field of surimi product processing, and in particular relates to a stable pre-emulsified oil for improving the quality of surimi gel, a preparation method thereof, and a product containing the same. Background Art

[0002] Oils and fats play an integral role in the quality and unique flavor of surimi products, resulting in a highly nutritious product. During food processing, oils and fats are catalyzed by lipoxygenase to produce fatty acid hydroperoxides, which in turn decompose into small volatile molecules such as aldehydes and ketones. These components contribute significantly to food flavor and mouthfeel. While rinsing removes some of the surimi lipids during surimi processing to minimize the effects of oxidation during storage, oils and fats remain crucial to product quality and flavor.

[0003] However, prolonged storage can lead to problems such as oil oxidation and microbial deterioration, seriously impacting product quality. Natural antioxidants, due to their excellent ability to inhibit lipid oxidation, effectively improve the quality, flavor, and gel properties of surimi products. These antioxidants not only act as a preservative but also enhance the antioxidant capacity of surimi gels, slowing the lipid oxidation process.

[0004] Therefore, adding pre-emulsified oil loaded with antioxidants during the surimi production process can inhibit oil oxidation, prolong the storage period and improve the quality and flavor of surimi products, which has important economic value and practical significance. Summary of the Invention

[0005] In response to the above technical problems, the present invention proposes a stable pre-emulsified oil for improving the quality of surimi gel, a preparation method thereof, and a product containing the same.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] One of the technical solutions of the present invention:

[0008] A stable pre-emulsified oil for improving the quality of surimi gel. The raw materials include emulsifier solution, peanut oil and epigallocatechin gallate.

[0009] Optionally, the emulsifier solution is a soy protein isolate solution.

[0010] Furthermore, the preparation process of the emulsifier solution is as follows: using soy protein isolate as an emulsifier, preparing an emulsifier emulsion with a mass fraction of 2%, stirring it at room temperature for 10-12 hours to fully hydrate it to obtain an aqueous phase, namely the emulsifier solution.

[0011] Optionally, the amount of peanut oil added is 20% (v / v) of the soy protein isolate solution;

[0012] The epigallocatechin gallate is 0.15% (v / v) of the soy protein isolate solution.

[0013] The second technical solution of the present invention:

[0014] A method for preparing a stable pre-emulsified oil for improving the quality of surimi gel comprises the following steps:

[0015] Adding peanut oil and epigallocatechin gallate to the emulsifier solution, and homogenizing and dispersing them using a high-speed disperser to obtain a pre-emulsified oil crude emulsion;

[0016] The pre-emulsified oil crude emulsion is subjected to high-pressure microfluidization treatment to obtain a stable pre-emulsified oil for improving the quality of surimi gel.

[0017] Optionally, the rotation speed during the homogenization and dispersion process is 10,000 rpm and the time is 4 minutes.

[0018] Optionally, the pressure during the high-pressure microfluidics process is 16,000 PSI, and the number of cycles is 3 times.

[0019] The third technical solution of the present invention:

[0020] A surimi gel, wherein the auxiliary materials include the stable pre-emulsified oil for improving the quality of the surimi gel.

[0021] Optionally, the auxiliary materials further include white sugar, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate and pregelatinized starch.

[0022] Furthermore, the added amounts of the white sugar, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, pregelatinized starch and stable pre-emulsified oil for improving the quality of surimi gel are: 5wt.%, 0.15wt.%, 0.20wt.%, 0.10wt.%, 7.2wt.%, and 5-15wt.%, respectively.

[0023] Furthermore, the amount of the stable pre-emulsified oil added to improve the quality of the surimi gel is 12%.

[0024] The fourth technical solution of the present invention:

[0025] A method for preparing surimi gel comprises the following steps:

[0026] The fish pieces are rinsed four times and then dehydrated to make the water content of the fish pieces 30%. Auxiliary materials are then added thereto, and the fish pieces are chopped, formed and gelled in sequence to prepare the fish paste gel.

[0027] Optionally, the preparation method specifically comprises the following steps:

[0028] (1) Fish meat pretreatment: fresh or frozen red fish is minced and then cut into fish pieces;

[0029] (2) Rinsing: The fish pieces were rinsed four times in succession using different rinsing solutions. The first rinsing solution contained 80 mM hydrogen peroxide with a mass fraction of 0.5% sodium bicarbonate, the second rinsing solution contained 80 mM hydrogen peroxide with a mass fraction of 0.1% sodium citrate, the third rinsing solution contained 80 mM hydrogen peroxide with a mass fraction of 0.15% calcium chloride, and the fourth rinsing solution contained 80 mM hydrogen peroxide with a mass fraction of 0.3% salt. Each rinsing time was 10 min and the solution temperature was 10°C.

[0030] (3) Dehydration: Press the rinsed fish pieces to squeeze out excess water;

[0031] (4) Adding auxiliary materials: adding white sugar, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, pregelatinized starch and stable pre-emulsified oil for improving the quality of surimi gel to the dehydrated fish pieces;

[0032] (5) Chopping: Put the fish pieces and the auxiliary material mixture into a meat grinder and chop them, then add 10 wt.% ice water and 2 wt.% salt until a sol-state fish paste is obtained;

[0033] (6) Molding: placing the prepared sol-state surimi into a surimi molding machine to form the desired shape;

[0034] (7) Gelation: The formed surimi is placed in the pre-gelation process; after the pre-gelation process is completed, the surimi is rapidly gelled and soaked in 0°C ice water for 30 minutes to obtain the finished surimi.

[0035] Optionally, the pre-gelling condition is: pre-cooking in a jacketed pot at 40° C. for 60 min.

[0036] Optionally, the gelling process is as follows: placing the formed surimi into a 90° C. double-layer kettle for gelling for 30 minutes.

[0037] Compared with the prior art, the present invention has the following advantages and technical effects:

[0038] The present invention provides a stable pre-emulsified oil and its preparation method for improving the quality of surimi gel, and also proposes a complete set of surimi gel formulas and processing techniques. This technology combines soy protein isolate as an emulsifier with peanut oil and the natural antioxidant epigallocatechin gallate (EGCG), and then produces a pre-emulsified oil system with small particle size and high stability through high-speed homogenization and high-pressure microfluidization treatment. The pre-emulsified oil can be evenly dispersed in the surimi matrix, significantly improving the tissue structure and mouthfeel of the surimi gel. The introduction of EGCG effectively inhibits lipid oxidation, delays flavor deterioration, and enhances the antioxidant capacity and storage stability of surimi products.

[0039] The surimi gel formula is supplemented with white sugar, complex phosphates, and pregelatinized starch, with optimized ratios to further enhance gel strength and water retention. The surimi preparation process utilizes four gradient rinses (using a hydrogen peroxide solution containing sodium bicarbonate, sodium citrate, calcium chloride, and salt) to effectively remove fat and impurities while preserving protein activity. Through the steps of chopping, shaping, and segmented gelation, a high-quality surimi product with uniform texture, excellent elasticity, and a delicious taste is achieved.

[0040] In summary, the present invention improves the physical properties, flavor stability and nutritional quality of surimi gel as a whole, and has good industrial application prospects and market promotion value. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] The accompanying drawings, which constitute part of the present invention, are provided to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are provided to explain the present invention and do not constitute an undue limitation of the present invention. In the accompanying drawings:

[0042] Figure 1 Radar charts for sensory evaluation of surimi gels prepared in Examples and Comparative Examples;

[0043] Figure 2 Figures a to f are the full texture bar graphs of the surimi gels prepared in Examples and Comparative Examples, where a represents hardness, b represents elasticity, c represents cohesion, d represents adhesiveness, e represents chewiness, f represents resilience, g represents gel strength, and h represents whiteness.

[0044] Figure 3 The microstructure of the surimi gel prepared in the examples and comparative examples of the present invention;

[0045] Figure 4 The figure is a line graph showing the rheological properties of the surimi gels prepared in the examples and comparative examples of the present invention. DETAILED DESCRIPTION

[0046] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0047] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any intermediate value within a stated value or stated range and any other stated value or intermediate value within the stated range is also encompassed by the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0048] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0049] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be exemplary only.

[0050] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0051] The embodiment of the present invention discloses a stable pre-emulsified oil for improving the quality of surimi gel and a preparation method thereof, which solves the problem of difficulty in synergistic optimization of oil addition and gel performance in traditional processes.

[0052] Specifically: The embodiment of the present invention discloses a method for preparing a stable pre-emulsified oil for improving the quality of surimi gel, including the steps of preparing an emulsifier, preparing a crude emulsion of the pre-emulsified oil, and homogenizing;

[0053] The emulsifier is a 2% by mass soy protein isolate solution, which is stirred at room temperature for 10-12 hours to fully hydrate and obtain an aqueous phase;

[0054] The contents of peanut oil and epigallocatechin gallate in the pre-emulsified oil crude emulsion were 20% (v / v) and 0.15% (v / v), respectively;

[0055] The pressure of the high-pressure microfluidizer used in the homogenization process was 16,000 PSI, and the number of cycles was 3.

[0056] The embodiment of the present invention further discloses a surimi gel, wherein the auxiliary materials include the stable pre-emulsified oil for improving the quality of the surimi gel.

[0057] In some optional embodiments, the excipients are: 5% white sugar, 0.15% sodium tripolyphosphate, 0.20% sodium pyrophosphate, 0.10% sodium hexametaphosphate, 7.2% pregelatinized starch and 12% pre-emulsified oil loaded with epigallocatechin gallate (i.e., a stable pre-emulsified oil used to improve the quality of surimi gel).

[0058] In addition, the present invention also discloses a method for preparing surimi gel, comprising the following steps:

[0059] The fish pieces are rinsed four times and then dehydrated to make the water content of the fish pieces 30%. Auxiliary materials are then added thereto, and the fish pieces are chopped, formed and gelled in sequence to prepare the fish paste gel.

[0060] In some optional embodiments, the gelation step is: the formed surimi is placed in a 40°C double-layer kettle for pre-cooking for 60 minutes to pre-gel, then quickly placed in a 90°C double-layer kettle for gelation for 30 minutes, and finally soaked in 0°C ice water for 30 minutes to obtain the finished surimi.

[0061] In summary, adding epigallocatechin gallate-loaded pre-emulsified oil to the excipients can effectively improve the quality of surimi gel.

[0062] Unless otherwise specified, the "room temperature" in the present invention refers to 20-30°C.

[0063] The raw materials used in the present invention are all purchased from the market.

[0064] The technical solution of the present invention is further illustrated by the following examples.

[0065] Example 1

[0066] A method for preparing a stable pre-emulsified oil for improving the quality of surimi gel comprises the following steps:

[0067] (1) Preparation of emulsifier emulsion: Using soy protein isolate as an emulsifier, prepare an emulsifier emulsion with a mass fraction of 2%, and stir it at room temperature for 10-12 hours to fully hydrate it to obtain an aqueous phase;

[0068] (2) Pre-emulsified oil: 20% (v / v) peanut oil and 0.15% (v / v) epigallocatechin gallate were added to the soy protein isolate solution, and the mixture was homogenized and dispersed at 10,000 rpm for 4 min using a high-speed disperser to obtain a pre-emulsified oil coarse emulsion;

[0069] (3) Homogenization: The pre-emulsified oil crude emulsion was subjected to high-pressure microfluidization treatment at a pressure of 16,000 PSI for 3 cycles to obtain the polyphenol (epigallocatechin gallate) loaded pre-emulsified oil (EPEPO);

[0070] The process of preparing surimi gel using the above-mentioned stable pre-emulsified oil is as follows:

[0071] (4) Fish meat pretreatment: fresh or frozen red fish is minced and then cut into fish pieces of approximately 3 mm × 3 mm × 3 mm;

[0072] (5) Rinsing: 150 g of fish pieces were rinsed four times in succession using different rinsing solutions. The first rinsing solution contained 80 mM hydrogen peroxide with a mass fraction of 0.5% sodium bicarbonate, the second rinsing solution contained 80 mM hydrogen peroxide with a mass fraction of 0.1% sodium citrate, the third rinsing solution contained 80 mM hydrogen peroxide with a mass fraction of 0.15% calcium chloride, and the fourth rinsing solution contained 80 mM hydrogen peroxide with a mass fraction of 0.3% salt. Each rinsing time was 10 min and the solution temperature was 10°C.

[0073] (6) Dehydration: Press the rinsed fish pieces to squeeze out excess water, ultimately making the water content 30%;

[0074] (7) Adding auxiliary materials: adding 5% white sugar, 0.15% sodium tripolyphosphate, 0.20% sodium pyrophosphate, 0.10% sodium hexametaphosphate, 7.2% pregelatinized starch and 12% pre-emulsified oil loaded with epigallocatechin gallate to the dehydrated fish pieces (the percentages of the auxiliary materials added are all percentages by mass of the dehydrated fish pieces);

[0075] (8) Chopping: Put the fish pieces and the auxiliary material mixture into a meat grinder and chop them, then add 10% ice water and 2% salt (the amount of ice water and salt is the percentage of the mass of the fish pieces) until a sol-state fish paste is obtained;

[0076] (9) Molding: placing the prepared sol-state surimi into a surimi molding machine to form the desired shape;

[0077] (10) Gelation: The shaped surimi is placed in a 40°C double-layer pot and pre-cooked for 60 minutes to pre-gel. After the pre-gel is completed, the shaped surimi is quickly placed in a 90°C double-layer pot for gelation for 30 minutes, and then soaked in 0°C ice water for 30 minutes to obtain the finished surimi.

[0078] Comparative Example 1

[0079] The only difference between Comparative Example 1 and Example 1 is that the auxiliary materials added in step (7) only include 5% white sugar, 0.15% sodium tripolyphosphate, 0.20% sodium pyrophosphate, 0.10% sodium hexametaphosphate, and 7.2% pregelatinized starch.

[0080] Comparative Example 2

[0081] The difference from Example 1 is that steps (1) to (3) are not performed, and the 12% loaded epigallocatechin gallate pre-emulsified oil in step (7) is directly replaced by 12% peanut oil (PO).

[0082] Comparative Example 3

[0083] The difference from Example 1 is that 0.15% (v / v) epigallocatechin gallate is not added in step (2), and pre-emulsified oil (PEPO) is prepared through step (3).

[0084] Furthermore, a series of tests were conducted using the epigallocatechin gallate-loaded pre-emulsified oil, peanut oil, and pre-emulsified oil not loaded with epigallocatechin gallate prepared in Example 1, Comparative Example 2, and Comparative Example 3 as excipients in step (7) at amounts of 5%, 8%, 10%, and 15%, respectively.

[0085] Effect verification

[0086] 1. Sensory evaluation of the finished surimi gels prepared in the examples and comparative examples was conducted according to Table 1. The results are as follows: Figure 1 As shown, the three peanut oil addition methods and addition amounts all change the sensory indicators of the surimi gel. Compared with the control group without oil, the sensory scores of the surimi gel in the groups with added peanut oil (PO) (Comparative Example 2), pre-emulsified oil (PEPO) (Comparative Example 3) and pre-emulsified oil loaded with polyphenols (EPEPO) (Example 1) changed significantly. The elasticity and texture of the surimi gel in the groups with added PEPO and EPEPO were also significantly affected. In addition, the sensory indicators such as smell, color and appearance of the treated groups were better than those of the control group. This change is mainly attributed to the combined effect of the aromatic substances in the oil and the light scattering effect. From Figure 1 It can be seen that the color, texture and appearance of the sample with 8% PO are the best, and the elasticity and smell of the sample with 12% PO are the highest. Figure 1 It can also be seen that 15% PEPO and 12% EPEPO have the highest overall acceptance.

[0087] Table 1 Sensory evaluation standards

[0088]

[0089] Second, the color difference, overall texture and gel strength of the finished surimi prepared in the examples and comparative examples were measured. The results are as follows Figure 2As shown. The whiteness value of the surimi gel with PO and PEPO added was higher than that of the CK group without peanut oil added. With the increase of the amount of PO and PEPO added, the whiteness value showed a trend of first increasing and then stabilizing. The TPA (texture profile analysis) and gel strength of the surimi gel containing PO, PEPO and EPEPO emulsion were significantly higher than those of the control surimi gel without oil (p < 0.05). After adding PO, the hardness, elasticity, cohesion, adhesiveness, chewiness and resilience of the surimi gel showed a trend of first increasing and then decreasing. At 8%, the PO group showed the highest texture characteristics; the hardness, cohesion, adhesiveness and resilience of the PEPO group first increased and then remained stable, while the elasticity and chewiness increased with the pre- The TPA texture of the fish paste gel with the addition of pre-emulsified oil loaded with polyphenols (epigallocatechin gallate) increased significantly with the increase of the addition amount of pre-emulsified oil loaded with polyphenols (epigallocatechin gallate) (5%, 8%, 10%, 12%, 15%) (p < 0.05), and the texture properties showed the maximum value when the addition amount of pre-emulsified oil loaded with polyphenols (epigallocatechin gallate) was 12%. High gel strength reflects good gel performance. In addition, the PO group, PEPO group and EPEPO group were compared together (such as Figure 2 The EPEPO group exhibited the highest gel strength at various loading levels of polyphenol (epigallocatechin gallate) pre-emulsified oil (5%, 8%, 10%, 12%, and 15%). In the PO group, the maximum gel strength reached 2013.75 g*mm at an 8% oil loading level. In the PEPO group, gel strength increased with increasing pre-emulsified oil loading levels. When the EGCG pre-emulsified peanut oil loading level reached 12%, gel strength reached its maximum, reaching 3732.26 g*mm.

[0090] 3. The microstructure of the surimi gel of the finished surimi prepared in the examples and comparative examples was measured and compared. Figure 3 As shown, surimi samples without oil or emulsion exhibited a porous microstructure with large, uneven pore sizes, and the gel matrix was loose, fractured, and disordered. Surimi gels with peanut oil significantly reduced pore size, but after 12% PO, the pores gradually increased and cracks appeared as the oil addition increased. Surimi gels loaded with EGCG pre-emulsified peanut oil exhibited a denser, smoother structure with increasing addition levels. A more uniform, dense, and ordered gel structure often leads to higher gel properties and water retention in surimi samples, which explains the improved TPA, gel strength, and water-holding capacity of the PEPO and EPEPO groups.

[0091] 4. The rheological properties of the finished surimi prepared in the examples and comparative examples were measured and compared. The results are as follows: Figure 4The storage modulus G' and loss modulus G" of the surimi gels containing 5% and 8% PO added to the PO group were both greater than those of the blank surimi gels, while those containing 10% PO were lower than those of the CK group, indicating that lower peanut oil content can enhance the network structure of the surimi gels. The G' and G" of the surimi gels containing pre-emulsified peanut oil were higher than those of the blank CK group. This is likely due to the small size of the pre-emulsified peanut oil droplets, which allowed them to disperse evenly and embed into the pores of the gel network, thereby tightening the surimi gel network and enhancing its rigidity. The G' and G" of the surimi gels containing EGCG-loaded pre-emulsified peanut oil were also significantly higher than those of the blank CK group. This is likely due to the covalent binding of multiple phenolic hydroxyl groups of EGCG to the thiol and amino groups on the side chains of myofibrillar proteins, forming "thiol-quinone" and "amino-quinone" adducts. This significantly increases the degree of protein cross-linking, strengthens the gel network structure, and increases G'. This is consistent with the SEM observations.

[0092] In summary, the present invention utilizes high-pressure microfluidization to homogenize the pre-emulsified oil coarse emulsion during the homogenization stage, and adds a 12% load of epigallocatechin gallate pre-emulsified oil to the surimi during the auxiliary material addition stage. Consequently, the microstructure, sensory properties, and flavor quality of red fish surimi prepared using this method are significantly improved.

[0093] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in the present invention should be included in the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be based on the scope of protection of the claims.

Claims

1. A stable pre-emulsified oil for improving the quality of surimi gel, characterized in that: The raw materials include emulsifier solution, peanut oil and epigallocatechin gallate.

2. The stable pre-emulsified oil for improving the quality of surimi gel according to claim 1, characterized in that: The emulsifier solution is a soy protein isolate solution.

3. The stable pre-emulsified oil for improving the quality of surimi gel according to claim 2, characterized in that: The amount of peanut oil added is 20 vol.% of the soy protein isolate solution; The amount of epigallocatechin gallate added is 0.15 vol.% of the soy protein isolate solution.

4. A method for preparing a stable pre-emulsified oil for improving the quality of surimi gel, characterized in that: The following steps are involved: Adding peanut oil and epigallocatechin gallate to the emulsifier solution, and homogenizing and dispersing them using a high-speed disperser to obtain a pre-emulsified oil crude emulsion; The pre-emulsified oil crude emulsion is subjected to high-pressure microfluidization treatment to obtain the stable pre-emulsified oil for improving the quality of surimi gel according to any one of claims 1 to 3.

5. The method for preparing a stable pre-emulsified oil for improving the quality of surimi gel according to claim 4, characterized in that: The rotation speed during the homogenizing and dispersing process is 10000 rpm and the time is 4 minutes.

6. The method for preparing a stable pre-emulsified oil for improving the quality of surimi gel according to claim 4, characterized in that: The pressure during the high-pressure microfluidization process was 16,000 PSI, and the number of cycles was 3 times.

7. A surimi gel, characterized in that: The auxiliary material comprises the stable pre-emulsified oil for improving the quality of surimi gel according to any one of claims 1 to 3.

8. The surimi gel according to claim 7, characterized in that: The auxiliary materials also include white sugar, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate and pregelatinized starch; The added amounts of the white sugar, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, pregelatinized starch and stable pre-emulsified oil for improving the quality of surimi gel are 5wt.%, 0.15wt.%, 0.20wt.%, 0.10wt.%, 7.2wt.% and 5-15wt.%, respectively.

9. The surimi gel according to claim 8, characterized in that: The added amount of the stable pre-emulsified oil for improving the quality of the surimi gel is 12%.

10. A method for preparing surimi gel, characterized in that: The following steps are involved: The fish pieces are rinsed four times and then dehydrated to a water content of 30%. Auxiliary materials are then added thereto, and the pieces are chopped, formed and gelled in sequence to prepare the surimi gel according to any one of claims 7 to 9.

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