Fine-crushing type colorful fish rice suitable for old people and preparation method of fine-crushing type colorful fish rice

Abstract

The invention provides fine-crushing type colorful fish rice suitable for old people and a preparation method of the fine-crushing type colorful fish rice. The preparation method comprises the following steps: by taking fish meat as a main raw material, dicing, adding salt, chopping and mixing, carrying out enzymolysis by virtue of phytase, adding a purslane protein hydrolysate and CaCl2 to prepare minced fish paste, extruding the minced fish paste into hot water by virtue of a colander, shaping to obtain fish rice, and frying the fish rice with ingredients such as vegetables, so as to obtain the colorful fish rice convenient food which can be stored in a freezing manner, can be eaten after being reheated and is suitable for old people. According to the fish rice prepared by the method, the hardness and the chewiness are remarkably reduced while relatively high gel strength, elasticity and water-holding capacity are maintained, and a suitable texture with forming stability and easy collapsibility in the oral cavity is formed. After being frozen and reheated, the colorful fish rice can still keep the bright color, harmonious flavor and rich-level taste, systematic innovation of traditional surimi food materials in form, texture and flavor is achieved, and a reliable technical path is provided for development of elderly nutritional food.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a fine and broken five-color fish rice suitable for the elderly and a preparation method thereof. BACKGROUND

[0002] With the acceleration of the global aging process, developing food that meets the physiological and nutritional needs of the elderly has become an important direction for the food industry. The elderly generally have weakened chewing ability, swallowing dysfunction, and decreased digestive and absorptive capacity, so higher requirements are placed on the safety, nutrition, palatability, and ease of eating of food. Fish is considered an ideal food raw material for the elderly because it is rich in high-quality protein, polyunsaturated fatty acids, minerals, and vitamins, and has tender and boneless meat. Surimi products are prepared from fish as raw material through a series of processes, and have the natural advantages of high protein, low fat, low cholesterol, and no bone. They are rich in high-quality protein and various minerals and vitamins, are easily absorbed by the human body, and can effectively address the risk of muscle atrophy and malnutrition in the elderly. More importantly, through specific processing technology, surimi can form a soft, moist, and elastic gel texture, which can be swallowed without having to exert effort to chew, making it an ideal carrier for building "easy-to-swallow meals".

[0003] Although surimi has obvious advantages as a raw material for food for the elderly, existing technologies usually rely on the addition of polyphosphates, transglutaminase, calcium salts, hydrophilic colloids, and oligosaccharides to improve water retention and gel strength when converting it into high-quality end products. However, these methods have a series of technical bottlenecks that need to be addressed: first, as a chemical additive, excessive use of polyphosphates can pose a health risk, and their flavor modification effect may mask the natural flavor of the product; second, transglutaminase is expensive, and its efficiency is limited by the quality of the surimi and the system environment, so its effectiveness may be greatly reduced in low-quality or frozen-damaged surimi; calcium ion crosslinking is unstable, and the crosslinking efficiency is easily disturbed by the complex components in the surimi system. ATP, phospholipids naturally present in surimi, or trace metal ion chelating agents introduced during processing, will compete with Ca 2+ , making it ineffective in binding with proteins; and the addition of hydrophilic colloids and oligosaccharides to achieve low hardness often weakens the strength of the protein gel network, leading to loose product structure and easy water separation, deformation, and other problems during storage and heating, which seriously affect the taste and sensory acceptance. This problem is particularly pronounced after freezing and thawing. In addition, in the development of surimi products for the elderly, the core scientific and technical challenges arise from the need for specific texture, which is manifested in the following contradictions:

[0004] First, there is a contradiction between moldability and fragility. The product needs to have sufficient gel strength to maintain its shape during processing and transportation. However, at the same time, the gel structure must break down under low forces in the oral cavity to accommodate a swallowing pattern that does not require multiple chewing sessions.

[0005] Second, there is a conflict between water retention and oral cleanliness. To ensure the product's taste, a high water retention rate is required. However, if the form and control of water are inappropriate, especially if the free water content is too high, it can form a viscoelastic fluid with components such as proteins, causing food boluses to remain in the pharynx and increasing the risk of swallowing.

[0006] Third, the contradiction between low hardness and high cohesion. The product needs to have low hardness to reduce the need for chewing, but at the same time it needs to maintain a certain degree of cohesion to prevent it from breaking into discrete particles too early in the mouth, which would affect the formation of the food bolus.

[0007] In summary, there is an urgent need in this field for an innovative technological solution that can fundamentally enhance the structural stability of the surimi gel network without relying on chemical water-retaining agents. This would provide the elderly with surimi products that are easy to swallow, have a good taste, and are rich in nutrients. Such products can be combined with various healthy ingredients such as vegetables and grains to form finely chopped products with uniform shape and balanced nutrition, fully meeting the elderly's urgent needs for food safety, convenient eating, and comprehensive nutrition. Summary of the Invention

[0008] Technical Problem to be Solved: To address the aforementioned technical problems, the purpose of this invention is to provide a finely chopped, multicolored fish paste suitable for the elderly and its preparation method. By introducing phytase into the fish paste to remove calcium ion cross-linking interference and synergistically constructing a stable composite gel network with purslane protease hydrolysate, the core technical bottlenecks of traditional fish paste products—insufficient gel strength, poor water retention, easy water separation, and deterioration in taste and chewability after freezing—are solved. Ultimately, a high-quality finely chopped fish paste suitable for the elderly is prepared, with intact grains, easy to swallow, good taste, and balanced nutrition.

[0009] Technical solution: A finely chopped colorful fish paste suitable for the elderly comprises the following ingredients by weight: 300-600 parts fish paste, 300-600 parts diced vegetables, 4-7 parts chopped scallions, 3-6 parts minced ginger, and 40-50 parts vegetable oil. The ingredients of the diced vegetables include radish, corn kernels, red pepper and green pepper.

[0010] The above-mentioned method for preparing fish rice includes the following steps:

[0011] S1. Remove the head, internal organs, and scales from the fish, clean it thoroughly, cut the meat into small pieces, place it in a food processor and chop for 3-5 minutes, then add salt and ice water and chop for 15-20 minutes at a low temperature.

[0012] S2. Adjust the temperature to 10~20℃, adjust the pH to 4.5~6.0 with dilute citric acid solution, add phytase and mix well, and enzymatically hydrolyze for 3~5 h;

[0013] S3. After enzymatic hydrolysis, add purslane protein hydrolysate and CaCl2, stir evenly to obtain fish paste slurry, squeeze it into hot water at 85-90℃ through a sieve with a pore size of 3-5 mm, let it stand for 3-5 minutes to set, so as to form granular fish rice initial product, transfer the fish rice initial product to hot water above 95℃, keep it for 10-15 minutes, and cool it to obtain fish rice.

[0014] Preferably, the mass ratio of fish meat, salt, and ice water in step S1 is 100:2~3:15~25.

[0015] Preferably, the mass ratio of fish meat to phytase in step S2 is 100:0.1~0.4.

[0016] Preferably, in step S3, the mass ratio of fish meat to purslane protein hydrolysate is 100:8~20.

[0017] Preferably, the preparation method of the purslane protease hydrolysate in step S3 is as follows: fresh purslane is washed, drained, dried to constant weight, pulverized and sieved, hydrolyzed by papain and neutral protease, then inactivated by enzyme inactivation, cooled, centrifuged and the supernatant is collected, the supernatant is concentrated and dried to obtain the purslane protease hydrolysate.

[0018] Preferably, the mass ratio of fish meat to CaCl2 in step S3 is 100:0.05~0.35.

[0019] The above-mentioned method for preparing finely chopped colorful fish rice suitable for the elderly includes the following steps:

[0020] (1) Cut radish, corn kernels, red bell pepper and green bell pepper into diced vegetables that are 5-10 mm long and wide and 3-4 mm thick;

[0021] (2) Add vegetable oil to the pot and heat it at 800~1500 W until the oil in the pot starts to smoke. Add chopped green onions and minced ginger and stir-fry until fragrant. Add diced vegetables and 10~30 parts water and continue to stir-fry for 1.5~5.5 min. Finally, add fish and rice and stir-fry for 1~5 min.

[0022] (3) The dish is placed in a microwave-safe bowl, sealed, and quick-frozen to obtain finely chopped colorful fish rice;

[0023] (4) When eating, place the frozen five-color fish rice in a microwave oven and heat at 500~900 W for 20~100 s.

[0024] Beneficial effects:

[0025] 1. This invention overcomes the technical bottlenecks in gel strength, water retention, and textural properties of traditional surimi products when targeting the elderly population. By introducing phytase and purslane protease hydrolysate for synergistic modification, the prepared surimi product maintains high gel strength, elasticity, cohesiveness, and water retention while significantly reducing hardness and chewiness, thus forming a suitable texture that combines molding stability and oral ulcerability, effectively meeting the special dietary needs of the elderly population.

[0026] 2. The surimi products prepared under the process conditions provided by this invention have a total bacterial count consistently controlled below 2700 CFU / g, and no pathogenic bacteria were detected in any batches. This indicates that the process not only effectively ensures the microbiological safety level of the final product, making it fully compliant with relevant national food safety regulations, but also demonstrates the process's excellent repeatability and stability, providing a reliable guarantee for large-scale, standardized production and possessing significant industrial application value.

[0027] 3. This invention optimizes the textural properties of surimi products through multiple mechanisms, forming a complete system that synergistically enhances the gel properties of surimi. Firstly, phytase not only eliminates the effect of phytic acid derivatives on Ca2+, but also… 2+ The competitive chelation process, along with the phosphate generated by enzymatic hydrolysis, alters the charge in the microenvironment, exposing more Ca2+ on the protein surface. 2+ The binding sites promote the formation of an ionicly bonded gel network, while simultaneously activating endogenous transglutaminase in surimi, catalyzing covalent cross-linking and ultimately constructing a composite gel structure stable by both ionic and covalent bonds. Secondly, purslane protease hydrolysate, as an active filler component, allows its small peptide fragments to penetrate into the pores of the gel network, acting as molecular bridges through non-covalent forces such as hydrogen bonds and hydrophobic interactions, enhancing network density and uniformity. Furthermore, the inherent antioxidant activity of purslane protease hydrolysate effectively inhibits lipid oxidation during processing, preventing protein damage to gel-forming ability due to oxidative cross-linking. Phosphate ions generated by phytase hydrolysis cause local charge disturbances, while the amphoteric electrolyte components in purslane protease hydrolysate act as buffers, maintaining charge balance in the system and ensuring a smooth gelation process.

[0028] 4. This invention develops a convenient "Five-Color Fish Rice" food by preparing fish paste into granular fish rice and stir-frying it with various vegetables. The fish rice can be directly frozen and stored, and is ready to eat after reheating. The product maintains a vibrant color contrast between the fish rice and vegetables even after cooking and freezing. Furthermore, the unique structure of the fish rice effectively absorbs and blends flavor compounds, ensuring a harmonious aroma and full-bodied taste after thawing. In terms of texture, the soft and elastic texture of the fish rice combined with the crispness of the vegetables creates a rich and layered flavor profile. Moreover, it is not prone to becoming mushy, dry, or watery after freezing and reheating cycles. The final product meets the nutritional and swallowing needs of the elderly while achieving a reconstruction and innovation of the traditional fish paste ingredient's form and flavor system. Attached Figure Description

[0029] Figure 1 This is a picture of the Five-Colored Fish and Rice product. Detailed Implementation

[0030] The present invention will be further described below with reference to embodiments. These embodiments are illustrative of the present invention, but the present invention is not limited to these embodiments:

[0031] The papain used in the embodiments and comparative examples of this invention was purchased from Nanning Dongheng Huadao Biotechnology Co., Ltd., with an enzyme activity of 50,000 U / g; the neutral protease was purchased from Huizhou Yuanle Biotechnology Co., Ltd., with an enzyme activity of 50,000 U / g; the phytase was purchased from Xi'an Darwen Biotechnology Co., Ltd., with an enzyme activity of 5,000 U / g; and the transglutaminase was purchased from Hebei Qiansheng Biotechnology Co., Ltd., with an enzyme activity of 5,000 U / g.

[0032] Example 1

[0033] This embodiment describes a method for preparing purslane protein hydrolysate, including the following steps:

[0034] S1. Wash and drain fresh purslane, dry it at 60℃ to constant weight, pulverize it and pass it through an 80-mesh sieve to obtain purslane powder.

[0035] S2. Mix purslane powder and water at a weight ratio of 1:30, stir evenly, adjust the pH to 6.5, add 0.2% papain and 0.15% neutral protease of purslane powder by weight, and enzymatically hydrolyze at 55℃ for 2 h.

[0036] S3. After enzymatic hydrolysis, the enzyme was inactivated at 90℃ for 5 min. The hydrolysate was cooled to room temperature, filtered through a microfiltration membrane with a pore size of 0.45µm and an ultrafiltration membrane with a molecular weight cutoff of 5 kDa, the filtrate was collected, concentrated and dried to obtain purslane protein hydrolysate powder.

[0037] Example 2

[0038] This embodiment describes a method for preparing fish paste, including the following steps:

[0039] S1. Remove the head, internal organs, and scales from the fish, clean it thoroughly, and cut the meat into small pieces. Place the meat in a chopper and chop for 5 minutes. Then add 2% salt and 20% ice water by weight of the fish meat and chop for 15 minutes at a low temperature.

[0040] S2. Adjust the temperature to 10℃, adjust the pH to 5.5 with dilute citric acid solution, add 0.3% phytase by weight of fish meat, mix well, and enzymatically hydrolyze for 4 hours;

[0041] S3. After enzymatic hydrolysis, add 16% of the fish meat weight of purslane protease hydrolysate and 0.2% of the fish meat weight of CaCl2, stir evenly to obtain fish paste, squeeze into a mold, let stand in 90℃ hot water for 3 min to set, transfer to 95℃ hot water, keep for 10 min, and cool to obtain fish paste.

[0042] Example 3

[0043] This embodiment describes a method for preparing fish paste, including the following steps:

[0044] S1. Remove the head, internal organs, and scales from the fish, clean it thoroughly, and cut the meat into small pieces. Place the meat in a chopper and chop for 5 minutes. Then add 3% salt and 20% ice water by weight of the fish meat and chop for 15 minutes at a low temperature.

[0045] S2. Adjust the temperature to 10℃, adjust the pH to 5.0 with dilute citric acid solution, add 0.1% phytase by weight of fish meat, mix well, and enzymatically hydrolyze for 5 h;

[0046] S3. After enzymatic hydrolysis, add 16% of the fish meat weight of purslane protease hydrolysate and 0.2% of the fish meat weight of CaCl2, stir evenly to obtain fish paste, squeeze into a mold, let stand in 90℃ hot water for 3 min to set, transfer to 95℃ hot water, keep for 10 min, and cool to obtain fish paste.

[0047] Example 4

[0048] This embodiment describes a method for preparing fish paste, including the following steps:

[0049] S1. Remove the head, internal organs, and scales from the fish, clean it thoroughly, and cut the meat into small pieces. Place the meat in a chopper and chop for 5 minutes. Then add 2% salt and 25% ice water by weight of the fish meat and chop for 15 minutes at a low temperature.

[0050] S2. Adjust the temperature to 10℃, adjust the pH to 5.5 with dilute citric acid solution, add 0.3% phytase by weight of fish meat, mix well, and enzymatically hydrolyze for 3.5 h;

[0051] S3. After enzymatic hydrolysis, add 10% of the fish meat weight of purslane protease hydrolysate and 0.3% of the fish meat weight of CaCl2, stir evenly to obtain fish paste, squeeze into a mold, let stand in 90℃ hot water for 3 minutes to set, transfer to 95℃ hot water, keep for 10 minutes, and cool to obtain fish paste.

[0052] Example 5

[0053] This embodiment describes a method for preparing fish paste, including the following steps:

[0054] S1. Remove the head, internal organs, and scales from the fish, clean it thoroughly, and cut the meat into small pieces. Place the meat in a chopper and chop for 5 minutes. Then add 3% salt and 15% ice water by weight of the fish meat and chop for 15 minutes at a low temperature.

[0055] S2. Adjust the temperature to 10℃, adjust the pH to 5.5 with dilute citric acid solution, add 0.4% phytase by weight of fish meat, mix well, and enzymatically hydrolyze for 4 h;

[0056] S3. After enzymatic hydrolysis, add 20% of the fish meat weight of purslane protease hydrolysate and 0.1% of the fish meat weight of CaCl2, stir evenly to obtain fish paste, squeeze into a mold, let stand in 90℃ hot water for 3 minutes to set, transfer to 95℃ hot water, keep for 10 minutes, and cool to obtain fish paste.

[0057] Comparative Example 1

[0058] The difference between this comparative example and Example 2 is that phytase is not added in this comparative example, while the other steps are the same as in Example 2.

[0059] Comparative Example 2

[0060] The difference between this comparative example and Example 2 is that no purslane protein hydrolysate is added in this comparative example, while the other steps are the same as in Example 2.

[0061] Comparative Example 3

[0062] The difference between this comparative example and Example 2 is that phytase is replaced with transglutaminase in this comparative example, while the other steps are the same as in Example 2.

[0063] Comparative Example 4

[0064] The difference between this comparative example and Example 2 is that the purslane protein hydrolysate is replaced with purslane powder in this comparative example, while the other steps are the same as in Example 2.

[0065] Comparative Example 5

[0066] The difference between this comparative example and Example 2 is that purslane powder is added in step S2 in this comparative example, while the other steps are the same as in Example 2.

[0067] Comparative Example 6

[0068] The difference between this comparative example and Example 2 is that the phytase hydrolysis temperature in this comparative example is 40°C and the hydrolysis time is 30 min, while the other steps are the same as in Example 2.

[0069] Indicator Test:

[0070] 1. Microbial testing:

[0071] (1) Total bacterial count: determined according to the method in GB4789.2-2022 "Food Microbiology Examination: Determination of Total Bacterial Count";

[0072] (2) Coliform bacteria: Determined according to the method in GB4789.3-2025 "Microbiological Examination of Food - Coliform Count";

[0073] (3) Salmonella: Determined according to the method in GB4789.4-2016 "Microbiological Examination of Food - Salmonella Examination";

[0074] (4) Staphylococcus aureus: Determined according to the method in GB4789.10-2016 "Microbiological Examination of Food - Examination of Staphylococcus aureus";

[0075] (5) Vibrio parahaemolyticus: Determined according to the method in GB4789.7-2013 "Food Microbiology Examination: Vibrio parahaemolyticus Examination";

[0076] (6) Shigella: Determined according to the method in GB4789.5-2012 "Food Microbiology Examination: Shigella Examination".

[0077] 2. Water-holding capacity test:

[0078] (1) Cut the fish paste into 5 mm thick slices, weigh them and record the weight as m, wrap them in filter paper and apply 5 kg of mass, keep for 2 min, weigh them and record the weight as m1.

[0079] (2) Calculate water holding capacity according to the formula: water holding capacity (%) = m1 / m × 100%.

[0080] 3. Gel strength test:

[0081] Cut the sample into 25×25×25 mm pieces. 3 The gel strength of the fish paste was determined using a texture analyzer. Before measurement, the weight and height were marked. A cylindrical probe (model P / 5S) was used. The test conditions were: a velocity of 1 mm / s before and after measurement, a compression deformation of 50%, a trigger force of 15 g, and a contact force of 1 g.

[0082] 4. TPA parameter detection:

[0083] Cut the sample into 25×25×25 mm pieces. 3 The cube was placed on the sample stage directly below the probe of the texture analyzer. The selected probe model was P / 50. The speed before, during and after the test was 1 mm / s. The compression deformation was 40%, the trigger force was 5 g, the hardness was 1 g, and the test mode was TPA texture analysis to detect the hardness, elasticity, cohesion and chewiness of the sample.

[0084] Table 1. Microbial detection in Examples 2-5 and Comparative Examples 1-6

[0085]

[0086] As shown in Table 1, the total bacterial count of the fish rice prepared in Examples 2-5 and Comparative Examples 1-6 was less than 2700 CFU / g, and no pathogenic bacteria were detected. This indicates that the fish rice prepared under the process conditions provided by the present invention has a good level of microbial safety and meets the relevant food safety regulations.

[0087] Table 2. Gel strength and TPA parameters of Examples 2-5 and Comparative Examples 1-6

[0088]

[0089] As shown in Table 2, the water-holding capacity, hardness, gel strength, elasticity, cohesiveness, and chewiness of Examples 2-5 of the present invention are significantly better than those of Comparative Examples 1-6. The water-holding capacity of the examples is higher than 93%, the gel strength exceeds 2500 g·mm, and the elasticity and cohesiveness are maintained at a high level. This is because phytase effectively hydrolyzes the phytic acid derivatives in the surimi, eliminating their effect on Ca2+. 2+ The competitive chelation of phytase allows the subsequently added CaCl2 to bind more fully with the protein, strengthening the gel network through ionic bonds and activating endogenous transglutaminase in the surimi to catalyze covalent cross-linking, thus constructing a robust and stable double gel structure. Simultaneously, the small peptides and amino acids in the purslane protein hydrolysate not only act as fillers, penetrating into the macropores of the gel to make the network more dense and uniform, but also act as "molecular bridges" through their abundant polar groups, synergistically stabilizing protein molecules with non-covalent bonds. Their antioxidant activity also protects the protein from damage by lipid oxidation products, indirectly ensuring the integrity of the cross-linking process. As an amphoteric electrolyte, the purslane protein hydrolysate buffers the interference of phosphate ions generated by phytase hydrolysis on the protein charge balance, creating a stable environment for gel formation. Comparative Example 1 (without phytase) showed significantly lower water-holding capacity, hardness, gel strength, elasticity, and cohesion than the Example, indicating that the phytase derivative competes with CaCl2 for water. 2+The addition of purslane protein hydrolysate significantly weakened the cross-linking network. Comparative Example 2 (without purslane protein hydrolysate) also exhibited poor textural properties, indicating a lack of small-molecule peptide filling, bridging, and antioxidant protection, resulting in a defective gel structure. Comparative Example 3 (replacing phytase with exogenous transglutaminase), while forcibly forming covalent cross-links and achieving acceptable gel strength, still showed lower water-holding capacity and some textural parameters compared to the examples. This indicates that relying solely on exogenous covalent cross-linking without the synergistic effect of phytase clearing the competitive environment and endogenous enzyme activation makes it difficult to form an optimal uniform network. Comparative Examples 4 and 5 used purslane powder instead of the hydrolysate. In Comparative Example 4, the fibrous structure of the purslane powder physically disrupted the continuous protein gel network, creating water seepage channels and severely reducing water-holding capacity. In Comparative Example 5, adding purslane powder before the enzymatic hydrolysis step severely interfered with phytase activity, resulting in a water-holding capacity of 68.9%. This demonstrates that large-molecule powder cannot effectively fill the network and may hinder key reactions. Comparative Example 6 employed high-temperature, short-time enzymatic hydrolysis, causing premature protein denaturation and completely disrupting the foundation for gel formation. In conclusion, the synergistic use of phytase and purslane protease hydrolysate, through multiple mechanisms including scavenging competitors, activating endogenous enzymes, physical filling, chemical bridging, anti-oxidation, and charge buffering, is key to obtaining high-quality fish rice. Because the gels in Examples 2-5 exhibit high gel strength, elasticity, cohesion, and water-holding capacity, but with lower hardness and chewiness, they are more suitable for consumption by the elderly.

[0090] Example 6

[0091] This embodiment describes a method for preparing five-colored fish rice, including the following steps:

[0092] S1. The fish paste obtained in step S3 of Example 2 is passed through a sieve with a diameter of 3 mm, and left to stand in hot water at 90°C for 3 minutes to set. It is then transferred to hot water at 95°C and kept for 10 minutes. After cooling, fish rice is obtained.

[0093] S2. Cut the radish, corn kernels, red bell pepper and green bell pepper into diced vegetables that are 10 mm long, 10 mm wide and 4 mm thick, and mix them evenly in a mass ratio of 1:1:1:1.

[0094] S3. Add 45 parts vegetable oil to the pot, turn on the induction cooker, heat at 1200 W until the oil in the pot starts to smoke, add 5 parts chopped green onion and 5 parts minced ginger and stir-fry until fragrant, then add 300 parts diced vegetables and 20 parts water, continue to stir-fry for 1 minute, finally add 300 parts fish and stir-fry at 1200 W for 1 minute.

[0095] S4. Place the dish in a microwave-safe bowl, seal it, and freeze it to obtain finely chopped colorful fish rice.

[0096] S5. To serve, place the frozen multicolored fish rice in a microwave oven and heat at 700 W for 60 seconds.

[0097] Example 7

[0098] This embodiment describes a method for preparing five-colored fish rice, including the following steps:

[0099] S1. The fish paste obtained in step S3 of Example 2 is passed through a sieve with a diameter of 3 mm, and left to stand in hot water at 90°C for 3 minutes to set. It is then transferred to hot water at 95°C and kept for 10 minutes. After cooling, fish rice is obtained.

[0100] S2. Cut the radish, corn kernels, red bell pepper and green bell pepper into diced vegetables that are 10 mm long, 10 mm wide and 4 mm thick, and mix them evenly in a mass ratio of 1:1:1:1.

[0101] S3. Add 45 parts vegetable oil to the pot, turn on the induction cooker, heat at 1200 W until the oil in the pot starts to smoke, add 5 parts chopped green onion and 5 parts minced ginger and stir-fry until fragrant, then add 600 parts diced vegetables and 20 parts water, continue to stir-fry for 2.5 minutes, finally add 300 parts fish and stir-fry at 1200 W for 1 minute.

[0102] S4. Place the dish in a microwave-safe bowl, seal it, and freeze it to obtain finely chopped colorful fish rice.

[0103] S5. To serve, place the frozen multicolored fish rice in a microwave oven and heat at 700 W for 60 seconds.

[0104] Example 8

[0105] This embodiment describes a method for preparing five-colored fish rice, including the following steps:

[0106] S1. The fish paste obtained in step S3 of Example 2 is passed through a sieve with a diameter of 3 mm, and left to stand in hot water at 90°C for 3 minutes to set. It is then transferred to hot water at 95°C and kept for 10 minutes. After cooling, fish rice is obtained.

[0107] S2. Cut the radish, corn kernels, red bell pepper and green bell pepper into diced vegetables that are 10 mm long, 10 mm wide and 4 mm thick, and mix them evenly in a mass ratio of 1:1:1:1.

[0108] S3. Add 45 parts vegetable oil to the pot, turn on the induction cooker, heat at 1200 W until the oil in the pot starts to smoke, add 5 parts chopped green onion and 5 parts minced ginger and stir-fry until fragrant, then add 300 parts diced vegetables and 20 parts water, continue to stir-fry for 2.5 minutes, finally add 600 parts fish and stir-fry at 1200 W for 2 minutes.

[0109] S4. Place the dish in a microwave-safe bowl, seal it, and freeze it to obtain finely chopped colorful fish rice.

[0110] S5. To serve, place the frozen multicolored fish rice in a microwave oven and heat at 700 W for 60 seconds.

[0111] Example 9

[0112] This embodiment describes a method for preparing five-colored fish rice, including the following steps:

[0113] S1. The fish paste obtained in step S3 of Example 2 is passed through a sieve with a diameter of 3 mm, and left to stand in hot water at 90°C for 3 minutes to set. It is then transferred to hot water at 95°C and kept for 10 minutes. After cooling, fish rice is obtained.

[0114] S2. Cut the radish, corn kernels, red bell pepper and green bell pepper into diced vegetables that are 10 mm long, 10 mm wide and 4 mm thick, and mix them evenly in a mass ratio of 1:1:1:1.

[0115] S3. Add 45 parts vegetable oil to the pot, turn on the induction cooker, heat at 1500 W until the oil in the pot starts to smoke, add 5 parts chopped green onion and 5 parts minced ginger and stir-fry until fragrant, then add 300 parts diced vegetables and 20 parts water, continue to stir-fry for 1.5 min, finally add 600 parts fish and stir-fry at 1200 W for 3 min.

[0116] S4. Place the dish in a microwave-safe bowl, seal it, and freeze it to obtain finely chopped colorful fish rice.

[0117] S5. To serve, place the frozen multicolored fish rice in a microwave oven and heat at 700 W for 60 seconds.

[0118] Example 10

[0119] This embodiment describes a method for preparing five-colored fish rice, including the following steps:

[0120] S1. The fish paste obtained in step S3 of Example 2 is passed through a sieve with a diameter of 3 mm, and left to stand in hot water at 90°C for 3 minutes to set. It is then transferred to hot water at 95°C and kept for 10 minutes. After cooling, fish rice is obtained.

[0121] S2. Cut the radish, corn kernels, red bell pepper and green bell pepper into diced vegetables that are 10 mm long, 10 mm wide and 4 mm thick, and mix them evenly in a mass ratio of 1:1:1:1.

[0122] S3. Add 45 parts vegetable oil to the pot, turn on the induction cooker, heat at 1200 W until the oil in the pot starts to smoke, add 5 parts chopped green onion and 5 parts minced ginger and stir-fry until fragrant, then add 300 parts diced vegetables and 30 parts water, continue to stir-fry for 3.5 minutes, finally add 600 parts fish and stir-fry at 1200 W for 4 minutes.

[0123] S4. Place the dish in a microwave-safe bowl, seal it, and freeze it to obtain finely chopped colorful fish rice.

[0124] S5. To serve, place the frozen multicolored fish rice in a microwave oven and heat at 700 W for 60 seconds.

[0125] Comparative Example 7

[0126] This embodiment describes a method for preparing five-colored fish rice, including the following steps:

[0127] S1. The fish paste prepared in Comparative Example 1 was passed through a sieve with a diameter of 3 mm, and set in hot water at 90°C for 3 min. It was then transferred to hot water at 95°C and kept for 10 min. After cooling, fish rice was obtained.

[0128] S2. The remaining steps are the same as in Example 6.

[0129] Comparative Example 8

[0130] This embodiment describes a method for preparing five-colored fish rice, including the following steps:

[0131] S1. The fish paste prepared in Comparative Example 2 was passed through a sieve with a diameter of 3 mm, and set in hot water at 90°C for 3 min. It was then transferred to hot water at 95°C and kept for 10 min. After cooling, fish rice was obtained.

[0132] S2. The remaining steps are the same as in Example 6.

[0133] Comparative Example 9

[0134] This embodiment describes a method for preparing five-colored fish rice, including the following steps:

[0135] S1. The fish paste prepared in Comparative Example 3 was passed through a sieve with a diameter of 3 mm, and set in hot water at 90°C for 3 min. It was then transferred to hot water at 95°C and kept for 10 min. After cooling, fish rice was obtained.

[0136] S2. The remaining steps are the same as in Example 6.

[0137] Comparative Example 10

[0138] This embodiment describes a method for preparing five-colored fish rice, including the following steps:

[0139] S1. The fish paste prepared in Comparative Example 4 was passed through a sieve with a diameter of 3 mm, and set in hot water at 90°C for 3 min. It was then transferred to hot water at 95°C and kept for 10 min. After cooling, fish rice was obtained.

[0140] S2. The remaining steps are the same as in Example 6.

[0141] Comparative Example 11

[0142] This embodiment describes a method for preparing five-colored fish rice, including the following steps:

[0143] S1. The fish paste prepared in Comparative Example 5 was passed through a sieve with a diameter of 3 mm, and set in hot water at 90°C for 3 min. It was then transferred to hot water at 95°C and kept for 10 min. After cooling, fish rice was obtained.

[0144] S2. The remaining steps are the same as in Example 6.

[0145] Comparative Example 12

[0146] This embodiment describes a method for preparing five-colored fish rice, including the following steps:

[0147] S1. The fish paste prepared in Comparative Example 6 was passed through a sieve with a diameter of 3 mm, and set in hot water at 90°C for 3 min. It was then transferred to hot water at 95°C and kept for 10 min. After cooling, fish rice was obtained.

[0148] S2. The remaining steps are the same as in Example 6.

[0149] Table 3 Scoring Criteria

[0150]

[0151] Table 4 Sensory Evaluation

[0152]

[0153] As shown in Table 4, the sensory scores of the colorful fish rice prepared in Examples 6-10 were all above 94 points, which were significantly higher than all comparative examples, indicating that the technical solution provided by the present invention can stably and effectively improve the overall sensory quality of the product.

[0154] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any person skilled in the art can make many possible variations and modifications to the technical solutions of the present invention, or modify them into equivalent embodiments, without departing from the spirit and technical essence of the present invention. Therefore, any simple modifications, equivalent substitutions, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention, without departing from the content of the technical solutions of the present invention, shall still fall within the scope of protection of the present invention.

Claims

1. A finely chopped, multicolored fish paste suitable for the elderly, characterized in that: The finely chopped colorful fish rice includes the following ingredients by weight: 300-600 parts fish rice, 300-600 parts diced vegetables, 4-7 parts chopped scallions, 3-6 parts minced ginger, and 40-50 parts vegetable oil. The ingredients for the diced vegetables include radish, corn kernels, red bell pepper, and green bell pepper.

2. The finely chopped colorful fish rice suitable for the elderly according to claim 1, characterized in that, The method for preparing the fish rice includes the following steps: S1. Remove the head, internal organs, and scales from the fish, clean it thoroughly, cut the meat into small pieces, place it in a chopper and chop for 3-5 minutes, then add salt and ice water, and chop for 15-20 minutes at a low temperature. S2. Adjust the temperature to 10~20℃, adjust the pH to 4.5~6.0 with dilute citric acid solution, add phytase and mix well, and enzymatically hydrolyze for 3~5 h; S3. After enzymatic hydrolysis, add purslane protein hydrolysate and CaCl2, stir evenly to obtain fish paste slurry, squeeze it into hot water at 85-90℃ through a sieve with a pore size of 3-5 mm, let it stand for 3-5 minutes to set, so as to form granular fish rice initial product, transfer the fish rice initial product to hot water above 95℃, keep it for 10-15 minutes, and cool it to obtain fish rice.

3. The finely chopped colorful fish rice suitable for the elderly according to claim 2, characterized in that: In step S1, the mass ratio of fish meat, salt, and ice water is 100:2~3:15~25.

4. The finely chopped colorful fish rice suitable for the elderly according to claim 2, characterized in that: In step S2, the mass ratio of fish meat to phytase is 100:0.1~0.

4.

5. The finely chopped colorful fish rice suitable for the elderly according to claim 2, characterized in that: In step S3, the mass ratio of fish meat to purslane protein hydrolysate is 100:8~20.

6. The finely chopped colorful fish rice suitable for the elderly according to claim 2, characterized in that: The preparation method of purslane protease hydrolysate in step S3 is as follows: fresh purslane is washed, drained, dried to constant weight, pulverized and sieved, and then hydrolyzed by papain and neutral protease. After enzyme inactivation, the supernatant is collected after cooling and centrifugation. The supernatant is concentrated and dried to obtain purslane protease hydrolysate.

7. The finely chopped colorful fish rice suitable for the elderly according to claim 2, characterized in that: In step S3, the mass ratio of fish meat to CaCl2 is 100:0.05~0.

35.

8. A method for preparing finely chopped colorful fish paste suitable for the elderly according to any one of claims 1 to 7, characterized in that, Includes the following steps: (1) Cut radish, corn kernels, red bell pepper and green bell pepper into diced vegetables that are 5-10 mm long and wide and 3-4 mm thick; (2) Add vegetable oil to the pot and heat it at 800~1500 W until the oil in the pot starts to smoke. Add chopped green onions and minced ginger and stir-fry until fragrant. Add diced vegetables and 10~30 parts water and continue to stir-fry for 1.5~5.5 min. Finally, add fish and rice and stir-fry for 1~5 min. (3) The dish is placed in a microwave-safe bowl, sealed, and quick-frozen to obtain finely chopped colorful fish rice; (4) When eating, place the frozen five-color fish rice in a microwave oven and heat at 500~900 W for 20~100 s.

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