Instant nata de coco gel as well as preparation method and application thereof

Abstract

The invention discloses instant nata de coco gel as well as a preparation method and application thereof, and belongs to the technical field of food preparation. The preparation method of the instant nata de coco gel comprises the following steps: repeatedly freezing and warming nata de coco raw materials, deacidifying, draining, putting the nata de coco raw materials into a polysaccharide solution for primary impregnation, and then transferring the nata de coco raw materials into a colloidal solution for secondary impregnation; and taking out the nata de coco, removing the glue solution on the surface of the nata de coco, soaking the nata de coco in an organic calcium salt solution, standing, cleaning, draining and dehydrating to obtain the instant nata de coco gel. By optimizing the nata de coco raw material and the preparation process, the prepared nata de coco gel has a unique taste similar to that of vegetarian fish slices, is elastic and tight and has chewiness, after the nata de coco gel is fully wrapped with the sauce, the product concept of the vegetarian fish slices is provided for consumers, and the nata de coco gel is vacuum-packaged, ready-to-eat, convenient to carry and eat and suitable for large-scale production. As a leisure snack food, the snack food has a relatively great market prospect.

Description

Technical Field

[0001] This invention relates to the field of food preparation technology, and in particular to an ready-to-eat coconut fiber gel, its preparation method, and its application. Background Technology

[0002] Nata de coco, also known as coconut jelly, is a type of cellulose with a unique gel structure obtained from coconut water or coconut juice through fermentation with *Acetobacter xylinum*. In the biological field, it is also called bacterial cellulose. It possesses processing characteristics such as high water retention, high gel strength, good elasticity, and emulsification stability. As a dietary fiber, nata de coco has benefits such as lowering cholesterol, regulating blood sugar, improving gastrointestinal function, and preventing obesity. Due to its unique gel-like texture, it is crisp, elastic, smooth, and chewy, making it an excellent high-fiber food ingredient. It can be widely used in various nata de coco food processing, often added to beverages, jellies, canned goods, and other foods in block or fruit-like shapes.

[0003] Currently, common processing techniques for coconut jelly-related foods include sugar syrup crisping, edible gum syrup crisping, ultrasonic crisping, and steaming crisping. Coconut jelly products are mostly added to beverages, jellies, and canned goods in the form of plump granules. Chinese patent CN111387442B discloses a ready-to-eat coconut jelly product and its production method, which involves slicing, strip-making, crisping, and packaging the coconut jelly, then combining it with auxiliary ingredient packets and tableware. This method has limitations; the coconut jelly is soaked in acid or sugar and packaged separately, and it doesn't undergo quick-freezing or dehydration, resulting in a less firm texture. Chinese patent CN111387443B discloses a method for ultrasonically crisping coconut jelly, using a crisping liquid concentration of 0.1-0.5 wt%. While combining ultrasound with this method, it doesn't further dehydrate the coconut jelly, and the flavoring description is broad, lacking a specific product concept.

[0004] Currently, there are many types of konjac products on the market. Among them, Weilong and Yanjin Shop's konjac snacks hold a large market share in the snack food sector and are very popular with consumers. Coconut jelly and konjac products have many similarities and can also be made into snack foods such as vegetarian tripe and vegetarian fish slices. Therefore, exploring the production methods of this category is of great significance for broadening the application of coconut jelly, increasing its added value, and expanding its consumption scenarios. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a ready-to-eat coconut fiber gel, its preparation method, and its applications. Through optimization of the coconut fiber raw material and preparation process, the resulting coconut fiber gel possesses a unique texture similar to vegetarian fish slices—chewy, bouncy, and firm. When coated with sauce, the coconut fiber gel evokes the concept of vegetarian fish slices for consumers. Vacuum-packed and ready to eat, it is convenient to carry and consume, making it a promising snack with significant market potential.

[0006] The technical solution of the present invention is as follows:

[0007] The first aspect of this invention protects a method for preparing ready-to-eat coconut fiber gel, comprising the following steps: S1: After repeatedly freezing and thawing the coconut fiber raw material, deacidify and drain it; S2: Soak the drained coconut fiber in a polysaccharide solution for a first soak, and then transfer it to a colloidal solution for a second soak; S3: After removing the coconut fiber jelly and the surface sap, soak it in an organic calcium salt solution, let it stand, wash, drain, and dehydrate to obtain ready-to-eat coconut fiber jelly gel.

[0008] Preferably, in S1, the coconut fiber raw material is obtained by rehydrating compressed coconut fiber.

[0009] Preferably, the compressed coconut fiber is obtained by compressing the coconut fiber under gravity; The coconut fiber fruit is obtained according to the preparation method disclosed in patent CN202310081664.4; The compression involves compressing the coconut fiber to 1 / 6 to 1 / 10 of its initial mass; The pressure of the gravity compression is 1~2T, and the compression time is 12~24h.

[0010] Preferably, in S1, the repeated freezing-thawing refers to freezing at -18℃ to -20℃ for 30 to 50 minutes, then thawing at 4 to 10℃ for 30 to 60 minutes, and then repeating the freezing and thawing process. Preferably, the repetition is performed 3 to 5 times.

[0011] Preferably, in S1, the deacidification refers to deacidification to a pH > 6; The process before deacidification also includes slicing, cutting into flowers, and cutting into strips the frozen-thawed coconut fiber. The thickness of the slice is 4~7mm; The flower cutting involves cutting patterns on the surface of a slice; the pattern spacing is 3-6mm, and the cutting depth is 1-2mm. The cut strips are obtained by cutting parallel to the depth direction of the pattern; the width of the cut strips is 1.5~2.5cm and the length is 2.5~4cm.

[0012] Preferably, in S2, the polysaccharide is chitosan oligosaccharide; The mass concentration of the polysaccharide solution is 1-2%; The soaking time for each soaking is 3-5 hours; The colloidal solution is obtained by dissolving a colloid in a solvent; The colloid includes two or three of the following: sodium alginate, high-methoxyl pectin, sodium carboxymethyl cellulose, and konjac gum. The mass concentration of the colloidal solution is 2-4%; The second immersion time is 3-5 hours.

[0013] Preferably, in S3, the organic calcium salt includes calcium lactate; The organic calcium salt solution has a mass concentration of 0.5% to 1%. The settling temperature is 4~10℃, and the time is 30~60min; The dehydration includes at least one of the following: freeze dehydration, quick-freeze dehydration, pressure dehydration, hot air drying, and vacuum drying. The dehydration refers to reducing the weight of the coconut fiber to 35% to 45% of the weight of the coconut fiber after deacidification and draining in step S1.

[0014] Preferably, the freeze-drying process involves freezing the drained coconut fiber at -20℃ to -30℃ for 12 to 48 hours, followed by steam thawing for 20 to 40 minutes. The quick-freezing dehydration process involves freezing the drained coconut fiber at -35℃ to -40℃ for 2 to 10 hours, followed by steam thawing for 20 to 40 minutes. The dehydration process involves packaging the drained coconut fiber into bags, laying them flat in a pressing frame, and pressing them with a weight of 2T~8T for 0.5~6 hours.

[0015] The second aspect of this invention protects an ready-to-eat coconut fiber gel, which is prepared according to the preparation method described in the first aspect above.

[0016] The third aspect of this invention protects an instant coconut fiber gel fish fillet, comprising the instant coconut fiber gel described in the second aspect above, or the coconut fiber gel prepared by the preparation method described in the first aspect above. The preparation method of the ready-to-eat coconut fiber gel fish fillet includes: Coconut fiber gel was prepared according to the preparation method described in the first aspect above; Further includes: The coconut fiber gel is mixed with the sauce, packaged, and sterilized. The sauce includes at least one of mustard-flavored sauce, tomato-fish-flavored sauce, and sauerkraut-fish-flavored sauce.

[0017] The beneficial technical effects of this invention are as follows: This invention optimizes the raw materials and preparation process of coconut jelly to produce a coconut jelly gel with a unique texture similar to vegetarian fish fillets—chewy, firm, and elastic. The coconut jelly raw materials used in this invention are obtained through fermentation and cultivation of specific strains under certain conditions, resulting in a specific chewiness and hardness. Repeated freezing and thawing processes, involving the repeated formation and dissolution of ice crystals, induce a "micro-crack-re-healing" process in the fiber bundles, ultimately forming a denser network structure and improving the hardness and resilience of the coconut jelly. The gel is obtained through the combination of polysaccharides, a gelling agent, and calcium salts. The polysaccharides interact with the coconut jelly fibers, acting as a cationic sealant to increase the hardness of the coconut jelly. The gelling agent, acting as an anionic film-forming and filling agent, binds to the coconut jelly, increasing hardness and reducing the gritty texture. The calcium ions in the calcium salts simultaneously interact with the coconut jelly fibers, the gelling agent, and the chitosan oligosaccharides to form a robust three-dimensional network structure that maintains its high-temperature resistance and hardness. The combination of these four elements results in a texture upgrade of the coconut jelly that is hard on the outside and crisp on the inside, with heat stability and resistance to boiling. By combining the crisping and dehydration of coconut jelly, the coconut jelly gel is further made to have the unique texture of vegetarian fish slices, which is bouncy, firm, and chewy.

[0018] This invention further enhances the appearance and sensory qualities of coconut jelly by slicing, cutting, and dicing it into pieces, giving it the appearance of vegetarian fish slices. It also incorporates sauces that align with the concept of fish slices, packaged in small-weight vacuum bags to create a casual vegetarian fish slice snack. Furthermore, the coconut jelly is high in dietary fiber, nutritious and healthy, ready to eat straight from the bag, and convenient to consume. This expands the application of coconut jelly, increases its added value, and broadens its consumption scenarios. Attached Figure Description

[0019] Figure 1 This is a picture of the coconut fiber gel after being cut into strips in Example 1 of the present invention.

[0020] Figure 2 This is a picture of the coconut fiber gel after dehydration in Example 1 of the present invention.

[0021] Figure 3 This is a picture of the packaged coconut fiber gel fish fillets from Embodiment 1 of the present invention. Detailed Implementation

[0022] The present invention will now be described in detail with reference to the embodiments.

[0023] The first aspect of this invention provides a method for preparing ready-to-eat coconut fiber gel, comprising the following steps: S1: After repeatedly freezing and thawing the coconut fiber raw material, deacidify and drain it; S2: Soak the drained coconut fiber in a polysaccharide solution for a first soak, and then transfer it to a colloidal solution for a second soak; S3: After removing the coconut fiber jelly and the surface sap, soak it in an organic calcium salt solution, let it stand, wash, drain, and dehydrate to obtain ready-to-eat coconut fiber jelly gel.

[0024] This invention optimizes raw materials and processes to obtain a coconut jelly gel with a vegetarian fish fillet flavor. The repeated freezing-thawing process, involving the repeated formation and melting of ice crystals, induces a "micro-crack-re-healing" process in the fiber bundles, ultimately forming a denser network structure and improving the firmness and resilience of the coconut jelly. The gel is obtained through the combination of polysaccharides, a gelling agent, and calcium salts. The polysaccharides interact with the coconut jelly fibers, acting as a cationic sealant to increase the firmness. The gelling agent, as an anionic film-forming and filling agent, binds to the coconut jelly, increasing firmness and reducing the gritty texture. The calcium ions in the calcium salts simultaneously interact with the coconut jelly fibers, the gelling agent, and the chitosan oligosaccharides to form a robust three-dimensional network structure that maintains its high-temperature resistance and firmness. The combination of these four elements results in a texture upgrade where the coconut jelly is firm on the outside and crisp on the inside, heat-stable, and resistant to cooking, giving the coconut jelly gel a unique vegetarian fish fillet texture—chewy, elastic, and resilient.

[0025] In some embodiments, in S1, the coconut fiber raw material is obtained by rehydrating compressed coconut fiber. Rehydration means completely rehydrating the compressed coconut fiber. For example, when the compression amount of the compressed coconut fiber is 1 / 6, that is, when the prepared coconut fiber is compressed to 1 / 6 of its original mass, the compressed coconut fiber is obtained by rehydrating it to restore its original mass. In this case, complete rehydration means rehydrating the compressed coconut fiber that has been compressed to 1 / 6 of its original mass back to its original mass.

[0026] In some embodiments, the compressed coconut fiber is obtained by gravity compression or other methods; it is understood that other methods that can achieve coconut fiber compression can be used as alternative methods of this application, and are also within the scope of protection of this application.

[0027] The compressed coconut fiber is obtained according to the preparation method disclosed in patent CN202310081664.4; In some embodiments, the compression involves compressing the coconut fiber to 1 / 6 to 1 / 10 of its initial mass.

[0028] In some embodiments, the pressure of the gravity compression is 1~2T, and the compression time is 12~24h.

[0029] In some embodiments, in S1, the repeated freezing-thawing refers to freezing at -18℃ to -20℃ for 30 to 50 minutes, then thawing at 4℃ for 30 to 60 minutes, and then repeating the freezing and thawing process. Preferably, the repetition is performed 3 to 5 times.

[0030] In some embodiments, in S1, deacidification refers to deacidification to pH > 6.

[0031] To make the prepared gel more like the appearance and flavor of vegetarian fish slices, the present invention also includes a process of slicing, cutting, and slicing frozen and thawed coconut fiber into strips before deacidification.

[0032] In some embodiments, the thickness of the slice is 4 to 7 mm.

[0033] In some embodiments, the flower cutting involves cutting patterns on the surface of a slice; the pattern spacing is 3-6 mm, and the cutting depth is 1-2 mm.

[0034] In this invention, the cut coconut fiber can be arranged into a squid-shaped diamond pattern; then the cut coconut fiber is cut into strips.

[0035] In some embodiments, the cutting strips are obtained by cutting parallel to the depth direction of the pattern; the width of the cutting strips is 1.5~2.5cm and the length is 2.5~4cm.

[0036] In some embodiments, in S2, the polysaccharide is chitosan oligosaccharide.

[0037] In some embodiments, the mass concentration of the polysaccharide solution is 1-2%.

[0038] In some embodiments, the soaking time is 3 to 5 hours.

[0039] In some embodiments, the colloidal solution is obtained by dissolving the colloid in a solvent.

[0040] In some embodiments, the colloid includes two or three of sodium alginate, high-methoxyl pectin, sodium carboxymethyl cellulose, and konjac gum.

[0041] In some embodiments, the mass concentration of the colloidal solution is 2-4%.

[0042] In some embodiments, the secondary impregnation time is 3 to 5 hours.

[0043] In some embodiments, in S3, the organic calcium salt includes calcium lactate.

[0044] In some embodiments, the mass concentration of the organic calcium salt solution is 0.5-1%.

[0045] In some embodiments, the settling temperature is 4~10°C and the time is 30~60 minutes.

[0046] In some embodiments, the dehydration includes at least one of freeze dehydration, quick-freeze dehydration, compression dehydration, hot air drying, and vacuum drying.

[0047] In some embodiments, the dehydration refers to reducing the weight of the coconut fiber to 35% to 45% of the weight of the raw coconut fiber obtained after deacidification and draining in step S1. It should be noted that in this invention, the deacidification process does not affect the quality of the coconut fiber; that is, the quality of the coconut fiber after washing, deacidification, and draining is the same as before deacidification.

[0048] In some embodiments, the freeze-drying involves freezing the drained coconut fiber at -20°C to -30°C for 12 to 48 hours, followed by steam thawing for 20 to 40 minutes.

[0049] In some embodiments, the quick-freezing dehydration involves freezing the drained coconut fiber at -35°C to -40°C for 2 to 10 hours, followed by steam thawing for 20 to 40 minutes.

[0050] In some embodiments, the dehydration by weighting involves bagging the drained coconut fiber, laying it flat in a pressing frame, and pressing it with a weight of 2T to 8T for 0.5 to 6 hours.

[0051] A second aspect of the present invention provides an ready-to-eat coconut fiber gel, which is prepared according to the preparation method described in the first aspect above.

[0052] The third aspect of the present invention provides an ready-to-eat coconut fiber gel vegetarian fish fillet, comprising the ready-to-eat coconut fiber gel described in the second aspect above, or the coconut fiber gel prepared by the preparation method described in the first aspect above; the coconut fiber gel has the appearance and flavor of vegetarian fish fillets and can be used directly as vegetarian fish fillets.

[0053] In some embodiments, the preparation method of the ready-to-eat coconut fiber gel fish fillet includes: Coconut fiber gel was prepared according to the preparation method described in the first aspect above; More preferably, the ready-to-eat coconut fiber gel fish fillet of the present invention further includes: The ready-to-eat coconut fiber gel is mixed with sauce to obtain the product to be packaged, then packaged and sterilized. The resulting vegetarian fish fillet product has a richer flavor and is also easier to transport and store.

[0054] In some embodiments, the sauce includes at least one of mustard-flavored sauce, tomato-fish-flavored sauce, and sauerkraut-fish-flavored sauce.

[0055] In some implementations, ready-to-eat coconut fiber gel is mixed with sauce for 5-20 minutes, stirred evenly, and then filled, sealed, and sterilized.

[0056] In some implementations, sterilization conditions are selected based on the pH of the product to be packaged: if the pH is less than 4.6, sterilization at 98°C for 30-40 minutes is selected; if the pH is ≥ 4.6, sterilization at 115-121°C for 20-30 minutes is selected.

[0057] It should be noted that in this invention, coconut fiber can also be described as coconut jelly fiber, coconut jelly, coconut nata, or high-fiber coconut jelly.

[0058] The present invention will be further described below through examples and other means.

[0059] Example 1 A ready-to-eat coconut fiber gel and its corresponding vegetarian fish fillet, the preparation method of which includes the following steps: (1) Coconut fiber, also known as coconut fiber, was prepared according to the method described in Example 1 of patent CN202310081664.4.

[0060] The obtained coconut fiber fruit was pre-washed with water to remove surface mycelium, and then subjected to gravity compression to compress the coconut fiber fruit to 1 / 6 of its original mass to obtain compressed coconut fiber fruit. During gravity compression, the gravity was 1T and the compression time was 12h.

[0061] The compressed coconut fiber obtained above was completely rehydrated. The rehydrated coconut fiber raw material was flash-frozen at -18℃ for 30 minutes, then warmed at 4℃ for 30 minutes, and this cycle was repeated 5 times. After slicing, 5mm thick coconut fiber slices were obtained, and then decorative patterns were cut with a 3mm interval between the patterns and a 1mm cutting depth, resulting in strips of 1.5cm in size. 3.6cm, selected coconut fiber fruit slices with diamond-shaped patterns. Among them, coconut fiber fruit slices such as... Figure 1 As shown.

[0062] (2) Deacidify the coconut fiber fruit slices obtained in step (1) with room temperature water for 10 hours until pH > 6, then drain the water, drain the deacidified coconut fiber fruit slices, and then vacuum impregnate them in a 1% chitosan oligosaccharide aqueous solution for 30 minutes. The mass ratio of coconut fiber fruit to chitosan oligosaccharide solution is 1:1. After draining, add a 3% gel solution. The gel solution is obtained by mixing sodium alginate and high methoxyl pectin with water at a mass ratio of 1:1. The mass ratio of coconut fiber fruit to gel solution is 3:1. Vacuum impregnate for 5 hours, wash the surface of the gel solution with water, drain, and transfer to a 0.5% calcium lactate aqueous solution. Let stand at 4°C for 30 minutes. The mass ratio of coconut fiber fruit to calcium lactate aqueous solution is 1:1. The coconut fiber fruit has a crisp and chewy texture with no residue.

[0063] (3) The coconut fiber pods were washed in a vibrating washing machine to remove the surface sap. The water was drained and collected into filter bags. The bags were laid flat in a pressure frame and weighed with a 6T weight for 0.5 hours to dehydrate. The bags were then removed and weighed. The weight of the coconut fiber pods after dehydration was 40% of the weight of the coconut fiber pods after deacidification and draining in step (2). Coconut fiber pod gel was obtained. See [link to relevant documentation]. Figure 2 .

[0064] (4) Pour out the coconut jelly gel from the bag, add tomato fish flavor sauce at a ratio of 75.4:24.6 between the coconut jelly gel and the sauce, measure the pH of the finished product, and if the pH is less than 4.6, stir for 10 minutes using a mixer. Pour the coconut jelly gel mixed with the sauce into the hopper of a vacuum packaging machine, fill and vacuum seal, with each bag weighing 10-20g.

[0065] (5) Place the sealed bag into a pasteurizer and sterilize at 98°C for 30 minutes. Wash and dry to obtain the final coconut fiber fish fillet product. See Figure 3 .

[0066] Example 2 A ready-to-eat coconut fiber gel and its corresponding vegetarian fish fillet, the preparation method of which includes the following steps: (1) Compressed coconut fiber fruit was prepared according to the method of Example 1 and set aside for later use.

[0067] The compressed coconut jelly obtained above was completely rehydrated. The rehydrated coconut jelly was then flash-frozen at -18℃ for 30 minutes, followed by rewarming at 4℃ for 30 minutes, and this cycle was repeated 5 times. After slicing, 5mm thick coconut jelly slices were obtained, which were then cut into decorative patterns with a 3mm interval and a 1mm cutting depth, resulting in 1.5cm strips. 3.6cm, selected qualified coconut fiber fruit slices with diamond-shaped patterns.

[0068] (2) Deacidify the coconut fiber slices obtained in step (1) with room temperature water for 10 hours until pH > 6. Then drain the water and drain the deacidified coconut fiber slices. After draining, vacuum impregnate them in a 1% chitosan oligosaccharide aqueous solution for 30 minutes. The mass ratio of coconut fiber slices to chitosan oligosaccharide solution is 1:1. After draining, add a 2% gel solution. The gel solution is obtained by mixing sodium alginate and CMC with water. The mass ratio of sodium alginate to CMC in the gel solution is 1:1, and the mass ratio of coconut fiber slices to gel solution is 2:1. Vacuum impregnate for 5 hours, then wash off the surface gel solution, drain, and transfer to a 0.5% calcium lactate aqueous solution. Let stand at 4°C for 30 minutes. The mass ratio of coconut fiber slices to calcium lactate aqueous solution is 1:1. The coconut fiber slices taste crisp and chewy with no residue.

[0069] (3) The coconut fiber fruit is washed in a vibrating washing machine to remove the surface glue of the coconut fiber fruit. The water is drained and collected in a plastic basket. The plastic basket is placed in a -20℃ freezing condition for 24 hours and then steamed to thaw for 20 minutes until there are no ice crystal particles. The weight of the coconut fiber fruit is 45% of the weight of the coconut fiber fruit after deacidification and draining in step (2), and coconut fiber fruit gel is obtained.

[0070] (4) Pour out the coconut fiber gel from the bag, add mustard flavor sauce at a mass ratio of coconut fiber gel to sauce of 75.4:24.6, determine that the pH of the finished product is less than 4.6, stir with a mixer for 10 minutes, pour the coconut fiber gel mixed with sauce into the hopper of a vacuum packaging machine, fill and vacuum seal, each bag weighs 10-20g.

[0071] (5) Place the sealed bag into a pasteurizer and sterilize at 98°C for 30 minutes. Then wash and dry to obtain the final coconut fiber fish fillet product.

[0072] Example 3 A ready-to-eat coconut fiber gel and its corresponding vegetarian fish fillet, the preparation method of which includes the following steps: (1) Coconut fiber, also known as coconut fiber, was prepared according to the method described in Example 1 of patent CN202310081664.4.

[0073] The obtained coconut fiber fruit is pre-washed with water to remove surface mycelium, and then subjected to gravity compression to compress the coconut fiber fruit to 1 / 10 of its original mass to obtain compressed coconut fiber fruit. The gravity during gravity compression is 1T, and the compression time is 24h.

[0074] The compressed coconut fiber obtained above was completely rehydrated. The rehydrated coconut fiber was then flash-frozen at -18℃ for 30 minutes, followed by thawing at 4℃ for 30 minutes, and this cycle was repeated three times. The surface was then sliced ​​to obtain 7mm thick slices, which were then cut into decorative patterns with 3mm intervals and a cutting depth of 2mm. The resulting strips were 1.5cm in size. 3.6cm, selected qualified coconut fiber fruit slices with diamond-shaped patterns.

[0075] (2) Deacidify the coconut fiber slices obtained in step (1) with room temperature water for 10 hours until pH > 6. Then drain the water and drain the deacidified coconut fiber slices. After draining, put them into a 1% chitosan oligosaccharide aqueous solution and vacuum impregnate for 30 minutes. The mass ratio of coconut fiber slices to chitosan oligosaccharide aqueous solution is 1:1. After draining, add a 4% glue solution. The glue solution is obtained by mixing sodium alginate and CMC at a mass ratio of 1:1. The mass ratio of coconut fiber slices to glue solution is 3:1. Vacuum impregnate for 3 hours, then wash off the surface glue solution, drain, and transfer to a 0.5% calcium lactate aqueous solution. Let stand at 4°C for 30 minutes. The mass ratio of coconut jelly to calcium lactate aqueous solution is 1:1. Taste the coconut jelly. It is crisp and chewy with no residue.

[0076] (3) Put the coconut into a vibrating washing machine to rinse and remove the sap on the surface of the coconut. Drain and collect the water into a plastic basket. Place the plastic basket in a -35℃ freezer for 4 hours and then steam to thaw for 20 minutes until there are no ice crystal particles. The weight of the coconut is 40% of the weight of the coconut after deacidification and draining in step (2), and coconut fiber gel is obtained.

[0077] (4) Pour out the coconut fiber gel from the bag, add the pickled fish flavor sauce at a mass ratio of coconut fiber gel to sauce of 80.9:19.1, determine the pH of the finished product to be less than 4.6, stir with a mixer for 10 minutes, pour the coconut gel fish slices mixed with the sauce into the hopper of the vacuum packaging machine, fill and vacuum seal, each bag weighs 10-20g; (5) Place the sealed bag into a pasteurizer and sterilize at 98°C for 30 minutes. Then wash and dry to obtain the final coconut fiber fish fillet product.

[0078] Example 4 A ready-to-eat coconut fiber gel and its corresponding vegetarian fish fillet, the preparation method of which includes the following steps: (1) Coconut fiber, also known as coconut fiber, was prepared according to the method described in Example 1 of patent CN202310081664.4.

[0079] The obtained coconut fiber fruit was pre-washed with water to remove surface mycelium, and then subjected to gravity compression to compress the coconut fiber fruit to 1 / 6 of its original mass to obtain compressed coconut fiber fruit. The gravity during gravity compression was 1T, and the compression time was 12h.

[0080] The compressed coconut jelly obtained above was completely rehydrated. The rehydrated coconut jelly was then flash-frozen at -18℃ for 30 minutes, followed by rewarming at 4℃ for 30 minutes, and this cycle was repeated three times. The resulting slices were 4 mm thick, then cut into decorative patterns with 3 mm intervals and a cutting depth of 1 mm, resulting in strips 1.5 cm in size. 3.6cm, selected qualified coconut fiber fruit slices with diamond-shaped patterns.

[0081] (2) Deacidify the coconut fiber slices from step (1) with room temperature water for 6 hours until pH > 6. Then drain the water and drain the deacidified coconut fiber slices. After draining, put them into a 2% (w / w) chitosan oligosaccharide aqueous solution and vacuum impregnate for 30 minutes. The mass ratio of coconut fiber slices to chitosan oligosaccharide aqueous solution is 1:1. After draining, add 2% gum solution. The gum solution is obtained by mixing sodium alginate, high methoxyl pectin and CMC with water. The mass ratio of sodium alginate, high methoxyl pectin and CMC is 1:1:1. The mass ratio of coconut fiber slices to gum solution is 1:1. Vacuum impregnate for 4 hours, then wash off the surface gum solution, drain, and transfer to a 0.5% calcium lactate aqueous solution. Let stand at 4°C for 30 minutes. The mass ratio of coconut jelly to calcium lactate aqueous solution is 1:1. Taste the coconut jelly. It is crisp and chewy with no residue.

[0082] (3) The coconut jelly is washed in a vibrating washing machine to remove the surface sap. The water is drained and collected into a filter bag. The bag is laid flat in a pressure frame and a weight of 2T is applied. The bag is pressed for 6 hours. The bag is then removed and weighed. The weight of the coconut jelly after pressing is 35% of the weight of the coconut jelly after deacidification and draining in step (2). Coconut fiber gel is obtained.

[0083] (4) Pour out the coconut jelly gel from the bag, add tomato fish flavor sauce at a mass ratio of coconut jelly gel to sauce of 80.9:19.1, test the pH of the finished product to be less than 4.6, stir with a mixer for 10 minutes, pour the coconut jelly gel fish fillets mixed with sauce into the hopper of a vacuum packaging machine, fill and vacuum seal, each bag weighs 10-20g.

[0084] (5) Place the sealed bag into a pasteurizer and sterilize at 98°C for 30 minutes. Then wash and dry to obtain the final coconut fiber fish fillet product.

[0085] Example 5 A ready-to-eat coconut fiber gel and its corresponding vegetarian fish fillet, the preparation method of which includes the following steps: (1) Coconut fiber, also known as coconut fiber, was prepared according to the method described in Example 1 of patent CN202310081664.4.

[0086] The obtained coconut fiber fruit was pre-washed with water to remove surface mycelium, and then subjected to gravity compression to compress the coconut fiber fruit to 1 / 10 of its original mass to obtain compressed coconut fiber fruit. The gravity during gravity compression was 2T, and the compression time was 12h.

[0087] The compressed coconut fiber obtained above was completely rehydrated. The rehydrated coconut was then flash-frozen at -18℃ for 30 minutes, followed by rewarming at 4℃ for 30 minutes, and this cycle was repeated 5 times. The resulting slices were 6 mm thick, then cut into decorative patterns with 3 mm intervals and a cutting depth of 2 mm. The resulting strips were 1.5 cm in size. 3.6cm, selected qualified coconut fiber fruit slices with diamond-shaped patterns.

[0088] (2) Deacidify the coconut fiber fruit slices from step (1) with room temperature water for 10 hours until pH > 6. Then drain the water and drain the deacidified coconut fiber fruit slices. After draining, put them into a 1% chitosan oligosaccharide aqueous solution and vacuum impregnate for 30 minutes. The mass ratio of coconut fiber fruit to chitosan oligosaccharide solution is 1:1. After draining, add 4% glue solution. The glue solution is obtained by mixing sodium alginate and konjac gum with water at a mass ratio of 1:1. The mass ratio of coconut fiber fruit to glue solution is 2:1. Vacuum impregnate for 3 hours, then wash off the surface glue solution, drain, and transfer to a 0.5% calcium lactate aqueous solution. Let stand at 4°C for 30 minutes. The mass ratio of coconut fiber fruit to calcium lactate aqueous solution is 1:1. Taste the coconut fiber fruit. It is crisp and chewy with no residue.

[0089] (3) The coconut fiber fruit is washed in a vibrating washing machine to remove the surface glue of the coconut fiber fruit. The water is drained and collected and put into a filter bag. The bag is laid flat in the pressure frame and pressed with a weight of 4T for 0.5h. The bag is removed and weighed. The weight of the coconut fiber fruit after pressing is 35% of the weight of the coconut fiber fruit after deacidification and draining in step (2), and coconut fiber fruit gel is obtained.

[0090] (4) Pour out the coconut fiber gel from the bag, add tomato fish flavor sauce at a mass ratio of coconut fiber gel to sauce of 84.7:15.3, test the pH of the finished product to be less than 4.6, stir with a mixer for 10 minutes, pour the coconut fiber gel fish fillets mixed with sauce into the hopper of a vacuum packaging machine, fill and vacuum seal, each bag weighs 10-20g; (5) Place the sealed bag into a pasteurizer and sterilize at 98°C for 30 minutes. Then wash and dry to obtain the final coconut fiber fish fillet product.

[0091] Comparative Example 1 A ready-to-eat coconut fiber gel and its corresponding vegetarian fish fillet, the preparation method of which includes the following steps: (1) Coconut fiber, also known as coconut fiber, was prepared according to the method described in Example 1 of patent CN202310081664.4.

[0092] The obtained coconut fiber fruit was pre-washed with water to remove surface mycelium, and then subjected to gravity compression to compress the coconut fiber fruit to 1 / 6 of its original mass to obtain compressed coconut fiber fruit. The gravity during gravity compression was 1T, and the compression time was 12h.

[0093] The compressed coconut fiber obtained above was completely rehydrated. The rehydrated coconut fiber was then flash-frozen at -18℃ for 30 minutes, followed by thawing at 4℃ for 30 minutes, and this cycle was repeated 5 times. The resulting slices were then cut to a thickness of 5 mm, and then patterned with 3 mm intervals and a cutting depth of 1 mm. The resulting strips were 1.5 cm in size. 3.6cm, selected qualified coconut fiber fruit slices with diamond-shaped patterns.

[0094] (2) Deacidify the coconut fiber slices obtained in step (1) with room temperature water for 10 hours until pH > 6, then drain the water, drain the deacidified fruit slices, and put them into a 1% chitosan oligosaccharide aqueous solution for vacuum impregnation for 30 minutes. The mass ratio of coconut jelly to chitosan oligosaccharide aqueous solution is 1:1. After draining, add a 3% glue solution. The glue solution is obtained by mixing sodium alginate and high methoxyl pectin with water at a mass ratio of 1:1. The mass ratio of coconut fiber to glue solution is 3:1. Vacuum impregnate for 5 hours, wash the surface glue solution with water, drain, and transfer to a 0.5% calcium lactate aqueous solution. Let stand at 4°C for 30 minutes. The mass ratio of coconut fiber to calcium lactate aqueous solution is 1:1. The coconut fiber has a crisp and chewy texture and no residue.

[0095] (3) The coconut fiber is put into a vibrating washing machine to rinse and remove the glue on the surface of the coconut fiber. The coconut fiber is drained and collected without dehydration.

[0096] (4) Add tomato fish flavor sauce at a mass ratio of coconut fiber gel to sauce of 80.9:19.1. The pH of the finished product is less than 4.6. Stir for 10 minutes using a mixer. Pour the coconut gel fish fillets mixed with sauce into the hopper of a vacuum packaging machine, fill and vacuum seal. Each bag weighs 10-20g.

[0097] (5) Place the sealed bag into a pasteurizer and sterilize at 98°C for 30 minutes. Then wash and dry to obtain the final coconut fiber fish fillet product.

[0098] Comparative Example 2 A ready-to-eat coconut fiber gel and its corresponding vegetarian fish fillet, the preparation method of which includes the following steps: (1) Coconut fiber, also known as coconut fiber, was prepared according to the method described in Example 1 of patent CN202310081664.4.

[0099] The obtained coconut fiber fruit was pre-washed with water to remove surface mycelium, and then subjected to gravity compression to compress the coconut fiber fruit to 1 / 6 of its original mass to obtain compressed coconut fiber fruit. The gravity during gravity compression was 1T, and the compression time was 12h.

[0100] The compressed coconut fiber obtained above was fully rehydrated. The rehydrated coconut fiber raw material was sliced ​​to obtain 5mm thick slices, and then cut into patterns with a pattern spacing of 3mm, a cutting depth of 1mm, and a strip size of 1.5cm. 3.6cm, selected qualified coconut fiber fruit slices with diamond-shaped patterns.

[0101] (2) Deacidify the coconut fiber fruit slices obtained in step (1) with room temperature water for 10 hours until pH > 6, then drain the water, drain the deacidified fruit slices, and put them into a 1% chitosan oligosaccharide aqueous solution for vacuum impregnation for 30 minutes. The mass ratio of coconut fiber fruit to chitosan oligosaccharide solution is 1:1. After draining, put them into a 3% gel solution. The gel solution is obtained by mixing sodium alginate and high methoxyl pectin with water at a mass ratio of 1:1. The mass ratio of coconut fiber fruit to gel solution is 3:1. Vacuum impregnate for 5 hours, wash the surface of the gel solution with water, drain, and put them into a 0.5% calcium lactate aqueous solution. Let them stand at 4°C for 30 minutes. The mass ratio of coconut fiber fruit to calcium lactate aqueous solution is 1:1. The coconut fiber fruit has a crisp and chewy texture and no residue.

[0102] (3) The coconut fiber fruit is washed in a vibrating washing machine to remove the glue on the surface of the coconut fiber fruit. The water is drained and collected and put into a filter bag. The bag is laid flat in the pressure frame and pressed with a weight of 6T for 0.5h. The bag is taken out and weighed. The weight of the coconut fiber fruit after pressing and dehydration is 30% of the weight of the coconut fiber fruit after deacidification and draining in step (2), and coconut fiber fruit gel is obtained.

[0103] (4) Pour out the coconut jelly gel from the bag, add tomato fish flavor sauce at a mass ratio of coconut jelly gel to sauce of 80.9:19.1, determine that the pH of the finished product is less than 4.6, stir with a mixer for 10 minutes, pour the coconut jelly gel fish fillets mixed with sauce into the hopper of a vacuum packaging machine, fill and vacuum seal, each bag weighs 10-20g.

[0104] (5) Place the sealed bag into a pasteurizer and sterilize at 98°C for 30 minutes. Then wash and dry to obtain the final coconut fiber fish fillet product.

[0105] Comparative Example 3 A ready-to-eat coconut fiber gel and its corresponding vegetarian fish fillet, the preparation method of which includes the following steps: (1) Coconut fiber, also known as coconut fiber, was prepared according to the method described in Example 1 of patent CN202310081664.4.

[0106] The obtained coconut fiber fruit was pre-washed with water to remove surface mycelium, and then subjected to gravity compression to compress the coconut fiber fruit to 1 / 6 of its original mass to obtain compressed coconut fiber fruit. The gravity during gravity compression was 1T, and the compression time was 12h.

[0107] The compressed coconut fiber obtained above was completely rehydrated. The rehydrated coconut fiber was then flash-frozen at -18℃ for 30 minutes, followed by thawing at 4℃ for 30 minutes, and this cycle was repeated 5 times. The resulting slices were then cut to a thickness of 5 mm, and then patterned with 3 mm intervals and a cutting depth of 1 mm. The resulting strips were 1.5 cm in size. 3.6cm, selected qualified coconut fiber fruit slices with diamond-shaped patterns.

[0108] (2) Deacidify the coconut fiber fruit slices from step (1) with room temperature water for 10 hours until pH > 6, then drain the water, drain the deacidified fruit slices, and vacuum soak them in a 1% chitosan oligosaccharide aqueous solution for 30 minutes. The mass ratio of coconut fiber fruit to chitosan oligosaccharide solution is 1:1. After draining, soak them in a 1% sodium alginate aqueous solution (gel solution) with a mass ratio of coconut fiber fruit to gel solution of 3:1 for 5 hours. Wash the surface gel solution with water, drain them, and transfer them to a 0.5% calcium lactate aqueous solution. Let them stand at 4°C for 30 minutes. The mass ratio of coconut fiber fruit to calcium lactate aqueous solution is 1:1. The coconut fiber fruit has a crisp and chewy texture and no residue.

[0109] (3) The coconut fiber fruit is washed in a vibrating washing machine to remove the glue on the surface of the coconut fiber fruit. The water is drained and collected into a filter bag. The bag is laid flat in the pressure frame and pressed with a weight of 8T for 1 hour. The bag is then removed and weighed. The weight of the coconut fiber fruit after pressing and dehydration is 50% of the weight of the coconut fruit after deacidification and draining in step (2), and coconut fiber fruit gel is obtained.

[0110] (4) Pour out the coconut jelly gel from the bag, add tomato fish flavor sauce at a mass ratio of coconut jelly gel to sauce of 75.4:24.6, test the pH of the finished product to be less than 4.6, stir with a mixer for 10 minutes, pour the coconut jelly gel fish fillets mixed with sauce into the hopper of a vacuum packaging machine, fill and vacuum seal, each bag weighs 10-20g.

[0111] (5) Place the sealed bag into a pasteurizer and sterilize at 98°C for 30 minutes. Then wash and dry to obtain the final coconut fiber fish fillet product.

[0112] Comparative Example 4 A ready-to-eat coconut fiber gel and its corresponding vegetarian fish fillet, the preparation method of which includes the following steps: (1) Compressed coconut fiber fruit was prepared according to the method of Example 1 and set aside for later use.

[0113] The compressed coconut fiber obtained above was completely rehydrated. The rehydrated coconut was then flash-frozen at -18℃ for 30 minutes, followed by thawing at 4℃ for 30 minutes, and this cycle was repeated 5 times. The resulting slices were then cut to a thickness of 10 mm, and then patterned with 3 mm intervals and a cutting depth of 1 mm. The resulting strips were 1.5 cm in size. 3.6cm, selected qualified coconut fiber fruit slices with diamond-shaped patterns.

[0114] (2) Deacidify the coconut fiber slices from step (1) with room temperature water for 10 hours until pH > 6. Then drain the water and drain the deacidified coconut fiber slices. After draining, put them into a 1% chitosan oligosaccharide aqueous solution and vacuum impregnate for 30 minutes. The mass ratio of coconut fiber slices to chitosan oligosaccharide aqueous solution is 1:1. After draining, put them into a 2% gel solution. The gel solution is obtained by mixing sodium alginate and CMC with water. The mass ratio of sodium alginate to CMC in the gel solution is 1:1, and the mass ratio of coconut fiber slices to gel solution is 2:1. Vacuum impregnate for 5 hours, then wash off the surface gel solution, drain, and transfer to a 0.5% calcium lactate aqueous solution. Let stand at 4°C for 30 minutes. The mass ratio of coconut fiber slices to calcium lactate aqueous solution is 1:1. The coconut jelly has a crisp and chewy texture and no residue.

[0115] (3) The coconut fiber fruit is washed in a vibrating washing machine to remove the surface glue of the coconut fiber fruit. The water is drained and collected in a plastic basket. The plastic basket is placed in a -20℃ freezing condition for 24 hours and then steamed to thaw for 20 minutes until there are no ice crystal particles. The weight of the coconut fiber fruit is 45% of the weight of the coconut fiber fruit after deacidification and draining in step (2), and coconut fiber fruit gel is obtained.

[0116] (4) Mix the coconut fiber gel and sauce directly according to the mass ratio of 84.7:15.3. The sauce is mustard flavored sauce. The finished product pH is less than 4.6. Stir for 10 minutes using a mixer. Pour the coconut fiber gel fish fillets mixed with the sauce into the hopper of a vacuum packaging machine, fill and vacuum seal. Each bag weighs 10-20g.

[0117] (5) Place the sealed bag into a pasteurizer and sterilize at 98°C for 30 minutes. Then wash and dry to obtain the final coconut fiber fish fillet product.

[0118] Comparative Example 5 A ready-to-eat coconut fiber gel and its corresponding vegetarian fish fillet, the preparation method of which includes the following steps: (1) Coconut fiber, also known as coconut fiber, was prepared according to the method described in Example 1 of patent CN202310081664.4.

[0119] The obtained coconut fiber fruit is pre-washed with water to remove surface mycelium, and then subjected to gravity compression to compress the coconut fiber fruit to 1 / 10 of its original mass to obtain compressed coconut fiber fruit. The gravity during gravity compression is 1T, and the compression time is 24h.

[0120] Compressed coconut fiber (10 times its original volume) was completely rehydrated. The rehydrated coconut fiber was then flash-frozen at -18℃ for 30 minutes, followed by thawing at 4℃ for 30 minutes, repeated three times. The resulting slices were then cut to a thickness of 3mm, and then shaped into strips with 3mm intervals and a 2mm depth. The strips were 1.5cm in size. 3.6cm, selected qualified coconut fiber fruit slices with diamond-shaped patterns.

[0121] (2) Deacidify the coconut fiber slices obtained in step (1) with room temperature water for 10 hours until pH > 6. Then drain the water and drain the deacidified coconut fiber slices. After draining, put them into a 1% chitosan oligosaccharide solution and vacuum impregnate for 30 minutes. The mass ratio of coconut fiber slices to chitosan oligosaccharide solution is 1:1. After draining, add a 4% glue solution. The glue solution is obtained by mixing sodium alginate and CMC at a mass ratio of 1:1. The mass ratio of coconut fiber slices to glue solution is 3:1. Vacuum impregnate for 3 hours, then wash off the surface glue solution, drain, and transfer to a 0.5% calcium lactate solution. Let stand at 4°C for 30 minutes. The mass ratio of coconut fiber slices to calcium lactate solution is 1:1. The coconut jelly has a crisp and chewy texture and no residue.

[0122] (3) Put the coconut fiber into a vibrating washing machine to rinse and remove the glue on the surface of the coconut fiber. Drain and collect the water into a plastic basket. Place the plastic basket in a -35℃ freezer for 4 hours and then steam to thaw for 20 minutes until there are no ice crystal particles. The weight of the coconut fiber is 40% of the weight of the coconut fiber after deacidification and draining in step (2), and coconut fiber gel is obtained.

[0123] (4) Pour out the coconut fiber gel from the bag, and mix the coconut fiber gel with the sauce at a mass ratio of 84.7:15.3. The sauce is a pickled fish flavor sauce with a pH of less than 4.6. Stir for 10 minutes using a mixer, pour the coconut fiber gel fish fillets mixed with the sauce into the hopper of a vacuum packaging machine, fill and vacuum seal, with each bag weighing 10-20g.

[0124] (5) Place the sealed bag into a pasteurizer and sterilize at 98°C for 30 minutes. Then wash and dry to obtain the final coconut fiber fish fillet product.

[0125] Test example: The hardness, elasticity, chewiness, taste, and fiber content of the coconut fiber gels obtained in step (3) of Examples 1-5 and Comparative Examples 1-5 were evaluated and tested.

[0126] The methods for measuring hardness, elasticity, and chewiness are as follows: (1) Cut the coconut fiber gel after dehydration treatment in step (3) of each embodiment and comparative example into uniform sizes; (2) Select P / 25 probe, select full texture test program, test speed 2mm / s, compression ratio 70%, residence time 5s, initial force 10g; (3) Place the cut coconut jelly on the texture analyzer test platform and squeeze it twice to obtain the hardness, elasticity and chewiness data. Take the average value to obtain the hardness, elasticity and chewiness of the coconut fiber gel of the example and comparative example. The results are shown in Table 1.

[0127] The testing and calculation methods for taste and fiber content are as follows: Taste test method: Ten members of the sensory evaluation team, who had received basic training, evaluated the crispness and chewiness of the dehydrated coconut jelly in each example and comparative example by tasting it. The results are shown in Table 1.

[0128] Fiber content test method: Take dehydrated coconut jelly from each example and comparative example, dry it at 105℃ to constant weight, and measure the fiber content. The formula for calculating fiber content (wt%) is as follows (1): Fiber content (wt%) = (W1) W0)×100% / M(1); In the formula: W1: Weight of crucible + sample after constant weight, unit: grams (g); W0: Weight of empty crucible after constant weight, unit: grams (g); M: Initial weight of dehydrated coconut, unit: grams (g). Calculate the content (%) of dehydrated coconut jelly in the finished vegetarian fish fillets obtained in each embodiment and comparative example: The content of dehydrated coconut jelly is calculated based on the proportion of dehydrated coconut jelly (coconut fiber gel in step (3)) in the finished vegetarian fish fillets in each embodiment and comparative example in step (5).

[0129] The results are shown in Table 1.

[0130] Table 1. Quality Evaluation Table of Coconut Jelly Gel

[0131] The results in Table 1 show that coconut jelly gel slices were pre-treated by freezing and thawing. Coconut jelly with an initial thickness of 4-mm was selected and coated with 2%-4% of different mixed adhesives. Through different dehydration processes, the coconut jelly was dehydrated to 35%-45% of its rehydrated weight, resulting in coconut jelly gel. This gel was then mixed with sauces to make vegetarian fish slices with different flavors, resulting in a crisp and chewy texture. Vegetarian fish slices made with a low-concentration sodium alginate adhesive and dehydrated by compression had a crisp texture but were not chewy enough, resulting in a poor user experience. Furthermore, both excessively thin and excessively thick rehydrated coconut jelly affected the crispness and chewiness of the coconut jelly gel vegetarian fish slices.

[0132] The above description is merely a preferred embodiment of the present invention, and the present invention is not limited to the above embodiments. It is understood that other improvements and variations that are directly derived or conceived by those skilled in the art without departing from the spirit and concept of the present invention should be considered to be included within the protection scope of the present invention.

Claims

1. A method for preparing ready-to-eat coconut fiber gel, characterized in that, Includes the following steps: S1: After repeatedly freezing and thawing the coconut fiber raw material, deacidify and drain it; S2: Soak the drained coconut fiber in a polysaccharide solution for a first soak, and then transfer it to a colloidal solution for a second soak; S3: After removing the coconut fiber jelly and the surface sap, soak it in an organic calcium salt solution, let it stand, wash, drain, and dehydrate to obtain ready-to-eat coconut fiber jelly gel.

2. The preparation method according to claim 1, characterized in that, In S1, the coconut fiber raw material is obtained by rehydrating compressed coconut fiber.

3. The preparation method according to claim 2, characterized in that, The compressed coconut fiber is obtained by compressing coconut fiber under gravity. The coconut fiber fruit is obtained according to the preparation method disclosed in patent CN202310081664.4; The compression involves compressing the coconut fiber to 1 / 6 to 1 / 10 of its initial mass; The pressure of the gravity compression is 1~2T, and the compression time is 12~24h.

4. The preparation method according to claim 1, characterized in that, In S1, the repeated freezing-thawing refers to freezing at -18℃ to -20℃ for 30 to 50 minutes, then thawing at 4 to 10℃ for 30 to 60 minutes, and then repeating the freezing and thawing process. Preferably, the repetition is performed 3 to 5 times.

5. The preparation method according to claim 1, characterized in that, In S1, deacidification refers to deacidification to pH > 6; The process before deacidification also includes slicing, cutting into flowers, and cutting into strips the frozen-thawed coconut fiber. The thickness of the slice is 4~7mm; The flower cutting involves cutting patterns on the surface of a slice; the pattern spacing is 3-6mm, and the cutting depth is 1-2mm. The cut strips are obtained by cutting parallel to the depth direction of the pattern; the width of the cut strips is 1.5~2.5cm and the length is 2.5~4cm.

6. The preparation method according to claim 1, characterized in that, In S2, the polysaccharide is chitosan oligosaccharide; The mass concentration of the polysaccharide solution is 1-2%; The soaking time for each soaking is 3-5 hours; The colloidal solution is obtained by dissolving the colloid in a solvent; The colloid includes two or three of the following: sodium alginate, high-methoxyl pectin, sodium carboxymethyl cellulose, and konjac gum. The mass concentration of the colloidal solution is 2-4%; The second immersion time is 3-5 hours.

7. The preparation method according to claim 1, characterized in that, In S3, the organic calcium salt includes calcium lactate; The organic calcium salt solution has a mass concentration of 0.5% to 1%. The settling temperature is 4~10℃, and the time is 30~60min; The dehydration includes at least one of the following: freeze dehydration, quick-freeze dehydration, pressure dehydration, hot air drying, and vacuum drying. The dehydration refers to reducing the weight of the coconut fiber to 35% to 45% of the weight of the coconut fiber after deacidification and draining in step S1.

8. The preparation method according to claim 7, characterized in that, The freeze-drying process involves freezing the drained coconut fiber at -20℃ to -30℃ for 12 to 48 hours, followed by steam thawing for 20 to 40 minutes. The quick-freezing dehydration process involves freezing the drained coconut fiber at -35℃ to -40℃ for 2 to 10 hours, followed by steam thawing for 20 to 40 minutes. The dehydration process involves packaging the drained coconut fiber into bags, laying them flat in a pressing frame, and pressing them with a weight of 2T~8T for 0.5~6 hours.

9. A ready-to-eat coconut fiber gel, characterized in that, The coconut fiber gel is prepared by the preparation method according to any one of claims 1-8.

10. A ready-to-eat coconut fiber gel fish fillet, characterized in that, Includes the ready-to-eat coconut fiber gel according to claim 9, or the coconut fiber gel prepared by the preparation method according to any one of claims 1-8; The preparation method of the ready-to-eat coconut fiber gel fish fillet includes: Coconut fiber gel is prepared according to any one of claims 1-8; Further includes: The ready-to-eat coconut fiber gel is mixed with sauce, packaged, and sterilized. The sauce includes at least one of mustard-flavored sauce, tomato-fish-flavored sauce, and sauerkraut-fish-flavored sauce.

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