Preparation method of yeast-fermented fluffy fish cake easy to swallow

Abstract

The invention belongs to the field of food processing, and particularly relates to a preparation method of a yeast-fermented fluffy fish cake easy to swallow. The table salt, the starch and the yeast are added into the minced fillet, the fish cake which is well formed is prepared through chopping and mixing, moisture adjustment, yeast fermentation and heating curing, and the fish cake is fluffy, soft, moist, easy to crush and swallow, good in taste, mild in color and luster and easy for people with dysphagia to eat. The preparation method is easy in condition control, simple and convenient to operate, easy in forming and suitable for large-scale production.

Description

Technical Field

[0001] This invention belongs to the field of food processing, specifically relating to a method for preparing a yeast-fermented, easily swallowed, fluffy fish cake. Background Technology

[0002] With the aging population, the number of people with dysphagia is increasing. Current foods for addressing dysphagia are mostly soft or liquid, but they are insufficient in terms of nutritional support and appetite stimulation. Therefore, developing foods that provide both good nutritional support and swallowing safety is of great importance.

[0003] Surimi, as a high-protein, easily digestible, and high-quality raw material, shows promising application prospects in the development of foods for people with dysphagia. However, during the heating and gelation process of traditional surimi products, myofibrillar proteins undergo high cross-linking, easily forming a dense, highly elastic three-dimensional network structure. This results in products with high hardness and chewiness, which is not conducive to safe swallowing for people with dysphagia. Currently, existing technologies mostly regulate the structure of surimi products by adding starch, polysaccharides, or colloidal substances. However, these technologies mainly focus on improving gel strength and molding stability, and are clearly insufficient in meeting the needs of people with dysphagia for easily swallowable texture optimization.

[0004] Microbial fermentation, as a mild and controllable structural modification method, provides a new technical path for the textural regulation of surimi products. CN115381047A discloses a method for producing a fluffy surimi product, disclosing the addition of starch, yeast powder, and baking soda to surimi, followed by chopping, fermentation, and steaming to obtain a fluffy surimi product with high gel strength and good elasticity. CN106509695A discloses a fermented and baked surimi product and its production method, disclosing the addition of wheat flour, yeast, and other ingredients to surimi, followed by chopping, fermentation, and baking to obtain a fluffy, elastic, and porous surimi product. CN104970396A discloses a sponge-like surimi product and its rapid foaming process, disclosing the addition of high-concentration activated liquid of fast-acting yeast to surimi, followed by chopping and foaming to obtain a sponge-like texture and a dense, compact surimi product. The main function of adding yeast to surimi for fermentation in existing technology is still to improve the gel strength and firmness of surimi products, and it is not suitable for people with difficulty swallowing.

[0005] Surimi products prepared using existing processes are not suitable for people with swallowing difficulties. How to effectively reduce the hardness and chewiness of surimi products while ensuring their shapeability, and effectively improve their softness and moisture to facilitate swallowing safety and palatability, remains an urgent problem to be solved at this stage. Summary of the Invention

[0006] The purpose of this invention is to provide a method for preparing a yeast-fermented, easy-to-swallow, fluffy fish cake, in order to solve the problems of existing surimi products having a single nutritional texture, insufficient flavor, and high preparation requirements, making it difficult to prepare in a home setting. This invention aims to develop a food that is safe and controllable in terms of swallowing characteristics, has a pleasant flavor, and is easy to digest and absorb for people with swallowing difficulties.

[0007] The technical solution of this invention is a method for preparing a yeast-fermented, easily swallowed, fluffy fish cake, comprising the following steps: (1) Chopping and adjusting moisture: After initial chopping of the fish paste, add salt and continue chopping. Then add starch, yeast and water in proportion and continue chopping to ensure that the components are fully mixed. The starch and yeast are first dispersed in water and then added to the fish paste to obtain a uniformly mixed fish paste. (2) Yeast fermentation: The uniformly mixed fish paste obtained in step (1) is fermented at a constant temperature of 50℃-55℃ to obtain fermented fish paste; (3) Heating and cooking: The fermented fish paste obtained in step (2) is heated and cooked in a water bath at 90°C to obtain fish cake.

[0008] Step (1): The fish paste used for initial chopping is either frozen fish paste that has been thawed at low temperature or fresh fish paste that has not been frozen. Frozen fish paste is thawed at 4°C until the core temperature of the fish paste is about 0°C-4°C.

[0009] In step (1), the amount of salt added is 1.5%-3% of the mass of the fish paste, such as 1.5%-2%, 2%-2.8%, 2.5%, or 2.8%-3%, all of which are suitable for preparing fish cake products similar to those in the example.

[0010] In step (1), the amount of starch added is based on the starch content of 10%-15% in the uniformly mixed fish paste obtained in step (1), specifically 10%-13%, 12-13%, 13%-14%, 14%-15%, all of which can be used to prepare fish cake products equivalent to the example; the amount of yeast added is 3%-6% of the starch mass, specifically 3%-4%, 4%-5%, 5%-6%, all of which can be used to prepare fish cake products equivalent to the example; the amount of water added is based on the water content of 75%-80% in the uniformly mixed fish paste obtained in step (1). The starch is edible starch, selected from potato starch, water chestnut starch, corn starch, yam starch, or any one or any combination of starches that are equivalent to potato starch, water chestnut starch, corn starch, and yam starch in terms of source, physicochemical properties, or functional characteristics. Preferably, it is selected from any one or any combination of potato starch, water chestnut starch, corn starch, and yam starch; more preferably, it is selected from any one or any combination of potato starch, water chestnut starch, and yam starch; and even more preferably, it is selected from potato starch and yam starch. The yeast is a fermentation yeast capable of utilizing starch and its degradation products, preferably *Saccharomyces cerevisiae*, which has high safety and stable fermentation performance in food fermentation.

[0011] Step (1): After initially chopping the fish paste for 2-5 minutes, add salt and continue chopping for 2-5 minutes. Then, add starch, yeast, and water in proportion and continue chopping for 2-5 minutes. As one implementation method, after initially chopping the fish paste for 2 minutes, add salt and continue chopping for 2 minutes. Then, add starch, yeast, and water in proportion and continue chopping for 2 minutes.

[0012] Step (2): The temperature for constant temperature fermentation can be any temperature within the range of 50-55℃, such as 50℃, 50℃-51℃, 51℃-52℃, 52℃-53℃, 53℃-54℃, 54℃-55℃, 55℃, etc., which can both achieve gel deterioration of surimi products and complete yeast fermentation.

[0013] Step (2), the constant temperature fermentation time is 20 min-60 min, preferably 30 min-60 min, further preferably 40 min-60 min, further preferably 40 min-55 min, further preferably 45 min-55 min, and even more preferably 50 min.

[0014] Step (2): Place the uniformly mixed fish paste obtained in step (1) into a mold and ferment it at a constant temperature of 50℃-55℃. The mold has a preset length, width and height ratio to define and fix the shape of the fish paste.

[0015] Step (3), the heating and cooking time is 30±2 min.

[0016] Furthermore, after the heating and cooking process is completed, the fish cake obtained in step (3) is quickly placed in ice water to cool and then refrigerated at a low temperature. The refrigeration temperature is 4°C.

[0017] This invention relates to a method for preparing surimi products (fish cakes) that primarily utilizes yeast fermentation combined with the gelation and deterioration stage of surimi to regulate its structure. Compared to microorganisms such as lactic acid bacteria, yeast possesses diverse metabolic pathways, a mild acid-producing capacity, and the ability to generate gas. This allows it to maintain system stability while improving the softness and structural characteristics of surimi products. Furthermore, introducing starches as functional components not only provides a usable carbon source for yeast fermentation but also improves the flavor characteristics of surimi products to some extent. During fermentation, yeast utilizes the carbon source in the system to produce metabolic products such as organic acids and carbon dioxide. The generation of organic acids regulates the pH of the surimi system, influencing the interactions between protein molecules, inhibiting excessive cross-linking, and promoting the formation of a softer, finer gel structure. Simultaneously, the carbon dioxide gas released during fermentation forms a microporous structure within the surimi product, further enhancing its structural looseness and swallowability. Furthermore, a suitable thermal induction temperature range (50℃-55℃) is also a key control stage in the surimi heating process (gel deterioration). This temperature condition serves as an important window for the gel softening of surimi products, regulating protein aggregation behavior and gel network construction without significantly affecting gel stability. This reduces the hardness and chewiness of surimi products and improves their swallowing safety. Simultaneously, this temperature range also provides a relatively suitable environment for yeast metabolism, which is beneficial for gas generation during fermentation and its uniform distribution within the surimi system.

[0018] The present invention also provides a yeast-fermented, easy-to-swallow, fluffy fish cake prepared by the above preparation method. The fish cake has good formability, is fluffy, soft, moist, easy to crush, easy to swallow, has a good taste, mild color, and is easy for people with swallowing difficulties to consume.

[0019] Compared with the prior art, the present invention has the following advantages and beneficial effects: (1) The organic acids and carbon dioxide produced during yeast fermentation work synergistically in the surimi matrix: organic acids regulate the pH of the system, weaken excessive cross-linking of proteins, and promote protein-starch network reconstruction, thereby significantly improving the softness and continuity of surimi products and enhancing swallowing safety; at the same time, carbon dioxide forms uniform bubbles, constructs a porous structure, and reduces the density and hardness of fish cake.

[0020] (2) The yeast fermentation process improves the flavor and quality of surimi products, effectively reduces the fishy smell, and improves palatability.

[0021] (3) Fermentation and starch synergistic effect are carried out at 50℃-55℃ (gel deterioration stage) before the formation of surimi products. The high plasticity of the system is used to regulate the protein aggregation mode and network structure, so as to maintain the integrity of surimi products while reducing hardness, which is convenient for large-scale production and industrial application. Attached Figure Description

[0022] Figure 1 This is a flowchart illustrating the process of fermenting yeast into easily swallowable fish cake.

[0023] Figure 2 The pH changes of yeast fermentation of easily swallowable fish cake under different heat induction times.

[0024] Figure 3 To investigate the changes in water-holding capacity of yeast-fermented, easily swallowable fish cakes under different heat induction times.

[0025] Figure 4 IDDSI test for yeast fermentation of easily swallowable fish cake under different heat induction times. Detailed Implementation

[0026] The present invention will now be described in detail with reference to specific embodiments. These embodiments will help those skilled in the art to further understand the present invention, but do not limit the invention in any way. It should be noted that those skilled in the art can make several changes and improvements without departing from the concept of the present invention. These all fall within the protection scope of the present invention.

[0027] Experimental methods in the following examples that do not specify specific conditions were performed using conventional methods and conditions, or according to the product instructions. All raw materials used in this invention are commercially available.

[0028] Example 1 1 Experimental Methods 1.1 Fish Cake Making This embodiment provides a method for preparing a yeast-fermented, easily swallowed, fluffy fish cake, including the following steps: (1) Chopping and Moisture Adjustment: The thawed fish paste was chopped loosely for 2 minutes, and 2% salt was added according to the mass of the fish paste, and chopping was continued for 2 minutes. Then, potato starch (PS), water chestnut starch (WCS), yam starch (YS), and yeast were pre-dispersed in water and added to the fish paste, and chopped for 2 minutes to ensure that all components were fully mixed and uniform, thus obtaining the fish paste system. The contents of the three starches and the moisture content were adjusted to 15% and 76% of the mass of the fish paste system, respectively, and the amount of yeast added was 3% of the mass of starch added. The control group (Con) did not contain potato starch, water chestnut starch, yam starch, or yeast.

[0029] (2) Yeast fermentation: The fish paste mixed evenly in the experimental group was placed in a mold and fermented at 55℃ for 40 min, 50 min and 60 min respectively; the fermentation time of the control group was 0 min.

[0030] (3) Heating and cooking: The experimental group fermented fish paste was heated in a water bath at 90℃ for 30 min to obtain fermented fish cake. The control group fish paste was heated in a water bath at 40℃ for 30 min and then transferred to a water bath at 90℃ for 30 min to obtain fish cake.

[0031] 1.2 Texture property testing Fish cakes were cut into 2×2×2 cm cubes for testing. The hardness, elasticity, cohesiveness, viscosity, and chewiness of the fish cakes in Example 1 were determined using a TA-XT plus texture analyzer. A P50 probe was used for the TPA test. The testing speed was 1 mm / s, the compression ratio was 50%, and the trigger force was 5 g before, during, and after the test. Each sample underwent two axial compressions with a 5-s interval between each compression. Six technical replicates were performed for each sample group, and three valid parallel measurements were selected for subsequent statistical analysis.

[0032] 2 Results and Discussion In the development of a fermented, fluffy fish cake designed for easy swallowing by the elderly, experiments compared the effects of adding potato starch, water chestnut starch, and yam powder on the product's textural properties. The results showed that all three additives effectively optimized the product's texture. Specifically, the potato starch group significantly reduced the product's hardness and chewiness while maintaining appropriate elasticity; the water chestnut starch group had a moderate texture, balancing moderate chewiness and easy swallowing; and the yam powder group significantly imparted the lowest hardness and chewiness, although its cohesiveness decreased somewhat, its texture continuity could be further improved through subsequent formula adjustments. In conclusion, all three raw materials can improve the textural properties of fish cake through different mechanisms, making it more suitable for elderly people with weakened swallowing function, providing a feasible path for the diversified development of yeast-fermented, easily swallowable, fluffy fish cake formulas.

[0033] Table 1. Results of determination of the textural properties of easily swallowable, fluffy fish cake fermented with yeast. Note: Capital letters represent the control group, potato starch group, water chestnut starch group, and yam starch group, indicating significant differences between the groups. P <0.05); lowercase letters represent the control group, potato starch group, water chestnut starch group, and yam starch group, respectively, indicating significant differences within each group. P <0.05).

[0034] Example 2 1 Experimental Methods 1.1 Fish Cake Making This implementation example uses potato starch to provide a method for preparing easily swallowable, fluffy fish cake through yeast fermentation, including the following steps: (1) Chopping and adjusting moisture: Chop the thawed fish paste loosely for 2 minutes, add 2% salt by weight of the fish paste and continue chopping for 2 minutes; then add potato starch and yeast, which have been pre-dispersed in water, to the fish paste and continue chopping for 2 minutes to ensure that all components are fully mixed and homogeneous, thus obtaining the fish paste system. Adjust the potato starch content and moisture content to 15% and 76% of the fish paste system mass, respectively, and add yeast at 3% of the potato starch content. The control group (Con) contained no potato starch or yeast.

[0035] (2) Yeast fermentation: The fish paste mixed evenly in the experimental group was placed in a mold and fermented at 55℃ for 20 min (PS-20), 30 min (PS-30), 40 min (PS-40), 50 min (PS-50), and 60 min (PS-60); the fermentation time of the control group was 0 min.

[0036] (3) Heating and cooking: The experimental group fermented fish paste was placed in a 90℃ water bath for 30 min to obtain fermented fish cake; the control group fish paste was placed in a 40℃ water bath for 30 min and then transferred to a 90℃ water bath for 30 min to obtain fish cake.

[0037] 1.2 pH value The prepared fish paste was mixed with deionized water at a volume ratio of 1:4 in an ice bath using an FM-200 homogenizer (Shanghai Fuke Equipment Co., Ltd., China) at 15,000 rpm. The pH value of each treatment group was measured using a digital pH meter (FE-28, Mettler Toledo, Switzerland). Each group was measured three times, and the average value was taken.

[0038] 1.3 Water Holding Capacity Accurately weigh 2.0 g (m1) of the sample into thin slices, wrap them in filter paper, and place them in 50 mL centrifuge tubes. Centrifuge the tubes at 4°C and 10,000 r / min for 10 min using a refrigerated centrifuge. Record the sample mass as m2 after centrifugation and calculate WHC using the formula. Repeat the measurement three times for each group and take the average value.

[0039] WHC(%) = m2 / m1 × 100% 1.4 Whiteness The brightness value of the fish cake surface was measured using a colorimeter. L* ), red-green value ( a* ), Yellow-blue value ( b* ), and calculate the whiteness value ( W Each group was measured three times, and the average value was taken.

[0040] 1.5 Sensory Evaluation An evaluation team of 10 trained and selected professional sensory evaluators was selected. Before the experiment, mineral water, sensory plates, and other items were prepared, and the sensory evaluators were informed of the precautions. The entire sensory evaluation process was conducted in a quiet environment. The fluffi fish cake prepared in Example 2 was scored in six aspects: aroma, color, internal structure, taste, oral perception, and swallowing perception. The scoring criteria are shown in Table 2.

[0041] Table 2 Sensory Evaluation Form 1.6 IDDSI The prepared fluffy fish cake samples were tested for swallowing adaptability according to the International Dysphagia Diet Standardisation Initiative (IDDSI). Before testing, the fish cake samples were prepared into 2×2×2 cm cubes and equilibrated at room temperature. For gel-like semi-solid foods, the IDDSI spoon tilt test and fork pressure test were used to evaluate the samples. In the spoon tilt test, the sample was placed on the spoon surface, and the spoon handle was slightly tilted to observe the sample's fluidity under gravity and its tendency to fall off the spoon surface. In the fork pressure test, a standard metal fork was used to apply vertical pressure to the sample until the fingernail turned white (approximately 17 kPa), and the sample's deformation, breakage, and presence of particle residue were observed. Based on the samples' performance in the above tests, their swallowing adaptability level was comprehensively determined.

[0042] 2 Results and Discussion 2.1 pH value pH value is a key factor affecting the gel properties of myofibrillar proteins. For example... Figure 2 As shown, the pH value of yeast-fermented, easily swallowable, fluffy fish cakes exhibited an overall decreasing trend under different heat induction times. The control group had the highest pH value, mainly due to the absence of a fermentation process. After the addition of yeast, the pH value gradually decreased with prolonged heat induction time, which is related to the production of organic acids from sugar metabolism during yeast fermentation. Heat induction at 55℃ provided a relatively suitable metabolic environment for yeast, promoting the fermentation reaction. Notably, although the pH value decreased, none of the groups dropped to the strongly acidic range, and this did not adversely affect the structural stability of the fish cakes. A moderate decrease in pH may actually promote partial depolymerization of myofibrillar proteins, helping to reduce the hardness of the fish cakes and thus improving oral perception and swallowing performance.

[0043] 2.2 Water Holding Capacity Water-holding capacity is an important indicator for evaluating the quality of surimi products. Figure 3It was found that different heat induction times significantly affected the water-holding capacity of yeast-fermented, easily swallowable, fluffy fish cakes. The control group had lower water-holding capacity, indicating that the fish cakes in the control group had a dense network structure but limited water binding capacity. After adding potato starch and undergoing yeast fermentation, the water-holding capacity was significantly improved with heat induction times of 20-50 min, with higher water-holding capacity observed at 40 min and 50 min. This indicates that yeast fermentation and starch gelatinization synergistically formed a looser and more continuous protein network structure, effectively enhancing the fixation capacity for both free and bound water. When the heat induction time was extended to 60 min, the water-holding capacity decreased slightly, possibly due to local collapse of the protein network or water re-migration caused by excessive heat treatment. Overall, an appropriate heat induction time is beneficial for improving the moisture content of fish cakes, providing a safer and more comfortable eating experience for people with swallowing difficulties.

[0044] 2.3 Whiteness In surimi products, whiteness is one of the important indicators for evaluating the product's appearance quality. Table 3 shows that different heat induction times affect the color parameters of easily swallowable, fluffy fish cakes fermented with yeast (…). L*, a*, b* and whiteness W ) had a significant impact ( P <0.05). Control group L* The highest whiteness values ​​were mainly due to the absence of fermentation and lower temperature pretreatment, resulting in a denser surimi protein structure and stronger light reflectivity. After adding yeast and inducing heat at 55℃ for 20 min and 30 min, [further details needed]. L* and W The value decreased significantly, possibly due to changes in stomatal formation, protein-starch complex rearrangement, and moisture distribution during fermentation, thus reducing surface gloss. As the heat induction time was extended to 40-50 minutes, L* and W The whiteness value showed an upward trend, indicating that under moderate heat induction conditions, the fish cake structure tended to be more uniform and stable, which was beneficial for light reflection and made the color more natural and uniform. When the heat induction time was 60 min, the whiteness increased again, but the sensory structure score decreased slightly, indicating that simply increasing whiteness does not necessarily represent the optimal structure and swallowing performance of the fish cake. Overall, yeast fermentation and moderate heat induction did not cause significant browning in the fish cake, which maintained good appearance acceptability, meeting the requirements of easily swallowable foods for a mild and natural color.

[0045] Table 3. Effects of different heat induction times on color difference of easily swallowable fluffy fish cake fermented by yeast. Note: Lowercase letters indicate significant differences in the effects of different heat induction times on the easily swallowable fluffy fish cake group ( P< 0.05).

[0046] 2.4 Sensory evaluation Table 4 shows that different heat induction times had a significant impact on the sensory quality of yeast-fermented, easily swallowable fish cake. P <0.05). Regarding odor, the unfermented control group scored the lowest, primarily exhibiting a pronounced fishy smell and lacking the masking effect of starch and yeast fermentation. With prolonged yeast fermentation and 55℃ heat induction time, the odor score significantly improved, reaching its highest value at 50 min. This indicates that moderate heat induction facilitates the release of yeast metabolites and effectively reduces the fishy smell, resulting in a more harmonious blend of the fish paste's own aroma and the slight fermentation aroma. Furthermore, although the system pH decreased slightly during yeast fermentation, this change did not induce a noticeable sour taste; instead, it effectively prevented the production of unpleasant sourness, giving the fermented fish cake a mild and harmonious aroma profile with a mellow flavor and high consumer acceptance. When the induction time was further extended to 60 min, the odor score decreased slightly, possibly due to an overly strong fermentation flavor or aroma loss caused by heat treatment. In terms of taste, oral perception, and swallowing perception, all indicators showed a trend of first increasing and then leveling off or slightly decreasing with increasing heat induction time. Among them, the taste score, oral perception score, and swallowing perception score of the heat induction time of 40 min and 50 min were significantly higher than those of other treatment groups. P <0.05), exhibiting better softness, moistness, and clump-forming properties. This indicates that under appropriate heat induction time, yeast fermentation and starch synergistically regulate the fish cake structure, making it easier to form a bolus in the mouth and swallow smoothly.

[0047] Table 4 Sensory Evaluation Scores of Yeast-Fermented Fluffy Fish Cake (Easy to Swallow) Note: Lowercase letters indicate significant differences in the effects of different heat induction times on the easily swallowable fluffy fish cake group (P<0.05).

[0048] 2.5 IDDSI like Figure 4 As shown, based on the combined evaluation of the spoon tilt test and fork crush test, the fish cakes in all treatment groups exhibited good cohesion and shapeability. The control group showed strong structural integrity in the fork crush test, but was difficult to flatten, resulting in limited swallowing safety. In contrast, the fish cakes prepared at different heat induction times maintained overall sliding in the spoon tilt test and could be easily flattened when a pressure of approximately 17 kPa was applied, meeting the IDDSI Level 6 criteria.

[0049] In conclusion, moderate heat induction at 55℃ combined with yeast fermentation and the synergistic effect of potato starch can significantly improve the sensory quality, water-holding capacity, and swallowing characteristics of fish cake, meeting the requirements of IDDSI Grade 6 easily swallowable food and making it suitable for people with swallowing difficulties.

[0050] Note: The above examples are only used to illustrate the present invention and are not intended to limit the technical solutions described in the present invention; therefore, although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the present invention; and all technical solutions and improvements that do not depart from the spirit and scope of the present invention should be covered within the scope of the claims of the present invention.

Claims

1. A method for preparing a yeast-fermented, easily swallowed, fluffy fish cake, characterized by the following steps: include: (1) Chopping and adjusting moisture: After initial chopping of the fish paste, add salt and continue chopping. Then add starch, yeast and water in proportion and continue chopping. The starch and yeast are first dispersed in water and then added to the fish paste to obtain a uniformly mixed fish paste. (2) Yeast fermentation: The uniformly mixed fish paste obtained in step (1) is fermented at a constant temperature of 50℃-55℃ to obtain fermented fish paste; (3) Heating and cooking: The fermented fish paste obtained in step (2) is heated and cooked in a water bath at 90°C to obtain fish cake.

2. The preparation method according to claim 1, characterized in that, Step (1): The fish paste used for initial chopping is frozen fish paste that has been thawed at low temperature.

3. The preparation method according to claim 1, characterized in that, Step (1): The amount of salt added is 1.5%-3% of the mass of the fish paste.

4. The preparation method according to claim 1, characterized in that, The fish paste prepared in step (1) has a starch content of 10%-15% by mass. The starch is selected from potato starch, water chestnut starch, corn starch, yam starch, or any one or any combination of starches that are equivalent to potato starch, water chestnut starch, corn starch, or yam starch in terms of source, physicochemical properties or functional characteristics.

5. The preparation method according to claim 1, characterized in that, Step (1): The amount of yeast added is 3%-6% of the starch mass, and the yeast is a fermentation yeast with the ability to utilize starch and its degradation products.

6. The preparation method according to claim 1, characterized in that, The water content of the uniformly mixed fish paste obtained in step (1) is 75%-80%.

7. The preparation method according to claim 1, characterized in that, Step (2), the constant temperature fermentation time is 20 min-60 min.

8. The preparation method according to claim 1, characterized in that, Step (3), the heating and cooking time is 30±2 min.

9. The preparation method according to claim 1, characterized in that, After the heating and cooking process in step (3) is completed, the fish cake is quickly placed in ice water to cool and then refrigerated at low temperature.

10. A yeast-fermented, easily swallowed, fluffy fish cake, characterized in that, It is prepared by the preparation method according to any one of claims 1-9.

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