73 results about "Fish paste" patented technology

According to the high-gel-quality minced fillet gel and the preparation method thereof, frozen minced silver carp is unfrozen and then subjected to ice-temperature vacuum dehydration and ultrahigh-pressure homogenization treatment, a myofibrillar protein molecular chain is promoted to stretch through mild shearing force, and a TG enzyme acting site is fully exposed; then chopping and mixing with table salt, starch, TG enzyme coated porous starch-curdlan / sodium alginate oligosaccharide nanosphere dispersion liquid and ice water at low temperature, shielding TG enzyme by nanospheres through a core-shell structure at low temperature so as to avoid advanced activation, and accurately releasing during heating so as to catalyze crosslinking; finally, step-by-step heating gelation is performed, so that the strength and uniformity of minced fillet gel are remarkably improved, the flavor is improved, and the method is suitable for industrial production.

The invention discloses a method for removing fishy smell of minced fillet and improving gel characteristics based on an electric field effect and application of the method, and relates to the technical field of production of minced fillet products. Comprising the following steps: treating surimi rinsing wastewater by utilizing a low-voltage direct-current electric field to obtain rinsing recovery liquid; rinsing the fresh surimi by using the rinsing recovery liquid, and introducing nitrogen microbubbles in the rinsing process to make full contact with the surimi; and rinsing with clear water, and dehydrating to finish the treatment. According to the method disclosed by the invention, the rinsing recovery liquid treated by the electric field is selected and has a synergistic effect with the introduced nitrogen microbubbles, so that the myofibrillar protein content and the moisture content of the rinsed minced fillet are relatively high, and the fat content and fishy smell substances are obviously reduced; the gel strength of the final gel product reaches 493.03 g.cm and meets the 3A-grade surimi standard (the gel strength is greater than or equal to 400 g.cm), and the quality, color and flavor of the surimi gel are effectively improved; the method is simple to operate, high in efficiency and suitable for industrial production.

The invention discloses an automatic water adding device and method for surimi production, and relates to the technical field of surimi production.The automatic water adding device comprises a stirring barrel, the bottom end of the stirring barrel is fixedly connected with a chassis, a stirring and mixing mechanism is arranged in the stirring barrel, a surimi water content detection mechanism is arranged on the side edge of the stirring barrel, and a water adding mechanism is arranged at the top of the stirring barrel; the surimi water content detection mechanism comprises a side cover fixedly arranged on one side of the stirring barrel, a detection channel is formed in the side cover, a pressing sleeve is slidably connected into the detection channel, and the pressing sleeve penetrates through the top of the side cover; according to the invention, the stirring and mixing mechanism is arranged in the stirring cylinder, so that minced fillet raw materials and water can be fully mixed, the minced fillet water content detection mechanism is arranged, so that the mixed minced fillet can be sampled, the water content of the minced fillet can be detected, and no water is added or water is automatically added according to the water content of the minced fillet; good water content of the minced fillet can be kept, so that the product quality is ensured.

The utility model relates to the technical field of food processing, and provides an imitated lobster steak forming machine which comprises a rack, a raw material supply device, a stripe processing device and a finished product extrusion device, the raw material supply device comprises a raw material storage tank, a raw material conveying pipe, a feeding blade, a transmission shaft, a feeding driving assembly and a mixing tank; the stripe processing device comprises a processing pipe and a rotary driving assembly, the processing pipe is rotationally arranged on the rack, an upper pipe opening of the processing pipe is aligned with a bottom outlet of the mixing tank, and the rotary driving assembly is in transmission connection with the processing pipe; the finished product extrusion device comprises a supporting seat, a left extrusion roller, a right extrusion roller, a left rotating shaft, a right rotating shaft, an extrusion driving assembly and an extension driving assembly. The utility model has the advantages and beneficial effects that the color paste is mixed into the outer-layer fish pulp wrapper and spiral lines are formed on the surface at intervals, so that the lines of the body of the lobster can be better simulated; the long-strip-shaped materials directly fall into the finished product extrusion device, small-block-shaped lobster-imitating finished products are automatically obtained, and the production efficiency is improved.

The invention provides a method for recovering liquid-phase phosphorus and preparing solid fuel through co-hydro-thermal treatment of fish mud and PVC, and provides an optimized hydro-thermal reaction process aiming at the problems that the recovery rate of the liquid-phase phosphorus is low and the performance of hydro-thermal carbon fuel is poor in the hydro-thermal treatment process of the fish mud (namely aquaculture bottom mud). The method specifically comprises the following steps: (1) pretreating fish paste; (2) mixing the treated fish paste and polyvinyl chloride (PVC) according to a certain proportion; and (3) carrying out hydrothermal carbonization treatment on the mixture obtained in the step (2). And (4) carrying out solid-liquid separation on the carbonized product in the step (3). And (5) a liquid-phase product can be directly used for phosphorus recovery. And (6) the solid-phase product can be used as solid fuel. The method has the advantages of being easy and convenient to operate, high in resource utilization rate, environmentally friendly and the like, and is suitable for efficient treatment and energy utilization of organic waste.

The invention discloses a frozen surimi antifreeze agent, a preparation method thereof and an application of the frozen surimi antifreeze agent in improving the quality of frozen surimi. The antifreeze agent is prepared from soybean oligosaccharide and konjac glucomannan. According to the present invention, the compound ultrasonic condition is used for surimi freezing, such that the surimi freezing resistance can be significantly improved, the storage quality index of surimi can be well controlled, the surimi protein freezing denaturation can be effectively prevented, and the surimi gel property and the freezing quality can be improved; in the freezing storage process, the quality of the minced fillet treated by the antifreeze agent is obviously better than that of a blank control group. And the freezing deformation of protein in the surimi can be effectively retarded by adding the antifreeze agent and adopting a compound ultrasonic method, the quality of the surimi is ensured, and the shelf life is effectively prolonged. The method disclosed by the invention is convenient to apply, relatively simple in process steps, low in production cost, low in equipment requirement, high in operability and suitable for large-scale industrial application.

The invention discloses a compound probiotic fermented fish sauce and a preparation method thereof. The method comprises the following steps: cleaning fish and leftovers, adding distilled water, pulping to obtain fish cream, adding beta-D-glucose, glucose oxidase and catalase into the fish cream, and carrying out primary enzymolysis under stirring; adjusting the pH value of the primary enzymatic hydrolysate to be neutral, adding a compound enzyme to carry out secondary enzymatic hydrolysis, and carrying out enzyme deactivation to obtain a secondary enzymatic hydrolysate; adding table salt to obtain enzymatic hydrolysate; soybean meal, green beans, bran and water are mixed to obtain a koji material, the koji material is cooled to the room temperature after high-pressure sterilization, compound probiotics are inoculated for koji making, mold koji is added into the enzymatic hydrolysate for fermentation, electrodialysis desalination is conducted on fermentation liquor, then high-pressure sterilization is conducted, and the fish sauce is obtained. The fishy smell in the leftovers is removed by adding beta-D-glucose, glucose oxidase and catalase, and then the fishy smell is further degraded through fermentation; the green beans are added into the koji to prepare the koji, so that the fish sauce obtained by fermentation can keep specific fragrance, and the fish sauce product with good flavor and low fishy smell is obtained.

The invention discloses a water-saving and loss-reducing minced fillet processing method by using graded meat separation and rinsing and non-rinsed minced fillet, and belongs to the technical field of aquatic product processing. According to the invention, on the basis of construction of processes of fine segmentation, graded meat separation and graded rinsing, red meat rich in myoglobin and hemoglobin and fish brisket rich in fat are removed, and the composition of basic components such as protein, amino acid and nucleotide in the minced fillet is regulated, so that the adverse effects of the red meat and the fish brisket on the whiteness, the gel property and the storage stability of the minced fillet are reduced; by combining a mode of firstly dicing, deodorizing, bubbling and cleaning and then separating meat, the loss of minced fillet proteins, free amino acids, flavor nucleotides and other components is reduced, and meanwhile, fishy smell substances are removed, so that the yield and the storage stability of the minced fillet are improved on the basis of keeping good whiteness and gel characteristics of non-rinsed minced fillet and keeping original nutritional ingredients of fish meat; the purposes of improving the taste and flavor characteristics, reducing the rinsing water consumption and reducing the wastewater treatment cost are achieved, and the method is a water-saving and loss-reducing minced fillet production method.

The present application belongs to the technical field of meat pickling, and particularly relates to a fish meat sauce pickling processing device. When the device is used, fish meat is first sent to a sauce smearing mechanism in a shell. In this process, a conveying assembly conveys the fish meat, and a sauce smearing assembly smears sauce on the fish meat. Then, the fish meat smeared with the sauce is sent into a vacuum bin. The fish meat is clamped by a fish meat clamping assembly, and the fish meat clamping assembly is driven to move by a driving assembly, so that different fish meat clamping assemblies clamp fish meat respectively. Then, the vacuum bin is closed, and sauce penetration is accelerated by means of pulse vacuum. The device reduces manual contact and reduces the labor intensity of workers during pickling. Meanwhile, the device accelerates sauce penetration by means of pulse vacuum, and shortens the pickling time.

The utility model relates to the technical field of biological fermentation stirring and mixing, and discloses a fish paste acid biological fermentation stirring and mixing device which comprises a bottom plate and a fermentation tank, a stirring and mixing mechanism is arranged on the upper surface of the bottom plate, and the stirring and mixing mechanism comprises a U-shaped frame, a hydraulic cylinder, a movable bearing plate, a rectangular frame and a motor. And the bottom of the U-shaped frame is fixedly connected with the top of the bottom plate. According to the stirring and mixing device for biological fermentation of fish paste acid, through the use of a hydraulic cylinder and a movable bearing plate and the power action of the hydraulic cylinder, the movable bearing plate can be driven to slide in a U-shaped frame, and the position of a motor is synchronously driven to achieve the effect of synchronously changing; the raw material stirring device is simple in structure and convenient to use, the problem of how to mix and stir raw materials more efficiently is solved, the effect of scraping the inner wall while stirring the raw materials can be achieved, meanwhile, the use effect of the whole device is improved, and the device can be popularized and used in practice.

The invention discloses Leishan fish sauce sour essence as well as a preparation method and application thereof. The leishan fish sauce acid essence is prepared from ethyl acetate, absolute ethyl alcohol, ethyl isovalerate, ethyl hexanoate, isoamyl alcohol, furfuryl alcohol, ethyl lactate, ethyl caprylate, acetic acid, diethyl succinate, methyl salicylate, ethyl benzoate, ethyl laurate, hexanoic acid, phenethyl alcohol, 4-methyl guaiacol, ethyl myristate, ethyl palmitate, ethyl oleate, capsicum oleoresin, ethyl phenylacetate and ginger oil. And lactic acid, glycerol triacetate, ocimene, ethyl isovalerate, ethyl butyrate, anethole and phenylacetaldehyde. The Leishan fish sauce sour essence disclosed by the invention is soft and harmonious in overall fragrance, natural and vivid, still has stable flavor characteristics at high temperature, can make up the problem of flavor deficiency in sour soup products, realizes accurate reproduction and controllable release of composite fragrance, improves the standardization level of products, and effectively improves the preference degree of consumers.

The invention discloses a method for preparing a high-fiber gel minced fillet product based on low-molecular-weight tremella polysaccharide. The method comprises the following steps: modifying the low-molecular-weight tremella polysaccharide; dissolving the modified low-molecular-weight tremella polysaccharide in water to obtain tremella homogenate; and preparing the minced fillet: mixing fish meat with the modified low-molecular-weight tremella polysaccharide, adding table salt and auxiliary materials, and heating and curing to obtain the high-fiber gel minced fillet product. According to the tremella polysaccharide surimi composite product prepared by the preparation method disclosed by the invention, the modified tremella polysaccharide slurry is added in the surimi processing process, so that the gel performance of surimi can be well improved, the surimi has high fiber property, the smooth and elastic mouth feel of the surimi product can be enhanced, and the taste bud experience is richer. Meanwhile, as the tremella polysaccharide has rich biological activity, such as antioxidation, intestinal immunity regulation, blood sugar and blood fat reduction and the like, the tremella polysaccharide can be added into the surimi product as one of the raw materials, and additional functional characteristics can be endowed to the surimi product.

1. Name of the designed product: packing jar (sea fish paste). 2. Use of the designed product: for product packing. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: perspective view.

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

The present invention relates to a chickpea protein high internal phase emulsion with high freeze-thaw stability based on interface regulation and its preparation method and application, which belongs to the technical field of emulsion preparation. The preparation of the high internal phase emulsion of the present invention includes: adjusting the pH of the chickpea protein solution to 8-9, ultrasonic treatment, then adding a polysaccharide solution and uniformly mixing, heating the reaction in a water bath, centrifuging the reaction product after the reaction is completed, taking the supernatant and freeze-drying to obtain a protein-polysaccharide conjugate; dissolving the obtained protein-polysaccharide conjugate in water as an aqueous phase; mixing flavor oil and vegetable oil, stirring evenly, as an oil phase; mixing the aqueous phase and the oil phase, and shearing at high speed to obtain a high internal phase emulsion with high freeze-thaw stability. The chickpea protein high internal phase emulsion not only has good freeze-thaw stability, but also has the characteristics of significant gelation, can give fish paste products good freeze-thaw stability, and has broad application prospects.

The invention relates to an automatic processing device, in particular to an automatic processing device for minced fillet. The automatic surimi processor comprises a bottom plate, a mounting frame, a supporting plate, a processing box, a first motor, a stirrer and the like, the mounting frame is fixedly connected to the middle of the bottom plate, the processing box is fixedly connected to the left side of the mounting frame, the supporting plate is fixedly connected to the right side of the lower portion of the mounting frame, and the first motor is fixedly mounted at the top of the supporting plate; a stirrer is rotationally connected into the processing box, and an output shaft of the first motor is fixedly connected with the stirrer. The effect of cooling minced meat is achieved through the cooling mechanism, the problem that the taste of meat paste is affected by a traditional cooling mode is solved, the effect of preventing the meat paste from being blocked is achieved through the premixing mechanism, and the processing efficiency is further improved.

A foliar fertilizer rich in selenium and amino acids, a preparation method therefor, and the use thereof. The main components are: composite probiotics, cooked fish paste, urea, potassium sulfate, molasses, and sodium selenite. The parts by weight of the raw materials are, respectively: 1000 parts of composite probiotics, 200 parts of cooked fish paste, 25 parts of urea, 50 parts of potassium sulfate, 100 parts of molasses, and 1.0 part of sodium selenite. The foliar fertilizer has a certain effect on promoting the absorption of selenium by crops, increasing the selenium content in crops, promoting the growth of crops, and enhancing the yield of crops.

The present invention relates to the technical field of fish paste processing, specifically an automated fish paste processing device, comprising a bottom plate and a support rod. A collecting component is provided on the upper surface of the bottom plate, and the cooling and cleaning component also comprises a fixing frame, a processing cylinder, a hollow shaft and a partition. The inner wall of the hollow shaft is formed with a connecting port through the partition, the bottom end of the hollow shaft is fixedly connected to a connecting seat, and the surface of the hollow shaft and the lower surface of the connecting seat are both fixedly connected to a plurality of water spray pipes. The present invention can reduce the internal temperature of the equipment during fish paste processing by providing the cooling and cleaning component, and can clean the equipment in time after the fish paste processing, thereby improving the quality of the fish paste product, solving the problem that mechanical friction may generate heat during the fish paste processing process, thereby causing the fish paste temperature to rise, protein denaturation, and affecting the product quality, and at the same time, the fish paste cannot be cleaned in time after processing, and residual materials are prone to breed bacteria, affecting the product quality of the fish paste.

The invention discloses an aquatic product phagostimulant based on yeast synergistic enzymolysis soybean meal and enzymolysis fish cream and a preparation method of the aquatic product phagostimulant. The preparation method comprises the following steps: mixing whole soybean meal with high-density yeast liquid, adding a compound enzyme preparation for constant-temperature enzymolysis, and drying after solid-liquid separation to obtain semi-finished soybean meal; adding compound protease into the anchovy fish paste for enzymolysis to obtain enzymolysis fish paste rich in small peptides; and uniformly mixing the two components according to a ratio, and drying at low temperature to obtain the aquatic product phagostimulant. The yeast synergistic enzymolysis and directional proteolysis process is adopted, so that the flavor synergistic effect and the nutritional quality of the product are remarkably improved, and the final product is high in crude protein content, excellent in digestibility, rich in active substances such as flavor nucleotides, small peptides and free amino acids, excellent in food calling effect on aquatic animals and high in quality. The traditional phagostimulant can be replaced, and the feeding enthusiasm is improved.

1. Name of the designed product: packaging box (Sichuan fish paste). 2. Use of the designed product: for packaging. 3. Design points of the designed product: in the pattern. 4. Picture or photo that best indicates the design points: front view.

The utility model belongs to the field of filtering equipment, and particularly relates to surimi filtering equipment for processing whitefish, which comprises a tank body, the lower end of the tank body is fixedly connected with a plurality of support rods which are uniformly distributed, the bottom of the tank body is fixedly connected with a feed opening, the inside of the tank body is fixedly connected with a fixed seat, and the fixed seat is fixedly connected with the bottom of the tank body. And a filter cylinder is rotationally sleeved in the fixed seat through a bearing. Through the effect of the motor, the output end of the motor can drive the rotating shaft to rotate, rotation of the filter cartridge can be achieved through meshing of the first gear and the second gear, minced fillet can be centrifugally filtered, in the rotating process of the rotating shaft, the rotating shaft can drive the driving wheel to rotate, and then rotation of the belt and the transmission wheel can be achieved; the transmission wheel can drive the rotating rod to rotate, the rotating rod can drive the bristles to rotate, the rotating directions of the bristles and the filter cylinder are opposite, the interior of the filter cylinder can be scraped, brushed and cleaned during centrifugal filtration, minced fillet is prevented from being attached to the interior of the filter cylinder to cause blockage, and the filtering efficiency is higher.

The present application relates to the technical field of minced fish production, and provides a frozen minced fish production and recovery device and a recovery method thereof, wherein the frozen minced fish production and recovery device comprises: a housing having a housing accommodating space; a recovery part, the recovery part being arranged on the housing, and the recovery part being used to remove the internal organs and vertebrae inside the fish body; a detection part, being arranged on the housing and located on one side of the housing accommodating space close to the input end of the recovery part; and a transport part, the transport part comprising at least two transport mechanisms, the transport mechanisms being used to absorb the fish body and transport the fish body along a preset route. The frozen minced fish production and recovery device provided by the present application can improve the technical problem existing in the related art that the production efficiency of minced fish is low due to manual removal of the internal organs and fish vertebrae.

This invention discloses a fermented mandarin fish lion's head and its preparation method, belonging to the field of food processing technology, specifically involving the standardized preparation of Chinese dishes and the industrial production technology of pre-prepared dishes. This invention aims to solve the technical problems of severe homogenization of existing pork lion's head products, the tendency of fermented mandarin fish lion's head to crumble and crack, the difficulty in precisely controlling fermentation odors, and the inability to adapt to standardized industrial production. The fermented mandarin fish lion's head of this invention adopts a layered heterogeneous structure with an outer layer of fish paste base wrapping an inner filling, using fermented mandarin fish as the core ingredient, and is prepared with a full-process gradient shaping process and a triple odor neutralization system. This invention effectively improves the morphological stability of the product throughout the entire process of processing, storage, and reheating, achieves precise control of fermentation flavor, produces a low-fat and healthy product, and has quantifiable and controllable process parameters. It is suitable for standardized production in catering establishments and large-scale production of pre-prepared dishes, broadening the product's application scenarios.

The application discloses a kind of fish paste production automatic water adding equipment and method, it is related to fish paste production technical field, including stirring drum, the bottom end of stirring drum is fixedly connected with bottom disc, stirring drum is equipped with stirring mixing mechanism, the side of stirring drum is equipped with fish paste moisture content detection mechanism, and the top of stirring drum is equipped with water adding mechanism;The fish paste moisture content detection mechanism includes the side cover of fixedly arranged in the side of stirring drum, detection channel is equipped in side cover, pressure sleeve is slidably connected in detection channel, and pressure sleeve penetrates the top of side cover;The application can mix fish paste raw materials and water fully by setting stirring mixing mechanism in stirring drum, can sample after mixing fish paste by setting fish paste moisture content detection mechanism, and detect the moisture content of fish paste, according to the moisture content of fish paste, do not add water or automatically add water, in fish paste production process, fish paste can keep good moisture content, to ensure product quality.

The invention provides paste slurry type pellet feed for eriocheir sinensis and a production method and device of the paste slurry type pellet feed. According to the invention, compounded cuttlefish paste, shrimp paste and enzymolysis fish paste form external spraying paste, base material particles are put into a rotating cylinder to form dynamic rolling, and the external spraying paste is sprayed to the surfaces of the rolling base material particles through a nozzle of a spraying pipe, so that the external spraying paste uniformly coats the base material particles and is prevented from caking and falling off; finally, collaborative optimization of food calling enhancement and structural stability is achieved, and the technical defects that traditional pellet feed is insufficient in food calling, poor in water resistance and low in production efficiency are systematically overcome, so that the pellet feed has the chilled fish-grade food calling performance and the stability of commercial feed; an industrial feed solution with efficient ingestion promotion and lasting water resistance is provided for sustainable development of large-scale culture of the eriocheir sinensis.

The invention relates to a fresh flavor flavoring material for dried minced pork and a preparation method and application thereof, and belongs to the technical field of food processing. The delicious flavor flavoring material for the preserved minced pork comprises the following components in parts by mass: 14-24 parts of a pork liver enzymolysis-aroma-producing product, 4-9 parts of a meat fascia enzymolysis-aroma-producing product, 0.1-0.3 part of a plant extract and 4-7 parts of a fish paste fermentation product. The palatable flavor flavoring material for the preserved minced pork can significantly reduce beany flavor brought by vegetable protein in the preserved minced pork and oil rancidity generated by lipid oxidation, inhibit growth of infectious microbes on the surface of the preserved minced pork, and prevent spoilage and oxidative deterioration of the preserved minced pork, so that the sensory quality, storage time and shelf stability of the preserved minced pork are improved, and the shelf life of the preserved minced pork is prolonged. The flavoring material has the advantages of strong flavoring ability, high safety and rich nutrition.

The invention discloses a method for improving the gel characteristics of minced fillet based on chicken breast and soybean protein isolate and a product thereof, and the method comprises the following steps: by taking frozen minced fillet as a raw material, unfreezing, empty blending, chopping with salt, mixing and chopping, adjusting moisture, heating and forming and the like to obtain mixed gel; by adding chicken breast and soybean protein isolate in an optimal proportion in the preparation process of the surimi product, the gel strength, water holding capacity, hardness and other gel characteristics of the surimi product are remarkably improved, meanwhile, the taste characteristics and sensory quality of surimi gel are remarkably improved, and the effect of improving the quality of the surimi product to the maximum extent is achieved; the utilization rate of the freshwater minced fish is favorably improved, and the market consumption and industrial production of related minced fish products are expanded; the method disclosed by the invention is simple to operate, and the product improved by the chicken breast and the soybean protein isolate is good in gel quality and has a wide application prospect.

The application relates to a method for recovering liquid-phase phosphorus and acetic acid by co-hydrothermal carbonization of fish paste and cellulose acetate, and belongs to the technical field of waste resource utilization and clean energy preparation. The method comprises the following steps: (1) mixing fish paste and cellulose acetate according to a mass ratio of 1:3-3:1, and carrying out hydrothermal carbonization at 200-240 DEG C for 0.5-2 h; (2) carrying out solid-liquid separation on the hydrothermal carbonization product to obtain liquid products and solid products; (3) recovering liquid-phase phosphorus and acetic acid from the liquid products; and (4) using the dried solid products as clean solid fuel. The application realizes the collaborative treatment of fish paste and cellulose acetate through a single process, simultaneously completes the recovery of phosphorus and acetic acid and the preparation of solid fuel, does not need to add chemicals, and has the advantages of simple process flow, low cost and environmental friendliness.

A preparation method for fish tofu suitable for people with dysphagia, which comprises the following steps: S1, taking fish paste, adding soybean milk according to 80-110% of the mass of the fish paste, and chopping and mixing same to obtain a fish paste slurry; S2, adding table salt, edible oil, cassava starch and xanthan gum to the fish paste slurry described above, and sequentially chopping and mixing same to obtain a fish paste premix, wherein on the basis of the mass of the fish paste, the mass of the table salt is 1.5-2.5%, the mass of the edible oil is 5-7%, the mass of the cassava starch is 5-7%, and the mass of the xanthan gum is no more than 1.2%; and S3, vacuumizing the fish paste premix described above to remove air, and carrying out a water bath for gelation, cooling and storing to obtain the fish tofu.

This application discloses a multi-stage fish paste grinding device, relating to the technical field of fish paste processing equipment. It includes several grinding devices and several conveying devices. The conveying devices include a drive unit, a rotating shaft, spiral blades, and a conveying pipe. The conveying pipe is inclined and has a conveying channel inside. The rotating shaft is located in the conveying channel and rotatably connected to the conveying pipe. The spiral blades are disposed on the rotating shaft. The drive unit can drive the rotating shaft to rotate, and the rotation of the spiral blades can drive the raw materials to move. Several drainage holes are provided on the spiral blades. A water collection frame is also provided at the inclined lower end of the conveying pipe. The water collection frame has a water collection trough inside, and the water collection trough communicates with the conveying channel. This application can reduce the impact of high moisture content in frozen raw materials on the conveying equipment, while improving the grinding efficiency of the fish paste and the quality of the final fish paste product.