196 results about "Fish surimi" patented technology

The invention relates to a fish sausage with pieces of fish meat, which is produced by main materials of formed fish meat and auxiliary materials of flavoring. The main materials comprise 8-95% of formed fish meat and 1-49% of minced fish by weight. The sausage can be produced according to conventional technological process by processing the formed fish meat into required blocks, strips, pieces and grains after freezing the fresh fish meat cut by the conventional method and can also be produced by adding minced fish, fruit, preserved fruit, dried fruit or vegetable, accounting for 5-50% of the total weights, after mixing the main materials and the auxiliary materials in a proportion. The inventive product overcomes the disadvantages of process-forming difficulty due to thin fiber and high moisture of the fish meat, maintains the fish original flavor in the sausage furthest, and has a better taste. Therefore, the fish sausage is delicious with pieces of fish meat.

The invention relates to a method for improving quality of frozen freshwater fish surimi. The method comprises the following steps: pretreating a raw material fish, and collecting meat; alternatively bleaching the meat with a sodium carbonate solution and clean water; adding 2.5% of a low sodium salt mixture for blending; adding the following components in percentage by weight in chopping and stirring processes: 60-70% of fish meat, 10-15% of starch, 5-8% of a fishbone enzymatic product, 0.4-0.7% of a composite antifreeze agent, 0.08-0.12% of a composite antibacterial agent, 0.02-0.04% of tea polyphenol, 0.01-0.012% of TBHQ, 0.015-0.02% of L-sodium ascorbate and 10-18% of icy water; subsequently forming; and freezing, thereby obtaining a frozen fish surimi product with improved quality. By adopting the method, not only are the water retention property, oxidation resistance and antibacterial activity of the fish surimi in the machining process improved, but also the nutrient value of the fish surimi can be increased, so that the fish surimi product can be relatively applicable to industrial production and preservation.

The invention relates to a high-calcium compound shrimp cake and a producing method thereof. The high-calcium compound shrimp cake is prepared through carrying out low-temperature chopping and uniform stirring on an all-acete chinensis paste which is prepared through a high-precision waterproof pulverization technology and proportional minced fillet, chicken breast fillet, salt, vital gluten, diced fatty meat, potato starch, monosodium glutamate, disodium 5'-ribonucleotide, sugar, a water retention agent and a quality improver so as to obtain a cake core material, preparing the cake core material into a circular or elliptic shape through a forming machine, wrapping a layer of bread powder on the outside surface of the cake core, and after the shape of the obtained shrimp cake is finalized by quick-freezing, deep-frying the shrimp cake until the appearance of the shrimp cake is golden, so that the shrimp cake is obtained. The shrimp cake prepared by the producing method is golden in appearance, and fresh, tender and slightly crisp in taste, both has the delicate flavors of shrimps, and preserves various beneficial elements such as rich Ca, P, chitin and astaxanthin in shrimp shells, so that the shrimp cake accords with the demands of people on food nutrition, health, taste, and the like.

The invention discloses a composite fish slide and a processing process of the composite fish slide. The composite fish slide consists of the following ingredients by mass percent: 20 to 60 percent of frozen fish meal, 20 to 70 percent of sea shrimp meat or inkfish meat, 0 to 10 percent of egg white, 0.1 to 2 percent of sugar alcohol, 0.05 to 0.5 percent of composite phosphate and the balance of auxiliaries. The fish meal and the sea shrimp meat or inkfish meat are mixed, chopped and stirred and then mixed with anti-freezing and anticorrosion materials to be packed, quickly frozen or cold stored, the obtained composite fish slide is free from a pre-curing process and suitable for being frozen or stored at low temperature for a long time, not only can be provided for hotspot restaurants such as Dolar and shabu-shabu, but also is suitable for being consumed by households.

The invention discloses a production method of a high-quality minced fillet wrapper. The wrapper comprises the following raw materials (based on total mass of raw materials and auxiliary materials of 100%): 40-70% of minced fillet, 5-50% of potato ultra-dry starch, 0-40% of starch, 0.3-1.5% of salt and 0.1-0.5% of composite phosphate. The production process comprises the following steps of: (1) after rubbing the minced fillet and rubbing with the salt under a vacuum state, adding the moderate auxiliary materials, such as potato ultra-dry starch and the modified starch, and uniformly and fully stirring the raw materials and the auxiliary materials under the vacuum state; and (2) carrying out face compression molding on the mixed and rubbed minced fillet paste to obtain the minced fillet wrapper with consistent and uniform thickness. The minced fillet produced by the invention has the characteristics of high nutritive value, smooth taste, good boiling resistance and the like. The minced fillet prepared by the invention can be used for producing fish skin dumplings, fish skin wonton, fish noodles and the like.

The invention discloses a method for processing vegetable fish balls, which comprises the following steps of: preprocessing fresh fish, mining meat, and rinsing; adding the rinsed fish into a fine filtering machine for fine filtration; preparing refined minced fillet and refined mashed vegetable by using a colloid mill; mixing the refined minced fillet, refined mashed vegetable, starch, isolated soy protein and seasoning auxiliary materials, and performing grinding treatment; and finally, forming, boiling, cooling, quickly freezing and packaging. The method is low in cost, the process is simple, and the method is convenient to use and has higher application and promotion value.

The invention discloses a processing method for a crisp fritter prepared by using minced fillet as a raw material. The method comprises the following steps: thawing frozen minced fillet and blending the minced fillet for 3 to 10 min in the air; successively adding, in terms of the minced fillet, 2.5% by mass of salt and 10% by mass of cassava starch, adjusting the percentage of moisture to be 79 to 90%, continuing blending the minced fillet for 30 min and maintaining the temperature of the minced fillet to be lower than 10 DEG C in the process of blending; spreading the minced fillet to form a thin layer after blending, drying or steaming the thin layer and then frying or roasting a minced fillet slice so as to obtain a plain minced fillet crisp fritter; and sprinkling seasoning powder onto the plain minced fillet crisp fritter or spraying or dipping the plain minced fillet crisp fritter with non-powder seasoning so as to obtain the seasoned minced fillet crisp fritter. According to the invention, fish protein is used as a main raw material, potential hazards of starch products fried at a high temperature are prevented, and the obtained product has good nutritional values and commodity values; when the processing method is used for producing the minced fillet crisp fritter, the minced fillet crisp fritter does not foam or get expanded and has crisp taste.

The invention relates to a minced fish meat noodle, which is made from the main material of minced fish meat and the auxiliary materials of starch and flour, granulated sugar, salt, egg white and yolk, cooking wine and ginger powder, according to the weight proportions of: minced fish meat 30-60%, starch15-30%, flour 5-15%, granulated sugar 1-4%, salt 1-2.5%, egg white and yolk 2-8%, cooking wine 1-3% and ginger powder 0.1-0.5%. The making process comprises: cutting and blending the minced fish meat, cutting and blending the minced fish meat with salt, and cutting and blending the minced fish meat with other auxiliary materials, where, each cutting and blending process is performed for 1 / 3 of the total time, and the total time is 5-10 minutes. The minced fish meat noodle in the invention achieves the advantages of uniform color, low noodle braking rate, good formability, non-burnt, non-sticky while boiled, soft tasty and high nutritive value, and has nutrition health functions. The making process of the invention has the advantages of process reasonable, simple manufacture and short production cycle, is suitable for industrialized production.

The invention discloses a processing method of euphausia superb flavor composite shrimp mince products. The processing method of euphausia superb flavor composite shrimp mince products comprises the following steps: 1) chopping, mixing or blending: firstly chopping, mixing or blending 100 parts of frozen fish mince after being half-unfrozen; then adding 0-0.3 part of composite phosphate and 2-3 parts of edible salt, and chopping, mixing or blending, thereby forming fish cream rich in stickiness; adding 10-20 parts of icy water uniformly during the chopping, mixing or blending process; adding 25-50 parts of euphausia superb meat mince and 10-20 parts of auxiliary materials in the fish cream, and then chopping, mixing or blending for 10-15 minutes, thereby obtaining composite paste; adding 10-20 parts of icy water uniformly during the chopping, mixing or blending process; 2) seasoning: adding 2-4 parts of seasoners in the composite paste, and then chopping, mixing or blending; 3) thermal forming: preparing the composite paste after seasoning into euphausia superb flavor composite shrimp mince thermally formed primary products in a heating mode; and 4) cooling: after cooling the primary products, preparing the euphausia superb flavor composite shrimp mince products.

The invention relates to a tilapia surimi sausage having a high gel strength, and its preparation method. A surimi heat sterilization process and additives are deeply researched to improve the formula and the processing technology of the tilapia surimi sausage and increase the gel strength of the tilapia surimi sausage. Optimized additive selection, gelating conditions, heating conditions and sterilization conditions are adopted, and the preparation method comprises the following operations: unfreezing frozen tilapia surimi, cutting and mixing, adding salt, cutting and mixing, adding a composite additive, cutting and mixing, adding ice to adjust the water content, filling a sausage, gelating, carrying out fish cake treatment, cooling, and carrying out heat sterilization. The tilapia surimi sausage prepared through the method can be preserved at normal temperature and also has a high gel strength, and the method provides an approach for the deep processing of other low-value freshwater fish surimi.

The invention discloses a core sea cucumber fish ball and a preparation method thereof. The fish ball comprises an inner core and a sea cucumber external layer according to a mass ratio of 1:1-4, wherein the sea cucumber external layer comprises, by mass, 20-40 parts of surimi, 3-15 parts of chicken breast, 3-12 parts of water, 0.5-15 parts of sea cucumber, 9-20 parts of edible starch, 0.6-2 parts of salt, 0.6-2 parts of monosodium glutamate, 0.4-1 part of white sugar, and 0.1-0.18 parts of sodium tripolyphosphate. The preparation method of the core sea cucumber fish ball of the invention comprises the following steps: cleaning the sea cucumber, dicing, mix-beating, chopping, adding above flavorings, preparing the internal core, molding by a core fish ball molding machine, boiling with water, cooling, quickly freezing, packaging, and warehousing. According to the invention, the external layer which adopts the mix-beating of the sea cucumber and the surimi makes the mouthfeel of the external layer be crisp and refreshing and the prepared fish ball have the advantages of good mouthfeel and abundant nutrition. The preparation of the core sea cucumber fish ball of the invention has the advantages of simplicity and high production efficiency.

The invention discloses a separation and purification method of an MBTI. The method comprises the following steps: 1, extraction; 2, neutralization; 3, heat treatment; 4, membrane treatment; and 5, adsorptive separation, and desorption. So the high purity MBTI is obtained. The invention also discloses an application of the MBTI, and the application is that the MBTI, which is added to surimi products treating seawater fish or freshwater fish as a main raw material and is uniformly mixed, is used for enhancing the elasticity of the surimi products. The separation and purification method of the invention has the advantages of simple technology and good separation effect, and the MBTI has a great improvement effect on the elasticity enhancement of the surimi products.

The invention discloses a method for preparing fish and pork composite sausages through a microorganism mixed fermenting agent. The method comprises preprocessing of raw meat, pickling, chopping, vacuum stirring, filling, fermentation, drying, packaging, sterilization, storage and the like. Frozen surimi and pork are chosen as the raw materials, and a fermenting strain is the mixed fermenting agent of lactobacillus plantarum, pediococcus pentosaceus, staphylococcus xylosus and other microorganisms. Fermented products have fresh and tender texture, a high gel property and a composite flavor of fish and pork, are high in nutritional value, good in safety and convenient to carry and facilitate industrial production; a novel healthy and convenient food is offered to people due to development of the fermented fish and pork composite sausages.

The invention provides a health care fish ball with an anti-aging function and a preparing method of the health care fish ball. The fish ball is prepared from the following ingredients in parts by weight: 80 to 100 parts of minced fillet, 3 to 5 parts of fat, 50 to 70 parts of modified starch, 4 to 6 parts of proanthocyanidin, 80 to 100 parts of emulsion paste, 0.1 to 0.25 parts of phosphate, 10 to 15 parts of garlic, 5 to 6 parts of common salt, 5 to 6 parts of white granulated sugar and 2.5 to 3.5 parts of flavoring agents, and emulsifying agents are prepared from soybean protein isolate and water according to a mass ratio being 1:(3-4). The invention also provides the preparing method of the health care fish ball. The proanthocyanidin with the proper proportion is added into the traditional fish ball, so on the premise that the traditional diet of people is not changed, the antioxidant anti-aging health care function, the cancer prevention and cancer resistance function, the function of preventing and treating cardiovascular and cerebrovascular diseases and the like are added to the fish ball, and the national health diet requirements can be better met.

The invention belongs to the technical field of food processing, and particularly relates to a low-oil content crispy surimi-based product and a production method thereof. The finished product with an oil content of less than 13% is prepared through the following steps of: adopting fresh surimi or frozen surimi as the main raw material; chopping for 1-2 minutes; adding starch and water and continuously chopping for 1-2 minutes, then adding gingerade, powdered sugar, gourmet powder and onion sections and chopping for 1-2 minutes, and finally adding salt and chopping for 3-5 minutes; shaping, heating for curing and freezing; and then vacuum frying, deoiling and seasoning the product after freezing. Through the invention, the problems of single variety, poor convenience and edibility and the like of deeply-processed aquatic products in the prior art are solved, and a vacuum frying technology is applied to the development of low-oil content crispy surimi-based products. The crispy surimi-based product obtained by the invention is crispy in taste, nutritional, healthy, convenient to eat and easy to store and is suitable for industrial production.

The invention discloses a compound antifreeze agent and application thereof and belongs to the field of food processing. The compound antifreeze agent in the formula comprises the following components in parts by weight: 2 to 8 parts of antifreeze polypeptide, 2.5 to 4.5 parts of trehalose and 0.2 to 0.5 part of polyphosphates. According to the compound antifreeze agent disclosed by the invention, the antifreeze polypeptide is taken as a main protecting agent and is combined and compounded with micromolecules to obtain a high-efficiency compound low-temperature protection formula; by using the high-efficiency compound low-temperature protection formula, the stability of minced fish products can be better kept in the low-temperature storage process of the minced fish products, the gel strength and the water holding capacity of surimi products are improved, and the protection can be provided for low-temperature storage and transportation of the surimi products; a preparation process of the antifreeze polypeptide is mature and simple and low in production cost, and is suitable for industrial production; in addition, the antifreeze polypeptide is high in low-temperature protection activity and sweetness-free, and can be used for keeping the flavor of the surimi products.

The invention discloses a normal temperature minced fillet product and a processing method thereof. The normal temperature minced fillet product is composed of the following raw materials in parts by weight: 40 to 50 parts of minced fillet, 4 to 6 parts of egg white, 1 to 3 parts of pig fat, 9 to 13 parts of modified starched, 14 to 18 parts of ice water, 5 to 8 parts of onion, 8 to 10 parts of carrot, and 1 to 2 parts of salt. The processing method comprises the following steps: preparing raw materials, pulping, forming, frying, cooling, and vacuum packing. The normal temperature minced fillet product is prepared by mixing minced flesh of deep sea fish, modified starch, and vegetable; has the advantages of proper ratio of meat and vegetable, balanced nutrients, crispy taste, elasticity, and suitability for various populations; and can be directly eaten, or be eaten after heating. The taste and nutrients of the fish flesh and vegetables are preserved at the same time, and needs of various consumers are satisfied. The processing technology is simple and practicable and is suitable for industrial production.

The invention discloses a preparation method for a liquid fish-flavor flavoring agent for cat food. The preparation method comprises the following steps: processing minced fillet from sea fish; adding water into the minced fillet and carrying out full stirring so as to obtain fish slurry; heating the fish slurry to 45 to 60 DEG C, adjusting a pH value to 5.5 to 7.0, adding protease, carrying out a hydrolysis reaction under stirring until the hydrolysis degree of the fish slurry is 20 to 40%, allowing temperature to rise to 90 to 95 DEG C within 30 min and continuing stirring so as to obtain an enzymatic hydrolysis liquid; adding reducing sugar and glycine into the enzymatic hydrolysis liquid, carrying out uniform mixing under stirring, and carrying out heating at 95 to 110 DEG C for 50 to 150 min so as to obtain an enzymatic hydrolysis product; and adding phosphoric acid and modified starch into the enzymatic hydrolysis product and carrying out uniform mixing under stirring so as to obtain the flavoring agent. The invention has the following beneficial effects: the flavoring agent has low cost and the utilization rate and added value of the sea fish are effectively improved; and the flavoring agent has rich aroma and outstanding characteristic flavor, greatly improves the flavor and palatability of cat food and has good market prospects in application of pet food.

The invention relates to a processing method of a surimi product, and in particular relates to an animal and plant compound protein surimi product and a production method thereof. The surimi product comprises the main raw materials of grass carp surimi and eel surimi and further comprises the following raw material components in the total quantity of the grass carp surimi and the eel surimi: 15%-25% of minced pork, 1.5%-3.0% of salt, 0.2%-0.5% of phosphate, 5%-8% of soybean protein isolate, 5%-8% of wheat gluten, 8%-15% of corn starch, 5%-10% of potato starch, 0.2%-0.5% of carrageenan, 1%-2% of monosodium glutamate, 2%-3% of white granulated sugar and 0.5%-1.0% of ginger powder. The surimi product is produced through the processes of killing, cleaning, slicing, fish odor removing, rinsing, dehydrating, mincing, chopping, kneading, mixing, chopping, forming, quick freezing and the like of fresh fishes. According to the method, marine fish and grass fish with low values are combined with vegetable protein, so that the surimi product is balanced and rich in nutrition and delicious in taste, has smooth and crispy mouthfeel, and leads a person to endless aftertaste.

The invention discloses a preparation method of a minced fillet material for 3D printing. The method includes: using fish meat as the main raw material, and performing raw material preprocessing, mincing, rinsing, dewatering and minced fillet making to obtain the minced fillet material for 3D printing. The preparation method has the advantages that the minced fillet gel system for 3D printing is significant to the development of minced fillet 3D printing; starch is added into minced fillet, so that the gel strength and elasticity of the minced fillet gel can be increased while minced fillet viscosity can be lowered, and the prepared minced shrimp material is moderate in viscosity, good in flowability, fine and smooth in pulp, less prone to 3D printer blocking, timely in discharge, high inprinting precision, high in three-dimensional forming rate, capable of achieving diversification of creative production, capable of producing high-precision and unique-style 3D printing minced filletproducts, capable of completely getting rid of mould constraint and capable of satisfying people's personalization requirements on food.

A method for preparing high-quality low-salt minced grass carp comprises the following steps: pretreatment of grass carp, separation of fish meat, rinsing, beating, fine filtering, dehydrating, addition of a small amount of salt, chopping, sausage stuffing, implementation of an ultrasound-microwave technology to increase the quality of minced grass carp, cooling, packaging, and storage of the carp at -20 DEG C. The addition amount of salt is 0.5-1% so that the minced grass carp belongs to the low-salt minced fish and meets the health requirements of modern consumers; the minced grass carp is heated by the ultrasound-microwave technology, so that the gel intensity of the products is high, the water holding capacity is good and the chewiness is good; and the method has an important meaning for deep processing of grass carps and increasing of the addition value of grass carps, and has very great application prospect.

The invention relates to a multi-layer stuffed surimi product and a preparation method thereof, and belongs to the technical field of surimi products. Skin slurry of the surimi product comprises the following raw materials: surimi, starch, salt and ice water; meddle-layer slurry of the surimi product comprises the following raw materials: glutinous rice flour and water; and stuffing of the surimiproduct comprises the following raw materials: Cheddar cheese, crushed ice, white granulated sugar and salt. The preparation method of the surimi product comprises the following steps: preparing the stuffing, the middle-layer slurry and the skin slurry, adding the stuffing, the middle-layer slurry and the skin slurry to a forming machine, conducting forming to obtain the surimi product, and then subjecting the surimi product to shaping, shape fixing, boiling, frying, cooling, quick freezing, packaging and freeze preservation. The surimi product with multi-layer mouth feels and prepared by themethod has good skin elasticity, and soft and glutinous middle layer, and the stuffing has a strong milk fragrance, good mouth feel, and the surimi product not only has a good mouth feel, but also improves the added value of seafoods.

The invention discloses an instant water-boiled minced fillet product with a prolonged shelf-life and a manufacturing method thereof. The product is composed of the following raw materials in parts by weight: 45 to 60 parts of minced fillet, 7 to 10 parts of fat, 0.05 to 0.25 part of potassium sorbate, 0.5 to 2.5 parts of salt, 0.05 to 0.25 part of phosphate, 3 to 9 parts of maltose syrup, 0.2 to 0.8 part of monosodium glutamate, 0.05 to 0.3 part of spice, 0.05 to 0.3 part of seafood essence, 7 to 11 parts of starch, and 18 to 25 parts of water. The product has the following advantages: maltose syrup is added to inhibit the microorganism breeding in the product so as to achieve an antiseptic effect, and furthermore, the white sugar can be partly or even completely displaced by maltose syrup so as to reduce the production cost; moreover, a drying technology is adopted during the production process, thus the water content in the product is reduced, so that the shelf-life of the product is prolonged, and the problem of unqualified shelf-life is solved.

The invention belongs to the field of snack food processing, and particularly relates to tea-flavor surimi snack food and a method for preparing the same. The method includes processing steps of raw and auxiliary material pre-treatment, salt grinding, mixing, shaping, steam cooking, aging, slicing, vacuum microwave puffing and cooling and packaging. The method has the advantages that frozen surimi is thawed and then is ground hollowly for 3-5 min, 2.0%-3.0% of table salt is added, by weight, into a base material which is the surimi, the surimi continues to be ground, then 30%-45% of corn starch, 1%-4% of composite tea powder, 0.5%-0.8% of baking soda, 2.0%-2.5% of white granulated sugar and 40%-60% of water are sequentially added, by weight, into the surimi and are stirred for 10-15 min to obtain mixtures, the mixtures are subjected to shaping, steam cooking, aging and slicing and then are further subjected to vacuum microwave puffing treatment to obtain the tea-flavor surimi snack food which is a finished crispy chip product, the finished crispy chip product is crisp and tasty and has uniform colors, a high protein content and a low fat content (the protein content is higher than 25%, and the fat content is lower than 4%), and the tea-flavor surimi snack food can be stored at the normal temperature.

The invention belongs to the technical field of improvement of the quality of fish flesh and provides a washing and deodorization method for minced catfish fillet to overcome the problems that the fishy smell of minced catfish fillet cannot be thoroughly eliminated and the quality of the minced catfish fillet is severely impaired after deodorization in the prior art. The washing and deodorization method comprises the following steps: treatment of raw materials and preparation of a washing solution, wherein the washing solution comprises 0.5% of sodium bicarbonate and 0.25% of tetrasodium pyrophosphate and the pH value of the washing solution is adjusted to 6.5 by using phosphoric acid; primary washing: a step of standing treated minced catfish fillet in the washing solution for 90 s, then carrying out stirring for 30 s, repeating standing and stirring once and then standing the minced catfish fillet for 6 min; secondary washing: a step of filtering the minced catfish fillet having undergone primary washing with two layers of gauze, carrying out secondary washing by using 0.3% sodium chloride as a washing solution according to operations carried out in primary washing and carrying out filtering and dehydration by using two layers of gauze; and preservation. The contents of fibrillin and water in the washed minced catfish fillet are high while the content of fat is obviously reduced, so the quality of the minced catfish fillet is effectively improved. Trimethylamine can be totally removed through washing, so the effect of deodorization is effectively achieved.

The invention discloses a fish dice bean curd, which comprises the following components in percentage by weight: 65% to 70% of sea-fish minced fillet, 5% to 7% of soybean protein flour, 3% to 7% of emulsified powder, 8% to 12% of salad oil, 10% to 15% of squid dice, 5% to 8% of modified starch, 5% to 8% of ice water, 4% to 6% of salt, 1% to 2% of phosphate, 2% to 5% of sugar, 0.3% to 0.6% of monosodium glutamate, and 0.05% to 0.15% of liquid essence. The invention also discloses a manufacturing method of the fish dice bean curd. The sea-fish minced fillet is mixed with modified starch, emulsified powder, and soybean protein flour according to a reasonable ratio, then squid dice is added, thus the bean curd has a more crispy, elastic and meat-quality taste than the common bean curd which does not contain the squid dice; the fish dice bean curd is lightly fried so as to turn the product surface into a golden yellow color, and the generation of harmful substances is reduced. The fish dice bean curd is palatable, has a charming taste, is rich in nutrients such as various vitamins which are needed by human body, and is a very good food material for preparing chafing dish, fried dish, and hotpot.

The invention belongs to the technical field of processing of aquatic products and discloses a high-yield low-pollution discharge acid soluble method for extracting fish protein and minced fillet thereof. The method has high yield and low wastewater emission and is particularly suitable for extracting tilapia proteins. The method comprises the following steps: (1) mixing the pretreated aquatic raw materials and water, homogenizing at a high speed, and forming fish homogenate; (2) regulating the pH value of the fish homogenate to be acidic; (3) performing ultrasonic treatment on the acidic fish homogenate, and separating the impurities from the protein solution; and (4) regulating the pH value of the protein solution to an isoelectric point so as to precipitate the proteins, separating, thereby obtaining the fish proteins. According to the method disclosed by the invention, the fish meat or fishbone and fish skin leftovers for producing the minced fillet can serve as raw materials, high yield can be realized by adopting gentle acidic conditions, the usage amount of chemical reagents is reduced, the rate of actin and tropomyosin in the fish proteins is high, the gel deformation degree is high, and the obtained minced fillet is good in taste.