CN113598331A - Method for preparing snakehead-basic tail shrimp paste product - Google Patents
Method for preparing snakehead-basic tail shrimp paste product Download PDFInfo
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- CN113598331A CN113598331A CN202110799132.5A CN202110799132A CN113598331A CN 113598331 A CN113598331 A CN 113598331A CN 202110799132 A CN202110799132 A CN 202110799132A CN 113598331 A CN113598331 A CN 113598331A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the field of food processing, and particularly relates to a method for preparing a snakehead-basic tail shrimp paste product. The method comprises the following steps: washing the snakehead with clear water, selecting the flesh of the back, washing and peeling to obtain snakehead flesh for later use; then, washing the basic tail shrimps clean with clear water, and removing the heads and the peels of the shrimps to obtain shrimp meat for later use; mixing the black fish meat and the shrimp meat, and chopping, wherein the mass ratio of the black fish meat to the shrimp meat is (1-3): (7-10); chopping and mixing, adding pig fat, salt, egg white and starch, chopping and mixing again, performing sausage filling on the obtained mixture, heating in a water bath kettle, and cooling to obtain a snakehead-tail shrimp paste product; the snakehead-tail shrimp paste product prepared by the invention has the advantages that the crosslinking condition of protein is obviously improved, the gel strength is good, the snakehead-tail shrimp paste product is a shrimp paste product with high protein, high nutrition and better taste, and the requirements of consumers from the taste to the nutrition and other different layers can be met.
Description
Technical Field
The invention relates to the technical field of aquatic product quality improvement, in particular to a method for manufacturing a snakehead-metapenaeus ensis paste product with high quality and high gel strength.
Background
The shrimp paste is a shrimp paste product, is not easy to cause obesity due to zero fat and high protein, is rich in astaxanthin, has the characteristics of antioxidation, human immunity enhancement and the like, and is deeply favored by consumers. However, the shrimp paste made only from the shrimp meat is hard in texture, low in gel strength and poor in taste, and the shrimp paste made from pure shrimp meat is high in cost. Nowadays, adding auxiliary materials into the pure shrimp paste to improve the taste of the shrimp paste becomes a new process means for preparing the shrimp paste. Generally, the nutritional value of the shrimp paste product is improved by adding nutritional substances such as medicinal materials, vegetables, fruits, frozen minced fish, minced pork, minced chicken and the like; however, if the freezing temperature (-18 ℃) or the cooling time is improperly controlled after the auxiliary materials are added, the temperature of the shrimp meat is too low, the interior of the shrimp meat is frozen, the tissue cells of the shrimp meat are damaged, and the loss of water and nutrient substances is caused. In addition, composite phosphate and sorbitol can be added as auxiliary materials, but long-term eating of food added with phosphate can cause harm to human health, so that the calcium-phosphorus ratio of human body is unbalanced, and meanwhile, the addition of phosphate can bring dissonant metallic astringent taste to the taste of the product.
The snakehead is a freshwater fish, has low price, delicious meat taste and rich nutrition, is a fish with higher economic value, can remove blood stasis and promote tissue regeneration, nourish and recuperate, promote tissue regeneration and enrich blood, promote wound healing and have higher medicinal value. Meanwhile, the taste and the nutritional value of the snakehead are far superior to those of the black carp and the grass carp, the quality of the surimi prepared by the snakehead is also far superior to those of the black carp and the grass carp, and the surimi can be eaten by the old and the children. At present, the preparation process of adding fresh freshwater fish minced fillet into shrimp meat to process shrimp paste is rarely reported.
Disclosure of Invention
Aiming at the defects of the prior art, the method takes the step of adding freshwater fish minced fillet into shrimp meat to prepare the shrimp slide product as an entry point, adds snakehead meat with different proportions into the shrimp meat to prepare the shrimp slide, objectively evaluates the influence of the added shrimp slide quality of the snakehead meat according to the size of gel strength and the scanning electron microscope result, provides a feasible theoretical basis for the industrial production of the shrimp slide product, can obtain the shrimp slide product with high protein, high nutrition and better taste by the method, and simultaneously meets the requirements of consumers on different layers from taste to nutrition and the like.
In order to achieve the above object, the present invention provides the following technical solutions;
a method for preparing a snakehead-basic tail shrimp paste product comprises the following steps:
(1) cleaning and peeling fish meat: washing the snakehead with clear water, selecting the flesh of the back, washing and peeling to obtain snakehead flesh for later use;
(2) cleaning and peeling shrimp meat: washing basal tail shrimps with clear water, and removing heads and skins of the shrimps to obtain shrimp meat for later use;
(3) preparation of a sample: mixing the black fish meat obtained in the step (1) and the shrimp meat obtained in the step (2), and chopping for the first time, wherein the mass ratio of the black fish meat to the shrimp meat is (1-3): (7-10); adding pig fat, salt, egg white and starch, chopping for the second time, performing enema on the obtained mixture, heating in a water bath kettle, and cooling to obtain a snakehead-tail shrimp slide product, and refrigerating for later use;
(4) and (3) determination by a scanning electron microscope: cutting the shrimp slide product prepared in the step (3) into cubes of 3 multiplied by 1mm, freeze-drying the shrimp slide product for 24 hours by using an FD-1A-50 freeze dryer produced by Beijing Bolikang experimental instruments, and then fixing the freeze-dried sample on a bronze short tube, and gold-plating the shrimp slide product by using an MSBC-12 ion diffractometer produced by Beijing Ke technology, Inc.; then, carrying out electron microscope scanning, wherein the used instrument is a Quanta FEG 250 scanning electron microscope instrument produced by FEI company in America, and observing a sample under 20 kV;
(5) and (3) measuring the texture performance: the instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a P/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 15 mm; the trigger force is 5 g; the breaking force (g) after compression was recorded.
And finally, taking the gel strength as a standard for judging the gel texture performance, taking the result of a scanning electron microscope as a standard for protein crosslinking condition, evaluating the gel strength of the shrimp slipgel, and comparing the detection result with the detection data of a blank sample, thereby evaluating the influence of the gel strength and the quality of the shrimp slipgel with different snakehead addition amounts.
Further, in the step (3), the time for the first chopping and the second chopping are both 1-3 min.
Further, the mass ratio of the black fish meat to the shrimp meat in the step (3) is 3: 7.
further, the using amount of the pig fat in the step (3) is 9% of the total mass of the black fish meat and the shrimp meat; the using amount of the starch is 9 percent of the total mass of the snakehead meat and the shrimp meat; the amount of the egg white is 6 percent of the total mass of the snakehead meat and the shrimp meat.
Further, the water bath heating temperature in the step (3) is 90-95 ℃, and the time is 20-30 min.
Further, the cooling in the step (3) is specifically to be carried out by putting the mixture into ice water at the temperature of 0 ℃ to be cooled to 0-10 ℃; the refrigeration is specifically as follows: the mixture was stored in a refrigerator at 4 ℃ for 12 hours.
Has the advantages that:
the results of the method show that: compared with the shrimp paste product without the added black fish meat and the shrimp paste product prepared by adding grass carp, when the mass percentage of the black fish meat in the fish and shrimp mixture is changed between 10 percent and 30 percent, the gel strength is gradually enhanced along with the increase of the content of the black fish meat; the scanning electron microscope shows that: compared with a shrimp paste product without the added snakehead meat and a shrimp paste product prepared by adding grass carp, when the mass of the snakehead meat is 10-30%, the crosslinking condition of protein is obviously improved along with the increase of the content of the snakehead meat; but the higher the content of the snakehead meat is, the better the content of the snakehead meat is, in the experiment, the inventor also tests that the mass of the snakehead meat accounts for 40-60 percent, and the shrimp taste of the shrimp slip product is not obvious and the fish taste is too heavy, and meanwhile, the mouthfeel is hard; therefore, when the ratio of the snakeheads to the shrimps is 3:7, the product performance is optimal; after adding proper snakehead meat, on one hand, compared with a shrimp slip product made of the shrimp meat only, the protein content is increased, and the functional properties such as emulsifying property, gelling property, adhesion property and the like are enhanced; on the other hand, in freshwater fish species, surimi gel made of the flesh of snakehead fish has better quality; in addition, egg white and pig fat can improve the gel property of the minced snakehead to a certain extent, and a targeted research is needed.
Drawings
In the figure 1, a is the result of a scanning electron microscope when the mass ratio of the snakeheads to the shrimps is 0: 10; the figure b is the result of a scanning electron microscope when the mass ratio of the grass carp to the shrimp is 3: 7; FIG. c is the result of scanning electron microscope at the mass ratio of snakehead to shrimp of 1: 9; FIG. d is the result of scanning electron microscope at the mass ratio of snakehead to shrimp of 2: 8; and the figure e is the result of a scanning electron microscope when the mass ratio of the snakeheads to the shrimps is 3: 7.
Detailed Description
Comparative example 1:
a method for preparing a basal tail shrimp paste product comprises the following steps:
(1) cleaning and peeling shrimp meat: washing basal tail shrimps with clear water, and removing heads and peels of the shrimps;
(2) preparation of a sample: adding 200g of shrimp meat, 18g of pig fat, 4g of salt, 12g of egg white and 18g of starch into a chopper mixer, chopping and mixing for 3min, filling the chopped and mixed minced shrimps into an enemator, heating in a water bath kettle, quickly putting into ice water at 0 ℃ after heating at 90 ℃ for 30min, cooling to obtain a basal tail shrimp slip product, and putting the basal tail shrimp slip product in a refrigerator at 4 ℃ for 12h for later use;
(3) preparation of scanning electron microscope samples: cutting each gel sample into a cube of 3X 1mm, freeze-drying for 24h by using an FD-1A-50 freeze dryer produced by Beijing Bolikang laboratory instruments, Inc., fixing the freeze-dried sample on a bronze short tube, and gold-plating by using an MSBC-12 ion diffractometer produced by Beijing Cork instruments, Inc.;
(4) and (3) measuring the texture performance: the instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a P/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 15 mm; the trigger force is 5g, and the breaking force (g) after compression is recorded;
(5) and (3) determination by a scanning electron microscope: the instrument is a Quanta FEG 250 scanning electron microscope instrument produced by FEI company in America, and a sample is observed under 20 kV; the scanning electron microscope results are shown in figure a;
(6) the gel strength of this set of samples was determined to be 526.14 + -0.35 (g × mm), with weaker gel strength.
Comparative example 2:
a method for preparing a grass carp-basic tail shrimp paste product comprises the following steps:
(1) cleaning and peeling fish meat: washing grass carp with clear water, selecting fish flesh on the back, cleaning and peeling;
(1) cleaning and peeling shrimp meat: washing basal tail shrimps with clear water, and removing heads and peels of the shrimps;
(2) preparation of a sample: adding 140g of shrimp meat, 60g of grass carp meat, 18g of pig fat, 4g of salt, 12g of egg white and 18g of starch into a chopper mixer, chopping and mixing for 3min, filling minced shrimps subjected to chopping and mixing with an enemator, heating in a water bath kettle, heating at 90 ℃ for 30min, quickly putting into ice water at 0 ℃ for cooling, and cooling to obtain a grass carp-tail shrimp paste product; placing in a refrigerator at 4 deg.C for 12 h;
(3) preparation of scanning electron microscope samples: cutting each gel sample into a cube of 3X 1mm, freeze-drying for 24h by using an FD-1A-50 freeze dryer produced by Beijing Bolikang laboratory instruments, Inc., fixing the freeze-dried sample on a bronze short tube, and gold-plating by using an MSBC-12 ion diffractometer produced by Beijing Cork instruments, Inc.;
(4) and (3) measuring the texture performance: the instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a P/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 15 mm; the trigger force was 5 g. Recording the force of rupture (g) after compression;
(5) and (3) determination by a scanning electron microscope: the instrument is a Quanta FEG 250 scanning electron microscope instrument produced by FEI company in America, and a sample is observed under 20 kV; the scanning electron microscope results are shown in figure b;
(6) the gel strength of this set of samples was determined to be 1085.64 + -0.27 (g × mm).
Example 1:
a method for preparing a snakehead-basic tail shrimp paste product comprises the following steps:
(1) cleaning and peeling fish meat: washing snakehead with clear water, selecting flesh on the back, cleaning and peeling;
(2) cleaning and peeling shrimp meat: washing basal tail shrimps with clear water, and removing heads and peels of the shrimps;
(3) preparation of a sample: adding 180g of shrimp meat, 20g of black fish meat, 18g of pig fat, 4g of salt, 12g of egg white and 18g of starch into a chopper mixer, chopping and mixing for 3min, filling chopped and mixed minced fish and shrimp with an enemator, heating in a water bath kettle, heating at 90 ℃ for 30min, quickly putting into ice water at 0 ℃ for cooling, cooling to obtain a black fish-basic tail shrimp slip product, and putting the product in a refrigerator at 4 ℃ for 12h for later use;
(4) preparation of scanning electron microscope samples: cutting each gel sample into a cube of 3X 1mm, freeze-drying for 24h by using an FD-1A-50 freeze dryer produced by Beijing Bolikang laboratory instruments, Inc., fixing the freeze-dried sample on a bronze short tube, and gold-plating by using an MSBC-12 ion diffractometer produced by Beijing Cork instruments, Inc.;
(5) and (3) measuring the texture performance: the instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a P/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 15 mm; the trigger force is 5g, and the breaking force (g) after compression is recorded;
(6) and (3) determination by a scanning electron microscope: the instrument is a Quanta FEG 250 scanning electron microscope instrument produced by FEI company in America, and a sample is observed under 20 kV; the scanning electron microscope results are shown in figure c;
(7) the gel strength of this set of samples was determined to be 672.05 + -0.26 (g × mm), with an increase in gel strength.
Example 2:
a method for preparing a snakehead-basic tail shrimp paste product comprises the following steps:
(1) cleaning and peeling fish meat: washing snakehead with clear water, selecting flesh on the back, cleaning and peeling;
(2) cleaning and peeling shrimp meat: washing basal tail shrimps with clear water, and removing heads and peels of the shrimps;
(3) preparation of a sample: adding 160g of shrimp meat, 40g of fish meat, 18g of pig fat, 4g of salt, 12g of egg white and 18g of starch into a chopper mixer, chopping and mixing for 3min, filling chopped and mixed minced fish and shrimp with an enemator, heating in a water bath kettle, heating at 90 ℃ for 30min, quickly putting into ice water at 0 ℃ for cooling, cooling to obtain a snakehead-tail-based shrimp slip product, and putting the snakehead-tail-based shrimp slip product in a refrigerator at 4 ℃ for 12h for later use;
(4) preparation of scanning electron microscope samples: cutting each gel sample into a cube of 3X 1mm, freeze-drying for 24h by using an FD-1A-50 freeze dryer produced by Beijing Bolikang laboratory instruments, Inc., fixing the freeze-dried sample on a bronze short tube, and gold-plating by using an MSBC-12 ion diffractometer produced by Beijing Cork instruments, Inc.;
(5) and (3) measuring the texture performance: the instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a P/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 15 mm; the trigger force is 5g, and the breaking force (g) after compression is recorded;
(6) and (3) determination by a scanning electron microscope: the instrument is a Quanta FEG 250 scanning electron microscope instrument produced by FEI company in America, and a sample is observed under 20 kV; the scanning electron microscope results are shown in figure d;
(7) the gel strength of this set of samples was determined to be 1148.71 + -0.63 (g × mm), with a further increase in gel strength.
Example 3:
a method for preparing a snakehead-basic tail shrimp paste product comprises the following steps:
(1) cleaning and peeling fish meat: washing snakehead with clear water, selecting flesh on the back, cleaning and peeling;
(2) cleaning and peeling shrimp meat: washing basal tail shrimps with clear water, and removing heads and peels of the shrimps;
(3) preparation of a sample: adding 140g of shrimp meat, 60g of black fish meat, 18g of pig fat, 4g of salt, 12g of egg white and 18g of starch into a chopper mixer, chopping and mixing for 3min, filling chopped and mixed minced fish and shrimp with an enemator, heating in a water bath kettle, heating at 90 ℃ for 30min, quickly putting into ice water at 0 ℃ for cooling, cooling to obtain a black fish-basic tail shrimp slip product, and putting the product in a refrigerator at 4 ℃ for 12h for later use;
(4) preparation of scanning electron microscope samples: cutting each gel sample into a cube of 3X 1mm, freeze-drying for 24h by using an FD-1A-50 freeze dryer produced by Beijing Bolikang laboratory instruments, Inc., fixing the freeze-dried sample on a bronze short tube, and gold-plating by using an MSBC-12 ion diffractometer produced by Beijing Cork instruments, Inc.;
(5) and (3) measuring the texture performance: the instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a P/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 15 mm; the trigger force is 5g, and the breaking force (g) after compression is recorded;
(6) and (3) determination by a scanning electron microscope: the instrument is a Quanta FEG 250 scanning electron microscope instrument produced by FEI company in America, and a sample is observed under 20 kV; the scanning electron microscope results are shown in figure e;
(7) the gel strength of this group of samples was determined to be 1393.72 ± 0.58(g × mm), with a significant increase in gel strength compared to pure shrimp slips.
Sensory evaluation was performed on the products of comparative examples 1 to 2 and examples 1 to 3, and the specific evaluation results are shown in table 2;
a panel of 30 well-being, professional trained sensory evaluators of aquatic products (15 men and 15 women) was established. Sensory evaluation criteria of the shrimp paste products were set by an evaluation panel (table 1), and sensory scores were made for the taste, flavor and color items for each example (comparative example). The final score is the average of the four scores of texture, flavor, color and mouthfeel, i.e., the total score divided by 4 (table 2).
TABLE 1 shrimp smoothness evaluation criteria
Table 2: sensory evaluation results
Specific results for the product price budgets of comparative examples 1-2 and examples 1-3 are shown in Table 3;
table 3: budget table
As can be seen from the budget table, the ratio of fish to shrimp is 3:7, the economic benefit is the best; according to the sensory evaluation result and the shrimp slippery gel characteristic, when the ratio of the snakeheads to the shrimps is 3:7, the product performance is optimal, and the economic benefit is the best.
Description of the drawings: the above embodiments are only used to illustrate the present invention and do not limit the technical solutions described in the present invention; thus, while the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted; all such modifications and variations are intended to be included herein within the scope of this disclosure and the present invention and protected by the following claims.
Claims (7)
1. A method for preparing a snakehead-basic tail shrimp paste product is characterized by comprising the following steps:
(1) washing the snakehead with clear water, selecting the flesh of the back, washing and peeling to obtain snakehead flesh for later use;
(2) washing basal tail shrimps with clear water, and removing heads and skins of the shrimps to obtain shrimp meat for later use;
(3) mixing the black fish meat obtained in the step (1) and the shrimp meat obtained in the step (2), and chopping for the first time, wherein the mass ratio of the black fish meat to the shrimp meat is (1-3): (7-10); adding pig fat, salt, egg white and starch, chopping for the second time, performing enema on the obtained mixture, heating in a water bath kettle, cooling to obtain a snakehead-basic tail shrimp slide product, and refrigerating for later use;
(4) and (3) determination by a scanning electron microscope: cutting the shrimp slide product prepared in the step (3) into small cubic blocks for freeze drying, fixing the freeze-dried sample on a bronze short pipe, and plating gold by using an ion diffractometer; then scanning by an electron microscope, wherein the result of the scanning electron microscope is used as the standard of the protein crosslinking condition;
(5) and (3) measuring the texture performance: the instrument is a TA.XT.plus food physical property instrument produced by Table Micro Systems company in UK, a P/0.5 column-shaped probe is selected for pressure test, and the preparation speed is set to be 1.0 mm/s; the testing speed is 1.0 mm/s; the post-measurement speed is 2.0 mm/s; the distance is 15 mm; the trigger force is 5 g; recording the breaking force after compression; the gel strength is used as a standard for judging the texture performance of the gel.
2. The method as claimed in claim 1, wherein the time for the first chopping and the second chopping in step (3) is 1-3 min.
3. The method for preparing a snakehead-based tail shrimp paste product according to claim 1, wherein the mass ratio of the snakehead meat to the shrimp meat in the step (3) is 3: 7.
4. the method for preparing a snakehead-tail shrimp paste product according to claim 1, wherein the pig fat used in step (3) accounts for 9% of the total mass of the snakehead meat and the shrimp meat; the using amount of the starch is 9 percent of the total mass of the snakehead meat and the shrimp meat; the amount of the egg white is 6 percent of the total mass of the snakehead meat and the shrimp meat.
5. The method for preparing the snakehead-based tail shrimp paste product according to claim 1, wherein the water bath heating temperature in the step (3) is 90-95 ℃ and the time is 20-30 min.
6. The method for preparing a snakehead-based tail shrimp paste product as claimed in claim 1, wherein the cooling in step (3) is specifically carried out by putting the snakehead-based tail shrimp paste product into ice water at 0 ℃ to cool the product to 0-10 ℃.
7. The method for preparing the snakehead-based tail shrimp paste product according to the claim 1, wherein the refrigeration in the step (3) is specifically as follows: the mixture was stored in a refrigerator at 4 ℃ for 12 hours.
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