Preparation method of flavor caviar

A technology for flavored fish and fish roe, which is applied in the field of preparation of flavored caviar sauce, can solve the problems of not prominent flavor, and achieve the effects of fine and smooth taste, strong operability and unique flavor

Inactive Publication Date: 2012-09-05
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, the caviar that this method makes, the active ingredient of its spice liquid just is absorbed by caviar in its heating process, and just has carried out simple mixed heating with condiment, and it exists the not outstanding deficiency of local flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Choose fresh plump fish roe as raw material, wash the fish roe with flowing water, drain the water, soak in 2% salt water for 40 minutes; put the soaked fish roe into a container, and measure the weight As a unit, weigh and add the marinade, which is composed of 2% salt by weight of fish roe, 1% sugar, 0.01% shrimp flavor, 1% ginger powder, 1% green onion powder, 0.1% monosodium glutamate, 0.2 fennel %, 0.3% prickly ash, 0.3% cassia bark, 0.2% licorice, 0.001% Vc, and 0.2% liquor, marinate for 24 hours at 4°C, and stir 3-5 times with wooden tools during the marinating process. After marinating, stir-fry, which is to add 0.02% fish roe weight oil consumption and 0.04% fish oil to the pot. When the oil temperature reaches 120°C, pour in the marinated fish roe sauce, and keep stirring until thick. When it is thick, it can be taken out of the pot, then bottle the caviar, put it in a 95°C water bath, and when the temperature of the center of the bottle reaches 85°C, exhaust ...

Embodiment 2

[0013] Choose frozen and thawed plump fish roe as the raw material, wash the fish roe with flowing water, drain the water, soak in 3.5% salt water for 30 minutes; put the soaked fish roe in a container to soak the roe The weight of fish roe is the unit, weigh and add the marinade, which is composed of salt with 4% weight of fish roe, 2% sugar, 0.015% shrimp flavor, 3% ginger powder, 3% green onion powder, and 0.2% monosodium glutamate. , fennel 0.4%, Chinese prickly ash 0.4%, cassia bark 0.4%, licorice 0.3%, Vc0.002% and white wine 0.4%, under the low temperature condition of 5 ℃, marinate 48 hours, stir with wooden tool 3- 5 times. After marinating, stir-fry, which is to add 0.04% fish roe weight oil consumption and 0.06% fish oil to the pot. When the oil temperature reaches 125°C, pour in the marinated fish roe sauce, and keep stirring until thick. When it is thick, it can be taken out of the pot, then bottle the caviar, put it in a 95°C water bath, and when the temperature...

Embodiment 3

[0015] Choose cooled and thawed fish roe as the raw material, wash the fish roe with flowing water, drain and soak in 4% salt water for 20 minutes; Weight is the unit, weigh and add marinade, the marinade is salt with 5% weight of fish roe, 1.5% sugar, 0.012% shrimp flavor, 2.5% ginger powder, 1.5% green onion powder, 0.3% monosodium glutamate, 0.6% fennel %, 0.5% prickly ash, 0.6% cinnamon, 0.5% licorice, 0.0015% Vc and 0.5% white wine, marinate for 30 hours at a low temperature of 6°C, and stir 3-5 times with wooden tools during the marinating process . After marinating, stir-fry, which is to add 0.03% fish roe weight oil consumption and 0.05% fish oil to the pot. When the oil temperature reaches 130°C, pour in the marinated fish roe sauce, and keep stirring until thick. When it is thick, it can be taken out of the pot, then bottle the caviar, put it in a 95°C water bath, and when the temperature of the center of the bottle reaches 85°C, ventilate for 15 minutes and then se...

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PUM

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Abstract

The invention relates to a preparation method of spicy caviar, which is prepared by taking fresh fish roe as a raw material and through cleaning, draining, salt water soaking, adding a preserved material consisting of 2 percent to 5 percent of common salt, 1 percent to 2 percent of sugar, 0.01 percent to 0.015 percent of shrimp principle, 1 percent to 3 percent of ginger powder, 1 percent to 3 percent of shallot powder, 0.1 percent to 0.3 percent of monosodium glutamate, 0.2 percent to 0.6 percent of fennel, 0.3 percent to 0.5 percent of peppertree pricklyash, 0.3 percent to 0.6 percent of cassia bark, 0.2 percent to 0.5 percent of licorice root, 0.001 percent to 0.002 percent of Vc and 0.2 percent to 0.5 percent of distilled spirit by weighing with the weight of the fish roe as a unit, preserving at low temperature for 24 hours to 48 hours, adopting oyster cocktail with weight of 0.02 percent to 0.04 percent of the fish roe and fish oil with weight of 0.04 percent to 0.06 percent of the fish roe, cooking to a thick and dense shape under oil temperature of 120 DEG C to 130 DEG C, packaging and sterilizing, and then the finished product is obtained. In the invention, the spicy preserved material is used for preserving for a long time and flavoring, and the spicy ingredients which absorb the preserved material sufficiently are used for preparing the caviar by frying, therefore the caviar is even in texture and smooth in mouthfeel and keeps the original nutritional ingredients and natural freshness of the fish roe, with abundant nutrition, special flavor and delicious and fragrant taste. The preparation method is simple and easy for operation, reasonable in process and strong in operability.

Description

technical field [0001] The invention relates to a manufacturing process of aquatic food products, in particular to a preparation method of flavor caviar. Background technique [0002] Fish roe is a nutritious food, which contains a lot of protein, calcium, phosphorus, iron, vitamins, and riboflavin, and is also rich in cholesterol. It is a good supplement and growth agent for human brain and bone marrow. Its proteins mainly include: ovalbumin, globulin, ovomucoid and fish egg scale protein. According to the data, every 100 grams of fish roe contains 63.85-85.29 grams of water, 0.63-4.19 grams of fat, 12.08-33.01 grams of crude protein, and 1.24-2.06 grams of crude ash. Crude ash contains a large amount of phosphate and lime, and the average content of phosphate has reached more than 46%. The amino acid composition of fish roe is very reasonable, and the content of essential amino acids is relatively high. These amino acids have special physiological functions on the growth...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/328A23L17/30
Inventor 王小军刘昌衡唐聚德袁文鹏孟秀梅夏雪奎张绵松孙永军胡炜
Owner SHANDONG HOMEY AQUATIC DEV
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