Technology for processing caviar

Abstract

The invention relates to food processing technology, in particular to technology for processing sturgeon caviar, which comprises steps of: fish selection for standby, caviar preparation and packagingby canning, wherein the caviar preparation process comprises strict processing processes such as opening belly and taking ovary, preserving and reducing temperature with broken ice, scrubbing, weighing and salting, leaching water and the like. The invention provides a scientific processing means for selecting fish and preparing roe, in particular the technology for processing the caviar which cankeep pure taste of the caviar and is aseptic, safe and reliable.

Description

Technical field [0001] The invention relates to a food processing technology, in particular to a processing technology of sturgeon caviar which is scientifically selected fish, has a pure taste, is aseptic, safe and reliable. Background technique [0002] Sturgeon roe sauce is processed from sturgeon eggs. It is a well-known high-end food at home and abroad. It is very popular in the international market. According to research and analysis, the finished product of sturgeon roe sauce is rich in high protein, trace elements and multiple vitamins, and the protein content is as high as 26% to 29%, the essential amino acids content are threonine 3.15%, valine 3.09%, methionine 0.98%, leucine 4.91%, isoleucine 2.83%, phenylalanine 2.13%, lysine 4.81%, its proportion is close to the human body's amino acid composition, and its nutritional value is high. For adult sturgeon, its roe content usually accounts for about 15% of body weight, which is a valuable resource that can not be ignored...

AI Technical Summary

Problems solved by technology

[0003] Sturgeon roe is a dark brown transparent round granular body. It is the leading product in the industrialization of sturgeon processing. Because of its high price, it is known as "black gold". , in Europe, this kind of caviar is often necessary for the royal family or wealthy dignitaries, and it is still rising in China, and the supply is in short supply. Because the Russian caviar industry is facing collapse, and Europe and the United States have problems with sturgeon germplasm, water sources and labor. etc. Sturgeon aquaculture is developing slowly. It is estimated that in the past 30 years, the world's sturgeon roe sauce will be a vast demand-side market. The rapid development of the aquaculture industry provides good opportunities for the development of Chinese sturgeon, especially the caviar processing industry. However, there is no standard and standardized processing technology for sturgeon caviar in China to produce and develop sturgeon caviar. In natural waters such as Heilongjiang and Yangtze River There are limited large-scale mature sturgeons, and because of the limited resources of naturally growing sturgeons, the number of captured sturgeon parents is even rarer. Processing companies invest less in the research and development of sturgeon caviar processing technology, and only stay in simple processing operations. In terms of production, a set of mature processing technology has not been formed, and the quality of processed sturgeon caviar products is low

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