Roe rolls and preparation method thereof

A production method and technology of fish roe, which is applied in the field of fish roe rolls and its production, can solve the problem of a single type of fish roe food, and achieve the effects of easy popularization, reduction of consumption costs, and low price

Inactive Publication Date: 2010-11-24
湖北老巴王生态农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a fish roe roll, which solves the current situation that there are only one type of fish roe food, and combines fish roe and soybean skin to form a healthy food with unique flavor, rich nutrition, high protein and low fat. food, which is conducive to the promotion and consumption of fish roe, and improves people's health level

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A fish roe roll, which is composed of fish roe wrapped in bean skin.

[0028] The weight of each fish roe roll is 20-25g, 75-80g for bean curd, preferably 23g for fish roe and 77g for bean curd.

[0029] Fish roe is flavored fish roe, its components are:

[0030] Fresh fish roe 800g Salt 5g Cooking wine 20g Accessories 20g

[0031] The auxiliary materials are 10g of chili powder, 8g of pepper powder, 1.7g of sesame oil, and 0.3g of spices. Other seasonings (such as white sugar, soy sauce, monosodium glutamate, five-spice powder, etc.) can also be selected according to the flavor type to be prepared.

[0032] The bean curd is stewed bean curd.

[0033] The making method of fish roe roll, comprises the following steps:

[0034] a. Remove the film and marinate: Remove the film on the outer surface of the fresh fish roe, then add salt and cooking wine to marinate for 30 minutes;

[0035] b. Steaming and frying: Steam the marinated fish roe for 180-200 minutes, when ther...

Embodiment 2

[0040] A fish roe roll, which is composed of fish roe wrapped in bean skin.

[0041] The weight of each fish roe roll is 20-25g, 75-80g for bean curd, preferably 23g for fish roe and 77g for bean curd.

[0042] Fish roe is flavored fish roe, its components are:

[0043] Fresh fish roe 1000g Salt 10g Cooking wine 40g Accessories 27.5g

[0044] The auxiliary materials are 15g of chili powder, 10g of pepper powder, 2g of sesame oil, and 0.5g of spices. Other seasonings (such as white sugar, soy sauce, monosodium glutamate, five-spice powder, etc.) can also be selected according to the flavor type to be prepared.

[0045] The bean curd is stewed bean curd.

[0046] The making method of fish roe roll, comprises the following steps:

[0047] a. Remove the film and marinate: Remove the film on the outer surface of the fresh fish roe, then add salt and cooking wine to marinate for 30 minutes;

[0048] b. Steaming and frying: Steam the marinated fish roe for 180-200 minutes, when t...

Embodiment 3

[0053]A fish roe roll, which is composed of fish roe wrapped in bean skin.

[0054] The weight of each fish roe roll is 20-25g, 75-80g for bean curd, preferably 23g for fish roe and 77g for bean curd.

[0055] Fish roe is flavored fish roe, its components are:

[0056] Fresh fish roe 1200g Salt 15g Cooking wine 50g Accessories 35g

[0057] The auxiliary materials are 20g of chili noodles, 12g of pepper noodles, 2.2g of sesame oil, and 0.8g of spices. Other seasonings (such as white sugar, soy sauce, monosodium glutamate, five-spice powder, etc.) can also be selected according to the flavor type to be prepared.

[0058] The bean curd is stewed bean curd.

[0059] The making method of fish roe roll, comprises the following steps:

[0060] a. Remove the film and marinate: Remove the film on the outer surface of the fresh fish roe, then add salt and cooking wine to marinate for 30 minutes;

[0061] b. Steaming and frying: Steam the marinated fish roe for 180-200 minutes, when ...

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PUM

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Abstract

The invention relates to roe rolls, which are characterized in that: beancurd skins are coated with roes; and each roe roll comprises the following components in part by weight: 20 to 25 parts of roes and 75 to 80 parts of beancurd skins, wherein the roes are seasoning roes and comprise the following components in part by weight: 80 to 120 parts of fresh roes, 0.5 to 1.5 parts of salt, 2 to 5 parts of cooking wine, and 2 to 3.5 parts of auxiliary material. A method for preparing the roe rolls comprises the following steps of: a, stripping and curing; b, steaming and frying; c, making rolls; and d, packaging and sterilizing. The method can also comprise the step of marinating the beancurd skins. The roe rolls and the preparation method thereof provided by the invention improve the current situation of single type of the conventional roe food; healthy food with unique flavor, rich nutrition, high protein and low fat is processed by combining the roes with the beancurd skins, so that the popularization of the roes is facilitated and the health level of people is improved; and the preparation method has the advantages of simple process, convenient operation, and easy popularization.

Description

technical field [0001] The invention relates to a fish roe food and a preparation method thereof, in particular to a fish roe roll and a preparation method thereof. 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. Fish roe contains 63.85-85.29 grams of water per 100 grams; 0.63-4.19 grams of fat; 12.08-33.01 grams of crude protein; 1.24-2.06 grams of crude ash (crude ash contains a large amount of phosphate and lime, and the average content of phosphate reaches More than 46%, it is a good tonic for human brain and bone marrow). The content of vitamin A, B, and D in eggs is also very rich, and vitamin A can prevent eye diseases, vitamin B can prevent beriberi and dysplasia, and vitamin D can prevent rickets. In addition, fish eggs are also rich in protein, calcium, phosphor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/328A23L1/20A23L33/00A23L11/00A23L17/30
Inventor 毛卫国胡继国彭清江吴刚占军香黄春燕
Owner 湖北老巴王生态农业发展有限公司
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