Cold fresh processing method for roe

A processing method and technology of fish roe, which is applied in the field of cold fresh processing of fish roe, to achieve the effects of improving food safety, delicious taste and unique flavor

Inactive Publication Date: 2010-12-29
福州日兴水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, nitrite, commonly used in color-forming agents, reacts with amines rich in fish roe to generate N-nitrosamines, which are carcinogenic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] ⑴ Fish roe raw materials are removed and kneaded: fresh fish roe should be kept at 0-5°C during transportation. After the fish roe is removed, it is kneaded into granules. Be careful not to use too much force to prevent the fish roe from being crushed. Two times of kneading, 80%-90% of the first kneading, and the remaining 10%-20% of the second kneading, can improve the quality and yield of the finished product.

[0020] ⑵ Cleaning and sorting: Wash the kneaded fish roe at a water temperature of 0-3°C and sort to remove fine impurities.

[0021] (3) Ozone treatment: Use ozone water with a concentration of 3.0mg / L at 0-3°C to sterilize the treated fish roe for 8 minutes.

[0022] ⑷ Cleaning with ice water: After ozone disinfection treatment, wash the fish roe with ice water at 0-3 ℃ until the water is clean.

[0023] ⑸ Cold and fresh blending: Wash and drain the fish roe in ice water and transfer them to a freezer at -1.5-0°C, add compound seasoning liquid and soak fo...

Embodiment 2

[0027] ⑴ Fish roe raw materials are removed and kneaded: fresh fish roe should be kept at 0-5°C during transportation. After the fish roe is removed, it is kneaded into granules. Be careful not to use too much force to prevent the fish roe from being crushed. Two times of kneading, 80%-90% of the first kneading, and the remaining 10%-20% of the second kneading, can improve the quality and yield of the finished product.

[0028] ⑵ Cleaning and sorting: Wash the kneaded fish roe at a water temperature of 0-3°C and sort to remove fine impurities.

[0029] (3) Ozone treatment: Use ozone water with a concentration of 2.5mg / L and 0-3°C to sterilize the treated fish roe for 12 minutes.

[0030] ⑷ Cleaning with ice water: After ozone disinfection treatment, wash the fish roe with ice water at 0-3 ℃ until the water is clean.

[0031] ⑸ Cold and fresh blending: Wash and drain the fish roe in ice water and transfer them to a freezer at -1.5-0°C, add compound seasoning liquid and soak ...

Embodiment 3

[0035] ⑴ Fish roe raw materials are removed and kneaded: fresh fish roe should be kept at 0-5°C during transportation. After the fish roe is removed, it is kneaded into granules. Be careful not to use too much force to prevent the fish roe from being crushed. Two times of kneading, 80%-90% of the first kneading, and the remaining 10%-20% of the second kneading, can improve the quality and yield of the finished product.

[0036] ⑵ Cleaning and sorting: Wash the kneaded fish roe at a water temperature of 0-3°C and sort to remove fine impurities.

[0037] (3) Ozone treatment: Use ozone water with a concentration of 2.8mg / L at 0-3°C to sterilize the treated fish roe by soaking for 10 minutes.

[0038] ⑷ Cleaning with ice water: After ozone disinfection treatment, wash the fish roe with ice water at 0-3 ℃ until the water is clean.

[0039] ⑸ Cold and fresh blending: Wash and drain the fish roe in ice water and transfer them to a freezer at -1.5-0°C, add compound seasoning liquid...

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PUM

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Abstract

The invention discloses a cold fresh processing method for roe, which comprises the following steps of: performing first pass of sterilization and refreshing processing on stripped, twisted, cleaned and graded roe by using ozone water so as to directly kill pathogenic bacteria and effectively keep the flavor and shape of the roe; and cleaning the roe processed by the ozone water by using ice water, draining, putting the roe into a -1.5 to 0 DEG C freezer for cold fresh blending so as to effectively prevent the color of the roe from being changed in the processing and storing period and keep good freshness and nutritional ingredients of a product. The method has the advantages of simple and convenient operation and good practical value and application prospect.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and more specifically relates to a cold fresh processing method of fish roe. Background technique [0002] Fish roe has high nutritional value, contains nutrients needed by the human body such as ovalbumin, globulin, ovomucoid and roe scale protein, and is delicious. It also contains iron, phosphorus, calcium, zinc and other minerals, rich in DHA (polyunsaturated fatty acid, which has a brain-building effect) and a variety of vitamins, and the cholesterol content is very low, which is a good nourishment for the human brain and bone marrow , especially for the development of children and teenagers is very important, not only can promote body height, body shape, but also can strengthen the brain and intelligence, make people think quickly, which is extremely beneficial to human health. [0003] In recent years, with the improvement of residents' consumption level, fish roe products have g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/24A23B4/09
Inventor 江铭福
Owner 福州日兴水产食品有限公司
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