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Tomato caviar and preparation method thereof

A technology of caviar and tomato, which is applied in the field of instant food tomato caviar and its preparation, can solve the problem of not finding caviar, etc., and achieve the effect of nutrition, deliciousness and complete nutrition

Inactive Publication Date: 2012-10-03
丹东鸿洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing caviar basically uses fish roe as a single main raw material, and no caviar with fresh tomato has been found yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of tomato caviar and preparation method thereof:

[0034] 1. Raw material pretreatment:

[0035] 1.1 Fish roe pretreatment: Select mackerel roe and soak in 5% salt water for 2 to 3 hours to remove blood, improve the color of the grain, and make the fish roe obtain the ideal shape and elasticity. At the same time, use the sodium ion in the salt to exchange fish The moisture in the roe is conducive to the particle exchange of the roe in the spice liquid, that is, it is good for the taste of the roe, and the ovary is artificially squeezed to form a granular shape, and the egg membrane and black line are removed at the same time;

[0036] 1.2 Tomato pretreatment: After washing the tomatoes, use a blender to beat the tomatoes into a sauce;

[0037] 1.3 Production of fresh red pepper sauce: After washing the fresh red peppers, use a blender to beat the red peppers into a paste;

[0038] 1.4 Preparation of spice liquid:

[0039] 1.4.1 Spice liquid ingredients: remove...

Embodiment 2

[0053] A kind of tomato caviar and preparation method thereof:

[0054] 1. Raw material pretreatment: various fish roe can be selected, and the pretreatment is the same as in Example 1;

[0055] 1.2 tomato pretreatment: with embodiment 1;

[0056] 1.3 Fresh red chili sauce is made: with embodiment 1;

[0057] 1.4 Extract spice liquid:

[0058] 1.4.1 Spice liquid ingredients: remove impurities and wash the following ingredients, in parts by mass, the composition in 100 parts of spice liquid: 0.4 parts of cardamom, 0.4 parts of Angelica dahurica, 0.4 parts of cloves, 0.2 parts of tangerine peel, 1 part of grass fruit 0.3 parts of fragrant leaves, wrapped in gauze; 0.8 parts of sea rice, 1.2 parts of scallop shreds, wrapped in gauze; 0.6 parts of ginger, 1.2 parts of dried onion, 0.7 parts of millet pepper, wrapped in gauze;

[0059] 1.4.2 Preparation of spice liquid: in 100 parts of spice liquid: take 7.2 parts of the above spice liquid ingredients, 92.8 parts of drinking wa...

Embodiment 3

[0068] A kind of tomato caviar and preparation method thereof:

[0069] 1. Raw material pretreatment: various fish roe can be selected, and the pretreatment is the same as in Example 1.

[0070] 1.2 tomato pretreatment: with embodiment 1.

[0071] 1.3 Fresh red chili sauce is made: with embodiment 1;

[0072] 1.4 Extract spice liquid:

[0073] 1.4.1 Spice liquid ingredients: remove impurities and wash the following ingredients, and in parts by mass, the composition in 100 parts of spice liquid: 0.6 part of cardamom, 0.6 part of Angelica dahurica, 0.2 part of clove, 0.35 part of tangerine peel, 0.95 part of grass fruit 0.45 parts of fragrant leaves, wrapped in gauze; 0.7 parts of sea rice, 1.1 parts of scallop shreds, wrapped in gauze; 0.8 parts of ginger, 1.1 parts of dried onion, 0.65 parts of millet pepper, wrapped in gauze;

[0074] 1.4.2 Preparation of spice liquid: in 100 parts of spice liquid: take 7.5 parts of the above spice liquid ingredients, 92.5 parts of drinki...

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PUM

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Abstract

The invention relates to a tomato caviar and a preparation method thereof. In the method, fresh or frozen caviar and fresh and high-quality tomato which are utilized as the main material are rationally mixed by utilizing the well-balanced and complementary nutrition theory in the nutriology on the premise of enriching the flavor of the caviar, so that the flavor of the caviar and the tomato are well mixed together; then spice liquid is utilized to remove the savor and tranig and enhance flavor so as to open the appetite of people; and then auxiliary materials are added to produce the caviar with unique tomato flavor. The tomato caviar is a delicous food with perfect nutrition to go with rice or bread. The preparation method comprises the steps of pretreating the caviar with salt, washing the tomato, pulping the tomato into paste by a blender, then extracting by utilizing spice liquid, mixing and boiling, tinning, sealing, disinfecting, cooling and the like.

Description

technical field [0001] The invention relates to a food and a processing and preparation method thereof, in particular to a tomato caviar instant food made by combining aquatic products and vegetables and a preparation method thereof. Background technique [0002] As we all know, fish roe is a nutritious food, which contains a lot of protein, calcium, scale, iron, vitamin A, vitamin B, vitamin C, vitamin B2, vitamin B6, vitamin PP, vitamin B12 and riboflavin. Containing cholesterol, it is a good supplement and growth agent for human brain and bone marrow. The amino acid content of caviar is relatively high, and it has special physiological functions for the growth and metabolism of the human body, especially for the growth and development of children. Therefore, eating more fish roe is not only beneficial to promote development, enhance physical fitness, strengthen the brain, etc., but also play a role in black hair. [0003] In recent years, because fish roe is rich in nut...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/328A23L1/24A23L17/30A23L27/60
Inventor 姚淑光刘俊如刘萍
Owner 丹东鸿洋食品有限公司