Special flavor ribbon fish caviar

A technology of caviar sauce and hairtail, applied in application, food preparation, food science, etc., can solve the problem of insufficient utilization of hairtail fish roe, and achieve the effect of enhancing special flavor and uniform and delicate taste

Inactive Publication Date: 2012-05-23
SHANDONG YANTAI AGRI SCHOOL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most processing plants do not make sufficient use of hairtail roe,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] (1) Material selection Select fresh hairtail fish roe as raw material;

[0016] (2) Cleaning to remove blood clots and impurities adhering to the fish roe membrane;

[0017] (3) Remove the film to remove the remaining film on the surface of the fish roe;

[0018] (4) Beating Tissue masher for beating. The above operations are all controlled at a temperature below 10°C;

[0019] (5) Filtration adopts two layers of absorbent cotton yarn, extruding and filtering;

[0020] (6) Seasoning Add 6-7g of salt, 20-22g of sugar, 0.5-0.7g of monosodium glutamate, 0.4-0.6g of cooking wine, 15-17g of starch, 0.4-0.6g of mature vinegar, 145-155g of grapefruit water into 100g of fish roe homogenate 1. Pure water 140-160g, stir well;

[0021] (7) Cooking Put the prepared fish roe homogenate into a container, put it in a steamer, and cook for 25 minutes.

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PUM

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Abstract

The invention relates to a formulation of special flavor ribbon fish caviar and a manufacturing technology of the special flavor ribbon fish caviar. The caviar is manufactured by taking fresh ribbon fish roes, edible salt, white granulated sugar, monosodium glutamate, cooking wine, mature vinegar, starch, grapefruit water and purified water as raw materials. The formulation of the special flavor ribbon fish caviar is characterized in that the formulation comprises the raw materials based on parts by weight: 100 parts of ribbon fish roes, 6-7 parts of edible salt, 20-22 parts of sugar, 0.5-0.7 part of monosodium glutamate, 0.4-0.6 part of cooking wine, 15-17 parts of starch, 0.4-0.6 part of mature vinegar, 145-155 parts of grapefruit water and 140-160 parts of purified water. The manufacturing technology of the ribbon fish caviar comprises the steps of cleaning the fresh fish roes, removing membranes, pulping, filtering, flavoring and cooking. The formulation of the special flavor ribbon fish caviar and the manufacturing technology of the special flavor ribbon fish caviar are simple in technology, low in cost, strong in maneuverability, unique in product flavor and rich in nutrition.

Description

technical field [0001] The invention relates to a special-flavor hairtail caviar formula and a production process thereof. Background technique [0002] At present, internationally, caviar specifically refers to products processed from sturgeon roe, but there is no in-depth research on caviar products of economic fish. Hairtail is one of the important marine economic fish in our country. Fish roe is rich in nutrition, contains a lot of protein, calcium, phosphorus, iron, vitamins and riboflavin, etc., and has special physiological functions on the growth, development and metabolism of the human body. At present, most processing plants do not make full use of hairtail roe, and most of them are sold to hotels and restaurants at low prices as processing scraps. Therefore, deep processing of hairtail roe can not only develop a new type of product with unique flavor, but also increase the added value of hairtail. Contents of the invention [0003] The purpose of the present ...

Claims

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Application Information

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IPC IPC(8): A23L1/328A23L17/30
Inventor 刘峰刘春娥杨晓杰于忠水乔学生葛菁
Owner SHANDONG YANTAI AGRI SCHOOL
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