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Special flavor codfish caviar and making method thereof

A technology of cod roe and caviar sauce, which is applied in the field of special flavor cod roe sauce and its preparation, can solve the problems of insufficient utilization of cod roe, achieve the effect of ensuring delicate taste, avoiding overcooking, and ensuring the 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 cod roe, and most of them are sold as offcuts to hotels and restaurants at low prices.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] (1) material selection: select fresh cod roe as raw material;

[0020] (2) Cleaning to remove blood clots and impurities adhering to the fish roe membrane;

[0021] (3) Remove the film to remove the remaining film on the surface of the fish roe;

[0022] (4) Beating Tissue masher for beating. The above operations are all controlled at a temperature below 10°C;

[0023] (5) Filtration adopts two layers of absorbent cotton yarn, extruding and filtering;

[0024] (6) Add salt 3-4g, sugar 1-2g, monosodium glutamate 0.1-0.2g, cooking wine 4-5g, garlic powder 0.5-0.7g, ginger powder 0.5-0.7g, starch 4 for every 100g fish roe homogenate -5g, 3-3.5g of sesame oil, stir evenly, and marinate at 4°C for 9 hours;

[0025] (7) Seasoning Weigh 0.2-0.4g of curry and dissolve it in 10-12ml of milk, add it to the homogenate, and stir evenly;

[0026] (8) Cooking Put the prepared caviar homogenate into a container and cook for 12 minutes.

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Abstract

The invention relates to a special flavor codfish caviar formula and a making process thereof. Caviar is prepared from the following raw materials: fresh codfish roe, common salt, white granulated sugar, monosodium glutamate, cooking wine, garlic powder, ginger powder, sesame oil, starch, curry and milk. The special flavor codfish caviar formula is characterized by comprising the following raw materials in parts by weight: 100 parts of codfish roe, 3-4 parts of common salt, 1-2 parts of sugar, 0.1-0.2 part of monosodium glutamate, 4-5 parts of cooking wine, 0.5-0.7 part of garlic powder, 0.5-0.7 part of ginger powder, 4-5 parts of starch, 3-3.5 parts of sesame oil, 0.2-0.4 part of curry powder and 10-12 parts of milk. The making process of the codfish roe comprises the following steps of cleaning the fresh roe, removing films and further sequentially performing pulping, filtration, picking, seasoning and stewing. The special flavor codfish caviar formula and the making process thereof, provided by the invention have the advantages of simple process, low cost, strong operability, special flavor and richness in nutrition of codfish caviar.

Description

technical field [0001] The invention relates to a formula of cod caviar sauce with special flavor 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. In recent years, with the development of my country's foreign trade, a large amount of cod is imported, and fish roe is one of the by-products of cod processing. Cod roe is rich in protein, fat and minerals, 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 cod roe, and most of them are sold to hotels and restaurants at low prices as processing scraps. Therefore, deep processing of cod roe can not only develop a new product with unique flavor, but also increase the added value of cod. Contents of the invention [0003] The purpose of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/328A23L17/30
Inventor 刘峰刘春娥于忠水乔学生吴岚芳
Owner SHANDONG YANTAI AGRI SCHOOL
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