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Process for producing seasoned fish eggs

A production process and fish roe technology, which is applied in the field of aquatic food production technology, can solve the problems of unfulfilled fish roe, hard control, and easy damage to egg membranes, so as to avoid scrubbing or removing membranes, prevent cracking, and chew the taste crisp effect

Inactive Publication Date: 2014-07-16
上海洋琪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing method is to put the fish roe into a basin, add water and talcum powder, and rub the mucus on the fish roe by hand. The problem is that it is difficult to control the force when rubbing, and it is easy to damage the egg membrane. And fingernails can scratch the eggs
[0006] However, in the above two prior arts, in order to achieve the purpose of debonding, the steps of scrubbing or film removal are applied. This process will cause the cracking of the fish roe, and the fullness of the fish roe cannot be achieved, which affects the taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A production process of seasoned fish roe, comprising the following steps:

[0024] Step (1) Preprocessing

[0025] After the fish roe is cleaned, according to the weight ratio of carotene and fish roe is 3%, add carotene and fully stir;

[0026] Step (2) Prepare seasoning base liquid

[0027] Each raw material is weighed according to the following percentages by weight: 12% white soy sauce, 22% fructose syrup, 0.5% scallop powder, 1% bonito powder, 4% salt, 1% super white seasoning liquid, 1% monosodium glutamate, and the remaining water, Then stir well;

[0028] Step (3) Seasoning

[0029] The pretreated fish roe and the seasoning bottom liquid are mixed and marinated, the weight ratio of the pretreated fish roe and the seasoning bottom liquid can be selected (5-0.1): 1, the pickling time is 16 hours, and the pickling temperature 10°C, and fully stir once every 2 hours during the marinating process;

[0030] Step (4) Drain the marinated and seasoned fish roe, pac...

Embodiment 2

[0033] A production process of seasoned fish roe, comprising the following steps:

[0034] Step (1) Preprocessing

[0035] After the fish roe is cleaned, according to the weight ratio of carotene and fish roe is 5%, add carotene and fully stir;

[0036] Step (2) Prepare seasoning base liquid

[0037] Each raw material is weighed according to the following percentages by weight: 14% white soy sauce, 18% fructose syrup, 1% scallop powder, 1.5% bonito powder, 2% salt, 2% super white seasoning liquid, 1.5% monosodium glutamate, and the remaining water, Then stir well;

[0038] Step (3) Seasoning

[0039] The pretreated fish roe and the seasoning bottom liquid are mixed and marinated, the weight ratio of the pretreated fish roe and the seasoning bottom liquid can be selected (5-0.1): 1, the pickling time is 20 hours, and the pickling temperature 5°C, and fully stir once every 2 hours during the marinating process;

[0040] Step (4) Drain the marinated and seasoned fish roe, pa...

Embodiment 3

[0043] A production process of seasoned fish roe, comprising the following steps:

[0044] Step (1) Preprocessing

[0045] After the fish roe is cleaned, according to the weight ratio of carotene and fish roe is 8%, add carotene and fully stir;

[0046] Step (2) Prepare seasoning base liquid

[0047] Each raw material is weighed according to the following percentages by weight: 10% white soy sauce, 20% fructose syrup, 1.5% scallop powder, 0.5% bonito powder, 3% salt, 3% super white seasoning liquid, 0.5% monosodium glutamate, and the remaining water, Then stir well;

[0048] Step (3) Seasoning

[0049] The pretreated fish roe and the seasoning bottom liquid are mixed and marinated, the weight ratio of the pretreated fish roe and the seasoning bottom liquid can be selected (5-0.1): 1, the pickling time is 24 hours, and the pickling temperature The temperature is 2°C, and the marinating process is fully stirred every 2 hours;

[0050] Step (4) Drain the marinated and season...

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PUM

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Abstract

The invention provides a process for producing seasoned fish eggs. The process comprises the following steps: (1) pretreating, namely cleaning fish eggs, adding carotene, and fully stirring, wherein a weight ratio of the carotene to the fish eggs is 3-8 percent; (2) weighing bechamel sauce, high fructose corn syrup, scallop powder, bonito powder, salt, super white seasoning liquid, monosodium glutamate and the balance of water in percentage by weight for preparing a seasoning base solution, and fully and uniformly stirring; (3) salting and seasoning, namely mixing the pretreated fish eggs and the seasoning base solution, and salting the mixture at the salting temperature of 10 DEG C below for over 12 hours, and periodically stirring; and (4) draining the salted and seasoned fish eggs, packaging, sealing and standing. The seasoned fish eggs produced by the process have the advantages of fullness, crispy chewing mouthfeel and high elasticity and are suitable to be eaten by mass consumers.

Description

technical field [0001] The invention relates to a production process of aquatic food, in particular to a production process of seasoned fish roe. 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. Every 100 grams of white fish roe contains nutrient content (per 100 grams), moisture (grams), 63.85-85.2 fats (grams), 0.63-4.19 crude protein (grams), 12.08-33.0 crude ash (grams), 1.24-2.06. Fish roe 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 and make people rejuvenate; in daily life, fish roe is mainly used for frying...

Claims

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Application Information

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IPC IPC(8): A23L1/328A23L17/30
CPCA23L17/30
Inventor 李德馨
Owner 上海洋琪食品有限公司
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