Flavor caviar and preparation method
A caviar and flavor technology, which is applied in the field of food processing technology, can solve the problems of expensive, overcooked, and damaged caviar flavors, etc.
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Embodiment 1
[0020] A flavored caviar comprises the following raw materials in parts by weight: 50 parts of salt-treated tuna roe, 10 parts of deodorizing liquid, and 5 parts of umami liquid.
[0021] The deodorizing liquid is a mixture of onion extract and edible vinegar, with a weight ratio of 1:2.
[0022] The umami liquid is a mixture of oyster sauce, fish oil, shrimp oil and cod liver oil, with a weight ratio of 1:2:1:4.
[0023] When preparing caviar:
[0024] (1) Salt-treated roe: take out the roe of tuna and remove the tendons, pretreat the roe in 2% salt water for 15 minutes to fix the shape;
[0025] (2) Prepare the deodorizing liquid and deodorize the fish roe: cut the onion into small pieces, add 0.5 times the weight of water, squeeze the juice in a juicer, take out the juice and filter the filtrate through a 100-mesh sieve For the onion extract, mix the onion extract and edible vinegar evenly according to the formula, sprinkle it into the measured fish roe and marinate for 4...
Embodiment 2
[0029] A flavored caviar comprises the following raw materials in parts by weight: 60 parts of salt-treated tuna roe, 15 parts of deodorizing liquid, and 10 parts of umami liquid.
[0030] The deodorizing liquid is a mixture of onion extract and edible vinegar, with a weight ratio of 4:5.
[0031] The umami liquid is a mixture of oyster sauce, fish oil, shrimp oil and cod liver oil, and the weight ratio is 3:5:2:8.
[0032] The method for preparing caviar is identical with embodiment 1.
Embodiment 3
[0034] A flavored caviar comprises the following raw materials in parts by weight: 52 parts of salt-treated tuna roe, 12 parts of deodorizing liquid, and 7 parts of umami liquid.
[0035] The deodorizing liquid is a mixture of onion extract and edible vinegar, with a weight ratio of 2:3.
[0036] The umami liquid is a mixture of oyster sauce, fish oil, shrimp oil and cod liver oil, and the weight ratio is 2:3:1:5.
[0037] The method for preparing caviar is identical with embodiment 1.
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