A kind of spicy caviar and production method thereof

Abstract

The invention belongs to the technical field of aquatic product processing, and in particular relates to a spicy caviar sauce and a production method thereof. The present invention uses fresh or frozen freshwater fish roe as raw material, wherein the roe in frozen state needs to be thawed and drained, and is equipped with auxiliary materials such as emulsified stable base material and seasoning base material. Spicy caviar products are made through processes such as body preparation, degassing canning and vacuum sealing, high-short sterilization and back-pressure water cooling, heat preservation inspection and other processes. The process of the invention is simple and suitable for large-scale production. The spicy caviar sauce produced by the invention has a uniform sauce body, and the fish roe particles are full and evenly dispersed in the sauce body. The taste is tender and refreshing, without fishy smell, and the spicy flavor is prominent. It can be used as a table food, and can also be used as bread and buns. Sandwich material for foods such as , pies or steamed buns.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a spicy caviar sauce and a production method thereof. The invention uses fresh or frozen freshwater fish roe as a raw material to prepare spicy caviar sauce and a production method thereof. Background technique [0002] Fish roe is fish roe produced by the mature ovary of female fish. It is rich in protein, amino acid, lecithin, vitamins and minerals (calcium, phosphorus, iron) and other nutrients. It is a kind of aquatic food that is popular among consumers. . Crucian carp and carp are freshwater fish species with high eggs. Among them, carp can hold eggs as high as about 30% of their body weight, and carp specially used for egg retrieval can start to hold eggs as high as 50% of their body weight. Lu Lili and others have found that two freshwater fish eggs, carp and crucian carp, are rich in AA, DHA, EPA and phospholipids, which can be used in fo...

AI Technical Summary

Problems solved by technology

[0005] The closest prior art document with the present invention is that publication number is respectively CN101015360A and CN101422261A document, and publication number document CN101015360A (Hu Zhongjun etc.) fails to control the pickling temperature and time when adopting 5% salt to pickle fish roe, easily It leads to the generation of peculiar smell; in order to remove the peculiar smell, they put the fish roe in the spice solution and heat it at 95-105°C for 1-3 hours, then carry out the filtration and vibration screening process of the fish roe, and then put the fish roe and seasoning at 100-120°C Heating at low temperature for 2 hours; in this process, caviar needs to be heated at high temperature for 3-5 hours, but the taste of caviar particles becomes hard, the production cycle becomes longer, and energy consumption increases. At the same time, there are filtration and vibration screening processes in this process. thus increasing the complexity of the production process

Publication number CN101422261A (Wang Xiaojun, etc.) in the process of making caviar sauce was stirred and marinated at a low temperature of 4-6°C for 24-48 hours, resulting in a long production cycle, which could easily lead to aggravated fishy smell and the production of biogenic amines; they Use 120-130°C oil to fry the fish roe until it becomes thick, which will easily make the taste of the fish roe hard; at the same time, low-temperature pickling and high-temperature oil frying increase energy consumption

[0006] In view of the complex production process, long production cycle, high energy consumption, hard fish roe taste, aggravated fishy smell and biogenic amines that are easily caused by pickling in the above-mentioned prior art, it is necessary to improve the existing caviar and its The production method carries out process innovation. The present invention utilizes the freshwater fish roe rich in resources in my country to develop a caviar product that is simple to make, easy to scale production, nutritious and safe to eat, so as to meet the needs of consumers

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