Artificial caviar using a natural preservative and a preparation method thereof

Abstract

The present invention discloses seafood artificial caviar using a natural preservative. The artificial caviar is characterized in that the artificial caviar comprises the following components in parts by weight: egg thick soup with sugar 20-25, kelp 18-20, sea cucumbers 15-18, dried chili powder 3-5, phellinus igniarius seeds 1-1.2, white vinegar 1-2, roasted sesame seeds 3-5, table salt 4-6, white granulated sugar 3-5, spirit 2-3, fresh shredded ginger 1-2, mashed garlic 1-2, shredded shallot 1-2, sunflower seed oil 5-6, lactic acid 1-1.2, coagulant 0.8-1, an appropriate amount of ethanol (concentration, 95%) and an appropriate amount of water. The phellinus igniarius seeds are used to extract flavonoids which are good in antioxidant effect and can be used as preservatives to improve organoleptic properties of the artificial caviar and enrich the flavors of paste products at the same time; meanwhile, a granulating machine is used to make artificial roes to ensure seafood nutrition and reduce costs at the same time.

Description

technical field [0001] The invention belongs to the field of sauce products, and in particular relates to an artificial caviar using a natural antistaling agent and a preparation method. Background technique [0002] Kelp is rich in more than 40 nutrients such as vitamins, trace elements, minerals, dietary fiber, fucoidan and fucoidan. It has the effects of preventing cancer, lowering blood pressure, lowering blood fat, and anti-tumor, and can prevent goiter , intelligence, beauty, fitness, anti-aging, is a very sound marine vegetable health function. [0003] At present, in order to keep the freshness of caviar, it is usually necessary to take eggs from live fish and then freeze and preserve them for fresh production. Sauce, while ensuring nutrition, reduces the cost of raw materials, and the cost during transportation and storage is also low. At the same time, the synthetic preservatives usually used in traditional sauce products may cause harm to the human body. On the ...

AI Technical Summary

Problems solved by technology

[0003] At present, in order to keep the freshness of caviar, it is usually necessary to take eggs from live fish and then freeze and preserve them for fresh production. Sauce, while ensuring nutrition, reduces the cost of raw materials, and the cost during transportation and storage is also low. At the same time, the synthetic preservatives usually used in traditional sauce products may cause harm to the human body. On the one hand, the antistaling agent overcomes the defects and deficiencies of traditional antistaling agents. On the other hand, the natural antistaling agent extracted from plants can also enrich the taste of sauce products while having antioxidant effects.