Method for processing flavor fish roe sauce
A processing method and technology of flavored fish, which is applied in the field of food processing, can solve the problems of food value discount, fish roe losing umami taste, etc., and achieve the effect of simple processing, good taste and broad market prospect
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Embodiment 1
[0021] A processing method for flavor caviar, comprising the following steps:
[0022] A. Take fresh freshwater fish roe as raw material, and separate the roe and membrane by hand;
[0023] B. Put the fish roe into the pre-configured flavor marinade, marinate for 28 hours, take it out with a colander and put it in the steamer;
[0024] C. Steam the fish roe in a double-layer steamer. The specific method is: place the fish roe in the lower steamer, place the honeycomb cut into blocks in the upper steamer, and the upper steamer can flow to the lower layer through the holes. The honeycomb The honeycomb contains 15% honey by weight; first steam the honeycomb on the upper layer, and after the honey in the honeycomb flows out, add it to the steamer on the lower layer;
[0025] D. Add to the lower steamer, steam for 5-10 minutes, then take out the fish roe;
[0026] E, high temperature sterilization, packaging.
[0027] The flavor marinade includes the following main components by...
Embodiment 2
[0030] A processing method for flavor caviar, comprising the following steps:
[0031] A. Take fresh freshwater fish roe as raw material, and separate the roe and membrane by hand;
[0032] B. Put the fish roe into the pre-configured flavor marinade, marinate for 30 hours, take it out with a colander and put it in the steamer;
[0033] C. Steam the fish roe in a double-layer steamer. The specific method is: place the fish roe in the lower steamer, place the honeycomb cut into blocks in the upper steamer, and the upper steamer can flow to the lower layer through the holes. The honeycomb The honeycomb contains 20% honey by weight; first steam the honeycomb on the upper layer, and after the honey in the honeycomb flows out, add it to the steamer on the lower layer;
[0034] D. Add to the lower steamer, steam for 5-10 minutes, then take out the fish roe;
[0035] E, high temperature sterilization, packaging.
[0036] The flavor marinade includes the following main components in...
Embodiment 3
[0039] A processing method for flavor caviar, comprising the following steps:
[0040] A. Take fresh freshwater fish roe as raw material, and separate the roe and membrane by hand;
[0041] B. Put the fish roe into the pre-configured flavor marinade, marinate for 24 hours, take it out with a colander and put it in the steamer;
[0042] C. Steam the fish roe in a double-layer steamer. The specific method is: place the fish roe in the lower steamer, place the honeycomb cut into blocks in the upper steamer, and the upper steamer can flow to the lower layer through the holes. The honeycomb The honeycomb contains 10% honey by weight; the honeycomb on the upper layer is steamed first, and after the honey in the honeycomb flows out, it is added to the steamer on the lower floor;
[0043] D. Add to the lower steamer, steam for 5-10 minutes, then take out the fish roe;
[0044] E, high temperature sterilization, packaging.
[0045] The flavor marinade includes the following main com...
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