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

Inactive Publication Date: 2017-01-04
DEQING SANYE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process of the invention is simple and suitable for large-scale production. However, in order to suppress the fishy smell of the fish roe, a large amount of spicy seasoning is added to suppress the fishy smell, so that the fish roe loses its original umami taste, and the food value is greatly reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention provides a method for processing flavor fish roe sauce. The method comprises the steps of firstly salting fish roes in flavor salting materials, then steaming the fish roes, and finally adding seasonings. A honeycomb containing honey is steamed first during steaming, and after the honey flows out, the high-temperature honey quickly seals the fish roes, so that the fishy smell removing ingredient in the fish roes can play a role for long time, the freshness of the fish roes is kept, and a very good fishy smell removing effect is achieved. The flavor fish roe sauce is simple in processing, low in cost and good in mouthfeel, does not contain preservatives, and thus has broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of flavor caviar. 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 et al. found that two types of freshwater fish roe, carp and crucian carp, are rich in AA, DHA, EPA and phospholipids, which can be used for food production for special populations such as infants and children. At present, except for a small amount of fish roe that is sold fresh and used to make dishes, the freshwate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 雷蕾
Owner DEQING SANYE FOOD CO LTD
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