Making method of capelin caviar

Abstract

The invention provides a making method of capelin caviar. The caviar consists of the following components of roe, spice fluid, condiments, copper gluconate and a preservative. The caviar is made through the following steps of performing pretreatment: performing salt treatment on fresh roe; performing extraction so as to obtain the spice fluid: taking the following components in parts by weight of purple perilla, fresh ginger, hot peppers, cinnamon bark, cloves, garlic, amomum cardamomum, star aniseeds, fructus tsaoko and Chinese prickly ash, performing decoction for 2-4 times, performing filtration, combining filtrate so as to obtain the spice fluid; performing preparation: taking the roe after the salt treatment and the spice fluid, in parts by weight, performing steaming, performing filtration, performing screening to obtain average-grain roe, taking the average-grain roe, the condiments and the copper gluconate in parts by weight, performing steaming, adding a preservative, and performing uniform mixing so as to obtain the caviar; and performing preservation: placing the caviar in the shade, performing packaging, performing sterilization, performing warehousing, and performing preservation. According to the caviar prepared by the making method disclosed by the invention, high nutrient value of the roe is reserved, the fishy taste and foreign taste are removed, the fresh-keeping time of the caviar is prolonged, the caviar is prevented from being deteriorated in a short time, and the mouth feel and the nutrient value of the caviar are not influenced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing capuchin caviar. Background technique [0002] Caviar is a highly nutritious food rich in lecithin and high-quality protein. "Caviar" processed from fish roe (mainly artificially farmed sturgeon roe) currently sells for as much as $5,000 per kilogram in the international market. This expensive, salty, fishy, ​​and sticky imported "caviar" is actually a kind of "caviar" that does not meet the Chinese taste, but it has its own unique consumer market in China. With the rapid development of China's economy, more and more Chinese people are pursuing new, special and strange food products including "caviar". [0003] The meat of the perennial fish is particularly tender and smooth, the surface is golden, the fish bones have been fried and crispy, and it tastes very delicious when served with refreshing fish sauce. The nutritional value of p...

AI Technical Summary

Problems solved by technology

This invention retains the high nutritional value of roe, and removes the fishy smell in roe, making it more suitable for Chinese tastes - fragrant, spicy, sweet, and; it is a rare high-end product that is easy to promote Nutritious condiment, but there is still room for improvement in the salt pretreatment effect of the caviar roe and the antiseptic effect of the prepared caviar