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Carassius auratus and chili caviar

A technology for caviar and crucian carp, which is applied in the field of food processing, can solve the problems of high water content, easy spoilage and high storage cost of caviar, and achieve the effects of removing fishy smell, prolonging the shelf life and increasing the taste.

Inactive Publication Date: 2017-06-23
TIANJIN JINHAIMA AQUACULTURE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented method uses different techniques such as salt water immersion or heat treatment on seafood products like lobsters during processing steps that affect their quality and durability overtime. By doing this, they are able to improve its overall appearance while maintaining freshness after storage without losing flavor due to excessive exposure to bacteria or other harmful substances found within them.

Problems solved by technology

This patented technical problem addressed in this patents relates to making better ways to cook aquarium fish with less expensive ingredients while maintain their tasteful appearance during storage without losing any valuable components such as proteins like albumens.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 1 part is 100g

[0022] (1) Obtaining crucian carp roe: take fresh crucian carp, kill and take roe;

[0023] (2) Pretreatment of crucian carp roe: pickling crucian carp roe with 8% salt by weight of crucian carp roe to dehydrate crucian carp roe and pickle for 5 hours;

[0024] (3) Fried crisp

[0025] Heat the oil to 140-160°C, put in the crucian carp roe that has been processed in the first three steps, fry for 3 minutes, and keep stirring until the crucian carp roe is milky white;

[0026] (4) Blending and cooking

[0027] The crucian carp roe processed through the above steps is mixed with other raw materials and boiled at a temperature of 90° C. for 20 minutes, and then bottled to obtain a finished product.

[0028] The number of servings of each raw material: 35 parts of crucian carp roe, 10 parts of tomato sauce, 4 parts of rock sugar, 1 part of salt, 4 parts of monosodium glutamate, 3 parts of rice wine, 1 part of white vinegar, 6 parts of hot sauce...

Embodiment 2

[0029] Embodiment 2 Take 1 part as 100g

[0030] (1) Obtaining crucian carp roe: take fresh crucian carp, kill and take roe;

[0031] (2) Pretreatment of crucian carp roe: pickling crucian carp roe with 8% salt by weight of crucian carp roe to dehydrate crucian carp roe and pickle for 5 hours;

[0032] (3) Fried crisp

[0033] Heat the oil to 140-160°C, put in the crucian carp roe that has been processed in the first three steps, fry for 3 minutes, and keep stirring until the crucian carp roe is milky white;

[0034] (4) Blending and cooking

[0035] The crucian carp roe processed through the above steps is mixed with other raw materials and boiled at a temperature of 90° C. for 20 minutes, and then bottled to obtain a finished product.

[0036] The number of servings of each raw material: 30 parts of crucian carp roe, 5 parts of tomato sauce, 6 parts of rock sugar, 0.5 parts of salt, 6 parts of monosodium glutamate, 2 parts of rice wine, 3 parts of white vinegar, 4 parts o...

Embodiment 3

[0038] (1) Obtaining crucian carp roe: take fresh crucian carp, kill and take roe;

[0039] (2) Pretreatment of crucian carp roe: pickling crucian carp roe with 8% salt by weight of crucian carp roe to dehydrate crucian carp roe and pickle for 5 hours;

[0040] (3) Fried crisp

[0041] Heat the oil to 140-160°C, put in the crucian carp roe that has been processed in the first three steps, fry for 3 minutes, and keep stirring until the crucian carp roe is milky white;

[0042] (4) Blending and cooking

[0043] The crucian carp roe processed through the above steps is mixed with other raw materials and boiled at a temperature of 90° C. for 20 minutes, and then bottled to obtain a finished product.

[0044] The number of servings of each raw material: 30 parts of crucian carp roe, 15 parts of tomato sauce, 6 parts of rock sugar, 2 parts of salt, 6 parts of monosodium glutamate, 4 parts of rice wine, 2 parts of white vinegar, 4 parts of hot sauce, and 10 parts of water.

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PUM

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Abstract

The invention discloses crucian carp chili caviar, which is composed of the following raw materials in parts by weight: 30-40 parts of crucian carp roe, 5-15 parts of tomato sauce, 3-6 parts of rock sugar, 0.5-2 parts of salt, and 2-6 parts of monosodium glutamate 2-5 parts of rice wine, 0.5-2 parts of white vinegar, 4-8 parts of hot sauce, and 10-15 parts of water. The invention also discloses a preparation method of the crucian carp chili caviar. The invention has the advantage that high-salt pickling is used in the preparation process of fish eggs, which can not only play the role of stereotyping and removing blood, but also prolong the shelf life of fish eggs and facilitate transportation and turnover. Add hot sauce, sour and delicious.

Description

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Claims

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Application Information

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Owner TIANJIN JINHAIMA AQUACULTURE
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