Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Caviar and making method thereof

A production method and caviar technology are applied in the functions of food ingredients, oil-containing food ingredients, food science and other directions, which can solve the problem of single taste of seasoning sauce, and achieve the effect of delicious and unique taste and moist color.

Inactive Publication Date: 2018-02-27
泰州鼎煊食品有限公司
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing seasoning sauces have a relatively single taste. As people's requirements for food taste are getting higher and higher, people hope to have more and more flavors of seasoning sauces, which can not only achieve delicious taste, but also be used for banquets, feasts, etc.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The technical solutions in the embodiments of the present invention will be clearly and completely described below.

[0017] A kind of caviar provided by the invention, its raw material component is by mass percentage by 31.25% fish roe, 10% vegetable rapeseed oil, 1.2% chili powder, 28.5% soybean paste, 4% salt, 1.7% chicken essence, 2% white sugar, 1.65% cooking wine, 2% ginger, 2% green onion, 2% garlic, 0.4% secret spice, 5% fish bone soup, the raw materials of the secret spice include the following weight: fennel 0.2g, pepper 0.3g, cassia bark 0.5g, clove 0.8g, star anise 0.3g, bay leaf 0.8g, kaempferia 0.5g, dendrobium 0.2g, grass fruit 0.3g, woody 0.1g.

[0018] A kind of preparation method of caviar, comprises the following steps:

[0019] 1) First select fresh carp manually, clean them, slaughter them with an automatic fish killing machine, then steam them in a steamer, manually remove bone spurs, and extract fresh roe;

[0020] 2) Use the above fish bones to...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses caviar and a making method thereof. The caviar comprises the following raw material components in percentage by mass of 39.75% of roe, 10% of plant rapeseed oil, 1.2% of chilipowder, 28.5% of a soybean sauce, 4% of salt, 1.7% of chicken essence, 2% of white sugar, 1.65% of cooking wine, 2% of ginger, 2% of scallions, 2% of garlic, 0.2% of secret spice, and 5% of fishbone head soup. The caviar contains rich nutrient substances, and is gentle and mild in color and delicious and unique in taste.

Description

technical field [0001] The invention relates to the field of food, in particular to caviar and a preparation method thereof. Background technique [0002] At present, most of the seasoning sauces on the market are sweet noodle sauce with wheat flour as the main raw material and bean paste with beans as the main raw material; meat sauce and fish sauce are not common as seasoning sauces. [0003] Existing seasoning sauces have a relatively single taste. As people's requirements for food taste are getting higher and higher, people hope to have more and more flavors of seasoning sauces, which can not only achieve delicious taste, but also be used for banquets, feasts, etc. . Contents of the invention [0004] In order to solve the problems in the above-mentioned background technology, the object of the present invention is to provide a kind of caviar and its preparation method, so as to achieve the purpose that the sauce body contains rich nutrients, the color is moist, a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L17/30A23L33/00
CPCA23L17/30A23L33/00A23V2002/00A23V2200/30A23V2250/18
Inventor 余长生
Owner 泰州鼎煊食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com