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A kind of high white salmon caviar sauce and its preparation method

A technology of whitefish and caviar, applied in the field of high whitefish caviar and its preparation

Active Publication Date: 2021-04-23
新疆赛湖渔业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no product related to high whitefish roe on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: a kind of high whitefish caviar mainly comprises the raw material of following weight portion:

[0034] 100 parts white salmon roe, 12 parts dried squid, 8 parts shrimp skin, 12 parts scallop, 70 parts vegetable oil, 7 parts garlic, 3 parts white pepper, 3 parts rock sugar, 25 parts oil consumption, 2 parts bean paste;

[0035] and prepared by the following steps:

[0036] a. Raw material pretreatment: slaughter fresh female whitefish, take out roe, remove impurities, wash and drain; steam scallops for 5 minutes, crush them into shreds; mince garlic; cut dried squid into small pieces;

[0037] b. Heating and frying: take the above-mentioned vegetable oil by weight and heat it to 230°C, add the minced garlic in the above-mentioned weight and stir-fry until the color changes. , then add the high white salmon roe in the said weight portion, stir-fry for 10 minutes, finally add white pepper, rock sugar, oil consumption and bean paste, stir-fry for 5 minutes, ...

Embodiment 2

[0039] Embodiment 2: a kind of high whitefish caviar mainly comprises the raw material of following weight portion:

[0040] 103 parts of white salmon roe, 11 parts of dried squid, 89 parts of shrimp skin, 11 parts of scallop, 75 parts of vegetable oil, 3 parts of garlic, 6.5 parts of white pepper, 3.5 parts of rock sugar, 24.5 parts of oil consumption, 2.2 parts of bean paste;

[0041] and prepared by the following steps:

[0042] a. Raw material pretreatment: slaughter fresh female whitefish, take out the roe, remove impurities, wash and drain; steam scallops for 5.5 minutes, crush them into shreds; mince garlic; cut dried squid into small pieces;

[0043] b. Heating and frying: Take the above-mentioned vegetable oil by weight and heat it to 225°C, add the minced garlic in the above-mentioned weight and stir-fry until the color changes. , then add the high white salmon roe in the said weight portion, stir-fry for 11 minutes, finally add white pepper, rock sugar, oil consumpti...

Embodiment 3

[0045] Embodiment 3: a kind of high whitefish caviar mainly comprises the raw material of following weight portion:

[0046] 106 parts of white salmon roe, 10 parts of dried squid, 10 parts of shrimp skin, 10 parts of dried scallop, 80 parts of vegetable oil, garlic

[0047] a. Raw material pretreatment: slaughter fresh female whitefish, take out roe, remove impurities, wash and drain; steam scallops for 6 minutes, crush them into shreds; mince garlic; cut dried squid into small pieces;

[0048] b. Heating and frying: Take the vegetable oil in the above weight portion and heat it to 220°C, add the minced garlic in the weight portion and stir-fry until the color changes, then add the shrimp skin and the dried squid and scallops processed in the above step a, and stir fry for 19 minutes , then add the high white salmon roe in the said weight portion, stir-fry for 12 minutes, finally add white pepper, rock sugar, oil consumption and bean paste, stir-fry for 6 minutes, turn off th...

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PUM

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Abstract

The invention discloses a high whitefish caviar and a preparation method thereof, which is characterized in that the high whitefish caviar comprises the following raw materials in parts by weight: 100-140 parts of high whitefish roe, 8-12 parts of squid, shrimp skin 8-12 parts, 10-15 parts of scallops, 70-150 parts of vegetable oil, 3-7 parts of garlic, 3-7 parts of white pepper, 3-7 parts of rock sugar, 16-25 parts of oil consumption, 2-5 parts of bean paste, And it is prepared through the steps of raw material pretreatment and heating and frying. Compared with the prior art, the present invention uses white salmon roe with high nutritional value and a variety of seafood as raw materials, heats and fry various raw and auxiliary materials to fully decompose protein into delicious amino acids, and then adds rock sugar to heat and fry System, Maillard reaction occurs with amino acid, so as to achieve the purpose of enhancing fragrance and taste, and the prepared caviar has the characteristics of rich nutrition, good taste, unique flavor, no additives, long storage time, simple preparation process steps, etc. Essential food for home life.

Description

technical field [0001] The invention relates to a high whitefish caviar sauce and a preparation method thereof, belonging to the technical field of aquatic product processing. Background technique [0002] Fish roe is fish roe produced by the mature ovary of female fish. It is a kind of nutritious food, which is rich in nutrients such as protein, amino acid, lecithin, minerals, cholesterol and vitamins. It is a good food for human brain and bone marrow. Supplements, nourishing agents. Among them, every 100 grams of fish roe contains 63.85 to 85.29 grams of water; 0.63 to 4.19 grams of fat; 12.08 to 33.01 grams of crude protein; 1.24 to 2.06 grams of crude ash (crude ash contains a large amount of phosphate and lime. The content has reached more than 46%, which is a good tonic for human brain and bone marrow). The content of vitamin A, B, and D in eggs is also very rich. Vitamin A can prevent eye diseases, vitamin B can prevent beriberi and dysplasia, and vitamin D can prev...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/30A23L17/50A23L17/40A23L5/10A23L29/30
CPCA23V2002/00A23L5/11A23L17/30A23L17/40A23L17/50A23L29/30A23V2300/24A23V2250/60
Inventor 马壮
Owner 新疆赛湖渔业科技开发有限公司