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Anti-oxidizing preparation method of caviar

A caviar and anti-oxidation technology, which is applied in the direction of food ingredients as antioxidants, food ingredients as emulsifiers, food ultrasonic treatment, etc., can solve the problems of high experience requirements, long caviar production cycle, etc., and achieve a high degree of standardization Effect

Inactive Publication Date: 2018-12-11
FISHERIES RES INST ANHUI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production cycle of traditional caviar is very long, at least 7 years (sturgeon will only spawn after 7 years), and the traditional production process is artificial live egg extraction, which requires extremely high experience

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: A kind of antioxidant preparation method of caviar

[0025] An antioxidant preparation method for caviar is characterized in that: the raw fish is one of sturgeon, salmon, trout and cod, and the weight of the fish is 5-25kg. In this embodiment, 20 kg of sturgeon is specifically used.

[0026] An anti-oxidation preparation method for caviar, comprising the following steps: electric stunning and bloodletting, ice-water cooling for egg collection, egg rubbing screening, emulsion vacuum anti-oxidation treatment, plant impregnation liquid vacuum anti-oxidation treatment, pickling, and low-temperature sterilization Store with packaging.

[0027] (1) Electric shock stun bloodletting

[0028] Raw fish are stunned one by one by electric shock during the conveyance process in the fishway. The electric shock voltage is 35V, the current intensity is 200-500mA, and the electric shock time is 10-20s. After being stunned, quickly cut off the gill arteries on both side...

Embodiment 2

[0049] Embodiment 2: A kind of antioxidant preparation method of caviar

[0050] A kind of antioxidant preparation method of caviar, comprises the following steps:

[0051] (1) Electric shock stun bloodletting

[0052] Raw fish were stunned one by one by electric shock during the conveyance process in the fishway. The electric shock voltage was 35V, the current intensity was 200mA, and the electric shock time was 10s. After being stunned, quickly cut off the gill arteries on both sides of the raw fish, and hang them in a temperature environment of 10°C for 10-15 minutes for bleeding.

[0053] (2) Ice water cooling for egg retrieval

[0054] Put the raw fish after bloodletting into ice water, and cool in an ice water bath for 5 minutes. Take out the raw fish, clean the mucus and blood on the surface of the fish body, cut open the belly of the fish from above the anus, quickly take out the fish ovary, and place it in a 0°C environment for later use. The operation of strippin...

Embodiment 3

[0071] Embodiment 3: A kind of antioxidant preparation method of caviar

[0072] A kind of antioxidant preparation method of caviar, comprises the following steps:

[0073] (1) Electric shock stun bloodletting

[0074] Raw fish were stunned one by one by electric shock during the conveyance process in the fishway. The electric shock voltage was 35V, the current intensity was 350mA, and the electric shock time was 15s. After being stunned, the gill arteries on both sides of the raw fish were quickly cut off, and the fish were suspended and bled for 12 minutes in a temperature environment of 12°C.

[0075] (2) Ice water cooling for egg retrieval

[0076] Put the raw fish after bloodletting into ice water, and cool in an ice water bath for 7 minutes. Take out the raw fish, clean the mucus and blood on the surface of the fish, cut open the belly of the fish from above the anus, quickly take out the fish ovary, and place it in an environment at 2°C for later use. The operation ...

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PUM

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Abstract

The invention relates to an anti-oxidizing preparation method of caviar. The anti-oxidizing preparation method comprises the following steps of stunning by electric shock and blood discharging, cooling by cold water and egg fetching, egg rubbing, screening and inspection, vacuum anti-oxidizing treatment in an emulsifying liquid, vacuum anti-oxidizing treatment in a plant impregnating liquid, pickling, low-temperature sterilizing, packaging and storing. The anti-oxidizing preparation method has the advantages that the fish eggs are treated by the pure natural plant impregnating liquid, and theforeign odor is removed; the certain anti-oxidizing effect is realized; the anti-oxidizing preparation method is suitable for similar fish egg processing technologies of sturgeon caviar, salmon caviar, trout caviar, cod caviar and the like, the standardization degree is high, and the anti-oxidizing preparation method is also suitable for industrialized large-scale production.

Description

technical field [0001] The invention relates to an antioxidant preparation method of caviar, which belongs to the technical field of aquatic product processing. Background technique [0002] Caviar, that is, salted fish eggs, is rich in phospholipids, amino acids, omega-3 series polyunsaturated fatty acids and trace elements and other nutrients. It is a high-end nutritional food that enjoys a high reputation at home and abroad. Caviar contains amino acids, omega-3 series polyunsaturated fatty acids, and phospholipids (PLs) that combine a large amount of eicosapentaenoic acid and docosahexaenoic acid. In addition to functions such as activating cells, preventing arteriosclerosis, and improving nervous tissue, it also has unique physiological activities, such as anti-arrhythmia, and prevention of coronary heart disease. [0003] Caviar, saffron dry powder and black truffle are known as the three most expensive delicacies in the world, known as "black gold". Strictly speaking...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/30A23L5/20A23L29/00
CPCA23V2002/00A23L5/27A23L17/30A23L29/03A23V2200/222A23V2200/02A23V2250/21A23V2250/211A23V2250/2132A23V2250/214A23V2250/708A23V2250/712A23V2300/14A23V2300/48
Inventor 周蓓蓓崔凯陈小雷鲍俊杰胡王
Owner FISHERIES RES INST ANHUI ACAD OF AGRI SCI
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