A processing method and intelligent device for caviar products

Abstract

The present invention provides an intelligent device for implementing a novel processing method for caviar products, comprising a pot body, a pot cover, a sterile air inlet, a stirrer, a cooling liquid inlet, a cooling liquid outlet, a device interlayer and a vacuum pump Trachea, the sterile air inlet is arranged at the bottom of the outer body of the pot, and enters the device through the interlayer of the device. The stirrer is arranged at the bottom of the inner body of the pot. Enter the device through the pot cover, the other end is connected to the vacuum pump, the cooling liquid inlet is arranged at the bottom of the pot body, and the cooling liquid outlet is arranged at the top of the pot body. The device in the present invention adopts supercooled seasoning liquid, maintains a vacuum state, and introduces the means of micro-boiling sterile air to speed up the seasoning process, so as to solve the traditional process drawbacks of long seasoning time, large nutrient loss and more sewage.

Description

technical field [0001] The invention relates to the field of deep processing of aquatic products, in particular to a novel processing method and an intelligent device for caviar products. Background technique [0002] At present, in the field of aquatic product processing, caviar processing is a high-value-added luxury food. Known caviar processed products include, for example, cod roe with pollack (Theragrachalcogramma) roe as raw material, mustard cod roe, and trout roe as raw material. trout roe, salmon roe and ribs made of salmon roe, flying fish roe made of flying fish roe, dried roe of mullet and tuna roe, caviar made of sturgeon roe, herring roe as raw material Herring roe as raw material, Kouruka as raw material with sweetfish roe, etc. These fish roe processed products are generally processed by salting the raw fish roe to improve its preservation, and then enter the circulation field. In addition, there are also processed products such as mustard cod roe, which a...

AI Technical Summary

Problems solved by technology

But in this invention, the whole technological process is carried out in relatively high temperature, can cause great influence to the mouthfeel of caviar

[0004] Caviar products are mostly used in the production of Japanese sushi. The technology used is traditional Japanese technology. The total loss of soluble nutrients in the entire processing process reaches more than 1 / 3. At the same time, more than 1 ton of highly polluted wastewater is produced per ton of product, and the loss of seasoning materials is as high as 56%. The longest seasoning time is 72 hours, there are many intermediate links, the microorganisms are difficult to control, and the probability of cross-contamination is high, which is inconsistent with the current food industry's pursuit of safety and nutrition and health concepts

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