Novel fish roe preparation and fish roe sausage product processing method

A processing method and technology of fish roe, which is applied in the field of preparation and processing of sausage products, can solve the problems of cracking fish roe, great difference in chewing resistance, limited processing amount of fish roe, uneven quality, etc., and achieves Promoting development, beautiful color, good chewing resistance

Inactive Publication Date: 2019-05-24
汕尾市国泰食品有限公司
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Problems solved by technology

[0004] Caviar roe sold in the market has different quality due to different sources of fish species. The cracking taste and chewing resistance of caviar roe after cooking vary greatly due to different varieties. At the same time, there are few related products, which limits the quality of fish roe. The amount of processed roe, resulting in the phenomenon of unsalable fish roe

Method used

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  • Novel fish roe preparation and fish roe sausage product processing method
  • Novel fish roe preparation and fish roe sausage product processing method
  • Novel fish roe preparation and fish roe sausage product processing method

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Embodiment Construction

[0025] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0026] see Figure 1-3 , a kind of preparation method of new caviar, its preparation method comprises the following steps:

[0027] A. First mix sodium alginate into a turbid solution;

[0028] B. Then put the fish roe in a nylon bag and scald it with hot water at 75°C for 1 min;

[0029] C. Finally, mix the prepared turbid liquid with the fish roe used at a ratio of 1:2, and knead it in a vacuum tumbler for 1 minute to inhale the turbid liquid after blanchi...

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Abstract

The invention discloses a novel fish roe preparation and fish roe sausage product processing method. The preparation method includes the steps: A preparing sodium alginate into dirty solution; B placing fish roes into a nylon bag and scalding the fish roes with 75 DEG C hot water for 1 minute; C mixing the prepared dirty solution with the used fish roes according to the ratio of 1:2, tumbling themixture in a vacuum tumbler for 1 minute and sucking the dirty solution after scalding the fish roes; D filtering redundant dirty solution and placing the fish roes containing sodium alginate mixed solution into 1.5% calcium chloride water solution. A novel fish roe sausage product produced by the method has the biggest advantages that the novel fish roe sausage product contains the novel fish roes with excellent cracking feeling, good chewing resistance and stable quality and is attractive in color, rich in nutrients and convenient to eat, a raw material formula and the processing method of the product are unique, a large number of fish roes can be digested, production cost is low, development of aquaculture industry can be vigorously promoted, and the market prospect is wide.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of new fish roe and a sausage product thereof. Background technique [0002] Food refers to all kinds of finished products and raw materials for human consumption or drinking, as well as items that are traditionally both food and Chinese medicinal materials, but does not include items for the purpose of treatment. From the perspective of food hygiene legislation and management, the concept of food in a broad sense is still It involves: the raw materials of the food produced, the planting of food raw materials, the substances and environment in contact with the breeding process, food additives, all packaging materials and facilities that directly or indirectly contact with food, and the environment that affects the original quality of food. It is divided into two parts: endogenous material components and exogenous material components. Among them, endog...

Claims

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Application Information

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IPC IPC(8): A23L17/30A23L13/60A23L13/40
Inventor 陈东兴郭海坤林孟德
Owner 汕尾市国泰食品有限公司
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