Making method of sturgeon cartilage sauce mixed with rice

Abstract

The invention relates to the technical field of food preparation and processing, in particular to a making method of a sturgeon cartilage sauce mixed with rice. The making method comprises the steps of (1) sturgeon cartilage pretreatment, (2) fishbone stock preparation, (3) fermented soya bean pretreatment, (4) sauce pretreatment and (5) sauce frying. According to the making method of the sturgeon cartilage sauce mixed with rice, sturgeon cartilage by-products are fully utilized, effective separation of sturgeon cartilage is achieved through a unique making technology, different tastes and flavors of sturgeon cartilage are reserved on the basis that cartilage is not fried, the sturgeon cartilage sauce mixed with rice is made by adding pretreated fermented soybeans. Diversification of rice mixing sauce products is increased, the flavor is rich, the nutritional value is high, and the consumption requirements of modern consumers for fast-paced life and high-standard diet are greatly met.

Description

technical field [0001] The invention relates to the technical field of food preparation and processing, in particular to a preparation method of sturgeon cartilage bibimbap sauce. Background technique [0002] Sturgeon, also known as Sturgeon Arowana, has the title of "living fossil in water" and is one of the oldest fish in existence. Sturgeons mostly grow in subtropical and temperate rivers, lakes, and near the coastlines of Eurasia and North America. Some sturgeons grow in the Atlantic coast, including the Mediterranean region. There are many kinds, including Siberian sturgeon, white sturgeon, Dabry's sturgeon, Schneider's sturgeon, Russian sturgeon, Chinese sturgeon, etc. The common edible sturgeon on the market is the hybrid sturgeon, which is a medium-to-large freshwater species with great economic value. fish. Sturgeon cartilage is the main by-product of sturgeon processing, and the skull and spine are unique cartilages. A small part of hard bone and fish meat are ...

AI Technical Summary

Problems solved by technology

[0005] The fish bone used in the existing seafood fish bone sauce mainly comes from hard fish bones (Qingjiang fish, cod, tilapia and grass carp, etc.), the main component is calcium, and the taste is single; and the fish bone sauce is often fried for a long time. The fish bone is processed in a single way, and the long-term frying will easily make the color of the fish bone itself brown, and at the same time greatly reduce the flavor of the fish bone itself

Sturgeon skulls contain a high proportion of cartilage, and the cartilage structure is relatively complex, containing fish meat and other components. The current industrialized method of processing sturgeon skulls is to boil the fish head directly. Because the fish head is large and thick, it takes a long time to soften. long processing cycle

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