Preparation method of larimichthys crocea roe sauce based on micro-nano bubble water composite fishy smell removal technology

Abstract

The invention discloses a preparation method of a large yellow croaker roe sauce based on a micro-nano bubble water composite fishy smell removal technology, and aims to solve the technical problems of stubborn fishy smell of large yellow croaker roes and low additional value of processing byproducts. The method comprises the following steps: S1, unfreezing: unfreezing frozen larimichthys crocea roes; s2, cleaning: cleaning the unfrozen fish roes of the pseudosciaena crocea; s3, fishy smell removal: putting the cleaned larimichthys crocea roes into a mixed solution containing micro-nano bubble water and a fishy smell removal solution, and applying ultrasonic waves to perform composite fishy smell removal treatment; s4, performing cooking: performing cooking treatment on the fish roes of the pseudosciaena crocea subjected to fishy smell removal; and S5, stir-frying: stir-frying the cooked larimichthys crocea roes to obtain the larimichthys crocea roe sauce. The low-added-value fish roe byproducts are converted into the high-quality fish roe sauce, high-value utilization of resources is achieved, the process standardization degree is high, large-scale production is easy, and the product is low in fishy smell, balanced in nutrition and excellent in flavor.

Description

Technical Field

[0001] This invention relates to the field of food production technology, specifically to a method for preparing large yellow croaker caviar based on micro-nano bubble water composite deodorization technology. Background Technology

[0002] The large yellow croaker is a geographically significant species in the East China Sea. Due to the influence of the Taiwan Warm Current and the southward flow of cold water from the Yellow River, the water quality is clean and the food is abundant, resulting in its golden-yellow body and vermilion lips, as well as its tender flesh and high content of umami amino acids.

[0003] Large yellow croaker roe possesses extremely high nutritional value and economic potential. Its roe is plump, bright orange, and rich in high-quality protein (28%-32%), Omega-3 unsaturated fatty acids (12%-15% total EPA and DHA), and also contains vitamins A and D, as well as minerals such as calcium and zinc, achieving a dual advantage in both nutrition and flavor. Currently, the annual production of large yellow croaker farmed in the East China Sea exceeds 80,000 tons. However, its processing model is still dominated by primary processed products such as frozen fresh croaker and dried yellow croaker. The roe removed during processing is mostly discarded as waste, resulting in a waste of high-quality resources and failing to fully exploit its added value. The core limiting factor is that the roe of large yellow croaker has a significant and persistent characteristic fishy and pungent odor. This odor is strong and irritating, directly impacting the senses. Not only is it difficult to completely remove with regular rinsing, but it also stubbornly adheres to the surface of the roe. Even after initial treatment, the residual fishy smell takes a very long time to dissipate. In addition, the fishy smell easily stains the tools, containers, and hands it comes into contact with, and it is highly adhesive, making it difficult to completely dilute in a short time. Overall, it exhibits the inherent characteristics of "strong fishy smell, slow dissipation, and easy residue".

[0004] To address the persistent fishy smell of large yellow croaker roe and the low added value of processing by-products leading to resource waste, this invention develops a method for preparing large yellow croaker roe sauce based on micro-nano bubble water composite deodorization technology, which can simultaneously solve the problems of difficult removal of fishy smell from large yellow croaker roe and waste of by-products. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preparing large yellow croaker roe sauce based on micro-nano bubble water composite deodorization technology. This method effectively reduces the inherent strong fishy smell of large yellow croaker roe through a special deodorization process that combines micro-nano bubble water and deodorizing liquid, while fully retaining the high-quality protein and Omega-3 fatty acids and other nutrients in the roe. It also transforms the processing by-product of large yellow croaker (roe) into a high-value-added product, thereby solving the technical problems of low edibility of large yellow croaker roe due to its strong fishy smell, waste of by-products, and unreasonable utilization of nutrients.

[0006] The technical solution adopted by this invention to solve its technical problem is:

[0007] A method for preparing large yellow croaker caviar sauce, the method comprising the following steps:

[0008] S1. Thawing: Thaw the frozen large yellow croaker roe;

[0009] S2. Cleaning: Clean the thawed croaker roe;

[0010] S3. Deodorization: The cleaned croaker roe is placed in a mixture containing micro-nano bubble water and deodorizing solution, and ultrasonic waves are applied for compound deodorization treatment.

[0011] S4. Steaming: Steam the large yellow croaker roe after it has been deodorized.

[0012] S5. Stir-frying: Stir-fry the steamed and boiled large yellow croaker roe to obtain large yellow croaker roe sauce.

[0013] The large yellow croaker roe sauce produced by this invention has intact and elastic roe grains, a chewy and tender texture, low fishy smell and no off-odor, and the roe itself is very fresh and rich; the product has a uniform deep orange-yellow color, a delicate and glossy texture, and excellent color and aroma; at the same time, it retains the high-quality protein, Omega-3 fatty acids and minerals such as calcium and zinc in the roe, and has high nutritional value.

[0014] Preferably, in the composite deodorization treatment of S3: the bubble diameter in the micro-nano bubble water is 35 nm to 470 nm; the ultrasonic power of the ultrasound is 120 W to 150 W, and the ultrasonic frequency is 30 kHz ± 5 kHz; the deodorization solution is formulated as follows: per 100g of large yellow croaker roe, it contains 20g of lemon slices, 5g of ginger shreds, 5g of scallion shreds, 3g of salt, and 1mL of cooking wine, and is diluted with ultrapure water to 100mL; the micro-nano bubble water and the deodorization solution are mixed at a volume ratio of 1:1-1.2, the treatment temperature is 20±3℃, and the treatment time is 30~45 min.

[0015] Preferably, the thawing conditions in S1 are: thawing at 4°C for 1 hour.

[0016] Preferably, in the steaming process of S4, lemon slices and croaker roe are added and steamed together.

[0017] Preferably, the stir-frying process of S5 includes: adding cooking oil, shredded ginger, shredded scallions, spices, salt, white sugar, concentrated chicken broth, oyster sauce, soy sauce and cooking wine to 100 parts by weight of steamed large yellow croaker roe, and then heating and stir-frying.

[0018] Preferably, the specific proportions for the stir-frying process are as follows: heat 50 parts by weight of cooking oil, add 5 parts by weight of shredded ginger, 5 parts by weight of shredded scallions and 5 parts by weight of spices, stir-fry and remove them, then pour 100 parts by weight of the steamed yellow croaker roe into the pot, and add 3 parts by weight of salt, 2 parts by weight of white sugar, 1 part by weight of concentrated chicken broth, 1 part by weight of oyster sauce, 1 part by weight of soy sauce and 0.5-1.5 parts by weight of cooking wine, and then stir and stir-fry.

[0019] Preferably, the micro-nano bubble water is generated by a spiral liquid flow bubble generator.

[0020] Preferably, the method specifically includes the following steps: S1 Thawing: Take the large yellow croaker roe to be processed out of the freezer and transfer it to a sterile food-grade polypropylene container for static thawing. When it is observed and confirmed that there is no excessive thawing juice on the surface of the roe and the whole is in a uniform and soft state, the thawing process is considered complete; S2 Cleaning: Take the thawed large yellow croaker roe and place it in a sterile food-grade stainless steel container. Add ultrapure water and stir at low speed for cleaning; S3 Deodorizing: Place the cleaned large yellow croaker roe in a mixture containing micro-nano bubble water and deodorizing liquid, and apply ultrasonic waves for compound deodorizing treatment. Then transfer it to a sterile sealed food-grade container for later use; S4 Steaming: Take the deodorized large yellow croaker roe and place it in a sterile food-grade stainless steel steaming device. Add water and after the water boils, steam at a constant temperature until the roe changes from light orange-yellow to uniform dark orange-yellow and the eggs are in a firm and elastic state. Immediately remove it and cool it to room temperature for later use.

[0021] S5 Stir-frying: Take the roe of the large yellow croaker that has been steamed and cooked through, break it into smaller pieces and remove any remaining tendons and membranes. Place it in a sterile food-grade non-stick wok and stir-fry it according to the preset process specifications until the surface of the roe is slightly oily, no moisture overflows, and the roe is firm and not dry.

[0022] S6 Canning: Take stir-fried and cooled large yellow croaker caviar, with intact roe grains, no burnt roe, and no off-odor. First, pre-treat the food-grade borosilicate glass jars: soak them in food-grade sodium hydroxide solution, then rinse them with ultrapure water, and then dry them with hot air and cool them to room temperature. Then, use a sterile stainless steel spoon to fill the pre-treated glass jars and seal them. Finally, put the sealed jars into a pasteurization equipment for sterilization. After cooling to room temperature, wipe the outer wall of the jar dry and label it to obtain the finished large yellow croaker caviar.

[0023] The speed of the low-speed stirring described in this invention is 50 r / min to 100 r / min, preferably 60 r / min.

[0024] The beneficial effects of this invention are:

[0025] This invention innovatively combines micro-nano bubble water, ultrasonic treatment, and traditional deodorizing liquid, producing a synergistic effect. Its deodorizing effect is not simply a superposition of the various techniques, but represents a qualitative leap. Mechanistically, the cavitation effect of ultrasound enhances mass transfer, promoting the penetration of the deodorizing liquid and the dissolution of fishy substances; while the localized high temperature and pressure and a large number of free radicals generated when micro-nano bubbles collapse under ultrasonic action can fundamentally oxidize and decompose stubborn fishy precursors (such as methionine). The synergistic treatment of micro-nano bubble water (bubble diameter 35 nm~470 nm) and deodorizing liquid (lemon + ginger + scallion + salt + cooking wine), combined with a composite deodorizing process of steaming lemon slices to remove fishy odor and using spices to enhance aroma, can completely eliminate the inherent strong fishy smell of fish roe while maximizing the preservation of its original fresh flavor. This effectively overcomes the industry pain points of residual fishy odor and damaged eggs affecting taste in traditional treatments. Experimental data shows (e.g.) Figure 10 The fishy odor amino acid content of the product treated by the method of this invention is much lower than that of any product treated by any single or combined techniques, and an unexpectedly excellent deodorization effect is achieved.

[0026] This invention not only solves the fishy smell problem but also ensures the quality of the final product through overall optimization of process parameters, effectively addressing the core technical challenges of persistent fishy smell and easy breakage of large yellow croaker roe. Specifically, step S1 employs a gentle thawing method at 4°C for 1 hour, avoiding roe juice loss and egg breakage, ensuring the integrity of the raw materials, and effectively inhibiting the damage to cell structure caused by ice crystal recrystallization at the microscopic level. Compared to traditional room temperature or high-temperature thawing, this significantly reduces the juice loss rate. Figure 7-9 This process maximizes the preservation of the fish roe's nutrients and full-bodied texture. In step S4, lemon slices are added during steaming to further enhance the removal of fishy odor and introduce a refreshing fruity aroma. The resulting fish roe sauce has intact roe pieces, a chewy and tender texture, low fishy odor, and a rich, natural freshness.

[0027] This invention transforms the previously discarded and low-value roe of large yellow croaker into a high-value-added roe sauce product with unique flavor, rich nutrition, and market appeal. This effectively improves the overall economic benefits of the large yellow croaker industry chain, realizes the resource-based and high-value utilization of aquatic product processing by-products, and conforms to the industrial direction of circular economy and sustainable development. Attached Figure Description

[0028] Figure 1 This is a flowchart of the preparation method of the present invention;

[0029] Figure 2 The response surface methodology diagram shows the moisture content of large yellow croaker roe under different thawing conditions. This diagram is used to optimize thawing process parameters.

[0030] Figure 3 The graph shows the response surface methodology for the loss rate of roe juice in large yellow croaker under different thawing conditions. This graph is used to optimize thawing process parameters.

[0031] Figure 4 The graph shows the results of measuring the moisture content of large yellow croaker roe at different thawing temperatures (4 ℃, 25 ℃, 35 ℃) with a thawing time of 1 hour.

[0032] Figure 5 The graph shows the results of measuring the moisture content of large yellow croaker roe at different thawing temperatures (4 ℃, 25 ℃, 35 ℃) with a thawing time of 2 hours.

[0033] Figure 6 The graph shows the results of measuring the moisture content of large yellow croaker roe at different thawing temperatures (4 ℃, 25 ℃, 35 ℃) after a thawing time of 4 hours.

[0034] Figure 7 The figure shows the results of measuring the loss rate of large yellow croaker roe juice under different thawing temperatures (4 ℃, 25 ℃, 35 ℃) with a thawing time of 1 hour.

[0035] Figure 8 The figure shows the results of measuring the loss rate of large yellow croaker roe juice under different thawing temperatures (4 ℃, 25 ℃, 35 ℃) with a thawing time of 2 h.

[0036] Figure 9 The figure shows the results of measuring the loss rate of large yellow croaker roe juice under different thawing temperatures (4 ℃, 25 ℃, 35 ℃) with a thawing time of 4 h.

[0037] Figure 10 This is a comparison chart of the content of fishy-smelling amino acids in caviar prepared by the method of this invention and four comparative methods. This chart directly demonstrates the synergistic effect and superiority of the compound deodorization process of this invention.

[0038] Figure 11 The image shows the appearance of the large yellow croaker roe sauce of the present invention, directly demonstrating the plumpness and color uniformity of the roe grains in the roe sauce prepared by the method of the present invention.

[0039] Figure 12 This is an overall packaging diagram of the large yellow croaker caviar of the present invention, which directly demonstrates the aseptic sealing structure of the caviar packaging of the present invention, and is suitable for the needs of industrialized batch transportation and storage.

[0040] Figure 13 This is a sensory evaluation comparison chart of caviar prepared by the method of the present invention and four comparative methods. The chart demonstrates from multiple dimensions such as flavor and taste that the product of the present invention has the best overall quality. Detailed Implementation

[0041] The technical solution of the present invention will be further described in detail below through specific embodiments. It should be understood that the implementation of the present invention is not limited to the following embodiments, and any modifications and / or alterations made to the present invention will fall within the protection scope of the present invention.

[0042] In this invention, unless otherwise specified, all parts and percentages are by weight, and the equipment and raw materials used are commercially available or commonly used in the art. Unless otherwise specified, the methods in the following embodiments are conventional methods in the art.

[0043] Commercial freezers, Haier Group Corporation;

[0044] Aseptic food-grade stainless steel cooking equipment, Zhucheng Mingpin Food Machinery Co., Ltd.

[0045] Aseptic food-grade non-stick frying pan, Zhejiang SUPOR Co., Ltd.;

[0046] Hot air drying equipment, Shangyu Guanfeng Food Machinery Co., Ltd.

[0047] Pasteurization equipment, Zhucheng Meikang Food Machinery Co., Ltd.;

[0048] Magnetic stirrer, IKA Works (Guangzhou) Instrument Equipment Co., Ltd.

[0049] Example 1 (Best Implementation of the Invention)

[0050] A method for preparing large yellow croaker caviar, the flowchart of which is shown below. Figure 1 As shown, the specific steps are as follows:

[0051] S1 Thawing: Take 1 kg of frozen large yellow croaker roe out of the -18℃ freezer and thaw it in a constant temperature environment of 4℃ for 1 hour;

[0052] S2 cleaning: Place the thawed fish roe in a stainless steel container, add 2L of ultrapure water, and stir and clean at a low speed of 60 r / min for 5 minutes, then drain the water.

[0053] S3 deodorization:

[0054] (1) Preparation of deodorizing solution: Take 200g of lemon slices, 50g of ginger shreds, 50g of scallion shreds, 30g of salt and 10mL of cooking wine, add ultrapure water to make up to 1L, and prepare deodorizing solution.

[0055] (2) Preparation of micro-nano bubble water: Using a spiral liquid flow bubble generator, air is introduced into 1L of ultrapure water to prepare micro-nano bubble water with an average bubble diameter of 200nm.

[0056] (3) Composite deodorization treatment: Mix the above deodorizing solution with micro-nano bubble water at a volume ratio of 1:1. Completely immerse the cleaned fish roe in the mixture and apply ultrasonic treatment at a power of 135W and a frequency of 30kHz for 40 minutes in a 20℃ water bath, while maintaining a low stirring speed of 60 r / min. After the treatment, remove the fish roe and rinse it with ultrapure water.

[0057] S4 Steaming: Place the deodorized fish roe and 50g of fresh lemon slices into a steaming device and steam at a constant temperature for 15 minutes, until the fish roe changes from light orange-yellow to a uniform dark orange-yellow and the eggs are firm and elastic. Remove and cool to room temperature.

[0058] S5 Stir-frying: Break 1kg of steamed fish roe into smaller pieces and remove the membranes. Heat 500g of cooking oil in a non-stick wok, add 50g of shredded ginger, 50g of shredded scallions, and 50g of commercially available thirteen-spice seasoning, stir-fry until fragrant, then remove them. Add the fish roe, 30g of salt, 20g of white sugar, 10g of concentrated chicken broth, 10g of oyster sauce, 10g of soy sauce, and 10mL of cooking wine. Stir well, then continue to stir-fry over low heat until the surface of the fish roe is slightly oily and the texture is viscous. Remove from heat to obtain large yellow croaker roe sauce. The product obtained in this example is designated as Sample A.

[0059] Comparative Example 1 (using only deodorizing solution)

[0060] The preparation method was basically the same as in Example 1, except that in the S3 deodorization step, the fish roe was only immersed in the deodorization solution prepared in Example 1 (1), and stirred at low speed for 40 minutes in a 20°C water bath. No micro-nano bubble water was added, and no ultrasound was applied. All other conditions were the same as in Example 1. The product obtained was designated as Sample B. Comparative Example 2 (using only salt water)

[0061] The preparation method is basically the same as in Example 1, except that in the S3 deodorization step, the fish roe is immersed in a 3% (w / w) salt solution and stirred at low speed for 40 minutes in a 20°C water bath. All other conditions are the same as in Example 1. The product obtained is designated as Sample C. Comparative Example 3 (using only micro-nano bubble water + ultrasound) The preparation method is basically the same as in Example 1, except that in the S3 deodorization step, the fish roe is immersed only in the micro-nano bubble water prepared in Example 1 (2) and subjected to the same ultrasonic treatment as in Example 1. All other conditions are the same as in Example 1. The product obtained is designated as Sample D. Comparative Example 4 (no deodorization treatment)

[0062] The preparation method is basically the same as in Example 1, except that the S3 deodorization step is omitted, and the fish roe is directly subjected to the S4 steaming step after washing. All other conditions are the same as in Example 1. The obtained product is designated as Sample E.

[0063] Experimental Example 1: Comparison of the deodorization effects and sensory quality of different deodorization methods

[0064] The fishy odor amino acid content and sensory evaluation were performed on samples AE obtained in Example 1 and Comparative Examples 1-4. The test results are shown below. Figure 10 and Figure 13 .

[0065] 1. The test method for the amino acid content of fishy odor in large yellow croaker roe sauce is as follows:

[0066] The samples were analyzed using a fully automated amino acid analyzer. First, the samples were extracted with ultrapure water, centrifuged to obtain the supernatant, and then filtered through a 0.22 μm aqueous filter membrane. A sulfonic acid-type cation exchange column was used, with a gradient-eluting citrate buffer as the mobile phase and ninhydrin solution as the chromogenic agent. The mobile phase flow rate was set to 0.4 mL / min, the column temperature to 55℃, and the injection volume to 20 μL. The detection wavelengths were 440 nm (proline) and 570 nm (other amino acids). The instrument automatically separated, derivatized, and detected the free amino acids, including taurine, cysteine, and methionine, as well as the total free amino acid content. The test results are as follows: Figure 10 As shown.

[0067] The determination of taurine (Tau), cysteine ​​(Cys), and methionine (Met) content can directly prove the changes in the fishy smell of large yellow croaker caviar, because methionine is the core precursor for the formation of fishy substances such as methanethiol, and its content is positively correlated with the intensity of fishy smell. The distribution of cysteine ​​and taurine can also help reflect the metabolism of sulfur-containing amino acids and the potential for fishy smell.

[0068] Depend on Figure 10 It can be seen that the methionine (Met) content of sample A (in this invention) is significantly lower than that of all comparative samples, and the contents of taurine and cysteine ​​are also at the lowest levels. Methionine is a core precursor for the formation of fishy-smelling substances such as methanethiol, and its content is positively correlated with the intensity of the fishy smell. Since sulfur-containing amino acids have the fewest basis for the formation of fishy-smelling substances, sample A has the lowest fishy smell. In samples B, C, and D, the fishy-smelling substances formed by sulfur-containing amino acids have accumulated in large quantities, and the fishy smell of these groups is significantly stronger than that of sample A. Sample E has the highest methionine (Met) content, and the highest taurine (Tau) content of all groups. Sulfur-containing amino acids have the greatest potential to be converted into fishy-smelling substances, so the fishy smell of group A is significantly the lowest among all groups.

[0069] The results strongly demonstrate that the composite deodorization process of this invention is far superior to single or traditional technologies in removing fishy odors. In particular, compared with sample B (deodorization solution only) and sample D (micro-nano bubble water + ultrasound only), the effect of sample A is not a simple sum of the two, but shows a significant synergistic effect.

[0070] 2. Appearance and Packaging: The finished product of the large yellow croaker caviar prepared by Sample A (this invention) has the following appearance characteristics: Figure 11 As shown: the fish roe is intact and undamaged, with a uniform deep orange-yellow color and a slightly oily sheen on the surface, clearly demonstrating the protective effect of the "4℃ low-temperature thawing + compound deodorization + constant temperature steaming + temperature-controlled roasting" process combination on the shape and color of the fish roe; at the same time, the present invention adopts Figure 12 The food-grade borosilicate glass jar aseptic packaging structure shown, when used in conjunction with pasteurization, enables stable storage of caviar at room temperature, solving the technical problems of short shelf life and easy spoilage of traditional aquatic processed products.

[0071] 3. Sensory Evaluation: A review panel of 10 food professionals evaluated the samples (AE) on a 100-point scale, assessing seven aspects: deodorization, umami flavor, roe integrity, texture, flavor integration, color, and overall evaluation. The results are as follows: Figure 13 As shown. By Figure 13 As can be seen, Sample A (the present invention) achieved the highest scores in all key indicators, including deodorization, umami, taste, flavor integration, and overall evaluation, significantly outperforming all comparative samples. This indicates that the method of the present invention effectively removes fishy odors while perfectly preserving and enhancing the overall sensory quality of the product.

[0072] Experimental Example 2: Optimization of Thawing Process Parameters

[0073] To determine the optimal thawing process parameters, different combinations of thawing temperatures (4℃, 25℃, 35℃) and thawing times (1h, 2h, 4h) were set to thaw the roe of large yellow croaker, and their moisture content and juice loss rate were measured.

[0074] The response surface methodology plots for the moisture content and juice loss rate of large yellow croaker roe under different thawing conditions are shown below. Figure 2 , Figure 3 As shown in Figure 2, when the thawing temperature is 4℃ and the thawing time is 1 hour, the moisture content of the fish roe reaches its optimal value. This moisture content provides a suitable raw material quality foundation for subsequent deodorization and roasting processes. As shown in Figure 3, when the thawing temperature is 4℃ and the thawing time is 1 hour, the juice loss rate of the fish roe is reduced to the minimum. Therefore, Figure 2, Figure 3 The results jointly demonstrate that "thawing at 4°C for 1 hour" is the optimal thawing process parameter in the preparation method of this invention. This parameter can effectively retain the moisture of the fish roe and reduce the loss of juice, thus ensuring the quality stability of the subsequent deodorization and stir-frying steps.

[0075] 1. Moisture content test of fish roe: The moisture content was determined by drying in a 105℃ oven.

[0076] The moisture content of the large yellow croaker caviar sample was determined using the oven drying method. First, a pre-weighed weighing bottle was placed on an analytical balance (accuracy 0.0001g) and weighed, and the weight was recorded. Approximately 5g of homogeneous large yellow croaker caviar sample was taken, spread evenly in the weighing bottle, and weighed again, recording the total mass of the sample and the weighing bottle. Then, the weighing bottle was placed open in a 105℃ constant temperature oven and dried for 4 hours. Afterward, it was quickly transferred to a silica gel desiccator to cool to room temperature, and the total mass was weighed again. This "drying-cooling-weighing" process was repeated until the mass difference between two weighings was ≤0.002g, reaching constant weight. Finally, the moisture content of the sample was calculated using the formula: Moisture content (%) = (Initial sample and weighing bottle total mass - Total mass after constant weight) / Initial sample mass × 100%. The test results are shown below. Figure 4 , Figure 5 , Figure 6 As shown.

[0077] The moisture content of large yellow croaker roe directly affects the texture, flavor intensity, and shelf life of caviar; appropriate moisture content is a key factor in ensuring the quality of caviar. Figure 4-6 It can be seen that temperature has a significant effect on the moisture content of large yellow croaker caviar at different treatment times. When the treatment time is 1h, 2h or 4h, the moisture content gradually decreases as the temperature increases from 4℃ to 25℃ and 35℃ respectively; and the decrease in moisture content due to the increase in temperature is more pronounced with the extension of treatment time, indicating that the synergistic effect of temperature and time on the regulation of moisture content is significant.

[0078] 2. Test on the loss rate of croaker roe juice: The centrifugation method was used for determination.

[0079] The juice loss rate of large yellow croaker roe was determined using an electronic balance (accuracy 0.001 g). A pretreated roe sample (mass denoted as m0) was weighed and placed in a centrifuge tube. The sample was centrifuged at 2500 r / min for 10 min. The separated juice was collected and weighed (mass denoted as m1). The juice loss rate (%) was calculated using the formula = (m1 / m0) × 100. Each sample was measured in triplicate, and the average value was taken. The test results are as follows: Figure 7 , Figure 8 , Figure 9 As shown.

[0080] The juice loss rate of large yellow croaker roe directly affects the fullness of the caviar's flavor, nutrient retention, and the integrity of its appearance. Controlling the appropriate juice loss rate is a key factor in ensuring the quality of the caviar. Figure 7-9It can be seen that temperature has a significant impact on the juice loss rate of large yellow croaker roe at different thawing times. When the thawing time is 1 hour, 2 hours, or 4 hours, the juice loss rate gradually increases with the temperature from 4℃ to 25℃ and 35℃, respectively; and with the extension of thawing time, the increase in juice loss rate due to temperature increase is more prominent, indicating that the synergistic effect of temperature and time has a significant effect on regulating the juice loss rate.

[0081] comprehensive Figure 4-9 The results showed that as the thawing temperature increased and the thawing time prolonged, the moisture content of the fish roe decreased, while the juice loss rate increased significantly. Excessively high temperatures and prolonged thawing times can damage the cell structure of the fish roe, leading to a significant loss of nutrients and flavor substances, thus affecting the final product's taste. Therefore, thawing at 4℃ for 1 hour ensures complete thawing while maximizing moisture retention and minimizing juice loss, representing the optimal processing conditions for guaranteeing raw material quality.

[0082] Therefore, the optimal technical solution of this invention is as follows: Large yellow croaker roe is treated with a micro-nano bubble water composite deodorizing solution (lemon + ginger + scallion + salt + cooking wine) at a thawing temperature of 4 ℃ and a thawing time of 1 h. The product prepared according to this solution is more delicious and healthier, with a richer umami flavor and lower fishy smell, a more delicate and smooth texture, and the best overall quality.

[0083] In summary, this invention uses large yellow croaker processing by-products (fish roe) as the core raw material to maximize the value and nutrition of the by-products. In the processing stage, a constant temperature steaming method is adopted to retain the high-quality protein, Omega-3 unsaturated fatty acids (EPA+DHA), and minerals such as calcium and zinc in the fish roe to the greatest extent. Moreover, no excessive additives are added during the processing. The final product has intact and elastic roe, a chewy and tender texture, and a high nutrient retention rate. Compared with traditional primary processed aquatic products, this process transforms the originally low-value fish roe by-products into high-value-added fish roe sauce products, thereby improving the overall efficiency of the large yellow croaker industry chain.

[0084] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing large yellow croaker caviar sauce, characterized in that, The method includes the following steps: S1. Thawing: Thaw the frozen large yellow croaker roe; S2. Cleaning: Clean the thawed croaker roe; S3. Deodorization: The cleaned croaker roe is placed in a mixture containing micro-nano bubble water and deodorizing solution, and ultrasonic waves are applied for compound deodorization treatment. S4. Steaming: Steam the large yellow croaker roe after it has been deodorized. S5. Stir-frying: Stir-fry the steamed and boiled large yellow croaker roe to obtain large yellow croaker roe sauce.

2. The preparation method according to claim 1, characterized in that, In the S3 composite deodorization treatment: the bubble diameter in the micro-nano bubble water is 35 nm to 470 nm; the ultrasonic power of the ultrasound is 120 W to 150 W, and the ultrasonic frequency is 30 kHz ± 5 kHz; the deodorization solution is formulated as follows: per 100g of large yellow croaker roe, it contains 20g of lemon slices, 5g of ginger shreds, 5g of scallion shreds, 3g of salt, and 1mL of cooking wine, and is diluted with ultrapure water to 100mL; the micro-nano bubble water and the deodorization solution are mixed at a volume ratio of 1:1-1.2, the treatment temperature is 20±3℃, and the treatment time is 30~45 min.

3. The preparation method according to claim 1, characterized in that, The thawing conditions in S1 are: thawing at 4°C for 1 hour.

4. The preparation method according to claim 1, characterized in that, In the steaming process of S4, lemon slices and croaker roe are added and steamed together.

5. The preparation method according to claim 1, characterized in that, The stir-frying process of S5 includes: adding cooking oil, shredded ginger, shredded scallions, spices, salt, white sugar, concentrated chicken broth, oyster sauce, soy sauce and cooking wine to 100 parts by weight of steamed large yellow croaker roe, and then heating and stir-frying.

6. The preparation method according to claim 5, characterized in that, The specific proportions for the stir-frying process are as follows: Heat 50 parts by weight of cooking oil, add 5 parts by weight of shredded ginger, 5 parts by weight of shredded scallions and 5 parts by weight of spices, stir-fry and remove them, then pour 100 parts by weight of the steamed yellow croaker roe into the pot, and add 3 parts by weight of salt, 2 parts by weight of white sugar, 1 part by weight of concentrated chicken broth, 1 part by weight of oyster sauce, 1 part by weight of soy sauce and 0.5-1.5 parts by weight of cooking wine, and then stir and stir-fry.

7. The preparation method according to claim 1, characterized in that, The micro-nano bubble water is generated by a spiral liquid flow bubble generator.

8. The preparation method according to claim 1, characterized in that, The method specifically includes the following steps: S1 Thawing: Take the large yellow croaker roe to be processed out of the freezer and transfer it to a sterile food-grade polypropylene container for static thawing. When the roe is observed and confirmed to have no excessive thawing juice on the surface and to be uniformly soft, the thawing process is considered complete; S2 Cleaning: Take the thawed large yellow croaker roe and place it in a sterile food-grade stainless steel container. Add ultrapure water and stir at low speed for cleaning; S3 Deodorizing: Place the cleaned large yellow croaker roe in a mixture containing micro-nano bubble water and deodorizing liquid, and apply ultrasonic waves for compound deodorizing treatment. Then transfer it to a sterile sealed food-grade container for later use; S4 Steaming: Take the deodorized large yellow croaker roe and place it in a sterile food-grade stainless steel steaming device. Add water and steam at a constant temperature until the roe changes from light orange-yellow to uniform dark orange-yellow and the eggs are firm and elastic. Immediately remove it and cool it to room temperature for later use. S5 Stir-frying: Take the roe of the large yellow croaker that has been steamed and cooked through, break it into smaller pieces and remove any remaining tendons and membranes. Place it in a sterile food-grade non-stick wok and stir-fry it according to the preset process specifications until the surface of the roe is slightly oily, no moisture overflows, and the roe is firm and not dry. S6 Canning: Take stir-fried and cooled large yellow croaker caviar, with intact roe grains, no burnt roe, and no off-odor. First, pre-treat the food-grade borosilicate glass jars: soak them in food-grade sodium hydroxide solution, then rinse them with ultrapure water, and then dry them with hot air and cool them to room temperature. Then, use a sterile stainless steel spoon to fill the pre-treated glass jars and seal them. Finally, put the sealed jars into a pasteurization equipment for sterilization. After cooling to room temperature, wipe the outer wall of the jar dry and label it to obtain the finished large yellow croaker caviar.

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