CN101015360B - Carvier and its preparing method - Google Patents
Carvier and its preparing method Download PDFInfo
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- CN101015360B CN101015360B CN2007100515417A CN200710051541A CN101015360B CN 101015360 B CN101015360 B CN 101015360B CN 2007100515417 A CN2007100515417 A CN 2007100515417A CN 200710051541 A CN200710051541 A CN 200710051541A CN 101015360 B CN101015360 B CN 101015360B
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Abstract
The invention discloses caviar and preparing method, which comprises the following parts: 55-65% main ingredient with caviar predisposed by salt, 7-10% spice liquid with purple perilla, ginger, hot pepper, cinnamon, clove, toasted garlic, cardamom, octagonal, tsaoko and peppertree, flavoring with sesame paste, aromatic oil, salad oil, chickens' extract, table salt, soy sauce, vinegar, honey, cooking wine and white pepper powder. The making method of caviar comprises the following steps: weighing raw material according to formula; extracting flavoring liquid; placing manufactured caviar; packing; sterilizing; storing into warehouse; removing pepper from caviar; fitting for Chinese taste; fitting for spreading widely.
Description
Technical field
The present invention relates to field of seasoning, particularly relate to a kind of caviar and preparation method thereof.
Background technology
Roe is a kind of high-nutrition food that is rich in lecithin and good protein.With the roe is " caviar " that raw material (mainly to propagate sturgeon roe artificially) processes, at present at international market price per kilogram up to 5000 dollars.Thisly cost an arm and a leg, not only salty and raw meat, but also sticking import " caviar ", be a kind of in fact and do not meet " caviar " of Chinese population flavor, but its unique consumption market is arranged in China.With Wuhan is example: in the METRO supermarket, all there are unique consumer groups in high consumption places such as crown prince's wine pavilion, Kowloon hotel.
Along with developing rapidly of China's economic, increasing Chinese pursue new, special, the strange diet commodity that comprise " caviar ".Therefore be necessary to develop a kind of " caviar " of the Chinese's of adaptation taste.
Summary of the invention
Technical problem to be solved by this invention is: a kind of Chinese's of adaptation taste " caviar " is provided, and dominates the market.
The present invention solves its technical problem and adopts following technical scheme:
Caviar provided by the invention, by weight, the raw material of its each component and proportioning are: major ingredient 55～65%, for by the pretreated roe of salt; Spices liquid 7～10% is extracted by purple perilla, ginger, capsicum, cassia bark, cloves, garlic, Amomum cardamomum, anise, tsaoko, Chinese prickly ash; The seasoning matter surplus is sesame paste, sesame oil, salad oil, chickens' extract, salt, soy sauce, vinegar, honey, cooking wine and white pepper powder.
The method of the above-mentioned caviar of preparation provided by the invention is: roe is carried out preliminary treatment by salt, and assorted flavor and the flavouring of being removed in the roe by spices liquid opened flavor again, joins seasoning matter then, makes it to meet the caviar of Chinese's taste.The preparation of this caviar comprises by the prescription weighing, roe is carried out preliminary treatment, extracted spices liquid, preparation by salt, and with the caviar cold that processes put, packing, sterilization, warehouse-in step.
The present invention is to be primary raw material with China's all kinds of edible roes that produced, helps with purple perilla, cloves, Amomum cardamomum etc. 20 flavor again and prepares burden, and makes with extra care through tens of roads manufacturing procedure to form.Should " caviar " outside having kept the high nutritive value of its roe, removed the assorted flavor of the raw meat in the roe, make it more adapt to Chinese taste---fragrant, peppery, sweet and; It is a kind of rare high-grade nutritional flavouring agent.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
One. caviar
1. the prescription of caviar:
By weight, the raw material of each component and proportioning are: major ingredient 55～65%, for by the pretreated roe of salt; Spices liquid 7～10% is extracted by purple perilla, ginger, capsicum, cassia bark, cloves, garlic, Amomum cardamomum, anise, tsaoko, Chinese prickly ash; The seasoning matter surplus is sesame paste, sesame oil, salad oil, chickens' extract, salt, soy sauce, vinegar, honey, cooking wine and white pepper powder.
By weight, the raw material of above-mentioned each component of caviar and proportioning can be major ingredient 60%, spices liquid 8%, seasoning matter 32%.
2. the prescription of spices liquid:
By weight, the raw material proportioning of spices liquid is: purple perilla 15～25%, ginger 15～25%, capsicum 8～12%, cassia bark 8～12%, cloves 7～8.5%, garlic 5～6.5%, Amomum cardamomum 7～8.5%, anise 7～8.5%, tsaoko 4.5～5.5%, Chinese prickly ash 4.5～5.5%.
By weight, the raw material proportioning of above-mentioned spices liquid can be purple perilla 20%, ginger 20%, and capsicum 10%, cassia bark 10%, cloves 8%, garlic 6%, Amomum cardamomum 8%, anistree 8%, tsaoko 5%, Chinese prickly ash 5%.
3. the prescription of seasoning matter:
The raw material proportioning of seasoning matter is: sesame paste 7.5～9.5%, sesame oil 3.5～4.5%, salad oil 3.5～4.5%, chickens' extract 0.45～0.55%, salt 2.5～3.5%, soy sauce 1.8～2.2%, vinegar 1.8～2.2%, honey 4.2～4.8%, cooking wine 2.2～2.8%, white pepper powder 0.4～0.6%.
By weight, the raw material proportioning of above-mentioned seasoning matter can be sesame paste 9%, sesame oil 4%, salad oil 4%, chickens' extract 0.5%, salt 3%, soy sauce 2%, vinegar 2%, honey 4.5%, cooking wine 2.5%, white pepper powder 0.5%.
Formulation principle of the present invention mainly is: at first utilize the moisture content in the sodium ion exchange roe in the salt, carry out exchange of particles (or being referred to as absorption) to help roe in spices liquid.Remove various assorted flavor (being mainly fishy smell) in the roe with purple perilla, garlic, ginger, cooking wine etc.; Open flavor with flavourings such as cassia bark, cloves, Amomum cardamomum, anise, tsaokos; Add capsicum, Chinese prickly ash, white pepper powder etc. and make its pungent plentiful, stimulate the sense of taste; Join sesame paste, sesame oil, salad oil, chickens' extract, soy sauce, vinegar, honey etc. again, in the hope of reaching the purpose that five tastes tool is complete, nutritious, tasty mouthfeel is fragrant.
Two. the preparation of caviar
Roe is carried out preliminary treatment by salt, and assorted flavor and the flavouring of being removed in the roe by spices liquid opened flavor again, joins seasoning matter then, makes it to meet " caviar " of Chinese's taste; The preparation of being somebody's turn to do " caviar " may further comprise the steps:
(1) roe is carried out preliminary treatment by salt.
(2) extract spices liquid:
The raw material impurity elimination of spices liquid is cleaned, and the traditional Chinese medicine extracting machine of packing into then adds water raw material is covered, and is warming up to 120 ℃, so decocts 3 times, and 1,2,3 times spices liquid of gained are poured in the same concentrate container, and it is mixed into spices liquid.
(3) by the prescription weighing: the raw material of caviar is made up of roe, spices liquid and seasoning matter, and its proportioning is seen before and stated the prescription of caviar.The composition of spices liquid and seasoning matter and proportioning are asked for an interview the prescription of aforementioned spices liquid and seasoning matter.
(4) prepare: roe and spices liquid after by proportioning salt being handled are together poured jacketed pan into, are warming up to 95～105 ℃, and the time is 1～3 hour, makes the effective ingredient in the spices liquid fully adsorbed by roe; To filter attached sweetfish of gained subsequently and screen, get all grain roes by vibratory sieve; All the grain roe is together poured in the jacketed pan together with the seasoning matter in the prescription then, is warming up to 100～120 ℃, gets final product in 2 hours.
(5) the caviar cold that processes is put, packing, sterilization, warehouse-in.
Preparation method to caviar is described further below in conjunction with specific embodiment, but does not limit the present invention.
Example 1. carp caviars 1
(1) carp is carried out preliminary treatment by salt: press the proportioning of roe 95%, salt 5%, roe is carried out salt handle.
(2) extract spices liquid by spices:
The spices impurity elimination is cleaned, and the traditional Chinese medicine extracting machine of packing into then adds water raw material is covered, and is warming up to 120 ℃, so decocts 3 times, and 1,2,3 times spices liquid of gained are poured in the same concentrate container, and it is mixed into spices liquid.By weight, spices is made up of purple perilla 20%, ginger 20%, capsicum 10%, cassia bark 10%, cloves 8%, garlic 6%, Amomum cardamomum 8%, anise 8%, tsaoko 5%, Chinese prickly ash 5%.
(3) weighing: by weight, take by weighing roe 60%, spices liquid 8% and seasoning matter 32%.
Described seasoning matter is made up of sesame paste 9%, sesame oil 4%, salad oil 4%, chickens' extract 0.5%, salt 3%, soy sauce 2%, vinegar 2%, honey 4.5%, cooking wine 2.5% and white pepper powder 0.5%.
(4) prepare: roe and spices liquid after by proportioning salt being handled are together poured jacketed pan into, are warming up to 95～105 ℃, and the time is 1～3 hour, makes the effective ingredient in the spices liquid fully adsorbed by roe; To filter attached sweetfish of gained subsequently and screen, get all grain roes by vibratory sieve; All the grain roe is together poured in the jacketed pan together with the seasoning matter in the prescription then, is warming up to 100～120 ℃, gets final product in 2 hours.
(5) the caviar cold that processes is put, packing, sterilization, warehouse-in, get final product.
Example 2. carp caviars 2
(1) with example 1.
(2) extract spices liquid by spices:
Extract spices liquid by example 1 method by spices.By weight, spices is made up of purple perilla 18%, ginger 15%, capsicum 12%, cassia bark 12%, cloves 8.5%, garlic 6.5%, Amomum cardamomum 8.5%, anise 8.5%, tsaoko 5.5%, Chinese prickly ash 5.5%.
(3) weighing: by weight, take by weighing roe 61%, spices liquid 10% and seasoning matter 29%.
Described seasoning matter is made up of sesame paste 8.5%, sesame oil 3.5%, salad oil 3.5%, chickens' extract 0.45%, salt 2.5%, soy sauce 1.8%, vinegar 1.8%, honey 4.2%, cooking wine 2.2% and white pepper powder 0.55%.
(4) preparation: with example 1.
(5) the caviar cold that processes is put, packing, sterilization, warehouse-in, get final product.
Example 3. careless caviars
(1) grass carp is carried out preliminary treatment by salt: press the proportioning of roe 95%, salt 5%, roe is carried out salt handle.
(2) extract spices liquid by spices:
Extract spices liquid by example 1 method by spices.By weight, spices is made up of purple perilla 15%, ginger 18%, capsicum 12%, cassia bark 12%, cloves 8.5%, garlic 6.5%, Amomum cardamomum 8.5%, anise 8.5%, tsaoko 5.5%, Chinese prickly ash 5.5%.
(3) weighing: by weight, take by weighing roe 60%, spices liquid 8% and seasoning matter 32%.
Described seasoning matter is made up of sesame paste 9%, sesame oil 4%, salad oil 4%, chickens' extract 0.5%, salt 3%, soy sauce 2%, vinegar 2%, honey 4.5%, cooking wine 2.5% and white pepper powder 0.5%.
(4) preparation: with example 1.
(5) the caviar cold that processes is put, packing, sterilization, warehouse-in, get final product.
Example 4. other caviars 1
(1) roe is carried out preliminary treatment by salt: press the proportioning of roe 95%, salt 5%, roe is carried out salt handle.Roe can be selected the roe of catfish, crucian or other kind fish for use.
(2) extract spices liquid by spices:
Extract spices liquid by example 1 method by spices.By weight, spices is made up of purple perilla 25%, ginger 24%, capsicum 8%, cassia bark 8%, cloves 7%, garlic 5%, Amomum cardamomum 7%, anise 7%, tsaoko 4.5%, Chinese prickly ash 4.5%.
(3) weighing: by weight, take by weighing roe 55%, spices liquid 10% and seasoning matter 35%.
Described seasoning matter is made up of sesame paste 9.5%, sesame oil 4.5%, salad oil 4.5%, chickens' extract 0.55%, salt 3.5%, soy sauce 2.05%, vinegar 2.2%, honey 4.8%, cooking wine 2.8% and white pepper powder 0.6%.
(4) preparation: with example 1.
(5) the caviar cold that processes is put, packing, sterilization, warehouse-in, get final product.
Example 5. other caviars 2
(1) roe is carried out preliminary treatment by salt: press the proportioning of roe 95%, salt 5%, roe is carried out salt handle.Roe can be selected the roe of catfish, crucian, sturgeon or other kind fish for use.
(2) extract spices liquid by spices:
Extract spices liquid by example 1 method by spices.By weight, spices is made up of purple perilla 18%, ginger 15%, capsicum 12%, cassia bark 12%, cloves 8.5%, garlic 6.5%, Amomum cardamomum 8.5%, anise 8.5%, tsaoko 5.5%, Chinese prickly ash 5.5%.
(3) weighing: by weight, take by weighing roe 61%, spices liquid 10% and seasoning matter 29%.
Described seasoning matter is made up of sesame paste 8.5%, sesame oil 3.5%, salad oil 3.5%, chickens' extract 0.45%, salt 2.5%, soy sauce 1.8%, vinegar 1.8%, honey 4.2%, cooking wine 2.2% and white pepper powder 0.55%.
(4) preparation: with example 1.
(5) the caviar cold that processes is put, packing, sterilization, warehouse-in, get final product.
Example 6. other caviars 3
(1) roe is carried out preliminary treatment by salt: press the proportioning of roe 95%, salt 5%, roe is carried out salt handle.Roe can be selected the roe of catfish, crucian, sturgeon or other kind fish for use.
(2) extract spices liquid by spices:
Extract spices liquid by example 1 method by spices.By weight, spices is made up of purple perilla 18%, ginger 15%, capsicum 12%, cassia bark 12%, cloves 8.5%, garlic 6.5%, Amomum cardamomum 8.5%, anise 8.5%, tsaoko 5.5%, Chinese prickly ash 5.5%.
(3) weighing: by weight, take by weighing roe 65%, spices liquid 7% and seasoning matter 28%.
Described seasoning matter is made up of sesame paste 7.5%, sesame oil 3.5%, salad oil 3.5%, chickens' extract 0.45%, salt 2.5%, soy sauce 1.8%, vinegar 1.8%, honey 4.2%, cooking wine 2.2% and white pepper powder 0.55%.
(4) preparation: with example 1.
(5) the caviar cold that processes is put, packing, sterilization, warehouse-in, get final product.
Claims (8)
1. a caviar is characterized in that by weight, and the raw material of each component and proportioning are: major ingredient 55～65%, for by the pretreated roe of salt, spices liquid 7～10%, seasoning matter surplus; Described spices liquid is by extracting in purple perilla 15～25%, ginger 15～25%, capsicum 8～12%, cassia bark 8～12%, cloves 7～8.5%, garlic 5～6.5%, Amomum cardamomum 7～8.5%, anise 7～8.5%, tsaoko 4.5～5.5% and the Chinese prickly ash 4.5～5.5%; Described seasoning matter is made up of sesame paste 7.5～9.5%, sesame oil 3.5～4.5%, salad oil 3.5～4.5%, chickens' extract 0.45～0.55%, salt 2.5～3.5%, soy sauce 1.8～2.2%, vinegar 1.8～2.2%, honey 4.2～4.8%, cooking wine 2.2～2.8% and white pepper powder 0.4～0.6%, and these raw material sums satisfy the proportioning of seasoning matter surplus;
This caviar is by elder generation roe to be carried out preliminary treatment by salt, and assorted flavor and the flavouring of being removed in the roe by spices liquid opened flavor again, joins seasoning matter then, makes it to meet " caviar " of Chinese's taste; The preparation of being somebody's turn to do " caviar " may further comprise the steps:
(1) roe is carried out preliminary treatment by salt,
(2) extract spices liquid:
The raw material impurity elimination of spices liquid is cleaned, and the traditional Chinese medicine extracting machine of packing into then adds water raw material is covered, and is warming up to 120 ℃, so decocts 3 times, and 1,2,3 times spices liquid of gained are poured in the same concentrate container, and it is mixed into spices liquid,
(3) by the proportioning weighing,
(4) prepare: roe and spices liquid after by proportioning salt being handled are together poured jacketed pan into, are warming up to 95～105 ℃, and the time is 1～3 hour, makes the effective ingredient in the spices liquid fully adsorbed by roe; To filter attached sweetfish of gained subsequently and screen, get all grain roes by vibratory sieve; All the grain roe is together poured in the jacketed pan together with the seasoning matter in the prescription then, is warming up to 100～120 ℃, got final product in 2 hours,
(5) the caviar cold that processes is put, packing, sterilization, warehouse-in.
2. caviar according to claim 1 is characterized in that by weight, and the raw material of each component and proportioning are: major ingredient 60%, spices liquid 8%, seasoning matter 32%.
3. caviar according to claim 2 is characterized in that by weight, and seasoning matter is made up of sesame paste 9%, sesame oil 4%, salad oil 4%, chickens' extract 0.5%, salt 3%, soy sauce 2%, vinegar 2%, honey 4.5%, cooking wine 2.5% and white pepper powder 0.5%.
4. caviar according to claim 1 is characterized in that by weight, and the raw material proportioning of spices liquid is: purple perilla 20%, ginger 20%, capsicum 10%, cassia bark 10%, cloves 8%, garlic 6%, Amomum cardamomum 8%, anise 8%, tsaoko 5%, Chinese prickly ash 5%.
5. the method for caviar preparation, it is characterized in that: roe is undertaken after the preliminary treatment as major ingredient by salt, and assorted flavor and the flavouring of being removed in the roe by spices liquid opened flavor again, joins seasoning matter then, make it to meet " caviar " of Chinese's taste, the preparation of being somebody's turn to do " caviar " may further comprise the steps:
(1) roe is carried out preliminary treatment by salt,
(2) extract spices liquid:
The raw material impurity elimination of spices liquid is cleaned, and the traditional Chinese medicine extracting machine of packing into then adds water raw material is covered, and is warming up to 120 ℃, so decocts 3 times, and 1,2,3 times spices liquid of gained are poured in the same concentrate container, and it is mixed into spices liquid,
Above-mentioned spices liquid is extracted by purple perilla 15～25%, ginger 15～25%, capsicum 8～12%, cassia bark 8～12%, cloves 7～8.5%, garlic 5～6.5%, Amomum cardamomum 7～8.5%, anise 7～8.5%, tsaoko 4.5～5.5% and Chinese prickly ash 4.5～5.5%,
(3) weighing by weight ratio: the roe 55～65% after salt is handled, spices liquid 7～10%, seasoning matter surplus; Described seasoning matter is made up of sesame paste 7.5～9.5%, sesame oil 3.5～4.5%, salad oil 3.5～4.5%, chickens' extract 0.45～0.55%, salt 2.5～3.5%, soy sauce 1.8～2.2%, vinegar 1.8～2.2%, honey 4.2～4.8%, cooking wine 2.2～2.8% and white pepper powder 0.4～0.6%, these raw material sums satisfy the proportioning of seasoning matter surplus
(4) prepare: roe and spices liquid after by proportioning salt being handled are together poured jacketed pan into, are warming up to 95～105 ℃, and the time is 1～3 hour, makes the effective ingredient in the spices liquid fully adsorbed by roe; To filter attached sweetfish of gained subsequently and screen, get all grain roes by vibratory sieve; All the grain roe is together poured in the jacketed pan together with the seasoning matter in the prescription then, is warming up to 100～120 ℃, got final product in 2 hours,
(5) the caviar cold that processes is put, packing, sterilization, warehouse-in.
6. the method for caviar preparation according to claim 5 is characterized in that by weight the raw material proportioning of spices liquid is: purple perilla 20%, ginger 20%, capsicum 10%, cassia bark 10%, cloves 8%, garlic 6%, Amomum cardamomum 8%, anise 8%, tsaoko 5%, Chinese prickly ash 5%.
7. the method for caviar preparation according to claim 5 is characterized in that by weight the raw material of each component and proportioning are: major ingredient 60%, spices liquid 8%, seasoning matter 32%.
8. the method for caviar preparation according to claim 7, it is characterized in that by weight seasoning matter is made up of sesame paste 9%, sesame oil 4%, salad oil 4%, chickens' extract 0.5%, salt 3%, soy sauce 2%, vinegar 2%, honey 4.5%, cooking wine 2.5% and white pepper powder 0.5%.
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| CN2007100515417A CN101015360B (en) | 2007-02-13 | 2007-02-13 | Carvier and its preparing method |
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| CN2007100515417A CN101015360B (en) | 2007-02-13 | 2007-02-13 | Carvier and its preparing method |
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