CN101889686A - Roe rolls and preparation method thereof - Google Patents
Roe rolls and preparation method thereof Download PDFInfo
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- CN101889686A CN101889686A CN2010102497701A CN201010249770A CN101889686A CN 101889686 A CN101889686 A CN 101889686A CN 2010102497701 A CN2010102497701 A CN 2010102497701A CN 201010249770 A CN201010249770 A CN 201010249770A CN 101889686 A CN101889686 A CN 101889686A
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Abstract
The invention relates to roe rolls, which are characterized in that: beancurd skins are coated with roes; and each roe roll comprises the following components in part by weight: 20 to 25 parts of roes and 75 to 80 parts of beancurd skins, wherein the roes are seasoning roes and comprise the following components in part by weight: 80 to 120 parts of fresh roes, 0.5 to 1.5 parts of salt, 2 to 5 parts of cooking wine, and 2 to 3.5 parts of auxiliary material. A method for preparing the roe rolls comprises the following steps of: a, stripping and curing; b, steaming and frying; c, making rolls; and d, packaging and sterilizing. The method can also comprise the step of marinating the beancurd skins. The roe rolls and the preparation method thereof provided by the invention improve the current situation of single type of the conventional roe food; healthy food with unique flavor, rich nutrition, high protein and low fat is processed by combining the roes with the beancurd skins, so that the popularization of the roes is facilitated and the health level of people is improved; and the preparation method has the advantages of simple process, convenient operation, and easy popularization.
Description
Technical field
The present invention relates to a kind of roe food and preparation method thereof, relate in particular to a kind of roe rolls and preparation method thereof.
Background technology
Roe is a kind of nutritious food, wherein contains amounts of protein, calcium, phosphorus, iron, vitamin and riboflavin, also is rich in cholesterol, be human brain and marrow the good complement agent, grow agent.Per 100 grams of roe contain moisture 63.85～85.29 grams; Fat 0.63～4.19 gram; Thick protein 12.08～33.01 grams; Coarse ash 1.24～2.06 grams (coarse ash contains a large amount of phosphate and calcium carbonate again, and wherein phosphatic average content has reached more than 46%, is the good invigorant of human brain and marrow).The content of vitamin A, B, D is also very abundant and vitamin A can prevent eye illness in the ovum, and Cobastab can be prevented and treated beriberi and depauperation, and vitamin D can be prevented and treated rickets.In addition, also contain mineral matters such as rich in protein and calcium, phosphorus, iron in the fish-egg, and a large amount of cephalin one class nutrition.These nutrients are to human body, and are especially very important to upgrowth and development of children, are again to lack than being easier in our the daily meals.Skin of beancurd is one of processed soybean food, is a kind of thin bean curd dry plate, and look white, can be cold and dressed with sauce, can fry, and can cook, high protein, low fat, hypotensive, reducing blood lipid, the effect of norcholesterol.But existing roe be used to be brewed into roe sauce mostly or boil edible, the edible way that roe and skin of beancurd are combined not, though all be rich in albumen, because edible way is more single, the popularization that has influenced roe is edible.
Summary of the invention
Technical problem to be solved by this invention provides a kind of roe rolls, solved the single present situation of present roe food variety, roe and skin of beancurd combined be processed to form the healthy food of a kind of unique flavor, nutritious, high protein and low fat, the popularization that helps roe is edible, has improved people's the general level of the health.Another technical problem that the present invention solves provides that a kind of technical process is simple, easy to operate, the preparation method of the roe rolls that is easy to popular popularization.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of roe rolls, it forms structure is to be enclosed with roe in the skin of beancurd.
This roe rolls is made up of following component by weight:
Roe 20～25 skin of beancurd 75～80.
The component of this roe rolls is by weight:
Roe 23 skin of beancurd 77.
Roe is the seasoning roe, comprises following component by weight:
Fresh roe 80～120 salt 0.5～1.5 cooking wine 2～5 auxiliary materials 2～3.5;
Wherein each component is counted by weight:
Fresh roe 100 salt 1 cooking wine 4 auxiliary materials 2.75.
Described auxiliary material comprises paprika, pepper powder, sesame oil, spice.
Skin of beancurd is the skin of beancurd behind the stew in soy sauce.
A kind of preparation method of roe rolls may further comprise the steps:
A, striping, pickle: after fresh roe being removed the film of outer surface, pickle salting period 30 minutes with salt and cooking wine;
B, cook, frying: the roe steamed after will pickling, the time that steams is 180～200 minutes, do not had viscosity between roe and the roe and given out roe fragrance to be and to cook, after cooking, putting into frying pan stir-fries, the auxiliary material that will weigh up in advance during frying is put into roe, and mixing and stirring, and the frying time is 10～15 minutes;
C, system volume: one deck skin of beancurd is paved, and the roe that frying is good is tiled on the skin of beancurd, is rolled into elliptic cylindrical, form roe rolls, or one deck skin of beancurd is paved, the roe that frying is good is tiled on the skin of beancurd, at roe upper cover last layer skin of beancurd, become the pod membrane shape, form roe rolls;
D, packing, sterilization: the roe rolls of making is cooled to room temperature, is packaged into bag with laminated film bag, carry out sterilization behind the vacuum seal, sterilization temperature is 121 ℃, 30 minutes time.
It also comprises the following steps of the stew in soy sauce skin of beancurd before the system volume step:
With soy sauce 240g, salt 120g, shallot 80g, tealeaves 40g, capsicum 600g puts into 1000g water, puts into the boiling of 1000g skin of beancurd again after 60～65 minutes, puts into the heated-air drying room after skin of beancurd is taken out and carries out drying, and moisture content reaches 45～50% and promptly gets the stew in soy sauce skin of beancurd.
A kind of roe rolls provided by the invention and preparation method thereof, beneficial effect is as follows:
1, roe and skin of beancurd combined be processed to form a kind of unique flavor, nutritious, the healthy food of high protein and low fat, kept the original taste of roe and skin of beancurd preferably, nutritional labeling and value, contain rich in protein, calcium, phosphorus, iron, vitamin and riboflavin, also be rich in cholesterol, solved the single present situation of present roe food variety, the taste of existing bean product when edible, the fragrance of roe uniqueness and smooth mouthfeel are arranged again, unique flavor, nutritious, the popularization that helps roe is edible, improve popular rational diet, improve people's the general level of the health, the low price of roe and skin of beancurd, the machining process of roe rolls is simple, easy to operate, also reduced consumer cost simultaneously; Be easy to popular popularization.
2, roe is designed to the seasoning roe, and its taste cocoa is according to different clients' needs, and different flavor types such as furnishing is spicy, barbecue adapt to more crowds' selection.
3, the roe rolls after the processing is easy to storage after vacuum packaging, sterilization, is easy to carry, and instant bagged has increased edible operability, helps guaranteeing the safety and sanitation quality of product and stablizing of quality.
The specific embodiment
Embodiment 1
A kind of roe rolls, it forms structure is to be enclosed with roe in the skin of beancurd.
The roe weight of each roe rolls is 20～25g, and skin of beancurd is 75～80g, and the best is roe 23g, skin of beancurd 77g.
Roe is the seasoning roe, and its component is:
Fresh roe 800g salt 5g cooking wine 20g auxiliary material 20g
Auxiliary material is paprika 10g, pepper powder 8g, sesame oil 1.7g, spice 0.3g, also can select other condiment (as white granulated sugar, soy sauce, monosodium glutamate, five-spice powder etc.) for use according to the flavor type of need allotment.
Skin of beancurd is the skin of beancurd behind the stew in soy sauce.
The preparation method of roe rolls may further comprise the steps:
A, striping, pickle: after fresh roe being removed the film of outer surface, pickle salting period 30 minutes with salt and cooking wine;
B, cook, frying: the roe steamed after will pickling, the time that steams is 180～200 minutes, do not had viscosity between roe and the roe and given out roe fragrance to be and to cook, after cooking, putting into frying pan stir-fries, the auxiliary material that will weigh up in advance during frying is put into roe, and mixing and stirring, and the frying time is 10～15 minutes;
C, stew in soy sauce skin of beancurd: with soy sauce 240g, salt 120g, shallot 80g, tealeaves 40g, capsicum 600g puts into 1000g water, put into the boiling of 1000g skin of beancurd again after 60～65 minutes, put into the heated-air drying room after skin of beancurd is taken out and carry out drying, moisture content reaches 45～50% and promptly gets the stew in soy sauce skin of beancurd;
D, system volume: one deck skin of beancurd is paved, and the roe that frying is good is tiled on the skin of beancurd, is rolled into elliptic cylindrical, form roe rolls, or one deck skin of beancurd paved, the roe that frying is good is tiled on the skin of beancurd, at roe upper cover last layer skin of beancurd, become the pod membrane shape, form roe rolls, the roe weight of each roe rolls of making is 20～25g, and skin of beancurd is 75～80g, the best is roe 23g, skin of beancurd 77g;
E, packing, sterilization: the roe rolls of making is cooled to room temperature, is packaged into bag with laminated film bag, carry out sterilization behind the vacuum seal, sterilization temperature is 121 ℃, and 30 minutes time promptly obtained being easy to storage, was easy to carry the roe rolls food of instant bagged.
Embodiment 2
A kind of roe rolls, it forms structure is to be enclosed with roe in the skin of beancurd.
The roe weight of each roe rolls is 20～25g, and skin of beancurd is 75～80g, and the best is roe 23g, skin of beancurd 77g.
Roe is the seasoning roe, and its component is:
Fresh roe 1000g salt 10g cooking wine 40g auxiliary material 27.5g
Auxiliary material is paprika 15g, pepper powder 10g, sesame oil 2g, spice 0.5g, also can select other condiment (as white granulated sugar, soy sauce, monosodium glutamate, five-spice powder etc.) for use according to the flavor type of need allotment.
Skin of beancurd is the skin of beancurd behind the stew in soy sauce.
The preparation method of roe rolls may further comprise the steps:
A, striping, pickle: after fresh roe being removed the film of outer surface, pickle salting period 30 minutes with salt and cooking wine;
B, cook, frying: the roe steamed after will pickling, the time that steams is 180～200 minutes, do not had viscosity between roe and the roe and given out roe fragrance to be and to cook, after cooking, putting into frying pan stir-fries, the auxiliary material that will weigh up in advance during frying is put into roe, and mixing and stirring, and the frying time is 10～15 minutes;
C, stew in soy sauce skin of beancurd: with soy sauce 240g, salt 120g, shallot 80g, tealeaves 40g, capsicum 600g puts into 1000g water, put into the boiling of 1000g skin of beancurd again after 60～65 minutes, put into the heated-air drying room after skin of beancurd is taken out and carry out drying, moisture content reaches 45～50% and promptly gets the stew in soy sauce skin of beancurd;
D, system volume: one deck skin of beancurd is paved, and the roe that frying is good is tiled on the skin of beancurd, is rolled into elliptic cylindrical, form roe rolls, or one deck skin of beancurd paved, the roe that frying is good is tiled on the skin of beancurd, at roe upper cover last layer skin of beancurd, become the pod membrane shape, form roe rolls, the roe weight of each roe rolls of making is 20～25g, and skin of beancurd is 75～80g, the best is roe 23g, skin of beancurd 77g;
E, packing, sterilization: the roe rolls of making is cooled to room temperature, is packaged into bag with laminated film bag, carry out sterilization behind the vacuum seal, sterilization temperature is 121 ℃, and 30 minutes time promptly obtained being easy to storage, was easy to carry the roe rolls food of instant bagged.
Embodiment 3
A kind of roe rolls, it forms structure is to be enclosed with roe in the skin of beancurd.
The roe weight of each roe rolls is 20～25g, and skin of beancurd is 75～80g, and the best is roe 23g, skin of beancurd 77g.
Roe is the seasoning roe, and its component is:
Fresh roe 1200g salt 15g cooking wine 50g auxiliary material 35g
Auxiliary material is paprika 20g, pepper powder 12g, sesame oil 2.2g, spice 0.8g, also can select other condiment (as white granulated sugar, soy sauce, monosodium glutamate, five-spice powder etc.) for use according to the flavor type of need allotment.
Skin of beancurd is the skin of beancurd behind the stew in soy sauce.
The preparation method of roe rolls may further comprise the steps:
A, striping, pickle: after fresh roe being removed the film of outer surface, pickle salting period 30 minutes with salt and cooking wine;
B, cook, frying: the roe steamed after will pickling, the time that steams is 180～200 minutes, do not had viscosity between roe and the roe and given out roe fragrance to be and to cook, after cooking, putting into frying pan stir-fries, the auxiliary material that will weigh up in advance during frying is put into roe, and mixing and stirring, and the frying time is 10～15 minutes;
C, stew in soy sauce skin of beancurd: with soy sauce 240g, salt 120g, shallot 80g, tealeaves 40g, capsicum 600g puts into 1000g water, put into the boiling of 1000g skin of beancurd again after 60～65 minutes, put into the heated-air drying room after skin of beancurd is taken out and carry out drying, moisture content reaches 45～50% and promptly gets the stew in soy sauce skin of beancurd;
D, system volume: one deck skin of beancurd is paved, and the roe that frying is good is tiled on the skin of beancurd, is rolled into elliptic cylindrical, form roe rolls, or one deck skin of beancurd paved, the roe that frying is good is tiled on the skin of beancurd, at roe upper cover last layer skin of beancurd, become the pod membrane shape, form roe rolls, the roe weight of each roe rolls of making is 20～25g, and skin of beancurd is 75～80g, the best is roe 23g, skin of beancurd 77g;
E, packing, sterilization: the roe rolls of making is cooled to room temperature, is packaged into bag with laminated film bag, carry out sterilization behind the vacuum seal, sterilization temperature is 121 ℃, and 30 minutes time promptly obtained being easy to storage, was easy to carry the roe rolls food of instant bagged.
Claims (9)
1. roe rolls is characterized in that: it forms structure is to be enclosed with roe in the skin of beancurd.
2. a kind of roe rolls according to claim 1 is characterized in that this roe rolls is made up of following component by weight:
Roe 20～25 skin of beancurd 75～80.
3. a kind of roe rolls according to claim 2 is characterized in that this roe rolls is made up of following component by weight:
Roe 23 skin of beancurd 77.
4. according to claim 1 or 2 or 3 described a kind of roe rolls, it is characterized in that: roe is the seasoning roe, comprises following component by weight:
Fresh roe 80～120 salt 0.5～1.5 cooking wine 2～5 auxiliary materials 2～3.5.
5. a kind of roe rolls according to claim 4 is characterized in that wherein each component is counted by weight:
Fresh roe 100 salt 1 cooking wine 4 auxiliary materials 2.75.
6. a kind of roe rolls according to claim 4 is characterized in that: described auxiliary material comprises paprika, pepper powder, sesame oil, spice.
7. according to claim 1 or 2 or 3 described a kind of roe rolls, it is characterized in that: skin of beancurd is the skin of beancurd behind the stew in soy sauce.
8. the preparation method of a roe rolls is characterized in that may further comprise the steps:
A, striping, pickle: after fresh roe being removed the film of outer surface, pickle salting period 30 minutes with salt and cooking wine;
B, cook, frying: the roe steamed after will pickling, the time that steams is 180～200 minutes, do not had viscosity between roe and the roe and given out roe fragrance to be and to cook, after cooking, putting into frying pan stir-fries, the auxiliary material that will weigh up in advance during frying is put into roe, and mixing and stirring, and the frying time is 10～15 minutes;
C, system volume: one deck skin of beancurd is paved, and the roe that frying is good is tiled on the skin of beancurd, is rolled into elliptic cylindrical, form roe rolls, or one deck skin of beancurd is paved, the roe that frying is good is tiled on the skin of beancurd, at roe upper cover last layer skin of beancurd, become the pod membrane shape, form roe rolls;
D, packing, sterilization: the roe rolls of making is cooled to room temperature, is packaged into bag with laminated film bag, carry out sterilization behind the vacuum seal, sterilization temperature is 121 ℃, 30 minutes time.
9. according to the preparation method of right 6 described a kind of roe rolls, it is characterized in that it also comprises the preceding stew in soy sauce skin of beancurd step of system volume step:
With soy sauce 240g, salt 120g, shallot 80g, tealeaves 40g, capsicum 600g puts into 1000g water, puts into the boiling of 1000g skin of beancurd again after 60～65 minutes, puts into the heated-air drying room after skin of beancurd is taken out and carries out drying, and moisture content reaches 45～50% and promptly gets the stew in soy sauce skin of beancurd.
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| CN2010102497701A CN101889686A (en) | 2010-08-11 | 2010-08-11 | Roe rolls and preparation method thereof |
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| CN2010102497701A CN101889686A (en) | 2010-08-11 | 2010-08-11 | Roe rolls and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771831A (en) * | 2012-07-13 | 2012-11-14 | 安徽富煌三珍食品集团有限公司 | Preparation method of channel catfish roe sticks |
| CN103263038A (en) * | 2013-05-17 | 2013-08-28 | 长沙市山里厨农业开发有限公司 | Manufacturing method of packed fish visceral organs |
| CN104323338A (en) * | 2014-11-28 | 2015-02-04 | 荣成南光食品有限公司 | Preparation method of jelly-type carp eggs |
| CN104366581A (en) * | 2013-08-12 | 2015-02-25 | 福建东亚水产股份有限公司 | Golden seafood roll and processing technology thereof |
| CN104489777A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Carp caviar |
| CN106107636A (en) * | 2016-07-04 | 2016-11-16 | 宁波飞润海洋生物科技股份有限公司 | A kind of squid milt fish roe egg roll and production method thereof |
| CN106262937A (en) * | 2016-08-30 | 2017-01-04 | 宁波飞润海洋生物科技股份有限公司 | One main laver squid milt and production method thereof |
| CN106306612A (en) * | 2015-06-17 | 2017-01-11 | 桂林味鑫食品有限责任公司 | Fish flesh bean curd skin rolls and manufacture method thereof |
| CN108967936A (en) * | 2018-08-08 | 2018-12-11 | 安徽省农业科学院水产研究所 | A kind of production method of instant type sea sedge roe product |
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| CN101019916A (en) * | 2006-07-28 | 2007-08-22 | 李富民 | Women's health food of defatted salmon roe and its making process |
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| CN101019661A (en) * | 2007-03-15 | 2007-08-22 | 上海水产大学 | High protein content fish egg food and its making process |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771831A (en) * | 2012-07-13 | 2012-11-14 | 安徽富煌三珍食品集团有限公司 | Preparation method of channel catfish roe sticks |
| CN103263038A (en) * | 2013-05-17 | 2013-08-28 | 长沙市山里厨农业开发有限公司 | Manufacturing method of packed fish visceral organs |
| CN104366581A (en) * | 2013-08-12 | 2015-02-25 | 福建东亚水产股份有限公司 | Golden seafood roll and processing technology thereof |
| CN104323338A (en) * | 2014-11-28 | 2015-02-04 | 荣成南光食品有限公司 | Preparation method of jelly-type carp eggs |
| CN104489777A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Carp caviar |
| CN106306612A (en) * | 2015-06-17 | 2017-01-11 | 桂林味鑫食品有限责任公司 | Fish flesh bean curd skin rolls and manufacture method thereof |
| CN106107636A (en) * | 2016-07-04 | 2016-11-16 | 宁波飞润海洋生物科技股份有限公司 | A kind of squid milt fish roe egg roll and production method thereof |
| CN106262937A (en) * | 2016-08-30 | 2017-01-04 | 宁波飞润海洋生物科技股份有限公司 | One main laver squid milt and production method thereof |
| CN108967936A (en) * | 2018-08-08 | 2018-12-11 | 安徽省农业科学院水产研究所 | A kind of production method of instant type sea sedge roe product |
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Application publication date: 20101124 |