CN102771831A - Preparation method of channel catfish roe sticks - Google Patents
Preparation method of channel catfish roe sticks Download PDFInfo
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- CN102771831A CN102771831A CN201210243918XA CN201210243918A CN102771831A CN 102771831 A CN102771831 A CN 102771831A CN 201210243918X A CN201210243918X A CN 201210243918XA CN 201210243918 A CN201210243918 A CN 201210243918A CN 102771831 A CN102771831 A CN 102771831A
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Abstract
The invention discloses a preparation method of channel catfish roe sticks. The preparation method is characterized by comprising the following steps: placing frozen channel catfish roes in salty water for defreezing, soaking with salty water, removing capsule dressing, rinsing in clear water, taking out and leaching as standby materials; adding seasoning liquid in the standby materials, standing for certain time, adding seasoning accessories, and evenly mixing to obtain standby seasoning materials; steaming the standby seasoning materials with steam to obtain cooked materials; adding binding agent into the cooked materials, evenly mixing, extruding into shuttle stick type finished products through a forming machine; and packaging the shuttle stick type finished products in a mode of vacuum, and carrying out high-temperature disinfection to obtain the channel catfish roe sticks. The preparation process is simple and reasonable, the product is delicious in taste, fragrant in flavor, unique for flavor, proper in mouthfeeling, abundant in nutrition, convenient and ready to eat, enriches the varieties of fish roe products, and the product additional values can be increased, and the comprehensive utilization of the channel catfish can be improved.
Description
Technical field
The invention belongs to field of processing of aquatic products, being specifically related to a kind of is the preparation method of the roe rod of raw material with the channel catfish roe.
Background technology
Roe is nutritious, contains amounts of protein, lecithin, vitamin, riboflavin, calcium, phosphorus, iron etc., be human brain and bone good grow agent; Help growth in stature, build fitness; And contamination of raw material is few, therefore can be developed as health care and leisure food, but at present main roe product is a caviar; Product category is single, and the popularization that has influenced roe is edible.Catfish meat is delicious, high protein content, with a nourishing function, loved by consumers, so in our country Anhui, Jiangsu and Hubei and other major breeding areas extensively farmed freshwater fish, bullhead catfish roe is the most important process, the most One byproduct of nutritional value, has yet to see the type of channel catfish roe products RTE reported.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of channel catfish roe rod; Enrich the kind of roe food; Solve the more single present situation of roe food variety; Be beneficial to the popularization of roe food and the raising of health of people level, improve value-added content of product simultaneously, promote the high-efficiency comprehensive utilization of channel catfish.
The present invention adopts following technical scheme for the technical solution problem:
The processing method of a kind of channel catfish roe rod of the present invention is to be undertaken by following process:
(1) raw material is handled:
It is that the salt solution of 1-3.5% thaws that the roe of freezing channel catfishes is put into mass percent concentration, brine volume be roe 2-4 doubly; It is that the salt solution of 7-10% soaked 2-4 hour that roe after will thawing is put into mass percent concentration; Remove and to entrain into gauze bag behind the capsule clothing in 8-15 ℃ clear water rinsing 10-15 minute, drain after the taking-up as standby material;
(2) seasoning: in standby material, add the liquid seasoning of the 25-35% of standby material weight,, stirred once in per 0.5 hour in 1-4 ℃ temperature held 6-10 hour; The auxiliary and condiment that adds the 2.5-3.5% of standby material weight again, stir the seasoning standby material;
(3) cook: the seasoning standby material is steamed 2.5-3.5 hour with steam get grog;
(4) moulding: in grog, will add the adhesive of the 15-25% of grog weight, and stir, and be squeezed into the bar-shaped finished product of shuttle through make-up machine;
(5) packaging sterilizing: the bar-shaped finished product of shuttle is vacuum-packed, through 121 ℃ of sterilizations 20-30 minute.
The characteristics of the processing method of channel catfish roe rod of the present invention also are:
The composition of said liquid seasoning is counted with mass fraction: 65 parts in water, 10 parts of salt, 10 parts in soy sauce, 10 parts of cooking wine, 5 parts of monosodium glutamates.
The composition of said auxiliary and condiment is counted with mass fraction: 50 parts of vegetable seed ready-mixed oils, 20 parts of chilli powders, 10 parts of zanthoxylum powders, 6 parts in ginger powder, 4 parts of star aniseed powders, 5 parts of Ground Cloves, 5 parts of ground cinnamons; The preparation method of said auxiliary and condiment is: add the common stir-fry of chilli powder, zanthoxylum powder, ginger powder, star aniseed powder, Ground Cloves and ground cinnamon when said vegetable seed ready-mixed oil is heated to 120 ℃ to fragrant getting final product.
Said adhesive is to get by weight: 50 parts of 80 ℃ hot water, and 20 parts of soyabean protein powders, starch is the adhesive material for 10 parts with carragheen for 20 parts, and all adhesive material mixing and stirring are promptly got.
Compared with present technology, beneficial effect of the present invention is embodied in:
1, channel catfish roe of the present invention rod preparation method advantages of simple makes roe rod delicious flavour, aromatic flavour; Unique flavor, mouthfeel is suitable, and is nutritious; Outward appearance is graceful, and convenient and instant has enriched the kind of roe product; Satisfy the demand of people to channel catfish roe product and nutrition thereof, the popularization that helps the roe product is edible, the comprehensive utilization that has improved added value of product and channel catfish.
2, channel catfish roe rod preparation adhesive therefor of the present invention is by soybean protein; Starch and carragheen are formed; Starch gelatinization in the high temperature killing out process, the soybean protein sex change, cooling back carragheen solidifies; Therefore this adhesive has good adhesive effect, and effective bonding roe is to keep the shape of roe rod.Soyabean protein powder contains multiple essential amino acid, and carragheen has certain effect for reducing blood fat, so the interpolation of this adhesive is not only harmless, has also improved the protein content and the nutritive value of product.
3, the present invention catfish caviar bar preparation process makes reasonable channel catfish roe products was maintained in its full compaction of granular and elasticity, making appropriate product taste, shape and beautiful.
The specific embodiment
The processing method of channel catfish roe rod prepares as follows in the present embodiment:
1, raw material is handled:
The frozen catfish fish roe into the mass percentage concentration of 1-3.5% saline thaw, brine volume of roe 2-4 times; thawed roe into the mass percentage concentration of 7-10 percent of the salt water soak for 2-4 hours; thawing and this method can not only effectively maintain stereotypes channel catfish caviar freshness, shape and elasticity, while fishy, shorten the production cycle; removal of capsular bag of clothes wrapped into a gauze at 8-15 ℃ of clean water for rinsing 10-15 minutes, remove and drain as an alternate material;
2, seasoning: in standby material, add the liquid seasoning of the 25-35% of standby material weight,, stirred once in per 0.5 hour in 1-4 ℃ temperature held 6-10 hour; The auxiliary and condiment that adds the 2.5-3.5% of standby material weight again, stir the seasoning standby material;
3, cook: the seasoning standby material is steamed 2.5-3.5 hour with steam get grog;
4, moulding: in grog, will add the adhesive of the 15-25% of grog weight, and stir, and be squeezed into the bar-shaped finished product of shuttle through make-up machine; The control squeeze pressure is in 1.5-6 kPa scope, to guarantee the graininess of roe.
5, packaging sterilizing: the bar-shaped finished product of shuttle is vacuum-packed, through 121 ℃ of sterilizations 20-30 minute.
In the practical implementation, the composition of liquid seasoning is counted with mass fraction: 65 parts in water, and 10 parts of salt, 10 parts in soy sauce, 10 parts of cooking wine and 5 parts of monosodium glutamates mix and dissolve.
The composition of auxiliary and condiment is counted with mass fraction: 50 parts of vegetable seed ready-mixed oils, 20 parts of chilli powders, 10 parts of zanthoxylum powders, 6 parts in ginger powder, 4 parts of star aniseed powders, 5 parts of Ground Cloves, 5 parts of ground cinnamons; The preparation method of said auxiliary and condiment is: add the common stir-fry of chilli powder, zanthoxylum powder, ginger powder, star aniseed powder, Ground Cloves and ground cinnamon when said vegetable seed ready-mixed oil is heated to 120 ℃ to fragrant getting final product.
Adhesive is to get by weight: 50 parts of 80 ℃ hot water, and 20 parts of soyabean protein powders, starch is the adhesive material for 10 parts with carragheen for 20 parts, and all adhesive material mixing and stirring are promptly got.
Embodiment 1:
1, raw material is handled:
It is that 1% salt solution thaws that the roe of freezing channel catfishes is put into mass percent concentration, and brine volume is 2 times of roe; It is that 7% salt solution soaked 2 hours that roe after will thawing is put into mass percent concentration; Remove and to entrain into gauze bag rinsing 10 minutes in 8 ℃ clear water behind the capsule clothing, the volume of clear water is no less than 4 times of roe, drains after the taking-up as standby material;
2, seasoning: in standby material, add 25% liquid seasoning of standby material weight,, stirred once in per 0.5 hour in 1 ℃ temperature held 6 hours; The auxiliary and condiment that adds 2.5 % of standby material weight again, stir the seasoning standby material;
3, cook: the seasoning standby material is steamed 2.5 hours with steam get grog, roe is loose savory;
4, moulding: in grog, will add the adhesive of 15 % of grog weight, and stir, and be squeezed into the bar-shaped finished product of shuttle through make-up machine, squeeze pressure is 1.5 kPa.
5, packaging sterilizing: the bar-shaped finished product of shuttle is vacuum-packed, through 121 ℃ of sterilizations 20 minutes.
Embodiment 2:
1, raw material is handled:
It is that 2.5% salt solution thaws that the roe of freezing channel catfishes is put into mass percent concentration, and brine volume is 3.5 times of roe; It is that 8% salt solution soaked 3 hours that roe after will thawing is put into mass percent concentration; Remove and to entrain into gauze bag rinsing 10 minutes in 10 ℃ clear water behind the capsule clothing, the volume of clear water is no less than 4 times of roe, drains after the taking-up as standby material;
2, seasoning: in standby material, add 28% liquid seasoning of standby material weight,, stirred once in per 0.5 hour in 3 ℃ temperature held 8 hours; 3% the auxiliary and condiment that adds standby material weight again, stir the seasoning standby material;
3, cook: the seasoning standby material is steamed 3 hours with steam get grog; Roe is loose savory;
4, moulding: in grog, will add 18% adhesive of grog weight, and stir, and be squeezed into the bar-shaped finished product of shuttle through make-up machine, squeeze pressure is 3.5 kPa.
5, packaging sterilizing: the bar-shaped finished product of shuttle is vacuum-packed, through 121 ℃ of sterilizations 25 minutes.
Embodiment 3:
1, raw material is handled:
It is that 3.5% salt solution thaws that the roe of freezing channel catfishes is put into mass percent concentration, and brine volume is 4 times of roe; It is that 10% salt solution soaked 4 hours that roe after will thawing is put into mass percent concentration; Remove and to entrain into gauze bag rinsing 15 minutes in 15 ℃ clear water behind the capsule clothing, the volume of clear water is no less than 4 times of roe, drains after the taking-up as standby material;
2, seasoning: in standby material, add 35% liquid seasoning of standby material weight,, stirred once in per 0.5 hour in 4 ℃ temperature held 10 hours; The auxiliary and condiment that adds 3.5 % of standby material weight again, stir the seasoning standby material;
3, cook: the seasoning standby material is steamed 3.5 hours with steam get grog; Roe is loose savory;
4, moulding: in grog, will add 18% adhesive of grog weight, and stir, and be squeezed into the bar-shaped finished product of shuttle through make-up machine, squeeze pressure is 6 kPa.
5, packaging sterilizing: the bar-shaped finished product of shuttle is vacuum-packed, through 121 ℃ of sterilizations 30 minutes.
Claims (4)
1. the processing method of channel catfish roe rod is characterized in that carrying out as follows:
(1) raw material is handled:
It is that the salt solution of 1-3.5% thaws that the roe of freezing channel catfishes is put into mass percent concentration, brine volume be roe 2-4 doubly; It is that the salt solution of 7-10% soaked 2-4 hour that roe after will thawing is put into mass percent concentration; Remove and to entrain into gauze bag behind the capsule clothing in 8-15 ℃ clear water rinsing 10-15 minute, drain after the taking-up as standby material;
(2) seasoning: in standby material, add the liquid seasoning of the 25-35% of standby material weight,, stirred once in per 0.5 hour in 1-4 ℃ temperature held 6-10 hour; The auxiliary and condiment that adds the 2.5-3.5% of standby material weight again, stir the seasoning standby material;
(3) cook: the seasoning standby material is steamed 2.5-3.5 hour with steam get grog;
(4) moulding: in grog, will add the adhesive of the 15-25% of grog weight, and stir, and be squeezed into the bar-shaped finished product of shuttle through make-up machine;
(5) packaging sterilizing: the bar-shaped finished product of shuttle is vacuum-packed, through 121 ℃ of sterilizations 20-30 minute.
2. the processing method of channel catfish roe rod according to claim 1 is characterized in that the composition of said liquid seasoning is counted with mass fraction: 65 parts in water, 10 parts of salt, 10 parts in soy sauce, 10 parts of cooking wine, 5 parts of monosodium glutamates.
3. the processing method of channel catfish roe rod according to claim 1 is characterized in that the composition of said auxiliary and condiment is counted with mass fraction: 50 parts of vegetable seed ready-mixed oils, 20 parts of chilli powders, 10 parts of zanthoxylum powders; 6 parts in ginger powder; 4 parts of star aniseed powders, 5 parts of Ground Cloves, 5 parts of ground cinnamons; The preparation method of said auxiliary and condiment is: add the common stir-fry of chilli powder, zanthoxylum powder, ginger powder, star aniseed powder, Ground Cloves and ground cinnamon when said vegetable seed ready-mixed oil is heated to 120 ℃ to fragrant getting final product.
4. the processing method of channel catfish roe rod according to claim 1; It is characterized in that said adhesive is to get by weight: 50 parts of 80 ℃ hot water; 20 parts of soyabean protein powders, starch is the adhesive material for 10 parts with carragheen for 20 parts, and all adhesive material mixing and stirring are promptly got.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210243918XA CN102771831B (en) | 2012-07-13 | 2012-07-13 | Preparation method of channel catfish roe sticks |
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| CN201210243918XA CN102771831B (en) | 2012-07-13 | 2012-07-13 | Preparation method of channel catfish roe sticks |
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| CN102771831A true CN102771831A (en) | 2012-11-14 |
| CN102771831B CN102771831B (en) | 2013-08-07 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976325A (en) * | 2014-06-11 | 2014-08-13 | 福建岳海水产食品有限公司 | Pseudosciaena crocea roe compound seasoning and preparation method thereof |
| CN104939134A (en) * | 2015-01-13 | 2015-09-30 | 来安县阿净环保科技产品贸易有限公司 | Preparation method of pearl fish roes |
| 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 |
| CN107319480A (en) * | 2017-07-13 | 2017-11-07 | 福州日兴水产食品有限公司 | A kind of roe flavoring and preparation method thereof |
| CN108124939A (en) * | 2017-11-28 | 2018-06-08 | 浙江海士德食品有限公司 | A kind of octopus processing technology and the mixing device for the technique |
| CN114052218A (en) * | 2020-08-05 | 2022-02-18 | 福建升隆食品有限公司 | Method for making fish roe baked stick |
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| JPS5688778A (en) * | 1979-12-18 | 1981-07-18 | Yoneya Shokuhin Kk | Rolled tangle containing loose roe as core material, and its preparation |
| JPS61170369A (en) * | 1985-01-19 | 1986-08-01 | Hayashikane Kanzume Kk | Production of walleye pollack roe containing crab rod meat |
| CN101889686A (en) * | 2010-08-11 | 2010-11-24 | 长阳山野食品开发有限责任公司 | Roe rolls and preparation method thereof |
| CN102132905A (en) * | 2011-03-08 | 2011-07-27 | 福建农林大学 | Method for producing instant large yellow croaker roes |
| CN102461925A (en) * | 2010-11-15 | 2012-05-23 | 浙江海洋学院 | Method for processing crab bucket fish roe food |
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2012
- 2012-07-13 CN CN201210243918XA patent/CN102771831B/en active Active
Patent Citations (5)
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| JPS5688778A (en) * | 1979-12-18 | 1981-07-18 | Yoneya Shokuhin Kk | Rolled tangle containing loose roe as core material, and its preparation |
| JPS61170369A (en) * | 1985-01-19 | 1986-08-01 | Hayashikane Kanzume Kk | Production of walleye pollack roe containing crab rod meat |
| CN101889686A (en) * | 2010-08-11 | 2010-11-24 | 长阳山野食品开发有限责任公司 | Roe rolls and preparation method thereof |
| CN102461925A (en) * | 2010-11-15 | 2012-05-23 | 浙江海洋学院 | Method for processing crab bucket fish roe food |
| CN102132905A (en) * | 2011-03-08 | 2011-07-27 | 福建农林大学 | Method for producing instant large yellow croaker roes |
Non-Patent Citations (1)
| Title |
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| 李小荣: "鱼卵加工新法", 《齐鲁渔业》, vol. 11, no. 01, 31 December 1994 (1994-12-31), pages 38 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976325A (en) * | 2014-06-11 | 2014-08-13 | 福建岳海水产食品有限公司 | Pseudosciaena crocea roe compound seasoning and preparation method thereof |
| CN103976325B (en) * | 2014-06-11 | 2015-06-10 | 福建岳海水产食品有限公司 | Pseudosciaena crocea roe compound seasoning and preparation method thereof |
| CN104939134A (en) * | 2015-01-13 | 2015-09-30 | 来安县阿净环保科技产品贸易有限公司 | Preparation method of pearl fish roes |
| 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 |
| CN107319480A (en) * | 2017-07-13 | 2017-11-07 | 福州日兴水产食品有限公司 | A kind of roe flavoring and preparation method thereof |
| CN108124939A (en) * | 2017-11-28 | 2018-06-08 | 浙江海士德食品有限公司 | A kind of octopus processing technology and the mixing device for the technique |
| CN114052218A (en) * | 2020-08-05 | 2022-02-18 | 福建升隆食品有限公司 | Method for making fish roe baked stick |
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| CN102771831B (en) | 2013-08-07 |
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