CN103766976A - Processing method of fish roe can - Google Patents
Processing method of fish roe can Download PDFInfo
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- CN103766976A CN103766976A CN201410045537.XA CN201410045537A CN103766976A CN 103766976 A CN103766976 A CN 103766976A CN 201410045537 A CN201410045537 A CN 201410045537A CN 103766976 A CN103766976 A CN 103766976A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a processing method of a fish roe can, and relates to the fish roe can. The processing method comprises the following steps: (1) cleaning the surface of fish roe, and removing oocyst membrane; (2) putting the fish roe obtained in the step (1) into salt-sugar water for soaking and curing, taking out the fish roe after curing, and draining; (3) spreading out the fish roe obtained in the step (2) into a steamer for hot steaming, and spreading out to be dry; (4) putting the fish roe obtained in the step (3) into a composite packaging bag according to specification, carrying out vacuum package, sterilizing, wiping surface moisture, and packing into storages. The original taste and nutritional ingredient can be kept, the sensitization of the roe allergen can be eliminated, and the fish roe can is abundant in nutrition, delicious, long in storage life, convenient to eat, and low in sensitization. The method has the characteristics of being convenient to operate, low in cost, suitable for large-scale production and the like.
Description
Technical field
The present invention relates to a kind of processing method of roe can, be particularly related to and adopt salt syrup (3%～7% salt and 1%～3% reduced sugar) to pickle in short-term processing to roe, in conjunction with modes such as heat steaming and high temperature high pressure sterilizings, by the processing method of twice hypersensitive a kind of roe can of Maillard reaction reduction roe.
Background technology
China's stock of fish is abundant, annual national fish culture amount and amount of fishing all account for the more than 50% of aquatic products total amount (China Fisheries yearbook. Beijing: Chinese agriculture publishing house, 2009-2012).Along with the raising of people's living standard, the understanding of nutrient health constantly to be deepened, fish fabricated product is because of its delicious flavour, nutritious and enjoy liking of consumer.But at present China's fish product processing totally presents the features such as profound degree is not high, deep processing added value is on the low side, the roe that even has an abundant nutrition such as fish-skin, fish scale in process of manufacture is underutilized.Therefore, for improving better the comprehensive utilization ratio of fish processing byproduct and realizing increment, have scholar developed a kind of roe leisure food of making by processing such as boiling, frying, seasonings (once slightly pretty. the development of large yellow croaker fish-egg leisure food-fish-egg grain and the research of fat stability thereof. University Of Agriculture and Forestry In Fujian, 2011).At present, the common processed goods of roe is souse.
Food hypersenstivity refers to body absorption or contacts a kind of bad reaction producing after certain food, medically belonging to a kind of allergy (Chen Hongbing, Deng. food hypersenstivity reaction and mechanism thereof. Journal of Nutrition, 2007, 29 (2): 105-109), its clinical symptoms mainly contain asthma, nettle rash, diarrhoea, vomiting, heating etc., when serious, also can be accompanied by collapse, shock etc., even go back entail dangers to life, irritated crowd's healthy (Davis CM in serious threat, et al.Food allergies:clinical manifestations, diagnosis, and management.Current Problems in Pediatric and Adolescent Health Care, 2009, 39 (10): 236-254).In the past ten years, because edible roe causes that irritated report is of common occurrence, Japan classifies roe as a kind of important allergenic foods (Fujita S especially, et al.In vitro digestion of major allergen in salmon roe and its peptide portion with proteolytic resistance.Food Chemistry, 2012,130:644-650).It is reported, roe anaphylactogen comprises livetin β '-component (Kubo T with good thermal stability and ph stability, et al.Identification of major allergen in chum salmon roe.Bulletin of the Faculty of Fisheries Hokkaido University, 2005, 56:55-59) with lipovitellin light chain (Shimizu Y, et al.Major allergen and its IgE cross-reactivity among salmonid fish roe allergy.Journal of Agricultural and Food Chemistry, 2009, 57 (6): 2314-2319) etc.
Along with the fast development of biotechnology and foods processing technique, for the existing many reports of research how to eliminate or reduce anaphylactogen sensitization in food.According to the principle of removing anaphylactogen sensitization in allergenic foods, desensitization method can be divided into physico-chemical method, enzyme process and biological method three major types, wherein physico-chemical method is comparatively common and apply that more (paint is fixed female, Deng. the new development of food desensitization technical research. food and fermentation industries, 2006,32 (7): 79-82).Physical method mainly comprises the technology such as ultrafiltration, heat treatment, high pressure, irradiation, ultrasonic processing.Kim etc. study discovery, heat and HIGH PRESSURE TREATMENT can reduce immunoreactivity (the Kim K of PSA, et al.Effect of heat and autoclave on allergenicity of porcine serum albumin.Food Science and Biotechnology, 2011, 20 (2): 455-459), the people such as Rosa carry out HIGH PRESSURE TREATMENT to lactalbumin, found that the method can reduce sensitization and digestion stability (the Rosa C of lactalbumin effectively, et al.Immunoreactivity and digestibility of high-pressure-treated whey proteins.International Dairy Journal, 2008, 18 (4): 367-376).
Maillard reaction, claims again non-enzymatic browning, is a kind of chemical reaction very general in food processing process.Because the carbonyls such as reduced sugar in course of reaction can produce and interact with the amino-compound such as amino acid or protein, therefore the reduced sugar such as food allergen and glucose is carried out to Maillard reaction, its product can change the structure of allergen protein and then affect its sensitization.The people such as Bu find, after anaphylactogen ALA and glucose response in cow's milk, its immunocompetence obviously reduces (Bu GH, et al.Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology.Journal of the Science of Food and Agriculture, 2009,89 (14): 2428-2434).In addition also have scholar's research to find, under suitable condition, glucose and maltose can reduce the immunocompetence (Li Qingli of shrimp tropomyosin effectively, Deng. the research of maltose, the impact of glucose prawn allergen activity in Maillard reaction. food industry science and technology, 2009,30 (1): 79-84).
Roe contains rich in protein, fat and mineral matter etc., and the essential amino acids content in roe and amino acid requirement pattern are comparatively approaching, are therefore more and more subject to researcher's attention for the exploitation of roe.But the anaphylactogen existing in roe (as livetin β '-component, lipovitellin light chain etc.) produces allergic reaction after can making autopath edible, jeopardizes health.
Summary of the invention
The object of this invention is to provide technique advantages of simple, a kind of hypoallergenic roe can processing method workable, that easily accomplish scale production, roe can that the method is prepared is nutritious, delicious flavour, long shelf-life, instant, sensitization are low.
The present invention includes following steps:
1), by clean roe surface clean, remove egg capsule film;
2) roe step 1) being obtained is placed in the immersion of salt syrup and pickles, and pickles rear taking-up roe and drains away the water;
3) by step 2) roe that obtains spreads out heat in steamer and steams, heat steam after spreading for cooling;
4) roe step 3) being obtained packs in combined package bag by specification, vacuum packaging, then after sterilization, dry surface moisture, vanning warehouse-in.
In step 1) in, described roe can adopt fresh roe or freezing roe, and described freezing roe can be in 20 ℃ of 1～3h that thaw below.
In step 2) in, described salt syrup raw material composition by mass percentage can be salt 3%～7%, reduced sugar 1%～3%, and surplus is water, described reduced sugar can adopt glucose etc.; The time that described immersion is pickled can be 30～50min, soaks the temperature of pickling and can be below 20 ℃.
In step 3) in, the temperature that described heat is steamed can be 95～100 ℃, and the time that heat is steamed can be 10～20min, in the process that described heat is steamed, preferably roe is stirred 1～2 time; Described spreading for cooling is preferably in spreading for cooling to 20 under ventilated environment～30 ℃.
In step 4) in, described vacuum packaging vacuum-pumping 30～50s, heat-sealing 2～4s; Described sterilization can adopt high temperature and high pressure steam sterilization, and bactericidal formula is 15 '～30 '～15 '/110 ℃; The described surface moisture of drying can temperature be down to below 40 ℃ after sterilization, then dries surface moisture with cleaning cloth.
Advantage of the present invention is: in can process of manufacture, adopt salt syrup to pickle in short-term processing to roe, then in heat steaming and high temperature high pressure sterilizing process, make roe anaphylactogen and reduced sugar generation Maillard reaction, the roe can obtaining in keeping original local flavor and nutritional labeling, the sensitization that can subdue roe anaphylactogen.Prepared product is nutritious, delicious flavour, long shelf-life, instant, sensitization are low.Have easy and simple to handle, cost is low, be suitable for the features such as large-scale production.
Accompanying drawing explanation
Fig. 1 is the roe can that embodiment 1 processes through pickling (5% salt and 1% glucose) and heat steaming.In Fig. 1, A is the roe can after vacuum packaging; B is the roe can after high temperature high pressure sterilizing.
Fig. 2 is the roe can that embodiment 2 processes through pickling (5% salt and 2% glucose) and heat steaming.In Fig. 2, A is the roe can after vacuum packaging; B is the roe can after high temperature high pressure sterilizing.
Fig. 3 is the roe can that embodiment 3 processes through pickling (5% salt and 3% glucose) and heat steaming.In Fig. 3, A is the roe can after vacuum packaging; B is the roe can after high temperature high pressure sterilizing.
Fig. 4 is that the different IgG that process roe crude extracts that process are in conjunction with activity analysis.In Fig. 4,1, control sample; 2, the sample that salt (5%) is pickled; 3, the sample that salt (5%) is pickled and heat is steamed; The sample that 4, embodiment 1 obtains; The sample that 5, embodiment 2 obtains; The sample that 6, embodiment 3 obtains; 7, the sample that salt (5%) and glucose (2%) are pickled.
Fig. 5 is that the different IgE that process roe crude extract in vitro digestion products that process are in conjunction with activity analysis.In Fig. 5,1, control sample; 2, the sample that salt (5%) is pickled; 3, the sample that salt (5%) is pickled and heat is steamed; The sample that 4, embodiment 1 obtains; The sample that 5, embodiment 2 obtains; The sample that 6, embodiment 3 obtains; 7, the sample that salt (5%) and glucose (2%) are pickled; A is contrast, and b is pepsin, and c is pancreatin.
The specific embodiment
Below in conjunction with drawings and Examples, the present invention is further illustrated.
Embodiment 1: a kind of processing method (5% salt and 1% glucose are pickled) of hypoallergenic roe can, comprises the following steps:
(1) raw material pre-treatment: require pollution-free, the free from extraneous odour of selected raw material (fresh roe), the foreign material such as fish scale, mucus on roe surface are cleaned up, remove egg capsule film;
(2) pickle: roe is placed in to salt syrup (5% salt and 1% glucose) and soaks 30min, soak needs each replacing, and temperature is controlled at below 20 ℃; Pickling rear roe takes out and drains away the water;
(3) heat is steamed: roe is spread out in steamer, and 100 ℃ of hot 20min that steam, for guaranteeing to be heated evenly, stir 2 times in hot steaming process, and heat is steamed rear roe spreading for cooling to 20 ℃ under ventilated environment;
(4) sterilization: roe packs in combined package bag by specification, vacuum packaging (vacuumizing 40s, heat-sealing 3s), it is neat that sealing part is wanted; Adopt high temperature and high pressure steam sterilization, bactericidal formula is 15 '～30 '～15 '/110 ℃, treats that temperature is down to below 40 ℃, dries surface moisture, vanning warehouse-in with cleaning cloth.
Embodiment 2: a kind of processing method (5% salt and 2% glucose are pickled) of hypoallergenic roe can, comprises the following steps:
(1) raw material pre-treatment: require pollution-free, the free from extraneous odour of selected raw material (freezing roe is in 18 ℃ of 2h that thaw), the foreign material such as fish scale, mucus on roe surface are cleaned up, remove egg capsule film;
(2) pickle: roe is placed in to salt syrup (5% salt and 2% glucose) and soaks 30min, soak needs each replacing, and temperature is controlled at below 20 ℃; Pickling rear roe takes out and drains away the water;
(3) heat is steamed: roe is spread out in steamer, and 100 ℃ of hot 20min that steam, for guaranteeing to be heated evenly, stir 2 times in hot steaming process, and heat is steamed rear roe spreading for cooling to 20 ℃ under ventilated environment;
(4) sterilization: roe packs in combined package bag by specification, vacuum packaging (vacuumizing 40s, heat-sealing 3s), it is neat that sealing part is wanted; Adopt high temperature and high pressure steam sterilization, bactericidal formula is 15 '～30 '～15 '/110 ℃, treats that temperature is down to below 40 ℃, dries surface moisture, vanning warehouse-in with cleaning cloth.
Embodiment 3: a kind of processing method (5% salt and 3% glucose are pickled) of hypoallergenic roe can, comprises the following steps:
(1) raw material pre-treatment: require pollution-free, the free from extraneous odour of selected raw material (freezing roe thaw 3h) at 16 ℃, the foreign material such as fish scale, mucus on roe surface are cleaned up, remove egg capsule film;
(2) pickle: roe is placed in to salt syrup (5% salt and 3% glucose) and soaks 30min, soak needs each replacing, and temperature is controlled at below 20 ℃; Pickling rear roe takes out and drains away the water;
(3) heat is steamed: roe is spread out in steamer, and 100 ℃ of hot 20min that steam, for guaranteeing to be heated evenly, stir 2 times in hot steaming process, and heat is steamed rear roe spreading for cooling to 20 ℃ under ventilated environment;
(4) sterilization: roe packs in combined package bag by specification, vacuum packaging (vacuumizing 40s, heat-sealing 3s), it is neat that sealing part is wanted; Adopt high temperature and high pressure steam sterilization, bactericidal formula is 15 '～30 '～15 '/110 ℃, treats that temperature is down to below 40 ℃, dries surface moisture, vanning warehouse-in with cleaning cloth.
Embodiment 4: in roe can, the immunoglobulin G of roe crude extract (IgG) is in conjunction with activity analysis
(1) preparation of roe crude extract in roe can: get finished product roe and (contain 3% sodium chloride in the ice-cold 10mmol/L phosphate buffer (pH8.0) of 5 times of volumes (v/w), w/v) in, carry out tissue mashing, centrifugal (12000g, 20min, 4 ℃), supernatant is once centrifugal again, and centrifugal supernatant for the second time, is roe crude extract.
(2) Dot-blotting analyzes: with reference to Towbin method (Towbin H, et al.Electrophoretic transfer of proteins from polyacrylamide gels to nitrocellulose sheets:Procedure and some applications.Proceedings of the National Academy of Sciences of the United States of America, 1979,76 (9): 4351-4354) IgG that carries out Dot-blotting analysis roe crude extract is in conjunction with activity.The direct point sample of protein sample is on nitrocellulose filter (NC) film, with rabbit Chinese People's Anti-Japanese Military and Political College yellow croaker roe β '-component polyclonal antibody of different extension rates as primary antibodie, the goat anti-rabbit igg antibody of horseradish peroxidase (HRP) mark is two anti-, using diaminobenzidine as nitrite ion, develop the color and take pictures.From result, can find out, roe its IgG after boiling is processed slightly reduces in conjunction with activity, and and after glucose response the immune response between itself and antibody obviously weaken, in the time that antibody dilution multiple is 50 times, almost can not react with antibody (Fig. 4).
Embodiment 5: the immunoglobulin E (IgE) that different processing processing roes are slightly carried digestion product is in conjunction with activity analysis
(1) in-vitro simulated two-phase gastro-intestinal Fluid digestion: comprise porcine pepsin and pig pancreatin for the enzyme of simulating gastro-intestinal Fluid digestion, peptic activity of stomach is 109U/mg, and Pancreatin enzymic activities is 100U/mg.In 1mL SGF (50mmol/L sodium chloride, pH1.2) reaction system, the ratio of stomach cardia enzyme-to-substrate (roe crude extract) is 1/150(w/w), in reactant liquor, crude extract final concentration is 6.7mg/mL.When after 37 ℃ of water-bath oscillating reactions 60min, take out 500 μ L reactant liquors, add immediately 150 μ L200mmol/L sodium carbonate to mix and make its cessation reaction.In addition, remaining 500 μ L reactant liquors are adding after stop buffer, then to add with substrate ratio be 1/500(w/w) 37 ℃ of continuation of pancreatin react 4h, question response finishes to be placed on 95 ℃ of water-bath deactivation 5min.
(2) enzyme linked immunosorbent assay (ELISA) (ELISA): adopt inhibition ELISA to analyze in conjunction with activity the IgE of sample.Roe crude extract is diluted with coating buffer, be coated with to 96 hole ELISA Plates, every hole is coated with 200ng, and 16h is placed for 4 ℃ in 100 μ L/ holes.Incline the liquid in hole next day, pats dry, with TBST cleaning 5 times.Then add 5% defatted milk in 37 ℃ of sealing 2h.In this external centrifuge tube, get respectively the allergen protein digestion product (product of digestive ferment after pepsin, pancreatin digest respectively 1h, 4h) of 30 μ L roe autopath serum (1:10 dilutes take 1% defatted milk) and equivalent and do not digest allergen protein and mix and hatch, allergen protein digestion product is as inhibitor, each digestion product all dilutes by 1:10 take 1% defatted milk as dilution, at 37 ℃ of competitive reaction 1h.Subsequently, end to be closed, with after TBST cleaning of enzyme target, joins completely reacted mixed liquor in hole with 50 μ L/ holes, 37 ℃, continues to hatch 1h.With TBST washing, add the sheep anti human IgE two anti-(1:2000) of 100 μ L HRP marks, 37 ℃, hatch 2h.Tetramethyl benzidine colour developing, color shows blue.Add 2mol/L sulfuric acid solution cessation reaction, color shows yellow.With light absorption value under 96 orifice plate ELIASAs detection 450nm.The calculating of inhibiting rate: inhibiting rate (%)=(X-Y) ÷ (X-Z) × 100, wherein X is the light absorption value that autopath's serum does not have inhibiting, and Y and Z are respectively the light absorption values after positive serum and negative serum are hatched from the inhibitor competition of different dilution gradients.The analysis result of inhibition ELISA as shown in Figure 5, roe is after process by above-mentioned 6 kinds of different processing modes, and compared with undressed control group, its IgE all decreases in conjunction with activity, and wherein to pickle through salt syrup, to process the processing mode of boiling more remarkable.And along with the ability of the increase of sugaring amount itself and serum generation specific reaction is more weak, anaphylaxis is lower.
The Micro biological Tests of embodiment 6 roe cans
According to " check of food microbiological examination aquatic food " (GB/T4789.20-2003), " food microbiological examination tinned food commercial sterilization check " (GB/T4789.26-2003) and " national food safety standard food microbiological examination total plate count mensuration " (GB4789.2-2010), " national food safety standard food microbiological examination enumeration of coliforms " (GB4789.3-2010), " check of national food safety standard food microbiological examination salmonella " (GB4789.4-2010), " check of national food safety standard food microbiological examination Shigella " (GB4789.5-2012), " check of national food safety standard food microbiological examination vibrio parahemolyticus " (GB4789.7-2013), " check of national food safety standard food microbiological examination staphylococcus aureus " (GB4789.10-2010) and " national food safety standard food microbiological examination Molds and yeasts counting " (GB4789.15-2010), successively to embodiment 1, the sample of embodiment 2 and embodiment 3 carries out Micro biological Tests after 37 ℃ of placement 7d.
The Micro biological Tests result of roe can sample is referring to table 1.
Claims (10)
1. a processing method for roe can, is characterized in that comprising the following steps:
1), by clean roe surface clean, remove egg capsule film;
2) roe step 1) being obtained is placed in the immersion of salt syrup and pickles, and pickles rear taking-up roe and drains away the water;
3) by step 2) roe that obtains spreads out heat in steamer and steams, heat steam after spreading for cooling;
4) roe step 3) being obtained packs in combined package bag by specification, vacuum packaging, then after sterilization, dry surface moisture, vanning warehouse-in.
2. a kind of processing method of roe can as claimed in claim 1, is characterized in that in step 1) in, described roe adopts fresh roe or freezing roe.
3. a kind of processing method of roe can as claimed in claim 2, is characterized in that described freezing roe is in 20 ℃ of 1～3h that thaw below.
4. a kind of processing method of roe can as claimed in claim 1, is characterized in that in step 2) in, described salt syrup raw material by mass percentage consists of salt 3%～7%, reduced sugar 1%～3%, and surplus is water.
5. a kind of processing method of roe can as claimed in claim 4, is characterized in that described reduced sugar adopts glucose.
6. a kind of processing method of roe can as claimed in claim 1, is characterized in that in step 2) in, the time that described immersion is pickled is 30～50min, soaking the temperature of pickling is below 20 ℃.
7. a kind of processing method of roe can as claimed in claim 1, is characterized in that in step 3) in, the temperature that described heat is steamed is 95～100 ℃, the time that heat is steamed is 10～20min; In the process that described heat is steamed, preferably roe is stirred 1～2 time.
8. a kind of processing method of roe can as claimed in claim 1, is characterized in that in step 3) in, described spreading for cooling is spreading for cooling to 20～30 ℃ under ventilated environment.
9. a kind of processing method of roe can as claimed in claim 1, is characterized in that in step 4) in, described vacuum packaging is to vacuumize 30～50s, heat-sealing 2～4s.
10. a kind of processing method of roe can as claimed in claim 1, is characterized in that in step 4) in, described sterilization adopts high temperature and high pressure steam sterilization, and bactericidal formula is 15 '～30 '～15 '/110 ℃; The described surface moisture of drying can temperature be down to below 40 ℃ after sterilization, then dries surface moisture with cleaning cloth.
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