CN104323338A

CN104323338A - Preparation method of jelly-type carp eggs

Info

Publication number: CN104323338A
Application number: CN201410715443.9A
Authority: CN
Inventors: 王秀华
Original assignee: RONGCHENG NANGUANG FOODSTUFF Co Ltd
Current assignee: RONGCHENG NANGUANG FOODSTUFF Co Ltd
Priority date: 2014-11-28
Filing date: 2014-11-28
Publication date: 2015-02-04

Abstract

The invention relates to a preparation method of jelly-type carp eggs, and solves the technical problems that existing fish eggs are inconvenient to eat and not ideal in taste. The preparation method comprises the following steps: pickling, desalting, rinsing, deodorizing, precooking, slicing and forming. The preparation method can be applied to the field of preparation of the jelly-type carp eggs.

Description

The preparation method of crystal roe

Technical field

The present invention relates to the preparation method of ready-to-eat food, is a kind of preparation method of crystal roe specifically.

Background technology

Roe has very high nutritive value, the nutritional labeling containing needed by human body such as ovalbumin, globulin, ovomucoid and ichthyns, and delicious flavour.Roe is a kind of nutritious food, wherein has a large amount of protein, calcium, phosphorus, iron, vitamin and riboflavin, is also rich in cholesterol, is the good complement agent of human brain and marrow, grows agent.Every 100 grams of roe contains moisture 63.85 ~ 85.29 grams; 0.63 ~ 4.19 gram, fat; Thick protein 12.08 ~ 33.01 grams; Coarse ash 1.24 ~ 2.06 grams (again containing a large amount of phosphate and calcium carbonate, wherein phosphatic average content reaches more than 46% to coarse ash, is the good invigorant of human brain and marrow).In ovum, the content of vitamin A, B, D is also very abundant and vitamin A can prevent eye illness, and Cobastab can prevent and treat beriberi and depauperation, and vitamin D can prevent and treat rickets.In addition, also containing the mineral matter such as rich in protein and calcium, phosphorus, iron in fish-egg, and a large amount of cephalin one class nutrition.These nutrients are to human body, especially very important to upgrowth and development of children, are again to lack than being easier in our ordinary meal.

But, be limited to the restriction of processing method and level of processing, also there is no a kind of roe processing method, the local flavor of roe can be kept, can eat easily again.

Summary of the invention

Eat the undesirable technical problem of inconvenience, local flavor to solve existing roe, the invention provides a kind of step rationally, the preparation method of the crystal roe of product instant, unique flavor.

The preparation method of crystal roe provided by the invention, it comprises the steps:, and (1) pickles: catfish roe salt is pickled, until the watery blood in roe oozes out; (2) desalination: flowing water desalination; (3) rinsing: flowing water drifts out the film in roe; (4) de-raw meat: roe block is placed on poach 15-20 minute in the water after boiling, to remove fishy smell and the peculiar smell of roe; (5) precook: first preparation is precooked liquid, boils, then add roe and carry out boiling, by roe with baste boiling immersion liquid one evening after 20-30 minute, next day is pulled out for subsequent use; (8) stripping and slicing: the roe after boiling is cut into sizeable fritter by next day; (9) shaping: bottom first adds the shaping dope of 50g in a mold, adds 1-5 block roe block, and then on roe block, add the shaping dope of 50g after cooling in each mould, be heated to more than 80 DEG C coolings after 30 minutes and obtain finished product;

Precook the composition of liquid and content as follows: white granulated sugar 300g-900g, cooking wine 100mL-800mL, rice vinegar 200mL-600mL, soy sauce 350mL-700mL, ginger 100g-350g, monosodium glutamate 5g-50g, I+G0.5g-25g, yeast extract 15g-55g, acidity adjusting agent 10g-35g, water 3200mL-5500mL, capsicum, anise, each 2g-4g of fennel;

Shaping dope composition and weight percent content as follows: white granulated sugar 6%-15%, monosodium glutamate 0.5%-6%, acidity adjusting agent 0.1%-0.5%, agar 0.5%-1.8%, salt 0.6%-2.5%, curdlan 3-5%, surplus is water.

Preferably, precook the composition of liquid and content as follows: white granulated sugar 600g, cooking wine 450mL, rice vinegar 400mL, soy sauce 525mL, ginger 225g, monosodium glutamate 30g, I+G13g, yeast extract 35g, acidity adjusting agent 25g, water 4000mL, capsicum, anise, each 4g of fennel;

Preferably, shaping dope composition and weight percent content as follows: white granulated sugar 10%, monosodium glutamate 3.5%, acidity adjusting agent 0.3%, agar 1.2%, salt 1.5%, curdlan 3-5%, surplus is water.

Crystal roe in the present invention take roe as raw material, and adding two-layer up and down that the auxiliary material such as agar, gelatin is processed into is transparent edible glue-line, and intermediate layer is the instant roe product of roe.Products characteristics: glittering and translucent, handsome in appearance, mouthfeel is sliding tender, delicious in taste.

Detailed description of the invention

Composition source in following examples of the present invention is as follows: curdlan (kylin consonance Food Co., Ltd produces), yeast extract (Angel Yeast Co., Ltd KA66), acidity adjusting agent (Hangzhou Win-Win Technology Co., Ltd.), I+G (Shanghai aginomoto flavouring Co., Ltd).

Embodiment 1

(1) pickle: catfish roe salt is pickled, until the watery blood in roe oozes out; (2) desalination: flowing water desalination; (3) rinsing: flowing water drifts out the film in roe; (4) de-raw meat: roe block is placed on poach 15-20 minute in the water after boiling, to remove fishy smell and the peculiar smell of roe; (5) precook: first preparation is precooked liquid, boils, then add roe and carry out boiling, by roe with baste boiling immersion liquid one evening after 20-30 minute, next day is pulled out for subsequent use; (6) stripping and slicing: the roe after boiling is cut into sizeable fritter by next day; (7) shaping: bottom first adds the shaping dope of 40g in a mold, adds 1-5 block roe block, and then on roe block, add the shaping dope of 40g after cooling in each mould, be heated to 80 degree 20 minutes, obtained finished product after cooling;

Precook the composition of liquid and content as follows: white granulated sugar 300g, cooking wine 100mL, rice vinegar 200mL, soy sauce 350mL, ginger 100g, monosodium glutamate 5g, I+G0.5g, yeast extract 15g, acidity adjusting agent 10g, water 3200mL, capsicum, anise, the appropriate each 2g of fennel;

Shaping dope composition and weight percent content as follows: white granulated sugar 6%, monosodium glutamate 0.5%, acidity adjusting agent 0.1%, agar 0.5%, salt 0.6%, curdlan 3%, surplus is water.

The preparation of shaping dope: 1. first above white granulated sugar, monosodium glutamate, acidity adjusting agent, agar, salt added a small amount of water heating for dissolving and is heated to boil, placing stand-by.2. mixed by a small amount of water of curdlan, high-speed stirred is to pulpous state again.3. will 1. and 2. mix rear for subsequent use.

Through overmolding finished product can vacuum packaging, sterilization, specification vanning as requested after cooling, storage at normal temperature.

Embodiment 2

Step and method is with embodiment 1.

Precook the composition of liquid and content as follows: white granulated sugar 600g, cooking wine 450mL, rice vinegar 400mL, soy sauce 525mL, ginger 225g, monosodium glutamate 30g, I+G13g, yeast extract 35g, acidity adjusting agent 25g, water 4000mL, capsicum, anise, the appropriate 3g of fennel;

Shaping dope composition and weight percent content as follows: white granulated sugar 10%, monosodium glutamate 3.5%, acidity adjusting agent 0.3%, agar 1.2%, salt 1.5%, curdlan 4%, surplus is water.

Embodiment 3

Step and method is with embodiment 1.

Precook the composition of liquid and content as follows: white granulated sugar 900g, cooking wine 800mL, rice vinegar 600mL, soy sauce 700mL, ginger 350g, monosodium glutamate 50g, I+G25g, yeast extract 55g, acidity adjusting agent 35g, water 5500mL, capsicum, anise, the appropriate 4g of fennel;

Shaping dope composition and weight percent content as follows: white granulated sugar 15%, monosodium glutamate 6%, acidity adjusting agent 0.5%, agar 1.8%, salt 2.5%, curdlan 5%, surplus is water.

Claims

1. a preparation method for crystal roe, is characterized in that comprising the steps:

(1) pickle: catfish roe salt is pickled, until the watery blood in roe oozes out;

(2) desalination: flowing water desalination;

(3) rinsing: flowing water drifts out the film in roe;

(4) de-raw meat: roe block is placed on poach 15-20 minute in the water after boiling, to remove fishy smell and the peculiar smell of roe;

(5) precook: first preparation is precooked liquid, boils, then add roe and carry out boiling, by roe with baste boiling immersion liquid one evening after 20-30 minute, next day is pulled out for subsequent use;

(8) stripping and slicing: the roe after boiling is cut into sizeable fritter by next day;

(9) shaping: bottom first adds the shaping dope of 50g in a mold, adds 1-5 block roe block, and then on roe block, add the shaping dope of 50g in each mould, be heated to more than 80 DEG C 30 minutes, obtain finished product;

Composition and the content of described liquid of precooking are as follows: white granulated sugar 300g-900g, cooking wine 100mL-800mL, rice vinegar 200mL-600mL, soy sauce 350mL-700mL, ginger 100g-350g, monosodium glutamate 5g-50g, I+G0.5g-25g, yeast extract 15g-55g, acidity adjusting agent 10g-35g, water 3200mL-5500mL, capsicum, anise, each 2g-4g of fennel;

Described shaping dope composition and weight percent content as follows: white granulated sugar 6%-15%, monosodium glutamate 0.5%-6%, acidity adjusting agent 0.1%-0.5%, agar 0.5%-1.8%, salt 0.6%-2.5%, curdlan 3-5%, surplus is water.

2. the preparation method of crystal roe according to claim 1, composition and the content of liquid of precooking described in it is characterized in that are as follows: white granulated sugar 600g, cooking wine 450mL, rice vinegar 400mL, soy sauce 525mL, ginger 225g, monosodium glutamate 30g, I+G13g, yeast extract 35g, acidity adjusting agent 25g, water 4000mL, capsicum, anise, the appropriate each 3g of fennel.

3. the preparation method of crystal roe according to claim 1 and 2, it is characterized in that described shaping dope composition and weight percent content as follows: white granulated sugar 10%, monosodium glutamate 3.5%, acidity adjusting agent 0.3%, agar 1.2%, salt 1.5%, curdlan 3-5%, surplus is water.