CN104351858A - 即食鱼籽的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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Abstract
本发明涉及一种即食鱼籽的制备方法，其解决了现有鱼籽食用不方便、风味不理想的技术问题，其包括如下步骤：腌制、脱盐、漂洗、脱腥、预煮、切块。本发明可用于即食鱼籽的制备领域。
Description
技术领域
本发明涉及即食食品的制备方法，具体说是一种即食鱼籽的制备方法。
背景技术
鱼籽有很高的营养价值，含有卵清蛋白、球蛋白、卵类粘蛋白和鱼卵鳞蛋白等人体所需的营养成分，而且味道鲜美。鱼籽是一种营养丰富的食品，其中有大量的蛋白质、钙、磷、铁、维生素和核黄素，也富有胆固醇，是人类大脑和骨髓的良好补充剂、滋长剂。鱼籽每100克含有水分63.85～85.29克；脂肪0.63～4.19克；粗蛋白质12.08～33.01克；粗灰分1.24～2.06克(粗灰分又含有大量的磷酸盐和石灰质，其中磷酸盐的平均含量达到了46％以上，是人脑及骨髓的良好滋补品)。卵中维生素A、B、D的含量也很丰富、而维生素A可以防止眼疾，维生素B可防治脚气和发育不良，维生素D可防治佝偻病。此外，鱼卵中还含有丰富的蛋白质和钙、磷、铁等矿物质，以及大量的脑磷脂一类营养。这些营养素对人体，尤其是对儿童生长发育极为重要，又是我们日常膳食中比较容易缺乏的。
但是，限于加工方法和加工水平的限制，还没有一种鱼籽加工方法，既能保持鱼籽的风味，又可以方便地进行食用。
发明内容
为了解决现有鱼籽食用不方便、风味不理想的技术问题，本发明提供了一种步骤合理、产品食用方便、风味独特的即食鱼籽的制备方法。
本发明提供的即食鱼籽的制备方法，其包括如下步骤：(1)腌制：鲱鱼鱼籽用食盐腌渍，直至鱼籽中的血水渗出来；(2)脱盐：流水脱盐；(3)漂洗：流水漂出鱼籽中的薄膜；(4)脱腥：将鱼籽块放在沸腾后的水中水煮15-20分钟，以去除鱼籽的腥味和异味；(5)预煮：先配制预煮液，煮沸，再加入鱼籽进行煮制，将鱼籽用调味液煮制20-30分钟后浸液一晚，次日捞出备用；(6)切块：次日将一次成型后的鱼籽切成大小合适的小块，制得成品；
预煮液的成分和含量如下：白砂糖300g-900g、料酒100mL-800mL、米醋200mL-600mL、酱油350mL-700mL、生姜100g-350g、味精5g-50g、I+G0.5g-25g、酵母提取物15g-55g、酸度调整剂10g-35g、水3200mL-5500mL、辣椒2-4g、八角2-4g、茴香2-4g；
优选地，预煮液的成分和含量如下：白砂糖600g、料酒450mL、米醋400mL、酱油525mL、生姜225g、味精30g、I+G13g、酵母提取物35g、酸度调整剂25g、水4000mL、辣椒3g、八角3g、茴香3g。
本发明中的即食鱼籽是以鱼籽为原料，添加辅料加工制成的食鱼籽产品。产品特点：造型美观，口感滑嫩，口味鲜美。
具体实施方式
本发明以下实施例中的成份来源如下：酵母提取物(安琪酵母股份有限公司生产)、酸度调整剂(杭州和韵科技有限公司生产，型号鲜味士GP-SC)、I+G(日本味之素生产)；本发明中其它成分均为市售通用产品。
实施例1
(1)腌制：鲱鱼鱼籽用食盐腌渍，直至鱼籽中的血水渗出来；(2)脱盐：流水脱盐；(3)漂洗：流水漂出鱼籽中的薄膜；(4)脱腥：将鱼籽块放在沸腾后的水中水煮15-20分钟，以去除鱼籽的腥味和异味；(5)预煮：先配制预煮液，煮沸，再加入鱼籽进行煮制，将鱼籽用调味液煮制20-30分钟后浸液一晚，次日捞出备用；(6)切块：次日将煮后的鱼籽切成大小合适的小块，制得成品。
预煮液的成分和含量如下：白砂糖300g、料酒100mL、米醋200mL、酱油350mL、生姜100g、味精5g、I+G0.5g、酵母提取物15g、酸度调整剂10g、水3200mL、辣椒2g、八角2g、茴香2g。
经过调味的成品可真空包装、杀菌、冷却后按照要求的规格装箱，常温贮存。
实施例2
步骤和方法同实施例1。
预煮液的成分和含量如下：白砂糖600g、料酒450mL、米醋400mL、酱油525mL、生姜225g、味精30g、I+G13g、酵母提取物35g、酸度调整剂25g、水4000mL、辣椒3g、八角3g、茴香3g。
实施例3
步骤和方法同实施例1。
预煮液的成分和含量如下：白砂糖900g、料酒800mL、米醋600mL、酱油700mL、生姜350g、味精50g、I+G25g、酵母提取物55g、酸度调整剂35g、水5500mL、辣椒5g、八角5g、茴香5g。
Claims (2)
1.一种即食鱼籽的制备方法，其特征是包括如下步骤：
(1)腌制：鲱鱼鱼籽用食盐腌渍，直至鱼籽中的血水渗出来；
(2)脱盐：流水脱盐；
(3)漂洗：流水漂出鱼籽中的薄膜；
(4)脱腥：将鱼籽块放在沸腾后的水中水煮15-20分钟，以去除鱼籽的腥味和异味；
(5)预煮：先配制预煮液，煮沸，再加入鱼籽进行煮制，将鱼籽用调味液煮制20-30分钟后浸液一晚，次日捞出备用；
(6)切块：次日将煮后的鱼籽切成大小合适的小块，制得成品；
所述预煮液的成分和含量如下：白砂糖300g-900g、料酒100mL-800mL、米醋200mL-600mL、酱油350mL-700mL、生姜100g-350g、味精5g-50g、I+G0.5g-25g、酵母提取物15g-55g、酸度调整剂10g-35g、水3200mL-5500mL、辣椒2-4g、八角2-4g、茴香适量2-4g。
2.根据权利要求1所述的即食鱼籽的制备方法，其特征在于所述预煮液的成分和含量如下：白砂糖600g、料酒450mL、米醋400mL、酱油525mL、生姜225g、味精30g、I+G13g、酵母提取物35g、酸度调整剂25g、水4000mL、辣椒3g、八角3g、茴香适量3g。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077380A (zh) * | 2015-08-27 | 2015-11-25 | 荣成南光食品有限公司 | 一种麻辣烤鳕鱼片及其制作方法 |
| CN105341773A (zh) * | 2015-11-19 | 2016-02-24 | 安徽富煌三珍食品集团有限公司 | 一种即食调味鱼籽龙虾仁的制备方法 |
| CN106107637A (zh) * | 2016-08-10 | 2016-11-16 | 谢镜国 | 一种即食鲤鱼鱼籽的加工方法 |
| CN106418291A (zh) * | 2016-08-10 | 2017-02-22 | 谢镜国 | 一种即食鲤鱼鱼籽的加工方法 |
-
2014
- 2014-11-28 CN CN201410714243.1A patent/CN104351858A/zh active Pending
Non-Patent Citations (2)
| Title |
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| 何贵山，等: "鱼籽调理食品的脱腥和加工工艺", 《中国食物与营养》 * |
| 钱景欣: "加工鱼卵新方法", 《渔业致富指南》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077380A (zh) * | 2015-08-27 | 2015-11-25 | 荣成南光食品有限公司 | 一种麻辣烤鳕鱼片及其制作方法 |
| CN105341773A (zh) * | 2015-11-19 | 2016-02-24 | 安徽富煌三珍食品集团有限公司 | 一种即食调味鱼籽龙虾仁的制备方法 |
| CN106107637A (zh) * | 2016-08-10 | 2016-11-16 | 谢镜国 | 一种即食鲤鱼鱼籽的加工方法 |
| CN106418291A (zh) * | 2016-08-10 | 2017-02-22 | 谢镜国 | 一种即食鲤鱼鱼籽的加工方法 |
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