CN104544315A - Flavor caviar and preparation method - Google Patents
Flavor caviar and preparation method Download PDFInfo
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- CN104544315A CN104544315A CN201410759384.5A CN201410759384A CN104544315A CN 104544315 A CN104544315 A CN 104544315A CN 201410759384 A CN201410759384 A CN 201410759384A CN 104544315 A CN104544315 A CN 104544315A
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- roe
- caviar
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- local flavor
- flavor
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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 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
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a flavor caviar and a preparation method. The flavor caviar comprises the following raw materials in parts by weight: 50-60 parts of tuna roe treated by salt, 10-15 parts of fishy smell removing solution and 5-10 parts of delicate flavor solution, wherein the fishy smell removing solution is a mixture of onion extracting solution and table vinegar, and the delicate flavor solution is a mixture of oyster sauce, fish oil, shrimp sauce and oleum morrhuae. Through the pickling of the fishy smell removing solution and the delicate flavor solution, the self dense fishy smell of the roe can be removed, but the delicate flavor and the marine flavor can not lose, so that the flavor caviar disclosed by the invention conforms to the dietary habit of all consumers.
Description
Technical field
The present invention relates to a kind of local flavor caviar and preparation method, belong to food processing technology field.
Background technology
Caviar (Caviar), also known as caviar, in mellow and full full graininess, has delicious saline taste, just as the taste of ocean when entrance breaks.Caviar contains abundant valuable nutrition, as: protein (arginine albumen, histidine protein, different bright ammonia albumen, lysine proteins, methionine albumen), fat (cholesterol, phosphorus matter), vitamin (vitamin A, Cobastab, vitamin C, vitamin B2, vitamin B6, nicotinic acid, vitamin B12), mix containing lymph in addition and vitamin B3 acid, there is the health-care effect of highly significant.Caviar also has the basic aliphatic acid of the trace element needed for skin, mineral salt, protein, amino acid and restructuring, effectively can not only moisten skin nutrition, more has the effect making skin fine and smooth and bright and clean.
Caviar, have red caviar and black caviar point, red caviar refers to the caviar that sturgeon ovum is made, and black caviar refers to the caviar made with cod roe.Be the most top caviar with the caviar that sturgeon ovum is made, reveal with Foie Gras, black pine and be called the large luxurious cuisines in the world three.Be no matter the caviar of snapper caviar or snakeheaded fish, price all costly, is not the food that ordinary people can be consumed, and has a kind of dense fishlike smell during the firm entrance of caviar in addition, and most of compatriots do not like directly eating this type of caviar.The refining dietary requirements making it to meet compatriots carried out to caviar imperative; But at present, a large amount of flavouring is mainly added in roe to the exploitation of caviar and pickles out caviar, as CN102461927A discloses a kind of special flavor cod caviar and preparation method, in the roe of cod, with the addition of the compositions such as salt, monosodium glutamate, cooking wine, garlic powder, Jiang Fen, starch, sesame oil, curry powder and milk pickle into cod caviar, although this condiment and the pickled method of spices can be alleviated the fishy smell of caviar but also destroy the delicate flavour of caviar, the taste of condiment, spices has exceeded the taste of roe.
Summary of the invention
Main purpose of the present invention is for the deficiencies in the prior art, provides a kind of and is adapted to the local flavor caviar that ordinary consumer accepts, fishy smell is lighter, delicate flavour is pure.
In order to achieve the above object, this invention takes following technical scheme:
A kind of local flavor caviar, comprises the raw material of following weight portion: Ficus caricaL cross roe 50-60 part, go raw meat liquid 10-15 part, delicate flavour liquid 5-10 part.
Preferably, described roe is tuna roe, and roe removes grain after taking out, and roe pretreatment 10-20min in the salt solution of 2% is made it shape and fixes.
Preferably, the described raw meat liquid that goes is the mixture of onions extracting liquid and vinegar.
Preferably, the described weight ratio of onions extracting liquid and vinegar in raw meat liquid of going is 1-4:2-5.
Preferably, described delicate flavour liquid is the mixture of oyster sauce, fish oil, shrimp sauce, cod-liver oil.
Preferably, in described delicate flavour liquid, the weight ratio of oyster sauce, fish oil, shrimp sauce, cod-liver oil is 1-3:2-5:1-2:4-8.
The present invention also provides a kind of preparation method of local flavor caviar, comprises the steps:
(1) Ficus caricaL roe: remove grain after being taken out by the roe of tuna, roe pretreatment 10-20min in the salt solution of 2% is made it shape and fixes;
(2) preparation is removed raw meat liquid and removes raw meat to roe: be cut into small pieces by onion, squeeze the juice in juice extractor after adding the water of 0.5 times of weight, in 100 mesh sieve thin,tough silk, filtering the filtrate obtained after being taken out by juice is onions extracting liquid, onions extracting liquid and vinegar are mixed according to formula, splash pickled 30-60min in the roe of metering;
(3) the pickled roe of delicate flavour liquid: obtain after roe drains in step 2, delicate flavour liquid good for proportioning is splashed in roe, pickled 60-90min;
(4) sterilization, packing: drain fish-egg; Fish-egg is sub-packed in vial by ultraviolet disinfection fish-egg 15-30min, vacuumizes freezen protective after sealing, sterilization.
The local flavor caviar that the inventive method is obtained, has expanded raw material channel, is adapted to ordinary consumer and accepts; But the lighter delicate flavour of the fishy smell of caviar is pure, the taste of condiment and spices is not had farthest to retain the delicate flavour of caviar itself.
Detailed description of the invention
Set forth beneficial effect of the present invention further by the following examples:
Embodiment 1:
A kind of local flavor caviar, comprises the raw material of following weight portion: Ficus caricaL cross tuna roe 50 parts, remove raw meat liquid 10 parts, delicate flavour liquid 5 parts.
Go raw meat liquid to be the mixture of onions extracting liquid and vinegar, weight ratio is 1:2.
Delicate flavour liquid is the mixture of oyster sauce, fish oil, shrimp sauce, cod-liver oil, and weight ratio is 1:2:1:4.
When preparing caviar:
(1) Ficus caricaL roe: remove grain after being taken out by the roe of tuna, roe pretreatment 15min in the salt solution of 2% is made it shape and fixes;
(2) preparation is removed raw meat liquid and removes raw meat to roe: be cut into small pieces by onion, squeeze the juice in juice extractor after adding the water of 0.5 times of weight, in 100 mesh sieve thin,tough silk, filtering the filtrate obtained after being taken out by juice is onions extracting liquid, onions extracting liquid and vinegar are mixed according to formula, splash pickled 45min in the roe of metering;
(3) the pickled roe of delicate flavour liquid: obtain after roe drains in step 2, delicate flavour liquid good for proportioning is splashed in roe, pickled 75min;
(4) sterilization, packing: drain fish-egg; Fish-egg is sub-packed in vial by ultraviolet disinfection fish-egg 20min, vacuumizes freezen protective after sealing, sterilization.
Embodiment 2:
A kind of local flavor caviar, comprises the raw material of following weight portion: Ficus caricaL cross tuna roe 60 parts, remove raw meat liquid 15 parts, delicate flavour liquid 10 parts.
Go raw meat liquid to be the mixture of onions extracting liquid and vinegar, weight ratio is 4:5.
Delicate flavour liquid is the mixture of oyster sauce, fish oil, shrimp sauce, cod-liver oil, and weight ratio is 3:5:2:8.
The method preparing caviar is identical with embodiment 1.
Embodiment 3:
A kind of local flavor caviar, comprises the raw material of following weight portion: Ficus caricaL cross tuna roe 52 parts, remove raw meat liquid 12 parts, delicate flavour liquid 7 parts.
Go raw meat liquid to be the mixture of onions extracting liquid and vinegar, weight ratio is 2:3.
Delicate flavour liquid is the mixture of oyster sauce, fish oil, shrimp sauce, cod-liver oil, and weight ratio is 2:3:1:5.
The method preparing caviar is identical with embodiment 1.
Embodiment 4:
A kind of local flavor caviar, comprises the raw material of following weight portion: Ficus caricaL cross tuna roe 55 parts, remove raw meat liquid 13 parts, delicate flavour liquid 8 parts.
Go raw meat liquid to be the mixture of onions extracting liquid and vinegar, weight ratio is 3:4.
Delicate flavour liquid is the mixture of oyster sauce, fish oil, shrimp sauce, cod-liver oil, and weight ratio is 2:4:2:7.
The method preparing caviar is identical with embodiment 1.
Embodiment 5:
A kind of local flavor caviar, comprises the raw material of following weight portion: Ficus caricaL cross tuna roe 57 parts, remove raw meat liquid 14 parts, delicate flavour liquid 7 parts.
Go raw meat liquid to be the mixture of onions extracting liquid and vinegar, weight ratio is 3:4.
Delicate flavour liquid is the mixture of oyster sauce, fish oil, shrimp sauce, cod-liver oil, and weight ratio is 2:4:2:7.
The method preparing caviar is identical with embodiment 1.
Above-mentioned example just for technical conceive of the present invention and technical characterstic are described, can not limit the scope of the invention with this.The equivalent transformation that all essence according to the present invention is done or modification, all should be encompassed within protection scope of the present invention.
Claims (7)
1. a local flavor caviar, is characterized in that, comprises the raw material of following weight portion: Ficus caricaL cross roe 50-60 part, go raw meat liquid 10-15 part, delicate flavour liquid 5-10 part.
2. local flavor caviar according to claim 1, is characterized in that, described roe is tuna roe.
3. local flavor caviar according to claim 1, is characterized in that, the described raw meat liquid that goes is the mixture of onions extracting liquid and vinegar.
4. local flavor caviar according to claim 1, is characterized in that, the described weight ratio of onions extracting liquid and vinegar in raw meat liquid of going is 1-4:2-5.
5. local flavor caviar according to claim 1, is characterized in that, described delicate flavour liquid is the mixture of oyster sauce, fish oil, shrimp sauce, cod-liver oil.
6. local flavor caviar according to claim 1, is characterized in that, in described delicate flavour liquid, the weight ratio of oyster sauce, fish oil, shrimp sauce, cod-liver oil is 1-3:2-5:1-2:4-8.
7. according to claim 1-6 the preparation method of local flavor caviar, it is characterized in that, comprise the steps:
(1) Ficus caricaL roe: remove grain after being taken out by the roe of tuna, roe pretreatment 10-20min in the salt solution of 2% is made it shape and fixes;
(2) preparation is removed raw meat liquid and removes raw meat to roe: be cut into small pieces by onion, squeeze the juice in juice extractor after adding the water of 0.5 times of weight, in 100 mesh sieve thin,tough silk, filtering the filtrate obtained after being taken out by juice is onions extracting liquid, onions extracting liquid and vinegar are mixed according to formula, splash pickled 30-60min in the roe of metering;
(3) the pickled roe of delicate flavour liquid: obtain after roe drains in step 2, delicate flavour liquid good for proportioning is splashed in roe, pickled 60-90min;
(4) sterilization, packing: drain fish-egg; Fish-egg is sub-packed in vial by ultraviolet disinfection fish-egg 15-30min, vacuumizes freezen protective after sealing, sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410759384.5A CN104544315A (en) | 2014-12-12 | 2014-12-12 | Flavor caviar and preparation method |
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| CN201410759384.5A CN104544315A (en) | 2014-12-12 | 2014-12-12 | Flavor caviar and preparation method |
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| CN104544315A true CN104544315A (en) | 2015-04-29 |
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| CN201410759384.5A Pending CN104544315A (en) | 2014-12-12 | 2014-12-12 | Flavor caviar and preparation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319402A (en) * | 2017-08-15 | 2017-11-07 | 何家平 | A kind of caviar and preparation method thereof |
| CN107427046A (en) * | 2015-06-16 | 2017-12-01 | 沙阿卡维亚有限公司 | Fish-egg bag preservation for caviar production |
| CN108936586A (en) * | 2018-07-27 | 2018-12-07 | 河南科技大学 | A kind of spicy mushroom caviar and preparation method thereof |
| CN110692959A (en) * | 2019-11-19 | 2020-01-17 | 湖南创奇食品有限公司 | Preparation process of caviar |
-
2014
- 2014-12-12 CN CN201410759384.5A patent/CN104544315A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107427046A (en) * | 2015-06-16 | 2017-12-01 | 沙阿卡维亚有限公司 | Fish-egg bag preservation for caviar production |
| JP2018520699A (en) * | 2015-06-16 | 2018-08-02 | アシペンサー バイオテック リミテッド | Oil derived from sturgeon egg sac membrane |
| US11197490B2 (en) | 2015-06-16 | 2021-12-14 | Shah Caviar Limited | Sturgeon roe sack membrane-derived oil |
| CN107319402A (en) * | 2017-08-15 | 2017-11-07 | 何家平 | A kind of caviar and preparation method thereof |
| CN108936586A (en) * | 2018-07-27 | 2018-12-07 | 河南科技大学 | A kind of spicy mushroom caviar and preparation method thereof |
| CN110692959A (en) * | 2019-11-19 | 2020-01-17 | 湖南创奇食品有限公司 | Preparation process of caviar |
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