CN105494587A - Method for chopping trout and preparation method of caviar - Google Patents
Method for chopping trout and preparation method of caviar Download PDFInfo
- Publication number
- CN105494587A CN105494587A CN201511006586.3A CN201511006586A CN105494587A CN 105494587 A CN105494587 A CN 105494587A CN 201511006586 A CN201511006586 A CN 201511006586A CN 105494587 A CN105494587 A CN 105494587A
- Authority
- CN
- China
- Prior art keywords
- fish
- egg
- trout
- caviar
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
- A22C25/145—Eviscerating fish
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for chopping trout and a preparation method of caviar. Rainbow trout and golden trout roes are taken as raw materials for preparing the caviar instead of sturgeon roes; a special chopping way is adopted, so that the luster and quality of egg mass are ensured, and the damage degree of the roes is reduced to 1 percent; a special preparation method is adopted, so that a prepared product is full, fresh and good in mouthfeel. The chopping method and the preparation method are simple and feasible, are low in costs, and have good use effects.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of process for butchering of trout and the preparation method of caviar.
Background technology
Caviar, also known as caviar, strictly above says to only have sturgeon ovum just to can be described as caviar.Caviar is formed by fresh roe salt system, nutritious.Unfailing famous and precious luxury food in the world, expensive.The most expensive up to 120 dollars/g.There is moist skin nutrition, exquisiteness and bright and clean skin, beauty care simultaneously, suppress skin senescence, prevent pigmentation.Drive away because of skin lesions such as dry skin that is allergic or that infect and cause and itch.Make skin ruddy glossy." rejuvenation " of so-called skin quality.
Along with the progress of society, the raising of people's living standard, supply falls short of demand for caviar.For pursuing the caviar of high-quality, sturgeon is catched and killed seriously, and sturgeon breeding 6-7 rheological properties is ripe, and the culture-cycle is long.Seriously constrain the development of caviar.
In recent years, cold water fish industry development was rapid.2010, nearly 600 tons of Guizhou Province's output; 2014, rise violently 8800 tons.Main breed variety is golden trout, rainbow trout, sturgeon.With the development of cold water fish industry, golden trout, rainbow trout egg, as by-products, have very large Development volue.
Utilize golden trout, rainbow trout roe makes caviar as material, there is very high nutriture value.Have the title of " soft gold ".To its nutrient component determining.Comprising 8 kinds of essential amino acids (EAA), 10 kinds of nonessential amino acid (NEAA), are respectively 28.64% of total amino acid content, 37.77%.EPA and DHA total amount is 17.8% of roe dry weight.
Summary of the invention
The object of the invention is: provide the process for butchering of a kind of trout and the preparation method of caviar, it is simple to operate, the quality better of product, meet the demand of people to caviar.
The present invention is achieved in that the process for butchering of trout, rainbow trout or golden trout is put into the frozen water 10-20 minute of 0 DEG C, after it being pulled out from frozen water, be placed on ice cube and carry out bloodletting operation, after bloodletting terminates, fish maw is cut open, take out fish-egg, namely complete butchering of trout.
The preparation method of caviar, is placed on the fish-egg obtained according to the method described above and rubs ovum plate with the hands, carries out rubbing extruding in the same direction, and fat is separated with fish-egg; Again to be separated fish-egg in add account for fish-egg gross mass 2.5% salt, the salt time is 3.17min, finally carries out tinning, packaging, refrigeration; Finally complete packaging from by being fetched into of fish-egg, the operating time controlled within 15 minutes.
So the ovum footpath of the fish-egg adopted is 5-5.5mm.
Owing to have employed technique scheme, compared with prior art, the present invention utilizes rainbow trout, golden trout filial generation replaces sturgeon roe as the making raw material preparing caviar, butchers mode by special, low temperature is utilized to reduce the mobility of fish, greatly reduce the struggle that bloodletting process produces, decrease the formation of extravasated blood, both ensured the color and luster of pieces of an egg, quality, roe damaged degree can be reduced to 1% again, again by specific preparation method, obtained product is full, delicious, and mouthfeel is good.The present invention is simple, with low cost, and result of use is good.
Detailed description of the invention
Embodiments of the invention: the process for butchering of trout, rainbow trout is put into the frozen water 15 minutes of 0 DEG C, after it is pulled out from frozen water, be placed on ice cube and carry out bloodletting operation, hook with thin iron and grow hole hook from rushing down, and hang on support, the gill artery is cut off with little scissors, after bloodletting terminates, fish maw is cut open, take out fish-egg, namely complete butchering of trout.
The preparation method of caviar, will obtain according to the method described above and sub-elects the fish-egg that ovum footpath is 5-5.5mm, is placed on by fish-egg and rubs ovum plate with the hands, carries out rubbing extruding in the same direction, and fat is separated with fish-egg; Again to be separated fish-egg in add account for fish-egg gross mass 2.5% salt, the salt time is 3.17min, finally carries out tinning, packaging, refrigeration; Finally complete packaging from by being fetched into of fish-egg, the operating time controlled within 15 minutes.
In embodiment 1, the fish-egg breakage rate of taking-up is 1%, and product please food expert be judged, and unanimously assert, this product is full, delicious, good mouthfeel.
Comparative example of the present invention: utilize traditional process for butchering, utilizes weight to be struck by rainbow trout dizzy, directly opens abdominal cavity, takes out fish-egg, namely completes butchering of trout.
The preparation method of caviar, will obtain according to the method described above and sub-elects the fish-egg that ovum footpath is 5-5.5mm, is placed on by fish-egg and rubs ovum plate with the hands, utilize traditional stranding ovum method; Again to be separated fish-egg in add account for fish-egg gross mass 2.5% salt, the salt time is 3.17min, finally carries out tinning, packaging, refrigeration; Finally complete packaging from by being fetched into of fish-egg, the operating time controlled within 15 minutes.
In embodiment 2, the fish-egg breakage rate of taking-up is 15%, and product please food expert be judged, and unanimously assert: this product plumpness is poor, and delicate flavour is poor, and mouthfeel is poor.
Comparative example: directly adopted by rainbow trout the mode of cutting open the belly to butcher, then take out fish-egg, observe the fish-egg taken out, find that this fish-egg pieces of an egg color and luster shades, breakage rate is very high, reaches 15%.This is due in slaughtering process, and the struggle of fish is comparatively large, the formation of extravasated blood and cause pieces of an egg color and luster to shade.Traditional stranding ovum mode and traditional butcher mode, causes fish-egg damaged.The turgor of the caviar that same employing said method prepares just significantly reduces, and the delicious degree of its taste is also not enough, and mouthfeel also receives discount greatly.
Claims (3)
1. a process for butchering for trout, is characterized in that: the frozen water 10-20 minute rainbow trout or golden trout being put into 0 DEG C, after it being pulled out from frozen water, be placed on ice cube and carry out bloodletting operation, after bloodletting terminates, fish maw is cut open, take out fish-egg, namely complete butchering of trout.
2. based on a preparation method for the caviar of process for butchering as claimed in claim 1, it is characterized in that: the fish-egg obtained according to the method described above is placed on and rubs ovum plate with the hands, carry out rubbing extruding in the same direction, fat is separated with fish-egg; Again to be separated fish-egg in add account for fish-egg gross mass 2.5% salt, the salt time is 3.17min, finally carries out tinning, packaging, refrigeration; Finally complete packaging from by being fetched into of fish-egg, the operating time controlled within 15 minutes.
3. described preparation method according to claim 2, is characterized in that: so the ovum footpath of the fish-egg adopted is 5-5.5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511006586.3A CN105494587A (en) | 2015-12-29 | 2015-12-29 | Method for chopping trout and preparation method of caviar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511006586.3A CN105494587A (en) | 2015-12-29 | 2015-12-29 | Method for chopping trout and preparation method of caviar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105494587A true CN105494587A (en) | 2016-04-20 |
Family
ID=55703200
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511006586.3A Pending CN105494587A (en) | 2015-12-29 | 2015-12-29 | Method for chopping trout and preparation method of caviar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105494587A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647582A (en) * | 2008-08-13 | 2010-02-17 | 杭州千岛湖鲟龙科技开发有限公司 | Technology for processing caviar |
| CN103125990A (en) * | 2011-11-24 | 2013-06-05 | 甘肃省渔业技术推广总站 | Trout roe production method |
| CN103548754A (en) * | 2013-11-12 | 2014-02-05 | 恩施土家族苗族自治州农业科学院 | Long-distance transport method for fresh cold water fishes |
| CN104219956A (en) * | 2012-04-24 | 2014-12-17 | 北欧机械制造鲁道夫巴德尔有限及两合公司 | Method for making filleting cut for filleting fish, device for making filleting cut according to method, and circular knife pair and circular knife set up for method and device |
-
2015
- 2015-12-29 CN CN201511006586.3A patent/CN105494587A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647582A (en) * | 2008-08-13 | 2010-02-17 | 杭州千岛湖鲟龙科技开发有限公司 | Technology for processing caviar |
| CN103125990A (en) * | 2011-11-24 | 2013-06-05 | 甘肃省渔业技术推广总站 | Trout roe production method |
| CN104219956A (en) * | 2012-04-24 | 2014-12-17 | 北欧机械制造鲁道夫巴德尔有限及两合公司 | Method for making filleting cut for filleting fish, device for making filleting cut according to method, and circular knife pair and circular knife set up for method and device |
| CN103548754A (en) * | 2013-11-12 | 2014-02-05 | 恩施土家族苗族自治州农业科学院 | Long-distance transport method for fresh cold water fishes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101861992B (en) | Method for improving gelling performance of minced Tilapia mossambica products | |
| Xu et al. | Effect of ice water pretreatment on the quality of Pacific White Shrimps (Litopenaeus vannamei) | |
| CN102028266A (en) | Processing method of frozen live sushi shrimps | |
| CN104957239A (en) | Fresh-freezing process of South America white shrimps | |
| CN101999704B (en) | Preparation method of grass carp minced fillets with improved elasticity | |
| KR20190084655A (en) | The method of thawing and maturing for frozen tuna | |
| KR101134150B1 (en) | Method for manufacturing salted Brown croaker air bladder | |
| CN106387715A (en) | Making method of raw material fish for barbecue | |
| Hossain et al. | Effect of washing and salt concentration on the gel forming ability of two tropical fish species | |
| Gringer et al. | Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis) | |
| CN113598331A (en) | Method for preparing snakehead-basic tail shrimp paste product | |
| KR101359224B1 (en) | Method of Processing Cephalopoda of Mollusca including sugaring | |
| CN106259828A (en) | Processing technology capable of effectively keeping fresh taste of poultry meat | |
| CN105494587A (en) | Method for chopping trout and preparation method of caviar | |
| CN105495408A (en) | Processing method of frozen prepared cultured large yellow croaker | |
| CN105166603A (en) | Treatment method for reducing fishy smell of sturgeon and prepared sturgeon fillets | |
| CN108739942A (en) | A kind of production method of seasoning Tilapia mossambica block | |
| CN107279256A (en) | A kind of convenient easily operated freezing shrimp manufacture craft | |
| CN103284199A (en) | Method for making peeled shrimp sausage | |
| KR101376731B1 (en) | Manufacturing method of Chungkookjang Kochujang yellow corbina | |
| Bonou et al. | Influence of pre-slaughter transportation and capture chase stress on carcass and meat quality of indigenous chicken reared under traditional system in Benin | |
| CN109511581B (en) | Sturgeon parent breeding method for producing caviar | |
| Huang et al. | Physicochemical properties of muscles from different parts of giant hybrid sturgeon. | |
| CN101791037B (en) | Texture control technology of instant shellfish protein | |
| CN109170648A (en) | A kind of preparation method not rinsing compound sturgeon gruel and gel product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160420 |
|
| RJ01 | Rejection of invention patent application after publication |