CN106880029A - A kind of crucian capsicum caviar - Google Patents

Abstract

The present invention discloses a kind of crucian capsicum caviar, is made up of the raw material of following portions by weight：30-40 parts, catsup 5-15 parts, rock sugar 3-6 parts, salt 0.5-2 parts, monosodium glutamate 2-6 parts, yellow rice wine 2-5 parts, light-coloured vinegar 0.5-2 parts, thick chilli sauce 4-8 parts, water 10-15 parts of crucian roe.The invention also discloses the preparation method of this crucian capsicum caviar.It is an advantage of the invention that it is pickled using high salt in fish-egg preparation process, can both play a part of sizing and remove blood, while extend the fish-egg shelf-life, convenient transport turnover.Thick chilli sauce is added, it is vinegar-pepper good to eat.

Description

A kind of crucian capsicum caviar

Technical field

The invention belongs to food processing field, more particularly to a kind of formula of crucian capsicum caviar and preparation method thereof.

Background technology

Caviar (Caviar), also known as caviar, means fish-egg in Persian, strictly speaking, fish-egg is added Work treatment forms it into glittering and translucent state and just can be described as caviar, wherein bordering on the Caspian Sea of Iran and Russia to originate in Caviar quality it is optimal.

Roe is a kind of nutritious food, wherein have substantial amounts of protein, calcium, phosphorus, iron, vitamin and riboflavin, Also it is rich in cholesterol, is the good complement agent of human brain and marrow, grows agent.Roe population all edibles.Fish Contain multivitamin again in son.Therefore, eat roe more, not only contribute to promote develop, build up health, the work such as brain tonic With, and the effect of black hair is may also function as, make one to radiate the vigour of youth.

And the caviar of in the market, more using sturgeon and the roe sauce of dog salmon, high cost, yield is few, and northern Crucian is one of most universal fingerling, crucian (scientific name in regional freshwater fish：Carassius auratus, abbreviation crucian carp, popular name crucian carp Melon seeds, young, the native crucian carp of moon crucian carp, thin head, shad, cold crucian carp) in In Eurasia it is common fresh-water fishes, it is spoke fin net-rope carp shape The one of which fish of mesh Cyprinidae crucian carp category.Crucian can produce many new varieties by propagating artificially and seed selection, for example gold Fish is exactly a kind of resulting fancy fishes, and edible wild carp scientific name is all Carassius auratus.Crucian carp Fish is mainly with the omnivorefish that plant is food, and happiness is lived in groups and gone, and is selected food and is occupied.Fine and tender taste, meat nutritive value is very high, Per hectogram meat containing 13 grams of protein, 11 grams of fat, and contain the mineral matters such as substantial amounts of calcium, phosphorus, iron.The medicinal valency of crucian Be worth high, its flat property and sweet taste, enter stomach, kidney, with middle qi-restoratives, except thin, warm stomach feed, bowl spares is angry the effect of. Crucian is widely distributed, and there is production in waters in all parts of the country throughout the year, most fertile with the crucian in 2~April and 8~December, It is one of important edible fishes of China.[1] largest body is about 30 centimetres, perches depth for 0~20 meter, nontoxic, warp Ji type edible fishes, it is quality-high and inexpensive.Originate in the Huanghe valley, the band of the Yangtze river basin one, Erhai crucian is more famous more.According to Male fish mother fish 1：1 ratio, per kg, the desirable ovum 0.2kg of mother fish is calculated, and roe yield is about 1.5 tons, and price is low It is honest and clean.Easily corrupt but roe moisture is big, generally now enchashment is used, or freezen protective, preserves relatively costly, is needed at present The formula and preparation technology of a kind of crucian capsicum caviar are wanted, crucian roe is also made sauce products and is preserved for a long time.

The content of the invention

To achieve these goals, the technical solution adopted by the present invention is：

A kind of crucian capsicum caviar, is made up of the raw material of following portions by weight：

30-40 parts of crucian roe, catsup 5-15 parts, rock sugar 3-6 parts, salt 0.5-2 parts, monosodium glutamate 2-6 parts, yellow rice wine 2-5 Part, light-coloured vinegar 0.5-2 parts, thick chilli sauce 4-8 parts, water 10-15 parts.

Further, it is made up of the raw material of following portions by weight：

35 parts of crucian roe, 10 parts of catsup, 4 parts of rock sugar, 1 part of salt, 4 parts of monosodium glutamate, 3 parts of yellow rice wine, 1 part of light-coloured vinegar, 6 parts of thick chilli sauce, 12 parts of water.

The invention also discloses the method for this crucian capsicum caviar, step is as follows：

((1) crucian roe is obtained：Fresh crucian is taken, roe is taken after killing；

(2) crucian roe pretreatment：With the salt of crucian roe weight 8%, pickled crucian roe makes crucian roe dehydration, Pickled 5 hours；

(3) fried embrittlement

Oil is heated to 140-160 DEG C, is put into by the crucian roe of preceding three step process, fried 3min is stirred continuously, extremely Crucian carp roe is creamy white；

(4) infusion is dissolved

The crucian roe that will be processed by above-mentioned steps mixes with other raw materials carries out infusion, 90 DEG C of infusion temperature, infusion time 20min, bottling is finished product.

It is an advantage of the invention that：1st, using crucian fish-egg, yield is big, is readily available.

2nd, it is pickled using high salt in fish-egg preparation process of the present invention, can both play a part of sizing and remove blood, while extending fish Ovum shelf-life, convenient transport turnover.

3rd, crucian roe ovum wall is relatively thin, and texture is not strong, therefore uses frying technological process, makes its appropriate embrittlement, increases mouthfeel.

4th, it is sauce additional materials to use catsup, while being subject to white wine and light-coloured vinegar, fish raw meat can be effectively removed, as seasoning Good merchantable brand.

Specific embodiment

Embodiment 1 by 1 part for 100g in terms of

(1) crucian roe is obtained：Fresh crucian is taken, roe is taken after killing；

(2) crucian roe pretreatment：With the salt of crucian roe weight 8%, pickled crucian roe makes crucian roe dehydration, Pickled 5 hours；

(3) fried embrittlement

Oil is heated to 140-160 DEG C, is put into by the crucian roe of preceding three step process, fried 3min is stirred continuously, It is creamy white to crucian carp roe；

(4) infusion is dissolved

The crucian roe that will be processed by above-mentioned steps mixes with other raw materials carries out infusion, 90 DEG C of infusion temperature, during infusion Between 20min, bottling be finished product.

The number of each raw material：35 parts of crucian roe, 10 parts of catsup, 4 parts of rock sugar, 1 part of salt, 4 parts of monosodium glutamate, yellow rice wine 3 parts, 1 part of light-coloured vinegar, 6 parts of thick chilli sauce, 12 parts of water.

Embodiment 2 by 1 part for 100g in terms of

(1) crucian roe is obtained：Fresh crucian is taken, roe is taken after killing；

(2) crucian roe pretreatment：With the salt of crucian roe weight 8%, pickled crucian roe makes crucian roe dehydration, Pickled 5 hours；

(3) fried embrittlement

Oil is heated to 140-160 DEG C, is put into by the crucian roe of preceding three step process, fried 3min is stirred continuously, It is creamy white to crucian carp roe；

(4) infusion is dissolved

The crucian roe that will be processed by above-mentioned steps mixes with other raw materials carries out infusion, 90 DEG C of infusion temperature, during infusion Between 20min, bottling be finished product.

The number of each raw material：30 parts of crucian roe, 5 parts of catsup, 6 parts of rock sugar, 0.5 part of salt, 6 parts of monosodium glutamate, yellow rice wine 2 parts, 3 parts of light-coloured vinegar, 4 parts of thick chilli sauce, 15 parts of water.

Embodiment 3

(1) crucian roe is obtained：Fresh crucian is taken, roe is taken after killing；

(2) crucian roe pretreatment：With the salt of crucian roe weight 8%, pickled crucian roe makes crucian roe dehydration, Pickled 5 hours；

(3) fried embrittlement

Oil is heated to 140-160 DEG C, is put into by the crucian roe of preceding three step process, fried 3min is stirred continuously, It is creamy white to crucian carp roe；

(4) infusion is dissolved

The crucian roe that will be processed by above-mentioned steps mixes with other raw materials carries out infusion, 90 DEG C of infusion temperature, during infusion Between 20min, bottling be finished product.

The number of each raw material：30 parts of crucian roe, 15 parts of catsup, 6 parts of rock sugar, 2 parts of salt, 6 parts of monosodium glutamate, yellow rice wine 4 parts, 2 parts of light-coloured vinegar, 4 parts of thick chilli sauce, 10 parts of water.

Claims (3)

1. a kind of crucian capsicum caviar, it is characterised in that：It is made up of the raw material of following portions by weight：

30-40 parts of crucian roe, catsup 5-15 parts, rock sugar 3-6 parts, salt 0.5-2 parts, monosodium glutamate 2-6 parts, yellow rice wine 2-5 parts, light-coloured vinegar 0.5-2 parts, thick chilli sauce 4-8 parts, water 10-15 parts.

2. a kind of crucian capsicum caviar according to claim 1, it is characterised in that：By the original of following portions by weight Material group Into 35 parts of crucian roe, 10 parts of catsup, 4 parts of rock sugar, 1 part of salt, 4 parts of monosodium glutamate, 3 parts of yellow rice wine, 1 part of light-coloured vinegar, 6 parts of thick chilli sauce, 12 parts of water.

3. a kind of method of a kind of crucian capsicum caviar prepared described in claim 1 or 2, it is characterised in that：Step It is as follows：

(1) crucian roe is obtained：Fresh crucian is taken, roe is taken after killing；

(2) crucian roe pretreatment：With the salt of crucian roe weight 8%, pickled crucian roe makes crucian roe dehydration, Pickled 5 hours；

(3) fried embrittlement

Oil is heated to 140-160 DEG C, is put into by the crucian roe of preceding three step process, fried 3min is stirred continuously, It is creamy white to crucian carp roe；

(4) infusion is dissolved

The crucian roe that will be processed by above-mentioned steps mixes with other raw materials carries out infusion, 90 DEG C of infusion temperature, during infusion Between 20min, bottling be finished product.