CN107736584A - A kind of caviar and preparation method thereof - Google Patents
A kind of caviar and preparation method thereof Download PDFInfo
- Publication number
- CN107736584A CN107736584A CN201710969424.2A CN201710969424A CN107736584A CN 107736584 A CN107736584 A CN 107736584A CN 201710969424 A CN201710969424 A CN 201710969424A CN 107736584 A CN107736584 A CN 107736584A
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- China
- Prior art keywords
- caviar
- preparation
- garlic
- green onion
- roe
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- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 241000234282 Allium Species 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000014347 soups Nutrition 0.000 claims abstract description 10
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 241000196324 Embryophyta Species 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000006260 foam Substances 0.000 claims description 9
- 241000252233 Cyprinus carpio Species 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 241001647745 Banksia Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000004638 Dendrobium nobile Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000062250 Kaempferia rotunda Species 0.000 claims description 3
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 3
- 241000220317 Rosa Species 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 description 6
- 208000006558 Dental Calculus Diseases 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of caviar and preparation method thereof, its raw material components is made up of 39.75% roe, 10% plant rapeseed oil, 1.2% chilli powder, 28.5% soya sauce, 4% salt, 1.7% chickens' extract, 2% white sugar, 1.65% cooking wine, 2% ginger, 2% green onion, 2% garlic, 0.2% secret spices, 5% Fishbone soup by mass percentage.The sauce body of the present invention contains abundant nutriment, and its color and luster is gentle, the delicious uniqueness of flavour.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of caviar and preparation method thereof.
Background technology
At present, the tartar sauce of in the market is largely as the sweet fermented flour sauce of primary raw material and using beans as main original using wheat flour
The thick broad-bean sauce of material；And meat pulp, alec be not common as tartar sauce.
Existing tartar sauce taste is relatively simple, and with requirement more and more higher of the people to food taste, it is desirable to have
The increasingly tartar sauce of various tastes, the delicious of taste can be not only realized, can be also used for entertaining, banquet etc..
The content of the invention
To solve problem present in above-mentioned background technology, it is an object of the invention to provide a kind of caviar and its making
Method, contain abundant nutriment to reach sauce body, color and luster is gentle, the delicious unique purpose of flavour.
To reach above-mentioned purpose, technical scheme is as follows：
A kind of caviar, its raw material components by mass percentage by 31.25% roe, 10% plant rapeseed oil, 1.2% chilli powder,
28.5% soya sauce, 4% salt, 1.7% chickens' extract, 2% white sugar, 1.65% cooking wine, 2% ginger, 2% green onion, 2% garlic, 0.4% secret spices, 5% fish-bone
Head soup composition.
Preferably, the raw material of the secret spices includes following weight：Fennel 0.2g, Chinese prickly ash 0.3g, cassia bark 0.5g, cloves
0.8g, anistree 0.3g, spiceleaf 0.8g, kaempferia galamga 0.5g, stem of noble dendrobium 0.2g, tsaoko 0.3g, banksia rose 0.1g.
A kind of preparation method of caviar, comprises the following steps：
1）Artificial selected fresh carp is first passed through, it is cleaned, slaughtered, then by steaming, manually goes spur, is extracted fresh
Roe；
2）Frying is carried out using above-mentioned Fishbone to stew soup；
3）Selected, green onion, ginger, garlic, are cleaned to it, cut foam；
4）Plant rapeseed oil is poured into frying pan and heated, sequentially add chilli powder, Jiang Mo, garlic foam, green onion foam, boil moisture removal
Afterwards, fresh roe is added into frying pan, cooking wine, the seasoning of Fishbone soup are poured into after stir-frying, soya sauce, salt, chicken are added after seasoning
Essence, white sugar, are eventually adding secret spices, boil maturation.
Preferably, the step 1）It is middle to be slaughtered using automatic fish killer.
Preferably, the step 1）It is middle to be steamed using steam box.
Pass through above-mentioned technical proposal, caviar provided by the invention and preparation method thereof, the fresh open country of sauce well-chosen
Raw carp extracts fish-egg, through secret PROCESS FOR TREATMENT, is equipped with high-quality auxiliary material and the secret spices such as the ripe squeezing rapeseed oil of farmers', refined to form
Caviar, the sauce contain abundant nutriment, such as protein, calcium, phosphorus, iron, vitamin and cephalin, its color and luster temperature
Profit, the delicious uniqueness of flavour, it can easily enjoy throughout the year and taste fertile carp.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below.
A kind of caviar provided by the invention, its raw material components is by mass percentage by 31.25% roe, 10% plant vegetable seed
Oil, 1.2% chilli powder, 28.5% soya sauce, 4% salt, 1.7% chickens' extract, 2% white sugar, 1.65% cooking wine, 2% ginger, 2% green onion, 2% garlic, 0.4%
Secret spices, 5% Fishbone soup composition, the raw material of the secret spices include following weight：Fennel 0.2g, Chinese prickly ash 0.3g, cassia bark
0.5g, cloves 0.8g, anistree 0.3g, spiceleaf 0.8g, kaempferia galamga 0.5g, stem of noble dendrobium 0.2g, tsaoko 0.3g, banksia rose 0.1g.
A kind of preparation method of caviar, comprises the following steps：
1）Artificial selected fresh carp is first passed through, it is cleaned, slaughtered using automatic fish killer, then enter by steam box
Row steams, and manually goes spur, extracts fresh roe；
2）Frying is carried out using above-mentioned Fishbone to stew soup；
3）Selected, green onion, ginger, garlic, are cleaned to it, cut foam；
4）Plant rapeseed oil is poured into frying pan and heated, sequentially add chilli powder, Jiang Mo, garlic foam, green onion foam, boil moisture removal
Afterwards, fresh roe is added into frying pan, cooking wine, the seasoning of Fishbone soup are poured into after stir-frying, soya sauce, salt, chicken are added after seasoning
Essence, white sugar, are eventually adding secret spices, boil maturation.
A kind of caviar disclosed by the invention and preparation method thereof, sauce well-chosen fresh wild carp extraction fish
Ovum, through secret PROCESS FOR TREATMENT, high-quality auxiliary material and the secret spices such as the ripe squeezing rapeseed oil of farmers' are equipped with, it is refined to form caviar, the sauce
Material is containing abundant nutriment, and such as protein, calcium, phosphorus, iron, vitamin and cephalin, its color and luster is gentle, and flavour is delicious solely
Spy, it can easily enjoy throughout the year and taste fertile carp.
The foregoing description of the disclosed embodiments, professional and technical personnel in the field are enable to realize or using the present invention.
A variety of modifications to these embodiments will be apparent for those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, it is of the invention
The embodiments shown herein is not intended to be limited to, and is to fit to and principles disclosed herein and features of novelty phase one
The most wide scope caused.
Claims (5)
- A kind of 1. caviar, it is characterised in that its raw material components by mass percentage by 39.75% roe, 10% plant rapeseed oil, 1.2% chilli powder, 28.5% soya sauce, 4% salt, 1.7% chickens' extract, 2% white sugar, 1.65% cooking wine, 2% ginger, 2% green onion, 2% garlic, 0.2% secret Spices, 5% Fishbone soup composition.
- 2. a kind of caviar according to claim 1, it is characterised in that the raw material of the secret spices includes following heavy Amount：Fennel 0.2g, Chinese prickly ash 0.3g, cassia bark 0.5g, cloves 0.8g, anistree 0.3g, spiceleaf 0.8g, kaempferia galamga 0.5g, stem of noble dendrobium 0.2g, grass Fruit 0.3g, banksia rose 0.1g.
- 3. a kind of preparation method of caviar, it is characterised in that comprise the following steps：1）Artificial selected fresh carp is first passed through, it is cleaned, slaughtered, manually extracts fresh roe；2）Frying is carried out using above-mentioned carp Fishbone to stew soup；3）Selected, green onion, ginger, garlic, are cleaned to it, cut foam；4）Plant rapeseed oil is poured into frying pan and heated, sequentially add chilli powder, Jiang Mo, garlic foam, green onion foam, boil moisture removal Afterwards, fresh roe is added into frying pan, cooking wine, the seasoning of Fishbone soup are poured into after stir-frying, soya sauce, salt, chicken are added after seasoning Essence, white sugar, are eventually adding secret spices, boil maturation.
- A kind of 4. preparation method of caviar according to claim 3, it is characterised in that the step 1）It is middle to use automatically Fish killer is slaughtered.
- A kind of 5. preparation method of caviar according to claim 3, it is characterised in that the step 1）It is middle to use steam box Steamed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710969424.2A CN107736584A (en) | 2017-10-18 | 2017-10-18 | A kind of caviar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710969424.2A CN107736584A (en) | 2017-10-18 | 2017-10-18 | A kind of caviar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107736584A true CN107736584A (en) | 2018-02-27 |
Family
ID=61237450
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710969424.2A Pending CN107736584A (en) | 2017-10-18 | 2017-10-18 | A kind of caviar and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107736584A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692959A (en) * | 2019-11-19 | 2020-01-17 | 湖南创奇食品有限公司 | Preparation process of caviar |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015360A (en) * | 2007-02-13 | 2007-08-15 | 胡仲君 | Carvier and its preparing method |
| CN101675810A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Table caviar and production method thereof |
| CN102461927A (en) * | 2010-11-12 | 2012-05-23 | 山东省烟台农业学校 | Special flavor codfish caviar and making method thereof |
| CN105054133A (en) * | 2015-08-19 | 2015-11-18 | 孙立民 | Salmon caviar capable of nourishing faces and preparation method of salmon caviar |
-
2017
- 2017-10-18 CN CN201710969424.2A patent/CN107736584A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015360A (en) * | 2007-02-13 | 2007-08-15 | 胡仲君 | Carvier and its preparing method |
| CN101675810A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Table caviar and production method thereof |
| CN102461927A (en) * | 2010-11-12 | 2012-05-23 | 山东省烟台农业学校 | Special flavor codfish caviar and making method thereof |
| CN105054133A (en) * | 2015-08-19 | 2015-11-18 | 孙立民 | Salmon caviar capable of nourishing faces and preparation method of salmon caviar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180227 |
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