CN108835548A - A kind of preparation method of hyperchromic roe - Google Patents
A kind of preparation method of hyperchromic roe Download PDFInfo
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- CN108835548A CN108835548A CN201810735728.7A CN201810735728A CN108835548A CN 108835548 A CN108835548 A CN 108835548A CN 201810735728 A CN201810735728 A CN 201810735728A CN 108835548 A CN108835548 A CN 108835548A
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- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 4
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- 235000013734 beta-carotene Nutrition 0.000 claims description 3
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 3
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- 239000012267 brine Substances 0.000 claims description 2
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- 244000269722 Thea sinensis Species 0.000 claims 1
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- 235000002767 Daucus carota Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 2
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- 229960005135 eicosapentaenoic acid Drugs 0.000 description 2
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 2
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- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 235000019601 food appearance Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation methods of hyperchromic roe, include the following steps：A. by one of hyperchromic raw material of natural edible or it is a variety of be added to the water according to a certain ratio stir, be prepared into pretreatment fluid；B. low temperature in salt water is added in the freezing roe after defrosting to impregnate, is then cleaned with clear water；C. the roe after above-mentioned cleaning low temperature in above-mentioned pretreatment fluid is added to impregnate；D. the roe after impregnating above-mentioned in pretreatment fluid is rinsed well with clear water, and hyperchromic roe can be obtained, and the color of hyperchromic roe is different and different according to the proportion of the hyperchromic raw material of different natural edibles.The present invention carries out hyperchromic pretreatment using the pretreatment fluid of the hyperchromic raw material preparation of the natural edible roe single to tone, polychrome roe can be prepared, abundant roe color, is applicable in that field of food is wide, it is hyperchromic after roe be added in product as auxiliary material, product nutritive value can be promoted, enhance visual effect, promote the appetite of people, the production of this technique is simple, it is easy to operate, it is suitble to industrial applications.
Description
Technical field
The invention belongs to food processing technology fields, specifically refer to a kind of preparation method of hyperchromic roe.
Background technique
Roe is the ovum that raun ovary maturity generates, and is had very high nutritive value, protein rich in, ammonia
Base acid, lecithin, vitamin, minerals（Calcium, phosphorus, iron）The nutriment of equal needed by human body, and tone is single.In addition, roe
In omega-3 unsaturated fatty acid rich in, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) energy in them
Blood lipid, enhancing memory are enough adjusted, is the important of the ideal health care product of people with hyperlipidemia and children and adolescents growth and development
Nutrients, brain tonic and intelligence development are extremely beneficial to human health.
In recent years, with the raising of inhabitant's consumption level and the enhancing of nutrient health idea, the food containing roe is increasingly
It is concerned by people, with increasing for roe demand, China's roe article processing techniques have also obtained continuous development, mesh
Before, roe is used widely in many field of food.With the enhancing that consumer's beauty is realized, people to the form of roe and
The requirement of appearance also gradually increases, but existing roe tone is single, itself cannot visually promote the appetite of people without color, beauty
It sees ineffective, cannot greatly excite the desire to purchase of consumer.
In food production process, varieties of food items can assign food more by the use of the hyperchromic raw material of natural edible
Polychrome pool, enriches food appearance.Roe is as nutrition food materials, using the food-borne fruit vegetable powder and food safety of natural botanical source
The available natural food colour of national Specification, can meet the needs of roe is hyperchromic in food processing process, wherein Natural Food
Not only full of nutrition, the convenient but also safe and non-toxic, tone with fruit vegetable powder and natural food colour naturally, various colors, this
Using not only meeting food safety requirements, but also the aesthetics and nutritive value of roe can be improved.Therefore, natural food colour and natural
Edible fruit vegetable powder has a good application prospect at the hyperchromic aspect of roe.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of hyperchromic roe, utilize the hyperchromic raw material preparation of natural edible
Pretreatment fluid, realization prepare hyperchromic roe, make the bright-coloured beauty of roe, promote roe appearance, promote the appetite of people, meanwhile, it is rich
The nutritive value of rich roe, production is simple, easy to operate, is suitble to promote production.
To achieve the above object, the technical scheme is that：
A kind of preparation method of hyperchromic roe, includes the following steps：
A. by one of hyperchromic raw material of natural edible or it is a variety of be added to the water according to a certain ratio stir, be prepared into pre-
Treatment fluid；
B. the freezing roe after defrosting is added in salt water and is impregnated, then cleaned with clear water；
C. the roe after above-mentioned cleaning low temperature in above-mentioned pretreatment fluid is added to impregnate；
D. the roe after impregnating above-mentioned in pretreatment fluid is rinsed well with clear water, and hyperchromic roe, hyperchromic roe can be obtained
Color it is different and different according to the proportion of the hyperchromic raw material of different natural edibles.
The hyperchromic raw material of natural edible is natural food colour or natural edible fruit vegetable powder, is contained in the pretreatment fluid
Natural hyperchromic material concentration be 0.5% ~ 10%.
The roe is freezing roe, and the brine strength for impregnating roe is 1 ~ 4%, and soaking time is 1 ~ 5h, salt water water
Temperature is 0 DEG C ~ 4 DEG C.
The roe a length of 1h ~ for 24 hours when using immersion in pretreatment fluid made of the hyperchromic raw material of natural edible, impregnates
Temperature is 0 DEG C ~ 4 DEG C.
The natural food colour includes beet red, natural Beta-carotene and/or chrysanthemum；The natural edible fruit vegetable powder
Include spinach powder, gardenia powder, purple sweet potato powder, tomato meal and/or pumpkin powder.
The roe impregnated in the pretreatment fluid is the life roe after being soaked or the ripe roe after blanching.
The roe includes capelin seed, salmon roe, Flying Fish Roe, catfish seed, gadus seed and/or lumptishes seed.
After adopting the above technical scheme, the present invention is made by selecting the hyperchromic raw material of natural edible to substitute chemical synthesis pigment
Pretreatment fluid makes the hyperchromic raw molecule of natural edible at a lower temperature using osmotic pressure principle, by with semi-transparent film property
The roe film layer of matter, in conjunction with protide nutriment stability inside roe, so that hyperchromic roe be made.Hyperchromic roe
Color is different and different according to the hyperchromic raw material proportioning of different natural edibles, can be obtained red, blue, green, purple, yellow, black,
The colors such as pink colour, so that abundant roe color and nutritive value, promote the appetite of people, integral manufacturing is simple, easy to operate, fits
It closes and promotes production, solve in food processing process, it is dangerous using chemical synthesis pigment pretreatment bring hyperchromic to roe
Hidden danger, and user can may be selected the roe of different colours, add in food processing process according to different product collocation needs
It is added in target product, is made into finished product.
Specific embodiment
The invention will be further described with reference to embodiments, it should be appreciated that specific implementation described herein
Mode is merely to illustrate and explain the present invention, and is not intended to restrict the invention.
Present invention discloses a kind of preparation methods of hyperchromic roe, include the following steps：
A. by one of hyperchromic raw material of natural edible or it is a variety of be added to the water according to a certain ratio stir, be prepared into pre-
Treatment fluid, water temperature are 0 DEG C ~ 4 DEG C；
B. the freezing roe after defrosting is added in salt water and is impregnated, then cleaned with clear water；
C. the roe after above-mentioned cleaning low temperature in above-mentioned pretreatment fluid is added to impregnate；
D. the roe after impregnating above-mentioned in pretreatment fluid is rinsed well with clear water, and hyperchromic roe, hyperchromic roe can be obtained
Color it is different and different according to the proportion of the hyperchromic raw material of different natural edibles.
The above-mentioned hyperchromic raw material of natural edible can be natural edible fruit vegetable powder or natural food colour, but not as
Limit, can also be that the hyperchromic raw material of other natural edibles, the roe can select the life roe after being soaked or the ripe fish after blanching
Seed, natural food colour may include chrysanthemum, beet red, natural Beta-carotene, but not limited to this, natural edible fruit vegetable powder can
With comprising spinach powder, gardenia powder, purple sweet potato powder, tomato meal, pumpkin powder, but not limited to this, the roe may include capelin
Seed, salmon roe, Flying Fish Roe, catfish seed, gadus seed, lumptishes seed, but be not limited thereto, the color of the hyperchromic roe can be with
Including the colors such as red, blue, green, purple, yellow, black, pink colour, but it is not limited thereto.
Embodiment one
A kind of green roe is obtained in conjunction with preparation method of the invention and by following steps：
A. the spinach powder as natural edible fruit vegetable powder is added to the water and is stirred, be prepared into pretreatment fluid, 0 DEG C of water temperature
~ 4 DEG C, spinach powder concentration is 5% in the pretreatment fluid；
B. the freezing Flying Fish Roe after defrosting is added in 2% salt water and impregnates 2h, 0 DEG C ~ 4 DEG C of water temperature, then cleaned once with clear water;
C. the roe after above-mentioned cleaning is added in above-mentioned pretreatment fluid and impregnates 6h, impregnating environment temperature is 0 DEG C ~ 4 DEG C；
D. the roe after impregnating above-mentioned in pretreatment fluid is rinsed well with clear water, and green roe can be obtained；
Embodiment two
A kind of yellow roe is obtained in conjunction with preparation method of the invention and by following steps：
A. it will be added to the water as the gardenia powder of natural edible fruit vegetable powder and pumpkin powder and stir, be prepared into pretreatment
Liquid, 0 ~ 4 DEG C of water temperature, gardenia powder concentration is 5% in the pretreatment fluid, and pumpkin powder concentration is 2% in the pretreatment fluid；
B. the freezing Flying Fish Roe after defrosting is added in 2% salt water and impregnates 3h, 0 DEG C ~ 4 DEG C of water temperature, then cleaned once with clear water,
Hot water blanching;
C. the roe after above-mentioned cleaning and blanching is then added in ice water be cooled to lower than 4 DEG C after, be added in above-mentioned pretreatment fluid,
3h is impregnated, impregnating environment temperature is 0 DEG C ~ 4 DEG C；
C. the roe after impregnating above-mentioned in pretreatment fluid is rinsed well with clear water, and yellow roe can be obtained；
Embodiment three
A kind of roe fish ball of roe containing yellow is obtained in conjunction with preparation method of the invention and by following steps：
A. the natural carrot as natural food colour is added to the water and is stirred, be prepared into pretreatment fluid, water temperature 0
DEG C ~ 4 DEG C, natural carrot concentration is 1% in the pretreatment fluid.
B. the freezing Flying Fish Roe after defrosting is added in 2% salt water and impregnates 3h, 0 DEG C ~ 4 DEG C of water temperature, then cleaned with clear water
Once；
C. the roe after above-mentioned cleaning is added in above-mentioned pretreatment fluid, impregnates 3h, impregnating environment temperature is 0 DEG C ~ 4 DEG C；
D. the roe after impregnating above-mentioned in pretreatment fluid is rinsed well with clear water, and yellow roe can be obtained；
E. above-mentioned yellow roe is added on demand in prepared minced fillet slurry, is formed, cures and can obtain roe fish ball.
In conclusion pretreatment fluid is made by selecting the hyperchromic raw material of natural edible to substitute chemical synthesis pigment in the present invention,
Make the hyperchromic raw molecule of natural edible at a lower temperature using osmotic pressure principle, it is thin by the roe with semi-transparent film character
Film layer, in conjunction with protide nutriment stability inside roe, so that hyperchromic roe be made.The color of hyperchromic roe is not according to
It is different and different with the hyperchromic raw material proportioning of natural edible, the face such as red, blue, green, purple, yellow, black, pink colour can be obtained
Color, so that abundant roe color and nutritive value, promote the appetite of people, integral manufacturing is simple, easy to operate, is suitble to promote life
It produces, solves in food processing process, using chemical synthesis pigment pretreatment bring hidden danger hyperchromic to roe, and make
User can may be selected the roe of different colours, be added to target in food processing process according to different product collocation needs
In product, it is made into finished product.
Claims (7)
1. a kind of preparation method of hyperchromic roe, which is characterized in that include the following steps：
A. by one of hyperchromic raw material of natural edible or it is a variety of be added to the water according to a certain ratio stir, be prepared into pre-
Treatment fluid；
B. the freezing roe after defrosting is added in salt water and is impregnated, then cleaned with clear water；
C. the roe after above-mentioned cleaning low temperature in above-mentioned pretreatment fluid is added to impregnate；
D. the roe after impregnating above-mentioned in pretreatment fluid is rinsed well with clear water, and hyperchromic roe, hyperchromic roe can be obtained
Color it is different and different according to the proportion of the hyperchromic raw material of different natural edibles.
2. a kind of preparation method of hyperchromic roe as described in claim 1, it is characterised in that：The hyperchromic raw material of natural edible is
Natural food colour or natural edible fruit vegetable powder, the natural hyperchromic material concentration contained in the pretreatment fluid are 0.5% ~ 10%.
3. a kind of preparation method of hyperchromic roe as described in claim 1, it is characterised in that：The roe is freezing roe, institute
The brine strength for stating immersion roe is 1 ~ 4%, and soaking time is 1 ~ 5h, and salt water water temperature is 0 DEG C ~ 4 DEG C.
4. a kind of preparation method of hyperchromic roe as described in claim 1, it is characterised in that：The roe is utilizing natural edible
A length of 1h when immersion in pretreatment fluid made of hyperchromic raw material ~ for 24 hours, soaking temperature is 0 DEG C ~ 4 DEG C.
5. a kind of preparation method of hyperchromic roe as claimed in claim 2, it is characterised in that：The natural food colour includes sweet tea
Dish is red, natural Beta-carotene and/or chrysanthemum；The natural edible fruit vegetable powder includes spinach powder, gardenia powder, purple sweet potato powder, tomato
Powder and/or pumpkin powder.
6. a kind of preparation method of hyperchromic roe as described in claim 1, it is characterised in that：The fish impregnated in the pretreatment fluid
Seed is the life roe after being soaked or the ripe roe after blanching.
7. a kind of preparation method of hyperchromic roe as described in claim 1, it is characterised in that：The roe include capelin seed,
Salmon roe, Flying Fish Roe, catfish seed, gadus seed and/or lumptishes seed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810735728.7A CN108835548A (en) | 2018-07-06 | 2018-07-06 | A kind of preparation method of hyperchromic roe |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810735728.7A CN108835548A (en) | 2018-07-06 | 2018-07-06 | A kind of preparation method of hyperchromic roe |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108835548A true CN108835548A (en) | 2018-11-20 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810735728.7A Pending CN108835548A (en) | 2018-07-06 | 2018-07-06 | A kind of preparation method of hyperchromic roe |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2289959C2 (en) * | 2004-12-15 | 2006-12-27 | Вячеслав Васильевич Сова | Method for production of grainy fish caviar |
| CN102845737A (en) * | 2012-01-18 | 2013-01-02 | 天津天康源生物技术有限公司 | Method for uniformly colorizing fish flesh |
| CN103932244A (en) * | 2014-03-18 | 2014-07-23 | 福建格林食品产业集团有限公司 | Preparation technology for frozen seasoned flying fish egg |
| CN105124649A (en) * | 2015-08-18 | 2015-12-09 | 蓬莱京鲁渔业有限公司 | Dyeing surimi product and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2289959C2 (en) * | 2004-12-15 | 2006-12-27 | Вячеслав Васильевич Сова | Method for production of grainy fish caviar |
| CN102845737A (en) * | 2012-01-18 | 2013-01-02 | 天津天康源生物技术有限公司 | Method for uniformly colorizing fish flesh |
| CN103932244A (en) * | 2014-03-18 | 2014-07-23 | 福建格林食品产业集团有限公司 | Preparation technology for frozen seasoned flying fish egg |
| CN105124649A (en) * | 2015-08-18 | 2015-12-09 | 蓬莱京鲁渔业有限公司 | Dyeing surimi product and preparation method thereof |
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Application publication date: 20181120 |