CN110692959A - Preparation process of caviar - Google Patents
Preparation process of caviar Download PDFInfo
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- CN110692959A CN110692959A CN201911136724.8A CN201911136724A CN110692959A CN 110692959 A CN110692959 A CN 110692959A CN 201911136724 A CN201911136724 A CN 201911136724A CN 110692959 A CN110692959 A CN 110692959A
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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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- 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
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- 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)
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- Marine Sciences & Fisheries (AREA)
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Abstract
The invention discloses a preparation process of caviar, which comprises the following steps: s1, weighing the following raw materials in parts by weight: 100 parts of roe, 1-5 parts of Dangshan pear, 10-30 parts of starch, 5-15 parts of edible salt, 1-5 parts of chicken essence, 10-20 parts of yellow wine, 5-10 parts of chive, 1-5 parts of ginger, 5-10 parts of edible oil, 1-5 parts of lemon, 5-9 parts of star anise, 10-30 parts of chilli sauce, 5-15 parts of mashed garlic and 10-20 parts of water; s2, repeatedly cleaning the roes for 3-5 times by using clean water, removing internal blood and roe membranes, and screening the roes by using a screen to separate the roes, wherein the roes are wrapped by starch, so that the loss of internal water is reduced, and the roes are uniformly distributed in the sauce body, so that the taste of the roes is greatly improved.
Description
Technical Field
The invention relates to the technical field of caviar, in particular to a preparation process of caviar.
Background
Caviar (Caviar), also known as Caviar, is referred to as roe in bosch, and strictly speaking, roe is processed to form a clear state and is referred to as Caviar, wherein Caviar produced in the sea of the soil of iran and russia is the best quality. Roe is a nutritious food, which contains abundant proteins, calcium, phosphorus, iron, vitamins and riboflavin, and is rich in cholesterol, and is a good supplement and growth promoter for human brain and bone marrow. The roe is edible for general population. The roe contains multiple vitamins. Therefore, eating more roes is not only beneficial to promoting development, enhancing physique, strengthening brain and the like, but also has the function of blacking hair, so that people can be revived. However, after the existing caviar is finished, the internal moisture content is low, and the taste is not good, so a preparation process of the caviar is provided for solving the problems.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a preparation process of caviar.
A preparation process of caviar comprises the following steps:
s1, weighing the following raw materials in parts by weight: 100 parts of roe, 1-5 parts of Dangshan pear, 10-30 parts of starch, 5-15 parts of edible salt, 1-5 parts of chicken essence, 10-20 parts of yellow wine, 5-10 parts of chive, 1-5 parts of ginger, 5-10 parts of edible oil, 1-5 parts of lemon, 5-9 parts of star anise, 10-30 parts of chilli sauce, 5-15 parts of mashed garlic and 10-20 parts of water;
s2, repeatedly cleaning the roes for 3-5 times by using clear water, removing internal blood and roe membranes, and screening the roes by using a screen to separate the roe particles;
s3, adding yellow wine, ginger and edible salt into the roes, and pickling for 2-4 hours to remove fishy smell;
s4, washing the roe obtained in the S3 again for 1 to two sides, and soaking in clear water for 3-5 hours;
s5, filtering the soaked roe, taking out, adding the raw powder, and uniformly stirring;
s6, putting the stirred roe into a frying pan, frying for 5-10 seconds, quickly stirring to change the color of the surface of the roe, and taking out;
s7, soaking the fried roe in clear water for 10-20 minutes;
s8, a little edible oil is put into the pot, ginger, star anise, chilli sauce and mashed garlic are added to be stir-fried and seasoned, the fire source is closed, the roe soaked in the S8 is taken out and put into the pot to be stir-fried, and chive is added to uniformly mix the roe and the seasoning in the pot;
s9, washing and peeling the Dangshan pears, cutting the Dangshan pears into small blocks, putting the Dangshan pears into the pot, uniformly stirring the Dangshan pears and the Dangshan pears, and putting the Dangshan pears into a tray;
s10, washing and cutting the lemons into halves, squeezing the lemon juice out, dripping the lemon juice into an S9 medium plate, standing for 1-20 minutes, and bottling.
Preferably, the roe is one of sturgeon roe, carp roe, crucian roe or snakehead roe.
Preferably, the mesh number of the screen is 5-20 meshes.
Preferably, the temperature of the oil pan in the S6 is 100-120 ℃.
Preferably, the following raw materials are weighed in parts by weight: 150 parts of roe, 3 parts of Dangshan pear, 20 parts of starch, 10 parts of edible salt, 3 parts of chicken essence, 15 parts of yellow wine, 7 parts of chive, 3 parts of ginger, 8 parts of edible oil, 3 parts of lemon, 7 parts of anise, 20 parts of chilli sauce, 10 parts of mashed garlic and 15 parts of water.
The invention has the beneficial effects that:
according to the invention, the starch is used for wrapping the roes, so that the loss of internal water is reduced, the roe particles are separated and uniformly distributed in the sauce body, and the moisture in the roe sauce is increased by the Dangshan pear when the roe sauce is eaten, so that the taste of the roe sauce is greatly improved.
Detailed Description
Example 1:
a preparation process of caviar comprises the following steps:
s1, weighing the following raw materials in parts by weight: 100 parts of roe, 1 part of Dangshan pear, 10 parts of starch, 5 parts of edible salt, 1 part of chicken essence, 10 parts of yellow wine, 5 parts of chive, 1 part of ginger, 5 parts of edible oil, 1 part of lemon, 5 parts of anise, 100 parts of chilli sauce, 5 parts of mashed garlic and 10 parts of water;
s2, repeatedly cleaning the roes for 3 times by using clean water, removing internal blood and roe membranes, and screening the roes by using a screen to separate the roe particles;
s3, adding yellow wine, ginger and edible salt into the roes, and pickling for 2 hours to remove fishy smell;
s4, washing the roe obtained in the S3 again for 1 to two sides, and soaking in clear water for 3 hours;
s5, filtering the soaked roe, taking out, adding the raw powder, and uniformly stirring;
s6, putting the stirred roe into an oil pan, frying for 5 seconds, quickly stirring to change the color of the surface of the roe, and taking out;
s7, soaking the fried roe in clear water for 10 minutes;
s8, a little edible oil is put into the pot, ginger, star anise, chilli sauce and mashed garlic are added to be stir-fried and seasoned, the fire source is closed, the roe soaked in the S8 is taken out and put into the pot to be stir-fried, and chive is added to uniformly mix the roe and the seasoning in the pot;
s9, washing and peeling the Dangshan pears, cutting the Dangshan pears into small blocks, putting the Dangshan pears into the pot, uniformly stirring the Dangshan pears and the Dangshan pears, and putting the Dangshan pears into a tray;
s10, washing and cutting the lemons into halves, squeezing the lemon juice out, dripping the lemon juice into an S9 medium plate, standing for 1 minute, and bottling.
Further, the roe is one of sturgeon roe, carp roe, crucian roe or snakehead roe.
Further, the mesh number of the screen is 5 meshes.
Further, the temperature of the oil pan in the S6 is 100 ℃.
Example 2:
a preparation process of caviar comprises the following steps:
s1, weighing the following raw materials in parts by weight: 150 parts of roe, 2 parts of Dangshan pear, 15 parts of starch, 7 parts of edible salt, 2 parts of chicken essence, 13 parts of yellow wine, 6 parts of chive, 2 parts of ginger, 6 parts of edible oil, 2 parts of lemon, 6 parts of anise, 15 parts of chilli sauce, 7 parts of mashed garlic and 13 parts of water;
s2, repeatedly cleaning the roes for 4 times by using clean water, removing internal blood and roe membranes, and screening the roes by using a screen to separate the roe particles;
s3, adding yellow wine, ginger and edible salt into the roes, and pickling for 2 hours to remove fishy smell;
s4, washing the roe obtained in the S3 again for 1 to two sides, and soaking in clear water for 3 hours;
s5, filtering the soaked roe, taking out, adding the raw powder, and uniformly stirring;
s6, putting the stirred roe into a frying pan, frying for 6 seconds, quickly stirring to change the color of the surface of the roe, and taking out;
s7, soaking the fried roe in clear water for 13 minutes;
s8, a little edible oil is put into the pot, ginger, star anise, chilli sauce and mashed garlic are added to be stir-fried and seasoned, the fire source is closed, the roe soaked in the S8 is taken out and put into the pot to be stir-fried, and chive is added to uniformly mix the roe and the seasoning in the pot;
s9, washing and peeling the Dangshan pears, cutting the Dangshan pears into small blocks, putting the Dangshan pears into the pot, uniformly stirring the Dangshan pears and the Dangshan pears, and putting the Dangshan pears into a tray;
s10, washing and cutting the lemons into halves, squeezing the lemon juice out, dripping the lemon juice into an S9 medium plate, standing for 5 minutes, and bottling.
Further, the roe is one of sturgeon roe, carp roe, crucian roe or snakehead roe.
Further, the mesh number of the screen is 10 meshes.
Further, the temperature of the oil pan in the S6 is 105 ℃.
Example 3:
a preparation process of caviar comprises the following steps:
s1, weighing the following raw materials in parts by weight: 200 parts of roe, 3 parts of Dangshan pear, 20 parts of starch, 10 parts of edible salt, 1-5 parts of chicken essence, 15 parts of yellow wine, 7 parts of chive, 3 parts of ginger, 7 parts of edible oil, 3 parts of lemon, 7 parts of anise, 20 parts of chilli sauce, 10 parts of mashed garlic and 15 parts of water;
s2, repeatedly cleaning the roes for 5 times by using clear water, removing internal blood and roe membranes, and screening the roes by using a screen to separate the roe particles;
s3, adding yellow wine, ginger and edible salt into the roes, and pickling for 3 hours to remove fishy smell;
s4, washing the roe obtained in the S3 again for 1 to two sides, and soaking in clear water for 4 hours;
s5, filtering the soaked roe, taking out, adding the raw powder, and uniformly stirring;
s6, putting the stirred roe into an oil pan, frying for 7 seconds, quickly stirring to change the color of the surface of the roe, and taking out;
s7, soaking the fried roe in clear water for 15 minutes;
s8, a little edible oil is put into the pot, ginger, star anise, chilli sauce and mashed garlic are added to be stir-fried and seasoned, the fire source is closed, the roe soaked in the S8 is taken out and put into the pot to be stir-fried, and chive is added to uniformly mix the roe and the seasoning in the pot;
s9, washing and peeling the Dangshan pears, cutting the Dangshan pears into small blocks, putting the Dangshan pears into the pot, uniformly stirring the Dangshan pears and the Dangshan pears, and putting the Dangshan pears into a tray;
s10, washing and cutting the lemons into halves, squeezing the lemon juice out, dripping the lemon juice into an S9 medium plate, standing for 10 minutes, and bottling.
Further, the roe is one of sturgeon roe, carp roe, crucian roe or snakehead roe.
Further, the mesh number of the screen is 15 meshes.
Example 4:
a preparation process of caviar comprises the following steps:
s1, weighing the following raw materials in parts by weight: 250 parts of roe, 4 parts of Dangshan pear, 25 parts of starch, 12 parts of edible salt, 4 parts of chicken essence, 17 parts of yellow wine, 7 parts of chive, 4 parts of ginger, 59 parts of edible oil, 4 parts of lemon, 8 parts of anise, 25 parts of chilli sauce, 12 parts of mashed garlic and 17 parts of water;
s2, repeatedly cleaning the roes for 5 times by using clear water, removing internal blood and roe membranes, and screening the roes by using a screen to separate the roe particles;
s3, adding yellow wine, ginger and edible salt into the roes, and pickling for 4 hours to remove fishy smell;
s4, washing the roe obtained in the S3 again for 1 to two sides, and soaking in clean water for 5 hours;
s5, filtering the soaked roe, taking out, adding the raw powder, and uniformly stirring;
s6, putting the stirred roe into an oil pan, frying for 8 seconds, quickly stirring to change the color of the surface of the roe, and taking out;
s7, soaking the fried roe in clean water for 1720 minutes;
s8, a little edible oil is put into the pot, ginger, star anise, chilli sauce and mashed garlic are added to be stir-fried and seasoned, the fire source is closed, the roe soaked in the S8 is taken out and put into the pot to be stir-fried, and chive is added to uniformly mix the roe and the seasoning in the pot;
s9, washing and peeling the Dangshan pears, cutting the Dangshan pears into small blocks, putting the Dangshan pears into the pot, uniformly stirring the Dangshan pears and the Dangshan pears, and putting the Dangshan pears into a tray;
s10, washing and cutting the lemons into halves, squeezing the lemon juice out, dripping the lemon juice into an S9 medium plate, standing for 15 minutes, and bottling.
Further, the roe is one of sturgeon roe, carp roe, crucian roe or snakehead roe.
Further, the mesh number of the screen is 16 meshes.
Further, the temperature of the oil pan in the S6 is 115 ℃.
Example 5:
a preparation process of caviar comprises the following steps:
s1, weighing the following raw materials in parts by weight: 300 parts of roe, 5 parts of Dangshan pear, 30 parts of starch, 15 parts of edible salt, 5 parts of chicken essence, 20 parts of yellow wine, 10 parts of chive, 5 parts of ginger, 10 parts of edible oil, 5 parts of lemon, 9 parts of anise, 30 parts of chilli sauce, 15 parts of mashed garlic and 20 parts of water;
s2, repeatedly cleaning the roes for 5 times by using clear water, removing internal blood and roe membranes, and screening the roes by using a screen to separate the roe particles;
s3, adding yellow wine, ginger and edible salt into the roes, and pickling for 4 hours to remove fishy smell;
s4, washing the roe obtained in the S3 again for 1 to two sides, and soaking in clean water for 5 hours;
s5, filtering the soaked roe, taking out, adding the raw powder, and uniformly stirring;
s6, putting the stirred roe into an oil pan for frying for 10 seconds, quickly stirring to change the color of the surface of the roe, and taking out;
s7, soaking the fried roe in clear water for 20 minutes;
s8, a little edible oil is put into the pot, ginger, star anise, chilli sauce and mashed garlic are added to be stir-fried and seasoned, the fire source is closed, the roe soaked in the S8 is taken out and put into the pot to be stir-fried, and chive is added to uniformly mix the roe and the seasoning in the pot;
s9, washing and peeling the Dangshan pears, cutting the Dangshan pears into small blocks, putting the Dangshan pears into the pot, uniformly stirring the Dangshan pears and the Dangshan pears, and putting the Dangshan pears into a tray;
s10, washing and cutting the lemons into halves, squeezing the lemon juice out, dripping the lemon juice into an S9 medium plate, standing for 20 minutes, and bottling.
Further, the roe is one of sturgeon roe, carp roe, crucian roe or snakehead roe.
Further, the mesh number of the screen is 20 meshes.
Further, the temperature of the oil pan in the S6 is 120 ℃.
According to the experiment, the caviar prepared by adopting the raw materials in the proportion of example 4 has better taste and sufficient internal water.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (5)
1. A preparation process of caviar is characterized by comprising the following steps:
s1, weighing the following raw materials in parts by weight: 100 parts of roe, 1-5 parts of Dangshan pear, 10-30 parts of starch, 5-15 parts of edible salt, 1-5 parts of chicken essence, 10-20 parts of yellow wine, 5-10 parts of chive, 1-5 parts of ginger, 5-10 parts of edible oil, 1-5 parts of lemon, 5-9 parts of star anise, 10-30 parts of chilli sauce, 5-15 parts of mashed garlic and 10-20 parts of water;
s2, repeatedly cleaning the roes for 3-5 times by using clear water, removing internal blood and roe membranes, and screening the roes by using a screen to separate the roe particles;
s3, adding yellow wine, ginger and edible salt into the roes, and pickling for 2-4 hours to remove fishy smell;
s4, washing the roe obtained in the S3 again for 1 to two sides, and soaking in clear water for 3-5 hours;
s5, filtering the soaked roe, taking out, adding the raw powder, and uniformly stirring;
s6, putting the stirred roe into a frying pan, frying for 5-10 seconds, quickly stirring to change the color of the surface of the roe, and taking out;
s7, soaking the fried roe in clear water for 10-20 minutes;
s8, a little edible oil is put into the pot, ginger, star anise, chilli sauce and mashed garlic are added to be stir-fried and seasoned, the fire source is closed, the roe soaked in the S8 is taken out and put into the pot to be stir-fried, and chive is added to uniformly mix the roe and the seasoning in the pot;
s9, washing and peeling the Dangshan pears, cutting the Dangshan pears into small blocks, putting the Dangshan pears into the pot, uniformly stirring the Dangshan pears and the Dangshan pears, and putting the Dangshan pears into a tray;
s10, washing and cutting the lemons into halves, squeezing the lemon juice out, dripping the lemon juice into an S9 medium plate, standing for 1-20 minutes, and bottling.
2. The preparation process of caviar according to claim 1, wherein the roe is one of sturgeon roe, carp roe, crucian roe or snakehead roe.
3. The process for preparing caviar according to claim 1, wherein the mesh number of the mesh is 5-20 mesh.
4. The process of claim 1, wherein the oil pan temperature in S6 is 100-120 ℃.
5. The preparation process of caviar according to claim 1, wherein the following raw materials are weighed in parts by weight: 150 parts of roe, 3 parts of Dangshan pear, 20 parts of starch, 10 parts of edible salt, 3 parts of chicken essence, 15 parts of yellow wine, 7 parts of chive, 3 parts of ginger, 8 parts of edible oil, 3 parts of lemon, 7 parts of anise, 20 parts of chilli sauce, 10 parts of mashed garlic and 15 parts of water.
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Cited By (1)
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| CN111671059A (en) * | 2020-06-08 | 2020-09-18 | 龙岩米讯星科技有限公司 | Preparation method of nutritional caviar |
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