CN111671059A - Preparation method of nutritional caviar - Google Patents
Preparation method of nutritional caviar Download PDFInfo
- Publication number
- CN111671059A CN111671059A CN202010510864.3A CN202010510864A CN111671059A CN 111671059 A CN111671059 A CN 111671059A CN 202010510864 A CN202010510864 A CN 202010510864A CN 111671059 A CN111671059 A CN 111671059A
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- Prior art keywords
- roe
- parts
- caviar
- frying
- stir
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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 35
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000000341 volatile oil Substances 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 15
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000014101 wine Nutrition 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 8
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 5
- 238000005303 weighing Methods 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 241000881711 Acipenser sturio Species 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 241001597062 Channa argus Species 0.000 claims description 2
- 241000252233 Cyprinus carpio Species 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 235000008935 nutritious Nutrition 0.000 claims 3
- 235000002639 sodium chloride Nutrition 0.000 claims 3
- 238000009938 salting Methods 0.000 claims 1
- 229940081728 caviar preparation Drugs 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 11
- 241000196324 Embryophyta Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
Abstract
The invention relates to the technical field of caviar preparation, in particular to a preparation method of nutritional caviar, which comprises the following steps: s1, weighing the raw materials according to the proportion for later use; s2, cleaning the roe with clear water for 3-5 times, and performing pickling pretreatment for 3-4 hours with cooking wine, ginger and salt, wherein in the pickling process, rosemary is refined and essential oil is collected; s3, taking out the pickled roe, cleaning the roe with clear water for 2-3 times, filtering, adding the starch, and stirring uniformly; s4, pouring edible oil into the pot, pouring the garlic slices into the pot, sequentially adding ginger and anise, stir-frying, and pouring the roe in the step S3 into the pot, and stir-frying; s5, when stir-frying, adding the cut scallion and chili sauce and adding water, after continuously stir-frying for 3-5 minutes, pouring water and essential oil, covering the roe with the water, uniformly stirring, and then covering a pot cover for stewing for 8-15 minutes; the invention not only greatly improves the oxidation resistance, but also further prolongs the shelf life.
Description
Technical Field
The invention relates to the technical field of caviar preparation, in particular to a preparation method of nutritional caviar.
Background
The caviar is round, full and granular, and has fishy and salty taste when being broken. In a narrow sense, caviar is prepared only from roe of sturgeon, and the caviar produced in the sea is the best quality.
However, in the conventional caviar in daily diet, after the caviar is opened, the shelf life of the caviar is a certain period, and the caviar is deteriorated and decayed after the existing caviar is opened, so that waste is caused, and therefore, a caviar capable of prolonging the shelf life of the caviar is needed to solve the problems.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a preparation method of nutritional caviar.
In order to achieve the purpose, the invention adopts the following technical scheme:
a nutritional caviar comprises the following raw materials in parts by weight: 100-200 parts of roe, 5-25 parts of raw powder, 5-15 parts of edible salt, 1-5 parts of chicken essence, 10-15 parts of cooking wine, 5-8 parts of chive, 1-5 parts of ginger, 1-5 parts of garlic, 5-10 parts of edible oil, 5-9 parts of anise, 6-10 parts of cassia bark, 10-20 parts of chili sauce, 10-25 parts of water and 50-70 parts of rosemary.
Preferably, the roe is one of sturgeon roe, carp roe, crucian roe or snakehead roe.
A preparation method of nutritional caviar comprises the following steps:
s1, weighing the raw materials according to the proportion for later use;
s2, cleaning the roe with clear water for 3-5 times, and performing pickling pretreatment for 3-4 hours with cooking wine, ginger and salt, wherein in the pickling process, rosemary is refined and essential oil is collected;
s3, taking out the pickled roe, cleaning the roe with clear water for 2-3 times, filtering, adding the starch, and stirring uniformly;
s4, pouring edible oil into the pot, pouring the garlic slices into the pot, sequentially adding ginger and anise, stir-frying, and pouring the roe in the step S3 into the pot, and stir-frying;
s5, when stir-frying, adding the cut scallion and chili sauce and adding water, after continuously stir-frying for 3-5 minutes, pouring water and essential oil, covering the roe with the water, uniformly stirring, and then covering a pot cover for stewing for 8-15 minutes;
s6, opening the pot cover, scattering chicken essence, stir-frying, placing in a tray, cooling, packaging, sterilizing and storing.
Preferably, when the food is pickled in the S2, the ratio of the cooking wine to the ginger to the salt is 2:1: 1.
Preferably, the part of rosemary selected in S2 is flower and leaf of rosemary.
Preferably, the method for extracting rosemary in S2 comprises the following steps: soaking flower and leaf of herba Rosmarini officinalis in hot oil to release essential oil, and filtering to obtain pure essential oil.
Preferably, the water amount ratio added in the S5 is 1: 3.
The invention has the beneficial effects that:
in the preparation process of caviar, flowers and leaves of rosemary are picked, essential oil is extracted from the flowers and leaves, then the essential oil is mixed in the preparation process of caviar, the caviar is cooled, packaged and sterilized after being fully mixed, and the caviar is mixed with the essential oil extracted from the rosemary, so that the oxidation resistance of the caviar is greatly improved, and the shelf life of the caviar is further prolonged.
Drawings
FIG. 1 is a flow chart of a preparation process of a preparation method of nutritional caviar provided by the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
A nutritional caviar comprises the following raw materials in parts by weight: 150 parts of roe, 15 parts of starch, 12 parts of edible salt, 3 parts of chicken essence, 12 parts of cooking wine, 6 parts of chive, 3 parts of ginger, 3 parts of garlic, 7 parts of edible oil, 8 parts of anise, 8 parts of cassia bark, 15 parts of chili sauce, 20 parts of water and 60 parts of rosemary, wherein the roe is sturgeon roe.
Example one (addition of essential oil):
s1, weighing the raw materials according to the proportion for later use;
s2, cleaning roe with clear water for 3 times, and pickling with cooking wine, ginger and salt (the ratio of the cooking wine to the ginger to the salt is 2:1:1) for 3 hours, wherein in the pickling process, flowers and leaves of rosemary are soaked in hot oil to release essential oil of plants, and pure essential oil is obtained by extraction with a filtration method;
s3, taking out the pickled roe, cleaning the roe for 3 times by using clear water, filtering, adding the raw powder, and uniformly stirring;
s4, pouring edible oil into the pot, pouring the garlic slices into the pot, sequentially adding ginger and anise, stir-frying, and pouring the roe in the step S3 into the pot, and stir-frying;
s5, adding cut scallion and chili sauce and water when stir-frying, continuously stir-frying for 3 minutes, then pouring water and essential oil, covering the water with roe, uniformly stirring, covering a pot cover, and stewing for 12 minutes, wherein the water amount ratio of the sequential addition is 1: 3;
s6, opening the pot cover, scattering chicken essence, stir-frying, placing in a tray, cooling, packaging, sterilizing and storing.
Example two (without addition of essential oil):
s1, weighing the raw materials according to the proportion for later use;
s2, cleaning the roe for 3 times by using clear water, and pickling for 3 hours by using cooking wine, ginger and salt (the mixture ratio of the cooking wine, the ginger and the salt is 2:1: 1);
s3, taking out the pickled roe, cleaning the roe for 3 times by using clear water, filtering, adding the raw powder, and uniformly stirring;
s4, pouring edible oil into the pot, pouring the garlic slices into the pot, sequentially adding ginger and anise, stir-frying, and pouring the roe in the step S3 into the pot, and stir-frying;
s5, adding cut scallion and chili sauce and water when stir-frying, continuously stir-frying for 3 minutes, pouring water, covering with roe, covering with a pot cover, and stewing for 12 minutes, wherein the water amount ratio of the added water to the added water is 1: 3;
s6, opening the pot cover, scattering chicken essence, stir-frying, placing in a tray, cooling, packaging, sterilizing and storing.
After using the caviar prepared in example one and example two for a while, it can be seen that the opened caviar with added essential oils has a longer shelf life and a lower degree of acid decay than caviar without added essential oils.
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 (7)
1. The nutritional caviar is characterized by comprising the following raw materials in parts by weight: 100-200 parts of roe, 5-25 parts of raw powder, 5-15 parts of edible salt, 1-5 parts of chicken essence, 10-15 parts of cooking wine, 5-8 parts of chive, 1-5 parts of ginger, 1-5 parts of garlic, 5-10 parts of edible oil, 5-9 parts of anise, 6-10 parts of cassia bark, 10-20 parts of chili sauce, 10-25 parts of water and 50-70 parts of rosemary.
2. The method for preparing a nutritious caviar according to claim 1, wherein the roe is one of sturgeon roe, carp roe, crucian roe or snakehead roe.
3. A preparation method of nutritional caviar is characterized by comprising the following steps:
s1, weighing the raw materials according to the proportion for later use;
s2, cleaning the roe with clear water for 3-5 times, and performing pickling pretreatment for 3-4 hours with cooking wine, ginger and salt, wherein in the pickling process, rosemary is refined and essential oil is collected;
s3, taking out the pickled roe, cleaning the roe with clear water for 2-3 times, filtering, adding the starch, and stirring uniformly;
s4, pouring edible oil into the pot, pouring the garlic slices into the pot, sequentially adding ginger and anise, stir-frying, and pouring the roe in the step S3 into the pot, and stir-frying;
s5, when stir-frying, adding the cut scallion and chili sauce and adding water, after continuously stir-frying for 3-5 minutes, pouring water and essential oil, covering the roe with the water, uniformly stirring, and then covering a pot cover for stewing for 8-15 minutes;
s6, opening the pot cover, scattering chicken essence, stir-frying, placing in a tray, cooling, packaging, sterilizing and storing.
4. The preparation method of the nutritional caviar as claimed in claim 3, wherein the ratio of cooking wine, ginger and salt is 2:1:1 when salting in S2.
5. The method for preparing a nutritious caviar as claimed in claim 3, wherein the part of rosemary selected in S2 is flower and leaf of rosemary.
6. The method for preparing a nutritious caviar as claimed in claim 3, wherein the rosemary extraction method in S2 comprises: soaking flower and leaf of herba Rosmarini officinalis in hot oil to release essential oil, and filtering to obtain pure essential oil.
7. The method for preparing nutritional caviar according to claim 3, wherein the water amount ratio of the S5 added in sequence is 1: 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010510864.3A CN111671059A (en) | 2020-06-08 | 2020-06-08 | Preparation method of nutritional caviar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010510864.3A CN111671059A (en) | 2020-06-08 | 2020-06-08 | Preparation method of nutritional caviar |
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| Publication Number | Publication Date |
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| CN111671059A true CN111671059A (en) | 2020-09-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010510864.3A Pending CN111671059A (en) | 2020-06-08 | 2020-06-08 | Preparation method of nutritional caviar |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015360A (en) * | 2007-02-13 | 2007-08-15 | 胡仲君 | Carvier and its preparing method |
| WO2008087459A1 (en) * | 2007-01-19 | 2008-07-24 | Lada Karnincic | Preparation of codfish in bianco of extended shelf-life |
| CN108669517A (en) * | 2018-05-28 | 2018-10-19 | 云南能投野生菌农业发展有限公司 | A kind of spicy truffle sauce and preparation method thereof |
| CN108967935A (en) * | 2018-08-08 | 2018-12-11 | 安徽省农业科学院水产研究所 | A kind of anti-oxidant preparation method of caviar |
| CN110692959A (en) * | 2019-11-19 | 2020-01-17 | 湖南创奇食品有限公司 | Preparation process of caviar |
-
2020
- 2020-06-08 CN CN202010510864.3A patent/CN111671059A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008087459A1 (en) * | 2007-01-19 | 2008-07-24 | Lada Karnincic | Preparation of codfish in bianco of extended shelf-life |
| CN101015360A (en) * | 2007-02-13 | 2007-08-15 | 胡仲君 | Carvier and its preparing method |
| CN108669517A (en) * | 2018-05-28 | 2018-10-19 | 云南能投野生菌农业发展有限公司 | A kind of spicy truffle sauce and preparation method thereof |
| CN108967935A (en) * | 2018-08-08 | 2018-12-11 | 安徽省农业科学院水产研究所 | A kind of anti-oxidant preparation method of caviar |
| CN110692959A (en) * | 2019-11-19 | 2020-01-17 | 湖南创奇食品有限公司 | Preparation process of caviar |
Non-Patent Citations (2)
| Title |
|---|
| 李飞燕: "《化妆品学》", 30 June 2009 * |
| 杨静: "与其葬花 不如浸花――DIY迷迭香精油", 《中国花卉盆景》 * |
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Application publication date: 20200918 |
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| RJ01 | Rejection of invention patent application after publication |