TWI555577B - Method for removing fishiness of eggs from aquatic animals and manufacturing egg paste without fishiness - Google Patents

Description

Aquatic egg laying and its egg paste manufacturing method

The present invention relates to a method for producing an egg-producing egg and a yolk sauce thereof, and more particularly to a technical means for producing an egg-yolk egg by removing eggs from the egg and making the egg paste.

According to the caviar, the sauce made from the fish eggs on the fish is one of the "three great treasures of the West" (the other two are foie gras and truffles). Almost all kinds of fish eggs can be made into caviar, but strictly speaking, the eggs of the carp are caviar. The finest caviar is made from the black fish eggs of the squid Beirujia, ASETRA, SEVRUGA in the Caspian Sea. Caviar can be put in soup or bread to eat

Caviar has high nutritional value and mainly contains trace elements, mineral salts, proteins, amino acids and recombinant essential fatty acids required by the skin. Black caviar is a unique Russian treasure, the most prestigious food in Russia, and the essential food for the Russian New Year's table.

However, if the caviar only catches the squid and takes the laparotomy, the price of the egg is definitely low, and the taste is also poor. The fish egg is transformed into a delicious caviar, which relies on the processing process, and the skill required for this processing. And knowledge can be called art. Processing takes about 15 minutes to complete more than ten procedures, otherwise the eggs are not fresh and cannot be made into caviar.

Today, the inventor has years of experience in the design, development and practical production of the relevant industries, and has researched and improved the existing structure to provide a method for the production of aquatic eggs and eggs and its egg paste in order to achieve better practical value. By.

The main object of the present invention is to provide a method for producing egg white mites and egg yolk sauce, and more particularly to a technical means for producing egg yolk by spawning eggs and egg yolk.

The main purpose and effect of the method for pickling and removing the eggs of the invention are achieved by the following specific technical means:

The main method is to initially clean the aquatic eggs taken out from the aquatic product, and then put them into a dialysis device for dialysis and decanting, so as to allow the porous membrane to selectively allow small molecules to pass through the dialysis principle of molecular concentration equilibrium diffusion. The surface mucosa of the aquatic egg is removed, and the astringent taste of the water product itself can be removed by molecular diffusion diffusion, and the subsequent steps can be directly carried out by dialysis and spawning of the water; thereby, the aquatic eggs can remove the astringency. , in the follow-up production can maintain more delicious quality.

A preferred embodiment of the method for picking and licking the aquaculture eggs according to the present invention, wherein the quarantined water after spawning further performs a step of removing the glutinous rice, adding a mites to the aquatic eggs to absorb the astringency and simultaneously improving An umami effect, and the de-tank is selected from a peel, a fruit enzyme, a reducing sugar, rice wine or milk.

A preferred embodiment of the method for aqueous ointment pickling according to the present invention, wherein the reducing sugar is selected from the group consisting of ribose, glucose, xylose, lactose, galactose, fructose, maltose, arabinose, mannose, rhamnose Or a mixture thereof.

The preferred embodiment of the method for picking and removing the aquaculture eggs of the present invention, wherein the water-producing eggs obtained by removing the fresh-keeping eggs are subjected to a pickling step, and after adding a proper amount of seasonings to the aquatic eggs for a certain period of time, the fresh water is obtained. Spawning and pickling finished products.

A preferred embodiment of the method for aqueous ointment pickling according to the present invention, wherein the seasoning added in the pickling step is classified into a sweet and a salty taste.

The main purpose and efficacy of the method for producing aquatic egg paste of the present invention are achieved by the following specific technical means:

It mainly preliminarily washes the water-producing eggs taken out from the water product, and then puts them into a dialysis equipment for dialysis and decanting. After dialysis, the water is spawned to remove the surface egg membrane and obtain internal granule eggs, which will be obtained. The granule eggs are dehydrated again by dialysis, and the blood sputum moisture is removed and the impurities are filtered. Then, the sputum remover is added to absorb the odor and the umami taste effect is improved. After removing the odor, the appropriate seasoning is added for pickling for a certain period of time. Obtained a delicious aquatic egg omelette pickled product; thereby achieving the effect of improving the quality of aquatic eggs and consumer acceptance.

A preferred embodiment of the method for producing an aqua spawn sauce according to the present invention, wherein the granulated egg which has been dehydrated by dialysis further performs a step of removing the glutinous rice, so as to add a deodorant to the granule egg to absorb the astringency and at the same time achieve the effect of enhancing the umami taste. The herbicide is selected from the group consisting of peel, fruit enzyme, reducing sugar, rice wine or milk.

A preferred embodiment of the method for producing an aquatic egg paste according to the present invention, wherein the reducing sugar is one selected from the group consisting of ribose, glucose, xylose, lactose, galactose, fructose, maltose, arabinose, mannose, rhamnose or It's mixed.

A preferred embodiment of the method for producing an aqua-leather sauce according to the present invention, wherein the granulated eggs which have been removed after de-scenting are subjected to a pickling step, and after adding a proper amount of seasoning to the granule eggs for a certain period of time, a delicious aquatic egg-producing sauce is obtained. Pickled finished products.

A preferred embodiment of the method for producing an aquatic egg paste of the present invention, wherein the seasoning added in the pickling step is classified into a sweet and salty taste.

A preferred embodiment of the method for producing an amaranth and an egg paste of the present invention, wherein the obtained pickled product is packaged by vacuum sterilization.

It can be seen from the above components and implementation description that the present invention has the following advantages as compared with the prior art:

1. The invention relates to a method for producing an ovipositing egg and a yolk sauce thereof, wherein a plurality of preparation methods are adopted, so that the aquatic eggs can be prepared into aquatic egg pickles or egg paste in a short time, so as to maintain the aquatic eggs. Freshness, taste.

2. The invention relates to a method for producing an ovipositing egg and a yolk sauce thereof, which utilizes a dialysis principle of molecular concentration equilibrium diffusion, so that the porous membrane selectively allows small molecules to pass through and removes the surface mucosa of the aquatic egg, thereby passing the molecule. Penetration and diffusion can remove the astringency of the water product itself, and effectively remove the astringency.

3. The invention relates to a method for producing an ovipositing egg and an egg paste thereof, which can be applied to various aquatic eggs by the technology of the invention to treat the deodorant and remove the mites, so that the consumers who are afraid of cockroaches are more liked, and the value of raising eggs is improved. And increase the consumer's favorite.

For a more complete and clear disclosure of the technical content, the purpose of the invention and the effects thereof achieved by the present invention, it is explained in detail below, and please refer to the drawings and drawings:

First, the practical application techniques and means of the present invention, as shown in the first figure, are schematic flow diagrams of the method for removing and picking water from eggs according to the present invention, and the steps are as follows:

S10) preliminary cleaning - preliminary cleaning of the aquatic eggs (A) taken out of the aquatic product;

S11) Dialysis Dehydration - Place the aquatic eggs (A) in a dialysis equipment (1) for dialysis and decanting to utilize the dialysis principle of molecular concentration equilibrium diffusion, allowing the porous membrane to selectively allow small molecules to pass through The surface mucosa of the aquatic eggs is removed, and then the molecular penetration and diffusion characteristics can be used to remove the astringent blood of the aquatic eggs (A) itself;

S12) removing fresh water - adding dialysis dehydrated aquatic eggs (A) to the tanning agent to remove the astringency and adding aquatic umami;

S13) Pickled - pickled the aquatic eggs (A) after pickling, add seasonings to the aquatic eggs (A), pickled for a certain period of time;

S14) Finished product - remove and drain to obtain fresh aquatic eggs (A) pickled finished products.

In actual operation, as shown in the first to fourth figures, the aquatic product body referred to herein is a fishery product including various eggs, and after the water product is captured, the preliminary washing step (S10) is performed, which is a water product. After the body is taken out of the water to lay eggs (A), the initial egg layer surface is cleaned; after that, the aquatic eggs (A) are subjected to the step (S11) dialysis and dehydration, which is mainly for the aquaculture and fishery products themselves. Removal, taking blood water through deep dialysis, so that the aquatic eggs do not produce astringency under the condition of no blood. The step is to place the aquatic eggs in a dialysis equipment (1) for dialysis and decanting. The dialysis device (1) comprises a machine table (11), and the machine table (11) is provided with a working tank (12), and the working tank (12) is provided with an inlet pipe (121) for introducing dialysate and An outlet pipe (122) for deriving the dialysate is provided, and a magnetic stirring member (13) is disposed in the working tank (12) to agitate the dialysate injected inside, and the aquatic eggs (A) are placed in the filter. The semipermeable membrane (C) for dialysis is placed in the action tank (12) for magnetic shock stirring to utilize the molecular concentration The principle of diffusion dialysis allows the porous semipermeable membrane (C) to selectively allow passage of small molecules, and removes the surface mucosa of the aquatic eggs (A), thereby allowing the water to lay eggs (A) through molecular diffusion characteristics. The bloody water removal of the scent itself [as shown in the second figure]. Further, a filter material (123), such as activated carbon, filter cotton, and the like, is disposed in the action tank (12) to absorb impurities (A) on the surface of the dialysate (A). Adsorption filtration allows the astringency of aquatic eggs (A) to be quickly removed [as shown in the second figure].

Referring to the third figure, after the step (S11) of dialysis and dehydration is completed, the step (S12) is further carried out to remove the fresh-keeping, although in the (S11) dialysis and dehydration step, the surface of the water-producing egg (A) is viscous liquid. Waiting for the blood to remove moisture, and in the (S12) de-frying step, the astringency of the aquatic products is strengthened again to improve the freshness and taste of the aquatic product, and this step is to produce the aquatic eggs (A) after dehydration by dialysis. The herbicide (2) is added, and the herbicide (2) is further used as a peel, a fruit enzyme, a reducing sugar, a liquor or milk, and mainly uses fresh fruit, an enzyme, a sugar, a rice wine or a protein to absorb the astringency of the aquatic product itself. At the same time, enhance the sweetness and freshness of aquatic products. Wherein the reducing sugar may be selected from one or a mixture of ribose, glucose, xylose, lactose, galactose, fructose, maltose, arabinose, mannose or rhamnose; through this step, the freshness and taste of the aquatic product can be manifested.

After that, please refer to the fourth figure, and then carry out the step (S13) pickling, in order to pickle the water-producing eggs (A), to add a proper amount of seasoning to the aquatic eggs (A), and seasoning The salt or sweet taste can be selected according to the taste, and the seasoning is added after the seasoning is added, and the time control is changed according to the type, quality, temperature and humidity of the aquatic product, and the salt quality is about 15-30 minutes. After the immersion time is completed, the aquatic eggs (A) are removed and drained, so that the edible eggs can be obtained (A) pickled products [as shown in the figure].

In addition to the above-mentioned edible process of aquatic eggs, the aquatic eggs can also be manufactured according to the egg paste of the present invention. Please refer to the sixth figure, which is a schematic block diagram of the method for producing the aquatic egg paste of the present invention. Proceed as follows:

S20) preliminary cleaning - preliminary cleaning of the aquatic eggs (A) taken out from the aquatic product;

S21) Dialysis Dehydration - Place the aquatic eggs (A) in a dialysis apparatus (1) for dialysis and decanting to selectively allow the porous semipermeable membrane (C) to utilize the dialysis principle of molecular concentration equilibrium diffusion. The small molecules pass through to remove the surface mucosa of the aquatic eggs (A), and through the molecular penetration and diffusion characteristics, the astringent blood of the aquatic eggs (A) itself can be removed;

S22) removing the membrane to take the egg - cutting the film of the whole egg (A), and then taking out the granular egg (B) in the film;

S23) removing fresh stalks - adding dialysis dehydrated granule eggs (B) to the mites (2) to remove the astringency and adding aquatic umami;

S24) Pickled - pickled granules (B) after pickling, add seasoning to granule eggs (B), pickled for a certain period of time;

S25) Finished product - remove and drain to obtain a delicious aquatic egg omelette.

Referring to the seventh to eighth diagrams, when the above steps are carried out, the step (S20) preliminary washing and (S21) dialysis and dehydration are substantially the same as the above-mentioned aquaculture, and will not be described again. Then, in this step (S22), the film is taken to remove the egg, and the film of the egg (A) is cut off, and the granule egg (B) in the film is taken out. After the granule egg (B) is taken, The step (S23) is directly carried out to remove the fresh, or the granule egg (B) is further subjected to a (S220) secondary dialysis dehydration step.

Referring to the ninth figure, the step (S220) is secondary dialysis dehydration, mainly for placing the granule egg (B) in a dialysis device (1) for dialysis, dehydration, and the step of the step. The dialysis device (1) may be a magnetic shock dialysis device used for the aforementioned aquatic eggs (A), or a circulating dialysis device as described below, comprising a dialysis tank (14), and a filter dialysis group is arranged in the tank. The semi-permeable membrane (C) used, when the dialysate is introduced through the water inlet, through the dialysate diffusion and diffusion (Osmosis), the water molecules move from a high concentration to a low concentration and the water molecules from the low concentration solution The high-concentration solution moves to balance the concentration of the inner and outer sides of the semipermeable membrane (C), and then pressurizes both the outlet and the inlet (141) and (142) to accelerate the filtration of the water molecules, so that the solute in the water together with the granular eggs (B) The viscous liquid, blood sputum, etc. are removed by the semi-permeable membrane (C), and the impurities are also filtered through the dialysis process.

Referring to the tenth figure, when the dialysis and dehydration is completed in step (S220), the step (S22) is further carried out to remove the freshness, although in the (S21) dialysis dehydration and (S220) secondary dialysis dehydration step, the particles have been removed. The egg (B) surface viscous liquid and other bloody water are removed, and in the (S22) deicing and freshening step, the astringent taste of the aquatic product is again enhanced to improve the freshness and taste of the aquatic product, and this step is to dehydrate the dialysis. The granule egg (B) is added with a mites (2), and the mites (2) are further used as a peel, a fruit enzyme, a reducing sugar, an alcohol or milk, and are mainly absorbed by fresh fruits, enzymes, sugars, rice wine or protein. The astringency of the aquatic products itself, while improving the sweetness and freshness of the aquatic products. Wherein the reducing sugar may be selected from one or a mixture of ribose, glucose, xylose, lactose, galactose, fructose, maltose, arabinose, mannose or rhamnose; through this step, the freshness and taste of the aquatic product can be manifested.

After that, please refer to the eleventh figure, and then carry out the step (S23) pickling, in order to pickle the granulated egg (B) after removing the mash, to add an appropriate amount of seasoning to the granule egg (B), and the seasoning thereof The salty or sweet taste can be selected according to the taste, and the seasoning is added after the seasoning is added, and the time control is changed according to the type, quality, temperature and humidity of the aquatic product, and the salt quality is about 15-30 minutes. After the immersion time is completed, the granulated egg (B) is drained and drained, so that a delicious edible aquatic egg yolk product can be obtained [as shown in the figure].

Finally, please refer to the fifth and twelfth figures. Both the aquatic eggs and the granule eggs can be packaged in the edible edible aquatic eggs (A) and granule eggs (B) after the pickling step. The system further adopts (S15) vacuum packaging step [(S26) vacuum packaging step], and the pickled aquatic eggs (A) and granule eggs (B) are packaged into food by vacuum sterilization, and the packaged type The state can be a canned or strip package for the consumer to choose to purchase.

However, the above-described embodiments or drawings are not intended to limit the structure or the use of the present invention, and any suitable variations or modifications of the invention will be apparent to those skilled in the art.

It can be seen from the above components and implementation description that the present invention has the following advantages as compared with the prior art:

1. The invention relates to a method for producing an ovipositing egg and a yolk sauce thereof, wherein a plurality of preparation methods are adopted, so that the aquatic eggs can be prepared into aquatic egg pickles or egg paste in a short time, so as to maintain the aquatic eggs. Freshness, taste.

2. The invention relates to a method for producing an ovipositing egg and a yolk sauce thereof, which utilizes a dialysis principle of molecular concentration equilibrium diffusion, so that the porous membrane selectively allows small molecules to pass through and removes the surface mucosa of the aquatic egg, thereby passing the molecule. Penetration and diffusion can remove the astringency of the water product itself, and effectively remove the astringency.

3. The invention relates to a method for producing an ovipositing egg and an egg paste thereof, which can be applied to various aquatic eggs by the technology of the invention to treat the deodorant and remove the mites, so that the consumers who are afraid of cockroaches are more liked, and the value of raising eggs is improved. And increase the consumer's favorite.

In summary, the embodiments of the present invention can achieve the expected use efficiency, and the specific structure disclosed therein has not been seen in similar products, nor has it been disclosed before the application, and has completely complied with the provisions of the Patent Law. And the request, the application for the invention of a patent in accordance with the law, please forgive the review, and grant the patent, it is really sensible.

(A) ‧ ‧ aquatic eggs

(B) ‧ ‧ granule eggs

(C) ‧ ‧ semi-permeable membrane

(1) ‧ ‧ dialysis equipment

(11)‧‧‧ Machines

(12) ‧‧‧Activity

(121)‧‧‧ into the pipeline

(122)‧‧‧Out of the pipeline

(123)‧‧‧ Filters

(13)‧‧‧Magnetic stirring parts

(14) ‧‧ dialysis tank

(141) ‧ ‧ water outlet

(142)‧‧‧ Inlet

(2) ‧‧‧Decoction

(S10) ‧ ‧ initial cleaning

(S11) ‧ ‧ dialysis dehydration

(S12) ‧ ‧ 腥 腥 腥 fresh

(S13)‧‧‧ Pickles

(S14)‧‧‧ finished products

(S15) ‧ ‧ vacuum packaging

(S20) ‧ ‧ initial cleaning

(S21) ‧ ‧ dialysis dehydration

(S22) ‧ ‧ remove the membrane to take eggs

(S220) ‧ ‧ secondary dialysis dehydration

(S23) ‧ ‧ 腥 腥 腥 fresh

(S24)‧‧‧ Pickles

(S25)‧‧‧ finished products

(S26) ‧ ‧ vacuum packaging

The first figure: the water production process block diagram of the present invention

Second: Schematic diagram of dialysis and dehydration of aquatic eggs in the present invention

The third figure: the schematic diagram of the freshwater spawning of the present invention

Figure 4: Schematic diagram of the spawning of aquatic eggs of the present invention

Figure 5: Block diagram 2 of the water production process of the present invention

Figure 6: Block diagram 1 of the egg paste making process of the present invention

Figure 7: Schematic diagram of the egg omelette removal method of the present invention

The eighth figure: the egg paste production process block diagram of the present invention

Ninth diagram: schematic diagram of secondary dialysis dehydration of egg paste of the present invention

Figure 10: Schematic diagram of the egg yolk extract of the present invention

Figure 11: Schematic diagram of the egg paste pickling of the present invention

Twelfth Figure: The egg paste production process block diagram of the present invention

(S10) ‧ ‧ initial cleaning

(S11) ‧ ‧ dialysis dehydration

(S12) ‧ ‧ 腥 腥 腥 fresh

(S13)‧‧‧ Pickles

(S14)‧‧‧ finished products

Claims (9)

A method for picking and picking water to produce eggs, the steps are as follows: S10) preliminary cleaning - preliminary cleaning of water eggs taken out from the water product body; S11) dialysis dehydration - placing the aquatic eggs in a dialysis device for dialysis腥, using the dialysis principle of molecular concentration equilibrium diffusion, the porous membrane selectively allows small molecules to pass through and removes the surface mucosa of the aquatic eggs, and then through the molecular penetration and diffusion characteristics, the water can produce the blood of the eggs themselves. Removal; S12) Desiccation and freshening - adding dialysis dehydrated aquatic eggs to the tanning agent to remove the astringency and adding aquatic savory; S13) Pickling - picking the aquatic eggs after decanting, adding Seasonings in aquatic eggs, pickled for a certain period of time; S14) Finished products - remove and drain to obtain fresh aquatic eggs and pickled finished products. The method according to claim 1, wherein the method further comprises the step (S15) of vacuum packaging, after the pickling (S14), the pickled aquatic eggs are vacuum-sterilized. Packer. The method of claim 1 or 2, wherein the step (S12) is used to remove the peeling agent, further adopting peel, fruit enzyme, reducing sugar, alcohol, milk and the like. One. The method according to claim 3, wherein the reducing sugar in the step (S12) is selected from at least one of the following: ribose, glucose, xylose, lactose, and a half. Lactose, fructose, maltose, arabinose, mannose, rhamnose. A method for producing a water-producing egg-yolk sauce, the steps of which are as follows: S20) preliminary cleaning - preliminary washing of water-producing eggs taken out from the water product body; S21) dialysis dehydration - placing the aquatic eggs in a dialysis apparatus for dialysis In order to utilize the dialysis principle of molecular concentration equilibrium diffusion, the porous membrane selectively allows small molecules to pass through and removes the surface mucosa of the aquatic eggs, thereby removing the astringent blood of the aquatic eggs by the molecular penetration diffusion property. S22) Removing the membrane to take the egg - cutting the film of the whole egg to lay the egg, and then taking out the granule egg in the film; S23) removing the fresh stalk - adding the dialysis dehydrated granule egg to the sputum to remove the cockroach S24) pickled - pickled granules after pickling, add seasoning to the granules, pickled for a certain period of time; S25) finished - remove and drain to obtain fresh water for spawning The finished product of the sauce. The method for producing an aqua spawn sauce according to claim 5, wherein the step (S220) is further subjected to a second dialysis dehydration, wherein the step is to remove the granule egg after the film is removed (S22). Dialysis equipment is used for dialysis and dehydration in a dialysis apparatus to utilize the dialysis principle of molecular concentration equilibrium diffusion, so that the porous membrane selectively allows small molecules to pass through and removes the surface mucosa of the granule egg, thereby transmitting the molecular diffusion diffusion property. The scent of the granule egg itself is a bloody water remover. The method according to claim 5 or 6, wherein the method further comprises the step (S26) of vacuum packaging, after the pickling (S25), the granulated eggs after pickling are vacuum-sterilized. Carry out the package. The method for applying the method of claim 5, wherein the step (S12) is used to remove the peeling agent, further adopting peel, fruit enzyme, reducing sugar, alcohol, milk and the like. One. The method according to claim 8, wherein the reducing sugar in the step (S12) is selected from at least one of the following: ribose, glucose, xylose, lactose, and a half. Lactose, fructose, maltose, arabinose, mannose, rhamnose.