The invention relates to a preparation method of spicy caviar, which is prepared by taking
fresh fish roe as a
raw material and through cleaning, draining,
salt water soaking, adding a preserved material consisting of 2 percent to 5 percent of common salt, 1 percent to 2 percent of
sugar, 0.01 percent to 0.015 percent of
shrimp principle, 1 percent to 3 percent of ginger
powder, 1 percent to 3 percent of shallot
powder, 0.1 percent to 0.3 percent of
monosodium glutamate, 0.2 percent to 0.6 percent of fennel, 0.3 percent to 0.5 percent of peppertree pricklyash, 0.3 percent to 0.6 percent of
cassia bark, 0.2 percent to 0.5 percent of licorice root, 0.001 percent to 0.002 percent of Vc and 0.2 percent to 0.5 percent of distilled spirit by weighing with the weight of the fish roe as a unit, preserving at low temperature for 24 hours to 48 hours, adopting
oyster cocktail with weight of 0.02 percent to 0.04 percent of the fish roe and
fish oil with weight of 0.04 percent to 0.06 percent of the fish roe, cooking to a thick and dense shape under
oil temperature of 120 DEG C to 130 DEG C, packaging and sterilizing, and then the finished product is obtained. In the invention, the spicy preserved material is used for preserving for a long time and flavoring, and the spicy ingredients which absorb the preserved material sufficiently are used for preparing the caviar by frying, therefore the caviar is even in texture and smooth in
mouthfeel and keeps the original nutritional ingredients and natural freshness of the fish roe, with abundant
nutrition, special
flavor and delicious and fragrant taste. The preparation method is simple and easy for operation, reasonable in process and strong in
operability.