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Carvier and its preparing method

A technology of caviar and caviar, applied in the field of condiments, can solve the problems of non-compliance and high price

Inactive Publication Date: 2007-08-15
胡仲君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This expensive, pre-made, fishy and sticky imported "caviar" is actually a kind of "caviar" that does not meet the taste of Chinese people, but it has its own unique consumer market in China

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0021] 2. Preparation of caviar

[0022] The fish roe is pretreated with salt, and then the miscellaneous flavor in the fish roe is removed by the spice liquid and the flavor is enhanced, and then seasoning is added to make it meet the Chinese taste of "caviar"; the preparation of the "caviar" includes the following step:

[0023] (1) The roe is pretreated with salt.

[0024] (2) Extract spice liquid:

[0025] Remove impurities and wash the raw materials of the spice liquid, then put them into a traditional Chinese medicine decoction machine, add water to cover the raw materials, raise the temperature to 120°C, decoct 3 times in this way, and pour the obtained spice liquid 1, 2, and 3 times into the same concentrated container , mix it into a spice liquid.

[0026] (3) Weighing according to the formula: the raw material of caviar is made up of roe, spice liquid and condiment, and its proportioning sees the formula of aforementioned caviar. For the composition and ratio of ...

example 1

[0030] Example 1. Carp caviar 1

[0031] (1) Carp roe is pretreated with salt: according to the ratio of roe 95% and salt 5%, the roe is salt-treated.

[0032] (2) extract spice liquid by spice:

[0033] Remove impurities and wash the spices, then put them into a traditional Chinese medicine decoction machine, add water to cover the raw materials, raise the temperature to 120°C, decoct 3 times in this way, pour the spice liquid obtained 1, 2, and 3 times into the same concentrated container, and put it Blend into spice liquid. By weight, the spices consist of 20% perilla, 20% ginger, 10% pepper, 10% cinnamon, 8% clove, 6% garlic, 8% white cardamom, 8% star anise, 5% grass fruit and 5% pepper.

[0034] (3) Weighing: by weight, weigh 60% of roe, 8% of spice liquid and 32% of seasoning.

[0035] The seasoning consists of 9% sesame paste, 4% sesame oil, 4% salad oil, 0.5% chicken essence, 3% table salt, 2% soy sauce, 2% vinegar, 4.5% honey, 2.5% cooking wine and 0.5% white pepp...

example 2

[0038] Example 2. Carp caviar 2

[0039] (1) Same as Example 1.

[0040] (2) extract spice liquid by spice:

[0041] The spice liquid is extracted from the spice according to the method of example 1. By weight, the spices are composed of perilla 18%, ginger 15%, pepper 12%, cinnamon 12%, clove 8.5%, garlic 6.5%, white cardamom 8.5%, star anise 8.5%, grass fruit 5.5%, Zanthoxylum bungeanum 5.5%.

[0042] (3) Weighing: by weight, weigh 61% of roe, 10% of spice liquid and 29% of seasoning.

[0043] The seasoning consists of 8.5% sesame paste, 3.5% sesame oil, 3.5% salad oil, 0.45% chicken stock, 2.5% salt, 1.8% soy sauce, 1.8% vinegar, 4.2% honey, 2.2% cooking wine and 0.55% white pepper.

[0044] (4) Preparation: Same as Example 1.

[0045] (5) Cool the processed caviar, pack it, sterilize it, and store it in storage.

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PUM

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Abstract

The invention discloses caviar and preparing method, which comprises the following parts: 55-65% main ingredient with caviar predisposed by salt, 7-10% spice liquid with purple perilla, ginger, hot pepper, cinnamon, clove, toasted garlic, cardamom, octagonal, tsaoko and peppertree, flavoring with sesame paste, aromatic oil, salad oil, chickens' extract, table salt, soy sauce, vinegar, honey, cooking wine and white pepper powder. The making method of caviar comprises the following steps: weighing raw material according to formula; extracting flavoring liquid; placing manufactured caviar; packing; sterilizing; storing into warehouse; removing pepper from caviar; fitting for Chinese taste; fitting for spreading widely.

Description

technical field [0001] The invention relates to the field of condiments, in particular to caviar and a preparation method thereof. Background technique [0002] Caviar is a highly nutritious food rich in lecithin and high-quality protein. "Caviar" processed from caviar (mainly artificially cultured sturgeon roe) is currently sold at a price of up to 5,000 US dollars per kilogram in the international market. This expensive, ready-made, fishy and sticky imported "caviar" is actually a kind of "caviar" that does not meet the taste of Chinese people, but it has its own unique consumer market in China. Take Wuhan as an example: there are unique consumer groups in high-consumption places such as Metro Supermarket, Prince Wine Restaurant, and Kowloon Hotel. [0003] With the rapid development of China's economy, more and more Chinese people are pursuing new, special and strange food products including "caviar". Therefore be necessary to develop a kind of " caviar " that adapts t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/328A23L17/30
Inventor 胡仲君
Owner 胡仲君
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