Manufacture method of squid egg caviar with low egg membrane content

A production method, the technology of egg caviar, is applied in the field of squid egg caviar production with low egg membrane content, which can solve problems such as difficult to meet the requirements of consumers, and achieve the effects of widening raw material channels, smooth and beautiful surface, and preventing breakage

Inactive Publication Date: 2013-04-17
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing technology uses other raw materials instead, which reduces the cost and can relieve the pressure on the environment to a certain extent, but it is psychologically difficult to meet the requirements of consumers by using alternative raw materials

Method used

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Examples

Experimental program
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Embodiment

[0014] Embodiment: the preparation method of squid roe caviar with low egg membrane content, it comprises the steps:

[0015] 1. Egg dissociation step: select complete and fresh raw material string cuttlefish eggs, put into the dissociation solution and soak for 20 minutes to 8 hours, preferably 40 minutes in this embodiment; the dissociation solution contains about 100U / L trypsin enzyme preparation, thereby The dissociation solution can dissolve the outer egg membrane of squid eggs;

[0016] ② Egg selection step: soak in pretreated salt water for 2 hours to 5 hours, this embodiment uses 2 hours; then stir, sieve to get eggs, then rinse, remove the salt water on the surface of eggs, and drain; different from ordinary The preparation method of caviar, the present invention adopts salt water slightly higher than the salinity of the original growth water area to pretreat the eggs. Squid eggs are relatively large and have high water content. If they are placed in fresh water, the...

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PUM

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Abstract

The invention aims to provide a squid egg caviar and a manufacture method thereof, which is used for comprehensively utilizing squid eggs and is environmental friendly. The squid egg caviar manufactured by the method has intact egg bead, is beautiful and is suitable for mass production. The manufacture method of the squid egg caviar with low egg membrane content comprises the following steps: 1) egg disaggregation: selecting whole fresh raw materials, namely, string squid eggs, dipping the squid eggs in disaggregation liquid for 20 minutes to 8 hours, and dissolving the outer-layer egg membranes of the squid eggs by the disaggregation liquid; 2) egg selection: dipping the squid eggs into pretreatment saline for 2-5 hours, stirring, screening to select egg beads, rinsing, removing saline on the surfaces of the egg beads, and draining; 3) salting: putting the squid egg beads processed in step 2) into a container, adding edible salt accounting for 2-7wt% of the squid egg beads, stirring for 2-20 minutes, and then filtering saline water.

Description

technical field [0001] The invention relates to a method for preparing caviar, in particular to a method for preparing squid roe caviar with low egg membrane content. Background technique [0002] Caviar is mostly made of beluga or sturgeon eggs. Generally, it takes 7 to 12 years for adult fish to make caviar from eggs. Therefore, it has led to its expensive status quo. The best caviar particles are full and smooth, and the color is transparent and clear. The appearance of caviar is very important to the quality. The more advanced the caviar, the rounder and fuller the particles, the clear and transparent color, and even slightly golden luster. Therefore, people are used to comparing caviar to "black caviar". gold". Caviar contains trace elements, mineral salts, proteins, amino acids and recombinant essential fatty acids required by the skin, and has certain health benefits. Mansoni squid was once one of the four major fisheries in my country's fishing grounds. It has st...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/328A23L17/30
Inventor 罗红宇徐梅英徐佳晶
Owner ZHEJIANG OCEAN UNIV
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