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Preparation method of channel catfish roe sticks

A technology for channel catfish and fish roe, which is applied in the field of preparation of fish roe sticks, can solve the problems that affect the promotion and consumption of fish roe, single product types, and no ready-to-eat catfish roe products, etc. Elegant, the effect of increasing protein content and nutritional value

Active Publication Date: 2012-11-14
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fish roe is rich in nutrition, contains a lot of protein, lecithin, vitamins, riboflavin, calcium, phosphorus, iron, etc. It is a good growth agent for human brain and bones, which is conducive to height growth, body shape, and less pollution of raw materials. It can be developed as health care and leisure food, but at present the main fish roe product is caviar, which has a single product type, which affects the promotion and consumption of fish roe
Channel catfish is delicious in meat, high in protein, has nourishing function, and is deeply loved by consumers. Therefore, it is widely cultivated in major freshwater fish farming areas such as Anhui, Jiangsu and Hubei in my country. Catfish roe is the most important and most important product in the processing of channel catfish. One of the by-products with nutritional value, there is no report on ready-to-eat catfish roe products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Raw material processing:

[0032] The roe of frozen channel catfish is put into the brine of 1% concentration by mass percentage to thaw, and the volume of brine is 2 times of roe; Hours; after removing the capsule, wrap it in a gauze bag and rinse it in clean water at 8°C for 10 minutes. The volume of clean water should not be less than 4 times that of the fish roe. Take it out and drain it as a spare material;

[0033] 2. Seasoning: Add 25% seasoning liquid of the weight of the spare material to the spare material, place it at a temperature of 1°C for 6 hours, stir once every 0.5 hour; add 2.5% of the seasoning auxiliary material of the weight of the spare material, and stir evenly Seasoning and spare ingredients;

[0034] 3. Steaming: steam the seasoning ingredients for 2.5 hours to obtain clinker, and the fish roe is loose and fragrant;

[0035] 4. Molding: Add 15% binder of clinker weight to the clinker, stir evenly, extrude into a shuttle rod-shaped finished ...

Embodiment 2

[0038] 1. Raw material processing:

[0039] The roe of frozen channel catfish is put into the brine of 2.5% by mass percentage concentration to thaw, and the volume of brine is 3.5 times of roe; Hours; after removing the capsule, wrap it in a gauze bag and rinse it in clean water at 10°C for 10 minutes. The volume of clean water should not be less than 4 times that of the fish roe. Take it out and drain it as a spare material;

[0040] 2. Seasoning: Add 28% of the weight of the spare material to the seasoning liquid, place it at a temperature of 3°C for 8 hours, stir once every 0.5 hour; add 3% of the seasoning auxiliary material by weight, and stir evenly Seasoning and spare ingredients;

[0041] 3. Steaming: Steam the seasoning ingredients for 3 hours to get the clinker; the fish roe is loose and fragrant;

[0042] 4. Forming: Add 18% of the clinker weight binder to the clinker, stir evenly, and extrude it into a shuttle rod-shaped finished product through a molding machin...

Embodiment 3

[0045] 1. Raw material processing:

[0046] The roe of frozen channel catfish is put into the brine of 3.5% concentration by mass percentage to thaw, and the volume of salt water is 4 times of roe; Hours; after removing the capsule, wrap it in a gauze bag and rinse it in clean water at 15°C for 15 minutes. The volume of clean water should not be less than 4 times that of the fish roe. Take it out and drain it as a spare material;

[0047] 2. Seasoning: Add 35% seasoning liquid of the weight of the spare material to the spare material, place it at a temperature of 4°C for 10 hours, stir once every 0.5 hour; add 3.5% of the seasoning auxiliary material of the weight of the spare material, and stir evenly Seasoning and spare ingredients;

[0048] 3. Steaming: steam the seasoning ingredients for 3.5 hours to obtain clinker; the fish roe is loose and fragrant;

[0049] 4. Forming: Add 18% of the clinker weight binder to the clinker, stir evenly, and extrude it into a shuttle rod-...

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PUM

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Abstract

The invention discloses a preparation method of channel catfish roe sticks. The preparation method is characterized by comprising the following steps: placing frozen channel catfish roes in salty water for defreezing, soaking with salty water, removing capsule dressing, rinsing in clear water, taking out and leaching as standby materials; adding seasoning liquid in the standby materials, standingfor certain time, adding seasoning accessories, and evenly mixing to obtain standby seasoning materials; steaming the standby seasoning materials with steam to obtain cooked materials; adding bindingagent into the cooked materials, evenly mixing, extruding into shuttle stick type finished products through a forming machine; and packaging the shuttle stick type finished products in a mode of vacuum, and carrying out high-temperature disinfection to obtain the channel catfish roe sticks. The preparation process is simple and reasonable, the product is delicious in taste, fragrant in flavor, unique for flavor, proper in mouthfeeling, abundant in nutrition, convenient and ready to eat, enriches the varieties of fish roe products, and the product additional values can be increased, and the comprehensive utilization of the channel catfish can be improved.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a method for preparing fish roe sticks using channel catfish roe as a raw material. Background technique [0002] Fish roe is rich in nutrition, contains a lot of protein, lecithin, vitamins, riboflavin, calcium, phosphorus, iron, etc. It is a good growth agent for human brain and bones, which is conducive to height growth, body shape, and less pollution of raw materials. It can be developed as health care and leisure food, but at present the main caviar product is caviar, and the product category is single, which affects the popularization and consumption of caviar. Channel catfish is delicious in meat, high in protein, has nourishing function, and is deeply loved by consumers. Therefore, it is widely cultivated in major freshwater fish farming areas such as Anhui, Jiangsu and Hubei in my country. Catfish roe is the most important and most important product ...

Claims

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Application Information

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IPC IPC(8): A23L1/328A23L1/223A23L17/30A23L27/14
Inventor 邱涛
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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