Flavor caviar and preparation method

Abstract

The invention discloses a flavor caviar and a preparation method. The flavor caviar comprises the following raw materials in parts by weight: 50-60 parts of tuna roe treated by salt, 10-15 parts of fishy smell removing solution and 5-10 parts of delicate flavor solution, wherein the fishy smell removing solution is a mixture of onion extracting solution and table vinegar, and the delicate flavor solution is a mixture of oyster sauce, fish oil, shrimp sauce and oleum morrhuae. Through the pickling of the fishy smell removing solution and the delicate flavor solution, the self dense fishy smell of the roe can be removed, but the delicate flavor and the marine flavor can not lose, so that the flavor caviar disclosed by the invention conforms to the dietary habit of all consumers.

Description

technical field [0001] The invention relates to flavored caviar and a preparation method thereof, belonging to the field of food processing technology. Background technique [0002] Caviar, also known as caviar, is round and full of granules, and it has a delicious and salty taste when it breaks in the mouth, just like the taste of the ocean. Caviar is rich in valuable nutrients, such as: protein (arginine protein, histidine protein, isoleucine protein, lysine protein, methionine protein), fat (cholesterol, phosphorus), vitamin (vitamin A, vitamin B, vitamin C, vitamin B2, vitamin B6, vitamin PP, vitamin B12), in addition to containing lymph and vitamin B3 acid, has a very significant health care effect. Caviar also has trace elements, mineral salts, proteins, amino acids and recombinant essential fatty acids needed by the skin, which can not only effectively moisturize and nourish the skin, but also make the skin delicate and smooth. [0003] Caviar is divided into red ca...

AI Technical Summary

Problems solved by technology

Whether it is red fish caviar or black fish caviar, the price is relatively expensive, and it is not a food that ordinary people can consume. In addition, caviar has a strong fishy smell when it is first imported. Most Chinese people do not like to eat this kind of caviar directly. Sauce

It is imperative to refine caviar to meet the dietary needs of Chinese people; but at present, the development of caviar is mainly to add a large amount of condiments to marinate caviar, as CN102461927A discloses a special flavor cod Cod roe sauce and its preparation method, salt, monosodium glutamate, cooking wine, garlic powder, ginger powder, starch, sesame oil, curry powder and milk are added to cod roe to make cod roe sauce. Although the spice pickling method can alleviate the fishy smell of caviar, it also destroys the umami taste of caviar. The taste of seasoning and spices exceeds the taste of caviar