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Method for chopping trout and preparation method of caviar

A technology for caviar and trout, which is applied in slaughtering, fish processing, food science, etc., can solve the problems that restrict the development of caviar, achieve good use effect, good taste, and reduce struggle

Inactive Publication Date: 2016-04-20
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Seriously restricted the development of caviar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] In Example 1, the fish roe damage rate of taking out was 1%, and the product was tasted by food experts, and it was unanimously determined that the product was plump, delicious, and good in mouthfeel.

Embodiment 2

[0016] In Example 2, the damage rate of the fish eggs taken out was 15%, and the product was tasted by food experts, and it was unanimously determined that the product had poor plumpness, poor umami taste, and poor mouthfeel.

[0017] Comparative example: the rainbow trout was directly slaughtered by caesarean section, and then the eggs were taken out. After observing the eggs, it was found that the color of the eggs was dark, and the damage rate was very high, reaching 15%. This is due to the greater struggle of the fish during the slaughter process and the formation of bruises which lead to darkening of the eggs. The traditional egg rubbing method and traditional slaughtering method lead to damage to fish eggs. Similarly, the plumpness of the caviar prepared by the above method is significantly reduced, the deliciousness of its taste is not enough, and the mouthfeel is also greatly reduced.

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PUM

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Abstract

The invention discloses a method for chopping trout and a preparation method of caviar. Rainbow trout and golden trout roes are taken as raw materials for preparing the caviar instead of sturgeon roes; a special chopping way is adopted, so that the luster and quality of egg mass are ensured, and the damage degree of the roes is reduced to 1 percent; a special preparation method is adopted, so that a prepared product is full, fresh and good in mouthfeel. The chopping method and the preparation method are simple and feasible, are low in costs, and have good use effects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for slaughtering trout and a method for preparing caviar. Background technique [0002] Caviar, also known as caviar, strictly speaking, only sturgeon eggs can be called caviar. Caviar is made from fresh caviar salt and is rich in nutrients. It is an enduring famous and high-end food in the world, and it is expensive. The most expensive up to 120 US dollars / g. At the same time, it has the functions of moisturizing and nourishing the skin, delicate and smooth skin, nourishing and skin care, inhibiting skin aging and preventing pigmentation. Eliminate skin damage such as dry skin and itching caused by skin allergies or infections. Makes skin rosy and shiny. The so-called "rejuvenation" of skin texture. [0003] With the progress of society and the improvement of people's living standards, caviar is in short supply. In order to pursue high-quality caviar, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C25/00A22C25/14A23L17/30
CPCA22C25/00A22C25/145
Inventor 姚俊杰熊伟吴俣学秦国兵李健何丁
Owner GUIZHOU UNIV
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