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Method for processing frozen seasoning fish roe product

A processing method and technology for fish roe, which are applied in the processing field of frozen seasoned fish roe products, can solve the problems of damage to nutrients, complicated processing, loss of flavor, etc., and achieve food safety, reduce loss of nutrients, and reduce flavor deterioration. Effect

Pending Publication Date: 2017-05-10
兰溪市浙工大技术转移中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The entire processing process is complicated and time-consuming, and the pickling process is likely to cause problems such as loss of flavor and destruction of nutrients; and in the production of cod roe, salmon roe and other products, in order to keep the color bright, nitrous acid is often added to the raw fish roe Chromogenic agents such as salt, and commonly used nitrites react with amines rich in fish roe to generate carcinogenic N-nitrosamines

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Raw materials→thawing→seasoning→frying→cooling→measurement, packaging→gold inspection, sterilization→freezing→packing and storage

[0027] (1) Raw materials: select semi-finished products of frozen cod roe blocks stored at -18°C.

[0028] (2) Thawing: Pour the frozen cod roe into a frying pan, heat at 115°C, stir once every 3 minutes, until the raw materials are completely thawed.

[0029] (3) Seasoning: According to the ratio of raw materials, pour the seasoning into the frying pan, and stir quickly until boiling; the quality ratio of the compound seasoning is as follows: fish roe 56%, water 14%, light soy sauce 6.2%, dark soy sauce 4.8%, white sugar 15.8%, salt 1.6%, bonito concentrate (Sakura Food (Zhuhai) Co., Ltd.) 0.28%, ginger juice 0.56%, mirin (Mishima Food (Shanghai) Industry Co., Ltd.) 0.8%.

[0030] (4) Frying: Adjust the temperature to 100°C and stir fry for 15 minutes, then lower the temperature to 85°C and stir fry for 25 minutes, and finally continue to...

Embodiment 2

[0038] Raw materials→thawing→seasoning→frying→cooling→measurement, packaging→gold inspection, sterilization→freezing→packing and storage

[0039] (1) Raw materials: select semi-finished products of frozen cod roe blocks stored at -18°C.

[0040] (2) Thawing: Pour the frozen cod roe into a frying pan, heat at 120°C, and stir once every 3 minutes until the raw materials are completely thawed.

[0041] (3) Seasoning: According to the ratio of raw materials, pour the seasoning into the frying pan, and stir quickly until boiling; the quality ratio of the compound seasoning is as follows: fish roe 50%, water 20%, light soy sauce 8%, dark soy sauce 4%, sugar 15%, salt 1.3%, bonito concentrate (Sakura Food (Zhuhai) Co., Ltd.) 0.1%, ginger juice 0.6%, mirin (Ajishima Food (Shanghai) Industry Co., Ltd.) 1.0%.

[0042] (4) Frying: Adjust the temperature to 110°C and stir fry for 10 minutes, then lower the temperature to 90°C and stir fry for 20 minutes, and finally continue to stir fry ...

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PUM

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Abstract

Provided is a method for processing a frozen seasoning fish roe product. The method comprises a step (1) of taking roes of fresh cods having undergone film removal and cleaning, or heating and stirring the frozen cod roes at 110-120 DEG C until the cod roes are unfrozen for standby application; a step (2) of adding the cod roes, water and seasoning according to a mass ratio of (50%-60%):(10%-20%):(20%-40%) into a stir-frying pot, wherein the seasoning is obtained by mixing light soy sauce, dark soy sauce, white sugar, salt, skipjack concentrated solution, fresh ginger juice and mirin according to a mass ratio of (6-8):(4-6):(15-18):(1-2):(0.1-0.5):(0.3-0.6):(0.5-1.0), heating the materials with stirring until the materials boil, and then adopting a programmed freezing mode to perform stir-frying; wherein the programmed freezing mode comprises the steps of first performing stir-frying for 8-15 min at 100-110 DEG C, then performing stir-frying for 15-25 min at 85-90 DEG C, and finally performing at 60-70 DEG C until the product is dry; and a step (3) of cooling, packaging, sterilizing and freezing the well stir-fried cod roes to obtain the frozen seasoning fish roe product. According to the method, the stir-frying time is shortened, production efficiency is improved, and the manufactured frozen seasoning fish roe product is excellent in flavor and nutrition and safe to eat.

Description

[0001] (1) Technical field [0002] The invention relates to a processing method of frozen seasoned fish roe products, belonging to the field of food processing. [0003] (2) Background technology [0004] Fish roe is a nutritious food, which contains a large amount of protein (accounting for more than 70% of the dry weight), and it contains a complete range of essential amino acids and an appropriate ratio, which is a complete protein. Fish roe also contains a large amount of unsaturated fatty acids, especially EPA and DHA, which have the functions of cleaning up cholesterol and triglycerides in blood vessels, softening blood vessels, inhibiting atherosclerosis and inhibiting cerebral thrombosis. In addition, fish roe is also rich in vitamins (such as vitamins A, B, D), minerals (such as calcium, phosphorus, iron, zinc) and phospholipids, and is a good supplement and growth agent for human brain and bone marrow. Eating fish roe not only promotes development, enhances physical...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/30A23L27/10
Inventor 应艳杰
Owner 兰溪市浙工大技术转移中心
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