Novel fish roe preparation and fish roe sausage product processing method

Abstract

The invention discloses a novel fish roe preparation and fish roe sausage product processing method. The preparation method includes the steps: A preparing sodium alginate into dirty solution; B placing fish roes into a nylon bag and scalding the fish roes with 75 DEG C hot water for 1 minute; C mixing the prepared dirty solution with the used fish roes according to the ratio of 1:2, tumbling themixture in a vacuum tumbler for 1 minute and sucking the dirty solution after scalding the fish roes; D filtering redundant dirty solution and placing the fish roes containing sodium alginate mixed solution into 1.5% calcium chloride water solution. A novel fish roe sausage product produced by the method has the biggest advantages that the novel fish roe sausage product contains the novel fish roes with excellent cracking feeling, good chewing resistance and stable quality and is attractive in color, rich in nutrients and convenient to eat, a raw material formula and the processing method of the product are unique, a large number of fish roes can be digested, production cost is low, development of aquaculture industry can be vigorously promoted, and the market prospect is wide.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of new fish roe and a sausage product thereof. Background technique [0002] Food refers to all kinds of finished products and raw materials for human consumption or drinking, as well as items that are traditionally both food and Chinese medicinal materials, but does not include items for the purpose of treatment. From the perspective of food hygiene legislation and management, the concept of food in a broad sense is still It involves: the raw materials of the food produced, the planting of food raw materials, the substances and environment in contact with the breeding process, food additives, all packaging materials and facilities that directly or indirectly contact with food, and the environment that affects the original quality of food. It is divided into two parts: endogenous material components and exogenous material components. Among them, endog...

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Problems solved by technology

[0004] Caviar roe sold in the market has different quality due to different sources of fish species. The cracking taste and chewing resistance of caviar roe after cooking vary greatly due to different varieties. At the same time, there are few related products, which limits the quality of fish roe. The amount of processed roe, resulting in the phenomenon of unsalable fish roe

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