阅读说明：本技术 一种黑鱼籽调味酱及其制备方法 (Snakehead roe seasoning sauce and preparation method thereof ) 是由 罗慧芳 李先银 陈洁霞 唐冬生 于 2019-12-13 设计创作，主要内容包括：本发明属于食品加工领域,具体涉及一种黑鱼籽调味酱及其制备方法,由下列组分组成：黑鱼籽、鸡蛋黄、蟹黄、蟹肉、麦芽糊精、紫苏、植物油、白砂糖、食盐、谷氨酸钠、柠檬酸、辣椒红。本发明的制备方法主要包括步骤一、备料；步骤二、炒料；步骤三、调味上色；步骤四、灭菌灌装。本发明特制的配料和制作方法,利用普通的黑鱼籽,开发了营养价值丰富,且有浓郁独特海鲜香气的黑鱼籽调味酱,制作工艺简单,价格相对低廉。(The invention belongs to the field of food processing, and particularly relates to snakehead roe seasoning sauce and a preparation method thereof, wherein the snakehead roe seasoning sauce comprises the following components: the seasoning comprises the following components of black fish roe, egg yolk, crab cream, crab meat, maltodextrin, perilla frutescens, vegetable oil, white granulated sugar, salt, sodium glutamate, citric acid and capsanthin. The preparation method mainly comprises the steps of preparing materials; step two, frying the materials; step three, seasoning and coloring; and step four, sterilizing and filling. The specially-made ingredients and the preparation method utilize the common snakehead roe to develop the snakehead roe sauce which has rich nutritive value and strong and unique seafood aroma, and have simple preparation process and relatively low price.)

1. The snakehead roe seasoning sauce is characterized by comprising the following components: the seasoning comprises the following components of black fish roe, egg yolk, crab cream, crab meat, maltodextrin, perilla frutescens, vegetable oil, white granulated sugar, salt, sodium glutamate, citric acid and capsanthin.

2. The snakehead fish roe sauce according to claim 1, which comprises the following components in parts by weight: 20-30 parts of black fish roe, 15-25 parts of egg yolk, 5-15 parts of crab cream, 10-20 parts of crab meat, 15-25 parts of maltodextrin, 5-10 parts of purple perilla, 10-20 parts of vegetable oil, 3-8 parts of white granulated sugar, 3-10 parts of salt, 2-5 parts of sodium glutamate, 1-5 parts of citric acid and 1-5 parts of capsanthin.

3. The snakehead fish roe sauce according to claim 2, wherein the snakehead fish roe sauce comprises the following components in parts by weight: 22-25 parts of black fish roe, 18-22 parts of egg yolk, 6-10 parts of crab cream, 12-16 parts of crab meat, 17-22 parts of maltodextrin, 6-8 parts of purple perilla, 12-18 parts of vegetable oil, 4-6 parts of white granulated sugar, 4-7 parts of salt, 3-4 parts of sodium glutamate, 2-4 parts of citric acid and 2-3 parts of capsanthin.

4. A method for preparing a snakehead fish seed ketchup according to any one of claims 1 to 3, comprising the steps of:

(1) preparing materials: picking folium Perillae, cleaning, air drying, cooking egg with boiled water, taking out yolk, and beating

Cutting crab meat into pieces;

and (3) frying materials: heating vegetable oil to 170-190 ℃, adding the perilla, stir-frying until the perilla is completely dehydrated and blackened

Removing, putting the crab spawn, frying, putting the egg yolk, frying, putting the crab meat, stir-frying for 1-3 min, putting the black fish roe, adding white granulated sugar after frying, adding maltodextrin after the white granulated sugar is melted, stirring uniformly, stewing for 3-5 min, and stopping heating;

seasoning and coloring: after the stewing in the step (2) is stopped, adding salt, sodium glutamate and citric acid for blending

Adding capsanthin, stirring uniformly and mixing colors to obtain the black fish roe sauce;

and (3) sterilization and filling: quickly cooling the snakehead roe seasoning sauce prepared in the step (3), and carrying out pasteurization

And then filling in a filling production line in an aseptic workshop, and packaging and inspecting the quality to be qualified to obtain the finished product of the black fish roe sauce.

Technical Field

The invention belongs to the field of food processing, and relates to snakehead roe seasoning sauce and a preparation method thereof.

Background

The roe contains a large amount of microelements, mineral substances, proteins, amino acids and recombinant basic fatty acids required by human skin, and especially for women, the roe can be eaten frequently to make the skin smooth and fine, simultaneously lighten cutin and inhibit aging, and the roe is considered by traditional Chinese medicine to have the effects of nourishing, promoting urination and invigorating stomach. Caviar in the traditional sense means salted sturgeon roe, which is valuable as truffle in the plant world, expensive and a luxury product on western dining tables for a long time, besides sturgeon, some fish can also be made into caviar, such as salmon, the caviar made from roe has high nutritional value, which is called soft gold, but in terms of nutritional value, the nutritional value of roe of different fish species is not greatly different, more is the difference in taste, and by utilizing common roe, through reasonable configuration and cooking, caviar products with high nutrition, good taste and relatively low price can be made.

Disclosure of Invention

The purpose of the invention is realized by the following technical scheme:

the invention firstly provides snakehead roe seasoning sauce which comprises the following ingredients: the seasoning comprises the following components of black fish roe, egg yolk, crab cream, crab meat, maltodextrin, perilla frutescens, vegetable oil, white granulated sugar, salt, sodium glutamate, citric acid and capsanthin.

Preferably, the black fish roe sauce comprises the following components in parts by weight: 20-30 parts of black fish roe, 15-25 parts of egg yolk, 5-15 parts of crab cream, 10-20 parts of crab meat, 15-25 parts of maltodextrin, 5-10 parts of purple perilla, 10-20 parts of vegetable oil, 3-8 parts of white granulated sugar, 3-10 parts of salt, 2-5 parts of sodium glutamate, 1-5 parts of citric acid and 1-5 parts of capsanthin.

Preferably, the black fish roe sauce comprises the following components in parts by weight: 22-25 parts of black fish roe, 18-22 parts of egg yolk, 6-10 parts of crab cream, 12-16 parts of crab meat, 17-22 parts of maltodextrin, 6-8 parts of purple perilla, 12-18 parts of vegetable oil, 4-6 parts of white granulated sugar, 4-7 parts of salt, 3-4 parts of sodium glutamate, 2-4 parts of citric acid and 2-3 parts of capsanthin.

The invention also provides a preparation method of the snakehead roe seasoning sauce, which comprises the following steps:

(1) preparing materials: picking folium Perillae, cleaning, air drying, cooking egg with boiled water, taking out yolk, beating, and cutting crab meat;

(2) and (3) frying materials: heating vegetable oil to 170-190 ℃, adding purple perilla, stir-frying until the purple perilla is completely dehydrated and blackened, removing the purple perilla, adding crab spawn, frying, adding egg yolk, frying, adding crab meat, stir-frying for 1-3 min, adding black fish roe, adding white granulated sugar after the white granulated sugar is dissolved, adding maltodextrin after the white granulated sugar is dissolved, stirring uniformly, stewing for 3-5 min, and stopping heating;

(3) seasoning and coloring: after the stewing in the step (2) is stopped, adding salt, sodium glutamate and citric acid for seasoning, adding capsanthin, stirring uniformly and mixing colors to obtain the black fish roe seasoning sauce;

(4) and (3) sterilization and filling: and (4) rapidly cooling the snakehead roe sauce prepared in the step (3), carrying out pasteurization, then filling in a filling production line of an aseptic workshop, and carrying out packaging and quality inspection to obtain a finished product of the snakehead roe sauce.

Compared with the prior art, the invention has the beneficial effects that: by utilizing the common snakehead roe and a unique cooking method, the rich nutritional value of the snakehead roe is kept, the fishy smell of the snakehead roe is inhibited through the matching of the egg yolk, the crab spawn, the crab meat and other auxiliary materials, the strong and unique seafood flavor is brought, the preparation process is simple, and the price is relatively low.

Detailed Description

The technical solution of the present invention will be further described in detail with reference to specific embodiments. The following examples are merely illustrative and explanatory of the present invention and should not be construed as limiting the scope of the invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.

Unless otherwise indicated, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods.

The snakehead roe seasoning sauce comprises 20-30 parts of snakehead roe, 15-25 parts of egg yolk, 5-15 parts of crab cream, 10-20 parts of crab meat, 15-25 parts of maltodextrin, 5-10 parts of purple perilla, 10-20 parts of vegetable oil, 3-8 parts of white granulated sugar, 3-10 parts of salt, 2-5 parts of sodium glutamate, 1-5 parts of citric acid and 1-5 parts of capsanthin.

The invention also provides a preparation method of the snakehead roe seasoning sauce, which comprises the following steps:

(1) preparing materials: picking folium Perillae, cleaning, air drying, cooking egg with boiled water, taking out yolk, beating, and cutting crab meat;

(2) and (3) frying materials: heating vegetable oil to 170-190 ℃, adding purple perilla, stir-frying until the purple perilla is completely dehydrated and blackened, removing the purple perilla, adding crab spawn, frying, adding egg yolk, frying, adding crab meat, stir-frying for 1-3 min, adding black fish roe, adding white granulated sugar after the white granulated sugar is dissolved, adding maltodextrin after the white granulated sugar is dissolved, stirring uniformly, stewing for 3-5 min, and stopping heating;

(3) seasoning and coloring: after the stewing in the step (2) is stopped, adding salt, sodium glutamate and citric acid for seasoning, adding capsanthin, stirring uniformly and mixing colors to obtain the black fish roe seasoning sauce;

(4) and (3) sterilization and filling: and (4) rapidly cooling the snakehead roe sauce prepared in the step (3), carrying out pasteurization, then filling in a filling production line of an aseptic workshop, and carrying out packaging and quality inspection to obtain a finished product of the snakehead roe sauce.