CN106107636A - A kind of squid milt fish roe egg roll and production method thereof - Google Patents
A kind of squid milt fish roe egg roll and production method thereof Download PDFInfo
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- CN106107636A CN106107636A CN201610542383.4A CN201610542383A CN106107636A CN 106107636 A CN106107636 A CN 106107636A CN 201610542383 A CN201610542383 A CN 201610542383A CN 106107636 A CN106107636 A CN 106107636A
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- milt
- squid
- fish roe
- egg roll
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Abstract
A kind of squid milt fish roe egg roll and production method thereof.The invention discloses egg roll containing squid milt fish roe and preparation method thereof, the squid spicy fresh perfume (or spice) of milt fish roe egg roll of the present invention, there is squid local flavor, extend the food variety of squid milt fish roe, and processing method is simple.
Description
Technical field
The present invention relates to a kind of food, a kind of egg roll based food containing squid milt fish roe.Belong to food technology
Field.
Background technology
Milt be mainly composed of nucleoprotein, enzyme and various trace elements such as manganese, zinc, copper, molybdenum etc..Nucleoprotein is main
Being made up of DNA (deoxyribonucleic acid) (DNA) and alkaline protein (protamine), wherein DNA accounts for about 2/3, and protamine accounts for 1/3.
Protamine is a kind of natural peptides of polycation, has broad spectrum antibiotic activity, and 1 hour under 210 DEG C of high temperature also has
Have biological activity, be a kind of natural, safe and nontoxic, new food preservative of having no side effect, have in the food industry wide should
Use prospect.(progress of milt, Hao Haiyan, Sha Ailong, Life Science Instruments 2009 volume 8/2 monthly magazines, 11-14).
Squid protamine, has the growth and breeding of putrefaction bacteria, blood pressure lowering in promotion cell development breeding, suppression numerous food, helps and exhale
Suction, facilitating digestion, suppression tumor growth etc. act on.Squid milt fish roe accounts for the 7% of squid live body weight, but due to its cholesterol
Content is high and has unique stink, is not efficiently used for a long time, in addition to minority enterprise is used for extracting protamine, greatly
Many be all made as pickling, quick-freezing or tank first-class product, the market share is little, fails to embody maximally utilizing of resource；Or it is straight
Connect as offal treatment, add difficulty to three-protection design.
Modern medicine study finds, squid (lyophilizing) although in containing more cholesterol (0.96%), but squid contains simultaneously
Taurine, it has the effect that suppression cholesterol is accumulated in blood.If taurine and the ratio of cholesterol in the food taken in
More than 2, the cholesterol in blood would not raise.And the taurine from squid ratio solid with gallbladder is 2.2.Therefore, edible squid
During fish, cholesterol is simply normally utilized by human body, without putting aside in blood.And eat a certain amount of squid every day
The serum triglyceride level of normal person can be significantly reduced, to serum total cholesterol, low density lipoprotein, LDL and high density lipoprotein level
Plain boiled water does not averagely make significant difference.And edible squid can significantly rise hyperlipidemia normal population serum DHA, EPA content." high gallbladder
The sterin marine product influence research to animal lipid metabolism ". author Ren Bingxing. publication source " Chinese Marine University ", 2010.
In like manner: although cholesterol level is higher in squid milt fish roe, if but in making the finished product containing squid milt fish roe
The ratio of taurine and cholesterol is more than 2, and the cholesterol in blood would not raise.Therefore, when this product edible, gallbladder is solid
Alcohol is simply normally utilized by human body, without putting aside in blood.
Yet there are no the seafood egg roll product containing squid milt fish roe or relevant report in the market.
Summary of the invention
It is an object of the invention to add the squid milt fish roe through pretreatment to egg roll formula as a functional component
In, and make egg roll by the customary preparation methods of egg roll.
A kind of egg roll containing squid milt fish roe of the present invention, is made up by weight of following raw material: pretreated squid fish
Essence fish roe 1～80, conventional egg roll raw material 99～20.
A kind of egg roll containing squid milt fish roe of the present invention, its squid milt fish roe
Described production technology is without antistaling agent and preservative, and remains the nutritive value of milt fish roe.
Described toppings formula (on the basis of squid seed weight in wet base): squid milt (fish roe): cooking wine: Sal: monosodium glutamate: fragrant pungent
Material=1000: 20～50: 12～the ratio mix homogeneously of 20: 6～10: 0.1～40.
Described spice: Fructus Piperis powder, Fructus Capsici powder, Zanthoxyli Bungeani powder, star aniseed powder, Fructus Foeniculi powder, Cortex cinnamomi japonici powder, cumin powder etc. are therein
Any one or combination in any.By the cooked bar being cut into certain specification or lamellar, must cut into slices (bar).
Described homogenizing: make squid milt fish roe micronized, homogenize to obtain process.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further detailed explanation.
Embodiment 1: the respectful taste egg roll containing squid milt fish roe
This toppings formula of respectful taste egg roll containing squid milt fish roe: using fresh or squid milt fish roe after thawing as former
Material, by squid milt fish roe: cooking wine: Sal: monosodium glutamate: Fructus Capsici powder: Fructus Piperis powder=1000: 20～50: 12～20: 6～10: 5～
The ratio mix homogeneously of 40: 5～40.
The respectful taste egg roll production method containing squid milt fish roe described in the embodiment of the present invention, mainly comprises the steps:
(1) pretreatment of squid milt fish roe raw material: using fresh or thaw after squid milt fish roe as raw material, by squid fish
Essence fish roe: cooking wine: Sal: monosodium glutamate: Fructus Capsici powder: Fructus Piperis powder=1000: 20～50: 12～20: 6～10: 5～40: 5～the ratio of 40
Example mix homogeneously, pulverizes or homogenizing after pickling 4～24 hours, obtains pretreated squid milt fish roe, standby.
(2) cholesterol absorption inhibitor is added: joined by food stage taurine in pretreated squid milt (fish roe) so that
The ratio of cholesterol is more than 2 with squid milt fish roe for taurine, standby.
(3) homogenizing: the squid milt fish roe that will process through step (2) is pulverized or homogenizing, obtain after homogenizing containing squid milt fish
Seed raw material, standby.
(4) preparation of egg roll basis starch adhesive: described egg roll is made up by weight of following raw material, 20 parts of egg, sugar 15 parts, flour
40 parts, 8 parts of water, puffing powder 5 parts, Semen Maydis powder 10 parts.Choose raw material by weight ratio；Egg and sugar are put into blender stir
Mix making beating 20 minutes, add flour, puffing powder, Semen Maydis oil continue making beating 50 minutes, make starch adhesive.
(5) preparation of pungent egg roll starch adhesive: by joining containing squid milt fish roe raw material 10 parts after homogenizing in above-mentioned steps (2)
In above-mentioned steps (4), mix homogeneously in the egg roll basis starch adhesive of preparation, obtains and i.e. obtains pungent egg roll starch adhesive, standby.
(6) preparation of the egg roll of spicy squid milt fish roe: pungent egg roll starch adhesive feeding egg roll forming machine is made egg roll.
Embodiment 2: containing the spicy egg roll of squid milt fish roe
Essentially identical with embodiment one, different cities is when the pretreatment of step (1) squid milt fish roe raw material, by Fructus Capsici powder
Ratio increases Zanthoxyli Bungeani powder simultaneously.
Embodiment 3: the perfume (or spice) pungent taste egg roll containing squid milt fish roe
Essentially identical with embodiment one, except for the difference that when the pretreatment of step (1) squid milt fish roe raw material, by Fructus Capsici powder
Ratio increases Fructus Foeniculi powder, Cortex cinnamomi japonici powder and Fructus Piperis powder simultaneously.
Embodiment 4: the mixing taste egg roll containing squid milt fish roe
Essentially identical with embodiment one, except for the difference that when the pretreatment of step (1) squid milt fish roe raw material, add recklessly simultaneously
Green pepper powder, Fructus Capsici powder, Zanthoxyli Bungeani powder, star aniseed powder, Fructus Foeniculi powder, Cortex cinnamomi japonici powder, cumin powder.
Embodiment 5: simultaneously containing fresh water milt fish roe and the mixing taste egg roll of squid milt fish roe
Essentially identical with embodiment one, except for the difference that in proportion simultaneously with fresh or after thawing squid milt in step (1)
Fish roe carries out pretreatment as raw material.
Embodiment 6: simultaneously containing cuttlefish milt fish roe and the mixing taste egg roll of squid milt fish roe
Essentially identical with embodiment one, except for the difference that in proportion simultaneously with fresh or after thawing squid milt in step (1)
Fish roe and cuttlefish milt fish roe carry out pretreatment as raw material.
Claims (10)
1. egg roll containing squid milt fish roe and preparation method thereof, it is characterised in that containing squid milt fish roe in egg roll.
2. egg roll containing squid milt fish roe as claimed in claim 1 and preparation method thereof, it is characterised in that also may be used in egg roll
With containing cuttlefish milt fish roe.
3. egg roll containing squid milt fish roe as claimed in claim 1 and preparation method thereof, it is characterised in that also may be used in egg roll
With containing fresh-water fishes milt fish roe.
4. egg roll containing squid milt fish roe as claimed in claim 1 and preparation method thereof, it is characterised in that add in egg roll
Cholesterol absorption inhibitor.
5. egg roll containing squid milt fish roe as claimed in claim 4 and preparation method thereof, it is characterised in that cholesterol absorption
Inhibitor is taurine.
6. egg roll containing squid milt fish roe as claimed in claim 4 and preparation method thereof, it is characterised in that cholesterol absorption
Inhibitor is Semen Glycines powder and/or soybean phospholipid.
7. egg roll containing squid milt fish roe as claimed in claim 4 and preparation method thereof, it is characterised in that cholesterol absorption
Inhibitor is lecithin.
8. egg roll containing squid milt fish roe as claimed in claim 4 and preparation method thereof, it is characterised in that cholesterol absorption
Inhibitor is Fagopyrum esculentum Moench powder and/oatmeal.
9. egg roll containing squid milt fish roe as claimed in claim 4 and preparation method thereof, it is characterised in that cholesterol absorption
Inhibitor is Kelp Powder.
10. egg roll containing squid milt fish roe as claimed in claim 4 and preparation method thereof, it is characterised in that cholesterol absorption
Inhibitor is Semen Maydis oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610542383.4A CN106107636A (en) | 2016-07-04 | 2016-07-04 | A kind of squid milt fish roe egg roll and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610542383.4A CN106107636A (en) | 2016-07-04 | 2016-07-04 | A kind of squid milt fish roe egg roll and production method thereof |
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| CN106107636A true CN106107636A (en) | 2016-11-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610542383.4A Pending CN106107636A (en) | 2016-07-04 | 2016-07-04 | A kind of squid milt fish roe egg roll and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011753A (en) * | 2019-12-06 | 2020-04-17 | 大连工业大学 | Oyster-potato egg roll and preparation method thereof |
| CN113632920A (en) * | 2021-08-16 | 2021-11-12 | 代少波 | Sugar-free egg roll with low glycemic index and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889686A (en) * | 2010-08-11 | 2010-11-24 | 长阳山野食品开发有限责任公司 | Roe rolls and preparation method thereof |
| CN104351857A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Preparation method of fish roe and kelp roll |
| CN104432213A (en) * | 2013-09-18 | 2015-03-25 | 陈刚 | Egg roll, and processing and preparation method thereof |
| CN104757612A (en) * | 2015-03-27 | 2015-07-08 | 福建海壹食品饮料有限公司 | Roe fish ball and preparation method thereof |
-
2016
- 2016-07-04 CN CN201610542383.4A patent/CN106107636A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889686A (en) * | 2010-08-11 | 2010-11-24 | 长阳山野食品开发有限责任公司 | Roe rolls and preparation method thereof |
| CN104432213A (en) * | 2013-09-18 | 2015-03-25 | 陈刚 | Egg roll, and processing and preparation method thereof |
| CN104351857A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Preparation method of fish roe and kelp roll |
| CN104757612A (en) * | 2015-03-27 | 2015-07-08 | 福建海壹食品饮料有限公司 | Roe fish ball and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011753A (en) * | 2019-12-06 | 2020-04-17 | 大连工业大学 | Oyster-potato egg roll and preparation method thereof |
| CN113632920A (en) * | 2021-08-16 | 2021-11-12 | 代少波 | Sugar-free egg roll with low glycemic index and preparation method thereof |
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