Processing technology of caviar

I. Raw materials and equipment

Raw materials: buy general broad bean chili sauce from the market and add some accessories. The main excipients are: vegetable oil, sesame, peanut noodles, ketchup, sugar, monosodium glutamate, caviar and so on. Equipment: steam sandwich pot, high pressure sterilizer, crusher, stainless steel basin, electronic scale, etc.

II. Production process

1. Technological process cooking vegetable oil → raw material sauce processing → excipients (sesame, peanut noodles, tomato sauce, caviar) add → mixed mix → cooking → cooling → filling → sterilization cooling → inspection → packaging into the warehouse. Among them, the processing flow of caviar: select → to clean → salted →, drain →, dry →, store → for use.

two。 Key points of operation

(1) choose high quality vegetable oil to boil to 107 ℃, add raw material sauce and auxiliary materials (sesame in auxiliary materials to be fried, peanuts to be fried, peeled and processed into powder before adding to raw materials).

(2) caviar raw materials: choose complete and fresh ovaries for the production of caviar, and through shaping treatment, otherwise it will cause caviar to be broken or dehydrated and shrink and affect the value of the finished product.

The stereotyping treatment is divided into in vivo stereotyping and in vitro stereotyping. In vivo setting refers to the method of fresh fish caught, treated with ice and 10-12 Bomedo salt water or 10% salt water, which can not only keep fresh but also shorten the setting time. In vitro setting refers to taking the mature roe from the fresh fish, putting it into 8 Bomedo salt water, soaking for 4 hours, waiting to be shaped and then rinsing.

(3) salinization: the salinization process is also a very important link. The salinization time is generally 2-20 minutes. The salinization time should be determined according to the size, quality and final salt concentration of roe.

(4) drain and dry: after salting, put the roe on the mat to drain to dry, and then collect and store (frozen preservation) to facilitate production and use.

(5) filling and inspection: finally, after a series of processing processes, the semi-finished products are filled and sterilized in a sterilizing pot (sterilization formula: 15: 30, 15: 10 ℃). The finished products are packaged in vacuum and stored after passing the cooling test.

The above are the basic operations of processing caviar, which are summarized by the author according to practice, only for your colleagues' reference.