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首页> 外国专利> A METHOD FOR PREPARING THE SALTED ALASKA POLLACK ROE USING BY LAVER OIL

A METHOD FOR PREPARING THE SALTED ALASKA POLLACK ROE USING BY LAVER OIL

机译：一种紫菜油腌制阿拉斯加多孔鱼子的制备方法

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PURPOSE: A manufacturing method of salted Pollack roe is provided to manufacture salted Pollack roe in high quality by using laver essential oil which is a natural antibacterial material. CONSTITUTION: Moisture is removed from washed Pollack roe, and the Pollack roe is dipped in salting water. The impurities and moisture are removed from the salted Pollack roe. The Pollack roe with the impurities removed is seasoned. Arid spice with laver essential oil added is put on the seasoned Pollack roe. Water spice is put on the Pollack roe seasoned with the arid spice. The salting water is composed of 1-20 weight% of salt, 1-10 weight% of sugar, 1-10 weight% of water, and 0.01-5 weight% of refined rice wine based on 100 weight% of Pollack roe. The arid spice is composed of 1-10 weight% of red pepper powder, 0.01-5 weight% of sugar, and 0.01-10% of laver essential oil based on 100 weight% of Pollack roe. The water spice includes 1-7 weight% of red pepper powder, 0.01-5 weight% of condiment, 1-10 weight% of garlic, 1-10 weight% of starch syrup, and 1-15 weight% of water based on 100 weight% of Pollack roe.
机译：目的：提供一种盐腌的鳕鱼子的制造方法，其通过使用紫菜精油（一种天然的抗菌材料）来高质量地制造盐腌的鳕鱼子。组成：水分从清洗过的Pollack卵中去除，并将Pollack卵浸入盐水中。从盐渍的波拉克鱼籽中除去杂质和水分。将去除杂质的波拉克鱼子调味。添加了紫菜精油的干旱香料放在调味的鳕鱼子上。将水香料放在用干旱香料调味的波拉克鱼子上。咸水由1-20重量％的盐，1-10重量％的糖，1-10重量％的水和0.01-5重量％的精制米酒组成，基于100重量％的Pollack鱼子。基于100重量％的Pollack鱼子，该干燥香料由1-10重量％的红辣椒粉，0.01-5重量％的糖和0.01-10重量％的紫菜精油组成。水香料包括基于100的1-7重量％的辣椒粉，0.01-5重量％的调味品，1-10重量％的大蒜，1-10重量％的淀粉糖浆和1-15重量％的水重量％的鳕鱼子。

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