PURPOSE:To prepare carp eggs, pickled with salt having a dry feeling and bright color and improved keeping quality without fishy smell or muddy odor peculiar to river fishes, by scalding the carp eggs with hot water in a short time, quickly cooling the scalded eggs with cold water, and pickling the cold eggs with salt. CONSTITUTION:The belly of a carp is opened to take out a follicle, and follicular membranes or muscles, blood vessels, etc. are removed from the follicle. The resultant eggs are then scalded with hot water at 70-100 deg.C for about 30sec, quickly cooled with cold water, fully drained and then stirred with 5-15%, based on the weight of the eggs, salt or soy sauce, etc.
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