CN103766976B - A kind of processing method of roe can - Google Patents
A kind of processing method of roe can Download PDFInfo
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- CN103766976B CN103766976B CN201410045537.XA CN201410045537A CN103766976B CN 103766976 B CN103766976 B CN 103766976B CN 201410045537 A CN201410045537 A CN 201410045537A CN 103766976 B CN103766976 B CN 103766976B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A processing method for roe can, relates to roe can.1) roe surface clean is clean, remove egg capsule film; 2) roe that step 1) obtains is placed in the immersion of salt syrup to pickle, pickles rear taking-up roe and drain away the water; 3) by step 2) roe that obtains spreads out heat in steamer and steams, heat steam after spreading for cooling; 4) roe step 3) obtained loads in combined package bag by specification, vacuum packaging, then after sterilization, dries surface moisture, vanning warehouse-in.The roe can obtained, while the original local flavor of maintenance and nutritional labeling, can cut down the sensitization of roe anaphylactogen, nutritious, delicious flavour, long shelf-life, instant, sensitization are low.Have easy and simple to handle, cost is low, be suitable for the features such as large-scale production.
Description
Technical field
The present invention relates to a kind of processing method of roe can, in particular to employing salt syrup (3% ~ 7% salt and 1% ~ 3% reduced sugar), in short-term process is pickled to roe, in conjunction with modes such as heat steaming and high temperature high pressure sterilizings, by the processing method of twice hypersensitive a kind of roe can of Maillard reaction reduction roe.
Background technology
China's stock of fish enriches, annual national fish culture amount and amount of fishing all account for aquatic products total amount more than 50% (China Fisheries yearbook. Beijing: Chinese agriculture publishing house, 2009-2012).Along with the raising of people's living standard, constantly deepen the understanding of nutrient health, fish fabricated product is because of its delicious flavour, nutritious and enjoy liking of consumer.But the processing of current China fish product totally presents the features such as profound degree is not high, deep processing added value is on the low side, the roe that in process of manufacture, such as fish-skin, fish scale even have an abundant nutrition is underutilized.Therefore, for improving the comprehensive utilization ratio of fish processing byproduct better and realizing increment, have scholar develop a kind of by boiling, frying, seasoning etc. process make roe leisure food (once slightly pretty. the large yellow croaker fish-egg leisure food-development of fish-egg grain and the research of fat stability thereof. University Of Agriculture and Forestry In Fujian, 2011).At present, the common processed goods of roe is souse.
Food hypersenstivity refers to a kind of bad reaction that body is taken in or produced after contacting certain food, medically belong to a kind of allergy (Chen Hongbing, Deng. diet diversity and mechanism thereof. Journal of Nutrition, 2007, 29 (2): 105-109), its clinical symptoms mainly contain asthma, nettle rash, diarrhoea, vomiting, heating etc., also can along with collapse time serious, shock etc., even go back entail dangers to life, healthy (the DavisCM of allergic human population in serious threat, etal.Foodallergies:clinicalmanifestations, diagnosis, andmanagement.CurrentProblemsinPediatricandAdolescentHea lthCare, 2009, 39 (10): 236-254).In the past ten years, cause irritated report of common occurrence due to edible roe, roe is classified as a kind of important allergenic foods (FujitaS by Japan especially, etal.Invitrodigestionofmajorallergeninsalmonroeanditspep tideportionwithproteolyticresistance.FoodChemistry, 2012,130:644-650).It is reported, roe anaphylactogen comprises the livetin β '-component (KuboT with good thermal stability and ph stability, etal.Identificationofmajorallergeninchumsalmonroe.Bullet inoftheFacultyofFisheriesHokkaidoUniversity, 2005, 56:55-59) with lipovitellin light chain (ShimizuY, etal.MajorallergenanditsIgEcross-reactivityamongsalmonid fishroeallergy.JournalofAgriculturalandFoodChemistry, 2009, 57 (6): 2314-2319) etc.
Along with the fast development of biotechnology and foods processing technique, for the existing many reports of research how eliminating or reduce allergen sensitisation in food.According to the principle removing allergen sensitisation in allergenic foods, desensitization method can be divided into physico-chemical method, enzyme process and biological method three major types, wherein physico-chemical method is comparatively common and apply that more (paint is fixed female, Deng. the new development of food desensitization technical research. food and fermentation industries, 2006,32 (7): 79-82).Physical method mainly comprises the technology such as ultrafiltration, heat treatment, high pressure, irradiation, ultrasonic process.Kim etc. study discovery, heat and HIGH PRESSURE TREATMENT can reduce the immunoreactivity (KimK of PSA, etal.Effectofheatandautoclaveonallergenicityofporcineser umalbumin.FoodScienceandBiotechnology, 2011, 20 (2): 455-459), the people such as Rosa carry out HIGH PRESSURE TREATMENT to lactalbumin, found that the method can reduce sensitization and the digestion stability (RosaC of lactalbumin effectively, etal.Immunoreactivityanddigestibilityofhigh-pressure-tre atedwheyproteins.InternationalDairyJournal, 2008, 18 (4): 367-376).
Maillard reaction, also known as non-enzymatic browning, is a kind of chemical reaction very general in food processing process.Because in course of reaction, the carbonyls such as reduced sugar can produce with the amino-compound such as amino acid or protein and interacts, therefore the reduced sugar such as food allergen and glucose is carried out Maillard reaction, its product can change the structure of allergen protein and then affect its sensitization.The people such as Bu find, after anaphylactogen ALA in cow's milk and glucose response, its immunocompetence obviously reduces (BuGH, etal.InfluenceofMaillardreactionconditionsontheantigenic ityofbovine α-lactalbuminusingresponsesurfacemethodology.JournaloftheS cienceofFoodandAgriculture, 2009,89 (14): 2428-2434).In addition scholar's research is also had to find, under suitable condition, glucose and maltose can reduce the immunocompetence (Li Qingli of shrimp tropomyosin effectively, Deng. the research of maltose, the impact of glucose prawn allergen activity in Maillard reaction. food industry science and technology, 2009,30 (1): 79-84).
Roe contains rich in protein, fat and mineral matter etc., the essential amino acids content in roe and amino acid requirement pattern comparatively close, therefore the exploitation of roe are more and more subject to the attention of researcher.But the anaphylactogen existed in roe (as livetin β '-component, lipovitellin light chain etc.) produces allergic reaction after autopath can be made edible, jeopardizes health.
Summary of the invention
The object of this invention is to provide technique advantages of simple, workable, a kind of hypoallergenic roe can processing method of easily accomplishing scale production, the roe can that the method is prepared is nutritious, delicious flavour, long shelf-life, instant, sensitization are low.
The present invention includes following steps:
1) roe surface clean is clean, remove egg capsule film;
2) roe that step 1) obtains is placed in the immersion of salt syrup to pickle, pickles rear taking-up roe and drain away the water;
3) by step 2) roe that obtains spreads out heat in steamer and steams, heat steam after spreading for cooling;
4) roe step 3) obtained loads in combined package bag by specification, vacuum packaging, then after sterilization, dries surface moisture, vanning warehouse-in.
In step 1) in, described roe can adopt fresh roe or freezing roe, and described freezing roe can in less than the 20 DEG C 1 ~ 3h that thaw.
In step 2) in, described salt syrup raw material composition by mass percentage can be salt 3% ~ 7%, reduced sugar 1% ~ 3%, and surplus is water, and described reduced sugar can adopt glucose etc.; The time that described immersion is pickled can be 30 ~ 50min, soaks the temperature of pickling and can be less than 20 DEG C.
In step 3) in, the temperature that described heat is steamed can be 95 ~ 100 DEG C, and the time that heat is steamed can be 10 ~ 20min, preferably roe is stirred 1 ~ 2 time in the process that described heat is steamed; Described spreading for cooling is spreading for cooling to 20 ~ 30 DEG C under ventilated environment preferably.
In step 4) in, described vacuum packaging vacuum-pumping 30 ~ 50s, heat-sealing 2 ~ 4s; Described sterilization can adopt high temperature and high pressure steam sterilization, and bactericidal formula is 15 ' ~ 30 ' ~ 15 '/110 DEG C; Described surface moisture of drying rear temperature to be sterilized can be down to less than 40 DEG C, then dries surface moisture with cleaning cloth.
Advantage of the present invention is: in can process of manufacture, salt syrup is adopted to pickle process in short-term to roe, then steam in heat and make roe anaphylactogen and reduced sugar generation Maillard reaction in high temperature high pressure sterilizing process, the roe can obtained, while the original local flavor of maintenance and nutritional labeling, can cut down the sensitization of roe anaphylactogen.Prepared product is nutritious, delicious flavour, long shelf-life, instant, sensitization are low.Have easy and simple to handle, cost is low, be suitable for the features such as large-scale production.
Accompanying drawing explanation
Fig. 1 is that embodiment 1 is through pickling the roe can of (5% salt and 1% glucose) and heat steaming process.In FIG, A is the roe can after vacuum packaging; B is the roe can after high temperature high pressure sterilizing.
Fig. 2 is that embodiment 2 is through pickling the roe can of (5% salt and 2% glucose) and heat steaming process.In fig. 2, A is the roe can after vacuum packaging; B is the roe can after high temperature high pressure sterilizing.
Fig. 3 is that embodiment 3 is through pickling the roe can of (5% salt and 3% glucose) and heat steaming process.In figure 3, A is the roe can after vacuum packaging; B is the roe can after high temperature high pressure sterilizing.
Fig. 4 is the IgG binding activities analysis of different processing process roe crude extract.In the diagram, 1, control sample; 2, the sample that salt (5%) is pickled; 3, the sample that salt (5%) is pickled and heat is steamed; 4, the sample that embodiment 1 obtains; 5, the sample that embodiment 2 obtains; 6, the sample that embodiment 3 obtains; 7, the sample that salt (5%) and glucose (2%) are pickled.
Fig. 5 is the IgE binding activities analysis of different processing process roe crude extract in vitro digestion product.In Figure 5,1, control sample; 2, the sample that salt (5%) is pickled; 3, the sample that salt (5%) is pickled and heat is steamed; 4, the sample that embodiment 1 obtains; 5, the sample that embodiment 2 obtains; 6, the sample that embodiment 3 obtains; 7, the sample that salt (5%) and glucose (2%) are pickled; A is contrast, and b is pepsin, and c is pancreatin.
Detailed description of the invention
Below in conjunction with drawings and Examples, the present invention is further illustrated.
Embodiment 1: a kind of processing method (5% salt and 1% glucose are pickled) of hypoallergenic roe can, comprises the following steps:
(1) raw material pre-treatment: require selected raw material (fresh roe) pollution-free, free from extraneous odour, the foreign material such as the fish scale on roe surface, mucus are cleaned up, remove egg capsule film;
(2) pickle: roe is placed in salt syrup (5% salt and 1% glucose) and soaks 30min, soak needs each replacing, and temperature controls below 20 DEG C; Pickle rear roe take out and drain away the water;
(3) heat is steamed: spread out by roe in steamer, 100 DEG C of hot steaming 20min, and for ensureing to be heated evenly, stir 2 times in hot steamed journey, heat steams rear roe spreading for cooling to 20 DEG C under ventilated environment;
(4) sterilization: roe loads in combined package bag by specification, vacuum packaging (vacuumizing 40s, heat-sealing 3s), sealing part wants neat; Adopt high temperature and high pressure steam sterilization, bactericidal formula is 15 ' ~ 30 ' ~ 15 '/110 DEG C, treats that temperature is down to less than 40 DEG C, dries surface moisture with cleaning cloth, vanning warehouse-in.
Embodiment 1 is through pickling the roe can of (5% salt and 1% glucose) and heat steaming process see Fig. 1.In FIG, A is the roe can after vacuum packaging; B is the roe can after high temperature high pressure sterilizing.
Embodiment 2: a kind of processing method (5% salt and 2% glucose are pickled) of hypoallergenic roe can, comprises the following steps:
(1) raw material pre-treatment: require selected raw material (freezing roe is in 18 DEG C of 2h that thaw) pollution-free, free from extraneous odour, the foreign material such as the fish scale on roe surface, mucus are cleaned up, remove egg capsule film;
(2) pickle: roe is placed in salt syrup (5% salt and 2% glucose) and soaks 30min, soak needs each replacing, and temperature controls below 20 DEG C; Pickle rear roe take out and drain away the water;
(3) heat is steamed: spread out by roe in steamer, 100 DEG C of hot steaming 20min, and for ensureing to be heated evenly, stir 2 times in hot steamed journey, heat steams rear roe spreading for cooling to 20 DEG C under ventilated environment;
(4) sterilization: roe loads in combined package bag by specification, vacuum packaging (vacuumizing 40s, heat-sealing 3s), sealing part wants neat; Adopt high temperature and high pressure steam sterilization, bactericidal formula is 15 ' ~ 30 ' ~ 15 '/110 DEG C, treats that temperature is down to less than 40 DEG C, dries surface moisture with cleaning cloth, vanning warehouse-in.
Embodiment 2 is through pickling the roe can of (5% salt and 2% glucose) and heat steaming process see Fig. 2.In fig. 2, A is the roe can after vacuum packaging; B is the roe can after high temperature high pressure sterilizing.
Embodiment 3: a kind of processing method (5% salt and 3% glucose are pickled) of hypoallergenic roe can, comprises the following steps:
(1) raw material pre-treatment: require selected raw material (freezing roe thaw at 16 DEG C 3h) pollution-free, free from extraneous odour, the foreign material such as the fish scale on roe surface, mucus are cleaned up, removes egg capsule film;
(2) pickle: roe is placed in salt syrup (5% salt and 3% glucose) and soaks 30min, soak needs each replacing, and temperature controls below 20 DEG C; Pickle rear roe take out and drain away the water;
(3) heat is steamed: spread out by roe in steamer, 100 DEG C of hot steaming 20min, and for ensureing to be heated evenly, stir 2 times in hot steamed journey, heat steams rear roe spreading for cooling to 20 DEG C under ventilated environment;
(4) sterilization: roe loads in combined package bag by specification, vacuum packaging (vacuumizing 40s, heat-sealing 3s), sealing part wants neat; Adopt high temperature and high pressure steam sterilization, bactericidal formula is 15 ' ~ 30 ' ~ 15 '/110 DEG C, treats that temperature is down to less than 40 DEG C, dries surface moisture with cleaning cloth, vanning warehouse-in.
Embodiment 3 is through pickling the roe can of (5% salt and 3% glucose) and heat steaming process see Fig. 3.In figure 3, A is the roe can after vacuum packaging; B is the roe can after high temperature high pressure sterilizing.
Embodiment 4: immunoglobulin G (IgG) the binding activities analysis of roe crude extract in roe can
(1) preparation of roe crude extract in roe can: get the ice-cold 10mmol/L phosphate buffer (pH8.0) of finished product roe in 5 times of volumes (v/w) (containing 3% sodium chloride, w/v) tissue mashing is carried out in, centrifugal (12000g, 20min, 4 DEG C), supernatant is once centrifugal again, the supernatant that second time is centrifugal, is roe crude extract.
(2) Dot-blotting analyzes: with reference to Towbin method (TowbinH, etal.Electrophoretictransferofproteinsfrompolyacrylamide gelstonitrocellulosesheets:Procedureandsomeapplications. ProceedingsoftheNationalAcademyofSciencesoftheUnitedStat esofAmerica, 1979,76 (9): 4351-4354) the IgG binding activities that Dot-blotting analyzes roe crude extract is carried out.The direct point sample of protein sample is on nitrocellulose filter (NC) film, with the rabbit Chinese People's Anti-Japanese Military and Political College yellow croaker roe β '-component polyclonal antibody of different extension rate as primary antibodie, the goat anti-rabbit igg antibody that horseradish peroxidase (HRP) marks be two resist, using diaminobenzidine as nitrite ion, develop the color and take pictures.As can be seen from result, roe its IgG binding activities after boiling process slightly reduces, and and immune response after glucose response between itself and antibody obviously weaken, when antibody dilution multiple is 50 times, almost can not react (Fig. 4) with antibody.
Embodiment 5: different processing process roes slightly propose immunoglobulin E (IgE) the binding activities analysis of digestion product
(1) in-vitro simulated two-phase gastro-intestinal Fluid digestion: the enzyme for simulating gastro-intestinal Fluid digestion comprises porcine pepsin and pig pancreatin, and peptic activity of stomach is 109U/mg, and Pancreatin enzymic activities is 100U/mg.In 1mL SGF (50mmol/L sodium chloride, pH1.2) reaction system, the ratio of stomach cardia enzyme-to-substrate (roe crude extract) is 1/150(w/w), in reactant liquor, crude extract final concentration is 6.7mg/mL.When after 37 DEG C of water-bath oscillating reactions 60min, take out 500 μ L reactant liquors, add 150 μ L200mmol/L sodium carbonate mixing immediately and make its cessation reaction.In addition, remaining 500 μ L reactant liquors are after adding stop buffer, then to add with substrate ratios be 1/500(w/w) pancreatin 37 DEG C continue to react 4h, question response terminates to be placed on 95 DEG C of water-bath deactivation 5min.
(2) enzyme linked immunosorbent assay (ELISA) (ELISA): adopt the IgE binding activities of inhibition ELISA to sample to analyze.Diluted by roe crude extract coating buffer, wrap by 96 hole ELISA Plates, every hole bag is by 200ng, and 100 μ L/ holes, place 16h for 4 DEG C.Liquid in hole inclines by next day, pats dry, and cleans 5 times with TBST.Then 5% defatted milk is added in 37 DEG C of closed 2h.Get the allergen protein digestion product (digestive ferment is that pepsin, pancreatin digest the product after 1h, 4h respectively) of 30 μ L roe allergic patients sera (1:10 dilutes with 1% defatted milk) and equivalent in this external centrifuge tube respectively and do not digest allergen protein and mix and hatch, allergen protein digestion product is as inhibitor, each digestion product is all pressed 1:10 with 1% defatted milk for dilution and is diluted, at 37 DEG C of competitive reaction 1h.Subsequently, end to be closed, after TBST cleaning of enzyme target, joins in hole by completely reacted mixed liquor with 50 μ L/ holes, 37 DEG C, continues to hatch 1h.With TBST washing, add the sheep anti human IgE two anti-(1:2000) that 100 μ LHRP mark, 37 DEG C, hatch 2h.Tetramethyl benzidine develops the color, and color display is blue.Add 2mol/L sulfuric acid solution cessation reaction, color display is yellow.With light absorption value under 96 orifice plate ELIASAs detection 450nm.The calculating of inhibiting rate: inhibiting rate (%)=(X-Y) ÷ (X-Z) × 100, wherein X is the light absorption value that allergic patients sera does not have inhibiting, Y and Z is that positive serum and negative serum compete the light absorption value after hatching from the inhibitor of different dilution gradient respectively.As shown in Figure 5, roe is after above-mentioned 6 kinds of different processing mode process, and compared with undressed control group, its IgE binding activities all decreases for the analysis result of inhibition ELISA, wherein remarkable to pickle the processing mode processing boiling again through salt syrup.And along with the ability of increase itself and the serum generation specific reaction of sugaring amount more weak, namely anaphylaxis is lower.
The Micro biological Tests of embodiment 6 roe can
According to " inspection of food microbiological examination aquatic food " (GB/T4789.20-2003), " food microbiological examination tinned food test for commercial sterilization " (GB/T4789.26-2003) and " national food safety standard food microbiological examination total plate count mensuration " (GB4789.2-2010), " national food safety standard food microbiological examination enumeration of coliforms " (GB4789.3-2010), " inspection of national food safety standard food microbiological examination salmonella " (GB4789.4-2010), " inspection of national food safety standard food microbiological examination Shigella " (GB4789.5-2012), " inspection of national food safety standard food microbiological examination vibrio parahemolyticus " (GB4789.7-2013), " inspection of national food safety standard food microbiological examination staphylococcus aureus " (GB4789.10-2010) and " national food safety standard food microbiological examination Molds and yeasts counting " (GB4789.15-2010), successively to embodiment 1, the sample of embodiment 2 and embodiment 3 carries out Micro biological Tests after 37 DEG C of placement 7d.
The Micro biological Tests result of roe can sample is see table 1.
Claims (6)
1. a processing method for roe can, is characterized in that comprising the following steps:
1) roe surface clean is clean, remove egg capsule film;
2) by step 1) roe that obtains is placed in salt syrup and soaks and pickle, pickle rear taking-up roe and drain away the water; Described salt syrup raw material by mass percentage consists of salt 3% ~ 7%, reduced sugar 1% ~ 3%, and surplus is water; Described reduced sugar adopts glucose; The time that described immersion is pickled is 30 ~ 50min, and soaking the temperature of pickling is less than 20 DEG C;
3) by step 2) roe that obtains spreads out heat in steamer and steams, heat steam after spreading for cooling;
4) by step 3) roe that obtains loads in combined package bag by specification, vacuum packaging, then after sterilization, dry surface moisture, vanning warehouse-in; The temperature that described heat is steamed is 95 ~ 100 DEG C, and the time that heat is steamed is 10 ~ 20min; In the process that described heat is steamed, roe is stirred 1 ~ 2 time.
2. the processing method of a kind of roe can as claimed in claim 1, is characterized in that in step 1) in, described roe adopts fresh roe or freezing roe.
3. the processing method of a kind of roe can as claimed in claim 2, is characterized in that described freezing roe is in less than the 20 DEG C 1 ~ 3h that thaw.
4. the processing method of a kind of roe can as claimed in claim 1, is characterized in that in step 3) in, described spreading for cooling is spreading for cooling to 20 ~ 30 DEG C under ventilated environment.
5. the processing method of a kind of roe can as claimed in claim 1, is characterized in that in step 4) in, described vacuum packaging vacuumizes 30 ~ 50s, heat-sealing 2 ~ 4s.
6. the processing method of a kind of roe can as claimed in claim 1, is characterized in that in step 4) in, described sterilization adopts high temperature and high pressure steam sterilization, and bactericidal formula is 15 ' ~ 30 ' ~ 15 '/110 DEG C; Described surface moisture of drying is that rear temperature to be sterilized is down to less than 40 DEG C, then dries surface moisture with cleaning cloth.
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