The invention provides a
bullfrog processing method which specifically comprises the following steps: checking and accepting fresh and alive bullfrogs, slaughtering, cleaning, dicing, soaking in
ice water,
pickling, rolling, kneading and starching, packaging, quick-freezing, carrying out
metal detection, boxing and warehousing, specifically, weighing an auxiliary material A and an auxiliary material B according to a formula, putting all the auxiliary material A and water into a rolling and kneading
machine, uniformly stirring, and packaging. Fully stirring the bullfrogs until the bullfrogs are thoroughly dissolved, adding crushed ice, putting the drained bullfrogs into a tumbling
machine, tumbling for 20-30 minutes, and putting the bullfrogs into a static
pickling jar for
pickling; the pickling temperature is controlled at 6-8 DEG C, and statically pickling for 1-2 hours; after the pickling is completed, draining the frog blocks until the frog blocks are not weighed on line; putting an auxiliary material B and the drained frog blocks into the tumbling
machine again according to the weight ratio of 1: (80-120), and tumbling for 4-6 Mims at the low temperature of 2-3 DEG C; the auxiliary material A comprises 3 parts of ginger, 5 parts of white
sugar, 2 parts of pungent litse fruit, 3 parts of
agastache rugosus leaf and 30 parts of onion; the
bullfrog meat
processing method can effectively solve the technical problems that
bullfrog meat in the prior art is chewy in taste and poor in taste.