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Method for processing Chinese forest frog seed sauce

A processing method and technology for clams are applied in the field of processing clams seeds, which can solve the problems of unpalatable and delicious forest frog products, insufficient methods for deep processing of forest frogs, etc., and achieve the effects of pure taste and rich nutrition.

Active Publication Date: 2012-11-28
吉林博大农林生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] According to the natural law of life of forest frogs, in the past, only a few consumers in the main producing areas of forest frogs in Northeast China had the possibility of To eat forest frogs, there are no fresh forest frogs on the market for most of the year. In addition, the deep processing methods for forest frogs are far from enough. It is difficult for most people to eat delicious forest frog products.

Method used

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Embodiment Construction

[0011] The specific embodiment of the present invention is as follows: the technological process is fresh forest frog → egg extraction → seed extraction → rinsing → selection → pickling → draining → drying → packaging → finished product storage

[0012] Among the specific requirements:

[0013] 1. Use fresh frog seeds and undergo shaping treatment. Shaping treatment generally has two methods of in vivo shaping and in vitro shaping. Shaping in vivo refers to the method of handling the new frogs captured with ice and 10-12 Baume degrees of salt water or 10% salt. In vitro shaping refers to the method of taking out the frog seeds and then setting the shape. While taking the seeds, put them in 8 Baume salt water, soak for 4 hours, and rinse after the shape is basically fixed.

[0014] 2. Seeding Use table salt to preserve frog eggs and obtain ideal shape and elasticity.

[0015] 3. The pickling and salting process is very important and quick to respond. Salting time may take 2...

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Abstract

The invention relates to a method for processing Chinese forest frog seed sauce. The method is characterized by comprising the process flow of selecting fresh wood frogs, taking eggs, taking seeds, rinsing, selecting, pickling, draining, airing, packaging and storing finished products. In the method, the Chinese forest frog seed sauce is prepared from the eggs of wood frogs by an advanced processing technology, so waste of precious resources caused by that the frog eggs are discarded after the frog oil is extracted from the wood frogs is avoided. The frog eggs have rich nutrition, the lecithin is known as DHA, and the product has pure taste and leads a person to endless aftertaste.

Description

technical field [0001] The invention relates to a processing method of snow clam seed paste. Background technique [0002] According to the natural law of forest frog life, in the past, only a few consumers in the main producing areas of forest frogs in Northeast China had the possibility of To eat forest frogs, there are no fresh forest frogs on the market for most of the year. In addition, the methods of deep processing of forest frogs are far from enough, and it is difficult for most people to eat delicious forest frog products. Contents of the invention [0003] In order to solve the above problems, the present invention provides a processing method of snow clam seed paste, which is characterized in that: the process flow is as follows: fresh wood frog → egg extraction → seed extraction → rinsing → selection → pickling → draining → drying → Packaging → finished product storage [0004] Among the specific requirements: [0005] 1. Use fresh frog seeds and undergo sha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/31A23L13/00
CPCY02A40/90
Inventor 王晓航
Owner 吉林博大农林生物科技有限公司