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Orleans bullfrog and preparation method thereof

A technology of bullfrog and auxiliary materials, which is applied in the field of food processing and can solve problems such as the lack of standardization of bullfrog products

Inactive Publication Date: 2012-11-14
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides an Orleans bullfrog and its production method, aiming to solve the problem that existing bullfrog products have not been standardized

Method used

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  • Orleans bullfrog and preparation method thereof

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Embodiment 1

[0021] Embodiment 1: A kind of Orleans bullfrog and preparation method thereof

[0022] A kind of Orleans bullfrog, described Orleans bullfrog is mainly made of the main material bullfrog of 950~1050 weight parts and the following accessories by weight:

[0023] Green beans 55~65 parts;

[0024] Spices 20~25 parts;

[0025] 55~65 servings of ginkgo;

[0026] 8~10 parts of starch;

[0027] Chicken essence 8~10 parts;

[0028] 4~5 parts of ginger;

[0029] Sodium bicarbonate 4~6 parts.

[0030] See attached figure 1 As shown, the method for making the Orleans bullfrog includes stirring the auxiliary materials and main ingredients evenly, and then pickling at 0-5°C for 1-2 hours.

[0031] In a further preferred technical solution of the specific embodiment of the present invention, the said spice is Orleans marinade, which is mainly selected from edible salt, white sugar, monosodium glutamate, onion powder, chili powder, ginger powder, white pepper powder, black pepper pow...

Embodiment 2

[0033] Embodiment two: a kind of Orleans bullfrog and preparation method thereof

[0034] A kind of Orleans bullfrog, the batching of described Orleans bullfrog is as follows:

[0035] Bullfrog 1000 grams;

[0036] 60 grams of green beans;

[0037] Spices 20 grams;

[0038] 60 grams of ginkgo;

[0039] starch 10 grams;

[0040] Chicken essence 10 grams;

[0041] 4 grams of ginger;

[0042] Sodium bicarbonate 4 grams.

[0043] See attached figure 1 As shown, the method for making the Orleans bullfrog, the steps are as follows:

[0044] 1. Weighing: Weigh bullfrog blocks with a length and width of 4×3 cm at 50 catties per pot.

[0045] 2. Soaking and rinsing: Stir the soaking material according to the standard (15 catties of water and soaking material in a pot) and soak for 30 minutes. After soaking, rinse with tap water, pour into the basket to control the water for 10 minutes.

[0046] 3. Weighing: Return the electronic scale to zero before weighing. Weigh the bull...

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Abstract

The invention relates to an Orleans bullfrog and a preparation method thereof. The Orleans bullfrog is mainly prepared from 950-1050 parts of bullfrog, 55-65 parts of green bean, 20-25 parts of spice, 55-65 parts of ginkgo, 8-10 parts of starch, 8-10 parts of chicken essence, 4-5 parts of ginger and 4-6 parts of sodium bicarbonate. By adopting the invention, the raw-material standardization, the product standardization and the process standardization of the Orleans bullfrog can be realized.

Description

technical field [0001] The invention relates to an Orleans bullfrog and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal skills to ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/29A23L13/10A23L33/00
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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