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

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Problems solved by technology

[0004] The invention provides an Orleans bullfrog and its production method, aimi

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  • Orleans bullfrog and preparation method thereof

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[0021] Example 1: An Orleans bullfrog and its preparation method

[0022] An Orleans bullfrog, which is mainly made of 950~1050 parts by weight of the main material bullfrog and the following parts by weight of auxiliary materials:

[0023] 55~65 servings of green beans;

[0024] Spices 20-25 parts;

[0025] 55~65 copies of ginkgo;

[0026] 8-10 parts of starch;

[0027] 8-10 servings of chicken essence;

[0028] 4~5 portions of ginger;

[0029] 4~6 parts of sodium bicarbonate.

[0030] See attached figure 1 As shown, the method for making Orleans bullfrogs includes mixing the auxiliary materials and the main materials uniformly, and then pickling them at 0-5°C for 1 to 2 hours.

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

Example Embodiment

[0033] Example 2: An Orleans bullfrog and its preparation method

[0034] An Orleans bullfrog, the ingredients of the Orleans bullfrog are as follows:

[0035] Bullfrog 1000 grams;

[0036] 60 grams of green beans;

[0037] Spices 20 grams;

[0038] 60 grams of ginkgo;

[0039] 10 grams of starch;

[0040] 10 grams of chicken essence;

[0041] 4 grams of ginger;

[0042] Sodium bicarbonate 4 grams.

[0043] See attached figure 1 Shown, the method of making Orleans bullfrog, the steps are as follows:

[0044] 1. Weighing: Weigh the bullfrog pieces of 4×3 cm in length and width at 50 kg per pot.

[0045] 2. Soak and rinse: Stir the foam according to the standard (add 15 kg of water and foam to a pot) and soak for 30 minutes. After soaking, rinse with tap water and pour it into the basket to control water for 10 minutes.

[0046] 3. Weighing: reset the electronic weighing to zero before weighing. Weigh the bullfrog block at 50 kg per unit and record the data.

[0047] 4. Manual mixing: Mix the...

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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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