Spicy bullfrog skin processing technology

A processing technology and technology of spicy taste, which is applied in the field of processing frog skin with spicy taste, can solve the problems that the product seasoning formula is not involved and cannot meet the taste needs of consumers, and achieve the effects of low production cost, easy division and simple process

Active Publication Date: 2014-04-16
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This open document improves the crispy taste of fish skin, but the seasoning form

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The present invention will be further described below in conjunction with the embodiments.

[0017] 1. Making chili red oil: Add 25kg dry red pepper flakes to 100kg of refined oil, heat the oil to 80-85°C, slowly add the dry red pepper flakes and cook for 70 minutes, then remove and store for 24 hours and filter the dry red pepper flakes.

[0018] 2. To make Sichuan pepper oil: 100kg of refined oil and 8kg of Sichuan pepper powder, boil the oil to 140℃~160℃, add Sichuan pepper powder and boil for 110 minutes and store for 24 hours. Filter the Sichuan pepper powder, and the pepper oil is ready to use.

[0019] 3. Prepare spicy flavoring agent: 120g ginger puree, 220g garlic puree, 200g salt, 320g sugar, 80g monosodium glutamate, 8g disodium nucleotide, 150g vinegar, 200g soy sauce, 50g rice wine, 800g red pepper oil, 120g pepper oil , sesame oil 180g.

[0020] 4. Make spicy bullfrog skin: select healthy bullfrogs, peel off the skins and wash them, weigh them,

[0021] ...

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PUM

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Abstract

The invention discloses a spicy bullfrog skin processing technology which comprises the technical steps of raw material pretreatment, brewing, slicing, blanching, rinsing, dewatering, metering and blending, casing and delivery to a warehouse. Bullfrog skins processed by the processing technology disclosed by the invention taste delicious and are rich in nutrition and convenient to store and transport; the spicy bullfrog skin processing technology belong to the frog type cooked food processing industry with a good prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing a spicy frog skin. Background technique [0002] Bullfrog is the main breed of special aquatic products in my country. Because frog meat and frog skin are easy to spoil, processing is difficult, and the shelf life is short, so there are not many methods for frog skin processing. . Patent No. CN101897446A discloses "a processing method of fish skin with pickled pepper", the processing steps are: first, the meat quality of the fish skin is processed, the frozen fish skin is thawed, rinsed for the first time, drained for the first time, and then The fish skin is soaked in the lye solution, rinsed for the second time after soaking, drained for the second time, and then blanched, cooled, and drained for the fish skin; After being placed, weighed and bagged, and then packaged after freezing. This published document has improved the crispy taste of fish skin, but...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/226A23L1/221A23L17/00A23L27/10A23L27/20
CPCA23L17/00A23L27/00A23V2002/00A23V2300/41A23V2300/24A23V2200/32
Inventor 胡泽敏虞鹏程李旋艳简少卿虞舜曾艳曾庆芝
Owner NANCHANG UNIV
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