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Spicy bullfrog skin processing technology

A processing technology and technology of spicy taste, applied in the field of processing frog skin with spicy taste, can solve the problems of not being able to meet the taste needs of consumers, and the product seasoning formula is not involved, and achieve the effect of low production cost, easy division, and crispy and delicious taste

Active Publication Date: 2015-05-20
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 formula of the product is not involved, which cannot meet the taste needs of consumers

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 embodiment.

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

[0018] 2. Make pepper oil: add 100kg of refined oil to 8kg of pepper powder, heat the oil to 140°C-160°C, add pepper powder, boil for 110 minutes, store for 24 hours, filter the pepper powder, and the pepper oil is ready to use.

[0019] 3. Prepare spicy seasoning: 120g ginger paste, 220g garlic paste, 200g edible salt, 320g sugar, 80g monosodium glutamate, 8g disodium nucleotide, 150g vinegar, 200g soy sauce, 50g rice wine, 800g chili red oil, 120g prickly ash oil , Sesame oil 180g.

[0020] 4. Make spicy bullfrog skin: select healthy bullfrogs, peel off the frog skin and clean it, weigh it,

[0021] Add 1.2 times of water according to th...

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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 frog skin with a spicy taste. Background technique [0002] Bullfrog is the main breed of special aquatic products in my country. Because frog meat and frog skin are easily corrupted, processing is difficult and the shelf life is short, so there are not many methods for processing frog skin, but there are some open literatures on the processing of fish skin, which is also an aquatic product. . Patent No. CN101897446A discloses "a processing method for fish skin with pickled peppers". The processing steps are as follows: first, the meat of the fish skin is treated, the frozen fish skin is thawed, rinsed for the first time, drained for the first time, and then The fish skin is soaked in lye, rinsed for the second time after soaking, drained for the second time, then blanched, cooled, and drained; the processed fish skin is cut and seasoned, mixed well, and the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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