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Pickled pepper bullfrog processing technology

A processing technology, the technology of bullfrog, applied in the fields of application, food preparation, food science, etc., can solve the problems such as the inability to meet the taste needs of the consumers, and achieve the effects of low production cost, easy segmentation and portability

Active Publication Date: 2014-04-30
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method mainly uses mold processing without involving product seasoning. This mold processing method only represents one flavor and cannot meet the taste needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

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

[0017] 1. Make compound salt: 880g of table salt, 7g of white sugar, 1g of vitamin sodium, 2g of sodium polyphosphate, 1g of glucono-δ-lactone.

[0018] 2. Make spice water: star anise 0.2kg, cumin 0.4kg, bay leaf 0.22kg, pepper 0.20kg, ginger 3.75kg, hawthorn 0.4kg, water 25kg.

[0019] 3. Make pickled pepper bullfrogs: select bullfrogs with a net weight of more than 150g, slaughter them, remove their viscera, peel off the frog skin, wash them, and marinate them with compound salt containing 1.5% frog meat in a refrigerator at 0-4°C for 2-2 hours. 3 hours, stirring once every half an hour; wash the marinated bullfrogs with clean water, drain the water, put them in a 45°C drying room for drying, and bake until the water content of the bullfrogs is about 45%. Then, according to the weight ratio, frog meat: pickled pepper solution = 1:1.3, add the whole frog into the pickled pepper so...

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PUM

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Abstract

The invention relates to a pickled pepper bullfrog processing technology which comprises the following steps: raw material pretreatment, pickling, baking, soaking and seasoning, vacuum packaging, high-pressure sterilization as well as vanning and warehousing. The bullfrog skin processed according to the processing technology provided by the invention is delicious in taste, rich in nutrition and convenient to store and transport. Thus, the pickled pepper bullfrog processing technology belongs to the bullfrog deli processing industry with good prospect. The pickled pepper bullfrog processing technology has the beneficial effects that the bullfrog meat which is seasoned according to a seasoning formula is good in flavor, cannot generate a peculiar smell and has a yellow pickled pepper oil color besides being white, so that the bullfrog meat is attractive in color and flavor, tenacious and resistant to chew; if the bullfrog meat is cooked properly, the bullfrog meat is easy to split when being eaten, thereby being convenient to carry. In addition, the pickled pepper bullfrog is low in production cost and simple in processing technology. Thus, the pickled pepper bullfrog processing technology is suitable for industrial production.

Description

technical field [0001] The invention relates to the field of bullfrog food processing, in particular to a process for processing bullfrogs with pickled peppers. Background technique [0002] Bullfrogs are very nutritious. After analysis, every 100 grams of bullfrog meat contains about 19.9 grams of protein and about 0.3 grams of fat. It is a food with high protein, low fat, extremely low cholesterol and delicious taste. Bullfrogs also have the effect of nourishing, detoxifying and treating certain diseases. It is believed in medicine that when people (especially women) are taboo, eating frog meat can whet the appetite, and patients with weak stomach or hyperacidity should eat frog meat most. Bullfrogs are native to North America and were introduced to China in 1959. They were raised on a small scale in central and southern my country in the mid-1980s and have become the main species of frogs in my country. Because frog meat is perishable, difficult to process, and has a sho...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
CPCA23L17/00
Inventor 简少卿胡泽敏虞鹏程曾艳虞舜曾庆芝
Owner NANCHANG UNIV
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