Braised bullfrog processing technology

A processing technology, bullfrog technology, applied in food heat treatment, function of food ingredients, food preparation, etc., can solve the problems of not being able to meet the taste needs of consumers, and achieve the effect of low production cost, good taste and simple process

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

AI Technical Summary

Problems solved by technology

This method mainly uses mold processing without involving product seasoning. This mold p

Method used

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Embodiment Construction

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

[0017] 1. Make marinade: prepare marinade according to the ratio of marinade salt, for example: prepare 10kg marinade as follows: salt 8.7kg, white sugar 0.4kg, erythorbic acid sodium 0.1kg, compound phosphate 0.3kg, Cooking wine 0.1kg. The first four ingredients are mixed, and the cooking wine is weighed separately for later use.

[0018] 2. Make marinade: Take 12kg of water and put it into a stainless steel marinade barrel, weigh according to the proportion of spices, the weight of each composition is 10g star anise, 20g fennel, 10g cinnamon, 15g pepper, 15g tangerine peel, 10g grass fruit, Meat Kou 10g, amomum 10g, licorice 10g, clove 5g, fresh ginger 100-150g, fresh green onion 40-60g, dried chili 100-150g.

[0019] Seasoning composition: salt 0.4kg, white sugar 0.3kg, monosodium glutamate 1kg, nucleotide disodium 8g, ethyl maltol 3g;

[0020] After the spices are weighed, wra...

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PUM

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Abstract

The invention relates to a braised bullfrog processing technology which comprises the following steps: raw material pretreatment, pickling, scalding and blanching, cooking, seasoning and the like. Especially, the formulas of pickling materials and braising juices are mainly prepared by adopting natural materials. The braised bullfrog processing technology has the beneficial effects that the provided bullfrog is delicious in taste, fine and tender in meat and good in mouthfeel, and is easy to split when being eaten by an eater because the bullfrog is cooked properly, thereby ensuring that the eater can eat the braised bullfrog in outdoors or traveling. In addition, the braised bullfrog is low in production cost and low in processing technology. Thus, the braised 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 braised-flavored bullfrogs. Background technique [0002] 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 short shelf life, there are not many methods for processing frogs. Patent No. CN1483352A discloses the "processing method of male frog products", which are male frog Zhuangyang oral liquid, frog liver defatted nano powder, bombesin, frog bone calcium tablets, frog polypeptide drink or oral liquid, which are mainly made of frogs and other product production and processing procedures, this method belongs to a preparation and processing technology of animal biological health food, and does not involve the processin...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/221A23L17/00A23L27/10
CPCA23L17/00A23L27/10A23V2002/00A23V2300/24A23V2200/30
Inventor 简少卿胡泽敏虞鹏程曾艳虞舜胡茂林
Owner NANCHANG UNIV
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