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Processing method of instant bullfrog

A processing method, bullfrog technology, applied in food processing, food preparation, food science, etc., can solve the problems affecting the processing and eating quality of bullfrog meat products, the difficulty of industrial production of products, and the impact on product yield, so as to reduce the loss of thawing, The effect of reducing the sterilization intensity and high yield

Inactive Publication Date: 2015-03-25
HUBEI YOON FOOD
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  • Description
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AI Technical Summary

Problems solved by technology

[0004] At present, most bullfrogs are consumed by on-site cooking. Due to the high water content and strong fishy smell of bullfrogs, heavy spices such as ginger, pepper, and pickled peppers are often used for processing bullfrogs, including marinating to cover up the fishy smell of raw materials. It is processed by frying, the product is difficult to carry out industrial production, and the product is high in salt and oil, which does not meet the needs of healthy food
[0005] At present, the raw materials for bullfrog processing come from frozen bullfrogs. Improper methods of thawing bullfrogs after freezing will cause a large amount of water loss and loss of nutrients, which will affect the yield of the product. In addition, the muscle fibers of bullfrogs are long and covered with a film, which makes it difficult to taste and affects bullfrog meat products. processing and eating quality

Method used

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  • Processing method of instant bullfrog
  • Processing method of instant bullfrog
  • Processing method of instant bullfrog

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Select the frozen bullfrogs that have passed the hygienic inspection, and use low-temperature steam to thaw them, and thaw them at 1-5-1°C in a cycle of variable temperature. During the thawing process, decompression steam (6.6×10 2 -8.7×10 2 Pa), keep the relative humidity of the thawing chamber above 90%, thaw for 6 hours, and remove a small amount of exudate after thawing;

[0033] (2) add papain, 0.2% alkaline lipase, and 0.4% flavor protease by 0.2% of the bullfrog meat mass and process at 4°C for 25min;

[0034] (3) preparation pickling solution, get pepper powder 0.5%, white sugar 1.8%, soy sauce 4%, cooking wine 3%, monosodium glutamate 1%, ginger juice 3%, mirin 1.5%, yeast extract 1% by weight percentage of bullfrog meat quality %, ethyl maltol 0.2‰, salt 1.4%, to prepare a pickling solution;

[0035] (4) To prepare concentrated five-spice marinade, take 0.5 kg of chicken skeleton, 0.5 kg of pork bone, 50 g of ginger, and 4 kg of water, boil for 1-2 hour...

Embodiment 2

[0049] Embodiment 2 is the same as embodiment 1, the difference is,

[0050] (1) thawing at 3-10-3°C with variable temperature cycle, and decompression (7.58×10 2 -1.22×10 3 Pa) steam, thawed for 2h;

[0051] (2) add papain by 0.2% of the bullfrog meat mass, 0.25% alkaline lipase, and 0.2% flavor protease at 4°C for 20 min;

[0052] (3) preparation pickling solution, get pepper 1%, white sugar 2.5%, soy sauce 2%, cooking wine 1%, monosodium glutamate 1.2%, ginger juice 3.3%, mirin 2%, yeast extract 1.5% by weight percentage of bullfrog meat quality %, ethyl maltol 0.3‰, salt 2%, to prepare a pickling solution;

[0053] (5) After diluting the concentrated solution of step (4) by 1:5, add it to the pickling solution of step (3) in a weight ratio of 25%, to prepare a rolling solution;

[0054] (6) Mix the bullfrog after enzymatic hydrolysis in step (2) with the tumbling liquid prepared in step (4) according to a mass ratio of 1:1, and then tumbling for 3 hours at 4°C and a va...

Embodiment 3

[0065] Embodiment 3 is the same as Embodiment 1, and the difference is that

[0066] (1) thawing at 1-9-1°C with variable temperature cycle, and decompression (6.6×10 2 -1.14×10 32 Pa) steam, thawed for 6h;

[0067] (2) add papain, 0.1% alkaline lipase, and 0.2% flavor protease by 0.1% of the bullfrog meat mass and treat at 4°C for 20min;

[0068] (3) prepare pickle liquid, get pepper 0.5%, white sugar 1%, soy sauce 4%, cooking wine 4%, monosodium glutamate 2%, ginger juice 4%, mirin 1%, yeast paste 0.5% by weight percentage of bullfrog meat quality %, ethyl maltol 0.3‰, salt 3%, to prepare a pickling solution;

[0069] (5) After diluting the concentrated solution of step (4) by 1:5, add it to the pickling solution of step (3) in a weight ratio of 20%, to prepare a rolling solution;

[0070] (6) Mix the bullfrog after enzymatic hydrolysis in step (2) with the tumbling solution prepared in step (4) at a mass ratio of 1:1.2, and then tumbling for 2.5 hours at 4°C and a vacuu...

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Abstract

The invention relates to a processing method of an instant bullfrog. The processing method comprises the following steps: unfreezing a frozen bullfrog through steam at low temperature, and removing percolate; adding papain, alkaline lipase and flavourzyme, preparing a pickling liquid from ground pepper, white sugar, soy sauce, cooking wine, mirin, a yeast extract, ethyl maltol and the like, and adding spiced marinade diluent to the pickling liquid to prepare a rolling liquid; adding the bullfrog to the rolling liquid, and rolling the bullfrog in a vacuum environment; blanching the bullfrog in boiling water, rapidly taking out the bullfrog, and flushing the bullfrog for removing impurities on the surface of the bullfrog; drying the bullfrog in a microwave oven which adopts an auxiliary heat pump, and keeping the central temperature of the bullfrog above 70 DEG C and the content of moisture below 50%; and rapidly cooling the bullfrog, packaging the bullfrog in the vacuum environment, sterilizing the bullfrog in a boiling-water bath and carrying out irradiation sterilization. According to the processing method disclosed by the invention, the unfreezing loss of the frozen bullfrog is low; through complex enzyme treatment and rolling by virtue of the rolling liquid, the bullfrog is free of fishy smell and delicate in meat quality, and the original flavor of the bullfrog is reserved through microwave drying by virtue of the heat pump. The process disclosed by the invention is simple and easy to carry out, low in energy consumption and short in duration, and the instant bullfrog is delicious in taste, good in mouthfeel, thick in flavor, chewable, elastic, and high in yield rate.

Description

technical field [0001] The invention belongs to the technical field of meat deep processing, and more specifically relates to a processing method of instant meat products. Background technique [0002] Bullfrog is a high-quality raw material with high moisture content and low fat content. Studies have shown that the water content in bullfrog muscle is above 75%, and the crude protein and ash content account for 21% and 0.90% of the fresh weight respectively. The total amount of 16 kinds of amino acids in muscle accounts for more than 90% of the dry weight of muscle, of which essential amino acids account for 42%, non-essential amino acids account for more than 47%, and umami amino acids account for 28% of the total muscle. Among fatty acids, oleic acid (C18:1) has the highest content of 20.7%, followed by docosahexaenoic acid (DHA, 14.48%), linoleic acid (C18:2, 14.15%), palmitic acid (C16:0, 14.08%), stearic acid (C18:0, 5.58%), eicosapentaenoic acid (EPA, 4.34%), palmito...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/29A23B4/07A23B4/22A23B4/01A23L13/10A23L13/70A23L33/00
CPCY02P60/85
Inventor 黄开明林仰星林仰春
Owner HUBEI YOON FOOD
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