Instant wood frog and production method thereof

A production method and technology of water temperature, applied in the fields of food preparation, food science, application, etc., can solve the problems of bacterial growth, waste of wood frog meat, practical inconvenience, etc.

Inactive Publication Date: 2015-06-24
潘月旺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, only in the very short period of 20 days before the forest frog enters the water for hibernation in late autumn and in the early spring when the forest frog comes out of hibernation and comes ashore after hibernation, can there be fresh forest frogs to eat, while there are no fresh forest frogs at other times. Live Rana is inconvenient to transport, and is affected by its life rules. Live Rana is very difficult to preserve, and the processing process is labor-intensive and time-consuming, which is rea...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: A: Take a number of Changbai Mountain forest frogs in November, put them in a water temperature of about 2 degrees for 10 days, and make them discharge the sundries in their stomachs; Keep it ventilated and dried at 42 degrees for 12 hours to make it dehydrated and dry, and keep the moisture at 8%; C: take it out and enter the sterile workshop, cut it with scissors from the mouth side, remove the internal organs, and keep the wood frog oil and eggs; D: add soy sauce 15g, cooking wine 15g, five-spice powder 4g, ginger juice 3g, mirin 5g as seasonings aseptically marinated for 20 minutes, and the marinated wood frog was steamed at 80 degrees for 5 minutes; E: in a sterile room, press forest Classify the frogs by size and species and put them into bags for 0.08MPa vacuum packaging; F: Put the packed wood frogs in a steamer and steam them at 100°C until the bag bulges and then quickly cool down and take it out; G The method comprises: putting cooled wood frogs...

Embodiment 2

[0012] Embodiment 2: A: Take some Changbai Mountain forest frogs in November, put them in a water temperature of about 2 degrees and let them rest for 10 days, so that they can remove the sundries in their stomachs; B: Use hanging live forest frogs in the drying room. Keep it ventilated and dried at 42 degrees for 14 hours to make it dehydrated and dry, and keep the water content at 10%; C: Take it out and enter the sterile workshop, cut it with scissors from the mouth side, remove the internal organs, and keep the wood frog oil and eggs; D: Add soy sauce 15g, cooking wine 10g, and sesame oil 10g as seasoning, aseptically marinated for 20 minutes, steamed the marinated wood frogs for 4 minutes at 78 degrees; Carry out 0.08MPa vacuum packaging in the bag; F: put the packaged wood frog into the steamer and steam at 105 degrees high temperature until the bag bulges, then quickly cool down and take it out; G: put the cooled wood frog into the packaging workshop Packed and shipped,...

Embodiment 3

[0013] Embodiment 3: A: Take some Changbai Mountain forest frogs in November, put them in a water temperature of about 2 degrees and let them rest for 10 days, so that they can remove the sundries in their stomachs; Keep it ventilated and dried at 42 degrees for 13 hours to make it dehydrated and dry, and keep the water content at 12%; C: Take it out and enter the sterile workshop, cut it with scissors from the mouth side, remove the internal organs, and keep the wood frog oil and eggs; D: Add salt 15g and 20g of cooking wine are used as seasonings to aseptically marinate for 20 minutes, and the marinated wood frogs are steamed for 3 minutes at a temperature of 75 degrees; E: In a sterile room, put them into bags according to their size and species 0.08MPa vacuum packaging; F: put the packaged wood frog in a steamer and steam at 110 degrees until the bag bulges, then quickly cool down and take it out; G: put the cooled wood frog into the packaging workshop for packaging and lea...

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PUM

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Abstract

The invention relates to an instant wood frog and a production method thereof. The method specifically comprises the following steps: drying, soaking, steaming, classifying, blasting, cooling, packaging and the like. The production method has the beneficial effects that the instant wood frog is produced by a ready-to-use-method; eating of widespread consumers is greatly facilitated; the nutrients are reserved; the eating method is greatly facilitated; the obtained instant wood frog is good in taste, suitable for people with different favors, extremely easy to store, and good in anti-corrosion property in a general state; and the appearance is regular and not easy to deform.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an instant wood frog and a production method thereof. Background technique [0002] The Northeast Rana is a mountainous area in Northeast China, including the Changbai Mountains, most of the Xiaoxing’an Mountains, and the hinterland of the Zhangguangcai Mountains. It is a pure wild animal and is also known as Hashma (Hashi toad). It is a completely different protozoa from toads and frogs. Only in China, it is listed as a vulnerable species. It is a rare amphibian that integrates medicinal, food tonic and beauty functions. Northeast Rana is increasingly valued by people for its unique medicinal value and nutritional value, and has become the species with the highest economic value among frogs. Among the forest frogs produced in various places, the forest frogs in the Northeast region are the best among the forest frogs due to their large body, high oil production rate, strong sy...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L13/00
Inventor 潘月旺
Owner 潘月旺
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