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Method for processing instant bullfrog sauce

A processing method and sauce technology are applied in the processing field of ready-to-eat bullfrog sauce, which can solve the problems of bad taste and complicated preparation process, and achieve the effects of simple and easy processing method, excellent taste and outstanding meat aroma.

Inactive Publication Date: 2017-01-04
谢镜国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The method for preparing bullfrog sauce in the related art has the following technical problems: the preparation process is complex and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1 A method for processing instant bullfrog sauce, using the following steps:

[0014] (1) Select frozen bullfrogs that have passed sanitary inspection and quarantine, thaw them in a microwave oven, and then use kitchen paper to absorb the thawed exudate;

[0015] (2) Cut the thawed bullfrog into strips, add salt, cardamom powder and dried ginger, and marinate for 40 minutes, then add egg white and minced pork, refrigerate for 30 minutes at 4~10℃, and take out the bullfrog meat Use a meat chopper to beat the bullfrog meat into granules;

[0016] (3) Immerse the bullfrog meat prepared in step (2) into the sauce and keep it at 4°C for 24 hours to prepare the bullfrog sauce, wherein the sauce is made of the following materials in parts by weight Ingredients: 11 parts of lamb, 10.5 parts of woody powder, 9 parts of dried tangerine peel powder, 5 parts of scallop meat, 5 parts of white radish juice, 3 parts of grape seed oil, 4 parts of brown rice, 6 parts of leek root, 3 p...

Embodiment 2

[0018] Example 2 A method for processing instant bullfrog sauce, using the following steps:

[0019] (1) Select frozen bullfrogs that have passed sanitary inspection and quarantine, thaw them in a microwave oven, and then use kitchen paper to absorb the thawed exudate;

[0020] (2) Cut the thawed bullfrog into strips, add salt, cardamom powder and dried ginger, and marinate for 40 minutes, then add egg white and minced pork, refrigerate for 30 minutes at 4~10℃, and take out the bullfrog meat Use a meat chopper to beat the bullfrog meat into granules;

[0021] (3) Immerse the bullfrog meat prepared in step (2) in the sauce, and keep it at 4°C for 48 hours to prepare the bullfrog sauce, wherein the sauce is made of the following materials in parts by weight : 10 parts of mutton, 11 parts of woody powder, 8 parts of dried tangerine peel powder, 6 parts of scallop meat, 7 parts of white radish juice, 2 parts of grape seed oil, 5 parts of brown rice, 5 parts of chive root, 4 parts of coo...

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PUM

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Abstract

The invention discloses a method for processing an instant bullfrog sauce. Bullfrog meat is treated and then soaked in a sauce prepared from mutton, radix aucklandiae powder, pericarpium citri reticulatae powder, scallop meat, white radish juice, grape seed oil, brown rice, leek root, cooking wine and nutrient auxiliary, and then packaging and vacuumizing are conducted to obtain the instant bullfrog sauce. The nutrient auxiliary is prepared from onion juice, chestnut powder, sunflower leaves, lotus leaves and a proper amount of water. The method is simple and easy to implement, and the prepared bullfrog sauce has a strong and durable meat flavor, high chewiness and a good mouthfeel.

Description

Technical field [0001] The invention relates to the field of aquatic products, in particular to a processing method of instant bullfrog sauce. Background technique [0002] The method for preparing bullfrog sauce in the related art has the following technical problems: the preparation process is complicated and the taste is not good. Summary of the invention [0003] In order to solve the above technical problems, the present invention provides a method for processing instant bullfrog sauce. [0004] The present invention is realized by the following technical solutions: a processing method of instant bullfrog sauce, including the following steps: [0005] (1) Select frozen bullfrogs that have passed sanitary inspection and quarantine, thaw them in a microwave oven, and then use kitchen paper to absorb the thawed exudate; [0006] (2) Cut the thawed bullfrog into strips, add salt, cardamom powder and dried ginger, and marinate for 40 minutes, then add egg white and minced pork, refrig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10A23L33/105
Inventor 谢镜国
Owner 谢镜国
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