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Quick-frozen pickled bullfrogs and preparation method thereof

A bullfrog and marinade technology, which is applied in the direction of freezing/cooling preservation of meat/fish, preservation of meat/fish with chemicals, etc., can solve problems such as difficulty in guaranteeing quality, high water loss rate, and gap between fresh bullfrog and other problems, and achieves Reduces moisture loss and enhances antifreeze effect

Inactive Publication Date: 2018-08-21
蜀海(北京)供应链管理有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the frozen bullfrogs on the market have a high rate of water loss during storage, and the quality is difficult to guarantee after thawing, and the taste is quite different from that of fresh bullfrogs.

Method used

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  • Quick-frozen pickled bullfrogs and preparation method thereof
  • Quick-frozen pickled bullfrogs and preparation method thereof
  • Quick-frozen pickled bullfrogs and preparation method thereof

Examples

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preparation example Construction

[0012] A kind of preparation method of quick-frozen salted bullfrog provided by some embodiments of the present invention, it comprises:

[0013] Shock or tumbling soak the bullfrog with the preparation liquid, then tumbling and marinating with the marinade;

[0014] The bullfrogs after rolling and marinating are frozen by liquid nitrogen quick-freezing technology;

[0015] Wherein, the preparation solution includes at least one of sodium tripolyphosphate solution, sodium hexametaphosphate solution, sodium pyrophosphite solution, sodium carbonate solution and sodium bicarbonate solution; the marinade includes loose meat powder, edible alkali, white sugar and salt .

[0016] Vibration is to put the meat product into the solution and continuously vibrate the container so that the meat product and the solution collide with each other. Tumbling and soaking is to put meat products into the preparation liquid in the tumbler, using the principle of physical impact, let the meat rol...

Embodiment 1

[0031] Remove the head, skin, viscera and toes of the fresh bullfrog, put it in pure water and soak for 4 hours, remove and drain, and soak in the preparation solution for 3 hours, the preparation solution is sodium tripolyphosphate with a mass fraction of 0.2% solution, a mixed solution of sodium hexametaphosphate solution with a mass fraction of 0.2% and a sodium pyrophosphite solution with a mass fraction of 0.2%.

[0032]Take out the soaked bullfrogs and drain them, put them in a tumbler and add marinade and knead them to marinate. The pickling conditions are that the vacuum degree is 0.8kpa vacuum tumbling, the temperature is controlled at 4°C, and the pickling materials are: 0.2% loose meat powder of the total weight of bullfrogs, 2% edible alkali of the total weight of bullfrogs, 0.2% white sugar of the total weight of bullfrogs, 0.2% salt by total weight.

[0033] Using liquid nitrogen quick-freezing technology, the bullfrog is frozen in a very short time and quickly ...

Embodiment 2

[0036] After removing the head, skin, viscera and toes of the fresh bullfrog, put it into pure water and soak for 10 hours, remove the water and shake it with the preparation solution for 8 hours. The preparation solution includes 0.5% sodium tripolyphosphate solution and A mixed solution of sodium hexametaphosphate solution with a mass fraction of 0.1%.

[0037] Take out the soaked bullfrogs and drain them, put them in a tumbler and add marinade and knead them to marinate. The pickling condition is that the vacuum degree is 1kpa vacuum tumbling, the temperature is controlled at 20°C, and the pickling materials are: 2% loose meat powder of the total weight of the bullfrog, 2% edible alkali of the total weight of the bullfrog, 3% white sugar of the total weight of the bullfrog, and 3% of the total weight of the bullfrog. heavy 3% salt.

[0038] Using liquid nitrogen quick-freezing technology, the bullfrog is frozen in a very short time and quickly passes through the maximum cr...

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Abstract

The invention relates to the technical field of food processing, in particular to quick-frozen pickled bullfrogs and a preparation method thereof. The preparation method of the quick-frozen pickled bullfrogs comprises the following steps of vibrating bullfrogs with compounding liquid or performing rolling and kneading soaking, and then performing rolling and rolling pickling with pickling materials; and freezing the bullfrogs which are rolled, kneaded and pickled with a liquid nitrogen quick-freezing technique, wherein the compounding liquid comprises at least one of a sodium tripolyphosphatesolution, a sodium hexametaphosphate solution, a sodium pyrosulfite solution, a sodium carbonate solution and a sodium bicarbonate solution, and the pickling materials comprise dried meat floss powder, dietary alkali, white sugar and salt. Through combination of processes of rolling and kneading soaking and pickling, with the liquid nitrogen quick-freezing technique, moisture loss of the quick-frozen pickled bullfrogs during storage and transportation can be reduced, the anti-freezing effect of the frozen bullfrogs can be improved, and the mouth feel of the unfrozen bullfrogs is similar with that of fresh bullfrogs.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick-frozen pickled bullfrog and a preparation method thereof. Background technique [0002] Bullfrogs are originally produced in several states in the eastern United States and then introduced to the inland of my country. Our country mainly relies on breeding and production, and they are produced all over the country. At present, the bullfrog market is dominated by fresh products. Winter is the peak season for frog production, and the supply of bullfrogs in the off-season is in short supply. Frozen bullfrogs made from bullfrogs can ensure stable supply and demand in the raw material market. The existing process of frozen bullfrogs includes: slaughtering-removing blood water-freezing-wrapping ice coat. [0003] Frozen bullfrogs currently on the market have a high rate of water loss during storage, and the quality is difficult to guarantee after thawing, and there is a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09A23B4/20A23B4/24
CPCA23B4/09A23B4/20A23B4/24
Inventor 王境波高建有辛博杨雪红
Owner 蜀海(北京)供应链管理有限责任公司
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