Dried-pot bullfrog with dregs and vinegar and preparation method thereof

Abstract

The invention provides a dry-pot bullfrog with dregs and vinegar and a preparation method of the dry-pot bullfrog. The dry-pot bullfrog with dregs and vinegar comprises main materials, auxiliary materials and seasonings, the main materials comprise 1700-1750 g of bullfrogs, and the auxiliary materials comprise 140-160 g of old lotus root slices, 140-160 g of dried potato powder and 8-15 g of corn starch. The seasoning comprises 40-60 g of garlic seeds, 25-35 g of peeled old ginger, 10-20 g of dried chilli, 300-330 g of shallot segments, 20-40 g of dried onion heads, 8-15 g of Thai chilli, 5-20 g of coriander, 650-750 g of dregs vinegar, 95-110 g of spicy red oil, 5-7 g of white pepper powder, 2-6 g of cooked white sesame seeds, 10-20 g of honeydew sauce, 10-20 g of salt-free monosodium glutamate, 3-5 g of chicken essence, 3-5 g of pepper powder, 7-10 g of zanthoxylum armatum oil, 2-4 g of refined salt and 6-10 g of cooking wine. The preparation method of the dry-pot bullfrog with dregs and vinegar comprises the following steps: main material treatment, auxiliary material treatment, seasoning treatment, frying treatment, soup treatment, juice reduction treatment and pot filling.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a dregs vinegar dry-pot bullfrog and a preparation method thereof. Background Art

[0002] Bullfrog meat is white, tender, delicious, and rich in nutrition. It is a high-protein, low-fat, low-cholesterol high-quality food that can be used to make a variety of delicious dishes with unique flavors. Therefore, various bullfrog cooking methods emerge in an endless stream. However, the existing traditional processing methods for making bullfrogs cannot guarantee the freshness and flavor of bullfrog meat, and the taste effect is not good. It is difficult to meet the needs of consumers who need to ensure health and pursue deliciousness, which greatly reduces the quality of bullfrog meat. Summary of the invention

[0003] The present invention is made to solve the above technical problems, and aims to provide a dregs vinegar dry pot bullfrog and a production method thereof.

[0004] To achieve the above object, the present invention adopts the following technical solutions:

[0005] <Option 1>

[0006] The invention provides a dregs vinegar dry pot bullfrog, which has the following characteristics: main ingredients, auxiliary ingredients and seasonings, wherein the main ingredients include 1700-1750 grams of bullfrog, the auxiliary ingredients include 140-160 grams of old lotus root slices, 140-160 grams of potato flour, 8-15 grams of corn starch, and the seasonings include 40-60 grams of garlic seeds, 25-35 grams of peeled old ginger, 10-20 grams of dried chili peppers, 30 grams of scallion segments, and 10 grams of sesame seeds. 0-330 grams, 20-40 grams of shallots, 8-15 grams of Thai pepper, 5-20 grams of coriander, 650-750 grams of dregs vinegar, 95-110 grams of spicy red oil, 5-7 grams of white pepper powder, 2-6 grams of cooked white sesame seeds, 10-20 grams of honey sauce, 10-20 grams of salt-free MSG, 3-5 grams of chicken essence, 3-5 grams of pepper powder, 7-10 grams of pepper oil, 2-4 grams of refined salt, and 6-10 grams of cooking wine.

[0007] <Option 2>

[0008] The present invention also provides a method for making dregs vinegar dry-pot bullfrog of <Scheme 1>, which has the following characteristics and comprises the following steps:

[0009] Ingredients: Remove the head and skin of the bullfrog, remove the internal organs, clean it, cut off the soles of the feet, cut into pieces, put them into a container, add salt, MSG, white pepper powder, cooking wine, mix them with your hands, then add corn starch, mix them evenly, marinate them, and set aside;

[0010] Processing of auxiliary materials: Boil water in a pot, scoop out the potato flour and drain the water, set aside; add 1400-1500 grams of salad oil to a hot pot, heat it to 40%, put in the lotus root slices, fry them until soft, put them in the dry pot bottom, and then put in the cooked potato flour, set aside;

[0011] Seasoning preparation: cut the scallions and dried chili peppers into sections, peel the shallots, peel and dice the old ginger, crack and dice the garlic seeds, and dice the Thai peppers, and set aside;

[0012] Frying: Heat the pan, add the first cooking oil and heat to 60% hot, put the marinated bullfrogs in batches and fry until they are set, then remove and drain the oil; raise the oil temperature to 60% again, pour in the bullfrogs that have been drained of oil, fry again until the surface is golden brown, remove and drain the oil, and set aside;

[0013] Soup preparation: Heat a clean pot, pour in the second cooking oil, heat to remove the oil smell, add shallots, scallions, and old ginger, stir-fry over low heat until the surface is browned, add garlic seeds, Thai peppers, and dried chilies, stir-fry until fragrant, add honey sauce, stir-fry until fragrant, then add dregs vinegar, turn on high heat and cook until the soup is thick;

[0014] Drain the sauce: Pour in the fried bullfrog, add white pepper powder, Sichuan pepper powder, MSG, chicken stock, then add Sichuan pepper oil and spicy red oil, turn the bullfrog over and drain the sauce;

[0015] Serving: Pour the bullfrog with the sauce into a dry pot container covered with old lotus root slices and potato starch, sprinkle with fried white sesame seeds and coriander, and you will get the finished dregs vinegar dry pot bullfrog.

[0016] The method for making the dregs vinegar dry-pot bullfrog provided by the present invention may also have the following characteristics: the first edible oil is salad oil, and the second edible oil is rapeseed oil.

[0017] Function and Effect of the Invention

[0018] According to the dregs vinegar dry-pot bullfrog and its production method involved in this embodiment, firstly, the ingenious cooking method of frying the bullfrog allows the histidine to decompose when heated, effectively locking its internal moisture, which not only maintains the freshness and rich nutrition of the bullfrog meat, but also exerts a significant bactericidal effect, ensuring the hygiene and safety of the food; moreover, during the frying process, the original flavor of the bullfrog is perfectly preserved, and the fragrance is overflowing, so that its nutritional value is retained to the greatest extent.

[0019] Secondly, through sophisticated cooking techniques and the addition of dregs vinegar to boil over fire to reduce the juice, the bullfrog is given a unique flavor and lingering taste, which not only improves its nutritional value but also gives it good health functions.

[0020] Therefore, the present invention provides a bullfrog cooking method with unique taste and high product value, and no preservative additives or chemical food agents for enhancing flavor are added during the whole process, thereby ensuring that the beneficial components of the bullfrog to the human body are retained to the greatest extent and are easier for the human body to absorb. DETAILED DESCRIPTION

[0021] The concept, specific structure and technical effects of the present invention will be further described below to fully understand the purpose, characteristics and effects of the present invention.

[0022] <Example>

[0023] The present embodiment provides a dregs vinegar dry pot bullfrog, comprising a main ingredient, auxiliary ingredients and seasoning.

[0024] The main ingredients include 1700-1750 grams of bullfrog.

[0025] Preferably, the main ingredient is 1750 grams.

[0026] The auxiliary materials include 140-160 grams of old lotus root slices, 140-160 grams of potato flour, and 8-15 grams of corn starch.

[0027] Preferably, the ratio of auxiliary materials is: 150 grams of old lotus root slices, 150 grams of potato flour, and 10 grams of corn starch.

[0028] The seasonings include 40-60 grams of garlic seeds, 25-35 grams of peeled old ginger, 10-20 grams of dried chili peppers, 300-330 grams of scallion segments, 20-40 grams of shallots, 8-15 grams of Thai pepper, 5-20 grams of coriander, 650-750 grams of dregs vinegar, 95-110 grams of spicy red oil, 5-7 grams of white pepper powder, 2-6 grams of cooked white sesame seeds, 10-20 grams of honey sauce, 10-20 grams of salt-free MSG, 3-5 grams of chicken essence, 3-5 grams of pepper powder, 7-10 grams of pepper oil, 2-4 grams of fine salt, and 6-10 grams of cooking wine.

[0029] Preferably, the ratio of seasoning is: 50 grams of garlic seeds, 30 grams of peeled old ginger, 15 grams of dried chili, 320 grams of scallion segments, 30 grams of shallots, 10 grams of Thai pepper, 10 grams of coriander, 700 grams of dregs vinegar, 100 grams of spicy red oil, 6 grams of white pepper powder, 4 grams of cooked white sesame seeds, 15 grams of honey sauce, 15 grams of salt-free MSG, 4 grams of chicken essence, 4 grams of pepper powder, 8 grams of pepper oil, 3 grams of refined salt, and 8 grams of cooking wine.

[0030] Correspondingly, this embodiment also provides a method for making the above-mentioned dregs vinegar dry pot bullfrog. The method comprises the following steps:

[0031] Step S1, main material processing: remove the head and skin of the bullfrog, remove the internal organs, clean it, cut off the soles of the feet, cut it into pieces, put it into a container, add refined salt, monosodium glutamate, white pepper powder, and cooking wine, mix it with hands, then add corn starch, mix it evenly, marinate it, and set it aside.

[0032] Step S2, auxiliary material processing: take a pot to boil water, scoop out the potato flour and drain the water after it is cooked, and set aside; take a hot pot and add 1400-1500 grams of salad oil, heat it to 40% hot, put in lotus root slices, fry the lotus root slices until soft, put them in the dry pot bottom, and then put in the cooked potato flour and set aside.

[0033] Step S3, seasoning processing: cut the scallions and dried chili peppers into sections, peel the shallots, peel and dice the old ginger, crack and dice the garlic seeds, and dice the Thai peppers for later use.

[0034] Step S4, frying: heat a pan, add 3-3.5L salad oil and heat to 60% hot, put the marinated bullfrogs in batches and fry until they are shaped, then remove and drain the oil; raise the oil temperature to 60% again, pour in the bullfrogs that have been drained of oil, fry again until the surface is golden brown, remove and drain the oil, and set aside.

[0035] Step S5, soup processing: heat a clean pot, pour in 100-110 grams of rapeseed oil, heat to remove the oil smell, add shallots, scallion segments, and old ginger and stir-fry over low heat until the surface is browned, add garlic seeds, Thai peppers, and dried chilies and stir-fry until fragrant, add honey sauce, stir-fry until fragrant, then add dregs vinegar, and cook over high heat until the soup is thick.

[0036] Step S6, collecting sauce: pour in the fried bullfrog, add white pepper powder, Sichuan pepper powder, monosodium glutamate, chicken essence, and then add Sichuan pepper oil and spicy red oil, turn the bullfrog in the pot over to collect the sauce and serve.

[0037] Step S7, serving: Pour the dried bullfrog into a dry pot container covered with old lotus root slices and potato starch, sprinkle with fried white sesame seeds and coriander segments, and the finished dried dregs vinegar dry pot bullfrog is obtained.

[0038] The above-mentioned dregs vinegar dry pot has undergone a research and development process over a period of several months, during which the types and proportions of the main ingredients, auxiliary ingredients and seasonings have been adjusted many times. The dregs vinegar dry pot bullfrog made with main ingredients, auxiliary ingredients and seasonings in different proportions were provided to 20 batches of diners for tasting, with 5 people in each batch, and the feedback results shown in Table 1 were obtained.

[0039] Table 1 Survey statistics on the proportion of main ingredients and auxiliary ingredients of dregs vinegar dry pot bullfrog

[0040]

[0041] As can be seen from Table 1, the vast majority of the interviewed diners expressed satisfaction and praise for the taste of the dry-pot bullfrog with lees vinegar.

[0042] Example Function and Effect

[0043] According to the dregs vinegar dry-pot bullfrog and its production method involved in this embodiment, firstly, the ingenious cooking method of frying the bullfrog allows the histidine to decompose when heated, effectively locking its internal moisture, which not only maintains the freshness and rich nutrition of the bullfrog meat, but also exerts a significant bactericidal effect, ensuring the hygiene and safety of the food; moreover, during the frying process, the original flavor of the bullfrog is perfectly preserved, and the fragrance is overflowing, so that its nutritional value is retained to the greatest extent.

[0044] Secondly, through sophisticated cooking techniques and the addition of dregs vinegar to boil over fire to reduce the juice, the bullfrog is given a unique flavor and lingering taste, which not only improves its nutritional value but also gives it good health functions.

[0045] Therefore, the present invention provides a bullfrog cooking method with unique taste and high product value, and no preservative additives or chemical food agents for enhancing flavor are added during the whole process, thereby ensuring that the beneficial components of the bullfrog to the human body are retained to the greatest extent and are easier for the human body to absorb.

[0046] The above-mentioned embodiments are preferred examples of the present invention and are not intended to limit the protection scope of the present invention.

Claims

1. A dry-pot bullfrog cooked with dregs vinegar, characterized in that: include: Main ingredients, auxiliary ingredients and seasonings, The main ingredients include 1700-1750 grams of bullfrog. The auxiliary materials include 140-160 grams of old lotus root slices, 140-160 grams of potato flour, and 8-15 grams of corn starch. The seasoning includes 40-60 grams of garlic seeds, 25-35 grams of peeled old ginger, 10-20 grams of dried chili peppers, 300-330 grams of scallion segments, 20-40 grams of shallots, 8-15 grams of Thai pepper, 5-20 grams of coriander, 650-750 grams of dregs vinegar, 95-110 grams of spicy red oil, 5-7 grams of white pepper powder, 2-6 grams of cooked white sesame seeds, 10-20 grams of honey sauce, 10-20 grams of salt-free MSG, 3-5 grams of chicken essence, 3-5 grams of pepper powder, 7-10 grams of Sichuan pepper oil, 2-4 grams of refined salt, and 6-10 grams of cooking wine.

2. A method for making dregs vinegar dry pot bullfrog as claimed in claim 1, characterized in that: The following steps are involved: Ingredients: Remove the head and skin of the bullfrog, remove the internal organs, clean it, cut off the soles of the feet, cut into pieces, put them into a container, add salt, MSG, white pepper powder, cooking wine, mix them with your hands, then add corn starch, mix them evenly, marinate them, and set aside; Processing of auxiliary materials: Boil water in a pot, scoop out the potato flour and drain the water, set aside; add 1400-1500 grams of salad oil to a hot pot, heat it to 40%, put in the lotus root slices, fry them until soft, put them in the dry pot bottom, and then put in the cooked potato flour, set aside; Seasoning preparation: cut the scallions and dried chili peppers into sections, peel the shallots, peel and dice the old ginger, crack and dice the garlic seeds, and dice the Thai peppers, and set aside; Frying: Heat the pan, add the first cooking oil and heat to 60% hot, put the marinated bullfrogs in batches and fry until they are set, then remove and drain the oil; raise the oil temperature to 60% again, pour in the bullfrogs that have been drained of oil, fry again until the surface is golden brown, remove and drain the oil, and set aside; Soup preparation: Heat a clean pot, pour in the second cooking oil, heat to remove the oil smell, add shallots, scallions, and old ginger, stir-fry over low heat until the surface is browned, add garlic seeds, Thai peppers, and dried chilies, stir-fry until fragrant, add honey sauce, stir-fry until fragrant, then add dregs vinegar, turn on high heat and cook until the soup is thick; Drain the sauce: Pour in the fried bullfrog, add white pepper powder, Sichuan pepper powder, MSG, chicken stock, then add Sichuan pepper oil and spicy red oil, turn the bullfrog over and drain the sauce; Serving: Pour the bullfrog with the sauce collected into a dry pot container covered with old lotus root slices and potato starch, sprinkle with fried white sesame seeds and coriander, and you will get the finished dregs vinegar dry pot bullfrog.

3. The method for making the dregs vinegar dry pot bullfrog according to claim 2, characterized in that: in, The first edible oil is salad oil, The second edible oil is rapeseed oil.

Images