Crystal bullfrog meat jelly and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to crystal bullfrog meat jelly and a preparation method thereof. The preparation method of the crystal bullfrog meat jelly comprises the following steps: (1) pretreating bullfrogs, putting the bullfrogs in ice water, and then refrigerating the bullfrogs; (2) mixing and pickling the bullfrogs obtained in the step (1) with pickling liquid, and refrigerating; (3) cooking the bullfrogs obtained in the step (2), and separating bones from meat; mincing bones into minced bones, marinating the minced bones in marinating soup, and filtering to remove residues to obtain bone glue; and (4) mixing the bullfrog meat in the step (3) with bone glue, and refrigerating in a mold to obtain the crystal bullfrog meat jelly. The crystal bullfrog meat jelly provided by the invention is fresh, tender and delicious in meat quality, glittering and translucent in jelly, just melts in the mouth, and has unique flavor when being dipped in vinegar; the bullfrog can be put into a plate for eating without cooking, so that the edible value of the bullfrog is improved, and the eating modes of the bullfrog are enriched.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to crystal bullfrog aspic and a preparation method thereof. Background Art

[0002] Bullfrog meat is rich in nutrients, with 19.9g of protein and 3g of fat per 100g of frog meat. It is a typical low-fat and high-protein food. The surface of the peeled bullfrog is covered with a layer of connective tissue membrane, which is rich in collagen. At present, the consumption of bullfrogs is concentrated in the catering market. They are cooked and eaten in dry pot bullfrogs, hot pot bullfrogs and boiled bullfrogs. Collagen is dissolved in the soup and the nutrients are not fully utilized. Due to excessive concentration in the catering industry, the consumption of bullfrogs is limited, which seriously restricts the development of bullfrog breeding industry. Therefore, the development of pre-packaged ready-to-eat bullfrogs and leisure bullfrogs can enrich the consumption pattern of bullfrogs, meet the diverse bullfrog consumption needs, and have broad market prospects.

[0003] The consumption habit of crystal meat aspic has a long history. The "crystal meat" in Zhenjiang is made of pork tendon and pig skin. The meat is fresh, fragrant and tender, and the skin aspic melts in the mouth. The aroma of meat and juice lingers in the mouth. After bullfrog meat is boiled and cooled, a large amount of collagen can also form jelly. It can be developed and utilized to theoretically produce similar meat aspic products. However, there is no research progress in crystal bullfrog meat aspic related products disclosed in the prior art. Summary of the invention

[0004] The object of the present invention is to provide a crystal bullfrog meat aspic and a preparation method thereof. The present invention adopts a water-retaining process to improve the tenderness of frog meat, and the collagen contained in the fascia and bones is extracted and eaten, which not only improves the edible value, but also enhances the flavor and juiciness of the frog meat, and can also be conveniently eaten as a cold dish.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The present invention provides a method for preparing crystal bullfrog aspic, comprising the following steps:

[0007] (1) Pre-treating the bullfrog and placing it in ice water, and then refrigerating it (the bullfrog is still immersed in the ice water);

[0008] (2) mixing the bullfrog obtained in step (1) with a pickling liquid, pickling, and refrigerating;

[0009] (3) boiling the bullfrog obtained in step (2) to separate the bones and meat; grinding the bones into bone paste, putting them into a marinade soup for braising, filtering and removing the residue to obtain bone glue;

[0010] (4) Mixing the bullfrog meat and bone gelatin obtained in step (3) and placing the mixture in a mold and refrigerating the mold to obtain crystal bullfrog meat jelly.

[0011] Preferably, the refrigeration temperature in step (1) is 0-4°C for 18-27 hours; the refrigeration temperature in step (2) is 0-7°C for 18-27 hours; and the refrigeration temperature in step (4) is 0-4°C for 4-6 hours.

[0012] Preferably, the pretreatment in step (1) is: slaughtering the bullfrog, removing the skin, toes, and internal organs, and then cleaning it; the temperature of the ice water is 0-4°C.

[0013] Preferably, the pickling liquid in step (2) comprises the following components in parts by weight: 96-97 parts of ice water, 0.9-1.2 parts of sodium tripolyphosphate, 0.3-0.6 parts of sodium hexametaphosphate, 0.8-1.2 parts of sodium bicarbonate, 0.1-0.3 parts of citric acid, 0.4-1.0 parts of sodium citrate, and 0.4-1.0 parts of edible salt.

[0014] Preferably, the pickling time in step (2) is 50 to 70 minutes; and the mass ratio of the bullfrog to the pickling liquid is 0.8 to 1.2:0.8 to 1.2.

[0015] Preferably, the cooking temperature in step (3) is 70-80° C., and the cooking time is 3-5 min; and the mass ratio of the bone paste to the marinade is 10:16-24.

[0016] Preferably, the marinade soup in step (3) comprises the following components in parts by weight: 90-95 parts of water, 1-2 parts of salt, 2-7 parts of white sugar, 0.3-0.5 parts of monosodium glutamate, and 0.9-1.1 parts of spices.

[0017] Preferably, the spices include the following components in parts by mass: 10-20 parts of star anise, 10-30 parts of pepper, 5-10 parts of cinnamon, 1-2 parts of angelica, 1-2 parts of ginger, 10-20 parts of chili, 10-30 parts of ginger, and 10-30 parts of shallot.

[0018] Preferably, the marinating temperature in step (3) is 80-90° C. and the time is 30-50 min.

[0019] The invention also provides crystal bullfrog meat aspic prepared by the preparation method.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The water retention process used in the present invention plays a key role in the production of crystal bullfrog meat jelly. After scientific pickling, it can not only increase the water holding capacity of frog meat, appropriately improve tenderness, obtain a good taste, but also improve the yield rate and increase profit margins. The pH of frozen bullfrog meat is between 5.8 and 6.2. Increasing its pH can increase water holding capacity, but too high a pH will produce an alkaline astringent taste. The water retention process of the present invention can increase its pH to between 7 and 8, which can effectively lock in moisture and taste good.

[0022] The sodium tripolyphosphate added in the present invention has the effect of dissociating actomyosin, increasing the gel properties of muscle and improving the elasticity of meat. Sodium hexametaphosphate has a good effect of chelating metal ions, thereby increasing the solubility of muscle protein. Sodium bicarbonate can increase the pH value of meat, swell protein and increase the tenderness of meat. Citric acid and sodium citrate can form a stable acid-base buffer system, stabilize the pH value of the pickling liquid between 8 and 9, and can increase the pH of meat to between 7 and 8 after acting on meat. Edible salt can increase the ionic strength of the aqueous solution, improve the solubility of salt-soluble protein, and thus form a good gel.

[0023] The crystal bullfrog meat aspic provided by the invention has fresh and delicious meat, and the jelly is crystal clear and melts in the mouth, and has a special flavor when eaten with vinegar; the aspic can be served on a plate after being unpacked and sliced, and no cooking is required, thereby improving the edible value of the bullfrog and enriching the eating methods of the bullfrog. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The crystal bullfrog aspic was prepared by the method of Example 3. DETAILED DESCRIPTION

[0025] The present invention provides a method for preparing crystal bullfrog aspic, comprising the following steps:

[0026] (1) Pre-treating the bullfrog and placing it in ice water, and then refrigerating it;

[0027] (2) mixing the bullfrog obtained in step (1) with a pickling liquid, pickling, and refrigerating;

[0028] (3) boiling the bullfrog obtained in step (2) to separate the bones and meat; grinding the bones into bone paste, putting them into a marinade soup for braising, filtering and removing the residue to obtain bone glue;

[0029] (4) Mixing the bullfrog meat and bone gelatin obtained in step (3) and placing the mixture in a mold and refrigerating the mold to obtain crystal bullfrog meat jelly.

[0030] In the present invention, the refrigeration temperature in step (1) is 0-4°C and the time is 18-27h; preferably, the refrigeration temperature is 1-3°C and the time is 19-26h; more preferably, the refrigeration temperature is 2°C and the time is 20-25h; more preferably, the refrigeration temperature is 2°C and the time is 24h.

[0031] In the present invention, the refrigeration temperature in step (2) is 0-7°C and the time is 18-27h; preferably, the refrigeration temperature is 1-6°C and the time is 19-26h; more preferably, the refrigeration temperature is 2-5°C and the time is 20-25h; more preferably, the refrigeration temperature is 4°C and the time is 24h.

[0032] In the present invention, the refrigeration temperature in step (4) is 0-4°C and the time is 4-6 hours; preferably the temperature is 1-3°C and the time is 5 hours; more preferably the temperature is 2°C and the time is 5 hours.

[0033] In the present invention, the pretreatment in step (1) is: slaughtering the bullfrog, removing the skin, toes, and internal organs, and then cleaning it; the temperature of the ice water is 0-4°C; preferably 1-3°C; and more preferably 2°C.

[0034] In the present invention, the pickling liquid in step (2) comprises the following components in parts by weight: 96-97 parts of ice water, 0.9-1.2 parts of sodium tripolyphosphate, 0.3-0.6 parts of sodium hexametaphosphate, 0.8-1.2 parts of sodium bicarbonate, 0.1-0.3 parts of citric acid, 0.4-1.0 parts of sodium citrate, and 0.4-1.0 parts of edible salt; preferably, 97 parts of ice water, 1-1.1 parts of sodium tripolyphosphate, 0.4-0.5 parts of sodium hexametaphosphate, 0.9-1.1 parts of sodium bicarbonate, 0.1-0.3 parts of citric acid, 0.4-1.0 parts of sodium citrate, and 0.4-1.0 parts of edible salt. 0.2 parts of citric acid, 0.5-0.9 parts of sodium citrate, and 0.5-0.9 parts of edible salt; more preferably, 97 parts of ice water, 1.1 parts of sodium tripolyphosphate, 0.5 parts of sodium hexametaphosphate, 1 part of sodium bicarbonate, 0.2 parts of citric acid, 0.6-0.8 parts of sodium citrate, and 0.6-0.8 parts of edible salt; more preferably, 97 parts of ice water, 1.1 parts of sodium tripolyphosphate, 0.5 parts of sodium hexametaphosphate, 1 part of sodium bicarbonate, 0.2 parts of citric acid, 0.7 parts of sodium citrate, and 0.7 of edible salt.

[0035] In the present invention, the pickling time in step (2) is 50 to 70 minutes, preferably 54 to 66 minutes, more preferably 58 to 62 minutes, and more preferably 60 minutes.

[0036] In the present invention, the mass ratio of the bullfrog to the pickling liquid in step (2) is 0.8-1.2:0.8-1.2; preferably 0.9-1.1:0.8-1.2; further preferably 0.9-1.1:0.9-1.1; more preferably 1:1.

[0037] In the present invention, the cooking temperature in step (3) is 70-80°C and the time is 3-5 minutes; preferably, the cooking temperature is 72-78°C and the time is 4 minutes; more preferably, the cooking temperature is 74-76°C and the time is 4 minutes; more preferably, the cooking temperature is 75°C and the time is 4 minutes.

[0038] In the present invention, the mass ratio of the bone paste to the marinade soup in step (3) is 10:16-24; preferably 10:17-23; more preferably 10:18-22; and more preferably 1:2.

[0039] In the present invention, the marinade soup in step (3) comprises the following components in parts by weight: 90-95 parts of water, 1-2 parts of salt, 2-7 parts of white sugar, 0.3-0.5 parts of monosodium glutamate, and 0.9-1.1 parts of spices; preferably, 91-94 parts of water, 1.5 parts of salt, 3-6 parts of white sugar, 0.4 parts of monosodium glutamate, and 1 part of spice; further preferably, 92-93 parts of water, 1.5 parts of salt, 4-5 parts of white sugar, 0.4 parts of monosodium glutamate, and 1 part of spice; more preferably, 93 parts of water, 1.5 parts of salt, 5 parts of white sugar, 0.4 parts of monosodium glutamate, and 1 part of spice.

[0040] In the present invention, the spices include the following components by weight: 10-20 parts of star anise, 10-30 parts of pepper, 5-10 parts of cinnamon, 1-2 parts of angelica, 1-2 parts of ginger, 10-20 parts of chili, 10-30 parts of ginger, and 10-30 parts of shallot; preferably 12-18 parts of star anise, 14-26 parts of pepper, 6-9 parts of cinnamon, 2 parts of angelica, 2 parts of ginger, and 12-18 parts of chili , 14-26 parts of ginger, and 14-26 parts of shallots; further preferably, 14-16 parts of star anise, 18-22 parts of pepper, 7-8 parts of cinnamon, 2 parts of angelica, 2 parts of ginger, 14-16 parts of chili, 18-22 parts of ginger, and 18-22 parts of shallots; more preferably, 15 parts of star anise, 20 parts of pepper, 8 parts of cinnamon, 2 parts of angelica, 2 parts of ginger, 15 parts of chili, 20 parts of ginger, and 20 parts of shallots.

[0041] In the present invention, the marinating temperature in step (3) is 80-90°C and the time is 30-50 min; preferably, the marinating temperature is 82-88°C and the time is 34-46 min; further preferably, the marinating temperature is 84-86°C and the time is 38-42 min; more preferably, the marinating temperature is 85°C and the time is 40 min.

[0042] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0043] Example 1

[0044] (1) Preparation of 100 kg water-retaining pickling liquid: 96 kg ice water, 0.9 kg sodium tripolyphosphate, 0.3 kg sodium hexametaphosphate, 1.1 kg sodium bicarbonate, 0.1 kg citric acid, 0.8 kg sodium citrate, and 0.8 kg edible salt.

[0045] (2) Preparation of 100 kg marinade soup: 90.7 kg water, 1 kg salt, 7 kg sugar, 0.3 kg MSG, 1 kg spice; 1 kg spice preparation: 100 g star anise, 130 g Sichuan pepper, 50 g cinnamon, 10 g angelica, 10 g ginger, 200 g chili, 200 g ginger, 300 g shallot.

[0046] Preparation method of marinade soup: Tie the spices with gauze, put them into water together with salt, sugar and MSG, bring to a boil over high heat, then simmer over low heat for 10 minutes.

[0047] (3) Raw material pretreatment: Select healthy and fresh bullfrogs, kill and remove the skin, toes and internal organs, clean them, soak them in 0℃ ice water, and place them in a 0℃ refrigerator for 18 hours.

[0048] (4) Water retention: 100 kg of water-retaining pickling liquid and 100 kg of bullfrogs soaked in water were placed in a tumbling machine, tumbled continuously for 1 hour, and refrigerated in a 0°C refrigerator for 24 hours.

[0049] (5) Pre-cooking: Drain the bullfrog after retaining water and place it in 70℃ water for pre-cooking for 5 minutes before taking it out.

[0050] (6) Bone and flesh separation: Manually separate the limb muscles from the bones.

[0051] (7) Boiling gelatin: Put the peeled bones into a meat grinder, grind them into a minced state (bone mince) through a 3 mm perforated plate, and stew them in a marinade soup at 80°C for 30 minutes; the mass ratio of bone mince to marinade soup is 10:16. Filter out impurities through a 200-mesh sieve.

[0052] (8) Molding: Put the bullfrog meat into the filtered marinade soup, stir evenly, pour into the mold, and place in a 0℃ refrigerator for 6 hours.

[0053] (9) Packaging: After demoulding, put it into vacuum bag according to packaging requirements and store it in refrigerator.

[0054] Example 2

[0055] (1) Preparation of 100 kg water-retaining pickling liquid: 96 kg ice water, 1.2 kg sodium tripolyphosphate, 0.6 kg sodium hexametaphosphate, 0.8 kg sodium bicarbonate, 0.2 kg citric acid, 0.6 kg sodium citrate, and 0.6 kg edible salt.

[0056] (2) Preparation of 100 kg marinade soup: 93.5 kg water, 1 kg salt, 4 kg sugar, 0.5 kg MSG, 1 kg spice; 1 kg spice preparation: 200 g star anise, 150 g Sichuan pepper, 60 g cinnamon, 10 g angelica, 20 g ginger, 200 g chili, 100 g ginger, 260 g shallot.

[0057] Preparation method of marinade soup: Tie the spices with gauze, put them into water together with salt, sugar and MSG, bring to a boil over high heat, then simmer over low heat for 15 minutes.

[0058] (3) Raw material pretreatment: Select healthy and fresh bullfrogs, kill them, remove the skin, toes and internal organs, clean them, soak them in 4℃ ice water, and place them in a 7℃ refrigerator for 20h.

[0059] (4) Water retention: 100 kg of water-retaining pickling liquid and 100 kg of bullfrogs soaked in water were placed in a tumbling machine, tumbled continuously for 1 hour, and refrigerated in a 7°C refrigerator for 20 hours.

[0060] (5) Pre-cooking: Drain the bullfrog after retaining water and place it in 75°C water for pre-cooking for 4 minutes before taking it out.

[0061] (6) Bone and flesh separation: Manually separate the limb muscles from the bones.

[0062] (7) Boiling gelatin: Put the peeled bones into a meat grinder, grind them into a minced state (bone mince) through a 3 mm perforated plate, and stew them in a marinade soup at 80°C for 40 minutes; the mass ratio of bone mince to marinade soup is 10:24. Filter out impurities through a 200-mesh sieve.

[0063] (8) Molding: Put the bullfrog meat into the filtered marinade soup, stir evenly, pour into the mold, and place in a 4°C refrigerator for 5 hours.

[0064] (9) Packaging: After demoulding, put it into vacuum bag according to packaging requirements and store it in refrigerator.

[0065] Example 3

[0066] (1) Preparation of 100 kg water-retaining pickling liquid: 97 kg ice water, 0.9 kg sodium tripolyphosphate, 0.3 kg sodium hexametaphosphate, 0.8 kg sodium bicarbonate, 0.1 kg citric acid, 0.4 kg sodium citrate, and 0.5 kg edible salt.

[0067] (2) Preparation of 100 kg marinade soup: 95 kg water, 1.5 kg salt, 2 kg sugar, 0.5 kg MSG, 1 kg spice; 1 kg spice preparation: 100 g star anise, 210 g Sichuan pepper, 20 g cinnamon, 50 g angelica, 20 g ginger, 100 g chili, 300 g ginger, 200 g green onion.

[0068] Preparation method of marinade soup: Tie the spices with gauze, put them into water together with salt, sugar and MSG, bring to a boil over high heat, then simmer over low heat for 8 minutes.

[0069] (3) Raw material pretreatment: Select healthy and fresh bullfrogs, kill and remove the skin, toes and internal organs, clean them, soak them in 2°C ice water, and place them in a 4°C refrigerator for 24 hours.

[0070] (4) Water retention: 100 kg of water-retaining pickling liquid and 100 kg of bullfrogs soaked in water were placed in a tumbling machine, tumbled continuously for 1 hour, and refrigerated in a 4°C refrigerator for 24 hours.

[0071] (5) Pre-cooking: Drain the bullfrog after retaining water and place it in 80℃ water for pre-cooking for 3 minutes before taking it out.

[0072] (6) Bone and flesh separation: Manually separate the limb muscles from the bones.

[0073] (7) Boiling gelatin: Put the peeled bones into a meat grinder, grind them into a minced state (bone mince) through a 3 mm perforated plate, and stew them in a 90°C marinade for 30 minutes; the mass ratio of bone mince to marinade is 1:2. Filter out impurities through a 200-mesh sieve.

[0074] (8) Molding: Put the bullfrog meat into the filtered marinade soup, stir evenly, pour into the mold, and place in a 2°C refrigerator for 4 hours.

[0075] (9) Packaging: After demoulding, put it into vacuum bag according to packaging requirements and store it in refrigerator.

[0076] Comparative Example 1

[0077] Step (1) Preparation of 100 kg water-retaining pickling liquid: 97 kg ice water, 0.9 kg sodium tripolyphosphate, 1.6 kg sodium carbonate, and 0.5 kg edible salt.

[0078] The subsequent steps are the same as in Example 3.

[0079] Comparative Example 2

[0080] Step (1) Preparation of 100 kg water-retaining pickling liquid: 97 kg ice water, 0.9 kg sodium tripolyphosphate, 1.6 kg citric acid, and 0.5 kg edible salt.

[0081] The subsequent steps are the same as in Example 3.

[0082] Comparative Example 3

[0083] Step (1) Preparation of 100 kg water-retaining pickling liquid: 97.8 kg ice water, 0.8 kg sodium bicarbonate, 0.2 kg citric acid, 0.6 kg sodium citrate, 0.6 kg edible salt

[0084] The subsequent steps are the same as in Example 3.

[0085] Experimental Example 1

[0086] Invite 10 trained food professionals (half male and half female) to conduct sensory evaluation on the taste and flavor of the products prepared in Example 3 and Comparative Examples 1 to 3. The full score for each item is 9 points. The scoring criteria are shown in the table below.

[0087] Table 1 Rating table

[0088]

[0089] Table 2 Sensory scores of crystal bullfrog jelly

[0090] Grouping Taste score Flavor Score Comparative Example 1 2.35 1.58 Comparative Example 2 1.57 4.12 Comparative Example 3 3.94 5.88 Example 3 7.78 8.24

[0091] It can be seen that the crystal bullfrog meat aspic prepared by the present invention has excellent taste and flavor, and the sensory score is significantly better than that of other control groups. From the data of the control group, it can be seen that the formula of the water-retaining pickling liquid has a significant impact on the taste and flavor of the crystal bullfrog meat aspic, and only by using the complete formula of the water-retaining pickling liquid of the present invention can the best technical effect be achieved.

[0092] Experimental Example 2

[0093] In order to optimize the water retaining agent, the pH data of the pickling liquid and bullfrog meat before and after pickling in the water retaining process of step (4) of different test groups were tested respectively. The pH data were measured three times and the average value was taken, as shown in Table 3 below:

[0094] Table 3 Water-retaining agent optimization results

[0095] Grouping pH of pickling liquid pH of bullfrog meat before pickling pH of bullfrog meat after pickling Comparative Example 1 11.12 6.24 8.96 Comparative Example 2 2.15 6.28 4.65 Comparative Example 3 7.35 6.25 6.86 Example 3 8.89 6.26 7.38

[0096] From the contents recorded in Table 3, it can be seen that the water retention process of the present invention can increase the pH of the pickled bullfrog meat to between 7 and 8, can effectively lock in moisture, form a good gel, and make the prepared crystal bullfrog meat jelly have a good taste and quality.

[0097] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing crystal bullfrog aspic, characterized in that: The steps include: (1) Pre-treating the bullfrog and placing it in ice water, and then refrigerating it; (2) mixing the bullfrog obtained in step (1) with a pickling liquid, pickling, and refrigerating; (3) boiling the bullfrog obtained in step (2) to separate the bones and meat; grinding the bones into bone paste, putting them into a marinade soup for braising, filtering and removing the residue to obtain bone glue; (4) Mixing the bullfrog meat and bone gelatin obtained in step (3) and placing the mixture in a mold and refrigerating the mold to obtain crystal bullfrog meat jelly.

2. The preparation method according to claim 1, characterized in that: The refrigeration temperature of step (1) is 0-4°C for 18-27 hours; the refrigeration temperature of step (2) is 0-7°C for 18-27 hours; the refrigeration temperature of step (4) is 0-4°C for 4-6 hours.

3. The preparation method according to claim 1, characterized in that: The pretreatment in step (1) is as follows: killing the bullfrog, removing the skin, toes and internal organs, and then cleaning it; the temperature of the ice water is 0-4°C.

4. The preparation method according to claim 1, characterized in that: The pickling liquid in step (2) comprises the following components in parts by weight: 96-97 parts of ice water, 0.9-1.2 parts of sodium tripolyphosphate, 0.3-0.6 parts of sodium hexametaphosphate, 0.8-1.2 parts of sodium bicarbonate, 0.1-0.3 parts of citric acid, 0.4-1.0 parts of sodium citrate, and 0.4-1.0 parts of edible salt.

5. The preparation method according to claim 1, characterized in that: The pickling time in step (2) is 50 to 70 minutes; the mass ratio of the bullfrog to the pickling liquid is 0.8 to 1.2:0.8 to 1.

2.

6. The preparation method according to claim 1, characterized in that: The cooking temperature in step (3) is 70-80° C. and the cooking time is 3-5 minutes; the mass ratio of the bone paste to the marinade soup is 10:16-24.

7. The preparation method according to claim 1, characterized in that: The marinade soup in step (3) comprises the following components in parts by weight: 90-95 parts of water, 1-2 parts of salt, 2-7 parts of white sugar, 0.3-0.5 parts of monosodium glutamate, and 0.9-1.1 parts of spices.

8. The preparation method according to claim 7, characterized in that: The spices include the following components in parts by mass: 10-20 parts of star anise, 10-30 parts of pepper, 5-10 parts of cinnamon, 1-2 parts of angelica dahurica, 1-2 parts of ginger, 10-20 parts of chili pepper, 10-30 parts of ginger, and 10-30 parts of shallot.

9. The preparation method according to claim 1, characterized in that: The marinating temperature in step (3) is 80-90° C. and the time is 30-50 minutes.

10. Crystal bullfrog aspic prepared by the preparation method according to any one of claims 1 to 9.

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