Bullfrog processing method
Through the rolling, kneading and marinating steps in the bullfrog processing method, ice cubes and okra solutions are used to form a water lock layer, which solves the problems of poor taste and heavy fishy smell of bullfrog meat, and improves the tenderness and quality of bullfrog meat.
Patent Information
- Application Number
- CN202411633223.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-15
- Publication Date
- 2025-01-07
AI Technical Summary
The existing bullfrog processing technology leads to the problem of rapid freezing and thawing of bullfrog meat with a darker color and a heavy fishy smell.
A processing method including acceptance, slaughtering, cleaning, cutting, soaking in ice water, pickling, rolling and sizing, packaging, quick freezing, metal detection, packing and storage is adopted. Ice is added during initial rolling and kneading. When rolling and kneading, use okra solution auxiliary material B to form a water locking layer to avoid oxidation.
It effectively improves the tenderness of bullfrog meat, avoids oxidation, improves the taste and removes the fishy smell, and forms a higher quality final product.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of bullfrog processing, in particular to a bullfrog processing method. Background Art
[0002] Bullfrogs are large, fast-growing, and highly productive. They are large economic frogs that can be used for food, medicine, and skin. Their meat is delicious, rich in calcium, potassium, and other trace elements. They are a healthy food that is high in protein, low in fat, and low in cholesterol.
[0003] The processing of quick-frozen bullfrog products is generally based on the processing of fish or rabbits. Existing bullfrog quality improvement technologies mostly use soaking in water to remove blood, tumbling and tenderizing, tumbling and seasoning, liquid nitrogen quick freezing and other technologies. The operation is relatively complicated and has high requirements on equipment. In addition, the tumbling and beating process used to process bullfrogs will cause the meat to diverge, affecting the cooked appearance and the final product. The meat quality will decline and the relatively high production cost.
[0004] Compared with fresh bullfrogs that have been slaughtered, the bullfrogs that have been thawed by quick freezing have loose meat, dry surface and dark color, which makes the thawed bullfrog meat taste dry and has a poor taste. It also has a strong fishy smell. Summary of the invention
[0005] The purpose of the present invention is to provide a bullfrog processing method, which can effectively solve the technical problems in the prior art that bullfrog meat is relatively dry in taste, has a poor taste and has a strong fishy smell.
[0006] In order to solve the above technical problems, the technical solution adopted by the present invention is:
[0007] A bullfrog processing method specifically comprises the following steps: fresh bullfrog inspection, slaughtering, cleaning, cutting, ice water soaking, pickling, rolling and kneading, packaging, quick freezing, metal detection, boxing and warehousing.
[0008] The details of marinating, rolling and kneading are as follows:
[0009] Weigh auxiliary materials A and auxiliary materials B according to the formula, put all auxiliary materials A and water in a tumbler, stir them thoroughly to dissolve them, add crushed ice, put the drained bullfrog into the tumbler, tumble and knead for 20-30 minutes, and put it into a static pickling tank for pickling; the pickling temperature is controlled at 6-8°C, and the pickling is performed for 1-2 hours;
[0010] After the pickling is completed, the frog pieces are drained until they are no longer in line and weighed; the auxiliary material B and the drained frog pieces are put into the tumbling machine again at a weight ratio of 1:80-120 and tumbled at a low temperature of 2-3°C for 4-6 minutes; the auxiliary material B is okra solution.
[0011] Among them, when adding crushed ice during marinating and rolling and kneading, the ratio of ice to water is 3:7 in winter and 4:6 in summer.
[0012] Furthermore, when fresh bullfrogs are inspected and accepted, they must be free of deformities and skin erosions, and the packaging materials and auxiliary materials must be produced by officially registered and approved designated manufacturers and meet the relevant quality standards. Clean and hygienic vehicles must be used during transportation, and insect protection must be done.
[0013] When packaging, the bullfrog pieces are weighed at 500-520 g / bag, the bag size is 260*200 mm, and vacuum packed.
[0014] During quick freezing, the bullfrogs are spread evenly and quick-frozen in a quick-freezing machine, and then placed on a mesh belt of the quick-freezing machine for quick freezing. The quick-freezing temperature is below -30°C, and the center temperature of the bullfrogs after quick freezing is required to be below -18°C.
[0015] Furthermore, when metal detection is performed, the limits for quick-frozen bullfrogs passing through metal detectors are: No
[0016] The okra solution is prepared by boiling okra and water at a ratio of 1:10 for 10-15 minutes and then crushing the okra with a wall breaking machine.
[0017] Compared with the prior art, the present invention has the following beneficial effects:
[0018] The invention performs preliminary rolling and secondary rolling on the bullfrog, and ice cubes and auxiliary material A are added during the preliminary rolling and kneading to achieve the purpose of marinating the bullfrog; during the secondary rolling and kneading, auxiliary material B is attached to the surface of the bullfrog pieces to form a water-locking layer, and when thawed in the later stage, the auxiliary material B melts to form mucus to cover the surface of the bullfrog pieces, thereby preventing the bullfrog pieces from being oxidized after being directly in contact with the air, and effectively improving the freshness and tenderness of the bullfrog meat. DETAILED DESCRIPTION
[0019] In the following, only some exemplary embodiments are briefly described. As those skilled in the art can realize, the described embodiments can be modified in various different ways without departing from the spirit or scope of the embodiments of the present invention.
[0020] Embodiment 1
[0021] This embodiment discloses a bullfrog processing method, which specifically includes the following steps: fresh bullfrog inspection, slaughtering, cleaning, cutting, ice water soaking, pickling, rolling and kneading, packaging, quick freezing, metal detection, boxing and storage.
[0022] The details of marinating, rolling and kneading are as follows:
[0023] Weigh auxiliary materials A and auxiliary materials B according to the formula, auxiliary materials A is a deodorizing auxiliary material, auxiliary materials B is a water-retaining auxiliary material, put all auxiliary materials A and water in a tumbler, stir them thoroughly to dissolve them completely, add crushed ice, put the drained bullfrog into the tumbler, tumble and knead for 20-30 minutes, and put it into a static pickling tank for pickling; the pickling temperature is controlled at 6-8°C, and the pickling is performed for 1-2 hours;
[0024] After the pickling is completed, the frog pieces are drained until they are no longer in line and weighed; the auxiliary material B and the drained frog pieces are put into the tumbling machine again at a weight ratio of 1:80-120 and tumbled at a low temperature of 2-3°C for 4-6 minutes; the auxiliary material B is okra solution.
[0025] In this embodiment, when crushed ice is added during pickling and tumbling, the ratio of ice to water is 3:7 in winter and 4:6 in summer.
[0026] Among them, when fresh bullfrogs are inspected and accepted, they must be free of deformities and skin erosions. The packaging materials and auxiliary materials must be produced by officially registered and approved designated manufacturers and meet the relevant quality standards. Clean and hygienic vehicles must be used during transportation, and insect protection must be done.
[0027] Furthermore, during packaging, the bullfrog pieces are weighed at 500-520 g / bag, the bag size is 260*200 mm, and vacuum packaging is performed.
[0028] During quick freezing, the bullfrogs are spread evenly and quick-frozen in a quick-freezing machine, and then placed on a mesh belt of the quick-freezing machine for quick freezing. The quick-freezing temperature is below -30°C, and the center temperature of the bullfrogs after quick freezing is required to be below -18°C.
[0029] Furthermore, when metal detection is performed, the limits for quick-frozen bullfrogs passing through metal detectors are: No
[0030] In this embodiment, the weight ratio of auxiliary material A to frog pieces is 1:100-120, and the preferred ratio in this embodiment is 1:110; the added water and crushed ice are 4-5% of the weight of the bullfrog pieces; the weight ratio of water to crushed ice is 1:2; wherein auxiliary material A is 3 parts of ginger, 5 parts of white sugar, 2 parts of Litsea cubeba, 3 parts of Patchouli leaf, 30 parts of onion, 5 parts of vinegar, 4 parts of lemon juice and 6 parts of white wine; ginger, Patchouli leaf, Litsea cubeba and onion in auxiliary material A are crushed by a wall breaking machine, mixed with white sugar, lemon juice and white wine, and then water is added and placed in a tumbling machine; the volume of auxiliary material A is the same as that of the added water, and the auxiliary material can remove the fishy smell and enhance the flavor of the frog meat, especially the added Litsea cubeba and Patchouli leaf can provide a special fragrance to the frog meat and improve the fishy smell removal effect; avoiding the addition of edible salt can avoid dehydration of cells, and the frog meat can fully absorb water through low-temperature tumbling.
[0031] In actual use, baking soda is added when the tumbling time is halfway through, with the baking soda being 0.5-1% of the frog meat. By adding baking soda and then tumbling, the tenderness of the frog meat can be effectively improved.
[0032] The okra solution is prepared by boiling okra and water at a ratio of 1:10 for 10-15 minutes and then crushing the okra with a wall breaking machine.
[0033] The added okra solution is also viscous, covering the surface of the frog pieces. During the later thawing, when the temperature rises, the translucent film melts and covers the frog meat. This can prevent air from coming into contact with the frog meat, thus preventing oxidation of the frog meat.
[0034] Okra contains protein, fat, carbohydrates, rich vitamins A and B, calcium, phosphorus, iron, etc., as well as trace elements such as zinc and selenium, which are helpful in enhancing human immunity. It is mainly beneficial for pharyngitis, stranguria, lactation, and menstruation regulation. It can also treat sore throat, urinary incontinence, prevent diabetes, and protect gastric mucosa.
[0035] The invention performs preliminary rolling and secondary rolling on the bullfrog, and ice cubes and auxiliary material A are added during the preliminary rolling and kneading to achieve the purpose of marinating the bullfrog; during the secondary rolling and kneading, auxiliary material B is attached to the surface of the bullfrog pieces to form a water-locking layer, and when thawed in the later stage, the auxiliary material B melts to form mucus to cover the surface of the bullfrog pieces, thereby preventing the bullfrog pieces from being oxidized after being directly in contact with the air, and effectively improving the freshness and tenderness of the bullfrog meat.
[0036] Although the preferred embodiments of the present invention have been described, those skilled in the art may make other changes and modifications to these embodiments once they have learned the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the present invention.
[0037] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. It should be pointed out that any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.
Claims
1. A bullfrog processing method, comprising the following steps: acceptance of fresh bullfrogs, slaughtering, cleaning, dicing, ice water soaking, pickling, tumbling and sizing, packaging, quick freezing, metal detection, boxing and warehousing, characterized in that: The details of marinating, rolling and kneading are as follows: Weigh auxiliary materials A and auxiliary materials B according to the formula, put all auxiliary materials A and water in a tumbler, stir them thoroughly to dissolve them, add crushed ice, put the drained bullfrog into the tumbler, tumble and knead for 20-30 minutes, and put it into a static pickling tank for pickling; the pickling temperature is controlled at 6-8°C, and the pickling is performed for 1-2 hours; After the marinating is completed, drain the frog pieces until they are no longer in line and weigh them; put the auxiliary material B and the drained frog pieces into the tumbling machine again at a weight ratio of 1:80-120 and tumble-knead them at a low temperature of 2-3°C for 4-6 minutes; Auxiliary material A is 3 parts of ginger, 5 parts of white sugar, 2 parts of Litsea cubeba, 3 parts of Patchouli leaf, 30 parts of onion, 5 parts of vinegar, 4 parts of lemon juice and 6 parts of white wine; the ginger, Patchouli leaf, Litsea cubeba and onion in the auxiliary material A are crushed by a wall breaking machine, mixed with white sugar, lemon juice and white wine, and then water is added and placed in a tumbler; auxiliary material B is a water-retaining auxiliary material.
2. A bullfrog processing method according to claim 1, characterized in that: When adding crushed ice to marinating and rolling, the ratio of ice to water is 3:7 in winter and 4:6 in summer.
3. A bullfrog processing method according to claim 1, characterized in that: When accepting fresh bullfrogs, they must be free of deformities and skin erosions. The packaging materials and auxiliary materials must be produced by officially registered and approved designated manufacturers and meet the relevant quality standards. Clean and hygienic vehicles must be used during transportation, and insect protection must be done.
4. A bullfrog processing method according to claim 1, characterized in that: When packaging, the bullfrog pieces are weighed at 500-520g / bag, the bag size is 260*200mm, and vacuum packed.
5. A bullfrog processing method according to claim 1, characterized in that: When quick freezing, spread the bullfrog evenly and use a quick freezer for quick freezing. Place it on the mesh belt of the quick freezer for quick freezing. The quick freezing temperature is below -30°C. The center temperature of the bullfrog after quick freezing is required to be below -18°C.
6. A bullfrog processing method according to claim 1, characterized in that: When metal detection is performed, the limits for quick-frozen bullfrogs passing through a metal detector are: