Preparation method of instant tricholoma matsutake rana japonica oil
By soaking frog oil into granules and removing its fishy smell, combined with matsutake mushroom seasoning and vacuum sterilization, the problems of cumbersome consumption and poor taste of frog oil are solved, providing a convenient and identifiable ready-to-eat frog oil product.
Patent Information
- Application Number
- CN202511152293.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-18
- Publication Date
- 2025-11-07
AI Technical Summary
Traditional frog oil is cumbersome to consume, existing ready-to-eat frog oil products have poor taste, and consumers have difficulty distinguishing between genuine and counterfeit products.
The frog oil is processed into granules, soaked in high-quality water and treated with anhydrous ethanol to remove the fishy smell. It is then combined with matsutake mushroom seasoning juice and coloring and tonics, vacuum-sealed, and sterilized by microwave or high temperature and high pressure.
It enables convenient consumption of frog oil, removes fishy smell and improves taste, and significantly enhances product authenticity and added value through appearance and flavoring.
Abstract
Description
TECHNICAL FIELD
[0001] The application provides a preparation method of instant pine mushroom forest frog oil, and relates to the technical field of food. BACKGROUND
[0002] Forest frog oil, also known as snow clam oil, is a dried product of the oviduct of female forest frogs. In traditional Chinese medicine theory, it has the special effects of "tonifying kidney and essence, moistening lung and nourishing yin". Modern research has confirmed that it contains a large amount of protein (about 40% to 55%), various amino acids, unsaturated fatty acids (about 4% to 10%), polysaccharides (about 10% to 15%), and vitamins and minerals, etc. It also contains a small amount of natural sex hormones such as estradiol and other active substances. These components endow forest frog oil with multiple physiological functions such as enhancing immunity, anti-fatigue, antioxidant, and delaying aging, making it a highly respected high-end tonic. Pine mushroom is a rare edible fungus rich in pine mushroom polysaccharides (about 3% to 5%), protein (about 20%), various amino acids (including 7 essential amino acids), and trace elements, and has multiple biological activities such as enhancing immunity, anti-tumor, and reducing blood sugar. The unique aroma components (such as pine mushroom alcohol) of pine mushroom make its flavor unique and deeply loved by consumers. The combination of these two precious food materials to develop instant products not only realizes nutritional complementation, but also creates a unique flavor experience.
[0003] With the enhancement of people's health consciousness and the acceleration of life rhythm, convenient instant and health-care food is becoming more and more popular. However, the current forest frog oil products on the market are relatively single, mainly in the form of dry raw materials or simple soaked products, which have problems such as inconvenience to eat, heavy fishy smell, and poor taste. The existing frog oil capsules, frog oil tablets, frog oil oral liquid, and frog oil drinks on the market are usually processed by crushing dry forest frog oil. The frog oil capsules and frog oil tablets have been made into drug forms, losing the taste of food. The oral liquid and the drink contain less forest frog oil, and the above-mentioned products destroy the original form of forest frog oil during processing, making it difficult for consumers to distinguish between true and false when purchasing, which is not conducive to the market development of natural health food forest frog oil. The development of instant pine mushroom forest frog oil products can solve the problem of traditional forest frog oil consumption, retain the nutritional components through modern food processing technology, improve the taste, and increase the added value of the product. Therefore, the application provides a preparation method of instant pine mushroom forest frog oil. SUMMARY
[0004] The application provides a preparation method of instant pine mushroom forest frog oil, which aims to solve the problems of traditional forest frog oil consumption and poor taste of existing instant forest frog oil products.
[0005] To solve the above technical problems, the technical scheme provided by the application is to provide a preparation method of instant pine mushroom forest frog oil, comprising: (1) The frog oil is pre-treated and processed into frog oil granules, and the frog oil granules are soaked to obtain rehydrated frog oil; (2) Add pre-treated matsutake mushrooms to the seasoning sauce and simmer until cooked to obtain matsutake seasoning sauce; (3) Mix the soaked frog oil, matsutake seasoning liquid and coloring tonic evenly to obtain ready-to-eat matsutake frog oil; (4) Filling; The steps for soaking frog oil granules include: soaking the frog oil granules in high-quality mineral water or weakly alkaline water (pH 7.0-7.5) at 15-25℃ for 10-12 hours until the volume no longer increases. After soaking, drain the excess water and use 40% food-grade anhydrous ethanol to remove the fishy smell from the soaked frog oil. Seal and place at 4℃ for more than 12 hours. The pretreatment steps for matsutake mushrooms include: rinsing the matsutake mushrooms at low temperature for a short time and then immediately centrifuging them to dehydrate them; and then dicing or slicing the cleaned matsutake mushrooms.
[0006] Preferably, the pretreatment of frog oil in step (1) involves removing the oviduct of a live frog or a dried frog, removing the mesentery to make it tubular, straightening it, drying it at low temperature, and then processing it into frog oil granules.
[0007] Preferably, step (4) of filling is as follows: the ready-to-eat matsutake and frog oil is filled into canning bottles or plastic bags according to the specified amount, and after the air is released, it is vacuum sealed and sterilized.
[0008] Preferably, the sterilization method is microwave sterilization or high-temperature and high-pressure sterilization.
[0009] Preferably, 100 parts by weight of ready-to-eat matsutake and frog oil contains 10-30 parts of rehydrated frog oil, 1-15 parts of matsutake mushroom, 0-3 parts of coloring and tonic ingredients, and the remainder is seasoning liquid.
[0010] Preferably, the seasoning liquid is a sweet seasoning liquid or a umami seasoning liquid.
[0011] Preferably, the sweet flavoring liquid is at least one of white sugar, rock sugar, honey, and commercial fruit juice.
[0012] Preferably, the umami seasoning liquid is at least one of edible salt, thirteen-spice seasoning, and McCormick seasoning.
[0013] Preferably, the color-adjusting tonic is at least one of jujube extract, wolfberry extract, ginseng extract, and pear extract.
[0014] Compared with the prior art, the present invention has the following beneficial effects: The application provides a preparation method of instant tricholoma matsutake forest frog oil, which can effectively remove the fishy smell of the forest frog oil without affecting the form of the forest frog oil; the forest frog oil is processed into granules, the authenticity of the forest frog oil can be intuitively identified, and the granules have good chewing taste; the seasoning liquid and the color-adjusting tonics are added, the taste is rich, and different taste requirements can be met; the vacuum packaging, microwave or high-temperature and high-pressure sterilization are adopted to prolong the storage time, and the storage and eating are convenient. DETAILED DESCRIPTION
[0015] In order to make the above objectives, characteristics and advantages of the application more apparent, obvious and easy to understand, the specific embodiments of the application are described in detail below with reference to the description and examples.
[0016] In the following description, a large number of specific details are set forth in order to provide a thorough understanding of the present application, but the present application can also be implemented in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the connotation of the present application, therefore the present application is not limited to the specific embodiments disclosed below.
[0017] Secondly, the "one embodiment" or "embodiment" referred to herein means that the specific features, structures or characteristics can be included in at least one implementation of the present application. "In one embodiment" appearing in different places in the specification does not mean the same embodiment, nor does it mean an embodiment that is separate or selectively excluded from other embodiments. EMBODIMENT
[0018] (1) The forest frog oil is pretreated and processed into forest frog oil granules, and the forest frog oil granules are soaked to obtain water-soaked forest frog oil; (2) The pre-processed tricholoma matsutake is added to the seasoning liquid, and is cooked to obtain tricholoma matsutake seasoning liquid; (3) The water-soaked forest frog oil, the tricholoma matsutake seasoning liquid and the color-adjusting tonics are uniformly mixed to obtain instant tricholoma matsutake forest frog oil; (4) Filling.
[0019] The forest frog oil pretreatment is to take out the oviduct of the live forest frog or the forest frog after being hung dry, remove the ligament, make it into a tubular shape, straighten it, dry it at low temperature, and then process it into forest frog oil granules.
[0020] The forest frog oil granule soaking step includes: using high-quality mineral water or weak alkaline water (pH 7.0-7.5) to soak the forest frog oil granules, soaking for 10-12 hours at 15-25℃ until the volume no longer increases, and the forest frog oil granules form crystal-clear tubular particles of 5-20mm in size. In order to obtain convenient eating and good chewing taste, the optimal particle size range of 10-15mm can be selected when processing the forest frog oil granules.
[0021] After soaking, pour out the excess water, and use 40% food-grade anhydrous ethanol (volume of anhydrous ethanol: volume of solution) to remove the fishy smell of the soaked forest frog oil, and seal and store at 4°C for more than 12 hours. The use of 40% food-grade anhydrous ethanol and a material-liquid ratio of 1:1 (volume of forest frog oil: volume of anhydrous ethanol solution) has the best deodorizing effect on forest frog oil, and has no obvious effect on the form of forest frog oil. The excess ethanol smell can be eliminated by water bath heating and volatilization.
[0022] The pine mushroom pretreatment step includes: immediately centrifuging the pine mushroom after low-temperature short-time rinsing, and cutting or slicing the cleaned pine mushroom to facilitate the preparation of the pine mushroom seasoning juice.
[0023] The filling step is: filling the instant pine mushroom forest frog oil into cans or plastic packaging bags according to the amount, evacuating, and then vacuum packaging. After packaging, sterilization is performed.
[0024] In 100 parts by mass of instant pine mushroom forest frog oil, 10-30 parts of water-soaked forest frog oil, 1-15 parts of pine mushroom, 0-3 parts of color-correcting tonic, and the rest are seasoning juice.
[0025] The color-correcting tonic is at least one of red jujube extract, Chinese wolfberry extract, ginseng extract, and pear extract. Embodiment
[0026] (1) Forest frog oil is pretreated and processed into forest frog oil particles, and the forest frog oil particles are soaked to obtain water-soaked forest frog oil; (2) The pretreated pine mushroom is added to the seasoning juice, and cooked and matured to obtain pine mushroom seasoning juice; (3) The water-soaked forest frog oil, pine mushroom seasoning juice, and color-correcting tonic are mixed uniformly to obtain instant pine mushroom forest frog oil; (4) Filling.
[0027] The forest frog oil pretreatment is to take out the oviduct of live forest frogs or forest frogs after drying, remove the ligament, make it into a tubular shape, stretch it out, dry it at low temperature, and then process it into forest frog oil particles.
[0028] The forest frog oil particle soaking step includes: using high-quality mineral water or weak alkaline water (pH 7.0-7.5) to soak the forest frog oil particles, soaking at 20°C for 10-12 hours until the volume no longer increases. After soaking, the forest frog oil particles form 5-20mm crystal clear tubular particles. To obtain convenient to eat and good chewing texture, the optimal particle size range of 10-15mm can be selected when processing forest frog oil particles.
[0029] After soaking, pour out the excess water, and use 40% food-grade anhydrous ethanol (volume of anhydrous ethanol: volume of solution) to treat the soaked forest frog oil to remove fishy smell, and seal and store at 4°C for 12 hours or more. The best deodorizing effect of forest frog oil is obtained under the condition of 40% food-grade anhydrous ethanol and a material-liquid ratio of 1:1 (volume of forest frog oil: volume of anhydrous ethanol solution), and there is no obvious effect on the form of forest frog oil, and the excess ethanol smell can be eliminated by water bath heating and volatilization.
[0030] The pine mushroom pretreatment step comprises: immediately centrifuging the pine mushroom after low-temperature short-time rinsing to dehydrate, cutting or slicing the cleaned pine mushroom to facilitate boiling and maturing pine mushroom seasoning liquid.
[0031] The filling step is: filling the instant pine mushroom forest frog oil into cans or plastic packaging bags according to the amount, exhausting and then vacuum packaging, and sterilizing after packaging.
[0032] The sterilization method is microwave sterilization, and the packaged instant pine mushroom forest frog oil is sterilized by a tunnel type microwave sterilization equipment, and finally the instant pine mushroom forest frog oil of the application is obtained.
[0033] In 100 parts by mass of instant pine mushroom forest frog oil, 10 parts of water-soaked forest frog oil, 5 parts of pine mushroom, and 1 part of color-adjusting tonic are contained, and the rest is seasoning liquid.
[0034] The seasoning liquid is a sweet seasoning liquid, specifically at least one of white sugar, granulated sugar, honey, and commercial fruit juice, and is usually prepared into a juice with a sugar content of 10-30 or a sweet juice with equivalent sweetness.
[0035] The color-adjusting tonic is at least one of red jujube extract, Chinese wolfberry extract, ginseng extract, and pear extract. Embodiment
[0036] (1) The forest frog oil is pretreated and processed into forest frog oil particles, and the forest frog oil particles are soaked to obtain water-soaked forest frog oil; (2) The pretreated pine mushroom is added to the seasoning liquid, and boiled and matured to obtain pine mushroom seasoning liquid; (3) The water-soaked forest frog oil, pine mushroom seasoning liquid, and color-adjusting tonic are uniformly mixed to obtain instant pine mushroom forest frog oil; (4) Filling.
[0037] The forest frog oil pretreatment is to take out the oviduct of live forest frog or forest frog after drying, remove the ligament, make it into a tubular shape, straighten it, and process it into forest frog oil particles after low-temperature drying.
[0038] The swelling step of the forest frog oil granules comprises: using high-quality mineral water or weak alkaline water (pH 7.0-7.5) to swell the forest frog oil granules, and swelling for 10-12 hours at 25℃ until the volume no longer increases. After the forest frog oil granules are soaked, tubular granules with a diameter of 5-20 mm are formed. In order to obtain convenient eating and good chewing effect, the optimal particle size range of 10-15 mm can be selected when processing the forest frog oil granules.
[0039] After swelling, the excess water is poured out, and 40% food-grade anhydrous ethanol (volume of anhydrous ethanol: volume of solution) is used to remove the fishy smell of the swollen forest frog oil, and the solution is sealed and placed at 4℃ for more than 12 hours. The best deodorizing effect of the forest frog oil is obtained under the condition of 40% food-grade anhydrous ethanol and a material liquid ratio of 1:1 (volume of forest frog oil: volume of anhydrous ethanol solution), and there is no obvious effect on the shape of the forest frog oil. The excess ethanol smell can be eliminated by water bath heating and volatilization.
[0040] The pretreatment step of the pine mushroom comprises: immediately centrifuging the pine mushroom after low-temperature short-time rinsing to remove water, and cutting the cleaned pine mushroom into cubes or slices to facilitate the preparation of the pine mushroom seasoning juice.
[0041] The filling step is: filling the instant pine mushroom forest frog oil into cans or plastic packaging bags according to the amount, exhausting, and then vacuum packaging. After packaging, sterilization is performed.
[0042] The sterilization method is high-temperature high-pressure sterilization. The packaged instant pine mushroom forest frog oil is sterilized by using instant high-temperature sterilization technology, and then quickly cooled to room temperature. Finally, the instant pine mushroom forest frog oil of the application is obtained.
[0043] In 100 parts by mass of the instant pine mushroom forest frog oil, 30 parts of water-soaked forest frog oil, 15 parts of pine mushroom, and 3 parts of color-adjusting tonic are contained, and the rest is seasoning juice.
[0044] The seasoning juice is umami seasoning juice, specifically at least one of edible salt, thirteen spices seasoning, and Meishemei seasoning. According to the taste, 0.5%-0.8% edible salt, appropriate thirteen spices seasoning or Meishemei seasoning, and water are used to prepare.
[0045] The color-adjusting tonic is at least one of red jujube extract, Chinese wolfberry extract, ginseng extract, and pear extract.
[0046] The above describes the application and its embodiments, which are not limited. In general, if a person skilled in the art is inspired by it, without departing from the purpose of the application, without creating a similar structure and embodiment of the technical solution, it should belong to the protection scope of the application.
Claims
1. A method for preparing instant truffle forest frog oil, characterized by, It comprises: (1) Pre-treating forest frog oil into forest frog oil particles, and soaking the forest frog oil particles to obtain soaked forest frog oil; (2) Adding pre-treated tricholoma matsutake into the seasoning liquid, and simmering to obtain tricholoma matsutake seasoning liquid; (3) Mixing the soaked forest frog oil, the tricholoma matsutake seasoning liquid and the color-adjusting and nourishing product to obtain instant tricholoma matsutake forest frog oil; (4) Filling; The soaking step of the forest frog oil particles comprises: soaking the forest frog oil particles in high-quality mineral water or weak alkaline water (pH 7.0-7.5) at 15-25℃ for 10-12 hours until the volume no longer increases, and then pouring out the excess water, and using 40% food-grade anhydrous ethanol to remove the fishy smell of the soaked forest frog oil, and then sealing and placing at 4℃ for more than 12 hours; The pre-treating step of the tricholoma matsutake comprises: immediately centrifuging and dehydrating the tricholoma matsutake after low-temperature and short-time rinsing, and cutting the cleaned tricholoma matsutake into cubes or slices.
2. The preparation method of the instant truffle forest tree frog oil according to claim 1, characterized in that, The pre-treating of the forest frog oil in step (1) is to take out the oviduct of live forest frog or forest frog after being hung dry, remove the ligament, make it into a tubular shape, stretch it, and then process it into forest frog oil particles after low-temperature drying.
3. The method for preparing ready-to-eat matsutake and frog oil according to claim 1, characterized in that, The filling step in step (4) is: filling the instant tricholoma matsutake forest frog oil into cans or plastic packaging bags according to the amount, exhausting air, and then vacuum packaging and sterilizing.
4. The preparation method of the instant truffle forest tree frog oil according to claim 3, characterized in that, The sterilization method is microwave sterilization or high-temperature and high-pressure sterilization.
5. The method for preparing ready-to-eat matsutake and frog oil according to claim 1, characterized in that, In 100 parts by mass of the instant tricholoma matsutake forest frog oil, 10-30 parts of soaked forest frog oil, 1-15 parts of tricholoma matsutake, 0-3 parts of color-adjusting and nourishing product, and the rest are seasoning liquid.
6. The method for preparing ready-to-eat matsutake and frog oil according to claim 1, characterized in that, The seasoning liquid is sweet seasoning liquid or umami seasoning liquid.
7. The method for preparing ready-to-eat matsutake and frog oil according to claim 6, characterized in that, The sweet seasoning liquid is at least one of white sugar, granulated sugar, honey and commercial fruit juice.
8. The method for preparing ready-to-eat matsutake and frog oil according to claim 6, characterized in that, The umami seasoning liquid is at least one of edible salt, thirteen-flavor seasoning and Weihao beauty seasoning.
9. The method for preparing ready-to-eat matsutake and frog oil according to claim 1, characterized in that, The color-adjusting and nourishing product is at least one of red jujube extract, Chinese wolfberry extract, ginseng extract and pear extract.