The invention relates to a
processing method of an instant
bullfrog. The
processing method comprises the following steps: unfreezing a frozen
bullfrog through steam at low temperature, and removing percolate; adding
papain, alkaline
lipase and flavourzyme, preparing a
pickling liquid from ground pepper, white
sugar, soy sauce, cooking
wine, mirin, a
yeast extract,
ethyl maltol and the like, and adding spiced marinade
diluent to the
pickling liquid to prepare a rolling liquid; adding the
bullfrog to the rolling liquid, and rolling the bullfrog in a vacuum environment;
blanching the bullfrog in boiling water, rapidly taking out the bullfrog, and flushing the bullfrog for removing impurities on the surface of the bullfrog;
drying the bullfrog in a
microwave oven which adopts an auxiliary
heat pump, and keeping the central temperature of the bullfrog above 70 DEG C and the content of
moisture below 50%; and rapidly cooling the bullfrog, packaging the bullfrog in the vacuum environment, sterilizing the bullfrog in a boiling-water bath and carrying out
irradiation sterilization. According to the
processing method disclosed by the invention, the unfreezing loss of the frozen bullfrog is low; through complex
enzyme treatment and rolling by virtue of the rolling liquid, the bullfrog is free of fishy smell and delicate in meat quality, and the original
flavor of the bullfrog is reserved through
microwave drying by virtue of the
heat pump. The process disclosed by the invention is simple and easy to carry out, low in
energy consumption and short in duration, and the instant bullfrog is delicious in taste, good in
mouthfeel, thick in
flavor, chewable, elastic, and high in
yield rate.