CN105455028A - Flavoured bullfrog and processing method thereof - Google Patents
Flavoured bullfrog and processing method thereof Download PDFInfo
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- CN105455028A CN105455028A CN201510809168.1A CN201510809168A CN105455028A CN 105455028 A CN105455028 A CN 105455028A CN 201510809168 A CN201510809168 A CN 201510809168A CN 105455028 A CN105455028 A CN 105455028A
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Abstract
Flavoured bullfrog is provided and is prepared from following components by weight: 100 parts of bullfrog, 70 parts of mountain spring water, 0.15 part of table salt, 1.5 parts of shredded ginger, 1 part of apple vinegar, 1.25 parts of kumiss, 0.1-0.2 part of senna leaves, 0.1 part of peanut leaves, 0.1 part of purple sweet potato leaves, 0.1 part of loquat leaves, 0.1 part of lotus leaves, 0.03 part of bud of Chinese scholartree, 0.2 part of dry hot pepper, 0.1 part of asparagus lettuce leaves, 0.1 part of white gourd peel, 0.05 part of pricklyash peel, 0.1 part of mix-fried cassia seed, 0.1 part of mix-fried soybean meal, 0.1 part of roasted sheep bone, 0.1 part of black pepper, 0.1 part of water caltrop shells, 0.1 part of murraya jasminorage, 0.1 part of Chinese date, 0.1 part of fresh lotus root slices, 0.05 part of Chinese bellflower, 0.05 part of ginseng flower, 0.05 part of glutinous rice roots and 0.1 part of bearded tooth mushroom. The flavoured bullfrog is low in raw material cost, simple in process, suitable for industrial production, and good in market prospect and greatly increases attached value to bullfrog products.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of seasoning bullfrog and processing method thereof.
Background technology
Modern fast food is called that famous scientist's Qian Xuesen of " in human history a great revolution " proposes: fast food center should be set up in some big cities of China, with the high efficiency of scale management and low cost, meet the dietary requirement of broad masses, accelerate the paces of the socialization of housework, promote China's expanding economy.But even to this day, the every aspect such as from production to management style, the present situation of fast food still also exists huge gap with the requirement of society, many insiders propose: fast food should walk the road of standardization, industrialization.At present, fast food needs the empirical future development to standardization, industrialization from individual skill, finally accomplishes the standardization being not only process, corporate image standardization, and more will realize raw material standard, the standardization of products and process standardization.
The rich in nutritive value of bullfrog, delicious flavour.Containing 19.9 grams, protein in every 100 grams of frog meat, 0.3 gram, fat, is a kind of high protein, low fat, low cholesterol nutraceutical, enjoys liking of people.Bullfrog also has effect of nourishing removing toxic substances, and people and the Low people of digestive function difference or hyperhydrochloria can be used for nourishing the body.Bullfrog can promote that energy and blood of human body is vigorous, energetic, and nourishing and strengthening vital has effect of mental-tranquilization tonifying Qi, is conducive to the rehabilitation of patient.But existing bullfrog product does not realize standardization, and therefore it causes product to vary because of the individual skill of cook.
Summary of the invention
Technical problem to be solved by this invention is to provide that a kind of unique flavor, mouthfeel are fresh and tender, without bilgy odour, technique is simple, cost is low, instant, shelf-life are longer, can be used for seasoning bullfrog and the processing method thereof of the multiple cooking methods such as charcoal is baked, fried, poach.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of seasoning bullfrog, be made up of the component of following parts by weight: bullfrog 100 parts, mountain spring water 70 parts, salt 0.15 part, shredded ginger 1.5 parts, apple vinegar 1 part, koumiss 1.25 parts, folium sennae 0.1-0.2 part, 0.1 part, peanut leaf, purple 0.1 part, potato leaf, loguat leaf 0.1 part, 0.1 part, lotus leaf, the sophora bud 0.03 part, chilli 0.2 part, asparagus lettuce leaf 0.1 part, waxgourd peel 0.1 part, 0.05 part, Chinese prickly ash, fry cassia seed 0.1 part, stir-bake to yellowish bean powder 0.1 part, roasting 0.1 part, sheep bone, black pepper 0.1 part, Shell of Water Chestnut 0.1 part, murraya paniculataJack 0.1 part, red date 0.1 part, fresh lotus root sheet 0.1 part, platycodon flower 0.05 part, flower of Panax ginseng 0.05 part, glutinous rice root 0.05 part, Hericium erinaceus 0.1 part,
Processing method is as follows:
1. select to meet breeding environment condition and specification meets the requirements, without the vigorous cattle on the hoof frog that the residual medicine of agriculture is residual enter storage pond, holding pond temporarily foster half a day stand-by;
2. slaughtered by the vigorous bullfrog supported temporarily, peeling, cleans up, drives three willow leaf little Hua cuttves, degree of depth 0.2-0.5cm on the surface of every bullfrog;
3. put into by clean bullfrog and adjust frozen water (ice+water), temperature is pulled out soak 2-3 hour in the frozen water of 6-10 DEG C after;
4. shredded ginger, folium sennae, peanut leaf, purple potato leaf, loguat leaf, lotus leaf, the sophora bud, chilli, asparagus lettuce leaf, waxgourd peel, Chinese prickly ash, stir-fry cassia seed, roasting sheep bone, black pepper, Shell of Water Chestnut, murraya paniculataJack, red date, fresh lotus root sheet, platycodon flower, flower of Panax ginseng, glutinous rice root and Hericium erinaceus are broken into slag, bind up with gauze; Again salt, apple vinegar, koumiss and stir-bake to yellowish bean powder and mountain spring water are mixed, bundle and bullfrog are put into mountain spring and carries out tumbling modulation, make bullfrog tasty; Tumbling modulating time was at 30 minutes, and water temperature controls at 15 DEG C;
5. qualified products have been crossed quick-frozen in 50-60 minutes in spiral freezer below-40 DEG C; Pack, put into less than-18 DEG C Storage in cold banks.
The invention has the beneficial effects as follows: the present invention adopts modern processing, obtain a brand-new bullfrog fishery-ies product.Product is nutritious, delicious flavour, meets the popular hobby to bullfrog based food.Low raw-material cost of the present invention, technique is simple, is applicable to carrying out suitability for industrialized production, and greatly improves bullfrog value-added content of product, good market prospects.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of seasoning bullfrog, be made up of the component of following parts by weight: bullfrog 100 parts, mountain spring water 70 parts, salt 0.15 part, shredded ginger 1.5 parts, apple vinegar 1 part, koumiss 1.25 parts, folium sennae 0.1-0.2 part, 0.1 part, peanut leaf, purple 0.1 part, potato leaf, loguat leaf 0.1 part, 0.1 part, lotus leaf, the sophora bud 0.03 part, chilli 0.2 part, asparagus lettuce leaf 0.1 part, waxgourd peel 0.1 part, 0.05 part, Chinese prickly ash, fry cassia seed 0.1 part, stir-bake to yellowish bean powder 0.1 part, roasting 0.1 part, sheep bone, black pepper 0.1 part, Shell of Water Chestnut 0.1 part, murraya paniculataJack 0.1 part, red date 0.1 part, fresh lotus root sheet 0.1 part, platycodon flower 0.05 part, flower of Panax ginseng 0.05 part, glutinous rice root 0.05 part, Hericium erinaceus 0.1 part,
Processing method is as follows:
1. select to meet breeding environment condition and specification meets the requirements, without the vigorous cattle on the hoof frog that the residual medicine of agriculture is residual enter storage pond, holding pond temporarily foster half a day stand-by;
2. slaughtered by the vigorous bullfrog supported temporarily, peeling, cleans up, drives three willow leaf little Hua cuttves, degree of depth 0.2-0.5cm on the surface of every bullfrog;
3. put into by clean bullfrog and adjust frozen water (ice+water), temperature is pulled out soak 2-3 hour in the frozen water of 6-10 DEG C after;
4. shredded ginger, folium sennae, peanut leaf, purple potato leaf, loguat leaf, lotus leaf, the sophora bud, chilli, asparagus lettuce leaf, waxgourd peel, Chinese prickly ash, stir-fry cassia seed, roasting sheep bone, black pepper, Shell of Water Chestnut, murraya paniculataJack, red date, fresh lotus root sheet, platycodon flower, flower of Panax ginseng, glutinous rice root and Hericium erinaceus are broken into slag, bind up with gauze; Again salt, apple vinegar, koumiss and stir-bake to yellowish bean powder and mountain spring water are mixed, bundle and bullfrog are put into mountain spring and carries out tumbling modulation, make bullfrog tasty; Tumbling modulating time was at 30 minutes, and water temperature controls at 15 DEG C;
5. qualified products have been crossed quick-frozen in 50-60 minutes in spiral freezer below-40 DEG C; Pack, put into less than-18 DEG C Storage in cold banks.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. a seasoning bullfrog, it is characterized in that, be made up of the component of following parts by weight: bullfrog 100 parts, mountain spring water 70 parts, salt 0.15 part, shredded ginger 1.5 parts, apple vinegar 1 part, koumiss 1.25 parts, folium sennae 0.1-0.2 part, 0.1 part, peanut leaf, purple 0.1 part, potato leaf, loguat leaf 0.1 part, 0.1 part, lotus leaf, the sophora bud 0.03 part, chilli 0.2 part, asparagus lettuce leaf 0.1 part, waxgourd peel 0.1 part, 0.05 part, Chinese prickly ash, fry cassia seed 0.1 part, stir-bake to yellowish bean powder 0.1 part, roasting 0.1 part, sheep bone, black pepper 0.1 part, Shell of Water Chestnut 0.1 part, murraya paniculataJack 0.1 part, red date 0.1 part, fresh lotus root sheet 0.1 part, platycodon flower 0.05 part, flower of Panax ginseng 0.05 part, glutinous rice root 0.05 part, Hericium erinaceus 0.1 part,
Processing method is as follows:
(1) select to meet breeding environment condition and specification meets the requirements, without the vigorous cattle on the hoof frog that the residual medicine of agriculture is residual enter storage pond, holding pond temporarily foster half a day stand-by;
(2) slaughtered by the vigorous bullfrog supported temporarily, peeling, cleans up, drives three willow leaf little Hua cuttves, degree of depth 0.2-0.5cm on the surface of every bullfrog;
(3) clean bullfrog is put into tune frozen water, temperature is pulled out soak 2-3 hour in the frozen water of 6-10 DEG C after;
(4) shredded ginger, folium sennae, peanut leaf, purple potato leaf, loguat leaf, lotus leaf, the sophora bud, chilli, asparagus lettuce leaf, waxgourd peel, Chinese prickly ash, stir-fry cassia seed, roasting sheep bone, black pepper, Shell of Water Chestnut, murraya paniculataJack, red date, fresh lotus root sheet, platycodon flower, flower of Panax ginseng, glutinous rice root and Hericium erinaceus are broken into slag, bind up with gauze; Again salt, apple vinegar, koumiss and stir-bake to yellowish bean powder and mountain spring water are mixed, bundle and bullfrog are put into mountain spring and carries out tumbling modulation, make bullfrog tasty; Tumbling modulating time was at 30 minutes, and water temperature controls at 15 DEG C;
(5) qualified products have been crossed quick-frozen in 50-60 minutes in spiral freezer below-40 DEG C; Pack, put into less than-18 DEG C Storage in cold banks.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510809168.1A CN105455028A (en) | 2015-11-19 | 2015-11-19 | Flavoured bullfrog and processing method thereof |
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| CN201510809168.1A CN105455028A (en) | 2015-11-19 | 2015-11-19 | Flavoured bullfrog and processing method thereof |
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| CN105455028A true CN105455028A (en) | 2016-04-06 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107994A (en) * | 2016-08-04 | 2016-11-16 | 余庆县农家人绿色食品开发有限公司 | A kind of processing technique steeping green pepper food |
| CN108419821A (en) * | 2018-02-26 | 2018-08-21 | 蜀海（北京）供应链管理有限责任公司 | Quick-frozen marinated bullfrog and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102771799A (en) * | 2012-05-31 | 2012-11-14 | 苏州市好得睐美食食品有限责任公司 | Orleans bullfrog and preparation method thereof |
| CN103750395A (en) * | 2013-12-31 | 2014-04-30 | 南昌大学 | Braised bullfrog processing technology |
| CN104041860A (en) * | 2014-05-30 | 2014-09-17 | 盐城冠华水产有限公司 | Making method of seasoned shelled shrimp |
| CN104432119A (en) * | 2014-06-03 | 2015-03-25 | 南京正亮医药科技有限公司 | Bullfrog-containing food and preparation method thereof |
| CN104432126A (en) * | 2014-11-14 | 2015-03-25 | 湖北永信食品有限公司 | Processing method of instant bullfrog |
-
2015
- 2015-11-19 CN CN201510809168.1A patent/CN105455028A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771799A (en) * | 2012-05-31 | 2012-11-14 | 苏州市好得睐美食食品有限责任公司 | Orleans bullfrog and preparation method thereof |
| CN103750395A (en) * | 2013-12-31 | 2014-04-30 | 南昌大学 | Braised bullfrog processing technology |
| CN104041860A (en) * | 2014-05-30 | 2014-09-17 | 盐城冠华水产有限公司 | Making method of seasoned shelled shrimp |
| CN104432119A (en) * | 2014-06-03 | 2015-03-25 | 南京正亮医药科技有限公司 | Bullfrog-containing food and preparation method thereof |
| CN104432126A (en) * | 2014-11-14 | 2015-03-25 | 湖北永信食品有限公司 | Processing method of instant bullfrog |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107994A (en) * | 2016-08-04 | 2016-11-16 | 余庆县农家人绿色食品开发有限公司 | A kind of processing technique steeping green pepper food |
| CN108419821A (en) * | 2018-02-26 | 2018-08-21 | 蜀海（北京）供应链管理有限责任公司 | Quick-frozen marinated bullfrog and preparation method thereof |
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Application publication date: 20160406 |
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