CN109349543A - 一种即食蛙肉的加工方法 - Google Patents
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Abstract
本发明公开一种即食蛙肉的加工方法，包括原料预处理、盐水清洗、调味料准备、冰镇入味等步骤，使牛蛙肉形成独特的风味，口感更好；而且经本发明处理的即食蛙肉咀嚼性、弹性效果都非常好，而且肉质细腻，无腥味。
Description
技术领域
本发明涉及一种即食蛙肉的加工方法，属于食品加工技术领域。
背景技术
牛蛙的营养价值极其丰富，每100g蛙肉中含蛋白质19.9g、脂肪0.3g，是一种高蛋白、低脂肪、低胆固醇的营养食品，经常食用对人体有促进气血旺盛、精力充沛、滋阴壮阳、养心安神等功效，牛蛙还有滋补解毒的作用。
目前牛蛙以鲜活产品为主，冬季是产蛙旺季，淡季时市场牛蛙供不应求，而即食蛙肉食品的种类不多。牛蛙由于蛙肉易腐败，加工难度较大，保质期短，此外蛙肉的肌纤维较长，且在肌纤维外覆有膜，入味较为困难，影响蛙肉制品的加工和食用品质。
发明内容
针对上述现有技术存在的不足，本发明的目的是提供一种即食蛙肉的加工方法。
为实现上述目的，本发明采用的技术方案是：即食蛙肉的加工方法，包括如下步骤：
（1）原料预处理：将经宰杀、去血水的的蛙肉先用处理液进行超声波浸泡处理，其中处理液由以下重量份的原料配制而成：紫苏汁10-20份、薄荷汁8-15份、柠檬汁8-10份、乳酸链球菌素1-3份、溶菌酶1-3份、温开水70-80份；
（2）盐水清洗：将经过步骤（1）处理的蛙肉取出，放入调好的盐水中搅拌清洗15-30min，盐水浓度为0.3-0.5%，然后将蛙肉取出、放入盛有水的锅内中，并往锅内倒入料酒，料酒的用量为蛙肉总重的0.3-0.5%，大火煮至蛙肉熟透，然后捞出，并用冷水冲洗；
（3）调味料准备：调味料是由以下重量份的原料混合而成：小米椒4-6份、柠檬5-8份、生姜2-4份、蒜粉3-5份、料酒5-8份、生抽、鸡骨架熬煮10-12h后的鸡骨汤10-15份、0-1℃的冰水100份；
（4）冰镇入味：将经过步骤（2）处理的的蛙肉放入步骤（3）中的调味料内，密封装袋后或密封装瓶后放入冰箱，于1-3℃下冰镇8-12h，即可。
优选地，上述步骤（1）中处理8-15min，处理液的温度控制在20-25℃。
与现有技术相比，本发明具备的有益效果：
1、本发明先经过预处理除腥、保鲜后再经煮熟、冰镇入味，使牛蛙肉形成独特的风味，口感更好；
2、本发明处理的即食蛙肉咀嚼性、弹性效果都非常好，而且肉质细腻，无腥味；
3、采用本发明的方法，有效延缓蛙肉蛋白质的腐败变质，优化了保藏效果。
具体实施方式
现在结合具体实施例，对本发明作进一步的阐述。
实施例一
即食蛙肉的加工方法，包括如下步骤：
（1）原料预处理：将经宰杀、去血水的的蛙肉先用处理液进行超声波浸泡处理，处理10min，处理液的温度控制在25℃，其中处理液由以下重量份的原料配制而成：紫苏汁20份、薄荷汁8份、柠檬汁8份、乳酸链球菌素3份、溶菌酶3份、温开水70份；
（2）盐水清洗：将经过步骤（1）处理的蛙肉取出，放入调好的盐水中搅拌清洗15min，盐水浓度为0.5%，然后将蛙肉取出、放入盛有水的锅内中，并往锅内倒入料酒，料酒的用量为蛙肉总重的0.3%，大火煮至蛙肉熟透，然后捞出，并用冷水冲洗；
（3）调味料准备：调味料是由以下重量份的原料混合而成：小米椒6份、柠檬5份、生姜2份、蒜粉3份、料酒8份、生抽10份、鸡骨架熬煮10-12h后的鸡骨汤15份、0-1℃的冰水100份；
（4）冰镇入味：将经过步骤（2）处理的的蛙肉放入步骤（3）中的调味料内，密封装袋后或密封装瓶后放入冰箱，于1-3℃下冰镇12h，即可。
实施例二
即食蛙肉的加工方法，包括如下步骤：
（1）原料预处理：将经宰杀、去血水的的蛙肉先用处理液进行超声波浸泡处理，处理15min，处理液的温度控制在20℃，其中处理液由以下重量份的原料配制而成：紫苏汁10份、薄荷汁15份、柠檬汁10份、乳酸链球菌素2份、溶菌酶2份、温开水80份；
（2）盐水清洗：将经过步骤（1）处理的蛙肉取出，放入调好的盐水中搅拌清洗30min，盐水浓度为0.3%，然后将蛙肉取出、放入盛有水的锅内中，并往锅内倒入料酒，料酒的用量为蛙肉总重的0.3%，大火煮至蛙肉熟透，然后捞出，并用冷水冲洗；
（3）调味料准备：调味料是由以下重量份的原料混合而成：小米椒4份、柠檬6份、生姜4份、蒜粉3份、料酒5份、生抽15份、鸡骨架熬煮10-12h后的鸡骨汤15份、0-1℃的冰水100份；
（4）冰镇入味：将经过步骤（2）处理的的蛙肉放入步骤（3）中的调味料内，密封装袋后或密封装瓶后放入冰箱，于1-3℃下冰镇10h，即可。
Claims (2)
1.即食蛙肉的加工方法，包括如下步骤：
（1）原料预处理：将经宰杀、去血水的的蛙肉先用处理液进行超声波浸泡处理，其中处理液由以下重量份的原料配制而成：紫苏汁10-20份、薄荷汁8-15份、柠檬汁8-10份、乳酸链球菌素1-3份、溶菌酶1-3份、温开水70-80份；
（2）盐水清洗：将经过步骤（1）处理的蛙肉取出，放入调好的盐水中搅拌清洗15-30min，盐水浓度为0.3-0.5%，然后将蛙肉取出、放入盛有水的锅内中，并往锅内倒入料酒，料酒的用量为蛙肉总重的0.3-0.5%，大火煮至蛙肉熟透，然后捞出，并用冷水冲洗；
（3）调味料准备：调味料是由以下重量份的原料混合而成：小米椒4-6份、柠檬5-8份、生姜2-4份、蒜粉3-5份、料酒5-8份、生抽、鸡骨架熬煮10-12h后的鸡骨汤10-15份、0-1℃的冰水100份；
（4）冰镇入味：将经过步骤（2）处理的的蛙肉放入步骤（3）中的调味料内，密封装袋后或密封装瓶后放入冰箱，于1-3℃下冰镇8-12h，即可。
2.根据权利要求1所述的一种即食蛙肉的加工方法，其特征在于，上述步骤（1）中处理8-15min，处理液的温度控制在20-25℃。
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