CN103126015A - Making method of meat product - Google Patents

Making method of meat product Download PDF

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Publication number
CN103126015A
CN103126015A CN201110400125XA CN201110400125A CN103126015A CN 103126015 A CN103126015 A CN 103126015A CN 201110400125X A CN201110400125X A CN 201110400125XA CN 201110400125 A CN201110400125 A CN 201110400125A CN 103126015 A CN103126015 A CN 103126015A
Authority
CN
China
Prior art keywords
bullfrogs
water
till
ginger
garlic
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201110400125XA
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Chinese (zh)
Inventor
邵泽亮
Original Assignee
邵泽亮
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 邵泽亮 filed Critical 邵泽亮
Priority to CN201110400125XA priority Critical patent/CN103126015A/en
Publication of CN103126015A publication Critical patent/CN103126015A/en
Pending legal-status Critical Current

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Abstract

The making method of meat product comprises the following steps: (1) killing bullfrogs when the bullfrogs are alive, removing skin and viscera, cutting the bullfrogs into small blocks, washing the bullfrogs till the bullfrogs are clean, and draining water; (2) cutting ginger and garlic into slices, and placing lantern pickled peppers in a bowl for spare; (3) pouring edible oil into a non-stick pan, adding the ginger slices and the garlic slices when the edible oil is burned till the oil is hot by ninety percent, and frying till good smell is given off; (4) putting the bullfrogs into the non-stick pan, and stirring up the bullfrogs till the bullfrogs turns whitening; (5) putting the pickled peppers into the non-stick pan, adding salt, chicken powder and peppers; and pouring water with a suitable amount, which exceeds half of the pan is suitable, boiling the water with big fire, changing the big fire to a small fire after the water is boiled, and putting water starch into the pan to thicken the soup when the water is dried by eighty percent.

Description

A kind of preparation method of meat products
Technical field: the preparation method that the present invention relates to a kind of meat products.
Summary of the invention:
1, bullfrog lives and kills, and peeling, internal organ are cut into fritter, clean up, and are filtered dry moisture standby;
2, ginger, garlic section, it is standby that lantern bubble green pepper is placed in bowl;
3, non-stick cooker is poured oil into, when large baked wheaten cake is warm to ninety percent, is lowered to ginger, garlic sheet, stir-fries perfume (or spice) before stewing;
4, be lowered to bullfrog, stir-frying to yellowish pink bleaches;
5, pour bubble green pepper, salt adding, chickens' extract, pepper into; Add proper amount of clear water, completely be advisable with 5 sixty percent, turn little fire after big fire is boiled, boil when most probably doing to moisture, be lowered to water-starch thicken soup.

Claims (5)

  1. A kind of meat products is characterized in that:
    1. bullfrog lives and kills, and peeling, internal organ are cut into fritter, clean up, and are filtered dry moisture standby;
  2. 2. ginger, garlic section, it is standby that lantern bubble green pepper is placed in bowl;
  3. 3. non-stick cooker is poured oil into, when large baked wheaten cake is warm to ninety percent, is lowered to ginger, garlic sheet, stir-fries perfume (or spice) before stewing;
  4. 4. be lowered to bullfrog, stir-frying to yellowish pink bleaches;
  5. 5. pour the bubble green pepper into, salt adding, chickens' extract, pepper; Add proper amount of clear water, completely be advisable with 5 sixty percent, turn little fire after big fire is boiled, boil when most probably doing to moisture, be lowered to water-starch thicken soup.
CN201110400125XA 2011-11-29 2011-11-29 Making method of meat product Pending CN103126015A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201110400125XA CN103126015A (en) 2011-11-29 2011-11-29 Making method of meat product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201110400125XA CN103126015A (en) 2011-11-29 2011-11-29 Making method of meat product

Publications (1)

Publication Number Publication Date
CN103126015A true CN103126015A (en) 2013-06-05

Family

ID=48486960

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201110400125XA Pending CN103126015A (en) 2011-11-29 2011-11-29 Making method of meat product

Country Status (1)

Country Link
CN (1) CN103126015A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103750354A (en) * 2013-12-31 2014-04-30 南昌大学 Pickled pepper bullfrog processing technology
CN103750395A (en) * 2013-12-31 2014-04-30 南昌大学 Braised bullfrog processing technology
CN104397756A (en) * 2014-12-23 2015-03-11 钟橙 Health sausages containing bullfrog meat
CN104872668A (en) * 2015-05-27 2015-09-02 南昌大学 Processing technology of dried bullfrog meat slices

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103750354A (en) * 2013-12-31 2014-04-30 南昌大学 Pickled pepper bullfrog processing technology
CN103750395A (en) * 2013-12-31 2014-04-30 南昌大学 Braised bullfrog processing technology
CN103750354B (en) * 2013-12-31 2015-07-01 南昌大学 Pickled pepper bullfrog processing technology
CN103750395B (en) * 2013-12-31 2015-08-19 南昌大学 A kind of pot-stewed fowl bullfrog processing technology
CN104397756A (en) * 2014-12-23 2015-03-11 钟橙 Health sausages containing bullfrog meat
CN104872668A (en) * 2015-05-27 2015-09-02 南昌大学 Processing technology of dried bullfrog meat slices

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Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20130605

C02 Deemed withdrawal of patent application after publication (patent law 2001)