CN103750395A - Braised bullfrog processing technology - Google Patents
Braised bullfrog processing technology Download PDFInfo
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- CN103750395A CN103750395A CN201310744966.1A CN201310744966A CN103750395A CN 103750395 A CN103750395 A CN 103750395A CN 201310744966 A CN201310744966 A CN 201310744966A CN 103750395 A CN103750395 A CN 103750395A
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- 241000270934 Rana catesbeiana Species 0.000 title claims abstract description 25
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 24
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 238000005554 pickling Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000013599 spices Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 229910052736 halogen Inorganic materials 0.000 claims description 7
- 150000002367 halogens Chemical class 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 235000013882 gravy Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 3
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 3
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 3
- 229940093503 ethyl maltol Drugs 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims description 3
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 description 4
- 235000013547 stew Nutrition 0.000 description 4
- 241000132931 Batrachia Species 0.000 description 3
- 241000191896 Rana sylvatica Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000003754 machining Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108060003100 Magainin Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011858 nanopowder Substances 0.000 description 1
- 230000008621 organismal health Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a braised bullfrog processing technology which comprises the following steps: raw material pretreatment, pickling, scalding and blanching, cooking, seasoning and the like. Especially, the formulas of pickling materials and braising juices are mainly prepared by adopting natural materials. The braised bullfrog processing technology has the beneficial effects that the provided bullfrog is delicious in taste, fine and tender in meat and good in mouthfeel, and is easy to split when being eaten by an eater because the bullfrog is cooked properly, thereby ensuring that the eater can eat the braised bullfrog in outdoors or traveling. In addition, the braised bullfrog is low in production cost and low in processing technology. Thus, the braised bullfrog processing technology is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of bullfrog food processing field, particularly a kind of pot-stewed fowl bullfrog processing technology.
Background technology
Bullfrog originates in North America, and nineteen fifty-nine is imported China into, and last century, the mid-80 started to raise on a small scale at Central China and south, had become at present China and had mainly cultivated batrachia.Because frog meat is easily corrupt, difficulty of processing is larger, and the shelf-life is shorter, so it is few to introduce batrachia processing method.Patent No. CN1483352A discloses " male frog product processing method ", it is male frog invigorating Yang oral liquid, frog liver degreasing nano powder, Magainin, frog bone take batrachia raw material as the major ingredient sheet of replenishing the calcium, the production procedures such as frog polypeptide beverage or oral liquid, the method belongs to a kind of animal organism health food processing technology of preparing, and does not relate to the processing technology of bullfrog ready-to-eat food.Patent No. CN102018223A discloses " a kind of processing method of instant type wood frog product ", the method packs the wood frog after cleaning in special mould into, together with mould, together put into pot, add condiment etc., heating, it is tasty to boil, from mould, take out wood frog, put into inner support of packing box, after sterilization, pack.The method is mainly to utilize Mould Machining, does not relate to product condiment, and this Mould Machining method only represents a kind of local flavor, cannot meet the popular taste demand of consumption.
Summary of the invention
The object of this invention is to provide a kind of pot-stewed fowl bullfrog processing technology, the bullfrog of this processes has kept the original characteristic of bullfrog, delicious flavour, fine and tender taste, can improve a poor appetite, Appetizing spleen-tonifying.
In order to solve the problems of the technologies described above, technique of the present invention comprises the following steps:
(1) raw material pre-treatment: after selecting healthy bullfrog, slaughtering, gill, clean up after peeling off frog skin;
(2) pickle: frog meat is mixed with containing frog meat weight 2%～4% preserved materials, below 0～5 ℃, in environment, pickle 18～24 hours;
(3) blanching: with 80～90 ℃ of blanchings 2～4 minutes;
(4) boiling seasoning: according to frog meat: the ratio of halogen material water=1:1.0～1.2 adds the full frog in 80～100 ℃ of halogen material water and soaks halogen 15～20 minutes, drains away the water;
(5) baking: be placed in baking oven and toast 2～2.5 hours in 80～95 ℃ of stoves;
(6) vacuum packaging;
(7) high temperature sterilization: by baking after frog meat add high temperature high pressure sterilizing in retort, sterilising conditions: 115～121 ℃, 15～20 minutes, the cooling rear rejecting of back-pressure is swollen bag;
(8) vanning warehouse-in.
The formula of the preserved materials wherein adopting in step (2) pickling process is according to following material and part by weight thereof composition: salt 85%～87%, granulated sugar 4%～6%, arabo-ascorbic acid receive 0.5%～1%, composite phosphate 2.5%～3.5%, cooking wine 1%～2%;
The formula of the thick gravy material wherein adopting in step (4) boiling seasoning is comprised of spice and the flavoring of following weight, spice composition: anistree 10～15g, little fennel 15～20g, cassia bark 10～15g, Chinese prickly ash 15～20g, dried orange peel 15～20g, tsaoko 10～15g, meat bandit 10～15g, fructus amomi 10～15g, Radix Glycyrrhizae 10～15g, cloves 5～10g, fresh ginger 100～150g, fresh green onion 40～60g, chilli 100～150g; Flavoring composition: salt 0.2～0.4kg, white granulated sugar 0.3～0.5kg, monosodium glutamate 0.5～1kg, disodium 5 '-ribonucleotide 5～10g, ethyl maltol 3～6g; The preparation method of thick gravy material is by the 12kg of the spice in above-mentioned batching poach system, at 98～100 ℃, boils after 80～100 minutes and filters and obtain 10kg spice water, in spice water, with flavoring, dissolves and mixes.
Delicious flavour, fine and tender taste, the mouthfeel of bullfrog processed food provided by the invention are good, appropriate because of boiling, when edible, easily cut apart, edible in instant edible person open air or travelling; And the shelf life of this product can reach more than 180 days, and production cost is low, technique is simple, is suitable for suitability for industrialized production.
The specific embodiment
Below in conjunction with embodiment, the present invention will be further described.
1. make preserved materials: the ratio of preserved materials salt is prepared preserved materials, for example: preparation 10kg preserved materials is composed as follows: salt 8.7kg, white granulated sugar 0.4kg, arabo-ascorbic acid are received 0.1kg, composite phosphate 0.3kg, cooking wine 0.1kg.Front four batchings are mixed, and cooking wine weighs standby in addition.
2. make thick gravy material: get 12kg water and put into stainless steel stew in soy sauce charging basket, in the ratio of spice, weigh, the weight of each composition is anistree 10g, little fennel 20g, cassia bark 10g, Chinese prickly ash 15g, dried orange peel 15g, tsaoko 10g, meat bandit 10g, fructus amomi 10g, Radix Glycyrrhizae 10g, cloves 5g, fresh ginger 100～150g, fresh green onion 40～60g, chilli 100～150g.
Flavoring composition: salt 0.4kg, white granulated sugar 0.3kg, monosodium glutamate 1kg, disodium 5 '-ribonucleotide 8g, ethyl maltol 3g;
Spice binds up with gauze after weighing up, and puts into stew in soy sauce charging basket, and the little fire of boiled water use is boiled to 100 minutes, obtains 10 kg spice waters, if moisture will be supplied 10kg not.In spice water, with flavoring, dissolve to mix and obtain thick gravy material.
3. make pot-stewed fowl bullfrog: 150 grams of above bullfrogs of selected net weight, after slaughtering, gill, after peeling off frog skin, clean up, weigh, then by above-mentioned preserved materials, mix and pickle with bullfrog, standing pickling 24 hours in the cold house of 4 ℃, then take out, in 90 ℃ of micro-boiling water, having one's hair waved is floated 3 minutes, then carry out stew in soy sauce seasoning, frog meat is taken out and puts into above-mentioned halogen material water stew in soy sauce 15 minutes, then take out and drain away the water, then be placed in baking box in 90 ℃ of stove bakings 2.5 hours, after cooling, carry out vacuum packaging, then carry out high temperature high pressure sterilizing, the cooling rear rejecting of back-pressure is swollen bag, the packaging products in boxes that will be up to the standards warehouse-in.
Claims (3)
1. a pot-stewed fowl bullfrog processing technology, is characterized in that:
(1) raw material pre-treatment: after selecting healthy bullfrog, slaughtering, gill, clean up after peeling off frog skin;
(2) pickle: frog meat is mixed with containing frog meat weight 2%～4% preserved materials, below 0～5 ℃, in environment, pickle 18～24 hours;
(3) blanching: with 80～90 ℃ of blanchings 2～4 minutes;
(4) boiling seasoning: according to weight ratio frog meat: the ratio of halogen material water=1:1.0～1.2 adds the full frog in 80～100 ℃ of halogen material water and soaks halogen 15～20 minutes, drains away the water;
(5) baking: be placed in baking oven and toast 2～2.5 hours in 80～95 ℃ of stoves;
(6) vacuum packaging;
(7) high temperature sterilization: by baking after frog meat add high temperature high pressure sterilizing in retort, sterilising conditions: 115～121 ℃, 15～20 minutes, the cooling rear rejecting of back-pressure is swollen bag;
(8) vanning warehouse-in.
2. a kind of pot-stewed fowl bullfrog processing technology according to claim 1, is characterized in that:
The formula of the preserved materials adopting in described pickling process is comprised of following material and percentage by weight thereof: salt 85%～87%, granulated sugar 4%～6%, arabo-ascorbic acid receive 0.5%～1%, composite phosphate 2.5%～3.5%, cooking wine 1%～2%.
3. a kind of pot-stewed fowl bullfrog processing technology according to claim 1, is characterized in that:
The formula of the thick gravy material adopting in described boiling seasoning is comprised of spice and the flavoring of following weight, spice composition: anistree 10～15g, little fennel 15～20g, cassia bark 10～15g, Chinese prickly ash 15～20g, dried orange peel 15～20g, tsaoko 10～15g, meat bandit 10～15g, fructus amomi 10～15g, Radix Glycyrrhizae 10～15g, cloves 5～10g, fresh ginger 100～150g, fresh green onion 40～60g, chilli 100～150g; Flavoring composition: salt 0.2～0.4kg, white granulated sugar 0.3～0.5kg, monosodium glutamate 0.5～1kg, disodium 5 '-ribonucleotide 5～10g, ethyl maltol 3～6g; The preparation method of thick gravy material is by the 12kg of the spice in above-mentioned batching poach system, at 98～100 ℃, boils after 80～100 minutes and filters and obtain 10kg spice water, in spice water, with flavoring, dissolves and mixes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310744966.1A CN103750395B (en) | 2013-12-31 | 2013-12-31 | A kind of pot-stewed fowl bullfrog processing technology |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310744966.1A CN103750395B (en) | 2013-12-31 | 2013-12-31 | A kind of pot-stewed fowl bullfrog processing technology |
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| Publication Number | Publication Date |
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| CN103750395A true CN103750395A (en) | 2014-04-30 |
| CN103750395B CN103750395B (en) | 2015-08-19 |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432126A (en) * | 2014-11-14 | 2015-03-25 | 湖北永信食品有限公司 | Processing method of instant bullfrog |
| CN104872668A (en) * | 2015-05-27 | 2015-09-02 | 南昌大学 | Processing technology of dried bullfrog meat slices |
| CN104939138A (en) * | 2015-06-18 | 2015-09-30 | 广西大学 | Toad meat ball and preparation method thereof |
| RU2569575C1 (en) * | 2014-07-21 | 2015-11-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Астраханский государственный технический университет" | Method for preparation of preserves of marsh frog meat |
| CN105394594A (en) * | 2015-11-10 | 2016-03-16 | 胡光明 | Production technology of fresh and tender bullfrogs |
| CN105455028A (en) * | 2015-11-19 | 2016-04-06 | 界首市华盛塑料机械有限公司 | Flavoured bullfrog and processing method thereof |
| CN105768103A (en) * | 2016-04-01 | 2016-07-20 | 吉林农业大学 | Method for making healthy instant spiced wood frog food with fructus schizandrae extracts added |
| CN105768104A (en) * | 2016-04-01 | 2016-07-20 | 吉林农业大学 | Making method of five-spice healthy ready-to-eat wood frog food added with perilla herb extract |
| CN105876804A (en) * | 2016-04-01 | 2016-08-24 | 吉林农业大学 | Preparation method of healthy instant spiced rana chensinensis food added with giant hyssop leaf and herba elsholtziae extracts |
| CN106262703A (en) * | 2016-08-10 | 2017-01-04 | 谢镜国 | A kind of preparation method of instant bull frog sauce |
| CN106722733A (en) * | 2016-11-25 | 2017-05-31 | 湖州吴兴道场城乡建设发展有限公司 | A kind of health type bullfrog flavoring |
| CN106852461A (en) * | 2016-12-28 | 2017-06-16 | 广西师范大学 | A kind of preparation method of pot-stewed fowl bamboo rat meat |
| CN109349543A (en) * | 2018-10-31 | 2019-02-19 | 湖南文理学院 | A kind of processing method of instant frog meat |
| CN110742242A (en) * | 2019-11-21 | 2020-02-04 | 湖南富高农业科技开发有限公司 | Preparation method of instant spiced bullfrog |
| CN110742241A (en) * | 2019-11-21 | 2020-02-04 | 湖南富高农业科技开发有限公司 | Preparation method of instant spicy skinless bullfrog |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2569575C1 (en) * | 2014-07-21 | 2015-11-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Астраханский государственный технический университет" | Method for preparation of preserves of marsh frog meat |
| CN104432126A (en) * | 2014-11-14 | 2015-03-25 | 湖北永信食品有限公司 | Processing method of instant bullfrog |
| CN104872668A (en) * | 2015-05-27 | 2015-09-02 | 南昌大学 | Processing technology of dried bullfrog meat slices |
| CN104939138A (en) * | 2015-06-18 | 2015-09-30 | 广西大学 | Toad meat ball and preparation method thereof |
| CN105394594A (en) * | 2015-11-10 | 2016-03-16 | 胡光明 | Production technology of fresh and tender bullfrogs |
| CN105455028A (en) * | 2015-11-19 | 2016-04-06 | 界首市华盛塑料机械有限公司 | Flavoured bullfrog and processing method thereof |
| CN105876804A (en) * | 2016-04-01 | 2016-08-24 | 吉林农业大学 | Preparation method of healthy instant spiced rana chensinensis food added with giant hyssop leaf and herba elsholtziae extracts |
| CN105768104A (en) * | 2016-04-01 | 2016-07-20 | 吉林农业大学 | Making method of five-spice healthy ready-to-eat wood frog food added with perilla herb extract |
| CN105768103A (en) * | 2016-04-01 | 2016-07-20 | 吉林农业大学 | Method for making healthy instant spiced wood frog food with fructus schizandrae extracts added |
| CN106262703A (en) * | 2016-08-10 | 2017-01-04 | 谢镜国 | A kind of preparation method of instant bull frog sauce |
| CN106722733A (en) * | 2016-11-25 | 2017-05-31 | 湖州吴兴道场城乡建设发展有限公司 | A kind of health type bullfrog flavoring |
| CN106852461A (en) * | 2016-12-28 | 2017-06-16 | 广西师范大学 | A kind of preparation method of pot-stewed fowl bamboo rat meat |
| CN109349543A (en) * | 2018-10-31 | 2019-02-19 | 湖南文理学院 | A kind of processing method of instant frog meat |
| CN110742242A (en) * | 2019-11-21 | 2020-02-04 | 湖南富高农业科技开发有限公司 | Preparation method of instant spiced bullfrog |
| CN110742241A (en) * | 2019-11-21 | 2020-02-04 | 湖南富高农业科技开发有限公司 | Preparation method of instant spicy skinless bullfrog |
| CN111990602A (en) * | 2020-07-24 | 2020-11-27 | 醴陵市唐丰生态种养殖有限公司 | Method for deep processing of American frog meat health food |
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