CN103750395B - A kind of pot-stewed fowl bullfrog processing technology - Google Patents

A kind of pot-stewed fowl bullfrog processing technology Download PDF

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Publication number
CN103750395B
CN103750395B CN201310744966.1A CN201310744966A CN103750395B CN 103750395 B CN103750395 B CN 103750395B CN 201310744966 A CN201310744966 A CN 201310744966A CN 103750395 B CN103750395 B CN 103750395B
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China
Prior art keywords
water
bullfrog
spice
frog
halogen
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CN201310744966.1A
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Chinese (zh)
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CN103750395A (en
Inventor
简少卿
胡泽敏
虞鹏程
曾艳
虞舜
胡茂林
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南昌大学
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Priority to CN201310744966.1A priority Critical patent/CN103750395B/en
Publication of CN103750395A publication Critical patent/CN103750395A/en
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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A kind of pot-stewed fowl bullfrog processing technology, comprises raw material pre-treatment, pickles, blanching, the procedure of processing, particularly preserved materials such as boiling seasoning and stew in soy sauce juice formula mainly adopt natural material.Beneficial effect of the present invention is as follows: the bullfrog delicious flavour that processing method provides, fine and tender taste, mouthfeel are good, because boiling is appropriate, easily split time edible, instant edible person is outdoor or edible in travelling, and this production cost is low, technique simple, is suitable for suitability for industrialized production.

Description

A kind of pot-stewed fowl bullfrog processing technology

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 imports China into, and last century, the mid-80 started to raise on a small scale at Central China and south, had become China at present and had mainly cultivated batrachia.Because frog meat is easily corrupt, difficulty of processing is comparatively large, and the shelf-life is shorter, so it is few to introduce batrachia processing method.Patent No. CN1483352A discloses " male frog product processing method ", to replenish the calcium sheet with the batrachia raw material male frog invigorating Yang oral liquid that is major ingredient, frog liver degreasing nano powder, Magainin, frog bone, 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 by clean after wood frog load in special mould, together pot is put into together with mould, add condiment etc., heating, it is tasty to boil, from mould, take out wood frog, put into inner support of packing box, pack after sterilization.The method mainly utilizes Mould Machining, does not relate to product condiment, and this Mould Machining method only represents a kind of local flavor, cannot meet the taste demand of consuming public.

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 maintains 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, cleans up after peeling off frog skin;

(2) pickle: frog meat is mixed with containing frog meat weight 2% ~ 4% preserved materials, below 0 ~ 5 DEG C, pickles 18 ~ 24 hours in environment;

(3) blanching: with 80 ~ 90 DEG C of blanchings 2 ~ 4 minutes;

(4) boiling seasoning: according to frog meat: the full frog adds in 80 ~ 100 DEG C of halogen material water by the ratio of halogen material water=1:1.0 ~ 1.2 soaks halogen 15 ~ 20 minutes, drains away the water;

(5) toast: be placed in baking oven in 80 ~ 95 DEG C of stove bakings 2 ~ 2.5 hours;

(6) vacuum packaging;

(7) high temperature sterilization: the frog meat after baking is added high temperature high pressure sterilizing in retort, sterilising conditions: 115 ~ 121 DEG C, 15 ~ 20 minutes, rejects swollen bag after back-pressure cooling;

(8) vanning warehouse-in.

The formula of the preserved materials wherein adopted in step (2) pickling process is according to following material and part by weight composition 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%;

The formula of the thick gravy material wherein adopted in step (4) boiling seasoning is made up of the spice of following weight and flavoring, and spice forms: 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 forms: 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 spice 12kg poach system in above-mentioned batching, filters and obtain 10kg spice water after namely boiling 80 ~ 100 minutes at 98 ~ 100 DEG C, dissolves mix in spice water with flavoring.

The delicious flavour of bullfrog processed food provided by the invention, fine and tender taste, mouthfeel are good, because boiling is appropriate, easily split time edible, and instant edible person is outdoor or edible in travelling; And the shelf life of this product can reach more than 180 days, production cost is low, technique is simple, is suitable for suitability for industrialized production.

Detailed description of the invention

Below in conjunction with embodiment, the present invention will be further described.

1. make preserved materials: the ratio of preserved materials salt carries out preparation preserved materials, such as: prepare 10kg preserved materials composed as follows: salt 8.7kg, white granulated sugar 0.4kg, arabo-ascorbic acid receive 0.1kg, composite phosphate 0.3kg, cooking wine 0.1kg.Front four batchings mix, and cooking wine weighs for subsequent use in addition.

2. make thick gravy material: get 12kg water and put into stainless steel stew in soy sauce charging basket, weigh in the ratio of spice, 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 forms: 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, boils 100 minutes, obtains 10 kg spice waters, if moisture will supply 10kg not by boiled for water with little fire.Dissolve to mix with flavoring in spice water and obtain thick gravy material.

3. make pot-stewed fowl bullfrog: the bullfrog of selected net weight more than 150 grams, after slaughtering, gill, clean up after peeling off frog skin, weigh, then to mix with bullfrog by above-mentioned preserved materials and pickle, leave standstill in the cold house of 4 DEG C and pickle 24 hours, then take out, in 90 DEG C of micro-boiling water, having one's hair waved floats 3 minutes, then stew in soy sauce seasoning is carried out, 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 baking box is placed in 90 DEG C of stove bakings 2.5 hours, vacuum packaging is carried out after cooling, then high temperature high pressure sterilizing is carried out, swollen bag is rejected after back-pressure cooling, the packaging products in boxes that will be up to the standards is put in storage.

Claims (1)

1. a pot-stewed fowl bullfrog processing technology, is characterized in that:
(1) raw material pre-treatment: after selecting healthy bullfrog, slaughtering, gill, cleans up after peeling off frog skin;
(2) pickle: frog meat is mixed with containing frog meat weight 2% ~ 4% preserved materials, in 0 ~ 5 DEG C of environment, pickles 18 ~ 24 hours;
(3) blanching: with 80 ~ 90 DEG C of blanchings 2 ~ 4 minutes;
(4) boiling seasoning: according to weight ratio frog meat: the full frog adds in 80 ~ 100 DEG C of halogen material water by the ratio of halogen material water=1:1.0 ~ 1.2 soaks halogen 15 ~ 20 minutes, drains away the water;
(5) toast: be placed in baking oven in 80 ~ 95 DEG C of stove bakings 2 ~ 2.5 hours;
(6) vacuum packaging;
(7) high temperature sterilization: the frog meat after baking is added high temperature high pressure sterilizing in retort, sterilising conditions: 115 ~ 121 DEG C, 15 ~ 20 minutes, rejects swollen bag after back-pressure cooling;
(8) vanning warehouse-in;
The formula of the halogen material water adopted in described boiling seasoning is made up of the spice of following weight and flavoring, and spice forms: anistree 10 ~ 15g, little fennel 15 ~ 20g, cassia bark 10 ~ 15g, Chinese prickly ash 15 ~ 20g, dried orange peel 15 ~ 20g, tsaoko 10 ~ 15g, nutmeg 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 forms: 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 halogen material water is by spice 12kg poach system, filters and obtain 10kg spice water after namely boiling 80 ~ 100 minutes at 98 ~ 100 DEG C, dissolves mix in spice water with flavoring.
CN201310744966.1A 2013-12-31 2013-12-31 A kind of pot-stewed fowl bullfrog processing technology CN103750395B (en)

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Families Citing this family (12)

* Cited by examiner, † Cited by third party
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
CN104872668B (en) * 2015-05-27 2017-01-18 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
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

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