CN104872668B - Processing technology of dried bullfrog meat slices - Google Patents
Processing technology of dried bullfrog meat slices Download PDFInfo
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- CN104872668B CN104872668B CN201510274368.1A CN201510274368A CN104872668B CN 104872668 B CN104872668 B CN 104872668B CN 201510274368 A CN201510274368 A CN 201510274368A CN 104872668 B CN104872668 B CN 104872668B
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Abstract
The invention relates to a processing technology of dried bullfrog meat slices. The processing technology comprises the following technological processes: raw material treatment, deodorization, curing, seasoning, spreading slices, drying, baking and packaging. According to the dried bullfrog meat slice products obtained by adopting the processing technology, the production cost of the products is low, the process is simple, and the industrial production is facilitated. The nutrition and health care ingredients of the bullfrogs are preserved, and several kinds of seasoning powder are further added, so that the dried bullfrog meat slices are health, natural, delicate in meat quality, delicious in taste, and convenient to eat. In order to improve the special effect of the dried bullfrog meat slices, se-enriched yeast is specifically added due to the fact that selenium has the effects of resisting oxidation, resisting aging, resisting cancer and improving the human body immunity, so that the dried bullfrog meat slices are particularly suitable for being eaten by the middle and the old and children.
Description
Technical field
The invention mainly relates to food processing technology field, particularly a kind of processing technique of frog meat jerky.
Background technology
The main cultivation batrachia of China mainly has bull frog, Rana grylia, Mercuric chloride, Ranaspinosa David. etc. at present, the frog on market
, mainly based on the live frog and freezing frog meat, the species of instant batrachia food is little for based food.Compare the instant processed food of fowl poultry kind,
The instant processed food of bull frog substantially belongs to the market vacancy.Bull frog is easily corrupt due to frog meat, and difficulty of processing is larger, and the shelf-life is shorter,
So it is few to introduce batrachia processing method.Guo Xiao wait by force " bull frog series meat products processing research " (Chengdu University journal, 2006
The 1st phase of volume 25,42-44 page) describe a series of bull frog meat products processing in document, but its method is more traditional, taste
Dullness, does not particularly add some food formulas with health care it is impossible to meet consuming public to taste, health food
Demand.
Content of the invention
It is an object of the invention to provide a kind of processing technique of frog meat jerky, the bull frog of this technique processing has instant, battalion
Support and health care, can appetite stimulator, appetite promoting and the spleen strengthening, product novel the features such as.In order to solve above-mentioned technical problem, institute of the present invention
The processing technique step stated is:
(1) Feedstock treating: after healthy bull frog is slaughtered, removal meat is dirty, takes frog meat to make the frog after peeling off frog skin kindred separation
Meat paste, frog bone makes frog bone meal；
(2) eliminating sargassum smell: frog meat is rotten and frog bone meal respectively 0～4 DEG C of concentration be 0.6～0.8% saline solution and concentration be 1.5%
Aqua Folium Camelliae sinensis soak 2～3h after take out and drain；
(3) pickle: in mass ratio, frog meat is rotten: the ratio of frog bone meal=9-8:1～2 adds preserved materials, is placed in 0～4 DEG C
Pickle 12～24h；
(4) seasoning: the frog meat pickled is rotten and frog bone meal mixture stirs after adding flavouring agent；
(5) spread out piece: frog meat good for seasoning is spread out piece, thickness is 5～8mm；
(6) it is dried: the frog meat mixed product is toasted 30～40min at 60～70 DEG C, then at 80～90 DEG C
Baking 100～120min, in 60～70min, turn-over is once；
(7) toast: 180～210 DEG C of oven for baking 5～10min, between 5 to 6min, turn-over is once；
(8) pack: segmentation frog meat dried meat, vacuum packaging.
Preserved materials in described step (3), based on frog meat gruel or frog bone meal percentage by weight, including following weight portion material:
Sal 3～5%, Saccharum Sinensis Roxb. 3～5%, cyclodextrin 2～3%, arabo-ascorbic acid receive 0.5～1%, composite phosphate 0.2～0.3%, material
Wine 1～2%.
In described step (4), flavouring agent includes following raw material: total by the rotten mixture with frog bone meal of frog meat
Weight, per kilogram adds 30～50 grams of purified starch, 20～40 grams of vegetable oil, 50～80 grams of Ovum Gallus domesticus album, 5～10 grams of Sal, light soy sauce
10～15 grams, 50～60 grams of white sugar, 5～10 grams of yellow wine, monosodium glutamate or 8～10 grams of chicken essence, 20～30 grams of Rhizoma Zingiberis Recenss, 20～30 grams of Bulbus Allii,
2～5 grams of five spice powder, 10～20 grams of Flos Lonicerae, 10～20 grams of Fructus Lycii, 2～5 grams of yeast rich in selenium powder, red yeast rice 0.01～0.02
Gram, 60～100 grams of water.
Beneficial effects of the present invention: the frog meat jerky product that the present invention provides, this production low cost, process is simple,
It is suitable for industrialized production.Frog meat jerky not only remains the nourishing healthy composition of batrachia itself, also added several natural tune
Feed powder, health is natural, fine and tender taste, delicious flavour, instant；In order to increase the special efficacy of jerky of the present invention, especially add
Added yeast rich in selenium powder, selenium has antioxidation, defying age, anticancer, improves body immunity and other effects, be particularly suitable for person in middle and old age and
Child eats.
Specific embodiment
With reference to embodiment, the present invention will be further described.
1. curing agent makes: 300 grams of Sal, 500 grams of Saccharum Sinensis Roxb., 250 grams of cyclodextrin, arabo-ascorbic acid receive 60 grams, compound
20 grams of phosphate, 200 grams of cooking wine.
2. flavouring agent makes: rotten by frog meat and frog bone meal mixture per kilogram adds 40 grams of purified starch, vegetable oil 30
Gram, 70 grams of Ovum Gallus domesticus album, 8 grams of Sal, 12 grams of light soy sauce, 50 grams of white sugar, 10 grams of yellow wine, monosodium glutamate or 8 grams of chicken essence, 20 grams of Rhizoma Zingiberis Recenss, 25 grams of Bulbus Allii,
3 grams of five spice powder, 15 grams of Flos Lonicerae, 15 grams of Fructus Lycii, 3 grams of yeast rich in selenium powder, 0.015 gram of red yeast rice, 80 grams of water.
3. frog meat jerky processing technique step is:
(1) Feedstock treating: after healthy bull frog is slaughtered, removal meat is dirty, takes frog meat to make the frog after peeling off frog skin kindred separation
Meat paste, frog bone make frog bone meal；
(2) eliminating sargassum smell: frog meat is rotten and frog bone meal soaks respectively in the 0.8% of 0～4 DEG C saline solution and 1.5% Aqua Folium Camelliae sinensis
Take out after 2.5h and drain；
(3) pickle: in mass ratio, frog meat is rotten: the ratio of frog bone meal=8:2 adds preserved materials, is placed in 0～4 DEG C and pickles
16h；
(4) seasoning: the frog meat pickled is rotten and frog bone meal mixture stirs after adding flavouring agent；
(5) spread out piece: frog meat stand piece good for seasoning is become 5mm thickness；
(6) it is dried: the frog meat mixed product is toasted 35min at 65 DEG C, then toasts 120min at 85 DEG C,
During 60min, turn-over is once；
(7) toast: 200 DEG C of oven for baking 10min, in 5min, turn-over is once；
(8) pack: segmentation frog meat dried meat, vacuum packaging.
4. product sensory evaluation
Formulate sense organ evaluating meter 1 with reference to national standard sb/t 10283-2007 jerky, random organization 10 people is to bull frog meat
Dried meat carries out sensory evaluation, takes 4 indexs to obtain 8.63 points of its average ratings comprehensive score by ten point system.
Claims (1)
1. a kind of processing technique of frog meat jerky, its feature comprises the steps:
(1) Feedstock treating: after healthy bull frog is slaughtered, removal meat is dirty, takes frog meat to make frog meat after peeling off frog skin kindred separation
Gruel, frog bone makes frog bone meal；
(2) eliminating sargassum smell: frog meat is rotten and frog bone meal respectively 0～4 DEG C of concentration be 0.6～0.8% saline solution and tea that concentration is 1.5%
Ye Shuizhong takes out after soaking 2～3h and drains；
(3) pickle: in mass ratio, frog meat is rotten: the ratio of frog bone meal=9～8:1～2 adds preserved materials, is placed in 0～4 DEG C and salts down
System 12～24h；
Described preserved materials, based on the percentage by weight of frog meat gruel or frog bone meal, including following weight portion material: Sal 3～5%, sand
Sugar 3～5%, cyclodextrin 2～3%, arabo-ascorbic acid receive 0.5～1%, composite phosphate 0.2～0.3%, cooking wine 1～2%；
(4) seasoning: the frog meat pickled is rotten and frog bone meal mixture stirs after adding flavouring agent；
Described flavouring agent includes following raw material: by the gross weight of the rotten mixture with frog bone meal of frog meat, per kilogram adds
30～50 grams of purified starch, 20～40 grams of vegetable oil, 50～80 grams of Ovum Gallus domesticus album, 5～10 grams of Sal, 10～15 grams of light soy sauce, white sugar 50
～60 grams, 5～10 grams of yellow wine, monosodium glutamate or 8～10 grams of chicken essence, 20～30 grams of Rhizoma Zingiberis Recenss, 20～30 grams of Bulbus Allii, 2～5 grams of five spice powder, gold
10～20 grams of Flos Lonicerae, 10～20 grams of Fructus Lycii, 2～5 grams of yeast rich in selenium powder, 0.01～0.02 gram of red yeast rice, 60～100 grams of water；
(5) spread out piece: frog meat good for seasoning is spread out piece, thickness is 5～8mm；
(6) it is dried: the frog meat mixed product is toasted at 60～70 DEG C 30～40min, then toast at 80～90 DEG C
100～120min, between 60～70min, turn-over is once；
(7) toast: 180～210 DEG C of oven for baking 5～10min, between 5～6min, turn-over is once；
(8) pack: segmentation frog meat dried meat, vacuum packaging.
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| CN104872668B true CN104872668B (en) | 2017-01-18 |
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| 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 |
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| CN103126015A (en) * | 2011-11-29 | 2013-06-05 | 邵泽亮 | Making method of meat product |
| KR101237218B1 (en) * | 2012-02-03 | 2013-02-26 | 김보경 | Health-aid food composition including gall bladder of frog and manufacturing method of thereof |
| CN103610086A (en) * | 2013-11-19 | 2014-03-05 | 哈尔滨艾克尔食品科技有限公司 | Preparation method of wood frog meat floss |
| 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 |
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