CN105768104A - Making method of five-spice healthy ready-to-eat wood frog food added with perilla herb extract - Google Patents
Making method of five-spice healthy ready-to-eat wood frog food added with perilla herb extract Download PDFInfo
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- CN105768104A CN105768104A CN201610212446.XA CN201610212446A CN105768104A CN 105768104 A CN105768104 A CN 105768104A CN 201610212446 A CN201610212446 A CN 201610212446A CN 105768104 A CN105768104 A CN 105768104A
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Abstract
The invention discloses a making method of a five-spice healthy ready-to-eat wood frog food added with a perilla herb extract.Ready-to-eat wood frogs are made through the steps of raw material wood frog curing, shaping baking, vacuum packing, sterilizing and cooling and finished product obtaining.Perilla herb is prepared into an extraction solution under a certain condition, and in the curing process, the extraction solution is diluted by 10 times with distilled water for use.The cured wood frogs are subjected to shaping baking and then subjected to vacuum packing, pasteurization is adopted, and the finished product is obtained.According to the making method, local medicinal materials of the Changbai mountain are adopted to serve as spices to cure the wood frogs; on one hand, the wood frogs can be better flavored, and the curing time can be shortened; on the other hand, due to the fact that the spices have certain medicinal value, the nutritional value of the product can be better increased.
Description
Technical field
The invention belongs to food processing technology field, relate to the manufacture method of a kind of spiced wood frog health instant food adding Folium perillae extract.
Background technology
Rana sylvatica is fresh, white, tender, fragrant, taste is peculiar and delicious, there is very abundant nutrition, not only protein content is high, and fat content is low, whole 8 kinds of essential amino acids content height that needed by human body is wanted, especially methionine, lysine two all limiting amino acids, possibly together with vitamin A, B, C, E etc., it is the meat of low fat, low cholesterol, very easily digested.Current wood frog product is mainly based on Oviductus Ranae, and the processing of the wood frog after stripping oil and the male frog is still little, and exploitation instant wood frog can improve the utilization rate of wood frog, increases the added value of wood frog.
Wood frog products more of the prior art mainly adopt high temperature sterilize, through the Rana sylvatica of high-temperature process, its mouthfeel are had a certain impact.
Summary of the invention
In order to overcome the defect existed in prior art, the present invention provides the manufacture method of a kind of spiced wood frog health instant food adding Folium perillae extract, the method, after vacuum packaging, adopts pasteurize, better maintains the deliciousness of Rana sylvatica, mouthfeel and nutritive value.Wherein, Folium Perillae is locality, Changbai Mountain medical material, and Folium Perillae has the effects such as sharp gastrointestinal aid digestion, diaphoresis anti-inflammation, raising immunity of organisms.Not only there is good medical value, also have good local flavor simultaneously.Together eating with wood frog, nutritive value is more abundant, and taste is also more delicious.
Its technical scheme is as follows:
The manufacture method of a kind of spiced wood frog health instant food adding Folium perillae extract, comprises the following steps:
Step 1) flavouring agent pretreatment of raw material: drying in the shade after whole strain Folium Perillae collection (being never exposed to the sun under sunlight), size-reduced machine is pulverized, and crosses 40 mesh sieve；
Step 2) lixiviate: step 1 of learning from else's experience) raw material that processed, it is placed in extraction kettle, the ethanol first adding 7 times amount 90% extracts 4h at 90 DEG C, after 420 orders filter, the ethanol adding 3 times amount 90% again extracts 3h at 90 DEG C equally, and 420 orders filter, and merge twice filtrate；
Step 3) lixiviating solution distilled water diluting 10 times, for pickling of wood frog trunk, every 500g wood frog adds the lixiviating solution after 10ml dilution；
Step 4) by step 3) pickle after bull frog shaping baking；
Step 5) pasteurization after vacuum packaging, 85 DEG C of water-bath 30min.
Further, step 3) described in wood frog for the male frog or shell the oily female frog.
Further, step 4) in baking temperature be 210 DEG C, baking time be 8 minutes.
Compared with prior art, beneficial effects of the present invention:
The present invention adopts locality, Changbai Mountain medical material as spice, wood frog to be pickled, and wood frog can be made better tasty on the one hand, shortens the time pickled, on the other hand because spice has certain medical value, it is possible to better increase the nutritive value of product.
Accompanying drawing explanation
Fig. 1 is the process chart that the present invention adds the manufacture method of the spiced wood frog health instant food of Folium perillae extract；
Fig. 2 is the relation of concentration of alcohol and medicinal material extract rate；
Fig. 3 is the relation of ethanol dosage and medicinal material extract rate；
Fig. 4 is the relation of temperature and medicinal material extract rate；
Fig. 5 is the relation of extraction time and medicinal material extract rate.
Detailed description of the invention
Technical scheme is further illustrated below in conjunction with embodiment.
1 research material and research method
1.1 research materials
Oviductus Ranae (is collected in Jilin towards forest frog culture field, bright Changbai Mountain)；
Folium Perillae is collected in Changbaishan area, Jilin Province (Baishan).
1.2 research instruments
Alcohol reflux equipment, super micron mill, dehydrator, vacuum packing machine
1.3 research methoies
1.3.1 technological process
The production process route of instant Folium Perillae wood frog is as shown in Figure 1.
1.3.2 key points for operation:
The manufacture method of a kind of spiced wood frog health instant food adding Folium perillae extract, comprises the following steps:
Step 1) flavouring agent pretreatment of raw material: drying in the shade after whole strain Folium Perillae collection (being never exposed to the sun under sunlight), size-reduced machine is pulverized, and crosses 40 mesh sieve；
Step 2) lixiviate: step 1 of learning from else's experience) raw material that processed, it is placed in extraction kettle, the ethanol first adding 7 times amount 90% extracts 4h at 90 DEG C, after 420 orders filter, the ethanol adding 3 times amount 90% again extracts 3h at 90 DEG C equally, and 420 orders filter, and merge twice filtrate；
Step 3) lixiviating solution distilled water diluting 10 times, for pickling of wood frog trunk, every 500g wood frog adds the lixiviating solution after 10ml dilution；
Step 4) by step 3) pickle after bull frog shaping baking；
Step 5) pasteurization after vacuum packaging, 85 DEG C of water-bath 30min.
Step 3) described in wood frog for the male frog or shell the oily female frog.
Step 4) in baking temperature be 210 DEG C, baking time be 8 minutes.
2 results of study
The optimization of 2.1 genuine medicinal materials alcohol reflux conditions
2.1.1 the concentration of alcohol impact on medicinal material extract rate
Selected 9 times of raw material volume concentration respectively 75%, 80%, 85%, 90%, 95% ethanol at 85 DEG C of 6h that reflux, filter, concentrate, weigh, calculate the weight of ethanol extract.The relation curve of its concentration of alcohol and extraction ratio is as shown in Figure 2
As seen from Figure 2, along with the increase extraction ratio of determining alcohol is in continuous increase, when concentration is 90%, extraction rate reached is to maximum 7.8%, hereafter slightly increases, but amplitude is little, therefore selecting concentration of alcohol is 90%.
2.1.2 the ethanol dosage impact on medicinal material extract rate
Selected 90% ethanol, is separately added into the ethanol of 7,8,9,10,11 times of raw material volume 90% at 85 DEG C of 6h that reflux, filters, concentrates, weighs, calculate the weight of ethanol extract.The relation curve of its ethanol dosage and extraction ratio is as shown in Figure 3.
In Fig. 3, the visible extraction ratio increasing effective ingredient along with alcohol dosage is in continuous increase, and when dosage reaches 9l, extraction rate reached 8.1%, hereafter tends towards stability.
2.1.3 the temperature impact on medicinal material extract rate
90% ethanol of selected 9 times of raw material volume, reflux 6h respectively at 70 DEG C, 75 DEG C, 80 DEG C, 85 DEG C, 90 DEG C, filters, concentrates, weighs, calculates the weight of ethanol extract.Shown in relation curve Fig. 4 of its temperature and extraction ratio.
As seen from Figure 4, when temperature reaches 85 DEG C, extraction rate reached is to 7.1%, and it is little that temperature improves extraction ratio change again, from the viewpoint of energy consumption, when Extracting temperature is defined as 85 DEG C.
2.1.4 the extraction time impact on medicinal material extract rate
The ethanol of selected 9 times of raw material volume 90%, at 85 DEG C, reflux 4 respectively, 5,6,7,8h, through filtering, concentrate, weighing, the weight of calculating ethanol extract.The relation curve of its time and extraction ratio is as shown in Figure 5.
In Fig. 5 over time extend effective ingredient content in continuous rising, when the time is 6h, extraction rate reached 8.4%, hereafter curve tends towards stability, from production cycle angle consider, extraction time select 6h.
2.1.5 the optimization of orthogonal test of medicinal material extract rate
To determining alcohol, alcohol dosage, Extracting temperature and four factors of time, make L9(34) four factor three horizontal quadrature tests, its factor level designs with interpretation of result as shown in Table 1 and Table 2:
Table 1 medicinal material extract orthogonal test factor level table L9(34)
Table 2 medicinal material extract rate optimization of orthogonal test result .L9(34)
Being shown by interpretation of result, the factor size order affecting medicinal material extract is: A > D > B > C, the optimised process determined in conjunction with factor level is combined as A1B3C3D3, namely concentration of alcohol 90%, alcohol dosage 10l, temperature 90 DEG C, time 7h (note: the ethanol first adding 7 times amount 90% extracts 4h at 90 DEG C adds the ethanol of 3 times amount 90% and extracts 3h at 90 DEG C equally, merges twice filtrate after filter).
2.1.6 the selection of process for sterilizing
Traditional meat products process for sterilizing general work temperature is more than 100 DEG C.At these elevated temperatures, the nutrient substance of product is easily lost, and fleshy fiber hardens, and mouthfeel, local flavor are affected.The skin of wood frog own contains abundant antibacterial peptide matters, and medicinal plant extraction also has certain antiseptic effect, combine the shelf-life that can effectively extend product, therefore this project adopts low temperature sterilization mode, namely 85 DEG C, the sterilization mode of 15min, it is possible to ensure that the product shelf phase reaches more than 3 months.
Wood frog after pickling baking is packaged into instant product by the present invention.Product delicious flavour, containing abundant nutrient substance, mouthfeel has certain advantage compared to similar product, and wood frog, Folium Perillae are all the material of integration of edible and medicinal herbs, and their combination can better play nutritive value each other.
The above, be only best mode for carrying out the invention, and any those familiar with the art is in the technical scope of present disclosure, and the simple change of the technical scheme that can become apparent to or equivalence are replaced and each fallen within protection scope of the present invention.
Claims (3)
1. the manufacture method of the spiced wood frog health instant food adding Folium perillae extract, it is characterised in that comprise the following steps:
Step 1) flavouring agent pretreatment of raw material: drying in the shade after whole strain Folium Perillae collection, size-reduced machine is pulverized, and crosses 40 mesh sieve；
Step 2) lixiviate: step 1 of learning from else's experience) raw material that processed, it is placed in extraction kettle, the ethanol first adding 7 times amount 90% extracts 4h at 90 DEG C, after 420 orders filter, the ethanol adding 3 times amount 90% again extracts 3h at 90 DEG C equally, and 420 orders filter, and merge twice filtrate；
Step 3) lixiviating solution distilled water diluting 10 times, for pickling of wood frog trunk, every 500g wood frog adds the lixiviating solution after 10ml dilution；
Step 4) by step 3) pickle after bull frog shaping baking；
Step 5) pasteurization after vacuum packaging, 85 DEG C of water-bath 30min.
2. the manufacture method of the spiced wood frog health instant food of interpolation Folium perillae extract according to claim 1, it is characterised in that step 3) described in wood frog for the male frog or shell the oily female frog.
3. the manufacture method of the spiced wood frog health instant food of interpolation Folium perillae extract according to claim 1, it is characterised in that step 4) in baking temperature be 210 DEG C, baking time be 8 minutes.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019164A (en) * | 2017-04-20 | 2017-08-08 | 国药（延边）林蛙生物科技有限公司 | A kind of preparation method for the wood frog bone and flesh leisure food for adding nut |
| CN109349543A (en) * | 2018-10-31 | 2019-02-19 | 湖南文理学院 | A kind of processing method of instant frog meat |
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| CN101069552A (en) * | 2007-06-15 | 2007-11-14 | 胡耀辉 | Method for preparing ageratum and purple common perilla fish-jam |
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
| CN103503973A (en) * | 2013-01-14 | 2014-01-15 | 长沙理工大学 | Low-salt preserved fish and preparation method thereof |
| CN103750395A (en) * | 2013-12-31 | 2014-04-30 | 南昌大学 | Braised bullfrog processing technology |
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2016
- 2016-04-01 CN CN201610212446.XA patent/CN105768104A/en active Pending
Patent Citations (4)
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| CN101069552A (en) * | 2007-06-15 | 2007-11-14 | 胡耀辉 | Method for preparing ageratum and purple common perilla fish-jam |
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
| CN103503973A (en) * | 2013-01-14 | 2014-01-15 | 长沙理工大学 | Low-salt preserved fish and preparation method thereof |
| CN103750395A (en) * | 2013-12-31 | 2014-04-30 | 南昌大学 | Braised bullfrog processing technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019164A (en) * | 2017-04-20 | 2017-08-08 | 国药（延边）林蛙生物科技有限公司 | A kind of preparation method for the wood frog bone and flesh leisure food for adding nut |
| CN109349543A (en) * | 2018-10-31 | 2019-02-19 | 湖南文理学院 | A kind of processing method of instant frog meat |
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