CN106262703A - A kind of preparation method of instant bull frog sauce - Google Patents
A kind of preparation method of instant bull frog sauce Download PDFInfo
- Publication number
- CN106262703A CN106262703A CN201610648396.XA CN201610648396A CN106262703A CN 106262703 A CN106262703 A CN 106262703A CN 201610648396 A CN201610648396 A CN 201610648396A CN 106262703 A CN106262703 A CN 106262703A
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- parts
- sauce
- bull frog
- powder
- meat
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Abstract
The invention discloses the preparation method of a kind of instant bull frog sauce.The present invention instant bull frog sauce is by after the process of bull frog meat, is immersed in the sauce prepared by Carnis Gallus domesticus, Radix Aucklandiae powder, tangerine peel powder, fresh oyster meat, juice of white turnip, olive oil, Herba bromi japonici, Adeps Bovis seu Bubali, cooking wine and nutritional auxiliary, then prepares through packaging, evacuation；Described nutritional auxiliary is made up of following material: Conditions of Onion Juice, rice-chestnut powder, Fructus Mali pumilae and Folium Nelumbinis, water are appropriate.Preparation method of the present invention is simple, the bull frog sauce meat fragrance for preparing, persistently, has good elasticity and chewiness, excellent taste；Adding oysters, paste flavor is strong, delicious flavour.
Description
Technical field
The present invention relates to aquatic products field, be specifically related to the preparation method of a kind of instant bull frog sauce.
Background technology
There is techniques below problem in the method preparing bull frog sauce in correlation technique: complicated process of preparation and mouthfeel are bad.
Summary of the invention
For solving above-mentioned technical problem, the present invention provides the preparation method of a kind of instant bull frog sauce.
The present invention is achieved through the following technical solutions: the preparation method of a kind of instant bull frog sauce, comprises the following steps:
(1) choose through the sanitary inspection qualified freezing bull frog of quarantine, use defreezing by microwave oven, then use paper for kitchen sucking-off
Transudate after defrosting；
(2) bull frog after thawing is cut into strip, adds Sal, and nutmeg and Rhizoma Zingiberis end are pickled 40 minutes, then added chicken
Ovum Gallus domesticus album and porkburger, under the conditions of 4 ~ 10 DEG C, chilling treatment is after 30 minutes, takes out bull frog meat masticator and is broken into by bull frog meat
Granular；
(3) the bull frog meat prepared through step (2) is soaked in sauce, keeps 24 ~ 48 hours under the conditions of 4 DEG C, prepare cattle
Frog sauce, wherein, described sauce is made up of following material: Carnis Gallus domesticus, Radix Aucklandiae powder, tangerine peel powder, fresh oyster meat, juice of white turnip, Fructus Canarii albi
Oil, Herba bromi japonici, Adeps Bovis seu Bubali, cooking wine and nutritional auxiliary；Described nutritional auxiliary is made up of following material: Conditions of Onion Juice, rice-chestnut powder, Fructus Mali pumilae and lotus
Leaf, water are appropriate；
(4) the bull frog sauce accurate mass packaging that will process through step (3), uses vaccum-pumping equipment evacuation；Put into freezer
Middle preservation.
Preferably, the sauce described in step (3) is made up by weight of following material: 10 ~ 12 parts of Carnis Gallus domesticus, Radix Aucklandiae powder
10 ~ 11 parts, tangerine peel powder 8 ~ 10 parts, fresh oyster meat 4 ~ 6 parts, juice of white turnip 4 ~ 7 parts, 2 ~ 4 parts of olive oil, Herba bromi japonici 3 ~ 5 parts, Adeps Bovis seu Bubali 5 ~ 8
Part, cooking wine 1 ~ 4 part and nutritional auxiliary 11 ~ 14 parts；Described nutritional auxiliary is made up of the material of following mass parts: Conditions of Onion Juice 2 ~ 3 parts,
Rice-chestnut powder 4 ~ 6 parts, Fructus Mali pumilae 6 ~ 8 parts and 6 ~ 9 parts of Folium Nelumbinis, water are appropriate.
Preferably, the sauce described in step (3) is made up by weight of following material: 11 parts of Carnis Gallus domesticus, Radix Aucklandiae powder
10.5 parts, tangerine peel powder 9 parts, fresh oyster meat 5 parts, juice of white turnip 5 parts, 3 parts of olive oil, Herba bromi japonici 4 parts, Adeps Bovis seu Bubali 6 parts, cooking wine 3 parts and nutrition
Auxiliary agent 12 parts；Described nutritional auxiliary is made up of following material: Conditions of Onion Juice 3 parts, rice-chestnut powder 5 parts, Fructus Mali pumilae 7 parts and 8 parts of Folium Nelumbinis, water are fitted
Amount.
Having the beneficial effect that relative to prior art: the present invention instant bull frog sauce is by after the process of bull frog meat, soaks
At the beans prepared by Carnis Gallus domesticus, Radix Aucklandiae powder, tangerine peel powder, fresh oyster meat, juice of white turnip, olive oil, Herba bromi japonici, Adeps Bovis seu Bubali, cooking wine and nutritional auxiliary
In material, then prepare through packaging, evacuation；Described nutritional auxiliary is made up of following material: Conditions of Onion Juice, rice-chestnut powder, Fructus Mali pumilae and lotus
Leaf, water are appropriate.Preparation method of the present invention is simple, the bull frog sauce meat fragrance for preparing, persistently, have good elasticity and
Chewiness, excellent taste；Adding oysters, paste flavor is strong, delicious flavour.
Detailed description of the invention
The invention will be further described with the following Examples.
The preparation method of the instant bull frog sauce of embodiment 1 one kinds, employing following steps:
(1) choose through the sanitary inspection qualified freezing bull frog of quarantine, use defreezing by microwave oven, then use paper for kitchen sucking-off
Transudate after defrosting；
(2) bull frog after thawing is cut into strip, adds Sal, and nutmeg and Rhizoma Zingiberis end are pickled 40 minutes, then added chicken
Ovum Gallus domesticus album and porkburger, under the conditions of 4 ~ 10 DEG C, chilling treatment is after 30 minutes, takes out bull frog meat masticator and is broken into by bull frog meat
Granular；
(3) the bull frog meat prepared through step (2) is soaked in sauce, keeps 24 hours under the conditions of 4 DEG C, prepare bull frog
Sauce, wherein, described sauce is made up by weight of following material: 11 parts of Carnis Gallus domesticus, Radix Aucklandiae powder 10.5 parts, tangerine peel powder 9 parts,
Fresh oyster meat 5 parts, juice of white turnip 5 parts, 3 parts of olive oil, Herba bromi japonici 4 parts, Adeps Bovis seu Bubali 6 parts, cooking wine 3 and nutritional auxiliary 12 parts；Described nutrition helps
Agent is made up of following material: Conditions of Onion Juice 3 parts, rice-chestnut powder 5 parts, Fructus Mali pumilae 7 parts and 8 parts of Folium Nelumbinis, water are appropriate；
(4) the bull frog sauce accurate mass packaging that will process through step (3), uses vaccum-pumping equipment evacuation；Put into freezer
Middle preservation.
The preparation method of the instant bull frog sauce of embodiment 2 one kinds, employing following steps:
(1) choose through the sanitary inspection qualified freezing bull frog of quarantine, use defreezing by microwave oven, then use paper for kitchen sucking-off
Transudate after defrosting；
(2) bull frog after thawing is cut into strip, adds Sal, and nutmeg and Rhizoma Zingiberis end are pickled 40 minutes, then added chicken
Ovum Gallus domesticus album and porkburger, under the conditions of 4 ~ 10 DEG C, chilling treatment is after 30 minutes, takes out bull frog meat masticator and is broken into by bull frog meat
Granular；
(3) the bull frog meat prepared through step (2) is soaked in sauce, keeps 48 hours under the conditions of 4 DEG C, prepare bull frog beans
Material, wherein, described sauce is made up by weight of following material: 10 parts of Carnis Gallus domesticus, Radix Aucklandiae powder 11 parts, tangerine peel powder 8 parts, oysters
Meat 6 parts, juice of white turnip 7 parts, 2 parts of olive oil, Herba bromi japonici 5 parts, Adeps Bovis seu Bubali 5 parts, cooking wine 4 parts and nutritional auxiliary 14 parts；Described nutritional auxiliary
It is made up of following material: Conditions of Onion Juice 3 parts, rice-chestnut powder 4 parts, Fructus Mali pumilae 6 parts and 9 parts of Folium Nelumbinis, water are appropriate；
(4) the bull frog sauce accurate mass packaging that will process through step (3), uses vaccum-pumping equipment evacuation；Put into freezer
Middle preservation.
Claims (3)
1. the preparation method of an instant bull frog sauce, it is characterised in that comprise the following steps:
(1) choose through the sanitary inspection qualified freezing bull frog of quarantine, use defreezing by microwave oven, then use paper for kitchen sucking-off
Transudate after defrosting；
(2) bull frog after thawing is cut into strip, adds Sal, and nutmeg and Rhizoma Zingiberis end are pickled 40 minutes, then added chicken
Ovum Gallus domesticus album and porkburger, under the conditions of 4 ~ 10 DEG C, chilling treatment is after 30 minutes, takes out bull frog meat masticator and is broken into by bull frog meat
Granular；
(3) the bull frog meat prepared through step (2) is soaked in sauce, keeps 24 ~ 48 hours under the conditions of 4 DEG C, prepare cattle
Frog sauce, wherein, described sauce is made up of following material: Carnis Gallus domesticus, Radix Aucklandiae powder, tangerine peel powder, fresh oyster meat, juice of white turnip, Fructus Canarii albi
Oil, Herba bromi japonici, Adeps Bovis seu Bubali, cooking wine and nutritional auxiliary；Described nutritional auxiliary is made up of following material: Conditions of Onion Juice, rice-chestnut powder, Fructus Mali pumilae and lotus
Leaf, water are appropriate；
(4) the bull frog sauce accurate mass packaging that will process through step (3), uses vaccum-pumping equipment evacuation；Put into freezer
Middle preservation.
The preparation method of a kind of instant bull frog sauce the most according to claim 1, it is characterised in that described in step (3)
Sauce be made up by weight of following material: 10 ~ 12 parts of Carnis Gallus domesticus, Radix Aucklandiae powder 10 ~ 11 parts, tangerine peel powder 8 ~ 10 parts, fresh oyster meat 4
~ 6 parts, juice of white turnip 4 ~ 7 parts, 2 ~ 4 parts of olive oil, Herba bromi japonici 3 ~ 5 parts, Adeps Bovis seu Bubali 5 ~ 8 parts, cooking wine 1 ~ 4 part and nutritional auxiliary 11 ~ 14 parts；
Described nutritional auxiliary is made up of the material of following mass parts: Conditions of Onion Juice 2 ~ 3 parts, rice-chestnut powder 4 ~ 6 parts, Fructus Mali pumilae 6 ~ 8 parts and Folium Nelumbinis 6 ~ 9
Part, water appropriate.
The preparation method of a kind of instant bull frog sauce the most according to claim 2, it is characterised in that described in step (3)
Sauce be made up by weight of following material: 11 parts of Carnis Gallus domesticus, Radix Aucklandiae powder 10.5 parts, tangerine peel powder 9 parts, fresh oyster meat 5 parts, white trailing plants
Foretell 5 parts of juice, 3 parts of olive oil, Herba bromi japonici 4 parts, Adeps Bovis seu Bubali 6 parts, cooking wine 3 parts and nutritional auxiliary 12 parts；Described nutritional auxiliary is by following material
Make: Conditions of Onion Juice 3 parts, rice-chestnut powder 5 parts, Fructus Mali pumilae 7 parts and 8 parts of Folium Nelumbinis, water are appropriate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610648396.XA CN106262703A (en) | 2016-08-10 | 2016-08-10 | A kind of preparation method of instant bull frog sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610648396.XA CN106262703A (en) | 2016-08-10 | 2016-08-10 | A kind of preparation method of instant bull frog sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262703A true CN106262703A (en) | 2017-01-04 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610648396.XA Withdrawn CN106262703A (en) | 2016-08-10 | 2016-08-10 | A kind of preparation method of instant bull frog sauce |
Country Status (1)
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| CN (1) | CN106262703A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822093A (en) * | 2017-10-27 | 2018-03-23 | 桐城市煜萱生态农业发展有限公司 | A kind of frog meat pulp and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431363A (en) * | 2013-09-06 | 2013-12-11 | 夏华 | Preparation method of bullfrog dried small shrimp sauce |
| 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 |
| CN103932154A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Ophiopogon japonicas tomato mutton sauce |
| CN104432126A (en) * | 2014-11-14 | 2015-03-25 | 湖北永信食品有限公司 | Processing method of instant bullfrog |
| CN105029356A (en) * | 2015-06-10 | 2015-11-11 | 李春燕 | Fresh and fragrant squid sauce and preparation method thereof |
| CN105266128A (en) * | 2015-09-14 | 2016-01-27 | 徐州工程学院 | Mixed bacterium fermented livestock and poultry bone and meat paste production method |
-
2016
- 2016-08-10 CN CN201610648396.XA patent/CN106262703A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431363A (en) * | 2013-09-06 | 2013-12-11 | 夏华 | Preparation method of bullfrog dried small shrimp sauce |
| 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 |
| CN103932154A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Ophiopogon japonicas tomato mutton sauce |
| CN104432126A (en) * | 2014-11-14 | 2015-03-25 | 湖北永信食品有限公司 | Processing method of instant bullfrog |
| CN105029356A (en) * | 2015-06-10 | 2015-11-11 | 李春燕 | Fresh and fragrant squid sauce and preparation method thereof |
| CN105266128A (en) * | 2015-09-14 | 2016-01-27 | 徐州工程学院 | Mixed bacterium fermented livestock and poultry bone and meat paste production method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822093A (en) * | 2017-10-27 | 2018-03-23 | 桐城市煜萱生态农业发展有限公司 | A kind of frog meat pulp and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170104 |
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| WW01 | Invention patent application withdrawn after publication |