CN110742242A - 一种速食卤牛蛙的制作方法 - Google Patents
一种速食卤牛蛙的制作方法 Download PDFInfo
- Publication number
- CN110742242A CN110742242A CN201911145415.7A CN201911145415A CN110742242A CN 110742242 A CN110742242 A CN 110742242A CN 201911145415 A CN201911145415 A CN 201911145415A CN 110742242 A CN110742242 A CN 110742242A
- Authority
- CN
- China
- Prior art keywords
- parts
- bullfrog
- preparing
- spiced
- instant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000270934 Rana catesbeiana Species 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000011282 treatment Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000003307 slaughter Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000013372 meat Nutrition 0.000 claims description 21
- 235000014347 soups Nutrition 0.000 claims description 16
- 239000008213 purified water Substances 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 240000003889 Piper guineense Species 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 241001127714 Amomum Species 0.000 claims description 4
- 241000269350 Anura Species 0.000 claims description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 240000004784 Cymbopogon citratus Species 0.000 claims description 4
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 244000062241 Kaempferia galanga Species 0.000 claims description 4
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 4
- 244000246386 Mentha pulegium Species 0.000 claims description 4
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 4
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 4
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 4
- 244000182216 Mimusops elengi Species 0.000 claims description 4
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 4
- 102000016943 Muramidase Human genes 0.000 claims description 4
- 108010014251 Muramidase Proteins 0.000 claims description 4
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 4
- 235000004347 Perilla Nutrition 0.000 claims description 4
- 244000124853 Perilla frutescens Species 0.000 claims description 4
- 108010039918 Polylysine Proteins 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 229940029982 garlic powder Drugs 0.000 claims description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 4
- 235000001050 hortel pimenta Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 235000011477 liquorice Nutrition 0.000 claims description 4
- 229960000274 lysozyme Drugs 0.000 claims description 4
- 235000010335 lysozyme Nutrition 0.000 claims description 4
- 239000004325 lysozyme Substances 0.000 claims description 4
- 229920000656 polylysine Polymers 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 2
- 240000009023 Myrrhis odorata Species 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 235000005300 cardamomo Nutrition 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims 2
- 240000002234 Allium sativum Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000006886 Zingiber officinale Nutrition 0.000 claims 1
- 239000012267 brine Substances 0.000 claims 1
- 235000004611 garlic Nutrition 0.000 claims 1
- 235000008397 ginger Nutrition 0.000 claims 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 244000059800 Amomum compactum Species 0.000 description 2
- 235000016426 Amomum compactum Nutrition 0.000 description 2
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 230000001932 seasonal effect Effects 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 241000270936 Pelophylax esculentus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种速食卤牛蛙的制作方法，通过选取优质牛蛙，使用包括宰杀处理、浸泡、清洗、精选十多种中药材精心制卤调味，冰镇后急冻、包装杀菌等多道工序制成，本发明所述产品肉质细腻饱满、口感麻辣鲜美，有嚼劲，而且没有添加剂使得产品更为健康纯味，也符合民众对于健康速食的要求，同时进一步丰富了市场上麻辣速食食品种类，满足消费者需求。
Description
技术领域
本发明属于食品生产技术领域，具体涉及一种速食卤牛蛙的制作方法。
背景技术
牛蛙个头硕大，是食用蛙中的主要养殖种类，牛蛙肉营养丰富，而且是一种公认的低脂低胆固醇高蛋白的食用肉类，而且药用价值也高。其性平、味甘，具有很好的滋补功效，而且因为肉质鲜美嚼劲十足一直广受消费者的喜爱。当下人们对牛蛙的食用一般还是选用鲜活食品，并且因为牛蛙本身的季节性生长使得其也是一种季节性食物，难以满足人们在淡季的消费需求。市场上传统做法是将鲜活牛蛙直接冷冻，但是冷冻的未加工牛蛙解冻后肉质大打折扣，味道欠佳难以满足人们的口味需求。
发明内容
针对现有技术的不足，本发明提供了一种速食卤牛蛙的制作方法
本发明的目的是提供一种口感鲜美的速食卤牛蛙制品，方便人们在淡季食用。
为实现上述目的，本发明采用的技术方案是：
(1)选取肉质饱满的鲜活牛蛙200～300份，宰杀后去头去皮去内脏去血水，留用。
(2)将上述蛙肉放出处理液中进行超声波浸泡，处理液成分配比：薄荷水25～30份、紫苏水20～28份、柠檬汁18～24份、月桂叶汁5～6份、溶菌酶2～3份、聚赖氨酸1～2份、纯净水80～100份。
(3)将处理好的蛙肉使用盐水清洗干净后，入锅炒熟后放入冰块冷却。
(4)卤料选用花椒7～9份、胡椒6～7份、小茴香5～8份、八角4～5份、白豆蔻5～8份、甘草4～7份、陈皮6～9份、枸杞5～8份、草果2～3份、高良姜2～3份、干辣椒10～14份、小茴香4～6份、香茅草1～2份、纯净水150～180份。炒制后用纱布装好上述卤料后加入纯净水煮开后，转小火熬制，温度80～90℃，时长2～3h。
(5)将处理好的蛙肉放入所述卤汤中，然后加入料酒、生抽、味精、蒜粉、和鸡骨高汤，卤汤与鸡汤配比为1:3～4.煮开后转小火，时长15～20min。
(6)冰镇锁鲜：将上述蛙肉冰镇后3～5h使用急冻锁鲜后密封装袋冰镇5～6h。
(7)微波杀菌后加盖外包装。
与现有技术相比，本发明的有益效果在于提供了一种极大保存鲜制牛蛙口感的速食卤牛蛙，肉质鲜美嚼劲十足而且没有添加剂，满足市场对此需求。
具体实施方式
以下将配合实施例来详细说明本发明的实施方式，
实施例1
其具体制作方法如下：
(1)选取肉质饱满的鲜活牛蛙200份，宰杀后去头去皮去内脏去血水，留用。
(2)将上述蛙肉放出处理液中进行超声波浸泡，处理液成分配比：薄荷水25份、紫苏水20份、柠檬汁18份、月桂叶汁5份、溶菌酶2份、聚赖氨酸1份、纯净水80份。
(3)将处理好的蛙肉使用盐水清洗干净后，入锅炒熟后放入冰块冷却。冷却时间8min。
(4)卤料选用花椒7份、胡椒6份、小茴香5份、八角4份、白豆蔻5份、甘草4份、陈皮6份、枸杞5份、草果2份、高良姜2份、干辣椒10份、小茴香4份、香茅草1份、纯净水150份。植物油加入蒜、姜爆香炒热，炒制卤料时使用小火，时长25min。放蛙时温度120℃，入锅20s，不要过长防止蛙肉变焦。
(5)后用纱布装好上述卤料后加入纯净水煮开后，转小火熬制，温度80℃，时长2h。
(6)将处理好的蛙肉放入所述卤汤中，然后加入料酒、生抽、味精、蒜粉、和鸡骨高汤，卤汤与鸡汤配比为1:3.煮开后转小火，时长15min。
(7)冰镇锁鲜：将上述蛙肉冰镇后3h使用急冻锁鲜，采用-150℃的液氮进行急冻后密封装袋冰镇5h。
(8)微波杀菌后加盖外包装。杀菌时长15min。
实施例2
其具体制作方法如下：
(1)选取肉质饱满的鲜活牛蛙200份，宰杀后去头去皮去内脏去血水，留用。
(2)将上述蛙肉放出处理液中进行超声波浸泡，处理液成分配比：薄荷水30份、紫苏水25份、柠檬汁20份、月桂叶汁6份、溶菌酶2份、聚赖氨酸1份、纯净水90份。
(3)将处理好的蛙肉使用盐水清洗干净后，入锅炒熟后放入冰块冷却。冷却时间10min。
(4)卤料选用花椒8份、胡椒6份、小茴香6份、八角4份、白豆蔻5份、甘草4份、陈皮6份、枸杞5份、草果2份、高良姜2份、干辣椒12份、小茴香5份、香茅草1份、纯净水150份。植物油加入蒜、姜爆香炒热，炒制卤料时使用小火，时长30min。放蛙时温度120℃，入锅20～30s，不要过长防止蛙肉变焦。
(5)后用纱布装好上述卤料后加入纯净水煮开后，转小火熬制，温度90℃，时长2h。
(6)将处理好的蛙肉放入所述卤汤中，然后加入料酒、生抽、味精、蒜粉、和鸡骨高汤，卤汤与鸡汤配比为1:3.煮开后转小火，时长15min。
(7)冰镇锁鲜：将上述蛙肉冰镇后4h使用急冻锁鲜，采用-160℃的液氮进行急冻后密封装袋冰镇5h。
(8)微波杀菌后加盖外包装。杀菌时长15min。
上述说明呈现并描述了发明的若干优选实施例，但如前所述，应当理解该发明并非局限于本文所披露的形式，不应看作是对其他实施例的排除，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进以适应其他组合、修改和环境。
Claims (8)
1.一种速食卤牛蛙的制作方法，其特征在于选取优质牛蛙，
使用包括宰杀处理、浸泡、清洗、精选十多种中药材精心制卤调味，冰镇后急冻、包装杀菌等多道工序制成。
2.一种根据权利要求1所述的一种速食卤牛蛙的制作方法，其特征在于，具体制作步骤如下：
(1)选取肉质饱满的鲜活牛蛙200～300份，宰杀后去头去皮去内脏去血水，留用。
(2)将上述蛙肉放出处理液中进行超声波浸泡，处理液成分配比：薄荷水25～30份、紫苏水20～28份、柠檬汁18～24份、月桂叶汁5～6份、溶菌酶2～3份、聚赖氨酸1～2份、纯净水80～100份。
(3)将处理好的蛙肉使用盐水清洗干净后，入锅炒熟后放入冰块冷却。
(4)卤料选用花椒7～9份、胡椒6～7份、小茴香5～8份、八角4～5份、白豆蔻5～8份、甘草4～7份、陈皮6～9份、枸杞5～8份、草果2～3份、高良姜2～3份、干辣椒10～14份、小茴香4～6份、香茅草1～2份、纯净水150～180份。炒制后用纱布装好上述卤料后加入纯净水煮开后，转小火熬制，温度80～90℃，时长2～3h。
(5)将处理好的蛙肉放入所述卤汤中，然后加入料酒、生抽、味精、蒜粉、和鸡骨高汤，卤汤与鸡汤配比为1:3～4.煮开后转小火，时长15～20min。
(6)冰镇锁鲜：将上述蛙肉冰镇后3～5h使用急冻锁鲜后密封装袋冰镇5～6h。
(7)微波杀菌后加盖外包装。
3.一种根据权利要求1所述的一种速食卤牛蛙的制作方法，其特征在于处理液温度为23～28℃，时长8～10min。
4.一种根据权利要求1所述的一种速食卤牛蛙的制作方法，其特征在于炒制牛蛙过程中使用植物油加热至120～140℃，入锅20～30s，不要过长防止蛙肉变焦。
5.一种根据权利要求1所述的一种速食卤牛蛙的制作方法，其特征在于炒制过程中要加入蒜、姜爆香。
6.一种根据权利要求1所述的一种速食卤牛蛙的制作方法，其特征在于炒制卤料时使用小火，时长25～35min。
7.一种根据权利要求1所述的一种速食卤牛蛙的制作方法，其特征在于料酒8～10份、生抽7～8份、味精5～6份。
8.一种根据权利要求1所述的一种速食卤牛蛙的制作方法，其特征在于采用-150～-180℃的液氮进行急冻。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911145415.7A CN110742242A (zh) | 2019-11-21 | 2019-11-21 | 一种速食卤牛蛙的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911145415.7A CN110742242A (zh) | 2019-11-21 | 2019-11-21 | 一种速食卤牛蛙的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110742242A true CN110742242A (zh) | 2020-02-04 |
Family
ID=69283952
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911145415.7A Pending CN110742242A (zh) | 2019-11-21 | 2019-11-21 | 一种速食卤牛蛙的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110742242A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990602A (zh) * | 2020-07-24 | 2020-11-27 | 醴陵市唐丰生态种养殖有限公司 | 一种美国青蛙蛙肉保健食品深加工的制作方法 |
| CN112314881A (zh) * | 2020-11-02 | 2021-02-05 | 湖南富高农业科技开发有限公司 | 一种熟食牛蛙及其制备方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750395A (zh) * | 2013-12-31 | 2014-04-30 | 南昌大学 | 一种卤味牛蛙加工工艺 |
| CN103750354A (zh) * | 2013-12-31 | 2014-04-30 | 南昌大学 | 一种泡椒牛蛙加工工艺 |
| CN109349543A (zh) * | 2018-10-31 | 2019-02-19 | 湖南文理学院 | 一种即食蛙肉的加工方法 |
| CN109363060A (zh) * | 2018-10-31 | 2019-02-22 | 湖南文理学院 | 一种蛙肉保鲜保味的加工方法 |
-
2019
- 2019-11-21 CN CN201911145415.7A patent/CN110742242A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750395A (zh) * | 2013-12-31 | 2014-04-30 | 南昌大学 | 一种卤味牛蛙加工工艺 |
| CN103750354A (zh) * | 2013-12-31 | 2014-04-30 | 南昌大学 | 一种泡椒牛蛙加工工艺 |
| CN109349543A (zh) * | 2018-10-31 | 2019-02-19 | 湖南文理学院 | 一种即食蛙肉的加工方法 |
| CN109363060A (zh) * | 2018-10-31 | 2019-02-22 | 湖南文理学院 | 一种蛙肉保鲜保味的加工方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990602A (zh) * | 2020-07-24 | 2020-11-27 | 醴陵市唐丰生态种养殖有限公司 | 一种美国青蛙蛙肉保健食品深加工的制作方法 |
| CN112314881A (zh) * | 2020-11-02 | 2021-02-05 | 湖南富高农业科技开发有限公司 | 一种熟食牛蛙及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104323218A (zh) | 一种特色风味辣椒酱的制作 | |
| KR20180007017A (ko) | 장어추출물이 함유된 소스 및 그 소스를 이용한 양념장어의 제조방법 | |
| CN110742242A (zh) | 一种速食卤牛蛙的制作方法 | |
| CN103653065A (zh) | 一种麻辣味油炸花生仁的生产方法 | |
| KR20170093416A (ko) | 면류 음식용 부재료, 부재료세트, 및 이의 제조방법 | |
| CN107373368A (zh) | 一种风味鱼肉饭团的加工方法 | |
| KR102107660B1 (ko) | 국물 요리를 위한 반조리 식재료 세트 및 이의 제조방법 | |
| CN110742241A (zh) | 一种即食香辣无皮牛蛙的制作方法 | |
| CN107495156A (zh) | 一种五香鸡翅根及其制备方法 | |
| CN103211249A (zh) | 一种凉拌香辣鱿鱼皮罐头的制作方法 | |
| KR102250774B1 (ko) | 청양고추 소스 제조방법 | |
| KR102071147B1 (ko) | 겨자소스 제조방법 | |
| CN113508890A (zh) | 一种即食休闲大鲵制品的加工方法 | |
| CN111955715A (zh) | 一种橄榄牛肉辣椒酱及其制作方法 | |
| CN111449211A (zh) | 一种砂锅鱼的制备方法 | |
| KR100917682B1 (ko) | 조미 훈제 새우의 제조방법 및 그에 의하여 제조한 조미 훈제 새우 | |
| CN105077366A (zh) | 一种川味鱼脯及其制备方法 | |
| CN104489473A (zh) | 一种香肠炒饭及其制作方法 | |
| CN104957563A (zh) | 一种泡菜沙拉及其制备方法 | |
| CN110301586A (zh) | 一种营养牛肉面及其制备方法 | |
| KR102620592B1 (ko) | 갈치 조림 제조 방법 | |
| KR102570638B1 (ko) | 가자미 장아찌의 제조방법 | |
| KR102389940B1 (ko) | 숙성된 청어를 이용한 소스 및 그 제조방법 | |
| CN108201102A (zh) | 一种羊肉汤锅制作方法 | |
| KR20110078643A (ko) | 곰취장아찌를 이용한 곰취배추김치 및 그 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200204 |