CN110771871A - Processing technology of rose-flavor black speck and side-pleat frog skin meat - Google Patents
Processing technology of rose-flavor black speck and side-pleat frog skin meat Download PDFInfo
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- CN110771871A CN110771871A CN201910998116.1A CN201910998116A CN110771871A CN 110771871 A CN110771871 A CN 110771871A CN 201910998116 A CN201910998116 A CN 201910998116A CN 110771871 A CN110771871 A CN 110771871A
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention relates to the field of food processing, in particular to a rose-flavor side-folded rana japonica skin meat processing technology, which adopts side-folded rana japonica skin meat and rose petals as main raw materials to prepare a rose-flavor side-folded rana japonica skin meat snack, increases the sweet taste of rose jam while ensuring the high nutrition of the side-folded rana japonica skin meat, and is novel, healthy and delicious side-folded rana japonica skin meat food; in addition, the rana nigromaculata skin meat is wrapped by the high-refined flour and then is fried in vacuum, so that the nutrition and the taste are ensured, and meanwhile, the rana nigromaculata skin meat is beneficial to long-term storage; in the pickling formula of the invention, white granulated sugar with higher specific gravity and a proper amount of citric acid, vitamin C and potassium sorbate are added, which is also beneficial to long-term storage.
Description
Technical Field
The invention relates to the field of food processing, in particular to a processing technology of rose-flavor rana nigromaculata skin and meat.
Background
The rana nigromaculata is a large edible rana nigromaculata, originally produced in north america, is named as bullhorn because the sound of the bullhorn is bright and bright, and is commonly named as rana nigromaculata, and currently, the rana nigromaculata is spread in all continents of the world. The rana nigromaculata has large individual, fast growth, high yield, tender meat, delicious taste and rich nutrition, and is a main breeding variety of edible rana nigromaculata in various regions. In 1959, the rana nigromaculata was introduced into China from Guba, and the rana nigromaculata is popularized and cultured in a large range in China in the nineties. In recent years, the rana nigromaculata has become one of important special aquatic products for aquaculture in China. The rana nigromaculata skin and flesh are superior delicious food and high-grade health medicated diet, and are a health food with high protein, low fat and low cholesterol.
However, the prior art aims at the problems of complex process, difficult preservation, fishy smell and the like of the processing process of the skin and meat of the rana nigromaculata.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a processing technology of rose-flavor side-pleated frog skin meat and a rose-flavor side-pleated frog skin meat snack, which have novel taste and simple process and can be stored for a long time.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing technology of rose-flavor rana nigromaculata skin meat comprises the following steps:
firstly, preparing skin and flesh of rana nigromaculata, selecting healthy rana nigromaculata with proper size, peeling the skin and flesh of the rana nigromaculata, and rinsing with purified water to obtain a skin and flesh material of the rana nigromaculata;
step two, cutting the rana nigromaculata skin meat material obtained in the step one into strips with the length of 2.0-5cm and the width of 1-3cm, adding purified water and high gluten flour, and uniformly mixing to obtain strip rana nigromaculata skin meat;
thirdly, heating peanut oil to 115-150 ℃ under the condition of 0.1-0.15Mpa of vacuum degree, putting the long-strip-shaped rana nigromaculata spinosa skin meat obtained in the second step into the peanut oil for vacuum frying for 1-3 minutes, and then centrifugally deoiling for 1-2 minutes at the rotating speed of 2000-4000r/min under the condition of 0.1-0.15Mpa of vacuum degree to obtain the fried rana nigromaculata spinosa skin meat;
step four, preparing rose petals, selecting fresh and complete rose flowers, then picking off the rose petals, and rinsing with purified water to obtain a rose petal material;
step five, mixing the rose petal material obtained in the step four with white granulated sugar, salt, honey, citric acid and vitamin C, and pickling for 10-15 days at the temperature of 2-8 ℃ to obtain rose jam;
and step six, mixing the fried rana nigromaculata skin meat obtained in the step three, the rose jam obtained in the step five, potassium sorbate and edible oil, placing the mixture at the temperature of 2-8 ℃ for pickling for 3-5 days, then performing radiation sterilization, subpackaging according to the specification of 20-100 g/part, and performing vacuum packaging to obtain the rana nigromaculata skin meat with the rose flavor.
Further, in the second step, the skin and meat material of the rana nigromaculata, the purified water and the high gluten flour are mixed according to the mass ratio of 1: (0.2-0.5): (0.1-0.2) mixing.
Further, in the fifth step, rose petal materials, white granulated sugar, salt, honey, citric acid and vitamin C are mixed according to a mass ratio of 1: (3-6): (0.05-0.15): (0.5-2): (0.01-0.03): (0.01-0.05) mixing.
Further, in the sixth step, the fried rana nigromaculata skin and meat, the rose jam, the potassium sorbate and the edible oil are mixed according to the mass ratio of 1: (0.2-0.6): (0.01-0.03): (0.02-0.05) mixing.
A rose-flavor rana nigromaculata skin meat snack comprises, by weight, 20-40 parts of rana nigromaculata skin meat materials, 4-20 parts of purified water, 2-8 parts of high-gluten flour, 4-24 parts of rose petals, 50-100 parts of white granulated sugar, 0.8-2.4 parts of salt, 8-36 parts of honey, 1.6-4.8 parts of citric acid, 1.6-8 parts of vitamin C, 1.6-4.8 parts of potassium sorbate and 3.2-8 parts of edible oil.
Further, the feed comprises the following components, by weight, 40 parts of the skin and meat material of the rana nigromaculata, 20 parts of purified water, 8 parts of high-gluten flour, 24 parts of rose petals, 100 parts of white granulated sugar, 2.4 parts of salt, 20 parts of honey, 4.8 parts of citric acid, 3 parts of vitamin C, 3 parts of potassium sorbate and 5 parts of edible oil.
Furthermore, the rose-flavored rana nigromaculata skin and meat snack is subjected to radiation sterilization and then is packaged in vacuum.
The Rana nigromaculata skin meat material is one or two of Rana nigromaculata skin separated from Rana nigromaculata and Rana nigromaculata meat except skin separated from Rana nigromaculata.
Compared with the prior art, the invention has the beneficial effects that:
the snack with the rose flavor is prepared by adopting the rana nigromaculata skin meat and the rose petals as main raw materials, the fragrant and sweet taste of the rose jam is increased while the high nutrition of the rana nigromaculata skin meat is ensured, and the rana nigromaculata skin meat is novel, healthy and delicious; in addition, the rana nigromaculata skin meat is wrapped by the high-refined flour and then is fried in vacuum, so that the nutrition and the taste are ensured, and meanwhile, the rana nigromaculata skin meat is beneficial to long-term storage; in the pickling formula of the invention, white granulated sugar with higher specific gravity and proper amount of citric acid, vitamin C and potassium sorbate are added, which is also beneficial to long-term preservation.
Detailed Description
The following detailed description of embodiments of the invention, but the invention can be practiced in many different ways, as defined and covered by the claims.
Example 1
Preparing 40 healthy Rana nigromaculata, 20 parts of purified water, 8 parts of high-gluten flour, 24 parts of fresh rose petals, 100 parts of white granulated sugar, 2.4 parts of salt, 20 parts of honey, 4.8 parts of citric acid, 3 parts of vitamin C, 3 parts of potassium sorbate and 5 parts of edible oil.
Then peeling off the skin and flesh of the rana nigromaculata, and rinsing with purified water to obtain a rana nigromaculata skin and flesh material; cutting the obtained rana nigromaculata skin meat material into strips with the length of 2.0-5cm and the width of 1-3cm, and mixing the rana nigromaculata skin meat material, purified water and high-gluten flour according to the mass ratio of 1: (0.2-0.5): (0.1-0.2) mixing, and fully and uniformly mixing to obtain long-strip-shaped rana nigromaculata pall skin meat; heating peanut oil to 115-150 ℃ under the condition of the vacuum degree of 0.1-0.15Mpa, putting the long-strip-shaped rana nigromaculata spinosa skin meat obtained in the step two into the peanut oil for vacuum frying for 1 minute, and then centrifugally deoiling for 2 minutes at the rotating speed of 4000r/min under the condition of the vacuum degree of 0.1-0.15Mpa to obtain the fried rana nigromaculata spinosa skin meat;
the Rana nigromaculata skin meat is one or two of Rana nigromaculata skin separated from Rana nigromaculata and Rana nigromaculata meat except skin separated from Rana nigromaculata.
Picking off the white of the prepared rose, and rinsing with purified water to obtain a rose petal material; rose petal material, white granulated sugar, salt, honey, citric acid and vitamin C are mixed according to the mass ratio of 1: (3-6): (0.05-0.15): (0.5-2): (0.01-0.03): (0.01-0.05), mixing, and pickling at 2-8 deg.C for 10-15 days to obtain flos Rosae Rugosae sauce;
the method comprises the following steps of frying rana nigromaculata skin and meat, rose jam, potassium sorbate and edible oil according to the mass ratio of 1: (0.2-0.6): (0.01-0.03): (0.02-0.05), mixing, pickling at 2-8 ℃ for 3-5 days after fully mixing, then carrying out radiation sterilization, subpackaging according to the specification of 20-100 g/part, and carrying out vacuum packaging to obtain the rose-flavor rana nigromaculata spinosa skin flesh.
The products of the invention which are stored at room temperature for 3 months, 6 months, 9 months, 12 months and 18 months are respectively taken for carrying out the detection of the content of the escherichia coli, and the detection results do not exceed the standard.
As can be seen from the above examples, the invention has novel taste and simple process, can be stored for a long time, and is suitable for commercial popularization.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications and variations that can be made by the present invention in the specification or directly or indirectly applied to other related technical fields are included in the scope of the present invention.
Claims (9)
1. A processing technology of rose-flavor rana nigromaculata skin meat is characterized by comprising the following steps:
firstly, preparing skin and flesh of rana nigromaculata, selecting healthy rana nigromaculata with proper size, peeling the skin and flesh of the rana nigromaculata, and rinsing with purified water to obtain a skin and flesh material of the rana nigromaculata;
step two, cutting the rana nigromaculata skin meat material obtained in the step one into strips with the length of 2.0-5cm and the width of 1-3cm, adding purified water and high gluten flour, and uniformly mixing to obtain strip rana nigromaculata skin meat;
thirdly, heating peanut oil to 115-150 ℃ under the condition of 0.1-0.15Mpa of vacuum degree, putting the long-strip-shaped rana nigromaculata spinosa skin meat obtained in the second step into the peanut oil for vacuum frying for 1-3 minutes, and then centrifugally deoiling for 1-2 minutes at the rotating speed of 2000-4000r/min under the condition of 0.1-0.15Mpa of vacuum degree to obtain the fried rana nigromaculata spinosa skin meat;
step four, preparing rose petals, selecting fresh and complete rose flowers, then picking off the rose petals, and rinsing with purified water to obtain a rose petal material;
step five, mixing the rose petal material obtained in the step four with white granulated sugar, salt, honey, citric acid and vitamin C, and pickling for 10-15 days at the temperature of 2-8 ℃ to obtain rose jam;
and step six, mixing the fried rana nigromaculata skin meat obtained in the step three, the rose jam obtained in the step five, potassium sorbate and edible oil, placing the mixture at the temperature of 2-8 ℃ for pickling for 3-5 days, then performing radiation sterilization, subpackaging according to the specification of 20-100 g/part, and performing vacuum packaging to obtain the rana nigromaculata skin meat with the rose flavor.
2. The processing technology of the rose-flavor rana nigromaculata skin meat, as claimed in claim 1, wherein in the second step, the rana nigromaculata skin meat material, purified water and high gluten flour are mixed according to a mass ratio of 1: (0.2-0.5): (0.1-0.2) mixing.
3. The processing technology of the rose-flavored side-folded frog skin meat, as claimed in claim 1, is characterized in that in the fifth step, the rose petal material, the white granulated sugar, the salt, the honey, the citric acid and the vitamin C are mixed according to a mass ratio of 1: (3-6): (0.05-0.15): (0.5-2): (0.01-0.03): (0.01-0.05) mixing.
4. The processing technology of the rose-flavored pleura nigra linn frog skin meat, as claimed in claim 1, wherein the mass ratio of the fried pleura nigra linn frog skin meat, the rose jam, the potassium sorbate and the edible oil in the sixth step is 1: (0.2-0.6): (0.01-0.03): (0.02-0.05) mixing.
5. The rose-flavored rana nigromaculata skin meat snack according to any one of claims 1 to 5, wherein the rana nigromaculata skin meat is one or both of rana nigromaculata skin peeled from rana nigromaculata and rana nigromaculata skin except skin peeled from rana nigromaculata.
6. The rose-flavor rana nigromaculata skin meat snack is characterized by comprising, by weight, 20-40 parts of rana nigromaculata skin meat materials, 4-20 parts of purified water, 2-8 parts of high-gluten flour, 4-24 parts of rose petals, 50-100 parts of white granulated sugar, 0.8-2.4 parts of salt, 8-36 parts of honey, 1.6-4.8 parts of citric acid, 1.6-8 parts of vitamin C, 1.6-4.8 parts of potassium sorbate and 3.2-8 parts of edible oil.
7. The rose-flavored rana nigromaculata skin meat snack is characterized by comprising, by weight, 40 parts of rana nigromaculata skin meat materials, 20 parts of purified water, 8 parts of high gluten flour, 24 parts of rose petals, 100 parts of white granulated sugar, 2.4 parts of salt, 20 parts of honey, 4.8 parts of citric acid, 3 parts of vitamin C, 3 parts of potassium sorbate and 5 parts of edible oil.
8. The rose-flavored rana nigromaculata skin and meat snack of claim 6, wherein the rose-flavored rana nigromaculata skin and meat snack is subjected to radiation sterilization and then is vacuum packaged.
9. The rose-flavored rana nigromaculata skin and meat snack according to any one of claims 6 to 8, wherein the rana nigromaculata skin and meat material is one or both of rana nigromaculata skin peeled from rana nigromaculata, and rana nigromaculata meat except skin peeled from rana nigromaculata.
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| CN201910998116.1A CN110771871A (en) | 2019-10-21 | 2019-10-21 | Processing technology of rose-flavor black speck and side-pleat frog skin meat |
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| CN201910998116.1A CN110771871A (en) | 2019-10-21 | 2019-10-21 | Processing technology of rose-flavor black speck and side-pleat frog skin meat |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112042879A (en) * | 2020-09-17 | 2020-12-08 | 湖南富高农业科技开发有限公司 | Salted egg yolk fried frog skin and preparation method thereof |
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| CN106901229A (en) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | A kind of preparation method of delicious flavour bullfrog meat |
| CN108185334A (en) * | 2017-12-15 | 2018-06-22 | 安徽省农业科学院水产研究所 | A kind of processing method of instant cray |
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2019
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Patent Citations (6)
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|---|---|---|---|---|
| CN101779798A (en) * | 2009-12-28 | 2010-07-21 | 泰祥集团技术开发有限公司 | Method for making seasoned fried fish skin food |
| CN104432126A (en) * | 2014-11-14 | 2015-03-25 | 湖北永信食品有限公司 | Processing method of instant bullfrog |
| CN105942230A (en) * | 2016-05-06 | 2016-09-21 | 漳州科技职业学院 | Rose flower flavored beef preserves and manufacturing method thereof |
| CN106036838A (en) * | 2016-06-03 | 2016-10-26 | 吉林大学 | Formula and preparation technology of low-value wood frog bone instant snack food |
| CN106901229A (en) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | A kind of preparation method of delicious flavour bullfrog meat |
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| CN112042879A (en) * | 2020-09-17 | 2020-12-08 | 湖南富高农业科技开发有限公司 | Salted egg yolk fried frog skin and preparation method thereof |
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