CN112167538A - 一种泡椒牛蛙制备工艺 - Google Patents
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Abstract
本发明公开了一种泡椒牛蛙制备工艺，包括如下步骤：步骤1：将剥皮处理后的牛蛙切块，然后腌制10‑30min；步骤2：将步骤1腌制好的牛蛙取出在160‑180℃的油温下预炸120‑180s；步骤3：将步骤2油炸后的牛蛙置于泡椒汁中浸泡备用；步骤4：取步骤3浸泡后的牛蛙沥干，将沥干后的牛蛙和蔬菜辅料混合后加入泡椒汁并包装速冻。本发明所提供泡椒牛蛙制备工艺所制得的产品味道鲜美，且烹饪方便，同时营养丰盛，可直接拆包装后直接导入锅中焖煮至熟即可。
Description
技术领域
本发明属于食材领域，尤其涉及一种一种泡椒牛蛙制备工艺。
背景技术
牛蛙作为一种营养丰盛的菜肴，但其在制作时难度大，且对厨艺要求较高，现有的泡椒牛蛙速冻菜肴产品的风味单一，且还需额外的根据需要搭配配料，从而使得其在烹饪时并不方便。
发明内容
为了解决上述技术问题，本发明的目的在于提供烹饪方便，所制得产品的干净卫生，且营养丰盛的泡椒牛蛙制备工艺。
为了实现上述目的，本发明的技术方案如下：一种泡椒牛蛙制备工艺，包括如下步骤：
步骤1：将剥皮处理后的牛蛙切块，然后腌制10-30min；
步骤2：将步骤1腌制好的牛蛙取出在160-180℃的油温下预炸120-180s；
步骤3：将步骤2油炸后的牛蛙置于泡椒汁中浸泡备用；
步骤4：取步骤3浸泡后的牛蛙沥干，将沥干后的牛蛙和蔬菜辅料混合后加入泡椒汁并包装速冻。
其中，所述步骤1中牛蛙腌渍过程为往牛蛙中加入料酒、姜黄粉、食用盐和淀粉，所述料酒的添加量为牛蛙质量的3.3％，所述姜黄粉的添加量为牛蛙质量的0.17％，所述食用盐的添加量为牛蛙质量的1％，所述淀粉的添加量为牛蛙质量的8.3％。
其中，所述步骤4中蔬菜辅料为藕条、金针菇、笋片、萝卜条或土豆块中一种或多种的混合物。
其中，所述蔬菜的辅料、牛蛙和泡椒汁的质量比为1:1-1.5:1.5-2.5。
其中，所述步骤3和步骤4中的泡椒汁为泡椒酱、鸡精、食用盐和凉开水按照质量比为25-35:1:1-3:250-350。
本发明实施例的优点在于，其提供一种泡椒牛蛙的制备方法，其味道鲜美，且烹饪方便，同时营养丰盛，可直接拆包装后直接导入锅中焖煮至熟即可。
具体实施方式
以下结合实施例对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
本发明所提供的一种泡椒牛蛙制备工艺，包括如下步骤：
步骤1：将剥皮处理后的牛蛙切块，然后腌制10-30min；
步骤2：将步骤1腌制好的牛蛙取出在160-180℃的油温下预炸120-180s；
步骤3：将步骤2油炸后的牛蛙置于泡椒汁中浸泡备用；
步骤4：取步骤3浸泡后的牛蛙沥干，将沥干后的牛蛙和蔬菜辅料混合后加入泡椒汁并包装速冻。
其中，所述步骤1中牛蛙腌渍过程为往牛蛙中加入料酒、姜黄粉、食用盐和淀粉，所述料酒的添加量为牛蛙质量的3.3％，所述姜黄粉的添加量为牛蛙质量的0.17％，所述食用盐的添加量为牛蛙质量的1％，所述淀粉的添加量为牛蛙质量的8.3％。
其中，所述步骤4中蔬菜辅料为藕条、金针菇、笋片、萝卜条或土豆块中一种或多种的混合物。
其中，所述蔬菜的辅料、牛蛙和泡椒汁的质量比为1:1-1.5:1.5-2.5。
其中，所述步骤3和步骤4中的泡椒汁为泡椒酱、鸡精、食用盐和凉开水按照质量比为25-35:1:1-3:250-350。
具体生产流程
一、消毒：
1、对车间场所和工具进行清洁消毒：其中车间场所和工具使用84消毒液或二氧化氯进行消毒，消毒液的有效氯浓度为100ppm，车间场所内的空气环境使用臭氧或紫外灯消毒，消毒时间为35分钟；
其中，车间温度控制在0-5℃；
2、包装盒和盖膜消毒：根据当班生产计划，领取当班所需要的包装盒和盖膜置于消毒室，使用臭氧进行消毒，消毒时间不低于30分钟。
二、原料检查
各种原料及内包装材料在入库时，必须按照产品执行标准进行抽样检验(各种原辅料及内包装材料应提供三证，即营业执照、生产许可证、检验报告单)。
三、泡椒汁的制备
1、称取泡椒酱115.7g、鸡精4g、食用盐8g和凉开水1157g混合后加热15min，然后自然冷却。
四、海鲜菜肴冻品制备
1、将剥皮处理后的牛蛙切块，然后腌制10-30min，若剥皮牛蛙为冻品则将牛蛙冻品在生产前一天从仓库领出，放置于1-5℃环境解冻10-12小时后再切块(注：解冻时，应该注意解冻间的卫生和解冻间温度，防止牛蛙在解冻过程变质)，取切块后的牛蛙1000g，然后往切块后的牛蛙中加入料酒33g、姜黄粉1.7g、食用盐10g和淀粉83g并抓匀腌制，其中，腌制时间为10-30min；
2、将腌制好的牛蛙取出在170℃的油温下预炸150s后捞出，并浸泡于泡椒汁中10min后捞出沥干，取沥干后的牛蛙200g与蔬菜辅料混合后注入泡椒汁，其中，蔬菜辅料包括藕条、金针菇和笋片各50g，然后往其混合物中注入200g泡椒汁并完成包装后速冻(速冻温度为-35℃，快速将产品的中心点的温度降低至-18℃即认定速冻完成)即可。
其中，藕条是取鲜藕去皮后切成5cm长1cm见方的藕条，放入护色液中备用(护色液由1000g水、2gD-异Vc钠和2gEDTA混合而成)。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (5)
1.一种泡椒牛蛙制备工艺，其特征在于，包括如下步骤：
步骤1：将剥皮处理后的牛蛙切块，然后腌制10-30min；
步骤2：将步骤1腌制好的牛蛙取出在160-180℃的油温下预炸120-180s；
步骤3：将步骤2油炸后的牛蛙置于泡椒汁中浸泡备用；
步骤4：取步骤3浸泡后的牛蛙沥干，将沥干后的牛蛙和蔬菜辅料混合后加入泡椒汁并包装速冻。
2.根据权利要求1所述的泡椒牛蛙制备工艺，其特征在于，所述步骤1中牛蛙腌渍过程为往牛蛙中加入料酒、姜黄粉、食用盐和淀粉，所述料酒的添加量为牛蛙质量的3.3％，所述姜黄粉的添加量为牛蛙质量的0.17％，所述食用盐的添加量为牛蛙质量的1％，所述淀粉的添加量为牛蛙质量的8.3％。
3.根据权利要求1所述的泡椒牛蛙制备工艺，其特征在于，所述步骤4中蔬菜辅料为藕条、金针菇、笋片、萝卜条或土豆块中一种或多种的混合物。
4.根据权利要求3所述的泡椒牛蛙制备工艺，其特征在于，所述蔬菜的辅料、牛蛙和泡椒汁的质量比为1:1-1.5:1.5-2.5。
5.根据权利要求1所述的泡椒牛蛙制备工艺，其特征在于，所述步骤3和步骤4中的泡椒汁为泡椒酱、鸡精、食用盐和凉开水按照质量比为25-35:1:1-3:250-350。
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| CN114009729A (zh) * | 2021-11-22 | 2022-02-08 | 吴江市椒行天下餐饮有限公司 | 风味水产品的加工方法及香料组合物 |
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|---|---|---|---|---|
| CN103126015A (zh) * | 2011-11-29 | 2013-06-05 | 邵泽亮 | 一种肉制品的制作方法 |
| CN103750354A (zh) * | 2013-12-31 | 2014-04-30 | 南昌大学 | 一种泡椒牛蛙加工工艺 |
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| CN103750354A (zh) * | 2013-12-31 | 2014-04-30 | 南昌大学 | 一种泡椒牛蛙加工工艺 |
| CN109567052A (zh) * | 2018-12-03 | 2019-04-05 | 姚崇贤 | 一种泡椒牛蛙的制备方法 |
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| CN114009729A (zh) * | 2021-11-22 | 2022-02-08 | 吴江市椒行天下餐饮有限公司 | 风味水产品的加工方法及香料组合物 |
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