CN112314881A - 一种熟食牛蛙及其制备方法 - Google Patents
一种熟食牛蛙及其制备方法 Download PDFInfo
- Publication number
- CN112314881A CN112314881A CN202011204438.3A CN202011204438A CN112314881A CN 112314881 A CN112314881 A CN 112314881A CN 202011204438 A CN202011204438 A CN 202011204438A CN 112314881 A CN112314881 A CN 112314881A
- Authority
- CN
- China
- Prior art keywords
- parts
- bullfrog
- cooked
- bean curd
- fermented bean
- 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 57
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 235000013527 bean curd Nutrition 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 23
- 235000015097 nutrients Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000012535 impurity Substances 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 240000006122 Chenopodium album Species 0.000 claims description 5
- 235000009344 Chenopodium album Nutrition 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 235000004347 Perilla Nutrition 0.000 claims description 5
- 244000273256 Phragmites communis Species 0.000 claims description 5
- 235000014676 Phragmites communis Nutrition 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 239000001728 capsicum frutescens Substances 0.000 claims description 5
- 235000017471 coenzyme Q10 Nutrition 0.000 claims description 5
- ACTIUHUUMQJHFO-UPTCCGCDSA-N coenzyme Q10 Chemical compound COC1=C(OC)C(=O)C(C\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UPTCCGCDSA-N 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 claims description 5
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 claims description 5
- 235000008696 isoflavones Nutrition 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
- 229940086319 nattokinase Drugs 0.000 claims description 5
- 108010073682 nattokinase Proteins 0.000 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 4
- 235000004348 Perilla frutescens Nutrition 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 238000011033 desalting Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000007413 intestinal health Effects 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 238000007602 hot air drying Methods 0.000 description 3
- 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
- 230000001932 seasonal effect Effects 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000270936 Pelophylax esculentus Species 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
- 238000010411 cooking Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000000936 intestine Anatomy 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
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000002784 stomach Anatomy 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
- A23L13/40—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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/195—Proteins from microorganisms
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
本发明涉及食品技术领域，具体涉及一种熟食牛蛙及其制备方法，其由以下原料按重量份制备而成：牛蛙50‑100份、调味料5‑10份、植物油10‑15份、发酵豆腐1‑3份、营养料2‑5份，其有益效果为，添加的的发酵豆腐有助于肠道健康，有益于人体健康，与营养料一起，还有抗氧化的功效；省去了腌制和去盐步骤的时间，降低成本，提高效率，减少了熟肉里面食盐的含量，避免了因食用过多食盐对人体健康造成负面影响，油炸后的牛蛙外皮金黄、稣嫩，肉香扑鼻，加入生姜、紫苏可以去除腥味，完全满足了人们对牛蛙风味的要求，口感适中，食用安全健康。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种熟食牛蛙及其制备方法。
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
本发明的目的在于提出一种熟食牛蛙及其加工方法，添加的发酵豆腐含有大量益生菌以及有益于肠道的成分，食用后，保护肠胃，有益于人体健康，与营养料一起，还有抗氧化的功效。
本发明的技术方案是这样实现的：
一种熟食牛蛙，由以下原料按重量份制备而成：牛蛙50-100份、调味料5-10份、植物油10-15份、发酵豆腐1-3份、营养料2-5份。
作为本发明的进一步改进，由以下原料按重量份制备而成：牛蛙60-90份、调味料6-9份、植物油11-14份、发酵豆腐1.5-2.5份、营养料3-4份。
作为本发明的进一步改进，由以下原料按重量份制备而成：牛蛙75份、调味料7份、植物油12份、发酵豆腐2份、营养料3.5份。
作为本发明的进一步改进，所述发酵豆腐由以下方法制备而成：将豆腐洗净，风干，表面喷洒含有乳酸菌的水溶液，至于35-40℃温度下，70-85％的湿度下发酵2-4天，取出，用清水喷洗后，得到发酵黄。
作为本发明的进一步改进，所述营养料包括以下重量份的原料：白芦藜醇5-10份、茶多酚2-5份、大豆异黄酮0.5-2份、辅酶Q100.1-0.5份、纳豆激酶0.01-0.1份。
作为本发明的进一步改进，所述调味料包括以下重量份的原料：酱油0.5-1份、小米辣2-7份、生姜1-5份、白芝麻0.5-2份、食醋2-4份、黄酒1-4份、味精0.5-2份、葱花2-4份、桂皮10-15份、八角2-5份、孜然1-5份、茴香2-4份和紫苏叶1-3份。
本发明进一步保护一种上述熟食牛蛙的制备方法，包括以下步骤：
S1.清洗去杂，将牛蛙用清水清洗干净，去除杂物，沥干；
S2.将沥干水的牛蛙放入油锅中150-190℃油炸2-5min，然后倒出，沥干至无油滴下；
S3.将调味料和植物油加入锅中翻炒至香气溢出，加入油炸后的牛蛙，不断翻炒2-5min后，煮制10-20min后加入发酵豆腐和营养料，搅拌均匀，翻炒1-2min后关火；
S4.将步骤S3制得的牛蛙进行微波热风干燥；
S5.真空包装和杀菌。
本发明具有如下有益效果：本发明添加的的发酵豆腐有助于肠道健康，有益于人体健康，与营养料一起，还有抗氧化的功效；本发明方法清洗沥干后即油炸，省去了腌制和去盐步骤的时间，降低成本，提高效率，减少了熟肉里面食盐的含量，避免了因食用过多食盐对人体健康造成负面影响，油炸后的牛蛙外皮金黄、稣嫩，肉香扑鼻，加入生姜、紫苏可以去除腥味，完全满足了人们对牛蛙风味的要求，口感适中，食用安全健康。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
制备例1
发酵豆腐由以下方法制备而成：将豆腐洗净，风干，表面喷洒含5wt％乳酸菌的水溶液，至于35℃温度下，70％的湿度下发酵2天，取出，用清水喷洗后，得到发酵豆腐。
制备例2
发酵豆腐由以下方法制备而成：将豆腐洗净，风干，表面喷洒含10wt％乳酸菌的水溶液，至于40℃温度下，85％的湿度下发酵4天，取出，用清水喷洗后，得到发酵豆腐。
实施例1
原料组成(重量份)：牛蛙50份、调味料5份、植物油10份、制备例1制得的发酵豆腐1份、营养料2份。
营养料包括以下重量份的原料：白芦藜醇5份、茶多酚2份、大豆异黄酮0.5份、辅酶Q100.1份、纳豆激酶0.01份。
调味料包括以下重量份的原料：酱油0.5份、小米辣2份、生姜1份、白芝麻0.5份、食醋2份、黄酒1份、味精0.5份、葱花2份、桂皮10份、八角2份、孜然1份、茴香2份和紫苏叶1份。
制备方法包括以下步骤：
S1.清洗去杂，将牛蛙用清水清洗干净，去除杂物，沥干；
S2.将沥干水的牛蛙放入油锅中150℃油炸2min，然后倒出，沥干至无油滴下；
S3.将调味料和植物油加入锅中翻炒至香气溢出，加入油炸后的牛蛙，不断翻炒2min后，煮制10min后加入发酵豆腐和营养料，搅拌均匀，翻炒1min后关火；
S4.将步骤S3制得的牛蛙进行微波热风干燥，微波功率密度2.5w/g，时间35min，温度55℃，风速1m/s；
S5.真空包装和杀菌。
实施例2
原料组成(重量份)：牛蛙100份、调味料10份、植物油15份、制备例1制得的发酵豆腐3份、营养料5份。
营养料包括以下重量份的原料：白芦藜醇10份、茶多酚5份、大豆异黄酮2份、辅酶Q100.5份、纳豆激酶0.1份。
调味料包括以下重量份的原料：酱油1份、小米辣7份、生姜5份、白芝麻2份、食醋4份、黄酒4份、味精2份、葱花4份、桂皮15份、八角5份、孜然5份、茴香4份和紫苏叶3份。
制备方法包括以下步骤：
S1.清洗去杂，将牛蛙用清水清洗干净，去除杂物，沥干；
S2.将沥干水的牛蛙放入油锅中190℃油炸5min，然后倒出，沥干至无油滴下；
S3.将调味料和植物油加入锅中翻炒至香气溢出，加入油炸后的牛蛙，不断翻炒5min后，煮制20min后加入发酵豆腐和营养料，搅拌均匀，翻炒2min后关火；
S4.将步骤S3制得的牛蛙进行微波热风干燥，微波功率密度2.5w/g，时间45min，温度65℃，风速3m/s；
S5.真空包装和杀菌。
实施例3
原料组成(重量份)：牛蛙60份、调味料6份、植物油11份、制备例2制得的发酵豆腐1.5份、营养料3份。
营养料包括以下重量份的原料：白芦藜醇6份、茶多酚3份、大豆异黄酮0.7份、辅酶Q100.2份、纳豆激酶0.03份。
调味料包括以下重量份的原料：酱油0.6份、小米辣3份、生姜2份、白芝麻0.7份、食醋2.5份、黄酒2份、味精0.7份、葱花2.5份、桂皮11份、八角3份、孜然2份、茴香2.5份和紫苏叶1.5份。
制备方法包括以下步骤：
S1.清洗去杂，将牛蛙用清水清洗干净，去除杂物，沥干；
S2.将沥干水的牛蛙放入油锅中160℃油炸3min，然后倒出，沥干至无油滴下；
S3.将调味料和植物油加入锅中翻炒至香气溢出，加入油炸后的牛蛙，不断翻炒3min后，煮制12min后加入发酵豆腐和营养料，搅拌均匀，翻炒1min后关火；
S4.将步骤S3制得的牛蛙进行微波热风干燥，微波功率密度2.5w/g，时间37min，温度57℃，风速2m/s；
S5.真空包装和杀菌。
以上所述仅为本发明的较佳实施例而已，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 (7)
1.一种熟食牛蛙，其特征在于，由以下原料按重量份制备而成：牛蛙50-100份、调味料5-10份、植物油10-15份、发酵豆腐1-3份、营养料2-5份。
2.根据权利要求1所述一种熟食牛蛙，其特征在于，由以下原料按重量份制备而成：牛蛙60-90份、调味料6-9份、植物油11-14份、发酵豆腐1.5-2.5份、营养料3-4份。
3.根据权利要求2所述一种熟食牛蛙，其特征在于，由以下原料按重量份制备而成：牛蛙75份、调味料7份、植物油12份、发酵豆腐2份、营养料3.5份。
4.根据权利要求1所述一种熟食牛蛙，其特征在于，所述发酵豆腐由以下方法制备而成：将豆腐洗净，风干，表面喷洒含有乳酸菌的水溶液，至于35-40℃温度下，70-85％的湿度下发酵2-4天，取出，用清水喷洗后，得到发酵豆腐。
5.根据权利要求1所述一种熟食牛蛙，其特征在于，所述营养料包括以下重量份的原料：白芦藜醇5-10份、茶多酚2-5份、大豆异黄酮0.5-2份、辅酶Q100.1-0.5份、纳豆激酶0.01-0.1份。
6.根据权利要求1所述一种熟食牛蛙，其特征在于，所述调味料包括以下重量份的原料：酱油0.5-1份、小米辣2-7份、生姜1-5份、白芝麻0.5-2份、食醋2-4份、黄酒1-4份、味精0.5-2份、葱花2-4份、桂皮10-15份、八角2-5份、孜然1-5份、茴香2-4份和紫苏叶1-3份。
7.根据权利要求1-6所述的任一种熟食牛蛙的制备方法，其特征在于，包括以下步骤：
S1.清洗去杂，将牛蛙用清水清洗干净，去除杂物，沥干；
S2.将沥干水的牛蛙放入油锅中150-190℃油炸2-5min，然后倒出，沥干至无油滴下；
S3.将调味料和植物油加入锅中翻炒至香气溢出，加入油炸后的牛蛙，不断翻炒2-5min后，煮制10-20min后加入发酵豆腐和营养料，搅拌均匀，翻炒1-2min后关火；
S4.将步骤S3制得的牛蛙进行微波热风干燥；
S5.真空包装和杀菌。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011204438.3A CN112314881A (zh) | 2020-11-02 | 2020-11-02 | 一种熟食牛蛙及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011204438.3A CN112314881A (zh) | 2020-11-02 | 2020-11-02 | 一种熟食牛蛙及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112314881A true CN112314881A (zh) | 2021-02-05 |
Family
ID=74324281
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011204438.3A Pending CN112314881A (zh) | 2020-11-02 | 2020-11-02 | 一种熟食牛蛙及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112314881A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394594A (zh) * | 2015-11-10 | 2016-03-16 | 胡光明 | 一种鲜嫩牛蛙的生产工艺 |
| CN106901229A (zh) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | 一种味道鲜美牛蛙肉的制备方法 |
| CN110574875A (zh) * | 2018-06-08 | 2019-12-17 | 四川小甘妈食品有限公司 | 一种麻辣冷吃牛蛙的制作方法 |
| CN110742241A (zh) * | 2019-11-21 | 2020-02-04 | 湖南富高农业科技开发有限公司 | 一种即食香辣无皮牛蛙的制作方法 |
| CN110742242A (zh) * | 2019-11-21 | 2020-02-04 | 湖南富高农业科技开发有限公司 | 一种速食卤牛蛙的制作方法 |
-
2020
- 2020-11-02 CN CN202011204438.3A patent/CN112314881A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394594A (zh) * | 2015-11-10 | 2016-03-16 | 胡光明 | 一种鲜嫩牛蛙的生产工艺 |
| CN106901229A (zh) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | 一种味道鲜美牛蛙肉的制备方法 |
| CN110574875A (zh) * | 2018-06-08 | 2019-12-17 | 四川小甘妈食品有限公司 | 一种麻辣冷吃牛蛙的制作方法 |
| CN110742241A (zh) * | 2019-11-21 | 2020-02-04 | 湖南富高农业科技开发有限公司 | 一种即食香辣无皮牛蛙的制作方法 |
| CN110742242A (zh) * | 2019-11-21 | 2020-02-04 | 湖南富高农业科技开发有限公司 | 一种速食卤牛蛙的制作方法 |
Non-Patent Citations (2)
| Title |
|---|
| 吕树臣，王春清: "《蛙类养殖新技术》", 31 March 2013, 金盾出版社 * |
| 苏爱梅，孙健乐: "《食品营养与健康》", 31 January 2013, 中国质检出版社/中国标准出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102058089B (zh) | 一种调理食用菌菇酱风味改进的方法 | |
| CN105433342A (zh) | 一种调味包及其制作方法 | |
| CN104489636A (zh) | 一种麻辣香菇鸡肉酱及其制作方法 | |
| CN105285749A (zh) | 一种风味酱香卤鹅及其制备方法 | |
| KR101407351B1 (ko) | 포장용 양념 고등어의 제조방법 및 이에 의해 제조된 포장용 양념 고등어 | |
| CN105105213A (zh) | 即食香辣鱼及制备方法 | |
| CN103054078B (zh) | 一种豆豉鳀鱼的加工工艺 | |
| CN107136480A (zh) | 一种面酱及制备方法 | |
| CN104855904B (zh) | 一种方便型雪豆酸菜及其制备方法 | |
| CN112314881A (zh) | 一种熟食牛蛙及其制备方法 | |
| KR101318412B1 (ko) | 산채와 버섯이 함유된 훈제오리전골 제조방법 및 이로부터 제조된 훈제오리전골 | |
| CN111543622A (zh) | 一种黑皮鸡枞菌香辣牛肉酱及其制备方法 | |
| KR20190119734A (ko) | 고추다대기 제조방법 | |
| CN105495415A (zh) | 豆豉鲟鱼的制作方法 | |
| CN112120184A (zh) | 一种即食黄花菜的制作方法 | |
| CN104872588A (zh) | 一种蒲公英菜及其加工工艺 | |
| CN103652700A (zh) | 一种茭白田螺肉罐头 | |
| CN108740838A (zh) | 一种常温贮藏即食调理风味鱼豆腐干的制作方法 | |
| CN113040341B (zh) | 一种卤肉的加工方法 | |
| CN107348470A (zh) | 一种牛肉酱罐头的制作方法 | |
| CN107751817A (zh) | 一种百香果焖鸭及其制作方法 | |
| CN1305407C (zh) | 绿鸟鸡涮锅的制作方法 | |
| CN102210464B (zh) | 鱼干煲的制作工艺 | |
| KR20180073740A (ko) | 엄나무 추출물을 포함한 은갈치 해장국 제조방법 | |
| CN106722322A (zh) | 一种酱香鸡爪 |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210205 |