CN115568495A - Dipping and quick-freezing method for improving quality of frozen bullfrogs - Google Patents
Dipping and quick-freezing method for improving quality of frozen bullfrogs Download PDFInfo
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- 238000007710 freezing Methods 0.000 title claims abstract description 95
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- 238000007598 dipping method Methods 0.000 title claims abstract description 37
- 238000005554 pickling Methods 0.000 claims abstract description 46
- 230000008014 freezing Effects 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
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- 238000007654 immersion Methods 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims 3
- 102100036475 Alanine aminotransferase 1 Human genes 0.000 claims 1
- 108010082126 Alanine transaminase Proteins 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 34
- 235000013372 meat Nutrition 0.000 abstract description 9
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- 229910019142 PO4 Inorganic materials 0.000 abstract description 5
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- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
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- 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
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- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses a dipping and quick-freezing method for improving the quality of frozen bullfrogs, which adopts a dynamic pickling method to mainly control the concentration of glutamine transaminase, the vacuum tumbling time and the influence of dipping and quick-freezing temperature on the water retention performance of the bullfrogs and comprises the following processing steps: pre-treating bullfrog, preparing pickling liquid, rolling and pickling in vacuum, dipping and quick-freezing, and storing at low temperature. Wherein, the curing liquid is 0.3 to 1.5 percent of glutamine transaminase, and the balance is water; rolling and pickling in vacuum for 20-60 min, and quick freezing at-20 deg.c to-40 deg.c. The process disclosed by the invention is a quick-freezing technology for frozen bullfrog products, can obviously improve the water holding capacity of the bullfrog in the processes of quick freezing, storage, unfreezing and cooking, reduces the loss of water and nutrient components of the unfrozen quick-frozen bullfrog meat, obviously improves the taste and the nutritional value of the frozen bullfrog meat, and can avoid the threat of the traditional phosphate additives to the health of human bodies; can be popularized to the quick-freezing processing of various aquatic products to improve the product quality.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a dipping and quick-freezing method for improving the quality of frozen bullfrogs.
Background
The origin of bullfrog is the region of middle and north America, and is a famous large edible frog in the world. The bullfrog has high nutritive value and rich inorganic salt, thereby being popular with consumers. The bullfrog has the characteristic of seasonal cultivation, and the prices of the bullfrogs are greatly different in different seasons; the bullfrog is scattered in cultivation and small in scale, and is not beneficial to uniform purchase of enterprises, so that an important premise is provided for the development of the frozen bullfrog market. At present, frozen bullfrogs are mainly applied to the bullfrog product processing industry, however, during the freezing process, the ice crystals condensed by water can destroy the bullfrog tissue state, and the situation of juice loss after the frozen bullfrogs are thawed often occurs, so that the water retention of the frog meat is reduced, and the quality and the flavor are deteriorated.
At present, phosphate water-retaining agents are mainly adopted in the meat product processing industry to improve the water holding capacity and sensory characteristics of products, the juice loss of bullfrogs in the processing and storage processes can be greatly prevented, and the quality and the nutritional value of the products are obviously improved. However, the long-term excessive intake of phosphate can affect the calcium-phosphorus balance of the body of a consumer and harm the health of the body.
The freezing preservation is one of the most effective processes for prolonging the shelf life of food, but the freezing preservation process can also cause the quality of the product to be damaged, and different freezing modes have different damage degrees to the quality of the product. At present, the quick-frozen food mainly comprises two freezing processing technologies of blast quick-freezing and dipping quick-freezing, wherein the blast quick-freezing is low in freezing speed, more extracellular ice crystals are formed, gaps among the formed ice crystals are larger, food tissues and chemical components are greatly damaged, and the water holding capacity of cells is reduced. The freezing speed of the dipping speed is 5-10 times of that of blast quick freezing, and the higher the freezing speed, the smaller the size of the ice crystal formed in the food material is, the more uniform the ice crystal is distributed inside and outside the tissue cells, even no ice crystal is generated (glass transition), so the degree of damage of the dipping quick freezing to the tissue structure of the food material is smaller, the completeness of the food tissue is favorably improved, the freezing damage is reduced, and the water retention and the nutritional quality of the product are improved.
Disclosure of Invention
In view of the above, the present invention aims to overcome or at least alleviate the above-mentioned shortcomings of the prior art, and to provide a dipping and quick-freezing method for improving the quality of frozen bullfrogs, which can increase the water holding capacity of bullfrogs, improve the tenderness and elasticity of bullfrogs, thereby improving the eating quality of bullfrogs and further expanding the market of bullfrogs.
In order to achieve the purpose, the invention provides the following technical scheme: a dipping and quick-freezing method for improving the quality of frozen bullfrogs comprises the following steps:
s1, bullfrog pretreatment: killing fresh bullfrog, removing frog head, viscera, peeling, washing with clear water, removing blood and viscera residue, and removing residual water on surface with filter paper;
s2, preparing a pickling liquid: calculating the weight of the glutamine transaminase according to a proportion, weighing, and adding the glutamine transaminase into water with the temperature of 10-20 ℃ to prepare pickling liquid;
s3, rolling and pickling in vacuum: and (3) transferring the bullfrog pretreated in the step (S1) into a vacuum rolling and kneading machine, and mixing the bullfrog and the pickling solution 1: adding the pickling liquid in a proportion of 2.5 by mass, vacuumizing for 30s, rolling and kneading for a certain time, taking out the pickled bullfrog, and removing the residual pickling liquid on the surface by using filter paper;
s4, quick freezing and freezing of bullfrogs: putting the bullfrog subjected to the dipping treatment in the step S3 into a vacuum packaging bag, carrying out vacuum heat sealing, and putting into dipping quick-freezing liquid at a certain temperature for dipping quick-freezing for 10min;
and S5, taking out the quick-frozen bullfrog soaked in the step S4, and freezing and storing in a refrigerator at the temperature of 18 ℃ below zero.
Preferably, in the above dipping and quick-freezing method for improving the quality of frozen bullfrog, the ratio of the glutamic-amin-aminotransferase in the pickling solution in the step S2 is 0.3 to 1.5% by weight.
Preferably, in the above dipping and quick-freezing method for improving the quality of frozen bullfrog, the ratio of the glutamic-amin-aminotransferase in the pickling solution in the step S2 is 0.3 to 0.9% by weight.
Preferably, in the above dipping and quick-freezing method for improving the quality of frozen bullfrog, the ratio of the glutamic-amin-aminotransferase in the pickling solution in the step S2 is 0.9% by weight.
Preferably, in the above dipping and quick-freezing method for improving the quality of frozen bullfrog, the vacuum tumbling and pickling time in step S3 is 20 to 60min.
Preferably, in the above dipping and quick-freezing method for improving the quality of frozen bullfrog, the vacuum tumbling and pickling time in step S3 is 40 to 60min.
Preferably, in the above dipping and quick-freezing method for improving the quality of frozen bullfrog, the vacuum tumbling and pickling time in step S3 is 40min.
Preferably, in the above method for quick-freezing frozen bullfrog by soaking, the ratio of glutamine transaminase in the preserving solution is 0.9% by weight in step S2, the vacuum tumbling preserving time in step S3 is 40min, and the freezing temperature in step S4 is-40 ℃.
Through the technical scheme, compared with the prior art, the invention has the following advantages: aiming at the structural characteristics of the muscle tissue of the bullfrog, the quick-freezing process for improving the quality of the frozen bullfrog is provided, and comprises the following process parameters: 0.3 to 1.5 percent of glutamine transaminase, vacuum tumbling and pickling time of 20 to 60min, and quick freezing temperature of minus 20 to minus 40 ℃; the glutamine transaminase can directly improve protein cell tissues, promote the cross-linking of bullfrog protein to form a compact molecular structure, obviously enhance the water retention of frog meat, and improve the quality and taste of bullfrogs; vacuum tumbling is a dynamic pickling process, muscle fiber breakage and muscle cell physical injury are caused by strong mechanical force, meanwhile, the permeation of pickling liquid is promoted by combining a vacuum environment, the loss of water in cells in a pickling process is reduced, the cooking loss is reduced, and the tenderness of products is improved. The liquid immersion quick-freezing adopts a quick-freezing mode, and the ice crystals formed in the quick-freezing process have small specification and uniform distribution, even no ice crystal (glass transition) is generated, so the damage degree to the tissue structure of the bullfrog is small.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments or the prior art descriptions will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a graph showing the variation of the elution amount of myofibrillar proteins of bullfrog treated by different processes in example 2 of the present invention.
FIG. 2 is a graph showing the effect of different process treatments on the relaxation time T2 of bullfrogs in example 2 of the present invention.
FIG. 3 is a microstructure diagram of a bullfrog muscle treated by different processes in example 2 of the present invention; a is fresh bullfrog, B is quick-frozen processed bullfrog, and C is low-temperature frozen bullfrog.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to the attached figures 1-3, the present invention discloses a dipping and quick-freezing method for improving the quality of frozen bullfrog.
Example 1
A quick-freezing process for improving the quality of frozen bullfrogs comprises the following specific process parameters: 0.6 percent of glutamine transaminase, vacuum rolling and pickling time of 50min, and quick freezing temperature of-30 ℃.
The bullfrog is treated by the quick-freezing process, which comprises the following specific steps:
s1, bullfrog pretreatment: killing fresh bullfrog, removing frog head, viscera, peeling, washing with clear water, removing blood and viscera residue, and removing residual water on surface with filter paper;
s2, preparing a pickling solution: calculating the weight of the glutamine transaminase according to the proportion of 0.6 percent, weighing the weight, and adding the glutamine transaminase into water with the temperature of 10-20 ℃ to prepare pickling liquid;
s3, vacuum rolling and pickling: and (3) transferring the bullfrog pretreated in the step (S1) into a vacuum rolling and kneading machine, and mixing the bullfrog with the impregnation liquid 1:2.5 Adding water-retaining agent pickling solution according to the mass ratio, vacuumizing for 30s, rolling and kneading for 50min, taking out the pickled bullfrog, and removing the residual pickling solution on the surface by using filter paper.
S4, quick freezing and frozen storing of bullfrogs: and (4) putting the bullfrog subjected to the dipping treatment in the step (S3) into a vacuum packaging bag, carrying out vacuum heat sealing, and putting into a dipping quick-freezing solution at the temperature of-30 ℃ for dipping quick-freezing for 10min.
S5, taking out the bullfrog soaked and quick-frozen in the step S4, and placing the bullfrog in a refrigerator at the temperature of 18 ℃ below zero for freezing.
Comparative example 1
S1, bullfrog pretreatment: killing fresh bullfrog, removing frog head, viscera, peeling, washing with clear water, removing blood and viscera residue, and removing residual water on surface with filter paper;
s2, preparing a pickling solution: according to the proportion of 0.4 percent of sodium pyrophosphate, 0.4 percent of sodium tripolyphosphate and 0.2 percent of sodium hexametaphosphate, calculating the weight of the phosphate water-retaining agent, weighing, and adding the composite phosphate water-retaining agent into water with the temperature of 10-20 ℃ to prepare pickling liquid;
s3, vacuum rolling and pickling: and (2) transferring the bullfrog pretreated in the step (S1) into a vacuum rolling and kneading machine, and mixing the bullfrog with the impregnation liquid 1:2.5 Adding water-retaining agent pickling solution according to the mass ratio, vacuumizing for 30s, rolling and kneading for 20min, taking out the pickled bullfrog, and removing the residual pickling solution on the surface by using filter paper.
S4, quick freezing and frozen storing of bullfrogs: and (4) putting the bullfrog subjected to the dipping treatment in the step (S3) into a vacuum packaging bag, carrying out vacuum heat sealing, and putting into the dipping quick-freezing solution at the temperature of minus 40 ℃ for dipping quick-freezing for 10min.
S5, taking out the bullfrog soaked and quick-frozen in the step S4, and placing the bullfrog in a refrigerator at the temperature of 18 ℃ below zero for freezing.
The obtained frozen bullfrog is respectively subjected to detection of immersion weight gain rate, thawing loss rate, water holding capacity and cooking loss rate, and the specific results are as follows:
as can be seen from table 1: the soaking weight gain rate of the bullfrog in the treatment group of the example 1 is obviously higher than that of the bullfrog in the treatment group of the comparative example 1, and the unfreezing loss rate, the water holding capacity and the cooking loss rate of the two groups of bullfrogs are close to each other. Thus, the quick-freezing process of example 1 can effectively improve the quality of the bullfrog meat during the frozen storage period.
Example 2
A quick-freezing process for improving the quality of frozen bullfrogs comprises the following specific process parameters: 0.9 percent of glutamine transaminase, 40min of vacuum rolling and pickling time and 40 ℃ below zero of quick freezing temperature.
The bullfrog is treated by the quick-freezing process, which comprises the following specific steps:
s1, bullfrog pretreatment: killing fresh bullfrog, removing frog head, viscera, peeling, washing with clear water, removing blood and viscera residue, and removing residual water on surface with filter paper;
s2, preparing a pickling liquid: calculating the weight of the glutamine transaminase according to the proportion of 0.9 percent, weighing the weight, and adding the glutamine transaminase into water with the temperature of 10-20 ℃ to prepare pickling liquid;
s3, vacuum rolling and pickling: and (3) transferring the bullfrog pretreated in the step (S1) into a vacuum rolling and kneading machine, and mixing the bullfrog with the impregnation liquid 1:2.5 Adding water-retaining agent pickling solution according to the mass ratio, vacuumizing for 30s, tumbling for 40min, taking out pickled bullfrog, and removing residual pickling solution on the surface by using filter paper.
S4, quick freezing and frozen storing of bullfrogs: and (4) putting the bullfrog subjected to the dipping treatment in the step (S3) into a vacuum packaging bag, carrying out vacuum heat sealing, and putting into the dipping quick-freezing solution at the temperature of minus 40 ℃ for dipping quick-freezing for 10min.
S5, taking out the bullfrog soaked and quick-frozen in the step S4, and placing the bullfrog in a refrigerator at the temperature of 18 ℃ below zero for freezing.
The obtained quick-frozen bullfrog is respectively subjected to detection of immersion weight gain rate, thawing loss rate, water holding capacity, cooking loss rate, salt-soluble protein content, water content in different states and microstructure of tissues, and the specific results are as follows:
as can be seen from table 1: the soaked weight gain rate of the bullfrogs in the example 2 treated group was significantly higher than that of the bullfrogs in the comparative example 1 treated group, but the thawing loss rate was slightly higher than that of the bullfrogs in the comparative example 1 treated group, the water holding capacity of the bullfrogs in both groups was close, and the cooking loss rate of the bullfrogs in the example 2 treated group was significantly lower than that of the bullfrogs in the comparative example 1 treated group. Therefore, the quick-freezing process in the embodiment 2 can effectively improve the quality of the bullfrog meat during the freezing period.
As can be seen from fig. 1: the content of the salt-soluble protein can reflect the water retention of the meat product to a certain extent, and the higher the content of the salt-soluble protein is, the better the water retention is. After different processes, the salt-soluble protein concentrations of the fresh bullfrog, the quick-frozen bullfrog and the low-temperature frozen bullfrog are 52.06ug/mL, 58.42ug/mL and 12.22ug/mL in sequence, the salt-soluble protein content of the quick-frozen bullfrog is increased by 12.21 percent compared with that of the fresh bullfrog, the salt-soluble protein content of the low-temperature frozen bullfrog is reduced by 76.52 percent compared with that of the fresh bullfrog, the salt-soluble protein content of the low-temperature frozen bullfrog is lowest, and the water retention is worst. The salt-soluble protein content of the quick-frozen bullfrog is increased by 378.06 percent compared with that of the low-temperature frozen bullfrog, which shows that the water retention capacity of the bullfrog treated by the quick-freezing process is greatly improved, the quick-freezing process can ensure the stability of the protein structure of the bullfrog to a certain degree, inhibit the freezing denaturation of myofibrillar protein, and has the freezing protection effect on protein.
As can be seen from table 2 and fig. 2: the bullfrog tissue contains 3 water molecules in different states, namely bound water T 20 (0-4 ms), mobile water T 2a (17-160 ms), free water T 2b (180-1800 ms). Wherein, T 2a The protein exists in a higher structure of protein, and the content is the highest and accounts for about 90 percent. It reflects the retention capacity of the web structure of bullfrog meat to water, T 20 、T 2a 、T 2b The integral area enclosed by each peak and the abscissa is the moisture content of each state, and is respectively marked as A 20 、A 2a 、A 2b . Fresh group A 2a 95.3%, low temperature freezing group A 2a 93.3%, the structural part of frog meat may be damaged during freezing process, and the binding force is reduced. After the quick-freezing process treatment, A 2a The rise was 95.9%. The reason for this is probably that the gel network formed by the salt-soluble protein on the surface of the bullfrog treated by the quick freezing process can wrap water well, and the water retention and texture properties of the product are improved.
Fig. 3 is a microstructure diagram of the muscle of bullfrog treated by different processes, wherein A is fresh bullfrog, B is quick-frozen bullfrog treated by the quick-freezing process in the embodiment 2, and C is low-temperature frozen bullfrog. During the thawing process, the water holding capacity and protein denaturation can cause the breakage of myofibril structure and may affect the microstructure of muscle directly. The bullfrog muscle fibers in the low-temperature freezing group are seriously curled, and a large-area muscle fiber breakage phenomenon occurs, the muscle fiber gaps are large, and the muscle fibers are damaged most; the quick-freezing process treatment group bullfrog muscle fibers are damaged to a small extent, fiber gaps are small, and only small-area fibers are broken; the fresh rana japonica fiber is well preserved, has no fracture phenomenon and is compact. Therefore, the quick-freezing process in the embodiment 2 can better protect the bullfrog muscle fiber, effectively reduce the freezing denaturation of protein in the freezing process, improve the quality of the bullfrog meat during the freezing storage period and prolong the shelf life.
Table 1: comparative example 1, example 1 and example 2 impregnation weight gain, thawing loss rate retention capacity and cooking loss rate of treated bullfrogs
Table 2: bullfrog bound water (T) in different process treatments 20 ) Movable water (T) 2a ) Free water (T) 2b ) Content (wt.)
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed in the embodiment corresponds to the method disclosed in the embodiment, so that the description is simple, and the relevant points can be referred to the description of the method part.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. A dipping and quick-freezing method for improving the quality of frozen bullfrogs is characterized by comprising the following steps:
s1, bullfrog pretreatment: killing fresh bullfrog, removing frog head, viscera, peeling, washing with clear water, removing blood and viscera residue, and removing residual water on surface with filter paper;
s2, preparing a pickling liquid: calculating the weight of the glutamine transaminase according to a proportion, weighing, and adding the glutamine transaminase into water with the temperature of 10-20 ℃ to prepare a pickling liquid;
s3, rolling and pickling in vacuum: and (2) transferring the bullfrog pretreated in the step (S1) into a vacuum rolling and kneading machine, and mixing the bullfrog with the pickling solution 1: adding the pickling solution according to the mass ratio of 2.5, vacuumizing for 30s, rolling and kneading for a certain time, taking out the pickled bullfrog, and removing the residual pickling solution on the surface by using filter paper;
s4, quick freezing and freezing of bullfrogs: putting the bullfrog subjected to the dipping treatment in the step S3 into a vacuum packaging bag, carrying out vacuum heat sealing, and putting into dipping quick-freezing liquid at a certain temperature for dipping quick-freezing for 10min;
and S5, taking out the quick-frozen bullfrog soaked in the step S4, and freezing and storing in a refrigerator at the temperature of 18 ℃ below zero.
2. The dip-freezing method for improving the quality of frozen bullfrogs as claimed in claim 1, wherein the weight ratio of glutamine transaminase in the pickling solution in step S2 is 0.3-1.5%.
3. The immersion quick-freezing method for improving the quality of frozen bullfrogs as claimed in claim 2, wherein the weight ratio of glutamine transaminase in the salting liquid in step S2 is 0.3-0.9%.
4. The dip-freezing method of claim 3, wherein the glutamic-pyruvic transaminase content in the pickling solution in step S2 is 0.9% by weight.
5. The dipping and quick-freezing method for improving the quality of frozen bullfrogs as claimed in claim 1, wherein the vacuum tumbling and pickling time in step S3 is 20-60 min.
6. The quick-freezing method by dipping for improving the quality of frozen bullfrog as claimed in claim 5, wherein the vacuum tumbling and salting time in step S3 is 40-60 min.
7. The quick-freezing method by dipping for improving the quality of frozen bullfrog as claimed in claim 6, wherein the vacuum tumbling salting time in step S3 is 40min.
8. The dip-freezing method for improving quality of frozen bullfrogs as claimed in claim 1, wherein the weight ratio of glutamine transaminase in the preserving solution in step S2 is 0.9%, the vacuum tumbling preserving time in step S3 is 40min, and the freezing temperature in step S4 is-40 ℃.
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