阅读说明：本技术 一种即食香辣无皮牛蛙的制作方法 (Preparation method of instant spicy skinless bullfrog ) 是由 郭艳红 于 2019-11-21 设计创作，主要内容包括：本发明公开了一种即食香辣无皮牛蛙的制作方法,所述成品主要配料组成成分为优质牛蛙400～500份,生抽30～40份、食盐150～250份、豆瓣酱50～60份、生姜泥100～150份、大蒜泥200～250份、糖300～400份、味精60～100份、核苷酸二钠6～10份、醋120～180份、酱油150～250份、黄酒40～60份、辣椒红油300～600份、花椒油100～150份、麻油180～200份。使用包括剥皮、切块、烫漂、调味、熬制、杀菌封装等多道工序制成。(The invention discloses a preparation method of an instant spicy skinless bullfrog, which comprises the main ingredients of 400-500 parts of high-quality bullfrog, 30-40 parts of light soy sauce, 150-250 parts of table salt, 50-60 parts of thick broad-bean sauce, 100-150 parts of mashed ginger, 200-250 parts of mashed garlic, 300-400 parts of sugar, 60-100 parts of monosodium glutamate, 6-10 parts of disodium nucleotide, 120-180 parts of vinegar, 150-250 parts of soy sauce, 40-60 parts of yellow wine, 300-600 parts of chili red oil, 100-150 parts of zanthoxylum oil and 180-200 parts of sesame oil. The seasoning is prepared by a plurality of procedures including peeling, dicing, blanching, seasoning, decocting, sterilizing, packaging and the like.)

1. The preparation method of the instant spicy skinless bullfrog is characterized in that the main ingredients comprise 400-500 parts of high-quality bullfrog, 30-40 parts of light soy sauce, 150-250 parts of table salt, 50-60 parts of thick broad-bean sauce, 100-150 parts of mashed ginger, 200-250 parts of mashed garlic, 300-400 parts of sugar, 60-100 parts of monosodium glutamate, 6-10 parts of disodium nucleotide, 120-180 parts of vinegar, 150-250 parts of soy sauce, 40-60 parts of yellow wine, 300-600 parts of chili red oil, 100-150 parts of pepper oil and 180-200 parts of sesame oil. The seasoning is prepared by a plurality of procedures including peeling, dicing, blanching, seasoning, decocting, sterilizing, packaging and the like.

2. The method for preparing the instant spicy skinless bullfrog according to claim 1, which comprises the following steps:

(1) peeling: selecting healthy bullfrog to strip frog skin and cleaning.

(2) Cutting into blocks: taking out the bullfrog and cutting into blocks. Dividing the edge back to back, removing part of grease and non-machinable part, and cutting into blocks according to specification.

(3) Blanching: and (3) putting the frogs into hot water of 90-95 ℃ for blanching, taking out after blanching for 45-60 s, pouring into a clear water bucket, and cooling.

(4) Seasoning: and mixing the seasoning materials, boiling and decocting for 60-70 min.

(5) Boiling: and putting the treated bullfrog into the water, boiling and decocting for 5-10 min.

(6) And (4) packaging, namely packaging the finished product according to a certain amount, and then quickly freezing and boxing.

3. A method for preparing instant spicy Rana temporaria chensinensis David according to claim 1, wherein the Rana temporaria chensinensis David has its skin removed, and is easy to be cooked and tasty and convenient to eat.

4. The method for preparing an instant spicy skinless bullfrog according to claim 1, wherein 20-25 kg of dry red pepper pieces are added to 100 kg of refined oil. And (3) heating the oil to 80-85 ℃, slowly adding the dry red pepper slices, decocting for 60-80 min, fishing out and storing for 24h, and filtering the dry red pepper slices to obtain the chilli oil.

5. The method for preparing the instant spicy skinless bullfrog as claimed in claim 1, wherein 7-10 kg of pepper powder is added to 100 kg of refined oil. And (3) heating the oil to 140-160 ℃, adding the pepper powder, decocting for 100-120 min, storing for 24h, and filtering the pepper powder to obtain the pepper oil.

6. A method of preparing an instant spicy Rana temporaria chensinensis David as claimed in claim 1, wherein the cooking is carried out with strong fire and then with slow fire.

7. A method for preparing an instant spicy skinless bullfrog according to claim 1, characterized in that the quick freezing is performed by quick freezing with liquid nitrogen.

8. A method for preparing instant spicy Rana temporaria chensinensis David as claimed in claim 1, wherein the cutting of Rana temporaria chensinensis David is carried out by dividing the Rana temporaria chensinensis David into two parts along the back, removing part of oil and non-processable part, and keeping the end of the limbs intact to obtain a beautiful product.

Technical Field

The invention belongs to the technical field of food production, and particularly relates to a preparation method of instant spicy skinless bullfrogs.

Background

The frog meat is a common food, has delicious taste and high nutritive value, is a high-protein, low-fat and low-cholesterol nutritional food, can promote the vigorous qi and blood of a human body, and is energetic. And the content of trace elements in the skin cream is very high, so that the skin cream is also a component with a lot of oxidation resistance, can well relieve the aging of organisms and moisten the skin, and is widely praised. The existing instant bullfrog products have limited types and less taste.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides a method for preparing instant spicy skinless bullfrogs

The invention aims to provide an instant spicy skinless bullfrog product with delicious taste, which is convenient for people to eat in slack season.

In order to achieve the purpose, the invention adopts the technical scheme that: the main ingredients comprise 400-500 parts of high-quality bullfrog, 30-40 parts of light soy sauce, 150-250 parts of salt, 50-60 parts of thick broad-bean sauce, 100-150 parts of mashed ginger, 200-250 parts of mashed garlic, 300-400 parts of sugar, 60-100 parts of monosodium glutamate, 6-10 parts of disodium nucleotide, 120-180 parts of vinegar, 150-250 parts of soy sauce, 40-60 parts of yellow wine, 300-600 parts of chili oil, 100-150 parts of zanthoxylum oil and 180-200 parts of sesame oil. The seasoning is prepared by a plurality of procedures including peeling, dicing, blanching, seasoning, decocting, sterilizing, packaging and the like. The specific manufacturing steps are as follows:

(1) peeling: selecting healthy bullfrog to strip frog skin and cleaning.

(2) Cutting into blocks: taking out the bullfrog and cutting into blocks. Dividing the edge back to back, removing part of grease and non-machinable part, and cutting into blocks according to specification.

(3) Blanching: and (3) putting the frogs into hot water of 90-95 ℃ for blanching, taking out after blanching for 45-60 s, pouring into a clear water bucket, and cooling.

(4) Seasoning: and mixing the seasoning materials, boiling and decocting for 60-70 min.

(5) Boiling: and putting the treated bullfrog into the water, boiling and decocting for 5-10 min.

(6) And (4) packaging, namely packaging the finished product according to a certain amount, and then quickly freezing and boxing.

Compared with the prior art, the invention has the beneficial effects that the flavor is more unique, and the frog skin is removed, so that the instant food is more convenient to eat.

Detailed Description

The embodiments of the present invention will be described in detail with reference to examples,