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Oviductus ranae and processing method thereof as well as oviductus ranae beverage

A processing method and technology of Rana oleifera oil, which are applied in the directions of edible oil/fat, food preparation, food science, etc., can solve the problems of destruction of active substances, influence on taste, effect on efficacy, etc., so as to reduce the loss of active substances, improve the taste, The effect of improving efficacy

Active Publication Date: 2012-07-25
BAISHAN LINYUANCHUN ECOLOGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, long-term high-temperature cooking makes the nutrient loss of wood frog oil serious, and its active substances with efficacy are destroyed, such as unsaturated fatty acids, vitamin E, vitamin C and estradiol, etc., seriously affecting its efficacy
In addition, high-temperature cooking can only eliminate most of the fishy smell, and the finished wood frog oil still has a slight fishy smell. At the same time, the wood frog oil after high-temperature cooking is not soft enough, which affects its taste

Method used

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  • Oviductus ranae and processing method thereof as well as oviductus ranae beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: process dry Rana oil with processing method of the present invention

[0021] Select light yellow, transparent and dry wood frog oil and remove impurities such as connective tissue and oil film eggs;

[0022] Soak the pretreated dry wood frog oil in boiling water (the mass ratio of dry wood frog oil and boiling water is 1: 4), and add 5% superior alcohol ( The volume percentage is 75% ethanol) and stirs evenly, adds the ginger flake bag of 5% dry Rana oil quality simultaneously and stirs evenly. After stirring for 4 hours, remove the foam impurities floating on the water surface and the ginger material bag with an 80 mesh screen, then put it into a crusher to break and sterilize, and the resulting suspension is Rana oil.

Embodiment 2

[0023] Embodiment 2: detection of active substances

[0024] Using the dried wood frog oil of the same quality and source as in Example 1 as raw material, cook at 100°C, then wash and crush, and process the wood frog oil processed by the two methods for unsaturated fatty acids, vitamin E, vitamin C and estradiol Content detection, the results are shown in Table 1.

[0025] Table 1 Detection results of active substances in Rana oil

[0026]

[0027] As can be seen from the above table, the active substance content of the processed wood frog oil of the present invention is obviously higher than that of the wood frog oil processed by the existing method, showing that the processing method of the present invention can effectively reduce the loss of active substances and ensure the effect of the wood frog oil .

Embodiment 3

[0028] Embodiment 3: taste survey

[0029] The two kinds of wood frog oils in Example 2 were used for mouthfeel investigation of different groups of people, 100 people in each group, 25 people in each group of 20-30 years old, 30-40 years old, 40-50 years old and 50-60 years old, with 100 points for full marks. The scoring and evaluation results are shown in Table 2.

[0030] Table 2 Survey on the taste of Rana oil

[0031] score

[0032] As can be seen from the above table, the wood frog oil processed by the present invention has improved mouthfeel, is softer and smoother than the wood frog oil processed by the existing method, and is generally recognized by people.

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Abstract

The invention relates to the field of food industry and discloses oviductus ranae and a processing method thereof as well as an oviductus ranae beverage. The processing method provided by the invention comprises the following steps of: preprocessing dry oviductus ranae, and then soaking in boiled water till temperature is less than or equal to 70 DEG C; adding alcohol and ginger, both of which account for 4-6% of the dry oviductus ranae by weight, and stirring for 4-5hours; keeping the temperature at 50-70 DEG C while stirring; after stirring, removing the ginger and impurities; and crushing and sterilizing, thereby obtaining suspension, namely, oviductus ranae. According to the processing method provided by the invention, the traditional high-temperature stewing processing method is changed, and the boiled water is utilized to soak and the alcohol and ginger are added at a suitable temperature, so that the loss of active matters of the oviductus ranae is reduced, the taste is improved, the fishy smell is removed and the effect of the oviductus ranae is increased.

Description

technical field [0001] The invention relates to the field of food industry, in particular to a wood frog oil, a processing method thereof and a wood frog oil beverage. Background technique [0002] Rana, also known as toad, is a famous economic frog species in my country that integrates medicinal, nourishing and beauty. Rana oil is the fallopian tube of the female Rana frog, which contains 18 kinds of amino acids, 13 kinds of inorganic elements, 9 kinds of vitamins and a variety of compound polypeptides and other biologically active factors, especially rich in three sex hormones, namely estradiol, Testosterone, progesterone. Among them, estradiol and testosterone are respectively the hormones with the strongest physiological effects in estrogen and androgen, and have significant functions of nourishing yin, strengthening kidney, stimulating immune function and regulating mechanism. In addition, Rana oil also has the effects of nourishing the lungs, nourishing qi, and nouri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00A23L2/38A23L1/09
Inventor 徐建友
Owner BAISHAN LINYUANCHUN ECOLOGY TECH
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