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Formula of paper-wrapped bullfrog and preparation method of paper-wrapped bullfrog

A bullfrog and paper package technology, applied in the direction of food science, etc., can solve the problems of oily, tender taste of bullfrogs, loss of nutritional value, etc., to ensure smooth taste, solve the decline of tender taste, and ensure flavor and nutritional value Effect

Pending Publication Date: 2022-04-22
东营川鱼阁餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a formula and preparation method of paper-wrapped bullfrogs, so as to solve the problems that most of the current bullfrog preparation methods proposed in the above-mentioned background technology have too much oil and lead to a decline in the smooth and tender taste of the bullfrog and a loss of nutritional value. question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0042] A preparation method of a paper-wrapped bullfrog, comprising the following steps:

[0043] a1. After the bullfrog is slaughtered, peel and wash it, then cut the washed bullfrog into small pieces of 2 cm square, and then prepare salad oil, rapeseed oil, lard and secret red oil to form pickled oil. Then sprinkle chicken essence, monosodium glutamate, raw powder, pepper and salt on the cut bullfrog pieces after cleaning and peeling, and pour them into pickling oil to marinate.

[0044] a2. Prepare onion, ginger, garlic, pickled pepper, pickled ginger, millet pepper, pickled millet pepper, pickled red pepper, young ginger, dried chili, pepper, bean paste, red Jiujiu, mature vinegar, hot pot base, pepper Noodles, sugar, spice powder, pepper oil, sesame oil and spice oil in a dry pot, then fry the small ingredients and add two spoons of water to taste, at the same time put the marinated bullfrog pieces into the fried small ingredients Cook for two minutes in good small ingre...

Embodiment 1

[0048] First, prepare 500g of bullfrogs, slaughter them, peel and wash them, then cut the washed bullfrogs into small pieces of 2 cm square, and then prepare 60g of salad oil, 50g of rapeseed oil, 70g of lard, and 120g of secret red oil. pickling oil, then sprinkle 3g of chicken essence, 3g of monosodium glutamate, 5g of raw powder, 4g of pepper and 5g of salt on the bullfrog pieces after cleaning and peeling, and pour them into the above-mentioned pickling oil to marinate, then prepare 17g of green onions, 22g old ginger, 23g garlic, 15g pickled pepper, 13g pickled ginger, 10g millet pepper, 12g soaked millet pepper, 13g pickled red pepper, 12g young ginger, 16g dried chili, 11g peppercorns, 32g bean paste, 23g red nine nine, A small ingredient consisting of 12g mature vinegar, 35g hot pot base material, 15g chili noodles, 23g sugar, 50g spice powder, 12g pepper oil, 9g sesame oil and 10g dry pot spice oil, then fry the small ingredient and add two spoons of water to taste, A...

Embodiment 2

[0050] First prepare 800g of bullfrogs, kill them, peel and wash them, then cut the washed bullfrogs into small pieces of 2 cm square, then prepare 50g of salad oil, 55g of rapeseed oil, 66g of lard, and 150g of secret red oil. pickling oil, then sprinkle 4g ​​of chicken essence, 4g of monosodium glutamate, 5g of raw powder, 3g of pepper and 5g of salt on the bullfrog pieces after cleaning and peeling, and pour them into the above-mentioned pickling oil to marinate, then prepare 18g of green onions, 23g old ginger, 25g garlic, 16g pickled pepper, 18g pickled ginger, 13g millet pepper, 15g soaked millet pepper, 15g pickled red pepper, 16g young ginger, 18g dried chili, 12g peppercorns, 36g bean paste, 28g red nine nine, 16g of mature vinegar, 36g of hot pot bottom material, 18g of chili noodles, 23g of sugar, 56g of spice powder, 13g of pepper oil, 12g of sesame oil, and 11g of dry pot spice oil. Then fry the small ingredients and add two spoons of water to taste. At the same t...

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Abstract

The invention discloses a formula of paper-wrapped bullfrogs and a preparation method thereof, and relates to the technical field of food processing, and the paper-wrapped bullfrogs comprise the following raw materials: ingredients, main materials, secret red oil spices, condiments and side dishes. The preparation method comprises the following steps: pickling main materials by arranging special red oil spices, then frying condiments, pouring the fried condiments into the pickled main materials, firstly pouring the auxiliary materials into silicone oil paper to serve as a base material, then pouring the main materials mixed with the fried condiments into the base material, then sprinkling side dishes one by one, wrapping the silicone oil paper with the base material, and compacting the base material; according to the preparation method, the flavor and the nutritional value of the bullfrogs can be guaranteed to the greatest extent, meanwhile, the bullfrogs are prevented from being directly heated through the silicone oil paper and the ingredients, and the smooth and tender taste of the bullfrogs can be guaranteed to the greatest extent by heating and processing the bullfrogs in a boiling and pickling manner; therefore, the problems that most bullfrog preparation methods in the prior art have the defects that oil is much, the smooth and tender taste of bullfrogs is reduced, and the nutritional value is lost are solved.

Description

technical field [0001] The invention relates to a preparation method of bullfrogs, in particular to a formula of paper-wrapped bullfrogs and a preparation method thereof. Background technique [0002] Bullfrogs are not only delicious but also very rich in nutritional value. Every 100 grams of bullfrog meat contains 19.9 grams of protein and 0.3 grams of fat. It is a nutritious food with high protein, low fat and low cholesterol, so it is very popular. It also has the effect of nourishing and detoxifying. People with poor digestive function or hyperacidity and weak constitution can use it to nourish the body. Bullfrog can also promote the vitality of the human body, energetic, nourishing yin and strengthening yang, nourishing the heart, calming the nerves, The effect of invigorating qi is beneficial to the recovery of patients. In addition, bullfrogs also have the effect of nourishing, detoxifying and treating certain diseases. It is believed in medicine that people should av...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70A23L5/10A23L19/10A23L31/00
CPCA23L13/428A23L13/72A23L5/13A23L19/10A23L19/115A23L31/00
Inventor 苑仁静
Owner 东营川鱼阁餐饮管理有限公司
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