林蛙籽产品的研制

The Research and Development of Rana Chensinensis Ovum

为了提高雌性林蛙的利用率,降低成本,研究以林蛙籽为中心,根据其成分特点,研发一款即食产品。由于林蛙籽本身物性的特点,本试验研究了一种以大枣为载体,将林蛙籽填充在无核大枣内部的即食产品,命名为美颜雪蛤枣。工艺流程为:林蛙籽去杂,清洗,漂烫,调味,烘烤,填充至去核大枣,蒸制,包装,灭菌。漂烫去腥用的调料汁按姜汁,味淋与清水1:3:2的比例配制,煮制7 min。调味料比例为:食盐1.6%,白芝麻11%,干贝素2.6%。烘烤温度200℃,烘烤时间10 min。

In order to improve the utilization of female rana chensinensis and reduce its cost, takes rana chensinensis ovum as the center, according to its composition, develop a ready-to-eat products. Based on the physical property of rana chensinensis ovum, a product has been invented, which uses rana chensinensis ovum fills in a nuclear-free jujube, takes dried jujube as the carrier, named Beauty Rana Jujube. Process as follows： remove impurity, washing, blanching, flavoring, baking, filling, steaming, packaging and sealing. Preparate the blanching fishy with the sauce of ginger, mirin and water 1 ： 3 ： 2 ratio, and heat 7 min. The flavoring proportion is 1.6% salt, 11% white sesame seeds, 2.6% disodium succinate, and bake ovum at 200℃ in 10 min.