Effect of Different Curing Time on Food Quality of Saliva Frog
In order to effectively solve the problems of rough texture,lack of umami and obvious fishy taste caused by improper curing of frog meat in the process of making"saliva frog"dishes.The effects of 5 different curing times at 0 min,20 min,40 min,60 min and 80 min.on the comprehensive quality of frog meat and the comprehensive sensory evaluation of frog vegetables were studied.The results showed that pickling bullfrog for 40 minutes under 20℃conditions can effectively ensure the stability of the taste,juiciness,protein content and edible safety of the saliva frog,and obtain the highest sensory score.This study provides scientific basis for the preparation of traditional Sichuan dishes such as"saliva frog",the deep processing of bullfrog and the future development of prepared Sichuan dishes of bullfrog.
NETL
NSTL
万方数据
