This method can guarantee the quality of the frog oil and the edible value of the frog. the live frogs are scalded by boiling water to stiff, then frozen quickly to the freezing state of the viscera.
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- 本發(fā)明提供了一種能保證林蛙油品質(zhì)及蛙體食用價(jià)值，以速凍為主要工藝的取油方法。%24該方法特點(diǎn)是：將活蛙經(jīng)水燙使其軀體僵直，經(jīng)速凍至臟器冰點(diǎn)狀態(tài)時(shí)，將蛙油從蛙體中剝離出來(lái)，經(jīng)漂洗去腥后，人工或晾曬干燥，以便長(cháng)期保存。
