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.

• 本发明提供了一种能保证林蛙油品质及蛙体食用价值，以速冻为主要工艺的取油方法。%24该方法特点是：将活蛙经水烫使其躯体僵直，经速冻至脏器冰点状态时，将蛙油从蛙体中剥离出来，经漂洗去腥后，人工或晾晒干燥，以便长期保存。