CN102356866B - Manufacturing method for tortoise meat paste - Google Patents
Manufacturing method for tortoise meat paste Download PDFInfo
- Publication number
- CN102356866B CN102356866B CN2011102630149A CN201110263014A CN102356866B CN 102356866 B CN102356866 B CN 102356866B CN 2011102630149 A CN2011102630149 A CN 2011102630149A CN 201110263014 A CN201110263014 A CN 201110263014A CN 102356866 B CN102356866 B CN 102356866B
- Authority
- CN
- China
- Prior art keywords
- tortoise
- bright
- meat
- tortoise meat
- capsicum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention discloses a manufacturing method for tortoise meat paste. According to the invention, fresh tortoise meat and fresh capsicum are used as main raw materials, and seasoning accessories and tortoise bone soup are added; the tortoise meat paste is manufactured through the steps of treatment of the raw materials, secondary treatment of the raw materials, seasoning and mixing, storing and preserving, disinfection, inspection and encapsulation. The tortoise meat paste manufactured in the invention has a bright color, rich taste and fragrance and a high nutritional value, has the advantages of no loss of nutrients in the raw materials, a wide edible covering, stable edible amount and a simple production process, and is a new member of the family of sauce products in China. The manufacturing method is easy to master and is convenient to realize.
Description
Technical field
The present invention relates to a kind of preparation method of meat pulp, especially relate to a kind of preparation method of tortoise meat pulp.
Background technology
Chinemys is in Reptilia Chelonia Testudinidae animal.Tortoise is terrestrial property animal.Four limbs are sturdy, and hard turtle shell is arranged, and head, tail and four limbs have squama, head, tail and four limbs can both the indentation shell in.Turtle shell can be brewed into tortoise glue, is the Chinese medicine of commonly using.Contain many nutriments in the tortoise meat.
It is found that the value of tortoise meat along with modern society, more and more with tortoise as high tonic and the dietotherapy good merchantable brand of promoting longevity.Particularly the food of culinary art take tortoise meat as primary raw material has become one of senior name meat and fish dishes in the modern feast, such as steamed tortoise meat, husky garden tortoise, tortoise meat congee etc.And the herbal cuisine such as the Qi tortoise soup of cooking with tortoise meat and plurality of Chinese compatibility, ginseng tortoise soup, Radix Angelicae Sinensis tortoise soup are considered as nourishing treasure by the people especially, and delicious good to eat, the bright perfume (or spice) of its meat and soup extremely, and is and all-ages.Cure mainly abdominal mass, the Xuan malaria, wandering arthritis, flaccidity of lower limbs, weak children's, women's postpartum weakness is not multiple, prolapse of the anus or metroptosis.The tortoise meat of cooking has the effect of the recovery of impelling.
And general tortoise meat dish, the people who then needs to be grasped certain cooking skill could grasp, and nutritive value is lost seriously after the general tortoise meat product processing.Particularly yet there are no with instant tortoise meat pulp.
Summary of the invention
Technical problem to be solved by this invention is take bright tortoise meat, pimiento as raw material, and the tortoise meat pulp that the method that employing is pickled is produced fully keeps the original nutriment of tortoise.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of preparation method of tortoise meat pulp is made into tortoise meat pulp after auxiliary and condiment and tortoise bone soup are pickled immersion in addition take bright tortoise meat and bright capsicum as main material; Wherein the per 100 jin of ratios of tortoise meat are 1: 0.2, and the per 100 jin of ratios of bright capsicum are 1: 0.7, and all the other are auxiliary and condiment, specifically adopt following steps to make:
A, raw material are processed: after selecting edible tortoise fresh and alive more than 3 years to slaughter, remove tortoise plastron, remove the tortoise bone, stay tortoise meat for subsequent use;
Select the bright red hot pepper of plucking the same day, remove Shi, clean dry rear for subsequent use;
After adding poach after tortoise plastron, tortoise bone cleaned and opening, slow fire boils to 5-8 and as a child cooled off afterwards for subsequent use;
B, raw material after-treatment: will remove tortoise plastron, water outlet is after 1 minute in 60 ℃-70 ℃ hot water to remove tortoise meat behind the tortoise bone, mincing into diameter is the tortoise meat gruel of 3-5mm again;
Clean the pimiento of Qu Shi and mince into by hand the capsicum of cutting that diameter is 5-8mm;
C, seasoning mix: with the tortoise meat gruel with cut capsicum and in basin, mix and add auxiliary and condiment, add again tortoise bone soup and flood major ingredient and be advisable,
D, storage are pickled: be 3-5 ℃ the quiet 2-3 of the putting month of indoor sealing in temperature, and during quiet putting when wet weight reaches 65-70% again with the salt of the 5-10% of total raw material proportion, after the sealing and continued to deposit 1 month;
E, sterilization: adopt the sterilization of ultra high temperature short time sterilization method,
F, check, can: finished product tortoise meat pulp is stored under the normal temperature through after the assay was approved can.
In the present invention, described edible tortoise is Trachemys scripta, Taiwan grass tortoise, edible crocodile tortoise; Wherein any one.
In the present invention, described bright red hot pepper is: conical redpepper fruit, the green pepper of clustering, little finger of toe green pepper, long capsicum; Wherein any one.
In the present invention, described auxiliary and condiment is salt grain, ginger grain, garlic pearls, and each part by weight is 1: 4,1: 4,1: 3.
Beneficial effect of the present invention: the tortoise meat pulp color and luster that adopts step of the present invention to produce is vivid, distinguishes the flavor of aromatic strongly fragrant, is of high nutritive value, and the nutriment of each raw material does not run off, have edible wide, amount stable, the simple advantage of production technology; For China sauce product family provides a newcomer.Its method is easy to grasp, and is convenient to realize.
Below with reference to embodiment, the present invention is described in detail.
The specific embodiment
Embodiment 1, and a kind of preparation method of tortoise meat pulp is made into tortoise meat pulp after pickling immersion with 20 jin of the bright tortoise meat of Trachemys scripta, 70 jin of conical redpepper fruits, 10 jin of auxiliary and condiments and tortoise bone soup; All the other are auxiliary and condiment, specifically adopt following steps to make:
A, raw material are processed: after selecting edible Trachemys scripta fresh and alive more than 3 years to slaughter, remove tortoise plastron, remove the tortoise bone, stay tortoise meat for subsequent use;
Select the bright red hot pepper of plucking the same day, remove Shi, clean dry rear for subsequent use;
After adding poach after tortoise plastron, tortoise bone cleaned and opening, slow fire boil as a child cooled off afterwards to 5 for subsequent use;
B, raw material after-treatment: will remove tortoise plastron, water outlet is after 1 minute in 60 ℃ hot water to remove tortoise meat behind the tortoise bone, mincing into diameter is the tortoise meat gruel of 5mm again;
Clean the pimiento of Qu Shi and mince into by hand the capsicum of cutting that diameter is 5mm;
C, seasoning mix: with the tortoise meat gruel with cut that capsicum mixes and with 4 jin of salt grains, 4 jin of ginger grains, 3 jin of garlic pearlses in basin, add again tortoise bone soup and flood major ingredient and be advisable,
D, storage are pickled: be 3-5 ℃ quiet the putting February of indoor sealing in temperature, and during quiet putting when wet weight reaches 65% again with 5% salt of total raw material proportion, after the sealing and continued to deposit 1 month;
E, sterilization: adopt the sterilization of ultra high temperature short time sterilization method,
F, check, can: finished product tortoise meat pulp is stored under the normal temperature through after the assay was approved can.
Embodiment 2, and a kind of preparation method of tortoise meat pulp is made into tortoise meat pulp after pickling immersion with 20 jin of the bright tortoise meat of crocodile tortoise, 70 jin of conical redpepper fruits, 10 jin of auxiliary and condiments and tortoise bone soup; All the other are auxiliary and condiment, specifically adopt following steps to make:
A, raw material are processed: after selecting edible crocodile tortoise fresh and alive more than 3 years to slaughter, remove tortoise plastron, remove the tortoise bone, stay tortoise meat for subsequent use;
Select the bright red hot pepper of plucking the same day, remove Shi, clean dry rear for subsequent use;
After adding poach after tortoise plastron, tortoise bone cleaned and opening, slow fire boil as a child cooled off afterwards to 8 for subsequent use;
B, raw material after-treatment: will remove tortoise plastron, water outlet is after 1 minute in 70 ℃ hot water to remove tortoise meat behind the tortoise bone, mincing into diameter is the tortoise meat gruel of 3mm again;
Clean the pimiento of Qu Shi and mince into by hand the capsicum of cutting that diameter is 5mm;
C, seasoning mix: with the tortoise meat gruel with cut that capsicum mixes and with 4 jin of salt grains, 4 jin of ginger grains, 3 jin of garlic pearlses in basin, add again tortoise bone soup and flood major ingredient and be advisable,
D, storage are pickled: be 5 ℃ quiet the putting March of indoor sealing in temperature, and during quiet putting when wet weight reaches 75% again with 10% salt of total raw material proportion, after the sealing and continued to deposit 1 month;
E, sterilization: adopt the sterilization of ultra high temperature short time sterilization method,
F, check, can: finished product tortoise meat pulp is stored under the normal temperature through after the assay was approved can.
(meat of crocodile tortoise is harder, and meat fiber is thicker)
Embodiment 3, and a kind of preparation method of tortoise meat pulp is made into tortoise meat pulp after pickling immersion with 20 jin of the bright tortoise meat of Taiwan grass tortoise, 70 jin of conical redpepper fruits, 10 jin of auxiliary and condiments and tortoise bone soup; All the other are auxiliary and condiment, specifically adopt following steps to make:
A, raw material are processed: after selecting edible Taiwan grass tortoise fresh and alive more than 3 years to slaughter, remove tortoise plastron, remove the tortoise bone, stay tortoise meat for subsequent use;
Select the bright red hot pepper of plucking the same day, remove Shi, clean dry rear for subsequent use;
After adding poach after tortoise plastron, tortoise bone cleaned and opening, slow fire boil as a child cooled off afterwards to 6 for subsequent use;
B, raw material after-treatment: will remove tortoise plastron, water outlet is after 1 minute in 65 ℃ hot water to remove tortoise meat behind the tortoise bone, mincing into diameter is the tortoise meat gruel of 5mm again;
Clean the pimiento of Qu Shi and mince into by hand the capsicum of cutting that diameter is 5mm;
C, seasoning mix: with the tortoise meat gruel with cut that capsicum mixes and with 4 jin of salt grains, 4 jin of ginger grains, 3 jin of garlic pearlses in basin, add again tortoise bone soup and flood major ingredient and be advisable,
D, storage are pickled: be 4 ℃ quiet the putting February of indoor sealing in temperature, and during quiet putting when wet weight reaches 70% again with 10% salt of total raw material proportion, after the sealing and continued to deposit 1 month;
E, sterilization: adopt the sterilization of ultra high temperature short time sterilization method,
F, check, can: finished product tortoise meat pulp is stored under the normal temperature through after the assay was approved can.
The tortoise meat pulp color and luster that adopts step of the present invention to produce is vivid, distinguishes the flavor of aromatic strongly fragrant, is of high nutritive value, and the nutriment of each raw material does not run off, have edible wide, amount stable, the simple advantage of production technology; For China sauce product family provides a newcomer.Its method is easy to grasp, and is convenient to realize.
The above only is preferred embodiment of the present invention, and all equalizations of doing according to claim scope of the present invention change, and all should belong to the covering scope of claim of the present invention.
Claims (3)
1. the preparation method of a tortoise meat pulp is made into tortoise meat pulp after auxiliary and condiment and tortoise bone soup are pickled immersion in addition take bright tortoise meat and bright capsicum as main material; In per 100 jin of bright tortoise meat, bright capsicum and auxiliary and condiments, the weight of bright tortoise meat, bright capsicum and auxiliary and condiment and the part by weight of bright tortoise meat are that the weight of 1: 0.2, bright tortoise meat, bright capsicum and auxiliary and condiment and bright capsicum part by weight are 1: 0.7, all the other are auxiliary and condiment, specifically adopt the following steps making:
A, raw material are processed: after selecting edible tortoise fresh and alive more than 3 years to slaughter, remove tortoise plastron, remove the tortoise bone, stay tortoise meat for subsequent use;
Select the bright red hot pepper of plucking the same day, remove base of a fruit, clean dry rear for subsequent use;
After adding poach after tortoise plastron, tortoise bone cleaned and opening, it is for subsequent use that slow fire boils after 5-8 hour cooling;
B, raw material after-treatment: will remove tortoise plastron, blanching is after 1 minute in 60 ℃-70 ℃ hot water to remove tortoise meat behind the tortoise bone, mincing into diameter is the tortoise meat gruel of 3-5mm again;
Clean the pimiento that removes the base of a fruit and mince into by hand the capsicum of cutting that diameter is 5-8mm;
C, seasoning mix: with the tortoise meat gruel with cut capsicum and in basin, mix and add auxiliary and condiment, add again tortoise bone soup and flood major ingredient,
D, storage are pickled: be 3-5 ℃ the quiet 2-3 of the putting month of indoor sealing in temperature, and during quiet putting when wet weight reaches 65-70% again with after the salt sealing of the 5-10% of total raw material proportion and continued to deposit 1 month;
E, sterilization: adopt the sterilization of ultra high temperature short time sterilization method,
F, check, can: finished product tortoise meat pulp is stored under the normal temperature through after the assay was approved can.
2. the preparation method of a kind of tortoise meat pulp as claimed in claim 1 is characterized in that: described edible tortoise is any one in Trachemys scripta, Taiwan grass tortoise, the edible crocodile tortoise.
3. the preparation method of a kind of tortoise meat pulp as claimed in claim 1, it is characterized in that: described bright red hot pepper is: any one in conical redpepper fruit, the green pepper of clustering, little finger of toe green pepper, the long capsicum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102630149A CN102356866B (en) | 2011-09-07 | 2011-09-07 | Manufacturing method for tortoise meat paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102630149A CN102356866B (en) | 2011-09-07 | 2011-09-07 | Manufacturing method for tortoise meat paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102356866A CN102356866A (en) | 2012-02-22 |
| CN102356866B true CN102356866B (en) | 2013-05-01 |
Family
ID=45582291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102630149A Active CN102356866B (en) | 2011-09-07 | 2011-09-07 | Manufacturing method for tortoise meat paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102356866B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461960A (en) * | 2013-09-15 | 2013-12-25 | 陶峰 | Preparation method of donkey meat sauce |
| CN105942477A (en) * | 2016-06-29 | 2016-09-21 | 韦智涛 | Preparation method of turtle meat sauce |
| CN106174141A (en) * | 2016-07-11 | 2016-12-07 | 李俏梅 | A kind of Carnis Testudinis canned food and preparation method thereof |
| CN106360641A (en) * | 2016-08-29 | 2017-02-01 | 桐城市雨润生物科技有限公司 | Pigskin-shiitake mushroom-turtle meat paste and preparation method thereof |
| CN106983093A (en) * | 2017-04-12 | 2017-07-28 | 合肥工业大学 | Instant bubble green pepper tortoise meat of one kind leisure and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1860927A (en) * | 2006-02-13 | 2006-11-15 | 李福根 | Novel method for eating meat, paste and bolus of testudinate |
| CN101524147A (en) * | 2009-04-13 | 2009-09-09 | 张爱明 | Donkey meat with turtle extract and preparation method thereof |
| CN101589796A (en) * | 2009-06-25 | 2009-12-02 | 樊宪涛 | A kind of dog meat sauce processing method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60133856A (en) * | 1983-12-22 | 1985-07-17 | Toyoyuki Shiomi | Preparation of health miso (fermented bean paste) containing snapping turtle |
-
2011
- 2011-09-07 CN CN2011102630149A patent/CN102356866B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1860927A (en) * | 2006-02-13 | 2006-11-15 | 李福根 | Novel method for eating meat, paste and bolus of testudinate |
| CN101524147A (en) * | 2009-04-13 | 2009-09-09 | 张爱明 | Donkey meat with turtle extract and preparation method thereof |
| CN101589796A (en) * | 2009-06-25 | 2009-12-02 | 樊宪涛 | A kind of dog meat sauce processing method |
Non-Patent Citations (1)
| Title |
|---|
| JP昭60-133856A 1985.07.17 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102356866A (en) | 2012-02-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187529B (en) | A kind of convenience type tomato Fish in Sour Soup condiment and preparation method thereof | |
| CN103989143B (en) | A kind of broad bean paste with sweet and sour flavor and preparation method thereof | |
| CN103504323A (en) | Manufacturing method of spicy beef jerky | |
| CN102356866B (en) | Manufacturing method for tortoise meat paste | |
| CN103844150A (en) | Making method of fish and meat dumplings | |
| CN102423058A (en) | Sauce for baked shellfish food and processing method thereof | |
| CN103976228A (en) | Pork trotter beautifying porridge and preparation method thereof | |
| CN104000153A (en) | Porphyra and osmanthus fragrans nutritional seasoning | |
| CN101518344A (en) | Calcium supplement instant original soup mutton | |
| CN103271381A (en) | Spiced andrias davidianus meat and production method thereof | |
| CN107319300A (en) | A kind of quick-freezing boiled dumplings and preparation method thereof | |
| CN107095194A (en) | A kind of purple perilla local flavor tea egg and preparation method | |
| CN103989082B (en) | The fragrant pumpkin crispy rice of a kind of crab and processing method thereof | |
| KR101466871B1 (en) | Method for ramie gravy | |
| CN101518345A (en) | Calcium supplement instant mashed chicken soup | |
| CN104286780A (en) | Squid tentacle allium chinense pickles and preparation method thereof | |
| CN104026595B (en) | A kind of spiced salt rabbit sliced meat and preparation method thereof | |
| CN103082186A (en) | Fish slice porridge and preparation method thereof | |
| CN102578614B (en) | Young pigeon roasted in white mud | |
| CN102948777A (en) | Preparation method of boiled full-duck in sauce | |
| CN101715970A (en) | Method for preparing wine-brewing stewing fat duck | |
| CN106722820A (en) | A kind of crab oil sauce and preparation method thereof | |
| CN105029300A (en) | Preparation process of spicy lotus root slices | |
| KR20100021292A (en) | Manufacturing method of kimchi using abalone and kimchi produced thereby | |
| Hom et al. | Exploring China: A Culinary Adventure: 100 Recipes from Our Journey |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A preparation method of turtle meat sauce Effective date of registration: 20211112 Granted publication date: 20130501 Pledgee: Nanling County SME Financing Guarantee Co.,Ltd. Pledgor: WUHU YOUXIAN ECOLOGICAL TURTLE BREEDING Co.,Ltd. Registration number: Y2021980012339 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230313 Granted publication date: 20130501 Pledgee: Nanling County SME Financing Guarantee Co.,Ltd. Pledgor: WUHU YOUXIAN ECOLOGICAL TURTLE BREEDING Co.,Ltd. Registration number: Y2021980012339 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A Method for Making Turtle Meat Sauce Effective date of registration: 20230425 Granted publication date: 20130501 Pledgee: Nanling County SME Financing Guarantee Co.,Ltd. Pledgor: WUHU YOUXIAN ECOLOGICAL TURTLE BREEDING Co.,Ltd. Registration number: Y2023980039189 |