CN103202498A - Bagged stewed turtle and preparation method thereof - Google Patents
Bagged stewed turtle and preparation method thereof Download PDFInfo
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- CN103202498A CN103202498A CN2013101687755A CN201310168775A CN103202498A CN 103202498 A CN103202498 A CN 103202498A CN 2013101687755 A CN2013101687755 A CN 2013101687755A CN 201310168775 A CN201310168775 A CN 201310168775A CN 103202498 A CN103202498 A CN 103202498A
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Abstract
The invention relates to bagged stewed turtle and a preparation method thereof, and belongs to the technical field of food processing technologies. The invention is characterized in that in a preparation process, vacuumized bagged stewed turtle is subjected to back-pressure sterilization, so that curing of the turtle is completed in a back-pressure sterilization technology, and the heating time of turtle blocks can be greatly reduced; and the problems that the turtle blocks are over softened and lose the proper taste because of long heating time are solved. According to the preparation method, soup (consisting of water, stewing soy sauce and seasoning) needed for stewing the bagged stewed turtle which is subjected to vacuum bagging is gelatinized by edible gelatine; the soup, the oiled turtle blocks, edible salt and sugar are bagged; and therefore, the soup cannot be extracted during vacuumizing. According to the invention, the problems that the stewed turtle product is difficult to vacuumize during processing and the sterilized turtle blocks are over softened are solved; furthermore, the bagged stewed turtle can be produced by the existing meat product production equipment, so that workers are saved; the cost is low; the energy consumption is low; the bagged stewed turtle is easy to stew; and industrial production is easy to execute.
Description
Technical field
The present invention relates to a kind of preparation method of aquatic products, particularly packed Braised soft-shelled turtle in brown sauce of a kind of vacuum packaging and preparation method thereof.
Background technology
Soft-shelled turtle (varicorkinus) formal name used at school soft-shelled turtle claims the soft-shelled turtle, pin fish, water fish again, is notorious nourishing aquatic products delicacies.Along with the raising day by day of people's level of consumption, soft-shelled turtle more and more is subjected to consumers in general's favor, begins to go on common people's dining table.No matter boiling, stew in clear soup, still burn halogen, frying, all local flavor is aromatic for it, and is nutritious.Sold inside the country and the outlet of the present soft-shelled turtle of China is exhausted, and consumption structure is single mostly based on fresh and alive, and deep processed product and related industry chain do not form as yet.Along with the soft-shelled turtle artificial culture technology constantly improve and fast-developing, the output of soft-shelled turtle increases sharply, and the phenomenon that supply exceed demand occurred.This shows that the convenient storing of exploitation and the soft-shelled turtle deep processed product of selling are guaranteed stay in grade and the edible safety of product in production, transportation and sales process, are the problems that realizes that the soft-shelled turtle industrialization is inferior to be solved.
There is following problem in the processing of packed soft-shelled turtle: (1) because the bagging of soft-shelled turtle needs vacuum-packedly, and people are that to the custom edible way of soft-shelled turtle class braised in soy sauce or soup juice class, this two series products all have soup juice to exist, and are difficult to vacuumize.Because the soup juice in the bag can be extracted out simultaneously when vacuumizing.(2) the stronger fishy smell of soft-shelled turtle makes its raw material as functional food and medicine be subjected to very big restriction, has influenced consumer's acceptance; (3) the soft-shelled turtle meat is tenderer, and long-time heating can make the soft-shelled turtle meat too soft mashed, loses original mouthfeel.
Summary of the invention
Technical problem to be solved by this invention provides a kind of packed Braised soft-shelled turtle in brown sauce, and the preparation method of this packed Braised soft-shelled turtle in brown sauce is provided, being difficult to of requiring this preparation method to solve to exist in the packed Braised soft-shelled turtle in brown sauce goods process vacuumize and sterilization after the too soft mashed problem of meat.
For solving the problems of the technologies described above, the invention provides a kind of packed Braised soft-shelled turtle in brown sauce, the preparation method of this packed Braised soft-shelled turtle in brown sauce is characterised in that: comprise the step of the packed soft-shelled turtle after vacuumizing being carried out the back-pressure sterilization.
For the purpose of the brief description problem, below the preparation method of a kind of packed Braised soft-shelled turtle in brown sauce of the present invention is all abbreviated as this method.
Because the soft-shelled turtle meat is tenderer, normal high temperature sterilization can make the soft-shelled turtle meat too soft mashed, loses original mouthfeel.This method is carried out the back-pressure sterilization to the packed soft-shelled turtle after vacuumizing, and significantly reduces the time of staying of soft-shelled turtle under hot conditions, makes packed soft-shelled turtle meat can softly not rot, and keeps original mouthfeel to greatest extent.
As the optimization of this method, its concrete preparation process is:
(1) soft-shelled turtle preliminary treatment: the soft-shelled turtle piece after fried is mixed with salt, sugar, made oily soft-shelled turtle piece and salt, sugar mixture;
(2) baste preparing gel: add edible gelatin in baste, be heated to 40-45 ℃ under stirring, be cooled to room temperature after the edible gelatin dissolving, form the baste gel, it is standby to make gel piece;
(3) vacuumize: will cross oily soft-shelled turtle piece and salt, sugar mixture 80-85 weight portion, baste gel piece 15-20 weight portion is put into anti-retort pouch, and seal after vacuumizing;
(4) back-pressure sterilization: the anti-retort pouch after will sealing carries out the back-pressure sterilization.
Gelatin is the peptide molecule polymeric material, is the multistage hydrolysate of collagen, in industrial circle extensive application such as food, medicine.Edible gelatin is a kind of food additives, and higher nutritive value is arranged, and imbibition is soluble in warm water to self 5-10 times in cold water, and cooling forms gel, and is molten between 35-40 ℃.This method soup juice (water, sauce for braising, flavoring) that packed Braised soft-shelled turtle in brown sauce is required adopts edible gelatin to carry out gelation and handles, pack simultaneously with the mixture of crossing oily soft-shelled turtle piece, salt, sugar, can guarantee that soup juice is not drawn out of when vacuumizing, the shortening process of meat is finished simultaneously in follow-up sterilization workshop section, reduces the heat time heating time of meat products.Therefore, the described vacuum pumping method of this method both can guarantee that vacuum-packed soft-shelled turtle goods possess and contain soup juice in the packing, can make the soft-shelled turtle goods after the sterilization possess certain chewability again.
Have before described soft-shelled turtle is fried butcher, go to remove from office the shape thing, remove internal organ, step that stripping and slicing, cleaning control are done.
Described baste is made up of the material of following parts by weight: anistree 1-2, cassia bark 1-2, cardamom 1-2, root of Dahurain angelica 1-2, lemon-grass 1-2, green onion 3-5, ginger 3-5, sauce for braising 24-25, water 49-60.Spice in the baste, except the function that possesses common seasoning, wherein anise, cassia bark, cardamom, the root of Dahurain angelica, lemon-grass possess the effect of further covering soft-shelled turtle fishy smell and increasing the soft-shelled turtle delicate flavour, and then promote the local flavor of product.
Edible gelatin 5-6 weight portion is arranged in the baste gel of described per 100 parts by weight of this method.
Described gel piece size is 1cm * 1cm * 1cm.The excessive heating for dissolving that then is difficult for of gel piece, waste heating power.
Described vacuumizing at vacuum packing machine carried out.
As the further optimization of this method, carry out in the described back-pressure sterilization counter pressure retort, the back-pressure sterilization conditions is 121 ℃ of sterilization temperatures, sterilizing time 15 minutes, inject cold water directly forced to cool off 3 minutes.
Adopting the back-pressure disinfection equipment, is that heat medium carries out high-temperature sterilization to product to feed saturated vapor, implements the back-pressure operation with additional compressed air, and the cold water that reinjects is directly forced cooling, can significantly reduce the time of staying of soft-shelled turtle under hot conditions.
On the basis of above-mentioned basic technical scheme, following further technical scheme can be arranged: can in baste gel manufacturing process, not use sauce for braising, change the ratio of oily soft-shelled turtle piece and salt, sugar mixture and baste gel piece, be made into clear soup juice type soft-shelled turtle product.
This method has following advantage:
(1) solve the vacuum-packed goods of Braised soft-shelled turtle in brown sauce and added man-hour, because soup juice exists, when vacuumizing, the difficult problem that the soup juice in the bag is extracted out simultaneously;
(2) owing to need soft-shelled turtle and the baste gel of processing to pack simultaneously, adopt the back-pressure sterilization technology to carry out sterilization, the shortening process of meat is finished simultaneously in follow-up back-pressure sterilization workshop section, reduces the heat time heating time of soft-shelled turtle goods, solves the too soft mashed shortcoming of meat that the soft-shelled turtle long-time heating causes;
(3) adopt soft-shelled turtle to cross the method for removing fishy smell that oil and spice are further covered soft-shelled turtle fishy smell, do not have fishy smell substantially except the soft-shelled turtle after the raw meat, can satisfy normal edible demand;
(4) this method utilizes original production equipment to produce, and need not increase miscellaneous equipment newly, saves manually, and cost is low, and energy consumption is little, and is easy and simple to handle, and suitability for industrialized production is implemented easily.
The specific embodiment
Embodiment one:
A kind of packed Braised soft-shelled turtle in brown sauce, its preparation method may further comprise the steps:
(1), soft-shelled turtle preliminary treatment: get one of soft-shelled turtle, about 800g that weighs butchers, removes to remove from office the shape thing, removes internal organ, and stripping and slicing is cleaned control and done, and weighs about 550; 500g places stainless-steel pan with edible oil, place adjustable electric furnace to be heated to 180 ℃, the soft-shelled turtle piece after control is done places oil cauldron fried 20 seconds, takes out the cooling back to room temperature, even with salt 8g, sugared 8g mix, got oily soft-shelled turtle piece, salt, sugar mixture 560g;
(2) baste preparing gel: take by weighing anistree 4g, cassia bark 4g, cardamom 4g, root of Dahurain angelica 4g, lemon-grass 4g, green onion 10g, ginger 10g, sauce for braising 50g, place the 500ml beaker, add water 100ml, stir baste.Take by weighing edible gelatin 10 g and add in the above-mentioned baste that mixes, the limit edged stirs, and mixes to be placed in the water-bath, is heated to 40 ℃ under stirring, dissolves to gelatin.After dissolving finishes beaker is taken out from water-bath, leave standstill and be cooled to room temperature, form the baste gel, stripping and slicing is of a size of 1cm * 1cm * 1cm, and it is standby to make the baste gel piece;
(3) vacuum packaging: will cross oily soft-shelled turtle piece and salt, sugar mixture and be divided into two parts, every part of 280g puts into anti-retort pouch respectively with after baste gel piece 70g mixes, and vacuumizes and seals at vacuum packing machine;
(4) back-pressure sterilization: the anti-retort pouch after will sealing places counter pressure retort, carries out sterilization by the process conditions that 121 ℃ of sterilization temperatures, sterilizing time 15 minutes, injection cold water are directly forced to cool off 3 minutes, namely gets packed Braised soft-shelled turtle in brown sauce finished product.
The result is: anti-retort pouch seals complete, and no soup juice overflows, the meat products complete form, and soup juice is half condensable fluid.Opening bag is heated to normal consumption temperature and tastes the result: it is moderate to chew used dynamics, and chewiness is good; Unique perfume with soft-shelled turtle, free from extraneous odour, salty aquatic foods are suitable, and soup juice thickness is suitable.
Embodiment two:
A kind of packed Braised soft-shelled turtle in brown sauce, its preparation method may further comprise the steps:
(1), soft-shelled turtle preliminary treatment: get 10 of soft-shelled turtles, about 7500g that weighs butchers, removes to remove from office the shape thing, removes internal organ, and stripping and slicing is cleaned control and done, and about 5300g weighs; 1000g places stainless-steel pan with edible oil, place adjustable electric furnace to be heated to 180 ℃, the soft-shelled turtle piece after control is done places oil cauldron fried 25 seconds, takes out the cooling back to room temperature, even with salt 80g, sugared 80g mix, got oily soft-shelled turtle piece, salt, sugar mixture 5500g;
(2) baste preparing gel: take by weighing anistree 40g, cassia bark 40g, cardamom 40g, root of Dahurain angelica 40g, lemon-grass 40g, green onion 100g, ginger 100g, sauce for braising 500g, place stainless-steel pan, add water 1000ml, stir baste.Take by weighing edible gelatin 100 g and add in the above-mentioned baste that mixes, the limit edged stirs, and mixes to be placed on the liquefied gas cooker, and little fire is heated to 45 ℃ (with thermometer measures) under stirring, dissolves to gelatin.After dissolving finishes stainless-steel pan is taken off from liquefied gas cooker, leave standstill and be cooled to room temperature, form the baste gel, stripping and slicing is of a size of 1cm * 1cm * 1cm, and it is standby to make the baste gel piece;
(3) vacuum packaging: will cross oily soft-shelled turtle piece and salt, sugar mixture and be divided into every part of 250g, and put into anti-retort pouch respectively with after baste gel piece 50g mixes, and vacuumize and seal at vacuum packing machine;
(4) back-pressure sterilization: the anti-retort pouch after will sealing places counter pressure retort, carries out sterilization by the process conditions that 121 ℃ of sterilization temperatures, sterilizing time 15 minutes, injection cold water are directly forced to cool off 3 minutes, namely gets packed Braised soft-shelled turtle in brown sauce finished product.
The result is: anti-retort pouch seals complete, and no soup juice overflows, the meat products complete form, and soup juice is half condensable fluid.Opening bag is heated to normal consumption temperature and tastes the result: it is moderate to chew used dynamics, and chewiness is good; Unique perfume with soft-shelled turtle, free from extraneous odour, salty aquatic foods are suitable, and soup juice thickness is suitable.
Embodiment three:
A kind of packed Braised soft-shelled turtle in brown sauce, its preparation method may further comprise the steps:
(1), soft-shelled turtle preliminary treatment: get 10 of soft-shelled turtles, about 7500g that weighs butchers, removes to remove from office the shape thing, removes internal organ, and stripping and slicing is cleaned control and done, and about 5300g weighs; 1000g places stainless-steel pan with edible oil, place adjustable electric furnace to be heated to 180 ℃, the soft-shelled turtle piece after control is done places oil cauldron fried 25 seconds, takes out the cooling back to room temperature, even with salt 80g, sugared 80g mix, got oily soft-shelled turtle piece, salt, sugar mixture 5500g;
(2) baste preparing gel: take by weighing anistree 20g, cassia bark 20g, cardamom 20g, root of Dahurain angelica 20g, lemon-grass 20g, green onion 60g, ginger 60g, sauce for braising 480g, place stainless-steel pan, add water 1280ml, stir baste.Take by weighing edible gelatin 120 g and add in the above-mentioned baste that mixes, the limit edged stirs, and mixes to be placed on the liquefied gas cooker, and little fire is heated to 45 ℃ (with thermometer measures) under stirring, dissolves to gelatin.After dissolving finishes stainless-steel pan is taken off from liquefied gas cooker, leave standstill and be cooled to room temperature, form the baste gel, stripping and slicing is of a size of 1cm * 1cm * 1cm, and it is standby to make the baste gel piece;
(3) vacuum packaging: will cross oily soft-shelled turtle piece and salt, sugar mixture and be divided into every part of 250g, and put into anti-retort pouch respectively with after baste gel piece 50g mixes, and vacuumize and seal at vacuum packing machine;
(4) back-pressure sterilization: the anti-retort pouch after will sealing places counter pressure retort, carries out sterilization by the process conditions that 121 ℃ of sterilization temperatures, sterilizing time 15 minutes, injection cold water are directly forced to cool off 3 minutes, namely gets packed Braised soft-shelled turtle in brown sauce finished product.
The result is: anti-retort pouch seals complete, and no soup juice overflows, the meat products complete form, and soup juice is half condensable fluid.Opening bag is heated to normal consumption temperature and tastes the result: it is moderate to chew used dynamics, and chewiness is good; Unique perfume with soft-shelled turtle, it is slightly light that free from extraneous odour, taste are compared embodiment two, and it is slightly thick that soup juice is compared embodiment two.
Embodiment four:
A kind of packed Braised soft-shelled turtle in brown sauce, its preparation method may further comprise the steps:
(1), soft-shelled turtle preliminary treatment: get 10 of soft-shelled turtles, about 7500g that weighs butchers, removes to remove from office the shape thing, removes internal organ, stripping and slicing, cleaning control do, and about 5300g weighs; 1000g places stainless-steel pan with edible oil, place adjustable electric furnace to be heated to 180 ℃, the soft-shelled turtle piece after control is done places oil cauldron fried 25 seconds, takes out the cooling back to room temperature, even with salt 80g, sugared 80g mix, got oily soft-shelled turtle piece, salt, sugar mixture 5500g;
(2) baste preparing gel: baste preparing gel: take by weighing anistree 40g, cassia bark 40g, cardamom 40g, root of Dahurain angelica 40g, lemon-grass 40g, green onion 100g, ginger 100g, sauce for braising 480g, place stainless-steel pan, add water 1000ml, stir baste.Take by weighing edible gelatin 120 g and add in the above-mentioned baste that mixes, the limit edged stirs, and mixes to be placed on the liquefied gas cooker, and little fire is heated to 45 ℃ (with thermometer measures) under stirring, dissolves to gelatin.After the gelatin dissolving finishes stainless-steel pan is taken off from liquefied gas cooker, leave standstill and be cooled to room temperature, form the baste gel, stripping and slicing is of a size of 1cm * 1cm * 1cm, and it is standby to make the baste gel piece;
(3) vacuum packaging: will cross oily soft-shelled turtle piece and salt, sugar mixture 250g, baste gel piece 50g mixes, and both put into anti-retort pouch simultaneously, vacuumize and seal at vacuum packing machine;
(4) back-pressure sterilization: the anti-retort pouch after will sealing places counter pressure retort, carries out sterilization by the process conditions that 121 ℃ of sterilization temperatures, sterilizing time 15 minutes, injection cold water are directly forced to cool off 3 minutes, namely gets packed Braised soft-shelled turtle in brown sauce finished product.
The result is: anti-retort pouch seals complete, and no soup juice overflows, the meat products complete form, and soup juice is half condensable fluid.Opening bag is heated to normal consumption temperature and tastes the result: it is moderate to chew used dynamics, and chewiness is good; Unique perfume with soft-shelled turtle, free from extraneous odour, salty aquatic foods are suitable, and it is slightly thick that soup juice is compared embodiment two.
Claims (9)
1. the preparation method of a packed Braised soft-shelled turtle in brown sauce is characterized in that: comprise the step of the packed soft-shelled turtle after vacuumizing being carried out the back-pressure sterilization.
2. the preparation method of a kind of packed Braised soft-shelled turtle in brown sauce according to claim 1, it is characterized in that: its preparation process is:
(1) soft-shelled turtle preliminary treatment: the soft-shelled turtle piece after fried is mixed with salt, sugar, made oily soft-shelled turtle piece and salt, sugar mixture;
(2) baste preparing gel: add edible gelatin in baste, be heated to 40-45 ℃ under stirring, be cooled to room temperature after the edible gelatin dissolving, form the baste gel, it is standby to make gel piece;
(3) vacuumize: will cross oily soft-shelled turtle piece and salt, sugar mixture 80-85 weight portion, baste gel piece 15-20 weight portion is put into anti-retort pouch, and seal after vacuumizing;
(4) back-pressure sterilization: the anti-retort pouch after will sealing carries out the back-pressure sterilization.
3. the preparation method of a kind of packed Braised soft-shelled turtle in brown sauce according to claim 2 is characterized in that: have before described soft-shelled turtle is fried butcher, go to remove from office the shape thing, remove internal organ, step that stripping and slicing, cleaning control are done.
4. the preparation method of a kind of packed Braised soft-shelled turtle in brown sauce according to claim 2, it is characterized in that: described baste is made up of the material of following parts by weight: anistree 1-2, cassia bark 1-2, cardamom 1-2, root of Dahurain angelica 1-2, lemon-grass 1-2, green onion 3-5, ginger 3-5, sauce for braising 24-25, water 49-60.
5. the preparation method of a kind of packed Braised soft-shelled turtle in brown sauce according to claim 2 is characterized in that: edible gelatin 5-6 weight portion is arranged in the baste gel of per 100 parts by weight.
6. the preparation method of a kind of packed Braised soft-shelled turtle in brown sauce according to claim 2 is characterized in that: the big or small 1cm * 1cm * 1cm of being of described gel piece.
7. the preparation method of a kind of packed Braised soft-shelled turtle in brown sauce according to claim 2, it is characterized in that: described vacuumizing at vacuum packing machine carried out.
8. the preparation method of a kind of packed Braised soft-shelled turtle in brown sauce according to claim 1 and 2, it is characterized in that: carry out in the described back-pressure sterilization counter pressure retort, the back-pressure sterilization conditions is 121 ℃ of sterilization temperatures, sterilizing time 15 minutes, inject cold water directly forced to cool off 3 minutes.
9. a kind of packed Braised soft-shelled turtle in brown sauce that makes according to the preparation method of the arbitrary described a kind of packed Braised soft-shelled turtle in brown sauce of claim 1 to 8.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719927A (en) * | 2013-12-23 | 2014-04-16 | 成都庄语投资管理有限公司 | Preparation method of oil-immersed small soft-shelled turtle |
| CN107183641A (en) * | 2017-06-12 | 2017-09-22 | 北京麦迪海实业有限公司 | A kind of soft-shelled turtle soup product of instant and preparation method thereof |
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| CN102919894A (en) * | 2012-11-09 | 2013-02-13 | 江南大学 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
| CN102972808A (en) * | 2012-12-18 | 2013-03-20 | 江南大学 | Processing method of normal-temperature preserved instant bloated fish food |
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| CN101946916A (en) * | 2010-08-27 | 2011-01-19 | 汉寿锦鳞香绿色食品有限公司 | Production method for sauce flavor shredded turtle foods |
| CN102919894A (en) * | 2012-11-09 | 2013-02-13 | 江南大学 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
| CN102972808A (en) * | 2012-12-18 | 2013-03-20 | 江南大学 | Processing method of normal-temperature preserved instant bloated fish food |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103719927A (en) * | 2013-12-23 | 2014-04-16 | 成都庄语投资管理有限公司 | Preparation method of oil-immersed small soft-shelled turtle |
| CN103719927B (en) * | 2013-12-23 | 2015-06-03 | 成都庄语投资管理有限公司 | Preparation method of oil-immersed small soft-shelled turtle |
| CN107183641A (en) * | 2017-06-12 | 2017-09-22 | 北京麦迪海实业有限公司 | A kind of soft-shelled turtle soup product of instant and preparation method thereof |
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| CN103202498B (en) | 2014-04-02 |
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