CN103931968A - Method for reducing fishy smell of greenhouse-bred soft-shelled turtles by use of green tea - Google Patents
Method for reducing fishy smell of greenhouse-bred soft-shelled turtles by use of green tea Download PDFInfo
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- CN103931968A CN103931968A CN201410166780.7A CN201410166780A CN103931968A CN 103931968 A CN103931968 A CN 103931968A CN 201410166780 A CN201410166780 A CN 201410166780A CN 103931968 A CN103931968 A CN 103931968A
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- soft
- green tea
- shelled turtle
- fishy smell
- greenhouse
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
Abstract
The invention provides a method for reducing the fishy smell of greenhouse-bred soft-shelled turtles by use of green tea. The method comprises the following steps: step 1. washing the greenhouse-bred soft-shelled turtles, then sequentially cutting necks to discharge blood, removing entrails, soaking the processed turtles in hot water for a plurality of seconds, removing outer membranes and fat, cleaning, and adopting a whole body mode or a mode of cutting the whole body into different parts including the head, legs and skirt edges; step 2. soaking and deodorizing the soft-shelled turtle material processed in step 1 by adopting a green tea solution of which the concentration is 0.2% to 3.0%, wherein the soaking time is 30-120 minutes, and the weight ratio of the soft-shelled turtle material to the green tea solution is (1:1)-(1:3). By adopting the green tea solution to reduce the fishy smell of the greenhouse-bred soft-shelled turtles, the processing method provided by the invention can be used for effectively solving the problems that the soft-shelled turtles are hard to kill and the greenhouse-bred soft-shelled turtles have pungent fishy smell.
Description
Technical field
The invention belongs to aquatic food processing technique field, relate to a kind of processing method that reduces greenhouse cultivation soft-shelled turtle fishy smell, be specially that a kind of soft-shelled turtle is cleaned, cuts neck bloodletting, removes adventitia, after fat, utilize green tea solution to reduce the processing method of its fishy smell.
Background technology
Turtle delicious, nutritious, has clearing heat and nourishing yin, calming the liver to stop the wind, and the effect of softening and resolving hard mass is not only the delicious food on dining table, and is a kind of nourishing food of having many uses and Chinese medicine material.Soft-shelled turtle is except the fresh and alive cooking or utilize the parts such as crust are used as medicine since ancient times, but rare people considers to carry out deep processing development utilization.Along with rise and the popularization of factory production turtle-breeding technology, breeding soft-shell turtle output improves rapidly, and soft-shelled turtle price is declined makes consumer more acceptant, and soft-shelled turtle processing is also just had great potentialities and can be dug, have a extensive future.Therefore, its cultivation scale is also expanding year by year.For lengthening manufacturing chain, improve testudinate value-added content of product, the research and development that strengthen soft-shelled turtle intensive processing product seem particularly urgent.
But soft-shelled turtle (particularly greenhouse soft-shelled turtle) is due to the main forage feed that adopts in breeding process, fast growth, fishy smell weight, meat is poor, sells and processing brings larger difficulty to soft-shelled turtle, and selling price all maintains low-level all the time.Therefore the fishy smell that, how effectively to reduce greenhouse soft-shelled turtle is the problem that this area is needed solution badly.
Summary of the invention
The invention provides a kind of method of utilizing green tea to reduce greenhouse cultivation soft-shelled turtle fishy smell, it can eliminate the fishy smell of greenhouse cultivation soft-shelled turtle effectively, greenhouse cultivation soft-shelled turtle goes after raw meat, with the soft-shelled turtle form listing after slaughtering, make soft-shelled turtle quality better, can facilitate consumer edible, improve consumer's cognition degree, thereby promote the development of greenhouse breeding soft-shell turtle industry.
The present invention is achieved through the following technical solutions:
Utilize green tea to reduce the method for greenhouse cultivation soft-shelled turtle fishy smell, its as follows:
One, clean greenhouse cultivation soft-shelled turtle, then cut in turn neck bloodletting, remove internal organ, in hot water, soak the several seconds, remove adventitia, remove fat, clean up, adopt whole form or be divided into the form of head, leg, shirt rim different parts;
Two, by green tea solution, the soft-shelled turtle material of back is soaked to defishying; The weight ratio of greenhouse soft-shelled turtle and green tea solution is 1: 1-1: 3; Soak time is 30min-120min; Green tea solution concentration is 0.2%-3.0%.
Preferably, green tea solution is passed through dry green tea: hot water (mass ratio)=(0.2-3.0): 100, dry green tea soaks 10min-60min in 80 DEG C of-100 DEG C of hot water, filters the green tea solution that obtains respective concentration.
Preferably, the first step, adopts belly to open the mode of tripe or back opening the back of the body and removes internal organ.
Preferably, the first step, in hot water, when immersion treatment, hot water temperature is 85 DEG C-98 DEG C, soak time is 10s-60s.
The present invention adopts green tea solution to reduce the processing method of greenhouse cultivation soft-shelled turtle fishy smell, and it can effectively solve soft-shelled turtle and slaughter difficulty, greenhouse soft-shelled turtle fishy smell problem heavily.Reduce soft-shelled turtle fishy smell, can under lower cost, satisfy the demands of consumers, improve the market of greenhouse cultivation soft-shelled turtle.
The inventive method is removed raw meat, facilitates consumer to process and eats soft-shelled turtle to have good improvement effect for greenhouse cultivation soft-shelled turtle.
Brief description of the drawings
Fig. 1 is the total quasi-molecular ions figure of undressed greenhouse cultivation turtle volatile ingredient GC-MS.
Fig. 2 is the total quasi-molecular ions figure of greenhouse turtle volatile ingredient GC-MS after green tea solution defishying.
Detailed description of the invention
In order to make object of the present invention, technical scheme, good effect clearer, by following examples and chart, the present invention is described in further detail.
Embodiment mono-:
Greenhouse cultivation soft-shelled turtle is cleaned, then the mode that cut in turn neck bloodletting, adopts belly to open tripe is removed internal organ, then in the hot water of 90 DEG C, soak 30s, utilize manual method to remove adventitia, fat, after running water cleans up, green tea solution (meat (w): liquid (w)=1: 3.0) by 0.2% is soaked 120min, and the whole soft-shelled turtle of handling well is soaked to defishying.
Embodiment bis-:
Clean greenhouse cultivation soft-shelled turtle, then the mode that cut in turn neck bloodletting, adopts back to open the back of the body is removed internal organ, then in the hot water of 85 DEG C, soak 60s, utilize manual method to remove adventitia and fat, after running water cleans up, cut soft-shelled turtle head, soft-shelled turtle foreleg, soft-shelled turtle back leg, soft-shelled turtle shirt rim, soft-shelled turtle tortoise plastron, soak 60min by 1.0% green tea solution (meat (w): liquid (w)=1: 2), the soft-shelled turtle after cutting apart is soaked to defishying.
Embodiment tri-:
Greenhouse cultivation soft-shelled turtle is cleaned, then the mode that cut in turn neck bloodletting, adopts belly to open tripe is removed internal organ, then in the hot water of 98 DEG C, soak 10s, utilize manual method to remove adventitia, fat, after running water cleans up, cut soft-shelled turtle head, soft-shelled turtle foreleg, soft-shelled turtle back leg, soft-shelled turtle shirt rim, soft-shelled turtle tortoise plastron, soak 30min by 3.0% green tea solution (meat (w): liquid (w)=1: 1), go raw meat processing, to reduce greenhouse soft-shelled turtle fishy smell.
The green tea solution of the various embodiments described above makes in the following way: the quality of dry green tea: the quality of hot water is 0.2-3.0: 100, and dry green tea soaks 10min-60min in 80 DEG C of-100 DEG C of hot water, filters the green tea solution that obtains respective concentration.
Accompanying drawing and subordinate list can further illustrate theme of the present invention:
Turtle before and after defishying is carried out to GC-MS analysis, and comparison both volatile ingredient kind and content, result as shown in Figure 1, Figure 2, shown in table 1, table 2, after defishying, kind and the content of the aroma compounds such as ester class, alcohols and ketone have all reduced, and green tea solution is comparatively obvious to the removal effect of original flavor substance.
Volatile ingredient kind comparison (individual) before and after table 1 greenhouse turtle defishying
| Volatile ingredient kind | Before de-raw meat | Green tea takes off raw meat |
| Aldehydes | 12 | 11 |
| Alcohols | 10 | 10 |
| Ketone | 4 | 4 |
| Ester class | 7 | 4 |
| Hydro carbons | 26 | 17 |
| Add up to | 59 | 46 |
| Other | 11 | 14 |
Volatile component content comparison (%) before and after table 2 greenhouse turtle defishying
| Volatile ingredient kind | Before de-raw meat | Green tea takes off raw meat |
| Aldehydes | 21.11 | 25.3 |
| Alcohols | 3.07 | 3.26 |
| Ketone | 4.25 | 1.45 |
| Ester class | 1.88 | 1.53 |
| Hydro carbons | 14.24 | 26.5 |
| Other | 2.62 | 8.91 |
Green tea is as one of popular drink, very popular, and it also has raw meat effect.The present invention utilizes green tea solution to reduce the fishy smell of greenhouse soft-shelled turtle, can obtain consumer acceptance, to meet the need of market, has improved market and the added value of product of greenhouse soft-shelled turtle.
More than enumerate is only several specific embodiments of the present invention.The present invention is not limited to above embodiment, directly derives or associate the processing method of distortion gained from the disclosure of invention, all falls into protection scope of the present invention.
Claims (4)
1. utilize green tea to reduce the method for greenhouse cultivation soft-shelled turtle fishy smell, it is characterized in that as follows:
One, clean greenhouse cultivation soft-shelled turtle, then cut in turn neck bloodletting, remove internal organ, in hot water, soak the several seconds, remove adventitia, fat, clean up, adopt whole form or be divided into the form of head, leg, shirt rim different parts;
Two, adopt the green tea solution that concentration is 0.2%-3.0% to soak defishying to first step soft-shelled turtle material after treatment, soak time is 30min-120min; The weight ratio of soft-shelled turtle material and green tea solution is 1: 1-1: 3.
2. the method for utilizing green tea to reduce greenhouse cultivation soft-shelled turtle fishy smell as claimed in claim 1, it is characterized in that: described green tea solution makes by the following method: dry green tea is soaked to 10min-60min in 80 DEG C of-100 DEG C of hot water, the quality of dry green tea: the quality of hot water is 0.2-3.0: 100, filter and obtain green tea solution.
3. the method for utilizing green tea to reduce greenhouse cultivation soft-shelled turtle fishy smell as claimed in claim 1, is characterized in that: the first step, adopts belly to open the mode of tripe or back opening the back of the body and remove internal organ.
4. the green tea that utilizes as described in claim 1 or 3 reduces the method for greenhouse cultivation soft-shelled turtle fishy smell, it is characterized in that: the first step, and in hot water, when immersion treatment, hot water temperature is 85 DEG C-98 DEG C, soak time is 10s-60s.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410166780.7A CN103931968B (en) | 2014-04-23 | 2014-04-23 | Green tea is utilized to reduce the method for greenhouse cultivation soft-shelled turtle fishy smell |
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| CN201410166780.7A CN103931968B (en) | 2014-04-23 | 2014-04-23 | Green tea is utilized to reduce the method for greenhouse cultivation soft-shelled turtle fishy smell |
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| CN103931968B CN103931968B (en) | 2015-09-02 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192760A (en) * | 2015-08-03 | 2015-12-30 | 浙江海洋学院 | Industrial production method for swimming crab dried meat floss |
| CN106235081A (en) * | 2016-08-25 | 2016-12-21 | 苍梧县金福六堡茶有限公司 | The processing method of LIUPUCHA Folium Camelliae sinensis Trionyx sinensis Wiegmann |
| CN106901255A (en) * | 2017-05-04 | 2017-06-30 | 安徽万甲宴食品科技有限公司 | A kind of packed braised turtle in clear soup and preparation method thereof |
| CN107410936A (en) * | 2017-05-04 | 2017-12-01 | 安徽万甲宴食品科技有限公司 | A kind of packed soft-shelled turtle for possessing functions of nourishing yin and invigorating kidney and preparation method thereof |
Citations (2)
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| CN102648743A (en) * | 2012-04-12 | 2012-08-29 | 中国科学院南海海洋研究所 | Method for removing and inhibiting fishy smell of aquatic animal enzymatic hydrolysate |
| CN102972806A (en) * | 2012-12-10 | 2013-03-20 | 浙江海洋学院普陀科学技术学院 | Deodorization method of tuna muscle and special reagent thereof |
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2014
- 2014-04-23 CN CN201410166780.7A patent/CN103931968B/en active Active
Patent Citations (2)
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| CN102648743A (en) * | 2012-04-12 | 2012-08-29 | 中国科学院南海海洋研究所 | Method for removing and inhibiting fishy smell of aquatic animal enzymatic hydrolysate |
| CN102972806A (en) * | 2012-12-10 | 2013-03-20 | 浙江海洋学院普陀科学技术学院 | Deodorization method of tuna muscle and special reagent thereof |
Non-Patent Citations (3)
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| 郑元平等: "《罗非鱼片脱腥技术比较研究》", 《食品工业科技》, vol. 32, no. 2, 28 February 2011 (2011-02-28), pages 217 - 220 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192760A (en) * | 2015-08-03 | 2015-12-30 | 浙江海洋学院 | Industrial production method for swimming crab dried meat floss |
| CN106235081A (en) * | 2016-08-25 | 2016-12-21 | 苍梧县金福六堡茶有限公司 | The processing method of LIUPUCHA Folium Camelliae sinensis Trionyx sinensis Wiegmann |
| CN106901255A (en) * | 2017-05-04 | 2017-06-30 | 安徽万甲宴食品科技有限公司 | A kind of packed braised turtle in clear soup and preparation method thereof |
| CN107410936A (en) * | 2017-05-04 | 2017-12-01 | 安徽万甲宴食品科技有限公司 | A kind of packed soft-shelled turtle for possessing functions of nourishing yin and invigorating kidney and preparation method thereof |
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| CN103931968B (en) | 2015-09-02 |
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