CN103932235A - Method for processing cut soft-shelled turtle - Google Patents
Method for processing cut soft-shelled turtle Download PDFInfo
- Publication number
- CN103932235A CN103932235A CN201410121441.7A CN201410121441A CN103932235A CN 103932235 A CN103932235 A CN 103932235A CN 201410121441 A CN201410121441 A CN 201410121441A CN 103932235 A CN103932235 A CN 103932235A
- Authority
- CN
- China
- Prior art keywords
- soft
- shelled turtle
- processing method
- turtle
- shelled
- 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.)
- Pending
Links
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
Abstract
The invention discloses a method for processing a cut soft-shelled turtle. The method comprises the following steps: 1, cleaning the soft-shelled turtle, and then orderly cutting a neck to bleed, removing internal organs, then soaking in hot water for a few of seconds, removing tunica externa, removing fat, cleaning, and cutting off the head, front legs, rear legs, skirts and a tortoise shell of the soft-shelled turtle; 2, treating the internal organs, blood, tunica externa and fat of the soft-shelled turtle in one place in a concentrating manner; 3, putting the head, the front legs, the rear legs, the skirts and the tortoise shell of the soft-shelled turtle obtained in the step 1 into one place, and soaking in an edible salt solution for a few of seconds to carry out deodorization treatment; and 4, quickly freezing to obtain the frozen product after packaging in vacuum. By the method for processing the cut soft-shelled turtle, the problems that a soft-shelled turtle is difficult to kill, and the blood, the tunica externa, the internal organs and the fat of a soft-shelled turtle cannot be comprehensively and effectively utilized can be solved.
Description
Technical field
The invention belongs to aquatic food processing technique field, relate to the processing method of soft-shelled turtle clean vegetables, be specially that a kind of soft-shelled turtle is cleaned, cuts neck bloodletting, removes adventitia, after fat, be divided into different parts and make the processing method of soft-shelled turtle clean vegetables.
Background technology
Turtle delicious, nutritious, has clearing heat and nourishing yin, calming the liver to stop the wind, the effect of softening and resolving hard mass.Be not only the delicious food on dining table, and be a kind of tonic of having many uses and Chinese medicine material.Therefore, enjoy people's favor, 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.
Soft-shelled turtle is except the fresh and alive cooking or utilize the parts such as crust are used as medicine since ancient times, and few people consider 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.At present, on market, soft-shelled turtle, taking live body sale as main, particularly family consumer, is processed extremely inconvenient concerning consumer.First, soft-shelled turtle is cut apart concerning ordinary consumer more difficult, soft-shelled turtle is slaughtered to be needed through cutting neck, bloodletting, cut open tripe, remove internal organ and adventitia, the processing procedure such as cut apart, need the durable instrument of slaughtering, general consumer not necessarily has this technical ability, and soft-shelled turtle disposition is more fierce, deals with improperly also and easily hurts sb.'s feelings, and soft-shelled turtle adventitia, fat are removed trouble, not clean easy residual fishy smell again of cleaning.Soft-shelled turtle majority carried out dish method for cooking one with whole (or whole cut apart) in the past, and after soft-shelled turtle is slaughtered to cut apart form supply market, can develop more soft-shelled turtle deep processed product, enrich the soft-shelled turtle style of cooking; Soft-shelled turtle blood, liver, heart etc. are edible, and gall bladder, blood, fat can be used as the raw material of functional food and medicine, and fat can also be served as the raw material of fish oil processing, even also have certain value as the raw material of feed processing.Concentrated and slaughtered processing by soft-shelled turtle, the leftover bits and pieces such as internal organ, adventitia, fat can focus utilization, develops new product, and improves raw material added value.
Summary of the invention
The invention provides a kind of processing method of soft-shelled turtle clean vegetables, it can solve soft-shelled turtle and slaughter difficulty, the problem that soft-shelled turtle blood, adventitia, internal organ, fat can not effectively fully utilize.And soft-shelled turtle different parts separately, can meet the demand of different crowd; Also change in the past soft-shelled turtle majority and carry out dish method for cooking one with whole (or whole cut apart), can enrich the soft-shelled turtle style of cooking; To cut apart form supply market, can develop more soft-shelled turtle processing mode and processing variety; Concentrate and slaughter processing, the leftover bits and pieces such as internal organ, adventitia, fat can focus utilization, develop new product, and raising raw material added value.
The present invention is achieved through the following technical solutions: a kind of processing method of soft-shelled turtle clean vegetables, its as follows:
One, clean soft-shelled turtle, then cut in turn neck bloodletting, remove internal organ; In hot water, soak the several seconds, remove adventitia, remove fat; After cleaning 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;
Two, placement one places such as soft-shelled turtle internal organ, blood, adventitia and fat are focused on, as the raw material of feed processing and fish oil processing use;
Three, the soft-shelled turtle head of the first step, soft-shelled turtle foreleg, soft-shelled turtle back leg, soft-shelled turtle shirt rim, soft-shelled turtle tortoise plastron are contained in to a place, soak several points by edible salt solution, go raw meat processing;
Four, after vacuum packaging, carry out quick-frozen, be and freeze product form.
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 is soaked 10s-60s in the hot water of 85 DEG C-98 DEG C.
Preferably, the first step, utilizes mechanical tumbling to stir and removes adventitia in conjunction with manual method, artificial degrease.
Preferably, the 3rd step, the concentration of edible salt solution is 0.5%-5%.
Preferably, the 3rd step, the weight ratio of soft-shelled turtle material and edible salt solution is 1: 0.8-1: 2.0.
Preferably, the 3rd step, soak time is 20min-60min.
Preferably, the 4th step, at-23 DEG C--carry out quick-frozen in 50 DEG C.
Preferably, the 4th step, reaches the central temperature of soft-shelled turtle material-15 DEG C--and 25 DEG C, at-15 DEG C--at 25 DEG C of temperature, preserve, be and freeze product form.
The processing method of soft-shelled turtle clean vegetables of the present invention, it can solve soft-shelled turtle and slaughter difficulty, the problem that soft-shelled turtle blood, adventitia, internal organ, fat can not effectively fully utilize.And soft-shelled turtle different parts separately, can meet the demand of different crowd; Also change in the past soft-shelled turtle majority and carry out dish method for cooking one with whole (or whole cut apart), can enrich the soft-shelled turtle style of cooking; To cut apart form supply market, can develop more soft-shelled turtle processing mode and processing variety; Concentrate and slaughter processing, the leftover bits and pieces such as internal organ, adventitia, fat can focus utilization, develop new product, and raising raw material added value.The inventive method goes raw meat, reduction soft-shelled turtle selling cost also to have good improvement effect for soft-shelled turtle.
Detailed description of the invention
In order to make object of the present invention, technical scheme, good effect clearer, by following examples, the present invention is further elaborated.Below for the description of specific embodiments only for explaining the present invention, do not limit the present invention.
Embodiment mono-:
Soft-shelled turtle is cleaned, then cut in turn neck bloodletting, adopt belly to open the mode of tripe or back opening the back of the body to remove internal organ; Then in the hot water of 90 DEG C, soak 30s, utilize mechanical tumbling to stir and remove adventitia in conjunction with manual method, artificial degrease; 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; Then placement one places such as the soft-shelled turtle internal organ in process, blood, adventitia and fat are focused on; Again soft-shelled turtle head, soft-shelled turtle foreleg, soft-shelled turtle back leg, soft-shelled turtle shirt rim, soft-shelled turtle tortoise plastron after processing are contained in to a place, soak 60min by 0.5% edible salt solution (meat (w): water (w)=1: 2.0), go raw meat processing; After vacuum packaging, in-23 DEG C, carry out quick-frozen, make turtle central temperature reach-15 DEG C, at-15 DEG C of temperature, preserve, to freeze the form supply market of product.
Embodiment bis-:
Soft-shelled turtle is cleaned, then cut in turn neck bloodletting, adopt belly to open the mode of tripe or back opening the back of the body to remove internal organ; Then in the hot water of 85 DEG C, soak 60s, utilize mechanical tumbling to stir and remove adventitia in conjunction with manual method, artificial degrease; 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; Then placement one places such as the soft-shelled turtle internal organ in process, blood, adventitia and fat are focused on; Again soft-shelled turtle head, soft-shelled turtle foreleg, soft-shelled turtle back leg, soft-shelled turtle shirt rim, soft-shelled turtle tortoise plastron after processing are contained in to a place, soak 20min by 5% edible salt solution (meat (w): water (w)=1: 0.8), go raw meat processing; Soft-shelled turtle after separating is pressed to different parts respectively or combination vacuum packaging, in-23 DEG C, carry out quick-frozen, make turtle central temperature reach-18 DEG C, at-18 DEG C of temperature, preserve, to freeze the form supply market of product.
Embodiment tri-:
Soft-shelled turtle is cleaned, then cut in turn neck bloodletting, adopt belly to open the mode of tripe or back opening the back of the body to remove internal organ; Then in the hot water of 98 DEG C, soak 10s, utilize mechanical tumbling to stir and remove adventitia in conjunction with manual method, artificial degrease; 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; Then placement one places such as the soft-shelled turtle internal organ in process, blood, adventitia and fat are focused on; Again soft-shelled turtle head, soft-shelled turtle foreleg, soft-shelled turtle back leg, soft-shelled turtle shirt rim, soft-shelled turtle tortoise plastron after processing are contained in to a place, soak 40min by 2.0% edible salt solution (meat (w): water (w)=1: 1), go raw meat processing; Soft-shelled turtle after separating is pressed to different parts vacuum packaging respectively, in-35 DEG C, carry out quick-frozen, make turtle central temperature reach-20 DEG C, at-20 DEG C of temperature, preserve, to freeze the form supply market of product.
Embodiment tetra-:
Soft-shelled turtle is cleaned, then cut in turn neck bloodletting, adopt belly to open the mode of tripe or back opening the back of the body to remove internal organ; Then in the hot water of 90 DEG C, soak 30s, utilize mechanical tumbling to stir and remove adventitia in conjunction with manual method, artificial degrease; 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; Then placement one places such as the soft-shelled turtle internal organ in process, blood, adventitia and fat are focused on; Again soft-shelled turtle head, soft-shelled turtle foreleg, soft-shelled turtle back leg, soft-shelled turtle shirt rim, soft-shelled turtle tortoise plastron after processing are contained in to a place, soak 40min by 2.0% edible salt solution (meat (w): water (w)=1: 1.2), go raw meat processing; Soft-shelled turtle after separating is pressed to part combination final vacuum packaging, in-40 DEG C, carry out quick-frozen, make turtle central temperature reach-23 DEG C, at-23 DEG C of temperature, preserve, to freeze the form supply market of product.
Embodiment five:
Soft-shelled turtle is cleaned, then cut in turn neck bloodletting, adopt belly to open the mode of tripe or back opening the back of the body to remove internal organ; Then in the hot water of 88 DEG C, soak 36s, remove adventitia, degrease; 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; Then placement one places such as the soft-shelled turtle internal organ in process, blood, adventitia and fat are focused on; Again soft-shelled turtle head, soft-shelled turtle foreleg, soft-shelled turtle back leg, soft-shelled turtle shirt rim, soft-shelled turtle tortoise plastron after processing are contained in to a place, soak 50min by 4.0% edible salt solution (meat (w): water (w)=1: 1.7), go raw meat processing; Soft-shelled turtle after separating is pressed to part combination final vacuum packaging, in-50 DEG C, carry out quick-frozen, make turtle central temperature reach-25 DEG C, at-25 DEG C of temperature, preserve, to freeze the form supply market of product.
More than enumerate is only several specific embodiments of the present invention.The present invention is not limited to above embodiment, so directly derive or associate the processing method of distortion gained from the disclosure of invention, all should think protection scope of the present invention.
Claims (8)
1. a processing method for soft-shelled turtle clean vegetables, is characterized in that as follows:
One, clean soft-shelled turtle, then cut in turn neck bloodletting, remove internal organ; In hot water, soak the several seconds, remove adventitia, remove fat; After cleaning 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;
Two, soft-shelled turtle internal organ, blood, adventitia and fat being placed to a place focuses on;
Three, the soft-shelled turtle head of the first step, soft-shelled turtle foreleg, soft-shelled turtle back leg, soft-shelled turtle shirt rim, soft-shelled turtle tortoise plastron are contained in to a place, soak several points by edible salt solution, go raw meat processing;
Four, after vacuum packaging, carry out quick-frozen, be and freeze product form.
2. the processing method of soft-shelled turtle clean vegetables 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.
3. the processing method of soft-shelled turtle clean vegetables as claimed in claim 1 or 2, is characterized in that: the first step, in the hot water of 85 DEG C-98 DEG C, soak 10s-60s.
4. the processing method of soft-shelled turtle clean vegetables as claimed in claim 1, is characterized in that: the 3rd step, the concentration of edible salt solution is 0.5%-5%.
5. the processing method of the soft-shelled turtle clean vegetables as described in claim 1 or 4, is characterized in that: the 3rd step, the weight ratio of soft-shelled turtle material and edible salt solution is 1: 0.8-1: 2.0.
6. the processing method of the soft-shelled turtle clean vegetables as described in claim 1 or 4, is characterized in that: the 3rd step, soak time is 20min-60min.
7. the processing method of soft-shelled turtle clean vegetables as claimed in claim 1, is characterized in that: the 4th step, at-23 DEG C--carry out quick-frozen in 50 DEG C.
8. the processing method of the soft-shelled turtle clean vegetables as described in claim 1 or 7, is characterized in that: the 4th step, reaches the central temperature of soft-shelled turtle material-15 DEG C--25 DEG C, at-15 DEG C--at 25 DEG C of temperature, preserve, be and freeze product form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410121441.7A CN103932235A (en) | 2014-03-28 | 2014-03-28 | Method for processing cut soft-shelled turtle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410121441.7A CN103932235A (en) | 2014-03-28 | 2014-03-28 | Method for processing cut soft-shelled turtle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103932235A true CN103932235A (en) | 2014-07-23 |
Family
ID=51180321
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410121441.7A Pending CN103932235A (en) | 2014-03-28 | 2014-03-28 | Method for processing cut soft-shelled turtle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932235A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113545448A (en) * | 2021-07-01 | 2021-10-26 | 安徽省淮丰园渔业科技有限公司 | Processing method for removing fishy smell of soft-shelled turtle |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5739758A (en) * | 1980-08-23 | 1982-03-05 | Setsuo Satake | Turtle dish keeping its original shape |
| CN102370231A (en) * | 2011-10-28 | 2012-03-14 | 绍兴中亚工贸园有限公司 | Processing technology for quick-frozen soft-shelled turtle |
| CN103653041A (en) * | 2013-10-15 | 2014-03-26 | 汉寿县目平湖食品有限责任公司 | Preparation method of dried ecological turtles |
-
2014
- 2014-03-28 CN CN201410121441.7A patent/CN103932235A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5739758A (en) * | 1980-08-23 | 1982-03-05 | Setsuo Satake | Turtle dish keeping its original shape |
| CN102370231A (en) * | 2011-10-28 | 2012-03-14 | 绍兴中亚工贸园有限公司 | Processing technology for quick-frozen soft-shelled turtle |
| CN103653041A (en) * | 2013-10-15 | 2014-03-26 | 汉寿县目平湖食品有限责任公司 | Preparation method of dried ecological turtles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113545448A (en) * | 2021-07-01 | 2021-10-26 | 安徽省淮丰园渔业科技有限公司 | Processing method for removing fishy smell of soft-shelled turtle |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102370231B (en) | Processing technology for quick-frozen soft-shelled turtle | |
| CN102389126B (en) | Seafood can and manufacturing method thereof | |
| CN102113536B (en) | Method for processing iced fresh pork cuts | |
| CN102551103B (en) | Method for processing flavored fishskins | |
| CN103054056A (en) | Sauced duck meat and processing method thereof | |
| WO2021253933A1 (en) | Method for processing cold fresh poultry that improves meat quality, and product | |
| CN103263021A (en) | Fresh yak meat tenderizing method | |
| CN107410427A (en) | A kind of processing method of cold freshly-slaughtered poultry | |
| CN108056420A (en) | Dry bamboo shoot processing method | |
| CN103931968B (en) | Green tea is utilized to reduce the method for greenhouse cultivation soft-shelled turtle fishy smell | |
| KR101873170B1 (en) | A method manufacturing of semi dried Pollack | |
| CN103340428B (en) | Preparation method for convenient agrocybe cylindracea and duck soup | |
| CN106579055B (en) | Special processing technology of flavored instant loach can | |
| CN103960698B (en) | A kind of processing method reducing cultivation soft-shelled turtle fishy smell | |
| KR101817462B1 (en) | Method of aging the eel and the aged eel obtained from the same method and the dish using the aged eel | |
| CN104431896A (en) | Processing technique of salted dried bamboo shoots | |
| CN103932235A (en) | Method for processing cut soft-shelled turtle | |
| CN103340427B (en) | Preparation method for convenient pickled radish and duck soup | |
| CN103462044A (en) | Preparation method for nourishing canned dog meat | |
| CN105105191A (en) | Method for preparing low-salt duck meat | |
| CN103689666B (en) | Marinating method of crucian | |
| KR100641587B1 (en) | Pork barbecue and the manufacture method that pork which remove all bone uses nature emollient inclusion and spice | |
| CN103719928B (en) | Turtle processing method | |
| CN103300414A (en) | Preparing method of quick-freezing globefish porridge | |
| CN102960758A (en) | Manufacture craft of peppery chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140723 |