CN106174050A - 一种风干龟肉的制备方法 - Google Patents
一种风干龟肉的制备方法 Download PDFInfo
- Publication number
- CN106174050A CN106174050A CN201610520723.3A CN201610520723A CN106174050A CN 106174050 A CN106174050 A CN 106174050A CN 201610520723 A CN201610520723 A CN 201610520723A CN 106174050 A CN106174050 A CN 106174050A
- Authority
- CN
- China
- Prior art keywords
- testudinis
- grams
- air
- carnis
- dried
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000007605 air drying Methods 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 4
- 240000006677 Vicia faba Species 0.000 claims description 4
- 235000010749 Vicia faba Nutrition 0.000 claims description 4
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 4
- 239000003610 charcoal Substances 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 210000002700 urine Anatomy 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 241001280425 Cyclemys Species 0.000 claims description 3
- 241000270722 Crocodylidae Species 0.000 claims description 2
- 241001194819 Cuora flavomarginata Species 0.000 claims description 2
- LNNWVNGFPYWNQE-GMIGKAJZSA-N desomorphine Chemical compound C1C2=CC=C(O)C3=C2[C@]24CCN(C)[C@H]1[C@@H]2CCC[C@@H]4O3 LNNWVNGFPYWNQE-GMIGKAJZSA-N 0.000 claims description 2
- 239000004575 stone Substances 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims 1
- 239000010931 gold Substances 0.000 claims 1
- 229910052737 gold Inorganic materials 0.000 claims 1
- 238000011017 operating method Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种风干龟肉的制备方法,包括以下步骤:原料处理、煮制、风干、油炸、包装、杀菌、洗袋、风干等工艺程序,本发明味道鲜美,具有增强热力、清润滋补之功效。
Description
技术领域
本发明涉及食品加工领域,尤其涉及一种风干龟肉的制备方法。
背景技术
乌龟是水陆两栖动物,由于其生活特性和自身结构特征,使得龟肉中含有丰富的蛋白质、脂肪、矿物质等物质,营养价值和药用价值极高。龟肉虽不为常人喜食,但营养价值较高,含蛋白质、动物胶、脂肪、糖类及钙、磷、铁和多种维生素等营养成分,且容易被人体吸收。乌龟肌肉的蛋白质含量达16.64%,必需氨基酸和鲜味氨基酸分别占氨基酸总量的49.16%和43.39%。氨基酸组成中以Glu含量最为丰富;乌龟肌肉脂肪含量为1.51%,脂肪酸组成以C18:1为主,达39.32%。其次为C16:0及C22:6,不饱和脂肪酸占脂肪酸总量的76.83%。
本发明利用传统风干牛肉的生产工艺,结合烹饪龟肉的传统方法,制备一种可商业化,连续化,大规模生产的风干龟肉。
发明内容
本发明的主要目的是提供一种风干龟肉的制备方法。
为达到上述目的,本发明采取以下技术方案:风干龟肉的制备方法,包括以下操作步骤:
(1)原料处理:①将乌龟750克放入盆中,加热水约40度使其排尽尿;
②将乌龟去头、足、龟壳、内脏,洗净,切割成2~3cm片状;
③将片状龟肉放入沸水中,中火焯水至去净血污及腥味;
(2)煮制:锅内放茶油15克,烧至六成热后下入姜片10克、大蒜瓣40克、豆瓣酱10克、剁椒10克中火煸香,加入焯过水的龟肉大火翻炒均匀,然后依次加入盐2克、味精2克、鸡精2克、酱油5克、红油5克,注入高汤50克,置入陶制钵内用木炭细火煨20~30分钟,然后捞出沥干;
(3)风干:将步骤(2)煮制的龟肉放入食品风干机,控制温度在50~60℃,风干5~7小时,得风干的龟肉;
(4)油炸:将将步骤(3)风干的龟肉放入油锅,在170℃温度油炸5~10分钟,冷却至常温;
(5)包装:将步骤(4)油炸的龟肉定量真空包装;
(6)杀菌:将步骤(5)包装的产品高温杀菌;
(7)洗袋、风干:将杀菌的产品用洗袋机清洗,然后风干。
本发明所述乌龟是金钱龟、安南龟、石金钱龟、台湾大青龟、鳄鱼龟、黄缘盒龟的一种。
本发明具有以下有益效果:
1)本发明富含蛋白质、维生素A、维生素B1、维生素B2、脂肪酸、肌醇、钙、磷、钾、钠、骨胶原、蛋白质、脂肪、肽类和多种酶以及人体必需的多种微量元素。
2)本发明可商业化、大规模生产。
3)本发明食用方便,保质期长。
4)本发明具有增强热力、清润滋补之功效。
具体实施方式
下面对本发明的具体实施方式作详细说明:
实施例1:
一种风干龟肉的制备方法,包括以下步骤:
(1)原料处理:①将乌龟750克放入盆中,加热水约40度使其排尽尿;
②将乌龟去头、足、龟壳、内脏,洗净,切割成2~3cm片状;
③将片状龟肉放入沸水中,中火焯水至去净血污及腥味;
(2)煮制:锅内放茶油15克,烧至六成热后下入姜片10克、大蒜瓣40克、豆瓣酱10克、剁椒10克中火煸香,加入焯过水的龟肉大火翻炒均匀,然后依次加入盐2克、味精2克、鸡精2克、酱油5克、红油5克,注入高汤50克,置入陶制钵内用木炭细火煨20~30分钟,然后捞出沥干;
(3)风干:将步骤(2)煮制的龟肉放入食品风干机,控制温度在50~60℃,风干7小时,得风干的龟肉;
(4)油炸:将将步骤(3)风干的龟肉放入油锅,在170℃温度油炸10分钟,冷却至常温;
(5)包装:将步骤(4)油炸的龟肉定量真空包装;
(6)杀菌:将步骤(5)包装的产品高温杀菌;
(7)洗袋、风干:将杀菌的产品用洗袋机清洗,然后风干。
实施例2:
一种风干龟肉的制备方法,包括以下步骤:
(1)原料处理:①将乌龟750克放入盆中,加热水约40度使其排尽尿;
②将乌龟去头、足、龟壳、内脏,洗净,切割成2~3cm片状;
③将片状龟肉放入沸水中,中火焯水至去净血污及腥味;
(2)煮制:锅内放茶油15克,烧至六成热后下入姜片10克、大蒜瓣40克、豆瓣酱10克、剁椒10克中火煸香,加入焯过水的龟肉大火翻炒均匀,然后依次加入盐2克、味精2克、鸡精2克、酱油5克、红油5克,注入高汤50克,置入陶制钵内用木炭细火煨20~30分钟,然后捞出沥干;
(3)风干:将步骤(2)煮制的龟肉放入食品风干机,控制温度在50~60℃,风干6小时,得风干的龟肉;
(4)油炸:将将步骤(3)风干的龟肉放入油锅,在170℃温度油炸7分钟,冷却至常温;
(5)包装:将步骤(4)油炸的龟肉定量真空包装;
(6)杀菌:将步骤(5)包装的产品高温杀菌;
(7)洗袋、风干:将杀菌的产品用洗袋机清洗,然后风干。
Claims (2)
1.一种风干龟肉的制备方法,其特征在于,包括以下操作步骤:
(1)原料处理:①将乌龟750克放入盆中,加热水约40度使其排尽尿;
②将乌龟去头、足、龟壳、内脏,洗净,切割成2~3cm片状;
③将片状龟肉放入沸水中,中火焯水至去净血污及腥味;
(2)煮制:锅内放茶油15克,烧至六成热后下入姜片10克、大蒜瓣40克、豆瓣酱10克、剁椒10克中火煸香,加入焯过水的龟肉大火翻炒均匀,然后依次加入盐2克、味精2克、鸡精2克、酱油5克、红油5克,注入高汤50克,置入陶制钵内用木炭细火煨20~30分钟,然后捞出沥干;
(3)风干:将步骤(2)煮制的龟肉放入食品风干机,控制温度在50~60℃,风干5~7小时,得风干的龟肉;
(4)油炸:将将步骤(3)风干的龟肉放入油锅,在170℃温度油炸5~10分钟,冷却至常温;
(5)包装:将步骤(4)油炸的龟肉定量真空包装;
(6)杀菌:将步骤(5)包装的产品高温杀菌;
(7)洗袋、风干:将杀菌的产品用洗袋机清洗,然后风干。
2.根据权利要求1所述一种风干龟肉的制备方法,其特征在于,步骤(1)所述乌龟是金钱龟、安南龟、石金钱龟、台湾大青龟、鳄鱼龟、黄缘盒龟的一种。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610520723.3A CN106174050A (zh) | 2016-06-29 | 2016-06-29 | 一种风干龟肉的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610520723.3A CN106174050A (zh) | 2016-06-29 | 2016-06-29 | 一种风干龟肉的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106174050A true CN106174050A (zh) | 2016-12-07 |
Family
ID=57466114
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610520723.3A Pending CN106174050A (zh) | 2016-06-29 | 2016-06-29 | 一种风干龟肉的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106174050A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113455624A (zh) * | 2020-03-31 | 2021-10-01 | 电子科技大学中山学院 | 一种即食香辣龟肉干的制作方法 |
CN113575868A (zh) * | 2021-08-09 | 2021-11-02 | 湖北草龟食品加工有限公司 | 一种加速即食卤制草龟肉特征辛辣味入味的方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104041835A (zh) * | 2014-06-26 | 2014-09-17 | 贵州梵净山生态农业股份有限公司 | 一种香辣牛肉干及其加工方法 |
-
2016
- 2016-06-29 CN CN201610520723.3A patent/CN106174050A/zh active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104041835A (zh) * | 2014-06-26 | 2014-09-17 | 贵州梵净山生态农业股份有限公司 | 一种香辣牛肉干及其加工方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113455624A (zh) * | 2020-03-31 | 2021-10-01 | 电子科技大学中山学院 | 一种即食香辣龟肉干的制作方法 |
CN113575868A (zh) * | 2021-08-09 | 2021-11-02 | 湖北草龟食品加工有限公司 | 一种加速即食卤制草龟肉特征辛辣味入味的方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103380894B (zh) | 一种杏鲍菇肉酱的制备方法 | |
CN103431363B (zh) | 一种牛蛙虾皮酱的制作方法 | |
CN105581160A (zh) | 一种卤水鹅肉的制备方法 | |
CN106376855A (zh) | 一种风味鱼的加工制备方法 | |
CN104172046B (zh) | 调味蕨菜及其制备方法 | |
KR20160026798A (ko) | 능이버섯을 이용한 백숙의 제조방법 및 이에 의해 제조된 능이버섯을 이용한 백숙 | |
CN102940210B (zh) | 一种煮制保健黑豆的加工方法及其所制得的煮制保健黑豆 | |
CN107410934A (zh) | 一种鳗鱼肉松的制备方法 | |
CN106616448A (zh) | 一种红烧土鸡的制备方法 | |
CN105639482A (zh) | 一种茶香鸭胸肉及其制备方法 | |
CN103478687A (zh) | 一种即食金针菇酱及其制备方法 | |
CN106174050A (zh) | 一种风干龟肉的制备方法 | |
KR20170027012A (ko) | 즉석 삼계탕 및 그 제조방법 | |
KR101644935B1 (ko) | 오리 닭발 곰탕의 제조방법 및 이에 의해 제조된 오리 닭발 곰탕 | |
KR101401031B1 (ko) | 닭발을 이용한 식품의 제조방법 | |
CN109170838A (zh) | 一种方便即食的浓香香菇菌汤的制备方法 | |
CN105410512A (zh) | 一种甜辣味鸭脖 | |
CN108936586A (zh) | 一种香辣香菇鱼子酱及其制备方法 | |
KR101170803B1 (ko) | 삼돈고기, 삼돈고기를 이용한 해물찜탕 및 해물찜탕의 제조방법 | |
CN104643120A (zh) | 一种即食血浆鲜鸭肉 | |
KR20120058681A (ko) | 복어분말 및 이의 제조방법 | |
KR101309146B1 (ko) | 한방 향어백숙 제조방법 | |
KR20100111154A (ko) | 원료육의 감량을 줄이고 가공시간을 단축한 훈제오리의 제조 방법 | |
CN101695388A (zh) | 一种腊鹅腌制方法 | |
CN105011175A (zh) | 一种猪蹄蛋白粉及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161207 |