CN106174141A - A kind of Carnis Testudinis canned food and preparation method thereof - Google Patents
A kind of Carnis Testudinis canned food and preparation method thereof Download PDFInfo
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- CN106174141A CN106174141A CN201610540453.2A CN201610540453A CN106174141A CN 106174141 A CN106174141 A CN 106174141A CN 201610540453 A CN201610540453 A CN 201610540453A CN 106174141 A CN106174141 A CN 106174141A
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- 235000013324 preserved food Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 40
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 239000008280 blood Substances 0.000 claims abstract description 11
- 210000004369 blood Anatomy 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000020995 raw meat Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 241000287828 Gallus gallus Species 0.000 claims description 18
- 240000004160 Capsicum annuum Species 0.000 claims description 12
- 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 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 235000014347 soups Nutrition 0.000 claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 240000001008 Dimocarpus longan Species 0.000 claims description 6
- 235000000235 Euphoria longan Nutrition 0.000 claims description 6
- 241000237502 Ostreidae Species 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 6
- 239000006227 byproduct Substances 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000020636 oyster Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 3
- 240000002791 Brassica napus Species 0.000 claims description 3
- 235000011293 Brassica napus Nutrition 0.000 claims description 3
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 238000005202 decontamination Methods 0.000 claims description 3
- 230000003588 decontaminative effect Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 210000003205 muscle Anatomy 0.000 abstract description 4
- 210000000988 bone and bone Anatomy 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010046814 Uterine prolapse Diseases 0.000 abstract description 2
- 206010003549 asthenia Diseases 0.000 abstract description 2
- 208000013116 chronic cough Diseases 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 208000001848 dysentery Diseases 0.000 abstract description 2
- 230000003014 reinforcing effect Effects 0.000 abstract description 2
- 208000012201 sexual and gender identity disease Diseases 0.000 abstract description 2
- 208000015891 sexual disease Diseases 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 150000004665 fatty acids Chemical group 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 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
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001256 tonic effect Effects 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
The present invention provides the preparation method of a kind of Carnis Testudinis canned food, comprises the following steps: go raw meat, boiling, baste fried, processed, canned food processed and sterilization.The present invention also provides for the Carnis Testudinis canned food applying the method to prepare.The present invention has effect of kidney tonifying reinforcing the heart, tonifying YANG, cures mainly chronic cough spitting of blood, dysentery, bones and muscles pain, after being ill deficiency of YIN blood weak, especially to children's is weak and puerperal asthenia, proctoptosis, uterine prolapse and sexual disorder etc. have preferable curative effect.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Carnis Testudinis canned food and preparation method thereof.
Background technology
Carnis Testudinis is excellent tonic product, and the nutritive value higher by it and medicinal efficacy are extensively liked by people, are especially suitable for body
Weak many diseases, the crowd just recovered from a dangerous illness.Carnis Testudinis nutritive value is higher, containing protein, animal glue, fat, saccharide and calcium, phosphorus, ferrum and
The nutritional labelings such as multivitamin, and be easily absorbed by the body.The protein content of Testudinis muscle reaches 16.64%, it is necessary to aminoacid
The 49.16% and 43.39% of total amino acid content is accounted for respectively with Fresh ear field.Aminoacid is the abundantest with Glu content in forming；Crow
Testudinis muscle fat content is 1.51%, and fatty acid forms based on C18:1, reaches 39.32%.Secondly it is C16:0 and C22:6, insatiable hunger
The 76.83% of fatty acid total amount is accounted for fatty acid.
Seldom have at present the instant product of Carnis Testudinis, the problem to be solved in the present invention be prepare a kind of long shelf-life,
Instant, sapid Carnis Testudinis canned food, it has enriching yin and nourishing kidney, qi-restoratives shape bone, the effect of the clearind deficient heat that nourishes blood.
Summary of the invention
The main object of the present invention is to prepare the Carnis Testudinis canned food that a kind of delicious and fragrant taste is strong.
It is a further object to provide the preparation method of above-mentioned Carnis Testudinis canned food.
For reaching above-mentioned purpose, the present invention takes techniques below scheme:
A kind of preparation method of Carnis Testudinis canned food, step is as follows:
(1) raw meat is removed: Carnis Testudinis 80～100 weight portion being cut into bulk, puts in boiling water, moderate heat blanching is to removing blood stains and raw meat
Taste；
(2) boiling: be put in pot by Oleum Camelliae 15～20 weight portion, enters Rhizoma Zingiberis 2～4 weight portion, garlic bulblet 3 under burning to sixty percent heat
～5 weight portions, broad bean paste 3～4 weight portion, chopped chilli 2～3 weight portion moderate heat stir-frying are fragrant, the Carnis Testudinis big fire adding water of scalding stir-fries all
Even, then it is sequentially added into salt 3～6 weight portion, monosodium glutamate 1～2 weight portion, chicken essence 2～3 weight portion, soy sauce 4～7 weight portion, chilli oil
4～7 weight portions, finally inject soup 30～40 weight portion, are transferred to boiling with soft fire 20～30 minutes, finally be pulled out by Carnis Testudinis and drain,
Obtain the Carnis Testudinis of boiling；
(3) fried: the Carnis Testudinis of step (2) boiling is put into oil cauldron, temperature 170 DEG C fried 5～10 minutes, then pull out and drain
Oil, is cooled to room temperature；
(4) baste processed: by clear water 80～100 weight portion and Poria 20～30 weight portion, Arillus Longan 4～7 weight portion, Fructus Jujubae 3～5
Weight portion, Semen Nelumbinis 4～6 weight portion, Fructus Lycii 2～3 weight portion add to boil in pot rises 30～40 minutes, is subsequently adding charge ratio peppery
Green pepper 1～3 weight portion, vinegar 1～2 weight portion, Oyster sauce 3～5 weight portion, light soy sauce 4～5 weight portion, white sugar 5～8 weight portion and monosodium glutamate 1
～2 weight portion boil to boiling after filter, obtain the baste of 80～90 DEG C；Semen Nelumbinis peeling and gains in depth of comprehension are arrived by Semen Nelumbinis；
(5) canned food processed: Carnis Testudinis fried for step (3) is put in 80～90 DEG C of bastes of step (4) and stir, then fixed
Amount vacuum-packing；
(6) sterilization: carry out high temperature sterilization or microwave disinfection by product-filled, obtain finished product.
As preferably, described in step (2), the preparation method of soup is:
A. material
Os Gallus domesticus 800 grams, raw chive 50 grams, ginger slice 10 grams, Bulbus Allii head 5 grams, 50 grams of Radix Dauci Sativae, white turnip 50 grams, Bulbus Allii Cepae 20 grams, recklessly
Green pepper grain 5 grams, 10 kilograms of water；
B. flavouring agent
Chinese liquor 100 grams, chicken essence 10 grams, white sugar 20 grams, salt 10 grams；
Preparation method is:
(1) Os Gallus domesticus is cleaned, especially sticked the internal organs in skeleton and to remove, within five minutes, filter with hot boiling water and pick up.
(2) by 10 kg of water, boiled boil rolling and add Os Gallus domesticus slow fire burning, decontamination foam, lid pot cover, boil one and a half hours.
(3) add all A and condiment B material, boil 30 minutes again, all material are picked up；
(4) boil again 10 minutes to filter and i.e. complete as soup.
As preferably, described in step (5), the weight ratio of Carnis Testudinis and baste is 15:10.
The present invention also provides for the Carnis Testudinis canned food that should prepare in aforementioned manners.
The method have the advantages that
The present invention has effect of kidney tonifying reinforcing the heart, tonifying YANG, cures mainly chronic cough spitting of blood, dysentery, bones and muscles pain, after being ill deficiency of YIN blood weak, especially
To children's is weak and puerperal asthenia, proctoptosis, uterine prolapse and sexual disorder etc. have preferable curative effect.
Detailed description of the invention
Below example facilitates a better understanding of the present invention, but does not limit the present invention.Experiment in following embodiment
Method, if no special instructions, is conventional method.Test material used in following embodiment, if no special instructions, is city
Sell.
The preparation method of a kind of Carnis Testudinis canned food of the present invention is:
(1) raw meat is removed: Carnis Testudinis 80～100 weight portion cutting into 2～3cm bulks, puts in boiling water, moderate heat blanching is to removing blood stains
And fishy smell；
(2) boiling: be put in pot by Oleum Camelliae 15～20 weight portion, enters Rhizoma Zingiberis 2～4 weight portion, garlic bulblet 3 under burning to sixty percent heat
～5 weight portions, broad bean paste 3～4 weight portion, chopped chilli 2～3 weight portion moderate heat stir-frying are fragrant, the Carnis Testudinis big fire adding water of scalding stir-fries all
Even, then it is sequentially added into salt 3～6 weight portion, monosodium glutamate 1～2 weight portion, chicken essence 2～3 weight portion, soy sauce 4～7 weight portion, chilli oil
4～7 weight portions, finally inject soup 30～40 weight portion, are transferred to boiling with soft fire 20～30 minutes, finally be pulled out by Carnis Testudinis and drain,
Obtain the Carnis Testudinis of boiling；
The preparation method of soup is:
A. material
Os Gallus domesticus 800 grams, raw chive 50 grams, ginger slice 10 grams, Bulbus Allii head 5 grams, 50 grams of Radix Dauci Sativae, white turnip 50 grams, Bulbus Allii Cepae 20 grams, recklessly
Green pepper grain 5 grams, 10 kilograms of water；
B. flavouring agent
Chinese liquor 100 grams, chicken essence 10 grams, white sugar 20 grams, salt 10 grams；
Preparation method is:
1. Os Gallus domesticus is cleaned, especially sticked the internal organs in skeleton and to remove, within five minutes, filter with hot boiling water and pick up.
2. by 10 kg of water, boiled boil rolling and add Os Gallus domesticus slow fire burning, decontamination foam, lid pot cover, boil one and a half hours.
3. add all A and condiment B material, boil 30 minutes again, all material are picked up；
Boil the most again 10 minutes to filter and i.e. complete as soup.
(3) fried: the Carnis Testudinis of step (2) boiling is put into oil cauldron, temperature 170 DEG C fried 5～10 minutes, then pull out
Drain oil, be cooled to room temperature；
(4) baste processed: by clear water 80～100 weight portion and Poria 20～30 weight portion, Arillus Longan 4～7 weight portion, Fructus Jujubae 3～5
Weight portion, Semen Nelumbinis 4～6 weight portion, Fructus Lycii 2～3 weight portion add to boil in pot rises 30～40 minutes, is subsequently adding charge ratio peppery
Green pepper 1～3 weight portion, vinegar 1～2 weight portion, Oyster sauce 3～5 weight portion, light soy sauce 4～5 weight portion, white sugar 5～8 weight portion and monosodium glutamate 1
～2 weight portion boil to boiling after filter, obtain the baste of 80～90 DEG C；Semen Nelumbinis peeling and gains in depth of comprehension are arrived by Semen Nelumbinis；
(5) canned food processed: Carnis Testudinis fried for step (3) is put in 80～90 DEG C of bastes of step (4) and stir, then fixed
Amount vacuum-packing；The weight ratio of Carnis Testudinis and baste is 15:10.
(6) sterilization: carry out high temperature sterilization or microwave disinfection by product-filled, obtain finished product.
Embodiment 1
The preparation method of the Carnis Testudinis canned food of the present invention is:
(1) Carnis Testudinis 100 weight portion cutting into 2～3cm bulks, puts in boiling water, moderate heat blanching is to removing blood stains and fishy smell.
(2) boiling: be put in pot by Oleum Camelliae 20 weight portion, enters Rhizoma Zingiberis 4 weight portion, garlic bulblet 5 weight under burning to sixty percent heat
Amount part, broad bean paste 4 weight portion, chopped chilli 3 weight portion moderate heat stir-frying perfume, the Carnis Testudinis big fire adding water of scalding stir-fries uniformly, the most successively
Add salt 6 weight portion, monosodium glutamate 2 weight portion, chicken essence 3 weight portion, soy sauce 7 weight portion, chilli oil 7 weight portion, finally inject soup 40
Weight portion, is transferred to boiling with soft fire 30 minutes, is finally pulled out by Carnis Testudinis and drains, obtains the Carnis Testudinis of boiling.
(3) fried: the Carnis Testudinis of step (2) boiling put into oil cauldron, temperature 170 DEG C fried 10 minutes, then pull out
Drain oil, be cooled to room temperature.
(4) baste processed: by charge ratio clear water 100 weight portion and Poria 30 weight portion, Arillus Longan 7 weight portion, Fructus Jujubae 5 weight
Part, Semen Nelumbinis 6 weight portion, Fructus Lycii 3 weight portion add to boil in pot to be risen 40 minutes, is subsequently adding charge ratio Fructus Capsici 3 weight portion, vinegar 2
Weight portion, Oyster sauce 5 weight portion, light soy sauce 5 weight portion, white sugar 8 weight portion and monosodium glutamate 2 weight portion boil to boiling after filter, obtain 80～
The baste of 90 DEG C.
(5) canned food processed: Carnis Testudinis fried for step (3) is put in 80～90 DEG C of bastes of step (4) and stir, so
Rear quantitatively vacuum-packing.The weight ratio of Carnis Testudinis and baste is 15:10.
(6) sterilization: carry out high temperature sterilization or microwave disinfection by product-filled, obtain finished product.
Embodiment 2
The preparation method of the Carnis Testudinis canned food of the present invention is:
(1) Carnis Testudinis 80 weight portion cutting into 2～3cm bulks, puts in boiling water, moderate heat blanching is to removing blood stains and fishy smell.
(2) boiling: be put in pot by Oleum Camelliae 15 weight portion, enters Rhizoma Zingiberis 2 weight portion, garlic bulblet 3 weight under burning to sixty percent heat
Amount part, broad bean paste 3 weight portion, chopped chilli 2 weight portion moderate heat stir-frying perfume, the Carnis Testudinis big fire adding water of scalding stir-fries uniformly, the most successively
Add salt 3 weight portion, monosodium glutamate 1 weight portion, chicken essence 2 weight portion, soy sauce 4 weight portion, chilli oil 4 weight portion, finally inject soup 30
Weight portion, is transferred to boiling with soft fire 20 minutes, is finally pulled out by Carnis Testudinis and drains, obtains the Carnis Testudinis of boiling.
(3) fried: the Carnis Testudinis of step (2) boiling put into oil cauldron, temperature 170 DEG C fried 7 minutes, then pull drip out
Drier oil, is cooled to room temperature；
(4) baste processed: by charge ratio clear water 80 weight portion and Poria 20 weight portion, Arillus Longan 4 weight portion, Fructus Jujubae 3 weight portion, lotus
Core 4 weight portion, Fructus Lycii 2 weight portion add to boil in pot rises 35 minutes, is subsequently adding charge ratio Fructus Capsici 1 weight portion, vinegar 1 weight
Part, Oyster sauce 3 weight portion, light soy sauce 4 weight portion, white sugar 5 weight portion and monosodium glutamate 1 weight portion boil and filter to boiling, obtain 80～90 DEG C
Baste.
(5) canned food processed: Carnis Testudinis fried for step (3) is put in 80～90 DEG C of bastes of step (4) and stir, so
Rear quantitatively vacuum-packing.The weight ratio of Carnis Testudinis and baste is 15:10.
(6) sterilization: carry out high temperature sterilization or microwave disinfection by product-filled, obtain finished product.
Embodiment 3
The preparation method of the Carnis Testudinis canned food of the present invention is:
(1) Carnis Testudinis 90 weight portion cutting into 2～3cm bulks, puts in boiling water, moderate heat blanching is to removing blood stains and fishy smell.
(2) boiling: be put in pot by Oleum Camelliae 18 weight portion, enters Rhizoma Zingiberis 3 weight portion, garlic bulblet 4 weight under burning to sixty percent heat
Amount part, broad bean paste 3.5 weight portion, chopped chilli 2.5 weight portion moderate heat stir-frying perfume, the Carnis Testudinis big fire adding water of scalding stir-fries uniformly, then
It is sequentially added into salt 4 weight portion, monosodium glutamate 1.5 weight portion, chicken essence 2.5 weight portion, soy sauce 5 weight portion, chilli oil 5 weight portion, finally notes
Enter soup 35 weight portion, be transferred to boiling with soft fire 25 minutes, finally Carnis Testudinis is pulled out and drain, obtain the Carnis Testudinis of boiling.
(3) fried: the Carnis Testudinis of step (2) boiling put into oil cauldron, at 170 DEG C of oily deep fry for five minutes of temperature, then pull drip out
Drier oil, is cooled to room temperature；
(4) baste processed: by charge ratio clear water 90 weight portion and Poria 25 weight portion, Arillus Longan 5 weight portion, Fructus Jujubae 4 weight portion, lotus
Core 5 weight portion, Fructus Lycii 2.5 weight portion add to boil in pot rises 30 minutes, is subsequently adding charge ratio Fructus Capsici 2 weight portion, vinegar 1.5 weight
Amount part, Oyster sauce 4 weight portion, light soy sauce 4.5 weight portion, white sugar 6 weight portion and monosodium glutamate 1.5 weight portion boil and filter to boiling, obtain 80
～the baste of 90 DEG C.
(5) canned food processed: Carnis Testudinis fried for step (3) is put in 80～90 DEG C of bastes of step (4) and stir, so
Rear quantitatively vacuum-packing.The weight ratio of Carnis Testudinis and baste is 15:10.
(6) sterilization: carry out high temperature sterilization or microwave disinfection by product-filled, obtain finished product.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, or wherein portion of techniques feature is carried out equivalent.
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention's
Within protection domain.
Claims (4)
1. the preparation method of a Carnis Testudinis canned food, it is characterised in that: step is as follows:
(1) raw meat is removed: Carnis Testudinis 80～100 weight portion being cut into bulk, puts in boiling water, moderate heat blanching is to removing blood stains and raw meat
Taste；
(2) boiling: be put in pot by Oleum Camelliae 15～20 weight portion, enters Rhizoma Zingiberis 2～4 weight portion, garlic bulblet 3 under burning to sixty percent heat
～5 weight portions, broad bean paste 3～4 weight portion, chopped chilli 2～3 weight portion moderate heat stir-frying are fragrant, the Carnis Testudinis big fire adding water of scalding stir-fries all
Even, then it is sequentially added into salt 3～6 weight portion, monosodium glutamate 1～2 weight portion, chicken essence 2～3 weight portion, soy sauce 4～7 weight portion, chilli oil
4～7 weight portions, finally inject soup 30～40 weight portion, are transferred to boiling with soft fire 20～30 minutes, finally be pulled out by Carnis Testudinis and drain,
Obtain the Carnis Testudinis of boiling；
(3) fried: the Carnis Testudinis of step (2) boiling is put into oil cauldron, temperature 170 DEG C fried 5～10 minutes, then pull out and drain
Oil, is cooled to room temperature；
(4) baste processed: by clear water 80～100 weight portion and Poria 20～30 weight portion, Arillus Longan 4～7 weight portion, Fructus Jujubae 3～5
Weight portion, Semen Nelumbinis 4～6 weight portion, Fructus Lycii 2～3 weight portion add to boil in pot rises 30～40 minutes, is subsequently adding charge ratio peppery
Green pepper 1～3 weight portion, vinegar 1～2 weight portion, Oyster sauce 3～5 weight portion, light soy sauce 4～5 weight portion, white sugar 5～8 weight portion and monosodium glutamate 1
～2 weight portion boil to boiling after filter, obtain the baste of 80～90 DEG C；Semen Nelumbinis peeling and gains in depth of comprehension are arrived by Semen Nelumbinis；
(5) canned food processed: Carnis Testudinis fried for step (3) is put in 80～90 DEG C of bastes of step (4) and stir, then fixed
Amount vacuum-packing；
(6) sterilization: carry out high temperature sterilization or microwave disinfection by product-filled, obtain finished product.
Method the most according to claim 1, it is characterised in that: described in step (2), the preparation method of soup is:
A. material
Os Gallus domesticus 800 grams, raw chive 50 grams, ginger slice 10 grams, Bulbus Allii head 5 grams, 50 grams of Radix Dauci Sativae, white turnip 50 grams, Bulbus Allii Cepae 20 grams, recklessly
Green pepper grain 5 grams, 10 kilograms of water；
B. flavouring agent
Chinese liquor 100 grams, chicken essence 10 grams, white sugar 20 grams, salt 10 grams；
Preparation method is:
(1) Os Gallus domesticus is cleaned, especially sticked the internal organs in skeleton and to remove, within five minutes, filter with hot boiling water and pick up；
(2) by 10 kg of water, boiled boil rolling and add Os Gallus domesticus slow fire burning, decontamination foam, lid pot cover, boil one and a half hours；
(3) add all A and condiment B material, boil 30 minutes again, all material are picked up；
(4) boil again 10 minutes to filter and i.e. complete as soup.
Method the most according to claim 1, it is characterised in that: described in step (5), the weight ratio of Carnis Testudinis and baste is
15:10.
4. the Carnis Testudinis canned food that the arbitrary described method of application claim 1-3 prepares.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610540453.2A CN106174141A (en) | 2016-07-11 | 2016-07-11 | A kind of Carnis Testudinis canned food and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610540453.2A CN106174141A (en) | 2016-07-11 | 2016-07-11 | A kind of Carnis Testudinis canned food and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106174141A true CN106174141A (en) | 2016-12-07 |
Family
ID=57474109
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|---|---|---|---|
| CN201610540453.2A Pending CN106174141A (en) | 2016-07-11 | 2016-07-11 | A kind of Carnis Testudinis canned food and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087485A (en) * | 1992-12-04 | 1994-06-08 | 山东煤矿烹饪技术培训中心 | Canned clear intestines soft-shelled turtle soup and preparation method |
| CN1205187A (en) * | 1997-07-15 | 1999-01-20 | 张智斌 | Canned turtle |
| CN102356866A (en) * | 2011-09-07 | 2012-02-22 | 芜湖有贤生态龟鳖养殖有限公司 | Manufacturing method for tortoise meat paste |
| CN102389128A (en) * | 2011-11-17 | 2012-03-28 | 赵文广 | Turtle can and production process thereof |
| CN104382107A (en) * | 2014-11-27 | 2015-03-04 | 余姚市冷江鳖业有限公司 | Method for making turtle can |
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2016
- 2016-07-11 CN CN201610540453.2A patent/CN106174141A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087485A (en) * | 1992-12-04 | 1994-06-08 | 山东煤矿烹饪技术培训中心 | Canned clear intestines soft-shelled turtle soup and preparation method |
| CN1205187A (en) * | 1997-07-15 | 1999-01-20 | 张智斌 | Canned turtle |
| CN102356866A (en) * | 2011-09-07 | 2012-02-22 | 芜湖有贤生态龟鳖养殖有限公司 | Manufacturing method for tortoise meat paste |
| CN102389128A (en) * | 2011-11-17 | 2012-03-28 | 赵文广 | Turtle can and production process thereof |
| CN104382107A (en) * | 2014-11-27 | 2015-03-04 | 余姚市冷江鳖业有限公司 | Method for making turtle can |
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