CN106615020A - Preservation method and processing technology of live-killed 5-7-year-old lotus turtle - Google Patents
Preservation method and processing technology of live-killed 5-7-year-old lotus turtle Download PDFInfo
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- CN106615020A CN106615020A CN201611267114.8A CN201611267114A CN106615020A CN 106615020 A CN106615020 A CN 106615020A CN 201611267114 A CN201611267114 A CN 201611267114A CN 106615020 A CN106615020 A CN 106615020A
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- trionyx sinensis
- flos nelumbinises
- sinensis wiegmann
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- 238000000034 method Methods 0.000 title claims abstract description 67
- 238000004321 preservation Methods 0.000 title claims abstract description 41
- 238000012545 processing Methods 0.000 title claims abstract description 22
- 240000002853 Nelumbo nucifera Species 0.000 title abstract description 16
- 235000006508 Nelumbo nucifera Nutrition 0.000 title abstract description 15
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title abstract description 15
- 238000005516 engineering process Methods 0.000 title abstract description 4
- 241000270666 Testudines Species 0.000 title abstract 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 22
- 239000011780 sodium chloride Substances 0.000 claims abstract description 22
- 238000007710 freezing Methods 0.000 claims abstract description 14
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 241000736919 Pelodiscus sinensis Species 0.000 claims description 156
- 241000628997 Flos Species 0.000 claims description 131
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 235000005911 diet Nutrition 0.000 claims description 14
- 230000000378 dietary effect Effects 0.000 claims description 14
- 239000003513 alkali Substances 0.000 claims description 13
- 241000756943 Codonopsis Species 0.000 claims description 10
- 240000001008 Dimocarpus longan Species 0.000 claims description 10
- 235000000235 Euphoria longan Nutrition 0.000 claims description 10
- 244000183278 Nephelium litchi Species 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 10
- 235000021551 crystal sugar Nutrition 0.000 claims description 10
- 238000002203 pretreatment Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000010257 thawing Methods 0.000 claims description 9
- 241000190633 Cordyceps Species 0.000 claims description 7
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 6
- 235000010755 mineral Nutrition 0.000 claims description 6
- 239000011707 mineral Substances 0.000 claims description 6
- 238000003307 slaughter Methods 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 210000002808 connective tissue Anatomy 0.000 claims description 5
- 235000015122 lemonade Nutrition 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 22
- 235000019640 taste Nutrition 0.000 abstract description 12
- 238000004140 cleaning Methods 0.000 abstract description 5
- 235000014347 soups Nutrition 0.000 abstract description 5
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- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 230000006866 deterioration Effects 0.000 abstract 1
- MQRJBSHKWOFOGF-UHFFFAOYSA-L disodium;carbonate;hydrate Chemical compound O.[Na+].[Na+].[O-]C([O-])=O MQRJBSHKWOFOGF-UHFFFAOYSA-L 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 244000205574 Acorus calamus Species 0.000 description 1
- 235000011996 Calamus deerratus Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
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- 238000005138 cryopreservation Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- 230000005226 mechanical processes and functions Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- 235000013547 stew Nutrition 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
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- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preservation method and a processing technology of a live-killed 5-7-year-old lotus turtle and belongs to the technical field of turtle processing. The preservation method comprises steps as follows: (1), preprocessing; (2), killing of the live lotus turtle; (3), cleaning; (4), freezing preservation. Based on the characteristics of high content of amino acid and protein of the lotus turtle, the lotus turtle is sterilized through combination of saline water and ultraviolet light, meanwhile, the lotus turtle is soaked by two kinds of saline water with different concentrations, and unelasticity and toughness of meat caused by high cell water loss of the lotus turtle are avoided; furthermore, citric acid water is adopted to replace a common preservative for processing the lotus turtle, the lotus turtle is soaked under the condition of a certain pH, so that deterioration speed of lotus turtle meat is reduced, and the preserved lotus turtle tastes better. According to the processing technology, the lotus turtle is processed with sodium carbonate water, and meat taste and soup flavor can be improved through combination with the preservation method.
Description
Technical field
The invention belongs to Trionyx sinensis Wiegmann processing technique field, more particularly, it relates to a kind of guarantor for killing 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns living
Fresh method and processing technique.
Background technology
Trionyx sinensis Wiegmann, is a kind of oviparity amphibians faunal also known as Trionyx sinensis Wiegmann, is often lived in water-bed silt, and eating fish, shrimp etc. are little
Animal, melon skin fruit bits, grass and corn etc. are also eaten.Trionyx sinensis (Wiegmann) is modal cultivation Testudiniss kind, with aquatic property, is often perched
In the freshwater of husky mud substrate, Trionyx sinensis (Wiegmann) belongs to the cold blooded animal that creeps, and moves in the current such as rivers, lakes and marhshes, pond, reservoir and puts down
The slow, freshwater of the numerous life of fish and shrimp, also often haunts in big mountain stream.In quiet, cleaning, sun-drenched waterfront side activity relatively frequency
It is numerous, sometimes disembarkation but can not from water source too away from.Can on land creep, climb, also can in water free swimming, happiness get sun or
Enjoy the cool wind.Trionyx sinensis (Wiegmann) is a kind of very high aquatic animal of precious, economic worth, and China is generally using Trionyx sinensis (Wiegmann) as edible upper choosing
Treasure, and the nourishing food as dietetic therapy.The meat flavour of Trionyx sinensis (Wiegmann) is delicious, nutritious, and protein content is high, especially with shirt rim more
It is immensely popular delicious food.Trionyx sinensis (Wiegmann) is again the valuable ingredients of traditional Chinese medicine, and its composition contains animal glue, keratin, vitamin D and iodine
Deng with nourishing YIN and clearing away heat, suppressing the hyperactive liver kidney tonifying, hard mass softening and resolving and the silt function that disappears.Flos Nelumbinises Trionyx sinensis Wiegmann is the original seed of Trionyx sinensis (Wiegmann), because being grown in ring
Gain the name in the lotus pond of border high-quality, Flos Nelumbinises Trionyx sinensis Wiegmann is successfully to be cultivated first by Chun Sheng ecological agricultures company limited of Ma'an Mountain and named
, densely covered lotus lotus and calamus in lotus pond, some aquatic animals such as substantial amounts of fish and shrimp, screw are also gathered while purifying water body
Collection here procreation growth, this just provides abundant natural food resource for Flos Nelumbinises Trionyx sinensis Wiegmann, and therefore the bodily form is healthy and strong for Flos Nelumbinises Trionyx sinensis Wiegmann, violent different
Often, meat compacts and delicious abnormal.Due to containing rich in protein, aminoacid, mineral, trace element and dimension in Trionyx sinensis Wiegmann
Raw element A, B1, B2 etc., nutritive value very abundant, exactly because being rich in these materials, Trionyx sinensis Wiegmann is after death easily putrid and deteriorated,
Some of Trionyx sinensis Wiegmann nutrient substance can even decompose the poisonous composition of generation, and poisoning can be caused after food, so the guarantor for killing Trionyx sinensis Wiegmann living
Fresh method is particularly significant.
At present conventional Trionyx sinensis Wiegmann preservation method is cryopreservation, or adds some antistaling agents, such as Chinese Patent Application No.
For 201310653312.8, Shen Qing Publication day is that in August, 2014 patent application document of 20 days discloses a kind of Trionyx sinensis Wiegmann and lives and kills low
Warm liquid quick-freezing fresh-keeping method, the invention is to slaughter Trionyx sinensis Wiegmann using cervical region successively take blood, immersion, striping, clean, open the back of the body, take
Built-in, dehydration, the extraordinary Mel of immersion carry out antioxidation defishying, de- honey, vacuum packaging, metal detection, immersion low temperature liquid
Middle quick-freezing, it is put into freezer quick-freezing and kills harmful parasites, load insulation packing cratess, be put into after cold bag surrounding sealing, use paper again
Case outer package, proceed to, freezer finished product preserve.But to needing to carry out Trionyx sinensis Wiegmann before Trionyx sinensis Wiegmann freeze preservation point in the patent
Cut, the Trionyx sinensis Wiegmann block after cutting is easily fresh-keeping, but the very bavin that the Sanguis Trionycis meat after thawing can become, and particularly year is than larger first
Fish, such as 5～7 years raw Trionyx sinensis Wiegmanns, its meat inherently compacts very much, carried out using said method it is fresh-keeping after, then cooked
Mouthfeel and the distinctive local flavor of Trionyx sinensis Wiegmann all can be greatly affected.
, due to the particularity of its growing environment, the amino acid and protein content in its meat is than conventional Trionyx sinensis (Wiegmann) for Flos Nelumbinises Trionyx sinensis Wiegmann
Content is high in meat, 1.5～2 times or so of about common Trionyx sinensis (Wiegmann) content, therefore Flos Nelumbinises Carnis Trionycis are easily putrid and deteriorated, so
How 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns after living government official are carried out it is fresh-keeping and fresh-keeping after Flos Nelumbinises Trionyx sinensis Wiegmann how to thaw and suffer from special wanting
Ask, in order to ensure the mouthfeel and nutritive value of Flos Nelumbinises Trionyx sinensis Wiegmann, need to be specifically designed for a kind of its preservation method of research and processing technique.
The content of the invention
1. the problem to be solved
There is a problem of that poor taste, fresh keeping time be short and meat bavin for existing Trionyx sinensis Wiegmann preservation method, the present invention provides one
The preservation method and processing technique for killing 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns living is planted, the present invention is by the way of saline and UV light combined to lotus
Flower Trionyx sinensis Wiegmann is sterilized, while the saline soak Flos Nelumbinises Trionyx sinensis Wiegmann of two kinds of variable concentrations is respectively adopted, it is to avoid Flos Nelumbinises Trionyx sinensis Wiegmann own cells dehydration
The meat bavin for excessively causing is hard；And the present invention substitutes general antistaling agent and Flos Nelumbinises Trionyx sinensis Wiegmann is processed using citric acid water, and
Under the conditions of certain pH soak, reduce Flos Nelumbinises Carnis Trionycis putrid and deteriorated speed, and make it is fresh-keeping after Flos Nelumbinises Trionyx sinensis Wiegmann mouthfeel it is more preferable.
2. technical scheme
In order to solve the above problems, the technical solution adopted in the present invention is as follows：
A kind of preservation method for killing 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns living, its step is：
(1) pre-treatment：From 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns, it is placed in certain density saline and sterilizes, while using ultraviolet
Lamp is irradiated 0.5～1h to Flos Nelumbinises Trionyx sinensis Wiegmann, after terminating by Flos Nelumbinises Trionyx sinensis Wiegmann in the saline for be placed in low concentration 0.5～1h；
(2) Trionyx sinensis Wiegmann living is slaughtered：It is by the way of cervical region is slaughtered that the blood discharge of the Flos Nelumbinises Trionyx sinensis Wiegmann after pre-treatment is clean；Then use
70～75 DEG C of warm water soaking, remove the adventitia of Flos Nelumbinises Trionyx sinensis Wiegmann, reject Carapax Et Plastrum Testudiniss；
(3) clean：Flos Nelumbinises Trionyx sinensis Wiegmann after to slaughtering is cleaned, and then Flos Nelumbinises Trionyx sinensis Wiegmann is placed in into Fructus Citri Limoniae under conditions of 0～4 DEG C
Soak 1～2 hour in sour water, with acetic acid by the pH regulator of lemonade to 3.5～5；
(4) freezing：Remove and be vacuum-packed after the moisture remained on Flos Nelumbinises Trionyx sinensis Wiegmann, be then placed directly within -50 DEG C of bars
Freeze preservation under part.
Further improve as the present invention, first with the salt that mass concentration is 1.6～1.8% in described step (1)
Water sterilizes, and is then placed in again in the saline that mass concentration is 0.6～0.7% and soaks.
Further improve as the present invention, the uviol lamp in step (1) using 30～40W is irradiated.
Further improving as the present invention, the mass fraction of the citric acid water described in step (3) is 0.3～
0.5%.
It is a kind of it is living kill 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns it is fresh-keeping after processing technique, its step is：
(1) thaw：The Flos Nelumbinises Trionyx sinensis Wiegmann of freezing is placed in cold closet and is thawed；
(2) preliminary working：The Flos Nelumbinises Trionyx sinensis Wiegmann cleaned after thawing with dietary alkali water, then cuts to it, is cut into the block of 4～5cm
Shape, and block Flos Nelumbinises Trionyx sinensis Wiegmann is placed into 5～10min of immersion in dietary alkali water；Then rinsed well with clear water；
(3) hot-working：Add Oleum Arachidis hypogaeae semen and Rhizoma Zingiberis Recenss stir-frying fragrant in pot, be subsequently adding block Flos Nelumbinises Trionyx sinensis Wiegmann parch, add after stir-frying
Cooking wine and crystal sugar, add mineral water and are boiled by fire, then put into Arillus Longan, Fructus Jujubae, Fructus Litchi, Radix Codonopsis, Cordyceps, salt slow fire casserole 25～
It is 30 minutes, off the pot.
Further improve as the present invention, the mass fraction of dietary alkali water is 1～1.5% in step (2).
Further improve as the present invention, cooking wine, crystal sugar, Arillus Longan, Fructus Jujubae, Fructus Litchi, Radix Codonopsis, Cordyceps in hot-working
Addition be respectively 2～3%, 1%, 1～2%, 3～4%, 2～3%, the 1～2% of Flos Nelumbinises Trionyx sinensis Wiegmann quality.
Further improve as the present invention, the onion parts of rear addition 1% off the pot.
3. beneficial effect
Compared to prior art, beneficial effects of the present invention are：
(1) preservation method of the invention is applied to 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns, Flos Nelumbinises Trionyx sinensis Wiegmann itself due to growing environment because
Element, the amino acid and protein content in its nutritional labeling is higher than conventional Trionyx sinensis (Wiegmann), and the 1.5 of about common Trionyx sinensis (Wiegmann) content
～2 times or so, therefore Flos Nelumbinises Carnis Trionycis are easily putrid and deteriorated, common preservation method is short to the fresh keeping time of Flos Nelumbinises Trionyx sinensis Wiegmann, and shadow
Mouthfeel is rung, this is that inventor sums up the experience come in practical operation, and 5～7 years raw Flos Nelumbinises Carnis Trionycis itself are relatively tighter
Cause, using conventional method it is fresh-keeping after be processed again after Baoshang, meat very bavin, mouthfeel is excessively poor, for this series of problems, Shen
Ask someone to have studied a kind of special technique, Flos Nelumbinises Trionyx sinensis Wiegmann is processed using the saline of variable concentrations, while imposing to Flos Nelumbinises Trionyx sinensis Wiegmann
Ultraviolet lighting, auxiliary saline plays a role, because the age of Flos Nelumbinises Trionyx sinensis Wiegmann, than larger, meat compacts, the saline sterilization of higher concentration
Sterilization is more preferable, but while make Flos Nelumbinises Trionyx sinensis Wiegmann own cells lose portion of water, if being directly so for further processing,
Can make it is fresh-keeping after Flos Nelumbinises Carnis Trionycis matter very bavin it is hard, poor taste is patent by high concentration saline and uviol lamp in the present invention
Flos Nelumbinises Trionyx sinensis Wiegmann after reason is placed in again immersion a period of time in the saline of low concentration, and here the concentration of low concentration saline is extremely important, dense
Degree is too high or too low all to affect meat taste；
(2) preservation method of the invention, needs to process Flos Nelumbinises Trionyx sinensis Wiegmann with acid citric acid water before freezing, actual
Find in operating process, the step for there is important function to the meat delicate flavour that keeps Flos Nelumbinises Trionyx sinensis Wiegmann, with extending fresh keeping time
Effect；
(3) preservation method for killing 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns living of the invention, is a complete technical process, and each step exists
All play an important role in preservation method, the optimal fresh-keeping effect of the competence exertion that cooperates, applicant is in actual mechanical process
In carried out some contrast experiments, it is found that the change of some parameters or the omission of step can all affect fresh-keeping effect；
(4) Flos Nelumbinises Trionyx sinensis Wiegmann of the present invention for special process after fresh-keeping provides a kind of unique processing technique, using this
Flos Nelumbinises Trionyx sinensis Wiegmann after bright preservation method is fresh-keeping, must be cleaned to it and be soaked using dietary alkali water after thawing, can remove Flos Nelumbinises
Some dirty materials on Trionyx sinensis Wiegmann surface, and the noxious substance for decomposing generation in acid and preservation process in preservation method can be neutralized, make
Flos Nelumbinises Trionyx sinensis Wiegmann recovers original delicious mouthfeel, and meat is smooth, delicacy；
(5) the hot-working flavouring material formula provided in the present invention can make the mouthfeel of Flos Nelumbinises Trionyx sinensis Wiegmann Baoshang more preferable, reduce its fishy smell, seek
Support that value is abundant, stew soup out and sell after meat can be vacuum-packed.
Specific embodiment
The present invention is further described below with reference to specific embodiment.
Embodiment 1
A kind of preservation method for killing 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns living, its step is：
(1) pre-treatment：From 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns, weight was about 1200g, is placed in the salt of 1.6% (mass fraction)
Sterilize in water, while being irradiated 0.5h to Flos Nelumbinises Trionyx sinensis Wiegmann using the uviol lamp of 40W, Flos Nelumbinises Trionyx sinensis Wiegmann is being placed in into 6.7% (matter after terminating
Amount fraction) saline in 0.8h；
(2) Trionyx sinensis Wiegmann living is slaughtered：It is by the way of cervical region is slaughtered that the blood discharge of the Flos Nelumbinises Trionyx sinensis Wiegmann after pre-treatment is clean；Then use
70 DEG C of warm water soaking, remove the adventitia of Flos Nelumbinises Trionyx sinensis Wiegmann, reject Carapax Et Plastrum Testudiniss；
(3) cleaning and fresh-keeping：Flos Nelumbinises Trionyx sinensis Wiegmann after to slaughtering is cleaned, and then puts Flos Nelumbinises Trionyx sinensis Wiegmann under conditions of 0 DEG C or so
Soak 2 hours in citric acid water, the mass fraction of citric acid water is 0.3%, with acetic acid that the pH regulator of lemonade is left to 3.5
It is right；
(4) freezing：Remove and be vacuum-packed after the moisture remained on Flos Nelumbinises Trionyx sinensis Wiegmann, be then placed directly within -50 DEG C of bars
Freeze preservation under part.
It is a kind of it is living kill 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns it is fresh-keeping after processing technique, its step is：
(1) thaw：The Flos Nelumbinises Trionyx sinensis Wiegmann of freezing is placed on in cold closet the 10h that thaws；
(2) preliminary working：The Flos Nelumbinises Trionyx sinensis Wiegmann cleaned after thawing with the dietary alkali water that mass fraction is 1%, then cuts to it,
The bulk of 4～5cm is cut into, and block Flos Nelumbinises Trionyx sinensis Wiegmann is positioned in 1% dietary alkali water is soaked 10min；Then rinse dry with clear water
Only；
(3) hot-working：Add Oleum Arachidis hypogaeae semen and Rhizoma Zingiberis Recenss stir-frying fragrant in pot, be subsequently adding block Flos Nelumbinises Trionyx sinensis Wiegmann parch, add after stir-frying
Cooking wine and crystal sugar, add mineral water and are boiled by fire, then put into Arillus Longan, Fructus Jujubae, Fructus Litchi, Radix Codonopsis, Cordyceps, 25 points of salt slow fire casserole
Clock, off the pot when decoction is thick, the onion parts of rear addition 1% off the pot, wherein cooking wine, crystal sugar, Arillus Longan, Fructus Jujubae, Fructus Litchi, Radix Codonopsis, worm
The addition of showy flowers of herbaceous plants is respectively 2%, 1%, 1%, 4%, 3%, the 1% of Flos Nelumbinises Trionyx sinensis Wiegmann quality.
Flos Nelumbinises Trionyx sinensis Wiegmann Jing after the preservation method in the present embodiment is fresh-keeping, the meat taste and freshness after fresh-keeping 2 days with just
That what is slaughtered is as good as substantially, and decoction is delicious after processed PROCESS FOR TREATMENT, fine and tender taste.
Comparative example 1
When general refrigerating process carries out freeze preservation to Trionyx sinensis Wiegmann or meat, employing is all liquid nitrogen, the temperature of liquid nitrogen for-
196 DEG C, inventor has carried out contrast experiment in specific implementation process, and the preservation method of employing is substantially with embodiment 1, and institute is different
, Flos Nelumbinises Trionyx sinensis Wiegmann is placed in into freeze preservation in liquid nitrogen (- 196 DEG C), but the fresh-keeping Flos Nelumbinises Carnis Trionycis mouthfeel of Jing the method is not good, and
And fishy smell is heavier, the soup stewed out is delicious not as the soup in embodiment 1.
Embodiment 2
A kind of preservation method for killing 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns living, its step is：
(1) pre-treatment：From 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns, weight was about 1500g, is placed in the salt of 1.8% (mass fraction)
Sterilize in water, while being irradiated 1h to Flos Nelumbinises Trionyx sinensis Wiegmann using the uviol lamp of 30W, Flos Nelumbinises Trionyx sinensis Wiegmann is being placed in into 7% (quality point after terminating
Number) saline in 0.5h；
(2) Trionyx sinensis Wiegmann living is slaughtered：It is by the way of cervical region is slaughtered that the blood discharge of the Flos Nelumbinises Trionyx sinensis Wiegmann after pre-treatment is clean；Then use
75 DEG C or so of warm water soaking, removes the adventitia of Flos Nelumbinises Trionyx sinensis Wiegmann, rejects Carapax Et Plastrum Testudiniss；
(3) cleaning and fresh-keeping：Flos Nelumbinises Trionyx sinensis Wiegmann after to slaughtering is cleaned, and then puts Flos Nelumbinises Trionyx sinensis Wiegmann under conditions of 4 DEG C or so
Soak 1 hour in citric acid water, the mass fraction of citric acid water is 0.5%, with acetic acid that the pH regulator of lemonade is left to 5
It is right；
(4) freezing：Remove and be vacuum-packed after the moisture remained on Flos Nelumbinises Trionyx sinensis Wiegmann, be then placed directly within -50 DEG C of bars
Freeze preservation under part.
It is a kind of it is living kill 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns it is fresh-keeping after processing technique, its step is：
(1) thaw：The Flos Nelumbinises Trionyx sinensis Wiegmann of freezing is placed on in cold closet the 8h that thaws；
(2) preliminary working：The Flos Nelumbinises Trionyx sinensis Wiegmann cleaned after thawing with the dietary alkali water that mass fraction is 1%, then cuts to it,
The bulk of 4～5cm is cut into, and block Flos Nelumbinises Trionyx sinensis Wiegmann is positioned in 1.5% dietary alkali water is soaked 5min；Then rinse dry with clear water
Only；
(3) hot-working：Add Oleum Arachidis hypogaeae semen and Rhizoma Zingiberis Recenss stir-frying fragrant in pot, be subsequently adding block Flos Nelumbinises Trionyx sinensis Wiegmann parch, add after stir-frying
Cooking wine and crystal sugar, add mineral water and are boiled by fire, then put into Arillus Longan, Fructus Jujubae, Fructus Litchi, Radix Codonopsis, Cordyceps, 30 points of salt slow fire casserole
Clock, off the pot when decoction is thick, the onion parts of rear addition 1% off the pot, wherein cooking wine, crystal sugar, Arillus Longan, Fructus Jujubae, Fructus Litchi, Radix Codonopsis, worm
The addition of showy flowers of herbaceous plants is respectively 3%, 1%, 1.5%, 3%, 2%, the 2% of Flos Nelumbinises Trionyx sinensis Wiegmann quality.
Flos Nelumbinises Trionyx sinensis Wiegmann Jing after the preservation method in the present embodiment is fresh-keeping, the meat taste and freshness after fresh-keeping 3 days with just
That what is slaughtered is as good as substantially, and decoction is delicious after processed PROCESS FOR TREATMENT, fine and tender taste.
Comparative example 2
Inventor has carried out contrast experiment in specific implementation process, and, substantially with embodiment 1, institute is or not the preservation method of employing
It is same, Flos Nelumbinises Trionyx sinensis Wiegmann is placed in the saline of 1.8% (mass fraction) and is sterilized, while being entered to Flos Nelumbinises Trionyx sinensis Wiegmann using the uviol lamp of 30W
After row irradiation 1h, no longer Flos Nelumbinises Trionyx sinensis Wiegmann is soaked with the saline of low concentration, then carry out follow-up antistaling process, processing technique
Also with embodiment 2, Jing experiments find that the fresh-keeping Flos Nelumbinises Carnis Trionycis matter bavin of the method is hard, and the Flos Nelumbinises Carnis Trionycis after Baoshang be difficult it is tasty,
Mouthfeel is poor, and the delicious degree of soup is also not as good as in embodiment 2.
Embodiment 3
A kind of preservation method for killing 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns living, its step is：
(1) pre-treatment：From 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns, weight was about 1100g, is placed in certain 1.7% (mass fraction)
Saline in sterilize, while being irradiated 0.5h to Flos Nelumbinises Trionyx sinensis Wiegmann using the uviol lamp of 40W, Flos Nelumbinises Trionyx sinensis Wiegmann is being placed in into 6% after terminating
1h in the saline of (mass fraction)；
(2) Trionyx sinensis Wiegmann living is slaughtered：It is by the way of cervical region is slaughtered that the blood discharge of the Flos Nelumbinises Trionyx sinensis Wiegmann after pre-treatment is clean；Then use
70 DEG C of warm water soaking, remove the adventitia of Flos Nelumbinises Trionyx sinensis Wiegmann, reject Carapax Et Plastrum Testudiniss；
(3) cleaning and fresh-keeping：Flos Nelumbinises Trionyx sinensis Wiegmann after to slaughtering is cleaned, and then puts Flos Nelumbinises Trionyx sinensis Wiegmann under conditions of 0 DEG C or so
Soak 1.5 hours in citric acid water, the mass fraction of citric acid water is 0.4%, with acetic acid by the pH regulator of lemonade to 4.5
Left and right；
(4) freezing：Remove and be vacuum-packed after the moisture remained on Flos Nelumbinises Trionyx sinensis Wiegmann, be then placed directly within -50 DEG C of bars
Freeze preservation under part.
It is a kind of it is living kill 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns it is fresh-keeping after processing technique, its step is：
(1) thaw：The Flos Nelumbinises Trionyx sinensis Wiegmann of freezing is placed on in cold closet the 10h that thaws；
(2) preliminary working：The Flos Nelumbinises Trionyx sinensis Wiegmann cleaned after thawing with the dietary alkali water that mass fraction is 1.5%, then cuts to it
Cut, be cut into the bulk of 4～5cm, and block Flos Nelumbinises Trionyx sinensis Wiegmann is positioned in 1% dietary alkali water soaks 8min；Then rinsed with clear water
Totally；
(3) hot-working：Add Oleum Arachidis hypogaeae semen and Rhizoma Zingiberis Recenss stir-frying fragrant in pot, be subsequently adding block Flos Nelumbinises Trionyx sinensis Wiegmann parch, add after stir-frying
Cooking wine and crystal sugar, add mineral water and are boiled by fire, then put into Arillus Longan, Fructus Jujubae, Fructus Litchi, Radix Codonopsis, Cordyceps, 30 points of salt slow fire casserole
Clock, off the pot when decoction is thick, the onion parts of rear addition 1% off the pot, wherein cooking wine, crystal sugar, Arillus Longan, Fructus Jujubae, Fructus Litchi, Radix Codonopsis, worm
The addition of showy flowers of herbaceous plants is respectively 2.5%, 1%, 2%, 3.5%, 2.5%, the 1% of Flos Nelumbinises Trionyx sinensis Wiegmann quality.
Flos Nelumbinises Trionyx sinensis Wiegmann Jing after the preservation method in the present embodiment is fresh-keeping, the meat taste and freshness after fresh-keeping 2 days with just
That what is slaughtered is as good as substantially, and decoction is delicious after processed PROCESS FOR TREATMENT, fine and tender taste.
Comparative example 3
Inventor has carried out contrast experiment in specific implementation process, the preservation method of employing substantially with embodiment 1, but
Follow-up processing technique is different, when thawing to Flos Nelumbinises Trionyx sinensis Wiegmann, using the method for hot-water soak, and after thawing, only
Flos Nelumbinises Trionyx sinensis Wiegmann is rinsed with clear water, then Flos Nelumbinises Trionyx sinensis Wiegmann is cut, Baoshang, Jing experiments find the Flos Nelumbinises Carnis Trionycis bitter in the mouth, and meat is not fresh
U.S., and decoction mouthfeel is extremely odd, it is basic without deliciousness taste.
Claims (8)
1. a kind of preservation method for killing 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns living, its step is：
(1) pre-treatment：From 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns, it is placed in certain density saline and sterilizes, while using uviol lamp pair
Flos Nelumbinises Trionyx sinensis Wiegmann is irradiated 0.5～1h, after terminating by Flos Nelumbinises Trionyx sinensis Wiegmann in the saline for be placed in low concentration 0.5～1h；
(2) Trionyx sinensis Wiegmann living is slaughtered：It is by the way of cervical region is slaughtered that the blood discharge of the Flos Nelumbinises Trionyx sinensis Wiegmann after pre-treatment is clean；Then with 70～
75 DEG C of warm water soaking, remove the adventitia of Flos Nelumbinises Trionyx sinensis Wiegmann, reject Carapax Et Plastrum Testudiniss；
(3) clean：Flos Nelumbinises Trionyx sinensis Wiegmann after to slaughtering is cleaned, and then Flos Nelumbinises Trionyx sinensis Wiegmann is placed in into citric acid water under conditions of 0～4 DEG C
Middle immersion 1～2 hour, with acetic acid by the pH regulator of lemonade to 3.5～5；
(4) freeze preservation：Remove and be vacuum-packed after the moisture remained on Flos Nelumbinises Trionyx sinensis Wiegmann, be then placed directly within the conditions of -50 DEG C
Freeze preservation.
2. it is according to claim 1 it is a kind of it is living kill 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns preservation method, it is characterised in that：Described step
Suddenly the salt that mass concentration is 0.6～0.7% is then placed in again first with the saline sterilization that mass concentration is 1.6～1.8% in (1)
Soak in water.
3. it is according to claim 1 and 2 it is a kind of it is living kill 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns preservation method, it is characterised in that：Step
(1) uviol lamp in using 30～40W is irradiated.
4. it is according to claim 3 it is a kind of it is living kill 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns preservation method, it is characterised in that：Step (3)
Described in citric acid water mass fraction be 0.3～0.5%.
5. it is a kind of it is living kill 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns it is fresh-keeping after processing technique, its step is：
(1) thaw：The Flos Nelumbinises Trionyx sinensis Wiegmann of freezing is placed in cold closet and is thawed；
(2) preliminary working：The Flos Nelumbinises Trionyx sinensis Wiegmann cleaned after thawing with dietary alkali water, then cuts to it, is cut into the bulk of 4～5cm, and
Block Flos Nelumbinises Trionyx sinensis Wiegmann is placed and soak in dietary alkali water 5～10min；Then rinsed well with clear water；
(3) hot-working：Add Oleum Arachidis hypogaeae semen and Rhizoma Zingiberis Recenss stir-frying fragrant in pot, be subsequently adding block Flos Nelumbinises Trionyx sinensis Wiegmann parch, cooking wine is added after stir-frying
And crystal sugar, add mineral water and be boiled by fire, then put into Arillus Longan, Fructus Jujubae, Fructus Litchi, Radix Codonopsis, Cordyceps, 25～30 points of salt slow fire casserole
Clock, it is off the pot.
6. the processing technique after a kind of 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns of government official living according to claim 5 are fresh-keeping, it is characterised in that：Step
Suddenly the mass fraction of dietary alkali water is 1～1.5% in (2).
7. the processing technique after 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns of government official a kind of living according to claim 5 or 6 are fresh-keeping, its feature exists
In：In hot-working cooking wine, crystal sugar, Arillus Longan, Fructus Jujubae, Fructus Litchi, Radix Codonopsis, the addition of Cordyceps be respectively Flos Nelumbinises Trionyx sinensis Wiegmann quality 2～
3%th, 1%, 1～2%, 3～4%, 2～3%, 1～2%.
8. the processing technique after a kind of 5～7 years raw Flos Nelumbinises Trionyx sinensis Wiegmanns of government official living according to claim 7 are fresh-keeping, it is characterised in that：Rise
1% onion parts is added after pot.
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| JPS62294030A (en) * | 1986-06-14 | 1987-12-21 | Toshimitsu Kawamura | Production of dried snapping turtle |
| CN103988884A (en) * | 2013-12-09 | 2014-08-20 | 杭州萧山天福生物科技有限公司 | Method for slaughtering of live soft-shelled turtle and low-temperature liquid-state quick-freezing fresh-keeping of slaughtered soft-shelled turtle |
| CN105028597A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Euphausia superba preservation method applying ultraviolet rays |
| CN105994578A (en) * | 2016-05-18 | 2016-10-12 | 青岛蓝色粮仓科技发展中心有限公司 | Compound preservation method for turbot |
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|---|---|---|---|---|
| JPS62294030A (en) * | 1986-06-14 | 1987-12-21 | Toshimitsu Kawamura | Production of dried snapping turtle |
| CN103988884A (en) * | 2013-12-09 | 2014-08-20 | 杭州萧山天福生物科技有限公司 | Method for slaughtering of live soft-shelled turtle and low-temperature liquid-state quick-freezing fresh-keeping of slaughtered soft-shelled turtle |
| CN105028597A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Euphausia superba preservation method applying ultraviolet rays |
| CN105994578A (en) * | 2016-05-18 | 2016-10-12 | 青岛蓝色粮仓科技发展中心有限公司 | Compound preservation method for turbot |
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