JPS6087768A - Production of snapping turtle egg for preservation - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing stupon eggs for preservation.

Stupone contains extremely high-quality proteins, including essential amino acids that cannot be synthesized in the human body, such as inleucine, leucine, lysine, methane, phenylalanine, threonine, drift fan, and valine.
It is rich in essential fatty acids such as linoleic acid, linoleic vinegar, and arachidonic acid, which are abundant in vegetable fats and cannot be contained in the body, as well as calcium, minerals, vitamins A, I), and E, so it is popular as a stupon dish. Exchange is prized and is served as two dishes before meals.

In addition, stupon extract is commercially available as stupon oil, and it is also recommended as a health food.

By the way, there are few materials regarding the ``shadow propagation technique'' of stupons.
Although there are no clear statistics, it is said that it takes 24 to 5 years for a turtle to weigh 700 to 800 grams, which is the size of a turtle.
There is attrition caused by a long hibernation period of more than a year and a long hibernation period of half a year, and many other cages are required for a long period of time, such as breeding of a stinking mountain. In the field-based stewpon aquaculture business, effective use of stewpon rabbits is highly anticipated due to its profitability.

Additionally, it has been revealed for some time that stupor rabbits contain a greater concentration of stuppet extract than living stupa, and commercialization of this material is eagerly awaited.

However, since the fertilized eggs of the soft-shelled turtle 1j undergo rapid development and metamorphosis, it is difficult to use them as a healthy eutectic.

The name of the present invention is to make effective use of stupor rabbits as a health food, and it has been discovered that the growth of stupor rabbits can be stopped by soaking stupor eggs in saline water.

Present Invention #J Based on this knowledge, we have succeeded in producing stinging turtle eggs as preservation rabbits.

In other words, the method for producing preserved stupon rabbits of the present invention firstly focuses on the fact that stupor turtles have a habit of laying eggs during the night, picks up stupon rabbits within one hour after laying eggs at dawn, and immediately Second, that the growth of the stupon that had been stopped in this way was suspended, and that the protein denatured photons were produced. Third, In this way, the salt content of Kanhan water that had seeped into the inside of the stupon rabbit was removed by soaking it in a sugar solution, and it was dried to form a stupon rabbit for storage with a bitter taste. The gist is 1.

The thus obtained stupon rabbit can be stored for a long period of time, has a sweet taste and is easy to eat, and has the advantage of retaining sufficient nutritional value.

The details of the method of the present invention will be explained below.

The stupon is an animal that has the habit of laying eggs during the night. As time passes, the egg's composition and shape change, and it begins to develop into a living organism, and the process of development is extremely rapid. Therefore, in order to make it into a nutritional food, it is necessary to stop its growth and commercialize it immediately after it is grown.

The manufacturing method will be explained in detail below.

(1) Since the stupon lays eggs during the night, it should be eaten around 4 to 5 a.m., and taken from the spawning ground within an hour when the rabbits are new. and immediately 30-60%
Soak in salt water for at least 7 days. However, the number of days before installation varies depending on the temperature.

The reason for immersing eggs in saline water is that it has been experimentally confirmed that the development of 4Yk' fertilized eggs can be stopped by immersing them in saline water.

(2) Next, to completely stop the development of the fertilized egg,
Boil. The boiling method is between 100℃ and 120℃.
Place the stupon rabbit in a steamer heated with air and steam for about 1 hour.

With this tribute, the rabbit's protein transformation has been completed, and the stupon eggs are number one! (becoming biological.

(31) Next, peel the shell of the stupon egg by hand.

The shells of stupon eggs are easily separated from the contents by being boiled, and the shells can be easily peeled.

(4) As a result of soaking the shelled stupon eggs in salt water,
Salt has soaked into the contents, so to remove this salt, soak it in a 20 liter container containing 32% sugar for about 4 hours.

(5) Next, take out the stupon eggs from this immersion container, put them in another container, and add 4J of 60% sand and 1J solution.
) Immersed for 24114 hours in the same way as 11 times -4-ru.

In this way, if the salt content of Unaka is removed, sand 11
J (Completely infuse the minutes.

(6) Next, add sugar or honey to the same container, thicken the molten sand until it reaches 80%, and then add sugar or honey to the same container.

C in this past 4 presentation ((b r foot pickle to 1st generation of sugar son valley is 3
The process is carried out inside a silkworm that is constantly kept at 2°C. However, the temperature inside the room does not matter.

The stupon eggs that have completed the steps (11 to (6)) are ′!ν
As long as it is not touched, there is no risk of m=, and it can be stored in a sealed state.

(7) In order to make it easier to store stupon rabbits that can be stored in a sealed state in containers such as bottles, they are dried and solidified.

*For the drying method Toji-C, after collecting the sand ze M solution from the container, take out the stupon rabbit using J13ip and put it in a steamer.
Perform low temperature drying at 35'C to 45"C.

The dried product becomes a product and is stored in a bottle or the like and reduced by 1.

This rabbit product is usually eaten as is, but it can also be crushed into powder, wrapped in wafer, and drunk.

The steps of the method of the present invention described above are as follows.

Next, the characteristics of the method of the present invention will be described as follows.

(a) Since the Stupon rabbits are picked up immediately after being stretched and immediately immersed in saline, the growth of the Stupon rabbits can be stopped at an early stage, and the composition of the Stuppon rabbits at the time of feeding can be maintained as a product.
Can be retained. Therefore, it becomes a health food with a high extract content.

fb) * Add it to salt water and boil it to complete protein denaturation, so it's perfect! There is no change in the composition of 113.
(It can be biomorphized. If it is boiled in saline solution 1-1, d11
Then, the tissue of the stupon Jj++ is destroyed and loses its value. In the present invention, a salt solution (soaked twice,
After the salt penetrates through the shell and fixes the group ia, it is boiled, so the ingredients contained in the original stupon rabbit are not destroyed, and the preserved stupon rabbit is made. Manufactured. The 7A effect of immersion in salt water is due to the salt in the salt water combining with or mixing with protein, starch, fat, milk, and other active ingredients in the stupon eggs, thereby stopping their growth and at the same time during boiling. It is thought that it prevents degeneration.

Also, this boiling process is done at a market where the shells of stupon rabbits (1+) are peeled, so not only does the original shape of the stupon rabbits remain good, but it is also boiled.
Since the Jli heat passes through the shell and acts uniformly on the contents, no tissue alteration occurs.

In addition, the boiled shell has better peelability from the contents,
This has the advantage of making it easier to peel the shell in the next step.

(C) The present invention uses sand 11 to remove the salt water that has permeated into the stupon eggs described in L, and to make them easier to eat as if they were ll, Ii coated tablets. Immersed in water. In this case, the step of immersing in sugar water is divided into a step of removing salt and a step of replacing the sugar component with the removed salt.

Zunawachi, M? ) If you soak the Stupon rabbit in sugar water with too large a layer spacing, the salt content will not be completely removed, so first soak it in about 32% sugar water, and then soak it in another (
Twice in the agony of sugar water? I'm pickled in ffi. like this(
Floor 22B (By separately adding the eggs to sugar water for 7A, we obtained preserved stupon eggs that were completely free of salt and had a pleasant appearance and taste.

The preserved Stupon rabbits obtained as described above are generally stored in a bottle (-j version).According to the results of experiments, when stored in a bottle, they do not degenerate for about two years and are edible. This does not cause any problems.However, if you do not store it in a bottle, it will oxidize in the air on the surface and turn white, making it faster to clean it.

Further, the analysis results of the preserved stupon rabbit obtained according to the present invention are as follows. (In addition, the analysis results of stupon and stupon oil are also listed.) Protein Fat Rib or Lamb Vitamin E stupon tablets 24.5% 3.5% 13.4% Based on this analysis result, it is possible to shave stupon eggs for preservation by the method of the present invention. The difference is that it contains natural calcium and vitamin C.

Claims (1)

[Scope of Claims] Stupon eggs within 1 hour after ``I+4'' are immersed in 30-60% saline solution for about 7 days, and then boiled at 100°C to 120°C for about 1 hour to undergo protein denaturation. Once completed, peel the eggs, then soak them in a 32% sugar solution for about 48 hours, then soak them in a 60% sugar solution in a separate container for about 24 hours, and then... The concentration of the approximately 60% sugar solution was increased to approximately 80%, and the solution was further soaked for 24 hours until the concentration reached 35-45%.
A method for manufacturing stupon eggs for storage, characterized by: drying them at low temperature to produce a product.