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Method for processing chilled tortoise meat

A technology of turtle meat and turtle, applied in application, food preparation, food science, etc., can solve the problems of endangering consumers' health, economic loss, environmental pollution, etc., and achieve the effect of extending shelf life, high nutritional value, and tender taste

Active Publication Date: 2013-12-04
江西金龟王实业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Turtle is a kind of semi-aquatic reptile. It is easy to breed various microorganisms and parasites on the surface and inside of the turtle meat. During the storage, processing, transportation and sales of turtle meat, microorganisms are very easy to reproduce and make it spoil. This is not only Cause economic losses and environmental pollution, and in severe cases, may endanger the health of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Turtle quarantine and slaughter. Before slaughtering the tortoises that pass the quarantine, wash the visible pollutants with water and let them bleed. The tortoise must be slaughtered in a sterile working area. The temperature at the slaughter site is controlled at 8°C, and the temperature of the tortoise during the slaughter is controlled at 9°C.

[0018] (2) After the turtle is slaughtered, chop the head to remove the shell and plastron, remove the internal organs (be careful not to scratch the internal organs), and then immediately rinse the dirt on the surface of the carcass with clean water, such as feces, blood and internal organs, to avoid contamination of the turtle meat .

[0019] (3) The turtle meat obtained after slaughter is treated with two-stage deacidification, the first stage is deacidification, the temperature is -18°C and cooled for 1.0 h; enter the space where the room temperature is controlled below 8°C for deboning and fascia removal, Use a st...

Embodiment 2

[0023] (1) Turtle quarantine and slaughter. Before slaughtering the tortoises that pass the quarantine, wash the visible pollutants with water and let them bleed. The tortoise must be slaughtered in a sterile working area. The temperature at the slaughter site is controlled at 10°C, and the temperature of the tortoise during the slaughter is controlled at 12°C.

[0024] (2) After the turtle is slaughtered, chop the head to remove the shell and plastron, remove the internal organs (be careful not to scratch the internal organs), and then immediately rinse the dirt on the surface of the carcass with clean water, such as feces, blood and internal organs, to avoid contamination of the turtle meat .

[0025] (3) The turtle meat obtained after slaughter is treated with two-stage deacidification, the first stage is deacidification, the temperature is -20°C and cooled for 1.0 h; enter the space where the room temperature is controlled below 8°C for deboning and fascia removal, Use a ...

Embodiment 3

[0029] (1) Turtle quarantine and slaughter. Before slaughtering the tortoises that pass the quarantine, wash the visible pollutants with water and let them bleed. The tortoise must be slaughtered in a sterile working area. The temperature at the slaughter site is controlled at 9°C, and the temperature of the tortoise during the slaughter is controlled at 10°C.

[0030] (2) After the turtle is slaughtered, chop the head to remove the shell and plastron, remove the internal organs (be careful not to scratch the internal organs), and then immediately rinse the dirt on the surface of the carcass with clean water, such as feces, blood and internal organs, to avoid contamination of the turtle meat .

[0031] (3) The turtle meat obtained after slaughter is treated with two-stage deacidification, the first stage is deacidification, the temperature is -20°C and cooled for 1.0 h; enter the space where the room temperature is controlled below 8°C for deboning and fascia removal, Use a s...

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PUM

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Abstract

The invention discloses a method for processing chilled tortoise meat, belonging to the technical field of food processing, comprising the following steps: butchering a tortoise, cutting off the tortoise head, removing tortoiseshell and viscera, cutting apart, conducting cryogenic cooling to discharge acid, processing by using a natural biological fresh-keeping agent, conducting vacuum packaging, and conducting low temperature storage. The step of acid discharge adopts two stages: cooling for 1.0 h at -18--20 DEG C; wherein the ambient temperature is 0-4 DEG C, the relative air humidity is 90-95%, the air velocity is 0.2-1m / s, the carcass core temperature is reduced to 0-4 DEG C in 10-14h; and the fresh-keeping agent comprises 0.1-1wt% of chitosan, 0.05-0.5wt% of tea polyphenol, and 0.30-1.0wt% of nisin. According to the invention, the shelf life of the chilled tortoise meat processed by the method can be more than 30 days at 4 DEG C, the processed chilled tortoise meat has the advantages of safety, health, fragrant and fresh taste, tender mouthfeel, high nutritional values, etc., keeps original flavor and color of the tortoise meat in the shelf life, is convenient for domestic distribution and sales of the chilled tortoise meat, and has a wide market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing. Background technique [0002] With the improvement of living standards, people prefer foods that are rich in nutrition, delicious in taste, and have medicinal and dietary therapeutic effects. Turtle meat is delicious, contains protein, fat, sugar, minerals and other ingredients, has high nutritional value, and has become one of the high-end famous dishes at banquets. The greatest value of tortoise is its medicinal use. Turtle meat, tortoise shell, glans head, tortoise blood, and tortoise bile can all be used as medicine. Because the tortoise has medicinal and dietary therapeutic effects, its market demand is increasing day by day. At present, the deep processing of turtles at home and abroad is mainly aimed at the medicinal development of tortoise shells, but there is not much development of edible turtle meat. In the market, fresh and live turtles are mostly used for circulation, and t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 杨安树陈红兵程芬芬吴志华李欣佟平
Owner 江西金龟王实业有限责任公司