Process for pickling soft-shelled turtle with traditional Chinese medicine

A soft-shelled turtle technology technology, applied in soft-shelled soft-shelled turtle food manufacturing technology, traditional Chinese medicine marinated soft-shelled turtle technology, can solve the problems of short shelf life of fresh soft-shelled soft-shelled soft-shelled turtle, inconvenient transportation of soft-shelled turtle, poor control of moisture, etc., to achieve long aftertaste and easy to carry And transportation, the effect of long shelf life

Active Publication Date: 2013-01-30
常德仙湖农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, people mostly eat soft-shelled turtles mainly fresh food, which has great limitations, such as the inconvenient transportation of fresh soft-shelled turtles, the need for skilled skills in slaughtering soft-shelled turtles, the high cooking skills required for cooking delicious soft-shelled turtles, and the cooking of fresh soft-shelled turtles. Turtle has a short shelf life, etc.
In view of the above limitations, some people think of deep-processi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: 1. Slaughter and remove the film: get the fresh and alive soft-shelled turtle to slaughter with a knife, let the blood out, cut open the stomach and remove the viscera and grease, then put it into 70°C hot water and soak it for 3 minutes, then put it into normal temperature water and cool it down immediately. Manually remove the protective film on the surface of the soft-shelled turtle, wash it with clean water and set aside;

[0015] 2. Pickling: marinate the slaughtered soft-shelled turtle with salt, cooking wine, ginger, and vinegar for 24 hours. For every 500g soft-shelled turtle, put 0.2g of salt, 5g of cooking wine, a little ginger, and 10g of vinegar. clean with water;

[0016] 3. Taste: Wrap the 11 Chinese herbal medicines of fennel, angelica dahurica, three naphthalene, grass fruit, nutmeg, magnolia, amomum, pepper, ginger, clove, and cinnamon with gauze and put them in a certain amount of water (the amount of water used) In the end, it is determ...

Embodiment 2

[0021] Step 1: Slaughter and remove the film: take fresh soft-shelled turtles, slaughter them with a knife, let them bleed, cut open their stomachs to remove internal organs and grease, then soak them in hot water at 65°C for 5 minutes, then put them in water at room temperature to cool down and remove them manually immediately Clean the protective film on the surface of the soft-shelled turtle with clean water and set aside;

[0022] The second step, marinating: marinate the slaughtered soft-shelled turtle with salt, cooking wine, ginger, and vinegar for 18 hours. For every 500g soft-shelled turtle, put 0.2-0.3g of salt, 5g of cooking wine, a little ginger, and 5-10g of vinegar , rinse with clean water after marinating;

[0023] The third step, taste: Wrap the 11 Chinese herbal medicines of fennel, angelica dahurica, three naphthalene, grass fruit, nutmeg, magnolia, amomum, pepper, galangal, clove, and cinnamon with gauze and put them in a certain amount of water. Boil on hi...

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PUM

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Abstract

The invention relates to a process for pickling a soft-shelled turtle with traditional Chinese medicine, belonging to the field of food processing. The processing steps of the process are as follows: killing, removing a membrane, pickling, making tasty, drying in the shade, smoking and packaging in vacuum. The process has the advantages that original abundant nutrients of the soft-shelled turtle are maintained by the soft-shelled turtle prepared by the process, and because the soft-shelled turtle is pickled by adopting Chinese herbal medicine, the soft-shelled turtle has a good mouthfeel and long aftertaste and can be used for playing a health-care role to a certain extent; after the packaging bag of the oft-shelled turtle is opened, the soft-shelled turtle can be eaten directly and also after boiling, so that the oft-shelled turtle is convenient for eating; the soft-shelled turtle is smoked after drying in the shade, so that the mouthfeel of the soft-shelled turtle cannot be influenced because of too dry; and the soft-shelled turtle prepared by the process has a long quality guarantee period and is convenient to carry and transport.

Description

technical field [0001] The invention relates to a manufacturing process of soft-shelled turtle food, in particular to a process for pickling soft-shelled turtle with traditional Chinese medicine, which belongs to the field of food processing. Background technique [0002] The scientific name of soft-shelled turtle is soft-shelled turtle, also known as turtle, foot fish, etc. It belongs to oviparous amphibian reptiles. Appearing on the dining table, it becomes a nutritious and delicious delicacy. At present, people mostly eat soft-shelled turtles mainly fresh food, which has great limitations, such as the inconvenient transportation of fresh soft-shelled turtles, the need for skilled skills in slaughtering soft-shelled turtles, the high cooking skills required for cooking delicious soft-shelled turtles, and the cooking of fresh soft-shelled turtles. The shelf life of turtles is very short. In view of the above limitations, some people think of deep-processing soft-shelled t...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 王业春王维勇杨奇龙王燕
Owner 常德仙湖农业科技有限公司
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