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Method for preparing soft-shelled turtle

A production method and technology for soft-shelled turtles, applied in the fields of food preparation, application, food science, etc., can solve the problems of waiting for ten minutes or even dozens of minutes, long production time, complicated process, etc., and achieve short processing time and simple on-site processing. , the effect of fresh meat

Inactive Publication Date: 2006-07-12
赵国英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cooking and processing of soft-shelled turtle usually adopts methods such as braised in soy sauce and stewed in clear water. The process is complicated and the production time is long. People often have to wait for more than ten minutes or even dozens of minutes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1) Flooding steps: a. Take 500 grams of live soft-shelled turtles and slaughter them, blanch them in 60° hot water for 30 seconds, peel them off, open them up and oil them, and cut them into pieces; b. Rinse the cut-off soft-shelled turtles, add 5 grams of refined salt and monosodium glutamate 10 grams, 1 gram of sugar, 15 grams of raw flour, 5 grams of cooking wine and 100 grams of sesame oil, stir for 3 minutes, and marinate to taste;

[0014] 2) Soup preparation: first take 500 grams of old chicken, 2500 grams of beef, 2500 grams of old duck, 1500 grams of pigeons and 2500 grams of beef bones, wash them with water, add 15 grams of cooking wine, 2000 grams of water and simmer for 8 hours to make clear soup , then add 1 gram of abalone juice, 80 grams of green onion, 25 grams of ginger, 1 gram of American ginseng, 10 grams of Codonopsis pilosula and 1 gram of wolfberry to the prepared clear soup and cook for 10 minutes on medium and low heat, then add 5 grams of monosod...

Embodiment 2

[0017] 1) Flooding steps: a. Take 2000 grams of live soft-shelled turtles and slaughter them, blanch them in 60° hot water for 30 seconds, peel them off, open them up and oil them, and cut them into pieces; b. Rinse the cut-off soft-shelled turtles, add 15 grams of refined salt and monosodium glutamate 5 grams, 5 grams of sugar, 10 grams of cornstarch, 15 grams of cooking wine and 50 grams of sesame oil, stir for 3 minutes, and marinate to taste;

[0018] 2) Soup preparation: first take 2000 grams of old chicken, 500 grams of beef, 5000 grams of old duck, 500 grams of pigeons and 5000 grams of beef bones, wash them with water, add 5 grams of cooking wine, 5000 grams of water and simmer for 8 hours to make clear soup , then add 10 grams of abalone juice, 25 grams of onion, 80 grams of ginger, 10 grams of American ginseng, 1 gram of Codonopsis pilosula and 5 grams of medlar to the prepared clear soup and cook for 10 minutes on medium and low heat, then add 10 grams of monosodium ...

Embodiment 3

[0021] 1) Flooding steps: a. Take 750 grams of live soft-shelled turtles and slaughter them, scald them in 60° hot water for 30 seconds, peel them off, open them up and oil them, and cut them into pieces; b. Rinse the cut-off soft-shelled turtles, add 10 grams of refined salt and monosodium glutamate 8 grams, 5 grams of sugar, 15 grams of raw flour, 10 grams of cooking wine and 80 grams of sesame oil, stir for 3 minutes, and marinate to taste;

[0022] 2) Soup preparation: first take 1000 grams of old chicken, 1000 grams of beef, 3000 grams of old duck, 1000 grams of pigeons and 3000 grams of beef bones, wash them with water, add 10 grams of cooking wine, 4000 grams of water and simmer for 8 hours to make clear soup , then add 5 grams of abalone juice, 50 grams of green onion, 50 grams of ginger, 5 grams of American ginseng, 5 grams of Codonopsis pilosula and 3 grams of medlar to the prepared clear soup and cook for 10 minutes on medium and low heat, then add 8 grams of monosod...

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PUM

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Abstract

The invention relates to a method of preparing the turtle, comprising the following steps: 1) pickling: killing a alive turtle, removing skin by putting the turtle in warm water of 60 Deg C for 30 seconds, getting oil by opening stomach and breaking into blocks; b. washing the block, and pickling; 2) preparing soup; 3) preparing process: boiling the soup, adding the pickled turtle, keeping for three to five minutes, and getting out for eating. The process is simpler, and the time is shorter because of the employed process of prepickling and soup preparing, further more, the turtle is delicious and fresh.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making soft-shelled turtles. Background technique [0002] Turtle, commonly known as soft-shelled turtle, is a first-class tonic and has always been a delicious food loved by people. However, the cooking and processing of soft-shelled turtle usually adopts methods such as braised in brown sauce and clear stew, which are complicated in technology and take a long time to make. People often have to wait for more than ten minutes or even dozens of minutes. Contents of the invention [0003] The object of the present invention is to provide a kind of processing simple, the preparation method of soft-shelled turtle with short production time for above-mentioned problem. [0004] In order to achieve the above object, the technical solution adopted in the present invention is: a soft-shelled turtle production method, comprising the following steps: [0005] 1) Flooding steps: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/22A23L17/40A23L27/00
Inventor 赵国英
Owner 赵国英
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