Making method of soft-shelled turtle polypeptide wine

A production method and technology of soft-shelled turtle polypeptide, applied in the field of production of soft-shelled turtle polypeptide wine, can solve problems such as inconvenient consumption and strong fishy smell, and achieve the effect of increasing the content and improving the flavor

Inactive Publication Date: 2006-11-15
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the way of eating soft-shelled turtles in my country is still mainly in the traditional way of stewing soup, which is inconvenient to eat and has a strong fishy smell

Method used

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Examples

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Embodiment

[0025] Raw material processing: The soft-shelled turtle used must be fresh and not used by the dead. Cultivation in clean water for a week, then slaughter, remove large pieces of fat and internal organs, blanch in 95℃ hot water for 12 seconds to remove the epidermal film, and rinse thoroughly in clean water.

[0026] High-pressure pre-cooking: Weigh the processed turtle, add 10 times water and pre-cook in a pressure cooker for 20 minutes. Then mix the turtle bones with a chopper.

[0027] Enzymatic hydrolysis: Use papain to enzymatically hydrolyze turtle meat and bone soup. Enzymatic hydrolysis conditions are: enzyme dosage 6g / kg, hydrolysis temperature 65°C, pH value 5.5, and hydrolysis for 7 hours. Then heat at 95°C for 15 minutes to inactivate the enzyme, centrifuge, filter, take the filtrate, and then add 5g / kg of flavor enzyme, stir evenly, and set aside.

[0028] Adjust sugar: add 65mg / L of SO to the enzymolysis solution 2 , Then add 20% sucrose.

[0029] Yeast activation: W...

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PUM

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Abstract

This invention relates to a preparation of soft-shelled turtle poly peptide wine, it effectively shows the biological function activity of turtle poly peptide. It stays the nutrient element of the turtle, and the wine body is generous, clear and clarity, it also has the function of anti-fatigue and anti-oxidant. This invention includes the processes as fellows: the turtle is killed and discharged the fat and entrails. The skin is removed by heat burn and pre-boiling. The meat and bone of the turtle are crashed to homogenate and done enzymolysis, and the enzymatic liquid is adjusted the sugar and activated yeast to ferment at low temperature. Then it is through changing tank, detection and adjustment to do after-fermentation, at last the product can be got by filtering clear, deep vintage, adjustment and filling.

Description

1. Technical Field [0001] The invention relates to a method for preparing polypeptide wine, in particular to a method for preparing soft-shelled turtle polypeptide wine 2. Background technology [0002] Turtle, also known as soft-shelled turtle, is a precious aquatic economic animal. It is delicious and rich in nutrition, and is a good nourishing product for traditional diet therapy in my country. [0003] The earliest medical monograph, "Shen Nong's Materia Medica", described the medicinal functions of soft-shelled turtles, and was on a par with the value of Korean ginseng. The first part of the medicine used in history is the turtle shell (ie, turtle carapace). Later, turtle head, meat, blood, eggs and gallbladder are all included in medicinal purposes. Turtle meat is delicious, rich in nutrients, rich in protein, fat, carbohydrates, vitamins, minerals, eight essential amino acids and trace amounts of biologically active substances. It has the effects of replenishing fatigue, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A23L17/40
Inventor 徐怀德殷金莲李志成段旭昌杨公明
Owner NORTHWEST A & F UNIV
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