Method for preparing instant tortoise shell soup block by using Chinese grass tortoise shells

Abstract

The invention relates to a method for preparing instant tortoise shell soup blocks by using tortoise shells of Chinese grass tortoise, aiming at solving the vacancy of the products in the market at the present stage and meeting the requirements of consumers on the products. The invention provides a Chinese grass tortoise shell soup which is prepared from Chinese grass tortoise shells as raw materials through the processing procedures of rinsing, cooking, peeling, drying, quick-freezing, grinding, soup-stock hanging, seasoning, die filling, pre-freezing, vacuum freeze-drying, packaging and the like. The tortoise shell soup product developed by the invention is rich in protein, mineral substances and nutrition.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and relates to a method for preparing instant tortoise shell soup cubes by utilizing tortoise shells of Chinese grass turtles. Background Art

[0002] The turtle farming industry has shown steady growth in recent years. With rising household incomes, demand for turtles as food has also steadily increased. Furthermore, turtles not only have nourishing and health-promoting properties but are also widely used in traditional Chinese medicine, resulting in stable market demand.

[0004] In traditional Chinese medicine, turtle meat is believed to have the effects of nourishing yin and kidney, softening the liver and replenishing blood, removing heat and improving eyesight, and enhancing immunity. Regular consumption plays an important role in promoting human health and preventing cancer. Summary of the Invention

[0005] The purpose of the present invention is to provide a method for making instant tortoise shell soup cubes using the tortoise shells of Chinese grass turtles, so as to solve the current market shortage of such products and the demand of consumers for such products.

[0006] To achieve the above-mentioned and other related purposes, the present invention provides a technical solution: a method for making instant tortoise shell soup cubes using tortoise shells of Chinese grass turtles, comprising the following steps: Step 1: Rinse the fresh tortoise shells, including: a first rinse with clean water, mixing the tortoise shells and water in a mass ratio of 1:17-20, and placing them in an ultrasonic cleaning machine for ultrasonic treatment for 20-30 minutes; a second rinse with cooking wine, mixing the ultrasonically cleaned tortoise shells with water in a mass ratio of 1:10-12, then adding cooking wine at a rate of 0.5-1.5% of the amount of clean water, and soaking for 5-10 minutes; and finally a second rinse with clean water, i.e., rinsing the tortoise shells rinsed with cooking wine in running water at a flow rate of 0.6-0.8 m / s for 5-10 minutes; Step 2: Mix the tortoise shell obtained in step 1 with water in a mass ratio of 1:17-20, add 3-5% of the weight of the ginger slices to the tortoise shell, and cook in boiling water for 15-20 minutes, skimming off the foam during the process; Step 3: Take out the boiled tortoise shell and remove the surface scutes; Step 4: Dry the processed tortoise shells at 70-80℃ for 45-60 minutes; Step 5: The dried tortoise shells are placed in liquid nitrogen for cooling, and then ground into powder in a grinder to obtain tortoise shell powder; Step 6: Mix tortoise shell powder and water in a material-liquid ratio of 1:10-12, boil for 4-4.5 hours, and filter to obtain the residue and the original soup; Step 7: Add salt, sugar, and MSG to the original soup from step 6 and heat to dissolve as auxiliary ingredients; the salt, sugar, and MSG are added in an amount of 0.02-0.04% salt, 0.03-0.05% sugar, and 0.03-0.05% MSG based on the mass percentage of the tortoise shell powder; and mix the auxiliary ingredients with the flavor juice in a volume ratio of 4-6:1 to prepare the tortoise shell soup; Step 8: Concentrate the tortoise shell soup in step 7 to 20-25% of its original volume, mix it with the ingredients of the flavored juice in step 7, put it into a mold, and pre-freeze it in a -80°C ultra-low temperature freezer for 2-4 hours; Step 9: The soup cubes pre-frozen in step 8 are then vacuum-freeze-dried to form instant tortoise shell soup cubes.

[0007] The preferred technical solution is: in step 1, the ultrasonic treatment frequency is 40.0 Hz, the time is 15-25 min, and the clean water rinsing flow rate is 0.6 m / s.

[0008] The preferred technical solution is: the method for preparing the flavor juice includes: cleaning red dates, wolfberries, white lotus seeds, and white fungus flowers, adding them respectively according to the mass percentage of tortoise shell powder, and mixing them with water at a material-liquid ratio of 1:5, and boiling them for 10-15 minutes on an induction cooker at 300W to prepare the flavor juice, wherein the red dates are 7-10%, the wolfberries are 5-10%, the white lotus seeds are 3-5%, and the white fungus flowers are 3-5%.

[0009] The preferred technical solution is: the freeze dryer is operated under a vacuum degree of 80-100 Pa, and the sample temperature is maintained at -60°C for freeze drying for 30-36 hours.

[0010] The preferred technical solution is: vacuum-packing the freeze-dried instant tortoise shell soup cubes; wherein the parameters of the vacuum packaging machine are vacuuming for 3-5s, heat sealing for 3-7s, and deflation for 3-7s.

[0011] Due to the application of the above technical solution, the present invention has the following advantages compared with the prior art: 1. The present invention adopts cooking wine and ultrasonic treatment to remove the fishy smell and impurities from the tortoise shell, and the treatment effect is good.

[0012] 2. The present invention uses ultra-low temperature freezing to crush tortoise shells and grinds them into powder, and the dissolution rate of protein and calcium in the tortoise shell soup after boiling is significantly improved.

[0013] 3. The present invention constructs the first tortoise shell soup flavor evaluation system during the tortoise shell soup seasoning process, with significant results. DETAILED DESCRIPTION

[0014] The following specific embodiments illustrate the present invention. Those skilled in the art can easily understand the other advantages and effects of the present invention from the contents disclosed in these embodiments. Unless otherwise specified, the experimental materials used in the following examples were purchased from conventional biochemical reagent stores.

[0015] Example 1: A method for making instant tortoise shell soup cubes using Chinese tortoise shells A method for making instant tortoise shell soup cubes using Chinese grass tortoise shells is characterized by involving the following technical steps: (1) Pretreatment of tortoise shell The raw materials of tortoise shell are mainly fresh turtle carapace and plastron. In this embodiment, the carapace and plastron of Chinese soft-shell turtle are specifically selected.

[0016] To clean the dirt on the surface of the tortoise shell, the "one clean, one wine, one clean" method is used for rinsing, including: the first clean water rinse, mixing the tortoise shell and water in a mass ratio of 1:17, and placing it in an ultrasonic cleaning machine for ultrasonic treatment for 20 minutes to thoroughly rinse off the residue on the fresh tortoise shell itself; the second step is cooking wine rinse, mixing the tortoise shell after the dirt is treated with clean water in a mass ratio of 1:10, adding Haitian cooking wine at 1% of the clean water usage, soaking for 5 minutes to remove the bloody smell of the raw tortoise shell; the last second clean water rinse, that is, using running water with a flow rate of 0.6m / s to rinse the tortoise shell after washing with wine for 5 minutes to remove the cooking wine on the surface of the tortoise shell to avoid affecting the quality of the soup.

[0017] (2) Remove fishy smell Mix the tortoise shells obtained in (1) with clean water in a mass ratio of 1:17, add a small amount of ginger slices at 3% of the amount of tortoise shells used, and boil them in wastewater using an induction cooker at 300W for 15 minutes, skimming off the foam several times during the process; (3) Removal of scutes Take out the boiled tortoise shell and immediately remove the surface scutellum; (4) Drying The processed tortoise shells were placed in a 75°C oven and dried for 45 minutes; (5) Quick-frozen milled flour The dried tortoise shells were placed in liquid nitrogen for rapid cooling, and then ground into powder in a grinder. The resulting powder was sieved through a 60-mesh sieve to control the particle size of the tortoise shell powder. (6) Boiling Mix tortoise shell powder and water in a material-liquid ratio of 1:10, cook on an induction cooker at 1400W for 4.5 hours, and filter through a 40-mesh sieve to obtain a residue and the original soup; (7) Seasoning Salt, white sugar, and monosodium glutamate are added to the original soup of step 6 and heated to dissolve as auxiliary materials, and salt is added in a mass percentage of tortoise shell powder, 0.02%, white sugar is added in a mass percentage of 0.03%, and monosodium glutamate is added in a mass percentage of 0.03%. The auxiliary materials are mixed with the flavor juice in a volume ratio of 5:1 to prepare tortoise shell soup. The preparation method of the flavor juice comprises: red dates, wolfberries, white lotus seeds, and white fungus flowers are cleaned in advance, added in a mass percentage of 0.03% to the tortoise shell powder, and mixed with water in a material-liquid ratio of 1:5, and boiled on an induction cooker at 300W for 10 minutes to prepare the flavor juice, wherein the red dates, wolfberries, white lotus seeds, and white fungus flowers are 7%, 5%, 3%, and 3%. (8) Pre-freezing in molds The tortoise shell soup in (7) was concentrated to 20% of its original volume at high temperature, mixed with the raw materials of the flavor juice in step 7, put into a mold, and pre-frozen in a -80°C ultra-low temperature refrigerator for 2 hours; (9) Freeze-drying The pre-frozen soup cubes in step 8 are freeze-dried in a vacuum to form instant tortoise shell soup cubes. The freeze-drying condition is 80 Pa vacuum, maintaining the sample temperature at -60°C for 30 hours; (10) Encapsulation The freeze-dried instant tortoise shell soup cubes were vacuum-packed. The vacuum packaging machine parameters were: 3 seconds for vacuuming, 3 seconds for heat sealing, and 3 seconds for deflation. The prepared tortoise shell soup product is rich in protein and anti-cancer substances originally found in tortoise shells and has health-care effects.

[0018] Example 2: A method for making instant tortoise shell soup cubes using Chinese tortoise shells A method for making instant tortoise shell soup cubes using Chinese grass tortoise shells is characterized by involving the following technical steps: Step 1: Rinse the fresh tortoise shells with "one clean, one wine, and one clean", including: the first clean water rinse, mix the tortoise shells and water in a mass ratio of 1:18, and place them in an ultrasonic cleaning machine for ultrasonic treatment for 25 minutes to thoroughly rinse off the residue on the fresh tortoise shells themselves; the second cooking wine rinse, mix the tortoise shells after decontamination with clean water in a mass ratio of 1:10, add Haitian cooking wine according to 1% of the clean water usage, soak for 5 minutes to remove the bloody smell of the raw tortoise shells; the last second clean water rinse, that is, use running water with a flow rate of 0.7m / s to rinse the tortoise shells after washing with wine for 5 minutes to remove the cooking wine on the surface of the tortoise shells to avoid affecting the quality of the soup.

[0019] Step 2: Mix the tortoise shells obtained in step 1 in a mass ratio of 1:18, add a small amount of ginger slices at 5% of the amount of tortoise shells used, and boil them in wastewater using an induction cooker at 300W for 20 minutes, skimming off the foam several times during the process; Step 3: Take out the boiled tortoise shell and immediately remove the surface scutes; Step 4: Place the processed tortoise shell in a 75°C oven and dry for 60 minutes; Step 5: The dried tortoise shells were placed in liquid nitrogen for rapid cooling, and then ground into powder in a grinder. The resulting powder was sieved through a 60-mesh sieve to control the particle size of the tortoise shell powder. Step 6: Mix the tortoise shell powder and water in a material-liquid ratio of 1:10, cook on an induction cooker at 1400W for 4.5 hours, and filter through a 40-mesh sieve to obtain the residue and the original soup; Step 7: adding salt, white sugar, and monosodium glutamate to the original soup of step 6 and heating to dissolve as auxiliary materials, adding salt in a mass percentage of tortoise shell powder, 0.02%, white sugar in a mass percentage of 0.03%, and monosodium glutamate in a mass percentage of 0.03%; and mixing the auxiliary materials with the flavor juice in a volume ratio of 5:1 to prepare tortoise shell soup, wherein the preparation method of the flavor juice comprises: cleaning red dates, wolfberries, white lotus seeds, and white fungus flowers in advance, adding them in a mass percentage of tortoise shell powder, and mixing them with water in a material-liquid ratio of 1:5, and simmering for 15 minutes on an induction cooker at 300W to prepare the flavor juice, wherein the red dates are 8%, the wolfberries are 8%, the white lotus seeds are 5%, and the white fungus flowers are 3%; Step 8: Concentrate the tortoise shell soup in step 7 to 25% of its original volume at high temperature, mix it with the ingredients of the flavored juice in step 7, put it into a mold, and pre-freeze it in a -80°C ultra-low temperature freezer for 2 hours; Step 9: Freeze-dry the pre-frozen soup cubes in step 8 under vacuum to form instant tortoise shell soup cubes. The freeze-drying condition is to maintain the sample temperature at -60°C under a vacuum of 100 Pa for 30 hours. Step 10: Vacuum-pack the freeze-dried instant tortoise shell soup cubes. The vacuum packaging machine parameters are: 3 seconds for vacuuming, 5 seconds for heat sealing, and 7 seconds for deflation. A preferred embodiment is as follows: the auxiliary materials include salt, monosodium glutamate, and white sugar in a mass ratio of 2:3:3.

[0020] A preferred embodiment is as follows: the flavor juice raw materials include red dates, wolfberries, white lotus seeds, and tremella flowers in a mass ratio of 8:8:5:3.

[0021] The preferred embodiment is as follows: the freeze-drying process conditions are: pre-freezing at -80°C for 2 hours, the freeze-drying machine operating parameters are 100Pa vacuum, and the temperature is -60°C for 30 hours.

[0022] A preferred embodiment is as follows: in step 10, a food-grade transparent frosted packaging bag with a size of 9*11.5 cm is used, and the vacuum packaging process conditions are vacuuming for 3 seconds, hot air for 5 seconds, and deflation for 7 seconds.

[0023] Example 3: A method for making instant tortoise shell soup cubes using Chinese tortoise shells A method for making instant tortoise shell soup cubes using Chinese grass tortoise shells is characterized by involving the following technical steps: Step 1: Rinse the fresh tortoise shells with "one clean, one wine, and one clean", including: the first clean water rinse, mix the tortoise shells and water in a mass ratio of 1:20, and place them in an ultrasonic cleaning machine for ultrasonic treatment for 25 minutes to thoroughly rinse off the residue on the fresh tortoise shells themselves; the second cooking wine rinse, mix the tortoise shells after the dirt is treated with clean water in a mass ratio of 1:12, add Haitian cooking wine according to 1% of the clean water usage, soak for 10 minutes to remove the bloody smell of the raw tortoise shells; the last second clean water rinse, that is, use running water with a flow rate of 0.8m / s to rinse the tortoise shells after washing with wine for 10 minutes to remove the cooking wine on the surface of the tortoise shells to avoid affecting the quality of the soup.

[0024] Step 2: Mix the tortoise shells obtained in step 1 in a mass ratio of 1:20, add a small amount of ginger slices at 5% of the amount of tortoise shells used, and boil them in wastewater using an induction cooker at 300W for 20 minutes, skimming off the foam several times during the process; Step 3: Take out the boiled tortoise shell and immediately remove the surface scutes; Step 4: Place the processed tortoise shell in a 75°C oven and dry for 60 minutes; Step 5: The dried tortoise shells were placed in liquid nitrogen for rapid cooling, and then ground into powder in a grinder. The resulting powder was sieved through a 60-mesh sieve to control the particle size of the tortoise shell powder. Step 6: Mix the tortoise shell powder and water in a material-liquid ratio of 1:12, cook on an induction cooker at 1400W for 4.5 hours, and filter through a 40-mesh sieve to obtain the residue and the original soup; Step 7: adding salt, white sugar, and monosodium glutamate to the original soup of step 6 and heating to dissolve as auxiliary materials, adding salt in a mass percentage of tortoise shell powder, 0.03% of salt, 0.05% of white sugar, and 0.05% of monosodium glutamate; and mixing the auxiliary materials with the flavor juice in a volume ratio of 5:1 to prepare tortoise shell soup, wherein the preparation method of the flavor juice comprises: cleaning red dates, wolfberries, white lotus seeds, and white fungus flowers in advance, adding them in a mass percentage of tortoise shell powder, and mixing them with water in a material-liquid ratio of 1:5, and simmering for 15 minutes on an induction cooker at 300W to prepare the flavor juice, wherein the red dates are 7%, the wolfberries are 10%, the white lotus seeds are 3%, and the white fungus flowers are 3%; Step 8: Concentrate the tortoise shell soup in step 7 to 22% of its original volume at high temperature, mix it with the ingredients of the flavored juice in step 7, put it into a mold, and pre-freeze it in a -80°C ultra-low temperature freezer for 2 hours; Step 9: Freeze-dry the pre-frozen soup cubes in step 8 under vacuum to form instant tortoise shell soup cubes. The freeze-drying condition is to maintain the sample temperature at -60°C for 36 hours under a vacuum of 80 Pa. Step 10: Vacuum-pack the freeze-dried instant tortoise shell soup cubes. The vacuum packaging machine parameters are: vacuuming for 3 seconds, heat sealing for 5 seconds, and deflation for 5 seconds. A preferred embodiment is that the auxiliary materials include salt, monosodium glutamate, and white sugar in a mass ratio of 3:5:5.

[0025] A preferred embodiment is as follows: the flavor juice raw materials include red dates, wolfberries, white lotus seeds, and tremella flowers in a mass ratio of 7:10::3.

[0026] The preferred embodiment is as follows: the freeze-drying process conditions are: pre-freezing at -80°C for 2 hours, the freeze-drying machine operating parameters are 100Pa vacuum, and the temperature is -60°C for 36 hours.

[0027] A preferred embodiment is as follows: in step 10, a food-grade transparent frosted packaging bag with a size of 9*11.5 cm is used, and the vacuum packaging process conditions are vacuuming for 3 seconds, hot air for 5 seconds, and deflation for 5 seconds.

[0028] The above description is only used to explain the preferred embodiments of the present invention and is not intended to limit the present invention in any form. Therefore, any modifications or changes made to the present invention under the same inventive spirit should still be included in the scope of protection intended by the present invention.

Claims

1. A method for making instant tortoise shell soup cubes using tortoise shells of Chinese grass tortoises, characterized in that: The following steps are involved: Step 1: rinsing the fresh tortoise shells, including: the first step of rinsing with clean water, mixing the tortoise shells and water at a mass ratio of 1:17-20, and placing them in an ultrasonic cleaning machine for ultrasonic treatment for 20-30 minutes; the second step of rinsing with cooking wine, mixing the tortoise shells after ultrasonic cleaning with water at a mass ratio of 1:10-12, and then adding cooking wine according to 0.5-1.5% of the amount of clean water used, and soaking for 5-10 minutes; and finally the second step of rinsing with clean water, that is, rinsing the tortoise shells rinsed with cooking wine with running water at a flow rate of 0.6-0.8m / s for 5-10 minutes; Step 2: Mix the tortoise shell obtained in step 1 with water in a mass ratio of 1:17-20, add 3-5% of the weight of the tortoise shell with sliced ​​ginger, boil in boiling water for 15-20 minutes, and skim off the foam during the process; Step 3: Take out the boiled tortoise shell and remove the surface scutes; Step 4: Dry the processed tortoise shell at 70-80℃ for 45-60min; Step 5: The dried tortoise shell is placed in liquid nitrogen for cooling, and then ground in a grinder to obtain tortoise shell powder; Step 6: Mix the tortoise shell powder and water in a material-liquid ratio of 1:10-12, boil for 4-4.5 hours, and filter to obtain the residue and the original soup; Step 7: adding salt, sugar and monosodium glutamate to the original soup of step 6, heating and dissolving as auxiliary materials; the addition of salt, sugar and monosodium glutamate is in accordance with the mass percentage of tortoise shell powder, salt is 0.02-0.04%, sugar is 0.03-0.05%, and monosodium glutamate is 0.03-0.05%; and the auxiliary materials and flavor juice are mixed in a volume ratio of 4-6:1 to prepare tortoise shell soup; Step 8: Concentrate the tortoise shell soup in step 7 to 20-25% of the original volume, mix it with the ingredients of the flavor juice in step 7, put it into a mold, and pre-freeze it in a -80°C ultra-low temperature refrigerator for 2-4 hours; Step 9: The pre-frozen soup cubes in step 8 are then freeze-dried in a vacuum to form instant tortoise shell soup cubes.

2. The method for making instant tortoise shell soup cubes using tortoise shells of Chinese grass tortoises according to claim 1, characterized in that: In step 1, the ultrasonic treatment frequency is 40.0 Hz, the time is 15-25 min, and the clean water rinsing flow rate is 0.6 m / s.

3. The method for preparing instant tortoise shell soup cubes using tortoise shells of Chinese grass tortoise according to claim 1, characterized in that: The method for preparing the flavor juice comprises: cleaning red dates, wolfberries, white lotus seeds, and tremella flowers, adding them respectively according to the mass percentage of tortoise shell powder, mixing them with water at a material-liquid ratio of 1:5, and boiling them for 10-15 minutes under a 300W working state of an induction cooker to prepare the flavor juice, wherein the red dates are 7-10%, the wolfberries are 5-10%, the white lotus seeds are 3-5%, and the tremella flowers are 3-5%.

4. The method for preparing instant tortoise shell soup cubes using tortoise shells of Chinese grass tortoises according to claim 1, characterized in that: The freeze dryer was operated under a vacuum of 80-100 Pa and the sample temperature was maintained at -60°C for 30-36 hours.

5. The method for preparing instant tortoise shell soup cubes using tortoise shells of Chinese grass tortoise according to claim 1, characterized in that: The vacuum freeze-dried instant tortoise shell soup cubes are vacuum packed; the parameters of the vacuum packaging machine are vacuuming for 3-5s, heat sealing for 3-7s, and deflation for 3-7s.