Processing technology method of soft-shelled turtle health-preserving soup
By selecting high-quality turtles and processing them separately, blanching them into pieces and boiling them separately, the problem of destruction of ingredients in turtle soup is solved, and the nutrition and taste of turtle health soup is improved.
Patent Information
- Application Number
- CN202510800941.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-16
- Publication Date
- 2025-08-01
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The existing production methods of turtle soup have caused the destruction of the active ingredients of turtle, the nutritional efficacy has been reduced, and the value of turtle health soup has been affected.
Choose high-quality turtles, blanch them and cut them into pieces and boil them separately. After boiling the medicinal materials, simmer them with the turtle pieces without oxygen to ensure that the turtle and the medicinal materials are processed separately and avoid boiling at high temperatures simultaneously.
Locking the fresh taste and nutritional ingredients of turtles, comprehensively stimulate the value of ingredients, and enhance the nutritional efficacy and taste of turtle health soup.
Smart Images
Figure CN120391638A_ABST
Abstract
Description
Technical Field
[0001] The present invention mainly relates to the technical field of processing of soft-shelled turtle health-preserving soup, and specifically relates to a processing technology method for soft-shelled turtle health-preserving soup. Background Art
[0002] Soft-shelled turtle has delicious meat, high protein, low fat, and is rich in nutrition. It is a nourishing treasure containing various vitamins and trace elements, and has the effects of clearing heat and nourishing yin, calming liver and extinguishing wind, softening hardness and dissipating nodules. It is not only a delicious dish on the table, but also a nourishing medicine and traditional Chinese medicine material with a wide range of uses, which can enhance the body's disease resistance and regulate the body's endocrine function. Soft-shelled turtle has a delicious taste and extremely high nutritional and medicinal values.
[0003] At present, most people eat soft-shelled turtle mainly in its fresh form, which has great limitations. For example, the current production method of soft-shelled turtle soup cooks the medicinal materials and soft-shelled turtle together at high temperature, which easily causes varying degrees of damage to the effective components of the soft-shelled turtle, greatly reducing the nutritional efficacy and affecting the value of the soft-shelled turtle health-preserving soup. Summary of the Invention
[0004] The present invention mainly provides a processing technology method for soft-shelled turtle health-preserving soup to solve the technical problems raised in the above background art.
[0005] The technical solution adopted by the present invention to solve the above technical problems is as follows:
[0006] A processing technology method for soft-shelled turtle health-preserving soup, comprising the following steps:
[0007] Step 1: Purchase a certain number of ecological live soft-shelled turtles, and inspect each soft-shelled turtle. The qualified soft-shelled turtles are stored in the warehouse.
[0008] Step 2: According to the order quantity, weigh the soft-shelled turtles to be slaughtered and then slaughter them. After slaughtering, cut the soft-shelled turtles into pieces and wash them, and then blanch the washed soft-shelled turtle pieces.
[0009] Step 3: Sort and put the blanched soft-shelled turtle pieces into bowls, and then manually add an appropriate amount of wolfberries and cordyceps flowers to each bowl.
[0010] Step 4: Put various medicinal materials into the soup and boil them. After boiling, use a fully automatic soup filling machine to pour the medicinal soup into the bowls containing soft-shelled turtle pieces, and then use a fully automatic can sealer to seal the cans.
[0011] Step 5: Use a sterilization kettle to simmer the soft-shelled turtle soup bowls and cans, and then use a dryer to dry the sterilized bowl and can bodies.
[0012] Step 6: Use a fully automatic packaging machine to package the dried bowl and can bodies into boxes, and finally transfer them to the finished product warehouse by a conveyor belt and wait for shipment.
[0013] Optionally, in the present invention, in step one, the qualified detection standard for soft-shelled turtles is as follows: check that the appearance is normal, without damage, the carapace has gloss, the skirt is thick, it has toughness when pinched, and at the same time the soft-shelled turtle has a certain degree of flexibility.
[0014] Optionally, in the present invention, in step one, when storing the soft-shelled turtles in the warehouse, the soft-shelled turtles are stored in single boxes, and an appropriate amount of pure water is placed in the box for temporary cultivation, and no feeding is carried out during the temporary cultivation period.
[0015] Optionally, in the present invention, in step two, the specific steps for weighing and slaughtering the soft-shelled turtles are as follows:
[0016] Step1: Heat the water to 60 degrees in an electric heating barrel, put the live soft-shelled turtles into the 60-degree hot water, and fish them out after three minutes;
[0017] Step2: Peel the whole body of the soft-shelled turtle, pull out the toenails, and then slaughter it after completion;
[0018] Step3: Cut off the head of the soft-shelled turtle from the neck, pull out the teeth, and cut off the nose and mouth of the soft-shelled turtle;
[0019] Step4: Check whether the skin at the neck fold is completely peeled off, cut along the periphery of the soft-shelled turtle skirt, remove the grease on the soft-shelled turtle shell, and remove the excess internal organs and fat.
[0020] Optionally, in the present invention, in step two, the specific steps for blanching the soft-shelled turtles are as follows:
[0021] Pour the cleaned soft-shelled turtle pieces into a high-pressure blanching pot, pour in an appropriate amount of pure water and heat. After the water is heated, use a strainer to fish out the floating blood;
[0022] Then change the water, add pure water to the pot again, heat, stir-fry, and fish out the floating blood, repeating about four times until all the blood is cleaned.
[0023] Optionally, in the present invention, when cleaning the soft-shelled turtles before blanching in step two, it is necessary to use pure water for cleaning, and at the same time check whether there are any soft-shelled turtle pieces that have not been peeled cleanly.
[0024] Optionally, in the present invention, when sorting and loading the soft-shelled turtles into bowls in step three, it is necessary to check whether the grease is cleaned and whether the peeling is cleaned; at the same time, ensure that each bowl contains one piece of soft-shelled turtle meat, one piece of soft-shelled turtle bone, one piece of soft-shelled turtle skirt, and one piece of chicken when loading the bowls.
[0025] Optionally, in the present invention, in step four, the medicinal materials used in the decocted medicinal soup include Ganoderma lucidum, American ginseng, and Angelica sinensis.
[0026] Optionally, in the present invention, in step four, during the process of pouring the soup, it is necessary to ensure that 125 grams of soup is poured into each bowl.
[0027] Optionally, in the present invention, in step five, when the sterilization kettle simmers the turtle soup bowls and cans, it needs to be carried out without oxygen and with 7-segment temperature control.
[0028] Compared with the prior art, the beneficial effects of the present invention are as follows:
[0029] The present invention first controls the selection and cleaning of turtles. At the same time, the turtles need to be blanched and cut into pieces. Then, instead of boiling the turtle pieces and medicinal materials synchronously, the medicinal materials are boiled separately. After the medicinal materials are boiled, the medicinal soup and the turtle pieces are filled with soup and simmered without oxygen, so as to lock in the fresh and good taste, fully stimulate the nutrition of the ingredients, thoroughly sterilize, avoid the effective components of the turtles being damaged to varying degrees when cooked with the medicinal materials, ensure the nutritional efficacy, and improve the value and taste of the turtle health-preserving soup.
[0030] The following will explain the present invention in detail with reference to the drawings and specific embodiments. Description of the Drawings
[0031] Figure 1 It is a process flow chart of the processing technology of the turtle health-preserving soup of the present invention. Detailed Embodiments
[0032] To facilitate the understanding of the present invention, the present invention will be described more comprehensively below with reference to the relevant drawings. Several embodiments of the present invention are given in the drawings, but the present invention can be implemented in different forms and is not limited to the embodiments described in the text. On the contrary, these embodiments are provided to make the disclosure of the present invention more thorough and comprehensive.
[0033] It should be noted that when an element is referred to as being "fixedly provided on" another element, it can be directly on the other element or there can be an intermediate element. When an element is considered to be "connected" to another element, it can be directly connected to the other element or there may be an intermediate element at the same time. The terms "vertical", "horizontal", "left", "right" and similar expressions used herein are only for the purpose of illustration.
[0034] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the technical field to which the present invention belongs. The terms used in the specification of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used herein includes any and all combinations of one or more of the related listed items.
[0035] The embodiment of the present application provides a processing technology method for turtle health-preserving soup, including the following steps:
[0036] Step 1: Purchase a certain number of fresh ecological soft-shelled turtles, and inspect each turtle. The qualified turtles will be stored in the warehouse.
[0037] Step 2: According to the order quantity, weigh the turtles to be slaughtered and then slaughter them. After slaughter, cut the turtles into pieces and wash them. Then blanch the washed turtle pieces.
[0038] Step 3: Sort and put the blanched turtle pieces into bowls, and then manually add an appropriate amount of wolfberries and cordyceps flowers to each bowl.
[0039] Step 4: Put various medicinal materials into the soup and boil it. After boiling, use a fully automatic soup filling machine to pour the medicinal soup into the bowls containing turtle pieces, and then use a fully automatic can sealer to seal the cans.
[0040] Step 5: Use a sterilization kettle to simmer the turtle soup bowls and cans, and then use a dryer to dry the sterilized bowl and can bodies.
[0041] Step 6: Use a fully automatic packaging machine to package the dried bowl and can bodies into boxes, and finally transfer them to the finished product warehouse by conveyor belt, waiting to be shipped.
[0042] Optionally, in Step 1, the qualified detection standard for the turtles is: the appearance is normal, without damage, the carapace has luster, the skirt edge is thick, it feels tough when pinched, and at the same time the turtle has a certain degree of flexibility.
[0043] It should be noted that in this embodiment, the selected turtles are fresher, thus ensuring the deliciousness of the health-preserving soup and the quality of the meat.
[0044] Optionally, in Step 1, when storing the turtles in the warehouse, store the turtles individually in boxes, and put an appropriate amount of pure water in the boxes for temporary cultivation without any feeding during the temporary cultivation period.
[0045] It should be noted that in this embodiment, storing the turtles individually in boxes can prevent the turtles from fighting and biting each other, resulting in injury and death of the turtles, which will affect the production of subsequent turtle health-preserving soup. Moreover, the soft-shelled turtle meat contains more histidine. When the turtle dies, histidine will be decomposed by bacteria to produce histamine. Histamine is a strong vasodilator, which can cause the release of a series of allergic substances. When the concentration is too high, it will cause human poisoning, showing symptoms such as vasodilation and allergic reactions, and even may lead to anaphylactic shock in severe cases.
[0046] And not feeding allows the turtles to vomit out the filth in their abdomens, ensuring the good quality of the turtles.
[0047] Optionally, in Step 2, the specific steps for weighing and slaughtering the turtles are as follows:
[0048] Step1: Heat the water to 60 degrees in an electric heating barrel, put the live soft-shelled turtle into the 60-degree hot water, scald for three minutes and then take it out.
[0049] Step2: Peel the whole body of the soft-shelled turtle, pull out the toenails, and then slaughter it after completion.
[0050] Step3: Cut off the head of the soft-shelled turtle from the neck, pull out the teeth, and cut off the nose and mouth of the soft-shelled turtle.
[0051] Step4: Check whether the skin at the neck fold is completely peeled off, cut along the periphery of the soft-shelled turtle's skirt, remove the fat on the soft-shelled turtle shell, and remove the redundant internal organs and fat.
[0052] It should be noted that in this embodiment, after scalding the soft-shelled turtle, on the one hand, part of the dirt can be removed, and on the other hand, it is convenient for subsequent processing of the soft-shelled turtle.
[0053] When processing the soft-shelled turtle, the teeth are inedible and need to be pulled out. Cutting off the nose and mouth of the soft-shelled turtle can prevent customers from feeling uncomfortable when seeing the complete head of the soft-shelled turtle when eating the health-preserving soup, thus affecting the eating experience.
[0054] At the same time, it is easy for dirt to accumulate between the neck folds of the soft-shelled turtle, and it needs to be focused on cleaning and peeling. The fat on the soft-shelled turtle shell and part of the internal organs and fat have little edible value and need to be removed to ensure the quality of the health-preserving soup.
[0055] Optionally, in step two, the specific steps of blanching the soft-shelled turtle are as follows:
[0056] Pour the cleaned soft-shelled turtle pieces into a high-pressure blanching pot, pour in an appropriate amount of pure water and heat. After the water is heated, use a strainer to fish out the floating blood.
[0057] Then change the water, add pure water to the pot again, heat, stir-fry, and fish out the floating blood, repeating about four times until all the blood is cleaned.
[0058] It should be noted that in this embodiment, when cutting the soft-shelled turtle pieces, a cutting machine is needed to cut the soft-shelled turtle into soft-shelled turtle pieces of the same size to ensure that the quality of each soft-shelled turtle soup is roughly the same.
[0059] Optionally, when cleaning the soft-shelled turtle before blanching in step two, pure water needs to be used for cleaning, and at the same time, check whether there are any soft-shelled turtle pieces that have not been peeled cleanly by mistake.
[0060] It should be noted that in this embodiment, in order to ensure the quality of the soft-shelled turtle health-preserving soup, it is necessary to ensure whether the soft-shelled turtle is cleaned thoroughly, so as to ensure the quality.
[0061] Optionally, in step three, when sorting and putting soft-shelled turtles into bowls, it is necessary to check whether the grease has been cleaned up and whether the peeling has been cleaned up; at the same time, ensure that each bowl contains a piece of soft-shelled turtle meat, a piece of soft-shelled turtle bone, a piece of soft-shelled turtle skirt, and a piece of chicken.
[0062] It should be noted that in this embodiment, the types and qualities in each bowl are roughly the same, which can ensure the quality of each health-preserving soup, effectively control the cost, and at the same time ensure the nutritional value of each health-preserving soup.
[0063] Optionally, in step four, the medicinal materials used in the decocted medicinal soup include Ganoderma lucidum, American ginseng, and Angelica sinensis.
[0064] It should be noted that in this embodiment, it takes 2 hours to decoct the medicinal soup.
[0065] Ganoderma lucidum has the effects of replenishing qi and calming the mind, relieving cough and asthma, and is used to treat restlessness, insomnia, palpitation, cough due to lung deficiency, shortness of breath due to general debility, and loss of appetite. Modern pharmacological research shows that Ganoderma lucidum has the function of enhancing immune function and can be used in medicines for strengthening the spleen and replenishing qi, nourishing the heart and calming the mind, and replenishing qi and nourishing blood;
[0066] American ginseng has the effects of clearing heat and replenishing qi, promoting the production of body fluid, and is usually used to treat symptoms such as hyperactivity of fire due to yin deficiency and internal heat with polydipsia;
[0067] Angelica sinensis has the effects of enriching blood and promoting blood circulation, regulating menstruation and relieving pain, moistening the intestines and relaxing bowel movements, promoting blood circulation and dispelling stasis, and beautifying the skin. Adding such precious Chinese herbal medicines can greatly improve the medicinal value and edible value of the soft-shelled turtle health-preserving soup.
[0068] Optionally, in the present invention, in step four, during the soup filling process, it is necessary to ensure that 125 grams of soup is filled into each bowl.
[0069] It should be noted that in this embodiment, 125 grams of soup can ensure the simmering effect of the medicinal materials and soft-shelled turtle pieces, neither too thick nor too light.
[0070] Optionally, in the present invention, in step five, when the sterilization kettle simmers the soft-shelled turtle soup bowls, it needs to be carried out anaerobically and at the same time adopt 7-stage temperature control.
[0071] It should be noted that in this embodiment, the sterilization kettle can make the ingredients reach 121°C in 7 minutes, locking in the freshness and good taste while fully stimulating the nutrition of the ingredients.
[0072] Subsequently, the dryer performs thorough sterilization to achieve room temperature preservation without preservatives.
[0073] The present invention has been described exemplarily with reference to the accompanying drawings. Obviously, the specific implementation of the present invention is not limited by the above-mentioned manner. As long as such non-substantial improvements are made by adopting the method concept and technical solution of the present invention, or the concept and technical solution of the present invention are directly applied to other occasions without improvement, they are all within the protection scope of the present invention.
Claims
1. A processing technology method for soft-shelled turtle health-preserving soup, characterized in that, It includes the following steps: Step 1: Purchase a certain number of live ecological soft-shelled turtles, and inspect each turtle. The qualified turtles are stored in the warehouse. Step 2: According to the order quantity, weigh the turtles to be slaughtered and then slaughter them. After slaughter, the turtles are cut into pieces and washed, and then the washed turtle pieces are blanched. Step 3: Sort and put the blanched turtle pieces into bowls, and then manually add an appropriate amount of wolfberries and cordyceps flowers to each bowl. Step 4: Put various medicinal materials into the soup and boil it. After boiling, the medicinal soup is poured into the bowls containing turtle pieces by a fully automatic soup filling machine, and then sealed with a fully automatic can sealer. Step 5: Use a sterilization kettle to simmer the turtle soup bowls and cans, and then use a dryer to dry the sterilized bowl cans. Step 6: Use a fully automatic packaging machine to pack the dried bowl cans into boxes, and finally transfer them to the finished product warehouse by a conveyor belt, waiting to be shipped.
2. The processing technology method of the soft-shelled turtle health-preserving soup according to claim 1, characterized in that, In Step 1, the qualified detection standards for the turtles are: the appearance is normal, without damage, the carapace has luster, the skirt edge is thick, it feels tough when pinched, and at the same time the turtle has a certain degree of flexibility.
3. The processing technology method of the soft-shelled turtle health-preserving soup according to claim 1, characterized in that, In Step 1, when storing the turtles in the warehouse, the turtles are stored in single boxes, and an appropriate amount of pure water is placed in the boxes for temporary cultivation, and no feeding is carried out during the temporary cultivation period.
4. The processing technology method of soft-shelled turtle health-preserving soup according to claim 1, characterized in that, In Step 2, the specific steps for weighing and slaughtering the turtles are: Step1: Heat the water to 60 degrees in an electric heating bucket, put the live turtles into the 60-degree hot water, and take them out after three minutes. Step2: Peel the whole body of the turtle, pull out the toenails, and then slaughter it after completion. Step3: Cut off the turtle's head from the turtle's neck, pull out the teeth, and cut off the turtle's nose and mouth. Step4: Check whether the skin at the neck fold is peeled off completely, and cut along the periphery of the turtle's skirt edge to remove the fat on the turtle shell, and remove the excess internal organs and fat.
5. The processing method of the soft-shelled turtle health-preserving soup according to claim 1, wherein In Step 2, the specific steps for blanching the turtles are: Pour the washed turtle pieces into a blanching pressure cooker, pour in an appropriate amount of pure water and heat it. After the water is heated, use a strainer to fish out the floating blood. Then change the water, add pure water to the pot again, heat it, stir-fry, and fish out the floating blood, repeating about four times until all the blood is washed clean.
6. The processing technology method of soft-shelled turtle health-preserving soup according to claim 1, characterized in that In Step 2, when washing the turtles before blanching, pure water needs to be used for washing, and at the same time check whether there are any turtle pieces that are not peeled cleanly.
7. The processing technology method of soft-shelled turtle health-preserving soup according to claim 1, characterized in that, In Step 3, when sorting and putting the turtles into bowls, it is necessary to check whether the fat is cleaned and whether the peeling is cleaned; at the same time, ensure that each bowl contains one piece of turtle meat, one piece of turtle bone, one piece of turtle skirt edge, and one piece of chicken when putting them into the bowl.
8. The processing technology method of soft-shelled turtle health-preserving soup according to claim 1, characterized in that, In Step 4, the medicinal materials used in the boiled medicinal soup include Ganoderma lucidum, American ginseng, and Angelica sinensis.
9. According to the processing technology method of turtle health-preserving soup described in claim 1, characterized in that In Step 4, during the soup filling process, it is necessary to ensure that 125 grams of soup is poured into each bowl.
10. According to the processing technology method of turtle health-preserving soup described in claim 1, characterized in that In Step 5, when the sterilization kettle simmers the turtle soup bowls and cans, it needs to be carried out anaerobically, and at the same time, 7-segment temperature control is adopted.