CN103931968B - Green tea is utilized to reduce the method for greenhouse cultivation soft-shelled turtle fishy smell - Google Patents
Green tea is utilized to reduce the method for greenhouse cultivation soft-shelled turtle fishy smell Download PDFInfo
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- CN103931968B CN103931968B CN201410166780.7A CN201410166780A CN103931968B CN 103931968 B CN103931968 B CN 103931968B CN 201410166780 A CN201410166780 A CN 201410166780A CN 103931968 B CN103931968 B CN 103931968B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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Abstract
The invention provides a kind of method utilizing green tea to reduce greenhouse cultivation soft-shelled turtle fishy smell, as follows: one, clean greenhouse cultivation soft-shelled turtle, then cut neck bloodletting in turn, remove internal organ, soak the several seconds in the hot water, remove adventitia, fat, clean up, adopt whole form or be divided into the form of head, leg, shirt rim different parts; Two, adopt concentration to be that the green tea solution of 0.2%-3.0% carries out immersion defishying to the soft-shelled turtle material after first step process, soak time is 30min-120min; The weight ratio of soft-shelled turtle material and green tea solution is 1: 1-1: 3.The present invention adopts green tea solution to reduce the processing method of greenhouse cultivation soft-shelled turtle fishy smell, and it effectively can solve soft-shelled turtle and slaughter difficulty, greenhouse soft-shelled turtle fishy smell problem heavily.
Description
Technical field
The invention belongs to aquatic food processing technique field, relate to a kind of processing method reducing greenhouse cultivation soft-shelled turtle fishy smell, be specially the cleaning of a kind of soft-shelled turtle, cut neck bloodletting, remove adventitia, after fat, utilize green tea solution to reduce the processing method of its fishy smell.
Background technology
Turtle delicious, nutritious, have clearing heat and nourishing yin, calming the liver to stop the wind, the effect of softening and resolving hard mass, is not only the delicious food on dining table, and is a kind of nourishing food of having many uses and Chinese medicine material.Soft-shelled turtle is except the fresh and alive cooking or utilizing the part such as crust and be used as medicine since ancient times, but rare people considers to carry out deep processing development utilization.Along with rise and the popularization of factory production turtle-breeding technology, breeding soft-shell turtle output improves rapidly, and soft-shelled turtle price is able to decline makes consumer more acceptant, and soft-shelled turtle processing is also just had great potentialities and can be dug, has a extensive future.Therefore, its cultivation scale is also expanding year by year.In order to lengthening manufacturing chain, improve testudinate value-added content of product, the research and development strengthening soft-shelled turtle intensive processing product seem particularly urgent.
But soft-shelled turtle (particularly greenhouse soft-shelled turtle) is owing to mainly adopting forage feed in breeding process, and fast growth, fishy smell weight, meat is poor, and sell to soft-shelled turtle and process and bring larger difficulty, selling price all maintains low-level all the time.Therefore, the fishy smell how effectively reducing greenhouse soft-shelled turtle is the problem that this area needs solution badly.
Summary of the invention
The invention provides a kind of method utilizing green tea to reduce greenhouse cultivation soft-shelled turtle fishy smell, it can eliminate the fishy smell of greenhouse cultivation soft-shelled turtle effectively, after greenhouse cultivation soft-shelled turtle removes raw meat, go on the market with the soft-shelled turtle form after slaughtering, make soft-shelled turtle quality better, consumer can be facilitated to eat, improve the cognition degree of consumer, thus promote the development of greenhouse breeding soft-shell turtle industry.
The present invention is achieved through the following technical solutions:
Utilize green tea to reduce the method for greenhouse cultivation soft-shelled turtle fishy smell, its as follows:
One, clean greenhouse cultivation soft-shelled turtle, then cut neck bloodletting in turn, remove internal organ, soak the several seconds in the hot water, remove adventitia, remove fat, clean up, adopt whole form or be divided into the form of head, leg, shirt rim different parts;
Two, immersion defishying is carried out with the soft-shelled turtle material of green tea solution to back; The weight ratio of greenhouse soft-shelled turtle and green tea solution is 1: 1-1: 3; Soak time is 30min-120min; Green tea solution concentration is 0.2%-3.0%.
Preferably, green tea solution is by dry green tea: hot water (mass ratio)=(0.2-3.0): 100, and dry green tea soaks 10min-60min in 80 DEG C of-100 DEG C of hot water, filters the green tea solution obtaining respective concentration.
Preferably, the first step, adopts belly to open mode tripe or back opening the back of the body and removes internal organ.
Preferably, the first step, in the hot water during immersion treatment, hot water temperature is 85 DEG C-98 DEG C, and soak time is 10s-60s.
The present invention adopts green tea solution to reduce the processing method of greenhouse cultivation soft-shelled turtle fishy smell, and it effectively can solve soft-shelled turtle and slaughter difficulty, greenhouse soft-shelled turtle fishy smell problem heavily.Reduce soft-shelled turtle fishy smell, can satisfy the demands of consumers at a lower cost, improve the market of greenhouse cultivation soft-shelled turtle.
The inventive method removes raw meat for greenhouse cultivation soft-shelled turtle, facilitates consumer to process and eats soft-shelled turtle to have good improvement result.
Accompanying drawing explanation
Fig. 1 is the total quasi-molecular ions figure of undressed greenhouse cultivation turtle volatile ingredient GC-MS.
Fig. 2 is the total quasi-molecular ions figure of greenhouse turtle volatile ingredient GC-MS after green tea solution defishying.
Detailed description of the invention
In order to make object of the present invention, technical scheme, good effect clearly understand, by following examples and chart, the present invention is described in further detail.
Embodiment one:
Greenhouse cultivation soft-shelled turtle is cleaned, then cut neck bloodletting in turn, the mode that adopts belly to open tripe removes internal organ, then in the hot water of 90 DEG C, 30s is soaked, manual method is utilized to remove adventitia, fat, after running water cleans up, green tea solution (meat (w): liquid (w)=1: 3.0) soak 120min, immersion defishying is carried out to the whole soft-shelled turtle handled well by 0.2%.
Embodiment two:
Cleaning greenhouse cultivation soft-shelled turtle, then cut neck bloodletting in turn, the mode that adopts back to open the back of the body removes internal organ, then in the hot water of 85 DEG C, 60s is soaked, manual method is utilized to remove adventitia and fat, after running water cleans up, cut soft-shelled turtle head, soft-shelled turtle foreleg, soft-shelled turtle back leg, soft-shelled turtle shirt rim, soft-shelled turtle tortoise plastron, by 1.0% green tea solution, (meat (w): liquid (w)=1: 2) soak 60min, carries out immersion defishying to the soft-shelled turtle after segmentation.
Embodiment three:
Greenhouse cultivation soft-shelled turtle is cleaned, then cut neck bloodletting in turn, the mode that adopts belly to open tripe removes internal organ, then in the hot water of 98 DEG C, 10s is soaked, manual method is utilized to remove adventitia, fat, after running water cleans up, cut soft-shelled turtle head, soft-shelled turtle foreleg, soft-shelled turtle back leg, soft-shelled turtle shirt rim, soft-shelled turtle tortoise plastron, by 3.0% green tea solution (meat (w): liquid (w)=1: 1) soak 30min, go raw meat process, to reduce greenhouse soft-shelled turtle fishy smell.
The green tea solution of the various embodiments described above obtains in the following way: the quality of dry green tea: the quality of hot water is 0.2-3.0: 100, and dry green tea soaks 10min-60min in 80 DEG C of-100 DEG C of hot water, filters the green tea solution obtaining respective concentration.
Accompanying drawing and subordinate list can further illustrate theme of the present invention:
Turtle before and after defishying is carried out GC-MS analysis, and compare both volatile ingredient kind and content, result as shown in Figure 1, Figure 2, shown in table 1, table 2, after defishying, kind and the content of the aroma compounds such as ester class, alcohols and ketone all decrease, and green tea solution is comparatively obvious to the removal effect of original flavor substance.
Before and after table 1 greenhouse turtle defishying, volatile ingredient kind compares (individual)
| Volatile ingredient kind | Before de-raw meat | Green tea takes off raw meat |
| Aldehydes | 12 | 11 |
| Alcohols | 10 | 10 |
| Ketone | 4 | 4 |
| Ester class | 7 | 4 |
| Hydro carbons | 26 | 17 |
| Add up to | 59 | 46 |
| Other | 11 | 14 |
Before and after table 2 greenhouse turtle defishying, volatile component content compares (%)
| Volatile ingredient kind | Before de-raw meat | Green tea takes off raw meat |
| Aldehydes | 21.11 | 25.3 |
| Alcohols | 3.07 | 3.26 |
| Ketone | 4.25 | 1.45 |
| Ester class | 1.88 | 1.53 |
| Hydro carbons | 14.24 | 26.5 |
| Other | 2.62 | 8.91 |
Green tea is as one of popular drink, very popular, and it also has raw meat effect.The present invention utilizes green tea solution to reduce the fishy smell of greenhouse soft-shelled turtle, can obtain consumer acceptance, to meet the need of market, improves market and the added value of product of greenhouse soft-shelled turtle.
More than enumerate and be only several specific embodiments of the present invention.The present invention is not limited to above embodiment, directly derives or associates the processing method of distortion gained, all fall into protection scope of the present invention from the disclosure of invention.
Claims (3)
1. utilize green tea to reduce the method for greenhouse cultivation soft-shelled turtle fishy smell, it is characterized in that as follows:
One, clean greenhouse cultivation soft-shelled turtle, then cut neck bloodletting in turn, remove internal organ, soak the several seconds in the hot water, remove adventitia, fat, clean up, adopt whole form or be divided into the form of head, leg, shirt rim different parts;
Two, adopt concentration to be that the green tea solution of 0.2%-3.0% carries out immersion defishying to the soft-shelled turtle material after first step process, soak time is 30min-120min; The weight ratio of soft-shelled turtle material and green tea solution is 1: 1-1: 3; Described green tea solution obtains by the following method: dry green tea is soaked 10min-60min in 80 DEG C of-100 DEG C of hot water, the quality of dry green tea: the quality of hot water is 0.2-3.0: 100, filters and obtains green tea solution.
2. utilize green tea to reduce the method for greenhouse cultivation soft-shelled turtle fishy smell as claimed in claim 1, it is characterized in that: the first step, adopt belly to open mode tripe or back opening the back of the body and remove internal organ.
3. utilize green tea to reduce the method for greenhouse cultivation soft-shelled turtle fishy smell as claimed in claim 1 or 2, it is characterized in that: the first step, in the hot water during immersion treatment, hot water temperature is 85 DEG C-98 DEG C, and soak time is 10s-60s.
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| CN103931968B true CN103931968B (en) | 2015-09-02 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105192760A (en) * | 2015-08-03 | 2015-12-30 | 浙江海洋学院 | Industrial production method for swimming crab dried meat floss |
| CN106235081A (en) * | 2016-08-25 | 2016-12-21 | 苍梧县金福六堡茶有限公司 | The processing method of LIUPUCHA Folium Camelliae sinensis Trionyx sinensis Wiegmann |
| CN106901255A (en) * | 2017-05-04 | 2017-06-30 | 安徽万甲宴食品科技有限公司 | A kind of packed braised turtle in clear soup and preparation method thereof |
| CN107410936A (en) * | 2017-05-04 | 2017-12-01 | 安徽万甲宴食品科技有限公司 | A kind of packed soft-shelled turtle for possessing functions of nourishing yin and invigorating kidney and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648743A (en) * | 2012-04-12 | 2012-08-29 | 中国科学院南海海洋研究所 | Method for removing and inhibiting fishy smell of aquatic animal enzymatic hydrolysate |
| CN102972806A (en) * | 2012-12-10 | 2013-03-20 | 浙江海洋学院普陀科学技术学院 | Deodorization method of tuna muscle and special reagent thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648743A (en) * | 2012-04-12 | 2012-08-29 | 中国科学院南海海洋研究所 | Method for removing and inhibiting fishy smell of aquatic animal enzymatic hydrolysate |
| CN102972806A (en) * | 2012-12-10 | 2013-03-20 | 浙江海洋学院普陀科学技术学院 | Deodorization method of tuna muscle and special reagent thereof |
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| 《乳酸菌发酵改良甲鱼蛋白酶解液风味的研究》;段旭昌等;《中国食品学报》;20041231;第4卷(第4期);第39-42页 * |
| 《甲鱼的初步加工与去腥》;李绍平;《烹调知识》;20051101(第11期);第218页第1.4节、1.4节、2节 * |
| 《罗非鱼片脱腥技术比较研究》;郑元平等;《食品工业科技》;20110228;第32卷(第2期);第38页右半部分 * |
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