阅读说明：本技术 一种甲鱼卤制方法 (Soft-shelled turtle marinating method ) 是由 史新坤 于 2021-07-01 设计创作，主要内容包括：本发明公开了一种甲鱼卤制方法,将熬制后甲鱼取出放凉,通过分割机内将四肢和头部切下,形成切料块和甲体,再将切料块和甲体放置在真空袋中,并在真空袋注入加料卤汁后,密封后放在零摄氏度以下的环境中保存；切割机包括壳体,壳体两侧内壁上设置有滑轨,滑轨通过滑块连接有承载板,承载板上端中部设置有放置槽,放置槽用于放置甲鱼甲体,并使甲鱼四肢和头部延伸出放置槽外部；壳体内顶壁固定安装有升降液压缸,升降液压杆活塞杆连接有升降板,升降板下端安装有切割组件,用于切除甲鱼的四肢和头部。使甲鱼经过初步熬制卤汁和中间入味卤汁的蒸煮卤制,并经过切割后形成切料块和甲体,再加入加料卤汁密封保存,甲鱼的卤制风味好,味道浓厚,食用简单方便。(The invention discloses a turtle marinating method, which comprises the steps of taking out a stewed turtle, cooling the turtle, cutting four limbs and the head of the turtle through a cutting machine to form a cut block and a nail body, placing the cut block and the nail body in a vacuum bag, injecting a marinade into the vacuum bag, sealing, and storing in an environment below zero centigrade degree; the cutting machine comprises a shell, sliding rails are arranged on the inner walls of two sides of the shell and connected with a bearing plate through sliding blocks, a placing groove is arranged in the middle of the upper end of the bearing plate and used for placing a turtle shell body, and four limbs and the head of a turtle extend out of the placing groove; the top wall fixed mounting has hydraulic cylinder in the casing, and the lift hydraulic stem piston rod is connected with the lifter plate, and cutting assembly is installed to the lifter plate lower extreme for amputate four limbs and the head of soft-shelled turtle. The soft-shelled turtle is subjected to primary stewing marinade and stewing marinade with middle tasty marinade, the soft-shelled turtle is cut into cut blocks and a turtle shell body, and then the added marinade is added for sealing and storage, so that the soft-shelled turtle is good in marinating flavor, thick in taste and simple and convenient to eat.)

1. A soft-shelled turtle marinating method is characterized in that a soft-shelled turtle after being decocted is taken out and cooled, four limbs and the head of the soft-shelled turtle are cut off through a cutting machine to form a cut block and a nail body, the cut block and the nail body are placed in a vacuum bag, and after marinade is filled in the vacuum bag, the vacuum bag is sealed and then placed in an environment below zero centigrade for storage;

the cutting machine comprises a shell, slide rails are arranged on the inner walls of two sides of the shell and connected with a bearing plate through slide blocks, a placing groove is arranged in the middle of the upper end of the bearing plate and used for placing a turtle shell body, and the four limbs and the head of a turtle extend out of the placing groove;

the top wall fixed mounting has hydraulic cylinder in the casing, the lift hydraulic stem piston rod is connected with the lifter plate, the cutting subassembly is installed to the lifter plate lower extreme for amputate four limbs and the head of soft-shelled turtle.

2. The soft-shelled turtle marinating method according to claim 1, wherein the cutting assembly comprises a limiting pressing ring arranged at the lower end of the lifting plate, the limiting pressing ring vertically corresponds to the placing groove, the limiting pressing ring is in an oval structure and is matched with the shell of the soft-shelled turtle, a front connecting block is arranged at the front end of the limiting pressing ring and corresponds to the head of the soft-shelled turtle, side connecting blocks are arranged on the side walls of the limiting pressing ring and correspond to the limbs of the soft-shelled turtle, sliding grooves are arranged on the front connecting block and the side connecting blocks, sliding columns are arranged at the bottoms of the sliding grooves in a sliding manner, and cutters are connected to the lower ends of the sliding columns.

3. The method for marinating soft-shelled turtles as claimed in claim 2, wherein a limiting telescopic rod is arranged at the top of the sliding groove, the movable end of the limiting telescopic rod is connected with the sliding column, and a spring is wound on the limiting telescopic rod.

4. The method as claimed in claim 1, wherein an operation panel is installed on the front side of the housing for controlling the hydraulic cylinder, and a transparent observation window is installed on one side of the operation panel for observing the cutting position of the soft-shelled turtle.

5. The method as claimed in claim 1, wherein the carrying plate is provided with a plurality of sets of drainage grooves at the outer side of the placing groove.

6. The method of claim 1, wherein said carrying plate is provided with a push handle.

Technical Field

The invention relates to the technical field of aquatic food processing, in particular to a method for marinating soft-shelled turtles.

Background

The soft-shelled turtle is a common name of soft-shelled turtles, also called as a large-ball fish, a water fish and an oviparous amphireptile, and is a general name of soft-shelled turtle of the family trionychidae. The turtle is rich in various nutritional ingredients such as protein, inorganic salt, vitamin A, vitamin B1, vitamin B2, nicotinic acid, carbohydrate, fat and the like. In addition, tortoise shell is rich in bone collagen, protein, fat, peptides, various enzymes and various trace elements necessary for human body. It has tonic, heat clearing away, yin nourishing, liver calming, wind calming, hard mass softening, stagnation eliminating, liver cirrhosis, hepatosplenomegaly, infantile convulsion, etc.

At present, the live turtle is mainly sold in the market, the traditional household turtle making method is mainly used for stewing soup, the turtle is not easy to store and carry, and the invention provides the turtle marinating method capable of solving the problems in order to meet the eating requirements of people.

Disclosure of Invention

The invention aims to provide a turtle marinating method to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a soft-shelled turtle marinating method comprises the following steps:

s1, taking live turtles, cutting necks to bleed, placing the turtles in hot water for soaking for 1-3 minutes, cooling the turtles, removing the outer surface films of the turtles, and taking clear water to wash the turtles clean for several times;

s2, opening the chamber of the killed and cleaned soft-shelled turtle, removing internal organs, sequentially removing the hard beak at the head, the tail sheath at the tail and the upper tips of the four limbs of the soft-shelled turtle, and washing with clear water;

s3, adding water into pepper, star anise, yellow wine, honey, edible salt, tea, astragalus membranaceus, netmeg, dried orange peel, dried ginger, soy sauce, myrcia and castanea mollissima to decoct into marinade, and dividing the marinade into three parts of primary decocted marinade, middle tasty marinade and added marinade according to the weight ratio of 6:3: 1;

s4, placing the turtle after removing internal organs and cleaning in boiling water, placing for 3-5 minutes for fishy smell removal, airing and cooling, adding the primarily decocted marinade into clean boiling water, adding the turtle and cooking for 8-10 minutes with small fire, adding the middle tasty marinade and continuing to cook for 5-8 minutes with small fire;

s5, taking out the decocted soft-shelled turtle, cooling, cutting the four limbs and the head part in a cutting machine to form a cut block and a nail body, placing the cut block and the nail body in a vacuum bag, injecting the charging marinade into the vacuum bag, sealing, and storing in an environment below zero degrees centigrade.

As a preferred technical solution of the present invention, ginger slices and cooking wine are added during the fishy smell removing process in step S4.

In a preferred embodiment of the present invention, in step S4, the water level is above the soft-shelled turtle when the soft-shelled turtle is cooked with a slow fire.

The cutting machine comprises a shell, sliding rails are arranged on the inner walls of two sides of the shell and connected with a bearing plate through sliding blocks, a placing groove is formed in the middle of the upper end of the bearing plate and used for placing a turtle shell body, and the four limbs and the head of a turtle extend out of the placing groove;

the top wall fixed mounting has hydraulic cylinder in the casing, the lift hydraulic stem piston rod is connected with the lifter plate, the cutting subassembly is installed to the lifter plate lower extreme for amputate four limbs and the head of soft-shelled turtle.

As a preferred technical scheme, the cutting assembly comprises a limiting pressing ring arranged at the lower end of the lifting plate, the limiting pressing ring vertically corresponds to the placing groove, and the limiting pressing ring is of an oval structure and is matched with the shell of the soft-shelled turtle; the front end of the limiting pressing ring is provided with a front connecting block corresponding to the head position of the soft-shelled turtle, the side connecting blocks are arranged on the side wall of the limiting pressing ring and correspond to the four limbs position of the soft-shelled turtle, sliding grooves are formed in the front connecting block and the side connecting blocks, sliding columns are arranged at the bottoms of the sliding grooves in a sliding mode, and the lower ends of the sliding columns are connected with cutters.

As a preferable technical scheme, a limiting telescopic rod is arranged at the top of the sliding groove, the movable end of the limiting telescopic rod is connected with the sliding column, and a spring is wound on the limiting telescopic rod.

As a preferable technical scheme of the invention, an operation panel is installed on the front side of the shell and used for controlling the lifting hydraulic cylinder, and a transparent observation window is arranged on one side of the operation panel of the shell and used for observing the cutting position of the soft-shelled turtle.

As a preferable technical scheme of the invention, the bearing plate is provided with a plurality of groups of drainage grooves at the outer side of the placing groove.

As a preferable technical scheme of the invention, the bearing plate is provided with a push handle.

Compared with the prior art, the invention has the beneficial effects that: the invention relates to a method for marinating soft-shelled turtles, which comprises the steps of preliminarily stewing soft-shelled turtles into marinade and stewing and marinating the soft-shelled turtles with intermediate flavored marinade, cutting the soft-shelled turtles into cut material blocks and shell bodies, adding the added marinade, and sealing and storing the cut material blocks and the shell bodies.

Drawings

FIG. 1 is a schematic view of the overall structure of the cutting machine of the present invention;

FIG. 2 is a schematic view of the connection between the lifting plate and the limiting pressing ring according to the present invention;

FIG. 3 is a schematic view of a carrier plate according to the present invention;

FIG. 4 is a schematic view of a spacing clamping ring according to the present invention;

in the figure: 10. a housing; 11. an operation panel; 12. a transparent viewing window; 20. a slide rail; 21. a slider; 22. a carrier plate; 23. a push handle; 24. a placement groove; 25. a water discharge tank; 30. a lifting hydraulic cylinder; 31. A lifting plate; 32. a limiting pressing ring; 33. a front connecting block; 34. a side connecting block; 35. a traveler; 36. a cutter; 37. limiting the telescopic rod; 38. a spring.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it should be noted that the terms "vertical", "upper", "lower", "horizontal", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of describing the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention.

In the description of the present invention, it should also be noted that, unless otherwise explicitly specified or limited, the terms "disposed," "mounted," "connected," and "connected" are to be construed broadly and may, for example, be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; the two elements can be directly connected or indirectly connected through an intermediate medium, and the two elements can be communicated with each other. The specific meanings of the above terms in the present invention can be understood by those of ordinary skill in the art according to specific situations.

Referring to fig. 1-4, the present invention provides a technical solution: a soft-shelled turtle marinating method comprises the following steps:

s1, taking live turtles, cutting necks to bleed, placing the turtles in hot water for soaking for 1-3 minutes, cooling the turtles, removing the outer surface films of the turtles, and taking clear water to wash the turtles clean for several times;

s2, opening the chamber of the killed and cleaned soft-shelled turtle, removing internal organs, sequentially removing the hard beak at the head, the tail sheath at the tail and the upper tips of the four limbs of the soft-shelled turtle, and washing with clear water;

s3, adding water into pepper, star anise, yellow wine, honey, edible salt, tea, astragalus membranaceus, netmeg, dried orange peel, dried ginger, soy sauce, myrcia and castanea mollissima to decoct into marinade, and dividing the marinade into three parts of primary decocted marinade, middle tasty marinade and added marinade according to the weight ratio of 6:3: 1;

s4, placing the turtle after removing internal organs and cleaning in boiling water, placing for 3-5 minutes for fishy smell removal, airing and cooling, adding the primarily decocted marinade into clean boiling water, adding the turtle and cooking for 8-10 minutes with small fire, adding the middle tasty marinade and continuing to cook for 5-8 minutes with small fire;

s5, taking out the decocted soft-shelled turtle, cooling, cutting the four limbs and the head part in a cutting machine to form a cut block and a nail body, placing the cut block and the nail body in a vacuum bag, injecting the charging marinade into the vacuum bag, sealing, and storing in an environment below zero degrees centigrade.

Further, ginger slices and cooking wine are added during the deodorization processing in the step S4.

Further, in step S4, the water level is over the turtle when the turtle is cooked with small fire.

Further, the cutting machine comprises a shell 10, slide rails 20 are arranged on the inner walls of two sides of the shell 10, the slide rails 20 are connected with a bearing plate 22 through slide blocks 21, a placing groove 24 is arranged in the middle of the upper end of the bearing plate 22, the placing groove 24 is used for placing the turtle shell, and the four limbs and the head of the turtle extend out of the placing groove 24;

the inner top wall of the shell 10 is fixedly provided with a lifting hydraulic cylinder 30, a lifting hydraulic rod piston rod is connected with a lifting plate 31, and the lower end of the lifting plate 31 is provided with a cutting assembly for cutting the four limbs and the head of the soft-shelled turtle.

Further, the cutting assembly comprises a limiting pressing ring 32 arranged at the lower end of the lifting plate 31, the limiting pressing ring 32 vertically corresponds to the placing groove 24, and the limiting pressing ring 32 is of an oval structure and is matched with the turtle shell; the front end of the limiting pressing ring 32 is provided with a front connecting block 33 corresponding to the head position of the soft-shelled turtle, the side connecting blocks 34 are arranged on the side wall of the limiting pressing ring 32 and corresponding to the four limbs position of the soft-shelled turtle, sliding grooves are formed in the front connecting block 33 and the side connecting blocks 34, sliding columns 35 are arranged at the bottoms of the sliding grooves in a sliding mode, and the lower ends of the sliding columns 35 are connected with cutters 36.

Further, the top of the sliding groove is provided with a limiting telescopic rod 37, the movable end of the limiting telescopic rod 37 is connected with the sliding column 35, and a spring 38 is wound on the limiting telescopic rod 37.

Further, an operation panel 11 is installed on the front side of the casing 10 for controlling the hydraulic cylinder 30, and a transparent observation window 12 is installed on one side of the operation panel 11 of the casing 10 for observing the cutting position of the soft-shelled turtle.

Further, the carrying plate 22 is provided with a plurality of sets of drainage grooves 25 outside the placing grooves 24.

Further, the carrier plate 22 is mounted with a push handle 23.

The soft-shelled turtle marinating method comprises the following steps:

s1, taking live turtles, cutting necks to bleed, placing the turtles in hot water for soaking for 1-3 minutes, cooling the turtles, removing the outer surface films of the turtles, and taking clear water to wash the turtles clean for several times;

s2, opening the chamber of the killed and cleaned soft-shelled turtle, removing internal organs, sequentially removing the hard beak at the head, the tail sheath at the tail and the upper tips of the four limbs of the soft-shelled turtle, and washing with clear water;

s3, adding water into pepper, star anise, yellow wine, honey, edible salt, tea, astragalus membranaceus, netmeg, dried orange peel, dried ginger, soy sauce, myrcia and castanea mollissima to decoct into marinade, and dividing the marinade into three parts of primary decocted marinade, middle tasty marinade and added marinade according to the weight ratio of 6:3: 1;

s4, placing the turtle after viscera removal and cleaning in boiling water, adding ginger slices and cooking wine, placing for 3-5 minutes for fishy smell removal, airing and cooling, adding primary boiled marinade into clean boiling water just submerging the turtle, placing the turtle, cooking for 8-10 minutes with small fire, adding middle tasty marinade, and continuing to cook for 5-8 minutes with small fire;

s5, taking out the decocted soft-shelled turtle, cooling, cutting down four limbs and head by a cutting machine, putting the soft-shelled turtle on the placing groove 24 on the bearing plate 22 when cutting, enabling the four limbs and the head of the soft-shelled turtle to extend out of the placing groove 24, pushing the bearing plate 22 into the shell 10 by the push handle 23, controlling the work of the lifting hydraulic cylinder 30 by the operation panel 11, driving the lifting plate 31 to move downwards by the lifting hydraulic cylinder 30, driving the limiting press ring 32 to move downwards by the lifting plate 31, driving the cutter 36 to descend to be in primary contact with the head and the four limbs of the soft-shelled turtle, observing the cutting positions of the head and the four limbs of the soft-shelled turtle through the arranged transparent observation window 12, pulling out the bearing plate 22 again to adjust the cutting positions by the push handle 23 after the cutting positions are deviated, continuously moving the limiting press ring 32 downwards and gradually covering the shell of the soft-shelled turtle, compressing the limiting telescopic rod 37 by the counter-acting force after the cutter 36 is contacted with the head and the four limbs, until the limit telescopic rod 37 is shortened to the shortest position, the cutting knife 36 cuts the head and four limbs of the soft-shelled turtle, after the cutting is finished, the bearing plate 22 can be cleaned through the arranged drainage groove 25, the limit clamping ring 32 is driven to move upwards through the arranged lifting hydraulic cylinder 30, the telescopic rod drives the cutting knife 36 to reset under the elastic action of the spring 38, the integrity of the soft-shelled turtle shell is kept, a cutting block and the shell are formed, the cutting block and the shell are placed in a vacuum bag, and after the vacuum bag is filled with the charging marinade, the vacuum bag is sealed and then placed in an environment below zero centigrade for storage; the soft-shelled turtle is subjected to primary stewing marinade and stewing marinade with middle tasty marinade, the soft-shelled turtle is cut into cut blocks and a turtle shell body, and then the added marinade is added for sealing and storage, so that the soft-shelled turtle is good in marinating flavor, thick in taste and simple and convenient to eat.

The size and the weight of the selected soft-shelled turtle are the same, so that the weight of the marinated soft-shelled turtle is basically consistent, the soft-shelled turtle is convenient to cut, and the soft-shelled turtle is sold according to a uniform packaging specification.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.