|
The turtle has a high nutritional value and medicinal value, is a good raw material for the development and production of food. In recent years, the rapid increase of the production of the turtle breeding, provides a good opportunity for the turtle deep processing. Stewed process of the trial to a different month, two specifications turtle as raw materials, different months, the nutritional content of the different specifications of the turtle and its different parts of storage conditions on the quality of slaughtered after the turtle, and storage on Stewed turtle quality, Stewed turtle's quality control system. The main findings are as follows: 1, the analysis of the different months, different specifications turtle nutrients. Nutrient contents of the turtle different parts in the same month have a significant difference (p lt; 0.05), the highest moisture, ash, fat, protein, collagen content were parts of the limbs, back, internal organs, skirts, skirts . The same part of the same specifications turtle nutrient content in different months, there was no significant difference (p gt; 0.05). Considering the cost and single turtle independent packaging aesthetics, so should use 350g turtle as Stewed products raw materials. 2, to study the impact of storage conditions on the quality of slaughtered after the turtle. After the turtle slaughter placed at 4 ° C, 20 ° C storage, with the extension of storage time, the total number of turtle colonies, TVB-N value, TBA value and histamine content showed an upward trend. Storage at 20 ℃, the total number of turtle colonies, TVB-N value, TBA value and histamine content was significantly higher than the 4 ° C storage turtle. Turtle slaughter, stored at 4 ℃ storage 2h 8h or 20 ° C, no significant change in its quality, the the turtle slaughter should be processed in a timely manner in order to prevent quality deterioration. 3, the impact of the bittern processing on Turtle quality. Preserved when the salt concentration, the curing time and the amount of the salt, sugar, monosodium glutamate, soy sauce Stewed products have a significant impact on the the suitable pickled salt concentration of 2.5%, the curing time of 60 min, Stewed salt dosage 3% was 4%, rock sugar, MSG dosage of 0.4% to 2% of the amount of soy sauce. Halogen drug formulations star anise, cinnamon, fennel, licorice, Amomum, pepper, grass and fruit, cloves, pepper 13:8:6:6:4:5:3:3:4 ratio is appropriate. 4 Storage Temperature Stewed turtle quality. Stewed turtle -0.5 ° C, 4 ° C, 20 ° C storage, the total number of colonies, TVB-N value, TBA value and histamine content quality indicators with the storage time gradually increased. 20 ℃ storage, Stewed turtle quality change significantly higher than 4 ° C and -0.5 ℃ storage. 20 ℃, 4 ℃ and -0.5 ℃ after 30 days of storage, Stewed turtle quality indicators does not exceed the prescribed national safety indicators. 5, the establishment of the the bittern the turtle's quality control system. Stewed turtle processing and storage in the microbiological and chemical factors analysis to determine the turtle raw material selection, slaughter, sterilization for critical control points, establishing Stewed turtle HACCP control system.
|