JPH0363344B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a food manufacturing method for supplying stupa as a raw material for cooking.

Prior Art Although the nutritious properties of stupa are widely known, they are expensive and difficult to obtain. This is because the suitable place for cultivating live stupas is overseas, and when importing stupas, there are various problems such as inspection for sterilization contamination, actual losses due to weakening or death of living organisms, and high transportation costs. Although it is expected to be used widely, it is not generally used as a cooking ingredient because it requires high distribution costs to keep it as a living organism at an appropriate temperature, and its shelf life after import is short, lasting only around 7 to 10 days. .

Because of this situation, it is not distributed in the form of raw stupel, but canned soups prepared by cooking and seasoning domestic stupel or bottled diluted soups containing cooked meat are now on sale. However, since these products are directly edible, the number of users is limited, and they are extremely expensive and difficult for the general public to afford.

Problems to be solved by the invention Therefore, the present invention aims at cultivating fish grown in suitable overseas locations.
Provides an improved method for producing cooking raw materials that is easier to import, lowers overhead costs, and can be supplied at a relatively low price for widespread use by processing raw materials for cooking rather than in the form of living organisms. The technical challenge is to do so.

Means for Solving the Problem In order to solve the above-mentioned technical problem, the present invention cleans a live turtle with salt water of around 3% wt to sterilize the outer surface, and then disassembles it into small pieces. Place the lump into a canning or bottling container, and place the small lump in the container.
A weight ratio of about 3 to 20 parts per 10 parts, particularly preferably 8 to 12 parts, of about 0.8 to 1.5%wt diluted saline is added and sealed, and then the container is heated at a temperature of about 110°C or higher depending on the content of the container. It is characterized by a method for producing raw materials for cooking stupon, in which a width is taken, heat sterilized for several minutes to more than ten minutes, and then cooled.

Effect: By washing a live stinging turtle with salt water of around 3%wt, dirt on its surface can be removed and it can be sterilized.
Afterward, break it up into small pieces so that it can heat up and cook more easily. Next, 0.8-1.5% wt of dilute salt is added to the small pieces of stupon to prevent the growth of bacteria and to make them easier to adapt to a variety of cooking methods, and the containers are sealed, and after being sealed, the small pieces of stupon are completely sterilized by heating. , processed to withstand long-term storage.

Examples Although 0.6 to 2 kg of stinging turtles are mainly used for food, those of around 1 kg are preferred. First, raw stinging turtles are washed and sterilized with salt water of around 3% wt in a suitable area for aquaculture. Next, the head, tail, carapace (spine), claws, internal organs, etc. of the stinging turtle are removed, the blood is drained, and the animal is dissected, and the raw meat is cut into small pieces. Next, depending on the size of the can, several pieces of meat equivalent to one animal are added at 0.8 to 1.5% wt.
Pour the mixture into a can with a dilute salt solution at a ratio of about 5 parts of salt water to 10 parts of the meat, and seal it with a canning machine at 120°C.
It was heated for 10 minutes to sterilize it, and then allowed to cool.

Effects The present invention seals and sterilizes the meat of the stupa stupa as described above, so it is easy to inspect when importing because it is not a living body, and a considerable amount of cultured products from suitable overseas locations can be introduced at a relatively low cost, making it suitable for use as food. First of all, you can expand the range based on the production area, and since the stupon is broken down into small chunks and diluted with salt water, it is easy to reprocess to your favorite cooking, and since there are many meat chunks and the soup is rich, you can dilute it and make a considerable amount. It can also be used to expand the scope of use in terms of cooking. Since it is not a living body, the cost of distribution is low, which is a major advantage along with its good preservability. Note that when using a can or bottle as a sealed container, canning has the advantage of having a longer hermetic shelf life, being resistant to impact, and being easier to transport.

Claims (1)

[Claims] 1. A live stupa is washed with a saline solution of about 3% wt, then the stupa is dismantled into small lumps, and the small lumps are put into a container for canning or bottling, and are placed inside the container. A method for producing a raw material for cooking stupon, which comprises adding about 0.8 to 1.5% wt diluted saline solution to the container, sealing the container, then heat-sterilizing the container at about 110° C. or higher for several minutes or more, and then cooling it. 2. The method for producing a raw material for cooking stupon according to claim 1, characterized in that about 10 parts of the small pieces are added to the container at a weight ratio of about 3 to 10 parts of the diluted saline solution.