| 摘要 |
PURPOSE:To prepare a snapping turtle extract containing valuable components in high concentration, having excellent palatability and free from characteristics fishy smell of snapping turtle, by adding water and a proteinase to the meat of a snapping turtle, keeping the mixture at a specific temperature and thermally sterilizing the product. CONSTITUTION:A meat part is separated from a snapping turtle by removing solid parts such as shell, lower shell and nail together with blood, guts and fats. 1pt.wt. of the meat part is added with preferably 1-10pts.wt. of water and 0.05-2.0pts.wt. of a proteinase, maintained at 30-60 deg.C and then heated to effect the sterilization of the mixture as well as the inactivation of the proteinase and obtain the objective snapping turtle extract having pH of 6.2-7 and containing a large amount of amino acids as valuable components. |
