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Processing method for program control weak electrolyte dipping function food based on magnetic trap

A technology of weak electrolyte and processing method, applied in the direction of food forming, food science, application, etc., can solve the problems of over salty products and difficult quality control, and achieve the effect of strengthening functional ingredients

Active Publication Date: 2014-01-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Increasing the solute concentration will easily make the product too salty, and the quality is difficult to control. It takes multiple desalination to meet the quality requirements

Method used

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  • Processing method for program control weak electrolyte dipping function food based on magnetic trap
  • Processing method for program control weak electrolyte dipping function food based on magnetic trap
  • Processing method for program control weak electrolyte dipping function food based on magnetic trap

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: Quick anti-browning dipping of potato slices

[0023]After peeling the potatoes, cut them into slices with a thickness of 3mm and place them in the dipping tank. The cavity size of the groove is 100mm in inner diameter, 600mm in length, and 3mm in wall thickness. There is a radial magnetic field array composed of 4 pairs of semicircular magnetic tiles located outside the chamber of the dipping tank. The angles of the central magnetic field lines of each adjacent pair of annular magnetic tiles differ by 90 degrees. The size of a semicircular magnetic tile is 120mm inner diameter, 135mm outer diameter, 15mm thick, and 100mm long. The magnetic field on the center surface of the magnetic tile is 3000Gs, and the center strength of the radial magnetic field composed of each pair of magnetic tiles is 400Gs. Inject the impregnating solution, whose ascorbic acid and citric acid contents are 0.08% and 0.5% respectively, until the sample is submerged. At this time, the...

Embodiment 2

[0024] Embodiment 2: pork skin flavoring

[0025] 2-Methylhexanoic acid is soluble in water and has a greasy smell of lard and chicken fat. This example is for adding flavor to rehydrated fried pork skin. Weigh 300 grams of dried pigskin, soak and rehydrate, cut into 1×1×5cm strips, and place them in a dipping tank. The cavity size of the groove is 100mm in inner diameter, 600mm in length, and 3mm in wall thickness. There is a radial magnetic field array composed of 4 pairs of semicircular magnetic tiles located outside the chamber of the dipping tank. The angles of the central magnetic field lines of each adjacent pair of annular magnetic tiles differ by 90 degrees. The size of a semicircular magnetic tile is 120mm inner diameter, 135mm outer diameter, 15mm thick, and 100mm long. The magnetic field on the center surface of the magnetic tile is 3000Gs, and the center strength of the radial magnetic field composed of each pair of magnetic tiles is 400Gs. Inject 2-methylhexano...

Embodiment 3

[0026] Example 3: Glutamate Fortified Carrots

[0027] L-glutamic acid is often added as a food nutritional supplement to liquid food or food that needs to be crushed and restructured. The food selected in this example is a semi-moist solid. Weigh 800 grams of fresh carrots, peel and wash, cut into 2×2×2cm blocks, and place them in a dipping tank. The cavity size of the groove is 100mm in inner diameter, 600mm in length, and 3mm in wall thickness.

[0028] There is a radial magnetic field array composed of 4 pairs of semicircular magnetic tiles located outside the chamber of the dipping tank. The angles of the central magnetic field lines of each adjacent pair of annular magnetic tiles differ by 90 degrees. The size of a semicircular magnetic tile is 120mm inner diameter, 135mm outer diameter, 15mm thick, and 100mm long. The magnetic field on the center surface of the magnetic tile is 3000Gs, and the center strength of the radial magnetic field composed of each pair of magnet...

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Abstract

The invention relates to a processing method for program control weak electrolyte dipping function food based on magnetic trap, and belongs to the technical field of food science, electricity and magnet compounding. The used equipment in the method comprises: a drive unit (A), wherein the drive unit (A) comprises an arbitrary function signal generator and a power amplifier; a sensing unit (B), wherein the sensing unit (B) comprises an annular iron core, a cooper coil winding, and a platinum silicon rubber pipe; a dipping unit (C), wherein the dipping unit (c) comprises a dipping tank, a sealing cover, and a vacuum pump; and a magnetic trap unit (D), wherein the magnetic trap is the annular magnetic tile radial magnetic field array positioned outside the dipping tank. According to the present invention, the specified periodic function signal is generated through the function signal generator, and is amplified through the power amplifier to excite the cooper coil winding on the annular iron core and generate the changed magnetic flux in the annular iron core, such that the 7 segments of the silicon rubber pipe winding wound on the outer layer of the iron core and filled with the weak electrolyte dipping solution in the center are initiated to generate induction electromotive force, and under driving of the induction electromotive force, positive ions and negative ions in the whole dipping solution circuit system perform directional movements and are affected by magnetic field Lorentz force to move in the limitation area so as to rapidly complete dipping processing of food.

Description

technical field [0001] A magnetic trap-based program-controlled weak electrolyte impregnation functional food processing method, involving a new type of food impregnation processing technology, the impregnation solution for the weak electrolyte of covalent compounds belongs to the composite technology of food science, electricity, and magnetic dynamics field. The invention can complete the impregnation treatment of food materials in a relatively fast time, and the functional impregnation treatment that can be realized includes strengthening functional components, increasing flavor and seasoning and anti-browning. Background technique [0002] Traditional dipped foods include four categories according to different processes, namely, salt pickling, sauce pickling, sweet and sour pickling and acid pickling. There are many kinds of commodities in the dipped food industry, including pickled cabbage, pickled cucumber, pickled ginger, pickled pepper pigskin, salted egg and pickled...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23P1/00A23L5/41A23L13/20A23L13/40A23L13/70A23L19/00A23L19/12A23L33/175A23P10/00A23P30/00
Inventor 杨哪徐学明金亚美吴凤凤焦爱权金征宇周星王浩月薛丽萍
Owner JIANGNAN UNIV
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