Method of identifying deteriorated preserved products
A technology of wax products and soup color, which is applied in the direction of measuring devices, material analysis through optical means, instruments, etc., can solve the problems of inability to identify, and achieve the effect of simple and easy identification methods
Inactive Publication Date: 2014-12-10
陆超
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- Abstract
- Description
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- Application Information
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Problems solved by technology
[0005] The above two methods are mainly used to identify wax products that have deteriorat
Method used
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Experimental program
Comparison scheme
Effect test
Example Embodiment
[0010] Cut the wax product into the size for consumption, put half a catty to a catty of water for one catty of wax product and boil for 1 to 2 minutes to see if the soup is cloudy. If the soup color is turbid, the darker the turbid color, the more serious the deterioration of the wax product; there is no deterioration of the wax product, the soup is clear.
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Abstract
The invention discloses a method of identifying deteriorated preserved products. The method is characterized in that: a preserved product is added into clear water and boiled for 1-2 min; if the soup is muddy, the preserved product is deteriorated; and if the soup is clear, the preserved product is not deteriorated. The method is simple and feasible, and can identify severely deteriorated preserved products and slightly deteriorated preserved products.
Description
technical field [0001] The invention relates to a bacon product, in particular to a method for identifying spoiled bacon products. Background technique [0002] The quality of bacon directly affects the health of eaters, but the quality of bacon is variable during processing and storage, and its quality is not easy to identify. At present, the main methods for identifying wax products are: [0003] (1) Color identification: Good-quality bacon has a bright color, the muscle is bright red or dark red, and the fat is transparent or milky white; the flesh is dry, firm and elastic, and there is no obvious dent after finger pressure. Deteriorated bacon is gray and dull in color, the fat is obviously yellow, there are mold spots and spots on the surface, and there are still mildew spots after wiping, and the flesh is soft, inelastic, and mucus. [0004] (2) Odor identification: Fresh bacon has an inherent aroma, while inferior products have obvious rancidity or other peculiar sme...
Claims
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IPC IPC(8): G01N21/00G01N21/29
Inventor 陆超
Owner 陆超
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