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Method for identifying quality of steamed pork skin by observing microstructure

A technology of microstructure and skinning, which is applied in the direction of material analysis by measuring secondary emissions, to achieve a high degree of standardization, intuitive and accurate identification results, and good repeatability

Inactive Publication Date: 2015-03-18
张政
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditionally, the quality identification method for pork skin still remains in that the processors observe the appearance of the skin with naked eyes, and rely on production experience to make judgments on its quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] experiment procedure:

[0017] 1) Take pork skins obtained by frying at 100°C, 160°C, 180°C, 200°C, 220°C, and 230°C within the same time period, and name them as A 1 、A 2 、A 3 、A 4 、A 5 、A 6 ;

[0018] 2) Flatten and longitudinally cut the pork skin into thin slices of 3×15 mm, completely immerse it in 2.6% glutaraldehyde solution, and fix it at 5°C for 23 hours;

[0019] 3) Pour off the fixative, and rinse the sample with 0.1M, pH7.5 phosphate buffer solution continuously for 4 times, each time for 3 minutes;

[0020] 4) The samples were dehydrated with ethanol solutions (ethanol: water, v / v) with gradient concentrations of 15%, 35%, 55%, 75% and 90%, respectively, each concentration was dehydrated for 22 minutes, and then dehydrated with anhydrous Ethanol dehydration treatment twice, each 22min. Finally, treat the sample with absolute ethanol and isoamyl acetate at a ratio of 1:1 (absolute ethanol: isoamyl acetate, v / v) to treat the sample for 32 minutes, and...

Embodiment 2

[0027] experiment procedure:

[0028] 1) Under the same frying temperature (230°C) and the frying time is 0min, 5min, 8min, 11min, 14min, 17min, 20min, the pork skins are named as B 1 , B 2 , B 3 , B 4 , B 5 , B 6 , B 7 ;

[0029] 2) Flatten and longitudinally cut the pork skin into thin slices of 3×15 mm, completely immerse it in 2.6% glutaraldehyde solution, and fix it at 5°C for 23 hours;

[0030] 3) Pour off the fixative, and rinse the sample with 0.1M, pH7.5 phosphate buffer solution continuously for 4 times, each time for 3 minutes;

[0031] 4) The samples were dehydrated with ethanol solutions (ethanol: water, v / v) with gradient concentrations of 15%, 35%, 55%, 75% and 90%, respectively, each concentration was dehydrated for 22 minutes, and then dehydrated with anhydrous Ethanol dehydration treatment twice, each 22min. Finally, treat the sample with absolute ethanol and isoamyl acetate at a ratio of 1:1 (absolute ethanol: isoamyl acetate, v / v) to treat the samp...

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Abstract

The invention relates to a method for identifying the quality of steamed pork skin by observing a microstructure. The method is characterized in that the quality of the steamed pork skin is identified according to the microstructure of the skin by utilizing the information of cells and material distribution on the surface of a sample provided by a scanning electronic microscope. The method has advantages of high standardization degree, good repeatability, intuitiveness and accuracy of an identification result, and the like.

Description

technical field [0001] The invention relates to the field of food production, and specifically provides a method for accurately and intuitively observing the microstructure to identify the quality of pork belly. Background technique [0002] Kou Rou is a common traditional Chinese dish made of pork. The "Kuu" of Kou Rou refers to the process of pouring the meat into a bowl after it is steamed or stewed until it is fully cooked. Pork is usually pork belly, which is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron-deficiency anemia; it has the functions of nourishing the kidney and blood, The effect of nourishing yin and moistening dryness. Due to the different frying process, seasoning formula and cooking process, various types of braised pork products are formed. The finished product is bright red in color, with blistered skin, crisp and hard texture. After cooking, ...

Claims

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Application Information

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IPC IPC(8): G01N23/22
Inventor 张政
Owner 张政
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