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 t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1

[0016] experiment procedure:

[0017] 1) Take the pork skins obtained from the frying temperature of 100℃, 160℃, 180℃, 200℃, 220℃, 230℃ in the same time and name them A 1 , A 2 , A 3 , A 4 , A 5 , A 6 ;

[0018] 2) Cut the meat skin into thin slices of 3×15mm, immerse it in 2.6% glutaraldehyde solution, and fix it at 5℃ for 23h;

[0019] 3) Pour out the fixative solution, and rinse the sample 4 times with 0.1M, pH 7.5 phosphate buffer for 3 minutes each time;

[0020] 4) Dehydrate the samples with ethanol solutions (ethanol: water, v / v) with gradient concentrations of 15%, 35%, 55%, 75% and 90% respectively. Each concentration is dehydrated for 22 minutes, and then anhydrous Ethanol dehydration treatment twice, 22min each time. Finally, the sample was treated with a mixture of absolute ethanol and isoamyl acetate at a ratio of 1:1 (anhydrous ethanol: isoamyl acetate, v / v) for 32 minutes, and then treated with pure isoamyl acetate for 12 hours;

[0021] 5) The obtaine...

Example Embodiment

[0026] Example 2

[0027] experiment procedure:

[0028] 1) Take the minced pork skin obtained at the same frying temperature (230℃) and the frying time of 0min, 5min, 8min, 11min, 14min, 17min, and 20min, respectively named as B 1 , B 2 , B 3 , B 4 , B 5 , B 6 , B 7 ;

[0029] 2) Cut the meat skin into thin slices of 3×15mm, immerse it in 2.6% glutaraldehyde solution, and fix it at 5℃ for 23h;

[0030] 3) Pour out the fixative solution, and rinse the sample 4 times with 0.1M, pH 7.5 phosphate buffer for 3 minutes each time;

[0031] 4) Dehydrate the samples with ethanol solutions (ethanol: water, v / v) with gradient concentrations of 15%, 35%, 55%, 75% and 90% respectively. Each concentration is dehydrated for 22 minutes, and then anhydrous Ethanol dehydration treatment twice, 22min each time. Finally, the sample was treated with a mixture of absolute ethanol and isoamyl acetate at a ratio of 1:1 (anhydrous ethanol: isoamyl acetate, v / v) for 32 minutes, and then treated with pure isoa...

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PUM

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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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