Quality control method of caviar in processing course

A quality control method, the technology of caviar, applied in the field of food processing, can solve the problems such as the quality and quality of sturgeon caviar cannot be guaranteed, and achieve the effect of eliminating human errors and ensuring quality and quality

Active Publication Date: 2016-01-13
北京市农林科学院信息技术研究中心
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Problems solved by technology

However, in the existing processing of sturgeon caviar, the quality of sturgeon caviar is mainly controlled by controlling the temperature and

Method used

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  • Quality control method of caviar in processing course
  • Quality control method of caviar in processing course
  • Quality control method of caviar in processing course

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Embodiment Construction

[0043] In order to make the objectives, technical solutions and advantages of the present invention clearer, the technical solutions in the present invention will be described clearly and completely below with reference to the accompanying drawings. Obviously, the described embodiments are a part of the embodiments of the present invention, not all of them. example. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0044] The purpose of the present invention is to establish a quality control method for the processing of caviar. With the help of measurement and control technology and Internet of Things technology, an information-based method is adopted to make the caviar in the process of processing without affecting the processing speed of the caviar. In a controlled state, optimize control of key processing steps, pr...

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Abstract

The invention provides a quality control method of caviar in a processing course. The quality control method comprises the following steps: obtaining the standard attribute parameters of the caviar to be processed, wherein the standard attribute parameters comprise the variety and the grade of the caviar; according to the standard attribute parameters, obtaining the mark information of sturgeons to be processed from an attribute database of raw materials namely the sturgeons, wherein the attribute database of the raw materials namely the sturgeons comprises the corresponding relation of the mark information of the raw materials namely the sturgeons and the standard attribute parameters, and the mark information is used for reflecting the attribute of the raw materials namely the sturgeons; according to the mark information of the sturgeons to be processed, obtaining sturgeon roes; determining the pickling time of the sturgeon roes by using a fuzzy expert system; and pickling the cleaned sturgeon roes for the pickling time so as to obtain the caviar. The quality control method disclosed by the invention can ensure the quality of the caviar.

Description

technical field [0001] The invention relates to food processing technology, in particular to a quality control method for the processing of caviar. Background technique [0002] Strictly speaking, only sturgeon eggs can be called caviar after they have been lightly salted. Sturgeon caviar is rich in protein, multivitamins and trace elements. As a precious food, sturgeon caviar is known as "black gold" and ranks first among the world's three most precious foods. [0003] The main raw materials for the production of sturgeon caviar are wild sturgeon and cultured sturgeon. With the decreasing resources of wild sturgeon and the trade restrictions on related products, the artificially farmed sturgeon has shown a steady growth trend. However, due to sturgeon itself being choosy about the environment and the impact of sturgeon biological characteristics, for example, the sturgeon breeding cycle used to produce sturgeon caviar is 7 to 15 years, the production of artificially farm...

Claims

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Application Information

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IPC IPC(8): A23L17/30
Inventor 杨信廷解菁孙传恒刘学馨陈曦
Owner 北京市农林科学院信息技术研究中心
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