Nondestructive testing method for texture quality in processes of turbot frying, water boiling, steaming and water-resisting cooking

A technology for non-destructive testing and turbot, which is applied in the field of non-destructive testing of texture quality in the process of frying, steaming, boiling, and boiling of turbot, can solve the problem of excessive hardening of turbot, poor taste, etc. There are problems such as raw fishy flavor, which can improve the detection speed, the value is accurate, and the original shape can be maintained.
CN106841267AInactive Publication Date: 2017-06-13DALIAN POLYTECHNIC UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
DALIAN POLYTECHNIC UNIVERSITY
Publication Date
2017-06-13
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a nondestructive testing method for texture quality in processes of turbot frying, water boiling, steaming and water-resisting cooking. The method comprises the following steps: A) establishing a medium / low-field magnetic resonance imaging horizontal relaxation atlas information database in the processes of turbot frying, water boiling, steaming and water-resisting cooking; B) establishing a texture information database in the processes of turbot frying, water boiling, steaming and water-resisting cooking; C) analyzing and acquiring the correlation information between the medium / low-field magnetic resonance imaging horizontal relaxation atlas information and the texture information; D) performing low-field magnetic resonance imaging detection on a to-be-detected turbot sample, thereby acquiring horizontal relaxation atlas information; E) comparing the acquired horizontal relaxation atlas information with the low-field magnetic resonance imaging relaxation atlas database information and selecting the similar low-field magnetic resonance imaging relaxation atlas database information as a reference value. According to the invention, the magnetic resonance imaging analytical test for the heated turbot sample can be quickly and accurately performed and the degree and quality of turbot frying, water boiling, steaming and water-resisting cooking can be quickly judged.
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Description

technical field

[0001] The invention relates to the field of food testing, in particular to a non-destructive testing method for texture quality of turbot in the processes of frying, boiling, steaming and boiling in water. Background technique

[0002] In the prior art, turbot meat is tender and delicious, no matter what cooking method is used, it can meet the tastes of Eastern and Western people, and it is easy to transport and store and pay attention to fish culture, so it is popular at home and abroad, especially in Europe, America and The Japanese market is favored by consumers. At present, the consumer market of turbot is mainly concentrated in Europe, the United States, East Asia and Southeast Asia, with an annual demand of about 100,000 tons. The United Kingdom and Norway invested a lot of money in the 1970s and 1980s. In-depth research has been done on turbot, and in recent years, people have paid more attention to the texture and quality changes in the cooking proce...

Claims

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