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Method for rapidly and qualitatively detecting chemical components in marinated meat soup

A qualitative detection and broth technology, applied in the direction of material analysis, measuring devices, and scientific instruments through optical means, can solve the problems of cumbersome operation and long time, and achieve the effect of avoiding high requirements, small sample volume, and easy operation

Pending Publication Date: 2021-02-12
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned methods all need to pretreat the sample for a long time at first, and then measure the pretreated product for a long time by an instrument, which has the problems of cumbersome operation and long time-consuming

Method used

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  • Method for rapidly and qualitatively detecting chemical components in marinated meat soup
  • Method for rapidly and qualitatively detecting chemical components in marinated meat soup
  • Method for rapidly and qualitatively detecting chemical components in marinated meat soup

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preparation example Construction

[0030] In the invention, the stewed broth sample to be tested is freeze-dried and crushed to obtain the powder to be tested. In the present invention, the preparation method of the stewed broth sample to be tested preferably comprises the following steps:

[0031] precooking meat in water to obtain precooked meat;

[0032] The precooked meat, spices, salt and water are sequentially stewed, left to cool, and the stewed meat is taken out to obtain the stewed broth sample to be tested.

[0033] The invention precooks meat in water to obtain precooked meat. In the present invention, the meat is preferably pork tenderloin, chicken, beef or duck. In the present invention, the meat is preferably pre-cooked after pre-treatment. The pre-treatment preferably includes removing fat, visible connective tissue, removing skin and removing bones. The definition can be done in a manner known to those skilled in the art. In the present invention, the size of the meat is preferably 10cm×5cm×...

Embodiment

[0049] 1) After thawing, the pork tenderloin that has undergone preliminary treatment (removing fat, visible connective tissue, and removing pig skin and bones) is cut into slices of about 10cm×5cm×1cm. Put 500g of pork tenderloin into 1000g of clear water and pre-cook for 5 minutes at 100°C to remove blood and smell. After the precooked pork, 20g of spices, 20g of salt and 1500g of water were stewed at 100°C for 1 hour, let it stand for cooling for 40 minutes. Finally, take out the stewed meat and take a 10mL stewed soup sample for later use, mark MS 1, and complete the first stewed cooking cycle. Add 500g of pre-cooked pork into the pot, make up the water to 1500g, make up the salt to 20g according to the salinity meter, and carry out the second stewing. Repeat this stewed cooking cycle process ten times, freeze-dry the stewed soup samples obtained from each stewed soup, and mark them as MS 1-10 respectively;

[0050] 2) Grind the freeze-dried stewed broth into powder to 3...

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Abstract

The invention provides a method for rapidly and qualitatively detecting chemical components in marinated meat soup, which belongs to the field of food detection. According to the method, after the to-be-detected marinated meat soup sample containing a large amount of water is subjected to freeze drying for the first time, Fourier mid-infrared detection is performed on the premise of not damaging the original chemical composition and component content of the to-be-detected marinated meat soup sample, so that the method is simple and easy to operate, is more suitable for large-scale detection, and can realize rapid qualitative detection of chemical components in the marinated meat soup. The method does not need to use chemical reagents, avoids the problems of consumption of a large amount ofchemical reagents, increase of the detection cost and environmental pollution in the existing detection technology, and has the advantages of simple operation of the detection process, very small amount of required samples, simple operation of the Fourier transform mid-infrared spectrometer, and easy operation of operators, and the problems of high requirements of the existing detection technology on operators, such as determination of fatty acid by gas chromatography, determination of nucleotide by high performance liquid chromatography and determination of amino acid by an amino acid analyzer, are avoided.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a method for rapidly qualitatively detecting chemical components in stewed broth. Background technique [0002] Stewed meat products are a kind of food that is widely welcomed by consumers. Braised meat is a product obtained by adding raw meat, spices, salt and other substances during the production process, and stewing for a long time or multiple cycles. Considering that there is no unified standard for the production of stewed meat products in the industry, the production conditions are not standardized in the market, and the quality of stewed meat products is uneven. In the process of cyclic stewing, with the increase of the number of stewing and the continuous replenishment of stewed raw materials, the flavor substances in the meat and spices are continuously integrated into the stewed soup, and at the same time the flavor substances in the stewed soup are continuously...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/3563
CPCG01N21/3563
Inventor 许长华刘维姚慧许叶玲
Owner SHANGHAI OCEAN UNIV
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