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Fotiaoqiang unfreezing method and quality analysis method of unfrozen Fotiaoqiang

An analysis method, the technology of Buddha jumping over the wall, applied in the analysis of materials, material analysis through electromagnetic means, food preservation, etc., can solve the problems of loss of flavor substances and taste substances

Pending Publication Date: 2021-12-17
FUJIAN AGRI & FORESTRY UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In view of the above-mentioned shortcomings and deficiencies of the prior art, the present invention provides a thawing method of Buddha Jumping Wall, which solves the technical problem of serious loss of flavor substances and taste substances caused by the existing thawing technology, and overcomes the technical bias of the thawing method of Buddha Jumping Wall in the field

Method used

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  • Fotiaoqiang unfreezing method and quality analysis method of unfrozen Fotiaoqiang

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Embodiment approach 1

[0051] The invention provides a method for thawing the Buddha Jumping Wall, which includes placing the frozen Buddha Jumping Wall in an ultrasonic device, thawing in static water until the center temperature is 25°C, the frequency of the ultrasonic waves is 40KHz, and the temperature of the still water is controlled at 23-27°C. The present invention only defrosts the Buddha jumping wall by means of ultrasonic waves, and overcomes the technical prejudice that the technology in the art needs microwave and natural thawing to defrost the Buddha jumping wall. Only under the conditions of the above-mentioned ultrasonic frequency and water temperature can the thawed Buddha Tiaoqiang maintain the best quality.

Embodiment approach 2

[0053] In order to comprehensively and scientifically analyze the impact of thawing methods on the quality of Buddha Tiaoqiang after thawing, the embodiment of the present invention provides an analysis method for the quality of Buddha Tiaoqiang after thawing.

[0054] As a well-known traditional food, the composition and content of flavor substances in Fotiaoqiang are important criteria for evaluating the quality of Fotiaoqiang. Therefore, the present invention comprehensively and scientifically analyzes the impact of thawing on Fotiaoqiang by measuring the content and composition of all flavor substances in the samples of Fotiaoqiang. .

[0055] Tests have shown that the thawing method has a greater impact on the aldehydes in the flavor substances of the Fotiaoqiang samples, and the aldehydes contribute the most to the overall flavor of the Fotiaoqiang. The present invention emphasizes the use of aldehydes as the evaluation index of flavor substances in Fotiaoqiang. In Fotia...

Embodiment 1

[0098] The analysis method of the quality of Buddha Jumping Wall after thawing in different thawing methods, including:

[0099] S1 Sample pretreatment: Take the Fotiaoqiang out of the -18°C freezer and randomly divide it into four groups. Use the following 4 ways to thaw until the center temperature is 25°C;

[0100] ①Ultrasonic thawing: Put the first group of Buddha jumping wall samples into the ultrasonic device, set the power to 200W, the frequency to 40KHz, and the temperature to (25±1)℃ for thawing;

[0101] ②Microwave thawing: Put the second group of Buddha Jumping Wall samples into a special microwave tray, and place them in a microwave oven with a frequency of 500W for thawing;

[0102] ③Water bath thawing: put the third group of Fotiaoqiang samples in a water bath to thaw, and the temperature is controlled at (25±1)℃;

[0103] ④Control group (natural thawing): The fourth group of Fotiaoqiang samples were thawed in a natural environment at room temperature (25±1)°C ...

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Abstract

The invention relates to the technical field of food, and particularly relates to an unfreezing method for improving flavor quality of frozen Fotiaoqiang and a quality analysis method of unfrozen Fotiaoqiang. The unfreezing method comprises the following steps: putting the frozen Fotiaoqiang in an ultrasonic device, and unfreezing in still water till that the center temperature is 25 DEG C. The analysis method comprises the following step: determining the influence of differentunfreezing modes on the quality of Fotiaoqiang according to the aldehydes substance change of the unfrozen Fotiaoqiang sample. According to the Fotiaoqiang unfreezing method disclosed by the invention, as only a low-frequency ultrasonic method is adopted to assist still water unfreezing, the technical prejudice that the Fotiaoqiang wall needs to be unfrozen by combining microwave, natural unfreezing and other modes in the art in the field is overcome. According to the analysis method for the quality of the unfrozen Fotiaoqiang, the influence of different unfreezing modes on the quality of the Fotiaoqiang product can be scientifically and comprehensively obtained only by measuring the change of the aldehyde flavor substances of the unfrozen Fotiaoqiang sample.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a thawing method of Fotiaoqiang and a quality analysis method after thawing. Background technique [0002] Fotiaoqiang, also known as "Mantanxiang" and "Fushouquan", is the first dish of traditional Fujian cuisine. Its processing process combines various cooking techniques such as frying, frying, steaming, and simmering. Its main raw materials include abalone, sea cucumber, soft-shelled turtle skirt, yellow croaker gelatin, shiitake mushrooms, tendons, flower mushrooms, scallops, quail eggs, etc., which are made by adding pre-made broth and simmering over low heat. Fotiaoqiang is loved by consumers because of its delicious taste, mellow taste and high nutritional value. [0003] Quick-frozen Buddha jumping wall is to quickly freeze the Buddha jumping wall at a low temperature (below -35°C) after filling, gold inspection, and plastic sealing. It is a kind of convenience food that i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/24G01N30/86G01N27/622A23B4/07A23L3/365A23L5/30
CPCG01N30/02G01N30/24G01N27/622G01N30/8679A23B4/07A23L3/365A23L5/32
Inventor 郭泽镔袁红飞钟小清唐胜春林瑞榕林善武
Owner FUJIAN AGRI & FORESTRY UNIV
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