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Electromagnetic wave treatment method capable of enabling food materials to return to original flavor

A processing method and electromagnetic wave technology, which are applied in the direction of preservation of meat/fish by radiation/electricity treatment, preservation of meat/fish by heating, preservation of meat/fish by freezing/cooling, etc. Affect the taste, flavor and nutrition of the ingredients, and reduce the taste, so as to reduce the loss of the original taste, protect the cells and tissues, and improve the shelf life.

Inactive Publication Date: 2022-04-15
重庆普康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of ingredients in daily life. Although fresh ingredients have high taste and nutrition, they all have a certain shelf life. In the process of processing, transportation, storage and sales, due to the influence of microorganisms, temperature, The influence of light and other factors can easily cause the deterioration of ingredients, which not only leads to a decrease in taste, loss of nutrients, and easy waste, but also may cause adverse reactions such as diarrhea after eating. Therefore, how to deal with ingredients to extend their freshness is very necessary
[0003] The traditional processing methods of food materials mainly include high-salt pickling, dehydration and drying, smoking and other methods for preservation, but the above methods will seriously affect the taste, flavor and nutrition of food materials
With the advancement of technology, the preservation method of food materials has been improved. For example, patent CN109619385A discloses a method of heat-treating food materials, which is to process meat, fish, vegetables, fruits and other food materials at a certain temperature and low pressure. , the taste of the ingredients treated by this method is tender, which can ensure that the inner moisture of the ingredients will not be lost to the greatest extent, and retain the nutrition and original taste of the ingredients, but it still cannot meet people's high requirements for the taste and nutrition of the ingredients

Method used

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  • Electromagnetic wave treatment method capable of enabling food materials to return to original flavor
  • Electromagnetic wave treatment method capable of enabling food materials to return to original flavor
  • Electromagnetic wave treatment method capable of enabling food materials to return to original flavor

Examples

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Embodiment 1

[0039] This embodiment provides an electromagnetic wave treatment method that can return ingredients to their original taste, including the following steps:

[0040] Step 1. Cleaning: Wash the raw materials with plenty of water, dry them, and cut them up for later use;

[0041] Step 2. Pretreatment: Mix modified cellulose, lactitol, phospholipids, glycerin, ascorbic acid, and purified water in a mass ratio of 4:1.6:0.8:3:0.4:90.2, stir evenly to obtain a protective agent, and then soak the ingredients In the protective agent, soak at room temperature for 3 hours, take it out and keep it sealed;

[0042] Step 3. Electromagnetic wave treatment: heat the ingredients to 55°C, irradiate with electromagnetic waves for 2 minutes, the frequency of electromagnetic waves is 15MHz, and the electric field strength range of positive adjustment is 4A;

[0043] Step 4. Cryopreservation: The ingredients treated by electromagnetic waves are rapidly cooled to below 10°C in the cold wind, and the...

Embodiment 2

[0049] This example provides another electromagnetic wave treatment method that can return the ingredients to their original taste. The steps are basically the same as in Example 1, except that during the preparation of modified cellulose, the addition of 4-benzyloxybenzoic anhydride The amount is 1 part by weight, and the protective agent is prepared by using the modified cellulose.

Embodiment 3

[0051] This example provides another electromagnetic wave treatment method that can return the ingredients to their original taste. The steps are basically the same as in Example 1, except that during the preparation of modified cellulose, the addition of 4-benzyloxybenzoic anhydride The amount was 1.6 parts by weight, and a protective agent was prepared using the modified cellulose.

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Abstract

The invention provides an electromagnetic wave treatment method capable of enabling food materials to return to original taste, and belongs to the field of food material processing. (2) soaking the food materials in a protective agent containing modified cellulose, and soaking at room temperature for 0.5-4 hours; 3) performing electromagnetic wave treatment at the temperature of 50-60 DEG C and the electromagnetic wave frequency of 5-20 MHz; (4) quickly freezing and storing the food materials; and 5) unfreezing by microwaves for processing and eating. According to the method disclosed by the invention, food materials such as meat and fish can be treated, the treated food materials can retain nutritional values to the greatest extent, the taste is well preserved, the mouth feel is good, the water loss is less, and the requirements of the food industry for developing towards a safer, more nutritional and more convenient direction are met.

Description

technical field [0001] The invention belongs to the field of food processing and processing, and in particular relates to an electromagnetic wave processing method that can return food to its original taste. Background technique [0002] With the progress of the times, people's lifestyles have gradually changed, and eating habits have also undergone earth-shaking changes. People's pursuit of food is no longer just to solve food and clothing, but also put forward higher requirements for the taste and nutrition of food. Therefore, convenience, Natural, delicious, healthy and safe foods are popular. There are many kinds of ingredients in daily life. Although fresh ingredients have high taste and nutrition, they all have a certain shelf life. In the process of processing, transportation, storage and sales, due to the influence of microorganisms, temperature, The influence of factors such as light can easily cause deterioration of ingredients, which not only leads to a decrease ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015A23B4/005A23B4/06A23B4/10A23B4/09A23B4/07C08B15/06
Inventor 王朝刚
Owner 重庆普康生物科技有限公司