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Method for characterizing flavor change of marinade spices based on conventional measurable substance as anchor

A technology of anchors and spices, which is applied in the field of characterizing the taste change of marinade spices, can solve the problems of adding seasonings, marinades cannot be recycled and reused, and the concentration of flavor substances changes greatly, so as to achieve the effect of material supplementation

Pending Publication Date: 2022-04-15
湖南天外飞鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the marinade is repeatedly boiled for a long time, the raw materials are partially dissolved in the marinade to make the marinade have a unique flavor. The concentration changes greatly, resulting in different tastes and flavors of products boiled at different times, which not only cannot be mass-produced, but also makes the marinade unable to continue to be recycled after several uses, resulting in waste
[0004] The existing technology can use electronic salinity meters, sweetness meters, etc. to detect the saltiness and sweetness of brine, but it is impossible to increase the corresponding seasonings in real time according to the concentration changes of flavor substances in the marinade, causing the marinade to change several times. After use, it cannot continue to be recycled and reused, which seriously affects the standardization and industrial production of halogenation

Method used

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  • Method for characterizing flavor change of marinade spices based on conventional measurable substance as anchor
  • Method for characterizing flavor change of marinade spices based on conventional measurable substance as anchor
  • Method for characterizing flavor change of marinade spices based on conventional measurable substance as anchor

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Embodiment 1

[0024] Embodiment 1: The method for characterizing the taste change of marinade spices based on conventional measurables as anchors, comprising the following steps:

[0025] Step 1, select the spices, determine the effective content of the spices in the marinade is Kn, according to the effective content of each different spices in the marinade is expressed as K1, K2...Kn; under the same marinade , obtain the coordinate point (as shown in table 1) between the effective content value Kn and time t of spices in marinade, obtain the relationship curve between the effective content value Kn and time t of spices in marinade by data fitting; The mathematical formula that the relationship curve fitting adopts is kn=Ln / (t+1), wherein kn represents the effective content value of different spices in marinade, Ln represents the variation parameters of different spices (as shown in Table 2), and t represents time, the relationship curve is as figure 1 shown.

[0026] Step 2. The anchor i...

Embodiment 2

[0033] Embodiment 2: The method for characterizing the taste change of marinade spices based on conventional measurables as anchors, comprising the following steps:

[0034] Step 1, select the spices, determine the effective content of the spices in the marinade is Kn, according to the effective content of each different spices in the marinade is expressed as K1, K2...Kn; under the same marinade , obtain the coordinate point (as shown in table 3) between the effective content value Kn and time t of spices in marinade, obtain the relationship curve between the effective content value Kn and time t of spices in marinade by data fitting; The mathematical formula that the relationship curve fitting adopts is kn=Ln / (t+1), wherein kn represents the effective content value of different spices in marinade, Ln represents the variation parameters of different spices (as shown in Table 4), and t represents time, the relationship curve is as figure 2 shown.

[0035]Step 2, select the a...

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PUM

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Abstract

The invention discloses a method for characterizing the taste change of marinade spices based on a conventional measurable substance as an anchoring substance. The method comprises the following steps: step 1, selecting spices; step 2, selecting an anchoring object; step 3, comparing data; and 4, detecting the effective content value of the anchoring substance in the marinade to obtain the effective content value of the spices in the marinade. The invention provides a method for characterizing the taste change of marinade spices based on a conventional measurable substance as an anchoring substance, and secondary utilization of the marinade is realized in a food marinating process; and data quantification is carried out on substances which are inconvenient to measure through the anchoring object, so that material supplementation is realized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for characterizing taste changes of marinade spices based on conventional measurable substances as anchors. Background technique [0002] Marinated juice, also known as old soup, refers to the broth of boiled poultry and meat that has been used for many years; more than ten herbs such as amomum, cardamom, grass fruit, tangerine peel, cinnamon, cloves, ginger, magnolia bark, and fennel are added during marinating , not only delicious, but also rich in nutrition, has the functions of invigorating the stomach, smoothing Qi and promoting appetite. [0003] Add specific seasonings according to the characteristics and functional relationship of the varieties of stewed products and seasonings, so that special flavors can be formed during the cooking process of seasonings and raw materials. The marinating is mainly carried out in a sandwich pot. Water is poured into the...

Claims

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Application Information

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IPC IPC(8): G06F16/28G06F17/11A23L27/00A23L27/10
Inventor 向武
Owner 湖南天外飞鲜食品有限公司
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