CN104026515B - A kind of preparation method of konjaku meat cubelets - Google Patents
A kind of preparation method of konjaku meat cubelets Download PDFInfo
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- CN104026515B CN104026515B CN201410266832.8A CN201410266832A CN104026515B CN 104026515 B CN104026515 B CN 104026515B CN 201410266832 A CN201410266832 A CN 201410266832A CN 104026515 B CN104026515 B CN 104026515B
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- CN
- China
- Prior art keywords
- konjaku
- powder
- solution
- add
- meat cubelets
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 221
- 235000013372 meat Nutrition 0.000 title claims abstract description 100
- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 213
- 241000219780 Pueraria Species 0.000 claims abstract description 62
- 229930013930 alkaloid Natural products 0.000 claims abstract description 46
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 45
- 239000002994 raw material Substances 0.000 claims abstract description 45
- 238000000034 method Methods 0.000 claims abstract description 42
- 150000003797 alkaloid derivatives Chemical class 0.000 claims abstract description 37
- 239000000203 mixture Substances 0.000 claims abstract description 37
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 35
- 235000013305 food Nutrition 0.000 claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 claims abstract description 26
- 235000019634 flavors Nutrition 0.000 claims abstract description 26
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
- 238000004458 analytical method Methods 0.000 claims abstract description 21
- 238000003556 assay Methods 0.000 claims abstract description 20
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 18
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- 230000008569 process Effects 0.000 claims abstract description 12
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- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 54
- 238000004519 manufacturing process Methods 0.000 claims description 43
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 11
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- 235000008184 Piper nigrum Nutrition 0.000 claims description 11
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 11
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 9
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 6
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- 238000010438 heat treatment Methods 0.000 description 1
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- 208000014674 injury Diseases 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
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- 210000004185 liver Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
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- 230000000291 postprandial effect Effects 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to technical field of health care food, especially a kind of preparation method of konjaku meat cubelets, raw material is mixed with into according to the formula that 10-20 part konjaku powder, 40-60 part meat cubelets, 8-9 part pueraria root powder, 6-7 part carragheen, 2-5 part sorbic acid, other flavor enhancements are appropriate, by the control to the component content in material composition, and seasoning process is carried out to konjaku meat cubelets, make the nutritional labeling of konjaku meat cubelets rationally, science, taste good, wins the hobby of numerous eaters; By carrying out assay and analysis to the vitamin C in pueraria root powder and the toxic component alkaloid in konjaku, guarantee the alkaloid in konjaku powder and the ascorbic content in pueraria root powder can accept by people, improve the quality of konjaku meat cubelets and edible security.
Description
Technical field
The present invention relates to technical field of health care food, especially a kind of preparation method of konjaku meat cubelets.
Background technology
Konjaku is a kind of radicant, because its glucomannan content is comparatively large, is glucomannan again.China's cultivated area is very wide, through the research of nearly more than ten years, konjaku is made konjaku powder.And prove that it has the multiple medicinal efficacies such as blood lipid-reducing blood sugar-decreasing anti-cancer defaecation after deliberation; It is a kind of macromolecular compound, there is very strong water imbibition, after water suction, the inflatable 80-100 of volume doubly, easy digested absorption after food, and cholesterol and bile acid can be adsorbed, reducing cardiovascular disease outbreak to reducing blood pressure has certain effectiveness, konjaku is also containing soluble dietary fiber, this fiber raises very effective to suppression postprandial blood sugar, thus konjaku powder and goods thereof are all the desirable antihypelipidemic foodstuffs of diabetic, can alleviate pancreas islet burden after application; At present, the food adopting konjaku to make has hundreds of kind.
As the patent No. be 200810022451.X " a kind of compound melting resistant agent for crystal beef " disclose a kind of do not affect beef items mouthfeel while, improve the thawing resistance energy of beef items, reach at about 25 DEG C, its product design is intact non-fusible, can to cut into slices normally and not loose, 30 DEG C keep the nonfused effect of product, improve the sale effect of crystal beef, its concrete technical scheme be with agar 60-80 part, carragheen 90-110 part, potassium chloride 250-400 part, xanthans 60-70 part, konjac glucomannan 18-25 part is composite forms.
The patent No. is that " method with preparing broth jelly with meat preliminary cook liquid " of 200810068794.X adopts konjaku powder drift to remove oil slick, and after adding carragheen, alkali and flavor enhancement, insulation is shaped, cooling is obtained have nutritious, delicious tasty and refreshing, and the konjaku product that production cost is low.
The patent No. be 200910085605.4 " a kind of simulated fat and preparation method thereof " adopt base-material be konjaku flour and carragheen, and add auxiliary material ovalbumin, defoamer, base gel agent and water and carry out composite, stir according to water, enter mould, precook shaping, cooling, depanning, boil again, cooling twice operation is processed into simulated fat, obtain outward appearance with just the same with animal tallow, mouthfeel and local flavor are also very similar, and fat is very low and be rich in dietary fiber, not containing the konjak food of cholesterol.
The patent No. be 201110382896.0 " a kind of burger and processing technology thereof " open become to be grouped into by pig leg meat, Fresh Grade Breast, pig show condition, pig blood, konjaku flour, carragheen, frozen water etc., to be arranged in pairs or groups the cooperative effect used by konjaku flour and carragheen, solidify when temperature is low and be convenient to processing, during heating, soup juice overflows, taste good, nutritious konjak food.
And for example the patent No. be 201310350216.6 " a kind of anti-ageing blueberry sausage and preparation method thereof " combined by konjaku flour, agate card, pork, chicken and kinds of traditional Chinese medicines thereof, and add salt, zanthoxylum powder, fennel powder, white sugar, monosodium glutamate, light soy sauce and other auxiliary materials and prepare sausage, improve the nutritional labeling of meat product, increase muscle power, antifatigue, prevent cranial nerve aging, strengthen ability of learning and memory, enhancing function of immune system, reach protect the liver, nourish heart, protect brain, invigorating the spleen, the health-care effect such as delay senility.
Visible, the form of production of konjak food is various, wide variety, and is not only in the production process of people's food, and konjaku is prepared animal foodstuff as raw material or additive by somebody.
" pets meat, the fish pudding " that be 201110391580.8 as the patent No. adopts gelatin, carragheen, konjac glucomannan, agar to be processed into pets pudding, and is translucent smooth and high resilience.Also can not dissolve because of seasonal temperature, and pet fish, the meat pudding of its nutritional labeling can be guaranteed.
From foregoing, konjaku is widely used in the preparation process of food at present, comprise people's food, animal food, and can according to the demand of taste, the konjak food of preparing of accurate quantitative analysis is carried out in the requirement of nutrient composition content, improve the health-care effect of Konjac Food On Human or animal body, but, owing to containing relatively large alkaloid in konjaku, alkaloid is the virose material of a kind of tool, certain injury can be caused to organism after edible, and in the preparation process of traditional konjak food, not to alkaloid, glucomannan, amino acid, the relative amount of protein carries out control preparation, often cause alkaloid, glucomannan, amino acid, the relative amount of protein changes, and then destroy the trophic structure of konjak food, even improve alkaloidal relative amount, the toxic and side effect of konjak food is caused to strengthen, reduce anti-ageing and technical barrier that is immune system immunity.
Summary of the invention
In order to solve the above-mentioned technical problem existed in prior art, the invention provides one and can not only improve konjaku further to people's mouthfeel influence degree, impel people's liking konjak food, and the scientific and reasonable collocation of konjak food Middle nutrition composition can be carried out, get the welcome of numerous eaters; The nutrient content of material composition can also be adjusted, impel the relative amount of beneficial element more, unhelpful element by lower, and then promotes that konjaku meat cubelets are to the health care of body of eater, improve the autoimmunity of eater, reduce the preparation method of the konjaku meat cubelets of the diffusion of blood sugar and inhibition cancer cell.
Be achieved particular by following technical scheme:
A preparation method for konjaku meat cubelets, described preparation method comprises raw material preparation, inspection, making, seasoning step; Wherein seasoning is divided into employing ginger, green onion, garlic, fennel powder, cinnamomi cortex pulveratus and cooking wine and capsicum to be modulated into spiced as flavor enhancement; Light soy sauce, ginger, green onion, garlic, chickens' extract, Chinese prickly ash and capsicum is adopted to be modulated into spicy as flavor enhancement; Adopt ginger, green onion, garlic, capsicum as flavor enhancement modulation cost taste; Raw material prepares the preparation comprising konjaku powder, pueraria root powder, meat cubelets, ginger, carragheen, potassium sorbate, Chinese prickly ash, chickens' extract, light soy sauce, green onion, garlic, fennel powder, cinnamomi cortex pulveratus, cooking wine and capsicum; Check to comprise and the nutrition content of konjaku powder is detected, content particular by the glucomannans in spectrophotometry konjaku powder reaches 47-48%, the protein content measured in konjaku powder by Folin-phenolphthalein reagent method reaches 8-9%, the amino acid content measured in konjaku powder by automatic amino acid analyzer method reaches 4.58-5.12%, when reaching 0.0001-0.0005% by the alkaloid in liquid chromatography for measuring konjaku powder, then konjaku powder meets production requirement, stand-by; Inspection also comprises the detection to nutrient composition content contained in pueraria root powder; Described making is traditionally, raw material is mixed with into konjaku meat cubelets according to the formula that 10-20 part konjaku powder, 40-60 part meat cubelets, 8-9 part pueraria root powder, 6-7 part carragheen, 2-5 part sorbic acid, other flavor enhancements are appropriate, and adopts vacuum packaging.
Described preparation method, employing flavor enhancement is modulated into seasoning during spiced, konjaku powder, meat cubelets, pueraria root powder, carragheen, sorbic acid are added successively according to proportioning mix, after being prepared into konjaku meat cubelets traditionally, then add the fennel powder of gross weight 1%, the cinnamomi cortex pulveratus of 5% successively wherein, and after mixing thoroughly, add the capsicum of gross weight 8% and the cooking wine of 4%, after mixing thoroughly, spill the ginger of 4%, 7% green onion and 2% garlic, namely complete spiced seasoning; Employing flavor enhancement is modulated into seasoning during spicy, konjaku powder, meat cubelets, pueraria root powder, carragheen, sorbic acid are added successively according to proportioning mix, after being prepared into konjaku meat cubelets traditionally, add the Chinese prickly ash of gross weight 15% wherein again and the pepper mill of 13% makes powder, and stir, add the light soy sauce of 4% again and the chickens' extract of 6% stirs, and add 4% ginger, after 7% green onion and 2% garlic, namely complete spicy seasoning; Adopt seasoning during flavor enhancement modulation cost taste, konjaku powder, meat cubelets, pueraria root powder, carragheen, sorbic acid are added successively according to proportioning mix, traditionally after konjaku meat cubelets, the powder that the capsicum adding gross weight 6% wherein is again worn into, after stirring, after adding the ginger of 4%, 7% green onion and 2% garlic again, namely complete the seasoning of this taste.
The preparation method of described spiced, comprises the following steps:
(1) raw material prepares: konjaku is conventionally ground powdered state, and is made into fine powder; And the one in pork, beef, chicken is cut into fourth shape, obtain meat cubelets; Choose agate coffee root, and grind into pueraria root powder traditionally; Ginger, green onion, the diced shape of garlic are stand-by; Pepper milling is stand-by; Buy carragheen, potassium sorbate, fennel powder, cinnamomi cortex pulveratus, cooking wine are stand-by;
(2) konjaku powder inspection: accurately take konjaku powder 50g, be divided into 4 parts, label is A, B, C, D;
A. the assay of glucomannans in konjaku powder: select A, add 5mL formic acid-sodium hydroxide buffer solution wherein, stirs 0.2h when adding 70%, places 3h, adopt centrifuge to solution centrifugal again, get supernatant 3.0mL and add 1.5mL, the sulfuric acid solution of 2mol/L, and 1h is hydrolyzed on boiling water bath, be cooled to when temperature is 30 DEG C and add 4mol/L sodium hydroxide solution, and add water and be settled to 25mL, get this hydrolyzate 5.0mL, and pipette hydrolyzate 0.10ml successively, 0.20ml, 0.40ml, 0.60ml, 1.2mL is in 5 25mL volumetric flasks, adding distil water is mended to 2.0mL, then 0.50mL3 is added respectively, 5-edlefsen's reagent, after boiling water bath heats 10min, 18mL is settled to distilled water, its absorbance (A) is measured in 550nm place, get glucomannans solution supernatant 21.0mL again in 25mL volumetric flask, and be settled to 25mL with distilled water, survey absorbance in 550nm place, as sample blank, the content measuring glucomannans in konjaku powder is 47.5%, meets Production requirement,
B. the protein content determination in konjaku powder: get B and do to analyze and measure raw material, and adopt Folin-phenol reagent process, measures protein content in konjaku powder 9%, meets Production requirement;
C. the Contents of Amino Acids in konjaku powder: get C and do analysis mensuration raw material, according to assay method amino acid whose in GB/T14965-1994 food, and adopting automatic amino acid analyzer method, the amino acid content measured in konjaku powder is 4.58%, meets Production requirement;
D. the alkaloid content determination in konjaku powder: get D and do analysis mensuration raw material, be placed in the conical flask of 25ml, add the ethanolic solution of 75% of 10ml, it is 55 DEG C in temperature, stirring and dissolving, and reflux 16 times in 3h, obtain phegma, and by phegma pressure filtration, carry out reduced pressure concentration again, and to add concentration be that the chloroformic solution 8ml of 3mol/l extracts, use the dilute sulfuric acid 10ml acidizing extraction liquid of 8% again, it is made to become alkaloid salt, add sodium carbonate solid 2g again, adjustment pH value is 9.1-9.8, add the chloroformic solution 8ml of 3mol/l again, pressurization is concentrated, and be warming up to 46 DEG C, steam chloroform and obtain alkaloid, and be dissolved in the absolute ethyl alcohol of 6ml, set aside for use, take the alkaloidal standard items of 2.1mg to be again dissolved in methanol solution, and in the volumetric flask of 10ml constant volume, and the titer being mixed with 0.21mg/ml, 0.18mg/ml, 0.16mg/ml, 0.15mg/ml is stand-by, and when to choose alkaloidal absorbing wavelength be 270nm, adopt methanol-water solution composition mobile phase, carry out liquid chromatogram measuring alkaloid, measurement result is calculated as 0.0003% according to the liquid chromatogram measuring tropic, meets Production requirement,
(3) in pueraria root powder, Vitamin C content detects: getting pueraria root powder 0.2g, to be dissolved in concentration be in the oxalic acid solution 2ml of 1%, and the conical flask being placed in 5ml is preserved, until completely dissolved, molar concentration is adopted to be 2 of 2mol/L, 6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V1 of record 2,6 one dichloropheno-lindophenol Solutions Solution; Adopt again Catergen g and concentration be 1% oxalic acid solution 20ml mixed dissolution, and the conical flask being placed in 50ml is preserved, until completely dissolved, adopt 2,6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V2 of record 2,6 one dichloropheno-lindophenol Solutions Solution; And then calculating the ascorbic content in pueraria root powder, and when maintaining 24.1% by the content adding K, Ca element adjustment vitamin;
(4) make: selecting step 2) detect satisfactory konjaku powder 20kg, and step 3) detect and adjust satisfactory pueraria root powder 8kg, mix, and conveniently processing technology adds 60kg meat cubelets successively, 6kg carragheen, 2kg sorbic acid carry out processing and fabricating, obtains konjaku meat cubelets just finished product;
(5) seasoning: by step 4) the konjaku meat cubelets that obtain just finished product carry out flavor enhancement seasoning process, specifically add the fennel powder of 0.96kg, the cinnamomi cortex pulveratus of 4.8kg wherein successively, and after mixing thoroughly, add the capsicum of 7.68kg and the cooking wine of 3.84kg, after mixing thoroughly, spill the ginger of 3.84kg, 6.72kg green onion and 1.92kg garlic, namely complete spiced seasoning, obtain spiced konjaku meat cubelets.
The preparation method of described spicy, comprises the following steps:
(1) raw material prepares: konjaku is conventionally ground powdered state, and is made into fine powder; And the one in pork, beef, chicken is cut into fourth shape, obtain meat cubelets; Choose agate coffee root, and grind into pueraria root powder traditionally; Ginger, green onion, the diced shape of garlic are stand-by; Abrasive dust is stand-by respectively for Chinese prickly ash and capsicum; Buy carragheen, potassium sorbate, cooking wine, light soy sauce and chickens' extract stand-by;
(2) konjaku powder inspection: accurately take konjaku powder 100g, be divided into 4 parts, label is A, B, C, D;
A. the assay of glucomannans in konjaku powder: select A, add 10mL formic acid-sodium hydroxide buffer solution wherein, stirs 0.2h when adding 70%, places 6h, adopt centrifuge to solution centrifugal again, get supernatant 3.0mL and add 1.5mL, the sulfuric acid solution of 3mol/L, and 0.5h is hydrolyzed on boiling water bath, be cooled to when temperature is 40 DEG C and add 6mol/L sodium hydroxide solution, and add water and be settled to 25mL, get this hydrolyzate 5.0mL, and pipette hydrolyzate 0.20ml successively, 0.40ml, 0.60ml, 1.20ml, 2.4mL is in 5 25mL volumetric flasks, adding distil water is mended to 2.5mL, then 0.75mL3 is added respectively, 5-edlefsen's reagent, after boiling water bath heats 5min, 25mL is settled to distilled water, its absorbance (A) is measured in 550nm place, get glucomannans solution supernatant 21.0mL again in 25mL volumetric flask, and be settled to 25mL with distilled water, survey absorbance in 550nm place, as sample blank, the content measuring glucomannans in konjaku powder is 47%, meets Production requirement,
B. the protein content determination in konjaku powder: get B and do to analyze and measure raw material, and adopt Folin-phenolphthalein reagent method, measures protein content in konjaku powder 8%, meets Production requirement;
C. the Contents of Amino Acids in konjaku powder: get C and do analysis mensuration raw material, according to assay method amino acid whose in GB/T14965-1994 food, and adopting automatic amino acid analyzer method, the amino acid content measured in konjaku powder is 5.12%, meets Production requirement;
D. the alkaloid content determination in konjaku powder: get D and do analysis mensuration raw material, be placed in the conical flask of 25ml, add the ethanolic solution of 75% of 10ml, it is 55 DEG C in temperature, stirring and dissolving, and reflux 16 times in 3h, obtain phegma, and by phegma pressure filtration, carry out reduced pressure concentration again, and to add concentration be that the chloroformic solution 8ml of 3mol/l extracts, use the dilute sulfuric acid 10ml acidizing extraction liquid of 8% again, it is made to become alkaloid salt, add sodium carbonate solid 2g again, adjustment pH value is 9.1-9.8, add the chloroformic solution 8ml of 3mol/l again, pressurization is concentrated, and be warming up to 46 DEG C, steam chloroform and obtain alkaloid, and be dissolved in the absolute ethyl alcohol of 6ml, set aside for use, take the alkaloidal standard items of 2.1mg to be again dissolved in methanol solution, and in the volumetric flask of 10ml constant volume, and the titer being mixed with 0.21mg/ml, 0.18mg/ml, 0.16mg/ml, 0.15mg/ml is stand-by, and when to choose alkaloidal absorbing wavelength be 270nm, adopt methanol-water solution composition mobile phase, carry out liquid chromatogram measuring alkaloid, measurement result is calculated as 0.0001% according to the liquid chromatogram measuring tropic, meets Production requirement,
(3) in pueraria root powder, Vitamin C content detects: getting pueraria root powder 2g, to be dissolved in concentration be in the oxalic acid solution 20ml of 1%, and the conical flask being placed in 50ml is preserved, until completely dissolved, molar concentration is adopted to be 2 of 2mol/L, 6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V1 of record 2,6 one dichloropheno-lindophenol Solutions Solution; Adopt again Catergen g and concentration be 1% oxalic acid solution 20ml mixed dissolution, and the conical flask being placed in 50ml is preserved, until completely dissolved, adopt 2,6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V2 of record 2,6 one dichloropheno-lindophenol Solutions Solution; And then calculating the ascorbic content in pueraria root powder, and when maintaining 23% by the content adding K, Ca element adjustment vitamin;
(4) make: selecting step 2) detect satisfactory konjaku powder 10kg, and step 3) detect and adjust satisfactory pueraria root powder 9kg, mix, and conveniently processing technology adds 40kg meat cubelets successively, 7kg carragheen, 5kg sorbic acid carry out processing and fabricating, obtains konjaku meat cubelets just finished product;
(5) seasoning: by step 4) the konjaku meat cubelets that obtain just finished product carry out flavor enhancement seasoning process, the pepper mill of the Chinese prickly ash and 9.23kg that specifically add 10.65kg wherein makes powder, and stir, the chickens' extract of the light soy sauce and 4.26kg that add 2.84kg again stirs, and after adding the ginger of 2.84kg, 4.97kg green onion and 1.42kg garlic, namely complete spicy seasoning, obtain spicy konjaku meat cubelets.
The preparation method of this described taste, comprises the following steps:
(1) raw material prepares: konjaku is conventionally ground powdered state, and is made into fine powder; And the one in pork, beef, chicken is cut into fourth shape, obtain meat cubelets; Choose agate coffee root, and grind into pueraria root powder traditionally; Ginger, green onion, the diced shape of garlic are stand-by; Pepper milling is stand-by; Buy carragheen, potassium sorbate is stand-by;
(2) konjaku powder inspection: accurately take konjaku powder 200g, be divided into 4 parts, label is A, B, C, D;
A. the assay of glucomannans in konjaku powder: select A, add 20mL formic acid-sodium hydroxide buffer solution wherein, stirs 0.5h when adding 70%, places 12h, adopt centrifuge to solution centrifugal again, get supernatant 6.0mL and add 3mL, the sulfuric acid solution of 5mol/L, and 1.5h is hydrolyzed on boiling water bath, be cooled to when temperature is 35 DEG C and add 4mol/L sodium hydroxide solution, and add water and be settled to 25mL, get this hydrolyzate 5.0mL, and pipette hydrolyzate 0.40ml successively, 0.80ml, 1.60ml, 3.20ml, 6.4mL is in 5 25mL volumetric flasks, adding distil water is mended to 10mL, then 3mL3 is added respectively, 5-edlefsen's reagent, after boiling water bath heats 4min, 25mL is settled to distilled water, its absorbance (A) is measured in 550nm place, get glucomannans solution supernatant 21.0mL again in 25mL volumetric flask, and be settled to 25mL with distilled water, survey absorbance in 550nm place, as sample blank, the content measuring glucomannans in konjaku powder is 48%, meets Production requirement,
B. the protein content determination in konjaku powder: get B and do to analyze and measure raw material, and adopt Folin-phenolphthalein reagent method, measures protein content in konjaku powder 8.6%, meets Production requirement;
C. the Contents of Amino Acids in konjaku powder: get C and do analysis mensuration raw material, according to assay method amino acid whose in GB/T14965-1994 food, and adopting automatic amino acid analyzer method, the amino acid content measured in konjaku powder is 5.01%, meets Production requirement;
D. the alkaloid content determination in konjaku powder: get D and do analysis mensuration raw material, be placed in the conical flask of 25ml, add the ethanolic solution of 75% of 10ml, it is 55 DEG C in temperature, stirring and dissolving, and reflux 16 times in 3h, obtain phegma, and by phegma pressure filtration, carry out reduced pressure concentration again, and to add concentration be that the chloroformic solution 8ml of 3mol/l extracts, use the dilute sulfuric acid 10ml acidizing extraction liquid of 8% again, it is made to become alkaloid salt, add sodium carbonate solid 2g again, adjustment pH value is 9.1-9.8, add the chloroformic solution 8ml of 3mol/l again, pressurization is concentrated, and be warming up to 46 DEG C, steam chloroform and obtain alkaloid, and be dissolved in the absolute ethyl alcohol of 6ml, set aside for use, take the alkaloidal standard items of 2.1mg to be again dissolved in methanol solution, and in the volumetric flask of 10ml constant volume, and the titer being mixed with 0.21mg/ml, 0.18mg/ml, 0.16mg/ml, 0.15mg/ml is stand-by, and when to choose alkaloidal absorbing wavelength be 270nm, adopt methanol-water solution composition mobile phase, carry out liquid chromatogram measuring alkaloid, measurement result is calculated as 0.0005% according to the liquid chromatogram measuring tropic, meets Production requirement,
(3) in pueraria root powder, Vitamin C content detects: getting pueraria root powder 20g, to be dissolved in concentration be in the oxalic acid solution 200ml of 1%, and the conical flask being placed in 500ml is preserved, until completely dissolved, molar concentration is adopted to be 2 of 2mol/L, 6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V1 of record 2,6 one dichloropheno-lindophenol Solutions Solution; Adopt again Catergen g and concentration be 1% oxalic acid solution 20ml mixed dissolution, and the conical flask being placed in 50ml is preserved, until completely dissolved, adopt 2,6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V2 of record 2,6 one dichloropheno-lindophenol Solutions Solution; And then calculating the ascorbic content in pueraria root powder, and when maintaining 22.8% by the content adding K, Ca element adjustment vitamin;
(4) make: selecting step 2) detect satisfactory konjaku powder 15kg, and step 3) detect and adjust satisfactory pueraria root powder 8.5kg, mix, and conveniently processing technology adds 50kg meat cubelets successively, 6.5kg carragheen, 3kg sorbic acid carry out processing and fabricating, obtains konjaku meat cubelets just finished product;
(5) seasoning: by step 4) the konjaku meat cubelets that obtain just finished product carry out flavor enhancement seasoning process, the powder that the capsicum specifically adding 4.98kg is wherein worn into, after stirring, after adding the ginger of 3.32kg, 5.81kg green onion and 1.66kg garlic again, namely complete the seasoning of this taste, obtain this taste konjaku meat cubelets.
Compared with prior art, technique effect of the present invention is embodied in:
1. by control to the component content in material composition, and seasoning process is carried out to konjaku meat cubelets, make the nutritional labeling of konjaku meat cubelets rationally, science, taste good, wins the hobby of numerous eaters.
2. by carrying out assay and analysis to the vitamin C in pueraria root powder and the toxic component alkaloid in konjaku, guarantee the alkaloid in konjaku powder and the ascorbic content in pueraria root powder can accept by people, improve the quality of konjaku meat cubelets and edible security.
3. by a large amount of constituent analyses of preparation process, and adjust the nutrient content of material composition, impel the relative amount of beneficial element more, unhelpful element is by lower, and then promote that konjaku meat cubelets are to the health care of body of eater, improve the autoimmunity of eater, reduce the diffusion of blood sugar and inhibition cancer cell.
Detailed description of the invention
Below in conjunction with concrete embodiment, further restriction is done to technical scheme of the present invention, but claimed scope is not only confined to done description.
Embodiment: in order to people can be made further to understand technical scheme of the present invention, this researcher from concrete production process, detailed introduction production process of the present invention being done to following embodiment.
Embodiment 1
A preparation method for konjaku meat cubelets spiced, comprises the following steps:
(1) raw material prepares: konjaku is conventionally ground powdered state, and is made into fine powder; And the one in pork, beef, chicken is cut into fourth shape, obtain meat cubelets; Choose agate coffee root, and grind into pueraria root powder traditionally; Ginger, green onion, the diced shape of garlic are stand-by; Pepper milling is stand-by; Buy carragheen, potassium sorbate, fennel powder, cinnamomi cortex pulveratus, cooking wine are stand-by;
(2) konjaku powder inspection: accurately take konjaku powder 50g, be divided into 4 parts, label is A, B, C, D;
A. the assay of glucomannans in konjaku powder: select A, add 5mL formic acid-sodium hydroxide buffer solution wherein, stirs 0.2h when adding 70%, places 3h, adopt centrifuge to solution centrifugal again, get supernatant 3.0mL and add 1.5mL, the sulfuric acid solution of 2mol/L, and 1h is hydrolyzed on boiling water bath, be cooled to when temperature is 30 DEG C and add 4mol/L sodium hydroxide solution, and add water and be settled to 25mL, get this hydrolyzate 5.0mL, and pipette hydrolyzate 0.10ml successively, 0.20ml, 0.40ml, 0.60ml, 1.2mL is in 5 25mL volumetric flasks, adding distil water is mended to 2.0mL, then 0.50mL3 is added respectively, 5-edlefsen's reagent, after boiling water bath heats 10min, 18mL is settled to distilled water, its absorbance (A) is measured in 550nm place, get glucomannans solution supernatant 21.0mL again in 25mL volumetric flask, and be settled to 25mL with distilled water, survey absorbance in 550nm place, as sample blank, the content calculating glucomannans in konjaku powder is 47.5%, meets Production requirement,
B. the protein content determination in konjaku powder: get B and do to analyze and measure raw material, and adopt Folin-phenolphthalein reagent method, measures protein content in konjaku powder 9%, meets Production requirement;
C. the Contents of Amino Acids in konjaku powder: get C and do analysis mensuration raw material, according to assay method amino acid whose in GB/T14965-1994 food, and adopting automatic amino acid analyzer method, the amino acid content measured in konjaku powder is 4.58%, meets Production requirement;
D. the alkaloid content determination in konjaku powder: get D and do analysis mensuration raw material, be placed in the conical flask of 25ml, add the ethanolic solution of 75% of 10ml, it is 55 DEG C in temperature, stirring and dissolving, and reflux 16 times in 3h, obtain phegma, and by phegma pressure filtration, carry out reduced pressure concentration again, and to add concentration be that the chloroformic solution 8ml of 3mol/l extracts, use the dilute sulfuric acid 10ml acidizing extraction liquid of 8% again, it is made to become alkaloid salt, add sodium carbonate solid 2g again, pH value is regulated to be 9.4, add the chloroformic solution 8ml of 3mol/l again, pressurization is concentrated, and be warming up to 46 DEG C, steam chloroform and obtain alkaloid, and be dissolved in the absolute ethyl alcohol of 6ml, set aside for use, take the alkaloidal standard items of 2.1mg to be again dissolved in methanol solution, and in the volumetric flask of 10ml constant volume, and the titer being mixed with 0.21mg/ml, 0.18mg/ml, 0.16mg/ml, 0.15mg/ml is stand-by, and when to choose alkaloidal absorbing wavelength be 270nm, adopt methanol-water solution composition mobile phase, carry out liquid chromatogram measuring alkaloid, measurement result is calculated as 0.0003% according to the liquid chromatogram measuring tropic, meets Production requirement,
(3) in pueraria root powder, Vitamin C content detects: getting pueraria root powder 0.2g, to be dissolved in concentration be in the oxalic acid solution 2ml of 1%, and the conical flask being placed in 5ml is preserved, until completely dissolved, molar concentration is adopted to be 2 of 2mol/L, 6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V1 of record 2,6 one dichloropheno-lindophenol Solutions Solution; Adopt again Catergen g and concentration be 1% oxalic acid solution 20ml mixed dissolution, and the conical flask being placed in 50ml is preserved, until completely dissolved, adopt 2,6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V2 of record 2,6 one dichloropheno-lindophenol Solutions Solution; And then calculating the ascorbic content in pueraria root powder, and when maintaining 24.1% by the content adding K, Ca element adjustment vitamin;
(4) make: selecting step 2) detect satisfactory konjaku powder 20kg, and step 3) detect and adjust satisfactory pueraria root powder 8kg, mix, and conveniently processing technology adds 60kg meat cubelets successively, 6kg carragheen, 2kg sorbic acid carry out processing and fabricating, obtains konjaku meat cubelets just finished product;
(5) seasoning: by step 4) the konjaku meat cubelets that obtain just finished product carry out flavor enhancement seasoning process, specifically add the fennel powder of 0.96kg, the cinnamomi cortex pulveratus of 4.8kg wherein successively, and after mixing thoroughly, add the capsicum of 7.68kg and the cooking wine of 3.84kg, after mixing thoroughly, spill the ginger of 3.84kg, 6.72kg green onion and 1.92kg garlic, namely complete spiced seasoning, obtain spiced konjaku meat cubelets, adopt vacuum to be the vacuum packaging of 0.5MPa.
Embodiment 2
A preparation method for konjaku meat cubelets spicy, comprises the following steps:
(1) raw material prepares: konjaku is conventionally ground powdered state, and is made into fine powder; And the one in pork, beef, chicken is cut into fourth shape, obtain meat cubelets; Choose agate coffee root, and grind into pueraria root powder traditionally; Ginger, green onion, the diced shape of garlic are stand-by; Abrasive dust is stand-by respectively for Chinese prickly ash and capsicum; Buy carragheen, potassium sorbate, cooking wine, light soy sauce and chickens' extract stand-by;
(2) konjaku powder inspection: accurately take konjaku powder 100g, be divided into 4 parts, label is A, B, C, D;
A. the assay of glucomannans in konjaku powder: select A, add 10mL formic acid-sodium hydroxide buffer solution wherein, stirs 0.2h when adding 70%, places 6h, adopt centrifuge to solution centrifugal again, get supernatant 3.0mL and add 1.5mL, the sulfuric acid solution of 3mol/L, and 0.5h is hydrolyzed on boiling water bath, be cooled to when temperature is 40 DEG C and add 6mol/L sodium hydroxide solution, and add water and be settled to 25mL, get this hydrolyzate 5.0mL, and pipette hydrolyzate 0.20ml successively, 0.40ml, 0.60ml, 1.20ml, 2.4mL is in 5 25mL volumetric flasks, adding distil water is mended to 2.5mL, then 0.75mL3 is added respectively, 5-edlefsen's reagent, after boiling water bath heats 5min, 25mL is settled to distilled water, its absorbance (A) is measured in 550nm place, get glucomannans solution supernatant 21.0mL again in 25mL volumetric flask, and be settled to 25mL with distilled water, survey absorbance in 550nm place, as sample blank, the content measuring glucomannans in konjaku powder is 47%, meets Production requirement,
B. the protein content determination in konjaku powder: get B and do to analyze and measure raw material, and adopt Folin-phenolphthalein reagent method, measures protein content in konjaku powder 8%, meets Production requirement;
C. the Contents of Amino Acids in konjaku powder: get C and do analysis mensuration raw material, according to assay method amino acid whose in GB/T14965-1994 food, and adopting automatic amino acid analyzer method, the amino acid content measured in konjaku powder is 5.12%, meets Production requirement;
D. the alkaloid content determination in konjaku powder: get D and do analysis mensuration raw material, be placed in the conical flask of 25ml, add the ethanolic solution of 75% of 10ml, it is 55 DEG C in temperature, stirring and dissolving, and reflux 16 times in 3h, obtain phegma, and by phegma pressure filtration, carry out reduced pressure concentration again, and to add concentration be that the chloroformic solution 8ml of 3mol/l extracts, use the dilute sulfuric acid 10ml acidizing extraction liquid of 8% again, it is made to become alkaloid salt, add sodium carbonate solid 2g again, pH value is regulated to be 9.1, add the chloroformic solution 8ml of 3mol/l again, pressurization is concentrated, and be warming up to 46 DEG C, steam chloroform and obtain alkaloid, and be dissolved in the absolute ethyl alcohol of 6ml, set aside for use, take the alkaloidal standard items of 2.1mg to be again dissolved in methanol solution, and in the volumetric flask of 10ml constant volume, and the titer being mixed with 0.21mg/ml, 0.18mg/ml, 0.16mg/ml, 0.15mg/ml is stand-by, and when to choose alkaloidal absorbing wavelength be 270nm, adopt methanol-water solution composition mobile phase, carry out liquid chromatogram measuring alkaloid, measurement result is calculated as 0.0001% according to the liquid chromatogram measuring tropic, meets Production requirement,
(3) in pueraria root powder, Vitamin C content detects: getting pueraria root powder 2g, to be dissolved in concentration be in the oxalic acid solution 20ml of 1%, and the conical flask being placed in 50ml is preserved, until completely dissolved, molar concentration is adopted to be 2 of 2mol/L, 6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V1 of record 2,6 one dichloropheno-lindophenol Solutions Solution; Adopt again Catergen g and concentration be 1% oxalic acid solution 20ml mixed dissolution, and the conical flask being placed in 50ml is preserved, until completely dissolved, adopt 2,6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V2 of record 2,6 one dichloropheno-lindophenol Solutions Solution; And then calculating the ascorbic content in pueraria root powder, and when maintaining 23% by the content adding K, Ca element adjustment vitamin;
(4) make: selecting step 2) detect satisfactory konjaku powder 10kg, and step 3) detect and adjust satisfactory pueraria root powder 9kg, mix, and conveniently processing technology adds 40kg meat cubelets successively, 7kg carragheen, 5kg sorbic acid carry out processing and fabricating, obtains konjaku meat cubelets just finished product;
(5) seasoning: by step 4) the konjaku meat cubelets that obtain just finished product carry out flavor enhancement seasoning process, the pepper mill of the Chinese prickly ash and 9.23kg that specifically add 10.65kg wherein makes powder, and stir, the chickens' extract of the light soy sauce and 4.26kg that add 2.84kg again stirs, and after adding the ginger of 2.84kg, 4.97kg green onion and 1.42kg garlic, namely complete spicy seasoning, obtain spicy konjaku meat cubelets, adopt vacuum to be the vacuum packaging of 0.4MPa.
Embodiment 3
The preparation method of this taste of konjaku meat cubelets, comprises the following steps:
(1) raw material prepares: konjaku is conventionally ground powdered state, and is made into fine powder; And the one in pork, beef, chicken is cut into fourth shape, obtain meat cubelets; Choose agate coffee root, and grind into pueraria root powder traditionally; Ginger, green onion, the diced shape of garlic are stand-by; Pepper milling is stand-by; Buy carragheen, potassium sorbate is stand-by;
(2) konjaku powder inspection: accurately take konjaku powder 200g, be divided into 4 parts, label is A, B, C, D;
A. the assay of glucomannans in konjaku powder: select A, add 20mL formic acid-sodium hydroxide buffer solution wherein, stirs 0.5h when adding 70%, places 12h, adopt centrifuge to solution centrifugal again, get supernatant 6.0mL and add 3mL, the sulfuric acid solution of 5mol/L, and 1.5h is hydrolyzed on boiling water bath, be cooled to when temperature is 35 DEG C and add 4mol/L sodium hydroxide solution, and add water and be settled to 25mL, get this hydrolyzate 5.0mL, and pipette hydrolyzate 0.40ml successively, 0.80ml, 1.60ml, 3.20ml, 6.4mL is in 5 25mL volumetric flasks, adding distil water is mended to 10mL, then 3mL3 is added respectively, 5-edlefsen's reagent, after boiling water bath heats 4min, 25mL is settled to distilled water, its absorbance (A) is measured in 550nm place, get glucomannans solution supernatant 21.0mL again in 25mL volumetric flask, and be settled to 25mL with distilled water, survey absorbance in 550nm place, as sample blank, the content measuring glucomannans in konjaku powder is 48%, meets Production requirement,
B. the protein content determination in konjaku powder: get B and do to analyze and measure raw material, and adopt Folin-phenolphthalein reagent method, measures protein content in konjaku powder 8.6%, meets Production requirement;
C. the Contents of Amino Acids in konjaku powder: get C and do analysis mensuration raw material, according to assay method amino acid whose in GB/T14965-1994 food, and adopting automatic amino acid analyzer method, the amino acid content measured in konjaku powder is 5.01%, meets Production requirement;
D. the alkaloid content determination in konjaku powder: get D and do analysis mensuration raw material, be placed in the conical flask of 25ml, add the ethanolic solution of 75% of 10ml, it is 55 DEG C in temperature, stirring and dissolving, and reflux 16 times in 3h, obtain phegma, and by phegma pressure filtration, carry out reduced pressure concentration again, and to add concentration be that the chloroformic solution 8ml of 3mol/l extracts, use the dilute sulfuric acid 10ml acidizing extraction liquid of 8% again, it is made to become alkaloid salt, add sodium carbonate solid 2g again, pH value is regulated to be 9.8, add the chloroformic solution 8ml of 3mol/l again, pressurization is concentrated, and be warming up to 46 DEG C, steam chloroform and obtain alkaloid, and be dissolved in the absolute ethyl alcohol of 6ml, set aside for use, take the alkaloidal standard items of 2.1mg to be again dissolved in methanol solution, and in the volumetric flask of 10ml constant volume, and the titer being mixed with 0.21mg/ml, 0.18mg/ml, 0.16mg/ml, 0.15mg/ml is stand-by, and when to choose alkaloidal absorbing wavelength be 270nm, adopt methanol-water solution composition mobile phase, carry out liquid chromatogram measuring alkaloid, measurement result is calculated as 0.0005% according to the liquid chromatogram measuring tropic, meets Production requirement,
(3) in pueraria root powder, Vitamin C content detects: getting pueraria root powder 20g, to be dissolved in concentration be in the oxalic acid solution 200ml of 1%, and the conical flask being placed in 500ml is preserved, until completely dissolved, molar concentration is adopted to be 2 of 2mol/L, 6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V1 of record 2,6 one dichloropheno-lindophenol Solutions Solution; Adopt again Catergen g and concentration be 1% oxalic acid solution 20ml mixed dissolution, and the conical flask being placed in 50ml is preserved, until completely dissolved, adopt 2,6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V2 of record 2,6 one dichloropheno-lindophenol Solutions Solution; And then calculating the ascorbic content in pueraria root powder, and when maintaining 22.8% by the content adding K, Ca element adjustment vitamin;
(4) make: selecting step 2) detect satisfactory konjaku powder 15kg, and step 3) detect and adjust satisfactory pueraria root powder 8.5kg, mix, and conveniently processing technology adds 50kg meat cubelets successively, 6.5kg carragheen, 3kg sorbic acid carry out processing and fabricating, obtains konjaku meat cubelets just finished product;
(5) seasoning: by step 4) the konjaku meat cubelets that obtain just finished product carry out flavor enhancement seasoning process, the powder that the capsicum specifically adding 4.98kg is wherein worn into, after stirring, after adding the ginger of 3.32kg, 5.81kg green onion and 1.66kg garlic again, namely the seasoning of this taste is completed, obtain this taste konjaku meat cubelets, adopt vacuum to be the vacuum packaging of 0.6MPa.
Test example: in order to invention thinking of the present invention can be described, for technique effect of the present invention does further data supporting, simultaneously, in order to beneficiating ingredient and harmful components in the raw material of konjaku meat cubelets further can be understood, promote the further understanding to technical scheme of the present invention, this researcher by for many years sticked at following a series of experiment, the experiment of the technique effect that the product of the determination experiment and the specific embodiment of the invention that include material composition content can play and there are the contrast test data of progressive.
Test example 1 improves mouse immunity experiment
1.1 experiment material
The spiced konjaku meat cubelets of the embodiment of the present invention 1, the spicy konjaku meat cubelets of embodiment 2 and embodiment 3 taste konjaku meat cubelets mixed fodders are as experimental group, and adopt " a kind of burger and the processing technology thereof " of physiological saline, documents 201110382896.0 and 201310350216.6 " a kind of anti-ageing blueberry sausage and preparation method thereof " obtained Product mix feed as experiment contrast group, be denoted as A, B, C, D, E, F six groups, carry out feeding mouse.
1.2 experimental technique
Get mouse 30, be divided into 6 groups, and label A, B, C, D, E, F, with experiment material one_to_one corresponding, and adopt experiment material mixed fodder, feeding mouse 30 days, feed every day three times, basal part of the ear blood and each 5ml of leg blood of six groups of mouse is got respectively at the 31st day, and adopt " electrochemistry and the quartz electronic micro-day quadratic method " that Wang Yaohua introduces in the mensuration of content of hemoglobin " in the blood " literary composition of " printing during chemical industry " third phase in 2007, detect the hemoglobin of the mouse basal part of the ear and leg blood, its result is as shown in table 1:
1.3 experimental result
Table 1 mouse immunity experimental result
A | B | C | D | E | F | |
The basal part of the ear | 28.6% | 29.7% | 27.9% | 25.1% | 26.2% | 26.1% |
Leg | 29.1% | 29.5% | 28.2% | 24.8% | 26.4% | 25.9% |
As seen from the above table, the konjaku meat cubelets product that konjaku meat cubelets preparation method of the present invention is made can improve the content of hemoglobin in Mice Body, improve mouse immunity, and without obvious toxic and side effect, better than the effect of burger of the prior art and anti-ageing blueberry sausage, there is significant effect.
Test example 2 reduces the experiment of TWO blood sugar
2.1 experiment material
TWO 6, spectrophotometer, desk centrifuge, thermostat water bath, balance, physiological saline, glucose oxidase, the spicy konjaku meat cubelets of the spiced konjaku meat cubelets of the embodiment of the present invention 1, embodiment 2, embodiment 3 taste konjaku meat cubelets, and " a kind of burger and the processing technology thereof " of documents 201110382896.0 and 201310350216.6 " a kind of anti-ageing blueberry sausage and preparation method thereof " obtained product.
2.2 experimental technique
Step 1) to be numbered respectively by mouse be 1,2,3,4,5,6, stand-by
Step 2) get TWO fasting 12h respectively, docking respectively gets blood 10ml, the centrifugal 10min of 3000rpm.Accurate absorption 20 μ l blood plasma, add glucose oxidase mix reagent 3.0ml, mix rearmounted 37 DEG C of water-bath 15min, with spectrophotometer in 505nm place colorimetric.Meanwhile, get distilled water and each 20 μ l of Standard glucose solution (5.55mmol/L) compare, test with sample parallel, with blank tube zeroing, read each pipe absorbance respectively.Sample cell absorbance compares with Glucose standards solution absorbance, glucose content (mmol/L) in calculation sample.Computing formula is: blood sugar (mmol/L)=(sample cell absorbance/standard pipe absorbance) × 5.55 (mmol/L)
Note: 100mg/dl=5.55mmol/L.
Before its each TWO experiment, measuring content of blood sugar result is for shown in table 2:
Table 2:
1 | 2 | 3 | 4 | 5 | 6 |
13.1mg | 13.5mg | 14.5mg | 14.2mg | 13.9mg | 14.1mg |
Step 3) adopt embodiment 1, embodiment 2, embodiment 3, physiological saline, the patent No. be 201110382896.0 " a kind of burger and processing technology thereof " and the patent No. be that the method for " a kind of anti-ageing blueberry sausage and preparation method thereof " of 201310350216.6 obtains product, mixed in equal amounts feed 20kg, respectively successively according to TWO label feeding TWO, after 4h, again according to the method for step 2, get TWO tail blood respectively and carry out measuring content of blood sugar, its result is as shown in table 3:
Rear TWO measuring content of blood sugar result tested by table 3:
1 | 2 | 3 | 4 | 5 | 6 |
11.2mg | 12.1mg | 11.8mg | 14.3mg | 13.1mg | 13.2mg |
Shown in upper table 2 and table 3 measurement result, can draw, konjaku meat cubelets of the present invention have obvious inhibitory action to increasing of TWO blood-sugar content, than the burger in prior art document and sausage, the inhibitory action to the blood-sugar content of TWO improves 2-3 doubly, has significant technique effect.
It is important to point out at this; above embodiment and test example are only limitted to do further explaination to the technique effect of technical scheme of the present invention; can not be interpreted as and further restriction is done to technical scheme of the present invention; the substantive distinguishing features of the non-protruding that those skilled in the art make on this basis and the improvement of marked improvement, still belong to protection category of the present invention.
Claims (5)
1. a preparation method for konjaku meat cubelets, is characterized in that, described preparation method comprises raw material preparation, inspection, making, seasoning step; Wherein seasoning is divided into employing ginger, green onion, garlic, fennel powder, cinnamomi cortex pulveratus and cooking wine and capsicum to be modulated into spiced as flavor enhancement; Light soy sauce, ginger, green onion, garlic, chickens' extract, Chinese prickly ash and capsicum is adopted to be modulated into spicy as flavor enhancement; Adopt ginger, green onion, garlic, capsicum as flavor enhancement modulation cost taste; Raw material prepares the preparation comprising konjaku powder, pueraria root powder, meat cubelets, ginger, carragheen, potassium sorbate, Chinese prickly ash, chickens' extract, light soy sauce, green onion, garlic, fennel powder, cinnamomi cortex pulveratus, cooking wine and capsicum; Check to comprise and the nutrition content of konjaku powder is detected, content particular by the glucomannans in spectrophotometry konjaku powder reaches 47-48%, the protein content measured in konjaku powder by Folin-phenolphthalein reagent method reaches 8-9%, the amino acid content measured in konjaku powder by automatic amino acid analyzer method reaches 4.58-5.12%, when reaching 0.0001-0.0005% by the alkaloid in liquid chromatography for measuring konjaku powder, then konjaku powder meets production requirement, stand-by; Inspection also comprises the detection to nutrient composition content contained in pueraria root powder; Described making is traditionally, raw material is mixed with into konjaku meat cubelets according to the formula that 10-20 part konjaku powder, 40-60 part meat cubelets, 8-9 part pueraria root powder, 6-7 part carragheen, 2-5 part sorbic acid, other flavor enhancements are appropriate, and adopts vacuum packaging.
2. the preparation method of konjaku meat cubelets as claimed in claim 1, it is characterized in that, described preparation method, employing flavor enhancement is modulated into seasoning during spiced, konjaku powder, meat cubelets, pueraria root powder, carragheen, sorbic acid are added successively according to proportioning mix, after being prepared into konjaku meat cubelets traditionally, add the fennel powder of gross weight 1%, the cinnamomi cortex pulveratus of 5% successively wherein again, and after mixing thoroughly, add the capsicum of gross weight 8% and the cooking wine of 4%, after mixing thoroughly, spill the ginger of 4%, 7% green onion and 2% garlic, namely complete spiced seasoning; Employing flavor enhancement is modulated into seasoning during spicy, konjaku powder, meat cubelets, pueraria root powder, carragheen, sorbic acid are added successively according to proportioning mix, after being prepared into konjaku meat cubelets traditionally, add the Chinese prickly ash of gross weight 15% wherein again and the pepper mill of 13% makes powder, and stir, add the light soy sauce of 4% again and the chickens' extract of 6% stirs, and add 4% ginger, after 7% green onion and 2% garlic, namely complete spicy seasoning; Adopt seasoning during flavor enhancement modulation cost taste, konjaku powder, meat cubelets, pueraria root powder, carragheen, sorbic acid are added successively according to proportioning mix, traditionally after konjaku meat cubelets, the powder that the capsicum adding gross weight 6% wherein is again worn into, after stirring, after adding the ginger of 4%, 7% green onion and 2% garlic again, namely complete the seasoning of this taste.
3. the preparation method of konjaku meat cubelets as claimed in claim 1, is characterized in that: the preparation method of described spiced, comprises the following steps:
(1) raw material prepares: konjaku is conventionally ground powdered state, and is made into fine powder; And the one in pork, beef, chicken is cut into fourth shape, obtain meat cubelets; Choose agate coffee root, and grind into pueraria root powder traditionally; Ginger, green onion, the diced shape of garlic are stand-by; Pepper milling is stand-by; Buy carragheen, potassium sorbate, fennel powder, cinnamomi cortex pulveratus, cooking wine are stand-by;
(2) konjaku powder inspection: accurately take konjaku powder 50g, be divided into 4 parts, label is A, B, C, D;
A. the assay of glucomannans in konjaku powder: select A, add 5mL formic acid-sodium hydroxide buffer solution wherein, stirs 0.2h when adding 70%, places 3h, adopt centrifuge to solution centrifugal again, get supernatant 3.0mL and add 1.5mL, the sulfuric acid solution of 2mol/L, and 1h is hydrolyzed on boiling water bath, be cooled to when temperature is 30 DEG C and add 4mol/L sodium hydroxide solution, and add water and be settled to 25mL, get this hydrolyzate 5.0mL, and pipette hydrolyzate 0.10mL successively, 0.20mL, 0.40mL, 0.60mL, 1.2mL is in 5 25mL volumetric flasks, adding distil water is mended to 2.0mL, then 0.50mL3 is added respectively, 5-edlefsen's reagent, after boiling water bath heats 10min, 18mL is settled to distilled water, its absorbance (A) is measured in 550nm place, get glucomannans solution supernatant 21.0mL again in 25mL volumetric flask, and be settled to 25mL with distilled water, survey absorbance in 550nm place, as sample blank, the content measuring glucomannans in konjaku powder is 47.5%, meets Production requirement,
B. the protein content determination in konjaku powder: get B and do to analyze and measure raw material, and adopt Folin-phenolphthalein reagent method, measures protein content in konjaku powder 9%, meets Production requirement;
C. the Contents of Amino Acids in konjaku powder: get C and do analysis mensuration raw material, according to assay method amino acid whose in GB/T14965-1994 food, and adopting automatic amino acid analyzer method, the amino acid content measured in konjaku powder is 4.58%, meets Production requirement;
D. the alkaloid content determination in konjaku powder: get D and do analysis mensuration raw material, be placed in the conical flask of 25mL, add the ethanolic solution of 75% of 10mL, it is 55 DEG C in temperature, stirring and dissolving, and reflux 16 times in 3h, obtain phegma, and by phegma pressure filtration, carry out reduced pressure concentration again, and to add concentration be that the chloroformic solution 8mL of 3mol/L extracts, use the dilute sulfuric acid 10mL acidizing extraction liquid of 8% again, it is made to become alkaloid salt, add sodium carbonate solid 2g again, adjust ph is 9.1-9.8, add the chloroformic solution 8mL of 3mol/L again, pressurization is concentrated, and be warming up to 46 DEG C, steam chloroform and obtain alkaloid, and be dissolved in the absolute ethyl alcohol of 6ml, set aside for use, take the alkaloidal standard items of 2.1mg to be again dissolved in methanol solution, and in the volumetric flask of 10ml constant volume, and the titer being mixed with 0.21mg/mL, 0.18mg/mL, 0.16mg/mL, 0.15mg/mL is stand-by, and when to choose alkaloidal absorbing wavelength be 270nm, adopt methanol-water solution composition mobile phase, carry out liquid chromatogram measuring alkaloid, measurement result is calculated as 0.0003% according to the liquid chromatogram measuring tropic, meets Production requirement,
(3) in pueraria root powder, Vitamin C content detects: getting pueraria root powder 0.2g, to be dissolved in concentration be in the oxalic acid solution 2mL of 1%, and the conical flask being placed in 5mL is preserved, until completely dissolved, molar concentration is adopted to be 2 of 2mol/L, 6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V1 of record 2,6 one dichloropheno-lindophenol Solutions Solution; Adopt again Catergen g and concentration be 1% oxalic acid solution 20mL mixed dissolution, and the conical flask being placed in 50mL is preserved, until completely dissolved, adopt 2,6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V2 of record 2,6 one dichloropheno-lindophenol Solutions Solution; And then calculating the ascorbic content in pueraria root powder, and when maintaining 24.1% by the content adding K, Ca element adjustment vitamin;
(4) make: selecting step 2) detect satisfactory konjaku powder 20kg, and step 3) detect and adjust satisfactory pueraria root powder 8kg, mix, and conveniently processing technology adds 60kg meat cubelets successively, 6kg carragheen, 2kg sorbic acid carry out processing and fabricating, obtains konjaku meat cubelets just finished product;
(5) seasoning: by step 4) the konjaku meat cubelets that obtain just finished product carry out flavor enhancement seasoning process, specifically add the fennel powder of 0.96kg, the cinnamomi cortex pulveratus of 4.8kg wherein successively, and after mixing thoroughly, add the capsicum of 7.68kg and the cooking wine of 3.84kg, after mixing thoroughly, spill the ginger of 3.84kg, 6.72kg green onion and 1.92kg garlic, namely complete spiced seasoning, obtain spiced konjaku meat cubelets.
4. the preparation method of konjaku meat cubelets as claimed in claim 1, is characterized in that: the preparation method of described spicy, comprises the following steps:
(1) raw material prepares: konjaku is conventionally ground powdered state, and is made into fine powder; And the one in pork, beef, chicken is cut into fourth shape, obtain meat cubelets; Choose agate coffee root, and grind into pueraria root powder traditionally; Ginger, green onion, the diced shape of garlic are stand-by; Abrasive dust is stand-by respectively for Chinese prickly ash and capsicum; Buy carragheen, potassium sorbate, cooking wine, light soy sauce and chickens' extract stand-by;
(2) konjaku powder inspection: accurately take konjaku powder 100g, be divided into 4 parts, label is A, B, C, D;
A. the assay of glucomannans in konjaku powder: select A, add 10mL formic acid-sodium hydroxide buffer solution wherein, stirs 0.2h when adding 70%, places 6h, adopt centrifuge to solution centrifugal again, get supernatant 3.0mL and add 1.5mL, the sulfuric acid solution of 3mol/L, and 0.5h is hydrolyzed on boiling water bath, be cooled to when temperature is 40 DEG C and add 6mol/L sodium hydroxide solution, and add water and be settled to 25mL, get this hydrolyzate 5.0mL, and pipette hydrolyzate 0.20mL successively, 0.40mL, 0.60mL, 1.20mL, 2.4mL is in 5 25mL volumetric flasks, adding distil water is mended to 2.5mL, then 0.75mL3 is added respectively, 5-edlefsen's reagent, after boiling water bath heats 5min, 25mL is settled to distilled water, its absorbance (A) is measured in 550nm place, get glucomannans solution supernatant 21.0mL again in 25mL volumetric flask, and be settled to 25mL with distilled water, survey absorbance in 550nm place, as sample blank, the content measuring glucomannans in konjaku powder is 47%, meets Production requirement,
B. the protein content determination in konjaku powder: get B and do to analyze and measure raw material, and adopt Folin-phenolphthalein reagent method, measures protein content in konjaku powder 8%, meets Production requirement;
C. the Contents of Amino Acids in konjaku powder: get C and do analysis mensuration raw material, according to assay method amino acid whose in GB/T14965-1994 food, and adopting automatic amino acid analyzer method, the amino acid content measured in konjaku powder is 5.12%, meets Production requirement;
D. the alkaloid content determination in konjaku powder: get D and do analysis mensuration raw material, be placed in the conical flask of 25mL, add the ethanolic solution of 75% of 10mL, it is 55 DEG C in temperature, stirring and dissolving, and reflux 16 times in 3h, obtain phegma, and by phegma pressure filtration, carry out reduced pressure concentration again, and to add concentration be that the chloroformic solution 8mL of 3mol/L extracts, use the dilute sulfuric acid 10mL acidizing extraction liquid of 8% again, it is made to become alkaloid salt, add sodium carbonate solid 2g again, adjust ph is 9.1-9.8, add the chloroformic solution 8mL of 3mol/L again, pressurization is concentrated, and be warming up to 46 DEG C, steam chloroform and obtain alkaloid, and be dissolved in the absolute ethyl alcohol of 6mL, set aside for use, take the alkaloidal standard items of 2.1mg to be again dissolved in methanol solution, and in the volumetric flask of 10mL constant volume, and the titer being mixed with 0.21mg/mL, 0.18mg/mL, 0.16mg/mL, 0.15mg/mL is stand-by, and when to choose alkaloidal absorbing wavelength be 270nm, adopt methanol-water solution composition mobile phase, carry out liquid chromatogram measuring alkaloid, measurement result is calculated as 0.0001% according to the liquid chromatogram measuring tropic, meets Production requirement,
(3) in pueraria root powder, Vitamin C content detects: getting pueraria root powder 2g, to be dissolved in concentration be in the oxalic acid solution 20mL of 1%, and the conical flask being placed in 50mL is preserved, until completely dissolved, molar concentration is adopted to be 2 of 2mol/L, 6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V1 of record 2,6 one dichloropheno-lindophenol Solutions Solution; Adopt again Catergen g and concentration be 1% oxalic acid solution 20mL mixed dissolution, and the conical flask being placed in 50mL is preserved, until completely dissolved, adopt 2,6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V2 of record 2,6 one dichloropheno-lindophenol Solutions Solution; And then calculating the ascorbic content in pueraria root powder, and when maintaining 23% by the content adding K, Ca element adjustment vitamin;
(4) make: selecting step 2) detect satisfactory konjaku powder 10kg, and step 3) detect and adjust satisfactory pueraria root powder 9kg, mix, and conveniently processing technology adds 40kg meat cubelets successively, 7kg carragheen, 5kg sorbic acid carry out processing and fabricating, obtains konjaku meat cubelets just finished product;
(5) seasoning: by step 4) the konjaku meat cubelets that obtain just finished product carry out flavor enhancement seasoning process, the pepper mill of the Chinese prickly ash and 9.23kg that specifically add 10.65kg wherein makes powder, and stir, the chickens' extract of the light soy sauce and 4.26kg that add 2.84kg again stirs, and after adding the ginger of 2.84kg, 4.97kg green onion and 1.42kg garlic, namely complete spicy seasoning, obtain spicy konjaku meat cubelets.
5. the preparation method of konjaku meat cubelets as claimed in claim 1, is characterized in that: the preparation method of this described taste, comprises the following steps:
(1) raw material prepares: konjaku is conventionally ground powdered state, and is made into fine powder; And the one in pork, beef, chicken is cut into fourth shape, obtain meat cubelets; Choose agate coffee root, and grind into pueraria root powder traditionally; Ginger, green onion, the diced shape of garlic are stand-by; Pepper milling is stand-by; Buy carragheen, potassium sorbate is stand-by;
(2) konjaku powder inspection: accurately take konjaku powder 200g, be divided into 4 parts, label is A, B, C, D;
A. the assay of glucomannans in konjaku powder: select A, add 20mL formic acid-sodium hydroxide buffer solution wherein, stirs 0.5h when adding 70%, places 12h, adopt centrifuge to solution centrifugal again, get supernatant 6.0mL and add 3mL, the sulfuric acid solution of 5mol/L, and 1.5h is hydrolyzed on boiling water bath, be cooled to when temperature is 35 DEG C and add 4mol/L sodium hydroxide solution, and add water and be settled to 25mL, get this hydrolyzate 5.0mL, and pipette hydrolyzate 0.40mL successively, 0.80mL, 1.60mL, 3.20mL, 6.4mL is in 5 25mL volumetric flasks, adding distil water is mended to 10mL, then 3mL3 is added respectively, 5-edlefsen's reagent, after boiling water bath heats 4min, 25mL is settled to distilled water, its absorbance (A) is measured in 550nm place, get glucomannans solution supernatant 21.0mL again in 25mL volumetric flask, and be settled to 25mL with distilled water, survey absorbance in 550nm place, as sample blank, the content measuring glucomannans in konjaku powder is 48%, meets Production requirement,
B. the protein content determination in konjaku powder: get B and do to analyze and measure raw material, and adopt Folin-phenolphthalein reagent method, measures protein content in konjaku powder 8.6%, meets Production requirement;
C. the Contents of Amino Acids in konjaku powder: get C and do analysis mensuration raw material, according to assay method amino acid whose in GB/T14965-1994 food, and adopting automatic amino acid analyzer method, the amino acid content measured in konjaku powder is 5.01%, meets Production requirement;
D. the alkaloid content determination in konjaku powder: get D and do analysis mensuration raw material, be placed in the conical flask of 25mL, add the ethanolic solution of 75% of 10mL, it is 55 DEG C in temperature, stirring and dissolving, and reflux 16 times in 3h, obtain phegma, and by phegma pressure filtration, carry out reduced pressure concentration again, and to add concentration be that the chloroformic solution 8mL of 3mol/L extracts, use the dilute sulfuric acid 10mL acidizing extraction liquid of 8% again, it is made to become alkaloid salt, add sodium carbonate solid 2g again, adjust ph is 9.1-9.8, add the chloroformic solution 8mL of 3mol/L again, pressurization is concentrated, and be warming up to 46 DEG C, steam chloroform and obtain alkaloid, and be dissolved in the absolute ethyl alcohol of 6mL, set aside for use, take the alkaloidal standard items of 2.1mg to be again dissolved in methanol solution, and in the volumetric flask of 10mL constant volume, and the titer being mixed with 0.21mg/mL, 0.18mg/mL, 0.16mg/mL, 0.15mg/mL is stand-by, and when to choose alkaloidal absorbing wavelength be 270nm, adopt methanol-water solution composition mobile phase, carry out liquid chromatogram measuring alkaloid, measurement result is calculated as 0.0005% according to the liquid chromatogram measuring tropic, meets Production requirement,
(3) in pueraria root powder, Vitamin C content detects: getting pueraria root powder 20g, to be dissolved in concentration be in the oxalic acid solution 200mL of 1%, and the conical flask being placed in 500mL is preserved, until completely dissolved, molar concentration is adopted to be 2 of 2mol/L, 6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V1 of record 2,6 one dichloropheno-lindophenol Solutions Solution; Adopt again Catergen g and concentration be 1% oxalic acid solution 20mL mixed dissolution, and the conical flask being placed in 50mL is preserved, until completely dissolved, adopt 2,6 one dichloropheno-lindophenol solution carry out titration, are titrated to solution and present blush, and till 15s do not fade, the titration use amount V2 of record 2,6 one dichloropheno-lindophenol Solutions Solution; And then calculating the ascorbic content in pueraria root powder, and when maintaining 22.8% by the content adding K, Ca element adjustment vitamin;
(4) make: selecting step 2) detect satisfactory konjaku powder 15kg, and step 3) detect and adjust satisfactory pueraria root powder 8.5kg, mix, and conveniently processing technology adds 50kg meat cubelets successively, 6.5kg carragheen, 3kg sorbic acid carry out processing and fabricating, obtains konjaku meat cubelets just finished product;
(5) seasoning: by step 4) the konjaku meat cubelets that obtain just finished product carry out flavor enhancement seasoning process, the powder that the capsicum specifically adding 4.98kg is wherein worn into, after stirring, after adding the ginger of 3.32kg, 5.81kg green onion and 1.66kg garlic again, namely complete the seasoning of this taste, obtain this taste konjaku meat cubelets.
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