CN104026515B - A kind of preparation method of konjaku meat cubelets - Google Patents
A kind of preparation method of konjaku meat cubelets Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- konjaku
- powder
- solution
- add
- meat cubelets
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 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
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 18
- 239000004334 sorbic acid Substances 0.000 claims abstract description 18
- 230000008569 process Effects 0.000 claims abstract description 12
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 11
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 11
- 239000011718 vitamin C Substances 0.000 claims abstract description 11
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims description 173
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 61
- 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
- 150000001413 amino acids Chemical class 0.000 claims description 42
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 36
- 238000004448 titration Methods 0.000 claims description 36
- 229920002581 Glucomannan Polymers 0.000 claims description 35
- 238000003756 stirring Methods 0.000 claims description 34
- 241000234282 Allium Species 0.000 claims description 32
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 32
- 240000002234 Allium sativum Species 0.000 claims description 32
- 235000002566 Capsicum Nutrition 0.000 claims description 32
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 32
- 235000004611 garlic Nutrition 0.000 claims description 32
- 235000008397 ginger Nutrition 0.000 claims description 32
- 239000007788 liquid Substances 0.000 claims description 28
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 27
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 27
- 239000000047 product Substances 0.000 claims description 26
- 241000234314 Zingiber Species 0.000 claims description 23
- 238000002835 absorbance Methods 0.000 claims description 23
- 238000012545 processing Methods 0.000 claims description 23
- 241000287828 Gallus gallus Species 0.000 claims description 22
- 235000013330 chicken meat Nutrition 0.000 claims description 22
- 239000001390 capsicum minimum Substances 0.000 claims description 21
- 239000003153 chemical reaction reagent Substances 0.000 claims description 21
- 239000000284 extract Substances 0.000 claims description 21
- 239000012153 distilled water Substances 0.000 claims description 19
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 claims description 18
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 18
- 235000006408 oxalic acid Nutrition 0.000 claims description 18
- 239000006228 supernatant Substances 0.000 claims description 18
- 238000010411 cooking Methods 0.000 claims description 15
- 238000005516 engineering process Methods 0.000 claims description 14
- 240000006927 Foeniculum vulgare Species 0.000 claims description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 13
- 235000015278 beef Nutrition 0.000 claims description 13
- 238000007689 inspection Methods 0.000 claims description 13
- 235000013555 soy sauce Nutrition 0.000 claims description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 12
- 239000008989 cinnamomi cortex Substances 0.000 claims description 12
- 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
- 239000006002 Pepper Substances 0.000 claims description 11
- 241000722363 Piper Species 0.000 claims description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims description 11
- 235000017804 Piper guineense Nutrition 0.000 claims description 11
- 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
- 235000010241 potassium sorbate Nutrition 0.000 claims description 11
- 239000004302 potassium sorbate Substances 0.000 claims description 11
- 229940069338 potassium sorbate Drugs 0.000 claims description 11
- 238000005259 measurement Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 235000015277 pork Nutrition 0.000 claims description 10
- 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
- 240000007154 Coffea arabica Species 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 244000273928 Zingiber officinale Species 0.000 claims description 9
- -1 alkaloid salt Chemical class 0.000 claims description 9
- 239000007853 buffer solution Substances 0.000 claims description 9
- 238000004090 dissolution Methods 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 9
- GBMDVOWEEQVZKZ-UHFFFAOYSA-N methanol;hydrate Chemical compound O.OC GBMDVOWEEQVZKZ-UHFFFAOYSA-N 0.000 claims description 9
- 229910052700 potassium Inorganic materials 0.000 claims description 9
- 238000011085 pressure filtration Methods 0.000 claims description 9
- 238000010992 reflux Methods 0.000 claims description 9
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 9
- QMABNHIHLIULSZ-UHFFFAOYSA-M sodium formate hydrate Chemical compound [OH-].[Na+].OC=O QMABNHIHLIULSZ-UHFFFAOYSA-M 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 229930003231 vitamin Natural products 0.000 claims description 9
- 235000013343 vitamin Nutrition 0.000 claims description 9
- 239000011782 vitamin Substances 0.000 claims description 9
- 229940088594 vitamin Drugs 0.000 claims description 9
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 9
- 238000010792 warming Methods 0.000 claims description 9
- 238000003801 milling Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 230000035764 nutrition Effects 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 2
- 238000004811 liquid chromatography Methods 0.000 claims description 2
- 238000002798 spectrophotometry method Methods 0.000 claims description 2
- 241000208293 Capsicum Species 0.000 claims 9
- 239000000463 material Substances 0.000 abstract description 13
- 230000036541 health Effects 0.000 abstract description 4
- 238000002372 labelling Methods 0.000 abstract description 4
- 231100000331 toxic Toxicity 0.000 abstract description 4
- 230000002588 toxic effect Effects 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 description 17
- 239000008280 blood Substances 0.000 description 17
- 230000000694 effects Effects 0.000 description 13
- 238000002474 experimental method Methods 0.000 description 13
- 240000008574 Capsicum frutescens Species 0.000 description 12
- 235000010485 konjac Nutrition 0.000 description 12
- 241000699666 Mus <mouse, genus> Species 0.000 description 9
- 235000013580 sausages Nutrition 0.000 description 7
- 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
- 230000003712 anti-aging effect Effects 0.000 description 6
- 229940046240 glucomannan Drugs 0.000 description 6
- 235000015220 hamburgers Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 240000000851 Vaccinium corymbosum Species 0.000 description 5
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 5
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 5
- 235000021014 blueberries Nutrition 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 230000036039 immunity Effects 0.000 description 4
- 244000247812 Amorphophallus rivieri Species 0.000 description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 102000001554 Hemoglobins Human genes 0.000 description 3
- 108010054147 Hemoglobins Proteins 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000000252 konjac Substances 0.000 description 3
- 239000002504 physiological saline solution Substances 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 108010015776 Glucose oxidase Proteins 0.000 description 2
- 239000004366 Glucose oxidase Substances 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000005784 autoimmunity Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 229940116332 glucose oxidase Drugs 0.000 description 2
- 235000019420 glucose oxidase Nutrition 0.000 description 2
- 210000000987 immune system Anatomy 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 208000036142 Viral infection Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 230000000875 corresponding effect Effects 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000013530 defoamer Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000005518 electrochemistry Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 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
- 230000008018 melting Effects 0.000 description 1
- 238000003032 molecular docking Methods 0.000 description 1
- 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
- 210000002381 plasma Anatomy 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 238000007639 printing Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410266832.8A CN104026515B (en) | 2014-06-16 | 2014-06-16 | A kind of preparation method of konjaku meat cubelets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410266832.8A CN104026515B (en) | 2014-06-16 | 2014-06-16 | A kind of preparation method of konjaku meat cubelets |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104026515A CN104026515A (en) | 2014-09-10 |
| CN104026515B true CN104026515B (en) | 2016-01-27 |
Family
ID=51457683
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410266832.8A Active CN104026515B (en) | 2014-06-16 | 2014-06-16 | A kind of preparation method of konjaku meat cubelets |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104026515B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850780A (en) * | 2018-06-26 | 2018-11-23 | 桃江县南北西东土特产销售有限公司 | A kind of julienned pork and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1371630A (en) * | 2002-02-27 | 2002-10-02 | 孙光谷 | Meat ball and making method thereof |
| CN101627826A (en) * | 2008-07-20 | 2010-01-20 | 李洪军 | Technology for processing pork recombinant cooked meat product |
| CN101849684A (en) * | 2010-07-05 | 2010-10-06 | 福州大学 | Novel crystal chicken sausage and preparation method thereof |
| CN101869231A (en) * | 2010-06-04 | 2010-10-27 | 西南大学 | Method for eliminating alkaloid in konjaku flour |
| CN102423079A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Meat ball and processing technology thereof |
-
2014
- 2014-06-16 CN CN201410266832.8A patent/CN104026515B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1371630A (en) * | 2002-02-27 | 2002-10-02 | 孙光谷 | Meat ball and making method thereof |
| CN101627826A (en) * | 2008-07-20 | 2010-01-20 | 李洪军 | Technology for processing pork recombinant cooked meat product |
| CN101869231A (en) * | 2010-06-04 | 2010-10-27 | 西南大学 | Method for eliminating alkaloid in konjaku flour |
| CN101849684A (en) * | 2010-07-05 | 2010-10-06 | 福州大学 | Novel crystal chicken sausage and preparation method thereof |
| CN102423079A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Meat ball and processing technology thereof |
Non-Patent Citations (3)
| Title |
|---|
| "酸性醇浸渍法提取魔芋中的总生物碱";龙德清等;《食品科学》;20031231;第24卷(第10期);第126-127页 * |
| "魔芋总生物碱量的测定";杨晓帆等;《光谱实验室》;20110131;第28卷(第1期);第153-156页 * |
| "魔芋精粉及其在粮食工业中的应用";夏邦旗;《西部粮油科技》;20001231;第25卷(第2期);第42-43页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104026515A (en) | 2014-09-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102885323B (en) | Functional duck meat pie or pill and preparation method thereof | |
| CN103571726B (en) | A kind of Noni health-care wine and brewing method thereof | |
| CN110013533B (en) | A Chinese medicinal composition with stomach nourishing, appetite stimulating, and digestion promoting effects for children, and its preparation method | |
| CN104068302A (en) | Enteromorpha polysaccharide oral liquid and preparation method thereof | |
| CN104322904A (en) | Sow postnatal tonic and lactation-promoting feed, and preparation method thereof | |
| CN103783480B (en) | Technology for fabricating natural nutritional flavoring agent by taking lentinus edodes stems as raw material | |
| CN104958588A (en) | Composition mainly comprising synsepalum dulcificum leaves and application of composition serving as pharmaceutical product or health product | |
| CN104026515B (en) | A kind of preparation method of konjaku meat cubelets | |
| CN107712792B (en) | Method for preparing sauce by using shrimp heads and shrimp shells | |
| CN103053800B (en) | Meat flavoring agent for livestock and poultry | |
| CN104116002A (en) | Donkey feed and preparation method thereof | |
| CN104323133A (en) | Triticale nutrition noodle for children and preparation method of triticale nutrition noodle | |
| CN102250724B (en) | Cordyceps and ginkgo yellow wine as well as preparation method and application thereof | |
| AU2009329661A1 (en) | Flavor-formulated brewer's yeast extract product and method of producing the same | |
| CN103918905B (en) | A kind of mixed feed improving broiler chicken Slaughter | |
| CN101530429B (en) | New use of clarias lazera | |
| JPWO2008123417A1 (en) | Anti-fatigue | |
| CN104940380A (en) | Composition containing miracle fruit powder and application thereof serving as medicine or health care product | |
| CN104430921B (en) | A kind of production method of water chestnut fermented bean curd | |
| CN104782946A (en) | Preparation method of beef cattle feed | |
| CN107125672A (en) | A kind of ganoderma lucidum Guiling Jelly and preparation method thereof | |
| CN104187376A (en) | Tsamba noodles | |
| CN104397692A (en) | Mushroom oral liquid and preparation method thereof | |
| CN102972776B (en) | Sucralose-containing traditional Chinese medicine health-care product and method for preparing same | |
| CN106689833A (en) | Lotus leaf noodle |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |