CN104198379A - Method of identifying deteriorated preserved products - Google Patents
Method of identifying deteriorated preserved products Download PDFInfo
- Publication number
- CN104198379A CN104198379A CN201410348189.3A CN201410348189A CN104198379A CN 104198379 A CN104198379 A CN 104198379A CN 201410348189 A CN201410348189 A CN 201410348189A CN 104198379 A CN104198379 A CN 104198379A
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- China
- Prior art keywords
- deteriorated
- rotten
- cured goods
- preserved
- identifying
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Abstract
The invention discloses a method of identifying deteriorated preserved products. The method is characterized in that: a preserved product is added into clear water and boiled for 1-2 min; if the soup is muddy, the preserved product is deteriorated; and if the soup is clear, the preserved product is not deteriorated. The method is simple and feasible, and can identify severely deteriorated preserved products and slightly deteriorated preserved products.
Description
Technical field
The present invention relates to a kind of cured meat product, specifically a kind of method of differentiating rotten cured goods.
Background technology
The quality of bacon quality directly has influence on eater's health, but bacon variable quality in processing and storage, its quality is difficult for differentiating.Differentiate at present the method for cured goods mainly:
(1) color and luster is differentiated: the measured bacon of matter is bright and lustrous, and muscle is cerise or kermesinus, and fat is transparent or be creamy white; Body is dry and comfortable, solid, high resilience, obviously indenture of nothing after finger pressure.Rotten bacon color and luster is gloomy unglazed, and it is yellow that fat is obviously, and there are mildew, mildew in surface, wipes after smearing and still has mould mark, and body is soft, nonelastic, and band mucus.
(2) smell identification: fresh bacon has intrinsic fragrance, and inferior goods have obvious tapinoma-odour or other peculiar smell.
Above two kinds of methods are mainly used in differentiating rotten serious cured goods, to rotten lighter cured goods, cannot differentiate.
Summary of the invention
The object of the invention is for overcoming the deficiencies in the prior art, and a kind of method of differentiating rotten lighter cured goods is provided.
The object of the present invention is achieved like this:
A method of differentiating rotten cured goods, is cured goods to be put to clear water boil 1 to 2 minute, sees whether muddy (being that soup look is white in color) of soup look, if soup color contamination is turbid, shows that cured goods are rotten; If soup look limpid, show that cured goods are not rotten.
Advantage of the present invention is: discrimination method is simple, all can differentiate rotten serious and rotten lighter cured goods.
Embodiment
Cured goods are cut into size when edible, and one jin of cured goods is put half jin to one jin clear water and is boiled 1 to 2 minute, sees that whether soup look muddy is.If soup color contamination is turbid, muddy color is darker, shows that cured goods are rotten more serious; Not rotten cured goods, soup look limpid.
Claims (1)
1. a method of differentiating rotten cured goods, is characterized in that: cured goods are put into clear water and boil 1-2 minute, soup color contamination is turbid shows that cured goods are rotten; Soup look limpid shows that cured goods are not rotten.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410348189.3A CN104198379A (en) | 2014-07-22 | 2014-07-22 | Method of identifying deteriorated preserved products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410348189.3A CN104198379A (en) | 2014-07-22 | 2014-07-22 | Method of identifying deteriorated preserved products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104198379A true CN104198379A (en) | 2014-12-10 |
Family
ID=52083704
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410348189.3A Pending CN104198379A (en) | 2014-07-22 | 2014-07-22 | Method of identifying deteriorated preserved products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104198379A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109444119A (en) * | 2017-11-23 | 2019-03-08 | 陆少云 | A method of identifying rotten cigarette smoked cured product |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102116746A (en) * | 2009-12-30 | 2011-07-06 | 中国科学院沈阳自动化研究所 | Ham appearance detection box |
| CN103558167A (en) * | 2013-10-31 | 2014-02-05 | 华南理工大学 | Method for rapidly measuring content of sodium chloride in salted meat |
| CN103734247A (en) * | 2013-12-02 | 2014-04-23 | 吴宗祥 | Cured meat preservative storage process |
| CN103900479A (en) * | 2012-12-30 | 2014-07-02 | 中国科学院沈阳自动化研究所 | Aligning device of ham sausage appearance online visual detection device |
-
2014
- 2014-07-22 CN CN201410348189.3A patent/CN104198379A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102116746A (en) * | 2009-12-30 | 2011-07-06 | 中国科学院沈阳自动化研究所 | Ham appearance detection box |
| CN103900479A (en) * | 2012-12-30 | 2014-07-02 | 中国科学院沈阳自动化研究所 | Aligning device of ham sausage appearance online visual detection device |
| CN103558167A (en) * | 2013-10-31 | 2014-02-05 | 华南理工大学 | Method for rapidly measuring content of sodium chloride in salted meat |
| CN103734247A (en) * | 2013-12-02 | 2014-04-23 | 吴宗祥 | Cured meat preservative storage process |
Non-Patent Citations (1)
| Title |
|---|
| 曹汝英 等: "《商品学基础》", 31 December 1985, 北京：高等教育出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109444119A (en) * | 2017-11-23 | 2019-03-08 | 陆少云 | A method of identifying rotten cigarette smoked cured product |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141210 |