CN114041554B - Production method for reducing 5-hydroxymethylfurfural in french fries - Google Patents
Production method for reducing 5-hydroxymethylfurfural in french fries Download PDFInfo
- Publication number
- CN114041554B CN114041554B CN202111264023.XA CN202111264023A CN114041554B CN 114041554 B CN114041554 B CN 114041554B CN 202111264023 A CN202111264023 A CN 202111264023A CN 114041554 B CN114041554 B CN 114041554B
- Authority
- CN
- China
- Prior art keywords
- hydroxymethylfurfural
- potato strips
- sodium alginate
- fries
- reducing
- 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
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 title claims abstract description 23
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 title claims abstract description 23
- 235000012020 french fries Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 35
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 35
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 14
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 14
- 239000000661 sodium alginate Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000012015 potatoes Nutrition 0.000 claims description 7
- 238000009210 therapy by ultrasound Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 2
- 235000013606 potato chips Nutrition 0.000 abstract description 6
- 238000002791 soaking Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 208000005623 Carcinogenesis Diseases 0.000 abstract description 2
- 206010029350 Neurotoxicity Diseases 0.000 abstract description 2
- 206010044221 Toxic encephalopathy Diseases 0.000 abstract description 2
- 230000036952 cancer formation Effects 0.000 abstract description 2
- 231100000504 carcinogenesis Toxicity 0.000 abstract description 2
- 230000037406 food intake Effects 0.000 abstract description 2
- 231100000025 genetic toxicology Toxicity 0.000 abstract description 2
- 230000001738 genotoxic effect Effects 0.000 abstract description 2
- 230000007135 neurotoxicity Effects 0.000 abstract description 2
- 231100000228 neurotoxicity Toxicity 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 19
- 239000012153 distilled water Substances 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000001514 detection method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 150000002500 ions Chemical class 0.000 description 6
- 239000008399 tap water Substances 0.000 description 5
- 235000020679 tap water Nutrition 0.000 description 5
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000002604 ultrasonography Methods 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000004885 tandem mass spectrometry Methods 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- KAZRCBVXUOCTIO-UHFFFAOYSA-N 5-(chloromethyl)furan-2-carbaldehyde Chemical compound ClCC1=CC=C(C=O)O1 KAZRCBVXUOCTIO-UHFFFAOYSA-N 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 231100000734 genotoxic potential Toxicity 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000001294 liquid chromatography-tandem mass spectrometry Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 231100000175 potential carcinogenicity Toxicity 0.000 description 1
- BDHFUVZGWQCTTF-UHFFFAOYSA-M sulfonate Chemical compound [O-]S(=O)=O BDHFUVZGWQCTTF-UHFFFAOYSA-M 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000000007 visual effect Effects 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production method for reducing 5-hydroxymethylfurfural in french fries. The method comprises the following steps: ultrasonic soaking potato strips in sodium alginate solution, frying, cooling, and packaging. The invention has simple manufacturing process and safe raw materials. The potato chips are subjected to soaking pretreatment by adopting ultrasonic combination with sodium alginate, so that the fried potato chips with low 5-hydroxymethylfurfural content can be prepared, the risk of carcinogenesis, neurotoxicity and genotoxicity during ingestion by people can be effectively reduced, and meanwhile, the potato chips are pleasant in color, good in taste and low in greasy feel.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a production method for reducing 5-hydroxymethylfurfural in french fries.
Background
The fried food is widely consumed at home and abroad due to the crisp texture, golden color and special flavor. In the food frying process, complex reactions such as Maillard and caramelization can occur in substances such as sugar, amino acid and the like in raw materials, and the products of the reactions have the expected color and flavor substances, and simultaneously are accompanied with the generation of 5-hydroxymethylfurfural (5-HMF), acrylamide (AA) and other harmful substances, wherein the 5-HMF has no serious harm to human health, but metabolites of the 5-HMF, namely the hydroxymethylfurfural sulfonate and the 5-chloromethylfurfural have potential genotoxicity and carcinogenicity. Fries are a widely consumed fried food, and therefore, exploring a method for reducing the generation of 5-HMF in fries is of great importance to the health of humans.
Disclosure of Invention
The invention aims to provide a production method for reducing 5-hydroxymethylfurfural in french fries, so as to achieve the aim of remarkably reducing the content of 5-hydroxymethylfurfural in french fries, reduce the harm of the french fries to human bodies, and maintain good color and sensory quality of the french fries. The technical scheme is as follows:
a process for reducing the production of 5-hydroxymethylfurfural in french fries comprising the steps of:
immersing potato strips in water, performing ultrasonic treatment for 10-30min, taking out, immersing in sodium alginate solution for 10min, and draining surface solution;
and step two, frying the potato strips treated in the step one at 170 ℃ for 5min, cooling and packaging.
Sodium alginate is a nontoxic and safe natural hydrocolloid, has been widely used in the food industry and the medicine field, and ultrasonic treatment is a new green and energy-saving food processing technology. The ultrasonic and sodium alginate impregnation pretreatment process adopted by the invention is a green and safe method.
Preferably, the potato strips of step one are prepared by the process of: the potatoes were peeled after washing, cut into 7mm by 7cm potato strips, and rinsed in water for 1min.
Preferably, the sodium alginate solution has a mass concentration of 1%.
Preferably, the ultrasonic power is 180-220W.
The fries obtained by the above process have a 5-hydroxymethylfurfural content of 912.8-1003.4 μg/kg.
The beneficial effects of the invention are as follows: the invention has simple manufacturing process and safe raw materials. The potato chips are subjected to soaking pretreatment by adopting ultrasonic combination with sodium alginate, so that the fried potato chips with low 5-hydroxymethylfurfural content can be prepared, the risk of carcinogenesis, neurotoxicity and genotoxicity during ingestion by people can be effectively reduced, and meanwhile, the potato chips are pleasant in color, good in taste and low in greasy feel.
Detailed Description
The conception and technical effects of the present invention will be clearly and completely described in conjunction with examples below to fully understand the objects, aspects and effects of the present invention.
Example 1:
fresh potatoes were thoroughly rinsed with clean tap water, peeled and cut into 7mm by 7cm potato strips, which were immediately rinsed in distilled water for 1min. 70g of potato strips were immersed in a beaker containing 210mL of distilled water and placed in an ultrasonic apparatus for 30 minutes under ultrasound (200W). The potato strips were then removed and immersed in 210mL of 1% sodium alginate solution for 10min and the surface excess solution was drained. Finally, frying the pretreated potato strips in a frying pan at 170 ℃ for 5min, cooling and packaging.
Example 2:
fresh potatoes were thoroughly rinsed with clean tap water, peeled and cut into 7mm by 7cm potato strips, which were immediately rinsed in distilled water for 1min. 100g of potato strips were immersed in a beaker containing 300mL of distilled water and placed in an ultrasonic apparatus for 10 minutes under ultrasound (200W). The potato strips were then removed and immersed in 300mL of 1% sodium alginate solution for 10min and the surface excess solution was drained. Finally, frying the pretreated potato strips in a frying pan at 170 ℃ for 5min, cooling and packaging.
Example 3:
fresh potatoes were thoroughly rinsed with clean tap water, peeled and cut into 7mm by 7cm potato strips, which were immediately rinsed in distilled water for 1min. 200g of potato strips were immersed in a beaker containing 600mL of distilled water and placed in an ultrasonic apparatus for 20 minutes under ultrasound (200W). The potato strips were then removed and immersed in 600mL of 1% sodium alginate solution for 10min and the surface excess solution was drained. Finally, frying the pretreated potato strips in a frying pan at 170 ℃ for 5min, cooling and packaging.
Comparative example 1:
fresh potatoes were thoroughly rinsed with clean tap water, peeled and cut into 7mm by 7cm potato strips, which were immediately rinsed in distilled water for 1min. Soaking 100g of potato strips in a beaker filled with 300mL of distilled water for 40min, draining off superfluous surface solution, frying the potato strips in a frying pan at 170 ℃ for 5min, cooling and packaging.
Comparative example 2:
fresh potatoes were thoroughly rinsed with clean tap water, peeled and cut into 7mm by 7cm potato strips, which were immediately rinsed in distilled water for 1min. 100g of potato strips were immersed in a 300mL beaker of 90℃distilled water for 3min. The potato strips were then removed and immersed in 300mL of 1% sodium alginate solution for 10min and the surface excess solution was drained. Finally, frying the pretreated potato strips in a frying pan at 170 ℃ for 5min, cooling and packaging.
Effect test experiment:
(1) The fries obtained in examples 1-3 and comparative example 1 were subjected to hazard detection by liquid chromatography-triple quadrupole tandem mass spectrometry (LC-MS/MS), specifically:
HPLC analysis conditions: the chromatographic column is Phenomenex Synergi Hydro-RP chromatographic column (150 multiplied by 2mm,4 μm) with the column temperature of 30 ℃; the sample injection amount is 5.0 mu L; the chromatographic mobile phase was acetonitrile (A) and 0.1% (v/v) formic acid aqueous solution (B), the flow rate was 0.3mL/min, gradient elution procedure: 0-1min,95% -20% B;1-3min,20% B;3-3.1min,20% -95% B, 5min of balance.
MS/MS analysis conditions: adopting an electrospray ion source (ESI+), and a multi-reaction monitoring (MRM) mode; ion source temperature: 350 ℃; drying gas flow rate: 10L/min; atomizer pressure: 40psi; capillary voltage: 4000V; electron multiplier voltage: 300V; the MRM residence time is 40ms.5-HMF detection ion 127 > 53,127 > 81;5-HMF internal standard detection ion: 133 > 86.AA detection ion 72 > 55,72 > 44; AA internal standard detection ion: 75 > 58.
As a result, as shown in Table 1, it is evident from Table 1 that examples 1 to 3 showed fries having a lower 5-HMF content.
TABLE 1
Furthermore, the same detection means as described above was used to detect the AA content of the fries, and it was found that the minimum content of examples 1-3 was 756.7. Mu.g/kg, whereas comparative example 1 was 1699.5. Mu.g/kg.
Respectively using 1% acetic acid solution (v/v) and 1% NaHCO 3 The solution (m/v) is used for replacing distilled water in comparative example 1 to prepare the fries, and the fries prepared by using 1% acetic acid solution to replace distilled water are found to have an AA inhibition rate of 31.7%, but have a promotion effect on 5-HMF, and the content of 5-HMF is improved by 57.2%; with 1% NaHCO 3 The inhibition rate of the solution to 5-HMF reaches 54.2%, but the solution has promotion effect to AA, and the AA content is increased by 26.8%.
(2) The fries obtained in examples 1-3 and comparative example 2 were subjected to sensory evaluation, respectively, from the color (visual evaluation of the color of the fries), the flavor (aroma associated with the fries), the texture (whether the appearance of the fries is complete and full), the mouthfeel (taste after chewing of the fries), the greasy feel (perception of the oil content in the mouth during chewing), and the overall evaluation (non-attribute, overall evaluation by an evaluator based on all attributes). Sensory evaluation was expressed in terms of 10 scores, from 1 (very dislike) to 9 (very like). Samples were randomly numbered and the mouth was rinsed with warm water before and between tasting the first sample to reduce evaluation errors. The results are shown in Table 2.
TABLE 2
As can be seen from Table 2, comparative example 2, which had been treated with blanched sodium alginate solution, was significantly whiter in color, very less favored by the average consumer, and had a harder mouthfeel, and, overall, was far less organoleptic than the fries of examples 1-3, and had poor quality.
(3) The color of examples 1-3 and comparative example 2 before and after frying was examined using a color difference meter, the color difference ΔE of examples 1-3 was 2.83, 2.94 and 2.88, respectively, and the color difference ΔE of comparative example 2 was 6.45. Further, it is explained that the fries of comparative example 2 are significantly discolored, resulting in poor quality fries.
The present invention is not limited to the above embodiments, but is merely preferred embodiments of the present invention, and the present invention should be construed as being limited to the above embodiments as long as the technical effects of the present invention are achieved by the same means. Various modifications and variations are possible in the technical solution and/or in the embodiments within the scope of the invention.
Claims (2)
1. A process for reducing 5-hydroxymethylfurfural in french fries comprising the steps of:
immersing potato strips in water, performing ultrasonic treatment for 10-30min, taking out, immersing in sodium alginate solution for 10min, and draining surface solution;
frying the potato strips treated in the first step at 170 ℃ for 5min, cooling and packaging;
the mass concentration of the sodium alginate solution is 1%; the ultrasonic power is 180-220W.
2. The method of claim 1 wherein the potato strips of step one are prepared by the process of: the potatoes were peeled after washing, cut into potato strips of 7mm ×7mm ×7cm, and rinsed in water for 1min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111264023.XA CN114041554B (en) | 2021-10-28 | 2021-10-28 | Production method for reducing 5-hydroxymethylfurfural in french fries |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111264023.XA CN114041554B (en) | 2021-10-28 | 2021-10-28 | Production method for reducing 5-hydroxymethylfurfural in french fries |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114041554A CN114041554A (en) | 2022-02-15 |
| CN114041554B true CN114041554B (en) | 2023-05-02 |
Family
ID=80206350
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111264023.XA Active CN114041554B (en) | 2021-10-28 | 2021-10-28 | Production method for reducing 5-hydroxymethylfurfural in french fries |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114041554B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152974A (en) * | 2022-06-28 | 2022-10-11 | 东北农业大学 | Method for reducing oil content in fried food by using sodium alginate edible coating |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20150250200A1 (en) * | 2012-09-05 | 2015-09-10 | Vural Gokmen | Instant coffee or coffee substitute with reduced acrylamide and hydroxymethyl furfural content and production method thereof |
| CN102860479A (en) * | 2012-09-29 | 2013-01-09 | 河南工业大学 | Chips processing method reducing generation of acrylamide |
| CN105661266B (en) * | 2016-01-27 | 2019-07-09 | 湖南农业大学 | Method that is a kind of while reducing acrylamide and 5 hydroxymethyl furfural generation in high-temperature processed food |
| CN108013407A (en) * | 2017-11-30 | 2018-05-11 | 江南大学 | A kind of method of acrylamide and 5 hydroxymethyl furfural content in reduction potato chips |
| CN109730110A (en) * | 2018-02-09 | 2019-05-10 | 暨南大学 | L-cysteine or L-cysteine hydrochloride are preparing the application in active carbonyls inhibitor |
-
2021
- 2021-10-28 CN CN202111264023.XA patent/CN114041554B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN114041554A (en) | 2022-02-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2423876C2 (en) | Method for reducing acrylamide formation | |
| CN114041554B (en) | Production method for reducing 5-hydroxymethylfurfural in french fries | |
| JP2005278448A (en) | Method for suppressing generation of acrylamide in processed food, acrylamide generation depressant, and method for producing the processed food | |
| KR101722365B1 (en) | Method for manufacturing of chicken skewer | |
| CN107712742A (en) | A kind of preparation method of the fried potato crisp chip of natural anti-oxidation | |
| CN102125150A (en) | Smallanthus sonchifolius preserved fruit and preparation method thereof | |
| CN103549492B (en) | Making method for powder sticked pacific saury slices | |
| KR102119227B1 (en) | Method for Manufacturing Fermented Seasoning Using Oyster Mushroom | |
| KR101509097B1 (en) | Crab preserved in soy sauce and manufacturing method thereof | |
| CN107410935A (en) | Fried crisp fish-bone of type and preparation method thereof | |
| CN108618008A (en) | Puffed dried fish floss and preparation method thereof | |
| CN112617140B (en) | Salmon processing method | |
| KR20130120845A (en) | Preparation method of processed goods of sea slugs and the processed goods thereby | |
| JP2010233460A (en) | Method for treating food material, and material for inhibiting aldehyde generation | |
| JPS5856614B2 (en) | Method for producing fish flake-like food | |
| JP4250346B2 (en) | How to cook vegetables | |
| CN110419701A (en) | A kind of production method of convenient and instant Chongming gold melon silk | |
| JP2002315541A (en) | Method for producing dry brown algae having good dissolvability in mouth and good chewable property | |
| KR102230897B1 (en) | Manufacturing method of pickled radish and pickled radish manufactured by the method | |
| KR102378714B1 (en) | Method for producing pork skin cutlet using collagen pork skin having diet effect | |
| CN103549494B (en) | Making method for powder sticked sardine slices | |
| JP2006187207A (en) | Tsukudani and method for producing the same | |
| KR20040090607A (en) | Manufacturing method of garlic confectionery | |
| JPH02142453A (en) | Production of process sardine food production | |
| JPS63207348A (en) | Production of dried prune |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |