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Pork cooking method capable of reducing cholesterol oxide

A technology of cholesterol oxides and production methods, which is applied in food preparation, food science, applications, etc., can solve problems such as damage to health, increase the risk of human cardiovascular diseases, and increase the amount of oxides produced, so as to achieve clear soup and low cost. Low, oxide reduction effect

Inactive Publication Date: 2011-04-06
文利新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the past, most of the Chinese people ate pork by frying, frying, deep-frying or stewing for a long time. The above meat cooking methods will cause more cholesterol in the meat to be oxidized into oxidized cholesterol, especially fried, fried, etc. The frying temperature exceeds 120°C, and the amount of cholesterol oxides is greatly increased, which is 20-50 times that at 100°C, which greatly damages health and increases the risk of human cardiovascular diseases (atherosclerosis and coronary heart disease).

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 500 grams of fresh pork, quick-frozen, and then cut the pork into 2.0mm thin slices; take 1500 ml of clear water, boil the water with an induction cooker or other burning appliances; put 25 grams of ginger slices, appropriate amount of salt and ginger slices into the water, and then Put 50 grams of fat pork thin slices and 250 grams of lean pork thin slices into water, take samples respectively at 3 minutes, 5 minutes, and 10 minutes after boiling, and use gas chromatography to measure cholesterol oxides. No oxidation of cholesterol was detected at 3 minutes and 5 minutes A very small amount of 7-ketocholesterol was detected within 10 minutes.

Embodiment 2

[0019] Take an appropriate amount of fresh fat and lean pork, freeze it quickly, and then cut the pork into 1.5mm thin slices; take 80 grams of fat pork thin slices and 500 grams of lean pork thin slices, take 1500 ml of water, and boil the water with an induction cooker or other burning appliances ;Put 25 grams of ginger slices, appropriate amount of salt and 80 grams of fat pork slices into the water, boil for 5 minutes and eat, then put 250 grams of lean pork slices into the water, boil again and eat for 3-5 minutes, wait for the first batch to eat After that, add 250 grams of the remaining lean pork slices into the water, boil again and eat for 3-5 minutes, and finally drink the soup. Cholesterol oxide was measured by gas chromatography, no cholesterol oxide was detected in 3 minutes and 5 minutes, and a very small amount of 7-ketocholesterol was detected in 10 minutes.

Embodiment 3

[0021] Other steps are the same as in Example 1, the pork is cut into thin slices of 1.8 mm. Samples were taken at 3 minutes, 5 minutes, and 10 minutes after boiling, and cholesterol oxides were measured by gas chromatography. No cholesterol oxides were detected at 3 minutes and 5 minutes, and a very small amount of 7-ketocholesterol was detected at 10 minutes.

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Abstract

The invention provides a pork cooking method capable of reducing cholesterol oxides, comprising the following steps of: quickly freezing fresh pork, and cutting into slices of 1.2-2.8 millimeters; and boiling a proper amount of clear water by using an induction cooker or other burners; placing a small quantity of ginger slices and salt and the sliced pork into the clear water, and reboiling so that the pork can be ate after 3-5 minutes. The invention cooks the pork without generating the cholesterol oxides by adopting the pork cooking method, is beneficial to the health and also has the advantages of clear soup, delicious soup taste, insipidity, elegance, and the like; and besides, the pork cooking method is simple and easy to operate, saves the energy and is suitable for being extensively popularized in catering industry.

Description

technical field [0001] The invention belongs to the technical field of food science and processing, and relates to a pork production method for reducing cholesterol oxides. Background technique [0002] Pork contains a certain amount of cholesterol. Consumers generally believe that cholesterol is a direct factor that is unhealthy and causes human cardiovascular diseases. In fact, there are two main categories of human cholesterol family, one is high-density lipoprotein (HDL) , HDL is good for health, the higher the better, it helps the body to remove excess cholesterol and lower blood lipids; the other is low-density lipoprotein (LDL), which is not bad in itself, and is also the precursor for the synthesis of cell membranes and many hormones , the pathogenic effect of atherosclerosis is not strong. The real pathogenic factors that cause human cardiovascular diseases (atherosclerosis and coronary heart disease) are cholesterol oxides (COPS, commonly known as "bad cholesterol...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L13/00
Inventor 文利新屠迪袁志航谭研周莎吴晶晶李逢慧
Owner 文利新
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