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Method for rapidly determining content of table salt in sauce-marinated pork and/or marinated soup and application

A technology for rapid measurement and stewed meat in sauce, applied in the direction of material resistance, etc., can solve problems such as time-consuming, inconvenient rapid and large-scale measurement, reagent environmental pollution, etc., to achieve the reduction of experimental consumables, shortening of measurement time, and simple sample processing methods Effect

Inactive Publication Date: 2018-01-09
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problems in the prior art that it is not suitable for darker soups, the method takes a long time, it is not convenient for rapid and large-scale determination, and the consumption of a large amount of reagents easily causes environmental pollution.

Method used

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  • Method for rapidly determining content of table salt in sauce-marinated pork and/or marinated soup and application
  • Method for rapidly determining content of table salt in sauce-marinated pork and/or marinated soup and application
  • Method for rapidly determining content of table salt in sauce-marinated pork and/or marinated soup and application

Examples

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Effect test

Embodiment 1

[0046] Determination of the salt content of stewed duck meat and stewed soup, the specific implementation steps are as follows:

[0047] (1) Establish a working curve

[0048] Prepare a sodium chloride standard solution with a concentration range of 0.001-0.01mol / L and a concentration gradient of 0.002mol / L, measure the conductivity of the standard solution at a constant temperature of 30°C with a conductivity meter, and obtain the conductivity and sodium chloride by calculation and drawing The working curve with a linear relationship between the molar concentration can be fitted to obtain the conversion formula between conductivity and concentration, as shown in the attached figure 1 Shown, used for the calculation of the salt content in the sample.

[0049] (2) Sample handling

[0050]For the stewed soup sample, take 2mL (accurate to 0.1mL), add an appropriate amount of pure water, stir for 3 minutes, let the salt completely dissolve in the pure water, and dilute the solut...

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Abstract

The invention discloses a method for rapidly determining content of table salt in sauce-marinated pork and / or marinated soup and an application. The method comprises the steps as follows: a work curveis established; a sample is treated; the conductivity of the sample is determined; the conductivity of a sample solution is determined; the content of the table salt in the sample is calculated. Thesample can be determined after water dissolution (extraction) treatment, stirring and filtration are performed, the method is simpler than a sample digestion treatment process in national standard detection, and the effect of a blank sample can be ignored during determination with the method. The method does not have too many limitation conditions, and for other samples, such as a series of propersamples including chicken, chicken soup, sweet soup, flavoring soup and the like which are finally treated to form to-be-determined samples like marinated soup or sauce-marinated pork with certain means, and the determination method may be superior to other determination methods.

Description

technical field [0001] The invention belongs to the field of food, and more specifically relates to a method and application for rapidly determining the salt content in stewed pork and / or stewed soup. Background technique [0002] At present, manufacturers use salt (NaCl) to inhibit the reproduction of harmful microorganisms and increase the flavor of meat when producing braised pork with sauce. However, excessive salt content will cause the blood pressure of the people who eat it to increase and endanger human health. According to GB / T23586-2009 "Braised Meat Products", the content of salt in sauced meat products should be less than or equal to 4% (ie: 4g NaCl / 100g meat). Therefore, the salt content in sauced meat products needs to be tested to meet the standards. [0003] In addition, in the process of producing sauced pork, the salt in the stewed soup is the source of salt in the sauced pork, and the salt content in the stewed soup changes with the time of stewing and th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/06
Inventor 王海滨周晓荣徐军宋文敏匡威陈季旺王宏勋胥伟
Owner WUHAN POLYTECHNIC UNIVERSITY
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