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

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...

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.

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