A kind of all-natural edible spice package and method for inhibiting the production of pyrogenic bound carboxymethyl lysine in traditional stewed meat products
A technology of carboxymethyllysine and edible flavors, which is applied in food science, food ingredients as taste improvers, etc., can solve the problem of reduction, achieve strong operability, and inhibit the formation of bound carboxymethyllysine , strong applicability
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Embodiment 1
[0019] Take 500 g of fresh pork tenderloin, remove the superficial fascia and white connective tissue, boil 1500 g of water with an induction cooker, add the whole piece of meat to the boiling water, cook at 100°C for one hour, and then quickly put it in an ice water bath to cool for 30 minute. After chopping, randomly select 50 g of meat samples and grind them in a blender, weigh a certain amount of samples and reduce them with sodium borohydride for 12 hours; then use chloroform-methanol mixture (volume ratio 2:1) to centrifuge to remove fat and precipitate Protein; the protein was hydrolyzed with hydrochloric acid at 110°C for 24 hours and then added a certain amount 4 -CML internal standard, purified with MCX solid-phase extraction column, blown dry with nitrogen, dissolved in 80% methanol solution and passed through a 0.22 μm filter membrane to obtain the test solution, and quantitatively analyzed the CML in the sample by tandem mass spectrometry.
Embodiment 2
[0021] Take 500 g pork tenderloin, remove the superficial fascia and white connective tissue on the surface, weigh 10.2 g of nine common spices (star anise 3 g, cumin 2 g, cinnamon bark, bay leaf, angelica, kaempferen, 1 g each, tangerine peel, Cao Guo 0.5 g each, cardamom 0.2 g) in the material bag, boil 1500 g of water with an induction cooker, then add the whole piece of meat and the material bag to the boiling water at the same time, stir evenly and cook at 100 ° C for one hour, then quickly put Cool in an ice water bath for 30 minutes. After chopping, randomly select 50 g of meat samples and grind them in a blender, weigh a certain amount of samples and reduce them with sodium borohydride for 12 hours; then use chloroform-methanol mixture (volume ratio 2:1) to centrifuge to remove fat and precipitate Protein; the protein was hydrolyzed with hydrochloric acid at 110°C for 24 hours and then added a certain amount 4 -CML internal standard, purified with MCX solid-phase extr...
Embodiment 3
[0023] Take 500 g pork tenderloin, remove the superficial fascia and white connective tissue, weigh 45 g non-iodized salt, boil 1500 g water with an induction cooker, then add the whole piece of meat and salt to the boiling water at the same time and stir evenly in 100 After cooking at ℃ for one hour, quickly put it into an ice-water bath to cool for 30 minutes. After chopping, randomly select 50 g of meat samples and grind them in a blender, weigh a certain amount of samples and reduce them with sodium borohydride for 12 hours; then use chloroform-methanol mixture (volume ratio 2:1) to centrifuge to remove fat and precipitate Protein; the protein was hydrolyzed with hydrochloric acid at 110°C for 24 hours and then added a certain amount 4 -CML internal standard, purified with MCX solid-phase extraction column, blown dry with nitrogen, dissolved in 80% methanol solution and passed through a 0.22 μm filter membrane to obtain the test solution, and quantitatively analyzed the CM...
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