Method utilizing rice bran to bake meat product

Abstract

The invention relates to a food processing method, and in particular relates to a method utilizing rice bran to bake a meat product. The method utilizes the rice bran to bake the meat product, and the baked meat product has an attractive appearance, bright color and luster, aromatic flavor, appropriate moisture content, appropriate hardness, no smoke taste to stimulate the throat and almost no polycyclic aromatic hydrocarbons such as benzopyrene and completely conforms to the national meat product standard. The processing method is simple, can carry out production of the four seasons, and is especially suitable for industrialization production of modern factories. Moreover, the same method can be used for processing various kinds of animal meat such as pork, beef, mutton, ass meat, beef tongue and the like and giblets.

Description

[0001] technical field [0002] The invention relates to a food processing method, in particular to a method for roasting meat products using rice bran. Background technique [0003] my country's traditional meat products include smoked bacon, barbecue meat, etc. Different recipes and different processing methods in different regions have formed countless products, which are deeply loved by consumers. The purpose of smoking and roasting meat products is to improve the sensory quality and storability of the product, produce a smoked smell that can arouse appetite, produce a unique flavor of the product, make the appearance have a unique smoked color, and at the same time inhibit the growth of spoilage microorganisms and resist fat. Oxidative rancidity, prolonging product shelf life. [0004] At present, smoked meat products are mainly smoked with coal and charcoal, and smoked with rice bran, sawdust, firewood, cypress branches, pine branches, etc. However, the health and sa...

AI Technical Summary

Problems solved by technology

However, the health and safety problems that may be caused by traditional smoking and roasting methods, many harmful components contained in smoke, such as polycyclic aromatic hydrocarbons (PAHs), can be produced through incomplete combustion of smoked materials, or high-temperature pyrolysis of meat protein and fat , studies have confirmed that benzopyrene, namely B(a)P, is the most important harmful substance in PAHs that can cause mutations, deformities or cancers in humans or experimental animals. my country's food safety regulations limit B(a)P The residue in meat products should be below 5 μg / kg