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A processing method of formaldehyde-free and pah4-free quick-frozen barbecue-flavored seasoned meat products

A processing method and technology for meat products, applied in the field of food processing, can solve the problems of carcinogenic teratogenic mutagenesis, DNA and cell oxidative damage, polycyclic aromatic hydrocarbon neurotoxicity and embryo toxicity, etc., and meet the needs of healthy diet. Effect

Active Publication Date: 2022-01-04
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The processing of traditional quick-frozen and barbecue-flavored meat products is often accompanied by a series of frying, grilling and smoking, which are prone to formaldehyde and pah4 (benzanthracene BaA, Chr, benzofluoranthene Bbf, benzopyrene Bap) process, the harmful substances generated are likely to cause carcinogenic, teratogenic and mutagenic hazards to the human body, such as long-term exposure to formaldehyde, the occurrence of oral cancer and nasopharyngeal cancer is more related ; PAHs are more neurotoxic and embryotoxic
At the same time, it will also emit more PM2.5, which is not good for the environment. Long-term exposure to oil fume particles can easily cause DNA and cell oxidative damage

Method used

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  • A processing method of formaldehyde-free and pah4-free quick-frozen barbecue-flavored seasoned meat products
  • A processing method of formaldehyde-free and pah4-free quick-frozen barbecue-flavored seasoned meat products
  • A processing method of formaldehyde-free and pah4-free quick-frozen barbecue-flavored seasoned meat products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 prepares barbecue seasoning bag

[0034] ①Preparation of freeze-dried meat polypeptide powder: crush the raw meat with a fat-to-lean ratio of 2:8 into a puree, and boil it at 90-95°C for 1-2 hours (the raw meat can specifically be yak meat, mutton, pork, beef, Poultry meat such as fish and chicken, etc.), the cooking time should be adjusted reasonably according to the amount of raw meat. Stir continuously during cooking to facilitate the production of a large amount of free amino acids. After cooking, cool, remove solids, freeze-dry, and make meat polypeptide freeze-dried powder.

[0035] ② Configure the barbecue seasoning package: calculated by mass percentage, the barbecue seasoning package is composed of 80% meat peptide freeze-dried powder, 5% maltose, 5% honey and 10% water to form a paste. According to the difference of raw meat, correspondingly make yak meat package, mutton package, pork package, beef package, fish package, chicken and other poultry...

Embodiment 2

[0036] Embodiment 2 prepares barbecue seasoning bag

[0037] ①Preparation of freeze-dried meat polypeptide powder: crush the raw meat with a fat-to-lean ratio of 3:7 into a puree, and cook it at 90-95°C for 1-2 hours (the raw meat can be specifically yak meat, mutton, pork, beef, Poultry meat such as fish and chicken, etc.), the cooking time should be adjusted reasonably according to the amount of raw meat. Stir continuously during cooking to facilitate the production of a large amount of free amino acids. After cooking, cool, remove solids, freeze-dry, and make meat polypeptide freeze-dried powder.

[0038] ② Configure the barbecue seasoning package: calculated by mass percentage, the barbecue seasoning package consists of 85% meat polypeptide freeze-dried powder, 3% maltose, 3% honey and 9% water to form a paste. According to the difference of raw meat, correspondingly make yak meat package, mutton package, pork package, beef package, fish package, chicken and other poultry...

Embodiment 3

[0039] Embodiment 3 prepares barbecue seasoning bag

[0040] ①Preparation of freeze-dried meat polypeptide powder: crush the raw meat with a fat-to-lean ratio of 2:8 into a puree, and boil it at 90-95°C for 1-2 hours (the raw meat can specifically be yak meat, mutton, pork, beef, Poultry meat such as fish and chicken, etc.), the cooking time should be adjusted reasonably according to the amount of raw meat. Stir continuously during cooking to facilitate the production of a large amount of free amino acids. After cooking, cool, remove solids, freeze-dry, and make meat polypeptide freeze-dried powder.

[0041] ② Configure the barbecue seasoning package: calculated by mass percentage, the barbecue seasoning package consists of 75% meat polypeptide freeze-dried powder, 7% maltose, 7% honey and 11% water to form a paste. According to the difference of raw meat, correspondingly make yak meat package, mutton package, pork package, beef package, fish package, chicken and other poultr...

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Abstract

The method discloses a method for processing formaldehyde-free and pah4-free quick-frozen barbecue-flavored seasoned meat products. The method comprises the following steps: preparing a barbecue seasoning package, cleaning and shaping the raw meat, dipping and seasoning, and then passing the dipped and seasoned meat products through Heating, drying, cooking, cooling, packaging and quick-freezing are used to produce various quick-frozen conditioned meat products. The product prepared by the method of the invention has no formaldehyde and no Pah4 (benzanthracene BaA, Chr, benzofluoranthene Bbf, benzopyrene Bap), and simultaneously has traditional barbecue flavor.

Description

technical field [0001] The invention belongs to the field of food processing, relates to the production technology of barbecue meat products and quick-frozen meat products, in particular to a formaldehyde-free pah4 (benzanthracene BaA, Chr, benzofluoranthene Bbf, benzopyrene Bap) the processing method of quick-frozen barbecue flavor conditioning meat products. Background technique [0002] The processing of traditional quick-frozen and barbecue-flavored meat products is often accompanied by a series of frying, grilling and smoking, which are prone to formaldehyde and pah4 (benzanthracene BaA, Chr, benzofluoranthene Bbf, benzopyrene Bap) process, the harmful substances generated are likely to cause carcinogenic, teratogenic and mutagenic hazards to the human body, such as long-term exposure to formaldehyde, the occurrence of oral cancer and nasopharyngeal cancer is more related ; Polycyclic aromatic hydrocarbons have greater neurotoxicity and embryotoxicity. At the same t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/70
CPCA23L13/72
Inventor 张雅玮潘莹彭增起
Owner NANJING AGRICULTURAL UNIVERSITY
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