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Application of allium to reduction of content of heterocyclic amine in roasted schrod cakes

A technology of allium plants and roasted cod, which is applied in the field of food processing, can solve the problems of increasing the content of heterocyclic amines, etc., and achieve the effects of low production and production costs, easy availability of raw materials, and significant inhibitory effect

Inactive Publication Date: 2019-08-30
PEKING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Heterocyclic amine content increases significantly under high-temperature heating conditions (such as deep grilling and baking)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The application of allium plants in reducing the content of heterocyclic amines in roasted cod patties comprises the following steps:

[0036] A, drying and pulverizing allium plants to make powder, making cod meat minced meat, said allium plants being selected from onions;

[0037] B, the allium powder prepared in step A is mixed evenly with minced meat to make cod patties, and the mass ratio of allium powder and cod meat is 1-2:100;

[0038] C. Bake the cod patties prepared in step B in an oven, the thickness of the cod patties is 0.9 cm, the baking temperature in step C is not lower than 225°C, and the baking time is not lower than 20 minutes.

Embodiment 2

[0040] The difference between the present application and embodiment 1 is:

[0041] The application of allium plants in reducing the content of heterocyclic amines in roasted cod patties comprises the following steps:

[0042] A, drying and pulverizing allium plants to make powder, making cod meat minced meat, said allium plants being selected from onions;

[0043] B, the allium powder prepared in step A is mixed evenly with minced meat to make cod patties, and the mass ratio of allium powder and cod meat is 2:100;

[0044] C. Place the cod patties prepared in step B to bake in an oven, the thickness of the cod patties is 1.1 cm.

[0045] All the other contents are the same as in Example 1.

Embodiment 3

[0047] The difference between the present application and embodiment 1 is:

[0048] The application of allium plants in reducing the content of heterocyclic amines in roasted cod patties comprises the following steps:

[0049] A, drying and pulverizing allium plants to make powder, making cod meat minced meat, said allium plants being selected from onions;

[0050] B, the allium powder prepared in step A is mixed with minced meat to make cod meatloaf evenly, and the mass ratio of allium powder and cod meat is 1.5:100;

[0051] C. Place the cod patties made in step B to bake in an oven, the thickness of the cod patties is 1cm.

[0052] All the other contents are the same as in Example 1.

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Abstract

The invention relates to food processing, in particular to an application of allium to reduction of content of heterocyclic amine in roasted schrod cakes. The application comprises the steps of dryingone of onions, leeks, allium mongolicum regel and scallions, performing crushing to obtain powder, making schrod into meat emulsion, uniformly mixing the prepared allium powder with the meat emulsionto prepare the roasted schrod cakes, placing the prepared roasted schrod cakes in an oven, and performing roasting. The application solves the technical problem that in the prior art, the content ofthe heterocyclic amine in the roasted schrod cakes is high, and has the advantages that the raw materials are cheap and easy to obtain, the technology condition is easy to control, and the restrainingeffect on the heterocyclic amine is notable.

Description

technical field [0001] The invention relates to food processing, in particular to the application of allium plants in reducing the content of heterocyclic amines in roasted cod meat cakes. Background technique [0002] Heterocyclic amines are a series of carcinogenic and mutagenic aromatic compounds produced in high-temperature cooking meat products. High-temperature heating conditions (such as deep grilling and baking) will lead to a significant increase in the content of heterocyclic amines. The precursors of this group of polycyclic aromatic compounds are basic food components, including sugars, amino acids and creatine, which undergo Maillard reactions to form heterocyclic amines. More than two dozen heterocyclic amines have been found in heat-processed foods. [0003] Cod has a mild taste and tender, white and dense meat. Because it is rich in polyunsaturated fatty acids, especially EPA and DHA, it is widely loved by consumers. Cod is also often used in fast food rea...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L27/10A23L5/20
CPCA23L17/70A23L27/10A23L5/20
Inventor 郑家荣陈峰王琦张意锋任媛媛毕玉格
Owner PEKING UNIV
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