The invention relates to a control method for formation of chemical hazardous substances in a meat
processing process and a rapid cooking device thereof, and relates to the field of meat
processing, and the control method comprises the following steps: placing meat in a cooking groove of a tray, and closing a sealing door; the tray is driven by the height adjusting
assembly to move towards the pressing plate, the pressing plate is attracted and fixed to the tray through the magnetic attraction piece, and meat is fixed to the tray through the pressing plate; the tray is driven by the height adjusting
assembly to move downwards, so that the hollow cooking needle penetrates through the first through hole and pierces into the meat product; material water in the material water tank is pumped by a water pump and is fed into an air supply coil
pipe, and the material water is injected into the meat through a plurality of hollow cooking needles, so that the
pickling of the meat is completed; the steam generator is used for respectively providing steam for the cooking box and the air supply coil
pipe, so that the meat is quickly cooked. According to the present invention, the rapid
ripening of the meat helps to reduce the formation probability of chemical hazardous substances, the
polyphenol substances in the material water are utilized to assist the inhibition of the formation of the chemical hazardous substances, and the production efficiency is improved.