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Method for reducing content of heterocyclic aromatic amines in barbecued meat

A technology of heterocyclic amine and content, applied in the field of food processing, can solve problems such as carcinogenicity, and achieve the effects of delaying aging, reducing the content of heterocyclic amine, and enhancing immunity

Inactive Publication Date: 2018-01-05
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Heterocyclic amines in food are highly mutagenic and some are carcinogenic

Method used

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  • Method for reducing content of heterocyclic aromatic amines in barbecued meat
  • Method for reducing content of heterocyclic aromatic amines in barbecued meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for reducing the content of heterocyclic amines in barbecue, comprising the steps of:

[0030] (1) Cut 1kg of beef into even small pieces (6×4×2cm) for later use;

[0031] (2) Take 4.5% of salt, 0.6% of Puer tea extract, 1.3% of white sugar, 2.8% of spices, 0.8% of cooking wine according to the weight of meat (that is, calculate according to the mass percentage of beef weight, weigh 0.6% of natural extract, salt 4.5%, white granulated sugar 1.3%, spices 2.8%, cooking wine 0.8%), mix with the meat and marinate for 5h;

[0032] (3) Skewer the meat pieces marinated in step (2) with bamboo sticks, and grill evenly over charcoal fire for 23 minutes.

[0033] The above-mentioned spices include pepper powder, pepper powder, starch, star anise powder, chili powder, ginger powder, garlic powder, and their mass ratio is 1:1.5:3:1.5:1.5:0.8:1.2;

Embodiment 2

[0035] A method for reducing the content of heterocyclic amines in barbecue, comprising the steps of:

[0036] (1) Cut 1kg of mutton into uniform small pieces (4×3×3cm) for later use;

[0037] (2) Take 4.2% of salt, 0.8% of rose pigment extract, 0.75% of white sugar, 2.2% of spices, and 1.2% of cooking wine according to the weight of the meat, mix them with the meat and marinate for 2.5 hours;

[0038] (3) Skewer the marinated meat pieces with bamboo skewers, and grill them evenly over a charcoal fire for 20 minutes.

[0039] The above-mentioned spices include pepper powder, pepper powder, starch, star anise powder, chili powder, ginger powder, garlic powder, and their mass ratio is 1:0.8:2:0.8:1.2:1.2:0.8;

Embodiment 3

[0041] A method for reducing the content of heterocyclic amines in barbecue, comprising the steps of:

[0042] (1) Cut 1kg of chicken into even small pieces (5×2×2cm) for later use;

[0043] (2) Take 3.5% of salt, 0.35% of bamboo leaf extract, 0.9% of white sugar, 3.6% of spices, and 1.35% of cooking wine according to the weight of the meat, mix them with the meat and marinate for 7 hours;

[0044] (3) Skewer the marinated meat pieces with bamboo skewers, and grill them evenly over a charcoal fire for 18 minutes.

[0045] The above-mentioned spices include pepper powder, pepper powder, starch, star anise powder, chili powder, ginger powder, and garlic powder, and the mass ratio thereof is 1:1:4:0.5:0.8:0.5:1.5.

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Abstract

The invention relates to the technical field of food processing, in particular to a method for reducing the content of heterocyclic aromatic amines in barbecued meat. The method comprises the following steps: (1) cutting raw meat into small pieces for later use; (2) weighing 3.5 to 4.5 percent of table salt, 0.35 to 0.8 percent of natural extracts, 0.75 to 1.3 percent of white granulated sugar, 2.2 to 3.6 percent of spice and 0.8 to 1.35 percent of cooking wine according to the weight of the raw meat, mixing with the meat pieces, and then pickling for 2.5 to 7 hours; (3) stringing the pickledmeat pieces with bamboo sticks, and uniformly barbecuing with carbon fire. The natural extracts added in the method can effectively lower the content of the heterocyclic aromatic amines in the barbecued meat, a proper amount of table salt, white granulated sugar, spice and cooking wine are added in a barbecuing process, and the auxiliary materials have a synergistic effect, so that the inhibitioneffect on the heterocyclic aromatic amines is enhanced, and the barbecued meat tastes better.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for reducing the content of heterocyclic amines in barbecued meat. Background technique [0002] Heterocyclic amines (Heterocyclic Aromatic Amines, HAAs) are a class of compounds with polycyclic aromatic structures composed of carbon, hydrogen and nitrogen atoms produced by pyrolysis of proteins and amino acids during food processing. Heterocyclic amines in food are highly mutagenic and some are carcinogenic. Reducing or eliminating the activity of this kind of carcinogens after entering the body system will become the main research direction in the future. [0003] Previous studies mainly focused on temperature, pH, cooking time, water activity and the concentration of precursor compounds, etc., that is, the formation of heterocyclic amines can be inhibited by controlling these factors. But such views have been changed by the addition of various food additives...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L33/105A23L5/10
Inventor 廖国周普岳红王桂瑛徐志强谷大海王雪峰葛长荣范江平
Owner YUNNAN AGRICULTURAL UNIVERSITY
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