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Special seasoning bag for traditional barbecue products and preparation method and application method of special seasoning bag

A meat product, traditional technology, applied in the field of food processing, can solve problems such as impact, achieve the effect of good repeatability, avoid potential food safety hazards, and improve the comprehensive sensory quality of products

Active Publication Date: 2020-06-19
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The consumption of traditional barbecue products will continue to rise due to their unique taste and flavor. However, the large consumption of traditional barbecue products will undoubtedly have a serious impact on the health of our people.

Method used

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  • Special seasoning bag for traditional barbecue products and preparation method and application method of special seasoning bag
  • Special seasoning bag for traditional barbecue products and preparation method and application method of special seasoning bag
  • Special seasoning bag for traditional barbecue products and preparation method and application method of special seasoning bag

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Delicious and safe special material package for traditional barbecue products, including: 10% cinnamaldehyde, 11% cinnamic acid, 10% eugenol, 5% cinnamyl acetate, 8% dihydrocoumarin, 2-methyl- 0.7% of 5,7-dihydrothieno[3,4-d]pyrimidine, and the balance is water.

Embodiment 2

[0031] The delicious and safe special material package for traditional barbecue products is the same as that in Example 1, except that it includes 13% cinnamaldehyde in terms of mass percentage.

Embodiment 3

[0033] The delicious and safe special material package for traditional barbecue products is the same as that in Example 1, except that it includes 16% of cinnamaldehyde in terms of mass percentage.

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PUM

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Abstract

The invention discloses a special seasoning bag for traditional barbecue products. The special seasoning bag for traditional barbecue products includes in percent by mass: 10%-21% of an aldehyde compound, 7%-15% of organic acid compounds, 6%-14% of phenolic compounds, 3%-8% of cinnamyl acetate, 5%-13% of dihydrocoumarin, 0.2%-1% of 2-methyl-5,7-dihydrothieno[3,4-d]pyrimidine and the balance water.The invention discloses a preparation method and application method of the special seasoning bag for traditional barbecue products. The special seasoning bag has the advantages of maintaining the unique flavor of traditional barbecue products and reducing the content of processed hazardous matter at the same time.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a delicious and safe special package for traditional barbecue products, a preparation method and a use method. Background technique [0002] Traditional barbecue products, such as kebabs, roast lamb legs, roast duck, etc., are loved by people all over the world for their unique flavor and taste. Traditional barbecue products are usually processed by charcoal grilling. This kind of barbecue products has a long history and unique flavor. However, the health and safety problems of traditional barbecue products produced by this method cannot be ignored, especially the high content, various types of heterocyclic amines and A series of carcinogenic, teratogenic and mutagenic substances such as polycyclic aromatic hydrocarbons seriously endanger human health. [0003] Since 40 years of reform and opening up, my country's per capita meat consu...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 张德权惠腾王振宇陈丽刘欢丁晓倩白雪李欣侯成立郑晓春
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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