Method for reducing nitrite content in roast meat and cooperatively improving quality of roast meat

A nitrite and barbecue technology, applied in food science and other directions, can solve the problems of inability to completely replace nitrite, cause cancer, limit the amount of nitrite added, and avoid artificially adding excessive nitrite and nitrite content. Lowering, good color and taste

Inactive Publication Date: 2021-07-23
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

Although the addition of sodium nitrite can give meat products a good color and unique flavor, and to a certain extent, inhibit the oxidation of lipids in meat products and increase the stability of meat products, but during the thermal processing of meat products, nitrous acid Salt can react with amines in meat products to generate N-nitrosamines with carcinogenic, mutagenic and teratogenic effects, endangering human health
[0003] At present, research on reducing the amount of nitrite added to meat products is mainly focused on two aspects: one is to partially replace nitrite by adding pigments such as Monascus Red and beet red, but these substances mainly play a role in coloring; Cannot completely replace the role of nitrite
The second is to add natural substances such as vegetable extracts and fermentation powder to reduce the use of chemically synthesized nitrite, but this method requires the selection of vegetables rich in nitrate and the content of nitrite in the fermentation powder is related to the environment, nitrate reduction The degree and other factors are related, which limits its application in industrial production and the amount of nitrite added has not actually decreased

Method used

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  • Method for reducing nitrite content in roast meat and cooperatively improving quality of roast meat
  • Method for reducing nitrite content in roast meat and cooperatively improving quality of roast meat
  • Method for reducing nitrite content in roast meat and cooperatively improving quality of roast meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Ways to reduce nitrite levels in grilled meat and synergistically improve the quality of grilled meat:

[0031] (1) Pickling of mutton: Cut the mutton meat into pieces approximately 3cm×3cm×1.5cm in size, add 1% salt, 5% egg white, and 10% onion based on the weight of the mutton meat, and mix well , marinated at 4°C for 2 hours;

[0032] (2) Low-temperature plasma treatment: the ambient temperature of the low-temperature plasma generating device is 25° C., and the relative humidity is 80%, and the plasma outlet is placed in a sealed container of pickled mutton (a grid frame is placed in the sealed container). , the raw meat is placed on the grid and spread in a single layer), the temperature around the sealed container is controlled at 2°C, the processing time is 15min, the air intake is 20L / min, the power is 40w, and the frequency is 10KHz.

[0033] (3) Roasting of mutton: Put the meat pieces in (2) on skewers, and bake in an electric oven with a firepower of 70, and ...

Embodiment 2

[0035] Ways to reduce nitrite levels in grilled meat and synergistically improve the quality of grilled meat:

[0036] (1) Pickling of mutton: Cut the mutton meat into pieces approximately 3cm×3cm×1.5cm in size, add 1% salt, 3.5% egg white, 10% onion based on the weight of the mutton meat, and mix well , marinated at 4°C for 2 hours;

[0037] (2) Low-temperature plasma treatment: the ambient temperature of the low-temperature plasma generating device is 25° C., and the relative humidity is 80%, and the plasma outlet is placed in a sealed container of pickled mutton (a grid frame is placed in the sealed container). , the raw meat is placed on the grid and spread in a single layer), the temperature around the sealed container is controlled at 2°C, the processing time is 30min, the air intake is 50L / min, the power is 40w, and the frequency is 10KHz.

[0038] (3) Roasting of mutton: Put the meat pieces in (2) on skewers, and bake in an electric oven with a firepower of 70, and th...

Embodiment 3

[0040] Ways to reduce nitrite levels in grilled meat and synergistically improve the quality of grilled meat:

[0041] (1) Pickling of mutton: Cut the mutton meat into pieces approximately 3cm×3cm×1.5cm in size, add 1% salt, 3.5% egg white, 10% onion based on the weight of the mutton meat, and mix well , marinated at 4°C for 2 hours;

[0042] (2) Low-temperature plasma treatment: the ambient temperature of the low-temperature plasma generating device is 25° C., and the relative humidity is 80% to carry out, and the plasma outlet is placed in a sealed container of pickled mutton (in the sealed container) A grid is placed, the raw meat is placed on the grid, spread out in a single layer), the temperature around the sealed container is controlled at 0°C, the processing time is 45min, the air intake is 30L / min, the power is 40w, and the frequency is 10KHz .

[0043] (3) Roasting of mutton: Put the meat pieces in (2) on skewers, and bake in an electric oven with a firepower of 70...

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PUM

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Abstract

The invention discloses a method for reducing nitrite content in roast meat and cooperatively improving quality of the roast meat. The method comprises the following steps: step 1, pickling raw meat; step 2, low-temperature plasma treatment: placing a plasma outlet of a low-temperature plasma generating device in a sealed container containing the pickled raw meat, and starting the low-temperature plasma generating device; and step 3, baking the raw material meat subjected to low-temperature plasma treatment. The method has the beneficial effects that manual addition of nitrite is replaced, and the low nitrite content and good color and taste of the final barbecue product can be maintained.

Description

technical field [0001] The invention relates to the technical field of barbecue quality improvement. More specifically, the present invention relates to a method for reducing the content of nitrite in grilled meat and synergistically improving the quality of grilled meat. Background technique [0002] Barbecue meat products have a long history and are deeply loved by consumers. It refers to a traditional meat product with a unique flavor that is formed by charcoal grilling, electric grilling and other high-temperature heating technologies after the raw meat is marinated. . With the development of the economy, consumers also gradually prefer convenient and fast products. In order to produce products that are easier to store, have a longer shelf life, and have a more attractive appearance, adding sodium nitrite to the curing process of barbecue meat products is currently the The most commonly used method in the product processing industry. Although the addition of sodium ni...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/10A23L13/40
CPCA23L13/10A23L13/428A23L13/72A23L13/76
Inventor 惠腾陈瑞霞张德权李岩磊王振宇刘欢李欣陈丽侯成立郑晓春
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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