Pork steak roasting method capable of reducing polycyclic aromatic hydrocarbons and heterocyclic amines

Abstract

The invention provides a pork chop baking method capable of reducing polycyclic aromatic hydrocarbon and heterocyclic amine, which comprises the following steps of: pickling pork chop by adopting a wet pickling method; the use amount of the salt is 1.3%-1.6% of the weight of the meat loaves, the compound coloring agent is an aqueous solution, and in each kilogram of the aqueous solution, the use amount of the monascus red is 0.010-0.030 g, the use amount of the allura red is 0.001-0.005 g, and the use amount of the cochineal red is 0.001-0.005 g; and then pre-drying, cooking, post-drying and baking, namely baking the pork chops under the baking power of M-L1 (385W + 405W) or M-L2 (252W + 576W) by adopting a radio frequency and light wave combined baking mode. The prepared pork chop is rich in flavor and soft and juicy in texture, the original quality of the pork chop is kept to a large extent, the time is short, the efficiency is high, polycyclic aromatic hydrocarbon and heterocyclic amine are not generated or are low in content, and the product quality is more stable and the safety is higher.

Description

technical field

[0001] The invention relates to pork chop roasting, in particular to a pork chop roasting method for reducing polycyclic aromatic hydrocarbons and heterocyclic amines. Background technique

[0002] Pork consumption of urban and rural residents in my country accounts for as high as 80.6% of meat consumption. For cooked meat or high-temperature meat product manufacturers, the production demand is also increasing year by year. With the improvement of people's health awareness, higher requirements are put forward for food safety. Although the traditional charcoal-grilled pork chops have strong aroma and attractive color, due to the high temperature of the roasting process, harmful smoke and other air pollution during the roasting process, and the increase of harmful substances (polycyclic aromatic hydrocarbons and heterocyclic amines) due to excessive roasting time valued by people. The combination of radio frequency and light wave baking technology can make up...

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