Method for inhibiting cancerogen content in baking process of fresh meat

Abstract

The invention belongs to the technical field of barbecue meat product processing, and particularly relates to a method for inhibiting cancerogen content in a fresh meat roasting process, which comprises the following steps: (1) adding liquorice into water, and boiling to obtain a liquorice extracting solution; (2) adding the fresh meat into the licorice root extracting solution, and pickling to obtain the pickled fresh meat; and (3) baking the pickled fresh meat. Polyphenols substances rich in the licorice extract are utilized to inhibit decomposition of protein, fat and the like in the baking process of the fresh meat, reduce generation of free radicals and inhibit conversion of precursor substances of polycyclic aromatic hydrocarbons, N-nitrosamines and heterocyclic amines, so that generation of the polycyclic aromatic hydrocarbons, the N-nitrosamines and the heterocyclic amines is inhibited. The method is easy and convenient to operate, raw and auxiliary materials are easy to obtain, the production cost is low, the content of polycyclic aromatic hydrocarbon, N-nitrosamine and heterocyclic amine in the baked fresh meat can be greatly reduced, and the baked meat product is safer to eat.

Description

Technical Field

[0001] The invention belongs to the technical field of barbecued meat product processing, and in particular relates to a method for inhibiting the content of carcinogens in the process of roasting fresh meat. Background Art

[0002] Meat products are rich in protein, lipids, vitamins and minerals, which can provide the body with necessary nutrition and energy, and are an important part of the human diet. However, processed meat products contain carcinogens that are harmful to human health, such as polycyclic aromatic hydrocarbons, N-nitrosamines, heterocyclic amines, etc. Polycyclic aromatic hydrocarbons (PAH) are a class of hydrocarbons composed of two or more aromatic rings and are important food contaminants. Typical PAHs include Bap, Benz[a]anthracene (Baa), (Chrysene, Chr), Benzo[b]fluorathene (Benzo[b]fluorathene, Bbf), collectively referred to as PAH4. European Commission Regulation (EC) 835 / 2011 stipulates that the Bap content in smoked meat products shall not exceed 2μg / Kg, and the PAH4 content shall not exceed 12μg / Kg; the Bap and PAH4 content in heat-processed meat and meat products shall not exceed 5μg / Kg and 30μg / Kg respectively. "GB 2762-2017 National Food Safety Standard Limits of Contaminants in Food" stipulates that the Bap limit in meat and meat products (smoked, roasted, and grilled meat) is 5μg / Kg. The relevant German standards stipulate that the Bap content of smoked, fried, and grilled meat shall not exceed 1μg / Kg, and the limit requirements are more stringent.

[0003] N-nitrosamines (NAs) are a class of carcinogens generated by the reaction of nitrosyl ions with amines. They are commonly found in processed meat foods such as pickled meat, barbecued meat, and salted fish. Heterocyclic amines are divided into two categories, aminoimidazole nitrogen heteroaromatics and aminocarbolines, according to their formation conditions and chemical structures. Heterocyclic amines formed during meat processing can cause oxidation of fats, proteins, and DNA, leading to oxidative stress in the human body, which in turn damages cells and biological activity functions, increasing the risk of illness and even cancer.

[0004] Benzo[a]pyrene (Bap) and N-nitrosodiethylamine (NDEA) have been classified as Class I carcinogens by the International Agency for Research on Cancer, i.e., carcinogens with the highest risk. Heterocyclic amines such as 2-amino-3,4-dimethyl-3H-imidazoquinoline (MeIQ), 2-amino-3,4,8-trimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx), and N-nitrosodimethylamine (NDMA) are classified as Class 2A carcinogens. Long-term intake of grilled meat products rich in polycyclic aromatic hydrocarbons, N-nitrosamines, and heterocyclic amines will have adverse effects on the human body. The existing technology has strict requirements for the limit content of Bap, PAH4, NDMA, and NDEA in heat-processed meat and meat products. Therefore, it is imperative to suppress the content of carcinogens such as polycyclic aromatic hydrocarbons, N-nitrosamines, and heterocyclic amines in grilled meat products.

[0005] Methods for inhibiting polycyclic aromatic hydrocarbons in grilled meat products include: changing the processing method, such as changing charcoal heating to microwave heating, inhibiting the temperature and time of charcoal grilling, and performing pickling treatment before charcoal grilling. Among them, microwave heating is limited by space. Pickling of meat products has become a very popular pretreatment method because of its outstanding advantages in improving meat quality and reducing the generation of harmful substances. In the prior art, it has been reported that the use of spices, beer, red wine, white wine, lemon or tea containing polyphenols as pickling agents for pickling meat products can effectively reduce the content of carcinogens in meat products. However, the above substances mainly contain a single polyphenol component, such as quercetin in red wine and tea polyphenols in tea. However, the ability of a single polyphenol to inhibit carcinogens in meat products is still difficult to meet people's requirements for reducing the generation of carcinogens and thus achieving a safety level.

[0006] At present, there are studies on single carcinogens such as polycyclic aromatic hydrocarbons, N-nitrosamines, and heterocyclic amines, but there are few studies on the simultaneous inhibition of polycyclic aromatic hydrocarbons, N-nitrosamines, and heterocyclic amines. In the prior art, wolfberry extract, broccoli extract, and citrus juice are prepared into a composite inhibitor in an appropriate ratio, and different meat ingredients are marinated in condiments and inhibitors, and then fried or baked after preheating in a microwave oven. Although the content of three carcinogens, acrylamide, heterocyclic amines, and polycyclic aromatic hydrocarbons, can be reduced simultaneously during the high-temperature processing of meat products, it is still difficult to meet the limit of carcinogens in smoked, fried, and grilled meats specified in relevant standards after marinating. Summary of the invention

[0007] The purpose of the present invention is to provide a method for inhibiting the content of carcinogens in the process of roasting fresh meat, thereby overcoming the shortcomings of the prior art and significantly reducing the content of carcinogens in the process of roasting fresh meat by controlling the proportion of different licorice decoctions in the process of marinating fresh meat before roasting.

[0008] In order to achieve the above object, the technical solution of the present invention is:

[0009] The present invention provides a method for inhibiting the content of carcinogens in the process of roasting fresh meat, comprising the following steps:

[0010] (1) adding licorice to water and boiling to obtain a licorice extract;

[0011] (2) adding fresh meat into liquorice extract and pickling the meat to obtain pickled fresh meat;

[0012] (3) grilling the marinated fresh meat;

[0013] The carcinogens are polycyclic aromatic hydrocarbons, heterocyclic amines and N-nitrosamines.

[0014] In some other embodiments, the polycyclic aromatic hydrocarbons are benzo[a]pyrene, benzo[a]anthracene, and at least one of benzo[b]fluoranthene;

[0015] The heterocyclic amine is at least one of 2-amino-3,4-dimethyl-3H-imidazoquinoline and 2-amino-3,4,8-trimethyl-3H-imidazo[4,5-f]quinoxaline;

[0016] The N-nitrosamine is at least one of N-nitrosodiethylamine and N-nitrosodimethylamine.

[0017] In some other embodiments, in step (1), the mass volume ratio of licorice to water is 1 g: (20-80) mL.

[0018] In some other embodiments, in step (1), the boiling time is 15-30 minutes, and the boiling temperature is 100-105°C.

[0019] In some other embodiments, in step (1), the mass volume ratio of licorice to water is 1 g: (20-50) mL.

[0020] In some other embodiments, in step (2), the fresh meat is one or more of pork, beef, mutton, chicken and duck.

[0021] In some other embodiments, in step (2), the pickling time is 60-90 minutes, and the pickling temperature is 15-35°C.

[0022] In some other embodiments, in step (2), the mass volume ratio of the fresh meat to the licorice extract is (100-500) g:1000 mL.

[0023] In some other embodiments, in step (3), the baking temperature is 180-200° C., and the baking time is 20-25 minutes.

[0024] In some other embodiments, in step (3), before grilling, the step further includes applying oil on the surface of the marinated raw meat;

[0025] The oil is vegetable oil; the added amount of the oil is 2%-6% of the mass of fresh meat.

[0026] In some other embodiments, in step (3), the oil is one or more of soybean oil, peanut oil and olive oil.

[0027] The inventive concept adopted by the present invention is: "Medicine and food have the same origin" means that many foods are medicines, and there is no absolute dividing line between them. They have both nutritional value and can prevent and cure diseases, and non-medicine is better than medicine. Licorice is a common "medicine and food have the same origin" plant. The formation of polycyclic aromatic hydrocarbons, N-nitrosamines, and heterocyclic amines in food is a complex process, but all involve free radicals. It is currently believed that biological macromolecules such as proteins, fats, and carbohydrates are cracked at high temperatures to form small molecules, which are then cyclized and polymerized to form polycyclic aromatic hydrocarbons. In addition, these macromolecules will produce a large amount of hydrocarbon free radicals and small molecular low-ring compounds during the combustion process, which promote the formation of polycyclic aromatic hydrocarbons, N-nitrosamines, and heterocyclic amines. The high temperature during barbecue (especially frying and open flame baking) promotes the pyrolysis of proteins and fats, produces more amine substances and free radicals, and at the same time, the Maillard reaction generates by-products such as heterocyclic amines, which may synergistically promote the formation of nitrosamines. The formation of heterocyclic amines is the result of the combined action of precursors (amino acids, creatine, carbohydrates) through the Maillard reaction, free radical oxidation and protein thermal decomposition during high-temperature cooking.

[0028] Polyphenol antioxidants can remove free radicals by transferring electrons, ultimately reducing the number of free radicals and inhibiting the formation of polycyclic aromatic hydrocarbons, N-nitrosamines, and heterocyclic amines. Licorice extract contains polyphenols such as glycyrrhizin, glabridin, and glabridin. These multiple polyphenols have a synergistic effect in removing free radicals compared to single polyphenols during the roasting of fresh meat. During the roasting of fresh meat, they may inhibit the decomposition of macromolecules such as proteins and fats, reduce the generation of related free radicals, and inhibit the transformation of precursor substances of polycyclic aromatic hydrocarbons, N-nitrosamines, and heterocyclic amines, which ultimately manifests as the inhibition of the generation of polycyclic aromatic hydrocarbons, N-nitrosamines, and heterocyclic amines.

[0029] Beneficial effects of the present invention:

[0030] (1) In the early stage of the present invention, a large number of medicinal materials with medicinal and edible properties were selected for experiments, and it was finally found that licorice had the best effect in inhibiting the formation of polycyclic aromatic hydrocarbons, N-nitrosamines, and heterocyclic amines. The inhibition rate of polycyclic aromatic hydrocarbons in fresh meat was greater than 93%, the inhibition rate of heterocyclic amines was greater than 82%, and the inhibition rate of N-nitrosamines was greater than 87%. Medicinal and edible medicinal materials are healthy auxiliary materials, have no toxic side effects on the human body, and meet the consumer's demand for green, healthy and safe meat products.

[0031] (2) The present invention is easy to operate, the raw materials are easily available, the production cost is low, and the content of polycyclic aromatic hydrocarbons, N-nitrosamines, and heterocyclic amines in roasted fresh meat can be greatly reduced, making the consumption of roasted meat products safer. The required equipment and materials are commonly found in ordinary households, and the processing method can also meet the healthy eating needs of ordinary households in daily life. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] The accompanying drawings in the specification, which constitute a part of the present invention, are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute improper limitations on the present invention.

[0033] Figure 1 The liquid chromatogram of PAH4 after fresh meat was marinated and roasted with liquorice extract and pure water (control) in Example 1 of the present invention. DETAILED DESCRIPTION

[0034] Those skilled in the art will appreciate that the following examples are only used to illustrate the present invention and should not be considered to limit the scope of the present invention. Specific conditions are not specified in the examples, and the conventional conditions or conditions recommended by the manufacturer are used. The components used without indicating the manufacturer are all conventional products available on the market.

[0035] The method for detecting the content of polycyclic aromatic hydrocarbons in the roasting process of fresh meat in the present invention is as follows: the chromatographic column is an ODS C18 column (5μm, 4.6×250mm); the column temperature is 25°C; the injection volume is 20μL; the detection wavelength is 219nm; the flow rate is 1.0mL / min; the mobile phase A is acetonitrile, and the mobile phase B is water; the mobile phase adopts a gradient elution mode, 0-14min, 65-100% A; 14-20min, 100% A.

[0036] Detection method of N-nitrosamine content: the chromatographic column is ODS C18 column (5μm, 4.6×250mm); column temperature is 25℃; injection volume is 20μL; detection wavelength is 230nm; flow rate is 1.0mL / min; mobile phase A is methanol, mobile phase B is water; the mobile phase adopts isocratic elution mode, A:B=1:1.

[0037] Detection method of heterocyclic amine content: the chromatographic column is an ODS C18 column (5μm, 4.6×250mm); the column temperature is 25°C; the injection volume is 20μL; the detection wavelength is 263nm; the flow rate is 1.0mL / min; the mobile phase A is acetonitrile, and the mobile phase B is 0.01mol / L triethylamine (H3PO4 adjusted pH=4.0) buffer; the mobile phase adopts a gradient elution mode, 0~5min, 5~10% A; 5~10min, 10~35% A; 10~15min, 35~40% A; 15~20min, 40~45% A.

[0038] Determination method of polyphenol content: Accurately pipette 1 mL of gallic acid of 10 μg / mL, 20 μg / mL, 40 μg / mL, 80 μg / mL, 160 μg / mL, and 320 μg / mL into a 10 mL colorimetric tube, add 3 mL of Folin phenol reagent respectively, shake well, let stand for 5 minutes, then add 10% sodium carbonate solution, shake well, place at room temperature away from light for 2 hours, dilute to the scale with 60% ethanol, and measure its absorbance at the maximum wavelength of 765 nm with blank as control. Draw a standard curve with the absorbed gallic acid concentration as the horizontal coordinate and the absorbance value as the vertical coordinate. Its regression equation is y=0.0865x–0.022(R 2 =0.9975).

[0039] Accurately pipette 1mL of the extract into a 10mL colorimetric tube, add 3mL of Folin phenol reagent, shake well, let stand for 5 minutes, then add 10% sodium carbonate solution, shake well, place at room temperature and away from light for 2 hours, dilute to the scale with 60% ethanol, and measure its absorbance at the maximum wavelength of 765nm with blank as control. Repeat the measurement 3 times, and take the average value to calculate the content of total polyphenols.

[0040] Example 1

[0041] The operation steps of using a licorice extract to inhibit the content of carcinogens in the roasting process of fresh meat are as follows:

[0042] (1) 4000 mL of water was added to 100 g of licorice, boiled for 25 minutes, cooled to room temperature, and filtered through double-layer gauze to obtain a licorice extract. The polyphenol content was determined to be 9.7 μg / mL.

[0043] (2) Take 200 g of whole fresh pork and soak it in 1000 mL of licorice extract for 60 minutes, then take it out and dry it naturally for 10 minutes.

[0044] (3) Apply 4 g of soybean oil evenly on the surface of the marinated fresh meat as a cooking medium and bake it in an electric oven. The baking temperature is controlled at 180°C and the baking time is 25 min.

[0045] The results of the effect of licorice extract on inhibiting the contents of polycyclic aromatic hydrocarbons, N-nitrosamines and heterocyclic amines during the roasting process of fresh meat are shown in Table 1.

[0046] Table 1 Effect of licorice extract on the contents of polycyclic aromatic hydrocarbons, N-nitrosamines and heterocyclic amines in roasted pork

[0047]

[0048] As can be seen from Table 1, compared with the control group, the licorice extract pickled group had a lower expression of benzo[a]pyrene, benzo[a]anthracene, The inhibition rates of polycyclic aromatic hydrocarbons such as benzo[b]fluoranthene and N-nitrosamines NDMA and NDEA were all above 93.4%, and the inhibition rates of heterocyclic amines MeIQ and MeIQx were above 90.5%.

[0049] Figure 1 The liquid chromatograms of PAH4 after the fresh meat was marinated and roasted with the liquorice extract and pure water (control) in Example 1 of the present invention, it can be seen that the liquorice extract has no significant effect on benzo[a]pyrene, benzo[a]anthracene, The inhibition rate of benzo[b]fluoranthene was significantly better than that of pure water (control).

[0050] Example 2

[0051] The operation steps of using a licorice extract to inhibit the content of carcinogens in the roasting process of fresh meat are as follows:

[0052] (1) Add 5000 mL of water to 100 g of licorice, boil for 30 minutes, cool to room temperature, and filter with double-layer gauze to obtain licorice extract. The polyphenol content was determined to be 9.8 μg / mL.

[0053] (2) Take 300 g of whole fresh mutton and soak it in 1000 mL of licorice extract for 90 minutes, then take it out and dry it naturally for 10 minutes.

[0054] (3) Apply 15 g peanut oil evenly on the surface of the marinated fresh meat as a cooking medium and bake it in an electric oven. The baking temperature is controlled at 200°C and the baking time is 23 min.

[0055] The results of the effect of licorice extract on the contents of polycyclic aromatic hydrocarbons, N-nitrosamines and heterocyclic amines in roasted mutton are shown in Table 2.

[0056] Table 2 Effect of licorice extract on the contents of polycyclic aromatic hydrocarbons, N-nitrosamines and heterocyclic amines in roasted mutton

[0057]

[0058] As can be seen from Table 2, compared with the control group, the licorice extract pickled group had a lower expression of benzo[a]pyrene, benzo[a]anthracene, The inhibition rates of benzo[b]fluoranthene and N-nitrosamines NDMA and NDEA were all above 94.1%, above 90.5%, and above 87.7% for heterocyclic amines MeIQ and MeIQx.

[0059] Example 3

[0060] The operation steps of using a licorice extract to inhibit the content of carcinogens in the roasting process of fresh meat are as follows:

[0061] (1) Add 3000 mL of water to 100 g of licorice, boil for 25 minutes, cool to room temperature, and filter with double-layer gauze to obtain licorice extract. The polyphenol content was determined to be 9.6 μg / mL.

[0062] (2) Take 100 g of fresh chicken and soak it in 1000 mL of licorice extract for 80 minutes, then take it out and let it dry naturally for 10 minutes.

[0063] (3) Apply 5 g of olive oil evenly on the surface of the marinated fresh meat as a cooking medium and bake it in an electric oven. The baking temperature is controlled at 190°C and the baking time is 25 min.

[0064] The results of the effect of licorice extract on the contents of polycyclic aromatic hydrocarbons, N-nitrosamines and heterocyclic amines in roasted chicken are shown in Table 3.

[0065] Table 3 Effect of licorice extract on the contents of polycyclic aromatic hydrocarbons, N-nitrosamines and heterocyclic amines in roasted chicken

[0066]

[0067]

[0068] As can be seen from Table 3, compared with the control group, the licorice extract pickled group had a lower expression of benzo[a]pyrene, benzo[a]anthracene, The inhibition rates of benzo[b]fluoranthene and N-nitrosamines NDMA and NDEA were all above 93.6%, above 88.4%, and above 82.4% for heterocyclic amines MeIQ and MeIQx.

[0069] Example 4

[0070] The operation steps of using a licorice extract to inhibit the content of carcinogens in the roasting process of fresh meat are as follows:

[0071] (1) 6000 mL of water was added to 100 g of licorice, boiled for 30 minutes, cooled to room temperature, and filtered through double-layer gauze to obtain a licorice extract. The polyphenol content was determined to be 9.7 μg / mL.

[0072] (2) Take 200 g of fresh beef and soak it in 1000 mL of licorice extract for 90 minutes, then take it out and dry it naturally for 10 minutes.

[0073] (3) Evenly apply 10g of peanut oil on the surface of the marinated fresh meat as a cooking medium and bake it in an electric oven. The baking temperature is controlled at 200℃ and the baking time is 25min.

[0074] The results of the effect of licorice extract on the contents of polycyclic aromatic hydrocarbons, N-nitrosamines and heterocyclic amines in roasted beef are shown in Table 4.

[0075] Table 4 Effect of licorice extract on the contents of polycyclic aromatic hydrocarbons, N-nitrosamines and heterocyclic amines in roasted beef

[0076]

[0077]

[0078] As can be seen from Table 4, compared with the control group, the licorice extract pickled group had a lower expression of benzo[a]pyrene, benzo[a]anthracene, The inhibition rates of benzo[b]fluoranthene and N-nitrosamines NDMA and NDEA were all above 93.9%, above 87.8%, and above 93.0% for heterocyclic amines MeIQ and MeIQx.

[0079] Comparative Example 1

[0080] The difference from Example 1 is that glycyrrhizin with a polyphenol content of 9.7 μg / mL is used to marinate the roasted pork, and the other operating steps are exactly the same as those in Example 1.

[0081] The results showed that licorice phenol had a significant effect on the content of benzo[a]pyrene, benzo[a]anthracene, The inhibition rates of benzo[b]fluoranthene were 54.5%, 43.5%, 50.2% and 45.2% respectively; the inhibition rates of N-nitrosamines NDMA and NDEA were 48.7% and 40.1% respectively; the inhibition rates of heterocyclic amines MeIQ and MeIQx were 53.1% and 50.9% respectively.

[0082] Comparative Example 2

[0083] The difference from Example 1 is that microwave oven baking is used instead of electric oven baking, and the other operating steps are exactly the same as those in Example 1.

[0084] The results showed that the licorice extract had a significant effect on the content of benzo[a]pyrene, benzo[a]anthracene, The inhibition rates of licorice extract on the three types of carcinogens in the process of fresh meat baking were 83.2%, 80.8%, 85.1% and 87.1% respectively, the inhibition rates on N-nitrosamines NDMA and NDEA were 78.1% and 70.2% respectively, and the inhibition rates on heterocyclic amines MeIQ and MeIQx were 72.4% and 74.3% respectively. Compared with baking in an electric oven, the inhibition rate of licorice extract on the three types of carcinogens in the process of fresh meat baking decreased, which may be because microwaves can change the molecular dipole moment, causing the molecules to generate heat and heat themselves, accelerating the transformation of the three types of carcinogens, and indirectly reducing the inhibitory effect of licorice extract.

[0085] Comparative Example 3

[0086] The difference from Example 1 is that the baking temperature in the charcoal oven is 180° C. and the baking time is 5 minutes. The other operating steps are exactly the same as those in Example 1.

[0087] The results showed that the licorice extract had a significant effect on the content of benzo[a]pyrene, benzo[a]anthracene, The inhibition rates of licorice extract on the three types of carcinogens in the process of fresh meat baking were lower than those in the electric oven baking process, which may be due to the fact that volatile substances can be produced during the charcoal combustion process, which are adsorbed by fresh meat and reduce the inhibitory effect of licorice extract.

[0088] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for inhibiting the content of carcinogens in the process of roasting fresh meat, characterized in that: The following steps are involved: (1) adding licorice to water and boiling to obtain a licorice extract; (2) adding fresh meat into liquorice extract and pickling the meat to obtain pickled fresh meat; (3) grilling the marinated fresh meat; The carcinogens are polycyclic aromatic hydrocarbons, heterocyclic amines and N-nitrosamines.

2. The method for inhibiting the content of carcinogens in the process of roasting fresh meat according to claim 1, characterized in that: The polycyclic aromatic hydrocarbons are benzo[a]pyrene, benzo[a]anthracene, and at least one of benzo[b]fluoranthene; The heterocyclic amine is at least one of 2-amino-3,4-dimethyl-3H-imidazoquinoline and 2-amino-3,4,8-trimethyl-3H-imidazo[4,5-f]quinoxaline; The N-nitrosamine is at least one of N-nitrosodiethylamine and N-nitrosodimethylamine.

3. The method for inhibiting the content of carcinogens in the process of roasting fresh meat according to claim 1, characterized in that: In step (1), the mass volume ratio of licorice to water is 1g: (20-80)mL.

4. The method for inhibiting the content of polycyclic aromatic hydrocarbons, heterocyclic amines and N-nitrosamines in the process of roasting fresh meat according to claim 1, characterized in that: In step (1), the boiling time is 15-30 minutes, and the boiling temperature is 100-105°C.

5. The method for inhibiting the content of carcinogens in the process of roasting fresh meat according to claim 1, characterized in that: In step (2), the fresh meat is one or more of pork, beef, mutton, chicken and duck.

6. The method for inhibiting the content of carcinogens in the process of roasting fresh meat according to claim 1, characterized in that: In step (2), the pickling time is 60-90 minutes, and the pickling temperature is 15-35°C.

7. The method for inhibiting the content of polycyclic aromatic hydrocarbons, heterocyclic amines and N-nitrosamines in the process of roasting fresh meat according to claim 1, characterized in that: In step (2), the mass volume ratio of the fresh meat to the medicinal material extract is (100-500) g:1000 mL.

8. The method for inhibiting the content of carcinogens in the process of roasting fresh meat according to claim 1, characterized in that: In step (3), the baking temperature is 180-200° C. and the baking time is 20-25 minutes.

9. The method for inhibiting the content of carcinogens in the process of roasting fresh meat according to claim 1, characterized in that: In step (3), before grilling, the method further includes applying grease on the surface of the marinated raw meat; The oil is vegetable oil; the added amount of the oil is 2%-6% of the mass of fresh meat.

10. The method for inhibiting the content of carcinogens in the process of roasting fresh meat according to claim 9, characterized in that: In step (3), the oil is one or more of soybean oil, peanut oil and olive oil.

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