Method capable of improving flavor quality of fried meat dishes

Abstract

The invention provides a method capable of improving flavor quality of fried meat dishes, and belongs to the technical field of fried food processing. The method disclosed by the invention comprises the following steps: performing graded frying on meat-containing food materials, and controlling the oil smoke concentration in the frying process; the step of graded stir-frying comprises a first part and a second part; the first part is a stir-frying process, namely stir-frying is performed by adopting corresponding stir-frying steps of corresponding dishes, and the concentration of oil fume in a pot is controlled in the stir-frying process, so that meat-containing food materials are in contact with the oil fume; the second part is an afterheat heating process, and the afterheat heating process comprises the following steps: stopping heating after the frying process is completed, and controlling the concentration of oil smoke in the pot to enable the meat-containing food materials to be in full contact with the oil smoke. The cooking fume produced in the frying process of the meat dishes is intercepted and fully reacts with the meat dishes, so that the production of flavor substances of the meat dishes can be effectively improved.

Description

Technical Field

[0001] The invention belongs to the technical field of fried food processing, and particularly relates to a method capable of improving the flavor quality of fried meat dishes. Background Art

[0002] With the rapid development of the times and the ever-faster pace of life, people cook less at home with kitchen utensils. More and more families buy "pre-made dishes" in advance to save the tedious cooking process. However, the reheating of food after pre-preparation will affect the flavor and quality of the dish itself. Many Chinese netizens commented that pre-prepared food lacks "wok flavor", among which pre-prepared stir-fry is the most serious.

[0003] Wok aroma is a type of browning that is the result of the Maillard reaction. When ingredients are stir-fried at high temperatures, the oil, sauce, and moisture in the food will evaporate into gases with a strong aroma after being cooked at high temperatures. These gases form airflow in the semi-circular environment of the wok, and are then absorbed by the ingredients in the wok for a second time, making the food more fragrant. In layman's terms, the unique flavor and taste of the various flavor factors produced during the heating process of food in the dimensions of color, aroma, and taste are "wok aroma."

[0004] The intelligent cooking robot is a kitchen appliance that integrates modern technology and traditional cooking techniques. Its core is to realize the automatic management of the cooking process through preset programs or intelligent control systems. Users only need to manually put the prepared food ingredients and seasonings into the intelligent cooking machine and touch the "start" operation function key to realize the automatic cooking process. It not only improves cooking efficiency and reduces the tediousness of manual operation, but also ensures the accuracy and consistency of the cooking process, simulating the flavor of people's usual cooking to the greatest extent, and retaining the flavor and aroma of the food.

[0005] Pork belly is one of the most common sources of meat in China. It is loved by consumers for its tender texture, fatty but not greasy taste and high nutritional value. Flavor is one of the most important indicators for evaluating the quality of meat products and a key factor affecting consumers' willingness to taste. Protein denaturation and degradation and fatty acid oxidation during the heating process will affect the sensory quality and taste attributes of meat products. The umami taste of meat products is mainly caused by the non-volatile compounds contained in them, such as some small molecule peptides and some free amino acids that give flavor. The unique aroma characteristics of meat products are mainly composed of various volatile substances produced by various chemical reactions during the heating process.

[0006] At present, there are few studies on improving the flavor of meat dishes, and most of them are to improve the flavor and taste of fried food by adding various additives or changing the frying time, temperature and other conditions. However, these methods require cooks to go through a tedious cooking process to obtain a product with a rich taste, and the resulting products are also insufficient in terms of standardization. Summary of the invention

[0007] In view of this, the purpose of the present invention is to provide a method for improving the flavor and taste of meat dishes based on an intelligent cooking machine. The method provided by the present invention explores the influence of oil smoke on flavor. The prepared meat dishes have a high content of flavor substances and a better taste, and do not require a cumbersome cooking process.

[0008] In order to achieve the above object, the present invention provides the following technical solutions:

[0009] The present invention provides a method for improving the flavor quality of fried meat dishes, comprising the following steps:

[0010] Fry the meat-containing ingredients in different grades and control the fume concentration during the frying process;

[0011] The graded frying includes a first part and a second part;

[0012] The first part is the frying process, which uses the corresponding frying steps of the corresponding dishes to fry and controls the oil fume concentration in the pot during the frying process so that the meat-containing ingredients are in contact with the oil fume;

[0013] The second part is a residual temperature heating process, and the method of the residual temperature heating process is: after the frying process is completed, the heating is stopped, and the oil fume concentration in the pot is controlled so that the meat-containing food is fully in contact with the oil fume;

[0014] The method for controlling the oil fume concentration in the pot is to make the total aldehyde and ketone compounds in the pot be 1500-5000 μg / m 3 .

[0015] Because the flavor of food is closely related to the volatile and non-volatile compounds in food, non-volatile compounds, such as small peptides, free amino acids and nucleotides, are essential for the formation of unique taste attributes. At the same time, free amino acids are also key precursors involved in the Maillard reaction and Strecker degradation, which are essential for the development of characteristic aromas. Volatile compounds are the result of various chemical processes that depend on the precursor content and heating process in raw meat and have a significant impact on the unique aroma characteristics of meat products. Lipid thermal oxidation is one of them and plays a key role in the formation and differentiation of raw meat flavor and cooked meat flavor. Moderate lipid oxidation is necessary to produce the desired flavor of meat products.

[0016] The inventors found that the fume during the frying process has a significant impact on the flavor of the dishes. After the fume module is turned off during the frying process, the aldehyde and ketone compounds in the fume generated during the frying process of meat dishes can effectively increase the production of free amino acids in meat dishes, especially glutamic acid and alanine, the two most important flavor amino acids. At the same time, the increase in the concentration of environmental fume also promotes lipid oxidation in meat dishes, causing more free fatty acids to be oxidized into secondary oxidation products and volatile flavor compounds. The present invention has opened up a new way to improve the flavor and taste of fried meat dishes.

[0017] Preferably, the meat-containing ingredients include meat ingredients, vegetable ingredients, seasonings, and auxiliary ingredients.

[0018] Preferably, the meat ingredients include but are not limited to pork, cattle, sheep, duck, chicken, fish and goose.

[0019] Preferably, the seasoning includes but is not limited to salt, soy sauce, and spices.

[0020] Preferably, the auxiliary materials include but are not limited to edible oil, starch and cooking wine.

[0021] Preferably, the method for controlling the oil fume concentration in the pot is one of the following methods:

[0022] (1) When cooking in a wok, adjust the fume density by covering or opening the lid;

[0023] (2) When using the cooking machine, adjust the fume concentration through the fume module.

[0024] Preferably, the duration and temperature of the first part of the frying process are adjusted according to the dish;

[0025] The second part of the residual heating time is 1-3 minutes.

[0026] Preferably, the contact between the meat-containing food and the oil fume can be carried out in stages during the frying process, which is one of the following modes:

[0027] This is done during both the first and second parts of the frying process;

[0028] It is done in the first part of the frying process, but not in the second part;

[0029] It is not done in the first part of the frying process, but is done in the second part.

[0030] The present invention at least includes the following beneficial technical effects:

[0031] The method for improving the flavor quality of fried meat dishes of the present invention does not require complicated cooking methods, and can significantly improve the production of flavor substances in meat dishes by utilizing and controlling the smoke concentration generated during the frying process to contact the food ingredients; a standardized frying method is obtained by exploring the relationship between the oil smoke concentration and the flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0033] Figure 1 This is a schematic diagram of the detection results of environmental oil smoke during the frying process of pork belly of different groups in Experimental Example 1;

[0034] Figure 2 Schematic diagram of the test results of different groups of pork belly in Experimental Example 1;

[0035] Figure 3 Schematic diagram of the test results of different groups of pork belly in Experimental Example 1;

[0036] Figure 4 Schematic diagram of the test results of different groups of pork belly in Experimental Example 1;

[0037] Figure 5 Schematic diagram of the test results of different groups of pork belly in Experimental Example 1;

[0038] Figure 6 Schematic diagram of the electronic nose detection results of different groups of pork belly in Experimental Example 1;

[0039] Figure 7 Schematic diagram of the electronic tongue detection results of pork belly in different groups in Experimental Example 1. DETAILED DESCRIPTION

[0040] In order to facilitate the understanding of the present invention, the present invention will be described more fully below with reference to the embodiments, and preferred embodiments of the present invention are given below. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. The purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0041] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0042] The optional scope of the terms "and / or", "or / and", and "and / or" used in this article includes any one of two or more related listed items, and also includes any and all combinations of the related listed items, said any and all combinations include any combination of any two related listed items, any more related listed items, or all related listed items.

[0043] In this article, "first aspect", "second aspect", etc. are used for descriptive purposes only and cannot be understood as indicating or implying relative importance or quantity, nor can they be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", etc. only serve the purpose of non-exhaustive enumeration and description, and it should be understood that they do not constitute a closed limitation on quantity.

[0044] In this article, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0045] Herein, when it comes to numerical ranges, unless otherwise specified, the numerical ranges are deemed to be continuous and include the minimum and maximum values ​​of the range, as well as every value between such minimum and maximum values. Further, when a range refers to an integer, every integer between the minimum and maximum values ​​of the range is included. In addition, when multiple ranges are provided to describe features or characteristics, the ranges can be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges included therein.

[0046] The raw materials or equipment used in the following examples are described as follows:

[0047] Pork belly: Pork belly samples were obtained from a meat supplier 24 hours after slaughter of commercially available white pigs weighing 90-100 kg.

[0048] Dark soy sauce and light soy sauce: both come from Guangzhou Foshan Haitian Flavoring Food Co., Ltd.

[0049] Cooking wine: Cooking wine comes from Jiangsu Hengshun Vinegar Industry Co., Ltd.

[0050] Smart cooking machine: from Lu'an Suoyi Electric Appliance Manufacturing Co., Ltd., Kitchen God H22.

[0051] Example 1

[0052] Preparation method of pork belly

[0053] Remove the skin and obvious connective tissue from fresh pork, and cut the pork belly into slices of 0.3 cm × 2 cm × 4 cm;

[0054] The brine is made by dissolving 450g of salt and 50g of MSG in 1380g of water until it is completely dissolved without any particles.

[0055] Soy sauce is made by mixing dark soy sauce and light soy sauce in a ratio of 1:3;

[0056] 20 g peanut oil, 5 g salt water, 5 g soy sauce and 5 g cooking wine were added to 300 g of pork belly slices, mixed well and marinated for 30 minutes to obtain a pork belly sample.

[0057] Example 2

[0058] Parameter settings of intelligent cooking machine

[0059] Temperature setting for the first part of frying: set 200℃ at 0s, increase from 40℃ to 200℃ at a rate of 2℃ / min, and keep for 40s; then increase to 230℃ at a rate of 3℃ / min, and keep for 60s; then stop heating;

[0060] Speed ​​setting: 0-50s is set to 25r / min, 50-125s is set to 30r / min, 125-190s is set back to 25r / min;

[0061] When frying the second part, stop rotating and heat with the residual heat for 2 minutes and 50 seconds.

[0062] Experimental Example 1

[0063] In order to explore the influence of environmental oil smoke on the flavor and taste of pork belly during frying, the present invention sets the following experimental groups, each of which is separated by more than 30 minutes before the frying process to reduce the environmental impact, and each group is repeated three times:

[0064] F1: Prepare pork belly according to the preparation method described in Example 1, and set the intelligent cooking machine according to the parameters described in Example 2, except that the oil fume module in the intelligent cooking machine is turned on during the whole cooking process;

[0065] F2: Prepare pork belly according to the preparation method described in Example 1, and set the intelligent cooking machine according to the parameters described in Example 2, except that the oil fume module in the intelligent cooking machine is in a closed state during the whole cooking process;

[0066] F3: Prepare pork belly according to the preparation method described in Example 1, and set the intelligent cooking machine according to the parameters described in Example 2, except that the oil fume module in the intelligent cooking machine is in the on state during the cooking of the pork belly, and in the off state during the residual heat heating stage;

[0067] F4: Prepare pork belly according to the preparation method described in Example 1, and set the intelligent cooking machine according to the parameters described in Example 2, except that the oil fume module in the intelligent cooking machine is in a closed state during the cooking of the pork belly, and is in an open state during the residual heat heating stage;

[0068] The fried pork belly in F1 to F4 was tested, and the testing method was as follows:

[0069] Test 1: Determination of aldehyde and ketone compounds in oil fume in the environment: During the frying process of pork belly, a dual-channel constant air sampler is used as a pump to extract the oil fume generated during the cooking process. The oil fume passes through the particle filter and the KI ozone removal column and is collected in the 2,4-dinitrophenylhydrazine (DNPH) sampling tube. The particle filter eliminates the influence of particulate matter in the oil fume, and the ozone removal column prevents the influence of ozone on the sampling tube. After reverse phase separation and acetonitrile elution, the sample is detected by HPLC with a UV detector. The chromatographic conditions are as follows: (a) Chromatographic column: C18, column length 250 mm, inner diameter 4.6 mm, particle size 5 μm; (b) Mobile phase: acetonitrile / water; (c) Gradient elution, 60% acetonitrile for 20 min, acetonitrile linearly increased from 60% to 100% within 20-30 min, acetonitrile reduced to 60% within 30-32 min and maintained for 8 min; (d) Detection wavelength: 360 nm; (e) Flow rate: 1.0 ml / min; (f) Injection volume: 20 μl. The results are shown in Tables 1 and Figure 1 shown.

[0070] Test 2: Determination of TBA: Take 2.5g of the minced and evenly mixed pork belly sample and mix it with 25ml of trichloroacetic acid solution, shake it at a constant temperature of 50℃ for 30min, cool it to room temperature and filter it with double-layer filter paper, take 5ml of the filtrate and mix it with an equal amount of 0.02mol / L thiobarbituric acid (TBA) solution, mix it well and place it in a 90℃ water bath for 30min, cool it to room temperature and measure the absorbance at 532nm. The TBARs value is determined by drawing a standard curve for the malondialdehyde standard solution. The results are shown in Table 1 and Figure 2 shown.

[0071] Test three: Determination of free fatty acids: Take 4g of minced pork belly sample and add 2ml of 11-carbonic acid triglyceride internal standard solution. Add about 100mg of pyrogallic acid, a few zeolites, 2mL of 95% ethanol and 4ml of water, mix well and extract oil by acid hydrolysis. After the hydrolyzed sample is cooled to room temperature, add 10mL of 95% ethanol and mix well. Transfer the hydrolyzate in the flask to a separatory funnel, rinse the flask and stopper with 50mL of ether and petroleum ether mixture, add the rinse liquid to the separatory funnel and cover it. Shake for 5min and let stand for 10min. Collect the ether layer extract into a 250mL flask. Repeat the above steps to extract the hydrolyzate 3 times, and finally rinse the separatory funnel with ether and petroleum ether mixture and collect it in a 250mL flask. Concentrate to dryness on a rotary evaporator, and the residue is a fat extract.

[0072] After that, add 8 mL of 2% NaOH-methanol solution to the fat extract, connect a reflux condenser, and reflux in an 80°C water bath until the oil droplets disappear. Add 7 mL of 15% boron trifluoride methanol solution from the upper end of the reflux condenser, and continue to reflux in an 80°C water bath for 2 minutes to complete the methyl esterification reaction. Add 20 ml of n-heptane to the resulting solution, shake for 2 minutes, then add saturated NaCl solution, and let stand to separate. Take 5 mL of the upper extract, add 4 g of anhydrous sodium sulfate, shake for 1 minute, let stand for 5 minutes, and take the upper solution into the injection bottle for determination. The detection was carried out by gas chromatography, and the chromatographic conditions were as follows: (a) Chromatographic column: TG-FAME chromatographic column, column length 50m, inner diameter 0.25mm, particle size 0.2μm; (b) Heating program: starting temperature was 80℃, maintained for 1 minute, then increased to 160℃ at 20℃ / min, maintained for 1.5 minutes, further increased to 205℃ at 3℃ / min, maintained for 4 minutes, and finally increased to 250℃ at 3℃ / min, maintained for 2 minutes; (c) Flow rate: 0.5mL / min (d) Carrier gas: nitrogen; (e) Split ratio was 1:30. The results are shown in Table 1 and Figure 3 shown.

[0073] Test 4: Determination of free amino acids: Accurately weigh 0.1g of freeze-dried sample, add 4ml of 4% sulfosalicylic acid, mix well, and then ultrasonically extract at room temperature for 30min, inverting every 5min to mix. After ultrasonic extraction, let stand for 10min, take 1.5ml of the upper clear liquid, centrifuge (12000rmp / min), separate the non-organic phase with a syringe after centrifugation, and filter twice with a 0.22μm aqueous phase filter membrane. Use a fully automatic amino acid analyzer to analyze the filtrate. The results are shown in Table 1 and Figure 4 shown.

[0074] Test 5: Determination of volatile flavor compounds in pork belly: Take 2.0g of mixed pork belly minced sample and put it into a 20mL headspace bottle, add 10μL 2,4,6-trimethylpyridine solution (6.3μg / mL) as internal standard and seal it quickly. Insert the DVB / CAR / PDMS extraction head into the headspace bottle 1cm away from the sample, extract and adsorb in a 55℃ water bath for 40min, and then place it in a gas chromatography-mass spectrometry instrument for analysis for 5min. Chromatographic conditions: (a) Chromatographic column: DB-WAX chromatographic column, column length 30m, inner diameter 0.25mm, particle size 0.25μm; (b) Heating program: starting temperature 40℃, hold for 3min; heat up to 200℃ at 5℃ / min, then heat up to 250℃ at a rate of 8℃ / min, hold for 5min; (c) Flow rate: 1ml / min; (d) Carrier gas: He; (e) No split. Mass spectrometry conditions: inlet and ion source temperature was 230°C. Mass spectra were acquired at 70 eV and 500 m / z using full electron impact scan mode. The results are shown in Table 1 and Figure 5 shown.

[0075] Test 6: Electronic nose measurement: 3g of minced and mixed pork belly was placed in a glass bottle and stored at room temperature for 1 hour. The chamber and injection flow rate of the E-nose system were set to 200mL / min, each measurement lasted 120s, and each sample was tested three times. The results are as follows Figure 6 shown.

[0076] Test 7: Electronic tongue measurement: 4g minced pork and 40g ultrapure water were mixed and homogenized (30s, 10000r), centrifuged (30min, 10000r), the supernatant was filtered with filter paper, water was added to 80ml after filtration, and then analyzed with electronic tongue. Figure 7 shown.

[0077] Table 1 Detection results of fried pork belly

[0078]

[0079] Note: The significant differences with different letters in Table 1 are P < 0.05.

[0080] Aldehyde and ketone compounds are one of the important compounds in cooking fume. Figure 1 It can be seen that by controlling the oil smoke template in the smart cooking machine, the concentration of aldehyde and ketone compounds in the environment during the cooking process of pork belly can be significantly controlled. The highest concentration in group F2 is 6.5 times that of group F1.

[0081] Lipid oxidation is an important way for the formation of flavor substances in meat products. TBA is an important indicator for determining the primary and secondary products of lipid oxidation. The TBA value reflects the content of malondialdehyde (MDA), which is the product of the second stage of lipid oxidation. Figure 2 As shown in Table 1, the TBA value in the pork belly increased significantly under high-concentration oil fume environment (P<0.05), and the higher the oil fume concentration, the higher the TBA value. This indicates that the lipid oxidation reaction of the pork belly was enhanced during the frying process under high-concentration oil fume environment.

[0082] Depend on Figure 3 As shown in Table 1, the total free fatty acid content of the F2 group in the high-concentration fume environment was significantly lower than that of the F1 group in the low-concentration environment (P<0.05), because in the high-concentration fume environment, the oxidation level of free fatty acids increased, causing more free fatty acids to be oxidized into secondary oxidation products and volatile flavor compounds, thereby reducing the free fatty acid content. This is consistent with the previous TBA results.

[0083] Depend on Figure 4 As shown in Table 1, more free amino acids are produced in a high-concentration oil fume environment. The content of glutamic acid (Glu) and alanine (Ala) is relatively high, which may be one of the reasons why the pork belly tastes delicious after processing. Alanine (Ala), glycine (Gly), serine (Ser) and threonine (Thr) are sweet amino acids that can give food a sweet taste. At the same time, they can also be degraded by Strecker to form aldehydes and promote the formation of pyrazine compounds. Valine (Val), leucine (Leu), isoleucine (Ile) and phenylalanine (Phe) are also key precursors for flavor compounds to be degraded by Strecker. It can be seen that a high-concentration oil fume environment affects the flavor of pork belly by affecting the oxidation of proteins.

[0084] Volatile flavor substances mainly include aldehydes, esters, alcohols, ketones, hydrocarbons, pyrazines and furan compounds. Figure 5 As shown in Table 1, the total volatile flavor compound content of the F2 group in the high-concentration fume environment was significantly higher than that of the F1 group in the low-concentration environment (P<0.05). The content of fatty aldehydes such as nonanal, octanal, heptanal and hexanal was relatively high, and the content of the F2 group was significantly higher than that of the other three groups, which was consistent with the previous trend of fatty acid oxidation and free fatty acid content. The concentration of pyrazine compounds and furan compounds was also the highest in the F2 group, and this concentration can reflect the level of Maillard reaction. It can be seen that the high-concentration fume environment promotes the formation of volatile compounds in the Maillard reaction, thereby forming an ideal flavor.

[0085] Figure 6The responses of 10 electronic nose sensors to pork belly samples under different oil fume concentrations are shown. The W1W, W2W, W1S, and W2S sensors showed larger responses than the other sensors, indicating that the samples contained higher levels of alcohols, aldehydes, ketones, and pyrazine compounds. The F2 group produced the strongest responses on the W1W, W2W, and W2S sensors, indicating that the pork belly samples in the F2 group contained more aromatic components, alcohols, aldehydes, and ketones. The shape of the bar graph shows that the aroma spectra of the four groups of samples are similar, but the intensity and proportion of various volatile gases vary greatly. The two groups, F2 and F1, differed most significantly in the flavor characteristics of pork belly. Therefore, the results of the electronic nose confirm that a high-concentration oil fume environment can greatly change the overall taste of pork belly.

[0086] The electronic tongue was able to detect subtle differences in eight flavor attributes of fried pork belly at different oil fume concentrations ( Figure 7 ). The strongest reactions were sourness, bitterness, umami, and saltiness. The F2 group samples produced the strongest saltiness reaction, followed by F4, F3, and F1. Umami and richness also had similar trends. At the same time, the F2 group samples also produced the least bitterness and sourness responses. The results show that different oil fume environments affect the concentration of flavor substances such as amino acids in pork belly, thus giving fried pork belly different flavor characteristics.

[0087] The above results show that a high concentration of oil fume environment (F2 group) can significantly increase the lipid oxidation degree of meat dishes, promote the Maillard reaction, and oxidize more free fatty acids to generate volatile flavor compounds such as aldehydes, alcohols, and pyrazines. The concentration of flavor-active amino acids such as glutamic acid and alanine also increased significantly.

[0088] It can be seen from the above experimental examples that the present invention controls the oil fume concentration in the environment during the processing of meat dishes by controlling the oil fume control module in the intelligent cooking machine, which can significantly improve the flavor quality of meat dishes, reduce the bitterness and astringency of meat dishes, and improve their palatability.

[0089] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for improving the flavor quality of fried meat dishes, characterized in that: The following steps are involved: Fry the meat-containing ingredients in different grades and control the fume concentration during the frying process; The graded frying includes a first part and a second part; The first part is the frying process, which uses the corresponding frying steps of the corresponding dishes to fry and controls the oil fume concentration in the pot during the frying process so that the meat-containing ingredients are in contact with the oil fume; The second part is a residual temperature heating process, and the method of the residual temperature heating process is: after the frying process is completed, the heating is stopped, and the oil fume concentration in the pot is controlled so that the meat-containing food is fully in contact with the oil fume; The method for controlling the oil fume concentration in the pot is to make the total aldehyde and ketone compounds in the pot be 1500-5000 μg / m 3 .

2. The method according to claim 1, characterized in that The meat-containing ingredients include meat ingredients, vegetable ingredients, seasonings, and auxiliary ingredients.

3. The method according to claim 1, characterized in that The meat ingredients include but are not limited to pork, cattle, sheep, duck, chicken, fish, and goose.

4. The method according to claim 1, characterized in that: The seasonings include but are not limited to salt, soy sauce, and spices.

5. The method according to claim 1, characterized in that The auxiliary materials include but are not limited to edible oil, starch, and cooking wine.

6. The method according to claim 1, characterized in that The method for controlling the oil fume concentration in the pot is one of the following methods: (1) When cooking in a wok, adjust the fume density by covering or opening the lid; (2) When using the cooking machine, adjust the fume concentration through the fume module.

7. The method according to claim 1, characterized in that The duration and temperature of the first part of the frying process are adjusted according to the dish; The second part of the residual heating time is 1-3 minutes.

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