Smoked meat with antioxidant function and processing method thereof

Abstract

The invention relates to the technical field of meat product processing, in particular to smoked meat with an anti-oxidation function and a processing method thereof, and according to the processing method of the smoked meat with the anti-oxidation function, pollution of exogenous polycyclic aromatic hydrocarbon to meat is reduced through staged smoke treatment. Carbon black particles (part of polycyclic aromatic hydrocarbon particles are attached to the surfaces of the carbon black particles) are intercepted through filtration treatment, residual polycyclic aromatic hydrocarbon particles and gas-phase polycyclic aromatic hydrocarbon are removed through treatment liquid through separation treatment, smoke is recombined and smoked through temperature control preparation, smoke components are optimized, and a triple mechanism of physical interception, chemical degradation and environmental adaptation is formed. Compared with a traditional scheme which only depends on marinade, the method has the advantages that the benzopyrene content in smoke is effectively reduced, oxidation of fat in meat is inhibited by combining the marinade and the fresh-keeping liquid, the total amount of polycyclic aromatic hydrocarbon in a finished product is greatly reduced through internal and external synergism, and the carcinogenic risk of the smoked meat product is reduced.

Description

Technical Field

[0001] The present invention relates to the technical field of meat product processing, and particularly relates to a smoked meat with antioxidant function and a processing method thereof. Background Art

[0002] Smoked meat is a kind of meat food processed by a smoking process. The marinated meat is placed in a smoking environment, and the smoke and heat generated by the burning of wood are used to endow the meat with a special aroma and extend the shelf life. The smoking process can not only prevent spoilage but also add flavor.

[0003] However, smoking may produce carcinogens such as polycyclic aromatic hydrocarbons (PAHs, such as benzo[a]pyrene). For example, Chinese Patent Authorization Publication No. CN111588016B discloses the use of a marinade in reducing the content of benzo[a]pyrene in smoked meat, which includes the following components: mixing peach gum, tea polyphenols, and table salt in a weight ratio of (1-3):(1-2):16. This invention uses tea polyphenols and peach gum as marinating materials, reducing the content of the carcinogenic substance benzo[a]pyrene in smoked meat products and greatly improving the safety of smoked meat. Thus, it can be seen that the existing technology captures free radicals by adding natural antioxidants, blocks the lipid oxidation chain reaction, and then reduces the PAHs synthesis substrate. However, the formation of polycyclic aromatic hydrocarbons is not only caused by the coking of fat in meat but also by the polymerization of polycyclic aromatic hydrocarbons (PAHs) in the smoke due to incomplete combustion of wood. It only targets the internal factors of meat and ignores the external factors. Summary of the Invention

[0004] Therefore, the present invention provides a smoked meat with antioxidant function and a processing method thereof to overcome the problem that the harmful substance residues in the smoked meat prepared due to the limitation of the smoking process exceed the standard in the prior art.

[0005] To achieve the above object, the present invention provides a processing method for smoked meat with antioxidant function, including:

[0006] Step S1, obtaining pre-cut meat strips to be smoked and placing them at intervals in a smoking chamber;

[0007] Step S2, burning combustion materials in a combustion chamber, heating the smoking chamber with the combustion heat, and collecting the combustion smoke after combustion;

[0008] Step S3, filtering and separating the combustion smoke in sequence, and the separation includes passing the first smoke after filtering carbon black particles into a treatment liquid to obtain the separated second smoke;

[0009] Step S4, detecting the polycyclic aromatic hydrocarbons in the second smoke to determine whether to prepare the smoking smoke;

[0010] Step S5, when it is determined to prepare the smoking smoke, mix the second smoke with carbon black particles in a preset ratio and introduce them into the smoking chamber to obtain the mixed smoking smoke;

[0011] Step S6, use the smoking smoke to smoke the meat strips to be smoked under the set smoking environment to obtain smoked meat.

[0012] Further, in the step S3, filtering the smoke includes:

[0013] Step S31, introduce the smoke into the first treatment device, filter the smoke through a fiber filter bag to obtain the filtered first smoke and carbon black particles, and regularly recycle the carbon black particles.

[0014] Further, in the step S3, separating the smoke includes:

[0015] Step S32, introduce the first smoke into the second treatment device, and the first smoke passes through the treatment liquid, the partition plate, and the treatment liquid in sequence from bottom to top in the second treatment device to obtain the second smoke;

[0016] Wherein, the partition plate is located below the liquid level of the treatment liquid, and a plurality of through holes are uniformly arranged on the partition plate.

[0017] Further, in the step S4, determining whether to prepare the smoking smoke includes:

[0018] Obtain the detection result of the polycyclic aromatic hydrocarbon content of the second smoke and compare it with the first threshold;

[0019] If the polycyclic aromatic hydrocarbon content is greater than the first threshold, execute step S32 to continue separating the second smoke;

[0020] If the polycyclic aromatic hydrocarbon content is less than or equal to the first threshold, execute step S5 to prepare the smoking smoke.

[0021] Further, in the step S4, it further includes:

[0022] Step S41, when continuing to separate the second smoke, determine the polycyclic aromatic hydrocarbon fluctuation parameter according to the polycyclic aromatic hydrocarbon content in the second smoke, and determine the adjustment of the treatment liquid according to the polycyclic aromatic hydrocarbon fluctuation parameter.

[0023] Further, in the step S5, the preparation of the smoking smoke includes:

[0024] Introduce the second smoke into a multi-stage cooling device for precooling, introduce the precooled second smoke into a multi-stage heating device for preheating, and mix the preheated second smoke with carbon black particles according to a preset ratio to prepare the smoking smoke.

[0025] Further, in the step S1, it also includes screening the meat strips: obtaining the side image of the meat strips, and determining whether to remove or retain the meat strips according to the side image of the meat strips.

[0026] Further, in the step S1, determining whether to remove or retain the meat strips according to the side image of the meat strips includes: scanning the side image of the meat strips to obtain the brightness data of each pixel point on the image, determining the ratio of adipose tissue and muscle tissue of the meat strips according to the brightness data of each pixel point on the image, and removing or retaining the meat strips according to the ratio of adipose tissue and muscle tissue of the meat strips.

[0027] Further, in the step S6, after the smoked meat is prepared, it also includes: spraying the preservation liquid on the surface of the smoked meat and drying it.

[0028] On the other hand, the present invention also includes a kind of smoked meat, which is prepared by the above-mentioned smoked meat processing method with antioxidant function, and the content of polycyclic aromatic hydrocarbons in the smoked meat is lower than 0.2 micrograms per kilogram.

[0029] Compared with the prior art, the beneficial effect of the present invention is that

[0030] The smoked meat processing method with antioxidant function of the present invention reduces the pollution of exogenous polycyclic aromatic hydrocarbons to the meat quality through staged smoke treatment. The filtration treatment intercepts carbon black particles (part of the polycyclic aromatic hydrocarbon particles are attached to the surface of the carbon black particles), and the separation treatment removes the remaining polycyclic aromatic hydrocarbon particles and gaseous polycyclic aromatic hydrocarbons through the treatment liquid, and prepares and recombines the smoked smoke through temperature control to optimize the smoke components, forming a triple mechanism of "physical interception - chemical degradation - environmental adaptation". Compared with the traditional scheme that only relies on marinade, the present invention effectively reduces the content of benzo[a]pyrene in the smoke, combines the marinade and the preservation liquid to inhibit the oxidation of fat in the meat, and synergistically reduces the total amount of polycyclic aromatic hydrocarbons in the finished product inside and outside, reducing the carcinogenic risk of smoked meat products.

[0031] Further, the fiber filter bag is used as the core of preliminary filtration. The fiber filter bag can intercept most of the carbon black particles and part of the polycyclic aromatic hydrocarbon particles attached to the carbon black particles in the smoke, directly blocking part of the particulate-phase polycyclic aromatic hydrocarbons in the smoke.

[0032] Further, the second treatment device realizes the efficient removal of particulate-phase and gaseous polycyclic aromatic hydrocarbons. The polycyclic aromatic hydrocarbons are dissolved in the treatment liquid. After the first smoke passes through the second treatment device, the remaining small amount of carbon black particles, polycyclic aromatic hydrocarbon particles and gaseous polycyclic aromatic hydrocarbons are either wrapped by water and settled, or dissolved in water, or chemically degraded, and the baffle plate can decompose the larger bubbles into smaller bubbles, increasing the contact area between the first smoke and the treatment liquid, making the first smoke treated more uniformly, ensuring that the polycyclic aromatic hydrocarbons are fully dissolved or settled, and the treatment effect is better.

[0033] Furthermore, based on the real-time detection of the polycyclic aromatic hydrocarbon content, the present invention precisely controls the number and intensity of separation treatments to avoid waste of resources caused by over-treatment. When the detected value is greater than the first threshold, a secondary separation treatment cycle is automatically triggered until the standard is reached; if it is less than or equal to the threshold, it directly enters the subsequent treatment, reducing energy consumption. This technology can combine an on-line mass spectrometer with PLC control to achieve full automation of the treatment process, reduce the manual intervention rate, and avoid the problem of failure to control polycyclic aromatic hydrocarbons caused by smoke fluctuations in traditional processes.

[0034] Furthermore, the carbon black particles are subjected to high-temperature baking. On the one hand, high-temperature baking can volatilize the polycyclic aromatic hydrocarbon particles attached to the carbon black particles. On the other hand, in the prior art, smoking is also carried out through a smokeless oven, but smokeless smoking reduces or changes the flavor of the smoked meat. The heated carbon black particles of the present invention can be mixed with the second smoke later to simulate and reconstruct the physical and chemical properties of the smoke, not only restoring the smoke color and flavor intensity, but also eliminating residual polycyclic aromatic hydrocarbons through high-temperature oxidation, so that the flavor of the meat after smoking remains the original flavor.

[0035] Furthermore, the present invention screens the meat strips based on machine vision, and can accurately remove raw materials with too high a fat ratio. By analyzing the brightness of the pixel points in the side image (the brightness of the fat area > the brightness of the muscle area), calculating the fat / muscle ratio, and automatically sorting high-quality meat strips with a fat / muscle ratio within a certain range. On the one hand, it can avoid the risk of excessive fat increasing the production of polycyclic aromatic hydrocarbon carcinogens due to fat coking. On the other hand, at a certain ratio, the fat / muscle has a better taste.

[0036] Furthermore, the antioxidants used in the preservation liquid of the present invention are all natural products. The preservation liquid is sprayed to form a micron-level oxygen barrier film. Combining with the air-drying process, tea polyphenols continuously release antioxidant activity and inhibit fat oxidation during storage. Among them, ginger essential oil and tea polyphenols are both natural active ingredients, non-toxic and without side effects, having good antioxidant effects while retaining flavor substances, which is significantly superior to traditional vacuum packaging. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 It is a flowchart of the processing method of smoked meat with antioxidant function according to the present invention;

[0038] Figure 2 It is a flowchart of step S3 of the embodiment of the present invention;

[0039] Figure 3 It is a schematic diagram of the first processing device of the embodiment of the present invention;

[0040] Figure 4 It is a schematic diagram of the second processing device of the embodiment of the present invention;

[0041] In the figure: 1, gas pipeline; 2, fiber filter bag; 3, container; 4, air inlet; 5, air outlet; 6, treatment liquid; 7, partition board. Detailed implementation manners

[0042] In order to make the objectives and advantages of the present invention more clear and understandable, the present invention will be further described below in conjunction with embodiments; it should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0043] The preferred implementation manners of the present invention will be described below with reference to the accompanying drawings. Those skilled in the art should understand that these implementation manners are only used to explain the technical principles of the present invention and do not limit the protection scope of the present invention.

[0044] It should be noted that in the description of the present invention, the terms indicating directions or positional relationships such as "upper", "lower", "left", "right", "inner", "outer", etc. are based on the directions or positional relationships shown in the drawings. This is only for convenience of description and does not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation of the present invention.

[0045] In addition, it should also be noted that in the description of the present invention, unless otherwise clearly specified and limited, the terms "installation", "connection", and "connection" should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be directly connected or indirectly connected through an intermediate medium, and it can be the communication inside two elements. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific situations.

[0046] Please refer to Figure 1 and Figure 2 As shown, an embodiment of the present invention provides a bacon processing method with antioxidant function, including:

[0047] Step S1, obtaining the meat strips to be smoked that have been pre-cut into strips and placing them in the smoking chamber at intervals;

[0048] Step S2, burning the combustion materials in the combustion chamber, heating the smoking chamber with the combustion heat, and collecting the combustion smoke after combustion;

[0049] Step S3, filtering and separating the combustion smoke in sequence. The separation includes passing the first smoke after filtering carbon black particles into the treatment liquid to obtain the separated second smoke;

[0050] Step S4, detecting the polycyclic aromatic hydrocarbons in the second smoke to determine whether to prepare the smoking smoke;

[0051] Step S5, when it is determined to prepare the smoking smoke, mix the second smoke with carbon black particles in a preset ratio and introduce them into the smoking chamber to obtain the mixed smoking smoke;

[0052] Step S6, use the smoking smoke to smoke the meat strips to be smoked under the set smoking environment to obtain smoked meat.

[0053] A processing method of smoked meat with antioxidant function according to the present invention reduces the pollution of exogenous polycyclic aromatic hydrocarbons to the meat quality through staged smoke treatment. The filtration treatment intercepts carbon black particles (part of the polycyclic aromatic hydrocarbon particles are attached to the surface of the carbon black particles), and the separation treatment removes the remaining polycyclic aromatic hydrocarbon particles and gaseous polycyclic aromatic hydrocarbons through the treatment liquid, and optimizes the smoke components by temperature-controlled recombination of the smoke, forming a triple mechanism of "physical interception - chemical degradation - environmental adaptation". Compared with the traditional method that only relies on marinades, the present invention effectively reduces the content of benzo[a]pyrene in the smoke, combines marinades and preservation liquids to inhibit the oxidation of fat in the meat, and synergistically reduces the total amount of polycyclic aromatic hydrocarbons in the finished product both inside and outside, reducing the carcinogenic risk of smoked meat products.

[0054] Specifically, in step S1, raw material selection and pretreatment are also included: Select fresh streaky pork with uniform fat, remove excess fat and connective tissue, wash it with clean water and cut it into 2-kilogram meat strips.

[0055] Specifically, in the step S3, the filtration of the smoke includes:

[0056] Step S31, introduce the smoke into the first treatment device, filter the smoke through a fiber filter bag to obtain the filtered first smoke and carbon black particles, and regularly recycle the carbon black particles.

[0057] As an implementation method, as Figure 3 shown, the first treatment device is a gas pipeline, and a fiber filter bag is arranged in the gas pipeline to filter the smoke, filter the carbon black particles in the smoke on one side of the fiber filter bag, and the filtered first smoke is subsequently subjected to separation treatment.

[0058] The fiber filter bag is used as the filtration core. The fiber filter bag can intercept most of the carbon black particles in the smoke and some polycyclic aromatic hydrocarbon particles attached to the carbon black particles, directly blocking part of the particulate-phase polycyclic aromatic hydrocarbons in the smoke. The filter bag material is polytetrafluoroethylene, which is heat-resistant and oil-repellent, avoiding blockage caused by the humidity of the smoke and ensuring the stability of the filtration efficiency. The regularly recycled carbon black particles are subjected to high-temperature treatment to completely decompose the remaining polycyclic aromatic hydrocarbon particles, and the remaining carbon black particles are reserved for future use.

[0059] It can be understood that the pore size of the fiber filter bag is smaller than the diameter of the carbon black particles but larger than the diameter of the polycyclic aromatic hydrocarbon particles.

[0060] It can be understood that the filtration process mainly filters carbon black particles in the smoke. The vast majority of carbon black particles and a small part of the polycyclic aromatic hydrocarbon particles attached to the carbon black particles are filtered out, while the vast majority of polycyclic aromatic hydrocarbon particles and all gaseous-phase polycyclic aromatic hydrocarbons in the smoke still pass through the fiber filter bag and remain in the first smoke.

[0061] Specifically, in the step S3, separating the smoke includes:

[0062] Step S32: Introduce the first smoke into the second treatment device. The first smoke passes through the treatment liquid, the partition plate, and the treatment liquid in sequence from bottom to top in the second treatment device to obtain the second smoke.

[0063] Wherein, the partition plate is located below the liquid level of the treatment liquid, and a plurality of through holes are uniformly arranged on the partition plate.

[0064] Please refer to Figure 4 , the second treatment device includes a container. A plurality of air inlets are provided at the bottom of the container, and an air outlet is provided at the upper part of the container. A treatment liquid and a partition plate are arranged inside the container. The partition plate is immersed in the treatment liquid. The arrows in the figure indicate the flow direction of the first smoke. After the first smoke is filtered, it enters the treatment liquid below the partition plate. When passing through the partition plate, larger bubbles are decomposed into smaller bubbles. After passing through the treatment liquid above the partition plate, it is collected at the upper air outlet and leaves from the air outlet.

[0065] As an implementation manner, the treatment liquid is pure water.

[0066] The second treatment device realizes the efficient removal of particulate-phase and gaseous-phase polycyclic aromatic hydrocarbons. Polycyclic aromatic hydrocarbons are soluble in water. After the first smoke passes through the second treatment device, the remaining small amount of carbon black particles, polycyclic aromatic hydrocarbon particles and gaseous-phase polycyclic aromatic hydrocarbons are either wrapped by water and settle or dissolve in water. The partition plate can decompose larger bubbles into smaller bubbles, increasing the contact area between the first smoke and the treatment liquid, making the treatment of the first smoke more uniform, ensuring that polycyclic aromatic hydrocarbons are fully dissolved or settled, and achieving better treatment effects.

[0067] Specifically, in the step S4, determining whether to prepare smoked smoke includes:

[0068] Obtain the detection result of the polycyclic aromatic hydrocarbon content of the second smoke and compare it with a first threshold.

[0069] If the polycyclic aromatic hydrocarbon content is greater than the first threshold, execute step S32 to continue separating and treating the second smoke.

[0070] If the polycyclic aromatic hydrocarbon content is less than or equal to the first threshold, execute step S5 to prepare smoked smoke according to the second smoke.

[0071] It is understandable that there are multiple second processing devices, and the multiple second processing devices are connected by gas pipelines. When the first smoke is processed by the first second device, if the polycyclic aromatic hydrocarbon content is greater than the first threshold, the second smoke is introduced into the next second processing device until the polycyclic aromatic hydrocarbon content is less than or equal to the first threshold.

[0072] As an implementation manner, the first threshold is five percent of the polycyclic aromatic hydrocarbon content in the initial smoke.

[0073] As another implementation manner, the first threshold is two percent of the polycyclic aromatic hydrocarbon content in the initial smoke.

[0074] Based on the real-time detection of the polycyclic aromatic hydrocarbon content, the present invention accurately controls the separation treatment times and intensity, avoiding resource waste caused by over-treatment. When the detected value is greater than the first threshold, a secondary separation cycle is automatically triggered until the standard is reached (error ±2%); if it is less than or equal to the threshold, it directly enters the subsequent preparation of smoked smoke, reducing energy consumption. This technology can combine an on-line mass spectrometer and PLC control to achieve full automation of the treatment process, reduce the manual intervention rate, and avoid the problem of polycyclic aromatic hydrocarbon control failure caused by smoke fluctuations in the traditional process.

[0075] Specifically, in the step S4, it further includes:

[0076] Step S41, when continuing to separate and process the second smoke, determine the first polycyclic aromatic hydrocarbon fluctuation parameter according to the polycyclic aromatic hydrocarbon content in the second smoke, and determine the adjustment of the treatment liquid according to the first polycyclic aromatic hydrocarbon fluctuation parameter.

[0077] As an implementation manner, the first polycyclic aromatic hydrocarbon fluctuation parameter is determined according to the polycyclic aromatic hydrocarbon content in the second smoke monitored in real time. Specifically, it is the change trend of the polycyclic aromatic hydrocarbon content in several second smokes at different times before and after the first smoke is separated and processed by the same second processing device. If the polycyclic aromatic hydrocarbon content in several second smokes at different times before and after the first smoke is separated and processed by the same second processing device shows an upward trend, it indicates that the treatment liquid in this second processing device is approaching saturation in dissolving or sedimenting polycyclic aromatic hydrocarbons, and the treatment liquid needs to be replaced in time.

[0078] Specifically, the treatment liquid is ozone water. In the step S4, determine the second polycyclic aromatic hydrocarbon fluctuation parameter according to the polycyclic aromatic hydrocarbon content in the first smoke, and determine the adjustment of the treatment liquid according to the second polycyclic aromatic hydrocarbon fluctuation parameter.

[0079] As another implementation, the polycyclic aromatic hydrocarbon fluctuation parameter is determined according to the polycyclic aromatic hydrocarbon content in the first smoke monitored in real time. Specifically, it is the peak frequency of the polycyclic aromatic hydrocarbon content in several first smokes at different times before and after the smoke is processed by the first processing device. If the peak frequency is greater than the second threshold, it indicates a short-term surge in polycyclic aromatic hydrocarbons in the first smoke (such as a sudden change in wood humidity), and the ozone ratio in the treatment liquid is automatically increased to specifically degrade high-concentration polycyclic aromatic hydrocarbons.

[0080] It can be understood that the second threshold can be determined according to the peak frequency of the polycyclic aromatic hydrocarbon content in several first smokes at different times before and after the historical first processing device processes the smoke. Specifically, it is the average value of the peak frequencies of the polycyclic aromatic hydrocarbon content in several first smokes at different times before and after the historical first processing device processes the smoke.

[0081] Specifically, in the step S5, the preparation of the smoked smoke includes:

[0082] The second smoke is passed into a multi-stage cooling device for precooling, the precooled second smoke is passed into a multi-stage heating device for preheating, and the preheated second smoke is mixed with carbon black particles according to a preset ratio to prepare the smoked smoke.

[0083] As one implementation, the second smoke is precooled by multiple cooling devices. For example, it is cooled in three stages. The temperature set by the first cooling device is 80 °C, the temperature set by the second cooling device is 50 °C, and the temperature set by the third cooling device is 20 °C.

[0084] The humidity of the smoke after separation treatment increases greatly after passing through the treatment liquid, and the multi-stage cooling device is used for precooling condensation to remove the excess moisture in the second smoke.

[0085] As one implementation, preheating is performed by a multi-stage heating device. For example, it is preheated in three stages. The temperature set by the first heating device is 20 °C, the temperature set by the second heating device is 40 °C, and the temperature set by the third heating device is 60 °C.

[0086] It can be understood that the temperature of the specific heating device can be set according to actual needs. For example, if the smoking process uses a cold smoking process, the temperature of the heating device can be set to a lower temperature according to the cold smoking temperature. If the smoking process uses a hot smoking process, the temperature of the heating device can be set to a higher temperature according to the hot smoking temperature.

[0087] It can be understood that before mixing the preheated second smoke with carbon black particles according to a preset ratio, it also includes: high-temperature baking of the carbon black particles.

[0088] It can be understood that, on the one hand, high-temperature baking can volatilize polycyclic aromatic hydrocarbon particles attached to carbon black particles. On the other hand, in the prior art, smoking is also carried out through a smokeless oven, but smokeless smoking reduces or changes the flavor of smoked meat. The heated carbon black particles in the present invention are subsequently mixed with the second smoke to simulate and reconstruct the physical and chemical properties of the smoke, not only restoring the smoke color and flavor intensity, but also eliminating residual polycyclic aromatic hydrocarbons through high-temperature oxidation, so that the meat quality after smoking maintains the original flavor.

[0089] As an implementation manner, the temperature during high-temperature baking of the carbon black particles is greater than 100 degrees Celsius.

[0090] As an implementation manner, the preset ratio of the second smoke to the carbon black particles is 100:1, that is, 100m 3 smoke / 1 kg of carbon black.

[0091] Specifically, in the step S1, it further includes screening the meat strips: obtaining the side image of the meat strip, and determining whether to reject or retain the meat strip according to the side image of the meat strip.

[0092] Specifically, in the step S1, determining whether to reject or retain the meat strip according to the side image of the meat strip includes: scanning the side image of the meat strip to obtain the brightness data of each pixel point on the image, determining the ratio of the adipose tissue and muscle tissue of the meat strip according to the brightness data of each pixel point on the image, and rejecting or retaining the meat strip according to the ratio of the adipose tissue and muscle tissue of the meat strip.

[0093] It can be understood that the adipose tissue of the meat strip is white, the muscle tissue of the meat strip is bright red or dark red, and the brightness of the adipose tissue and muscle tissue of the meat strip is different.

[0094] It can be understood that there are 4 side images of the meat strip, namely the front side image of the meat strip, the rear side image of the meat strip, the left side image of the meat strip, and the right side image of the meat strip.

[0095] As an implementation manner, the ratio of the adipose tissue and muscle tissue of the meat strip can be determined according to the number of pixel points of the adipose tissue and the number of pixel points of the muscle tissue. For example, there are a total of 12,000,000 pixel points in the front side image, the rear side image, the left side image, and the right side image of the meat strip. According to the brightness data of each pixel point, the number of pixel points of the adipose tissue is determined to be 3,000,000, and the number of pixel points of the muscle tissue is 9,000,000, then the ratio of the adipose tissue and muscle tissue is 1 / 3.

[0096] As an implementation manner, the meat strips with the ratio of adipose tissue and muscle tissue between 0.3 and 0.6 are retained.

[0097] The present invention screens meat strips based on machine vision and can accurately remove raw materials with too high fat ratio. By analyzing the brightness of pixel points in the side image (the brightness of the fat area > the brightness of the muscle area), calculating the fat / muscle ratio, and automatically sorting high-quality meat strips with a fat / muscle ratio within a certain range. On the one hand, it can avoid the risk of polycyclic aromatic hydrocarbon carcinogens generated by excessive fat increasing fat coking. On the other hand, at a certain ratio, the fat / muscle has a better taste.

[0098] Specifically, the step S1 further includes: marinating the screened meat strips with a marinade to obtain meat strips to be smoked.

[0099] Specifically, the marinade includes the following ingredients in parts by weight: 100 parts of table salt, 100 parts of tea polyphenols, 10 parts of tripolyphosphate, 20 parts of white sugar, 80 parts of soy protein, 0.3 parts of sodium nitrite, 10 parts of carrageenan, 15 parts of monosodium glutamate, and 1 part of isoascorbic acid sodium.

[0100] As an implementation method, the meat strip marinade is evenly coated on the surface of the meat strips according to a weight ratio of 100:2 and marinated for 3 - 5 days.

[0101] As an implementation method, the set smoking environment is: the smoking temperature is 55 - 60 °C, and the smoking time is 30 - 40 min.

[0102] As an implementation method, the set smoking environment is: the smoking temperature is 20 - 30 °C, and the smoking time is 3 - 5 days.

[0103] Specifically, in the step S6, after making the smoked meat, it further includes: spraying the preservation liquid on the surface of the smoked meat and drying it.

[0104] As an implementation method, the preservation liquid is composed of the following ingredients in parts by weight: 4 parts of tea polyphenols, a total of 5 parts of vitamin E and vitamin C, 2 parts of ginger essential oil, and 10 parts of citric acid; the weight ratio of vitamin E and vitamin C is 0.25 - 4.

[0105] The antioxidants used in the preservation liquid of the present invention are all natural products. The preservation liquid is sprayed to form a micron-level oxygen barrier film. Combining with the drying process, tea polyphenols continuously release antioxidant activity to inhibit fat oxidation during storage. Among them, ginger essential oil and tea polyphenols are both natural active ingredients, non-toxic, without side effects, having good antioxidant effects while retaining flavor substances, and are significantly superior to traditional vacuum packaging.

[0106] On the other hand, the present invention also includes a kind of smoked meat prepared by the above-mentioned smoked meat processing method with antioxidant function, and the content of polycyclic aromatic hydrocarbons in the smoked meat is less than 0.2 micrograms per kilogram.

[0107] Example 1: Comparison of the content of polycyclic aromatic hydrocarbons (benzo[a]pyrene), a carcinogen in smoked meat

[0108] In the verification, sample 1 of this embodiment neither screens the meat strips through the screening mechanism of the present invention nor filters and separates the smoke through steps S31 and S32 of the present invention. After obtaining smoked meat by using the ordinary smoking method, the content of polycyclic aromatic hydrocarbons (benzo[a]pyrene), a carcinogen in the smoked meat, is detected;

[0109] Sample 2 does not screen the meat strips through the screening mechanism of the present invention, but filters and separates the smoke by using steps S31 and S32 of the present invention, and does not perform the comparison of the detection result of the polycyclic aromatic hydrocarbon content of the second smoke with the first threshold in step S4. Only one separation is performed. After obtaining smoked meat by smoking, the content of polycyclic aromatic hydrocarbons (benzo[a]pyrene), a carcinogen in the smoked meat, is detected;

[0110] Sample 3 does not screen the meat strips through the screening mechanism of the present invention, but filters and separates the smoke by using steps S31 and S32 of the present invention, and performs the comparison of the detection result of the polycyclic aromatic hydrocarbon content of the second smoke with the first threshold in step S4. Multiple separations are performed, but the first threshold is relatively large, being 10% of the polycyclic aromatic hydrocarbon content in the initial smoke. After obtaining smoked meat by smoking, the content of polycyclic aromatic hydrocarbons (benzo[a]pyrene), a carcinogen in the smoked meat, is detected;

[0111] Sample 4 screens the meat strips through the screening mechanism of the present invention, also filters and separates the smoke by using steps S31 and S32 of the present invention, and performs the comparison of the detection result of the polycyclic aromatic hydrocarbon content of the second smoke with the first threshold in step S4. Multiple separations are performed, but the first threshold is relatively large, being 10% of the polycyclic aromatic hydrocarbon content in the initial smoke. After obtaining smoked meat by smoking, the content of polycyclic aromatic hydrocarbons (benzo[a]pyrene), a carcinogen in the smoked meat, is detected;

[0112] Sample 5 screens the meat strips through the screening mechanism of the present invention, also filters and separates the smoke by using steps S31 and S32 of the present invention, and performs the comparison of the detection result of the polycyclic aromatic hydrocarbon content of the second smoke with the first threshold in step S4. Multiple separations are performed, but the first threshold is 5% of the polycyclic aromatic hydrocarbon content in the initial smoke. After obtaining smoked meat by smoking, the content of polycyclic aromatic hydrocarbons (benzo[a]pyrene), a carcinogen in the smoked meat, is detected. The detection results are shown in Table 1.

[0113] Table 1

[0114]

[0115]

[0116] As can be seen from the above table, for Sample 1, after obtaining bacon by the ordinary smoking method, the content of polycyclic aromatic hydrocarbons (benzo[a]pyrene), a carcinogen in the bacon, is much higher than the standard that the content of benzo[a]pyrene in smoked and roasted meat products shall not exceed 5.0 micrograms per kilogram as stipulated by China's food hygiene standards. For Sample 2, although Steps S31 and S32 of the present invention are used to filter and separate the smoke, but Step S4 of comparing the detection result of the polycyclic aromatic hydrocarbon content of the second smoke with the first threshold is not executed, and only one separation is performed. Although the content of polycyclic aromatic hydrocarbons (benzo[a]pyrene), a carcinogen in the bacon, is significantly reduced compared with Sample 1 after smoking to obtain bacon, it is still higher than the standard stipulated by China's food hygiene standards. For Sample 3, Steps S31 and S32 of the present invention are used to filter and separate the smoke, and Step S4 of comparing the detection result of the polycyclic aromatic hydrocarbon content of the second smoke with the first threshold is executed, and multiple separations are performed. Although the first threshold is relatively large, the content of polycyclic aromatic hydrocarbons (benzo[a]pyrene), a carcinogen in the bacon, is much lower than the standard stipulated by China's food hygiene standards after smoking to obtain bacon. For Sample 4, based on Sample 3, the meat strips are screened through the screening mechanism of the present invention, and to a certain extent, the content of polycyclic aromatic hydrocarbons (benzo[a]pyrene) is reduced. For Sample 5, based on Sample 3, the first threshold is reduced, and the content of polycyclic aromatic hydrocarbons (benzo[a]pyrene) is further reduced. In summary, compared with the traditional method that only relies on marinade, the present invention effectively reduces the content of benzo[a]pyrene in the smoke, greatly reduces the total amount of benzo[a]pyrene in the finished product, and reduces the carcinogenic risk of smoked meat products.

[0117] Example 2: Comparison of Smoking Flavors

[0118] In the verification, for Sample 6 of this example, the bacon processing method of the present invention is used for smoking, but the second smoke and carbon black particles are not mixed according to a preset ratio, and the bacon is directly obtained by smoking only with the second smoke, and the sensory flavor of the bacon is evaluated;

[0119] For Sample 7, the bacon processing method of the present invention is used for smoking, the second smoke and carbon black particles are mixed according to a preset ratio to prepare the smoking smoke, and the meat strips to be smoked are smoked with the smoking smoke under a set smoking environment to obtain bacon, and the sensory flavor of the bacon is evaluated. The basis for the sensory (color) evaluation is shown in Table 2, the basis for the flavor (smoky aroma) evaluation is shown in Table 3, and the evaluation results are shown in Table 4.

[0120] Table 2

[0121]

[0122]

[0123] Table 3

[0124]

[0125] Table 4

[0126] Sensory (color) score Flavor (smoky aroma) score Total score Example 6 3 4 7 Example 7 9 8 17

[0127] As can be seen from the above evaluation, the bacon smoked with the smoke prepared by the method of the present invention has uniform brightness, natural color and a sense of hierarchy, uniform distribution of smoking marks, no local charring or whitening, moderate aroma with a woody smoky flavor, enabling the perfect integration of the smoky aroma and the meaty aroma, with a long aftertaste, and keeping the texture of the smoked meat in its original flavor to the greatest extent, providing a new preparation scheme for bacon processing.

[0128] So far, the technical solution of the present invention has been described in conjunction with the preferred embodiments shown in the drawings. However, it is easily understood by those skilled in the art that the protection scope of the present invention is obviously not limited to these specific embodiments. Without departing from the principle of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will fall within the protection scope of the present invention.

[0129] The above are only the preferred embodiments of the present invention and are not used to limit the present invention; for those skilled in the art, the present invention can have various changes and modifications. Any modification, equivalent substitution, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A processing method of bacon with antioxidant function, characterized in that Including: Step S1: Obtain the pre-sliced meat strips to be smoked and place them in the smoking chamber at intervals; Step S2: Burn the combustion materials in the combustion chamber, use the combustion heat to heat the smoking chamber, and collect the combustion smoke after combustion; Step S3: Filter and separate the combustion smoke in sequence. The separation includes passing the first smoke after filtering carbon black particles into the treatment liquid to obtain the separated second smoke; Step S4: Detect the polycyclic aromatic hydrocarbons in the second smoke to determine whether to prepare the smoking smoke; Step S5: When it is determined to prepare the smoking smoke, mix the second smoke with carbon black particles in a preset ratio and pass them into the smoking chamber to obtain the mixed smoking smoke; Step S6: Smoke the meat strips to be smoked with the smoking smoke under the set smoking environment to obtain smoked meat.

2. The bacon processing method with antioxidant function according to claim 1, characterized in that, In the step S3, filtering the smoke includes: Step S31: Pass the smoke into the first treatment device, filter the smoke through a fiber filter bag to obtain the filtered first smoke and carbon black particles, and recycle the carbon black particles regularly.

3. The bacon processing method with antioxidant function according to claim 2, characterized in that, In the step S3, separating the smoke includes: Step S32: Pass the first smoke into the second treatment device, and the first smoke passes through the treatment liquid, the partition plate, and the treatment liquid in sequence from bottom to top in the second treatment device to obtain the second smoke; Wherein, the partition plate is located below the liquid level of the treatment liquid, and a plurality of through holes are uniformly arranged on the partition plate.

4. The bacon processing method with antioxidant function according to claim 3, characterized in that, In the step S4, judging whether to prepare the smoking smoke includes, Obtaining the detection result of the polycyclic aromatic hydrocarbon content of the second smoke and comparing it with the first threshold; If the polycyclic aromatic hydrocarbon content is greater than the first threshold, execute step S32 to continue separating and treating the second smoke; If the polycyclic aromatic hydrocarbon content is less than or equal to the first threshold, execute step S5 to prepare the smoking smoke.

5. The bacon processing method with antioxidant function according to claim 4, characterized in that, In the step S4, it further includes: Step S41: When continuing to separate and treat the second smoke, determine the polycyclic aromatic hydrocarbon fluctuation parameter according to the polycyclic aromatic hydrocarbon content in the second smoke, and determine the adjustment of the treatment liquid according to the polycyclic aromatic hydrocarbon fluctuation parameter.

6. The bacon processing method with antioxidant function according to claim 5, characterized in that, In the step S5, the preparation of the smoking smoke includes: Pass the second smoke into a multi-stage cooling device for pre-cooling, pass the pre-cooled second smoke into a multi-stage heating device for pre-heating, and mix the pre-heated second smoke with carbon black particles according to a preset ratio to prepare the smoking smoke.

7. The bacon processing method with antioxidant function according to claim 6, characterized in that, In the step S1, it further includes screening the meat strips: obtaining the side image of the meat strips, and determining whether to reject or retain the meat strips according to the side image of the meat strips.

8. The bacon processing method with antioxidant function according to claim 7, characterized in that, In the step S1, determining whether to reject or retain the meat strips according to the side image of the meat strips includes: scanning the side image of the meat strips to obtain the brightness data of each pixel point on the image, determining the ratio of the adipose tissue and muscle tissue of the meat strips according to the brightness data of each pixel point on the image, and rejecting or retaining the meat strips according to the ratio of the adipose tissue and muscle tissue of the meat strips.

9. The bacon processing method with antioxidant function according to claim 8, characterized in that, After obtaining the smoked meat in the step S6, it further includes: spraying the preservation liquid on the surface of the smoked meat and drying it.

10. A kind of smoked meat, characterized in that, Prepared by the bacon processing method with antioxidant function according to any one of claims 1-9, wherein the polycyclic aromatic hydrocarbon content in the bacon is less than 0.2 micrograms per kilogram.

Images