135 results about "Browning reaction" patented technology

The invention discloses an intelligent marinating regulation and control method for leisure old marinated claw snacks based on multi-source sensing, which comprises the following steps: acquiring environmental parameters and material parameters in a marinating process through a multi-source sensor, and analyzing texture change of old marinated claws by utilizing a collagen triple-helix structure denaturation kinetic model; a dynamic time warping smell recognition algorithm is adopted to recognize a smell change stage, a color change rule is analyzed through a Maillard reaction kinetics coupling model, multiple parameters are fused to establish an incidence matrix, and the heating power of marinating equipment, the marinating liquid circulation rate and the ventilation quantity are regulated and controlled according to the matrix. According to the method, multi-parameter collaborative monitoring and deep analysis are realized, the regulation and control accuracy and the automation level are improved, the defects that a traditional method is insufficient in key component change analysis and poor in smell recognition and multi-parameter fusion collaboration are overcome, the product quality stability is guaranteed, and the standardized production requirement is met.

Chickpea with peel is used as a main raw material, black rice and quinoa are compounded, pretreatment is performed through an ultrasonic-assisted enzyme method, efficient softening is achieved, and a three-stage mixed fermentation process is adopted: in the first stage, lactic acid bacteria are utilized for pre-fermentation for acidification, infectious microbes are inhibited, and generation of biogenic amine is controlled; in the second stage, carrying out gradient temperature fermentation by adopting the danbei fungus powder, firstly promoting mycelial growth at low temperature, and then exciting a Maillard reaction at high temperature to improve the flavor; in the third stage, probiotic microcapsules are added for after-ripening, biogenic amine is further degraded, the flavor is improved, the product is endowed with probiotic activity, and a bacteriostatic protective layer is provided. The method successfully solves the problem that the texture is rough due to the fact that the chickpea skin is reserved, and the final product has the comprehensive advantages of being rich in nutrition, good in taste, high in safety and strong in probiotic function and is high in sensory acceptability.

The invention discloses a preparation method of soybean milk powder for promoting immune regulation, and belongs to the technical field of soybean product processing. Performing biological enzymolysis; modifying soybean protein; compounding functional components; and preparing the microcapsule. An ultrasonic-enzyme composite extraction technology is applied, and the enrichment rate of components with immunocompetence is increased. According to the method, the Maillard reaction is performed on the soybean protein and the polysaccharide by utilizing an ultrasonic-assisted heating technology, so that the emulsifying characteristic of the soybean protein isolate is improved, and the immunoregulation promoting performance of the soybean protein isolate is greatly improved. According to the invention, through a microcapsule embedding technology, glycosylated soybean protein is wrapped in the particles by a wall material formed by galactooligosaccharide and resistant dextrin, the stability and bioavailability are improved, the microencapsulation efficiency is greater than 95%, and the immunoregulation promotion performance of the microencapsulated soybean protein is effectively exerted. By adopting spray drying, inactivation of immune active components caused by high temperature is avoided.

The invention provides an optimization method for reproduction of meat flavor of ham-flavored potato chips, and belongs to the technical field of food processing.According to the optimization method, reaction parameter optimization is guided by establishing a Maillard reaction precursor matching database, accurate control is achieved through a sectional temperature control Maillard reaction system, and the quality of ham-flavored potato chips is improved. The method comprises the following steps: monitoring the concentration of key flavor molecules in real time by using a gas chromatography-mass spectrometry technology, carrying out self-adaptive adjustment, and constructing a pre-adjustment flavor release rate matrix, a middle adjustment flavor release rate matrix, a post-adjustment flavor release rate matrix and a concentration distribution matrix to realize quantitative modeling of a flavor release process; sodium alginate-chitosan controlled release microcapsules are prepared by adopting a fluidized bed coating technology to adjust a flavor release time sequence, a double-layer optimization model based on a game theory is established to balance flavor intensity and production cost, and a flavor intensity evaluation model is constructed by combining an electronic nose technology to provide real-time quality feedback. The technical problem that the meat flavor release of ham-flavored potato chips is unstable is solved.

The invention relates to the technical field of food engineering, and discloses a colorimetric principle-based fried food Maillard reaction product concentration analysis model and frying equipment, and the colorimetric principle-based fried food Maillard reaction product concentration analysis model and frying equipment are established through three steps of experimental design, data acquisition and model construction. According to the concentration analysis model for the Maillard reaction product of the fried food based on the colorimetric principle and the frying equipment, in order to accurately judge the optimal frying end point of the fried food, improve the percent of pass of the fried food and adapt to industrial production, a linear analysis model based on R, G and B values of mobile phone imaging and the absorbance of the Maillard reaction product is established; the deep-frying end point judgment value is determined in combination with sensory evaluation, the optimal deep-frying end point of the deep-fried food can be judged, data are rapidly obtained through standardized mobile phone imaging parameters and substituted into a preset model for calculation, instant monitoring and judgment of the optimal deep-frying end point can be achieved, the qualified rate of the deep-fried food is increased, and the method is suitable for industrial production.

The invention discloses an integrated intelligent hotpot condiment control method based on Maillard reaction flavor regulation and a reaction kettle system, and relates to the technical field of food processing. According to the control method, the whole process is planned through a central control system and comprises the steps that main grease is preheated and then accurately pumped into a reaction kettle, and solid raw materials are put in according to a specific sequence; the jacket is used for controlling the temperature in a segmented mode, high-speed dispersion and low-speed wall scraping are achieved in cooperation with a lifting combined stirring device, and meanwhile data are collected in real time and technological parameters are dynamically adjusted through multiple sensors; and after the flavor reaches the standard, quickly cooling, adding spices, homogenizing and discharging, and starting in-situ cleaning / sterilization after the production is finished. The corresponding reaction kettle system integrates a combined stirring module, a multi-path accurate feeding module, a partitioned temperature control module, an exhaust condensation recovery module, a weighing module and a central control module. The method solves the problems that traditional production depends on manpower, the flavor is unstable and the like, directional regulation and intelligent production of the flavor of the hotpot condiment are achieved, and the product percent of pass and the flavor richness are improved.

The preparation method comprises the following steps: carrying out fishy smell removal treatment on a beef offal raw material, and carrying out enzymolysis on the treated low-fishy-smell beef offal to obtain beef offal enzymatic hydrolysate; chopping the mixed fresh food, adding vegetable oil, heating and frying to obtain fresh food residues and fresh food oil; taking beef offal enzymatic hydrolysate, mixed spices, soy sauce, yeast extract, yolk powder, fresh seasoning oil, fresh residues, raw tallow, amino acid, reducing sugar, edible salt, white granulated sugar, monosodium glutamate and water; the preparation method comprises the following steps: uniformly mixing all the raw materials, carrying out thermal reaction, cooling, discharging, sieving to obtain reaction feed liquid, and concentrating the feed liquid until the water activity is less than or equal to 0.7. The beef offal flavor seasoning paste with natural and harmonious flavor is prepared by combining enzymolysis, Maillard reaction, low-temperature concentration and other technologies while the fishy smell removal efficiency is remarkably improved by adopting a triple fishy smell removal technology of enzymolysis, ultrasonic cleaning and fresh raw material synergistic treatment.

The invention discloses a coffee beverage with a unique flavor and a preparation method of the coffee beverage. The coffee beverage with the unique flavor is prepared from the following raw materials in parts by weight: 15-25 parts of coffee beans, 2-8 parts of chicory roots, 0.5-1.5 parts of cauliflower, 0.2-0.6 part of glycine, 0.4-1.2 parts of glucose and 0.6-1.5 parts of sugar. By adding the chicory roots, the bitter taste of the coffee can be reduced, the taste is improved, the fragrance of the coffee is improved with the assistance of the cauliflower, and then the prepared coffee has the unique taste and can meet the taste requirements of most people; besides, in the preparation method disclosed by the invention, the coffee beans and the chicory roots are baked, and glycine and glucose are added in the baking process of the coffee, so that the coffee can be subjected to Maillard and caramelization reactions, the fragrance and color of the prepared coffee are further improved, and finally the prepared coffee has a unique flavor.

The present invention provides compositions comprising microbial biomass, and food products, beverage products or feedstuffs comprising microbial biomass. Described herein are the uses of said compositions and food products, beverage products or feedstuffs for producing food-like aromas and / or flavours when heated, in particular for undergoing Maillard reactions. Also provided are methods for producing food-like aromas and / or flavours.

This invention discloses a fermentation process for improving the stretching properties of baking dough, relating to the field of food processing technology. It aims to solve the technical problem that current baking dough processed using screw extrusion puffing is easily affected by Maillard reactions, resulting in poor finished product quality. The process includes the following steps: adding 50%-70% weakly acidic water to the dough raw materials, and simultaneously adding 0.5%-1.8% by weight of instant active dry yeast. After kneading into a complete dough, the surface is sprayed with a lactic acid mixture, and other baking auxiliary materials can be added. Baking data can then be adjusted according to the baking time and temperature of conventional finished products. Compared to existing technologies where baking dough is directly extruded and puffed after adding fermentation materials according to a formula, resulting in a lower uniformity of pH and sugar content inside and outside the dough, this invention controls the pH and sugar content inside and outside the dough during baking.

This invention discloses a multi-flavored sausage and its processing method, relating to the field of sausage processing technology. The multi-flavored sausage is produced using a segmented low-temperature curing process and is composed of the following ingredients in parts by weight: 50-70 parts pork, 10-20 parts chicken, 5-15 parts fish, 3-8 parts plant protein, 2-6 parts compound seasoning, 1-4 parts natural fruit and vegetable powder, and 0.5-2 parts functional additives. This invention utilizes segmented low-temperature curing. In the first stage, the basic seasoning and fruit and vegetable powder are fully penetrated; in the second stage, the flavors are further matured and integrated at an even lower temperature, while simultaneously inhibiting microorganisms. Furthermore, it not only provides natural pigments, but the fructose and organic acids it contains undergo Maillard reactions during processing, producing complex fruity aromas and a sweet aftertaste. The combination of animal and plant proteins achieves complementary amino acid patterns, increasing the overall biological value of the protein and meeting consumers' demand for high-protein foods. It also promotes intestinal health and improves intestinal function.

The invention discloses a process for preparing a rice protein-prebiotic compound based on Maillard reaction, and belongs to the technical field of preparation of food additives and functional components. The process comprises the following steps: dissolving rice protein and prebiotics (such as fructo-oligosaccharide, galactooligosaccharide, inulin and the like) in water according to a specific mass ratio, adjusting the pH value to be alkaline, and treating through an efficient wet ball milling technology to obtain a nanoscale composite solution; then controllable Maillard reaction is carried out, and the rice protein-prebiotic covalent complex with high grafting degree and moderate browning degree is prepared by adjusting the reaction temperature, time and humidity. The compound has the excellent amino acid composition of the rice protein and the physiological activity of prebiotics, the solubility, emulsibility and stability of the rice protein are remarkably improved, and meanwhile, the prebiotics function of promoting intestinal health is given to the compound. The method is mild in process condition, green and efficient, and the obtained product can be widely applied to the fields of functional foods, special medical foods, dietary supplements and the like.

The utility model relates to a vertical stirring tank for essence production, which belongs to the technical field of essence production and comprises a vertical stirring tank main body, a top cover is arranged at the top of the vertical stirring tank main body, a rotating shaft is rotatably mounted in the top cover, blades are fixedly connected to the outer side of the rotating shaft at equal intervals, and the blades are obliquely arranged. The Maillard reaction kettle has the beneficial effects that a plurality of blades can be driven to rotate and stir through the rotation of the rotating shaft, and liquid can be fully collided in the stirring process by virtue of the arrangement of the baffle, so that the reaction is more sufficient, the local vortex phenomenon is not easy to generate, and particularly, more sufficient Maillard reaction can be realized; the vertical stirring tank is simple in structure, the produced essence is better in quality and richer in fragrance, the product quality of the essence is effectively improved, and the gap is formed between the baffle and the vertical stirring tank body, so that stirring is facilitated, sanitation dead angles are reduced, and the inner wall of the vertical stirring tank body is convenient to clean.

The invention relates to the technical field of seasoning sauce preparation, in particular to a composite enzymatic hydrolysis aroma enhancement preparation method of seasoning sauce, which comprises the following steps: soaking shiitake mushroom particles in a composite buffer solution to obtain a solid A and a flavor liquid B, mixing the solid A with deionized water, grinding into a homogenate, performing three times of enzymatic hydrolysis to obtain an enzymatic hydrolysate C, and adding the sterilized supernate D, the solid A and the flavor liquid B into other stir-fried raw materials to obtain the seasoning sauce with obvious shiitake mushroom flavor and sufficient fragrance. Cellulase in the composite buffer solution can quickly decompose a cellulose skeleton of a cell wall, so that polyphenol oxidase can enter cells conveniently, an enzymatic browning reaction is catalyzed, a Maillard reaction is facilitated, and various flavor substances are generated; and after the three-step enzymolysis reaction, protein in the shiitake mushrooms is hydrolyzed into small molecular amino acids, so that the fresh and sweet flavor is effectively increased, the shiitake mushroom flavor is more obvious, and the method has a wide application prospect.

The invention discloses a method for inducing aroma enhancement of egg yolk hydrolysate by utilizing Maillard reaction, and belongs to the technical field of food processing. The method disclosed by the invention comprises the following steps: taking fresh egg yolk, homogenizing, adding water, adjusting the pH value to 7-8, respectively adding protease and cysteine endonuclease for reaction, and taking supernatant after the reaction, thereby obtaining the aroma-enhanced egg yolk protein hydrolysate. Then xylose is added, the initial pH is adjusted to 7.0-7.5, and homogenization treatment is performed; and carrying out spray drying on the homogenized system to obtain powder, placing the powder in a sealed container, and carrying out a dry heat reaction to obtain the aroma-enhanced egg yolk hydrolysate. The egg yolk hydrolysate is rich in characteristic volatile compounds such as furans, pyrazines, aldehydes and the like, presents rich toast bread fragrance, nut fragrance, soft meat fragrance and scorch fragrance, has excellent oxidation resistance, and improves flavor and optimizes taste experience through synergism of amino acid and nucleotide; the product is used as a natural flavor base material for food processing of seasonings, meat products, egg products and the like, the process is simple and controllable, and the method is suitable for industrial production.

The invention provides a pulping control method and device, a storage medium and a food processer, the method is applied to the cooking field, and the method comprises the following steps: controlling a heating device, a stirring device or a ventilation device of the food processer to work according to different control parameters in different cooking stages in the pulping process of the food processer, oxygen-containing gas is introduced into the water-material mixture in the cooking cavity through the ventilation device, so that glucoside-type soy isoflavone released in the water-material mixture generates free isoflavone under the action of endogenous enzyme, and the nutritional value of the finally prepared slurry is improved; meanwhile, the Maillard reaction of protein and reducing sugar in the water-material mixture can be promoted, and the aroma and taste of the finally prepared pulp are improved.

The invention belongs to the technical field of dairy food preparation, and relates to a multi-layer milk skin and a preparation method thereof.The preparation method comprises the steps that firstly, fresh milk is subjected to ultrasonic-assisted fermentation and directional enzymolysis, and modified milk slurry rich in flavor precursor substances is prepared; then, a multi-layer structure is constructed in the mode of multi-round layered slurry laying and accurate temperature control superposition, and a gradient functional layer is formed; and finally, performing staged dynamic drying on the multi-layer blank body, and coating the multi-layer blank body with a multifunctional edible film coating liquid. According to the technology, a multi-layer structure with gradient is actively constructed, and the multi-layer taste of the product is achieved; meanwhile, through the cooperation of fermentation, enzymolysis and controlled Maillard reaction, the product is endowed with a compound flavor of interlaced delicate flavor, mellow flavor and scorch aroma; and the outer coating effectively prolongs the shelf life of the product. The technical defects of single structure, insufficient flavor, unstable texture and short shelf life of the traditional milk skin are overcome.

The invention belongs to the technical field of Baijiu brewing, and particularly relates to a method for directionally enhancing the flavor of high-temperature yeast for making hard liquor. In order to break through the bottlenecks of single substrate utilization and uncontrollable reaction path in the existing yeast flavor regulation and control technology, the yeast flavor regulation and control method disclosed by the invention comprises the following steps: accurately proportioning pentose, hexose, disaccharide, sulfur-containing amino acid and aromatic amino acid, pretreating, preparing a solution, treating yeast-making raw materials, accurately controlling the temperature in the whole fermentation process, turning over yeast and the like. The Maillard reaction path in the high-temperature yeast preparation process is directionally regulated and controlled. Experiments show that the content of pyrazine and terpene compounds in the high-temperature Daqu can be remarkably increased, the characteristic flavors such as wood fragrance, baking fragrance and scorch fragrance are synchronously enhanced, and a systematic technical scheme is provided for regulating and controlling the flavor quality of Baijiu.

A process of preparing a finished food product from grains includes the steps of a first step of heating the grains to pre-gelatinize the grain starch, in the absence of added water, adding flavor to the pre-heated grains to form a pre-heated grain and flavor mixture, and a second step of heating the grain and flavor mixture to fully gelatinize the grain starch and allow flavor and color development via the Maillard reaction and to formed cooked grains.

The invention provides a preparation method of a zero-additive gastrodia elata beverage and a zero-additive gastrodia elata juice beverage, and belongs to the technical field of food processing. According to the method, fresh gastrodia elata without deterioration is taken as a raw material, and the gastrodia elata is prepared through slicing, vitamin C color protection, vacuum low-temperature curing, Maillard reaction regulation and control, superfine crushing and squeezing, multi-stage precision filtration, ultrahigh-pressure cold sterilization and sterile cold filling. The core innovation lies in that the flavor is directionally optimized through the Maillard reaction, the raw and astringent taste is covered, and additives are not needed; natural color protection, cold sterilization and other technologies are adopted in the whole process, exogenous added ingredients are completely eradicated, and meanwhile active substances such as gastrodin are highly reserved. The product gastrodia elata is prominent in original taste, sweet, mellow and smooth, microbial indicators meet the national standard, the technical bottleneck of the industry is broken through, and the requirements of consumers for natural medicinal and edible beverages are met.

The application discloses a kind of flavor beef tallow and preparation method thereof, it is related to food processing technical field, comprising the following steps: step S10, obtain parachlorella protein extract;Step S20, parachlorella protein extract, reducing sugar and beef tallow are mixed, and Maillard reaction is carried out, to obtain first mixture;Step S30, first mixture is heat treated, to obtain second mixture, i.e. the flavor beef tallow.The parachlorella protein extract and reducing sugar are as core, construct dry method Maillard reaction system, generate a variety of rich flavor substances, produce bioactive polypeptide simultaneously, realize beef tallow flavor enhancement and nutrition upgrade.The flavor beef tallow prepared by the application is rich in bioactive polypeptide and Maillard reaction type antioxidant, with rich and pure flavor, balanced nutrition and excellent antioxidant stability.

To provide a meat extract seasoning suppressed in generation of foreign taste and odor, reduced in odor peculiar to livestock, and excellent in flavor, and to provide a method for producing the meat extract seasoning.SOLUTION: The meat extract seasoning contains a raw material meat extract (beef extract, pork extract, chicken extract, etc.) and 0.5 to 5% by weight of a Maillard reaction product derived from 1, 5-D-anhydrofructose obtained by heating a sugar solution containing 1, 5-D-anhydrofructose at a temperature in the range of 60 °C to 150 °C for 30 seconds to 100 hours.SELECTED DRAWING: None

The invention discloses an edible mushroom source delicate flavor extracting solution as well as a preparation method and application thereof, and belongs to the technical field of food seasonings. According to the extracting solution, edible mushrooms are used as raw materials, and flavor substances in the raw materials are separated according to boiling point differences through a Maillard reaction and molecular distillation combined technology, so that a low-boiling-point extracting solution, a high-boiling-point extracting solution and filter residues are obtained. The extracting solution can be independently used or compounded for use, and can be synergistically applied to soy sauce brewing with Maillard reaction by-product filter residues. In the soy sauce brewing process, a low-boiling-point extracting solution and filter residues participate in front-stage fermentation, and a high-boiling-point extracting solution is added in the later stage of fermentation, so that sequential integration of flavor substances is realized. According to the method, the umami strength and flavor level of the soy sauce are remarkably enhanced, the bitter taste is effectively reduced, and the mellow feeling and durability of the product are improved. The method is controllable in process, natural in raw materials and suitable for large-scale production, and has a wide application prospect in the field of seasonings.

The preparation method comprises the following steps: adding purified water and an enzyme preparation into lard oil, and carrying out enzymolysis for 20-60 minutes under the conditions that the temperature is kept at 40-65 DEG C and the pH value is 5-8, so as to obtain enzymatic hydrolysate; taking the enzymatic hydrolysate, adding reducing sugar, amino acid, spices and fresh food, fully mixing, carrying out Maillard reaction at the reaction temperature of 90-130 DEG C for 15-60 minutes, and sieving to obtain an oil-phase reaction solution; and taking the oil-phase reaction liquid, adding vegetable oil and an emulsifier, fully mixing, passing through a colloid mill, and homogenizing to obtain the flavored animal fat. The flavored animal fat with the low freezing point prepared by the invention can provide the mouth feel of the animal fat after being added into a terminal product, is not easy to solidify, and can effectively improve the state of the animal fat.

The invention discloses an oyster sauce preparation process based on composite enzymolysis and directional flavor regulation and control, and belongs to the technical field of seasoning preparation. The oyster sauce preparation process based on composite enzymolysis and flavor directional regulation and control comprises the following steps: preparing oyster meat into homogenate, adding neutral protease into the oyster homogenate to carry out first enzymolysis, then adding flavourzyme to carry out second enzymolysis, and carrying out enzyme deactivation to obtain oyster enzymatic hydrolysate; adding a Maillard reaction precursor substance into the oyster enzymatic hydrolysate, and performing thermal reaction to obtain flavor enhancing liquid; the flavor enhancing liquid and auxiliary materials are blended and concentrated, and the oyster sauce is obtained. The prepared oyster sauce is stable in flavor, the consistency of different batches is high, and the retention amount of thermosensitive nutritional ingredients such as amino acids and molecular peptides is high.

The invention discloses a method for improving natural fragrance of peanut milk based on enzymolysis and sealed Maillard reaction and the peanut milk. The invention discloses a method for improving natural fragrance of peanut milk based on enzymolysis and sealed Maillard reaction. The method comprises the following steps: providing a peanut milk base material; carrying out enzymolysis treatment on the peanut milk base material at 45-65 DEG C by using a single enzyme or a compound enzyme, and not adjusting the pH value in the whole process to obtain an enzymolysis product; carrying out inactivation treatment on the enzymolysis product at the temperature of more than or equal to 90 DEG C to obtain an inactivated base material; and baking the inactivated base material under a sealed condition at the baking temperature of 125-140 DEG C to obtain the natural flavor substance of the peanut milk. According to the present invention, the enzyme-linked Maillard reaction is adopted, and no other organic matter is added except the enzyme, such that the peanut fragrance is improved so as to obtain the natural roasted peanut flavor substance, such that the new additive is provided for the innovation of the peanut product, the differentiated peanut product can be easily obtained, and the diversified requirements of eaters can be met.

The invention relates to chilli sauce flavor essence as well as a preparation method and application thereof. The essence is prepared from the following raw material components: acetic acid, dimethyl disulfide, ethyl lactate, diallyl disulfide, diallyl trisulfide, allyl methyl disulfide, dimethyl trisulfide, 2-methylbutyric acid, alpha-terpilenol, phenethyl alcohol, phenylpropanol, ethyl caprate, fenugreek lactone, 2-methyl-2-pentenoic acid, linalool, hexanal, eugenol and ethyl caprylate. The chilli sauce is prepared from ethyl maltol, methyl cyclopentenolone, capsicum oleoresin, a chilli sauce Maillard reactant and caprylic capric triglyceride. The chilli sauce flavor essence prepared by the invention not only has the flavor characteristic of chilli sauce, but also has the taste of chilli sauce, and is full and pure in fragrance, high in simulation degree and stable in quality.

The invention provides a compound composition for improving spleen and stomach of children and a preparation process thereof, the compound composition comprises cattle spleen peptide, a plant composite concentrated solution and water, caramel flavor precursor strengthening and high-temperature stepped reaction treatment are adopted to improve fishy smell of the cattle spleen peptide; a Maillard reaction is used as an online flavor modification key step after peptide chain release and before fishy smell substance removal, fishy smell removal and aroma production are synchronously performed by accurately controlling reaction substrates and conditions, and a low-fishy-smell cattle spleen peptide product is prepared, so that the low-fishy-smell cattle spleen peptide product which can efficiently improve the fishy smell of the cattle spleen peptide without losing the activity of effective components is obtained. And the compound composition is friendly in dosage form and suitable for children to eat.

This invention relates to the field of meat processing technology, and discloses a method for controlling the formation of benzo[a]pyrene in high-temperature roasted meat products and improving their quality. The method includes removing the skin and fascia of fresh meat to obtain lean meat; mincing and mixing the lean meat with fat; adding salt to obtain a basic meat paste; adding 0.6% to 0.7% by weight of calcium ascorbate to the basic meat paste and mixing thoroughly to obtain a modified meat paste; marinating the modified meat paste in a refrigerator away from light; stuffing it into sausages using natural casings; igniting a carbon source until it completely turns into white charcoal without an open flame; roasting and turning the sausages on a grill at a vertical distance from the carbon source to obtain high-temperature roasted meat products. This invention, by inhibiting lipid oxidation through calcium ascorbate, cuts off the carbon source supply for the formation of the carcinogen benzo[a]pyrene at its source, while also moderately inhibiting the Maillard reaction process. This method effectively reduces the formation of carcinogens in meat products while significantly improving the product's color and flavor, thus enhancing its overall quality.

The invention provides vegetarian oyster sauce as well as a preparation method and application thereof, and belongs to the technical field of food. According to the preparation method of the vegetarian oyster sauce, oat is subjected to enzymolysis, enzymolysis byproducts are subjected to different treatments, the oat enzymatic hydrolysate with natural sweetness is obtained, meanwhile, the mushroom enzymatic hydrolysate is added, the vegetarian oyster sauce has the composite flavor of mushrooms and oat, and the taste is richer; natural high viscosity is increased through pulping of fresh mushrooms, high-viscosity starch paste is formed by the fresh mushrooms and by-product oat bran powder obtained after enzymolysis of oat, it is ensured that the vegetarian oyster sauce has moderate viscosity, and the shelf stability of the vegetarian oyster sauce is improved; according to the preparation method of the vegetarian oyster sauce, the mushroom enzymatic hydrolysate and the oat enzymatic hydrolysate are subjected to a Maillard reaction to form a natural color, no additional pigment is needed, and ingredients are cleaner; the preparation method of the vegetarian oyster sauce is high in utilization rate of raw materials, mushrooms and oats are fully utilized, the utilization rate of the raw materials is increased, and loss is reduced.