The invention relates to the technical field of
food safety methods, in particular to a method for preventing formation of
heterocyclic amine in food. In the
pickling treatment, the movement of
heterocyclic amine precursor substances to the surface of the meat in the heating process can be reduced through the good water-retaining property of the table salt, so that the formation of
heterocyclic amine is reduced, the generation of IQ and MeIQ can be reduced through the organic
sulfur compound added in the
pickling process, so that the
generation rate of heterocyclic amine is reduced, and in the
Maillard reaction, the quality of the meat is improved. The
caramelization reaction can be accelerated by the high-concentration
sugar, so that the formation of heterocyclic amine is inhibited, and the inhibition rate of the generation of the heterocyclic amine in the food can be improved to a certain extent through the matching effect of the red
wine and the
grape seed extract; finally, the meat product is subjected to
microwave pretreatment before cooking, so that the content of heterocyclic amine precursors (
creatine,
creatinine,
amino acid and
sugar), water and fat can be reduced, the remaining precursors cannot permeate to the surface of the meat product through the water to participate in the reaction, and the forming amount of heterocyclic amine is further reduced.