CN105725093A - 一种用于红肉加工及烹饪的伴侣 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种红肉加工和烹饪伴侣，属食品技术领域。该用于红肉加工和烹饪的伴侣经如下步骤得到：a.原料的质量比为：绿茶25％、普洱茶10％、红茶5％、乌龙茶10％，辣木5％，菊花5％，山楂5％，茉莉花5％，金银花15％，苦荞5％，陈皮10％；b.上述原料按比例混合后用粉碎机进行粉碎，过100?200目筛子；c.按照混合粉∶水＝1∶10?50(m/v)加入沸纯净水恒温80?90℃浸提60min，过滤分离滤液和滤渣，滤渣再加入沸纯净水恒温80?90℃浸提60min，收集合并两次滤液；d.喷雾干燥，进风温度控制：105?200℃，喷嘴口径:0.5?1mm，最后得干燥红肉伴侣产品。本发明的优点在于：以天然食材提取物为原料制备，能有效降低红肉及加工制品烯醛、杂环胺、及多环芳香烃致癌物质。
Description
技术领域：
本发明涉及一种用于红肉加工及烹饪的伴侣，属食品技术领域。
背景技术：
2015年10月26日世界卫生组织下属的国际癌症研究机构评估了红肉和肉类加工品的致癌性，发布结论认为，食用红肉(生鲜红肉，即牛、羊、猪等哺乳动物的肉)可能致癌，因此将之列为“致癌可能性较高”的食物，列入第二级A类致癌因素，同时将肉类加工品(火腿、香肠、肉干等加工肉制品)列入第一级致癌因素。2012年3月，美国哈佛大学公共卫生学院研究人员分析过去30年中约12万人的健康资料，研究他们的饮食习惯及健康状况，考虑到年龄、体重、锻炼情况和家庭病史后，他们发现，早逝与食用红肉有密切关联。研究数据显示，每天吃一份约85克猪、牛、羊的红肉，早逝风险会增加13％；每天食用一份经过加工的红肉制品，如香肠或培根，早逝风险增加20％。世界癌症研究基金会先前建议公众尽量不要吃加工肉制品，每周红肉摄入量不要超过500克。这并不意味着人们应完全拒绝吃红肉。红肉富含矿物质尤其是铁元素。红肉中也含有丰富的蛋白质、锌、烟酸、维生素B12、硫胺、核黄素和磷等，红肉里的维生素还能促进人的生长发育，还不会让人的胆固醇升高。
基于传统饮食习惯和红肉带来的潜在致癌风险，本发明提供一种用于红肉加工及烹饪的伴侣。经文献检索，未见与本发明相同的公开报道。
发明内容：
本发明的目的在于提供一种以天然食材提取物为原料制备的用于红肉加工及烹饪的伴侣，能够有效降低红肉中烯醛、杂环胺、及多环芳香烃致癌物质。
本发明的用于红肉加工及烹饪的伴侣，经如下具体步骤得到：
a.原料的质量比为：绿茶25％、普洱茶10％、红茶5％、乌龙茶10％，辣木5％，菊花5％，山楂5％，茉莉花5％，金银花15％，苦荞5％，陈皮10％；
b..上述原料按比例混合后用粉碎机进行粉碎，过100-200目筛子；
c.按照混合粉∶水＝1∶10-50(m/v)加入沸纯净水恒温80-90℃浸提60min，过滤分离滤液和滤渣，滤渣再加入沸纯净水恒温80-90℃浸提60min，收集合并两次滤液；
d.喷雾干燥，进风温度控制：105-200℃，喷嘴口径:0.5-1mm，最后得干燥红肉伴侣产品。
本发明的优点在于：以天然食材提取物为原料，能够有效降低红肉及其加工制品中烯醛、杂环胺、及多环芳香烃致癌物质风险。
具体实施方式：
本发明的用于红肉烹饪及加工制品，经如下具体步骤得到：：
a.原料的质量比为：绿茶25％、普洱茶10％、红茶5％、乌龙茶10％，辣木5％，菊花5％，山楂5％，茉莉花5％，金银花15％，苦荞5％，陈皮10％；
b.上述原料按比例混合后用粉碎机进行粉碎，过100-200目筛子；
c.按照混合粉∶水＝1∶10或30或50(m/v)加入沸纯净水恒温80℃或90℃浸提60min，过滤分离滤液和滤渣，滤渣再加入沸纯净水恒温80℃或90℃浸提60min，收集合并两次滤液；
d.喷雾干燥，进风温度控制：105℃或150℃或200℃，喷嘴口径:0.5mm或1mm，最后得干燥红肉伴侣产品。
本发明的红肉伴侣，用于红肉烹饪(烧汤、炒菜、凉拌、蒸煮)以及加工制品(腌制、烟熏、即食肉制品)中。
使用方法：家庭及饮食业应用，红肉菜肴及汤汁烹饪时，按照红肉质量加入1-5％该红肉伴侣混匀一同烹饪，不但菜肴及汤汁鲜美，清香四溢，还能够有效降低烹饪加工中产生杂环胺、多环芳香烃致癌物质，同时减少红肉中铁元素氧化食物中的脂类形成有害的烯醛致癌物。红肉加工、即食食品中按一定1-10％比例的加入红肉伴侣混匀一同加工，如火腿、香肠、肉丸、肉馅，能够抑制肉类的杂味，具有矫味作用，增进肉香熟成，赋予肉制品浓郁香味，并能够起到一定抑菌作用，降低加工过程中产生杂环胺、及多环芳香烃致癌物质。
Claims (1)
1.一种用于红肉加工和烹饪的伴侣，其特征在于该用于红肉加工和烹饪的伴侣经如下步骤得到：
a.原料的质量比为：绿茶25％、普洱茶10％、红茶5％、乌龙茶10％，辣木5％，菊花5％，山楂5％，茉莉花5％，金银花15％，苦荞5％，陈皮10％；
b..上述原料按比例混合后用粉碎机进行粉碎，过100-200目筛子；
c.按照混合粉∶水＝1∶10-50(m/v)加入沸纯净水恒温80-90℃浸提60min，过滤分离滤液和滤渣，滤渣再加入沸纯净水恒温80-90℃浸提60min，收集合并两次滤液；
d.喷雾干燥，进风温度控制：105-200℃，喷嘴口径:0.5-1mm，最后得干燥红肉伴侣产品。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535877A (zh) * | 2017-10-27 | 2018-01-05 | 云南农业大学 | 一种降低烤肉中杂环胺含量的方法 |
| CN109674014A (zh) * | 2019-01-31 | 2019-04-26 | 方超 | 用于花茶卤的组合物及制作方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494154A (zh) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | 一种牛肉味烧烤调味料及其制备方法 |
| CN105361099A (zh) * | 2015-12-16 | 2016-03-02 | 欧阳年沣 | 爆锅用调料包 |
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2016
- 2016-03-11 CN CN201610139515.9A patent/CN105725093A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494154A (zh) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | 一种牛肉味烧烤调味料及其制备方法 |
| CN105361099A (zh) * | 2015-12-16 | 2016-03-02 | 欧阳年沣 | 爆锅用调料包 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535877A (zh) * | 2017-10-27 | 2018-01-05 | 云南农业大学 | 一种降低烤肉中杂环胺含量的方法 |
| CN109674014A (zh) * | 2019-01-31 | 2019-04-26 | 方超 | 用于花茶卤的组合物及制作方法 |
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