CN108112680A - A kind of processing method for controlling bacon nitrosamine and Content of Biogenic Amines - Google Patents
A kind of processing method for controlling bacon nitrosamine and Content of Biogenic Amines Download PDFInfo
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- CN108112680A CN108112680A CN201611061120.8A CN201611061120A CN108112680A CN 108112680 A CN108112680 A CN 108112680A CN 201611061120 A CN201611061120 A CN 201611061120A CN 108112680 A CN108112680 A CN 108112680A
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- 150000001412 amines Chemical class 0.000 title claims abstract description 37
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 title claims abstract description 29
- 230000000035 biogenic effect Effects 0.000 title claims abstract description 27
- 235000015241 bacon Nutrition 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 35
- 240000002234 Allium sativum Species 0.000 claims abstract description 26
- 235000004611 garlic Nutrition 0.000 claims abstract description 26
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 229910052742 iron Inorganic materials 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000021110 pickles Nutrition 0.000 claims abstract description 4
- 238000009423 ventilation Methods 0.000 claims abstract description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 9
- 235000010288 sodium nitrite Nutrition 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000012797 qualification Methods 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 238000004026 adhesive bonding Methods 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims 1
- 235000013622 meat product Nutrition 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 231100000331 toxic Toxicity 0.000 abstract description 3
- 230000002588 toxic effect Effects 0.000 abstract description 3
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract 1
- VHRGRCVQAFMJIZ-UHFFFAOYSA-N cadaverine Chemical compound NCCCCCN VHRGRCVQAFMJIZ-UHFFFAOYSA-N 0.000 description 10
- 235000013305 food Nutrition 0.000 description 9
- KIDHWZJUCRJVML-UHFFFAOYSA-N putrescine Chemical compound NCCCCN KIDHWZJUCRJVML-UHFFFAOYSA-N 0.000 description 8
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 6
- 230000002401 inhibitory effect Effects 0.000 description 6
- ATHGHQPFGPMSJY-UHFFFAOYSA-N spermidine Chemical compound NCCCCNCCCN ATHGHQPFGPMSJY-UHFFFAOYSA-N 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- 239000005700 Putrescine Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 4
- PFNFFQXMRSDOHW-UHFFFAOYSA-N spermine Chemical compound NCCCNCCCCNCCCN PFNFFQXMRSDOHW-UHFFFAOYSA-N 0.000 description 4
- 235000019542 Cured Meats Nutrition 0.000 description 3
- WBNQDOYYEUMPFS-UHFFFAOYSA-N N-nitrosodiethylamine Chemical compound CCN(CC)N=O WBNQDOYYEUMPFS-UHFFFAOYSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- UMFJAHHVKNCGLG-UHFFFAOYSA-N n-Nitrosodimethylamine Chemical compound CN(C)N=O UMFJAHHVKNCGLG-UHFFFAOYSA-N 0.000 description 3
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 229940063673 spermidine Drugs 0.000 description 3
- 206010007269 Carcinogenicity Diseases 0.000 description 2
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 2
- WNYADZVDBIBLJJ-UHFFFAOYSA-N N-Nitrosopyrrolidine Chemical compound O=NN1CCCC1 WNYADZVDBIBLJJ-UHFFFAOYSA-N 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- 231100000260 carcinogenicity Toxicity 0.000 description 2
- 230000007670 carcinogenicity Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- -1 heterocyclic amine Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000004005 nitrosamines Chemical class 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000010344 sodium nitrate Nutrition 0.000 description 2
- 239000004317 sodium nitrate Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 229940063675 spermine Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000193155 Clostridium botulinum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 150000004008 N-nitroso compounds Chemical class 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 231100000570 acute poisoning Toxicity 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000001772 blood platelet Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 229960001340 histamine Drugs 0.000 description 1
- 231100000567 intoxicating Toxicity 0.000 description 1
- 230000002673 intoxicating effect Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000022558 protein metabolic process Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 231100000057 systemic toxicity Toxicity 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of processing method for controlling bacon nitrosamine and Content of Biogenic Amines, comprises the steps of：Step 1 selects the weight of every piece of meat the length of cutlet to be made to drain away the water about in 35~40cm in 200g, prepares to clean up the cylinder that salts down dried, iron wire is several；Step 2, it is marinated 12 it is small when after pickle the stage and terminate, you can pole is hung, into the baking stage；Step 3, drying；Baked meat base, is hung over the place of shady and cool ventilation drying by step 4, and meat base enters the after-ripening stage, completes.The method have the advantages that in the case where taking into account bacon color and luster and flavor, the nitrosamine and Content of Biogenic Amines in bacon are reduced using garlic P.E is added, the toxic action of nitrosamine and biogenic amine to human body is taken in so as to reduce edible bacon.The garlic P.E that the present invention uses is safe and non-toxic at low cost, ensures that foodsafety is of great significance and with good application for Content of Biogenic Amines in control marinated meat product.
Description
Technical field
The invention belongs to food processing field, more particularly, to biogenic amine and content of nitrosamines in a kind of control bacon
The technology of content.
Background technology
Nitrosamine is one kind of N- nitroso compounds, is widely present in food.Nitrosamine in food is by being added to
The catabolite of nitrite, nitrate and protein in food such as amino acid, amine substance generate.Nitrite is as food
Product additive is used for during meat products processing, and nitrite not only has color development effect, makes meat products presentation tempting pink
Color, moreover it is possible to play important antisepsis, effectively inhibit clostridium botulinum, and meat products is made to generate unique fragrance, improve meat
Product flavor.In the marinated stage of meat products processing, often add colour former sodium nitrite and sodium nitrate, they also have anti-corrosion and
Improve the effect of meat products flavor.Heating period in food processing process, due to the rise of temperature, the sodium nitrite of addition
It can react to form nitrosamine with protein breakdown products with sodium nitrate.Nitrite and aminated compounds are generation nitrous
Two essential precursor substances of amine.Biogenic amine generally existing in animal and plant body and in food, which is that one kind is nitrogenous, to be had
The low molecular weight organic compound of bioactivity, biogenic amine can be divided into three classes according to its structure：Aliphatic (putrescine, cadaverine, essence
Amine, spermidine), aromatic series (tyrasamine) and heterocyclic amine (histamine, tryptamines).Excessive biogenic amine is taken in (especially while to take in a variety of
Biogenic amine) equally there is toxic action to human body, headache, nausea, palpitaition, blood pressure, disordered breathing can be caused to wait
Quick reaction, when toxin expelling not in time when intoxicating phenomenon can be caused more serious even it is also possible to entail dangers to life.Human body is to nitrous
After the acute poisoning reaction of amine is happened at one or many foods of the intake containing excessive nitrosamine, be mainly presented with liver by
Damage and blood platelet are destroyed two aspects, and systemic toxicity profiles symptom is present with when serious.
Swollen amine is generated during protein metabolism, swollen amine is widely present in nature, in the majority in meat products, is being cooked
In the process such as tune, sootiness, tank processed, since the decomposition of high temperature protein is accelerated, increase swollen amine amount.Nitrate is chemically
Matter is unstable, and nitrite is reduced under the action of microorganism and chemistry.Swollen amine and nitrite are ingested human body and dynamic
After in object, nitrosamine can be formed.
At present, the carcinogenicity of nitrosamine is increasingly valued by people, and at the same time the toxicity of biogenic amine is also consumed
Person constantly recognizes understanding.As people require to be continuously improved to Food Quality and Safety, the cured meat product higher as consumption figure,
The control of the nitrosamine and Content of Biogenic Amines higher to carcinogenicity has high significance.
The content of the invention
In order to achieve the above objectives, the technical solution of the invention is realized in：
A kind of processing method for controlling bacon nitrosamine and Content of Biogenic Amines, comprises the steps of：
Step 1 selects girth of a garment level apparent, the brisket of sanitary inspection qualification, and removes flank.The weight of every piece of meat
In 200g, make the length of cutlet about in 35~40cm.Cutlet is soaked in 30 DEG C or so of clear water and removes cutlet surface
Dirt and grease, drain away the water.Prepare to clean up the cylinder that salts down dried, iron wire is several
Step 2 is poured into refined salt, sodium nitrite, white sugar and garlic P.E in the cylinder that salts down of clean cleaning, then add white wine,
Soy sauce, is sufficiently stirred that be uniformly mixed dispensing marinated：The cutlet cut is added in afterwards.Turned when 3 is small once, pickle 12 it is small when
The marinated stage terminates afterwards, you can pole is hung, into the baking stage.
Step 3 is perforated in one end of meat base with iron wire, and the arrangement of meat base is hung in baking oven, and spacing is maintained at 2-3cm, prevents
Only adhesion.It toasts three days altogether, the temperature setting of first and second day baking oven is at 55 DEG C, and oven temperature is set to 50 DEG C within the 3rd day.Every 18
Hour, degree of drying is detected, exchanges the meat base of levels and ectonexine, ensures the baking of meat base thermally equivalent.Check meat base simultaneously
Whether parch, even if checking whether meat base surface has situations such as impurity, hickie and mildew.
Baked meat base, is hung over the place of shady and cool ventilation drying by step 4, and meat base enters the after-ripening stage.
Further, garlic P.E dosage described in step 2 is 100mg/kg~300mg/kg, makes garlic P.E and its
Its dispensing is sufficiently mixed, and is that cutlet can be uniformly fully marinated, garlic P.E usage amount is made to reach the extraction of 100~300mg garlics
Object/Kg cutlet.
Further, baking time described in step 3 and temperature control are in baking three days, the temperature setting of first and second day baking oven
At 55 DEG C, oven temperature is set to 50 DEG C within the 3rd day.When 18 is small, degree of drying is detected, exchanges the meat of levels and ectonexine
Base ensures the baking of meat base thermally equivalent.
In bacon the research of nitrosamine and Content of Biogenic Amines is controlled mainly to have through physical method-radiation and microwave treatment
To control nitrosamine and Content of Biogenic Amines.Recently it is existing to control nitrosamine and biology by adding allogenic material including Vc, VE
Amine content.On using garlic P.E the research of nitrosamine and Content of Biogenic Amines in bacon is controlled to be not yet reported that at present.
In consideration of it, the invention is directed to a kind of garlic P.E based on utilization with antibacterial antioxidation,
To control the generation of cured meat product nitrosamine and biogenic amine in process, so as to reduce edible bacon product when takes in and production
The harm of raw nitrosamine and biogenic amine to human body.
The present inventor passes through a large number of experiments, N-nitrosodimethylamine (NDMA), diethylnitrosamine (NDEA) to nitrosamine
It is used with N-nitrosopyrrolidine for target detection thing under gas chromatography-mass spectrometry analysis Different adding amount garlic P.E to bacon system
The influence of different nitrous amine component growing amounts in product.To main 5 kinds of constituent putrescine, cadaverine, spermine, the spermidines of biogenic amine
With tyrasamine Japan Shimadzu (Shimadzu) efficient liquid phase chromatographic analysis Different adding amount garlic P.E is used for target detection thing
Influence to the growing amount of different biology amine components in salted fish product.
Compared with the prior art, nitrosamine in cured meat product is controlled based on utilization garlic P.E described in the invention
And the content of biogenic amine, it reduces people and the toxic action of nitrosamine and biogenic amine to human body is taken in due to edible bacon.The present invention
Create has the significance for ensureing food security for nitrosamine in control bacon manufacturing process and the content of biogenic amine generation,
Garlic P.E used at the same time is safe and non-toxic at low cost, has significant practical applications for actually generating tool.
Description of the drawings
Influence of Fig. 1 Different adding amounts garlic P.E to nitrosamine residual quantity in bacon.
Specific embodiment
The present invention will be described in detail below with reference to the accompanying drawings and in conjunction with the embodiments creates.
Embodiment 1,
(1) select girth of a garment level apparent, the brisket of sanitary inspection qualification, and remove flank.The weight of every piece of meat exists
200g makes the length of cutlet about in 35~40cm.Cutlet is soaked in the dirt that cutlet surface is removed in 30 DEG C or so of clear water
Object and grease, drain away the water.Prepare to clean up the cylinder that salts down dried, iron wire is several
(2) 20g/kg refined salt, 150mg/kg sodium nitrites, 20g/kg white sugar and respectively 100mg/kg, 200mg/kg,
300mg/kg garlic P.Es are poured into the cylinder that salts down of clean cleaning, then add 30g/kg white wine, 30g/kg soy sauce, and being sufficiently stirred makes to match somebody with somebody
Material is uniformly mixed marinated：The cutlet cut is added in afterwards.To be added without the processing of garlic P.E as control.It is turned over when 3 is small
Mix once, it is marinated 12 it is small when after pickle the stage and terminate, you can pole is hung, into the baking stage.
(3) perforated, the arrangement of meat base is hung in baking oven, spacing is maintained at 2-3cm, prevents from gluing with iron wire in one end of meat base
Even.It toasts three days altogether, the temperature setting of first and second day baking oven is at 55 DEG C, and oven temperature is set to 50 DEG C within the 3rd day.It is small every 18
When, degree of drying is detected, exchanges the meat base of levels and ectonexine, ensures the baking of meat base thermally equivalent.Check that meat base is simultaneously
It is no to parch, even if checking whether meat base surface has situations such as impurity, hickie and mildew.
(4) baked meat base is hung over to the place of shady and cool ventilation drying, meat base enters the after-ripening stage.
In bacon manufacturing process, the inhibiting rate of nitrosamine and content of nitrosamines utilize gas in hanging the 15th day is to bacon
Phase-mass spectrometry system is measured；Putrescine, cadaverine, essence in baking first day, hanging 5 days, hanging 15 days are to biogenic amine
Amine, spermidine and tyrasamine are detected using high performance liquid chromatography.From result, N-nitrosodimethylamine, diethylnitrosamine
(P ＜ 0.05) is significantly reduced with the increase of garlic P.E additive amount with residual quantity of the N-nitrosopyrrolidine in bacon,
Maximum to the inhibiting rate of three kinds of nitrosamine when the additive amount of garlic P.E is 300mg/kg, relative comparison inhibiting rate is respectively
55.00%th, 56.53% and 63.62%.
Garlic P.E has apparent inhibitory action to putrescine, cadaverine, tyrasamine and spermidine, and maximal percentage inhibition is respectively
57.54%th, 43.82%, 37.07%, 24.14% and 19.56%, inhibiting rate is in the cool extension stage of ripeness with the increasing of garlic P.E
Inhibiting rate conspicuousness is added to increase (P ＜ 0.05), wherein when additive amount is 300mg/kg, the stage is pickled to cadaverine and junket in bacon
Amine has apparent inhibition.The garlic P.E of different pitch-based spheres is not notable (P ＞ 0.05) to the inhibition of spermine, to it
Maximal percentage inhibition is 19.56%.
The foregoing is merely the preferred embodiments of the invention, are not intended to limit the invention creation, all at this
Within the spirit and principle of innovation and creation, any modifications, equivalent replacements and improvements are made should be included in the invention
Protection domain within.
Claims (3)
1. a kind of processing method for controlling bacon nitrosamine and Content of Biogenic Amines, which is characterized in that comprise the steps of：
Step 1 selects girth of a garment level apparent, the brisket of sanitary inspection qualification, and removes flank, and the weight of every piece of meat exists
200g makes the length of cutlet that cutlet be soaked in the dirt for removing cutlet surface in 30 DEG C or so of clear water about in 35~40cm
Object and grease, drain away the water, and prepare to clean up the cylinder that salts down dried, iron wire is several；
Step 2 pours into refined salt, sodium nitrite, white sugar and garlic P.E in the cylinder that salts down of clean cleaning, then adds white wine, sauce
Oil, is sufficiently stirred that be uniformly mixed dispensing marinated：Add in the cutlet cut afterwards, turned when 3 is small once, pickle 12 it is small when after
The marinated stage terminates, you can pole is hung, into the baking stage；
Step 3 is perforated in one end of meat base with iron wire, the arrangement of meat base is hung in baking oven, spacing is maintained at 2-3cm, prevents from gluing
Even, toast three days altogether, at 55 DEG C, the 3rd day oven temperature is set to 50 DEG C, small every 18 for the temperature setting of first and second day baking oven
When, degree of drying is detected, exchanges the meat base of levels and ectonexine, ensures the baking of meat base thermally equivalent, while checks that meat base is
It is no to parch, even if checking whether meat base surface has situations such as impurity, hickie and mildew；
Baked meat base, is hung over the place of shady and cool ventilation drying by step 4, and meat base enters the after-ripening stage.
2. a kind of processing method for controlling nitrosamine and Content of Biogenic Amines according to claim 1, it is characterised in that：Step
The two garlic P.E dosages are 100mg/kg~300mg/kg, and garlic P.E is made to be sufficiently mixed with other dispensings, makes meat
Item can be uniformly fully marinated, and garlic P.E usage amount is made to reach 100~300mg garlic P.Es/Kg cutlet.
3. a kind of processing method for controlling nitrosamine and Content of Biogenic Amines according to claim 1, it is characterised in that：Step
Three baking times and temperature control were in baking three days, and the temperature setting of first and second day baking oven is at 55 DEG C, the 3rd day baking oven temperature
Degree is set to 50 DEG C, when 18 is small, detects degree of drying, exchanges the meat base of levels and ectonexine, ensures meat base thermally equivalent
Baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611061120.8A CN108112680A (en) | 2016-11-28 | 2016-11-28 | A kind of processing method for controlling bacon nitrosamine and Content of Biogenic Amines |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611061120.8A CN108112680A (en) | 2016-11-28 | 2016-11-28 | A kind of processing method for controlling bacon nitrosamine and Content of Biogenic Amines |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108112680A true CN108112680A (en) | 2018-06-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611061120.8A Pending CN108112680A (en) | 2016-11-28 | 2016-11-28 | A kind of processing method for controlling bacon nitrosamine and Content of Biogenic Amines |
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| CN (1) | CN108112680A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717448A (en) * | 2019-01-22 | 2019-05-07 | 灏博农业科技(杭州)有限公司 | A method of using Content of Biogenic Amines in Waxberry leaf extract control soy sauce |
| CN113229461A (en) * | 2021-06-11 | 2021-08-10 | 天津科技大学 | Compound for improving quality of preserved meat and application thereof |
-
2016
- 2016-11-28 CN CN201611061120.8A patent/CN108112680A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717448A (en) * | 2019-01-22 | 2019-05-07 | 灏博农业科技(杭州)有限公司 | A method of using Content of Biogenic Amines in Waxberry leaf extract control soy sauce |
| CN113229461A (en) * | 2021-06-11 | 2021-08-10 | 天津科技大学 | Compound for improving quality of preserved meat and application thereof |
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