CN109393003A - 一种减少烟熏腊制品苯并（a）芘的方法 - Google Patents

一种减少烟熏腊制品苯并（a）芘的方法 Download PDF

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Publication number
CN109393003A
CN109393003A CN201711245997.7A CN201711245997A CN109393003A CN 109393003 A CN109393003 A CN 109393003A CN 201711245997 A CN201711245997 A CN 201711245997A CN 109393003 A CN109393003 A CN 109393003A
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Prior art keywords
cured product
pyrene
smokehouse
fire
benzo
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CN201711245997.7A
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陆少云
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Individual
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Priority to CN201711245997.7A priority Critical patent/CN109393003A/zh
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    • 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
    • A23B4/044—Smoking; Smoking devices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

本发明公开了一种减少烟熏腊制品苯并(a)芘的方法，其特征是：1、用明火烤熏；2、控制烟熏室温度；3、避免腊制品中油下滴到烟熏室雾化。

Description

一种减少烟熏腊制品苯并(a)芘的方法
技术领域
本发明涉及肉类加工，具体是一种减少烟熏腊制品苯并(a)芘的方法。
背景技术
烟熏腊制品是我国人民喜欢食用的一种食品，但是烟熏腊制品中有苯并(a)芘，而苯并(a)芘是致癌物质，食用后对人体有害。
发明内容
本发明的目的是要提供一种减少烟熏腊制品苯并(a)芘的方法，改进加工工艺，从而实现烟熏腊制品苯并(a)芘含量减少的目的。
具体实施方式
本发明一种控制烟熏腊制品苯并(a)芘的方法，1、用明火烤熏，因为明火好控制，温度上升快下降也快；2、关键在于控制烟熏室温度不能超过70℃；3、避免腊制品中油下滴到烟熏室雾化。
所述的用明火烤熏。用木料或木炭引燃，打开炉门，不能熄火，用明火烟熏12小时，温度控制65-70℃进行熟化处理→然后进行烘干增香处理，再打开炉门，用明火烟熏0-12小时，温度控制50-60℃；
所述的关键在于控制烟熏室温度不超过70℃。烟熏室温度到70℃时，就停火，降温。
所述的避免腊制品油下滴到烟熏室雾化，一是采取腊制品油下滴到烟熏室燃烧处理；二是采取腊制品油下滴到烟熏室不雾化措施。
有益效果：本方法加工出的烟熏腊制品苯并(a)芘含量较减少。

Claims (1)

1.一种减少烟熏腊制品苯并(a)芘的方法，包括三点：1、用明火烤熏。用木料或木炭引燃，打开炉门，不能熄火，用明火烟熏12小时，温度控制65-70℃进行熟化处理→然后进行烘干增香处理，再打开炉门，用明火烟熏0-12小时，温度控制50-60℃；2、控制烟熏室温度不超过70℃。烟熏室温度到70℃时，就停火，降温。3、避免腊制品油下滴到烟熏室雾化，一是采取腊制品油下滴到烟熏室燃烧处理；二是采取腊制品油下滴到烟熏室不雾化措施。
CN201711245997.7A 2017-11-23 2017-11-23 一种减少烟熏腊制品苯并（a）芘的方法 Pending CN109393003A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711245997.7A CN109393003A (zh) 2017-11-23 2017-11-23 一种减少烟熏腊制品苯并（a）芘的方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711245997.7A CN109393003A (zh) 2017-11-23 2017-11-23 一种减少烟熏腊制品苯并（a）芘的方法

Publications (1)

Publication Number Publication Date
CN109393003A true CN109393003A (zh) 2019-03-01

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CN201711245997.7A Pending CN109393003A (zh) 2017-11-23 2017-11-23 一种减少烟熏腊制品苯并（a）芘的方法

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CN (1) CN109393003A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3649864A1 (fr) * 2018-11-09 2020-05-13 Georges Parmentier Fabrication d'une substance comestible ayant un gout fume a faible teneur en hydrocarbures aromatiques polycycliques

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3649864A1 (fr) * 2018-11-09 2020-05-13 Georges Parmentier Fabrication d'une substance comestible ayant un gout fume a faible teneur en hydrocarbures aromatiques polycycliques
FR3088173A1 (fr) * 2018-11-09 2020-05-15 Georges Parmentier Fabrication d'une substance comestible ayant un gout fume a faible teneur en hydrocarbures aromatiques polycycliques

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