CN113575867B - Method for reducing pollutant emission in meat product barbecue processing - Google Patents
Method for reducing pollutant emission in meat product barbecue processing Download PDFInfo
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- CN113575867B CN113575867B CN202110891528.2A CN202110891528A CN113575867B CN 113575867 B CN113575867 B CN 113575867B CN 202110891528 A CN202110891528 A CN 202110891528A CN 113575867 B CN113575867 B CN 113575867B
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention provides a method for reducing discharge of meat product barbecue processing pollutants, and belongs to the technical field of food processing pollutant control. The method for reducing the discharge of the meat product barbecue processing pollutants provided by the invention comprises the following steps: and (3) carrying out superfine treatment on the meat product curing seasoning to 200-400 meshes, mixing with water to obtain a liquid curing seasoning, and mixing the raw meat with the liquid curing seasoning for curing. The method provided by the invention has the advantages of simple and convenient process and easy operation, can reduce the emission of particulates and partial VOCs in the barbecue cooking fume under the same barbecue condition, also endows the barbecue cooking fume with special flavor, realizes the reduction of the emission of particulates in the cooking fume pollutants at the source of the barbecue processing process of meat products, reduces the pressure of the tail end treatment of the cooking fume pollutants of the barbecue meat products, and reduces the influence of the pollutants emitted by the meat products in the barbecue processing process on the ambient air.
Description
Technical Field
The invention belongs to the technical field of environmental protection, and particularly relates to a method for reducing pollutant discharge in meat product barbecue processing.
Background
As a traditional food processing mode for a long time, barbecue can denature protein and vaporize water in food, and the reducing sugar and amino acid generate Maillard reaction, so that the food has special flavor and taste, and the color and flavor of the food are improved, thereby ensuring that the barbecue food is widely popular with people. People in different areas develop different barbecue modes according to the living custom and eating habit in the local area, and the traditional barbecue which is recorded in the prior art comprises a plurality of modes such as series baking, curing baking, paste baking, mud baking, oven baking, hook hanging baking, crisp baking and the like, so that the barbecue is delicious and attractive to the public.
However, there have been many studies showing that multiple chemical hazards are generated during the processing of roast foods. On the one hand, when the roast meat product is processed, the roast meat product is directly contacted with fuel combustion flue gas, the self-fat of the food material is coked and cracked in the high-temperature processing process, the protein is cracked at high temperature and the sugar is incompletely combusted, and other ways lead the roast meat product to contain compounds with known carcinogenicity, such as polycyclic aromatic hydrocarbon, heterocyclic amine, N-nitroso compounds and the like; on the other hand, the oil smoke discharged in the meat product roasting process contains a large amount of particulate matters, nitrogen oxides, sulfides, volatile Organic Compounds (VOCs) and the like, so that the environment is polluted and the human health is damaged. Wherein the particulate matter and VOCs are the main components of the discharge pollutants of the baked food processing and are also the main pollutants of the atmosphere. The particulates in the meat product barbecue processing pollutants comprise liquid particulates (such as oil drops) and solid particulates (such as fuel combustion products), and VOCs comprise various organic compounds such as alkanes, alkenes, alcohols, aldehyde ketones, esters, heterocyclic amine compounds, polycyclic aromatic hydrocarbons and the like. When the fume pollutant in the barbecue food is directly discharged without purification treatment, not only can cause respiratory tract diseases, cardiovascular and cerebrovascular diseases and the like to harm human health, but also the discharged pollutant can directly influence the atmospheric environmental quality of the area, and mainly shows that the fume in the fume and the moisture in the air form aerosol, so that the PM2.5 content in the atmosphere is increased, and the discharged VOCs are used as important precursors and participants of PM2.5 and ozone, and can promote OH free radicals and O in the atmosphere 3 And secondary organic aerosol formation, further increasing the PM2.5 content in the air, exacerbating haze weather deterioration.
Therefore, the process of the roast meat products needs to purify and reduce the emission of pollutants such as particulate matters, VOCs and the like, and the pollution of the process pollutants of the roast meat products to the atmosphere is reduced. However, the current technology for purifying the barbecue fume pollutants mainly comprises the terminal treatment technologies such as inertial separation, electrostatic deposition, plasma catalytic oxidation and the like, and the thought of reducing the emission of the pollutant source in the barbecue processing process by pre-curing meat products is not reported yet.
Disclosure of Invention
Therefore, the invention aims to provide the method for reducing the discharge of pollutants in the barbecue processing of meat products by pre-curing, which has simple and convenient process and easy operation, and can reduce the discharge of particulate matters and partial VOCs in barbecue lampblack under the same barbecue condition.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a method for reducing pollutant emission in meat product roasting processing, which is to bake raw meat after pre-curing, wherein the pre-curing method comprises the following steps: and (3) carrying out superfine treatment on the meat product curing seasoning to 200-400 meshes, mixing with water to obtain a liquid curing seasoning, mixing raw meat with the liquid curing seasoning, and curing.
Preferably, the pickling seasoning comprises one or more of white pepper, garlic and salt.
Preferably, the mass ratio of the meat product curing seasoning to water is 15-30:1.
Preferably, the mass ratio of the raw meat to the liquid marinade is 100:20-30.
Preferably, the pickling is vacuum rolling and kneading for pickling.
Preferably, the method for rolling and pickling by the vacuum rolling and kneading machine comprises the following steps: after negative pressure rolling for 0.5-1.5h, positive pressure rolling for 0.5-1.5h.
Preferably, the rolling is intermittent rolling.
Preferably, when the intermittent rolling is performed, the time of each rolling is 15min, and the interval between adjacent rolling is 10min.
Preferably, the pressure of the negative pressure rolling is-0.05 to-0.10 MPa, the rotating speed of the negative pressure rolling is 8-15r/min, and the temperature of the negative pressure rolling is 0-10 ℃.
Preferably, the pressure of the positive pressure rolling is 0.20-0.35MPa, the rotating speed of the positive pressure rolling is 10-30r/min, and the temperature of the positive pressure rolling is 0-16 ℃.
The invention has the beneficial effects that:
the method for reducing the emission of the processing pollutants of the meat products by pre-curing has the advantages of simple process and convenient operation, unnecessary food additives are not required to be added in the curing process, the mass concentration of the particulate matters emitted by the oil smoke of the meat products and the concentration of aldehyde ketone compounds can be reduced while the food is endowed with better flavor and taste by pre-curing with the exogenous additives, the oil smoke pollutants of the meat products are partially reduced from the source, the pressure for treating the tail ends of the oil smoke pollutants of the meat products is reduced, and the influence of the oil smoke pollutants of the meat products on the environmental quality is reduced.
Drawings
FIG. 1 is a graph showing PM mass concentration and particle size distribution for each particle size range during the meat product barbecuing process;
FIG. 2 is a graph showing the total particulate matter concentration in the cooking fumes during the meat product grilling process;
FIG. 3 is a graph showing aldehyde ketone compound concentrations during meat product barbecuing processing.
Detailed Description
The invention provides a method for reducing pollutant emission in meat product roasting processing, which is to bake raw meat after pre-curing, wherein the pre-curing method comprises the following steps: and (3) carrying out superfine treatment on the meat product curing seasoning to 200-400 meshes, mixing with water to obtain a liquid curing seasoning, mixing raw meat with the liquid curing seasoning, and curing.
The invention is not particularly limited in the type and source of raw meat, and the type of roast meat products conventionally sold in the art can be adopted, such as chicken, duck, pork, mutton, beef and the like. In the present invention, the pickling seasoning preferably comprises one or more of white pepper, garlic and salt, and the source of the pickling seasoning is not particularly limited, and any commercially available product in the art can be used. The method of the present invention is not particularly limited, and any conventional baking method in the art may be used. After the pickling seasoning is further subjected to superfine treatment, the superfine powder has the advantages of high permeability, high adhesive force, high solubility and the like, and is beneficial to reducing the emission of pollutants in the meat product roasting process. In the present invention, the mesh number of the ultrafine treatment is preferably 200 to 400 mesh, more preferably 300 to 380 mesh, and most preferably 350 mesh. In the specific embodiment of the invention, the steps of the pickling seasoning ultrafining treatment of the meat product are specifically as follows: cleaning fructus Piperis and Bulbus Allii, draining, placing into a hot air drying oven at 65deg.C, drying for 24 hr, pulverizing to 30-80 mesh with pulverizer, mixing the primarily pulverized fructus Piperis powder, bulbus Allii powder and commercially available salt, and further pulverizing to 200-400 mesh superfine powder with superfine pulverizer.
In the invention, the mass ratio of the meat product curing seasoning to water is preferably 15-30:1, more preferably 20-25:1, and the mass ratio of the raw meat to the liquid curing seasoning is preferably 100:20-30, more preferably 100:22-28. The mass ratio of the meat product curing seasoning to water and the mass ratio of the raw meat to the liquid curing seasoning can ensure that the roasted meat product has better flavor and taste on one hand and is beneficial to reducing the emission of pollutants in the roasting processing process of the meat product on the other hand.
In the invention, the pickling is preferably pickling by adopting a vacuum rolling and kneading machine, and the method for pickling by adopting the vacuum rolling and kneading machine preferably comprises the following steps of: after negative pressure rolling for 0.5-1.5h, positive pressure rolling for 0.5-1.5h. The time of the negative pressure rolling is preferably 0.8-1.2h, more preferably 0.9-1.1h, and the time of the positive pressure rolling is preferably 0.8-1.2h, more preferably 0.9-1.1h. According to the invention, the raw meat and the liquid marinade are mixed according to the mass ratio of 100:20-30 and then are packaged in the food-grade packaging bag, the packaging bag is sealed and then is put into a vacuum rolling machine for rolling pre-curing treatment, so that the pre-curing liquid can uniformly infiltrate into the raw meat, and the emission of pollutants in the processing process of the barbecue meat product is further ensured to be reduced.
In the invention, the rolling is preferably intermittent rolling, and the time of each rolling is preferably 15min and the interval between adjacent rolling is preferably 10min. In the present invention, the pressure of the negative pressure kneading is preferably-0.05 to-0.10 MPa, more preferably-0.07 to-0.09 MPa, the rotation speed of the negative pressure kneading is preferably 8 to 15r/min, more preferably 10 to 13r/min, and the temperature of the negative pressure kneading is preferably 0 to 10 ℃, more preferably 4 to 6 ℃. In the present invention, the pressure of the positive pressure tumbling is preferably 0.20-0.35MPa, more preferably 0.25-0.30MPa, the rotation speed of the positive pressure tumbling is preferably 10-30r/min, more preferably 15-25r/min, and the temperature of the positive pressure tumbling is preferably 0-16 ℃, more preferably 5-15 ℃. The rolling and pickling mode disclosed by the invention ensures that the roasted meat product has better flavor and taste, and simultaneously can reduce the emission of pollutants in the processing process of the roasted meat product.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention. It should be noted that the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
Step 1: and (5) superfine treatment of the basic pickling materials. Cleaning white pepper and garlic particles, putting the cleaned white pepper and garlic particles into a hot air drying oven at 65 ℃ for drying for 24 hours, crushing the white pepper and garlic particles into 60 meshes by using a crusher, and mixing the preliminarily crushed white pepper powder, garlic powder and commercial edible salt according to a mass ratio of 1:1:2, further crushing the mixture into superfine powder of 350 meshes by using a superfine pulverizer;
step 2: selecting fresh mutton, removing foreign matters such as fascia on the surface of the mutton, cleaning the mutton, draining, and dividing the mutton into long strips with the specification of 2.0cm multiplied by 6.0cm along the direction of muscle fibers for later use;
step 3: uniformly mixing ultrafine powder and water according to the mass ratio of 15:1 to obtain a liquid marinade, mixing the pretreated raw meat with the liquid marinade according to the mass ratio of 100:30, packaging into food-grade packaging bags, sealing the packaging bags, and putting the mixed materials into a vacuum rolling and kneading machine for rolling and pre-curing treatment to uniformly infiltrate the pre-curing liquid into the raw meat.
The operating parameter condition of the vacuum rolling machine is vacuum gauge pressure-0.07 MPa, rolling rotating speed is 15r/min, rolling temperature is kept at 10 ℃, and rolling time is 1.5h; positive pressure rolling and pickling: then to a vacuum kneading and rolling machineFilling N 2 The internal pressure of the kneading machine is positive, the pressure is 0.30MPa, the kneading and rolling speed is 15r/min, the kneading and rolling temperature is 10 ℃, and the kneading and rolling time is 1.5h; the rolling mode is set as intermittent rolling, each rolling time is 15min, and the interval between adjacent rolling time is 10min.
Step 4: igniting charcoal by using solid alcohol, monitoring the baking temperature change in real time by using a digital thermocouple after the open flame of the charcoal is extinguished, and controlling the baking temperature to 220-260 ℃ by adjusting the ventilation quantity of a fan; placing the pre-cured meat product on a barbecue frame, wherein the meat products are not adhered, the average distance between the barbecue frame and a fire source is 5cm, turning the meat product over every 1min when the meat product is roasted, measuring the internal central temperature of the roasted meat product by using a food-grade probe thermometer, and finishing the roasting when the central temperature of the meat product reaches 75 ℃.
Example 2
Step 1: and (5) superfine treatment of the basic pickling materials. Cleaning white pepper, putting the cleaned white pepper into a hot air drying oven at 65 ℃, drying for 24 hours, crushing the white pepper into 60 meshes by using a crusher, and mixing the preliminarily crushed white pepper powder and commercially available edible salt according to a mass ratio of 1:2, further crushing the mixture into 200-mesh ultrafine powder by using an ultrafine pulverizer;
step 2: selecting frozen beef, thawing the frozen beef under the environmental condition of 4 ℃, stopping thawing at the temperature of 0 ℃ at the center of meat and the temperature of 0 ℃ at the body temperature of materials, removing foreign matters such as fascia on the surface of the frozen beef, cleaning mutton, draining, and dividing the mutton into long strips with the specification of 2.0cm multiplied by 6.0cm along the direction of muscle fibers for later use;
step 3: uniformly mixing superfine powder and water according to the mass ratio of 30:1 to obtain a liquid marinade, mixing the pretreated raw meat with the liquid marinade according to the mass ratio of 100:20, packaging into food-grade packaging bags, sealing the packaging bags, and putting the mixed materials into a vacuum rolling and kneading machine for rolling and pre-curing treatment to uniformly infiltrate the pre-curing liquid into the raw meat.
The operating parameter condition of the vacuum rolling machine is vacuum gauge pressure-0.10 MPa, rolling rotating speed is 8r/min, rolling temperature is kept at 6 ℃, and rolling time is 0.5h; positive pressure rollerKneading and curing: then filling N into a vacuum kneading machine 2 The internal pressure of the kneading machine is positive, the pressure is 0.35MPa, the kneading and rolling speed is 30r/min, the kneading and rolling temperature is 15 ℃, and the kneading and rolling time is 0.5h; the rolling mode is set as intermittent rolling, each rolling time is 15min, and the interval between adjacent rolling time is 10min.
Step 4: igniting charcoal by using solid alcohol, monitoring the baking temperature change in real time by using a digital thermocouple after the open flame of the charcoal is extinguished, and controlling the baking temperature to 220-260 ℃ by adjusting the ventilation quantity of a fan; placing the pre-cured meat product on a barbecue grill, wherein the meat products are not adhered, the average distance between the barbecue grill and a fire source is 8cm, turning the meat product over every 2min when the meat product is roasted, measuring the internal central temperature of the roasted meat product by matching with a food-grade probe thermometer, and finishing the roasting when the central temperature of the meat product reaches 75 ℃.
Example 3
Step 1: and (5) superfine treatment of the basic pickling materials. Cleaning garlic particles, putting the cleaned garlic particles into a hot air drying oven at 65 ℃, drying for 24 hours, crushing the garlic particles by a crusher to prepare 60 meshes, and mixing the preliminarily crushed garlic powder and commercial edible salt according to a mass ratio of 1:2, further crushing the mixture into 400-mesh ultrafine powder by using an ultrafine crusher;
step 2: thawing frozen Carnis bovis Seu Bubali at 4deg.C, stopping thawing at 0deg.C at meat center temperature of 0deg.C, removing foreign matters such as fascia on surface, cleaning Carnis Caprae Seu Ovis, draining, and cutting Carnis Caprae Seu Ovis into strips with specification of 2.0cm×6.0cm along muscle fiber direction;
step 3: uniformly mixing superfine powder and water according to the mass ratio of 25:1 to obtain a liquid marinade, mixing the pretreated raw meat with the liquid marinade according to the mass ratio of 100:28, packaging into food-grade packaging bags, sealing the packaging bags, and putting the mixed materials into a vacuum rolling and kneading machine for rolling and pre-curing treatment to uniformly infiltrate the pre-curing liquid into the raw meat.
The operating parameter condition of the vacuum rolling machine is vacuum gauge pressure-0.09 MPa, rolling rotating speed 10r/min and rolling temperature maintenanceRolling and kneading for 0.9h at 4 ℃; positive pressure rolling and pickling: then filling N into a vacuum kneading machine 2 The internal pressure of the kneading machine is positive, the pressure is 0.25MPa, the kneading and rolling speed is 15r/min, the kneading and rolling temperature is 5 ℃, and the kneading and rolling time is 1.1h; the rolling mode is set as intermittent rolling, each rolling time is 15min, and the interval between adjacent rolling time is 10min.
Step 4: igniting charcoal by using solid alcohol, monitoring the baking temperature change in real time by using a digital thermocouple after the open flame of the charcoal is extinguished, and controlling the baking temperature to 220-260 ℃ by adjusting the ventilation quantity of a fan; placing the pre-cured meat product on a barbecue grill, wherein the meat products are not adhered, the average distance between the barbecue grill and a fire source is 7cm, turning the meat product over every 2min when the meat product is roasted, measuring the internal central temperature of the roasted meat product by matching with a food-grade probe thermometer, and finishing the roasting when the central temperature of the meat product reaches 75 ℃.
Example 4
The only difference from example 1 is that the ultrafine powder size of the base curing material was 200 mesh.
Example 5
The only difference from example 1 is that the ultrafine powder size of the base curing material was 400 mesh.
Comparative example 1
The only difference from example 1 is that the ultrafine powder size of the base curing material was 30 mesh.
Comparative example 2
The only difference from example 1 is that the ultrafine powder size of the base curing material was 80 mesh.
The mass concentration and particle size distribution characteristics of PM discharged during the barbecuing process of the meat products of examples 1, 4, 5 and comparative examples 1, 2 were analyzed using DustTrak-II Aerosol Monitor, and specific methods are described in DustTrak-II Aerosol Monitor specification. A two-way constant-current atmospheric sampler is used for connecting a KI ozone removal column (Sep-Pak Ozone Scrubber, waters) and a DNPH sampling tube (Sep-Pak DNPH-Silica Cartridges Plus-Short Body, waters) to collect aldehyde ketone compounds in meat product barbecue processing pollutants, and a specific measuring method refers to HJ 683-2014 'high performance liquid chromatography for measuring ambient air aldehyde ketone compounds'. The results are shown in Table 1, wherein Table 1 shows the effect of the size of the cured material on the emission of particulate matter after the ultra-fine treatment,
TABLE 1 influence of curing Material particle size on particle concentration during meat product processing
Note that: the results are expressed as mean ± standard deviation; PM (particulate matter) 1.0 、PM 2.5 、PM 4.0 、PM 10 TPM units are mg/m 3 。
As can be seen from the data analysis in Table 1, the particle size of the base marinade is ultrafine and directly influences the emission concentration of the particles in the roasting process, and when the particle size of the marinade after the ultrafine treatment is 350 meshes, the emission concentration of the particles in the pre-pickling roasting process is 14.13mg/m at the lowest 3 。
Example 6
The only difference from example 1 is that the curing was performed using a single salt curing seasoning.
Example 7
The only difference from example 1 is that the curing was performed using a single curing seasoning of white pepper.
Example 8
The only difference from example 1 is that the pickling was performed using a single pickling seasoning for garlic.
Comparative example 3
The difference from example 1 was only that curing was performed without using curing seasoning, and this was used as a control group.
The mass concentration and particle size distribution characteristics of PM discharged during the barbecuing process of the meat products of examples 1, 6-8 and comparative example 3 (control) were analyzed using DustTrak-II Aerosol Monitor, and specific methods are described in DustTrak-II Aerosol Monitor specification. A two-way constant-current atmospheric sampler is used for connecting a KI ozone removal column (Sep-Pak Ozone Scrubber, waters) and a DNPH sampling tube (Sep-Pak DNPH-Silica Cartridges Plus-Short Body, waters) to collect aldehyde ketone compounds in meat product barbecue processing pollutants, and a specific measuring method refers to HJ 683-2014 'high performance liquid chromatography for measuring ambient air aldehyde ketone compounds'. The results are shown in FIGS. 1-3 and Table 2.
TABLE 2 aldehyde ketone Compound combinations concentrations during meat product barbecuing
Note that: the results are expressed as mean ± standard deviation; ND indicates undetected.
As can be seen from FIG. 1, after the curing material is added for pre-curing, the PM mass concentration of each particle size range in the meat product roasting process can be obviously reduced, wherein the curing effect is optimal by only using white pepper powder. As can be seen from the analysis of the data in FIG. 2, the total particulate matter concentration is used as an index, and the particulate matter concentration 40.467 + -5.16 mg/m discharged from the meat product roasting process of comparative example 3 3 In contrast, after the meat product is pre-salted by white pepper powder, garlic powder, salt and composite marinade, the mass concentration of the particles in the roasting process is 14.13+/-4.09 mg/m respectively 3 (white pepper), 27.17+ -2.97 mg/m 3 (Garlic powder), 21.1+ -3.52 mg/m 3 (salt), 17.8+ -0.95 mg/m 3 The mass concentration of the particles discharged by the roasting process is reduced by 65.07%, 32.87%, 47.86% and 56.01% respectively after the meat product is pre-salted, which means that the discharge of the oil smoke particles in the roasting process of the meat product can be reduced after the meat product is pre-salted by basic curing materials such as white pepper powder, garlic powder, salt, composite curing materials and the like in the roasting process under the same roasting process conditions, so that the partial emission reduction of the source of the oil smoke particles is realized. In addition, the invention has the best effect of reducing the barbecue fume particles after being pre-cured by the white pepper powder.
As can be seen from the analysis of the data in FIG. 3 and Table 2, the total aldehyde ketone compound concentration is taken as an index, the proportion of aldehyde ketone compound C1-C3 in the barbecue lampblack is more than 76.33%, wherein the proportion of C1-C3 compound generated by a control group which is not subjected to pre-curing treatment is 82.38% at most, and the proportion of curing treatment groups of different exogenous additives is lower than that of the control group, namely 76.71%, 76.33%, 79.52% and 80.99% respectively. Compared with the comparative example, the total concentration of aldehyde ketone compound in meat products pre-cured by adopting 350-mesh basic superfine curing materials is respectively reduced by 23.96%, 41.97%, 15.51% and 12.57% (calculated by the total concentration of aldehyde ketone compound) in the roasting process, wherein the maximum reduction of the concentration of aldehyde ketone compound in meat products pre-cured by adopting white pepper powder is 41.97%.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (8)
1. A method for reducing the emission of meat product barbecuing processing pollutants, characterized in that raw meat is pre-cured and then baked, and the pre-curing method comprises the following steps: superfine treating meat product pickling seasoning to 200-400 mesh, mixing with water to obtain liquid pickling material, mixing raw meat with liquid pickling material, and pickling;
the pickling flavoring comprises one or more of white pepper and garlic;
the liquid marinade is prepared by mixing meat product curing seasonings with water according to a mass ratio of 15-30:1;
the pollutants are fume particles and aldehyde ketone compounds.
2. The method of claim 1 wherein the mass ratio of raw meat to liquid marinade is 100:20-30.
3. The method of claim 1, wherein the curing is vacuum tumbler curing.
4. A method according to claim 3, wherein the vacuum tumbler pickling method comprises the steps of: after negative pressure rolling for 0.5-1.5h, positive pressure rolling for 0.5-1.5h.
5. A method according to claim 3, wherein the tumbling is intermittent tumbling.
6. The method according to claim 5, wherein the time of each rolling is 15min, and the interval between adjacent rolling is 10min.
7. The method according to claim 4, wherein the pressure of the negative pressure rolling is-0.05 to-0.10 MPa, the rotating speed of the negative pressure rolling is 8-15r/min, and the temperature of the negative pressure rolling is 0-10 ℃.
8. The method according to claim 4, wherein the pressure of the positive pressure tumbling is 0.20-0.35MPa, the rotation speed of the positive pressure tumbling is 10-30r/min, and the temperature of the positive pressure tumbling is 0-16 ℃.
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