CN115053945A - Method for reducing acrylamide content in small crispy meat - Google Patents
Method for reducing acrylamide content in small crispy meat Download PDFInfo
- Publication number
- CN115053945A CN115053945A CN202210495207.5A CN202210495207A CN115053945A CN 115053945 A CN115053945 A CN 115053945A CN 202210495207 A CN202210495207 A CN 202210495207A CN 115053945 A CN115053945 A CN 115053945A
- Authority
- CN
- China
- Prior art keywords
- parts
- reducing
- acrylamide
- frying
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title claims abstract description 45
- 235000013372 meat Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 31
- 235000013305 food Nutrition 0.000 claims abstract description 31
- 235000015277 pork Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 23
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 18
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 18
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 10
- 239000008120 corn starch Substances 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 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 abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 7
- 229920001525 carrageenan Polymers 0.000 claims abstract description 7
- 229940113118 carrageenan Drugs 0.000 claims abstract description 7
- 239000000679 carrageenan Substances 0.000 claims abstract description 7
- 239000011248 coating agent Substances 0.000 claims abstract description 7
- 238000000576 coating method Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- 229960004793 sucrose Drugs 0.000 claims abstract description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 29
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 239000000341 volatile oil Substances 0.000 claims description 8
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 235000011888 snacks Nutrition 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 20
- 235000019198 oils Nutrition 0.000 abstract description 20
- 238000003860 storage Methods 0.000 abstract description 4
- 238000005554 pickling Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- -1 pickling for 30min Substances 0.000 abstract description 2
- 230000035943 smell Effects 0.000 abstract 2
- 238000004128 high performance liquid chromatography Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 229960000583 acetic acid Drugs 0.000 description 8
- 241000234282 Allium Species 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000005457 optimization Methods 0.000 description 4
- 235000020995 raw meat Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 229910021642 ultra pure water Inorganic materials 0.000 description 3
- 239000012498 ultrapure water Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000019784 crude fat Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 206010029350 Neurotoxicity Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 206010044221 Toxic encephalopathy Diseases 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000007135 neurotoxicity Effects 0.000 description 1
- 231100000228 neurotoxicity Toxicity 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 210000000578 peripheral nerve Anatomy 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 238000000825 ultraviolet detection Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000012855 volatile organic compound Substances 0.000 description 1
Classifications
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention relates to a method for reducing the content of acrylamide in crispy pork. The method comprises the following steps: preparing a curing agent and wrapping powder for food frying, wherein the curing agent comprises the following components in parts by weight: 1-2 parts of salt, 3-4 parts of cane sugar, 1-2 parts of monosodium glutamate, 3-5 parts of cooking wine and 1-3 parts of exogenous additives, wherein the wrapping powder for fried food comprises the following components: 60 parts of wheat flour, 40-80 parts of corn starch, 20-40 parts of resistant starch, 8 parts of soybean protein isolate, 4 parts of baking powder, 20 parts of soybean oil and 1 part of carrageenan; step two: mixing the processed pork fillet with the pickling agent, pickling for 30min, and coating with flour; step three: air frying the flour-coated pork fillet. The acrylamide content in the crispy meat was determined by HPLC. The method adopts an air frying mode to replace the traditional oil bath frying mode, has simple operation, greatly reduces the oil content of the food, not only reduces the content of acrylamide, but also effectively inhibits the generation of peculiar smells such as rancid smell and the like in the storage process, and the prepared crisp meat has golden color, is crispy and delicious, and is green and healthy.
Description
Technical Field
The invention belongs to the technical field of food safety production, and particularly relates to a method for reducing the content of acrylamide in crispy pork.
Background
Frying is a traditional processing mode, and fried food is popular with consumers because of being crisp and delicious and unique in flavor. However, with the concern of food safety, especially with the generation of harmful substances during food processing, there is increasing evidence that frying produces more harmful substances than cooking, grilling, and smoking. The traditional oil bath frying mode is usually accompanied by the generation of a large amount of oil smoke and a large amount of harmful substances, fine particulate matters and VOCs substances in the oil smoke cause great harm to human health and environment, and the problems of serious loss of high oil content and high nutrient content of fried food and the like are prominent.
An Air Fryer (AF) is a replacing process which is considered as traditional frying and is different from a traditional frying mode, the Air Fryer uses Air as a heat mass transfer carrier, Air is used for baking, and the Air Fryer has the advantages of being healthy, attractive, safe and easy to clean and the like, and is a novel frying technology which is expected to replace traditional frying.
Acrylamide (AA), one of the products of the maillard reaction, is a potentially carcinogenic substance with neurotoxicity, causing damage to peripheral nerves. Since the discovery of this carcinogen in fried foods was reported by the swedish national food administration and stockholm university in 2002, the public began to pay attention to the acrylamide content in foods, and many scholars and food companies began to focus on the research on methods for detecting and controlling acrylamide in foods.
There are mainly six aspects to the current methods for reducing or inhibiting acrylamide: (1) reducing or eliminating acrylamide-forming precursor species; (2) the processing temperature and the reaction time are reduced; (3) the pH value is reduced; (4) adding cysteine, etc.; (5) adding an exogenous active ingredient; (6) light radiation is applied.
The addition of exogenous active ingredients is the main way for researching the inhibition of the formation of acrylamide at present. The onion essential oil contains various active ingredients, not only can provide special flavor for the crisp meat, but also has the functions of reducing blood pressure, blood fat and cholesterol and purifying blood vessels. The edible acetic acid is a good acidity regulator and flavoring agent, and the content of the glacial acetic acid is more than 99.5%. Resistant starch (phosphate ester distarch, RS4) is a chemically modified starch that is difficult to absorb in the human small intestine and has a low glycemic index. The addition of resistant starch can effectively inhibit the generation of acrylamide and improve the quality characteristics of processed foods, such as better golden color, stronger water retention, increased brittleness and the like.
No influence on acrylamide formation after air frying has been reported. Acrylamide is commonly found in fried starch foods, and starch is added into the small crisp meat as one of raw materials in the manufacturing process, so that the content of the acrylamide cannot be ignored.
Disclosure of Invention
The invention aims to solve the problem of providing a method for reducing the acrylamide content in the small crisp meat, the small crisp meat fried by air has low acrylamide content and golden, fragrant, crisp and delicious color, and the unique flavor of the traditional oil bath frying processing mode is reduced to the maximum extent.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for reducing the acrylamide content in a small crisp meat comprises the following steps,
the method comprises the following steps: mixing the processed pork fillet with curing agent, and curing;
step two: wrapping the pickled pork fillet with wrapping powder for fried food;
step three: air frying the flour-coated pork fillet.
According to further optimization of the technical scheme, the curing agent comprises the following components in parts by weight: 1-2 parts of salt, 3-4 parts of cane sugar, 1-2 parts of monosodium glutamate, 3-5 parts of cooking wine and 1-3 parts of exogenous additives.
According to the technical scheme, the exogenous additives are onion essential oil and edible acetic acid, the edible acetic acid is diluted by 100 times and then added, and the mixing ratio is 1-2: 1.
According to the further optimization of the technical scheme, the treatment of the pork tenderloin comprises the step of removing visible fat and connective tissues on the surface of the pork tenderloin, and the specification of the treated pork tenderloin is 4cm multiplied by 1cm multiplied by 0.8 cm.
According to the further optimization of the technical scheme, the wrapping powder for the fried food comprises the following components in parts by weight: 60 parts of wheat flour, 40-80 parts of corn starch, 20-40 parts of resistant starch, 8 parts of soybean protein isolate, 4 parts of baking powder, 20 parts of soybean oil and 1 part of carrageenan.
According to the technical scheme, the proportion of the corn starch to the resistant starch in the coating powder for the fried food is further optimized to be 1-2: 1.
According to the technical scheme, the resistant starch is resistant starch RS 4.
The technical scheme is further optimized, the air frying temperature is 150-180 ℃, and the frying time is 15-18 min.
The technical scheme is further optimized, wherein the frying temperature is 160 ℃, and the frying time is 16 min.
According to the further optimization of the technical scheme, the pickling time is 30 min.
Different from the prior art, the technical scheme has the following advantages:
(1) the invention provides a method for reducing the acrylamide content in small crisp meat, which adopts onion essential oil and edible acetic acid as exogenous additive substances, not only endows the fried small crisp meat with special flavor, but also reduces the generation of acrylamide due to the fact that the onion essential oil contains various active ingredients. Meanwhile, the addition of edible acetic acid forms a slightly acidic environment, which is also one of the ways for inhibiting the formation of acrylamide.
(2) The invention adopts the air fryer as a processing mode and takes the air as a mass transfer carrier, so that the finished crisp meat has no difference with the traditional frying in taste, and the oil content of the food is effectively reduced.
(3) The invention adopts the added resistant starch to prepare the wrapping powder for the fried food, and has two effects on the quality of the small crisp meat: a) the resistant starch is generated by modifying common starch, the content of reducing sugar is reduced, so that precursors for generating acrylamide are reduced, and the resistant starch has stronger anti-gelatinization capability than the common starch and is beneficial to reducing the generation of the acrylamide. b) The resistant starch has better water retention and color protection capability, and can reduce the problems of more water loss and whitish color caused by longer air frying time to a certain extent.
(4) The various preparation and parameters of the invention are regarded as a whole and are mutually synergistic, so that the prepared crisp meat not only can effectively inhibit the generation of acrylamide, but also can well enhance the color, fragrance and taste of the crisp meat, and maximally restore the mouthfeel of the traditional frying way.
Detailed Description
In order to explain technical contents, structural features, and objects and effects of the technical means in detail, the following detailed description is given with reference to specific embodiments.
The first scheme is as follows:
a method for reducing the acrylamide content in the crisp meat comprises the following steps,
(1) pretreating raw meat: thawing frozen pork fillet in refrigerator at 4 deg.C for 24 hr, removing fat and connective tissue on the surface of pork fillet, and cutting into 4cm × 1cm × 0.8cm pieces.
(2) Preparing a curing agent, namely 1.2% of salt, 3.0% of cane sugar, 1.0% of monosodium glutamate and 3.0% of cooking wine, wherein the percentage of the curing agent is added according to the weight of the pork, and the processed pork fillet and the curing agent are fully stirred and uniformly mixed and cured for 30 min.
(3) Coating powder for frying the prepared food: 30% of wheat flour, 40% of corn starch, 4% of soybean protein isolate, 2% of baking powder, 10% of soybean oil and 0.5% of carrageenan (the mass ratio of powder to water is 1: 1).
(4) Frying in an oil bath pan: the frying temperature is 180 deg.C, and the frying time is 2.5 min.
Scheme two is as follows:
a method for reducing the acrylamide content in a small crisp meat comprises the following steps,
(1) pretreating raw meat: in the same scheme I
(2) Preparing a curing agent: 1.2% of salt, 3.0% of cane sugar, 1.0% of monosodium glutamate, 3.0% of cooking wine, 2.0% of onion essential oil and 0.1% of edible acetic acid. Mixing the processed pork fillet with the curing agent, stirring thoroughly, and curing for 30 min.
(3) Coating powder for frying the prepared food: 30% of wheat flour, 40% of corn starch, 4% of soybean protein isolate, 2% of baking powder, 10% of soybean oil and 0.5% of carrageenan (the mass ratio of powder to water is 1: 1).
(4) Frying in an oil bath: the frying temperature is 180 deg.C, and the frying time is 2.5 min.
The third scheme is as follows:
a method for reducing the acrylamide content in a small crisp meat comprises the following steps,
(1) pretreating raw meat: in the same scheme I
(2) Preparing a curing agent: 1.2% of salt, 3.0% of cane sugar, 1.0% of monosodium glutamate, 3.0% of cooking wine, 2.0% of onion essential oil and 0.1% of edible acetic acid, and the processed pork tenderloin and the curing agent are fully stirred and mixed uniformly, and cured for 30 min.
(3) Coating powder for frying the prepared food: 30% of wheat flour, 20% of corn starch, 20% of resistant starch, 4% of soybean protein isolate, 2% of baking powder, 10% of soybean oil and 0.5% of carrageenan (the mass ratio of powder to water is 1: 1).
(4) Frying in an oil bath: the frying temperature is 180 deg.C, and the frying time is 2.5 min.
The scheme four is as follows:
(1) pretreating raw meat: in the same scheme I
(2) Preparing a curing agent: 1.2% of salt, 3.0% of cane sugar, 1.0% of monosodium glutamate, 3.0% of cooking wine, 2.0% of onion essential oil and 0.1% of edible acetic acid. Mixing the processed pork fillet with the curing agent, stirring, and curing for 30 min.
(3) Coating powder for frying the prepared food: 30% of wheat flour, 20% of corn starch, 20% of resistant starch, 4% of soybean protein isolate, 2% of baking powder, 10% of soybean oil and 0.5% of carrageenan (the mass ratio of powder to water is 1: 1).
(4) Carrying out air frying: frying at 160 deg.C for 16 min.
The quality of the fried crispy meat of the described protocol was determined as follows:
1. measurement of color of outer Shell
The difference in skin color was measured using a spectrocolorimeter and expressed as a brightness value (L), a redness value (a), and a yellowness value (b).
TABLE 1 comparison of color of the crispy meats obtained according to the different protocols (n ═ 3)
Note: the lower case letters in the same column are different and show significant difference (P < 0.05), and the table is as follows; n-3 represents three parallel experiments.
The color directly affects the food desire of consumers, and as can be seen from table 1, the schemes one to three belong to the traditional oil bath type frying, compared with the scheme four-air frying, the group L has no significant difference, the scheme four a has significant increase (P < 0.05), and the a can show better golden yellow. The second to fourth b values were not significantly different, indicating that the fourth group, which was air fried, was better in color than the conventional frying.
2. Determination of Water and oil content
The moisture content is determined by direct drying method according to GB 5009.3-2016 (determination of moisture in food safety national standard food). The crude fat content is determined by extracting oil by Soxhlet extraction method, and determining the crude fat content according to GB 5009.6-2016 (determination of fat content in food safety national standard food).
TABLE 2 comparison of moisture content and oil content of the meat crisps obtained according to different protocols
The amount of oil used for frying is mainly different from that of the conventional oil bath frying, and as can be seen from table 2, after resistant starch is used to replace common corn starch in the third scheme, the third scheme has significant difference from the first and second schemes, the water retention is significantly enhanced, the fourth scheme has serious water loss in air frying, and has significant difference from the first to third schemes, and the oil content is significantly reduced (P is less than 0.05).
3. Determination of acrylamide content
Preparation of acrylamide standard curve: accurately sucking 1mL of acrylamide solution with mass concentration of 1.0mg/mL, adding ultrapure water to fix the volume to 100mL, and obtaining acrylamide standard solution with mass concentration of 10 mu g/mL; taking 2, 5, 10, 15, 20 and 25mL of the standard solution respectively, adding ultrapure water into a 100mL brown volumetric flask for constant volume, preparing solutions with acrylamide mass concentrations of 0.2, 0.5, 1.0, 1.5, 2.0 and 2.5 mu g/mL respectively, filtering with a 0.22 mu m water-based filter membrane, and placing in a sample bottle for later use.
Extraction of acrylamide: taking 5g of homogenized small crispy meat, placing the small crispy meat in a 50mL centrifuge tube, adding a certain amount of n-hexane, degreasing for 2 times, and drying by a nitrogen blowing instrument; then adding 20mL of ultrapure water, and carrying out ultrasonic extraction for 15 min; adding 500 μ L of Carrez I and Carrez II solution, oscillating for 5min, centrifuging at 4 deg.C and 10000 r/min for 10min, collecting middle layer solution, and filtering with 0.22 μm water system filter membrane.
Chromatographic conditions are as follows: the chromatographic column is a C18 column, and the ratio of mobile phase: methanol to water 5: 95 (V/V); the flow rate is 0.6 mL/min; the sample size is 10 mu L; the column temperature is 30 ℃; automatic sample introduction; the ultraviolet detection wavelength is 210 nm.
Table 3 variation of acrylamide content in the crisps obtained according to the different protocols (n ═ 3)
Note: the first scheme is a control group; n-3 represents three parallel experiments.
As can be seen from the table, the acrylamide content of the fried crisp meat prepared by the method can reach 80 percent.
4. Storage experiment of fried crisp meat
Selecting finished products of the small crisp meat according to the schemes one to four, carrying out vacuum packaging by using a common self-sealing bag, sealing completely, putting into a laboratory refrigeration house, storing at low temperature of 0-4 ℃ in a dark place for 8 months, and carrying out sensory evaluation on the fried small crisp meat.
TABLE 4 Fried crisp meat sensory score criteria
TABLE 5 evaluation results of meat sensory evaluation of Fried cutlets
From the sensory evaluation result of the crisp meat, after 8 months of low-temperature and dark storage, the first, second and third schemes of oil bath frying obviously have high oil content, and are easy to decay and deteriorate to generate rancid flavor. In the fourth scheme, the crispy meat fried by the air fryer has low greasy feeling, relatively light quality change in the storage process and highest sensory score.
It is to be noted that, in this document, relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Those skilled in the art will recognize that the basic inventive concepts and variations and modifications can be made to the embodiments described herein, and that the invention is intended to cover all modifications, equivalents and alternatives falling within the spirit and scope of the invention as defined by the appended claims.
Claims (9)
1. A method for reducing the acrylamide content in the small crisp meat is characterized by comprising the following steps,
the method comprises the following steps: mixing the processed pork fillet with curing agent, and curing;
step two: wrapping the pickled pork fillet with wrapping powder for fried food;
step three: air frying the flour-coated pork fillet.
2. The method of reducing the acrylamide content of a crisp meat of claim 1 wherein the curing agent comprises the following ingredients in parts by weight: 1-2 parts of salt, 3-4 parts of cane sugar, 1-2 parts of monosodium glutamate, 3-5 parts of cooking wine and 1-3 parts of exogenous additives.
3. The method for reducing the acrylamide content in the crispy cutlet as claimed in claim 2, wherein the exogenous additive is onion essential oil and edible acetic acid, and the edible acetic acid is added after being diluted by 100 times, and the mixing ratio is 1-2: 1.
4. The method of reducing the level of acrylamide in a crisp pork according to claim 1, wherein the treatment of the pork fillet comprises removing visible fat and connective tissue from the surface of the pork fillet, and the pork fillet is about 4cm x 1cm x 0.8cm after the treatment.
5. The method for reducing the acrylamide content in a crispy cutlet according to claim 1, wherein the coating powder for fried food comprises, in parts by weight: 60 parts of wheat flour, 40-80 parts of corn starch, 20-40 parts of resistant starch, 8 parts of soybean protein isolate, 4 parts of baking powder, 20 parts of soybean oil and 1 part of carrageenan.
6. The method for reducing the acrylamide content of a crisp snack of claim 5 wherein the corn starch to resistant starch ratio of the breading for fried food is 1-2: 1.
7. The method of reducing the acrylamide content of a crisp meat of claim 5 wherein the resistant starch is resistant starch RS 4.
8. The method for reducing the acrylamide content in the crispy cutlet according to claim 1, wherein the air frying temperature is 150 to 180 ℃ and the frying time is 15 to 18 min.
9. The method of reducing the acrylamide content in a crispy cutlet of claim 1, wherein the marinating time is 30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210495207.5A CN115053945A (en) | 2022-05-07 | 2022-05-07 | Method for reducing acrylamide content in small crispy meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210495207.5A CN115053945A (en) | 2022-05-07 | 2022-05-07 | Method for reducing acrylamide content in small crispy meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115053945A true CN115053945A (en) | 2022-09-16 |
Family
ID=83196731
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210495207.5A Pending CN115053945A (en) | 2022-05-07 | 2022-05-07 | Method for reducing acrylamide content in small crispy meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115053945A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500479A (en) * | 2022-10-08 | 2022-12-23 | 上海博朝餐饮有限公司 | Nutrient and healthy secret pork chop and preparation method thereof |
| CN115500462B (en) * | 2022-09-21 | 2024-03-22 | 江苏宝立食品科技有限公司 | Sweet and sour ridge paste powder and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029459A (en) * | 2015-07-14 | 2015-11-11 | 王学香 | Islamic-characteristic air-fried crispy meat and manufacturing method thereof |
| CN105595202A (en) * | 2016-01-26 | 2016-05-25 | 云南农业大学 | Processing method for reducing acrylamide in fried dried beef |
| KR102159618B1 (en) * | 2020-03-27 | 2020-09-24 | 여경옥 | Advanced method for sweet and sour pork crunch texture |
| CN114304524A (en) * | 2021-12-28 | 2022-04-12 | 濮阳市德信食品有限公司 | Small crisp meat and preparation method thereof |
-
2022
- 2022-05-07 CN CN202210495207.5A patent/CN115053945A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029459A (en) * | 2015-07-14 | 2015-11-11 | 王学香 | Islamic-characteristic air-fried crispy meat and manufacturing method thereof |
| CN105595202A (en) * | 2016-01-26 | 2016-05-25 | 云南农业大学 | Processing method for reducing acrylamide in fried dried beef |
| KR102159618B1 (en) * | 2020-03-27 | 2020-09-24 | 여경옥 | Advanced method for sweet and sour pork crunch texture |
| CN114304524A (en) * | 2021-12-28 | 2022-04-12 | 濮阳市德信食品有限公司 | Small crisp meat and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 作者：吃不饱的羊咩咩: "小酥肉/烤肉（新手无烤箱，空气炸锅版）", Retrieved from the Internet <URL:https://mip.xiachufang.com/recipe/106111687/> * |
| 张东峰: ""响应面优化超声辅助提取洋葱精油及其抗氧化活性"", 《食品工业》, vol. 41, no. 8, pages 80 - 7 * |
| 彭依依等: ""高温加工食品中丙烯酰胺的减控研究进展"", 《现代食品》, pages 78 - 81 * |
| 陈日新等: ""抗性淀粉对油炸调理鸡排品质特性的影响"", 《肉类研究》, vol. 33, no. 7, pages 36 - 41 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500462B (en) * | 2022-09-21 | 2024-03-22 | 江苏宝立食品科技有限公司 | Sweet and sour ridge paste powder and preparation method thereof |
| CN115500479A (en) * | 2022-10-08 | 2022-12-23 | 上海博朝餐饮有限公司 | Nutrient and healthy secret pork chop and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN115053945A (en) | Method for reducing acrylamide content in small crispy meat | |
| JP5089446B2 (en) | Cooking liquors and their uses, and processed foods | |
| CN107581458B (en) | Special barbecue sauce for black pepper beefsteak and preparation method thereof | |
| KR101132908B1 (en) | Method of roast sliced duck meat and pack with roast sliced duck meat | |
| CN106942642A (en) | A kind of preparation method of the crisp fish-bone of non-fried | |
| JP6619561B2 (en) | Meat and seafood quality improving agent, and meat and seafood quality improving method | |
| CN107495300B (en) | Spicy barbecue sauce and preparation method thereof | |
| JPWO2013042792A1 (en) | Food modifier and oil-cooked food modified thereby | |
| US20040247754A1 (en) | Vacuum tumbled food products | |
| KR102160763B1 (en) | Making Method of Canned Seasoned Oyster and the Same Made Thereby | |
| CN101299927A (en) | Process for reducing acrylamide in cooked food | |
| CN107950978A (en) | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment | |
| KR102031156B1 (en) | Preparation method of softened fish for diets for the old and patients | |
| KR101180426B1 (en) | Manufacturing method of boiled meats using smoking processing and boiled meats manufactured by the same | |
| CN110432439A (en) | A kind of ripening at low temperature beefsteak and its processing method | |
| KR100778271B1 (en) | Methods for preparing seasoned semi-dried oyster product | |
| CN104432233A (en) | Preparation method for cold-air-dried and seasoned mackerel fillets | |
| JP2007174916A (en) | Meat processed product and method for producing the same | |
| Barbut | Ingredient addition and impacts on quality, health, and consumer acceptance | |
| CN113632931A (en) | Large-particle beef paste and preparation method thereof | |
| JP7343965B2 (en) | Preparation composition for cooking foods and method for producing heat-cooked food | |
| KR100639236B1 (en) | Inhibiting method of browning of mideodeok meat, mideodeok meat which browning is inhibited, and products using it | |
| JPS6018383B2 (en) | Food flavor improver | |
| JP2010233460A (en) | Method for treating food material, and material for inhibiting aldehyde generation | |
| JPH1066521A (en) | Additive for beverage and food product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |