Nanjing Agricultural University

Wens Foodstuff Group Co., Ltd.

Minyi Han

Guanghong Zhou

Xinglian Xu

Shaolin Deng

Huhu Wang

Xianming Zeng

Weijun He

Yangjian Hu

Junjie Ye

The disclosure relates to the technical field of food processing, particularly to a grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat. The grilling method comprises: Step 1, dispensing to-be-grilled meat into boxes with sealing covers, and adding edible oil into the boxes, wherein a ratio of edible oil to the weight of meat is 25&#x2dc;50 mL/1000 g, and sealing the covers; Step 2, carrying out plasma treatment on the meat sealed in Step 1; and Step 3: placing the meat treated using plasma onto a grill and grilling. The grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat is simple, convenient, and easy to operate; it is not needed adding unessential food additives, thereby significantly reducing the content of polycyclic aromatic hydrocarbons in meat products, saving cost and improving safety while remaining the flavor of food itself.

Grilling method for controlling content of polycyclic aromatic hydrocarbons in charcoal-grilled meat

Growing community of inventors

Jiangsu, China

Minyi Han