The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Aug. 08, 2023
Filed:
Dec. 14, 2020
Grilling method for controlling content of polycyclic aromatic hydrocarbons in charcoal-grilled meat
Nanjing Agricultural University, Jiangsu, CN;
Wens Foodstuff Group Co., Ltd., Guangdong, CN;
Minyi Han, Jiangsu, CN;
Yangjian Hu, Jiangsu, CN;
Xianming Zeng, Jiangsu, CN;
Huhu Wang, Jiangsu, CN;
Weijun He, Guangdong, CN;
Junjie Ye, Guangdong, CN;
Shaolin Deng, Jiangsu, CN;
Xinglian Xu, Jiangsu, CN;
Guanghong Zhou, Jiangsu, CN;
Nanjing Agricultural University, Nanjing, CN;
Wens Foodstuff Group Co., Ltd., Yunfu, CN;
Abstract
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˜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.