阅读说明：本技术 一种减少熏肉中苯并芘含量的腌料 (Pickling material for reducing content of benzopyrene in smoked meat ) 是由 翟晚娜 王纯洁 石慧 蔡海 金志敏 于 2020-06-01 设计创作，主要内容包括：本发明公开了一种减少熏肉中苯并芘含量的腌料,包括如下组分：将桃胶、茶多酚、食盐,按重量比例1～3:1～2:16混合。本发明使用茶多酚和桃胶作为腌制材料,减少了熏肉制品中致癌物质苯并芘的含量,大大提高了熏肉的安全性。(The invention discloses a pickling material for reducing the content of benzopyrene in smoked meat, which comprises the following components: mixing peach gum, tea polyphenol and salt according to the weight ratio of 1-3: 1-2: 16. The invention uses tea polyphenol and peach gum as the pickling materials, reduces the content of carcinogenic substance benzopyrene in the smoked meat product, and greatly improves the safety of smoked meat.)

1. A curing material for reducing the content of benzopyrene in smoked meat is characterized in that: comprises the following components: mixing peach gum, tea polyphenol and salt according to the weight ratio of 1-3: 1-2: 16.

2. The marinade of claim 1 for reducing the content of benzopyrene in bacon, wherein: the peach gum, the tea polyphenol and the salt are all 100-mesh fine powder.

Technical Field

The invention belongs to the technical field of meat processing, and particularly relates to a curing material used in a meat smoking process, which reduces the content of carcinogenic benzopyrene in smoked meat products and improves the edible safety.

Background

The smoking is a traditional meat product processing method, and people have a certain preference for smoking flavors with different concentrations for a long time. The traditional smoking method is to smoke the product by using smoke generated when the wood is not completely combusted. The meat product can be dehydrated by smoking, and the product has special fragrance, improved meat color, and certain antioxidant, antibacterial and antiseptic effects.

The main raw materials of the traditional smoked meat are fresh meat which is stripped, and auxiliary materials such as appropriate amount of monosodium glutamate, salt and spices are added, stirred and uniformly stirred, and then pickled for 7-14 days, then the pickled meat strips are threaded, aired to be semi-dry, and then hung on a match stove to be smoked to be dry by fireworks. The prepared smoked meat has rotten skin, tender meat, consistent exterior and interior, bright color, fat but not greasy taste, unique flavor and rich nutrition, and has the effects of stimulating appetite, removing cold, promoting digestion and the like.

The smoked meat has the characteristics of unchanged meat quality, long-term preservation of unique flavor and no damage after long-term storage from the processing, preparation and storage of fresh meat. The main reason is that the product has high salinity and low moisture, and has special local flavor after being smoked.

The smoked meat is subjected to incomplete combustion of smoked firewood and long-time high-temperature baking to produce a strong carcinogen, namely polycyclic aromatic hydrocarbon, benzo (A) pyrene. According to verification, benzo (A) pyrene is a common high-activity indirect carcinogen. After the 3, 4-benzopyrene is released into the atmosphere, the 3, 4-benzopyrene can be bonded with aerosol formed by various types of particles in the atmosphere, and can be inhaled into the lung through the respiratory tract and enter alveoli or even blood, thereby causing lung cancer and cardiovascular diseases. More than half of the more than 400 major carcinogens currently examined are compounds belonging to the class of polycyclic aromatic hydrocarbons. Benzopyrene can also induce gastric cancer, lung cancer, bladder cancer and digestive tract cancer. Benzopyrene also has teratogenicity and mutagenicity, and it affects offspring through maternal passage through placenta, causing embryo malformation or death and decreased immune function of young children. The toxicity of benzopyrene is long-term and latent, and when people contact or take benzopyrene, the benzopyrene can accumulate in the body even if the benzopyrene does not react uncomfortably in a short time, and has a long latent period (generally 20-25 years) before symptoms appear, and meanwhile, offspring can be affected. Analysis of pyrolysis products generated during the combustion of wood has revealed that benzo (a) pyrene is produced at all combustion temperatures. Therefore, how to reduce the benzopyrene generated in the bacon smoking process is of great significance

Patent documents in which the same technique as that of the present invention is not found by patent search are reported, and the following are mainly relevant to the field:

1. the invention has the patent number of CN201410388220.6 and is named as a method for making preserved meat capable of effectively controlling benzopyrene production, and the method comprises the working procedures of raw material selection, pickling, strip making, bar feeding, cleaning, smoke filtering, baking, cooling, packaging and the like; the filtration is composite smoke filtration, benzopyrene molecules are intercepted by a selective composite membrane for filtration, and the whole smoking of the preserved meat is effectively controlled by adopting a staged baking mode.

2. The patent number is CN2201710954104.X, which is named as a method for preparing smoking solution by using walnut shells. Firstly, performing dry distillation and carbonization on walnut shells at 250-290 ℃, condensing smoke generated by carbonization, and obtaining smoke condensate; then mixing and adsorbing the flue gas condensate with activated carbon of which the mass is 3-10% of that of the flue gas condensate, and then carrying out solid-liquid separation; and finally, distilling the filtrate obtained after the solid-liquid separation at 100-120 ℃, wherein the condensate obtained by distillation is the smoking liquid. The liquid smoke prepared by the method is wine red, has strong natural smoking fragrance and unique grease fragrance of apocarya, the content of guaiacol is not lower than 8.0mg/mL, the content of total phenols is not lower than 160.5mg/mL, and the content of carboxyl compounds is 145-155 mg/mL.

3. The patent number CN201010162820.2, entitled "cured meat pickling method", discloses a cured meat pickling method, which mainly comprises the following steps: slitting, smearing, pickling, smoking, baking, cleaning and baking; the method reasonably controls smoking time and temperature during smoking process; the condensing pipe is adopted to condense the smoke, so that the adsorption quantity of benzopyrene on the surface of the meat is reduced, and the residual rate is reduced; and washing off dust particles on the surface of the meat through a washing step.

4. The invention patent with the patent number of CN200910104194.9 and the name of 'preserved meat processing method' discloses a preserved meat processing method, which mainly comprises the following steps: a. selecting materials, refrigerating and cutting into strips; b. smearing, kneading and standing; c. cleaning; d. airing and hanging; e. smoking; the selected spice is prepared by mixing green tea, pepper, aniseed, tsaoko amomum fruit, bay leaves, lucid ganoderma, lysimachia sikokiana and sweet isatis root, wherein the green tea component contained in the spice can inhibit the generation of nitrite and the absorption of fat by the large intestine of a human body, so that the burden of smoked meat on the intestines and stomach of the human body is reduced; activated carbon is adopted to absorb benzopyrene in the smoking mist in the smoking and baking stage, so that nitrite residue in the preserved meat product is less, the content of benzopyrene is low, and the carcinogenic risk of the cured product to a human body is reduced.

5. The patent number is CN201310571015.9, entitled "a traditional Hunan type bacon smoking composite material and preparation method thereof", and the patent effectively reduces the generation of harmful substances such as benzo (a) pyrene and the like by selecting proper materials to carry out composite proportioning. The composite material comprises the following materials in percentage by mass: 40-60% of at least one of wood chips, tea tree branches, pine and cypress branches or fruit tree branches, 10-E

20% of at least one of citrus peel or shaddock peel, 10-20% of at least one of bamboo shavings, bamboo leaves or indocalamus leaves, 5-10% of molasses and 10-20% of rice bran.

6. Stumpe-Viksna et al detected by GC-MS that smoking with different fuels produced different amounts of benzopyrene, and found that apple trees were the least fueled and spruce was the most fueled, 6.0. mu.g/kg and 32.34. mu.g/kg, respectively; therefore, the content of benzopyrene in the smoked meat can be reduced by using the apple tree as the smoking material.

Disclosure of Invention

The invention provides a curing material, which reduces the benzopyrene content of smoked meat, improves the safety, and the prepared smoked meat has a special flavor, is fat but not greasy, and is convenient to store, carry and eat.

The technical scheme adopted by the invention is as follows:

a marinade for reducing the content of benzopyrene in smoked meat comprises the following components: mixing peach gum, tea polyphenol and salt according to the weight ratio of 1-3: 1-2: 16.

The peach gum, the tea polyphenol and the salt are all 100-mesh fine powder.

The method has the advantages that the preparation method is simple, the tea polyphenol and the peach gum are used as the pickling materials, the content of carcinogenic substance benzopyrene in the smoked meat product is reduced, and the safety of the smoked meat is greatly improved. Tea polyphenol and peach gum are added to generate a synergistic effect, so that the content of benzopyrene in the smoked meat product is greatly reduced.

Detailed Description

The technical solution of the present invention is further described below with reference to the operation examples:

and (3) testing benzopyrene: detecting benzopyrene in the smoked meat by using an HPLC method under the chromatographic conditions of a BP-C18 column of 250mm by 4.6 mm; the mobile phase is acetonitrile and water, 88: 12; the flow rate is 1.2mL/min, and the ultraviolet detection wavelength is 287 nm;

preparing a test solution: precisely weighing 1g of smoked meat product, adding 1g of anhydrous sodium sulfate and 4mL of cyclohexane, mixing and shaking at 40 ℃, and performing ultrasonic treatment for 30 min; centrifuging at 3500rpm for 8 min; collecting supernatant in 50mL heart-shaped flask, re-extracting the residue with 10mL cyclohexane for 2 times, and mixing cyclohexane extractive solutions; concentrating to 1mL by rotary evaporation for later use; transferring the concentrated solution into a separating funnel, cleaning a heart bottle by using cyclohexane, combining the cyclohexane, and keeping the total volume to be 5 mL; extracting with 5, 3 and 2mLDMSO for 3 times, collecting the lower layer DMSO layer of the separating funnel, mixing in another separating funnel, and further purifying; adding 15mL of 2.0g/L anhydrous sodium sulfate solution into the DMSO extract, back-extracting with 5mL of cyclohexane for 3 times, retaining the upper cyclohexane layer, and combining in a 20mL graduated test tube; blowing the mixture to dry by nitrogen, dissolving the residue by using methanol, fixing the volume to 1mL, and filtering the solution by using a 0.45-micron filter membrane to be detected.

Preparation of a reference solution: accurately weighing 0.5mg of benzopyrene reference substance, dissolving in 10ml of methanol solution, fixing the volume to 100ml, and filtering with 0.45 μm filter membrane to be tested.