阅读说明：本技术 一种减少肉制品烧烤加工污染物排放的方法 (Method for reducing pollutant emission in barbecue processing of meat products ) 是由 蔡克周 刘兴运 许朝阳 惠腾 邢巍 周辉 陈从贵 徐宝才 于 2021-08-04 设计创作，主要内容包括：本发明提供了一种减少肉制品烧烤加工污染物排放的方法,属于食品加工污染物控制技术领域。本发明提供的减少肉制品烧烤加工污染物排放的方法,包括如下步骤：将肉制品腌制调料超细化处理至200-400目后,与水混合得液态腌料,将原料肉与液态腌料混合腌制。本发明提供的方法,工艺简单、方便、易于操作,可以使其在同等烧烤条件下,减少烧烤油烟中颗粒物和部分VOCs的排放,也赋予烧烤肉制品特殊的风味,实现在肉制品烧烤加工过程的源头降低油烟污染物中的颗粒物排放,减轻烧烤肉制品油烟污染物末端治理的压力,减小因肉制品在烧烤加工过程中排放的污染物对环境空气的影响。(The invention provides a method for reducing pollutant emission in barbecue processing of meat products, and belongs to the technical field of food processing pollutant control. The invention provides a method for reducing pollutant emission in barbecue processing of meat products, which comprises the following steps: the meat product curing seasoning is subjected to superfine treatment to 200-400 meshes, then mixed with water to obtain liquid curing seasoning, and the raw meat is mixed 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 particulate matters and partial VOCs in barbecue oil smoke under the same barbecue condition, endows the barbecue meat product with special flavor, realizes the reduction of the emission of particulate matters in oil smoke pollutants at the source of the barbecue processing process of the meat product, relieves the pressure of treating the tail end of the oil smoke pollutants in the barbecue meat product, and reduces the influence of the pollutants emitted in the barbecue processing process of the meat product on the ambient air.)

1. A method for reducing pollutant emission in meat product barbecue processing, characterized in that raw meat is pre-cured and then baked, said pre-curing method comprising: the meat product curing seasoning is subjected to superfine treatment to 200-400 meshes, then mixed with water to obtain liquid curing seasoning, and the raw meat is mixed with the liquid curing seasoning for curing.

2. The method as claimed in claim 1, wherein the curing seasoning comprises one or more of white pepper, garlic, and salt.

3. The method of claim 1, wherein the mass ratio of meat product curing seasoning to water is 15-30: 1.

4. The method as claimed in claim 1, wherein the mass ratio of the raw meat to the liquid marinade is 100: 20-30.

5. The method of claim 1, wherein the curing is vacuum tumbler tumbling curing.

6. The method as claimed in claim 5, wherein the method of kneading and curing by the vacuum kneading machine comprises the steps of: rolling and kneading under negative pressure for 0.5-1.5h, and rolling and kneading under positive pressure for 0.5-1.5 h.

7. Method according to claim 5, characterized in that the tumbling is an intermittent tumbling.

8. The method of claim 7, wherein the intermittent tumbling is performed for 15min per tumbling and 10min between adjacent tumbling.

9. A method as set forth in claim 6, characterized in that the pressure of the negative pressure tumbling is-0.05 to-0.10 MPa, the rotational speed of the negative pressure tumbling is 8-15r/min, and the temperature of the negative pressure tumbling is 0-10 ℃.

10. The method as claimed in claim 6, 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 ℃.

Technical Field

The invention belongs to the technical field of environmental protection, and particularly relates to a method for reducing pollutant emission in barbecue processing of meat products.

Background

Barbecue is a long-standing traditional food processing mode, can denature protein and moisture in food, and reduce sugar and amino acid generate Maillard reaction, endow food with special fragrance and taste, and improve food color and flavor, so that the barbecue food is widely popular with people. People in different regions develop different barbecue modes according to life customs and dietary habits in the regions, and the recorded traditional barbecue modes comprise a plurality of modes such as skewer roasting, pickling roasting, hanging paste roasting, mud roasting, oven roasting, hook roasting, crisp roasting and the like, so that the barbecue has the delicious taste and the attraction to the public.

However, numerous studies have shown that multiple chemical hazards are created during the processing of barbecued foods. On one hand, when the barbecued meat product is processed, the barbecued meat product is directly contacted with fuel combustion smoke, the fat of the food material is coked and cracked in the high-temperature processing process, protein is pyrolyzed, the sugar is incompletely combusted, and other approaches cause the barbecued meat product to contain known carcinogenic compounds such as polycyclic aromatic hydrocarbon, heterocyclic amine, N-nitroso compound and the like; on the other hand, the oil smoke discharged in the meat product barbecue processing process contains a large amount of particulate matters, nitrogen oxides, sulfides, Volatile Organic Compounds (VOCs) and the like, so that the atmospheric environment is polluted and the health of human bodies is damaged. Wherein the particulate matter and VOCs are the main components of the pollutants discharged by the barbecue food processing and are also the main pollutants in the atmosphere. The particles in the barbecue processing pollutants of the meat product comprise liquid particles (such as oil drops) and solid particles (such as fuel combustion products), and the VOCs comprise various organic compounds such as alkane, olefin, alcohol, aldehyde ketone, ester, heterocyclic amine compound, polycyclic aromatic hydrocarbon and the like. When the oil smoke pollutants of the barbecue food are directly discharged without being purified, the barbecue food not only can cause respiratory diseases and heart and brain diseasesVascular diseases and the like which are harmful to human health, the discharged pollutants can directly influence the atmospheric environmental quality of the region, the aerosol is mainly formed by particulate matters in oil smoke and water in the air, the content of PM2.5 in the atmosphere is increased, and the discharged VOCs are used as important precursors and participators of PM2.5 and ozone and can promote OH free radicals and O in the atmosphere₃And secondary organic aerosol is formed, so that the content of PM2.5 in air is further increased, and the deterioration of haze weather is aggravated.

Therefore, pollutants such as particulate matters and VOCs generated in the processing of the barbecued meat products need to be purified and reduced in emission, and the pollution of the pollutants in the processing of the barbecued meat products to the atmospheric environment is reduced. However, the idea of reducing emission of pollutants from the source in the barbecue processing process by pre-pickling meat products is not reported, aiming at the fact that the barbecue oil smoke pollutant purification technology mainly comprises the terminal treatment technologies such as inertial separation, electrostatic deposition, plasma catalytic oxidation and the like.

Disclosure of Invention

In view of the above, the present invention provides a method for reducing the emission of pollutants in the barbecue processing of meat products by pre-pickling, which has the advantages of simple and convenient process, easy operation, and capability of reducing the emission of particulate matters and partial VOCs in barbecue oil smoke under the same barbecue conditions.

In order to achieve the above purpose, the invention provides the following technical scheme:

the invention provides a method for reducing pollutant emission in meat product barbecue processing, which is to pre-cure and bake raw meat, wherein the pre-curing method comprises the following steps: the meat product curing seasoning is subjected to superfine treatment to 200-400 meshes, then mixed with water to obtain liquid curing seasoning, and the raw meat is mixed with the liquid curing seasoning for 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 the 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 rolling pickling by a vacuum rolling and kneading machine.

Preferably, the method for rolling and pickling by using the vacuum rolling and kneading machine comprises the following steps: rolling and kneading under negative pressure for 0.5-1.5h, and rolling and kneading under positive pressure for 0.5-1.5 h.

Preferably, the tumbling is an intermittent tumbling.

Preferably, in the intermittent kneading, each kneading time is 15min, and the time interval between adjacent kneads is 10 min.

Preferably, the pressure of the negative pressure tumbling is-0.05 to-0.10 MPa, the rotating speed of the negative pressure tumbling is 8 to 15r/min, and the temperature of the negative pressure tumbling is 0 to 10 ℃.

Preferably, the pressure of the positive pressure tumbling is 0.20-0.35MPa, the rotating speed of the positive pressure tumbling is 10-30r/min, and the temperature of the positive pressure tumbling is 0-16 ℃.

The invention has the beneficial effects that:

the method for reducing the emission of pollutants generated in the processing of the barbecued meat product by pre-pickling has the advantages of simple process and convenience in operation, unnecessary food additives do not need to be added in the baking process, the food is endowed with better flavor and mouthfeel by using the external additives for pre-pickling, the mass concentration of particulate matters emitted in the oil smoke of the barbecued meat product and the concentration of aldehyde ketone compounds can be reduced, the emission of the oil smoke pollutants of the barbecued meat product from the source is reduced, the pressure for treating the tail end of the oil smoke pollutants of the barbecued meat product is reduced, and the influence of the oil smoke pollutants of barbecued meat product on the environmental quality is reduced.

Drawings

FIG. 1 shows the mass concentration and particle size distribution of PM in each particle size range during the barbecue processing of meat products;

FIG. 2 shows the mass concentration of total particulate matter in the oil smoke during the meat product barbecue processing;

FIG. 3 shows the concentrations of aldehyde ketone compounds during the barbecuing process of meat products.

Detailed Description

The invention provides a method for reducing pollutant emission in meat product barbecue processing, which is to pre-cure and bake raw meat, wherein the pre-curing method comprises the following steps: the meat product curing seasoning is subjected to superfine treatment to 200-400 meshes, then mixed with water to obtain liquid curing seasoning, and the raw meat is mixed with the liquid curing seasoning for curing.

The type and source of the raw meat are not particularly limited, and the types of the conventional commercial barbecued meat products in the field 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 in the present invention, and any product conventionally available in the art may be used. The method for roasting is not particularly limited, and the conventional roasting method in the field can be adopted. The invention further performs the superfine treatment on the pickling seasoning, so that 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 barbecue processing process of meat products. In the invention, the mesh number of the ultrafine treatment is preferably 200-400 meshes, more preferably 300-380 meshes, and most preferably 350 meshes. In the specific embodiment of the invention, the meat product pickling seasoning ultra-fining treatment specifically comprises the following steps: cleaning white pepper and garlic granules, draining, putting into a hot air drying box at 65 ℃, drying for 24h, crushing into 30-80 meshes by using a crusher, mixing the primarily crushed white pepper powder, garlic powder and commercially available edible salt, and further crushing into ultrafine powder of 200 meshes and 400 meshes by using an ultrafine grinding machine.

In the present 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 mouthfeel 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 present invention, the pickling is preferably performed by tumbling with a vacuum tumbler, and the method for tumbling with a vacuum tumbler preferably includes the steps of: rolling and kneading under negative pressure for 0.5-1.5h, and rolling and kneading under positive pressure for 0.5-1.5 h. The time of the negative pressure tumbling of the present invention is preferably 0.8 to 1.2 hours, more preferably 0.9 to 1.1 hours, and the time of the positive pressure tumbling is preferably 0.8 to 1.2 hours, more preferably 0.9 to 1.1 hours. According to the invention, raw meat and liquid pickling materials are mixed according to the mass ratio of 100:20-30 and then are filled into a food-grade packaging bag, the packaging bag is sealed and then is put into a vacuum rolling and kneading machine for rolling and kneading pre-pickling treatment, so that pre-pickling liquid can uniformly permeate into the raw meat, and the emission of pollutants in the process of processing the barbecued meat product is further ensured to be reduced.

In the present invention, the tumbling is preferably an intermittent tumbling in which the time per tumbling is preferably 15min and the time interval between adjacent tumbling is preferably 10 min. In the present invention, the pressure of the negative pressure tumbling is preferably-0.05 to-0.10 MPa, more preferably-0.07 to-0.09 MPa, the rotation speed of the negative pressure tumbling is preferably 8 to 15r/min, more preferably 10 to 13r/min, and the temperature of the negative pressure tumbling 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 to 0.35MPa, more preferably 0.25 to 0.30MPa, the rotation speed of the positive pressure tumbling is preferably 10 to 30r/min, more preferably 15 to 25r/min, and the temperature of the positive pressure tumbling is preferably 0 to 16 ℃, more preferably 5 to 15 ℃. The rolling and kneading pickling mode disclosed by the invention can ensure that the barbecued meat product has better flavor and mouthfeel, and can reduce the emission of pollutants in the processing process of the barbecued 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 a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.

Example 1

Step 1: and carrying out superfine treatment on the basic pickling material. Cleaning white pepper and garlic granules, putting the cleaned white pepper and garlic granules into a hot air drying box with the temperature of 65 ℃, drying the white pepper and garlic granules for 24 hours, crushing the white pepper and garlic granules into 60 meshes by using a crusher, and mixing the primarily crushed white pepper powder, garlic powder and commercially available edible salt according to the mass ratio of 1: 1: 2, further grinding the mixture into 350-mesh superfine powder by using a superfine grinding machine;

step 2: selecting fresh mutton, removing foreign matters such as fascia on the surface of the mutton, cleaning the mutton, draining, and cutting the mutton into strips with the specification of 2.0cm multiplied by 6.0cm along the muscle fiber direction for later use;

and step 3: uniformly mixing the superfine powder and water according to a mass ratio of 15:1 to obtain liquid pickling materials, mixing the pretreated raw meat and the liquid pickling materials according to a mass ratio of 100:30, packaging in a food-grade packaging bag, sealing the packaging bag, and putting the mixed materials into a vacuum tumbling machine for tumbling and pre-pickling treatment to ensure that the pre-pickling liquid uniformly permeates into the raw meat.

The operating parameter conditions of the vacuum rolling and kneading machine are that the vacuum gauge pressure is-0.07 MPa, the rolling and kneading rotating speed is 15r/min, the rolling and kneading temperature is kept at 10 ℃, and the rolling and kneading time is 1.5 h; positive pressure rolling and kneading pickling: then filling N into the vacuum kneading and rolling machine₂So that positive pressure is formed in the rolling machine, the pressure is 0.30MPa, the rolling speed is 15r/min, the rolling temperature is 10 ℃, and the rolling time is 1.5 h; the rolling and kneading mode is set as intermittent rolling and kneading, the time for each rolling and kneading is 15min, and the time interval between adjacent rolling and kneading is 10 min.

And 4, step 4: igniting the charcoal by using solid alcohol, monitoring the baking temperature change in real time by using a digital thermocouple after the open fire of the charcoal combustion is extinguished, and controlling the baking temperature at 220 plus 260 ℃ by adjusting the air exchange quantity of a fan; placing the pre-cured meat product on a barbecue grill, wherein the meat products cannot be adhered, the average distance between the barbecue grill and a fire source is 5cm, turning the meat product every 1min when the meat product is baked, measuring the internal central temperature of the baked meat product by using a food-grade probe thermometer, and finishing baking when the central temperature of the meat product reaches 75 ℃.

Example 2

Step 1: and carrying out superfine treatment on the basic pickling material. Cleaning white pepper, putting the white pepper into a hot air drying box with the temperature of 65 ℃, drying for 24h, crushing the white pepper into 60 meshes by using a crusher, and mixing the primarily crushed white pepper and commercially available edible salt according to the mass ratio of 1: 2, further crushing the mixture into ultrafine powder of 200 meshes by using an ultrafine grinding machine;

step 2: selecting frozen beef, thawing the frozen beef at 4 ℃ under the environment condition, stopping thawing at the temperature of 0 ℃ at the center of the beef and 0 ℃ at the body temperature of the material, removing foreign matters such as fascia on the surface of the frozen beef, cleaning the mutton, draining, and cutting the mutton into strips with the specification of 2.0cm multiplied by 6.0cm along the muscle fiber direction for later use;

and step 3: uniformly mixing the superfine powder and water according to a mass ratio of 30:1 to obtain liquid pickling materials, mixing the pretreated raw meat and the liquid pickling materials according to a mass ratio of 100:20, packaging in a food-grade packaging bag, sealing the packaging bag, and putting the mixed materials into a vacuum tumbling machine for tumbling and pre-pickling treatment to ensure that the pre-pickling liquid uniformly permeates into the raw meat.

The operating parameter conditions of the vacuum rolling and kneading machine are that the vacuum gauge pressure is minus 0.10MPa, the rolling and kneading rotating speed is 8r/min, the rolling and kneading temperature is kept at 6 ℃, and the rolling and kneading time is 0.5 h; positive pressure rolling and kneading pickling: then filling N into the vacuum kneading and rolling machine₂So that positive pressure is formed in the rolling machine, the pressure is 0.35MPa, the rolling speed is 30r/min, the rolling temperature is 15 ℃, and the rolling time is 0.5 h; the rolling and kneading mode is set as intermittent rolling and kneading, the time for each rolling and kneading is 15min, and the time interval between adjacent rolling and kneading is 10 min.

And 4, step 4: igniting the charcoal by using solid alcohol, monitoring the baking temperature change in real time by using a digital thermocouple after the open fire of the charcoal combustion is extinguished, and controlling the baking temperature at 220 plus 260 ℃ by adjusting the air exchange quantity of a fan; placing the pre-cured meat product on a barbecue grill, wherein the meat products cannot be adhered, the average distance between the barbecue grill and a fire source is 8cm, turning the meat product every 2min when the meat product is baked, measuring the internal central temperature of the baked meat product by using a food-grade probe thermometer, and finishing baking when the central temperature of the meat product reaches 75 ℃.

Example 3

Step 1: and carrying out superfine treatment on the basic pickling material. Cleaning garlic granules, putting the cleaned garlic granules into a hot air drying box with the temperature of 65 ℃, drying the garlic granules for 24 hours, crushing the garlic granules into 60 meshes by using a crusher, and mixing the primarily crushed garlic powder and commercially available edible salt according to the mass ratio of 1: 2, further crushing the mixture into 400-mesh ultrafine powder by using an ultrafine crusher;

step 2: selecting frozen chicken, thawing the frozen beef at 4 ℃ under the environment condition, stopping thawing at the temperature of 0 ℃ at the center of the beef and 0 ℃ at the body temperature of the material, removing foreign matters such as fascia on the surface of the frozen beef, cleaning the mutton, draining, and cutting the mutton into strips with the specification of 2.0cm multiplied by 6.0cm along the muscle fiber direction for later use;

and step 3: uniformly mixing the superfine powder and water according to a mass ratio of 25:1 to obtain liquid pickling materials, mixing the pretreated raw meat and the liquid pickling materials according to a mass ratio of 100:28, packaging in a food-grade packaging bag, sealing the packaging bag, and putting the mixed materials into a vacuum tumbling machine for tumbling and pre-pickling treatment to ensure that the pre-pickling liquid uniformly permeates into the raw meat.

The operating parameter conditions of the vacuum rolling and kneading machine are that the vacuum gauge pressure is-0.09 MPa, the rolling and kneading rotating speed is 10r/min, the rolling and kneading temperature is kept at 4 ℃, and the rolling and kneading time is 0.9 h; positive pressure rolling and kneading pickling: then filling N into the vacuum kneading and rolling machine₂Positive pressure is formed in the rolling machine, the pressure is 0.25MPa, the rolling speed is 15r/min, the rolling temperature is 5 ℃, and the rolling time is 1.1 h; the rolling and kneading mode is set as intermittent rolling and kneading, the time for each rolling and kneading is 15min, and the time interval between adjacent rolling and kneading is 10 min.

And 4, step 4: igniting the charcoal by using solid alcohol, monitoring the baking temperature change in real time by using a digital thermocouple after the open fire of the charcoal combustion is extinguished, and controlling the baking temperature at 220 plus 260 ℃ by adjusting the air exchange quantity of a fan; placing the pre-cured meat product on a barbecue grill, wherein the meat products cannot be adhered, the average distance between the barbecue grill and a fire source is 7cm, turning the meat product every 2min when the meat product is baked, measuring the internal central temperature of the baked meat product by using a food-grade probe thermometer, and finishing baking when the central temperature of the meat product reaches 75 ℃.

Example 4

The difference from example 1 is only that the superfines of the basic curing material have a particle size of 200 mesh.

Example 5

The difference from example 1 is only that the ultra fine powder particle size of the basic curing material is 400 mesh.

Comparative example 1

The difference from example 1 is only that the superfines of the basic curing material have a particle size of 30 mesh.

Comparative example 2

The only difference from example 1 is that the superfines of the basic curing material have a particle size of 80 mesh.

The mass concentration and particle size distribution characteristics of the PM discharged during the barbecuing process of the meat products of examples 1, 4 and 5 and comparative examples 1 and 2 were analyzed by DustTrak-II Aerosol Monitor, which refers to the DustTrak-II Aerosol Monitor specification. A two-way constant-current air sampler is connected with a KI Ozone removal column (Sep-Pak Ozone scrubers, Waters) and a DNPH sampling tube (Sep-Pak DNPH-silicon carbide Plus-Short Body, Waters) to collect aldehyde ketone compounds in the barbecue processing pollutants of the meat product, and the specific determination method refers to HJ 683-2014 high performance liquid chromatography for determination of aldehyde ketone compounds in environmental air. The results are shown in Table 1, wherein Table 1 shows the effect of the size of the cured meat material after the ultrafining treatment on the emission of particulate matter,

TABLE 1 Effect of curing feed particle size on particle concentration during meat processing

Note: results are presented as mean ± sd in the table; PM (particulate matter)_1.0、PM_2.5、PM_4.0、PM₁₀And TPM units are all mg/m³。

As can be seen from the data analysis in Table 1, the superfine particle size of the basic marinade directly affects the emission concentration of the particulate matter during the barbecue processing, and when the granularity of the marinade after the superfine treatment is 350 meshes, the emission concentration of the particulate matter during the pre-pickling barbecue processing is 14.13mg/m at the lowest³。

Example 6

The difference from example 1 is only that the salting was carried out using a single salt salting seasoning.

Example 7

The difference from example 1 is only that a single pickling seasoning of white pepper was used for pickling.

Example 8

The difference from example 1 is only that garlic is used as a single curing seasoning for curing.

Comparative example 3

The difference from example 1 is only that the pickling was performed without using a pickling seasoning, and this was used as a control group.

The mass concentration and particle size distribution characteristics of the PM discharged during the barbecuing process of the meat products of examples 1, 6-8 and comparative example 3 (control) were analyzed by DustTrak-II Aerosol Monitor, according to the DustTrak-II Aerosol Monitor specification. A two-way constant-current air sampler is connected with a KI Ozone removal column (Sep-Pak Ozone scrubers, Waters) and a DNPH sampling tube (Sep-Pak DNPH-silicon carbide Plus-Short Body, Waters) to collect aldehyde ketone compounds in the barbecue processing pollutants of the meat product, and the specific determination method refers to HJ 683-2014 high performance liquid chromatography for determination of aldehyde ketone compounds in environmental air. The results are shown in FIGS. 1 to 3 and Table 2.

TABLE 2 barbecue processing of meat products the respective combined concentrations of the aldehyde ketone compounds

Note: results are presented as mean ± sd in the table; ND means not detected.

As can be seen from figure 1, after the curing material is added for pre-curing, the mass concentration of PM in each particle size range in the barbecue processing process of the meat product can be obviously reduced, wherein the best effect is achieved by only using white pepper powder for curing. As can be seen from the analysis of the data result in FIG. 2, the mass concentration of the total particulate matter is used as an index, compared with the mass concentration 40.467 + -5.16 mg/m discharged from the barbecue processing of the meat product in comparative example 3³Compared with the prior art, the mass concentration of the particulate matters in the barbecue processing process is 14.13 +/-4.09 mg/m after the meat product is pre-pickled by the white pepper powder, the garlic powder, the salt and the composite pickling material³(white pepper powder) 27.17 +/-2.97 mg/m³(Garlic powder) 21.1 +/-3.52 mg/m³(salt), 17.8 +/-0.95 mg/m³(Compound marinade), pre-marinating meat productThe mass concentration of the particulate matters discharged by barbecue processing is respectively reduced by 65.07%, 32.87%, 47.86% and 56.01%, which shows that under the premise of the same barbecue processing conditions, the emission of the oil smoke particulate matters in the barbecue processing process of the meat product can be reduced after the meat product is pre-pickled by basic pickling materials such as white pepper powder, garlic powder, salt, compound pickling materials and the like in the barbecue processing process, so that partial emission reduction of the oil smoke particulate matter source is realized. In addition, the effect of reducing the particles of the barbecue oil smoke is best after the barbecue oil smoke is pre-pickled by the white pepper powder.

From the results of fig. 3 and table 2, it can be seen that, using the concentration of the total aldone compounds as the index, the proportion of the aldone compounds C1-C3 in the barbecue smoke is 76.33% or more, wherein the concentration of the C1-C3 compounds generated in the control group without pre-pickling is 82.38% at most, while the proportion of the different exogenous additive pickling groups is 76.71%, 76.33%, 79.52%, 80.99% lower than that of the control group. Compared with the comparative example, the optimal granularity of the curing material is that the total concentration of the aldehyde-ketone compounds in the meat products pre-cured by adopting the 350-mesh basic ultra-fine curing material is respectively reduced by 23.96 percent, 41.97 percent, 15.51 percent and 12.57 percent (based on the total concentration of the aldehyde-ketone compounds) in the roasting process, wherein the concentration of the aldehyde-ketone compounds in the meat products pre-cured by adopting the white pepper is reduced by 41.97 percent at most in the roasting process.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.