公开(公告)号：US20220110335A1

公开(公告)日：2022-04-14

申请号：US17121716

申请日：2020-12-14

申请人： Nanjing Agricultural University ,  Wens Foodstuff Group Co., Ltd.

发明人： Minyi Han ,  Yangjian Hu ,  Xianming Zeng ,  Huhu Wang ,  Weijun He ,  Junjie Ye ,  Shaolin Deng ,  Xinglian Xu ,  Guanghong Zhou

IPC分类号： A23B4/015 ,  A23L13/40 ,  A23L13/50 ,  A23L5/30 ,  A23L5/10 ,  A23L3/26 ,  A23L3/32

摘要： 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.

公开(公告)号：US11717003B2

公开(公告)日：2023-08-08

申请号：US17121716

申请日：2020-12-14

申请人： Nanjing Agricultural University ,  Wens Foodstuff Group Co., Ltd.

发明人： Minyi Han ,  Yangjian Hu ,  Xianming Zeng ,  Huhu Wang ,  Weijun He ,  Junjie Ye ,  Shaolin Deng ,  Xinglian Xu ,  Guanghong Zhou

IPC分类号： A23B4/015 ,  A23L13/50 ,  A23L5/10 ,  A23L5/30 ,  A23L13/40 ,  A23L3/26 ,  A23L3/32

CPC分类号： A23B4/015 ,  A23L3/26 ,  A23L3/32 ,  A23L5/10 ,  A23L5/11 ,  A23L5/30 ,  A23L13/43 ,  A23L13/55 ,  A23V2002/00

摘要： 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.