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

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United States of America Patent

PATENT NO 11717003
SERIAL NO

17121716

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Abstract

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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.

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Patent Owner(s)

  • NANJING AGRICULTURAL UNIVERSITY; WENS FOODSTUFF GROUP CO., LTD.

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Deng, Shaolin Jiangsu, CN 1 0
Han, Minyi Jiangsu, CN 4 12
He, Weijun Guangdong, CN 1 0
Hu, Yangjian Jiangsu, CN 4 31
Wang, Huhu Jiangsu, CN 4 1
Xu, Xinglian Jiangsu, CN 4 0
Ye, Junjie Guangdong, CN 6 18
Zeng, Xianming Jiangsu, CN 1 0
Zhou, Guanghong Jiangsu, CN 5 0

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