method for oberflächenräucherwürzfärbung of meat products

摘要

Surfaces of meats are treated, cold or warm, by quick immersion or insertion in- or quick sprinkling with a meat-smoking spice colour soln. contg. smoked aromatisers, finely ground brown, reddish/brown, yellowish/brown foods, spices and/or food additives and water. The smoking spice colour soln. is pref. prepd. by smoking the water-soluble foods and/or additives so that the soln. contains only 8-15 mu g benzy(a)pyrene/kg. The collection of water-insoluble benzopyrene-contg. polycyclic hodrocarbons on meat surface and environmental pollution by smoking-pyrolysis are prevented. Benzo(a)pyrene concn. on meat surface can be limited to 0.3-0.6 mu g/m2. Taste and aroma are good.