# US 2019/0166889 A1 · Roasting Method For Meat Based On Temperature

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 2019/0166889 A1
- Document ID: US20190166889A1
- Status: Published application
- Kind: A1
- Application number: 16/186,997
- Filed: 2018-11-12
- Published: 2019-06-06
- Earliest claimed: 2017-12-04
- Assignees: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
- Applicants: Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences
- Inventors: Dequan ZHANG; Zhenyu WANG; Teng PAN; Xin LI; Chengli HOU; Li CHEN; Teng HUI; Xiaochun ZHENG
- Web page: https://patentgrep.com/patent/US20190166889A1

## CPC

- A23L 5/15: {using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat}
- A23B 4/07: Thawing subsequent to freezing
- A23L 13/72: using additives, e.g. by injection of solutions
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- Y02A 40/90: in food processing or handling, e.g. food conservation
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- Y02A: TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE

## Abstract

The invention discloses a roasting method for meat based on temperature, including: cooking: cooking the pretreated raw meat to center temperature of 70-80 degree Celsius, and maintaining for 1-2 min; drying: performing drying treatment of the surface of the raw meal: after cooking treatment; roasting: roasting the dried raw meat to surface temperature of 110-120 degree Celsius and maintaining for 5-8 min. The inventive method uses the cooking center temperature and the roasting surface temperature as key control points of roast meat to facilitate on-line monitoring and automatic production, which is an economical and practical new roasting method. The roast meat prepared by the inventive method not only ensures color and flavor of traditional roasting method, but also shortens roasting time. The roasting method can be used for the industrial production of roast meat.

## Claims

### Claim 1

A roasting method for meat based on temperature, being characterized in that, includes:
cooking: cooking the pretreated raw meat to center temperature of 70-80 degree Celsius, and maintaining for 1-2 min;
drying: performing drying treatment of the surface of the raw meat after cooking treatment;
roasting: roasting the dried raw meat to surface temperature of 110-120 degree Celsius and maintaining for 5-8 min.

### Claim 2 (depends on 1)

The roasting method for neat based on temperature according to claim 1, being characterized in that, the pretreated raw meat is cooked to center temperature of 75 degree Celsius, and maintained for 1 min.

### Claim 3 (depends on 1)

The roasting method for meat based on temperature according to claim 1, being characterized in that, the roasting temperature is 200-260 degree Celsius, roasting the dried raw meat to surface temperature of 110-120 degree Celsius and maintaining for 5 min.

### Claim 4 (depends on 1)

The roasting method for meat based on temperature according to claim 1, being characterized in that, the roasting temperature is 240 degree Celsius, roasting the dried raw meat to surface temperature of 115 degree Celsius and maintaining for 5 min.

### Claim 5 (depends on 1)

The roasting method for meat based on temperature according to claim 1, being characterized in that, the raw meat is roasted through a far-infrared light wave method.

### Claim 6 (depends on 1)

The roasting method for meat based on temperature according to claim 1, being characterized in that, the drying temperature of the cooked raw meat in the drying treatment is 25-70 degree Celsius, the weight of the meat being reduced by 1-3% and then maintaining for 1-3 min, so that there is no dripping water on the surface of the meat.

### Claim 7 (depends on 1)

The roasting method for meat based on temperature according to claim 1, being characterized in that, the specific method of the pretreatment includes:
washing fresh raw meat or thawed raw meat with water to remove residual blood and dirt;
injecting 1 part of salt solution with mass fraction of 10% into 10 parts of the raw meat by weight parts, rolling and rubbing the raw meat or pickling through pulse varying voltage, wherein the pickling temperature is 4 degree Celsius, and the pickling time is 3-12 h.

### Claim 8 (depends on 1)

The roasting method for meat based on temperature according to claim 1, being characterized in that, the thawing method includes thawing the raw meat at 4 degree Celsius for 24 h or performing variable temperature thawing at low temperature and high humidity for 6-24 h.