Fecha de publicación: 16/09/2022 Fuente: WIPO Wine The invention relates to a method for reducing the content of acrylamide in small crisp meat. Comprising the following steps that 1, a pickling agent and wrapping powder for food frying are prepared, the pickling agent comprises, by weight, 1-2 parts of salt, 3-4 parts of cane sugar, 1-2 parts of monosodium glutamate, 3-5 parts of cooking wine and 1-3 parts of exogenous additives, and the wrapping powder for fried food comprises, by weight, 60 parts of wheat flour, 40-80 parts of corn starch, 20-40 parts of resistant starch, 8 parts of soybean protein isolate, 4 parts of baking powder, 20 parts of soybean oil and 1 part of carrageenan; step 2, fully and uniformly mixing the treated pork tenderloin with a pickling agent, pickling for 30 minutes, and wrapping with powder; and step 3, performing air frying on the pork tenderloin wrapped with the powder. And determining the content of acrylamide in the small crispy meat by using an HPLC (high performance liquid chromatography) method. The air frying mode is adopted to replace traditional oil bath frying, operation is easy, the oil content of food is greatly reduced, the content of acrylamide is reduced, peculiar smells such as rancidity are effectively inhibited in the storage process, and the prepared small crisp meat is golden in color, fragrant, crisp, delicious, green and healthy.