9results about "Massaging-based meat tenderising" patented technology

This invention discloses a method for preparing prebiotic-containing minced meat canned food, belonging to the field of canned food preparation technology, including the following steps: removing large pieces of fascia and fat from the hind leg meat, and then cutting it into chunks; adding Mixture No. 1 and fructooligosaccharide syrup to the pork hind leg meat and tumbling it with a positive and negative pressure tumbler, then marinating it; cutting the thick layer of skinless pork belly into small pieces, adding salt and mixing evenly, then marinating it; removing the skin from the chicken breast and mincing it; first, pouring the marinated skinless pork belly and skinless chicken breast into a chopping pot and chopping at high speed until the meat particles are the size of rice grains, then adding the hind leg meat and chopping and stirring, then adding soy protein, Mixture No. 2, ice water and corn starch, stirring evenly at low speed, chopping and stirring, then removing from the pot; then mixing in a vacuum mixer; filling, sealing, sterilizing, heat preservation, packaging and warehousing, and the product is obtained. This invention provides canned minced meat that can regulate the ratio of intestinal flora, improve the intestinal environment, and is a good choice for people who like sweets but also want to lose weight; it can also help with calcium absorption and reduce the formation of tooth decay.

The invention discloses processing equipment and a processing technology of a ferry roll hoof, and is applied to the technical field of ferry roll hoof processing. Comprising a mixing container, the top of the mixing container is slidably connected with a container top cover, the bottom of the container top cover is located at the center of the mixing container and rotatably connected with a center rotating rod in a penetrating mode, one side of the top of the container top cover is in bolted connection with a first motor, and the output end of the first motor is in bolted connection with a first bevel gear; and the top of the central rotating rod is in bolted connection with a second bevel gear meshed with the first bevel gear. A first motor is started to drive a center rotating rod to rotate, the center rotating rod drives planetary rotating rods on the two sides of a rotating disc to revolve around the surface of the center rotating rod, and meanwhile a circular fluted disc at the top of each planetary rotating rod is meshed with an annular rack, so that a second bevel gear is driven to rotate in different height directions. The multi-dimensional stirring and mixing of the meat strips and the seasonings are realized, and the stirring uniformity and the flavoring effect are effectively improved.

A high-frequency vibration device under vacuum includes a cylinder and a cover. The cylinder opening is fitted with a closable and sealable cover for vacuuming the cylinder. A high-frequency vibration device capable of generating high-frequency vibration is installed inside the cylinder. The high-frequency vibration device is an eccentric vibration structure comprising multiple oscillating tubes; it is also a rod-shaped vibration structure comprising multiple high-frequency oscillating extension rods. This invention's high-frequency vibration device generates oscillation during operation, achieving the purpose of high-frequency vibration. The meat products being marinated or processed inside the cylinder, combined with the overall high-frequency oscillator, effectively maintain the appearance and texture of the marinade or processed meat products, ensuring uniform distribution of the marinade throughout the processed product, resulting in a product with excellent color, aroma, taste, and appearance.

The invention relates to the technical field of agricultural and sideline product processing, in particular to a tumbling machine for sauced beef production, which comprises an outer support, a turnover mechanism is arranged on the outer support, a rotary tumbling mechanism is arranged on the turnover mechanism, and the rotary tumbling mechanism is connected with a reciprocating agglomeration mechanism; by adjusting the osmotic pressure in a reciprocating manner during processing, the mass transfer efficiency is increased, and the tumbling and pickling efficiency is improved; after rolling and kneading are completed, the reciprocating push plate can scrape the rotating shell and the spiral shoveling plate to assist in discharging, residues are accumulated in the port area of the rotating shell, the space needing to be cleaned later is effectively reduced, and the overall efficiency of the equipment cleaning link is remarkably improved; the problem of agglomeration caused by concentrated feeding of a large amount of powder is avoided through intermittent powder adding, the powder added at a time can obtain sufficient diffusion space in a continuous rolling dynamic environment, dispersed beef cubes are rapidly captured and fully kneaded and dispersed, and finally the powder caking risk is remarkably reduced.

The invention relates to the technical field of pickling processing, in particular to a meat product processing, tumbling and pickling machine which comprises a horizontally-arranged rotary drum and a supporting cover parallel to the rotary drum and located on the inner side of the rotary drum, and a plurality of side push plates are arranged on the circumferential outer wall of the rotary drum. The side push plate is arranged on the rotary drum in a sliding mode in the radial direction of the rotary drum, and the side push plate is connected with the rotary drum through a plurality of first elastic bodies; the meat product materials are actively extruded by the movable body and the rolling columns on the movable body, so that the acting force between the materials can be increased, the stress between the materials is uniform, compared with the traditional gravity action and natural rolling, the acting force is larger, the rubbing effect is better, the permeation effect of pickling liquid is improved, and the pickling quality is improved. The pickling effect is further improved; and by utilizing a double kneading mode of combining pressurizing kneading and rolling kneading, the functionality of the equipment and the yield of meat products can be effectively improved, the pickling time is shortened, and the efficiency is improved.

The present application relates to the technical field of pickling processing, and particularly relates to a meat product processing tumbling and pickling machine, which comprises a rotating drum arranged horizontally and a supporting cover arranged in parallel with the rotating drum and located inside the rotating drum, a plurality of side push plates are arranged on the circumferential outer wall of the rotating drum, the side push plates are slidably arranged on the rotating drum along the radial direction of the rotating drum, and the side push plates and the rotating drum are connected through a plurality of elastic bodies. The meat product material is actively extruded through the movable body and a plurality of rolling columns arranged on the movable body, so that the acting force between the materials can be increased, and the stress between the materials can be conveniently uniform. Compared with the traditional gravity action and natural tumbling, the action force is larger, the kneading effect is better, the penetration effect of the pickling liquid is improved, and the pickling effect is improved. The double-kneading mode combining the pressurized kneading and the tumbling kneading can effectively improve the functionality of the equipment and the yield of the meat products, shorten the pickling time, and improve the efficiency.

The invention discloses small crispy chicken meat and a processing method thereof, and relates to the technical field of small crispy meat, in particular to small crispy chicken meat and a processing method thereof.The small crispy chicken meat is prepared from eggs, composite starch, pepper and aniseed water, fresh ginger, soybean protein isolate, salt and soy sauce. The composite starch is composed of potato starch and modified sorghum starch, the roller pickling machine comprises a supporting frame placed on the ground, a rotating shaft capable of rotating is arranged in the middle of the supporting frame, and the roller pickling machine is composed of raw materials of eggs, the composite starch, Chinese prickly ash and aniseed water, fresh ginger, soybean protein isolate, salt and soy sauce. The chicken meat is refrigerated at the temperature of 0-4 DEG C and drained for 2 h, then the chicken meat is cut into 4.2 cm * 1.3 cm * 1.3 cm meat strips, the meat materials are weighed in proportion, the meat materials are pickled in a roller, and the meat materials are fried at the temperature of 162 DEG C and drained off oil, so that a stable three-dimensional network structure can be formed by means of the gel bonding effect of the soybean protein isolate, and the structural integrity and the processing resistance of the chicken meat strips are enhanced.

The invention relates to a vacuum rolling and kneading processing method of low-salt tender-keeping venison for dough meals, and belongs to the technical field of meat product processing. Comprising the following steps: raw material pretreatment, preparation of a low-salt nutritional pickling solution, vacuum tumbling, intermediate standing, second-stage intermittent tumbling, low-temperature standing pickling, molding and hot processing, and cooling and storage. The method has the advantages that tenderness and water retention are achieved under the low-salt condition, the product can still keep good taste and appearance when being subjected to cold storage / freezing and reheating supply after being subjected to hot processing in a central kitchen, the method adapts to the technological conditions of concentrated reheating equipment for group meals, the nutritional value is improved, the product forms are diversified, and the used method is easy to industrially popularize and has good industrial popularization prospects.

The improved process for infusion of flavors into delicate shrimp and other seafood and consumable protein products involves utilization of a tumbler device with a drum inner chamber having screw-type baffles, each baffle having a product facing surface forming an acute angle with respect to the inner chamber surface. The tumbler drum variable in rotational speed and capable of maintaining a preset vacuum pressure within the chamber. Raw product is tumbled within the chamber under a predetermined pressure for a predetermined period at a predetermined rotational speed to infuse the flavor-profile brine within the seafood product.