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35results about How to "Improve knot strength" patented technology

Preparation method of spiced beef with good mouthfeel

The invention discloses a preparation method of spiced beef with good mouthfeel, which comprises the following steps: putting beef in flowing clear water for soaking until no watery blood separates out, and then draining the beef to obtain preprocessed beef; putting the preprocessed beef in an oven for drying, taking the beef out of the drying oven, jetting an injection into the beef, putting the beef in a rolling and rubbing machine for carrying out primary rolling and rubbing, then adding curing seasonings into the rolling and rubbing machine for carrying out secondary rolling and rubbing, taking the beef out of the rolling and rubbing machine, and carrying out low temperature standing to obtain the cured beef; putting blanched cow leg bones, fresh ginger, garlic cloves, fistular onion stalk and water in a boiling container for decocting, and carrying out filtering to obtain soup stock; adding cloves, tea leaves and the like into the soup stock, performing boiling, carrying out filtering, and then adding dark soy sauce, yeast extracts and the like, performing continuous boiling to obtain boiling liquid; and cutting the cured beef into cubes, blanching the beef cubes, then adding the blanched beef cubes into the boiling liquid for boiling to obtain spiced beef cubes, taking the spiced beef cubes out of the boiling liquid, putting the spiced beef cubes in ice water, after the boiling liquid is cooled to room temperature, putting the spiced beef cubes in the boiling liquid again, carrying out low temperature standing, and then putting the spiced beef cubes in the oven for baking to obtain the spiced beef with good mouthfeel.
Owner:FENGYANG COUNTY ZHONGDU FOOD CO LTD

Preparation method of sauce-flavor spiced beef cube

InactiveCN105901529AAccelerated removal of fishy smellImprove fragrance evaporationFood thermal treatmentFood ingredient as flavour affecting agentCooking & bakingFlavor
The invention discloses a preparation method of sauce-flavor spiced beef cubes. The preparation method includes the steps of: 1) cutting beef into cubes, soaking the beef cubes in water, and draining the beef cubes to prepare pre-treated beef cubes; 2) crushing and boiling raw ginger, adding cooking wine with uniform mixing to obtain a soaking liquid; 3) mixing Chinese prickly ash, pericarpium citri reticulatae and the like with salt to prepare a pickling material; 4) drying the pre-treated beef cubes in a baking oven, soaking the beef cubes in the soaking liquid, adding the pickling material, uniformly mixing the mixture, tumbling the beef cubes in a tumbling machine and allowing the beef cubes to stand at low temperature to obtain pickled beef cubes; 5) adding clove, tea and the like to soup stock, adding dark soy sauce, salt and the like and continuously boiling the materials to obtain a boiling solution; 6) blanching the pickled beef cubes in hot water, adding the beef cubes to the boiling solution to obtain spiced beef cubes; 7) placing the spiced beef cubes in ice water, and when the boiling solution is cooled to room temperature, and allowing the spiced beef cubes to stand in the boiling solution at low temperature, baking the beef cubes, and adding the beef cubes into a sauce with uniform stirring, and baking the beef cubes to prepare the sauce-flavor spiced beef cubes.
Owner:FENGYANG COUNTY ZHONGDU FOOD CO LTD

Artificial hair and method for production thereof

The present invention provides synthetic hair comprising fiber of 30 to 100 decitex, comprising an acrylic copolymer obtained by copolymerizing acrylonitrile, vinylidene chloride and a vinyl monomer containing a sulfonic acid group and a process for preparing the synthetic hair. The synthetic hair of the present invention has favorable surface gloss and excellent knot strength and hair breaking in the sewing machine steps when preparing the weft and in implanting hair to skin when preparing wigs and toupees is improved. The fiber which becomes the synthetic fiber is prepared by preparing a spinning solution containing, in a polymer solution of an acrylic polymer comprising 40 to 74% by weight of acrylonitrile, 25 to 59% by weight of vinylidene chloride and 1 to 5% by weight of a vinyl monomer containing a sulfonic acid group copolymerizable therewith and a good solvent, 5 to 20 parts by weight of water based on 100 parts by weight of the polymer, forming fiber by wet spinning, conducting drawing treatment so that the total drawing ratio becomes 2.5 to 12 times and conducting relaxing treatment so that the total relaxation ratio becomes at least 15%. By this method, synthetic hair is obtained, in which the gloss contrast is at least 0.88, the knot strength is at least 0.5 cN / decitex and the average fineness of the filament is 30 to 100 decitex.
Owner:KANEKA CORP

Black pepper beefsteak and preparation method thereof

InactiveCN102715519AImprove knot strengthImprove taste and section effectFood preparationSodium bicarbonateMonosodium glutamate
The invention relates to black pepper beefsteak and a preparation method thereof. The black pepper beefsteak is mainly prepared from the following components in part by weight: 950 to 1,050 parts of main material beef, 40 to 50 parts of starch, 15 to 20 parts of chicken essence, 15 to 20 parts of dark soy sauce, 14 to 16 parts of black pepper powder, 12 to 14 parts of white granulated sugar, 6 to 8 parts of salt, 6 to 8 parts of monosodium glutamate, 1.5 to 2 parts of white pepper powder and 5 to 8 parts of auxiliary material sodium bicarbonate. According to the invention, raw material standardization, product standardization and process standardization of the black pepper beefsteak can be realized.
Owner:SUZHOU HAODELAI FOOD

Making method of Cantonese cured meat

The invention discloses a making method of Cantonese cured meat. According to the method disclosed by the invention, pork is selected as a main raw material, and table salt accounting for 2-5% of the pork, white sugar accounting for 3-8% of the pork, gourmet powder accounting for 0.5-2% of the pork, a soy sauce accounting for 1.5-3% of the pork, and white wine accounting for 1-3% of the pork are added for use. The Cantonese cured meat is made through the following steps: cutting the raw material, namely the pork, into bar-shaped pork which is 20-70cm in length and 2-20cm in width; under the environment that the temperature is 0-10 DEG C, putting the prepared auxiliary materials and the prepared bar-shaped pork in a vacuum rolling and rubbing machine together, setting the rolling and rubbing temperature to be 2-15 DEG C, and rolling and rubbing the auxiliary materials and the bar-shaped pork in vacuum for 24-100 hours until all the auxiliary materials and the pork are uniformly stirred; and under the environment that the temperature is 2-15 DEG C and the humidity is 20-70%, drying the pork with the auxiliary materials until the moisture content of products is reduced to be equal to or less than 25%. According to the cured meat obtained by the making method disclosed by the invention, meat surfaces present a carmine red color, a peroxide value reaches to the standard, and the nutrient value of the products is greatly increased, so that the quality of the cured meat is improved.
Owner:JINZI HAM CO LTD

Preparation method of modified polypropylene bristle monofilament for rope of aquaculture net cage or trawl fishing tool

The invention provides a preparation method of a modified polypropylene bristle monofilament for a rope of an aquaculture net cage or a trawl fishing tool, relating to a base fiber for the rope of the aquaculture net cage or the trawl fishing tool and the preparation method of the modified polypropylene bristle monofilament for the rope of the aquaculture net cage or the trawl fishing tool. The method adopts a stirring machine, a screw rod extruding machine, a drawing machine, a bristle monofilament rolling machine and a bristle monofilament dividing machine. The preparation method is characterized by comprising the following steps of: completely and evenly stirring PP resin, PA1010 resin, PP-G-MAH resin, zinc stearate and assistant; extruding and pelleting the evenly-stirred mixture to obtain multi-component mixture granules; fusing and extruding the multi-component mixture granules through a charging barrel of the single-screw rod extruding machine; hot drawing the fused and extruded primary monofilament for twice; removing oil by means of pressure air current after drawing, and fast cooling; and rolling the bristle monofilament with the bristle monofilament rolling machine, and dividing the bristle monofilament with the bristle monofilament dividing machine to obtain the modified PP bristle monofilament. The method is suitable for preparing the modified polypropylene bristle.
Owner:EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI

Snowflake smooth beef and preparation method thereof

InactiveCN102907684AImprove knot strengthImprove taste and section effectFood preparationChemistrySodium bicarbonate
The invention provides a snowflake smooth beef and a preparation method thereof. The snowflake smooth beef mainly comprises the following parts by weight of raw materials: 950 to 1050 parts of beef and 2000 to 2500 parts of eggs as main materials, and 20 to 25 parts of starch, 17 to 20 parts of chicken powder, 17to 20 parts of light soy sauce, 7 to 9 parts of white granulated sugar, 2 to 4 parts of table salt, 8 to 10 parts of black pepper powder, 17to 20 parts of spice and 5 to 8 parts of sodium bicarbonate as auxiliary materials. According to the invention, the raw material standardization, the product standardization and the technology standardization of the snowflake smooth beef are realized.
Owner:SUZHOU HAODELAI FOOD
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