161results about How to "Improve marinating effect" patented technology

The invention provides a seasoned duck product and a preparation method thereof. The seasoned duck product comprises the following raw materials: duck giblets, monosodium glutamate, soy sauce, white sugar, potassium sorbate and milk powder. The milk powder used in the raw materials has low price, and the edible milk powder can make products have milk flavor, richens the taste of products and increases the nutrients of the products, so that the seasoned duck product is suitable for old people and children. The prepared seasoned duck product has the advantages of low salt content, moderate hardness, convenience for storage, transportation and eating, simple production process and stable product quality, is suitable for mass production and can be subjected to standardized production. According to the seasoned duck product, a salting process is improved, and vacuum tumbling treatment is added in the salting process, so that the duck products can be more uniformly salted, a salting effect is better, the salting time can be shortened, the production time is saved, and the production efficiency is improved.

The present invention discloses a dried bean curd pickling device which includes an electronic controlled base, a transmission case, support rollers, a pickling tank, a sealing cover, etc. The transmission case is arranged at one side of an upper end of the electronic controlled base. A plurality of sets of the mutually symmetrical support rollers are arranged on the upper end of the electronic controlled base. One end of the pickling tank is connected with an output end of the transmission case. A hook face of the pickling tank is mounted on the upper end of the electronic controlled base by the support rollers. The sealing cover is arranged at other end of the pickling tank, a feeding inlet and a pressure regulating air hole are arranged on the sealing cover, a pressure regulating device is mounted on the sealing cover via the pressure regulating air hole, and a water outlet is arranged at the bottom of the pickling tank. A screen drum of the dried bean curd pickling device has a detachable structure, and thus the dried bean curd pickling device can not only be used as a pickling machine for pickling, but also forms a horizontal mixer by arranging stirring blades within the pickling tank via a first mounting shaft hole, and thus the dried bean curd pickling device is more comprehensive in functions.

The invention aims at providing a modernized preparation method which is low in cost and is suitable for industrialized production to prepare a loftdried chicken with a conventional rooster as the material. The loftdried chicken is prepared by taking the conventional rooster as the material through the following steps: slaying, bloodletting, denuding, cutting the stomach of the rooster and removing the bowels, cleaning and then dewatering, thus getting a naked chicken, then tenderizing and quickly bloating the chicken, dewatering, air-drying the chicken in an air-drying workshop with controlled temperature, humidity and wind speed, after that rinsing and boiling the chicken and packing the chicken in vacuum as quickly as possible, at last sterilizing with microwaves, immediately cooling and preserving the product in low temperature. The content of aniseed, common fennel, amomum villosum, cinnamon, ginger, naphthalin, angelica, atractylis ovata, American ginseng, radix rehmanniae preparata and jujube is one fifth of the bloating liquid concentration; the content of white sugar, monosodium glutamate and distilled spirit is the same with the content of the bloating liquid and the content of salt accounts for 2.5-3% of the weight of the boiled liquid.

The invention discloses an ultrasound and wet salting combined efficient composite salting method for meat, which comprises the following steps: preparing salting liquid, pretreating raw material meat, carrying out salting pretreatment on the meat, and carrying out ultrasound and wet salting combined composite salting on the meat. According to the method disclosed by the invention, equipment is simple, the implementation is easy, and the operation is safe, and the method has a great popularization value in the field of meat processing; application experiments prove that by using the salting method disclosed by the invention, the salting time can be shortened to 40-60 minutes, and meat with a good salting effect can be obtained, and the redness value, tenderness value, amino acid content and water retention of the salted meat are all better than those of equivalent wet salted meat, and therefore, while the salting time is significantly shortened, compared with a wet salting technology, the method disclosed by the invention can significantly improve the quality of salted meat.

The invention discloses honey osmanthus tea and a preparation method thereof. The preparation method comprises the following steps: collecting naturally dried osmanthus flowers, screening, performing fixation, blanching and draining; then pickling twice with concentrated honey of which the sugar degree is 83-87 Be, namely during primary pickling, pickling the drained osmanthus flowers in the mass ratio of the osmanthus flowers to the concentrated honey being 1:1 for 1-3 days and separating the primarily pickled osmanthus flowers from the honey, and then adding the concentrated honey to the upper layer of the primarily pickled osmanthus flowers to soak and pickle the osmanthus flowers for 15-20 days for the second time; naturally and slowly settling the honey to ensure that the osmanthus flowers evenly absorb the honey; extruding a little of air in a pickling cylinder for evenly distributing the honey into the osmanthus flowers; finally, taking out the osmanthus flowers together with the honey liquid, modulating the sugar degree of the honey to 60-68 Be when heating to 63-73 DEG C, and bottling. The honey osmanthus tea does not need to be stirred in the preparation process, the probability of fractures of petals of the osmanthus flowers can be reduced by reducing the frequency of stirring of the osmanthus flowers, the intact appearance of the honey osmanthus tea is reserved, and thus the quality, the grade and the market competitiveness of the honey osmanthus tea are improved.

The invention relates to the food processing field, in particular to a processing method of poultry food and the products thereof. Slaughtered poultry goes through cleaning, curing and drying to be made into semi-manufactured goods and then further processing is carried out, which is concretely operated according to the following steps that: step 1 cleaning; step 2 mixing curing solution; step 3 injecting; step 4 curing into finished goods. Since the invention employs two steps of injecting curing solution into poultry acetone body and utilizing machine for fast curing, the cured poultry goods has the advantages of short curing time and good curing effect, furthermore, the cured poultry goods also has the advantages of increasing the freshness of the poultry, improving the working efficiency of goods manufacturing and lowering operation cost.

The invention discloses a method for salting salted yolk, and belongs to the technical field of the processing of egg products. The method comprises the following steps of: coating a salting agent on surfaces of egg pits of a template blank, and spreading a food-grade semipermeable membrane of which the size is similar to that of the template blank on a die blank and the egg pits; taking yolk out of fresh eggs of which the quarantine inspection is qualified, and pouring the yolk into the egg pits on which the semipermeable membrane is spread, and spreading the other similar semipermeable membrane on the surface of a die blank carrying with the yolk; and scattering the salting agent on the surface of the semipermeable membrane which spreads the yolk, salting at the temperature of between 10 and 35 DEG C for 6 to 48 hours, and solidifying and curing to form the salted yolk. After being steamed, the salted yolk prepared by the method is oily and sandy, is not salted, offers a good mouthfeel, is high in salting speed and low in cost and is suitable for large-batch production.

The invention discloses a method for rapidly curing meats through electrification and relates to a production process for rapidly and uniformly curing meat products, belonging to the technical field of processing of agricultural products. According to the method, alternating current is introduced into a curing solution, the motion rate of Na+ and Cl- in salt is increased, and the current rapidly enters a meat tissue structure, so that the curing time is shortened. According to the method, the curing speed is increased, the curing time is shortened, and the production cost is reduced. Moreover, the quality of the cured meat is improved, and the meat is soft, juicy and bright in color.

The invention relates to a method for tenderizing beef steak. The method comprises the process steps of preparation of tenderizing liquid and tenderizing keeping liquid, tenderizing of raw beef steak and packaging. The tenderizing process of the raw beef steak comprises the following steps: (1) cleaning with running water for the first time: cleaning the raw beef steak with running water for 2-5s; (2) soaking and cleaning for the first time: adding 300-500g of starch into per 100kg of clear water to prepare cleaning liquid, and soaking the raw beef steak in the cleaning liquid for 10-20min, wherein the cleaning liquid is replaced after per 200-300kg of the raw beef steak is cleaned; (3) tendon removing and splitting: splitting the beef steak along the texture of the beef steak according to the standard of length x width x height = (40-50)cm x (15-30)cm x (2-3)cm; and (4) irradiation treatment of raw beef steak: carrying out irradiation treatment of the raw beef steak, wherein the overall average dose of irradiation is 5-7kGY.

The invention discloses a spicy cumin halal barbecue condiment and a preparation method thereof. The preparation method comprises the following steps of: scientifically compounding an antifreeze polypeptide which can remarkably improve anti-freezing effects of a food material, delay and prevent ice crystal formation and recrystallization of the food material during frozen storage, prevent the food structure, the quality and the flavor of the food material from being destroyed, and prolong the market circulation time limit of the food material, and a composite flavor maillard peptide which can endow the food material with special fragrance, taste and color and produce strong antioxidant effects; adding penetrating agents which have rapid penetration effects and shorten the pickling time, potato powder, sweet potato powder and tomato powder which can reduce the production of barbecue carcinogens, and functional raw materials such as dietary fibers and the like which can prolong the shelf life of a condiment and promote digestion to finally prepare a halal barbecue condiment which is more suitable for a commercial operation mode, has remarkable anti-freezing effects, can prolong the circulation time limit of the food material during frozen storage, keep the quality and flavor of the food material, shorten the pickling and barbecuing time and reduce the production of barbecue carcinogens, and is strong in penetration effects.

The invention relates to a method for treating a low-temperature premade meat product. The method comprises the following steps of preparation of a pickling liquid, ultrasonic pre-pickling, vacuum rolling and kneading pickling, curing and packaging, and finally the finished premade meat product is obtained. The meat product is prepared from, by weight, 2% of table salt, 0.02% of ascorbic acid, 0.15% of xylitol, 0.05% of sorbitol and 1% of spices; the ingredients are poured into a cooking pot for cooking to obtain the pickling liquid, the prepared pickling liquid is utilized for conducting ultrasonic pickling and vacuum rolling and kneading pickling on the meat product, then low-temperature curing is conducted, the safety problem caused by harmless matter and undercooked products generateddue to excessive baking can be effectively solved, and xylitol added in the pickling process can have a good water retention effect on moisture of the premade meat product.

The present invention discloses meat pickling powder and a preparation method and a use method thereof. The meat pickling powder comprises corn starch, baking soda, papain, glucose and edible salt. The preparation method comprises the following steps of raw material inspecting and accepting, weighing, mixing and stirring, weighing, packaging and preserving. The use method comprises meat product pickling, pickling material preparing, meat product stirring, and cold storing. The meat pickling powder combines the various raw materials together, utilizes different functions of different accessory materials, can enable the pickled meat products to be fresh and tender, high in shaping degrees, and good in tasty degrees, overcomes the single function of single raw material, reduces the pickling steps, is wide in application ranges, can be used in pickling meat products of beef, mutton, pork, etc., can also be used to pickle edible materials of animal internal organs, etc., has a clear combination method of raw materials in parts by weight, and has theoretical basis and practical application supports.

The invention relates to an ultrasonic wave-pulse vacuum synergistic fish meat salting method. The ultrasonic wave-pulse vacuum synergistic fish meat salting method includes the steps of S1, slaughtering live fish to remove scales and viscera, and cutting the slaughtered fish into fish blocks with a uniform thickness prior to cold storage; S2, putting the fish blocks subjected to cold storage into a low-temperature saline solution to make the temperatures of the fish blocks and the saline solution within 4+/-1 DEG C, and subjecting the fish blocks and the saline solution to synchronous ultrasonic treatment and pulse vacuum treatment until salting is completed. Compared with the prior art, the ultrasonic wave-pulse vacuum synergistic fish meat salting method has the advantages that the ultrasonic wave-pulse vacuum synergistic fish meat salting method is higher in mass transfer coefficient and salting efficiency through ultrasonic wave-pulse vacuum synergistic assistance in salting.

The invention discloses a halal barbecue seasoning which can shorten the marinating time and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation of ice crystals and recrystallization of food materials during frozen storage, and prevent the food structure of food materials , the quality and flavor are destroyed, the antifreeze polypeptide that prolongs the market circulation of food materials and the special aroma, taste and color can be given to food materials, and the compound flavor Maillard peptide with strong anti-oxidation effect can be produced, and the addition of fast penetration Functional raw materials such as osmotic agent that shortens pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion, and finally prepare a kind of food with significant anti-inflammatory properties. The halal barbecue seasoning is more suitable for commercial operation mode because of its freezing effect, prolonging the circulation period of frozen ingredients, maintaining the quality and flavor of ingredients, strong penetration, shortening pickling and grilling time, and reducing the production of barbecue carcinogens.

The invention discloses a method for manufacturing preserved ducks with soup, and relates to the field of technologies for processing foods.The method includes steps of selecting healthful ducks with bright feather colors and slaughtering and processing the ducks; immediately cooling and flushing the slaughtered and processed ducks to meet the requirement that the temperatures of the ducks are quickly reduced and reach 0-4 DEG C within 18 hours; dividing the ducks from the middle bellies and flattening the ducks; stir-frying spices; sufficiently mixing the stir-fried spices and table salt with one another to obtain mixtures, spreading the mixtures on the inner and outer surfaces of the ducks, moistening towels with yellow rice wine blended with water, wrapping each duck with the corresponding moistened towel and preserving the ducks for the preservation time of 10-20 hours; soaking the ducks in soup; soaking the preserved ducks in marinated soup bases for 1-2 hours; dehydrating and processing the scalded ducks by the aid of dust-free hot circulating air; hanging the ducks and then packaging the ducks.The method has the advantages that the preserved ducks produced by the aid of the method have soft meat and good taste, are long in preservation time, have high nutritional value, can be conveniently absorbed by human bodies and are healthful to eat.

The invention discloses a processing method of pickled burdocks, and in particular relates to a processing method of pickled burdocks, belonging to the technical field of food processing. The processing method comprises the following steps of cleaning fresh burdocks, removing the peel, pickling for the first time, pickling again, checking, finishing, processing, rinsing, packaging and checking a finished product so as to obtain the pickled burdocks. The processing method, provided by the invention, has the advantages of simple processing process, and easy production and manufacturing, the obtained products can preserve nutrition of the burdocks well, the fresh-keeping shelf life is prolonged, and the obtained products are convenient for eating, good in taste, safe, sanitary and excellent in pickling effect.

The invention discloses a technology method of recuperated chicken breast through combination of vacuum with extrahigh-pressure preservation, and belongs to the field of processing of meat products. According to the technology method disclosed by the invention, the water retention rate and the cooking loss rate of the recuperated chicken meat are used as indexes, through single factor experiment and response surface experiment, rolling and kneading time, the addition quantity of water retaining agents, extrahigh-pressure time and pressure are optimized, and the optimum technological parametersare determined. Results indicate that the vacuum degree is 0.06Mpa, and when the rolling and kneading time is 30min, the rolling and kneading effect is the best. When the compounding ratio of preserving liquid is that sodium pyrophosphate is 0.2%, starch is 7% and sodium bicarbonate is 1.5%, water retention is the best. When extrahigh-pressure treatment time is 10min and treatment pressure is 200Mpa, the effect is the best.

The invention relates to the technical field of pressed salted duck production equipment and particularly discloses an efficient pickling machine for pressed salted duck production. The machine comprises a pickling cylinder, wherein supports are fixed to the positions, on the left side and the right side of a supporting plate, of a base, a driving motor is fixed to the upper surface of the left support, an arc-shaped bucket is connected between a first rotating rod and a second rotating rod, a needle plate is arranged at the lower end of the pickling cylinder, a large number of pricking needles are connected to the upper surface of the needle plate, and a pickling liquid collecting box is arranged at a lower end of the needle plate, and an expansion air bag is arranged at the rear end in the pickling liquid gathering box. According to the efficient pickling machine for pressed salted duck production, a large number of pricking holes are pricked in the surface of a whole duck through pricking needles on a needle plate, the pricked whole duck is more tasty during pickling, and the subsequent pickling tasty speed can be increased; the salting liquid is completely squeezed into the salting cylinder by enlarging the expansion air bag, so the whole salted duck is completely soaked in the salting liquid to be salted in the second half process, the salted salted duck is better in tastyeffect, and the processed salted duck has higher market competitiveness.

The invention discloses a honey-roasted fowl marinade and a usage method thereof. The honey-roasted fowl marinade comprises main materials and additives; the main materials comprise the following ingredients in parts by mass: 300-700 parts of white granulated sugar, 100-200 parts of edible salt, 20-150 parts of monosodium glutamate, 10-50 parts of garlic powder, 10-50 parts of onion powder, 20-100parts of glucose, 10-50 parts of soy sauce powder, 10-30 parts of ginger powder, 1-3 parts of cinnamon powder, and 10-50 parts of vinegar powder; and the additives comprise the following ingredientsin parts by mass: 3-15 parts of a pH regulator, 2-10 parts of an emulsifier, and 2-10 parts of a thickening stabilizer. The honey-roasted fowl marinade has characteristic flavor, and is capable of greatly shortening marinating time, reducing water loss and greatly improving work efficiency; and thus, honey-roasted fowl products prepared by using the marinade have good color, aroma and flavor, as well as long and memorable aftertaste.

The invention discloses a method for processing a salted and preserved poultry meat product; the method includes the steps of raw and auxiliary material preparation, knead-salting, compression molding and drying and shape finalizing. The method adopts a stirring and vacuum knead-salting technology to replace a traditional manual loading and salting, can greatly shorten the processing time, also can improve the salting effect, and improves the product flavor; in addition, the method adopts the poultry meat molding device for compression molding, can greatly improve the processing efficiency, effectively reduces processing costs, also makes the appearance of the molded product more beautiful and not easily deformed.

The invention discloses an automatic marinating production line. The automatic marinating production line comprises an automatic marinating device and a cooling conveying device. The automatic marinating device includes a marinating machine base, a marinating main tank, a marinating inner container, a marinating auxiliary tank and a storage tank. The cooling conveying device includes a cooling base; a cooling tank is arranged on the cooling base; and a cooling conveying mechanism is arranged on the cooling tank. A marinade is stored in the marinating main tank; and the marinade inner containercan ascend or descend. After a to-be-marinated product is placed in a marinade conveying mechanism on the marinating inner container, the marinating inner container descends and enters the marinade to carry out marinating; during the marinating process, the marinade between the marinating main tank and the marinating auxiliary tank circulates; after the marinating is completed, the marinade conveying mechanism conveys the marinated product to the cooling conveying mechanism and the product is cooled and then is sent out by the cooling conveying mechanism. In addition, the invention also discloses a marinating method using the automatic marinating production line. Therefore, automatic marinating is realized; the marinating efficiency is improved; the labor cost is reduced; and the marinating taste consistency is ensured.