4results about How to "Improve tenderness" patented technology

This invention provides a traditional Chinese medicine preparation for promoting blood circulation and relieving pain, and its preparation method, relating to the field of traditional Chinese medicine pharmaceutical technology. The preparation is made from the following parts by weight of traditional Chinese medicine raw materials: 10-30 parts of Polygonatum sibiricum, 10-30 parts of Spatholobus suberectus, 10-30 parts of Curcuma longa, 5-20 parts of Sparganium stoloniferum, 5-20 parts of Areca catechu peel, 5-20 parts of Polygonum hydropiper, 5-20 parts of Rhizoma Scutellariae, 1-5 parts of Artemisia argyi, 5-20 parts of Solanum nigrum, 5-20 parts of Catechu, 10-30 parts of Scutellaria barbata, 5-20 parts of Aristolochia debilis, 10-30 parts of Astragalus membranaceus, and 5-20 parts of Artemisia argyi oil. The traditional Chinese medicine preparations described in this invention differ from those that typically enhance the efficacy of a single herb. Instead, they exhibit a synergistic relationship where one plus one equals more than two. The principal, assistant, adjuvant, and guide herbs complement each other, combining both tonifying and purging effects. This approach effectively promotes the dissipation of blood stasis, unblocks the flow of qi and blood in the meridians, eliminates local inflammation, and reduces swelling and pain. Simultaneously, it nourishes the tendons and bones, supports the body's vital energy, and enhances the body's ability to resist pathogens and repair damage. Thus, it comprehensively alleviates pain caused by various factors, achieving the goals of promoting blood circulation, removing blood stasis, clearing the meridians, reducing inflammation and swelling, and relieving pain.

This invention relates to a low-salt, tenderizing vacuum tumbling processing method for venison intended for group catering, belonging to the field of meat product processing technology. The method includes raw material pretreatment, preparation of a low-salt nutrient marinade, vacuum tumbling, intermediate settling, a second-stage intermittent tumbling, low-temperature settling and marinating, shaping and heat processing, and cooling and storage. Its advantages include achieving tenderness and moisture retention under low-salt conditions, ensuring that the product maintains good taste and appearance even after heat processing in a central kitchen, followed by refrigeration / freezing and reheating. It is suitable for the process conditions of centralized reheating equipment in group catering, enhances nutritional value, diversifies product forms, and is easy to industrially promote, showing good prospects for industry application.

This invention discloses a SNP molecular marker of the AFF3 gene associated with broiler meat quality traits and its applications, belonging to the field of molecular biology. The nucleotide sequence of this SNP molecular marker is shown in SEQ ID NO.3, with an A / G mutation at base position 601, and genotypes including AA, AG, and GG. This invention also provides primer pairs for amplifying this molecular marker and a detection method. This SNP site is significantly correlated with leg muscle pH, breast muscle pH, breast muscle conductivity, and breast muscle shear force. Genotype detection can identify broiler meat quality traits, which can be applied to marker-assisted breeding to improve selection accuracy.

The application relates to a preparation method of an ultrasonic-assisted vacuum tumbling pickled tea-flavored beef jerky, and relates to the technical field of food processing. The application aims to solve the problems of difficult penetration of macromolecular functional components such as tea polyphenols in meat products, uneven distribution, limited efficiency of traditional tumbling, and insignificant improvement of the comprehensive quality of products. The method comprises the following steps: S1, raw material preparation; S2, ultrasonic treatment; S3, tumbling treatment; S4, pickling; S5, rinsing; S6, airing; and S7, air drying. The application realizes a unique moisture state of "high water content + low water mobility", realizes efficient flavor conversion of "low total amino acid + high flavor intensity", and realizes deep damage of muscle fibers, so that tenderness is obviously improved.