618results about How to "Improve tenderness" patented technology

The invention discloses anti-glycation cosmetic composition and anti-glycation cosmetics containing the same. The anti-glycation cosmetic composition comprises 0.001-15 parts of an anti-glycation agent and 0.1-15 parts of an antioxidant, wherein the anti-glycation agent comprises an anti-glycation agent A and an anti-glycation agent B, and the antioxidant comprises a free radical network scavenger and an antioxidant A. The anti-glycation cosmetics comprise the anti-glycation cosmetic composition, a cosmetic substrate and water. The anti-glycation cosmetic composition can effectively improve the anti-glycation effect, can prevent, inhibit or improve dark skin, non-uniform complexion and the like caused by glycation and oxidation, and simultaneously can improve the complexion, reduce skin wrinkles, improve skin texture and recover skin elasticity.

The invention provides a feed addictive which comprises the following plant raw materials (by weight portion): hyacinth bean 48-58, broomrape 26-36, lily 18-26, root of pilose asiabell 18-28, Siberian solomonseal rhizome 8-16, dipsacus root 8-16, astragalus root 18-28, Chinese yam 58-68, doddor seed 8-16, walnut 18-28 and hemp seeds 8-16.

The invention provides a method for quickening sousing of raw meat by adopting ultrasonic treatment, comprising the following steps of: treating raw fresh meat soaked in a sousing solution with a certain concentration (such as 0-26% salts) for a certain time (0-5h) by using the ultrasonic waves (the power range is 0-3000w) with a certain frequency range (20-100kHz) by utilizing the cavitation effect and the mechanical effect of ultrasonic waves to quicken the sousing of the raw meat, and installing a constant-temperature device on a ultrasonic treater to keep the temperatures of the sousing solution and the meat constant (the constant range is 0-25 DEG C). The method for quickening sousing of the raw meat by adopting ultrasonic treatment in the invention is applied to the large-scale quick-sousing production of the raw meat. The method for quickening the sousing of the raw meat by adopting the ultrasonic treatment in the invention has the characteristics of high speed, convenience, sanitation, energy saving and environmental protection, and benefits the quick sousing of most kinds of raw meat, and the time for standing sousing is 2-5 d in general while the time needed by the ultrasonic treatment is only 0-5 h.

The invention discloses a preparation method of Muslim low-temperature mutton ham and belongs to the field of meat product processing. The preparation method of the Muslim low-temperature mutton ham comprises the steps that mutton is subjected to pretreatment, microwave-assisted vacuum rolling and kneading with specially-made curing liquid and ultrasonic wave composite variable pressure curing, then the mutton is filled and formed, and finally, after being sterilized in a composite mode at low temperature, the mutton is cooled to room temperature and stored at the temperature of 0 DEG C-4 DEG C. Hind quarters of sheep are used as raw materials of the prepared Muslim low-temperature mutton ham, and processed at low temperature, so that the loss of nutrient substances of mutton is reduced; moreover, original flavor of the mutton can be retained well, by means of ultrahigh pressure curing, tenderness of the mutton is improved, the color of the mutton is kept better, curing efficiency is improved, the processing period is shortened, novel products with high quality, high safety and long shelf life are produced, and a new thought is provided for deep processing in the mutton industry.

The invention discloses a method for breeding a new species of lean meat type pigs-Shennong No. 1, which includes: A) the erhualian sow as female parent and the yorkshire boar as male parent are in cross breeding to obtain the yorkshire*erhualian cross bred sow; then, cross breeding female parent is in cross breeding with the danish landrace boar to obtain danish*( yorkshire*erhualian) ternary hybrid pigs; B) a fundamental selective breeding group of danish*( yorkshire*erhualian) ternary hybrid pig is formed and selected as zero-generation of Shennong No. 1; C) the boars and sows are mated to obtain piglets, good piglets are selected gradually for seed reservation; D) the good piglets are continuously cultivated until sexual maturity, the outstanding individual female and male pig are reserved as the next generation of swine respectively according to reproductive performance and meat quality as well as carcass performance and growth performance; E) the step C) and D) are repeatedly operated for 4-15 times. The main selective breeding indexes of the Shennong No. 1 pig are based on the reproductive performance and meat quality, the Shennong No. 1 pigs have the advantages of good meat quality, which is manifested in red meat color, good water holding capacity, high intramuscular fat, and good tenderness and the like. Referring to the reproductive performance, the number of the first-born Shennong No. 1 sow is more than ten.

The invention relates to a method of planting tea trees in a forest. The method comprises the steps: (1) selection of a tea tree planting base; (2) seed selection; (3) seeding; (4) management and protection of tea trees; (5) fertilization; (6) trimming and (7) timely plucking. In the method, 5-aminolevulinic acid and inoculant of photosynthetic bacteria are added to a leaf fertilizer, are cooperated to promote tea trees to efficiently utilize weak sunshine for photosynthesis and are beneficial to improve the color of tea leaves and the shoot tenderness-keeping ability of fresh tea leaves; and high-active nano-selenium is added to the leaf fertilizer, so that the produced tea leaves are rich in selenium and reduced in bitter taste. In addition, the tea leaves planted by the method has extremely high amino acid content and the produced tea leaves are green and pollution-free; ecological useful insects and birds in the forest construct an ecological chain prevention and control environment for controlling pests for natural plants; the method of planting tea trees in the forest overcomes the instability of the present tea garden ecosystem; the resource utilization rate is improved, the ecological balance is kept and the low-consumption, safety, good quality and high efficiency of the plantation of the tea trees are realized.

The invention discloses a pig feed containing a Chinese herbal medicine additive. The pig feed containing the Chinese herbal medicine additive is prepared from the following raw materials: corn, sunflower calathide, corn distillers grains, cyamopsis tetragonoloba meal, full-fat soybeans, rapeseed meal, wheat bran, fish meal, silkworm chrysalis meal, soybean meal, wild buckwheat, premix, anthocyanin, amino acid, natural glycine betaine, palm kernel powder, natural zeolite, calcium hydrophosphate, red date extractive, propolis, saccharicterpenin, kelp powder, endive, superfine ground peanut shells, orange peel pomace, peach tree leaves, elm tree leaves, locust leaves, garlic seedlings, Chinese herbal medicine additives, fermented large-leaf Chinese holly branch and leaf powder and alfalfa, wherein the Chinese herbal medicine additives are the combination of hawthorn, dried tangerine or orange peel, schisandra chinensis, the fruit of Chinese wolfberry, red dates, rhizoma zingiberis, angelica sinensis, polygonum multiflorum, quispualis indica, spina date seeds, immature bitter orange, poria cocos, liquorice, rhizoma corydalis, honeysuckle, codonopsis pilosula, pine needle meal, lithospermum and astragalus membranaceus. The pig feed lowers the production cost, strengthens the pig immunity, and improves the economical benefit of pig breeders.

The invention relates to the technical field of deep processing of agricultural products, in particular to a fermented sausage of dietary fiber and goose. The fermented sausage of dietary fiber and goose is made by steps of pickling raw goose, chopping and mixing to obtain goose paste, inoculating mixed leavening agent, stuffing, smoking, curing and packaging. The fermented sausage of dietary fiber and goose is delicate in taste, easy to digest and totally free of goose smell. The fermented sausage of dietary fiber and goose further has the advantages of high nutritional value, high safety, convenience to eat, easiness to preserve, probiotic effectiveness, health caring and the like. The fermented sausage of dietary fiber and goose, developed for society, is novel and instantly serviceable. Product cost is lowered. Economic benefit is improved. Industrial development of the goose industry in China is promoted.

The invention provides a method for quickly aging and tenderizing beef, which comprises the following steps: during the beef chilling aging process, cattle pancreas is prepared into homogenate; Ca2+ is utilized to activate various zymogens in the pancreas; active pancreas injection solution is prepared and directly injected into the beef, so that trypsin in the beef can decompose muscle protein; and simultaneously, by the action of ultrasonic wave, the original structure of muscle is damaged, the tenderness is improved, the aging purpose can be achieved within three to five days, and the natural aging time can be shortened by about 50%. In the aspect of keeping quality, vacuum packaging and radiation sterilization are combined, so that the storage period of the cut beef can be prolonged for 3-5 times; in the aspect of the quality of the beef, the cut beef prepared by the method has organoleptic, physicochemical and other indexes which can meet the requirements of 'GB2707 Hygienic Standard for Fresh (Frozen) Meat of Livestock'; and the cutting force is 4.2-5.3kg, and people can obtain the best mouthfeel. The method maintains the specific flavor and nutrition of the beef, and has the characteristics of quick aging speed, long shelf life, energy saving effect and high production efficiency.

The invention belongs to the technical field of feed additives, and in particular relates to a Chinese herbal medicine superfine powder feed additive for producing high-quality pork. The additive is prepared from the following Chinese herbal medicines in parts by weight: 3 parts of astragalus root, 3 parts of hairy asiabell root, 3 parts of hawthorn, 3 parts of medicated leaven, 2 parts of dried orange peel, 2 parts of fennel, 2 parts of wild chrysanthemum, 2 parts of cinnamon, 1 part of pine needle, 1 part of liquorice, 2 parts of fleece-flower root and 3 parts of bighead atractylodes rhizome. All the raw materials are weighed according to the prescription proportion; after being mixed, the raw materials are made into superfine powder of 200 meshes; and the use adding amount is 0.75 percent of the total weight of the feed. In the invention, the reasonable compatible Chinese herbal medicines are prepared into the superfine powder, the advantages of the Chinese herbal medicine prescription and superfine powder are fully exerted to achieve the effect of improving pork quality, the pork has the advantages of reduced acidity, bright color, increased marble textures, reduced water lossrate and drip loss, improved tenderness, thinned muscle fibers, obviously increased saturation degree of back fat, and obviously improved muscle saturated fatty acid content and essential fatty acid content, and considerable economic benefits are achieved.

The invention provides a complex pig feed enzyme preparation with an activating agent. In a formula, phytase can decompose organophosphorus in a feed into inorganic phosphate which can be absorbed; protein enzyme can degrade protein nutrition substances in the feed so as to promote live pigs to absorb phosphorus and nitric in the feed, meanwhile, the discharge amount of phosphorus and nitric in fecaluria of the live pigs is reduced, and the pollution to the environment is reduced. The activating agent can improve the enzyme reaction rate, thus the enzyme preparation takes into effect faster, and the combined usage of each ingredient in the activating agent and the enzyme preparation can lower the shearing force of the cooked meat, and the tenderness of pork is improved. The feed complex enzyme preparation for pigs, prepared by the invention, can improve the digestion rate of nitric and phosphorus in the feed by the pigs, thus the discharge amount of phosphorus in the fecaluria of the live pigs is reduced by 40% above, and the discharge amount of nitric is reduced by 29% above; and the feed complex enzyme preparation for pigs takes into effect rapidly, and has obvious effect by 2-3days; and the shearing force of the cooked meat is lowered by 50% above.

The invention discloses a multiple microbial manure applied in summer to increase quality of black tea. The microbial manure is fermented from the following raw materials by weight: amino selenium or / and amino zinc, a water-soluble carbon source and nitrogen source, and a mixed microbial solution of Bacillus subtilis and VA mycorrhizal fungi. According to analysis, the multiple microbial manure contains a large amount of enzymes (alpha-amylase, neutral protease) required for physiological and biochemical reactions during growth and development of tea tree, biotin, interferon, amino acids and other factors beneficial for life activity. These factors ensure strong growth of tea plants in summer, and resist disease, insect and drought, and realize strong root absorption function, high photosynthetic efficiency, UV resistance, resistance to formation and accumulation of anthocyanin in fresh leaves, so as to improve the quality of black tea.

The invention relates to the technical field of feed additives for livestock, and particularly relates to a compound feed additive for improving pork quality. The compound feed additive is prepared by mixing Chinese medicinal herb superfine powder with tea polyphenols, wherein the weight ratio of the Chinese medicinal herb superfine powder to the tea polyphenols is 2:1, the applied additive accounts for 0.75% of the total weight of the feed, and the Chinese medicinal herb superfine powder is 200-mesh superfine powder which is prepared by mixing the following Chinese medicinal herbs in parts by weight: 3 parts of astragalus root, 3 parts of bighead atractylodes rhizome, 2 parts of amomum fruit, 2 parts of dried tangerine peel, 2 parts of anisum fruit, 1 part of wrinkled gianthyssop herb, 2parts of rhizoma kaempferiae, 2 parts of cortex cinnamomi, 1 part of pine needle and 1 part of licorice root. The effective ingredients of the Chinese medicinal herbs and the tea polyphenols in tea leaves both can inhibit the activity of phosphodiesterase in cells, thereby increasing the cyclic adenosine monophosphate content of pig cells; and under the action of the cyclic adenosine monophosphate, the energy, fat and proteins in pigs are redistributed and are finally represented by the improvement of pork quality.

The invention discloses a water and fertilizer integration technology mode suitable for north tea gardens, and belongs to the technical field of tea tree cultivation. The mode includes construction of a fertilizer formulation pool, an installation method of a venturi and a water meter, main water pipe laying, branch pipe micro-spraying tape placement, high-pressure water spraying and low-pressure fertilization technical measures and the like. The mode is characterized by comprising the steps: dissolving a water soluble fertilizer in the fertilizer formulation pool, and placing a micro-spraying tape between two rows of tea trees; through controlling a switch of the venturi, carrying out spray irrigation water application in the high water pressure and the high flow quantity, and carrying out drip irrigation fertilization in the low water pressure and the low flow quantity; after fertilization is completed, carrying out spray irrigation again; and changing a fertilization mode of 'one-time base fertilizer application and three-time top application' into a mode of 'one-time base fertilizer application and six-time top application'. Compared with the prior art, spray irrigation is carried out in the high water pressure and the high flow quantity, so that requirements of tea garden irrigation are met, and a tea garden 'microclimate' is regulated and controlled; drip irrigation of the water soluble fertilizer is carried out in the low water pressure and the low flow quantity, so that the fertilizer is allowed to be farthest distributed around tea tree rhizospheres, and fertilizer absorption of the tea trees is facilitated; and at the same time, a past tea garden three-time top application is changed into multi-time top application, continuous fertilizer requirements of the tea trees are met, and the purpose of saving water and the fertilizer is achieved.

The invention relates to a rapid salting method of low-salt salted pork. The method comprises the following steps of 1. cutting selected streaky pork with equivalent fat-muscle into strips; 2. measuring table salt and pork according to the salt-to-pork ratio being 3 to 4 percent, dissolving 2 percent of table salt into little water, and uniformly injecting the salty water into the pork by utilizing a salty water syringe; 3. respectively measuring 2 to 2.5 percent of white spirit, 0.2 to 0.6 percent of paprika powder and 0.2 to 0.4 percent of fennel powder, mixing the white spirit, the paprika powder and the fennel powder with the residual table salt, and kneading the pork with the mixture; 4. arranging the pork into a rolling kneading machine, and vacuum intermittently rolling kneading the pork at the low temperature at the condition of controlling the temperature at 0 to 4 DEG C, the vacuum degree to be 0.08MPa and the rotating speed to be 10r / min,; 5. hanging the pork under the condition that the temperature is 8 to 12 DEG C and the relative humidity is 60 to 70 percent, and standing and drying the pork for 2days; 6. Carrying out fire curing; 7. naturally carrying out air drying and cooling for 24h, and carrying out vacuum packaging on the pork to obtain a finished product. The low-salt salted pork is bright in color, delicious in taste, tender in tissue and obvious in scent and can be reserved for one year under the vacuum packaging cold storage condition without going bad.

The invention discloses a Chinese herbal medicine feed additive capable of promoting the growth of livestock and improving the meat flavor of livestock. The Chinese herbal medicine feed additive consists of the following components as per part by weight: 4 to 6 parts of astragalus, 15 to 25 parts of fructus anisi stellati, 4 to 6 parts of dried ginger, 20 to 25 parts of orange peel, 15 to 25 parts of codonopsis pilosula and 25 to 35 parts of liquorice. The Chinese herbal medicines are mixed to serve as the additive of poultry feed, and the feeding test proves that an unexpected effect is achieved. The Chinese herbal medicine feed additive capable of promoting the growth of livestock and improving the meat flavor of livestock can obviously improve the stress resistance of livestock, reduce the common diseases, promote quick and healthy growth of livestock, improve the meat quality of livestock, reduce acidity of the livestock meat, increase marble patterns, enhance tenderness, effectively remove peculiar smell such as fishy smell, goaty odor from the meat, increase taste such as delicious taste, fragrance and obviously improve taste, wherein the meat can be cooked with clean water without condiments such as ginger, garlic and the flavor of the livestock is comparable to that of domestic livestock.

The invention discloses a preparation method for low-sodium-salt spiced beef leisure food. The raw material for preparing low-sodium-salt spiced beef is fresh beef or frozen beef. The preparation method comprises the following steps of performing vacuum rolling and pickling on the fresh beef or the defrozen beef by using composite low-sodium salt, marinating the beef in boiled marinade, and finally slicing and packaging as well as sterilizing the beef to obtain the ready-to-eat spiced beef packaged products (leisure food). Compared with common spiced beef, the finished product prepared tastes delicious, and the sodium content is obviously reduced; nitrite is not used; the contents of potassium ions and calcium ions are also increased; nutrients of the food are strengthened; the health of a human body is facilitated; the preparation method is particularly suitable for nutrient healthy meat products eaten by people suffering from hypertension.

The invention relates to a processing method of fruit-flavor dried goose slices. The processing method comprises the following steps of: (1) finishing; (2) freezing; (3) slicing; (4) preparing a pickling liquid; (5) vacuum tumbling; (6) tedding; (7) roasting; (8) curing by adopting a juice; (9) baking obtained slices; and (10) packaging. According to the invention, during preparation of the pickling liquid, composite phosphate and papain are added as a composite tenderness agent, the effect is obviously superior to the effect obtained after one tenderness agent is abundantly and independently used; the added Arabic gum can form a gel system with goose egg white, so that taste molecules and smell molecules in the dried goose slices can be reserved to the maximum, and the dried goose slices have good flavor; the vacuum tumbling is adopted, therefore, compared with the prior art, the processing method has the advantages that the curing time is reduced, the technological period is shortened, the pickling liquid is absorbed to the maximum, the dried goose slices are uniformly pickled, the water binding capacity and tenderness are improved, and the mouthfeel is smooth; after being cured by adopting juice, the dried goose slices are increased in content of vitamin, and improved in nutritive values, and different juices can attach different flavors.

The invention relates to a method for producing low-salt fish meat sausage by utilizing an ultrahigh pressure technology, belonging to the technical field of food science. In the invention, Seabass is taken as the main raw material, auxiliary materials such as edible salt, white granulated sugar, monosodium glutamate, white pepper powder, ginger powder and yellow wine are added, under the combined action of ultrahigh pressure (300-400MPa) and low and medium temperature (50 plus or minus 10 DEG C), novel fish meat sausage with good flavour and nutritive value is produced. The fish meat sausage produced by the invention is subjected to combined treatment under the conditions of ultrahigh pressure and low and medium temperature, the original flavour and nutritive value of the fish meat are remained, and the water-retaining property, the elasticity and the tenderness of the sausage are greatly improved; besides, the sausage has low salt content, thereby being beneficial to human health.

A method of enhancing the tenderness of meat for animal or human consumption by treatment of pre-rigor muscle with the compositions of the invention. It has been found that other quality meat traits can also be enhanced with the method of the invention.

The invention discloses a feed additive for improving the quality and flavor of pork, which is prepared from the following Chinese medicine raw materials in part by weight: 20 to 40 parts of dry ginger, 20 to 40 parts of dried tangerine, 5 to 15 parts of cassia bark, 5 to 15 parts of fennel and 5 to 15 parts of bark of eucommia. The invention discloses a preparation method of the feed additive. The invention also discloses feed containing the feed additive for improving the quality and flavor of pork, which is prepared by mixing the feed additive provided by the invention and basic feed for pigs. The feed additive disclosed by the invention consists of natural Chinese medicinal herbs, can improve the metabolic function and body immune function of pork pigs when used in combination with the basic feed for pigs, is free from side effect and can be used for a long time.

A dough-enrobed foodstuff is provided that contains a filling and is coated with a coating composition that includes a dextrin where less than 50% of the dextrin is soluble in about 25° C. (77° F.) water and modified food starch having an amylose content of less than 50% based on the weight of the modified food starch. The coated foodstuff is thermally processed such that the coating becomes substantially clear. The coated thermally processed foodstuff is then frozen. On reheating, the coated foodstuff is crispier than an uncoated, frozen foodstuff after reheating and substantially prevents the filling from breaking the dough-enrobed foodstuff upon reconstitution by subsequent thermal processing.

The invention relates to a method for processing cherry valley duck fillet. The method comprises the following steps:, selecting cherry valley duck breast meat as a main ingredient, slitting, tenderizing, adding auxiliary materials, rolling, salting, sizing, frying, draining and quick-freezing; and finally packaging to obtain finished products, wherein the duck breast meat is tenderized during tenderization by adopting ultrasonic waves, the ultrasonic power is 300-310W, the concentration of Ca<2+> is 200-220mmol / L, the treatment time is 15-20 minutes, and the treatment temperature is 38-40 DEG C; the main ingredient of the duck breast meat and the auxiliary materials are rolled in vacuum during rolling and salting, and salting at the temperature of 0-4 DEG C for 10-12 hours. The product is unique in flavor, good in mouthfeel and rich in nutrition, and the production process is simplified and suitable for industrial large-scale production.

The invention relates to a low-salt salted duck egg dynamic sousing salinity regulation and control method and belongs to the technical field of deep processing of animal products. The method comprises the steps as follows: firstly, dynamically sousing egg stuff in a high-salt sousing liquid for 2-3 hours by cooperating ultrasound with bubbles; secondly, continuously dynamically sousing the egg stuff in the high-slat sousing liquid under the condition of bubbling of a gas pump for 25-35 days; lastly, transferring the egg stuff to a low-salt sousing liquid for dynamic sousing under the condition of bubbling for 4.5-13.5 days, taking out the egg stuff from a tank, and cleaning, drying and packing the egg stuff to obtain the finished product. According to the invention, salt in the sousing liquid can be uniformly distributed by cooperating the ultrasound with the bubbles for dynamic souring; with the adoption of bubbling dynamic souring, the souring liquid and the egg stuff can be agitated, the salt more quickly infiltrates into egg whites and yolks from the sousing liquid, so as to shorten the processing cycle; the high-salt reverse infiltration of the egg whites can be achieved by adopting low-salt bubbling dynamic souring, the salinity of the egg whites of the finished product of the salted duck eggs is effectively lowered, and the moisture is improved, as a result, the product quality is improved, and a modern processing method for mass production of low-salt salted duck eggs is supplied.

The invention discloses a method for tenderizing beef, which belongs to the field of food science, comprising the following steps of: pre-cooling the cattle carcass, cutting, injecting 200 mmol / L of calcium chloride liquor; packaging in vacuum; and processing at 250 MPa to obtain the tenderized beef. The method organically combines calcium salt injection with high-pressure process, so that the tenderness of the beef is obviously improved, and the production cost is effectively reduced at the same time. The high-pressure process can control the bacterial growth so as to prolong the shelf life.

The invention relates to a wine-flavored pig feed and formula production and feeding methods thereof. The making method of feed fine fodder comprises the following steps of: activating 1% of fermentation agent, then mixing with 2% of brown sugar, 10% of rice flour, 37% of corn meal, 5% of soybean meal, 5% of sorghum powder, 5% of barley or wheat flour, 15% of wheat bran, 5% of fly maggot powder or blood meal and 15% of bean residue, then adding equal amount of water, uniformly stirring until the water content is optimally 50-60%, then adding to a fermentation tank, sealing and carrying out anaerobic fermentation. The making method of fermented straw coarse fodder comprises the following steps of: kneading corn straw, cutting into 3-7 cm in length, adding 1% of fermentation agent, adding 10% of corn meal, adding 1% of salt, adding water, mixing until the water content reaches optimally 60%. Feeding technique and feed formula are as follows: the feed is fed twice at 8-9 in morning and 4-5 in afternoon, and water is freely drunk in the whole day. By using the wine-flavored pig feed, the slaughtering rate of pig body is improved, water drop loss and body skin thickness of pork are reduced, and total amino acid content and fresh amino acid content in muscle are improved.

The invention provides a low-fat health care chicken sausage prepared by utilizing compound hydrophilic gel and chicken skin to substitute fat and a method thereof, which belong to the technical field of deep processing of poultry. The low-fat health care chicken sausage prepared by utilizing the compound hydrophilic gel and the chicken skin to substitute the fat is characterized in that the chicken sausage takes chicken and the chicken skin as main raw materials; and auxiliary materials comprise transglutaminase, hydrophilic compound gel, composite phosphate and soybean protein isolate. Preparation working procedures comprise pickling, the pre-treatment of enzyme solution, the pretreatment of hydrophilic gel, cutting and mixing, enema exhaust, reaction, drying and boiling. The chicken sausage has the advantages of simple production technology, broad raw materials and low cost, and overcomes the disadvantage of the decrease of the quality caused by low fat. At the same time, serial low-fat health care chicken sausage products with various tastes and various nutritions can also be developed based on the low-fat chicken sausage.

The invention provides a meat curing agent which is capable of making the meat product high in meat tenderness and yield rate. In parts by weight, per 100 parts of the meat curing agent comprises the following ingredients: 1-3 parts of shrimp sauce, 0.001-0.01 parts of paprika red, 2-10 parts of corn starch, 0.1-0.5 part of seasonings and water accounting for all the remaining parts. The seasonings include anises, barks of Japanese cinnamon, fennels, gingers, garlic and green onions of the same parts by weight. The invention further provides a processing method of conditioned meat which is capable of making the meat product high in meat tenderness and yield rate. The beneficial effects of the processing method are as follows: the pork and the meat curing agent disclosed by the invention are mixed according to a certain ratio, then low-temperature vacuum intermittent rolling and kneading and ultrasonic treatment are performed, so that the indexes all satisfies relative national standards; the product is high in meat tenderness and yield rate (the yield rate can be as high as 152%) as well as long in shelf life; the product meets commercial sales requirements in overall sensory acceptability even after one year frozen storage at 18 DEG C below zero; moreover, the product is relatively low in lipid oxidation degree and free of oil-burning smell.

The invention discloses a preservation antibacterial technology for conventional pickled bacon products. The technology controls the growth of putrefying bacteria and pathogenic bacteria through using a biological coating preservation technology and an ultra-high pressure processing technology, and prolongs the shelf life through compound film packaging. In the technology, sodium alginate is taken as a coating material, tea polyphenol is added as a preservative, and an antibacterial film is prepared through a calcium salt cross-linking process, so as to take effects of the sterilizing and preventing the bacterium propagation; the technology can prevent the oxidation stain, and improves the shortcoming of a sodium alginate coating on the antioxidant performance; the ultra-high pressure technology not only can control the growth of the putrefying bacteria and the pathogenic bacteria, but also can improve the tenderness of meat and accelerate the salt penetration; and due to the application of a compound film, the technology has the characteristics of preserving moisture, preserving, keeping out of the sun, preventing the penetration and prolonging the shelf life.

The invention discloses a livestock and poultry meat quality improver, which comprises a combination of vitamin E, yeast selenium, tea polyphenol, thioctic acid and carrier by certain percentages; the livestock and poultry meat quality improver adopts the using method that the added content is 0.02 percent-0.10 percent according to the total weight of feedstuff (by weight percentage), the livestock and poultry meat quality improver is directly added to the livestock feed; or the livestock and poultry meat quality improver is mixed with the carrier to produce premix; or is mixed with other feedstuff additive to make premixed material or mixed with feedstuff raw material to make concentrated feed for preparation of animal feedstuff for live stock. The invention highlights advantages that the livestock and poultry meat quality improver is combined with ingredients beneficial to animal health, thus eliminating toxic and side effects and being good for animal and human health; and the meat quality improver can soothe animal stress and has effects of enhanced body oxidation resistance, reduced lipid oxidation, improved meat tenderness, reduces water drop loss and extended shelf time of meat.