22results about How to "Improve tenderness" patented technology

The invention discloses a method for reducing peculiar smell and improving quality of marinated pork intestines. The method comprises the following steps: step 1, pretreating fresh pork intestines until no macroscopic impurities and no obvious peculiar smell exist; step 2, uniformly stirring the pretreated pork intestines and compound protease, and pickling for 1-2 hours; step 3, blanching the pickled pork intestines for 3-5 minutes, so that the surface temperature of the pork intestines is rapidly cooled to 25 DEG C or below; and step 4, adding a marinating material into the rapidly cooled pork intestines, marinating for 50-70 minutes, taking out the marinated pork intestines, reducing the central temperature of the pork intestines to-18 DEG C or below to obtain marinated pork intestines, and freezing and storing the marinated pork intestines, wherein the marinating material in the step 4 comprises ethyl maltol, and the mass ratio of the compound protease to the ethyl maltol is 40: 1. According to the invention, the peculiar smell of the marinated pork intestines can be effectively reduced, the quality of the marinated pork intestines is greatly improved, and the preparation process is simple and is beneficial to large-scale industrial production of the marinated pork intestines.

The invention relates to the technical field of livestock feed, in particular to a nutrient solution containing chlorella as well as a preparation method, application and a use method of the nutrient solution. The nutrient solution comprises a chlorella product, a nutrition additive and a rumen fermentation regulator, and the ratio of the chlorella product to the nutrition additive to the rumen fermentation regulator is 100 mL: (5-10) g: (20-35) g. The chlorella product is prepared from chlorella enzymatic hydrolysate and lactobacillus plantarum fermentation liquor. The nutrition additive comprises vitamins and trace elements; the rumen fermentation regulator comprises sodium bicarbonate and chitosan. The invention also provides an application of the nutrient solution in barn-feeding beef cattle breeding and a preparation and use method of the nutrient solution. The prepared nutrient solution containing chlorella not only can improve the immunity of barn-feeding beef cattle, but also can reduce fat deposition of the beef cattle and improve the beef quality.

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.

The present invention discloses a siRNA for knocking down the expression of chicken SRSF2 gene and its application, belonging to the field of molecular biotechnology and bioengineering. The present invention provides a siRNA capable of targeting the SRSF2 gene, wherein the sense chain sequence is shown in SEQ ID NO.4, and the antisense chain sequence is shown in SEQ ID NO.5. After the siRNA is transferred into primary chicken myoblasts, the expression of the SRSF2 gene can be effectively inhibited, and the expression of genes related to the ubiquitin-proteasome system and the autophagy-lysosome pathway can be regulated, so that the level of protein degradation in the muscle exceeds that of protein synthesis, muscle atrophy is promoted, the cross-sectional area of ​​muscle fibers is reduced, and the tenderness of chicken meat is improved. The siRNA developed by the present invention can provide new pathways and methods for high-quality broiler breeding, and has broad scientific research value and commercial prospects.

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.

The invention relates to the technical field of cosmetics, in particular to exfoliating scrub cream and a preparation method thereof. The exfoliating scrub cream is prepared from the following raw materials in parts by mass: 0.03 to 0.04 part of an anti-allergy agent, 9.5 to 10.5 parts of a humectant, 0.8 to 1 part of xanthan gum, 7 to 9 parts of a surfactant, 67 to 70 parts of scrub particles, 0.5 to 0.6 part of a preservative, 0.2 to 0.3 part of essence and 12 to 14 parts of deionized water. The exfoliating scrub cream disclosed by the invention not only has efficient exfoliating and cleaning functions, but also can gently care skin and provide lasting moisturizing and nourishing effects, has multiple effects of resisting allergy and oxidation, and is a skin care product with excellent comprehensive performance.

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 invention relates to the technical field of feed, in particular to a feed additive, feed as well as a preparation method and application of the feed. The feed additive provided by the invention consists of the following components in parts by weight: 10-15 parts of rhizoma atractylodis macrocephalae fried with bran, 8-15 parts of radix astragali, 2-8 parts of honey-fried licorice root, 9-15 parts of scorched hawthorn fruit and 9-15 parts of fried malt, and the rhizoma atractylodis macrocephalae is rhizoma atractylodis macrocephalae fried with bran; the feed also comprises 2-8 parts of perilla leaves, 2-5 parts of dried ginger, 5-10 parts of mulberry leaves, 20-30 parts of pine needles and 2-7 parts of Chinese prickly ash. The bran-fried bighead atractylodes rhizome, the astragalus membranaceus, the honey-fried licorice root, the scorched hawthorn fruit and the fried malt are used as main materials, the perilla leaves, the dried ginger, the mulberry leaves, the pine needles and the pepper are used as auxiliary materials, and through the synergistic interaction of the main materials and the auxiliary materials, the effects of invigorating the spleen, replenishing qi, promoting digestion and invigorating the stomach can be effectively achieved, the conversion rate of the feed is increased, and the meat quality and the meat flavor can be improved.

The invention provides prefabricated smooth fresh fish fillets with enhanced boiling fastness and high water retention rate and a preparation and preservation method thereof, and belongs to the technical field of fresh fish fillet products. The fresh fish fillet is prepared from the following raw materials in parts by mass: 100 parts of fish meat, 0.5-1 part of albumin peptide, 0.5-1 part of inulin, 0.2-0.5 part of TGase enzyme and 0.5-1 part of konjac glucomannan. The making method can effectively solve the problems that in the prior art, the water retention rate is reduced after hot cooking of fish meat, the meat quality is'dry and astringent 'and is not smooth and tender enough, so that the made and stored prefabricated fresh fish fillets have high water content, the freshness is well kept during freezing, the fish fillets are not prone to damage after being cooked for a long time during cooking, and the quality of the fish fillets is improved. Good tenderness and completeness can be kept, and the fish meat is transparent in color and luster and full, tender and smooth in meat quality.

The invention provides a northern Shaanxi flavor mutton prefabricated dish and a processing method thereof. The processing method comprises the following specific steps: cutting mutton, cleaning, and draining for later use; seasoning and a composite non-phosphorus water-retaining agent are added into water, boiling is conducted, then decoction continues to be conducted with soft fire, filtering is conducted, filtrate is obtained, the filtrate is concentrated, seasoning liquid containing the composite natural water-retaining agent is obtained, and the composite non-phosphorus water-retaining agent is elm bark glue and konjac glucomannan; putting the mutton into the seasoning liquid, and treating the mutton by adopting an ultrasonic-vacuum tumbling, pickling and tenderizing technology to obtain the pickled and tenderized mutton; and putting the pickled and tenderized mutton into a boiling bag, vacuumizing, sealing, sterilizing at high temperature, and cooling under back pressure to obtain the northern Shaanxi flavored mutton premade dish. According to the invention, the composite phosphorus-free water-retaining agent is added into the seasoning liquid, and an ultrasonic-vacuum rolling and kneading combined pickling and tenderizing technology and a high-temperature sterilization technology are adopted, so that the quality and yield of the prefabricated mutton are effectively improved, and the problems of low yield, poor preservation performance, short shelf life and the like of the product are solved.

The invention discloses a cooling method for freezing meat after slaughtering before dead meat without causing unfreezing shrinkage, and belongs to the field of meat freezing treatment. The cooling method comprises the following steps: quickly cooling the slaughtered and dead meat to a central temperature of-3 to-10 DEG C, and then quickly transferring the meat to a storage environment of-2 to 2 DEG C for storage. According to the method, the meat product is subjected to instant point freezing treatment before being stiffened, and the temperature is rapidly reduced, so that microbial pollution can be reduced, the shelf life of the meat can be prolonged, and the cooling and drying loss can be remarkably reduced. After point freezing reaches the target temperature, the beef is quickly transferred to an environment of-2 to 2 DEG C for low-temperature storage, and the treatment mode avoids the risks of freezing shrinkage and unfreezing shrinkage, meanwhile, the meat can keep good tenderness, the production efficiency is improved, the shelf life of the beef is prolonged, and meanwhile, the economic benefits of the beef cattle industry are improved.

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.

The invention discloses a preparation method of a pet meat product through low-temperature fermentation and acidity regulation, and the preparation method comprises the following steps: S1, mixing raw material meat with a leavening agent, a fermentation regulator and table salt, and carrying out ultrasonic treatment; wherein the fermentation conditioning agent comprises an acidity conditioning agent, and the acidity conditioning agent comprises sodium tripolyphosphate and sodium bicarbonate; s2, fermenting the material obtained in the step S1 at 0-8 DEG C for 48-96 hours to obtain fermented meat; and S3, curing the fermented meat obtained in the step S2, packaging, sealing and sterilizing. According to the invention, low-temperature fermentation is cooperated with the compounded acidity regulator, the pH value of the system is adjusted to improve the fermentation effect, the tenderness of meat is improved, the flavor substances of the product are enriched, and the palatability of the feed can be obviously improved under the condition that no phagostimulant is added.

The utility model discloses sealed pickling equipment for cold eaten rabbits, and relates to the technical field of meat pickling. The sealed pickling equipment for the cold eaten rabbits comprises a pickling box and a pressing and kneading mechanism, two sets of pickling discs are arranged in the pickling box, a second pressing plate and a first pressing plate are arranged in the pickling box, the first pressing plate and the second pressing plate are located above the pickling discs, an L-shaped supporting plate is fixedly installed on one side of the pickling box, a second motor is fixedly installed at the top of the pickling box, and the second motor is fixedly installed on the other side of the pickling box. An output shaft of the motor II extends into the pickling box and is fixedly provided with a rotating rod; the pressing and kneading mechanism is arranged on the pickling box, the pressing and kneading mechanism can make the first pressing plate and the second pressing plate move up and down in a reciprocating mode, through cooperative use of the pressing and kneading mechanism, the first pressing plate and the second pressing plate can move up and down in a reciprocating mode to press and knead rabbit meat, pickling materials can make more sufficient contact with the rabbit meat, permeation and color development of the pickling materials are accelerated, and the pickling time is shortened; the working efficiency is improved, and the tenderness of the product is also improved, so that the quality of the salted meat is improved.

The present invention discloses a plant extract for reducing abdominal fat deposition in broilers and improving meat quality and its application, and belongs to the technical field of poultry feed. The plant extract described in the present invention is a crude extract of Anoectochilus roxburghii, and the present invention also provides a specific preparation method of the crude extract of Anoectochilus roxburghii and an application case in broiler feed. The mass percentage of the crude extract of Anoectochilus roxburghii in the broiler feed described in the present invention is 0.15-0.30%. The experimental results of the present invention confirm for the first time that the crude extract of Anoectochilus roxburghii has the effect of significantly reducing abdominal fat deposition in broilers and improving meat quality, which provides a new idea for solving the problems faced by broiler production.

The invention provides a processing method for improving the quality of marinated eggs through combination of vacuum low-temperature treatment and ultrahigh-pressure treatment. The processing method comprises the following steps: preparation of antioxidant marinating soup, precooking and shelling, vacuum low-temperature marinating, low-temperature drying, vacuum packaging and ultrahigh-pressure sterilization. Compared with an existing traditional marinated egg high-temperature marinating and sterilizing process, through cooperative treatment of antioxidant marinating soup preparation, vacuum low-temperature marinating and ultrahigh-pressure sterilization, the cooking loss is reduced by 29.84%, the yolk oxidation product content is reduced by 24.75%, the umami aftertaste value is increased by 37.73%, the protein hardness is reduced by 41.12%, and the sterilization rate reaches 99.9%; the sterilization effect of 121 DEG C high-temperature treatment is achieved. According to the invention, the problems of oxidation deterioration and quality reduction caused by traditional marinated egg processing are solved, the yield, color, sensory flavor and nutritional quality of the product are improved, and a novel modern marinated egg processing technology for improving the quality of the marinated eggs is established.

The invention relates to the technical field of ruminant feed processing technologies and application, in particular to a preparation method and application of a feed for improving mutton quality by using scutellaria baicalensis straws. Comprising the following raw materials in percentage by mass: 5%-16% of alfalfa hay, 2%-26% of wheat straw, 32%-37% of corn, 12%-17% of cottonseed meal, 5%-8% of wheat bran, 1%-2% of sodium bicarbonate, 0.5%-1% of table salt, 1%-2% of mineral vitamin compound premix and 4%-32% of scutellaria baicalensis straw. The radix scutellariae straw is used as a coarse feed component in the mutton sheep feed for application, on the basis of improving the growth performance of mutton sheep, the content of cholesterol in mutton is reduced, the cooked meat rate is increased, the content of inosinic acid, essential amino acid and unsaturated fatty acid in the mutton is increased, and the flavor and processing quality of the mutton are effectively improved.

The invention discloses a feed for improving the meat quality of ternary pigs and a preparation method thereof, and belongs to the field of livestock feeds. The pig feed provided by the invention is prepared from the following components in parts by weight: 530 to 650 parts of corn, 80 to 160 parts of soybean meal, 60 to 110 parts of bran, 50 to 100 parts of wheat middling, 10 to 20 parts of soybean oil, 6 to 10 parts of calcium hydrogen phosphate, 6 to 10 parts of stone powder, 2 to 5 parts of table salt, 8 to 12 parts of premix, 5 to 10 parts of sainfoin extract, 5 to 20 parts of tenebrio molitor powder, 16 to 35 parts of soybean curb residue and 24 to 65 parts of peanut vine powder. The pig feed provided by the invention improves the growth speed of ternary pigs, the feed conversion rate, the carcass lean meat percentage after slaughtering and the color, the taste and the nutritional value of pork, and meets the ever-increasing requirements of the market on high-quality pork products.

The invention relates to the technical field of feed additives, in particular to a feed additive capable of reducing the abdominal fat percentage of broiler chickens and improving the meat quality and application of the feed additive, and has the technical key points that albino tea resources in summer and autumn are not efficiently recycled and utilized in the feed additive; the feed additive capable of reducing the abdominal fat percentage of the broiler chickens and improving the meat quality is designed and provided, waste tea resources can be turned into wealth, and the feed cost can also be reduced; moreover, the feed additive can reduce the abdominal fat percentage of the broiler chickens, improve the flavor, tenderness and juiciness of chicken, and has the effects of warming middle-Jiao and tonifying Qi, benefiting five internal organs, nourishing body, strengthening muscles and bones, preventing cardiovascular diseases and the like. In addition, the scheme provided by the invention has important practical significance and positive application prospects for the tea deep processing industry and the meat and poultry industry.

The invention belongs to the technical field of animal feed, and discloses a compound additive formula for improving the meat quality of sheep, which is characterized in that selenomethionine, curcumin, angelica sinensis and pericarpium citri reticulatae are added into the basic ration of the sheep. The compound additive formula disclosed by the invention is beneficial to improving the tenderness of sheep meat and improving the meat color, so that the mutton quality is improved.

The invention discloses a cage-raising method for Wenchang chickens during the fattening period. The method comprises the following steps: the broilers are raised in cages when they are 115 days old, and are fed with fattening chicken feeds in the early, middle and late stages of fattening, respectively, and are marketed after being raised in cages for 1 to 2 months. The method adopts segmented raising during the fattening period, and feeds are mixed with mixed feeds of different weights for feeding. The appropriate feeding amount enables the quality of the broilers to reach a better state, and can supplement other nutrients required for the fattening period of the broilers, prevent excessive deposition of abdominal fat, improve the energy metabolism of the broilers, prevent the phenomenon of excessively fast weight gain and uneven uniformity of the broilers during the fattening period, effectively maintain the weight of the broilers, and improve the marketed quality.

The invention discloses a processing method of prefabricated tenderized beef steak and a beef steak product. The processing method comprises the following steps: step 1, removing surface fascia of raw material meat; step 2, uniformly mixing edible oil with composite phosphate, D-erythorbic acid, papain, glutamine transaminase, carrageenan and sodium carboxymethyl cellulose to prepare oil liquid; the oil liquid and water are homogenized and stirred to prepare pickling emulsion; step 3, uniformly injecting the pickling emulsion into the meat; step 4, vacuum tumbling; step 5, dicing; step 6, prefabricating: heating the beefsteak to be medium well by adopting a water bath; step 7, vacuum packaging; and step 8, freezing and storing after quick freezing. According to the invention, the defect that the yak meat is dry and hard in taste after being fried and baked can be obviously improved, and a tender and juicy yak steak product which is convenient to cook is provided. During reheating, unfreezing is not needed, microwave heating is directly carried out until the beef steak is fully cooked, the flavor of the beef steak is similar to that of traditional fried beef steak, and the beef steak has meat flavor.