109results about How to "Slicing works well" patented technology

The invention discloses mushroom-meat mixed food which is prepared by taking mushrooms as raw materials, and table salt, white sugar, monosodium glutamate and the like as auxiliary materials, wherein the dosage of the auxiliary materials according to mass percentages in the raw materials is as follows: 1.5-2.5% of the table salt, 1.5-2.5% of the white sugar, 0.1-0.2% of the monosodium glutamate, 0.01-0.02% of I + G, 4-6% of fresh meat, 0-0.5% of No.3618 meat powder, 1.6-2.0% of food gum, 0.05-0.15% of compound phosphate, 0.03-0.06% of citric acid, 1.5-2.5% of cooking oil and 0-0.05% of capsicum red pigment. The mushroom-meat mixed food has original mushroom fragrance of oyster mushrooms or pleurotus eryngii, and full-bodied meat fragrance of the fresh meat, and the edible mushrooms have certain formability by adding the food gum, so that the mushroom-meat mixed food is easy to slice and better in chewiness, and the mouthfeel of the mushroom-meat mixed food is also greatly improved.

The invention relates to a radish slicing device, in particular to an efficient radish slicing device for production. The technical problem to be solved by the invention is to provide the efficient radish slicing device for production with simple operation, good slicing effect and fast slicing speed. In order to solve the technical problem, the invention provides the efficient radish slicing device for production. The device comprises a baseplate, a collecting box, a first support rod, a 7-shaped bracket, a cutting board, a first slide rail, a first rack, a first slide block, a motor, a first wire winding wheel, a first gear, a 7-shaped connecting rod, a clamping device, a second slide rail, a second spring, a second support rod, a second slide block, a second rack, a cutter, a second wire winding wheel, a fan-shaped gear, a second pull wire, a T-shaped connecting rod and a handle; and the collecting box, the first support rod and the 7-shaped bracket are arranged at the top of the baseplate in sequence from left to right. The efficient radish slicing device for production achieves the effects of simple operation, good slicing effect and fast slicing speed.

The invention discloses a preparation method for a gill tissue paraffin section. The preparation method comprises the following steps: fixing, decalcifying, dehydrating, transparentizing, carrying out paraffin permeation, embedding, slicing, sticking sections, expanding the sections, de-waxing and rehydrating, staining, re-staining, sealing and the like. Compared with an existing paraffin section manufacturing method, an operation process of dehydrating, transparentizing and immersing by wax is improved; the preparation fixing and tissue wax immersing effects of gill tissue paraffin are improved; a slicing problem when the gill tissue paraffin section is prepared is improved; the structure definition of the gill tissue section is greatly improved; a plurality of problems in a gill tissue manufacturing process in the prior art are solved. The preparation method is good for antigen positioning of immunocytochemical staining, so that when experiments including in-situ hybridization, immunohistochemistry, immunofluorescence and the like are carried out on the gill tissue paraffin section, tissue distribution and cell positioning of some genes and proteins can be displayed, and further feasible conditions are provided for carrying out gill research on levels of cells, genes and proteins.

The invention discloses crystal pork sausage and a preparation method of the crystal pork sausage. The crystal pork sausage takes pork and pig skin as raw materials and ice water, protein powder, carrageenan, edible salt, sodium nitrite, red yeast rice, white pepper powder, glucose, ginger powder, sodium tripolyphosphate and monosodium glutamate as auxiliary materials, and is prepared by the following steps of tumbling, salting, filling, smoking, cooking, radiating, packaging and sterilizing. The production process is simple, short in cycle and high in efficiency; the processed crystal pork sausage has the characteristics of ruddy color and luster, outstanding fragrance, compact tissues, good elasticity, semi-transparent tangent plane, rich nutrition and the like.

The invention discloses a method for processing a meat product rich in omega-3 unsaturated fatty acids, which comprises the following steps: chopping and mixing skins of domestic animals and fowl, isolated soybean protein, fat meat cubes, deep sea fish oils, and vitamin E to emulsified meat paste, and chopping and mixing the emulsified meat paste with prickled lean meat, fat meat cubes and spice powder to obtain fine paste with better emulsification effect. Accordingly, omega-3 unsaturated fatty acids are sufficiently emulsified and fused with the meat products to prevent loss of omega-3 unsaturated fatty acids in the processing. The meat product prepared from the meat paste with better emulsification effect can remove astringent taste and fishy taste of omega-3 unsaturated fatty acids in the food, effectively protect the fish oil from being oxidized quickly in the meat product, and remarkably enhance the effects of omega-3 unsaturated fatty acids.

The invention provides a processing technique for silver carp meat sausages. The processing technique comprises the following main steps: raw material pre-treatment, meat mincing, seasoning adding, stuffing and rinsing, heating, and packaging and storage; through control for the added amount of the seasonings, the produced silver carp meat sausages are fine and smooth in taste, smooth and non-greasy, good in elasticity, compact in tissue and good in elasticity; through addition for green tea powder and control for the dosage, the preservation time of the sausages can be delayed, and due to the unique green tea fragrance, fishy smell is reduced. The production process is simple and practicable; the silver carp meat sausages produced by the process have dry and complete casing surfaces, good slicing property, slight green tea fragrance, the advantage of a good nutritional value, and a wide market prospect.

The invention discloses a method for processing a meat paste product by utilizing livers of livestock and poultry. The method for processing the meat paste product by utilizing livers of livestock and poultry comprises the following steps of: with livers of livestock and poultry and fat and lean of the livestock and poultry as raw materials and milk protein, seasoners and blending materials as auxiliary materials, processing the livers, processing meat material, pickling, preparing concentrated milk protein, preparing liver emulsion, preparing meat paste, filling, carrying out two-stage hot processing and high temperature sterilization, and cooling. Therefore, the meat paste product with good slicing property, taste and flavour is processed, the utilization rate of the livers of the livestock and poultry is increased, content of vitamin A in the meat paste product is increased, ordinary people can take in required vitamin A while eating meat, and improvement on deficiency of the vitamin A in the ordinary people, especially children and the aged can be facilitated.

The invention discloses a method for preparing raw wet flour products, which comprises the following steps of: 1) adding a quality modifier of transglutaminase into flour in a certain ratio, and mixing; 2) kneading to form dough; 3) keeping the temperature for a certain time; and 4) preparing to form a finished product. In the method, the modifier can improve the processing performance of dough and improve a mesh structure of gluten, so that noodles are insusceptible to breaking when cooked, dissolved matters are reduced, and the frost crack of the noodles is prevented during freezing; and the modifier also has the functions of improving the volume of bread, reinforcing the edge wall of the bread, improving the slicing performance, shortening fermentation time, increasing the absorption of moisture and the like.

The invention discloses a use method of quality modifying agent for flour and coarse cereal powder quality. The quality modifying agent is prepared by compounding transglutaminase, an enzymic preparation commonly used in flour products, other auxiliary materials and the like in a certain ratio. The invention relates to a method characterized in that the quality modifying agent containing transglutaminase is used for making uncooked wet flour products, baked food and coarse cereal food. The specific method comprises the following steps: (1) adding the quality modifying agent into coarse cerealor flour in a certain ratio, and mixing; (2) kneading dough; (3) keeping warm for a certain time period; and (4) preparing into a finished product. by the adoption of the modifying agent, dough processing property can be improved, the network structure of gluten is improved, noodles are hardly broken when being boiled and steamed so as to reduce leachable substances, and the noodles can be protected from frost splitting when being frozen; the processing property of the coarse cereal flour and flour can be improved; the volume of flour bread and coarse cereal bread is improved; the side wall of the flour bread and coarse cereal bread is reinforced to improve slicing performance; fermentation time is shortened; and functions, such as moisture adsorption and the like, are increased.

The invention provides a preparation method of instant pickled beef, and relates to the technical field of food production. The method comprises the steps of preprocessing, tendering pickling, airing,roasting, cooling and packaging. A complex enzyme, compound phosphate and a pickling agent are adopted by the preparation method to perform tendering and pickling, the complex enzyme comprises, according to every gram of beef pieces, trypsase, papain and transglutaminase, the compound phosphate comprises sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate; the pickling agent comprises carrageenan, soybean protein isolate, edible starch, edible salt, white sugar, five-spice powder, rice wine, soy sauce and a composite preservative. The method has the advantages that thetendering effect is improved, the elasticity of beef is improved and the taste is improved on the basis that the original flavor of the pickled beef is maintained.

The invention relates to a stick-like medicine slicing device, in particular to a medical stick-like medicine slicing device. The medical stick-like medicine slicing device is easy to operate, good in slicing effect and high in working efficiency. In order to achieve the technical effects, the provided medical stick-like medicine slicing device comprises a bottom plate, supporting plates, vertical moving mechanisms, connecting plates, first sliding rails, first sliding blocks, fixing stop dogs, a first button, a second button, a transverse plate, a first spring and the like. The supporting plates are symmetrically erected at the top of the bottom plate left and right and connected with the top of the bottom plate in a bolt connection mode. The inner side faces of the two supporting plates are both provided with the vertical moving mechanisms. A barrel-shaped cutter is used for slicing stick-like medicines, the stick-like medicines can always make contact with the barrel-shaped cutter in the sliding process, and the effects of simple operation, good sliding effect and high working efficiency are achieved.

The invention discloses a method for processing a meat product rich in natural dietary fiber. Stipe leftovers produced when edible fungi are processed is used as a source of the dietary fiber. The method comprises the following steps of: rushing stipe, performing enzymolysis by using double enzymes, inactivating the enzymes, emulsifying to obtain a stipe emulsified mixture, adding the stipe emulsified mixture when raw meat is chopped to obtain meat stuffing, filling the meat stuffing into a casing, and thus obtaining the meat product rich in the natural dietary fiber. Through the meat productprepared by the method, common crowds can take enough dietary fiber when eating the meat product, so that the requirement of the body for the dietary fiber is met.

The invention relates to alpha amylases and to polynucleotides encoding the alpha amylases, and methods of making and using them. In addition methods of designing new alpha amylases and methods of use thereof are also provided. The alpha amylases have increased activity and stability at increased pH and temperature.

The invention provides a starch-free ham. The ham is prepared from the following raw materials in parts by weight: 100 parts of pork, 60 parts of ice water, 3.1 parts of ice water, 1.5 parts of white granulated sugar, 1.5 parts of glucose, 0.4 part of monosodium glutamate, 2.2 parts of a composite curing agent, 0.6 part of injection carrageenan, 0.06 part of sodium erythorbate, 0.016 part of sodium nitrite, 0.024 part of monascus red pigment, 0.12 part of natural flavor and 4 parts of soybean protein. The starch-free ham is uniform in texture, clear in section texture of shredded meat, good in slicing property, tastes elastic, smooth, tender and crisp, is natural and rich in flavor, durable in flavor durability and uniform in flavor.

The invention provides a lactobacillus plant arum ZY-40 separated from pickled fish, which is preserved in General Microbiological Culture Collection Center of China Committee for Culture Collection of Microorganisms, the address is Microbiological Research of Chinese Academy of Science, No. 3, No. 1 yard, West Beichen Road in Chaoyang District, Beijing, the post code is 100101, the preservation number is CGMCC No. 4007, and the preservation date is July 13th, 2010. The lactobacillus plant arum ZY-40 has the main advantages of providing the lactobacillus plant arum ZY-40 separated from the pickled fish and the application thereof to preparing the fish sausage through fermentation. In the fish fermentation sausage produced by the strain through fermentation, the total volatile basic nitrogen is obviously lower than corresponding period produced products without the strain, no sausage germ is detected, and in addition, the sausage has good fermentation flavor, good gel structure, good slicing performance and good chewiness.

The invention belongs to the technical field of Chinese medicine processing equipment, and especially relates to an irregular Chinese medicine slicing device. The irregular Chinese medicinal materialsslicing device includes a base, the upper surface of the base is fixedly connected with a horizontally arranged cylindrical shell, the cylindrical shell is internally provided with a push mechanism and a clamping mechanism, the upper surface of the base is fixedly connected with a supporting plate, the upper end of the supporting plate is slidably connected with a sliding seat, the upper surfaceof the sliding seat is fixedly connected with a cutting motor, a cutting mechanism is fixedly installed on an output shaft of the cutting motor, the supporting plate is internally and slidably connected with a plurality of horizontally arranged strip-shaped magnets, a fixing frame is fixedly connected to the side wall of the supporting plate, and the inner wall of the fixing frame is fixedly connected with a magnetic plate through two telescopic springs. According to the irregular Chinese medicine slicing device, the position of the cutting device can be adjusted according to the cut cross-sectional area of a traditional Chinese medicine, afterwards the purpose of slice thickness adjusting is achieved, so that each slice has the same component, the slicing effect is good, and the dosage isconveniently and accurately controlled.

The present invention discloses a fish skin ham sausage preparation method using ictalurus punctatus skin and the preparation method which uses ictalurus punctatus skin and frozen hypophthalmichthys molitrix surimi as raw materials to prepare the fish skin ham. The preparation method is as follows: firstly thawing fish skin, dicing, marinating for the next step, and secondly thawing the frozen hypophthalmichthys molitrix surimi, adding accessory ingredients, chopping, and finally adding fish skin grains at a certain percentage, mixing evenly, vacuum pumping, and filling ham sausage, sterilizing, cooling and preparing finished products. The method maintains the original flavor of the fish meat sausage, at the same time improves taste and nutritional value enriches the variety of the ham sausage, and provides a new way for the use of ictalurus punctatus.

The invention relates to the technical field of producing and processing of foods, and discloses gulfweed-cuttlefish sausages and a making method thereof. The gulfweed-cuttlefish sausages provided by the invention are based on a healthy diet idea and a thought of collocation of meat and vegetables, cuttlefish is used as a main raw material, gulfweed and pork are used as auxiliary materials, and salt, pepper powder, gourmet powder, white granulated sugar and the like are used as seasonings, so that the healthy and nutritive gulfweed-cuttlefish sausages are made, a food additive is not used completely, and the gulfweed-cuttlefish sausages are rich in nutrition, safe and reliable; marine raw materials which are low in price, rich in nutrition, delicious in taste and easy to obtain are used, the gulfweed-cuttlefish sausages are processed through a simple stable technology, and the original flavor and the original nutrition of product raw materials are reserved to the maximum extent, so that the obtained gulfweed-cuttlefish sausages are complete in color, aroma and taste, free from powder and residues when being chewed, and rich in certain elasticity, and besides, have the delicate fragrance of the gulfweed and the delicate freshness of the cuttlefish. The gulfweed-cuttlefish sausages provided by the invention are simple in preparation technology, delicious and unique, and a good-quality food which is rich in nutrition and high in cost performance ratio is provided for vast masses.

The invention provides a histopathological tissue sample treatment method, which comprises the following steps: (1) fixing: fixing an in-vitro tissue sample by adopting a fixing agent I and a fixing agent II in sequence during fixing; (2) washing; (3) dehydrating; (4) transparency treatment; (5) wax dipping and embedding; and (6) slicing and dyeing: carrying out dewaxing, treating dewaxed slices with a hematoxylin pre-dyeing solution for 2-3 minutes, and then, treating the dewaxed slices with a hematoxylin dyeing solution for 5-10 minutes, wherein the hematoxylin dyeing assistant solution comprises the following components: hematoxylin, aluminum sulfate, potassium permanganate, citric acid, nonylphenol polyoxyethylene ether and water, and the hematoxylin dyeing solution comprises the following components: hematoxylin, aluminum potassium sulfate dodecahydrate, potassium permanganate, acetic acid, nonylphenol polyoxyethylene ether, glycerol, absolute ethyl alcohol and water. The treatment method disclosed by the invention is easy to operate, high in tissue sample section integrity, good in dyeing effect, obvious in dyeing, clear in comparison and clear in cell hierarchy.

The invention provides a customized slice shape forming machine adopting roll cutting, and belongs to the technical field of threshing and redrying processing equipment of tobacco leaves. The invention mainly aims at solving the problem that in the prior art, tobacco leaves can not be sliced according to the customized slice size or the slicing is difficult. The customized slice shape forming machine is mainly characterized in that a roll cutting assembly comprises a driving cutting roll, a driven smooth roll, a differential eliminating device and a driven smooth roll elastic pressing mechanism which are mounted on a slicing base, wherein grooves with the set shape are arranged in the surface of the driving cutting roll, and groove walls among the grooves form tobacco leaf cutting edges; the driven smooth roll elastic pressing mechanism is connected with the driven smooth roll; the differential eliminating device comprises a rotation shaft and sharp-head-shaped knife edges distributedcoaxial with the cylindrical outer surface of the rotation shaft, and the knife edges are matched with the grooves; and the upper end of the roll cutting assembly is fixedly connected with a feeding hole, and the lower end of the roll cutting assembly is fixedly connected with a discharge hole. The machine has the advantages that the cost is low, the operation is simple, the tobacco leaf slicing effect is good, the continuous production of a roll cutter can be guaranteed, and the technical scheme is mainly used for the customized slice shape forming machine adopting roll cutting.