934results about How to "Tender meat" patented technology

The invention provides a Chinese herbal medicine feed additive for chickens and a preparation method and application thereof. The preparation method comprises the following steps: using a plurality of natural Chinese herbal medicines as raw materials, crushing the Chinese herbal medicines in the formulation, leaching the effective components in the Chinese herbal medicines, adding the prepared additive the amount of which is 0.5 to 4 weight percent of the feeding mass in daily feeds for various chickens, feeding the chickens after stirring evenly, and discontinuously adding feed in the whole process. The feed additive has the advantages that the raw materials are scientific and reasonable, the preparation process has strong operability, and the prepared additive has the characteristics of trace, high efficiency, favorable palatability, safety and non-toxicity, can promote growth and development of the chickens remarkably, advances the marketing time, and reduce feed cost; the feed additive has the functions of excellent bacteria resistance, stress resistance and immunity improvement, reduces the occurrence of plagues, realizes healthy and non-resistant breeding in the whole process, and can produce green and good-quality chicken products without medicament residues.

The invention relates to the technical field of animal product processing and in particular relates to preserved meat and a pickling method of the preserved meat. The preserved meat is obtained by pickling pork by using edible salt, white spirit, peppers, anises, cloves, tea, white sugar and nitrate. The pickling method comprises the steps of (1) pretreatment; (2) immersing;(3) salt frying and pickling; (4) air-drying; (5) fumigation-drying; (6) cooling; and (7) package. According to the preserved meat and the pickling method of the preserved meat, the using amount of pickling ingredients is small, so that the conventional flavor and the color of the preserved meat are guaranteed; the preserved meat is brown, transparent and shiny, is the same in reality as in appearance and smells delicious; the good smell can be kept for a long time; the preserved meat is tender and fat but not greasy; furthermore, the pickling flavor is strong; lean is kermesinus, and fat is milk white; meanwhile, the salt content is only 1.6-2 percent; people do not feel seriously thirsty after eating the preserved meat. The preserved meat is immersed in boiled tea water, so that the meat has natural, fresh, cool and pleasant tea flavor; fumigation is executed by combusting tea tree branches, so that the natural tea fragrance of the preserved meat is enhanced.

The invention relates to a feed and method for raising black pigs. The feed is prepared from 55-65% of corn meal, 10-20% of bean pulp, 5-15% of wheat bran, 2-6% of fish meal, 0.1-0.5% of salt and 5-10% of auxiliary materials by weight, wherein the auxiliary materials include fructus cannabis, almonds, fructus perillae and pumpkin seeds and also include schisandra chinensis, acanthopanax, pine leaves, horsetail, purslane and peony. The method comprises the following steps of: keeping the concentration of anions in the raising environment not to be less than 1000-1500 per cubic centimeter; selecting black pigs or binary or ternary hybrid pigs of the black pigs and boars; ensuring the culture cycle to be 9-16 months; and beginning feeding the feed every other day 40-45 days before marketing until marketing. The feed and the method have the following advantages that: the pigs cultured by the method have pure fragrant and tender meat and the meat is fat but not greasy and lean but not bonyand is rich in omega-3 unsaturated fatty acid and omega-6 linoleic acid.

The invention relates to a method for preparing Tujia cured meat. The method comprises the following 10 processes of: preparing a meat blank raw material, stirring and mixing the raw material, pickling, soaking, airing, baking, smudging, mixing colors, protecting the colors and taste and packaging. The method has the advantages that pricklyash peel and table salt are used only in pickled ingredients, so that the conventional distinctive character of pickling the Tujia cured meat is kept; the operation of baking for dehydration and the operation of smudging for flavoring is separated in the smoke curing process, so that the cured meat can be controlled; the taste of the cured meat is fragrant and diffused by using smoke generated by fresh pine and cypress branches and oriental oak wood; the colors are mixed by utilizing the concentration of the smoke, so that the natural color of the cured meat is kept and an effect of brown color can also be achieved under the condition that pigments are not used; and by the processes of protecting the colors and taste and packaging, the specific color of the cured meat is constant for a long time, and the cured meat can be stored for a long time without deterioration. The Tujia cured meat is brown in color, transparent, bright, consistent in outside and inside, diffused in fragrance, soft in mellow taste, tender in meat and fat but not greasy.

The invention discloses a production method of air-dried yak meat. The production method comprises the following steps of: dividing yak meat into strips, removing fascias and oil, and cleaning and tenderizing; soaking with decontamination liquid; injecting brine; mixing the salted meat with seasoning powder at the temperature of 0-4 DEG C and tumbling a mixture in vacuum, setting the working time to be 45 minutes, the rest time to be 10 minutes and the interval tumbling time to be 16-24 hours; discharging the tumbled yak meat into a salting barrel, salting the yak meat for 24-36 hours at low temperature of 0-4 DEG C with a cover until the center of the yak meat becomes brilliant rosy and the surface of the yak meat is slightly sticky; and packaging after placing the treated yak meat in a cold air channel with a temperature which is less than or equal to -16 DEG C for freezing and drying. The structure of muscle fibers can be damaged through the tenderization treatment, so that the salting quality is improved. A part of water-soluble salting material can enter deep muscles rapidly through brine injection, so that the salting quality is improved. Moisture in the yak meat can be rapidly removed by drying with strong and cold air, so that the yak meat is porous and is melt in the mouth. The drying time of a traditional manner can be greatly reduced through freezing and drying.

The invention discloses a method for breeding southern Anhui local chickens. The breeding method is a green ecological breeding method and has the advantages of being easy to implement and popularize, low in cost, high in practicability and the like. According to the method, implementation is convenient, time and labor are saved, management is convenient, notable results are brought, and convenience is brought to expanding the breeding scale of the southern Anhui local chickens and increasing market promotion of the southern Anhui local chickens. The southern Anhui local chickens are bred in an outside-cage mode, the outside-cage breeding site environment is elegant and fresh in air, and egg products and meat products are natural, green, nutrient, healthy, delicious in taste and unique in relish.

The invention discloses a preparation method of frozen prepared chicken cutlet. The preparation method comprises the following steps: selecting materials, cutting into blocks, preparing a tumbling liquid, tumbling, curing for being tasty, adding cheese, preparing wrapping powder and wrapping pulp, coating the wrapping powder and the wrapping pulp, frying in advance, placing in a dish and quick-freezing, packing, performing metal detection and storing, wherein in the preparation process, the tumbling liquid is prepared from the following components: salt, white granulated sugar, monosodium glutamate, composite phosphate, white pepper powder, garlic powder, and water at the temperature of 0-5 DEG C; and the wrapping powder is prepared from 48-52 parts of wheat flour, 28-32 parts of cassava modified starch, 18-22 parts of sweet potato flour, 0.3-0.7 part of xanthan gum, 0.3-0.7 part of pyrophosphate. The preparation method is applied to processing of frozen prepared food, a product is attractive in appearance, rich in nutrition, delicious, and long in guarantee period, and has a good market development prospect.

The invention discloses a making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili. Raw materials include: by weight, 2-3 parts of meat tenderizer, 3-4 parts of monosodium glutamate, 1-1.5 parts of pepper, 0.5-1 part of white granulated sugar, 3-5 parts of Chinese red pepper, 1-2 parts of salt, 10-20 parts of rapeseed soil, 0.1-0.15 part of potassium sorbate, 20-25 parts of chopped red chili, 200-300 parts of pickled vegetable, 3-4 parts of ginger, 1-2 parts of garlic, and 2-15 parts of upturned chili. The making method includes: setting a pot, adding rapeseed oil into the pot, heating the oil to 40% maturity, adding Chinese red pepper, ginger slices and garlic and frying until fragrance occurs, pouring and stir-frying the picked vegetable till the picked vegetable is seasoned, adding 200 parts of water, boiling the water, sequentially adding the meat tenderizer, the monosodium glutamate, the pepper, the white granulated sugar, the salt, the potassium sorbate, the chopped red chili and the upturned chili, and mixing these well and packaging into a small pack. The convenience seasoning mix for boiled fish with Sichuan pickles and chili is featured, has complete ingredients, is convenient to use and can be used by adding boiling water and fresh fish. The boiled fish with Sichuan pickles and chili made with the convenience seasoning mix is sour, spicy, delicious, appetizing and spleen-invigorating, the fish is tender, and the soup is sour with fragrance, delicious and agreeably spicy.

The invention discloses balsam pear fermented mung bean milk with a hypoglycemic effect. The fermented mung bean milk is prepared by the following raw materials, by weight, 3 to 5 parts of hypoglycemic fruit and vegetable puree, 6 to 7 parts of hypoglycemic Chinese medicinal solutions, 0.5 to 0.7 part of freeze-dried powder of balsam pear, 0.3 to 0.4 part of coptis powder, 4 to 5 parts of stevioside, 2 to 4 parts of mung beans, 1 to 2 parts of corns, 1 to 2 parts of soybeans, 1 to 2 parts of coix seeds, 2 to 4 parts of pitted red dates, 80 to 90 parts of fresh milk, and an appropriate amount of yoghourt zymophyte. The balsam pear fermented mung bean milk with a hypoglycemic effect of the invention has characteristics of special fragrance of baked bean dregs, and a hypoglycemic effect because of proper compatibility of the hypoglycemic Chinese medicinal solutions; and the fruit and vegetable puree enriches nutrition of the balsam pear fermented mung bean milk, and neutralizes bitter taste of the hypoglycemic Chinese medicinal solution.

The invention discloses an ecological breeding method of small-ear pigs. The method comprises the following steps: (1) selecting a land and distributing for a cultivating farm; (2) disinfecting a pig farm; (3) performing raising management of piglets; (4) performing raising management of middle pigs; (5) performing raising management of middle and big pigs; (6) performing raising management of growing and fattening pigs; and (7) preventing diseases. Pigs bred by adopting the ecological breeding method of small-ear pigs is strong in self resistance, low in morbidity, delicious in meat, rich in nutrients, and fast to grow; and the bred small ears meet the requirement of green food.

The present invention relates to one kind of micro ecological feed additive capable of promoting pig's growth and its preparation process. Technologically, the present invention features that Bacillus subtilis, Bacillus licheniformis, saccharomycete, lactobacillus and Bacillus lacticus as well as carrier in certain proportion as materials are mixed homogeneously to obtain the micro ecological feed additive capable of promoting pig's growth. The present invention has the functions of inhibiting the growth of pathogenic bacteria, stimulating the immune reaction of pig, strengthening the stress resisting capacity of pig, providing pig with nutrients, etc. and obvious effect of promoting the growth of pig. The spawn producing process has advanced liquid fermentation and spray drying technology adopted and results in high purity and activity of the prepared live microbial preparation.

The invention discloses a processing method of freshwater crayfish pre-prepared products. The method includes the steps of firstly, selecting and grading; secondly, cleaning; thirdly, frying; fourthly, vacuum cooling; fifthly, soaking with seasoning liquids; sixthly, nitrogen-filled packing; seventhly, quick-freezing; eighthly, performing cold storage. The method has the advantages that the crayfish is soaked with special cleaning fluids to allow the crayfish to spit out dirt in the intestine line, and complex manual intestine line removing is avoided; high-temperature fast frying and special soaking with special seasoning liquids are used, and the difficulties that crayfish meat protein deteriorates easily, flavor substances lose easily and flavor cannot enter the crayfish in subsequent processing are solved; the vacuumizing and nitrogen filling freshness keeping technology is used, and the crayfish is prevented from being oxidized by oil acid during storage.

The invention discloses a process for processing a roast chicken. The process comprises the steps of selecting materials, slaughtering, unhairing, eviscerating, injecting, salting, pinning the chicken, shaping, frying the chicken, boiling the chicken and the like. The roast chicken prepared by the process has the characteristics of neatness, no hair, complete body, attractive shape, shiny and glossy surface, soft and tender flesh, delicious taste, strong fragrance, and rotten, deboned, fatty but not greasy flesh. Chewing the bones of the chicken, lingering fragrance exists. The roast chicken is uniform in salinity, is palatable, can be cold or hot food and is suitable for both the elderly and the young.

The invention discloses an ecological chicken raising method. The ecological chicken raising method comprises the following steps of (1) selection and layout of a raising farm; (2) selective raising of chicken breeds; (3) raising management of chicks; (4) raising management of young chickens; (5) raising management of medium and large chickens; (6) raising management of fat chickens; and (7) disease prevention. Chickens raised through the ecological chicken raising method are low in self immunity, low in morbidity, delicious in meat, rich in nutrient and high in growing speed, and native chickens raised through the method meet the requirement for green food.

The invention provides a special slow control/release fertilizer for an eggplant. The fertilizer is characterized by comprising, in terms of mass percent, 0.05% to 0.08% of n-butyl triamine thiophosphate, 0.05 to 0.08% of hydroquinone and 0.24 to 0.28% of dicyandiamide. According to the invention, the special slow control/release fertilizer is prepared by combining macro-element, medium-element and trace-element fertilizers like nitrogen, phosphorus, potassium, calcium, magnesium, molybdenum, boron, zinc and iron with organic fertilizers like high-quality decomposed rapeseed dregs, chicken manure and grass carbon, adding a urease inhibitor and a nitrification inhibitor and carrying out mixing; the special slow control/release fertilizer has a slow release effect in soil, is rich in a variety of nutrient elements needed in growth of the eggplant, can meet demands of the eggplant for nutrients in different growth and development phases for a long time and effectively improves output of the eggplant.

The invention relates to a preparation method of liquor-saturated fish. The preparation method comprises the following steps: unfreezing, washing and trimming raw fish; curing; baking and cooling; blending materials, flavoring and liquor-saturating; decomposing, weighing and bagging; vacuum packaging; sterilizing and cooling; and packaging the finished product. The selected curing raw materials comprise clove, cumin, tsaoko amomum fruit, corsvenor momordica fruit, cinnamon, dried orange peel, pepper, bay leaf, anise, liquorice and green tea. The liquor-saturated fish prepared by the method has the characteristics of moderate saline taste, fresh and tender texture, rich flavor, good chewing feeling, unique fresh scent and no muddy odor of fish meat; and the fish has efficacies of promoting digestion and dispelling cold, dispelling cold and removing dampness, clearing away heat and moistening lung, regulating qi for strengthening spleen, protecting liver and throat, preventing cancer, lowering blood fat, resisting computer radiation and enhancing appetite, thus the liquor-saturated fish is very good for human health and is suitable for groups who work in an office for a long time.

The invention discloses a fresh-keeping shish kebab and a preparation method thereof. The preparation method of the fresh-keeping shish kebab is technically characterized by comprising the following steps of: selecting cold fresh mutton as raw material meat; removing fascia, then cutting and dicing; stringing without pickling or adding any preservative; during stringing, matching fat meat with lean meat; carrying out vacuum package according to the specification that the weight of each string is 50g and every 5 strings are placed into a bag; and sterilizing the package at high temperature, cooling, storing at normal temperature and selling. The production process of the normal-temperature fresh-keeping shish kebab is simple and easy to operate; the selected raw material meat is nutrient and easy for digestion; and after the vacuum package is carried out, high-temperature sterilization is carried out to inhibit the microbial proliferation and avoid secondary pollution. The requirements of storing and selling are not harsh; and the fresh-keeping shish kebab is easy for eating of consumers and becomes a new member of a shish kebab family.

The invention relates to a pet food and a preparation method thereof, particularly relating to a pet food which takes chicken breast and minced fillet as the main raw materials and a preparation method thereof. The pet food comprises the following components based on the weight ratio: 20-30 parts of chicken breast, 70-80 parts of minced fillet, 6.4-8.5 parts of glycerol, 4.5-6.5 parts of isolated soy protein, 2.4-3.5 parts of trehalose and 0.4-1 part of composite phosphate. The manufacture method comprises the following steps: processing the raw materials; chopping; making sausages; baking; steaming and boiling; cooling; probing by metals; sorting; and packaging after checkout. The obtained product has the advantages of high proteins, low fat, balanced nutrition and excellent taste and mouthfeel, can enhance the appetite of pets and is a competitive product in the pet food.

The invention discloses stewed shrimps for health care and nourishment having the effects of nourishing yin, strengthening yang and supplementing calcium. The stewed shrimps are prepared by the following steps of: selecting wildly fostered crayfishes and washing the crayfishes with clean water; cleaning the crayfishes; opening backs and removing bowels with a knife for later use; stirring and frying white sugar to be yellowish and pouring blend oil into a pan; putting ginger and seasonings for the health care and nourishment into the pan and stirring the materials slightly over small fire; adding flavorings into the pan; adjusting the fire to be big fire and putting the crayfishes into the pan; introducing the fire to burn the crayfishes to bright red with distilled spirit; adding broth to stew the crayfishes; adding gourmet powder or chicken essence; putting a little shallot and caraway into the pan; and taking the food out of the pan and placing the food in a bowl or a plate. The stewed shrimps for the health care and nourishment having the effects of nourishing yin, strengthening yang and supplementing the calcium overcomes the defect that the conventional crayfishes are usually stirred, cooked, steamed and fried directly so that the nutrition and the nourishment value of cooked crayfishes cannot be enhanced, can clear away harmful and toxic substances generated in the metabolic process of a human body and improve disease resistance of the organism, and has the effects of strengthening yang and blood, nourishing yin and conditioning the temperature, activating blood circulation to dissipate blood stasis, and removing pathogenic factors without any toxic or side effect.

The invention provides a compound feed with improving meat quality of Wenchang chicken, comprising corn, soybean meal, rapeseed meal, fish meal, wheat middling, distillers dried grains, rice bran, stone flour, calcium hydrogen phosphate, multivitamins, multiminerals and nutritional supplements. By using the compound feed provided by the invention to feed Wenchang chicken, the nutritional requirements of Wenchang chicken in different growth phases can be satisfied with ensuring rich nutrition, and the meat quality is more fresh and tender than the Wenchang chicken fed by other general feeds, thus being capable of being fully comparable with meat quality of natural free-range chicken.

A low-salt fermented Chinese meat food without nitre is prepared through pre-salting by injecting the salting liquid into raw meat, rolling for kneading, inoculating, fermenting, salting and heating.