106results about How to "Tight flesh" patented technology

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 discloses a cultivation method for improving the quality of grass carps, belonging to the technical field of aquaculture. The quality of the grass carps is remarkably improved by utilizing a mode that grass and compounded feeds are fed together under the condition that the growth period and other cultivation effects of the grass carps are not changed, and the cultivation method is simple in technique, low in investment cost, small in risk, high in operability, easy to master and use and easy to popularize.

The invention relates to the technical field of feed processing, and in particular relates to a pig feed and a preparation method thereof. The pig feed is prepared from the following raw materials in parts by weight: 70-100 parts of corn flour, 30-60 parts of bean pulp, 30-50 parts of wheat bran, 20-35 parts of alfalfa, 15-25 parts of kelp powder, 10-20 parts of fish meal, 2-6 parts of eggshell, 3-8 parts of bone meal, 0.2-1 part of compound vitamin and 15-35 parts of a flavoring agent, wherein the flavoring agent comprises the following raw materials: red rice powder, sword bean powder, radix bupleuri, isatis root, folium mori, houttuynia cordata, hyssopus officinalis, folium artemisiae argyi, bagasse, corn germ, white sugar, poria cocos, edible vegetable oil, table vinegar and yeast powder. Multiple plant components are fed into the pig feed, so that the disease resistance of pigs can be improved, the growth speed of the pigs is rapid, the cost is low, the pigs are good in meat quality and high in lean meat rate, and the nutritive value of pork is improved.

The invention discloses a preparation method of a feed additive for improving the meat quality of chicken, comprising the following steps of: firstly, taking 32-55 parts by weight of cinnamon, 16-22 parts by weight of rhizoma zingiberis, 8-12 parts by weight of liquorice root, 6-7 parts by weight of white paeony root, 10-12 parts by weight of aniseed and 15-18 parts by weight of malt, crushing all the components into particles with the size of 100-300 meshes, then adding 3-8 parts by weight of ferric sulfate, sufficiently stirring to be uniform, and then subpackaging. The feed additive can remarkably improve the meat quality of the raised chicken and is simple in preparation.

The invention discloses a freshwater fish quality improver and a preparation method thereof. The improver is prepared from folium cortex eucommiae powder, broad bean, allicin, arginine, n-3 polyunsaturated fatty acid, carnitine, vitamin E, vitamin C, taurine, lycine betaine, sodium selenite, MgSO4, MgCl2, zinc sulfate, manganese sulfate, bentonite, astragalus membranaceus, codonopsis pilosula, wild chrysanthemum flower and wheat middling. Through a nutrition regulating and control method is adopted, the nutritional components of feed are adjusted, efficient additives are used, and various beneficial components which are favorable for increasing muscle nutritional components, enhancing the immunity of the organism, improving the characteristic of a muscle texture and improving mouthfeel andchewable property are combined and act jointly, the effect of improving the muscle nutritional value and the muscle sensory quality of the cultivated fish can be achieved, the texture character of the muscle can be improved and the texture characteristics such as mouthfeel hardness, adhesiveness, elasticity, cohesive force, conglutination degree, chewiness and restoring force can be enhanced.

The invention discloses a processing method of vinasse hairtails. The processing method comprises the following steps: washing fresh hairtails, pickling, dehydrating and drying, permeating in vacuum, processing with vinasse, and packaging and sterilizing. The processing method is characterized in that pre-vinasse distillate, which is permeated in vacuum, is obtained by the following steps: pouring a fermented rice beverage on nylon bolting cloth and filtering; adding 10%-30% of white meat boiled soup without floating grease; adding proper amount of salt, monosodium glutamate and soybean sauce; adding 6%-13% of kaoliang spirit; and uniformly blending to obtain the pre-vinasse distillate. The delicious and sweet mouth feel of vinasse hairtail products is increased so that the meat quality of vinasse hairtail blocks is tight, the meat is elastic, and tender and delicious, is properly salty, has mellow aroma and rich wine aroma and fish flavor; and meanwhile, the vinasse hairtails are packaged and sterilized so that the cooked products of the vinasse hairtails are sterilized so that the products are prevented from excessive fermentation, and the guarantee period of the products also can be effectively prolonged.

The invention relates to a making technology of Islamic beef. The Islamic beef comprises spiced beef, beef in a brown sauce, and ox tripes, wherein the making technology of the spiced beef comprises the following steps of pickling beef blocks, and adding star aniseed, Chinese prickly ash, cloves, Chinese cinnamon, bay leaves, netmeg, amomum cardamomum, ganoderma gibbosum, fructus tsaoko, fennel fruits, galanga, dry red peppers and table salt for marinating, wherein 3-4g of the star aniseed, 3-4g of the Chinese prickly ash, 0.6-0.7g of the cloves, 4-5g of the Chinese cinnamon, 0.8-0.9g of the bay leaves, 1-2g of the netmeg, 2-3g of the amomum cardamomum, 2-3g of the ganoderma gibbosum, 1-2g of the fructus tsaoko, 2-3g of the fennel fruits, 4-5g of the galanga, 1-2g of the dry red peppers and 3-4g of the table salt are added to 500g of the beef blocks. The Islamic beef has the advantages of being compact in meat quality, unique in flavor, high in nutrient value and delicious in taste.

The present invention discloses a processing method of health-care muraenesox cinereus. The processing method includes 6 steps. By increasing a processing step 5 of vacuum infiltration, muraenesox cinereus blocks and pre-wine lee pickling essence are mixed, and the mixture is subjected to vacuum infiltration in a vacuum infiltration machine. Related seasoning materials and sorghum wine are added into the pre-wine lee pickling essence used in the step 5 of the vacuum infiltration, which increases the fresh and sweet tastes of the wine lee pickled muraenesox cinereus products and enables the muraenesox cinereus blocks to be compact in meat quality, full of elasticity, fresh, tender and delicious, appropriate in saltiness and unsaltiness and mellow in aroma, wine fragrance and fish flavor. By a step 7 of packaging and sterilizing, the wine lee pickled muraenesox cinereus mature products are subjected to sterilization which can prevent an excessive fermentation of the products and can also improve the shelf life of the products. 2-5% of bulbus lilii and 3-8% of mulberries are added into the pre-wine lee pickling essence in the step 5 of the vacuum infiltration and the mixture is boiled into soup by adding water, so that the health-care function of the pre-wine lee pickled muraenesox cinereus is increased. The wine lee pickled muraenesox cinereus products obtained by the above method have efficacies of supplementing deficiency, tonifying blood, removing dampness, strengthening spleen and stomach, and aiding digestion.

The invention discloses a processing method of pseudosciaena crocea immersed in sweet osmanthus liquor. The processing method comprises raw material pretreatment, preserving, dehydration drying, chopping and immersion of pseudosciaena crocea in liquor, discharge into a tank, package and sterilization. The processing method utilizes a vacuum penetration process 4 comprises mixing chopped pseudosciaena crocea and sweet osmanthus liquor and carrying out vacuum penetration through a vacuum penetration device. The processing method improves a fresh and sweet taste and a sweet osmanthus fragrance of a pseudosciaena crocea product. Through the processing method, the chopped pseudosciaena crocea has meat tightness, elasticity, a fresh and tender taste, appropriate salinity, a mellow fragrance and strong sweet osmanthus liquor and fish fragrances. In the process 5 of discharge into a tank, 0.2-1.0% of sweet osmanthus, 1-2% of Chinese-date slices without date pits and 1-3% of crushed walnut kernels are used so that the product contains effective components of the above materials, is rich in nutrients and has health functions. The pseudosciaena crocea immersed in sweet osmanthus liquor has effects of moistening lung and protecting liver, nourishing kidney and clearing blood, strengthening spleen and stomach, improving appetite, strengthening brain and inhibiting aging.

The invention provides a breeding method of a vineless Cucurbita moschata Duch and an application thereof, and belongs to the technical field of crop breeding and plant protection. The method comprises the following steps: 1, hybridizing a vineless pumpkin homozygous material A and a long type Chinese pumpkin homozygous material B as parents, so as to obtain F1; 2, using a parent B as the recurrent parent to continuously backcross with the F1 for n times, and continuously optimizing to obtain BCn, continuously backcrossing the BCn for m generations, continuously optimizing to obtain homozygous backcross line material BCnFm+1; 3, hybridizing the BCnFm+1 with the long type Chinese pumpkin homozygous material C to obtain the vineless Cucurbita moschata Duch. The technical problem that Cucurbita moschata Duch is not beneficial to close planting in the prior art is solved. The vineless Cucurbita moschata Duch is early-maturing, in long rod shape, good in taste, beneficial to close planting and high in the yield. According to the difference of the ecological conditions in the north and south regions, the remote continuous optimization is carried out, the regional adaptability is high, and considerable economic benefits can be brought to enterprises and farmers.

The invention relates to a crispy corn sausage. The crispy corn sausage is characterized in that a stuffing formula comprises following components in parts by weight: 20-25 parts of chicken breast meat, 6-12 parts of duck skin, 10-16 parts of starch, 5-10 parts of soy isolate protein, 12-17 parts of corns, 1.5-3 parts of dried fruit crushed grains, 7-9 parts of a condiment and 15-20 parts of ice-water mixed liquid. A production method of the crispy corn sausage is characterized in that the production method specifically comprises the following steps: (1) mincing; (2) chopping; (3) preparing meat stuffing; (4) filling and binding; and (5) carrying out hot processing. The invention aims to provide the crispy corn sausage which is prepared by combining the chicken breast meat with the duck skin, the starch, the soybean protein, the corns and the dried fruit crushed grains. The invention also aims to provide the preparation method of the crispy corn sausage.

The invention relates to a processing method of dried duck. The processing method comprises the following steps: S1, slaughtering a live duck: taking duck thighs and chest muscles, putting the same incold water and draining the same to obtain meat loaves for later use; S2, primary stewing: putting the drained meat loaves in a pot with auxiliary materials to boil; S3, slicing: fishing the meat loaves after primary stewing in a bamboo sieve to be cooled, and then slicing the meat loaves into fillets; S4, secondary stewing: putting the sliced fillets after primary stewing in broth obtained by primary stewing, and then adding soup bases to boil again; and S5, drying: putting a roasting sieve where the fillets are paved in an oven to dry the fillets. The duck processed not only is compact in meat, tough and chewy, strong in fragrance, free of greasy feeling and excellent in taste, but also is high in nutrient, long in expiration date and convenient to carry and eat if people go out; the dried duck is diversified in taste, and the preparation method is simple to operate and convenient for production.

The invention discloses boiled salted duck master sauce and a preparation process thereof, and the preparation process is as follows: as for the master sauce, ingredients such as star anise, Chinese cinnamon, clove and the like are added with water for decoction to prepare new sauce, duck embryo is added and marinated for five times to obtain bittern, and ingredients of which the dosage is half of that in preparing the new sauce are added and decocted after water is added to prepare the master sauce. The master sauce prepared in the invention has clear bittern and long and elegant flavor, and can effectively remove fishy smell of ducks; and the boiled saluted duck prepared by the master sauce has unique mellow flavor.

The invention relates to the field of duck meat processing, in particular to a method for removing the fishy smell and protecting the color of duck meat. The method comprises the steps of removing the viscera of a duck, cleaning the duck, blanching the duck in warm water, soaking the duck in water containing purple common perilla, lemon and cassia bark, blowing air to the warm water during soaking, ensuring that a ventilating pipe extends to the bottom of the warm water, taking out the duck and soaking the duck in ice and water mixed bath, adding eucalyptus oil, tea polyphenol and chitosan into the ice and water mixed bath, taking out the duck and placing the duck into an operating chamber at the temperature of 5 to 10 DEG C, arranging a spraying device at the upper part of the operating chamber, putting the duck on a rotating frame in the middle of the operating chamber, arranging spray liquor inside the spraying device, which adopts mixed liquor of cochineal, sodium carbonate and sodium bicarbonate, freezing the processed duck in a freezing chamber, and performing vacuum package, so as to obtain duck meat without fishy smell and bright color. The method effectively removes the fishy smell of duck meat and simultaneously improves the color of the duck meat.

The invention discloses a preparation method of braised ducks wings with beer. The preparation method of braised duck wings with beer comprises the following steps: preparing spices and seasonings of brine, wrapping the spices by gauze and adding the spices into water, then adding the seasonings, heating, boiling and stewing for one hour; blanching duck wings in hot water, then pouring the duck wings in the cooled brine, and pickling for 1-3 hours; adding soybean sauce into the pickled brine, boiling for 5 minutes to obtain marinade, putting the pickled duck wings in the boiling marinade for marinating for 20-30 minutes, adding beer during marinating, turning off the fire, continuously immersing the duck wings in the marinade for 20-25 minutes, fishing the duck wings out of the marinade, draining off water, sealing in vacuum, sterilizing and airing. According to the braised ducks wing with beer, the beer and the duck wings ingeniously cooperate with each other; the synergy effect of the beer and the duck wings are fully played; the beer contains a plurality of antioxidant substances; the skin aging is slowed down; the duck wings have the health functions of tonifying qi and deficiency, reducing blood fat, removing humidity and dysthesia, appetizing, tonifying spleen and the like; the duck wings belong to green and healthy snack food.

The invention provides a method for quickly pickling meat products. The method comprises steps as follows: (1) cleaning raw materials, removing blood water, and draining the raw materials; (2) preparing pickling seasoning; (3) injecting a nutrient solution into the raw materials treated in Step (1); (4) performing roll pickling on the pickling seasoning prepared in Step (2) and the raw materials treated in Step (3); (5) cleaning, draining and then packaging the products treated in Step (4). The method solves problems that traditional pickling methods are long in pickling time, the salt content of pickled products is higher than 5%, and the pickled products are adverse to human health. With the adoption of the quick pickling method, the pickling time can be shortened to 2 h, the production cycle is greatly shortened, the salt content of the pickled products is lower than 4%, the pickled products are clean in surface, compact in meat and glossy, and the requirement of people for food health can be better met.

The invention discloses a crayfish tin can product and a processing method thereof. The processing method includes the following steps of immersing washed crayfish in brine, draining, frying, cooling,then placing in a tin can filled with brine, sealing, sterilizing at 75 to 125 DEG C for 12 to 43 minutes and performing back pressure cooling to obtain the crayfish tin can product. According to theprocessing method of the invention, the process of first immersing and frying, and then adding marinade, canning and sterilizing (the marinating process and the sterilization process are combined into one) can shorten the heating time of the crayfish under the premise of ensuring the taste of the product, not only can the energy consumption of processing and production is reduced, but also the meat quality of the product is improved, and the elasticity of the crayfish is maintained; the food needs of producers and consumers are met.

The invention discloses a production method of tilapia fillets. The production method comprises the following steps: S1, checking and accepting raw materials; S2, conveying the qualified tilapia mossambica into a temporary culture pond for temporary culture; S3, removing blood; S4, scaling and slicing; S6, slicing; S7, performing cleaning: soaking the sliced fish with electrochemical water for 10-13min, and then performing draining; S8, soaking: putting the fillets subjected to electrochemical water treatment into a 0.1-0.3% citric acid solution prepared in advance, soaking for 20-30 minutes at the ratio of 1: 2-3, continuously stirring in the soaking process, then fishing out the fillets, repeatedly washing the fillets with clean water for 3-5 minutes, and then draining off water; S9, performing pickling; and S10, packaging the pickled fillets, and performing quick-freezing. The tilapia fillets produced by the method are free of obvious fishy smell and good in taste; the fillets can be effectively prevented from being oxidized and hardened, and the quality of the fillets is guaranteed.

The invention provides a scientific culture method for Runchen fish and belongs to the technical field of aquatic product culture. This method does not change the growth period of grass carp and other breeding effect and adopts mixing feeding mode with grass and mixed feed so as to substantially improve the quality of grass carp; the method has simple technology, low investment cost, low risk, strong operationality, and is easy to grasp and apply and easy to promote.

The invention discloses a poria cocos planting method, and relates to the technical field of poria cocos planting. The method comprises the following steps: S1, strain selection; S2, culture of stock hyphae; S3, culture of hyphae of cultivated species; S4, introduction wood selection; S5, preparation of cultivated species; S6, making of the nutrition bag; S7, inoculation and culture of the nutrition bag; S8, soil preparation and land selection; S9, grafting treatment; S10, planting; and S11, final-period management. According to the poria cocos planting method, original strain hyphae and cultivated strain hyphae are cultured, after strains are bred into hyphae, the hyphae are transferred to pine branches to be cultured, nutrition of the pine branches is effectively utilized, the survival rate of the strains is high, the hypha production rate and emergence rate is high, the yield is high, the pure natural environment is avoided due to selective material taking, the cost and the labor amount are reduced, the cost and the labor amount are reduced, meanwhile, insect killing treatment is effectively carried out, the survival rate of the planted poria cocos is increased, and the quality of the grown poria cocos is improved.

The invention provides a method for cultivating giant salamander in a freshwater lake region. A bicarbonate calcium freshwater lake free from pollution or low in pollution is utilized as a cultivation region to build a cultivation pond, underground water of a deep well and lake water of the freshwater lake are mixed according to the proportion, the mixed water serves as environment water to cultivate the giant salamander, protogenic spiral shell meat and clam meat in the lake region are matched to serve as raw materials, the raw materials are mixed with eggs, allicin, gallnut and rheum officinale powder to prepare bait so as to promote the giant salamander to adapt to the environment of the lake region, and the giant salamander is transferred into a granite nest in a shoal region of a natural water region of the lake to be bred outside after growing into adults. The method can effectively reduce the feeding cost of the giant salamander and increase the survival rate of the giant salamander, the giant salamander can be cultivated conveniently in a large-scale and industrial mode, and meat of the raised giant salamander is sturdy, crisp, tender and excellent in taste.

The invention discloses a processing method of plum fruits with intestine-lubricating and bowel-relaxing functions. The processing method of the plum fruits with intestine-lubricating and bowel-relaxing functions comprises the operations of screening raw materials, carrying out dry-salting, carrying out drying, carrying out desalting, carrying out drying so as to obtain semi-dried products, carrying out sugaring, carrying out separating, carrying out fermenting, carrying out coating, carrying out drying and so on. According to the processing method of the plum fruits with intestine-lubricatingand bowel-relaxing functions, a Chinese herbal medicine formula, fructo-oligosaccharides and active probiotics are added during the processing process so that the prepared plum fruits have the functions of conditioning the intestinal tract, enhancing human body immunity, relieving constipation, lubricating the intestines, clearing the livers, improving eyesight, lowering blood pressure, reducingblood lipid and slimming. Moreover, the desalted plum fruits are semi-dried during the processing process so that excessive moisture is removed, and thus, dilution of the sugaring liquid in the next step is avoided; and the semi-dried plum fruits are conducive to sugaring liquid absorption, relatively compact in fruit base in terms of flesh texture, and not liable to get fragile during the sugaring process. The plum fruits with intestine-lubricating and bowel-relaxing functions developed by the invention is a deeply processed plum fruit product which adopts purely natural raw materials, and isfree of additives; and thus, the plum fruits with intestine-lubricating and bowel-relaxing functions are safe, healthy, and capable of meeting demands of the consumers for healthy diet, increasing added values of plum fruit products, and raising economic benefits of plum fruit processing.

The invention discloses a making method of chilled meat roll and relates to the field of mutton processing. The method comprises the following steps: S1, cutting selected chilled aged meat, and carrying out correction treatment; S2, putting the corrected meat pieces into a tumbling machine and carrying out low-temperature tumbling, and preserving and pickling; and S3, putting a tenderized meat product into a sausage stuffer, filling, and quick-freezing so as to obtain quick-frozen meat roll. Two ends of the meat roll prepared by the above making method are flat, and the meat is tight. Lean and fat are uniform and shaped as snowflake. As an adhesive is added during the tumbling process and the tumbling temperature and tumbling time are controlled, the meat has good adhesion and is not easy to disperse after negative catalysis and is not easy to air-dry.

The invention relates to a making technology of additive-free nutritive preserved meat. The making technology comprises the following steps of I, performing pretreatment; II, performing cutting to obtain semifinished products; III, performing preserving; IV, performing baking; V, performing fumigation; and VI, performing sterilization and packaging. The additive-free nutritive preserved meat is rich in nutrients, rich in fat fragrance, dark in skin color, dark red in meat color, tight in texture, clear in layering, fat but not greasy, thin but not hard, free from carcinogenicity to human bodies and healthy and safe.