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634 results about "Animal product" patented technology

An animal product is any material derived from the body of an animal. Examples are fat, flesh, blood, milk, eggs, and lesser known products, such as isinglass and rennet. Animal by-products, as defined by the USDA, are products harvested or manufactured from livestock other than muscle meat. In the EU, animal by-products (ABPs) are defined somewhat more broadly, as materials from animals that people do not consume. Thus, chicken eggs for human consumption are considered by-products in the US but not France; whereas eggs destined for animal feed are classified as animal by-products in both countries. This does not in itself reflect on the condition, safety, or "wholesomeness" of the product.

Machine vision technology based method for rapidly detecting egg freshness

The invention relates to a machine vision technology based method for rapidly detecting egg internal quality, belonging to non-destructive testing technologies for agricultural and animal products. According to the method, a machine vision technology is used for acquiring characteristics on three aspects including a color space, an eggshell shape and an egg density from an egg transmission image so as to comprehensively judge the freshness characteristic of the egg. The machine vision technology based method specifically comprises the steps: acquiring the transmission image of an egg under a certain illumination condition, transmitting the transmission image to a computer through image acquisition equipment, acquiring the information on the three aspects including the color space, an egg yolk area and the egg density from the acquired egg image, fusing and screening the information on the three aspects, and finally obtaining a detection result of the egg freshness by means of a multi-variable analysis model in a standard library, wherein the information on the three aspects including the color space, the egg yolk area and the egg density is in one-to-one correspondence to three phenomena of diluted concentrated egg white, enlarged egg yolk area and raised gas cell height which are expressed under an egg freshness drop condition. In addition, grading can be carried out according to standards so that the egg freshness can be detected more objectively and accurately.
Owner:JIANGSU UNIV

Preserved meat and pickling method thereof

ActiveCN103610088AGuarantee the traditional qualityRich cured meatFood ingredient as flavour affecting agentFood preparationLean meatAdditive ingredient
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.
Owner:重庆渝旺食品股份有限公司
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