214 results about "Beef steak" patented technology

The invention provides a cooking utensil with an adjustable cover body turning angle, and aims to solve the problem that a cover body on a cooking utensil such as a steak machine in the prior art cannot be kept at the turning angle when the cover body is opened, so that the potential safety hazard that the cover body is automatically pressed down exists. A cooking utensil with an adjustable cover body overturning angle comprises a machine body, a cover body, a cover body and a cover body, the cover body is provided with a hinge part, the hinge part is hinged to the machine body, and the cover body opens or closes the opening by turning over the operation part relative to the machine body; the angle locking device is arranged between the machine body and the cover body and is used for locking the overturning angle of the cover body when the cover body is overturned and opened relative to the machine body; and the unlocking device is arranged on the machine body or the cover body and is used for unlocking the turning angle of the cover body, which is locked by the angle locking device. And the angle locking device is used for locking the overturning angle of the cover body when the cover body is overturned and opened relative to the machine body, so that the risk caused by automatic downward pressing after the cover body is opened is avoided.

The invention provides a preparation method of low-sodium hollow salt capable of dietary supplement of astaxanthin, which comprises the following steps: dissolving haematococcus pluvialis protein and food-grade polysaccharide in water, adjusting pH and stirring to obtain a compound solution; adding NaCl and oil into the compound solution, carrying out high-speed dispersion, and carrying out high-pressure homogenization treatment, so as to obtain an oil-in-water Pickering emulsion; the oil-in-water Pickering emulsion is subjected to spray drying, and the low-sodium hollow salt loaded with the astaxanthin is obtained. The low-sodium hollow salt capable of dietary supplement of astaxanthin does not contain any surfactant, and the sodium reduction effect of 30-50% can be achieved; the astaxanthin is encapsulated in the oil phase, so that the problems of poor water solubility, low bioavailability and the like of the astaxanthin are solved, and daily dietary supplement of the astaxanthin is increased; under long-term storage, the low-sodium hollow salt has good astaxanthin retention rate and lipid oxidation stability; the oil oxidation of the fried steak can be effectively prevented, and the food quality can be maintained.

A football-themed cooking grill is an apparatus utilizing an openable oblong enclosure, with dimensions approximately scaled from those of a standard National Football League (NFL) football, to both support various foods and retain heat and smoke while cooking. The cooking surface provides an indented portion optimized for enhanced retention of an appropriately-sized pot or other cooking receptacle. Furthermore, the shapes of different components of the apparatus reminds the user and guests of the social theme of the day. The legs of the apparatus are shaped to suggest the end-zone uprights used for scoring on either end of a football field. Football-shaped imprints on the cooking surface allow the user to brand foods, especially steaks, burgers and other meats, with football shapes. While coal and wood grills offer different types and flavors of smoke with which to potentially flavor food, the apparatus may also offer the option for solar-powered electrical cooking.

The invention relates to the technical field of food detection and conveying devices, in particular to a conveying device for safety production and detection of crispy beef steak, which comprises a dynamic checkweigher, the dynamic checkweigher is composed of a weighing sensor, a weighing controller, a table board supporting piece, an input table board and an output table board, a distinguishing component is arranged on the left side of the dynamic checkweigher, and the distinguishing component is arranged on the right side of the dynamic checkweigher. The right side of the dynamic checkweigher is provided with a conveying assembly in a non-contact manner, the conveying assembly comprises a first conveying belt module, and the device is characterized in that the side of a plate frame of the first conveying belt module is provided with a magnet insertion block in an embedded and inserted manner through an insertion groove. By arranging the magnet inserting blocks and the plug pins, rapid disassembly and assembly of baffle accessories are achieved, the magnet inserting blocks are inserted into the inserting grooves in the side edges of the plate frame of the first conveying belt module, magnetic attraction pieces on the inner walls of the inserting grooves are in magnetic attraction butt joint with the magnet inserting blocks, and the inserting rod ends of the plug pins penetrate through the side edges to be locked and fixed with the interiors of the magnet inserting blocks; and the assembly can be completed within five seconds.

1. Name of the product in this design: Steakhouse (Integrated Electric High Temperature Oven). 2. Purpose of this design: An oven used for baking food. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention relates to the technical field of food freezing, and discloses a composite refrigerating fluid for rapid steeping and freezing of beefsteak, and the core of the technical scheme is that the refrigerating fluid comprises the following components in percentage by weight: 20-30% of L-proline, 0.01-0.05% of nano silicon dioxide, 5-10% of sodium chloride, 5-10% of propylene glycol and the balance of water. The innovation mechanism of the invention lies in the synergistic effect of the four components: sodium chloride and propylene glycol construct an efficient heat transfer basis capable of maintaining a liquid state at a cryogenic temperature; the nano silicon dioxide is used as a uniformly dispersed ice nucleating agent, a large number of fine ice crystals are formed on the surface of the beef steak and in the refrigerating fluid through induction, and the macroscopic heat conduction efficiency is improved, so that quick freezing is realized; the core component L-proline is used as an efficient cryoprotectant, and is combined with water molecules to form a glassy network, so that growth and recrystallization of ice crystals in the freezing process are effectively inhibited, and the integrity of a muscle cell structure is protected.

The utility model discloses a silica gel sleeve structure of a beefsteak pressing plate, which comprises a silica gel bottom, the silica gel bottom is of a quasi-circular structure, the periphery of the silica gel bottom is bent upwards to form a beefsteak pressing plate accommodating area, a convex wall is arranged on the front side of the silica gel bottom, a circle cutting part is arranged on the rear side of the silica gel bottom, and a buckle is arranged on the circle cutting part. The silica gel bottom serves as a main body of the silica gel sleeve structure and can protect the bottom of the beefsteak pressing plate and prevent the surface from being scratched. The silica gel bottom is of a quasi-circular structure and is better matched with an existing beefsteak pressing plate, the space utilization rate is higher, and the storage and protection effects are better. The beefsteak pressing plate containing area is used for containing beefsteak pressing plates. The protruding wall is used for clamping the beefsteak pressing plate in the beefsteak pressing plate containing area from the front side. The round cutting part enables the silica gel bottom to be better matched with an existing beefsteak pressing plate, the space utilization rate is higher, and the storage and protection effects are better. And the buckle is used for clamping the steak pressing plate in the steak pressing plate accommodating area from the rear side.

The utility model discloses an outdoor oven, belongs to the technical field of ovens, and aims to solve the problems that in the prior art, a baking tray is directly exposed outside, external dust and the like are extremely easy to adhere to the baking tray, and hidden danger is brought to food safety; secondly, when the oven is used for frying and roasting food such as beef steak, oil stains are easy to splash, and instant high-temperature burning of the oil stains may cause injury to frying and roasting personnel; and thirdly, the external wind direction is uncertain, so that the smoke can willfully drift away along with the wind direction in the frying and baking process, and influences are brought to the outdoor surrounding environment and people. Comprising a main body, baking composition mechanisms are installed on the two sides of the interior of the main body, a connecting frame is carried on the upper portion of the main body, each baking composition mechanism comprises a pre-assembling groove, the pre-assembling grooves are formed in one side of the upper portion of the connecting frame, and a cooking iron plate is carried on the upper portions of the pre-assembling grooves; an oil receiving mechanism is mounted on one side of the cooking iron plate and in the main body, and a multifunctional mechanism is mounted above the cooking iron plate.

The invention relates to the technical field of food production, and discloses a prefabricated black pepper beefsteak set meal suitable for an air fryer and a combined preparation technology thereof, and the prefabricated black pepper beefsteak set meal is composed of a pickled beefsteak bag and a black pepper seasoning bag. The beefsteak is pickled by the pickling liquid, moisture and seasoning components in the beefsteak can be effectively locked, and the beefsteak still keeps tender and juicy taste after high-temperature cooking in an air fryer in cooperation with vacuum rolling and low-temperature static pickling processes. The black pepper seasoning is matched with a compound system of ferrous glycinate and ferrous citrate, so that the steak presents a uniform and bright red color. The preparation process is simple and controllable, the raw materials are green and environment-friendly, the industrial production requirement is met, and the market application prospect is wide.

The present disclosure describes methods and formulations to produce a plant-based meat analog, resembling whole cuts of meat, especially beefsteak. To achieve the most similar texture to real steak, the composition and structure of the plant¬ based steak are engineered on two lengthscales, where the smaller lengthscale comprises inclusions that may or may not be anisotropic and the larger lengthscale comprises strands that are semi-aligned on average along a principal axis. The degree of alignment of the strands is controlled to incorporate some randomness in order to improve the natural perception of the product and to increase its chewiness. Additionally, in some embodiments, some proteins within the composition are intentionally kept raw to create a setting (firming) effect of the product in the final cooking step by the end user.

The invention belongs to the technical field of food processing, and particularly relates to a processing method of low-temperature pickled beefsteak, which comprises the following specific steps: unfreezing raw materials, injecting, tumbling, coating and forming, quick-freezing, chopping beefsteak, packaging and freezing, detecting metal, boxing and warehousing. According to the method, injection and rolling of the whole raw meat are adopted, the pickling process of the raw meat is efficiently completed, and the problem that the specification of a final product is difficult to control due to the fact that the gram weight of a single slice is unstable after slicing in the traditional static pickling process is solved; in the whole raw material meat injection process, the injection degree can be controlled, meanwhile, the tenderization effect is achieved, the material liquid absorption amount of the raw material meat is precisely controlled to be 35% in cooperation with rolling and kneading, and then it is guaranteed that the finished beef steak is fresh, tender and juicy in meat quality and rich in taste; the environment temperature and the material temperature are strictly controlled, and the whole processing flow is in a low-temperature state, so that the product quality is ensured; according to the method, the regular shape of the meat strips is guaranteed through the film coating forming procedure, the glutamine transaminase is scattered at the two ends to bond cracks, the integrity of end slices during cooking is improved, and then the product percent of pass is increased.

The present invention relates to the technical field of meat product detection, and particularly to a detection system and method for meat products, including an aging and cutting module, an image acquisition module, a preliminary detection module, a laser detection module, and an aging analysis module; used to determine whether to cut aged beef into aged steaks according to the determined deterioration characterization state of the aged beef, and conduct preliminary detection and laser detection on the aged steaks to determine the structural characterization state and lipid characterization state of the internal structure of the aged steaks, and determine whether the aged steaks are qualified through the structural characterization state and lipid characterization state. The present invention effectively improves the quality control and safety of beef products, reduces human error, and improves the detection efficiency and accuracy by evaluating the internal structure, lipid state, and surface deterioration of the aged steaks.

1. The name of the product of this design: Steak Clip (Large White Silicone Model). 2. Purpose of the product of this design: mainly used as a kitchen utensil. 3. The design key point of this appearance design product lies in the shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The present disclosure describes processes of producing a multi-phasic edible gel that resembles the appearance of a whole-cut muscle, such as steak, fish filet and the like. This edible gel is further processed into a plant-based meat or seafood alternative product.

1. Name of the product in this design: Packaging bag (Nimi steak-shaped ice cream). 2. Purpose of this design: For the outer packaging of food products. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product, therefore the left view, right view, top view, and bottom view are omitted. 7. Other situations requiring explanation: Other explanation: The gray parts in the figure are transparent.

The invention provides a drying machine for processing beefsteaks, and relates to the technical field of drying, the drying machine comprises a drying frame, a motor is arranged at the bottom in the drying frame, the output end of the motor is sleeved with a driving wheel, a group of upper embedded blocks and two groups of lower embedded blocks are arranged in the drying frame, and the upper embedded blocks and the lower embedded blocks are arranged in an up-and-down staggered mode; the drying device further comprises a drying mechanism, the drying mechanism comprises multiple sets of rotating pipes which are arranged in a staggered mode, multiple sets of air outlet holes are formed in the surface of each set of rotating pipe, one end of each rotating pipe is connected with a follower wheel, and each set of follower wheel is connected with a driving wheel through a transmission belt. A set of on-demand air supply system based on mechanical contact response is designed, and the extensive working mode of continuous global air supply of traditional drying equipment is solved.

1. Name of the designed product: steak machine (2). 2. Use of the designed product: for cooking food. 3. Design points of the designed product: in shape. 4. Picture or photo that best shows the design points: perspective view.

A method and apparatus for improving processing whole muscle for a thinly slice meat item, such as a meat item for Philly Cheese Steaks. One implementation of the method and apparatus as disclosed and claimed herein includes grounding whole muscle and pumping the ground whole muscle through an in-line rotary multi-blade slicer and further extruding the product from the in-line slicer and pumping the product through a cooking horn. For one implementation of the method and apparatus, the product is pumped through and in-line sheeter before pumping the product through the cooking horn.

The invention discloses an edible beefsteak scaffold based on vegetable protein and a construction method thereof, and belongs to the fields of tissue engineering, material science, food science and biology. The edible beefsteak scaffold is a 3D printing scaffold based on vegetable protein, combined with gellan gum and sodium alginate, and is a cell culture meat bionic beefsteak composed of a bovine fibroblast and bovine muscle satellite cell co-culture system dynamically constructed by using a rotary culture system. The selected materials are all edible protein and polysaccharide, have high biocompatibility and safety, and are wide in source; the mode of dynamically constructing the bionic beefsteak can effectively reduce the formation of local necrotic areas, and the bionic beefsteak has excellent physical characteristics, has texture structures and flavor characteristics similar to those of real beefsteak, is sterile in surface, and can significantly reduce food sanitation and safety problems. The scheme provided by the invention has remarkable advantages in the aspects of food safety, texture regulation and control, sensory simulation and the like, and provides important technical support for the field of cell culture meat.

The utility model belongs to the technical field of air sterilization devices, and particularly relates to an air sterilization device for beef acid discharge refrigeration house storage, which comprises a box body, the lower end of the inner side of the box body is connected with a cover through threads, the lower end of the box body is fixedly connected with a support, and a fan is fixedly arranged in the right side of the box body. An ultraviolet lamp is fixedly installed on the left side of the interior of the box body, a motor is fixedly installed on the left side of the box body, the output end of the motor is rotationally connected with the box body, and the output end of the motor is fixedly connected with a rotating shaft. Through the arrangement of the air inlet pipe, the motor, the stirring rod and other components, sucked air can be fed into liquid medicine through the air inlet pipe, then the stirring rod is driven by the motor to stir the liquid medicine, and bacteria and dust in the air can be effectively removed; the problem that the air sterilization device for beef acid discharge refrigeration house storage is poor in sterilization and dust reduction effect during use is solved.

1. The name of this design product: steak machine. 2. Purpose of the product with this design: The product with this design is used for grilling steaks. 3. The design key point of this appearance design product lies in the shape. 4. The picture or photo that best illustrates the key points of the design: main view.

1. Name of the design product: Ice cream machine equipment head (resistant to steak-shaped ice cream B). 2. Use of the design product: Components for ice cream equipment, steak-shaped ice cream texture. 3. Design points of the design product: In shape. 4. Picture or photo that best shows the design points: Perspective view.

The invention relates to a soybean protein small peptide capable of generating a meat flavor substance through a Maillard reaction, and a preparation method and application thereof. The preparation method comprises the following specific steps: drying, crushing, sieving, degreasing and drying soybean cake meal to obtain degreased soybean cake meal powder; the method comprises the following steps: carrying out serial enzymolysis on soybean meal by using alkaline protease and flavourzyme to obtain soybean meal protein enzymatic hydrolysate, carrying out ultrafiltration purification on the soybean meal protein enzymatic hydrolysate, collecting ultrafiltrate, and freeze-drying; the functional peptide is identified through a mass spectrum analysis result, and the sequence of the functional peptide is as follows: leucine-glycine-methionine-glycine-serine-tyrosine-arginine-serine-alanine-leucine (LGMGSYRSAL). Then preparing a roasted steak flavor substance through a Maillard reaction, and analyzing flavor components of the product through GC-MS (Gas Chromatography-Mass Spectrometer). The small peptide prepared by the invention is clear in amino acid sequence structure, a Maillard reaction product roasted beef steak is aromatic in flavor, and the flavor functional substances of roasted beef steak meat are analyzed; the process can be put into industrial production.

The invention provides a multifunctional weighing type beefsteak machine. The multifunctional weighing type beefsteak machine comprises a decoration panel; the top cover is arranged at the bottom of the decoration panel, the upper cover is arranged at the bottom of the top cover, the handle is arranged in the middle of the top of the upper cover, the right handle front cover plate is arranged on the surface of the handle, and the right handle rear cover plate is arranged on one side of the right handle front cover. According to the multifunctional weighing type steak machine, the weight sensing module at the bottom of the steak machine is used for weighing beef within the range of 100-1000 g, the thickness of the steak is detected, in cooperation with the weight of the steak machine, the heating time of three-minute, seven-minute and fully-cooked steak is calculated through software, intelligent steak roasting is achieved, and the steak roasting efficiency is improved. The beef steak baking device is ingenious in structure and diversified in function, the weighing mechanism is arranged, accurate weighing of the beef steak can be achieved, temperature control frying of the beef steak can be well achieved, personnel operation is facilitated, and functionality and practicability of the device are improved.

1. The name of the design product: beef steak machine (CG-12E). 2. The use of the design product: for baking beef steak, pork steak and other food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

1. Name of the designed product: steak machine (3). 2. Use of the designed product: for cooking food. 3. Design points of the designed product: in shape. 4. Picture or photo that best shows the design points: perspective view.

The present disclosure describes processes of producing a multi-phasic edible gel that resembles the appearance of a whole-cut muscle, such as steak, fish filet and the like. This edible gel is further processed into a plant-based meat or seafood alternative product.

1. The name of the product of this design: packaging bag. 2. Purpose of this design product: used as food packaging bags. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: Main view of Design 1. 5. The product with this appearance design is a thin product, and the left view of design 1 is omitted; the product with this appearance design is a thin product, and the right view of design 1 is omitted; the product with this appearance design is a thin product, and the top view of design 1 is omitted; the product with this appearance design is a thin product, and the bottom view of design 1 is omitted; the product with this appearance design is a thin product, and the left view of design 2 is omitted; the product with this appearance design is a thin product, and the right view of design 2 is omitted; the product with this appearance design is a thin product, and the top view of design 2 is omitted; the product with this appearance design is a thin product, and the bottom view of design 2 is omitted. 6. Designate Design 1 as the base design. 7. Other situations that need explanation: The main view of Design 1 is charcoal-grilled cocoa flavor, and the main view of Design 2 is Wellington steak flavor.