127 results about "Beef steak" patented technology

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 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 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.

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.

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 application provides a drying machine for beef processing and relates to the technical field of drying. The drying machine comprises a drying frame, a motor is arranged at the inner bottom of the drying frame, a driving wheel is arranged on the output end of the motor, a group of upper inner blocks and two groups of lower inner blocks are arranged in the drying frame, and the upper inner blocks and the lower inner blocks are arranged in an upper and lower staggered mode. The drying machine further comprises a drying mechanism, the drying mechanism comprises rotating pipes, the rotating pipes are arranged in multiple groups in a staggered mode, a plurality of groups of air outlet holes are arranged on the surface of each group of the rotating pipes, a follower wheel is connected to one end of each rotating pipe, and each group of the follower wheels is connected with the driving wheel through a transmission belt. The application designs a demand-based air supply system based on mechanical contact response, and solves the extensive working mode of the traditional drying equipment which continuously supplies air in the whole region.

1. Name of the designed product: steak machine (5). 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 invention discloses a wet type cooked beef and beefsteak production process, and relates to the technical field of high-end production of beef. Compared with the prior art, the scheme has the advantages that superior raw material screening is more accurate, A4 / A5 and cattle are adopted, IMF and pH values are detected through filing, and it is ensured that the initial quality is controllable; acid discharge and ripening environment parameters are digitized, the temperature fluctuation is less than 0.5 DEG C, the humidity is accurate to 5%, and the quality fluctuation caused by the fact that a traditional process depends on experience is avoided; the residual oxygen content in high-vacuum packaging is less than or equal to 0.5%, and the microbial pollution risk is reduced by 80% in combination with metal detection; the stacking spacing and the number of layers are strictly controlled, the ripening uniformity is improved by 40% in cooperation with an air circulation system, and standardized production is achieved through regular sampling inspection of the pH value and tenderness. Through the improvements, the tenderness of the beef steak is improved by 30%, the accumulation of flavor substances is increased by 25%, the shelf life is prolonged to 45 days, and meanwhile, the processing loss rate is reduced to 3% or below.

The invention relates to the technical field of beefsteak machines, and discloses a beefsteak machine with a double-sided frying and baking function, the beefsteak machine comprises a rack, a lower plate and an upper plate which are matched with each other are arranged on the rack, and first moving seats capable of sliding left and right are arranged in the upper plate and the lower plate; a second moving seat capable of sliding up and down is arranged on the first moving seat, a moving rod is elastically arranged on the outer side of the second moving seat, an adjusting rod is elastically connected to the end of the moving rod, and first adjusting wheels are rotationally arranged on the surfaces of the moving rod and the adjusting rod correspondingly; heating resistance wires for heating are arranged among the multiple groups of first adjusting wheels; according to the technical scheme, when the beefsteak machine is used, a proper area can be selected to fry and bake beefsteaks according to self requirements, and the utilization rate of the heating resistance wires can be increased by shrinking the heating resistance wires in the horizontal and vertical directions, so that the heating effect is improved.

1. Name of the designed product: steak machine (1). 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. 5. Other circumstances or explanations: "A" represents transparent here.

The utility model relates to the technical field of beefsteak pickling, in particular to a uniform-spraying seasoning adding device for beefsteak making, and adopts the technical scheme that the uniform-spraying seasoning adding device comprises a bottom shell, a supporting frame is fixedly mounted at the bottom of the bottom shell, a reserved hole is formed in the bottom of the bottom shell on the inner side of the supporting frame, and a bottom frame is fixedly mounted at the bottom of the supporting frame; barbed nails are welded to the lower end face of the bottom frame, a top shell is installed on the top of the bottom shell in a threaded mode, an opening is formed in the top of the top shell and communicates with a pressurizing assembly, and a grinding assembly is fixedly installed in the pressurizing assembly; a hole is formed in one side of the upper end face of the top shell and communicates with a feeding pipe, and a sealing assembly is installed on the top of the feeding pipe in a threaded mode; the pressurizing assembly comprises a first threaded sleeve, a corrugated pipe is installed on the top of the first threaded sleeve in a communicating mode, and a connecting cover is installed on the top of the corrugated pipe in a communicating mode. According to the beefsteak pickling device, spices can penetrate into beefsteaks more deeply, so that the time required by pickling is remarkably shortened, and the pickling efficiency is improved.

The invention discloses multi-pressure-sensitive adjusting type steak tenderization precision processing equipment, and relates to the technical field of steak tenderization, the multi-pressure-sensitive adjusting type steak tenderization precision processing equipment comprises a machine body, a lifting mechanism is arranged in the machine body, a driving mechanism is arranged at the top of the lifting mechanism, and a cutting mechanism is arranged at the bottom of the driving mechanism; and the cutting mechanism comprises a movable seat, a first pressing rod, a second pressing rod, a connecting block and a tension spring. The lifting height of an electric telescopic rod is controlled through a pressure sensor, the cutting pressure can be adjusted, it is ensured that beef steaks can be processed according to the preset tenderization degree, the conveying mechanism drives multiple sets of connecting plates through chain transmission, uniform conveying of the beef steaks is achieved, and different pressing rods in the cutting mechanism are matched, so that the cutting efficiency is improved. Muscle fibers and connective tissues are subjected to multidirectional damage by utilizing high-frequency reciprocating cutting action, the problem of uneven tenderization caused by single-direction treatment is avoided, and the technical problems that traditional equipment cannot dynamically adapt to the size of the steak, the tenderization depth is uncontrollable and water-wind treatment separation is caused are solved.

1. Name of the product in this design: Air Fryer (TTAF-506AT). 2. Intended use of this design: cooking food, such as frying steak and popcorn. 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.

1. Name of the product in this design: Packaging bag (ice cream in the shape of a grilled steak). 2. Purpose of this design: For use as outer packaging sleeves for 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.

1. Name of the product in this design: Steak Machine. 2. Purpose of this design: For cooking steak. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

The invention discloses a green pepper series seasoning formula and a preparation process thereof, and belongs to the technical field of food seasonings. The green pepper series seasoning disclosed by the invention takes green pepper, green pepper, soybean oil and the like as main raw materials, and is prepared according to the following process: frying the green pepper at the temperature of 100-180 DEG C for 5-15 minutes for color protection and dehydration, crushing and pulping, blending, decocting at the temperature of 100-150 DEG C for 5-25 minutes, filling and sterilizing. The green pepper series condiment comprises green pepper beef steak sauce, green pepper barbecue sauce, green pepper dipping sauce, green pepper sashimi sauce, green pepper cold spicy sesame oil and green pepper spicy white burning juice. The invention widens the development and application of pepper, breaks through the limitation that pepper products mainly comprise black and white pepper, solves the problems of decoloration and flavor retention in the application process of green pepper, and develops a novel pepper product. The method is high in operability, stable in quality, low in equipment cost and easy to industrialize.

1. The name of the design product: kitchen appliance control graphical user interface for electronic device. 2. The use of the design product: an electronic device. 3. The design points of the design product: the graphical user interface content displayed on the screen. 4. The picture or photo that best indicates the design points: design 1 front view. 5. Design 1 is designated as the basic design. 6. The use of the graphical user interface: the user can realize the function of the electronic device by clicking or touching the icon, or swiping up and down on the screen. 7. The change state of the graphical user interface: in each design, swiping up and down on the screen can replace clicking or touching other mode icons to switch modes; design 1 front view is the main interface of the kitchen appliance; the main mode can be switched by clicking the other work mode options in area A; design 2 front view is the range hood gear setting interface; clicking the strong gear mode switches to design 2 interface change state figure 1 strong gear, clicking the explosive cooking mode or swiping the right screen down can switch to design 2 interface change state figure 2 explosive gear; design 3 front view is the stove mode setting interface; clicking the recipe switches to design 3 interface change state figure 1 recipe mode, clicking the recipe again enters design 3 interface change state figure 2 hot spring beef setting interface, clicking the hot spring beef enters design 3 interface change state figure 3 cooking work interface.