49 results about "Beef Tallow" patented technology

The application discloses a black tea hotpot small noodle and a preparation method thereof, and belongs to the field of instant food processing. The small noodle comprises hot air dried instant noodle, Chongqing old hotpot condiment and vegetable bag; instant noodle raw materials contain black tea and noodle liquid, acetic ester starch and hydroxypropyl starch; the hotpot condiment contains Jinjunmei tea leaves; during preparation, noodles are made of black tea and noodle liquid; when the condiment is fried, tea oil inclusions are prepared by mixing and infiltrating Jinjunmei black tea extraction liquid and vegetable oil, the tea oil inclusions are added when the temperature is lowered to 85-90 DEG C in the late frying stage, and the tea oil inclusions are added in batches. The application significantly improves the rehydration of non-fried noodles by the cooperation of double modified starch and trehalose, prevents the paste soup and oxidation of tea polyphenols, simultaneously innovatively adopts the tea oil embedding and batch fragrance extraction process, deeply fuses the black tea aromatic substances and the beef tallow fragrance, effectively neutralizes the spicy and greasy, and the flavor is harmonious and mellow.

The utility model relates to the technical field of fan manufacturing especially is concerned on a kind of fan grease injection shaft seal device, it includes sealing body, the sealing body is installed on the shell by first fixed bolt, multiple beef tallow packing are installed in the sealing body, the sealing body is also equipped with the compacting mechanism that the beef tallow packing is compacted to it on.Being installed when the shaft seal device, sealing body is installed to shell first, then install beef tallow packing, finally compacting mechanism is installed to sealing body, realize the fixation of beef tallow packing;Further make the dismounting of shaft seal device more convenient, and the setting of beef tallow packing makes the sealing effect of shaft seal better effect.

The utility model discloses a beef tallow smelting tank convenient to adjust temperature, which comprises a beef tallow smelting tank, a discharge filtering mechanism is arranged at the lower end of the beef tallow smelting tank, the discharge filtering mechanism is used for filtering oil residues of beef tallow, the discharge filtering mechanism comprises discharge pipes connected with the lower end face of the beef tallow smelting tank, and the lower ends of the discharge pipes are connected with butterfly valves through flanges. When the motor rotates, the motor drives the connecting rod, the scraping plate and the stirring blades to rotate to stir beef tallow raw materials for processing, the scraping plate can scrape off beef tallow and other materials attached to the inner wall of the beef tallow smelting tank so that the beef tallow can be fully stirred, and after the beef tallow smelting processing is completed, the stirring blades can stir the beef tallow raw materials. The beef tallow flows downwards into the filter sleeve by opening the butterfly valve, the beef tallow and the oil residues are preliminarily separated by the filter sleeve, the purity of the beef tallow is improved, the threaded connection mounting seat is separated by rotating the bolt, and the handle is conveniently moved towards one end to drive the fixed seat and the filter sleeve to be detached, so that the oil residues are conveniently dumped and treated.

The invention provides a preparation method of a special hot-pot chili module with dry and fragrant flavor, which comprises the following specific steps: putting beef tallow, dry chili sections, pure water and other raw materials into a reaction kettle, keeping the gauge pressure in the reaction kettle to 0.17-0.24 MPa, and keeping the temperature and pressure for a period of time; the temperature of the reaction kettle is reduced to 100 DEG C or below, and the gauge pressure is reduced to 0 MPa; carrying out atmospheric distillation dehydration and multiple times of flash dehydration to discharge water with a preset weight, wherein the weight of the water with the preset weight is not less than that of the pure water fed into the reaction kettle; the gauge pressure in the reaction kettle reaches 0.10-0.13 MPa, keeping the temperature and the pressure for a period of time, and then cooling and discharging. According to the preparation method, the reaction kettle can be directly utilized to prepare the hot pepper module special for the dry and fragrant flavor hot pot without muddy soup after long-time cooking.

A use of a pectin-crosslinked β-cyclodextrin complex for reducing cholesterol in beef tallow, and also for reducing the hardness of beef tallow, improving the aroma and flavor of beef tallow and reducing the viscosity of beef tallow, comprising the following steps: S1: melting beef tallow in an 80°C water bath, and slowly adding water to the melted beef tallow while keeping the butter tallow at 80°C; S2: adding a pectin-crosslinked β-cyclodextrin complex to the mixed solution of beef tallow and water, and stirring for one hour at 50°C; S3: after the stirring has been completed, performing centrifuging, and extracting an upper layer sample, so as to reduce cholesterol in the beef tallow, and also reduce the hardness of the beef tallow, improve the aroma and flavor of the beef tallow and reduce the viscosity of the beef tallow. The beef tallow aroma includes benzene aromatic components, aldehydes, ketones, alcohols and nitrogen oxides. The flavor includes roasted nut, milk, roasted meat and mushroom flavors.

This invention discloses a healthy hot pot soup base formula and preparation method using tea oil as a substitute for beef tallow, belonging to the field of food seasoning technology. This method, with tea oil as the core, includes the following steps: First, tea broth is prepared using ultrasound-assisted extraction combined with cellulase and pectinase enzymatic hydrolysis, and then mixed with chicken bone broth, spices are added, and the broth is simmered at low temperature to obtain the soup base; second, the tea oil is refined; then, pickled peppers are chopped and mixed with refined tea oil and stir-fried, with lemon juice, vinegar, or white wine added to adjust the spiciness, then mixed with the soup base, and vitamin E antioxidant is added and cooked; finally, the product is obtained through heat sealing packaging and pasteurization. The hot pot soup base prepared by this invention is characterized by being light, refreshing, and healthy, retaining the traditional spicy and fragrant flavor while reducing animal fat content and gastrointestinal irritation, achieving a balance between health and deliciousness, and is especially suitable for health-conscious young consumers and those with weak digestive systems.

The application discloses a beef tallow paper forming method and device, and the beef tallow paper forming method comprises the following steps: conveying the beef tallow paper to a preforming station, so that one side of the beef tallow paper corresponds to a mold feeding channel, and the other side corresponds to a mold block; the preformed beef tallow paper is an initial beef tallow paper comprising a bottom surface and a height surface; a plurality of corner blocks are driven to cooperate with the mold block, so that the notches of the corner blocks press-connect the bottom surface and the height surface of the initial beef tallow paper, to form a formed beef tallow paper with a corner. The application reduces the rebound force of the beef tallow paper on the corner structure, greatly overcomes the problem that the traditional paper forming shovel plate cannot make the beef tallow paper bend and form due to the large toughness, improves the forming quality of the shovel edge corner since the bending part of the beef tallow paper has been pre-formed, improves the forming stability, and the application has a good control effect on the forming quality of the beef tallow paper.

The utility model discloses a grease block crushing device for beef tallow processing, and particularly relates to the technical field of beef tallow processing, the grease block crushing device comprises a crushing box, the rear end of the crushing box is fixedly connected with a crushing device, the right part of the upper end of the crushing box is fixedly connected with a feeding hopper, and the right end of the crushing box is fixedly connected with a heating device; the grease block smashing device comprises a smashing box, the front end of the smashing box is fixedly connected with a controller, the lower end of the smashing box is fixedly connected with a base, the front end of the base is fixedly connected with a discharging port, and the lower end of the base is fixedly connected with a supporting plate. The reciprocating structure can be utilized to more effectively extrude and crush grease blocks for multiple times, so that the crushing efficiency is improved, meanwhile, the pressure can be further increased through the lifting extrusion function, the grease blocks are easier to crush, the viscosity of beef tallow can be reduced through heating, and the fluidity of the beef tallow is enhanced. Therefore, the beef tallow is easier to treat and transfer in the crushing process.

The utility model belongs to the technical field of beef tallow processing, and particularly relates to a beef tallow oil residue centrifugal separation device which comprises an outer cylinder, an inner cylinder is movably mounted in the outer cylinder, a driving motor is fixedly mounted at the bottom of the outer cylinder, a driving shaft is fixedly mounted at the output end of the driving motor, and the driving shaft movably penetrates through the bottom of the outer cylinder. The bottom of the inner cylinder is fixedly connected to the top of the driving shaft; a collecting disc is slidably mounted in the inner cylinder, a lead screw is movably mounted at the inner bottom of the inner cylinder, a moving block is fixedly connected to the inner bottom of the collecting disc, the collecting disc sleeves the outer wall of the lead screw through the moving block in a threaded manner, and a rotating handle is fixedly connected to the top of the lead screw. Oil residues in the collecting disc can be taken out conveniently, operation is convenient, working efficiency is improved, and labor cost is reduced.

The utility model belongs to the technical field of beef tallow processing device, and specifically a beef tallow multistage squeezing filtering sorting device, including filter jar, the top of filter jar is installed the top cap, the top fixed connection of rotary column has the output of motor, and the residue salvaging subassembly is fixed in the outside of rotary column, the bottom of filter jar is provided with the discharge pipe, the inner bottom fixed connection of filter jar has the connecting ring, the inner side wall fixed connection of filter jar has the limit ring, the inner side wall of limit ring is set up with first limit slot, second limit slot and third limit slot, and first filter plate, second filter plate and third filter plate are respectively with the inside of first limit slot, second limit slot and third limit slot are clamped together. The utility model discloses through setting up the residue salvaging subassembly, motor and rotary column, can avoid the excessive jamming of filter hole of impurity quality, through setting up the limit frame, the limit post, the limit slot, the sliding slot and the sliding block, it is convenient to replace the residue salvaging net.

The application discloses a kind of flavor beef tallow and preparation method thereof, it is related to food processing technical field, comprising the following steps: step S10, obtain parachlorella protein extract;Step S20, parachlorella protein extract, reducing sugar and beef tallow are mixed, and Maillard reaction is carried out, to obtain first mixture;Step S30, first mixture is heat treated, to obtain second mixture, i.e. the flavor beef tallow.The parachlorella protein extract and reducing sugar are as core, construct dry method Maillard reaction system, generate a variety of rich flavor substances, produce bioactive polypeptide simultaneously, realize beef tallow flavor enhancement and nutrition upgrade.The flavor beef tallow prepared by the application is rich in bioactive polypeptide and Maillard reaction type antioxidant, with rich and pure flavor, balanced nutrition and excellent antioxidant stability.

The invention belongs to the technical field of food processing, and particularly relates to pepper soup rice dumplings and a preparation method thereof. The pepper soup glue pudding provided by the invention comprises the following raw materials in parts by weight: 0.8 part of aniseed, 0.5 part of black pepper, 0.2 part of pepper, 1.6 parts of salt, 0.3 part of monosodium glutamate, 0.3 part of white sugar, 0.4 part of chicken essence, 3 parts of corn starch, 3.5 parts of dark soy sauce, 1 part of ginger, 2 parts of cooking wine, 1 part of sesame oil, 0.5 part of vinegar, 6 parts of diced beef, 3 parts of gluten, 3 parts of agaric, 20 parts of quick-frozen oil, 5 parts of beef tallow, 5 parts of fried flour, 51 parts of first component water, 60 parts of glutinous rice flour and 240 parts of second component water. By adjusting the raw materials, the technical problem that the traditional pepper soup cannot be made into sweet soup balls on a machine can be solved, the original flavor of the raw materials can be fully released, the obtained pepper soup sweet soup balls with pepper soup flavor are unique in taste, have no obvious phenomena of cracking cores and powder removal after being frozen, have no soup mixing phenomenon during cooking, and enhance the market competitiveness of the product.

The application belongs to the technical field of saponification grease refining extraction, and discloses a kind of oil and fat by-products in cowhide pretreatment waste liquid and extraction method and application.The application uses the combined waste liquid generated in the process of collagen peptide production as raw material, adopts non-isoelectric point salt-free gentle flocculation demulsification process, accurately controls the system pH to 4.6~5.0, can completely remove macromolecular impurities such as impure protein, dander gum, etc., while controllably retaining trace amounts of small molecule denatured collagen polypeptide, then through hydration degumming, alkali refining deacidification, water washing and drying, decolorization and deodorization processes to obtain finished oil and fat.The core physicochemical indexes of the oil and fat obtained by the application meet the standard of soap grease, and the saponification reaction efficiency, soap texture flexibility and foam performance are significantly better than those of traditional completely deproteinized refined beef tallow, realizing high-purity refining and performance synergistic effect of waste liquid oil and fat, high added value of by-products, and process adaptation to industrial large-scale production.

The utility model belongs to the technical field of beef tallow refining processing devices, and particularly relates to a vacuum deodorization device in a beef tallow refining process, which comprises a deodorization barrel, the outer wall of the deodorization barrel is fixedly connected with a support frame, the upper surface of the deodorization barrel is fixedly connected with an air pump, and the air inlet end of the air pump is fixedly connected inside the deodorization barrel. A connecting pipe is fixedly connected to the air outlet end of the air pump, a supporting rod is fixedly connected to the upper surface of the supporting frame, a filtering box is fixedly connected to the upper surface of the supporting rod, and the end, away from the air pump, of the connecting pipe is fixedly connected to the left side in the filtering box. Gas generated by deodorization in the deodorization barrel is pumped out through the air pump and discharged into the filter box through the connecting pipe to be filtered, the gas passes through the three mounting plates after entering the filter box, the gas is adsorbed and filtered through the activated carbon plates in the mounting plates, and the body health of workers is prevented from being affected.

The invention provides an ostrich oil hotpot condiment. The spicy ostrich oil is prepared from the following raw materials in parts by weight: 60-75 parts of edible ostrich oil, 2-5 parts of chicken-flavor compound seasoning powder, 3-6 parts of Xiangshan chilies, 5-8 parts of thick broad-bean sauce, 1.5-3 parts of Chinese prickly ash, 2-4 parts of chilies, 0.5-1.5 parts of wheat flour, 3-6 parts of water, 1-3 parts of green Chinese onions, 3-8 parts of edible oil, 1-2 parts of edible salt, 1-2 parts of ginger, 0.5-1 part of green onions, 1-2 parts of spices, 0.5-1.5 parts of white granulated sugar, 0.3-1 part of crystal sugar, 0.5-1.5 parts of fermented soybeans and 0.5-1.2 parts of fructus alpiniae oxyphyllae. 0.2 to 0.5 part of capsanthin; the ostrich oil is used for replacing most of beef tallow, the melting point of the ostrich oil is close to the body temperature of a human body, so that the ostrich oil melts in the mouth, the clotting feeling of the beef tallow which is burnt to the mouth is not generated, the greasy feeling is greatly reduced, the trace addition of the wheat flour is matched, the wall hanging property of the oil liquid is improved, the soup base is thicker and smoother, and the fructus alpiniae oxyphyllae extracting solution is fused into the base material, so that the taste of the soup base is improved. By utilizing the warming and tonifying characteristics of the chili and the Chinese prickly ash to neutralize the stimulation of the chili and the Chinese prickly ash to intestines and stomach, stomachache and diarrhea caused by eating the hotpot are effectively prevented, and the hotpot is eaten while being nourished.

1.The name of the design product: packaging bag (double duck hot pot condiment rich beef tallow). 2.The use of the design product: the bag of the design product packs hot pot condiment with beef tallow flavor. 3.The design points of the design product: the combination of shape, pattern and color. 4.The picture or photo that best shows the design points: front view. 5.The design claimed contains color.

The utility model discloses a hot pot beef tallow processing and boiling device, which belongs to the field of beef tallow processing and comprises a hollow boiling cylinder, a support ring is mounted on the outer side of the boiling cylinder, supports are mounted on the left side surface and the right side surface of the support ring, a motor is mounted on the upper surface of the boiling cylinder, and a rotating shaft is rotatably mounted in the boiling cylinder; according to the hot pot beef tallow processing and boiling device, the heating ring, the stirring rod, the rotating plate and the control panel are arranged, the heating ring is located in the cavity, the inner wall of the boiling barrel is evenly heated, the boiling barrel forms a large heating furnace, the motor is combined to drive the rotating shaft to rotate, beef tallow is evenly stirred through the stirring rod, the beef tallow is evenly heated, and the heating effect is good. According to the beef tallow boiling device, the boiling speed and efficiency of beef tallow are improved, the corresponding oil discharge holes are aligned through the operation rod by combining the functions of the rotating plate and the oil discharge holes in the bottom end of the boiling barrel, then the beef tallow is conveniently discharged, and the beef tallow can be well heated and boiled.

The utility model relates to a crusher for beef tallow production, in particular to a feeding device of the crusher for beef tallow production, which comprises a crushing box, the upper end of the crushing box is fixedly connected with a feeding port, a crushing mechanism is arranged in the crushing box, and a buffer component is arranged in the feeding port; a conveying mechanism is arranged at the side end of the crushing box, and the discharging end of the conveying mechanism is connected with the feeding opening through a material guiding assembly. Under the cooperation of the buffering assembly, falling beef tallow blocks can be buffered, the beef tallow blocks are prevented from directly falling on the crushing cutter, the crushing cutter is protected, and therefore the service life of the crushing cutter is prolonged.

The invention discloses a beef tallow identification method based on a fatty acid fingerprint spectrum. The method specifically comprises the following steps: step 1, constructing a beef tallow standard fingerprint spectrum; 2, performing gas chromatographic analysis on the beef tallow doped with other oil products to obtain a plurality of doping maps; 3, importing the doping spectrum into a traditional Chinese medicine chromatographic fingerprint spectrum similarity evaluation system to obtain the similarity between the doping spectrum and a beef tallow standard fingerprint spectrum, and drawing a relation curve of the doping amount and the similarity to obtain a fitting equation; and step 4, performing gas chromatographic analysis on a beef tallow sample to be detected, importing the detected chromatogram into the traditional Chinese medicine chromatographic fingerprint spectrum similarity evaluation system to obtain the similarity between the chromatogram and the beef tallow standard fingerprint spectrum, and when the similarity is greater than 90%, indicating that the beef tallow meets the authenticity requirement.

The utility model belongs to the technical field of beef tallow production devices, and particularly relates to a beef tallow production grease filtering device which comprises a device body, the device body comprises a shell, a filtering mechanism is installed on the inner wall of the shell and comprises a connecting cylinder, the surface of the connecting cylinder is attached to the inner wall of the shell, and a connecting groove is formed in the inner wall of the connecting cylinder. A third electric telescopic rod is fixedly connected to the inner wall of the connecting groove, a second connecting block is fixedly connected to the tail end of the third electric telescopic rod, a second rotating shaft is movably connected to the surface of the second connecting block, a filter plate is movably connected to the surface of the second rotating shaft, and a second through hole is formed in the surface of the filter plate. According to the beef tallow filtering device, beef tallow can be fully filtered, and the filtering quality of the beef tallow is improved.

The application belongs to the field of biological medicine, and particularly relates to a Bama pig model for preclinical research of a weight loss drug COST and application. Healthy Bama pigs are first adaptively fed with ordinary feed, and then fed with high-fat feed to model, and the Bama pigs are detected for obesity-related indexes at a fixed time period every week; the high-fat feed comprises ordinary feed, beef tallow, artificial butter, sucrose, casein, experimental animal premix, microcrystalline cellulose, calcium bicarbonate, gypenoside, peppermint leaf, maslinic acid, ursolic acid, atractylodes, nutmeg. The application can quickly construct a Bama pig model with stable phenotype, and provides a reliable model for preclinical research of a new drug for treating obesity, and provides guarantee for research on the mechanism of obesity, screening, development and mechanism research of a new drug for treating obesity and the like.

This utility model relates to the field of hot pot base preparation technology, specifically a rapid heating device for beef tallow in hot pot base preparation. It includes a storage tank with a heating mechanism at its bottom. A pipe is installed on the outside of one side of the storage tank, connecting to a rotating spray mechanism located at the upper part of the storage tank's interior. The bottom end of the pipe connects to the lower interior of the storage tank. A solid-liquid separation mechanism is horizontally installed at the lower interior of the storage tank. This utility model achieves physical isolation between the heating mechanism and the beef tallow storage space through a separate design of the heat-conducting tray and the electric heating plate. This effectively avoids the risk of liquid beef tallow seeping into the heating element and solves the short-circuit hazard caused by sealant aging in existing technologies. Furthermore, the separate structure facilitates individual maintenance and replacement, significantly improving the device's safety and service life.

The present application discloses a method for reducing cholesterol in beef tallow and use thereof, and relates to the field of food engineering technology. The present application effectively reduces the cholesterol content in beef tallow by adsorbing cholesterol in the beef tallow using β-cyclodextrin and pectin-crosslinked or chitosan-crosslinked β-cyclodextrin complex. In terms of flavor performance, after treatment with the pectin-crosslinked β-cyclodextrin complex, the beef tallow shows significant improvement over untreated beef tallow and beef tallow treated with the chitosan-crosslinked β-cyclodextrin complex. The use of β-cyclodextrin and pectin- or chitosan-crosslinked complex can adjust the hardness of beef tallow, and the prepared beef tallow can be applied in a wider range of scenarios.

The invention discloses a lifting device and method for lifting seasoning raw materials, and belongs to the technical field of material lifting, the lifting device specifically comprises a cantilever rod, one end of the cantilever rod is arranged at the outer end of a stand column, and the cantilever rod rotates in the horizontal direction through a first driving assembly; the hoisting mechanism is arranged at the bottom of the other end of the cantilever rod; the lifting mechanism is internally provided with a supporting assembly, a pushing assembly, a fixing assembly and a second driving assembly which are placed in the containing groove and can be lifted, and the seasoning raw materials are placed on the supporting assembly and are fixed or moved through the fixing assembly and the pushing assembly; the second driving assembly drives the supporting assembly, the pushing assembly and the fixing assembly to move synchronously, when the pushing assembly moves to the first limit position, the fixing assembly stretches out, and when the pushing assembly moves out of the first limit position, the fixing assembly retracts. The lifting equipment is mainly used for lifting blocky solid beef tallow into an oil melting tank from a feeding end so as to realize subsequent processing of the beef tallow.

The present application relates to the technical field of food processing automation control, and specifically discloses a beef tallow processing control method and system based on image processing. The technical scheme of the present application acquires real-time images of the oil surface in the melting stage and the decoloring stage of beef tallow processing, segments the images to extract color feature vectors of the oil area and impurity particle shape feature parameters, calculates chroma representation values and impurity area proportions, compares the chroma representation values with standard chroma intervals to generate heating power adjustment values, compares the impurity area proportions with impurity thresholds to generate stirring rate adjustment values, and outputs them to the processing equipment actuators. The present application solves the problems of strong subjectivity and poor consistency caused by the reliance of traditional processing modes on manual experience, and the problem of quality fluctuations that cannot be captured and feedback adjusted in time caused by the fact that existing image processing methods do not form data linkage with the melting and decoloring process, thereby improving the beef tallow processing automation level and product quality consistency.

The application discloses a meat-flavor seasoning for instant food and a preparation method thereof, and belongs to the technical field of food seasoning processing. The application forms a dispersion liquid by dispersing bovine bone powder in water, sequentially performs enzymolysis on the dispersion liquid by using neutral protease and trypsin, and collects supernatant by centrifugation; reduces sugar, L-cysteine, vitamin B1, ferulic acid and phloretin are added into the supernatant, and then Maillard reaction is performed; finally, the melted bovine fat is emulsified; and finally, the liquid, paste or powder seasoning is prepared. Compared with the prior art, the application fully releases bovine bone protein and converts the bovine bone protein into flavor precursors in a directional manner, the meat flavor is rich, the fat flavor is coordinated, the umami is full, the flavor stability is good, and the application is suitable for instant food soup and seasoning systems.

The invention relates to the technical field of food processing, and particularly discloses a beef tallow preparation process and beef tallow thereof.The beef tallow preparation process comprises the steps that current preparation data are obtained, and the matching of current temperature and boiling time is judged through viscosity standard verification and pungency degree layering judgment; if not, constructing an initial temperature-time group based on historical data and a process temperature standard interval, fitting a moisture viscosity correlation equation through variable collaborative analysis, and determining a moisture thermal load correlation formula in combination with heat conservation; calculating a current thermal load required value and a drying time length, and screening to obtain a moisture viscosity temperature-time group meeting the moisture drying constraint; layering risk discrimination is carried out through coupling analysis of time mismatch degree and pungency degree layering, and a temperature-time optimal cooperation parameter group is determined. According to the method, the viscosity of the beef tallow is stable and reaches the standard, the pungency degree is uniform without layering, the stability and batch consistency of beef tallow preparation are remarkably improved, and the reject ratio of production is reduced.

A modular hot pot base and its preparation method are disclosed, relating to the field of hot pot base. The hot pot base includes: four essential modules: a flavor chili module (40%-85%), a spice module (5%-20%), a flavor enhancement module (5%-20%), and a cooling module (5%-25%); six optional modules: a broad bean paste module (0%-30%), a ginger module (0%-15%), a scallion module (0%-15%), a garlic module (0%-15%), a fermented chili paste module (0%-25%); and a Sichuan peppercorn oil module (0%-20%). The preparation method includes: calculating the product formula weight and the amount of each module; preparing and weighing each module separately; adding the ingredients sequentially and heating and stirring; maintaining the heat at 105-110℃ for 10 minutes and then stopping heating; adding the cooling module and remaining beef tallow using the residual heat; and cooling and draining the ingredients. This solution simplifies the complex hot pot stir-frying process into a simple heat fusion process, shortens the overall processing time, and reduces the generation of stagnant products through modular design, thereby reducing costs and increasing efficiency.

The invention relates to the technical field of conveying, in particular to a raw material conveying device based on hotpot beef tallow production and processing. A supporting frame is installed at the bottom of the conveying machine body, a transmission belt is installed in the conveying machine body through a transmission shaft, multiple sets of separation plates are fixedly installed on the transmission belt and distributed on the transmission belt at equal intervals, and material pushing plates are symmetrically arranged on the separation plates. A guide rail is fixedly installed on the inner wall of the conveying machine body, a driving motor and a material gathering mechanism are installed on the conveying machine body, the material gathering mechanism is arranged on an isolation plate and used for collecting and gathering materials, and the swing blowing mechanism is arranged on the isolation plate. And through the arranged material gathering mechanism and the swing blowing mechanism, middle gathering of the materials is accurately achieved, and the problems of unbalance loading scattering and adhesion of the materials in the gathering process are avoided.

The present application relates to a kind of hydrolyzed sheep liver powder, cat food and its preparation method and application, belong to animal feed technical field.The present application sheep liver is homogenized, composite enzyme hydrolysis, filtration, drying and obtains hydrolyzed sheep liver powder.Hydrolyzed sheep liver powder is made into cat food with chicken, oyster powder, chicken oil, salmon oil, cellulose, beef tallow, beer yeast powder, jujube seed powder, gastrodia powder and polygonatum sibiricum powder.The hydrolyzed sheep liver powder and cat food prepared with it can improve the anti-stress response ability of cat, relieve the anxiety and depression caused by stress, also can improve the food intake of cat under stress, and can maintain its normal growth, improve serum enzyme index, protein, lipid metabolism level to some extent, and protect liver and kidney function, with the abnormal fluctuation of physiological and biochemical indexes caused by stress state, relieve stress stimulation effect.The hydrolyzed sheep liver powder of the present application is derived from food raw materials, and is safer.