113 results about "Chicken bone" patented technology

The utility model relates to the technical field of seasoning production equipment, in particular to a composite enzymolysis device for extracting chicken essence concentrate, which comprises an enzymolysis tank, a feeding table is fixedly welded at the top of the right side of the enzymolysis tank, a colloid mill is fixedly mounted on the top surface of the feeding table through bolts, and the left side of the colloid mill is communicated with the enzymolysis tank. A first enzymolysis bin and a second enzymolysis bin are arranged at the top end and the bottom end in the enzymolysis tank respectively, a heat preservation shell is fixedly welded to the outer surface of the enzymolysis tank in a surrounding mode, and an electric heating coil is installed between the heat preservation shell and the enzymolysis tank in a surrounding mode. According to the composite enzymolysis device for extracting the chicken essence concentrated solution, the colloid mill is directly additionally arranged and connected to the feeding port of the reaction tank, chicken bone and meat materials are directly conveyed, manual transferring and feeding do not need to be continued, the escalator provides an up-and-down path, the enzymolysis tank is convenient to operate and maintain, the interior of the tank body is divided into two parts, and the operation is convenient. Papain and trypsin can be respectively input to carry out targeted enzymolysis reaction on chicken and chicken aggregate, so that the enzymolysis reaction efficiency is improved.

The invention discloses a high-calcium chelating activity collagen peptide prepared based on chicken bones, a peptide calcium chelate and application, an ultrasonic-assisted enzymolysis technology is utilized to destroy a collagen cross-linked structure through an ultrasonic cavitation effect, and three-stage enzymolysis time sequence regulation is combined, so that the hydrolysis rate of the collagen peptide reaches 33.18 + / -0.84%. The collagen peptide provided by the invention has relatively high calcium chelating activity, and the peptide calcium chelate is stable in structure in an intestinal neutral environment and under a weakly alkaline condition and is beneficial to intestinal absorption of calcium.

The invention provides application of an FZD4 gene. The FZD4 gene is used for regulating osteogenic differentiation and mineralization of chicken bone marrow mesenchymal stem cells. The FZD4 gene in the chicken bone marrow mesenchymal stem cells is over-expressed and is used for promoting osteogenic differentiation and mineralization of the chicken bone marrow mesenchymal stem cells; or / and the FZD4 gene in the chicken bone marrow mesenchymal stem cells is knocked down to inhibit osteogenic differentiation and mineralization of the chicken bone marrow mesenchymal stem cells; the nucleotide sequence of the coding region of the FZD4 gene is as shown in SEQ ID NO. 1. According to the invention, the positive regulation effect of the FZD4 gene in osteogenic differentiation of chicken bone marrow mesenchymal stem cells is determined for the first time, the blank of a bone regulation mechanism of the poultry FZD4 gene is filled, and a new biological preparation target is provided for prevention and treatment of poultry bone diseases; the FZD4 gene can also be used as a molecular marker for breeding chicken varieties with high bone strength.

1. The name of this design product: Chicken bone shears (multi-function). 2. Purpose of the product with this design: used for cutting objects, cutting bones, opening bottles, etc. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the key points of the design: main view.

1. Name of the product in this design: Kitchen Chicken Bone Shears (Heavyweight). 2. Purpose of this design: For cutting chicken bones. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

1. The name of the product of this design: Chicken Bone Scissors (ML310). 2. Purpose of this design product: used for cutting chicken bones. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: Stereoscopic drawing 1.

The utility model discloses a pair of multifunctional chicken bone scissors which comprises two shearing units, each shearing unit comprises a blade, each blade comprises a blade part and a handle part, and a hinge hole is formed between the blade part and the handle part of each blade; the hinging shaft penetrates through the hinging holes of the two shearing units, so that the hinging between the two shearing units is realized; the opposite portions of the cutting edge portions of the two cutting unit blades respectively comprise a cutting edge, the cutting edge portion of the first cutting unit blade is located below the cutting edge portion of the second cutting unit blade, and the cutting edge portion of the first cutting unit blade comprises a cutting edge below the cutting edges. According to the multifunctional chicken bone scissors, the two shearing units can be directly used as a cutter after being closed together, the two shearing units can be used as scissors after being opened, parts do not need to be disassembled and assembled in the conversion process, and the conversion mode is simple and convenient.

The application belongs to the technical field of phospholipid extraction, and particularly relates to chicken bone marrow phospholipid, a preparation method and application thereof. The method comprises the following steps: freezing and drying chicken bone marrow, mixing the chicken bone marrow in a mixed solution of dichloromethane and methanol, treating the mixture by a high-energy fluid mill, centrifuging, mixing the supernatant with water, stirring, standing, obtaining lower dichloromethane and upper mixed liquid, repeatedly extracting the upper mixed liquid to obtain a dichloromethane mixed liquid, combining the dichloromethane, reducing pressure and concentrating, drying, obtaining a mixed liposome, dissolving the mixed liposome in acetone, extracting, centrifuging, drying, and obtaining chicken bone marrow phospholipid. The antioxidant capacity of the chicken bone marrow phospholipid is further determined, which provides a theoretical basis for the application of the chicken bone marrow phospholipid in drugs for diseases caused by free radicals.

The invention discloses a conveying device for deoiling processing of chicken bones, and relates to the technical field of food processing, the conveying device comprises a feeding conveyor belt assembly, a core deoiling and posture correction assembly and a secondary purification and grease recovery assembly, and the core deoiling and posture correction assembly and the secondary purification and grease recovery assembly are arranged at the top of the feeding conveyor belt assembly; the core deoiling and posture correcting assembly is used for accurately correcting the posture of the chicken bone and deeply stripping grease; the secondary purification and grease recovery assembly is used for complementing deoiling dead angles and recovering high-purity grease; through systematic cooperation of the core deoiling and posture correction assembly and the secondary purification and grease recovery assembly, organic unification of deep deoiling, low-loss conveying, multi-specification adaptation, sanitation compliance and high-value grease recovery of chicken bones is achieved, and the core pain points of uneven deoiling, gap residues, material damage, secondary pollution and low recovery purity of a traditional device are specifically solved; the method is suitable for poultry deep processing, feed pretreatment and other multi-scene requirements.

1. Name of the design product: Chicken bone scissors (24888). 2. Use of the design product: For cutting objects. 3. Design key points of the design product: Lies in the shape. 4. Picture or photograph that best shows the design key points: Front view.

1. The name of the design product: chicken bone scissors (25117). 2. The use of the design product: for cutting chicken bones. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: front view.

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 provides a low-volatile base nitrogen chicken bone soup rapid preparation method, first, the chicken bone frame is cleaned, coarsely broken, frozen by a tunnel type liquid nitrogen quick freezing equipment, soaked in hydrogen-rich water for 0.5-1.0 hours, the hydrogen-rich water mass concentration is 0.8-1.6 ppm, and the temperature is controlled below 4 DEG C; after the soaking is completed, the chicken bone frame is put into a steam explosion machine, the steam explosion pressure is 1.6-3.8 Mpa, and the pressure maintaining time is 400-800 seconds; after the steam explosion is completed, the bone soup and bone residue are separated, the bone residue is crushed and then added to the bone soup, hydrogen-rich water is supplemented to make the bone soup and the chicken bone frame volume / mass ratio 2-4:1, the bone pulp is finely ground to 30-80 microns by using a colloid mill, and finally the chicken bone stock solution is obtained; the chicken bone stock solution is cooled and canned to obtain the low-volatile base nitrogen nutritional chicken bone soup, and the application effectively reduces the volatile base nitrogen content in the chicken bone soup and guarantees the bone soup quality.

1. Name of the design product: chicken bone scissors. 2. Use of the design product: for cutting chicken bones. 3. Design points of the design product: in shape. 4. Picture or photo best indicating the design points: front view.

1. Name of the designed product: chicken bone scissors (extreme simple style). 2. Use of the designed product: scissors for cutting chicken bones. 3. Design points of the designed product: in shape. 4. Picture or photo that best indicates the design points: front view.

To provide a vegetable soup base having good rich feeling and body of aftertaste without using animal raw materials such as pork bone, chicken bone and dried bonito.SOLUTION: It has been found that a vegetable soup base produced by mixing raw materials containing flavored oil and fat and vegetable milk cream and then emulsifying the mixture has good thick feeling and body of aftertaste.SELECTED DRAWING: None

1. Name of the designed product: scissors (bone scissors). 2. Use of the designed product: for cutting chicken bones. 3. Design points of the designed product: in shape. 4. Picture or photo that best shows the design points: front view.

The present invention belongs to the field of feed additive technology, and in particular to a fermented feed additive for promoting growth and a preparation method thereof. The additive includes the following ingredients in parts by weight: 10-20 parts of microbial fermentation bacteria liquid, 1-5 parts of modified montmorillonite, 5-10 parts of chlorella extract, and 0.5-1 parts of chicken bone powder; the modified montmorillonite preparation process is as follows: (1) montmorillonite is added to a nitric acid solution and heated and stirred for a period of time, and pretreated montmorillonite is obtained by filtration, washing, and calcination; (2) sodium carbonate, ferric nitrate, and calcium nitrate are added to water, heated and stirred to obtain a mixed solution; (3) the montmorillonite pretreated in step (1) is dispersed in water, the mixed solution of step (2) is added, heated and reacted, and modified montmorillonite is obtained. The additive of the present invention can not only enhance the activity of fermented strains, regulate intestinal microecological balance, but also meet the various nutritional needs during animal growth and promote animal growth performance.

1. The name of the product of this design: Scissors (chicken bone scissors). 2. Purpose of the product of this design: used for cutting chicken bones and cutting objects. 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.

1. Name of the designed product: chicken bone scissors (lobster). 2. Use of the designed product: for cutting off bones and the like. 3. Design points of the designed product: in shape. 4. Picture or photo best showing the design points: perspective view.

1. Name of the product in this design: Chicken Bone Scissors (002). 2. Purpose of this design product: used for cutting bones and other items. 3. The key design feature of this product is its shape. 4. The picture or photo that best illustrates the design points: Stereoscopic drawing 1.

The application discloses a preparation method of concentrated soup for pets, and belongs to the technical field of pet food. The chicken bone meat, chicken skin and beef are coarsely broken and pretreated, then water in a certain proportion is added for water phase extraction, and after the cooking liquid is collected, centrifugation, filtration and concentration are performed, then self-made collagen-based Maillard reactant is added for emulsification, blending, sterilization and the like to obtain the concentrated soup. The hot reactant is rich in collagen with a specific molecular weight, can stabilize the soup system, is resistant to high temperature, has good stability, and is rich in a large amount of flavoring substances, so that the palatability of cat wet food can be effectively improved. The application can be widely applied to pet cans, reduces flavor deterioration and attenuation of the cans in the sterilization process, and enables the cans to maintain the stability of the body state in the shelf life, without soup loss and layering, and has a wide application prospect.

A method and compositions of treatment for improving skin health and sleep quality using supplementation, comprising the step of applying a supplement formulation to a human subject via a selected administration route, the supplement formulation comprising therapeutically effective amounts of a hormone supplement, a plurality of collagen peptides, and a plurality of elastin peptides. The hormone supplement may comprise either HGH or IGF-1, or precursors or analogues thereof, and the collagen peptides may be sourced from a plurality of animal-based sources, which may include at least one of chicken bone, bovine hide, or fish tissues.

1. Name of the product in this design: Chicken Bone Scissors. 2. Purpose of this design: For cutting bones and other similar items. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1. 5. The top view has already been shown in perspective view 2, so it is omitted; the bottom view has already been shown in perspective view 1, so it is omitted.

1. The name of this design product: Chicken Bone Scissors (KN09). 2. Purpose of this design product: used for cutting chicken bones and other foods. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The present invention provides a nutritionally enhanced chicken essence and a preparation method thereof, which is made from the following raw materials: 20-35 parts by weight of chicken extract; 10-20 parts by weight of chicken bone extract; 0.5-2 parts by weight of flavor nucleotide disodium; 5-15 parts by weight of monosodium glutamate; 10-20 parts by weight of starch; 3.5-10 parts by weight of nutritional enhancers, which include vitamins, minerals and dietary fiber; 0.2-1 parts by weight of gamma-aminobutyric acid; 5-10 parts by weight of edible salt; 2-5 parts by weight of white granulated sugar; 1-3 parts by weight of spices; 0.05-0.2 parts by weight of antioxidants; and 0.1-0.5 parts by weight of anti-caking agents. The nutritionally enhanced chicken essence of the present invention is added with a variety of nutrients, and has a rich and delicious flavor; the nutrition is stable, the product is not easy to agglomerate, and the particles are uniform and have good solubility.

<pre>The present invention relates to an optimized process for manufacturing phosphoric acid by the wet process, aimed at increasing the chemical yield, filterability, density, reducing the sulfate level, and increasing the P₂O₅ titer. In conventional processes, the phosphoric acid obtained has a P₂O₅ concentration of less than 25%, due to the insufficient acid attack of the phosphate and the coprecipitation of the dicalcium phosphate in the gypsum. The innovation lies in the integration of animal bones, selected from bovine, sheep and chicken bones, after pretreatment including calcination, at a rate of 3% by weight of the phosphate pulp, used as a dopant. This incorporation promotes improved crystallization of calcium sulfate, which increases the reaction yield, density, and P₂O₅ titer of the phosphoric acid, while improving filterability and reducing losses. The experimental results show that the use of bone significantly improves the performance of the process.< / pre>

This invention provides a compound umami-enhancing seasoning and its preparation method, belonging to the field of food seasoning technology. The compound umami-enhancing seasoning comprises: chicken essence powder, monosodium glutamate powder, white pepper powder, black pepper powder, edible salt, starch, edible glucose, chicken bone powder, beef bone powder, natural spices, aromatics, chicken powder seasoning, white sugar, yeast extract, compound soy sauce seasoning powder, plant protein, and edible additives. This compound umami-enhancing seasoning achieves a synergistic effect through multiple umami substances, combined with natural spices, aromatics, and meat and bone powder, resulting in a rich and lasting umami flavor, a complex and diverse flavor profile, a mellow taste, good stability, and ease of use, suitable for various scenarios such as cooking, cold dishes, and soups.

The utility model discloses a pair of multifunctional chicken bone scissors, which comprises a first scissor body and a second scissor body, the first scissor body comprises a first scissor head and a first handle, the first handle is arranged at the rear part of the first scissor head, the second scissor body comprises a second scissor head and a second handle, the second handle is arranged at the rear part of the second scissor head, and the second scissor head is arranged on the second scissor body. The first scissors head and the second scissors head are correspondingly arranged, the upper part of the first scissors head is provided with an intestine opening part, and the inner edge of the intestine opening part is provided with an intestine opening blade. According to the multifunctional chicken bone scissors, the intestine opening blade is arranged on the inner edge of the intestine opening part, so that the intestine can be quickly cut, the whole process is smooth, the intestinal tract is not damaged, food materials can be cut by relatively closing the cutting edges of the scissors heads, and the cleanliness of a kitchen and the operation efficiency are improved.

The invention belongs to the technical field of functional protein peptides, and particularly discloses a chicken bone collagen peptide-selenium nano-composite and a preparation method and application thereof, and the method comprises the following steps: extracting and degreasing a chicken skeleton of a black chicken in old hospital; removing non-collagen protein, fat and mineral substances in the chicken bone protein freeze-dried powder; preparing the chicken bone collagen peptide from the chicken bone collagen freeze-dried powder in an environment of simulating gastrointestinal tract digestion; the chicken bone collagen peptide-selenium nano compound is prepared by taking chicken bone collagen peptide and sodium selenite as raw materials. According to the chicken bone collagen peptide-selenium nano-composite and the preparation method and application thereof, the chicken bone of the black chicken in the old hospital is taken as a raw material, and the prepared chicken bone collagen peptide-selenium nano-composite has the characteristics of high absorptivity, high safety and strong oxidation resistance; furthermore, the chicken bone collagen peptide-selenium nano compound can be widely applied to the future food or pharmaceutical field as a high-efficiency dietary organic selenium supplement.