10 results about "Chicken bone" patented technology

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.

<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 chicken bone extract production device containing enzymolysis and solid -liquid separation function relates to the technical field of extraction of chicken bone material, including frame, the upper portion of frame is installed with enzymolysis jar, and the lower portion is installed with separation rotating part and vibrating screen sorting part respectively, separation rotating part includes sorting filter cartridge and support box, and sorting filter cartridge is installed in support box, be provided with filter screen on sorting filter cartridge, one end of sorting filter cartridge is provided with feed pipe orifice, and the other end is closed setting, the end portion of support box is installed with slewing gear away from feed pipe orifice of sorting filter cartridge, vibrating screen sorting part includes front pipeline, fixed shell and rear pipeline, and is installed with vibrating screen in fixed shell, and the upper and lower of vibrating screen are all installed with guide pillar, is installed with vibrating part on fixed shell, is installed with backflushing pipe orifice on rear pipeline, and the opening direction of backflushing pipe orifice sets up towards vibrating screen, to solve the technical problem that filter cartridge is difficult to remove and clean in small space.

This invention belongs to the field of functional foods and bioactive peptides, specifically relating to a chicken bone collagen peptide that promotes calcium absorption, its chelate, preparation method, and application. This invention employs a rational molecular docking screening strategy, directly screening for the high-affinity peptide DFSLPQPPQ from a chicken bone collagen peptide library by simulating the interaction between peptides and calcium-sensitive receptors. This overcomes the inefficiency of traditional "blind screening" methods, achieving targeted peptide discovery based on mechanisms. The prepared peptide-calcium chelate (DFSFLPQPPQ-Ca) exhibits excellent calcium absorption-promoting performance in the Caco-2 cell model. This invention utilizes chicken bone by-products as raw materials, achieving high-value utilization of resources and providing a precise development path for poultry processing by-products based on clearly defined bioactive peptides, possessing significant industrial promotion value and economic benefits.

The utility model discloses a lock catch structure of chicken bone scissors, including lock wheel, the chicken bone scissors include two shearing units, and the shearing unit includes blade and handle, and the blade includes blade part and handle part, and the rear end of blade part is connected with the front end of handle part, and the hinging position of two shearing units includes scissors elastic opening mechanism, and the opposite position of two shearing unit blade blade parts each includes scissors blade, and the blade part of first shearing unit blade is below the blade part of second shearing unit blade, and the lock wheel includes gyro wheel and lock pin, the gyro wheel is arranged in the inside of the upper portion of first shearing unit blade handle part front section, and is hinged with the blade of first shearing unit, the lock pin is eccentric and is fixed on the gyro wheel, and the axis of lock pin is parallel with the axis of gyro wheel, and the upper portion of second shearing unit blade handle part front section includes the clamping slot of backward opening, and when two shearing units are folded and locked, the lock pin of lock wheel is clamped in the clamping slot, the utility model discloses one hand with the thumb can realize the locking or unlocking of chicken bone scissors, and the operation is convenient.

This invention discloses an instant chicken soup powder and its preparation method, belonging to the field of food technology. This patent is specifically designed for culled laying hens, utilizing a graded processing technology to separately utilize chicken meat for broth making and enzymatic hydrolysis for flavor enhancement, while chicken bones undergo ultra-high pressure pretreatment, dual-enzyme hydrolysis, and lactic acid fermentation conversion, achieving synergistic utilization of meat, bones, and broth, significantly improving resource utilization and economic value. By employing ultra-high pressure crushing and enzymatic hydrolysis-fermentation combined technology, the release of soluble calcium from chicken bones is greatly increased and converted into easily absorbed organic calcium; the active peptides and organic acids generated during fermentation further enhance the product's antioxidant and other functional properties. Through the Maillard reaction of the chicken enzymatic hydrolysate, key flavor substances such as roasted and meaty aromas are directionally generated, and combined with the broth from two rounds of boiling and fermentation, a high-intensity, long-lasting aroma, and distinct flavor layers of chicken soup system are formed.

The application provides a SNP genetic marker related to chicken bone phosphorus content and application thereof, and belongs to the technical field of chicken genetic breeding and livestock and poultry SNP genetic marker, and the SNP genetic marker comprises ZCC_mark1, the ZCC_mark1 corresponds to the sequence information of the chicken reference genome bGalGal1.mat.broiler.GRCg7b version published by NCBI, the physical position of the 2nd chromosome is 147602848, and belongs to the 3rd intron of a gene ZC3H3, and the base here is C or T. The SNP genetic marker helps to genetically improve bone mineralization and strength, stabilize bone phosphorus metabolism level, reduce the probability of osteoporosis in the later stage of egg production, and can be used for genome selection or molecular marker assisted breeding of chickens.

A chicken bone crushing device effectively solves the problem of easy clogging of the feed hopper in existing chicken bone crushing devices. It includes a main shell with a feed hopper at its upper end. Rotary shafts, rotatable axially, are located on the front and rear sides of the main shell. Crushing wheels are coaxially mounted on the shafts and can mesh with each other. Rotary columns, rotatably connected above the crushing wheels and axially aligned, are located on the front and rear sides of the main shell. Each column has a baffle plate. A secondary gear is coaxially mounted on the left end of the column, penetrating the main shell. A moving rod is slidably connected to the left end of the main shell. Racks, located outside the secondary gear and meshing with it, are located on the front and rear sides of the upper end of the moving rod. A rotating shaft on the rear side penetrates the main shell and coaxially mounts a turntable located below the moving rod. The turntable has protrusions that can contact the moving rod. This structure is simple, novel in design, easy to use, and highly practical.

1. Name of the designed product: scissors (alloy chicken bone scissors). 2. Use of the designed product: cutting articles. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view.