134 results about "Chicken breast" patented technology

The utility model belongs to the technical field of chicken breast processing, and discloses a degreasing device of a chicken breast deboning machine, which comprises a rack, a reamer base and a locking component for locking and fixing the swinging angle of the reamer base are rotatably connected onto the rack, a reamer and a motor for driving the reamer to rotate are arranged on the reamer base, and the reamer is rotatably connected with the reamer base. The inclined angle of the reamer can be freely adjusted according to actual requirements, grease residues are effectively reduced, manual reinspection is not needed, the product quality is improved, the market customization requirement is met, and the labor cost is saved. According to the utility model, the double reamer stations are adopted and are matched with the arc-shaped cutters for use, so that the multi-part removal of chicken breast grease can be realized, and the grease removal efficiency is improved.

The invention belongs to the technical field of food processing, and particularly relates to chicken breast crisp chips and a preparation method thereof. The chicken breast crisp chip comprises the following components: chicken breast, composite starch, whole egg powder, trehalose, butter, edible salt, baking soda, seasoning powder and resistant dextrin. The chicken crisp chips are prepared by combining a cold air-microwave combined drying technology with a natural material pickling and fishy smell removing method. Wherein the conditions of cold air drying are as follows: the RH is 30-60%, and the drying time is 1-2.5 hours at the temperature of 5-25 DEG C; the puffing conditions of the microwave oven are as follows: the power is 800-1300 W, the rated frequency is 2450 MHz, and the puffing time is 45-90 s; the natural material pickling fishy smell removing method comprises the step of cooperatively pickling and removing fishy smell by using the onion water extracting solution and the white vinegar. Results of the embodiment show that the chicken crisp chips prepared by the method disclosed by the invention are crisp in taste, full in delicate flavor and high in protein, the hot processing time is remarkably shortened, peculiar smell generated by excessive hot processing can be avoided, the original delicate flavor of the chicken is reserved to the greatest extent, and high-end health requirements of meal replacement, body building supplement, outdoor travel and the like are precisely met.

The invention relates to the technical field of feed additives, and discloses a coloring agent added to broiler feed as well as a preparation method and application of the coloring agent. Based on the total mass of the broiler feed, the coloring agent added to the broiler feed comprises the following components: 0.5 wt%-2.0 wt% of grease, 0.2 wt%-1.5 wt% of pigment and 0.01 wt%-0.1 wt% of a fat-soluble antioxidant. According to the broiler chicken feed containing the coloring agent, in the feeding cycle of 14-21 days, the breast skin color of capons with poor coloring can be improved by about 1.5 degrees, the chromaticity of the shanks can be improved by 2-3 degrees, the capons with poor appearance quality can be improved to the ideal chromaticity range purchased in the market, and the commodity grade and the selling price are remarkably improved.

The invention discloses PSE-like chicken breast composite gel soft food suitable for people with dysphagia and a preparation method of the PSE-like chicken breast composite gel soft food, and belongs to the field of food processing. The raw materials of the composite gel soft food comprise PSE-like chicken breast, konjac glucomannan and a sodium chloride solution, and the preparation method comprises the following steps: adding a mixed solution of konjac glucomannan and sodium chloride into PSE-like chicken breast, stirring, carrying out heating treatment after uniform stirring, and then cooling to obtain the PSE-like chicken breast composite gel soft food. The prepared food is stable in total protein content, can effectively make up for insufficient intake of meat protein caused by limited feeding of people with dysphagia, and prevents malnutrition; the product texture meets the swallowing requirement, reaches the IDDSI level 5 or level 6 standard, can effectively reduce the risk of food residue and aspiration in the swallowing process, and has nutrition balance and food safety.

The invention relates to the technical field of food processing, and discloses a tuna sausage which comprises the following components in parts by weight. The tuna sausage is prepared from, by weight, 40-50 parts of cooked tuna, 15-18 parts of chicken breast, 19-23 parts of chicken thigh, 0.8-1.0 part of edible salt, 0.001-0.003 part of sodium nitrite, 0.3-0.4 part of composite phosphate, 2.5-2.7 parts of erythritol and 8-10 parts of ice water, the prepared tuna sausage is pure in flavor, the flavor is mildly removed through precise matching, and the original delicate flavor of tuna is perfectly reserved. The taste is dominated by meat feeling, and the texture is elastic and juicy and is free of powder texture and dry firewood feeling. The formula is simple, chemical additives are greatly reduced, and the product conforms to the trend of cleaning labels and is a high-quality product with natural flavor, excellent taste and health attribute.

The present invention provides an application of a SNP genetic marker affecting chicken breast width in chicken genetic breeding, belonging to the fields of livestock and poultry genomic selective breeding and biotechnology. The SNP genetic marker affecting chicken breast width includes CB_tag11, which corresponds to the physical position 17298459 of chromosome 11 of the chicken reference genome bGalGal 1.mat.broi ler.GRCg7b version sequence information published by NCBI, and belongs to the 14th intron of the gene GSE1, where the base is A or G. CB_tag11 helps to genetically increase breast width. Its application in chicken genetic breeding is beneficial for improving breast width in laying hens and obtaining high-quality laying hen varieties.

The present application relates to a direct-fire roasted chicken breast food product and a method for producing the same.

This invention discloses a method for preparing prebiotic-containing minced meat canned food, belonging to the field of canned food preparation technology, including the following steps: removing large pieces of fascia and fat from the hind leg meat, and then cutting it into chunks; adding Mixture No. 1 and fructooligosaccharide syrup to the pork hind leg meat and tumbling it with a positive and negative pressure tumbler, then marinating it; cutting the thick layer of skinless pork belly into small pieces, adding salt and mixing evenly, then marinating it; removing the skin from the chicken breast and mincing it; first, pouring the marinated skinless pork belly and skinless chicken breast into a chopping pot and chopping at high speed until the meat particles are the size of rice grains, then adding the hind leg meat and chopping and stirring, then adding soy protein, Mixture No. 2, ice water and corn starch, stirring evenly at low speed, chopping and stirring, then removing from the pot; then mixing in a vacuum mixer; filling, sealing, sterilizing, heat preservation, packaging and warehousing, and the product is obtained. This invention provides canned minced meat that can regulate the ratio of intestinal flora, improve the intestinal environment, and is a good choice for people who like sweets but also want to lose weight; it can also help with calcium absorption and reduce the formation of tooth decay.

1. Name of the product in this design: Packaging bag (sugar-free chicken breast sausage). 2. Intended use of this design: for food packaging. 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 area in the rear view is transparent.

The invention relates to the field of food processing, and discloses a treatment method and device for prolonging the shelf life of low-temperature slowly-cooked ready-to-eat chicken breast, and the method comprises the following steps: S1, preparing a deep antibacterial injection and a surface synergistic protective liquid; s2, performing step-by-step gradient permeation treatment on the chicken breast; s3, performing vacuum packaging on the chicken breast subjected to the step-by-step gradient permeation treatment; s4, carrying out stepped heating and slow cooking process treatment on the chicken breast subjected to vacuum packaging; the device comprises a preparation module, a permeation treatment module, a vacuum packaging module and a low-temperature slow cooking treatment module. Through the synergistic effect of the nisin and the acetic acid powder, a firm antibacterial core is constructed in the chicken breast; meanwhile, a protective barrier is formed on the surface layer of the product by using natural components such as sucrose ferment powder. In this way, the antibacterial efficiency and durability are greatly improved, use of traditional chemical preservatives is avoided, and the product is safer and healthier.

The application provides a full-value pet can for maintaining bone health and a preparation method, which comprises the following raw materials in mass parts: chicken breast meat 15-20 parts, chicken skeleton 3-7 parts, chicken heart 2-6 parts, beef 1-5 parts, beef liver 2-5 parts, tuna 5-10 parts, starch 9-14 parts, vegetables 17-23 parts, EPA 3-7 parts, vitamin K1-3 parts, folic acid 1-2 parts, nicotinic acid 0.5-1 part, mineral 2-6 parts, plant fermentation extract 5-9 parts, plant enzymolysis extract 3-6 parts and water 50-60 parts. The full-value pet can can provide full-value nutrition for pet cats, is beneficial to maintaining the bone health of the pet cats, prolongs the can storage time, inhibits the breeding of bacteria on the bottle opening and in the bottle after the can is opened, and improves the edible safety and storage time after the can is opened.

The invention discloses a molecular marker related to chicken breast muscle weight character and application thereof, and belongs to the technical field of poultry breeding. The SNP site of the molecular marker is located at the 15953853th basic group of a chicken genome 13 chromosome, and G / A mutation exists at the SNP site; and the login number of the chicken genome in an Ensible database is GRCg6aresease95, and the login number of the chicken genome in the Ensible database is GRCg6aresease95. The method comprises the following steps: selecting 505 spotted-brown chickens as experimental subjects for whole genome association analysis, collecting pectoral muscle weight traits, and performing whole genome association analysis on the pectoral muscle weight traits to detect 747 SNPs (Single Nucleotide Polymorphisms) remarkably associated with pectoral muscle weight. And verification analysis is carried out on part of SNP loci and the pectoral muscle weight character, and the molecular marker provided by the invention is finally screened out, so that theoretical support is provided for breeding chicken varieties related to the pectoral muscle weight character.

The invention discloses salt baked flavor chicken energy chewable tablets and a preparation method thereof, and belongs to the technical field of food processing. The chewable tablet consists of the following components in percentage by weight: 20-40 parts of salt roasted chicken powder, 25-50 parts of an energy supplement, 0.1-0.5 part of composite vitamins, 10-30 parts of an excipient, 0.5-2 parts of a flavoring agent, 0.1-0.5 part of an antioxidant, 1-3 parts of magnesium stearate and the balance of deionized water. The salt-baked chicken powder is prepared by taking chicken breast as a raw material, rolling, kneading and pickling with a salt-baked flavor pickling solution, steaming, drying and pulverizing. According to the invention, the salt baked flavor and the nutrition of chicken are combined, the salty and fragrant flavor and balanced nutrition are combined, rapid and lasting energy supplementation can be realized, the chewable tablet is portable to eat, is subjected to dry granulation, low-temperature sterilization and aluminum foil packaging, has long shelf life, adopts a natural flavoring agent, is high in safety, and is suitable for various energy supplementation scenes such as sports, offices, outdoors and the like.

The invention belongs to the field of intelligent degradable food packaging materials, and particularly relates to a pH response type intelligent degradable packaging film and a preparation method and application thereof. According to the invention, PBAT / PLA blended resin is used as a degradable matrix, a natural pH sensitive indicator alizarin is used as an intelligent response unit, no auxiliary component is added, and the high-performance pH response type intelligent degradable packaging film is prepared by controlling an alizarin solvent pre-dispersion-gradient mixing process and melt blending parameters. According to the invention, through collaborative proportion optimization of PBAT and PLA, the balance of flexibility and rigidity of the membrane is ensured, a uniformly dispersed microenvironment is provided for alizarin, and the core problem of agglomeration of alizarin in a hydrophobic matrix is solved. The packaging film can visually monitor the corruption degree of perishable food such as fresh chicken breast and aquatic products in real time through color change, the preparation process is simple, the cost is controllable, the safety is high, and a brand new technical path is provided for greenization and intelligentization of food packaging.

The utility model relates to the field of block cutting machines, and discloses a chicken breast block cutting machine which comprises a conveying frame, a block cutting shell is fixedly installed on the conveying frame and comprises a left shell body, a right shell body and fixing bases, the fixing bases are fixedly installed on the top of the conveying frame, the left shell body is fixedly installed on the left sides of the fixing bases, and the right shell body is fixedly installed on the right sides of the fixing bases. A same right shell is fixedly mounted on the right sides of the multiple fixing bases, a driving base is slidably mounted on the inner wall of one side of the right shell, a driving motor is fixedly mounted at the bottom of the driving base, a mounting disc is fixedly mounted on an output shaft of the driving motor, and a cutting disc is mounted at the bottom of the mounting disc through a detachable structure; a screw is fixedly installed at the bottom of the installation disc, penetrates through the cutting disc and is provided with a nut in a threaded mode. The chicken breast dicing device has the following advantages and effects that the height of the cutting disc can be adjusted according to needs, and therefore the purpose of conveniently dicing chicken breast is achieved.

The pet meat staple food grain based on composite prebiotic fermentation and the preparation method thereof have the advantages that 1, a composite prebiotic combination adopts a synergistic proportion of fructo-oligosaccharide, inulin, stachyose and galactooligosaccharide, and the regulation efficiency of intestinal flora is remarkably improved through the design that the proportion of a GF2 component is greater than or equal to 70% and the proportion of a long-chain component (the polymerization degree is 6-8) is greater than or equal to 20%; 2, animal meat sources (cattle tendon and chicken breast) and fermented plant raw materials are scientifically proportioned, and high-bioavailability protein and soluble fiber are provided; 3, the probiotic preparation is compounded by lactobacillus acidophilus and bifidobacterium in a ratio of 1: 1.5, and the survival rate of viable bacteria and the yield of metabolites are ensured in combination with a staged fermentation process; and 4, the mineral premix and the vitamin compound are accurately added, so that the nutritional requirements of pets in different life cycles are met, and the synergy of nutrition comprehensiveness and functionality is realized.

The utility model relates to the technical field of food processing, in particular to a chicken breast sausage ultrahigh-pressure processing device which comprises a machine base, an ultrahigh-pressure processor, an air cylinder, a sliding rod, a discharging frame and the like. An interlayer is arranged at the top of the machine base, an ultrahigh pressure processor is installed at the top of the machine base and composed of a pressurizer and a pressure applying cylinder, an air cylinder is installed in the interlayer of the machine base, the machine base is slidably connected with a sliding rod through a sliding groove, and one end of the sliding rod is fixedly connected with a discharging frame. And the material placing frame is a cylindrical frame body with a placing opening. The sealing ring I and the sealing ring II are arranged at a plurality of key positions and used for improving the sealing performance between the discharging frame and the pressure applying cylinder and between the pressure applying cylinder and the inner container respectively, it is guaranteed that no external air or pollutants enter the high-pressure treatment process, leakage of treatment liquid is prevented, and the service life of the high-pressure treatment device is prolonged. Therefore, the safety of the whole operation and the hygienic standard of the product are improved.

The present invention discloses a protein paste and a preparation method thereof, and relates to the technical field of food processing, and the protein paste comprises the following raw materials in parts by mass: 600-800 parts of chicken breast meat, 50-150 parts of carrots, 50-150 parts of shiitake mushrooms, 30-80 parts of whey protein isolate powder, 30-80 parts of ginger, 10-60 parts of sesame oil, 400-700 parts of purified water, 10-40 parts of lemon juice, 100-250 parts of canned yellow peaches, 100-300 parts of pigskin jelly, and 1.5-4.5 parts of protease. According to the preparation method of the protein paste, the protein absorption rate is increased through the enzymolysis technology, nutrition enhancement and flavor improvement are achieved by scientifically proportioning multiple food materials, and finally the healthy protein paste finished product which is high in protein, low in fat, fine and smooth in taste and natural in flavor is prepared.

The invention discloses a pet hair beautifying food and a preparation method thereof. The pet hair beautifying food is prepared from the following raw materials in percentage by weight: 85.0%-88.0% of fresh chicken breast, 5.0%-6.0% of fresh chicken liver, 2.0%-3.0% of krill oil, 1.5%-2.5% of krill meal, 1.0%-2.0% of fish oil and an additive, the additive comprises 0.2% of sodium hyaluronate, 0.1% of natural vitamin E and 0.1% of vitamin B. The pet hair beautifying food is good in palatability and has a hair beautifying effect.

The invention relates to the field of chicken breast processing, and discloses a chicken breast fresh-keeping treatment process which comprises the following steps: S1, preparation of an armeniaca sibirica leaf extract: selecting fresh armeniaca sibirica leaves, washing with clear water to remove surface impurities, placing in a shady, cool and ventilated place for natural drying in the shade, pouring the dried armeniaca sibirica leaves into a crusher for crushing, and sieving with a 80-mesh sieve to obtain the armeniaca sibirica leaf extract; adding the sieved armeniaca sibirica leaves and ethanol into a water bath kettle to soak for 10 minutes, then adding the soaked armeniaca sibirica leaves and ethanol into an ultrasonic extraction agent to extract for 30 minutes, and carrying out reduced pressure suction filtration to obtain filtrate; the natural extract is prepared from the armeniaca sibirica leaves as a raw material to serve as the preservative, the source of the natural preservative is effectively expanded, the problems that in the prior art, natural preservatives depend on common plant resources and are single in source are solved, the armeniaca sibirica leaves are low in cost, safe and free of residues, comprehensive utilization of armeniaca sibirica resources is achieved, and the production cost is reduced. And the requirements of consumers on'clean label 'foods are met.

The present invention discloses a batch-processed chicken pre-cooked dish and a processing method thereof, belonging to the field of food processing technology. The pre-cooked dish is made from chicken breast as the main raw material, and is prepared in combination with a composite brine, an impregnation seasoning liquid, a sour jujube kernel soup tonic seasoning liquid, and a specific smoking fuel. The composite brine contains ingredients such as 65-68 parts of water, 7-8 parts of salt, and 6-10 parts of white sugar; and the flavor contains ingredients such as 70-80 parts of water and 0.3-0.6 parts of natural spice extract. The processing method comprises: after the raw meat is quickly frozen, it is smoked and thawed with tea extraction waste residue, vacuum dynamic salting treatment, mixed adsorption of starch and activated carbon powder, apple wood-pine wood smoking, gradient heating and maturation, sour jujube kernel soup soaking, ultrasonic assisted seasoning, and finally CO2 / N2 mixed gas replacement packaging and high-voltage electrostatic field assisted quick freezing. The present invention optimizes the formula and process to make the product have excellent tenderness, flavor and shelf life, and is suitable for industrial production.

The application provides a SNP molecular marker and a breeding application method which are significantly related to the content of chicken meat flavor substance (E, E)-2,4-decadienal. The SNP molecular marker is rs316165567, contains a nucleotide sequence with a polymorphism of C / A at 2,519,798 bp of chicken chromosome 14, and when the genotype of the site is AA, the content of (E, E)-2,4-decadienal of the chicken meat sample is higher. The established molecular assisted breeding technology can early select the high-quality chicken flavor quality traits by determining the genotype of the SNP site of the measured chicken, can improve the content of (E, E)-2,4-decadienal of the chicken breast, and has great industrial application value and economic and scientific research value.

The invention belongs to the technical field of food processing, and provides a tartary buckwheat protein-rich low-fat chicken cake and a preparation method thereof, the prepared chicken cake is nutritional and healthy, has both color, aroma and taste, and reduces the content of animal fat. The tartary buckwheat protein nano-emulsion chicken breast is prepared from the following raw materials in parts by weight: 80 parts of chicken breast, 0-20 parts of pig fat, 0-20 parts of tartary buckwheat protein nano-emulsion, 1.92 parts of a curing agent, 2.7 parts of seasoning and 10 parts of ice water, the curing agent is prepared from 1.8 parts of table salt and 0.12 part of composite phosphate; the seasonings comprise 0.6 part of black pepper powder, 0.2 part of white pepper powder, 0.2 part of ginger powder, 0.2 part of chili powder and 1.5 parts of red bell pepper powder; the nano-emulsion is prepared from a tartary buckwheat protein solution prepared by ultrasonic-assisted alkali pH migration treatment, a xanthan gum solution and soybean oil. The nano-emulsion is used as a fat substitute, so that the fat content in the chicken cake can be effectively reduced, the chemical composition, the nutritional value and the quality of the chicken cake are improved, and a certain reference can be provided for the development of fat-reducing meat products.

The invention discloses a chicken thigh meat and chicken breast meat shaping machine with a material distribution function. The chicken thigh meat and chicken breast meat shaping machine comprises a shaping machine supporting table, a residue guide draining groove is fixed to the shaping machine supporting table, a shaping machine table is installed on the shaping machine supporting table, and a controller is fixed to the upper portion of the shaping machine table; a frame is arranged in the shaping machine supporting table, an even number of side sleeves are installed on the side wall of the frame, a basket sleeve is connected to the even number of side sleeves, and a material distributing device is installed on the side wall of the frame; a feeding table is arranged in the material distributing device, and a material distributing assembly is connected to the front portion of the feeding table. The modified chicken thigh meat and chicken breast meat are conveyed through the feeding table, so that feeding is slowly carried out on the material distributing assembly under the assistance of the inclined vibration buffering plate, the chicken thigh meat and the chicken breast meat are independently separated by the material distributing rotating plate and fall into the material distributor one by one, meat discrimination is carried out on the chicken thigh meat and the chicken breast meat through the weighing scale on the overturning bearing plate, additional manual sorting is not needed, and the sorting efficiency is improved. And products exceeding or lower than the specification gram weight can be picked out while thorough material distribution is guaranteed, and the standardization effect is improved.

The invention discloses a chest slicer. A chest slicer comprises a movable supporting table, an even number of sets of fixing columns are installed above the movable supporting table, slicing cutting equipment is fixed to the even number of fixing columns, a first motor is installed on the movable supporting table, a transmission gear is connected to the front of the first motor, and a connecting chain is connected to the transmission gear. Wherein a motor fixing tripod is mounted on the outer wall of one group of fixing columns, a motor fixing tripod is fixed on the motor fixing tripod, and an even number of equipment outer connecting beams are arranged in the slicing and cutting equipment. According to the chicken breast skeleton cutting device, a chicken breast skeleton with wings and chicken legs cut off is placed on the alignment auxiliary table, so that the chicken breast skeleton is pressed downwards through the inner pressing auxiliary cover under the driving of the conveying belt, the chicken breast skeleton is kept at the center position of the conveying belt and moves along with the conveying belt, and finally the center of the chicken breast skeleton is cut through the cutting assembly arranged in the middle position; and therefore, the breast skeleton slicing efficiency is indirectly improved while the integrity of the chicken breast skeleton is ensured.

1. Name of the product in this design: Multifunctional cooking cutting board. 2. Purpose of this design: A cutting board specifically for cutting chicken breast. 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.

The invention relates to the technical field of food processing, in particular to a pickled cucumber sausage making device and method, and the pickled cucumber sausage comprises a sausage casing and stuffing, the stuffing comprises the following raw materials: chicken breast, chicken skin, corn starch, tapioca starch, puffed bean products, garlic, Russian milk cucumbers, mustard seeds, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium erythorbate, monascus red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence and domestic drinking water. Chicken breast serves as a raw material of stuffing, a Chinese sausage making process is adopted, compared with traditional red sausage NRV%, fat and sodium content and energy intake are all reduced, most of the chicken breast contains unsaturated fatty acid, and the sausage is a low-salt low-fat new formula sausage product beneficial to human health. In addition, the innovative pickled cucumber sausage stuffing can bring novel and diversified taste bud experience to consumers, and meanwhile, the taste of the traditional sausage can be improved by the condiment formed by the pickled cucumber diced stuffing.

The invention provides a marine bioactive protein peptide and application thereof in fresh keeping of chicken. The application of the marine bioactive protein peptide in fresh keeping of chicken comprises the following steps: S1, cutting chicken breast into blocks; s2, performing enzymolysis on the shrimp meat with bromelain and chymotrypsin, performing centrifugation, and adding lactic acid into supernate to prepare marine bioactive protein peptide; s3, adding the marine bioactive protein peptide into the hydroxypropyl methyl cellulose solution to prepare a fresh-keeping solution loaded with the marine bioactive protein peptide; and S4, soaking the blocky chicken breast in a fresh-keeping solution, taking out, draining, performing vacuum packaging, and performing cold storage. The fresh-keeping liquid loaded with marine bioactive protein peptides is used for keeping the chicken breast fresh, the oxidation process of chicken is delayed, water loss is remarkably reduced, and the sensory quality of chicken is kept.

The invention provides an SNP (Single Nucleotide Polymorphism) molecular marker remarkably related to the content of a chicken flavor substance (E, E)-2, 4-decadienal and a breeding application method. The SNP molecular marker is rs316165567 and contains nucleotide sequences with C / A polymorphism at 2nd, 519th and 798bp positions on a chicken chromosome 14, and when the genotype of the site is AA, the content of (E, E)-2, 4-decadienal of a corresponding chicken sample is high. According to the established molecular assisted breeding technology, the flavor quality character of the high-quality broiler chicken is selected in an early stage by determining the genotype of the SNP site of the chicken to be detected, the content of the chicken breast muscle (E, E)-2, 4-decadienal can be increased, and the molecular assisted breeding technology has great industrial application value and economic and scientific research value.

The application discloses a kind of meat freshness rapid test paper, belong to food rapid detection technical field.The test paper is with water absorption filter paper as base material, and is loaded by the reaction color developing system consisting of o-Phthaldehyde, mercapto glycolic acid, sodium acetate buffer and fast blue B salt, can occur specific color reaction with the biological amine (putrescine) generated in the meat spoilage process, and realizes freshness rapid judgment by color ladder change.The detection time of the application is only 3-5 minutes, without large instrument, simple operation, high sensitivity, low cost, wide spectrum, can be used for on-site rapid screening of pork, beef, mutton, frozen shrimp, frozen chicken breast and other various meats, and is widely applicable to raw material acceptance of meat processing enterprises, market supervision law enforcement and cold chain logistics quality monitoring.