94 results about "Chicken breast" patented technology

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.

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 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 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 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.

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 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.

1. Name of the product in this design: Packaging bag (air-dried chicken breast jerky). 2. Purpose of this design: For use in the outer packaging bag of chicken breast. 3. The key design feature of this product is its pattern. 4. The image or photograph that best illustrates the design's key features: the front view. 5. This design is for a thin product, therefore the left view, right view, top view, and bottom view are omitted.

The invention discloses a method for regulating and controlling the quality of ready-to-eat poultry meat based on composite treatment of thermal ultrasound, a germinating agent and a licorice extract, and belongs to the technical field of food processing. The method comprises the following steps: performing germination induction treatment on meat products by adopting a germinating agent, then adding a licorice extract, mixing, performing thermal ultrasonic treatment, and finally performing vacuum packaging and storage. According to the method, the color stability of the instant chicken breast can be remarkably improved, the meat color is natural and bright, the sensory acceptance of the product is remarkably improved, the moisture distribution of the chicken breast can be effectively regulated and controlled, free water loss is reduced, the proportion of water not prone to flowing is increased, the water-retaining property of the product is enhanced, the phenomena that the meat is dry and tender are improved, and the eating juiciness and palatability are improved; characteristic flavor substances can be stably reserved, loss of key flavor components such as alcohols and esters is reduced, generation of putrefying peculiar smell is inhibited, the flavor of the product is purer, the flavor consistency in the shelf life is higher, and the problem that the flavor is seriously deteriorated in traditional high-temperature sterilization is solved.

This invention discloses a chicken breast separation device, including a conveying device connected to several fixed seats for vertically placing chicken breast covers. Each fixed seat is equipped with a clamping assembly for clamping the middle of the chicken breast cover. A lateral pressing mechanism for laterally pressing and unfolding the chicken breast is mounted on one side of the conveying device along the conveying direction. A set of grippers for gripping the connection between the two sides of the chicken breast cover and the upper end of the chicken breast, and a driving mechanism for tearing the chicken breast from top to bottom, are also provided on one side of the conveying device. The driving end of the driving mechanism is connected to a limiting rod to prevent the middle sides of the chicken breast cover from shaking. Both the grippers and the limiting rod are V-shaped. The closed ends of one set of grippers are fixedly connected to the two open ends of the limiting rod, and the closed ends of another set of grippers are fixedly connected to the two open ends of the limiting rod. A collection box and a feeding mechanism are provided below the conveying device. The device has a high degree of automation and advantages such as high chicken breast separation efficiency, low labor intensity, and good separation effect.

The present application relates to a kind of dual-frequency ultrasonic auxiliary seasoning penetration chicken floss preparation process, belong to the technical field of food processing.The process includes the following steps: after cutting chicken breast, with the complex enzyme solution containing papain and flavourzyme for tenderization treatment;The meat block after tenderization is treated with seasoning liquid under vacuum condition, in turn with the dual-frequency ultrasonic wave of first frequency and second frequency, and first frequency is lower than second frequency;After marinating meat block is vacuum sealed, steaming, then silk, obtain meat silk;Meat silk is fried in three temperature stages, wherein palm oil is added in the second stage;After frying, meat silk is first hot air dried, then microwave dried, finally cooled, nitrogen packaging, obtain chicken floss product.The present application is tenderized by enzyme method, vacuum dual-frequency ultrasonic wave penetration, low-temperature vacuum cooking, gradient temperature frying and hot air microwave combined drying synergistic process, significantly improve the flavor uniformity, crisp taste and shelf life at room temperature of product.

A method for detecting the degree of chicken breast lignification based on hyperspectral imaging technology belongs to the field of nondestructive testing of agricultural products, which includes four grades of normal, slight, moderate and severe lignification of chicken breast by palpation, collection of hyperspectral images of chicken breast with different degrees of lignification in the 400-1000 nm and 1000-2000 nm bands, extraction of reflectivity information through the region of interest, processing of spectral information of chicken breast by Autoscale, SNV, OSC, Smoothing and 1st different pretreatment methods, construction of PLS-DA and SVM discrimination models based on full wavelength, and selection of the best pretreatment method. Three methods of SPA, CARS and UVE are used to select characteristic wavelengths, effective variables of single band are selected by comparing modeling results of different characteristic wavelengths, and then spectral data fusion is used to realize the application of hyperspectral technology in the classification of chicken breast lignification.

This invention discloses a method for producing foie gras sausage. The method includes the following steps: ingredient selection, cutting, chopping, stuffing, drying and steaming, and sugar smoking. During the chopping process, lean pork and chicken breast are chopped into a paste, then cooked foie gras is added and chopped to 0.6 cubic centimeter particles, and auxiliary ingredients are added and mixed well. Drying and steaming are carried out sequentially in an automatic smokehouse, involving drying, steaming, and degassing. Sugar smoking is performed at 300-350℃ for 4-6 minutes until the surface turns golden yellow. This invention effectively preserves the unsaturated fatty acids, lecithin, linoleic acid, and other nutrients in foie gras, resulting in a foie gras sausage with a delicate texture, unique flavor, and easy portability and storage. It provides a new approach for the deep processing of foie gras and has high economic value and market prospects.

The invention discloses immunity-enhancing nutritional freeze-dried powder for cats and a preparation method of the immunity-enhancing nutritional freeze-dried powder, and relates to the technical field of freeze-drying. The preparation method comprises the following steps: taking chicken breast granules, tenebrio molitor powder, hermetia illucens larva powder, chicory root paste, puree of kudzuvine root, puree of broccoli, puree of blueberry, puree of carrot, puree of pumpkin, puree of cranberry, puree of brown algae, puree of chlorella, astragalus membranaceus concentrated solution, bovine colostrum powder, zinc methionine chelate, iron lysine chelate, lactoferrin, mannan oligosaccharide, embedded bifidobacterium lactis powder, docosahexaenoic acid and linoleic acid; uniformly stirring yeast beta-glucan, a rosemary extract, selenium-enriched yeast, coenzyme Q10 and natural vitamin E, and performing high-pressure homogenization to obtain slurry; forming the slurry through a brace, an extrusion device or a scraping die to obtain formed slurry; performing ultrasonic treatment on the formed slurry; gradient boosting and constant pressure are carried out; freezing and thawing; performing pre-freezing; performing vacuum freeze drying; after the drying is finished, slowly introducing dry and sterile nitrogen; and screening, carrying out quality inspection, sub-packaging and sealing to obtain the immunity-enhancing nutrient freeze-dried powder for cats.

The utility model relates to the technical field of chicken processing, one embodiment of the utility model provides a chicken processing rotary hanging machine convenient to use, the chicken processing rotary hanging machine comprises a base and a top plate, the top plate is fixed on the base, a rotary hanging assembly is arranged between the top plate and the base, a long groove is formed in the surface of the base, and a cleaning assembly is arranged on the long groove and the top plate. The rotating and hanging assembly comprises a center column which is rotationally connected to the base, a driving motor is installed on the base, the output end of the driving motor is connected with the center column, and a rotating plate is arranged at the upper end of the center column and rotationally connected into the top plate. By means of the technical scheme, the technical problems that in the prior art, poultry bodies are difficult to clean in the hanging process, pollutants possibly remain on the surfaces of the poultry bodies to affect subsequent processing, and hanging hooks cannot open chicken breasts and are inconvenient to replace are solved.

The invention belongs to the technical field of heterogeneous chicken breast quality detection, and provides a chicken breast fibrosis degree online detection method and system in order to adapt to industrial production line low-cost and large-batch real-time detection of chicken breast samples. The established graph-spectrum coupling chicken breast fibrosis degree discrimination model accurately classifies lignified chicken breast, Italian meat and normal chicken breast, meets the requirements of low complexity and high robustness, and realizes real-time detection on low-computing-power equipment.

The invention relates to the technical field of biology, in particular to an SV molecular marker related to chicken breast muscle weight character and application of the SV molecular marker. The SV molecular marker of the AK5 gene related to the pectoral muscle weight character is found, and the SV molecular marker is a section of 339 bp deletion variation located in a region 18831318-18831656 on a No.8 chromosome of a chicken T2T genome (GCA024206055.2); in addition, a corresponding primer pair and a detection product are designed based on the SV molecular marker, so that prediction and screening of chicken breast muscle weight traits are realized. Results of the specific embodiment of the invention show that the chicken breast muscle weight can be accurately determined by using the SV molecular marker, the primer pair and the detection product provided by the invention. Therefore, the invention provides a new molecular marker for assisted selective breeding.

This invention relates to the technical field of pet food, and more particularly to a functional pet nutritional supplement and pet nutritional food and its preparation method, comprising 10%–15% beef liver chunks, 20%–30% chicken breast strips, 35%–45% a mixture of cooked rice flour / corn / rice, 0.3%–1.0% chicken oil, 0.3%–1.0% fish oil, 2%–5% pumpkin puree, 1%–3% chopped carrots, 3%–7% egg yolk powder, 3%–7% a mixture of traditional Chinese medicine extracts, 0.5%–1.5% amino acid and mineral premix, 0.5%–1.5% vitamin and antioxidant premix, 0.0001%–0.001% probiotic mixture, 0.05%–0.3% potassium sorbate, 0.05%–0.3% sodium benzoate, 0.05%–0.2% citric acid, and BHA / BHT. 0.05%–0.2%, with the remainder being chicken broth. Beef liver is rich in heme iron, which, combined with lecithin in egg yolk powder, promotes iron absorption. Traditional Chinese medicine extracts significantly reduce IL-6, IgG, and IgM levels, regulating hyperimmune states. Meanwhile, ingredients such as astragalus enhance normal immunity, achieving a balance of "strengthening the body's resistance and eliminating pathogens."

This invention discloses a method for increasing the lycopene content in chicken meat. By adding lycopene to chicken feed, the lycopene is absorbed, transported, and deposited in the muscle tissue of the chicken. The amount of lycopene added to the feed is 30–240 mg / kg, and continuous feeding for 30 days can effectively increase the lycopene content in chicken meat, thereby obtaining functional chicken products rich in lycopene. This method can significantly increase the deposition of lycopene in chicken breast and chicken leg meat, enhance the antioxidant capacity and nutritional value of chicken meat, and increase the added value of the product, showing good application prospects.

This invention discloses a method for preparing concentrated meat broth composed of pure meat and plant-based raw materials, belonging to the field of condiment processing technology. Chicken breast, chicken carcass, and pork ribs are used as the meat flavor base; kelp is used as the umami-enhancing module; white mushrooms as the flavor-enhancing module; and corn as the sweet flavor module. Through physical field-directed coupling pretreatment, the cell structure of the raw materials is significantly disrupted, enhancing the accessibility of flavor precursors. Then, a stepwise, directional enzymatic hydrolysis process is used to prepare high-purity freeze-dried flavor powders from kelp and white mushrooms respectively. Finally, the enzymatically hydrolyzed meat broth is precisely compounded with the two plant-based freeze-dried powders and corn, utilizing the synergistic, complementary, and masking effects among endogenous flavor peptides, amino acids, nucleotides, and sugars to construct a self-balancing flavor system. The resulting concentrated broth has a solids content of 20%–30%, and after dilution with 10–15 times of boiling water, it still exhibits a rich, full-bodied, and prominently umami natural meat broth flavor.

The utility model discloses a frozen chicken breast cleaning machine, including the cleaning water tank, the discharge lifting belt, conveying draining device, one end of discharge lifting belt is located in the cleaning water tank, the other end of discharge lifting belt is located above conveying draining device, and conveying draining device includes the frame, is equipped with a plurality of conveying rollers at the frame, is equipped with the brush roller board below conveying roller, is equipped with a plurality of the convex strip of pointed top state at the brush roller board, is equipped with the brush roller hair of both sides of every convex strip, is seted up to guide the water hole between two adjacent convex strips, and conveying roller is located between two adjacent convex strips. The utility model discloses the structural design of the combination of brush roller board and conveying roller, and the surface moisture of conveying chicken breast can be removed, and the surface moisture of chicken breast after cleaning is drained effectively, and the efficiency is improved significantly.