55 results about "Cooked meat" patented technology

The utility model discloses a cooked meat slicer with a thickness adjusting mechanism, and relates to the technical field of slicers, the cooked meat slicer comprises a base, the top of the base is provided with two racks, the tops of the racks are provided with a slicing mechanism, and the slicing mechanism comprises a feeding assembly, a thickness adjusting assembly and a control assembly, the feeding assembly comprises a supporting frame installed between the top faces of the two racks. According to the cooked meat slicing machine with the thickness adjusting mechanism, cut cooked meat slices are borne through a long grid plate, the arrangement that the long grid plate is perpendicular to a feeding inclined box facilitates natural sliding of the meat slices, meanwhile, through long holes of the long grid plate can filter minced meat particles, and a material guide plate guides the filtered meat slices to slide into a meat slice collecting box; the minced meat particles fall into the minced meat collecting box through the long grid plate through holes, so that separation and collection of the meat slices and the minced meat particles in the slicing process are realized, the minced meat particles are prevented from being mixed into the meat slices, and the quality of the meat slices is improved.

The utility model discloses a cooked meat product antibacterial unfreezing and slow-thawing device, and relates to the technical field of meat product unfreezing, the cooked meat product antibacterial unfreezing and slow-thawing device comprises a device shell, two partition plate structures and a plurality of unfreezing supports, the top of the device shell is provided with an unfreezing device controller, the bottom of the device shell is provided with a device base, two fans are arranged between the tops of the two partition plate structures, and the two partition plate structures are arranged on the device base. Heaters are arranged on the outer sides of the corners of the tops of the partition plate structures, the two partition plate structures each comprise a longitudinal partition plate, a storage arc plate, a transverse partition plate and a plurality of cushion columns, and a plurality of air outlet strip grooves A are formed in each longitudinal partition plate; according to the technical key points, two fans are arranged between the tops of two partition plate structures, and when air is pumped from the inner side of a device shell to a channel between the partition plate structures and the inner wall of the device shell, the air is heated through a heater on the inner side of a storage arc plate; hot air flowing back to the inner side of the device shell through the interiors of the air outlet strip grooves A in the longitudinal partition plate can be conveniently guaranteed, and the unfreezing efficiency is improved.

The invention relates to the technical field of constant-temperature hot cylinders, and provides a circulating constant-temperature hot cylinder for efficiently cooking cooked meat products, which comprises a cylinder body, a filter box, a filter cartridge, a liquid circulating mechanism and a cleaning mechanism, a plurality of supporting legs are mounted on the bottom side wall of the cylinder body, and a plurality of heating wires are mounted on the inner wall of the cylinder body; the filter box is fixedly arranged on the bottom side wall of the cylinder body, a box cover is installed on the bottom side wall of the filter box through bolts, a supporting opening is formed in the box cover, a supporting disc is rotationally and hermetically arranged in the supporting opening, the filter cartridge is arranged in the filter box, a limiting groove is formed in the inner top wall of the filter box, and a limiting block is fixedly arranged at the top end of the outer wall of the filter cartridge; by means of the technical scheme, the circulating filtering device is used for solving the technical problem that in the prior art, in the circulating filtering process of liquid in a hot cylinder, the filtering effect is affected due to the fact that the liquid in the hot cylinder is prone to being blocked by impurities.

The invention discloses a multiplex PCR (Polymerase Chain Reaction) system for identifying raw meat and cooked meat of livestock and poultry, which is used for simultaneously detecting target genes of sheep, goats, pigs, chickens and ducks as COX-2, NADH6, 16S rRNA, 16S rRNA and ATP6, and the lengths of PCR amplification fragments of the target genes are 306bp, 113bp, 173bp, 379bp and 240bp respectively. The method has the beneficial effects that meat sources of five common target species can be simultaneously identified, the adulteration conditions of sheep meat and goat meat can be rapidly detected, the types of common adulterated meat can be qualitatively identified, and the method is outstanding in sensitivity, specificity, repeatability and practicability and is more reliable and convenient.

The application belongs to the technical field of microbial fermentation, and particularly relates to a fermentation product of fruit and vegetable wastes and corn stalks and application thereof. The fermentation product is obtained by inoculating Aspergillus oryzae SLY-M-15 fermentation product and Saccharomyces cerevisiae into a first mixture containing crushed and air-dried corn stalks and fruit and vegetable wastes, performing aerobic fermentation, adding a second mixture containing crushed and air-dried corn stalks and fruit and vegetable wastes and corn cob, performing secondary aerobic fermentation, inoculating Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus fermentum, and performing anaerobic fermentation. The obtained fermentation product is applied to animal feed, can improve the average daily weight gain of mutton sheep, reduce the feed conversion ratio, improve the tenderness and cooked meat rate of mutton, and increase the content of n-3 polyunsaturated fatty acids.

The utility model discloses a cooked meat product sterilizing device, which relates to the technical field of cooked meat product processing and comprises a sterilizing mechanism and a conveying belt, the conveying belt is positioned on the rear side of the sterilizing mechanism, a cooling mechanism is arranged above the rear side of the sterilizing mechanism, and the sterilizing mechanism comprises an inclined sterilizing box. Cooked meat product inlets and outlets penetrating through an inner cavity of the inclined sterilization box are formed in the front side and the rear side of the inclined sterilization box correspondingly, sealing door clamping grooves are formed in the bottoms of inner rings of the two cooked meat product inlets and outlets correspondingly, hydraulic rods are fixedly installed on the front side and the rear side of the right end of the inclined sterilization box correspondingly, and sealing doors are fixedly installed on the left sides of the output ends of the two hydraulic rods correspondingly. According to the utility model, the inclined sterilization box, the threaded rod, the lifting plate, the cooked meat product placing mechanism and the sealing door are matched with one another, so that cooked meat products can be subjected to double-layer simultaneous high-temperature sterilization and can be discharged at the same time, and the quantity of the cooked meat products subjected to single sterilization is increased, so that the processing efficiency of the cooked meat products is improved.

The utility model discloses a steam sterilization device for cooked meat product processing, and relates to the technical field of cooked meat product production and processing.The steam sterilization device comprises a steam sterilization body, a steam sterilization base and a switching seat, a dispersing spraying frame is arranged on the inner side of the top of the steam sterilization body, and heating iron is arranged in a water storage tank; the back surface of the water storage tank is connected with a hot water outlet pipe, one end of the hot water outlet pipe is provided with a tilting fillet B, the top of the steam sterilization main body is connected with a cold water outlet pipe, and one end of the cold water outlet pipe is provided with a tilting fillet A; according to the technical key points, a switching seat is controlled to rotate between a tilting fillet B and a tilting fillet A, and the communication states of an internal channel of the switching seat, a cold water outlet pipe and a hot water outlet pipe are switched, so that the interior of the cold water outlet pipe for conveying cold water is conveniently rotated to convey hot water for sterilization and disinfection; after the switching seat is reset, a cold water and hot water conveying channel can be kept unchanged, and the effect that cooked meat products are sterilized by steam for a long time is conveniently guaranteed.

1. The name of the design product: meat grinder (MG3602-008). 2. The use of the design product: for chopping raw or cooked meat. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

The invention discloses a sterilization method and a sterilization device for cooked meat product processing, and relates to the technical field of food production and processing.The sterilization device comprises a base and a sterilization tank, and the sterilization tank is rotationally connected with the base in a matched mode; a sterilization cavity and a filtering cavity are formed in the sterilization tank, and the filtering cavity is communicated with the sterilization cavity; the number of the sterilization cavities is two; a sterilization mechanism and a material loading mechanism are arranged in each sterilization cavity, and a filtering mechanism is arranged in the filtering cavity; the sterilization mechanism comprises a heating assembly; the material carrying mechanism comprises material carrying frames and a cover plate, the material carrying frames are in sliding fit with the sterilization cavity in the axial direction of the sterilization tank, the multiple material carrying frames are arranged and stacked in the vertical direction, and the material carrying frames are covered with the cover plate. By means of the communication design of the multiple sterilization cavities and the filtering cavity, circulating reuse of hot water is achieved, the hot water can be repeatedly used for follow-up sterilization operation after being filtered through the filtering mechanism, waste of water resources and heat energy is effectively reduced, the processing cost is reduced, energy consumption is further saved, and the economical efficiency and the environmental protection property of equipment are improved.

The utility model relates to the technical field of cooked meat product packaging, in particular to a food vacuum freshness-locking device, which is characterized in that the two side walls of a sealing box are provided with inlets and outlets, the tops of the inlets and outlets are provided with a plurality of transparent shielding curtains, the top of the interior of the sealing box is provided with a connecting rod, and the bottom of the connecting rod is provided with a protective shell; an ultraviolet disinfection lamp is mounted at the bottom of the protective shell, refrigerating devices are mounted at the tops of the two side walls in the sealing box, a vacuum packaging device is mounted in the center of the interior of the sealing box, a driving device is mounted at the bottom of the interior of the sealing box, and supporting rods are mounted on the two sides of the bottom of the mounting frame; a mounting plate is mounted on one side of the mounting frame, a pushing device is mounted at the top of the mounting plate, a discharging slide slope is mounted on the back side, located on one side of the mounting plate, of the mounting frame, and a conveying belt is arranged in the mounting frame in a sleeving mode. The device is simple in structure and convenient to use, and effectively guarantees the safety of cooked meat products.

The invention discloses a method for magnetic field-assisted vacuum cooling of a high-temperature cooked meat product and application thereof, and the method comprises the following steps: the cooked meat product is placed in a magnetic field-assisted vacuum cooling environment for cooling treatment, the magnetic field is a static magnetic field, the magnetic field intensity is set to be 0.1-5T, the vacuum degree is 0.1-2kPa, and in the cooling treatment process, the magnetic field intensity is set to be 0.1-5T, and the vacuum degree is set to be 0.1-2kPa. The central temperature of the cooked meat product is reduced from 50-95 DEG C to 20-30 DEG C. The magnetic field assisted vacuum cooling method adopted by the invention solves the problems of water loss and mass loss in the vacuum cooling process of the high-temperature cooked meat product, improves the food quality, is simple to operate, lower in cost and remarkable in benefit, and shows a wide application prospect in the pre-cooling and fresh-keeping field of cooked or stir-fried dishes.

The utility model belongs to the technical field of cooked meat product processing, and particularly relates to a marinating device for cooked meat product processing, which comprises a marinating box and a fixing ring, the top of the marinating box is fixedly provided with a closed structure, one side of the marinating box is fixedly provided with a control panel, the inside of the marinating box is fixedly provided with a support rod, and the support rod is fixedly provided with an opening. A temperature detector is fixedly mounted outside the supporting rod, a heating wire is fixedly mounted on the bottom surface in the marinating box, a filtering structure is fixedly mounted on one side of the marinating box, and a precipitation structure is fixedly mounted on a fixing ring. A wire is fixedly mounted in a control panel, the other end of the wire is connected with a temperature detector, a temperature value detected by the temperature detector can be transmitted to the control panel through the wire, a filter box is slidably mounted in a filter box, and a collection opening is formed in one side of a marinating box, so that the marinating quality is improved, and the marinating quality is improved. Brine can flow into the filtering box through the collecting opening, and then impurities in the brine are filtered out through the filtering box.

The invention relates to the field of food processing, in particular to a cooking device for preparing cooked jerky. The technical problems that when meat loaves are cooked through an existing cooking device, the utilization rate of cooking water is poor, cooking is insufficient, and then the cooking effect is poor are solved. A cooking device for preparing cooked jerky comprises a base, an outer frame is fixedly connected to the base, a plurality of heating rods are fixedly connected to the outer wall of the outer frame, and a motor is fixedly connected to the bottom of the outer frame. An electric sliding block is driven by an electric sliding rail to enable a rotating block to sleeve a prismatic block, a motor drives the prismatic block to enable the rotating block, a sliding rod, a limiting plate, a scraping plate and a discharging plate to rotate together, the scraping plate and the discharging plate rotate to scrape floating foam, and then the utilization rate of cooking water is increased; a sliding rod and a limiting plate rotate to enable a scraping plate to intermittently stir the meat blocks through an extrusion block and a sliding shaft, so that the surfaces of the meat blocks are in full contact with cooking water, and the cooking efficiency of the meat blocks is improved.

The invention relates to a vacuum precooling and vacuum packaging integrated method for cooked meat products, which comprises the following steps: putting the cooked meat products into a packaging bag for prepackaging, then sterilizing, putting the sterilized cooked meat products into a vacuum box, and putting the packaging bag into an ice-water mixture; closing the vacuum box, starting a vacuum pump to vacuumize, sealing the packaging bag after the temperature of the cooked meat product is reduced to a preset temperature, closing the vacuum pump, and recovering normal pressure to obtain the pre-cooled cooked meat product. The ice-water mixture is used as a cooling auxiliary carrier and cooperates with vacuum pre-cooling to complete cooling of the sample, after pre-cooling is completed, the cooked meat product does not need to be removed out of a vacuum box for vacuum packaging, a re-pressing process is avoided, and the risk of secondary pollution is avoided. The invention further provides equipment of the vacuum precooling and vacuum packaging integrated method, and the vacuum precooling and vacuum packaging integrated method for the cooked meat products is suitable for treating livestock and poultry meat products, especially chicken and pork.

The utility model discloses a double-layer cooked meat slicing machine, and relates to the technical field of cooked meat processing. The double-layer cooked meat slicing machine comprises a fixed bottom plate, a supporting top plate and a two-way lead screw, and a supporting vertical plate is fixedly installed at the top of the fixed bottom plate; an electric telescopic rod is arranged on the supporting top plate, a cutter is arranged on the electric telescopic rod, and the electric telescopic rod is used for driving the cutter to ascend and descend. According to the double-layer cooked meat slicing machine, through the arrangement of the electric telescopic rod, the U-shaped supporting plate can be driven to ascend and descend, the cutter can ascend and descend when the U-shaped supporting plate ascends and descends, cooked meat can be automatically sliced when the cutter ascends and descends, the cooked meat slicing time is shortened, meanwhile, participation of workers can be reduced, and the labor intensity of the workers can be reduced; and through the arrangement of a bidirectional screw rod, a worker can conveniently and quickly adjust the distance between two groups of cutters according to the requirements of meat cutting, so that the thickness of cooked meat slices is adjusted, and the practicability of the device is improved.

The invention relates to the technical field of food detection, and provides application of a biomarker peptide in the aspect of judging the uncooked state of livestock meat. According to the method, peptidomics analysis is carried out on standard fresh livestock meat and a cooked meat zymolyte sample subjected to heat treatment through a liquid chromatography-tandem mass spectrometry technology, and peptide fragment expression data are comprehensively obtained. Mass peptide fragment data are compared and analyzed by utilizing a bioinformatics method, and the core is to screen out symbolic peptides capable of distinguishing raw meat and cooked meat, so that a group of biomarker peptides capable of accurately distinguishing the raw and cooked states of different livestock meat is obtained. According to the invention, the biomarker peptide for discriminating the cooked state of meat based on the combination of peptidomics and bioinformatics technologies is established, and the limitation caused by protein denaturation when the cooked meat product is discriminated and processed by proteomics is overcome.

The present application relates to the technical fields of pre-cooked meal packaging, and discloses an emulsified pre-cooked meat batter continuous filling and sealing device, which is used to solve the problem of filling overflow caused by the self-adsorption of the bottom of the bag in the prior art. The present application effectively avoids the problem of electrostatic adsorption of the bag by means of the adhesive effect of the tape through the bag unfolding device, cooperates with the supporting mechanism and the weighing sensor, not only guarantees the stable unfolding of the bag to form a smooth filling channel, reduces the adhesion between the pre-cooked meat batter and the inner wall of the bag, but also dynamically controls the filling amount and prevents the pre-cooked meat batter from overflowing; the reciprocating conveying mechanism realizes the continuous feeding, filling, sealing and discharging of the filling bag through the partition clamping and reciprocating linkage design, adapts to the clamping needs of bags in different states, and reduces the exposure pollution of the pre-cooked meat batter in the bag; the filling linkage mechanism utilizes the reversing function of the bidirectional airflow pump to simultaneously realize the lifting of the telescopic discharging pipe and the folding and unfolding of the bag opening, effectively reducing the risk of pre-cooked meat batter splashing.

An alternative sous-vide cooking method for mass-production of cooked meat and vegetables with improved nutritional quality is disclosed. The method includes the steps of (a) cutting raw meat and vegetables into uniform pieces; (b) marinating of meat slabs of step a) with a mix of spices and oil; (c) exposure of marinated meat and portioned vegetables to purified smoke concentrate (d) rapid thermal treatment at 220°C with sharp steam and purified smoke for safety and aesthetic appeal; (e) vacuum packaging of the semi-cooked product; (f) pasteurization at 65°C for 90 minutes; and (g) rapid cooling in ice water (0.5-2°C) for at least 20 minutes. This efficient process ensures food safety and nutrient retention, offering a scalable solution for the production of healthy, ready-to-eat meals with extended shelf-life.

The invention discloses a method for making tricholoma matsutake dried meat floss, which comprises the following steps of: removing impurities from meat by a cleaning machine, protecting color of tricholoma matsutake by a cleaning and color protecting tank, drying the tricholoma matsutake in a low-temperature vacuum dryer, and crushing the tricholoma matsutake into tricholoma matsutake powder by an ultrafine crusher; putting into a constant-temperature pickling tank, controlling the temperature and the pickling time, and regularly stirring by a stirring device to ensure that the meat is tasty; cooking the pickled meat in a cooking pot, conveying the cooked meat to a double-shaft loosening machine, and loosening the meat blocks into meat fibers; adding warm water into the tricholoma matsutake powder in an activation stirring tank for activation, mixing the tricholoma matsutake powder with an antioxidant, and feeding the mixture into a double-helix mixer under the protection of nitrogen; the meat fibers and the tricholoma matsutake powder are mixed in the double-spiral mixer according to the proportion set by the weighing module, and the mixed materials enter a vacuum interlayer frying pan; and feeding the stir-fried materials into a cooling tunnel, rapidly cooling to room temperature, and grading and packaging. Meat protein is combined with tricholoma matsutake polysaccharide and amino acid, and the problems that traditional dried meat floss is single in nutrition and insufficient in health are solved.

The invention particularly relates to a composite functional pet phagostimulant and a preparation method thereof.The preparation method comprises the following steps that 1, after chicken liver pulp, chicken oil and concentrated protein liquid are subjected to enzymolysis, zymolyte is collected; (2) carrying out Maillard reaction on the zymolyte obtained in the step (1), yeast hydrolysate and reducing sugar step by step; (3) after cooling in the step (2), adding a nutrition enhancer, an intestinal health agent, an antioxidant and a stabilizer, and homogenizing and stabilizing; and (4) adding an acidity regulator and a preservative into the mixture obtained in the step (3), uniformly mixing, filling, sterilizing and packaging. The raw material of the added concentrated protein liquid is cooking residual water of meat, comprehensive utilization can reduce the pressure of wastewater treatment, meanwhile, more nutrient substances are added to the phagostimulant, functional additives in the phagostimulant are stably embedded, the antioxidant slow-release effect and the intestinal tract targeted release effect of prebiotics are enhanced, and the nutritional value of the phagostimulant is improved. The added value of the phagostimulant is improved, and the phagostimulant has a good commercial application prospect.

The application provides a phosphorus-free composite emulsifying system and a preparation method and application thereof. The preparation method of the phosphorus-free composite emulsifying system is to prepare a polysaccharide into a composite emulsifying system through homogenization, ultrasonic synergistic heat treatment. The application can replace the use of phosphate substances by preparing and applying the phosphorus-free composite emulsifying system in the processing of frozen pre-cooked meat products, effectively improve the freeze-thaw stability of the frozen pre-cooked meat products, improve the juiciness and chewiness of the products, and reduce the shrinkage rate of the products during cooking.

The invention relates to the technical field of food processing, in particular to cooked meat intelligent segmentation and precise weighing integrated equipment which comprises a base, a rotary table is rotationally arranged on the base, and a plurality of high-precision weighing sensors electrically connected with a controller are embedded in the rotary table. A plurality of transverse grooves and vertical grooves which are staggered with one another are formed in the bearing surface of the rotary table; a cutting mechanism is arranged on one side of the base and comprises a frame rotationally connected with the base through a rotary driving assembly, a plurality of cutting bows can be arranged on the frame in the vertical direction and the horizontal direction respectively, a cutting wire is tensioned on each cutting bow, and the arrangement positions of the cutting wires correspond to the transverse grooves or the vertical grooves of the rotary table in a one-to-one mode; the cutting wires are adopted for precise guiding cutting, extrusion cannot be generated, cooked food is directly placed through the bearing face of the rotary table, precise cutting is achieved through the guiding effect that the cutting wires are embedded into the transverse grooves and the vertical grooves, and mechanical extrusion does not need to be conducted on the cooked food.

This utility model discloses a cooked meat slicer, including a tabletop. Baffles are fixedly installed on the upper surface and both sides of the tabletop. A push plate is located between the two baffles. A fixing block is provided on the outer wall of the push plate. A threaded hole is opened on the fixing block, and a threaded post is provided inside the threaded hole. The lower end of the threaded post passes through the threaded hole and is rotatably fitted with a clamping plate. A handwheel is provided at the upper end of the threaded post. A receiving plate is provided at the lower end of the fixing block and on the outer wall of the push plate. A strip-shaped hole is opened on the upper surface and in the middle of the tabletop. A strip-shaped block is provided on the lower surface of the push plate. The lower end of the strip-shaped block passes through the strip-shaped hole and is fitted with a moving block. The user can place cooked meat on the upper end of the receiving plate and then turn the handwheel to move the clamping plate downwards to fix the cooked meat. Then, the motor is turned on to rotate the lead screw, which drives the moving block and the push plate to move, thereby achieving the effect of feeding the cooked meat.

The utility model discloses a fumigation furnace for processing cooked meat products, and relates to the technical field of cooked meat products. The fumigation furnace for cooked meat product processing comprises a base, a material storage mechanism and a placement mechanism, a bearing frame is arranged at the top of the base, the material storage mechanism comprises a material storage box arranged on the bearing frame and a first insertion frame arranged on the material storage box, the first insertion frame is fixedly connected to the rear side of the material storage box, a partition plate is arranged on the material storage mechanism, and the partition plate is fixedly connected with the bearing frame. The placing mechanism comprises a connecting assembly arranged on the material storage box and a hanging assembly arranged in the connecting assembly, and the connecting assembly is connected with the material storage box in a clamped mode. Most of the mechanisms are in clamping connection, when a large number of smoke spots are attached to the inner wall of the operation box, workers can separate the smoke spots from the material storage mechanism and the hanging plate, the inner wall of the operation box is independently cleaned, bacterium breeding is reduced, meanwhile, the hanging assembly can be pulled out, kebabs hung on the hanging plate are moved out of the operation box, the workers can take the kebabs conveniently, and the practicability is high. And the occurrence of scalded conditions is reduced.

The utility model discloses automatic cooked meat product packaging equipment, and relates to the technical field of automatic cooked meat product packaging, the automatic cooked meat product packaging equipment comprises a supporting frame, the main body of the supporting frame is of a U-shaped structure with a one-way opening at the bottom end, and the automatic cooked meat product packaging equipment is provided with a material guide frame fixedly connected to the right side face of a guide frame. According to the food packaging machine, automatic guiding and conveying operation can be conducted on current vacuum packaged food through the arrangement of the material guiding frame with the upper side and the lower side penetrating in the two directions, and the food packaging efficiency can be remarkably improved through the design; and a driving assembly A and a driving assembly B are fixedly connected to the inner sides of the guide rail A and the guide rail B correspondingly, so that when the device is used, the longitudinal and transverse positions of the current bearing frame and the packaging box can be automatically switched and adjusted through pushing and moving of the driving assembly A to the moving seat.

The utility model relates to the technical field of slicing machines, and discloses a slicing machine for cooked meat in sauce of spaghetti, which comprises a machine frame, a conveying belt is rotatably connected to the surface of the machine frame, a slicing chamber is fixedly connected to the top end of the machine frame, a fixing frame is fixedly connected to the top end of the slicing chamber, and a slicing assembly is arranged on the inner side of the fixing frame. And a pushing assembly is arranged on one side of the top end of the rack. According to the slicing machine for the cooked meat wrapped with the spaghetti sauce, the slicing assembly is arranged, the cooked meat can be sliced, a double-shaft motor is started to operate, a connecting shaft, a first connecting rod, a second connecting rod and a movable plate are matched, a cutting knife can be driven to do lifting reciprocating motion, the cooked meat entering a slicing chamber is sliced, and after the slicing work is finished, the cooked meat can be sliced. And the cutting knife can be moved upwards to the top of the slicing chamber, so that the cutting knife is completely exposed, the cutting knife can be cleaned, a worker can conveniently and daily clean the cutting knife, and the practicability is improved.

This utility model discloses a cooked meat slicer with adjustable slicing thickness, including a frame with a conveyor belt, a cutter holder with a slicing blade, a sliding seat at one end of the frame, and adjusting screws at both ends of the sliding seat. The adjusting screws cooperate with the sliding seat, with one end rotatably connected to the cutter holder and the other end having an adjusting handle. A telescopic push rod is provided on the sliding seat, with a limiting plate at its output end. A cutting electric cylinder is provided on the cutter holder, and a sliding frame is located within the cutter holder, cooperating with the cutting electric cylinder. A pressure plate is provided at the lower end of the sliding frame, with a pressure spring between the pressure plate and the sliding frame. A blade outlet is provided on the pressure plate, cooperating with the slicing blade. This device facilitates adjustment of slicing thickness to meet processing requirements, ensures stable slicing, and improves slicing quality.

The utility model discloses automatic production line equipment for cooked meat products, and relates to the technical field of cooked meat product production. The automatic production line equipment for the cooked meat products comprises a base, a moving plate is arranged on the upper surface of the base, a box body is fixedly installed at the top of the moving plate, one side of the box body communicates with a discharging pipe, a gate plate is inserted into the discharging pipe, a cavity is formed in the base, a sliding plate is slidably connected into the cavity, and sliding rods are fixedly installed on the two sides of the top of the sliding plate; according to the utility model, the motor is controlled to work, then the motor drives the crankshaft connecting rod on the turntable to rotate, and then the crankshaft connecting rod drives the sliding rod on the sliding plate to move, so that the box body on the moving plate can be conveniently shaken in the use process, and the cooked meat products in the box body can be conveniently shaken and rapidly cooled in the use process; therefore, normal use of the equipment is facilitated, the use convenience of the equipment is reduced, and operation of workers is facilitated.

The purpose of the present invention is to provide a spice useful for cooking a long-term boxed meal, a homemade dish, or the like, and a mixed spice containing the same. According to the present invention, by using at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, clove, allspice, rosemary, lemongrass, Italian parsley and origanum vulgare, it is possible to reduce a unique unpleasant odor derived from food products such as edible meat, which arises over time after cooking with heat, by using at least one spice selected from coriander seeds, coriander leaves, thyme, clove, allspice, rosemary, lemongrass, Italian parsley and origanum vulgare.