26 results about "Cooked meat" patented technology

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 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 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 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 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 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 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 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 invention relates to the technical field of prefabricated vegetable packaging, and discloses continuous filling and sealing equipment for emulsified prefabricated meat paste in order to solve the problem that in the prior art, filling overflow is easily caused by the self-adsorption effect of the bottom of a bag body. The problem of electrostatic adsorption of the bag body is effectively avoided through the bag unfolding device by means of the adhesive tape adhesion effect, the supporting mechanism and the weighing sensor are matched, it is guaranteed that the bag body is stably unfolded to form a smooth filling channel, attachment between prefabricated meat paste and the inner wall of the bag body is reduced, the filling amount can be dynamically adjusted and controlled, and the prefabricated meat paste is prevented from overflowing; the reciprocating conveying mechanism achieves continuous feeding, filling, sealing and discharging of filling bags through partition clamping and reciprocating linkage design, meets the clamping requirements of bag bodies in different states, and reduces exposure pollution of prefabricated meat paste in the bags. The pouring linkage mechanism utilizes the reversing function of a two-way air flow pump to synchronously achieve lifting of a telescopic discharging pipe and folding and unfolding of a bag opening, and the prefabricated meat paste sputtering risk is effectively reduced.

The invention discloses a preparation method and application of a microbial composite membrane for improving flavor and quality of cured meat, and belongs to the technical field of meat curing. The microbial composite membrane is composed of an outer bacterium-blocking breathable layer and an inner functional bacterium loading layer, the outer layer is an electrostatic spinning bacterium-blocking breathable layer with the pore diameter being 0.1-0.5 mu m, and the inner layer is a functional bacterium loading layer with the pore diameter being 0.1-0.5 mu m; harmful microorganisms larger than or equal to 99.99% can be intercepted, the air permeability is larger than or equal to 5 mm / s (100 Pa), and normal proceeding of fat oxidation and beneficial microorganism metabolism is guaranteed; the inner layer is a freeze-drying functional bacterium loading layer fixed by a water-soluble polymer, the microorganism loading density is 10-1000CFU / cm < 2 >, and the freeze-drying functional bacterium loading layer can quickly recover and play a ripening role after contacting with the surface of meat or absorbing moisture, so that directional microorganism regulation and control in the meat ripening process are realized, and the ripening efficiency and quality are improved. The microbial composite membrane for improving the flavor and quality of the cured meat has triple functions of bacterium blocking, ventilation and functional bacterium loading, and is suitable for replacing a traditional natural fermentation or exposed curing mode. Through the synergistic effect of bacterium blocking, ventilation and directional inoculation, traditional natural fermentation is replaced, the curing time is shortened by more than or equal to 20%, the infectious microbe pollution risk is reduced, and the meat curing efficiency and safety are improved.

This invention discloses an oil fume filtration device for processing workshops of cooked meat products, belonging to the technical field of oil fume filtration devices. The invention includes a housing with an air inlet pipe fixedly connected to the left side and two air outlet pipes fixedly connected to the right side; a collection mechanism located at the bottom of the housing, comprising a collection box, a filter box, and a mounting block. The collection box is installed at the bottom of the housing, the mounting block is slidably installed on the inner wall of the housing, and the filter box is installed at the rear of the mounting block. The water mist sprayed by this invention contacts the flue gas entering the housing, causing the oil fumes and particulate matter in the flue gas to come into contact with and be captured and separated by the water mist, thereby purifying the flue gas. The continuously sprayed water mist can continuously contact and purify the incoming oil fumes, without the problem of saturation of the water-intercepted oil fumes, soluble gases, and particles.

This invention discloses a water circulation device for a natural gas steam boiler used for cooked meat products, belonging to the technical field of natural gas steam boilers. It includes a boiler body with a gas generator on one side, the output end of which is connected to the combustion chamber of the boiler body. A steam exhaust pipe is connected to the other side of the boiler body. The device also includes a water exchange tank, a condensation mechanism, a reflux mechanism, and a discharge mechanism. The water exchange tank is fixedly connected to one side of the boiler body, and the other end of the steam exhaust pipe is connected to the air inlet of the water exchange tank. The condensation mechanism is located inside the water exchange tank's internal cavity, the reflux mechanism is located at the bottom outlet of the water exchange tank, and the discharge mechanism is located at the exhaust outlet of the water exchange tank. The water circulation device for a natural gas steam boiler used for cooked meat products provided by this invention can separate and circulate moisture in high-temperature steam, eliminating the need for continuous water addition during boiler operation, thus reducing water consumption and demonstrating high practicality.

The utility model belongs to the technical field of pickling equipment, and particularly relates to cooked meat product continuous pickling equipment capable of being automatically cleaned, which comprises a bottom plate frame, a swing component arranged on the bottom plate frame, a pickling barrel arranged on the swing component, a self-cleaning component arranged in the pickling barrel, a spiral guide groove arranged on the pickling barrel, and a self-cleaning component arranged on the spiral guide groove, a cleaning sliding block matched with the spiral guide groove is arranged in the spiral guide groove, a scraping plate attached to the inner wall of the pickling barrel is arranged on one side of the cleaning sliding block, a connecting rod is arranged at the bottom of the cleaning sliding block, a telescopic rod is arranged on one side of the bottom of the connecting rod, and the end, away from the connecting rod, of the telescopic rod penetrates out of the pickling barrel and is connected with a rotating assembly; the rotating assembly is fixedly arranged on one side of the pickling cylinder. According to the device, the pickling cylinder can be cleaned comprehensively, and the time-saving and labor-saving effects are achieved.

The application belongs to the technical field of electrical appliances, and particularly relates to a food material cooking method, device, equipment and storage medium, which comprises the following steps: obtaining cooking information of cooking food material, wherein the cooking information comprises to-be-processed meat information, a cooking dish and user demand information; determining plasma processing conditions according to the to-be-processed meat information and the cooking dish, and adjusting the plasma processing conditions based on the user demand information to obtain adjusted plasma processing conditions; controlling a plasma processing device to process the to-be-processed meat at low temperature according to the adjusted plasma processing conditions to obtain to-be-cooked meat; and controlling a cooking device to cook the to-be-cooked meat according to cooking parameters corresponding to the cooking dish. The taste of the dish obtained by cooking the meat material processed at low temperature under different food material conditions can meet various demands of users.

The present invention relates to a method for producing seasoned meat comprising a multi-stage aging process and an intermediate dehydration process. The manufacturing method provided by the invention is a step of preparing seasoning sauce, wherein the seasoning sauce comprises soy sauce, sugar, black pepper, rice field, starch syrup and fruit juice; a step of applying a seasoning sauce to the meat for primary ripening; an intermediate processing step of dehydrating the primary cooked meat; performing secondary ripening on the dehydrated meat at low temperature; and performing vacuum packaging on the secondary cooked meat. The manufacturing method according to the present invention provides the effects of uniform penetration of perfume, preservation of fruit juice, texture improvement, and enhancement of preservation.

A plant-based cooked meat-like product is prepared by hydrating non-glutelin vegetable proteins with an aqueous titanium dioxide mixture and then mixing with a plant-based oil and hydrocolloid, vital gluten and edible acid to form a plant-based dough, the plant-based dough is formed into dough segments and cooked to an internal temperature of at least about 180 DEG F to form a plant-based cooked meat-like product. By selecting specific ingredients in an effective ratio and mixing these ingredients in a specific order, a plant-based cooked meat-like product having an excellent appearance and texture can be prepared.

The invention relates to novel food colouring compositions that are able to change their colour upon heating mimicking the colour appearance of meat changing from raw state to cooked or to fried meat in plant-based foodstuffs or beverages, and it further relates to foodstuffs comprising such colouring compositions, their use and to a method of providing the colouring composition as well as to a method of providing the respective foodstuff or beverage comprising the colouring composition.

The utility model provides a multi-layer marinating and boiling pot device capable of preventing nonuniform marinating and boiling processes, and belongs to the technical field of meat product processing equipment. The multi-layer marinating and boiling pot device capable of preventing the non-uniform marinating and boiling process comprises a supporting frame, an electric hoist, a multi-continuous marinating and boiling pot, a pot cover, a food steamer, an isolation frame, a hoisting mechanism and an assembling mechanism, the electric hoist is installed on the lower surface of the supporting frame, and the pot cover is fixed to the multi-continuous marinating and boiling pot through a hinge; according to the multi-layer marinating and boiling pot device capable of preventing the non-uniform marinating and boiling process, the isolation frame is additionally arranged between the food steamers, so that cooked products can rotate along with rolling soup bases, and the situation that the cooked products cannot move due to the fact that the cooked products extrude round holes of the food steamers on the upper portion is effectively prevented; and the cooking degree and taste of the marinated meat products are uniform, so that the quality and taste of the products are ensured, and better use experience is brought to a user.