105 results about "Cooked meat" patented technology

The invention discloses cooking equipment. The cooking equipment comprises a box body, a box door, a heating assembly, a steam generator, a humidity sensor, a temperature sensor and a controller, the controller is configured to control the heating assembly and the steam generator to operate and enable the interior of the cooking cavity to reach a first temperature and a first humidity so as to perform blanching and deodorization treatment on the food materials; the heating assembly is controlled to continue to operate, the steam generator is closed, the box door is opened, so that the temperature in the cooking cavity reaches the second temperature, steam in the cooking cavity is discharged, door opening moisture removal treatment is executed, and when the humidity in the cooking cavity is reduced to the second humidity, the box door is closed; controlling the heating assembly to continuously operate, and enabling the temperature in the cooking cavity to reach a third temperature so as to dehydrate the food materials; and the heating assembly is controlled to continue to operate, and the temperature in the cooking cavity reaches the fourth temperature, so that the food materials are subjected to deoiling treatment. All stages are controlled through a temperature and humidity double-control technology, and the taste of cooked meat food materials is improved.

The invention relates to the technical field of normal-temperature preservation of cooked meat products, in particular to a normal-temperature preservation method of cooked meat products based on natural components. The invention provides a method for improving the fresh-keeping degree of cooked meat products during normal-temperature storage, which comprises the following steps: applying a preset amount of compound preservative to the cooked meat products according to the expected fresh-keeping degree requirement, the compound preservative is prepared from epsilon-polylysine salt, nisin and sodium lactate. According to the method provided by the invention, the fresh-keeping degree of the cooked meat product can be comprehensively improved, so that the existing storage limitation is broken through while multiple requirements of consumers on safety, nutrition and flavor are met.

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 invention discloses a low-temperature preservation method of a prepared meat product, and belongs to the technical field of food processing. In order to solve the technical problems that in the low-temperature storage process of the conditioned meat product, microorganism control is not thorough, secondary pollution and fat oxidation aggravation are caused by accumulation of high-oxygen conditioned packaging condensate water, and texture damage is caused by ultrahigh-pressure treatment, metal ion catalysis is blocked through phytic acid pretreatment, oxidation is inhibited through composite antioxidant vacuum rolling and kneading, and the quality of the conditioned meat product is improved. Gradient ultrahigh pressure destroys microbial structures in stages, citric acid and a D-ribose buffer solution block damaged thalli from repairing, a composite packaging bag is lined with a hygroscopic film and filled with high-oxygen mixed gas to maintain meat color and adsorb condensate water, and finally, the composite packaging bag is deeply frozen to form a microcrystalline structure and then transferred to an ice-temperature environment for storage. The method realizes microbial safety control under the condition of no chemical preservative, effectively maintains the cell integrity of meat products, reduces juice loss and fat oxidation, prolongs the shelf life and maintains the eating quality.

The cutting device for meat product processing comprises a conveying device, a cutting device body and a collecting box, the bottom of the cutting device body is fixedly connected with the top of the conveying device, and the top of the collecting box is fixedly connected with the left side of the bottom of the conveying device; limiting plates are arranged on the two sides of the right side of the top of the conveying device correspondingly, and sliding holes are formed in the two sides of the tops of the outer sides of the limiting plates correspondingly. By arranging the limiting plates and the sliding rod frame, before meat products are placed on the conveying device, an operator rotates the rocker to enable the two-way threaded rod to rotate according to the diameters of the meat products, so that the limiting plates symmetrically move along the track of the sliding rod frame to adjust the diameter of the inner side, and the problem that the meat products are cut and flattened into strip-shaped meat products is solved; the problems that when the meat products are conveyed by the conveying belt to make contact with the cutting device, deviation occurs, the phenomenon of uneven cutting occurs, and when the cut and cooked meat products fall into the collecting box, the meat products fall apart directly are solved, and the effects of auxiliary cutting and collecting are achieved.

The invention discloses a pickling device for pork food processing, and belongs to the field of pickling devices.The pickling device comprises a pickling box arranged at the bottom of a liquid spraying barrel, a hot salt groove is formed in the bottom of an inner cavity of the pickling box, and a conveying belt supporting assembly is arranged on the side face of the inner cavity of the pickling box. Through the arrangement of a salt raising plate and a flexible leaf plate, the salt raising plate can be driven by an extrusion plate to repeatedly beat the conveying belt, salt in a hot salt tank can be sprayed to the bottom of a meat slice through seepage holes to pickle the meat slice, and meanwhile, redundant salt adhered to the meat slice can be beat down; in addition, the meat slices are beaten by a salt raising plate and a flexible leaf plate, so that rapid precipitation of water in the meat slices can be promoted, drying of skin of the meat slices for water and juice locking can be accelerated, excessive loss of water or juice in the meat slices and influence on taste due to dryness of the cooked meat slices can be avoided, and by adopting the device, the pickling efficiency of the meat slices can be effectively improved; meanwhile, after being pickled, the meat slices are suitable for air drying and water immersion pickling.

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 utility model relates to the technical field of wastewater treatment, in particular to cooked meat product processing wastewater treatment equipment which comprises a machine body, an inner cavity of the machine body is divided into a stirring pool, a gas release pool and a separation pool through a first partition plate and a second partition plate, a slag scraping mechanism is arranged above the separation pool, and a supporting frame is fixed to the upper end of the stirring pool. A pair of stirring mechanisms is installed on the supporting frame, a gas dissolving water main pipe is arranged above the gas releasing pool, a plurality of gas dissolving water branch pipes are communicated with the gas dissolving water main pipe at equal intervals, sliding seats are fixed to the two ends of the gas dissolving water main pipe, a pair of sliding rails is further arranged at the top end of the machine body, and the sliding seats are installed on the sliding rails in a sliding mode. The left ends of the sliding seats are further connected with the telescopic ends of electric telescopic rods, and the electric telescopic rods are arranged at the top end of the machine body. The device can effectively solve the problems that the coverage area of microbubbles released by a releaser is limited, so that the microbubbles cannot be well attached to chippings, the rising height of the chippings is insufficient, and the separation effect of the chippings and clear water is not good enough.

The utility model relates to the technical field of meat cooked food processing, in particular to a meat cooked food processing device which comprises a smoking tank and stirring blades, a material storage box is fixed on one side of the outer surface of the smoking tank, a first material discharging pipe is fixed at the bottom of the material storage box, and a second material discharging pipe is fixed at one end, far away from the material storage box, of the first material discharging pipe. A forward and reverse motor is fixed to the top end in the storage box, a first connecting rotating rod is installed at the output end of the forward and reverse motor, the stirring blades are located on the outer surface of the first connecting rotating rod, a fixing frame is fixed to the end, away from the forward and reverse motor, of the first connecting rotating rod, and a threaded rod fixedly connected with the fixing frame is installed at the lower end of the fixing frame. According to the cooked meat processing device, the storage box, the first discharging pipe, the second discharging pipe, the forward and reverse motor, the first connecting rotating rod, stirring blades, a fixing frame, a threaded rod, a plugging block, a threaded through hole, a limiting block, a smoke sensor and a control box are arranged, so that automatic filling work of the device can be achieved.

The invention relates to the technical field of food processing, and particularly discloses tomato sauce seasoning sauce and a preparation method thereof. Under the synergistic sweetening effect and the synergistic freshening effect of all the components and the synergistic effect of the special flavor of the fermented product, the tomato sauce seasoning sauce disclosed by the invention has rich sour taste, meanwhile, the irritation caused by the sour taste can be well relieved, and meanwhile, richer taste levels are provided, so that the tomato sauce seasoning sauce has relatively strong seasoning capability and is suitable for being eaten by people. The method is suitable for cooking cooked meat with high requirements on seasoning level.

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 cooked meat product pickling equipment and a method thereof, and belongs to the technical field of meat processing, the cooked meat product pickling equipment comprises a pickling barrel, a limiting frame is arranged in the pickling barrel, and a driving shaft is rotatably connected in the limiting frame; the guide rods arranged on the two sides of the extrusion frame are matched with the guide grooves in the two sides of the inner wall of the limiting frame, and when the extrusion frame downwards moves to a certain position, the extrusion frame can properly rotate under the guidance of the guide rods and the guide grooves. The rotating function not only enhances the flexibility of the flapping action, but also enables the extrusion frame to extrude and pull the cooked meat product in the flapping process, so that the flapping effect on the cooked meat product is greatly improved, and the composite physical action promotes the pickling agent to more deeply permeate into the cooked meat product, so that the pickling effect of the cooked meat product is improved. The uniform distribution and full absorption of the pickling materials are ensured, and the practicability and high efficiency of the cooked meat product pickling equipment in practical application are ensured.

The invention discloses a preparation method of a double cooked pork slice prefabricated vegetable, and belongs to the technical field of food processing.The method comprises the following steps that 1, pork is cut into pork blocks, the pork blocks are put into a pretreating agent to be soaked for 10-15 min and then fished out, and the treated pork is obtained; (2) pouring clear water into a pot, boiling, putting the treated pork into the pot, cooking until the pork is 60-80% cooked, fishing out, and cutting into pork slices; (3) adding edible oil into a pot, after the oil temperature reaches 120 DEG C, adding the sliced meat, stir-frying for 2-2.5 minutes, adding seasonings, and continuously stir-frying for 3-3.5 minutes to obtain double cooked pork slices; (4) cooling the double-cooked pork slices to room temperature, heating a protective agent, spraying the protective agent on the prepared double-cooked pork slices, and drying the double-cooked pork slices at 25-30 DEG C for 10-15 minutes to obtain the prepared double-cooked pork slices; (5) cutting the cleaned green peppers into inclined blocks, blanching and cooling to obtain prepared green pepper slices; and (6) separately bagging the prepared double cooked pork slices and the prepared green pepper slices, performing freezing treatment, and storing at-20 to-18 DEG C. The problem that the quality is reduced due to serious drying loss in the freezing process of the double cooked pork slice prefabricated vegetable is solved.

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 utility model belongs to the field of cooked food meat product processing, particularly relates to a marinating device for cooked food meat product processing, and provides the following scheme aiming at the problem that the conventional meat product stacking needs to be performed and a pot needs to be opened for stirring: the marinating device comprises a cooked food meat product processing marinating pot; the pot cover is clamped at the top of the cooked meat product processing marinating pot; the transmission box is in bolted connection with the middle end of the top of the pot cover; the cooked meat marinating layering mechanism comprises a rotating shaft, a rotating cylinder and four mesh plates, the middle end of the surface of the rotating shaft is rotationally connected with a hole in the center of the pot cover in a sleeving mode, the bottom end of the rotating shaft is in key connection with the top end of the rotating cylinder, the four mesh plates are arranged, meat products can be stored in a layered mode through the four mesh plates, and the meat products are prevented from being stacked and overlapped; the marinating pot is simple in structure, convenient to infiltrate marinade, capable of enhancing marinating uniformity, and capable of driving the mesh plate and the meat product to rotate without opening the marinating pot for processing the cooked meat product for stirring, and the marinating effect of the meat product is guaranteed.

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 near-infrared qualitative and quantitative detection method for adulteration of cooked donkey meat, which comprises the following steps: carrying out near-infrared spectrum scanning on a cooked minced donkey meat sample, a cooked minced horse meat sample, a cooked minced mule meat sample, donkey-horse adulterated cooked minced meat samples with different adulteration proportions and donkey-mule adulterated cooked minced meat samples with different adulteration proportions; and establishing a qualitative classification model and a quantitative detection model according to the obtained near infrared diffuse reflection spectrum. Detecting a to-be-detected sample by using the established detection model, detecting the category of cooked meat by using the qualitative classification model, and if the cooked meat belongs to donkey and mule adulteration or donkey and horse adulteration, performing quantitative detection by using the quantitative detection model so as to determine the adulteration proportion. The method is simple, rapid, efficient and accurate in operation and low in cost, does not damage a sample in the scanning process, does not consume chemical reagents, does not cause environmental pollution, can quantitatively detect the adulteration proportion, and is suitable for adulteration identification of cooked minced donkey meat.

The invention discloses a method for preparing chicken powder through lipase hydrolysis and self-emulsification, which comprises the following steps: putting chicken paste and chicken skeleton into a horizontal high-temperature cooking pot, and carrying out cooking heat treatment to obtain cooked meat solid and a soup oil-water mixture; then crushing, mixing and grinding into thick liquid, and adding into a high-shear emulsifying tank; adding lipase and glycerol, and carrying out enzymolysis at 50-60 DEG C for 1-3 hours at the rotating speed of 2000-3000r / min to generate a monoglyceride mixture emulsifier; carrying out self-emulsification on a product after enzymolysis, wherein the homogenizing pressure is 15-25MPa; and carrying out spray drying on the self-emulsified feed liquid to obtain a chicken powder product. According to the method, firstly, chicken skeletons and chicken paste are cured, then glycerol is added, high-shear emulsification is used for assisting lipase enzymolysis, the characteristic flavor of chicken fat is released, finally, self-emulsification is carried out, the particle size of oil drops is reduced from 30-60 microns to about 10 microns, then spray drying is carried out, the flowability of materials is improved, and the recovery rate reaches 95% or above.

The invention discloses a smoking device for cooked food meat product processing, and relates to the technical field of meat product processing, the smoking device comprises a smoking mechanism, the bottom surface of the smoking mechanism is provided with a fuming mechanism used for generating smoke, the side surface of the smoking mechanism is provided with a fan used for connecting the smoking mechanism and the fuming mechanism, the smoking mechanism comprises a smoking box, and the smoking box is provided with a fan used for connecting the smoking mechanism and the fuming mechanism. A rotating pipe is rotatably connected to the interior of the smoking box, the two ends of the rotating pipe are both in a closed state, hanging plates are fixedly connected to the outer surface of the rotating pipe in a linear array mode, the rotating pipe communicates with the interiors of the hanging plates, and hooks are rotatably connected to the interiors of the hanging plates in a circumferential array mode. The driving motor drives the first gear to rotate, the first gear drives the rotating pipe and the rotating shaft to rotate through the gear ring and the second gear respectively, the rotating pipe drives meat products to revolve through the hanging disc and the hook when rotating, the rotating shaft drives the meat products to rotate through the third gear, the fourth gear and the hook when rotating, and the smoking efficiency and smoking quality of the meat products are 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 discloses a preparation method of a nori box prefabricated product, which comprises the steps of nori deodorization and baking, meat stuffing seasoning, half-cooked meat stuffing processing, pre-steaming, pulp coating, deep-frying, cooling, quick-freezing, packaging and frozen storage, optimal production process parameters are determined, and a theoretical basis is provided for industrial production of nori box prefabricated vegetables; the added value and market competitiveness of laver food are improved, and the requirements of modern people for fast, convenient and healthy catering are met.