Patents
Literature
267 results about "Dried meat" patented technology
Efficacy Topic
Property
Owner
Technical Advancement
Application Domain
Technology Topic
Technology Field Word
Patent Country/Region
Patent Type
Patent Status
Application Year
Inventor
Dried meat is a feature of many cuisines around the world. Examples include: Bakkwa or rougan, Chinese salty-sweet dried meat sheets. Biltong, a cured meat that originated in South Africa. Bindenfleisch, air-dried meat of Switzerland. Bògoǫ, a dried and smoked meat, often caribou, of the Dené people of northern Canada. Borts, air-dried strips horse or cow meat used as travel food or to last the winter in Mongolia. Often ground into powder and mixed with water to create soup. Bresaola, air-dried salted beef originally from the Valtellina valley in northern Italy. Carne-de-sol, sun-dried salt beef from Brazil. Carne seca, air-dried meat from Mexico. Cecina, lightly smoked, dried, and salted meat from northwestern Spain, Cuba, and Mexico. Charqui, made from llama or alpaca, in South America. Chipped beef, partially dried beef sold in small, thin, flexible leaves in jars or plastic packets. Hunter beef, a corned beef from Pakistan marinated and baked for use in sandwiches and salads. Jerky, meat that has been trimmed of fat, cut into strips, marinated, and dried or smoked. Kuivaliha, air-dried salted meat of northern Finland.
Green and environment-friendly subcritical water-assisted constructed plant double-protein-based dried meat floss and preparation method thereof
PendingCN120036416AProtein composition from vegetable seedsProteins working-up by texturisingBiotechnologyNutrition
The invention discloses green and environment-friendly subcritical water-assisted constructed plant double-protein-based dried meat floss and a preparation method thereof, and belongs to the technical field of food. The preparation method of the plant dried meat floss comprises the following steps: modifying soybean drawing protein and bran protein by using subcritical water, mixing the modified double protein, seasoning auxiliary materials, color mixing auxiliary materials and curcumin according to a certain proportion, and performing high-temperature baking, floss wiping, floss picking, packaging and other processes on the mixed materials to obtain the dried meat floss. The plant dried meat floss has the characteristics of being crisp, fluffy, golden in color, fine and uniform in fiber, anti-inflammatory and the like, not only has unique flavor, texture and anti-inflammatory function, but also is green and environment-friendly in preparation process and low in raw material price, and provides a theoretical basis for developing novel green, economic and nutritional dried meat floss products.
Owner:YANGZHOU UNIV
Solenopsis invicta bait and preparation method thereof
PendingCN119385145Aincrease appetiteincrease attractivenessBiocideAnimal repellantsBiotechnologyAnimal science
The invention discloses red imported fire ant bait and a preparation method thereof. The invention relates to a red imported fire ant bait, which is prepared from the following components in percentage by mass: 56.76 percent to 61.99 percent of corn flour, 16.57 percent to 18.85 percent of dried meat floss, 16.50 percent to 18.90 percent of peanut oil, 3.08 percent to 4.22 percent of milk powder, 0.01 percent to 0.10 percent of ethyl butyrate, 1.34 percent to 1.70 percent of potassium sorbate and 0.01 percent to 0.50 percent of insecticide. Compared with the prior art, the solenopsis invicta bait has the following advantages that on the basis of background baits (corn flour, dried meat floss, peanut oil and milk powder), potassium sorbate keeps the freshness of the baits, a trace amount of ethyl butyrate is added, the appetite of solenopsis invicta is further stimulated, the palatability of the baits to the solenopsis invicta is improved, and the service life of the solenopsis invicta bait is prolonged. Particles with the average particle size of 1.5 mm are prepared through a pelletizer and are suitable for carrying of the solenopsis invicta, so that the attraction of the bait to the solenopsis invicta is further enhanced.
Owner:INST OF ZOOLOGY GUANGDONG ACAD OF SCI
Bagged dried pork slice fixing and packaging equipment
The invention belongs to the technical field of dried meat slice packaging, and particularly relates to bagged dried pork slice fixing and packaging equipment which comprises a bottom plate, a motor is mounted on the bottom plate, a rotating shaft is mounted on the motor, and a sealing mechanism is mounted on the bottom plate through a mounting frame; a supporting disc is mounted on the rotating shaft, and a placing notch is formed in the supporting disc; a clamping block is mounted in the placement notch, an extrusion groove is formed in the clamping block, and an extrusion bag is mounted on the inner wall of the extrusion groove; a suction cup assembly is installed on the side wall of the containing notch. The device is simple in structure, packaging bags of different specifications can be conveniently positioned and fixed, the clamping force of the packaging bags of different specifications can be conveniently adjusted, the positioning and fixing effects on the packaging bags are guaranteed, and dried pork slices are conveniently packaged.
Owner:JIANGSU ZHONGYANG FOOD CO LTD
Packaging device for dried meat slice snacks
The invention relates to the field of food packaging, in particular to a packaging device for dried meat slice snacks, which comprises self-sealing bags and a trough for stacking the self-sealing bags, the trough is rectangular, a notch is formed in one end of the trough, and a packaging mechanism is arranged at the notch of the trough; and the packaging mechanism comprises material guiding plates symmetrically arranged on the two sides of the material groove, an air cylinder is rotationally connected between the material guiding plates, the packaging mechanism is further provided with a first adapter plate located at the top of the material groove, and the first adapter plate is connected with a first suction cup. The device can be used after being slotted and assembled on a conventional operation table top and has high installation and use universality, the packaging mechanism can achieve opening, sealing and blanking control of self-sealing bags, small-package packaging of dried meat slices can be achieved through simple feeding of the device, packaging workers are helped to improve the product packaging efficiency, and the production cost is reduced. The device is easy to manufacture, simple to assemble, debug and use and low in cost, and effectively solves the problem that manual packaging operation efficiency of the dried pork slices is low.
Owner:JIANGSU ZHUOYU FOOD CO LTD
Machine for adding dried meat floss into cake
ActiveCN222622059UGuaranteed to add quantityTo achieve the purpose of quantitative controlBaked articles handlingMeat processing devicesProduction lineAgricultural engineering
The utility model discloses a machine for adding dried meat floss into a cake. The machine comprises a mounting rack erected on a plane, a funnel erected on the upper part of the mounting rack, a cutting mechanism erected on the mounting rack and extending into the funnel, and a discharging mechanism arranged at the bottom of the funnel, the cutting mechanism comprises a cutting motor and a cutting blade, wherein the cutting motor is erected on the mounting frame, an output shaft of the cutting motor extends downwards to the funnel, and the cutting blade is connected to the lowest end of the output shaft of the cutting motor. According to the machine for adding the dried meat floss into the cake, the quantitative dried meat floss can be automatically placed on the cake, one production line is achieved in cooperation with an external conveying mechanism, the production efficiency is improved, the adding number of the dried meat floss is guaranteed, the adding accuracy is improved, and then the final yield is improved.
Owner:DONGGUAN FENGXI FOOD CO LTD
Kiwi fruit yak jerky and preparation method thereof
PendingCN119073532Aloose muscle fibershigh in nutrientsClimate change adaptationMeat/fish preservation by coatingBiotechnologyKiwi fruit
The invention belongs to the technical field of food processing, and particularly relates to kiwi fruit yak jerky and a preparation method thereof. The method comprises the following steps: uniformly mixing pretreated yak meat strips with a pickling material, sealing and pickling, and placing the pickled yak meat strips in a steamer, adding a steaming material for steaming, drying after steaming, brushing oil for baking, and cooling to obtain the kiwi fruit beef jerky. According to the invention, the yak meat strips are pickled by using the pickling material containing kiwi fruits, so that on one hand, the fishy smell of the yak meat can be removed, and on the other hand, the yak meat can be tenderized, and yak meat muscle fibers can be loosened; in addition, through steaming, nutrient substances in the kiwi fruits can be fused with the yak meat, so that the nutrient components and the taste quality of the yak meat are increased; finally, the yak jerky prepared through drying and baking is layered in taste, loose and easy to chew.
Owner:NORTHWEST UNIVERSITY FOR NATIONALITIES
Dried meat floss sandwich bread preparation equipment
The utility model provides dried meat floss sandwich bread preparation equipment. The dried meat floss sandwich bread preparation equipment comprises a lower conveyor, an upper conveyor, a slitting knife and a feeding conveyor, wherein the running direction of the bottom surface of the upper conveyor is consistent with the conveying direction of the lower conveyor, so that bread is clamped between the lower conveyor and the upper conveyor to be conveyed. When the bread passes through the slitting knife, the bread is cut by the slitting knife to form bread slices conveyed on the lower conveyor and bread slices conveyed between the slitting knife and the upper conveyor. When the bread slices located on the lower conveyor are conveyed to the feeding conveyor, the feeding conveyor extrudes the dried meat floss onto the bread slices, and then when the bread slices located on the lower conveyor are output below the slitting knife, the bread slices located on the slitting knife leave the slitting knife at the same time and fall to cover the bread slices conveyed on the lower conveyor. The style of the dried meat floss sandwich bread formed by overlapping the two bread slices is formed. The process does not need manual cutting and spreading of the dried meat floss, is relatively convenient, and can greatly reduce the labor cost.
Owner:LONGHAI RANLI FOOD CO LTD
Pork water content detection and mincing device and use method thereof
InactiveCN119124917Areduce churnHigh precisionWeighing by removing componentPreparing sample for investigationBiotechnologyAnimal science
The invention discloses a pork water content detection and minced meat making device and a use method thereof. The device comprises a minced meat making part, a weighing part, a flattening part and a control part, the meat mincing part and the weighing part are integrally arranged in the shell, after a meat sample is minced by the meat mincing part, all the meat sample directly enters the weighing part to be weighed, the dried meat sample and the collected moisture are weighed after the meat sample is heated, evaporated and collected by the weighing part, the moisture and the meat sample are weighed, the detection precision is improved, and the detection efficiency is improved. The meat sample loss and the water loss in the mincing process are reduced, the detection precision is improved, meanwhile, the energy consumption is reduced, and the detection efficiency is improved.
Owner:SHANDONG INST FOR FOOD & DRUG CONTROL
Fruit and dried meat floss moon cake forming machine
ActiveCN222129185UEasy to installimprove product qualityDough embossing machinesFood shapingWater storageAgricultural science
The utility model discloses a fruit and dried meat floss moon cake forming machine, and relates to the technical field of food processing equipment. The device comprises a machine base, a servo motor is fixedly connected to the outer wall of one side of the rear end of the machine base, the output end of the servo motor penetrates through the machine base and is fixedly connected with a driving roller, a driven roller is arranged on the inner wall of the other side of the machine base, and the driving roller and the driven roller are rotationally connected with the machine base. The outer wall of the driving roller and the outer wall of the driven roller are sleeved with a conveying belt which is used for conveying semi-formed moon cakes needing to be formed. According to the mooncake forming machine, the water pipe and the atomization nozzles are used for being connected with an external water pipe, the conveying belt can be cleaned after the mooncake forming machine completes work, waste water generated after cleaning can be drained to the water outlet position through the water guide plate with the inclined face, the waste water is collected through the water storage box, and the mooncake forming machine is convenient to use. And residual water on the conveying belt is wiped through the cotton roller mounted on the machine base, so that the dependence on cleaning personnel can be reduced, and the labor cost is reduced.
Owner:HUNAN HUIJIEWANG FOOD CO LTD
Drying fan for low-temperature air-dried meat
The utility model discloses a drying fan for low-temperature air-dried meat, which comprises a box body, a rotary supporting mechanism and a hanging and airing transposition mechanism which are arranged on the box body, and the rotating supporting mechanism comprises a motor and a supporting plate, the motor is arranged on the top wall of the box body, a driving shaft is arranged at the output end of the motor, the driving shaft is rotationally arranged in the box body, and the supporting plate is fixedly arranged on the side wall of the driving shaft. The utility model belongs to the technical field of jerky processing equipment, and particularly relates to a low-temperature air-dried meat drying fan.
Owner:ANHUI FANNONG AGRICULTURAL TECHNOLOGY CO LTD
Packaging bag (small rolls - air-dried meat)
1. Name of the designed product: packing bag (small wind-dried meat strip). 2. Use of the designed product: the designed product is used for packing chicken products. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo showing the design points: front view. 5. The designed product is a thin product, and other views are omitted. 6. Other circumstances or explanations: A part is made of transparent material.
Owner:付宝琳
Strip cutting mechanism for processing air-dried meat strips
The utility model discloses a slitting mechanism for air-dried meat strip processing, and relates to the technical field of air-dried meat strip cutting. Comprising a conveying table, a plurality of sliding grooves are formed in the conveying table, extrusion plates are arranged on the sliding grooves in a sliding mode, a supporting frame is fixedly arranged on the conveying table, a supporting shaft is rotationally arranged on the supporting frame, the first end of a buffer spring is fixedly arranged on the supporting shaft, and the second end of the buffer spring is fixedly arranged at the end, away from the supporting shaft, of a sliding rod; and a baffle block is arranged on the extrusion plate. A limiting frame is arranged on the conveying table in a sliding mode, a limiting plate is fixedly arranged on the limiting frame, an inclined face is arranged on the limiting plate, a limiting rod and an open groove are arranged on the extrusion plate, and an inclined face is arranged on the limiting rod. The sliding rods are arranged to extrude and push the extrusion plates, friction force between the extrusion plates and meat strips is controlled, so that the shapes of the meat strips are uniform in specification, the meat strips are conveyed to a cutting position, the cutting specification of the meat strips is regulated and controlled, and the production quality is improved.
Owner:SICHUAN QISHENG FOOD CO LTD
Oil injection device for dried meat floss processing dryer
The utility model discloses an oil spraying device for a dried meat floss processing dryer, which comprises a dryer shell, an inclined drying turnover cylinder is rotatably connected to an inner concave area of the dryer shell through a rotating wheel, and a plurality of groups of material shifting rods are arranged on the inner side surface of the drying turnover cylinder at equal intervals. The drying machine shell is fixed to the base through rotating shafts on the two sides, an oil spraying device is arranged on the outer side of the drying overturning barrel and comprises supports which are in bilateral symmetry, a transverse mounting frame is arranged in the area between the supports which are in bilateral symmetry, and a driving motor is fixed to the middle of the mounting frame; and an upper mounting rod and a lower mounting rod are respectively arranged at the upper ends of the brackets which are bilaterally symmetrical. The oil spraying device adopts an automatic double-nozzle oil spraying track structure, manual oil spraying operation is replaced in the dried meat floss drying process, the labor intensity is reduced, meanwhile, the good oil spraying effect is achieved, and the oil spraying uniformity can be guaranteed.
Owner:ANHUI HAODONG FOOD TECH CO LTD
Intelligent marinating and boiling method for marinated smoked bean curds
The invention relates to the technical field of intelligent control of food processing, in particular to an intelligent marinating and boiling method for marinated smoked bean curds. The method comprises the following steps: carrying out energy consumption constraint binding based on dried tofu weight and specification information to realize parameter initialization; gradient temperature control and predictive control are adopted for real-time temperature difference compensation; the PH value and salinity in the marinating tank are monitored through fusion of multiple sensors; calculating an energy consumption constraint by applying a deep learning and optimization algorithm, and generating a final optimization structure; the filtration and circulation process is intelligently controlled according to the viscosity of the brine; and a mechanical arm path is planned through an algorithm to complete system maintenance. According to the invention, accurate control and energy-saving optimization of the marinating process are realized, and the production efficiency and the product quality stability are remarkably improved.
Owner:HUNAN XIANGDANGDANG FOOD CO LTD
Intermediate moisture chevon jerky
A chevon jerky product is disclosed. The chevon jerky comprises ground goat meat, sugar, oyster sauce, garlic powder, salt, and black pepper, and may further comprise chicken skin and / or textured vegetable protein to improve sensory and physicochemical properties. The meat mixture is cured at low temperature, formed into thin patties, and dried to a controlled moisture content and water activity to obtain a stable dried meat product. The resulting chevon jerky exhibits desirable texture, flavor, and overall acceptability while maintaining product stability during storage. The disclosed formulation provides an alternative dried meat snack utilizing chevon meat with improved consumer acceptability.
Owner:DEPARTMENT OF SCIENCE AND TECHNOLOGY INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE (DOST ITDI)
Wet type dried meat slice and preparation method thereof
PendingCN119563835Aincrease aromafull of flavorClimate change adaptationLipidic food ingredientsBiotechnologyPork meat
The invention relates to moist dried meat slices and a preparation method thereof, and belongs to the technical field of food processing. The invention provides damp-type dried meat slices. The damp-type dried meat slices comprise the following components in parts by mass: 80-120 parts of pork, 8-12 parts of sugar, 3-8 parts of fish sauce, 0.2-2 parts of a silkworm chrysalis flavoring base material with a low reaction degree, 0.1-1 part of a silkworm chrysalis flavoring base material with a medium reaction degree, 0.05-0.5 part of a silkworm chrysalis flavoring base material with a high reaction degree and 3-5 parts of auxiliary materials. According to the prepared moisture-type dried meat slice, the silkworm chrysalis flavor base material is added on the basis of the traditional moisture-type dried meat slice, so that the aroma and the base flavor of the moisture-type dried meat slice are increased on the basis of reducing the content of reducing sugar in the dried meat slice, and the moisture-type dried meat slice is fuller in flavor and long in shelf life.
Owner:化学与精细化工广东省实验室潮州分中心 +1
Flavored black pork sausage and jerky drying device
The utility model discloses a flavor black pork sausage and jerky drying device which comprises a box body, one side of the box body is rotationally connected with a sealing door used for closing a drying box, the inner wall of the box body is fixedly connected with a storage plate used for storing jerky or sausage, and the top of the box body is provided with an air heater used for drying the sausage or jerky. And the inner wall of the box body is in sliding connection with a scraping plate used for scraping meat residues left on the storage plate. According to the sausage or jerky drying device, after sausages or jerky is dried, a worker starts a motor at first, the motor drives a lead screw to rotate, the lead screw enables a scraping plate to move through threads, the scraping plate can scrape meat residues and oil stains on a storage plate, meanwhile, the scraping plate can drive a baffle to move, and therefore the meat residues and the oil stains on the storage plate can be removed; and the baffle can prevent the scraper from scraping oil stains and meat residues onto the screw rod, so that the screw rod is prevented from being polluted by the oil stains and the meat residues, and a worker can conveniently clean the storage plate.
Owner:HAINAN TUNCHANG COUNTY CHANGWEIZHIYUAN FOOD CO LTD
Juicy peach flavored meat paste and processing method thereof
The invention discloses juicy peach flavored meat paste and a processing method thereof. According to the invention, air-dried meat is used as a main raw material, air-conditioned refrigerated juicy peaches are used as an acid pickling and seasoning auxiliary material, the air-dried meat is cut into diced meat or diced meat is subjected to vacuum ice-temperature pickling with a spicy pickling liquid for two rounds, a reaction kettle temperature-controlled frying technology is adopted, and spicy seasoning and concentrated bone soup are added during frying so as to improve flavor and taste; the acid pickling seasoning auxiliary material diced peaches are added before being taken out of the pot, and after vacuum canning and flexible sterilization, the special acid pickling meat paste applied to table application scenes such as spicy sour soup, noodles, rice noodles and Chinese hamburgers is prepared, and the quality guarantee period of the product can reach more than 6 months.
Owner:CHENGDU UNIV
Dried meat-like protein processed food and method for manufacturing the same
ActiveCN116322362Bgreat tasteExcellent manufacturing adaptabilityVegetable proteins working-upBiotechnologyGellan gum
The present application aims to provide a dry meat-like protein processed food and a manufacturing method thereof, which are excellent in taste and manufacturing adaptability even when a large amount of tissue-like plant protein is contained. By using glucomannan and gellan gum as a binding material for the tissue-like plant protein in a blank for a dry meat-like protein processed food, a dry meat-like protein processed food can be manufactured, which is excellent in manufacturing adaptability at the time of cutting, drying, and the like, and excellent in taste even when a large amount of tissue-like plant protein is contained in the blank. As the content in the blank for a dry meat-like protein processed food, the solid content of the tissue-like plant protein is preferably 10.0 to 22.5% by weight, the content of the glucomannan is preferably 0.8 to 3.0% by weight, the content of the gellan gum is preferably 0.4 to 1.7% by weight, the total of the contents of the glucomannan and the gellan gum is preferably 1.8 to 4.0% by weight, and the moisture content of the blank is preferably 68.0 to 75.0% by weight.
Owner:NISSIN FOODS HOLDINGS CO LTD
Multi-layer hot air circulation drying structure for dried meat
The utility model discloses a multi-layer hot air circulation drying structure for dried meat, and relates to the technical field of drying structures. The drying device comprises a drying box, wherein air suction boxes are fixedly connected to the two sides of the drying box; a rotating assembly is arranged in the drying box and comprises a support, the support is fixedly connected to the top of the drying box, a transmission motor is fixedly connected to the top of the support, a transmission rod is fixedly connected to the output end of the transmission motor, a supporting plate is fixedly connected to the surface of the transmission rod, and a hook is fixedly connected to the bottom of the supporting plate. Through the work of the transmission motor, the transmission rod can be driven to rotate, the transmission rod drives the supporting plate to rotate, the supporting plate drives the hook to rotate, and the hook drives meat to rotate, so that uniform rotation of the meat in the drying process is realized, and all parts of the meat can be uniformly heated and dried by hot air; therefore, the quality, the taste and the preservation property of the dried meat are improved.
Owner:ZHEJIANG GONGSHANG UNIVERSITY
Intelligent jerky product rolling, kneading and finishing integrated device based on bionic kneading principle
The invention discloses an intelligent tumbling and finishing integrated device for jerky products based on a bionic rubbing principle, and belongs to the technical field of food processing. At least one group of tumbling rollers are arranged in a tumbling piece connecting frame, a finishing mold main body is mounted at the corresponding position of the bottom of the tumbling piece connecting frame, an upper rotating pair is correspondingly mounted on one side of a limiting plate, and a lower rotating pair is mounted on the other side of the limiting plate; a lifting electric push rod is mounted on the other side of the limiting plate, a lifting piston rod is mounted at the output end of the lifting electric push rod, and the outer end of the lifting piston rod is telescopically connected with the tumbling piece connecting frame; the time length of the whole tumbling finishing process can be set through a PLC control system of the equipment, after the preset time is reached, the electric pushing piece stops working, the electric pushing rod is lifted to drive the tumbling piece connecting frame to move upwards to reset, finally, the discharging opening of the finishing mold body is opened, the finished materials are taken out, and a single machining cycle is finished.
Owner:FUJIAN MANHE FOOD TECHNOLOGY CO LTD
A process for retarding oxidation of pet food and apparatus therefor
The application discloses a process and equipment for delaying pet food oxidation, and relates to the technical field of food, which comprises the following steps: before mixing, vacuum, pressure maintaining and low-oxygen pressure restoring are carried out on a representative sample of freeze-dried meat particles to establish a pore oxygen release response chain; incremental pressure difference pulse deoxygenation is carried out on the meat particles to be treated; oxygen concentration rebound after gas stopping is used to identify pore-retained oxygen and adjust pressure maintaining; when the rebound amplitude of the continuous two times is not greater than 0.15 percentage points and the peak value is not higher than 0.5%, the restriction is removed and low-oxygen mixing and packaging are carried out. The application establishes a pore oxygen release response chain of freeze-dried meat particles through vacuum, pressure maintaining and low-oxygen pressure restoring, identifies oxygen concentration rebound caused by pore-retained oxygen, and uses the amplitude and peak value of the continuous two times as the mixing release conditions, so that the risk of oxygen rebound, oil oxidation, peculiar smell and decrease of palatability after packaging is reduced.
Owner:SUZHOU JIHE VITAL BIOLOGY TECH CO LTD
A process for the production of air-dried meat by contact ultrasonic coupling infrared assisted hot air drying
The application discloses a kind of contact type ultrasonic coupling infrared auxiliary hot air drying production air-dried meat processes, belong to food processing technical field.The application is prepared by using the method of contact type ultrasonic coupling infrared auxiliary hot air drying, and the beef jerky obtained compared with traditional hot air drying method, drying time is significantly shortened to 360min, and product brightness is 1.2 times of hot air drying.At the same time, the texture and flavor substance content of the obtained product are obviously improved, and the product obtained by the method of the application shows significantly higher umami and salty taste than other groups.
Owner:NANJING AGRICULTURAL UNIVERSITY
Dried meat floss splitting machine
ActiveCN222609719UReduce cutting forceImprove cutting accuracyMetal working apparatusFiberElectric machinery
The utility model relates to the technical field of dried meat floss processing, and provides a dried meat floss splitting machine which comprises a machine frame, a conveying belt wound around the machine frame, a driving assembly arranged on the machine frame and used for driving the conveying belt to conduct conveying, and a cutting assembly arranged on the machine frame and used for cutting dried meat floss. The cutting assembly comprises a cutter connected to the mounting frame in a sliding mode, a swing arm rotationally connected to the upper end of the cutter, a rotating wheel rotationally connected to the swing arm and a second driving motor driving the rotating wheel to rotate, the swing arm is eccentrically arranged on the rotating wheel, the rotating wheel is rotationally connected to the mounting frame, and the second driving motor is arranged on the mounting frame. The device has the beneficial effect that the cutting precision of the dried meat floss fibers is improved.
Owner:YOUCHEN FUJIAN FOOD
Support for airing yak jerky
ActiveCN223710096UDrying solid materials with heatDrying chambers/containersStructural engineeringMechanical engineering
Owner:QINGHAI 5369 ECOLOGICAL ANIMAL HUSBANDRY TECH CO LTD
Forked and roasted dried meat slice and production process thereof
InactiveCN119073521Aunique flavortender meatClimate change adaptationMeat/fish preservation using chemicalsBiotechnologyMonosodium glutamate
The invention relates to the technical field of meat foods and production processes thereof, and discloses a forked and roasted dried meat slice which is characterized by being prepared from the following raw materials in parts by weight: pork tenderloin, white sugar, soy sauce, Chinese prickly ash, aniseed, monosodium glutamate, fresh ginger, white spirit and cinnamon. Salt is added into the raw material formula. Removing fat and mucous membrane connective tissues from the pork tenderloin, cutting into strips, pickling, roasting on a fruit charcoal stove to obtain strip-shaped fork-roasted dried meat slices, cooling, trimming and metering the strip-shaped fork-roasted dried meat slices, and carrying out sterile vacuum packaging. The forked and roasted dried meat slice has the advantages that the product is dark red, oily and glossy, unique in flavor, tender in meat quality, delicious in taste, soft and elastic in meat quality, loose and chewy in mouth, salty and sweet, sweet with fragrance, convenient to carry due to vacuum packaging and long in shelf life, and can be produced on a large scale.
Owner:赵景宇
Compound low-sodium salt for Tibetan fragrant pig low-salt sausage and preparation method thereof
The application discloses a kind of Tibetan pig low-salt sausage of compound low-sodium salt and preparation method thereof, it is related to low-sodium salt preparation technical field, including the following raw materials: sodium chloride, modified potassium chloride, stabilizer, modified potassium lactate and composite powder.In the application, modified potassium chloride and modified potassium lactate are mutually synergistic and matched, in the production of Tibetan pig low-salt sausage, modified potassium chloride can replace part of sodium salt to supplement saltiness, completely avoid the bitter taste and metallic off-flavor of ordinary potassium salt, ensure that sausage taste is pure and natural, does not cover up the fresh and fragrant of meat itself;Modified potassium lactate can lock the moisture of meat product, improve the compact texture of sausage, avoid dry meat, and also play a role in mild bacteriostatic preservation, but also avoid the moisture of ingredients to be clumpy, convenient production and deployment.Two-way cooperation, perfect support low-salt formula seasoning demand, improve overall edible palatability, optimize sausage texture quality and storage stability, so that low-salt sausage is healthy in sodium reduction, taste and quality are comprehensively improved.
Owner:INST OF AGRI PROD DEV & FOOD SCI TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI LHASA PEOPLES REPUBLIC OF CHINA
Goose dried sausage and preparation method thereof
The invention relates to the technical field of food processing, in particular to a dried goose sausage and a preparation method thereof. The preparation method is characterized by solving the problems that the dried meat sausage is single in raw material and poor in preparation method. The preparation method comprises the steps of pretreatment, preparation of mixed seasonings, pretreatment of meat stuffing, preparation of the meat stuffing, preparation of the dried goose meat sausage and air drying of the dried goose meat sausage. The preferable formula is as follows: 1000g of lean goose meat, 50g of goose oil, 10g of Baijiu, 11g of salt, 1.5 g of gourmet powder, 10g of ginger powder, 25g of white granulated sugar, 2.5 g of water, 0.045 g of nitrite, 4.7 g of mixed seasoning and 5g of composite phosphate. The goose jerky sausage product can greatly enrich the variety of jerky sausages, provides more diversified choices for consumers, meets the taste preferences of different consumers, is unique in flavor, fine and smooth in taste and compact in meat quality, and can make up the blank of goose meat products in the market to a great extent.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Airing device for air-dried meat products
The utility model relates to the technical field of air-drying of meat products, and discloses an air-drying device for air-dried meat products, which comprises an air-drying rack, a transverse air supply pipe and a driving part used for driving the air supply pipe to rotate are installed on the airing frame, an air supply part used for supplying air to the air supply pipe is installed on the airing frame, the end of the air supply pipe is connected with an air flow dividing part, and the periphery of the air flow dividing part is sleeved with an airing disc; a plurality of limiting grooves which are arranged in the circumferential direction and are communicated with the gas flow dividing part are formed in the airing disc, and elastic limiting parts for limiting meat products are mounted in the limiting grooves; a plurality of ventilation openings communicating with the multiple limiting grooves are formed in the side face of the airing disc, and pneumatic pieces penetrating through the ventilation openings are rotationally installed in the limiting grooves. The utility model provides an airing device for air-dried meat products, and solves the problems that the meat products cannot be turned over, and airing is not uniform.
Owner:TACHENG QUALITY & METROLOGY INSPECTION INST
Production process of air-dried fermented meat product
The invention relates to the technical field of air-dried meat production, and discloses an air-dried fermented meat product production process which comprises the following steps: step 1, cutting meat into meat blocks with uniform sizes for later use; 2, uniformly puncturing the surfaces of the diced meat blocks, and cleaning the diced meat blocks; 3, uniformly puncturing the surfaces of the meat blocks, and pickling; step 4, removing redundant salt, and performing dehydration treatment on the meat blocks; step five, naturally air-drying and fermenting the meat blocks; and step 6, quality detection. According to the invention, the meat loaves are punctured during flushing and pickling, so that clean water can flush the meat loaves from the inner sides of the punctured holes, large meat loaves can be quickly cleaned to remove blood water, and the same pickling saline water can also flush the meat loaves from the inner sides of the punctured holes, so that the meat loaves can be thoroughly cleaned, and the quality of the meat loaves is improved. Large meat blocks can be more uniformly and efficiently pickled, so that the final taste of the fermented meat is ensured, the washing and pickling time can be shortened, and the production cycle can be shortened.
Owner:BEICHUAN YUZHEN IND CO LTD