48 results about "Dried meat" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

The utility model discloses equipment for storing and pickling dried meat slices. The equipment comprises a pickling assembly, a rack assembly and a storage assembly, the pickling assembly comprises a tank body, a rolling part and a first opening, a plurality of convex parts are arranged on the inner wall of the tank body, the first opening is formed in one end of the tank body, a plurality of spraying holes are formed in the rolling part, the other end of the tank body is nested with the rolling part, and the driving part is arranged at the other end of the tank body; the rack assembly comprises a supporting base, an adjusting part, a first bearing and a second bearing, the tank body is sleeved with the first bearing and the second bearing in a spaced mode, the first bearing is hinged to the supporting base, one end of the adjusting part is hinged to the second bearing, and the other end of the adjusting part is hinged to the supporting base; the storage assembly comprises a conveying part and a storage part, one end of the conveying part faces the first opening, and the other end of the conveying part is connected with the storage part; on the whole, manual operation is reduced, the labor intensity is reduced, the production efficiency is improved, the quality of the dried meat slices is improved, and the production process is optimized.

The utility model discloses a meat product airing device which comprises an airing frame, the airing frame comprises a frame body and a plurality of airing nets, the frame body comprises two movable rods and two mounting seats which are vertically arranged at intervals, each movable rod is in sliding connection with the two mounting seats, and a connecting mechanism is arranged between the two movable rods so that the two movable rods can move up and down in a staggered mode under the action of external force; each airing net is provided with a mounting hole, the two movable rods are located in the mounting holes and are arranged at intervals with the inner walls of the mounting holes, and eccentric parts are arranged at the bottoms of the airing nets, so that the airing nets are asymmetrically arranged along the gravity centers of the axes of the mounting holes; the two movable rods are respectively provided with a plurality of groups of limiting parts, each group of limiting parts is matched with the corresponding airing net, each group of limiting parts comprises two baffles, and the two baffles are respectively arranged on the two movable rods, are arranged in an up-and-down staggered mode and are respectively attached to the upper side and the lower side of the corresponding airing net. According to the airing device, the storage operation of air-dried meat products can be simplified, the storage workload is reduced, and the storage efficiency is improved.

The invention belongs to the technical field of meat product processing, and provides bean flour-free dried beef floss and a preparation method thereof. The innovative design that a glycosylated gelatin microgel component replaces a traditional bean flour auxiliary material is adopted, the average particle size of the glycosylated gelatin microgel component is accurately regulated and controlled to be 0.1-100 microns, feeding is conducted in a specific moisture window (6.0-15.0 wt%) in the middle and rear sections of stir-frying, and the processing technology that edible oil is sprayed in an atomized mode and antioxidant components are added in a synergistic mode is matched, so that the food quality of the bean flour is improved, and the food quality of the bean flour is improved. According to the method, the fluffy fibration structure stability of the dried beef floss, the moist and juicy taste in the mouth, the oil and fragrance holding capacity under the low-moisture final state and the residue falling and pulverization reducing effect are synergistically improved, and the color and flavor fluctuation caused by glycosylation browning and lipid oxidation in the high-temperature frying and final drying process is effectively controlled; the problem that structural strengthening, eating quality, processability and stability are difficult to consider at the same time in a traditional technology is solved, and the method has wide application value in bean flour-free dried meat floss product development and large-scale production.

The utility model relates to a dried meat floss fishing and moisture removing device, and belongs to the technical field of dried meat floss processing equipment. The technical scheme is mainly used for solving the problem that dried meat floss and water cannot be separated during fishing. Comprising a moving frame, a first adjusting mechanism is fixedly connected to the top of the moving frame, a second adjusting mechanism is fixedly connected to the top of the first adjusting mechanism, a winch is fixedly connected to the top of the second adjusting mechanism, a steel wire rope is wound on the surface of the winch, and an L-shaped fixing rod is fixedly connected to the end of the steel wire rope; the side wall of the L-shaped fixing rod is fixedly connected with a draining basket. Under the cooperation of the winch, the steel wire rope, the L-shaped fixing rod and the draining basket, dried meat floss in the cleaning cylinder can be fished, in this way, water is treated while the dried meat floss is fished, the situation that the later air drying efficiency is affected due to the fact that water is left on the surface of the dried meat floss is prevented, and the operability of the fishing device is further improved.

The application discloses a kind of composite dried meat and a preparation method thereof.The preparation raw material is beef and chicken, and the mass ratio of the amount of beef and chicken is 1:(1-3).The composite dried meat of the application uses beef and chicken as the preparation raw material, has the chewiness of beef and the tender taste of chicken, overcomes the defects that single beef jerky is hard and single chicken jerky has no chewiness, and the addition of sugarcane molasses and rosemary extract during preparation effectively inhibits the generation of heterocyclic amines, further improves the taste of dried meat, and increases the safety of consumption.

The utility model provides a kind of low-temperature drying equipment for yak jerky processing, it is related to yak jerky processing technical field, and it includes: beef jerky dryer, the beef jerky dryer left and right side cavity wall is equipped with heat radiation device, the beef jerky dryer upper end is fixed with vacuum pump, the beef jerky dryer rear cavity wall is equidistantly provided with turnover disc, the turnover disc front end is welded with limit rod, the limit rod surface is inserted with article net frame and cover plate by ring block, the article net frame rear end is inserted with turnover disc by cross insertion block, the turnover disc rear end is connected with transmission shaft by fixed shaft, the transmission shaft rear end is connected with motor, the transmission shaft shaft surface is equipped with first pulley assembly and second pulley assembly.The utility model solves the problem that multiple jerky appears mutual adhesion in the prior art, and the electric heating wire is at the bottom of tray, the drying degree of material bottom is highest, and the material in stirring disc is prone to cause insufficient drying.

The utility model provides a special stackable baking car for dried meat slices, which comprises a cross rod and two baking units which are oppositely arranged along the transverse direction, and each baking unit comprises a base, a mounting frame and a plurality of brackets which are arranged at intervals along the vertical direction, the two baking units are arranged in a spaced mode in the transverse direction so as to form a stacking space where other stackable baking cars can be inserted. In this way, in the baking process, the dried meat slices are placed on the baking trays, then the baking trays are placed on the brackets of the two baking units, and baking can be started in the baking room; when the baking process is not carried out, a plurality of stackable baking vehicles can be inserted into the stacking space side by side, when the stackable baking vehicles are inserted into the stacking space, the transverse rods of every two adjacent stackable baking vehicles abut against each other in the longitudinal direction, and the baking units, located on the same side, of every two adjacent stackable baking vehicles abut against each other. And in this way, stacking is gradually conducted till the stacking space is full, so that occupied space is greatly reduced, and large space is vacated for a baking room.

The embodiment of the utility model provides air-dried meat fermentation equipment, and relates to the technical field of food processing equipment. The air-dried meat fermentation equipment comprises a base, fermentation equipment is fixedly installed on the upper surface of the base, a sealing door body is hinged to the front face of the fermentation equipment, an air exchange mechanism is fixedly installed on the left side of an inner cavity of the fermentation equipment, and a spraying mechanism is arranged on the outer surface of the right side of the fermentation equipment; an air drying mechanism is arranged in the fermentation equipment. According to the embodiment of the invention, air-dried meat is hooked by a hook and hung on the surface of a mounting hanging plate, a driving motor I operates to drive a large turntable to rotate so as to drive a fixed sleeve to rotate, and meanwhile, a driving motor II at the top of an inner cavity of a lifting frame drives a threaded rod to rotate, so that a lifting plate can perform lifting reciprocating motion on the surface of the lifting plate; by arranging a plurality of groups of hooks and the air bellow, the air drying efficiency can be improved, and meanwhile, by rotating and lifting at the same time, the processing efficiency can be improved.

The utility model discloses a rotary disc type dried meat floss quantitative filling device, and relates to the technical field of dried meat floss quantitative filling, the rotary disc type dried meat floss quantitative filling device comprises a base, a rotary disc table is arranged above the base, the upper surface of the rotary disc table is provided with a plurality of limiting slots, and the limiting slots are arranged in the rotary disc table. A rotating column is arranged at the center of the upper end of the base, a downward pressing assembly is arranged at the upper end of the rotating column, a supporting assembly is arranged between the rotating disc table and the base, the downward pressing assembly comprises a transverse frame, and the transverse frame is fixedly welded to the rotating column. According to the scheme, the problems that in existing quantitative filling of dried meat floss, mostly, single filling is adopted, the dried meat floss is taken down after being finished and then placed again for filling, time and labor are wasted, the canned dried meat floss is relatively loose, and scattering and waste are easily caused by loosening during material taking are solved.

The invention provides brewing type freeze-dried tea-flavored semi-dried meat slices as well as a preparation method and application thereof. The preparation method comprises the following steps: (1) preparing sauce; (2) injecting pork, rolling, pickling, filling into a mold, curing, freezing, and cutting; and (3) dishing, freezing, and performing vacuum freeze-drying to obtain the brewing type freeze-dried tea-flavored semi-dried meat slices. The water content of the brewing type freeze-dried tea-fragrance semi-dry sliced meat is controlled to be 18-22 wt%, the situation that the sliced meat becomes hard and crisp and is broken after the water content of the sliced meat is reduced to be below 7% due to the fact that the sliced meat is put into instant noodle products and is absorbed by dough cakes can be solved, meanwhile, the energy consumption of the product is reduced by adopting a one-time drying and moisture regaining-free process, and the production cost is reduced. The rehydrated meat slices are elastic in mouth feel, the rehydration rate is 280-320%, the meat slices are real in biting feeling and rich in meat flavor, the moisture of the dried semi-dried meat slices is 8-10% higher than that of traditional dried meat slices, and the dried semi-dried meat slices are softer in texture, free of cracks on the surfaces, not prone to damage, more beneficial to transportation and storage and capable of being stored at normal temperature for a long time.

The utility model discloses a transport shelf for transferring dried meat slices. The transport shelf comprises a transport shelf body and a containing tray. The transportation layer frame is provided with oppositely-arranged door-shaped supports and second supporting rods connecting the door-shaped supports, first supporting rods distributed at intervals from bottom to top are fixed in the door-shaped supports, horizontally-penetrating sliding grooves are formed in the edges of the inner sides of the door-shaped supports, first protruding blocks with first sensors are arranged at the tail ends of the sliding grooves, and buttons are arranged on armrests on the outer sides of the door-shaped supports. The universal wheels at the bottom of the underframe are electrically connected with the control unit and the button. A water absorption layer is arranged on the surface of the containing tray, the two sides of the lower edge of the containing tray are connected with second protruding blocks through elastic pieces, and the second protruding blocks are matched with the sliding grooves and can be clamped to the first protruding blocks after sliding, so that the containing tray is stopped. The tray is prevented from shifting through clamping and locking of the elastic second protruding blocks and the sliding grooves, the sensor is used for detecting the clamping state, the armrest button is combined to control the universal wheels to be started and stopped, and the problems of tray sliding shifting, inaccurate loading and unloading positioning and collision risks in the transportation process are effectively solved.

The utility model relates to the field of bread production, in particular to a material injection device applied to production of dried meat floss sandwich bread, which comprises a rack, a material injection machine and a reciprocating mechanism. The reciprocating mechanism comprises a mounting plate, an upper turntable and a lower turntable. According to the utility model, salad dressing and dried meat floss are sequentially injected into the dough sheets conveyed on the conveyor belt through the material injection machine, so that the material injection operation is completed. In the material injection process, the upper rotating disc drives the lower rotating disc to rotate, the guide sliding groove pushes the guide pin to drive the reciprocating plate to stretch out and draw back in the reciprocating sliding groove, reciprocating motion is formed, and salad dressing and dried meat floss form wavy lines on dough wrappers. According to the utility model, salad sauce and dried meat floss are put into the filling machine, so that the production efficiency is improved, the salad sauce and the dried meat floss can be uniformly distributed on a dough wrapper, and the mouth feel of the prepared sandwich bread is improved. In addition, the eccentric distance of the lower turntable is adjustable, so that the reciprocating motion distance of the reciprocating plate is indirectly adjusted to adapt to dough skins with different widths, and the application range and the practicability of the material injection device are improved.

The utility model relates to a meat air-drying device based on a household refrigerator. The meat air-drying device is used for being placed on a horizontal baffle of the household refrigerator or fixed in the household refrigerator. The air-drying device at least comprises an air-drying main machine, a supporting frame and an air-drying box, the supporting frame is fixedly connected with the top end of the air-drying box, the air-drying main machine comprises a main machine carrier, an air flowing device and an electric control device arranged on the main machine carrier, and the air flowing device faces the bottom end face of the main machine carrier; a humidifying device and a temperature and humidity sensor are arranged on the bottom end face of the host carrier; the air flowing device, the humidifying device and the temperature and humidity sensor are electrically connected with the electric control device. The temperature and humidity in the air-drying box can be accurately controlled, the accuracy of air-drying conditions is ensured, and the air-drying quality is improved.

The application relates to the technical field of dried meat product production, and discloses an automatic processing device for cutting dried meat products, which comprises a mounting frame, a motor fixedly connected to the top of the bottom end of the mounting frame, a flywheel rotatably connected to one side of the mounting frame, a slicing knife fixedly connected to the outer end of the flywheel, an air pressure generating mechanism arranged on the inner side of the mounting frame, the air pressure generating mechanism being used for providing air pressure, a driving mechanism arranged on one side of the mounting frame, an edge repairing mechanism arranged on the outside of the driving mechanism, and a conversion mechanism arranged on the outside of the edge repairing mechanism. The air pressure generating mechanism provides air pressure power, and the linkage cooperation of the driving mechanism and the edge repairing mechanism can automatically polish the cutter head when the dried meat products are cut, so that the service life of the cutter head can be prolonged, the replacement cycle of the cutter head can be prolonged, and the practicability of the device is improved.

A process for producing 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.

The utility model belongs to the technical field of dried meat floss processing, and particularly relates to dried meat floss tiling equipment which comprises a movable support and pushing handles arranged at the two ends of the movable support, a pair of straight wheels is arranged at the left end of the movable support, a pair of universal wheels is arranged at the right end of the movable support, and a hollow tray used for storing dried meat floss is placed on the movable support. A left-right reciprocating tiling assembly is arranged at the top of the movable support, a driving gear motor drives a reciprocating lead screw to rotate, a limiting base limits a threaded sleeve and a sliding barrel, at the moment, rotation of the reciprocating lead screw drives the threaded sleeve and the sliding barrel to axially move in the left-right direction, and then the limiting base is driven to move in the left-right direction; the left-right movement of the limiting seat drives the rake teeth on the mounting seat to perform left-right reciprocating tiling operation on the fried dried meat floss in the tray, manual operation is not needed, time and labor are saved, and the tiling efficiency of the dried meat floss is high.

The utility model relates to the technical field of dried meat floss paste rolling and sticking devices, in particular to a paste rolling and dried meat floss sticking machine which comprises a first conveying assembly, a second conveying assembly and a paste rolling and sticking device. The input end of the second conveying assembly is located at the output end of the first conveying assembly, and a sauce assembly is installed at the input end of the second conveying assembly; the third conveying assembly is obliquely arranged, the input end of the third conveying assembly is located at the output end of the second conveying assembly, and a minced meat assembly is arranged at the output end of the third conveying assembly. The device is beneficial to quickly and automatically sticking minced meat fragments after sauce is rolled on the surface of the dried meat floss, so that the production efficiency of the dried meat floss is improved.

The utility model discloses a separating device for separating dried meat slices from a partition plate. The separating device comprises a bottom plate, a limiting frame and a separating unit, the bottom plate is used for supporting dried meat slices, the limiting frame is arranged on the bottom plate, the dried meat slices are laid in the limiting frame and used for limiting the laying range of the dried meat slices, the separation unit comprises two sliding rails and a separation rod and used for achieving separation of the dried meat slices and the bottom plate, and the two sliding rails are oppositely arranged below the limiting frame and fixedly connected with the bottom plate and provide sliding rails for the separation rod; the two ends of the separating rod are slidably connected with the sliding rails respectively, the separating rod can move on the sliding rails, the face, facing the moving direction of the separating rod, of the separating rod is provided with a separating inclined face, and the separating inclined face is used for evenly applying force, separating the dried meat slices from the bottom plate and preventing the dried meat slices from being damaged and is obliquely arranged, and the first side edge, close to the bottom plate, of the separating inclined face abuts against the upper surface of the bottom plate. The device is high in automation degree, can remarkably improve the production efficiency and reduce the production cost, and is suitable for large-scale dried meat slice processing enterprises.

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.

This invention relates to a process for producing nutrient-dense powdered blends made from freeze-dried microgreens and optional fruit or protein powders. The method involves carefully selecting microgreens, freeze-drying them at controlled temperatures to preserve their vitamins and minerals, and grinding them into a powder. The microgreen powder can be blended with freeze-dried fruit powders or peanut butter powder to enhance flavor and nutrition. The product can be used as a daily superfood greens powder or dietary supplement in powdered form or encapsulated for convenient dosing. This product is designed for use as a daily superfood greens powder or dietary supplement for humans, providing an easy-to-mix powder for smoothies or drinks, as well as a supplement for dogs, offering a nutrient-rich food topper with added freeze-dried meat. The process ensures long shelf-life and minimal nutrient loss, making it an ideal natural supplement for health-conscious consumers and pet owners.

The present invention provides a method for producing a meat-like protein processed food having excellent elasticity, and a method for producing a dried meat-like protein processed food. A tissue-like plant protein is mixed with a methylcellulose slurry prepared by mixing methylcellulose in water, and a blank is prepared. The blank is shaped, and the blank is heated until the product temperature reaches 60 to 100°C, and is gelled. The blank is then cooled to 10°C or lower, and the methylcellulose in the blank is re-dissolved. The blank is heated again until the product temperature reaches 60 to 100°C, and is gelled. The blank is cooled again to 10°C or lower, and a meat-like protein processed food is produced. Alternatively, the cooling step is replaced with a freezing step, and the frozen food is subjected to vacuum freeze-drying, thereby producing a dried meat-like protein processed food.

The present invention enables meat brought in for processing to undergo a certain processing step so that it can be sold directly to consumers, wherein the meat This relates to a meat processing method for refrigerated distribution aimed at preventing spoilage and improving meat quality. The meat processing method for refrigerated distribution according to the present invention for achieving the above objective comprises the steps of: cutting the meat, including imported cattle and pigs, into smaller parts (S10); washing the meat cut into smaller parts (S20); and performing a first air wash on the washed meat (S30). Step of drying the first air-washed meat (S40), step of refrigerating the dried meat (S50), and the refrigerated meat in detail A cutting step (S60), a second air wash step of the finely cut meat (S70), and removing foreign substances from the second air-washed meat. A step of removing foreign substances (S80), a step of individually packaging the meat by part (S90), and the meat packaged by part at a low temperature It consists of an aging step (S100), and in the above S90 step, packaging by part is double-layered, and the inner layer packaging is empty Use an air-permeable material, but the outer layer packaging uses an air-impermeable material, and the low-temperature ripening in the above S100 step The performance process is characterized by being carried out through multiple stages at different temperatures.