8 results about "Duck embryo" patented technology

The invention discloses a duck-derived flavor peptide enrichment and identification method, and belongs to the technical field of food flavor and biology. The method comprises the following steps: performing after-ripening treatment on pickled duck embryos to enrich small peptides; performing extraction and ultrafiltration to obtain components less than 3kDa; carrying out LC-MS / MS identification on the sequence; using multiple machine learning models to crossly predict the palatable taste potential; carrying out molecular docking simulation on the candidate peptide and an umami receptor T1R1 / T1R3; and synthesizing and carrying out sensory verification. According to the method, six brand-new flavor peptides (SEQ ID NO: 1-6) are identified from after-ripe duck meat for the first time, the flavor threshold value of the six brand-new flavor peptides is 0.09-0.30 mmol / L, and the strength of the six brand-new flavor peptides is superior to that of monosodium glutamate. The method provided by the invention is efficient and accurate, and the obtained umami peptide is natural and safe and has important application value in the fields of food seasoning and flavor enhancement.

The utility model discloses a punching device for duck embryo inoculation, belongs to the technical field of punching devices, and solves the problems that the conventional device directly punches duck embryos on a duck embryo plate in a unified manner, and the normal development and experimental conclusion of the duck embryos are influenced by different punching depths due to different sizes of the duck embryos. A rotating device is arranged on the left side of the top face of the bottom plate, a punching assembly is arranged on the right side of the top face of the bottom plate, the rotating device comprises a first motor and a rotating disc, the first motor is fixedly installed on the left side of the bottom face of the bottom plate, and the output end of the first motor penetrates through the bottom face of the bottom plate and is fixedly installed on the bottom face of the rotating disc. Through cooperative use of the rotating device and the punching assembly, the distance between each punched duck embryo and the infrared distance meter can be measured, then the punching depth of the puncher is controlled, different punching depths can be controlled according to the duck embryos of different sizes, normal growth and development of the duck embryos are facilitated, and the accuracy of experimental results can be improved.

The invention relates to the technical field of microorganisms, in particular to a highly pathogenic duck virus hepatitis III virus and an egg yolk antibody, preparation and application thereof. The virus strain is preserved in the China General Microbiological Culture Collection Center (CGMCC) on December 24, 2024, the preservation number is CGMCC No.46271, and the virus strain is named as RD240820B. The egg yolk antibody is prepared by using the highly pathogenic duck virus hepatitis III type virus strain as an antigen. The egg yolk antibody is applied to preparation of products for preventing or treating duck virus hepatitis III. In a virulence experiment on a duck embryo, the death rate of the virus strain reaches 80% after the duck embryo is inoculated for 36 hours, and the virus strain has strong pathogenicity. And the death rate within 60 hours after inoculation is 100%, and the strain has relatively strong pathogenicity. The death rate is still 60% when the diluent is 10-8, and the toxicity is strong. The ELD50 value of the strain is relatively low, which indicates that the strain has relatively strong pathogenicity to duck embryos. After the egg yolk antibody is injected, the protection rate reaches up to 97.6% after the diseased duck is treated, and the egg yolk antibody has a remarkable prevention and control effect.

This invention discloses a highly active duck embryo liver primary cell and its low-cost preparation method and applications. The preparation method includes: obtaining and pretreatment of duck embryo liver tissue, separation by complex enzyme digestion, preparation of cell suspension, primary cell culture, and maintenance of cell viability. The core of this method lies in the gentle digestion using a complex digestion solution composed of collagenase I, trypsin, and DNase I in specific weight ratios, followed by culture in a well-defined, non-commercial growth factor-free complete culture medium. This complete culture medium contains synergistic components such as DMEM / F12, fetal bovine serum, epidermal growth factor, hepatocyte growth factor, and an insulin-transferrin-selenium mixture. The duck embryo liver primary cells prepared by this invention exhibit high yield, high viability, and excellent liver-specific function, and can maintain their activity and function well after passage and cryopreservation.

The utility model relates to the technical field of roast duck processing equipment, in particular to a hook for roast duck processing, which comprises a main hook and an auxiliary hook, the main hook is hooked between the neck root and the rib of a duck embryo and used for being hung on the roast equipment, and the auxiliary hook is arranged on the main hook and hooked on the inner side of the wing root of the duck embryo. One end of the main hook hooks the neck root and the middle of ribs of a duck embryo, the other end of the main hook is connected with roasting equipment, one end of the auxiliary hook is connected with the main hook, the other end of the auxiliary hook is nailed into the duck wing root position, and if the main hook is hooked into the duck neck position, the auxiliary hook still hooks the duck wing root when the main hook is separated from the duck embryo due to ripening and tearing in the roasting process, so that the roast duck is prevented from falling off; therefore, the problem that the neck is torn and unhooked due to product curing in the traditional hook baking process is solved, the unhooking phenomenon of roast ducks in the equipment in the baking process is reduced, and the roast duck finished product rate is improved.

This invention discloses a method for producing fermented duck with low nitrite residue, characterized by the following steps: marinating duck meat in 1100-1200 mL of marinade per kilogram of duck meat, ensuring the duck embryo is completely submerged in the liquid, for 20-28 hours at a temperature of 0-4°C; then ultrasonically cleaning the duck meat at 150-400W for 1-4 minutes, followed by air drying; and then uniformly spraying a fermentation agent composed of *Lactobacillus fermentum* and *Hansophilus d'Barry* onto the surface of the duck embryo at an inoculation amount of 10... 6 ~10 8 CFU / g, constant temperature and humidity chamber program temperature 14~18℃, relative humidity 65~70%, air drying for 6~8 days, to obtain fermented duck with low nitrite residue. The advantages are that it can better maintain the color of duck meat, efficiently degrade nitrite, inhibit fat oxidation and rancidity, delay the increase of TVB-N value, and extend the product shelf life.

The invention relates to the technical field of food processing, and discloses a roast duck production process which comprises the following steps: firstly, performing inflation, skin scalding, sugar coating and low-temperature large-air-volume drying on a duck embryo to reduce the moisture of a skin layer to a set range; secondly, pouring a sol-state gel soup base into the abdominal cavity, cooling and gelatinizing the sol-state gel soup base, and meanwhile, spraying a weakly-alkaline oil-water micro-emulsified penetrating fluid onto the skin; then carrying out instantaneous high-temperature impact at 228-232 DEG C for about 8 minutes, so that a porous bulking layer is formed on the epidermis; and finally, quickly passing through the maximum ice crystal generation zone through the ultralow-temperature quick-freezing tunnel. According to the method disclosed by the invention, by utilizing a gel phase change support and enzymolysis tenderization technology and cooperating with efficient heat transfer and interface catalytic action of a micro-emulsification medium, epidermis coloring and texture recombination within a short time are realized. According to the process, the baking time is shortened, the water loss of meat is reduced, the problems that the skin of the quick-frozen roast duck is softened and the meat is dry and hard after the quick-frozen roast duck is reheated are effectively solved, and the production efficiency and sensory quality of the product are improved.

The invention relates to the technical field of food processing, in particular to a roast duck process method which comprises the following steps: roasting raw duck embryos, cooling roast ducks discharged from a furnace, and putting the cooled roast ducks into a refrigeration workshop for cooling until duck meat is compact; the roast duck is sliced, duck meat is cut open in a scaly shape, and the root of the duck meat is kept to be connected to the duck body; and integrally loading the roast duck into a food-grade vacuum bag, vacuumizing, and then integrally loading the roast duck into a commodity bag for plastic packaging, so as to complete the production of the roast duck product. The method is used for overcoming the defects that the roast ducks are difficult to slice when entering families, the pre-sliced roast ducks are easy to oxidize and adhere during storage and the taste is poor after secondary heating, the roast duck products are convenient to slice, good in preservation property and high in eating experience, and household consumption of the roast ducks is promoted.