1477 results about "Flesh" patented technology

A moving object monitoring surveillance apparatus that controls a camera using a motorized panhead and a motorized zoom lens to identify correctly a moving object, particularly, a person is disclosed. The apparatus includes a video device acquiring information of the image of a moving object as a video signal, a panhead for panning and tilting the video device, a frame grabber for extracting, frame by frame, a still image from the video signal output from the video device and binarizing the still image into frame data, a plurality of frame memories for alternately storing the binarized frame data, a CPU for controlling the operation of the panhead and for processing the frame data, and an image database for storing the processed data. The video device sequentially monitors at least one single surveillance area. The CPU compares frame data with immediately prior frame data to determine a difference therebetween, tracks coordinates corresponding to the difference if the difference is detected, and detects and expands a particular color.

This invention relates to a new and distinct variety of strawberry named `Ventura`. The variety is similar to the varieties `E26`, `Montalvo`, and `Baeza`. The variety is distinguished from `E26`, `Montalvo`, and `Baeza`, in particular, by its globose to flat globose habit, medium density, weak to medium vigor, medium leaf glossiness, calyx diameter that is smaller relative to the corolla, semi-erect attitude at first picking, conical to cordate fruit shape, slight differences in shape between the primary and secondary fruit, narrow band without achenes, insertion of the calyx that is in a basin to level, weak to medium adherence of the calyx, and fruit with firm flesh and a small hollow center.

By effectively inhibiting ozone escape from ozonized water, a livestock sterilizing method which does not have the possibility of having an adverse effect on man and livestock is provided. Sterilizing of livestock is performed by including an ozonized water producing step of producing ozonized water with a particle size R of a contained ozone bubble satisfying 0<R<50 nm and an ozone concentration of 3 ppm to 20 ppm by a gas-liquid mixing method, and a step of sterilizing livestock by using the ozonized water produced in the ozonized water producing step. Since the particle size R is 0<R<50 nm, the ozone bubbles hardly receive buoyancy of the ozonized water. Therefore, the ozone bubbles do not rise to the water level, but stay in the ozonized water. As a result, ozone escape is effectively inhibited.

A CPU 411 divides image data GD into a plurality of areas (pixel data groups), analyzes the data in image data area units, and determines the color value and dispersion value of the image data areas. When the determined color value is within a flesh toned color area and the dispersion value is at or below a reference dispersion value, the CPU 411 determines the target image data area to be a flesh area. The CPU 411 carries out a smoothing process on the image data area determined to be a flesh area.

Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.

Provided is a method of producing mushroom mycelia-based meat analog, a meat analog produced using the method, a low-calorie synthetic meat and a meat flavor comprising the meat analog. The meat analog can be produced from mushroom mycelia within a short period of time in a cost and effort effective manner. A meat analog having improved meat-like texture and flavor compared to a conventional soy protein can be produced, and thus a low-calorie synthetic meat and a meat flavor can be produced using the meat analog.

The invention relates to fish ball. The fish ball is mainly made of, by weight, 100 parts of fresh fish flesh, 2-15 parts of synanthrin, 5-20 parts of cornstarch, 2.3-6.0 parts of egg white, 4.1-8.5 parts of flavoring agents, and 30-90 parts of drinking water. The fish ball has the advantages that the fish ball has low caloric value; the fish ball is capable of promoting growth of human colonic probiotics, inhibiting toxic fermentation products and increasing defecating frequency and excrement weight; excrement acidity can be increased, and colon cancer can be prevented; absorption of minerals such as calcium, magnesium and ferrum are promoted; physiological functions such as organism immunity are enhanced; and the fish ball can meet people's needs on traditional foods and modern people's needs on nutrition and health.

The invention discloses a method for producing acidophilous milk drink with pulp particles, comprising that 1, preparing milk stuff, 2, preparing pulp stuff, 3, preparing the acidophilous milk drink with pulp particles. The invention can realize the production of acidophilous milk drink with pulp particles, with high efficiency, high quality and wide application.

A method of modifying perception of a malodor, such as the stench associated with putrefying flesh, by selectively affecting specific olfactory receptors in an individual is disclosed. Disclosed are articles of manufacture and especially innovative compositions effective in implementing the method of the present invention including at least three plant extracts.

An aseptic method of preparing meals using automated means to place food portions of different types such as meat, lamb, chicken, vegetables, starches, rice, and potatoes within individual food type moulds (21) and into an in-line oven (1); each type of the food portions is then cooked as the moulds (21) are conveyed (19) through the oven; and automated means such as a spatula (22) and mould holder and lifting apparatus (24) are used to remove the food from the oven and moulds; and assembling the individual food portions to form a meal within a package (23). Also disclosed is a monitoring means for sue in a multiple stage sequential automatic food processing system that includes a means (15) for assigning a unique identification code or barcode to each individual food portion and sensors for measuring values of predetermined parameters (e.g. temperature, duration) of the process for said identified portions.

An improved method of reconstituting meat from trims of fish, poultry, pork or beef comprises the steps of freezing the trims, configuring the frozen trims and compressing the frozen trims with an external force to form purge on the outer surface thereof. The method does not require the trims to be defrosted and the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.

The invention provides health wine raw materials, which comprise the following components in part by weight: 8 to 12 parts of Siberian solomonseal rhizome, 6 to 12 parts of fragrant solomonseal rhizome, 4 to 10 parts of raspberry; 2 to 8 parts of medlar, 2 to 8 parts of Chinese date, and 4 to 12 parts of dried longan pulp. The invention also provides preparation methods of two kinds of health wine, which comprises the following steps of: a) soaking the health wine raw materials in distilled spirit, filtering, and adding white granulated sugar into the obtained filtrate, dissolving and uniformly mixing to obtain the health wine; b) performing heat reflux extraction on the health wine raw materials by using solution of ethanol at proper concentration, filtering, recovering a solvent from the obtained filtrate to obtain extract, adding the distilled spirit into the extract to blend, then adding the white granulated sugar, dissolving, uniformly mixing and filtering to obtain the health wine. Compared with the prior art, the health wine prepared from the components by the two different preparation methods has the advantages of resisting fatigue, increasing immunity and building body, mainly because the Chinese date and the dried longan pulp, and the Siberian solomonseal rhizome, fragrant solomonseal rhizome, raspberry and medlar can supplement each other.

The invention is concerned with the processing method that uses microorganism fermentation to improve fish clysis, the steps are: quality raw materials of fish - cuts off the head, tail and viscus of fish - cleans - slices - gets meat of fish - rinses - filters and dehydrating - mixes with accessories - adds fermentative agent and mixes - clysises - second fermentation and gelation - sterilization - cooling - finishes production. The invention is with high nutritive value, easy to digestion, easy to carry etc.

The invention discloses a preparation method of melon and fruit perfume for cigarettes. The preparation method comprises the following steps: (1) smashing melon and fruit raw materials, and carrying out solid-liquid separation so as to obtain fruit juice and solid fruit flesh; (2) carrying out reduced pressure concentration on the fruit juice to remove water so as to obtain fruit juice extract; (3) combining the fruit juice extract and the solid fruit flesh, and adding 3-6 times by weight of alcoholic solution with the concentration of 70%-80% for extraction so as to obtain a primary extract solution and residues, wherein the extraction temperature is 50-80 DEG C, and the extraction time is 1-4 hours; (4) adding 3-6 times by weight of alcoholic solution with the concentration of 40%-50% to the residues for extraction, and carrying out solid-liquid separation so as to obtain a secondary extract solution, wherein the extraction temperature is 50-80 DEG C, and the extraction time is 1-4 hours; (5) combining the extract solutions, and carrying out reduced pressure concentration to remove solvents so as to obtain the melon and fruit perfume for the cigarettes. The preparation method is simple, convenient and practicable; by adopting the preparation method, the extraction rates of reducing sugar, organic acid, flavone, polyphenol and glucoside in melons and fruits are increased, and meanwhile, the amount of amino acids, protein and macromolecular polysaccharides dissolved in the perfume is reduced.

A method and system to determine palatability (tenderness, juiciness, and flavor) of Eve foodstuffs (meat, fish, fowl, ft and vegetables) including the steps of, utilizing bioelectrical impedance analysis in a biological subject model for measurement and composition analysis; and a system of using the results of the utilizing step procedure to illustrate an objective scale of palatability; a ‘Palatability Index’.

The invention discloses a processing method for tenderization of dried meat slices. The method comprises the following steps: step 1, selecting flesh lump, and using mechanical tenderization equipment to cut off the muscle fiber of the flesh lump, thereby facilitating absorption of curing liquid and tenderization of meat texture; step 2, utilizing a slicing machine to cut the flesh lump into meat slices, and then placing the meat slices into a combination containing enzyme mixture for enzyme bio-tenderization and enzymolysis treatment; step 3, adding a chemical tenderization agent and supplementary materials into the meat slices obtained from step 2, and pickling at a low temperature; step 4, placing the pickled meat slices from step 3 into a vacuum rolling machine for vacuum rolling; step 5, using a mesh sieve to spread and sieve the rolled meat slices obtained from step 4, and then carrying out dehydration under temperature control procedures, and baking to produce the dried meat slices; and step 6, cooling, compressing, slicing, testing and packing the baked meat slices.

The present invention relates to a preparation method of dried yak meat slices. Said preparation method includes the following steps: selecting yak meat, cleaning, cutting, spice-boiling, slicing, drying, sterilizing and packaging.

The invention discloses a method for preparing Pu'er tea beef. The method comprises the following steps of: selecting material beef; cutting the material beef into blocks; adding Pu'er tea powder, uniformly stirring and preserving the beef; adding spices and preserving the beef; drying the beef in the sun; roasting the beef; adding spices into the Pu'er tea juice and boiling the Pu'er tea juice; cutting the beef into pieces, blocks, dices or slices; adding seasonings and stirring the beef for seasoning; performing vacuum packaging; boiling packaged beef for sterilization; and warehousing the finished products. In the method, by adding the Pu'er tea in the preparation process of the beef and into ingredients, a novel process for preparing the beef is created; due to the combination of the beef and the Pu'er tea, the beef prepared by the method has rich nutrients of the beef and various health-care functions of the Pu'er tea; and simultaneously the flesh flavor is mixed with natural fragrance of the Pu'er tea, so that the invention provides people with the food which has rich nutrients and excellent color, fragrance and taste.

The invention relates to the technical field of foods, in particular to a method for processing the frozen minced fillets of java tilapia. The method comprises the following steps: the fish head, the fish scales and the viscera of java tilapia are removed by preprocessing, the java tilapia is washed cleanly and made into minced fish, then the minced fish is dewatered and finely filtered after ice water with the weight of 2-3 times of the weight of the minced fish and 0.15-0.2% of NaCl solution are sequentially used for rinsing the minced fish fully, a compound antifreeze with the weight of 7-9% of the weight of the minced fish is added, and minced fillets are obtained by fully mixing evenly, subpackaged at the temperature of -40 DEG C to -80 DEG C for quick freezing and put for freezing preservation at -18 DEG C; the moisture content of the minced fillets is smaller than 79%, and the gel strength and the folding resistance degree are used as indexes for judging the quality of the minced fillets. In the frozen minced fillets made and obtained according to the method, the gel strength of the minced fillets before freezing storage exceeds 800 (g.cm) by the detection of the gel strength and the folding resistance degree, the gel strength of the minced fillets after the freezing storage for 2 months still reaches more than 600 (g.cm), and the folding resistance degree reaches an AA level. The quality of the frozen minced fillets is equivalent to that of the SA level minced fillets of marine products, such as nemipterus virgatus, red sea bream and the like.

The invention discloses a technique for cultivating high-quality and high-yield toadstool, which comprises cultivation material formula, clinker cultivation without bags, management after cultivation, pest control, picking, processing and preservation. The invention has the advantages that the toadstool product has a bigger lobe shape, thick cover and fat flesh and fresh and tender encarpium, thereby being welcomed by markets. The invention not only widens the job opportunities for people but also provides a healthy food for people.

A meat alternative, having from about 65% to about 85% by weight of a hydrated plant protein source and from about 15% to about 35% by weight of a meat protein source, is formed by mechanically or chemically extracting collagen into a slurry of the meat and water, the collagen supporting the plant protein in the final product to create a pleasing texture and flavor. Dietary fiber is optionally added to retain moisture and increase nutritional value of the meat alternative. Additional gelling agents may be added to increase support for the plant protein, enhancing the product's texture. Optionally, additional plant or animal based flavorings are added to enhance the flavor and coloring agents may be added to enhance the visual aspects of the product. Nutraceuticals may be added to enhance the nutritional value.

The present invention discloses a fruit flesh type composite vegeable fermented beverage and its preparation method. Said beverage is made up by using pumpkin, carrot and tomato as raw material and adopting the following steps: respectively pulping, mixing them according to the mixing ratio of 4-6:2-4:1-3, mixing plant lactobacillus and streptococcus cremoris according to the ratio of 0.4:0.6 as fermentation inoculum, then making inoculation and fermentation, blending, homogenizing and packaging, sterilizing or low-temp. storage so as to obtain the invented beverage product with rich nutrients, bright colour and palatefull taste.

A surrogate for testing an effect of physical trauma on a whole or portion of a natural biological animal body where the surrogate has a surrogate bone or bones and material replicating the effect of flesh around such a bone or bones. Also disclosed are further parts of a natural body which are replicated with surrogate materials in a surrogate construction including skin, tendons, arteries, and joints between bones as well as sensors for measuring the effect of any trauma caused.

The invention discloses a technology for producing a citrus juice sac through the peeling and the capsule dressing removal of whole fruits. The technology comprises the following steps: 1, grinding the fruits or scratching peels; 2, blanching or carrying out compound enzyme processing; 3, carrying out peeling and capsule dressing removal of the whole fruits; 4, carrying out dispersion and impurity removal of the whole fruits; 5, blend-mixing; 6, disinfecting and killing enzymes; and 7, carrying out aseptic loading. According to the invention, fruit grinding or peel scratching preprocessing is adopted, a whole fruit enzyme method is adopted to peel and remove capsule dressings, a whole fruit improvement acid-alkali method is adopted to remove the capsule dressings, and a whole fruit dispersion method is adopted to produce the citrus juice sac which is used as a raw material for a citrus juice with fleshes. The technology of the invention allows labor force to be saved by above 25%, an acid-alkali or enzyme preparation and water for the capsule dressing removal to be saved by about 30%, a raw material loss rate to be reduced by about 15%, and a juice sac breakage rate to be reduced by about 10%, so the production cost can be saved by about 20%, and the juice sac quality can be improved.

The invention relates to a processing method of quick-freeze seafood crystal boiled dumplings, which comprises the steps: selecting 30-60% (by weight percent) of powder with higher wheat gluten degree, 30 -60% by weight of wheat starch and 10-40% by weight of crystal deformed starch as wheat dough wrapper, charging salt, food gums and water to stir up into dough and rise, selecting fresh seafood as raw material to mince or cut into small pieces and prepare for use, selecting fresh vegetables to boil in hot water, cut up and prepare, mixing pig fat meat and treated seafood with the proportion of 1:3 to 5, preparing the stuffing materials in percentage by weight: 60-75%of pig fat meat and seafood meat, 8-12% of vegetables, 3-5% of shallot, 1-3% of ginger, 1-2% of table salt, 0.2-0.5% of aginomoto, 1-3% of edible oil and12-18% of water, making up dough to prepare boiled dumplings with stuffing materials and shaping to quickly freeze. The boiled dumplings produced in the invention have the advantages of scientific dosing, balanced nutrition, beautiful appearances, rational processing method and strong operational performance, and are applicable to factory production.

The invention discloses a goose ecological breeding method comprising the following steps: a. within 12-24 hours of hatching, feeding goslings mainly with millet with egg yolk; b, after 12-24 hours of hatching, letting the goslings into water; c, during the gosling feeding period, feeding with a feed; d, during the gosling feeding period, feeding each gosling with 7g feed in the first day, then gradually increasing the feed amount by 5-10 g per day to each gosling; e, during fattening period, feeding with 300-400 g per day of a product goose feed which comprises 55% of corn flour, 19% of wheat bran, 10% of rice bran, 11% of rapeseed cake, 3.7 of fish meal, 1% of bone meal and 0.3% of salt. By the goose ecological breeding method, the whole growth period is short, economic benefits can be brought, the nutrient content of a product goose is high, no pigment and hormone is contained, green health food and requirements can be met, in addition, the gooses are bred outside, so that the meat quality is flesh and tender, and the whole breeding process is ecological and environmentally friendly.

An ammunition round and method of hunting is provided that allows a hunter of the Muslim faith to hunt with a firearm and ensure the flesh of the hunted animal is halal. The ammunition rounds include a shotgun pellet, shotgun slug, handgun round, and rifle round having sharpened edges designed into their body structure to induce a cutting or slicing operation upon impact with a game animal. The shotgun pellets comprise raised cutting surfaces or a defined bi-pyramidal shape having cutting edges and intersection thereon. The shotgun slug, handgun round, and rifle round of the present invention comprise leading ends having cutting surfaces forming sharpened edges. These cutting surfaces include a plurality of sharpened extension members extending from the round leading end, or different surface geometries to create a cutting interface upon contact with a target animal.

The invention discloses a production process of a yellow peach can, which particularly comprises the following steps: 1. cleaning; 2. cutting into pieces; 3. digging kernels; 4. sprinkling alkali and peeling; 5. cleaning; 6. finishing and grading; 7. weighing; 8. preparing a sugar solution; 9. filling in a pot, and performing vacuum sealing; 10. performing sterilization and cooling; 11. performing transportation and drying. The yellow peach can produced by the process has completely-maintained specific fruit flavor of yellow peaches, maintained solid peach flesh, certain hardness and good taste. The product can not only be eaten directly by consumers, but also be used as an excellent auxiliary material for baked products.

The invention relates to the field of processing of aquatic foods and specifically discloses a making method of an abalone can and the abalone can prepared by the method. The making method of the abalone can disclosed by the invention comprises the steps of making abalone meat, performing color fixation treatment on the abalone meat, preparing broth, canning, exhausting, sealing, sterilizing and the like, and the color fixation treatment method of the abalone meat is as follows: putting the made abalone meat into a traditional Chinese medicine extract solution at the temperature of 70-90 DEG C for soaking for 10-20min. The traditional Chinese medicine extract solution used in the making method is extracted by the inventor from fragrant solomonseal rhizome, honeysuckle flower, dark plum fruit and liquorice root, the traditional Chinese medicine extract solution contains natural color fixation components, and the abalone can made after putting the abalone meat into the traditional Chinese medicine extract solution for soaking treatment is yellow and bright in color and luster, so that the problem that the appearance of the abalone meat in the abalone can is gray and dark in color and luster is solved. In addition, the traditional Chinese medicine extract solution can also be added into the abalone can with the broth, so that the abalone can has the effects of reducing blood lipids, reducing blood pressure, improving immunity and the like.

The invention discloses a skin roll for pets and a preparation method thereof. The skin roll for the pets comprises the following preparation raw materials: line fish flesh, starch, vegetable protein, animal fat, edible gum, a water-retaining agent, a preservative and/or an antioxidant. The line fish flesh is one or several of cod flesh, Spanish mackerel flesh, black sea bream flesh and freshwater fish flesh. The starch is one or several of potato starch, cassava starch, corn modified starch, pre-gelatinized starch, waxy corn starch, corn starch, potato modified starch, cassava modified starch, sweet potato starch and wheat starch. The skin roll has intense fragrance per se, can attract dogs and reinforces the interest and the appetite of the dogs to the product, and the dogs can not be sick of the product after the dogs eat the product for a long time. Meanwhile, fishy skin can replenish nutrient components required by the dogs and finally can be digested very well.