2745 results about "Flesh" patented technology

The invention provides novel multifunctional jam, which comprises fruit flesh particles, wherein the jam comprises the following ingredients through being calculated according to the weight: 70 to 80 parts of fruit flesh, 0.1 to 0.3 parts of vitamin C, 0.3 to 0.8 parts of citric acid, 80 to 120 parts of sweeteners and 0.5 to 1.2 parts of thickeners. The novel multifunctional jam has the beneficial effects that the pigment-free, essence-free and preservative-free green healthy jam integrating nutrition, delicacy and multifunctional eating is provided, the use additives of the jam are few, meanwhile, the jam can be made into fruit tea, fruity milk or fruity yoghourt by warm water, milk, yoghourt and the like, and the requirements of different user groups can be met.

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.

The invention discloses a method and system for quick lossless evaluation on multiple indexes of freshness of fresh beef by applying a visible / near infrared spectrum technology, belonging to the technical field of lossless detection of food. According to the invention, a mathematical prediction model is established between spectral information capable of reflecting fresh beef ingredients and physical state information, and multiple indexes of the freshness of the fresh beef, and the whole detection system is constructed on the basis of the mathematical prediction model, so that the system can be used for accurately and reliably detecting multiple unknown indexes of the freshness of the fresh beef (volatile basic nitrogen (TVB-N), pH value, total bacterial count and beef color (CIE color parameters L* and a*) and the like simultaneously, and predicating the storage time of the beef; furthermore, the freshness of the beef is graded comprehensively by combining multiple indexes, so that the quick lossless detection and evaluation on the freshness of the fresh beef are realized.

A capacitive fingerprint sensor that may be formed of an array of sensing elements. Each capacitive sensing element of the array may register a voltage that varies with the capacitance of a capacitive coupling. A finger may capacitively couple to the individual capacitive sensing elements of the sensor, such that the sensor may sense a capacitance between each capacitive sensing element and the flesh of the fingerprint. The capacitance signal may be detected by sensing the change in voltage on the capacitive sensing element as the relative voltage between the finger and the sensing chip is changed. Alternately, the capacitance signal may be detected by sensing the change in charge received by the capacitive sensing elements as the relative voltage between the finger and the sensing chip is changed.

The present invention eliminates the disadvantages of an analysis target used by a cellular phone and speech recognition, that is, a normal sound which is transmitted through the air and which is externally sampled through a microphone, and improves the disadvantages that noise may be mixed or occur in the target, that information may leak, and that corrections are difficult. The present invention also provides a personal portable information terminal realizing new portable terminal communications which do not require training and which conform to the cultural practice of human beings. In the present invention, no apparatus that obtains an analysis target is put off human body, and a normal sound is not an analysis target. A stethoscope-type microphone is installed on the surface of the human skin. Then, a vibration sound is sampled which is obtained when a non-audible murmur articulated in association with speech action (the motion of the mouth) not using the regular vibration of the vocal cords is transmitted through the flesh. A vibration sound obtained when a non-audible murmur amplified is transmitted through the flesh is similar to a whisper. The vibration sound can thus be heard and understood by human beings. Accordingly, the vibration sound can be used for a speech over the cellular phone as it is. Further, when the vibration sound obtained when the non-audible murmur is transmitted through the flesh is analyzed and converted into parameters, a kind of soundless recognition is realized. The present invention replaces the HMM model, conventionally used for speech recognition by an acoustic model created on the basis of a vibration sound obtained when a non-audible murmur is transmitted through the flesh. Therefore, the present invention provides a new method of inputting data to the personal portable information terminal.

The invention relates to health-care wine and a preparation method thereof. The health-care wine is prepared from the following traditional Chinese medicine raw materials in parts by weight: 5-20 parts of ginseng, 1-10 parts of cornu cervi pantotrichum, 5-30 parts of broomrape, 5-30 parts of cornus officinalis sieb et zucc, 20-60 parts of longspur epimedium, 20-60 parts of polygonum multiflorum, 5-30 parts of fenugreek, 5-30 parts of cynomorium, 5-30 parts of milletia speciosa champ, 5-30 parts of philippine flemingia root, 1-20 parts of rhizoma curculiginis, 5-30 parts of rhizoma cibotii, 5-10 ursine seal testes and penis, 1-3 dog testes and penis, 5-10 ox testes and penis, 5-10 pairs of geckoes and other traditional Chinese medicines, wherein the proportion of the traditional Chinese medicine components to the wine is 1:(5-40). The health-care wine jointly prepared from dozens of specific medicinal materials has the effects of nourishing liver and kidney, replenishing essence and blood, strengthening bone and musculature, nourishing heart and spleen, replenishing essence, supplementing qi and promoting the production of body fluid, replenishing blood for nourishing heart, soothing the nerves and stabilizing the mind, improving hearing and vision, nourishing yin and tonifying yang, resisting aging, enhancing immunity, and the like. According to the preparation method of the health-care wine, the medicinal materials are stewed and placed into the wine with decoction together for soaking, so that the effective components contained in the medicinal materials are easily released during brewing, and the wine brewing time is shortened; the produced health-care wine is high in nutritional component content.

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.

The present invention discloses a balanced nutrient tea and beverage. Its raw material composition includes (by weight portion) 0.5-3 portions of American ginseng, 1-3 portions of sterculia, 2-5 portions of dried longan flesh, 2-5 portions of dried jujube, 2-5 portions of dried apricot flesh, 1-3 portions of spiny jujube kernel, 1-4 portions of lyceum berry, 2-5 portions of raisins, 1-3 portions of tea, 0.5-3 portions of lonicera flower, 0.5-2 portions of notoginseng flower and 1-15 portions of honey. Said invention contains several nutrient components of vitamins, amino acids, saponin, mineral and organic acid, etc. and has several health-care functions of raising immunity of human body, etc.

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 manufacturing method of tea scented sauced meat dried by air. The method comprises a sequence of steps of fresh meat freezing processing, preparation of salting solution, injection of the salting solution, hanging drying, concoction of sauce, and sauce coating and air drying. In the invention, through the special processes that tea infusing liquid is added into meat injection liquid and tea infused is emulsified through ultra-micro pulverization and is mixed with sauce, functional components of tea are injected into meat products (such as mutton products, beef products and rabbit meat products) to reduce mutton smell and fishy smell common in meat of plant-eating animals, and to make the meat products have special tea smell. People can eat meat products produced by the present manufacturing method to obtain all nutrients in tea.

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.

A method for abstructing hydrosoluble haematochrome from flesh and peel, which has the characteristics that crack the shell of with red flesh and peel, then press and centrifuge to get the separating medium, abstract extracting solution by alcohol, mix the separating medium and extracting solution to be pigment solution which is changed to be that with pigment through reduced pressure distillation for recycling alcohol, then use alcohol to refinie, clear water away by reverse osmosis and dry it be the product. Its peel is dried in micro-wave oven, which is then scattered, with alcohol being added into, get the pigmen solution which is then placed into micro-wave oven, through reduced pressure distillation to recycle alcohol, with the remainder being added with buffer solution whose PH value is separating medium being dissolved, filtered and cleared water by reverse osmosis, then dried by bain marie with high efficiency. The invention has kept the natural biological active pigmen components.

The invention relates to a method for identifying the animal-based components in meat and meat products by utilizing an SDS-PAGE (Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis) method, and belongs to the field of food sanitation inspection. The method provided by the invention is utilized to identify the pig, cattle, sheep, chicken and fish-based components in the meat products; the SDS-PAGE is carried out on the soluble proteins which are extracted from the processed sample by carrying out different temperature thermal treatments on fresh animal muscle tissues; and the pig, cattle, sheep, chicken and fish-based components in the meat products are judged according to an electrophoresis pattern. The method provided by the invention has the characteristics of strong specificity and sensitivity, and visual and reliable result judgment, and is simple to operate and has the extremely important significances on preventing animal disease pathogens such as foot-and-mouth disease, avian influenza and the like from spreading into China, preventing illegal retailers from concealing commodity components and guaranteeing the health of people.

The invention provides a preparation method of cheese chicken cutlet. The preparation method comprises following steps: (1) cutting, wherein chicken legs are cut into meat pieces with chicken skin with a thickness of 0.4 to 1cm, redundant fat is removed, and raw material meat pieces are obtained; (2) rolling, kneading, and pickling, wherein the raw material meat pieces are mixed with a pickling liquid, and are subjected to rolling, kneading, and pickling so as to obtained pickled meat pieces; (3) coating with starch, wherein the pickled meat pieces are mixed with starch; (4) adding cheese, wherein cheese is sandwiched between the chicken skin and the meat; (5) coating with a slurry, and powder or breadcrumb, wherein after adding cheese, the meat pieces are coated with a layer of a slurry via spraying, and are coated with a layer of powder or breadcrumb; (6) deep frying and sizing; and (7) steaming and roasting. Compared with existing chicken cutlet, cheese and chicken meat are combined, and are heated, cheese is melted, and the chicken meat is permeated by melted cheese, so that the chicken meat possesses unique taste and mouthfeel, and is delicious and juicy.

The invention relates to the field of meat product processing, and particularly relates to a preserved meat processing method. The preserved meat processing method can lower the content of benzopyrene in a preserved meat product by selecting and controlling the smoking temperature, humidity and smoking materials in the smoking step. The processing method provided by the invention can improve the preserved meat pickling temperature properly by using nisin and biological preservatives to shorten the pickling time from 40 days of the conventional art to 15 days, thereby preventing meat deterioration in the pickling process, improving preservation effect of preserved meat, and improving work efficiency.

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 relates to a panada composition used for pre-fried flour-coated meat ware and the pre-fried flour-coated meat ware made of the panada composition, which comprises flour, soybean protein, soybean lecithin, maltodextrin, and guar gum. The pre-fried flour-coated meat ware made of the panada composition and the preparation method in the invention can still retain great crispness after refrigeration and freezing and then reheating by microwave; therefore, the processing of the pre-fried flour-coated meat ware is simplified and facilitated, is conducive to expanding the market occupation, and generate tremendous economic gains.

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.

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.

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.