172 results about "Lean meat" patented technology

Disclosed herein are “ketone body-HMB” or “KB-HMB” compositions including a combination of: (1) hydroxymethyl butyrate; (2) a ketone body component such as beta-hydroxybutyrate (BHB) and / or acetoacetate; and (3) optionally a dietetically or pharmaceutically acceptable carrier. Also disclosed herein are methods of using such compositions for producing desired physiological effects, such as fat loss, in a mammal. The compositions beneficially enhance fat loss through ketosis while also reducing or eliminating muscle wasting and / or promoting muscle formation.

The invention relates to the technical field of chilled fresh meat processing, in particular to a chilled fresh meat processing system and method.The chilled fresh meat processing system comprises a storage warehouse used for storing a plurality of livestock carcasses of a single batch; the temperature module is used for refrigerating the repository; the humidity module is used for humidifying and dehumidifying the interior of the repository; comprising a fan; comprising a data input unit arranged at the input end of the storage library, and a data acquisition module of an image acquisition unit and an environment acquisition unit which are respectively arranged in the storage library; the judgment module is used for prolonging a first preset duration to a corresponding value when judging that the initial acid discharge of the livestock carcass does not meet a preset standard according to the carbon dioxide concentration characteristic change rate, or carrying out secondary judgment according to the lean meat percentage of the livestock carcass of the batch; and the control module is used for judging whether the acid discharge of the batch of livestock carcasses meets a preset standard or not according to the acid discharge effect characteristic coefficient. The processing efficiency of chilled fresh meat is improved.

The invention belongs to the technical field of molecular biology, and relates to a large white pig backfat thickness character related SNP (Single Nucleotide Polymorphism) marker as well as a detection method and application thereof. The SNP marker is located on a nucleotide sequence of a melanocortin-4 receptor gene (MC4R) on a pig chromosome 1, the site of the SNP marker is a g.160773437 nucleotide site on the pig chromosome 1 of a reference sequence of an international pig genome version 11.1, the SNP marker has G / A polymorphism, and the SNP marker is significantly related to the backfat thickness character of the large white pig. The SNP marker provided by the invention is related to the pig backfat thickness character, a pig strain with low backfat thickness can be screened by identifying the SNP marker, and the obtained pig strain with high lean meat percentage has important economic benefits and social values.

The invention discloses a processing method of fermented cottonseed meal for replacing soybean meal. The method comprises the following steps: uniformly mixing cottonseed meal, feather meal, corn starch and water to obtain a fermentation substrate, adding a first-stage fermentation inoculant into the fermentation substrate for aerobic fermentation, adding a second-stage fermentation inoculant for anaerobic fermentation after fermentation is finished, and performing low-temperature drying and crushing on a fermentation product after fermentation is finished to obtain the cottonseed meal fermented feed. The first-stage fermentation inoculant comprises candida utilis, aspergillus oryzae, papain and cellulase; and the second-stage fermentation inoculant comprises lactobacillus reuteri and lactobacillus acidophilus. According to the method, a bacterium-enzyme synergistic two-step fermentation mode is adopted, bacterium-enzyme synergistic aerobic fermentation is carried out firstly, then anaerobic fermentation is carried out with compound probiotics, and the obtained cottonseed meal fermented feed is high in crude protein and amino acid content and good in palatability, can completely replace soybean meal, can effectively regulate fat metabolism and can improve the lean meat percentage of fattening pigs.

The invention relates to food technology. Specifically, it discloses a 3D-printed high-protein and prebiotic dietary-fiber-rich finger food adapted to provide balanced nutrition for the elderly and people with swallowing disorders. By including lean meat (e.g., pork), prebiotic dietary-fibers-rich berry pomace, broth, collagen, structured oil as a bigel (biphasic system), salt and seasonings as main raw materials and through pureeing, blending, shaping by extrusion, baking, the 3D-printed product is rich in protein and prebiotic dietary fiber. Further, it is suitable for people with dysphagia, complying International Dysphagia Diet Standardization Initiative (IDDSI) level 6, which classifies the product as soft and bite-sized. The invention discloses a method s of producing such 3D-printed food products, from selecting and processing the initial ingredients to ready-to-eat products. The steps include preparing a nutritious formulation with properties suitable for 3D printing, 3D-printing, and heat-treating with specifically defined parameters.

The invention relates to the technical field of product traceability, in particular to an agricultural product traceability method based on deep learning, which comprises the following steps: acquiring a pork surface image of pork and preprocessing the pork surface image to obtain a surface texture image; judging whether marbling appears on the surface texture image based on a deep learning model, segmenting the surface texture image into a lean meat texture image and a fat meat surface image, and determining a corresponding lean meat chromatic value and a fat meat chromatic value according to the lean meat texture image and the fat meat surface image; determining the source of the predicted pork according to the judgment result of marbling and whether the chromaticity value of the lean meat and the chromaticity value of the fat meat meet preset conditions, and determining the predicted freshness of the pork according to the average value of the red channel proportions of all the pixel points in the lean meat texture image. Comparing the predicted pork source with the standard pork source and comparing the predicted freshness with the standard freshness, and determining a training deep learning model according to a comparison result. According to the invention, powerful support is provided for realizing precision and intelligentization of agricultural production.

The invention discloses a pork marbling grade evaluation method, and relates to the technical field of image processing. The pork marbling grade evaluation method comprises the following steps: S1, acquiring an original image, and preprocessing the original image to obtain a to-be-evaluated pork image; s2, using the pure lean meat image to train an encoder, a decoder and a discriminator, and outputting trained encoder parameters and hidden space distribution; and S3, performing feature extraction on the to-be-evaluated pork image by using the trained encoder, calculating the distance between the to-be-evaluated pork and the pure lean meat in the hidden space, and evaluating the marbling grade of the pork according to the distance and the similarity. The problems of low efficiency and no fixed standard for evaluating the grade of the pork caused by manual comparison of the quality of the pork in a traditional method are solved.

The invention belongs to the technical field of molecular biology, particularly relates to a pig chromosome 3 TMC7 gene as a meat-producing character molecular breeding marker and application, and aims to provide a new marker and technical support for meat-producing character molecular breeding of pigs. The molecular marker is located at the 26346502 base in a pig chromosome 3 TMC7 gene, and allele G / T polymorphism exists at the site. A correlation analysis result shows that in American and French large white pig populations, the eye muscle area of a GG genotype individual is remarkably higher than that of other genotype individuals (plt; 0.05), and it is indicated that the genotype is a favorable genotype of the eye muscle area character. The SNP marker provided by the invention provides a new molecular tool for genetic breeding of pig eye muscle area characters, and can be used for auxiliary screening of breeding pigs with excellent meat production performance, so that the breeding process of pig breeds with high lean meat percentage is accelerated.

The present invention discloses a method for breeding Qinglian black pigs, which relates to the field of animal husbandry industry production. The breeding method of the Qinglian black pig is as follows: Jiaxing black pigs are used as sows, and Berkshire pigs and Duroc pigs are used as sires for progressive crossbreeding to obtain a zero-generation basic group. After four generations of group successive breeding, a Qinglian black pig variety containing 12.5% ​​Jiaxing black pig bloodline, 12.5% ​​Berkshire pig bloodline, and 75% Duroc pig bloodline is obtained. It adopts modern genetic breeding methods and has been bred for multiple generations. The Qinglian black pig has a fast growth rate, a high carcass lean meat rate, and excellent meat quality. It can produce high-quality commercial pigs or serve as the terminal sire for black pig production.

The present application belongs to the field of livestock slaughtering and raw meat processing, and provides a pork slaughtering production line CT detection device, which comprises a base, a driving assembly, a rotary support assembly, a rotating seat, a ray source assembly and a detector assembly. The rotating seat is rotatably arranged on the base through the rotary support assembly, and the driving assembly is used for driving the rotating seat to rotate. The detector assembly and the ray source assembly are arranged on the two sides of the rotating seat respectively, and the detector assembly is oppositely arranged with the ray source assembly. The device scans 360° to build a three-dimensional structure of a live pig carcass, accurately reflects the abnormal position of pork, analyzes the proportion of pork fat and lean meat according to the different densities, detects the moisture content of pork, can replace multiple detection links, and optimizes the pork production detection process. The pork detection and production are carried out synchronously, and the detection is nondestructive. The detection time of a single live pig is shortened to within 1 minute, the detection cycle is greatly reduced, and the detection efficiency is improved. The pork detection of the slaughtering production line is fully covered, and abnormal information is fed back in time.

The invention relates to the technical field of food, in particular to an instant meat ball capable of being brewed and a production method thereof, and the instant meat ball comprises the following raw materials in percentage by mass: 95.0-98.5% of lean meat; 0.5%-3.0% of ice water; 0.5%-2.0% of crisp garlic bulbs; 0.2% to 1.5% of cassava starch; 0.001% to 0.01% of a colloid; and the balance of seasonings. The colloid is a mixture of konjac gum and xanthan gum; the instant meat ball recovers the elastic and tender taste after being brewed with boiling water for 1-3 minutes and can be directly eaten, low-temperature pulping control is carried out, the material temperature is strictly controlled to be 0-10 DEG C in the pulping process, advanced denaturation of myosin caused by heat generated by friction can be effectively inhibited in the low-temperature environment, and it is ensured that muscle protein is fully dissolved out and a compact gel network is formed; and meanwhile, the low temperature is beneficial to protecting long molecular chains of the konjac glucomannan and the xanthan gum from being degraded by excessive mechanical shearing force, so that the konjac glucomannan and the xanthan gum can play a maximum synergistic gelation role in subsequent processing.

The invention discloses an SNP (Single Nucleotide Polymorphism) molecular marker positioned on a pig chromosome 10 and related to a total lean meat percentage. An SNP site of the SNP molecular marker corresponds to Tgt at a position of 11840666bp of a chromosome 10 of an international pig reference genome Ensembl Sscrofa11.1 version; g mutation; the nucleotide sequence of the SNP molecular marker is SEQ ID NO.1, wherein M in the sequence is T or G. Researches show that the polymorphism of the basic group at the site leads to the difference of the total lean meat percentage. Accordingly, the inventor establishes a corresponding pig genetic improvement method, and by optimizing the dominant alleles of the SNP, the frequency of the dominant alleles can be increased generation by generation, the total lean meat percentage of pigs can be increased, the progress of pig genetic improvement can be accelerated, and the economic benefit of breeding pig breeding can be effectively improved. In addition, the inventor also researches and designs a primer pair for amplifying the nucleotide sequence of the SNP molecular marker, and by virtue of the primer pair, the slaughter traits can be quickly and accurately bred, and the breeding process is accelerated.

The present invention provides a pharmaceutical composition for preventing and treating avian white crown disease, belonging to the technical field of chicken breeding. The pharmaceutical composition of the present invention is prepared by mixing 10 to 30 parts of Morin hydrate, 5 to 20 parts of artemisinic acid, 5 to 20 parts of quinic acid, and 5 to 20 parts of ginsenoside total saponin sulfate derivatives. It can effectively improve the phenomena of a sharp drop in egg production rate, an increase in soft-shell eggs, and an increase in mortality rate of sick laying hens in cages, so that the egg production rate, egg quality, and lean meat content can be restored to normal levels; enhance the disease resistance of poultry, reduce stress reactions caused by factors such as drastic changes in temperature and microbial invasion, and improve the immunity of animal bodies; the dosage is small and the curative effect is significant. The high-dose oral liquid of the pharmaceutical composition prepared by the present application was used to feed sick chickens, and the effective rate of treatment reached 100%, and the cure rate reached 94.00%.

The present application relates to a medium-speed white-feathered meat duck matching system and its breeding method. It includes the following steps: using Lijia duck, Liancheng white duck and Aobaixing duck as materials to obtain a three-way hybrid population; using the three-way hybrid population as materials, selecting excellent individuals according to growth performance and reproductive performance to form A-series basic groups and B-series basic groups, breeding each strain basic group according to family lineage, and obtaining A-series synthetic system and B-series synthetic system respectively after generations of breeding; using Liancheng white duck as materials, breeding according to family lineage, and obtaining C-series pure line after generations of breeding; using B-series synthetic line as the first paternal parent, C-series pure line as the first maternal parent, and A-series synthetic line as the terminal paternal parent to carry out three-way matching to obtain a medium-speed white-feathered meat duck matching system. The meat duck obtained by this application has obvious advantages, especially low sebum rate, high lean meat rate, small and medium body size, low feed-to-weight ratio, etc., which is more suitable for deep processing of whole ducks and foods such as chilled ducks, and has stronger market competitiveness and application prospects.

The application provides a pig fattening period feed additive and a compound feed containing an amino acid chelate and belongs to the technical field of feeds.The pig fattening period feed additive comprises the following components in percentage by mass: 37-45% of an amino acid chelate, 24-28% of a compound multivitamin, 8-12% of betaine, 5-10% of theaflavin and 10-15% of a compound enzyme.The betaine and theaflavin can synergistically improve muscle composition and fat absorption, promote fat decomposition of pigs and increase lean meat percentage of pig carcasses.The pig fattening period feed additive is nutritionally comprehensive and balanced, the components are reasonably matched, can effectively increase the growth rate, daily weight gain and lean meat percentage of pigs, is a safe and efficient pig fattening period feed additive and solves the problems of slow growth and low lean meat percentage of pigs in the fattening period.

The invention discloses a structural variation molecular marker influencing pig abdomen subcutaneous fat weight on a pig chromosome 5 and application of the structural variation molecular marker. The structural variation molecular marker is a DNA fragment inserted behind a 66120412bp site on a chromosome 5 of an international pig reference genome version 11.1; the nucleotide sequence of the DNA fragment is as shown in SEQ ID NO: 1. The structural variation molecular marker provided by the invention is remarkably related to the pig abdominal subcutaneous fat weight character, the pig abdominal subcutaneous fat weight character can be identified by identifying the structural variation molecular marker, and the pig abdominal subcutaneous fat weight character can be identified by selecting individuals carrying the structural variation molecular marker in the breeding process. The weight of abdominal subcutaneous fat of offspring pigs can be reduced, and the lean meat percentage of the offspring pigs is improved.

A method includes receiving a stream of input material made up of pieces of meat and separating a first material and a second material from the input material. The first material includes liquified meat fat and the second material includes raw lean meat. Fat granules are formed from a portion of the first material. A quantity of the meat fat granules at a meat fat blending temperature are then combined with a quantity of the second material at a lean meat blending temperature to produce a target comminuted meat product having a target lean point.

The invention discloses an SNP molecular marker located on a pig chromosome 1 and related to lean meat percentage and application of the SNP molecular marker, the site of the SNP molecular marker is located at the 49th site from the 5'end of a nucleotide sequence shown in SEQ ID NO: 1 and corresponds to the 161507722bp site on the chromosome 1 of the international pig reference genome version 11.1, and the site has Agt; t mutation. The SNP molecular marker provided by the invention is remarkably related to the lean meat percentage character of the pig, the lean meat percentage character can be identified by identifying the genotype of the SNP molecular marker, and the breeding process of the pig can be accelerated and the genetic improvement of the pig can be realized by breeding the pig with the genotype of the SNP molecular marker AA.

The invention belongs to the technical field of veterinary feed, and particularly relates to a feed additive for improving pork quality and a preparation method thereof. The composition is prepared from the following raw materials in parts by weight: 30-40 parts of conjugated linoleic acid, 12-15 parts of gelatin, 10-15 parts of whey protein, 12-15 parts of yeast beta-glucan, 8-12 parts of butyrin, 6-7 parts of an antioxidant, 8-10 parts of chitosan and 40-60 parts of maltodextrin. According to the compound feed additive disclosed by the invention, through the synergistic effect of the conjugated linoleic acid microcapsules, the beta-glucan-butyrin compound and the tea polyphenol-chitosan compound, CLA slow release regulation and control of fat metabolism are realized, and the lean meat percentage and intramuscular fat are increased; beta-glucan can enhance intestinal immunity, and butyrin can promote nutrient absorption; the tea polyphenol-chitosan compound resists oxidation and improves the meat color and the water-retaining property, conventional methods such as spray drying and low-temperature mixing are adopted in the process, and the cost is effectively reduced.

The invention relates to food technology. Specifically, it discloses a 3D-printed high-protein and prebiotic dietary-fiber-rich finger food adapted to provide balanced nutrition for the elderly and people with swallowing disorders. By including lean meat (e.g., pork), prebiotic dietary-fibers-rich berry pomace, broth, collagen, structured oil as a bigel (biphasic system), salt and seasonings as main raw materials and through pureeing, blending, shaping by extrusion, baking, the 3D-printed product is rich in protein and prebiotic dietary fiber. Further, it is suitable for people with dysphagia, complying International Dysphagia Diet Standardization Initiative (IDDSI) level 6, which classifies the product as soft and bite-sized. The invention discloses a method s of producing such 3D-printed food products, from selecting and processing the initial ingredients to ready-to-eat products. The steps include preparing a nutritious formulation with properties suitable for 3D printing, 3D-printing, and heat-treating with specifically defined parameters.

The invention provides a feed additive and compound feed for improving intramuscular fat of pork, and belongs to the technical field of animal feed. The additive consists of the following components in parts by mass: 30-40 parts of codonopsis pilosula, 20-25 parts of rhizoma atractylodis, 12-16 parts of folium eriobotryae, 10-15 parts of bighead atractylodes rhizome, 10-15 parts of poria cocos, 8-12 parts of hawthorn, 18-22 parts of pomegranate rind and 5-10 parts of liquorice. The feed additive disclosed by the invention can effectively solve the problem that the meat quality and flavor of modern commercial pigs are reduced due to high lean meat percentage breeding through the synergistic effects of tonifying spleen, promoting appetite, promoting nutrient absorption and regulating metabolism. When the feed additive is applied to live pig feeding, the average daily gain and the meat-feed ratio of pigs can be remarkably increased on the premise that the thickness of back fat is not increased, meanwhile, the carcass lean meat percentage, the marbling score and the intramuscular fat content are increased, and the yield and the edible flavor of pork are comprehensively improved.

The present application relates to the technical field of food processing, and discloses a kind of mushroom foot powder minced meat product and its preparation method, the method includes: after drying edible mushroom foot, ultrafine grinding is carried out, and mushroom foot powder is prepared;Lean meat, fat and mushroom foot powder are added according to the mass ratio of 76:16:8, and salt and ice water are added and chopped into a paste, after low-temperature emulsification, heating treatment is carried out, and the mushroom foot powder minced meat product is obtained.The present application makes full use of edible mushroom processing by-products, significantly improves the water retention and gel strength of minced meat by adding mushroom foot powder, reduces the cooking loss, and improves the texture characteristics;At the same time, the fat content of the product is effectively reduced, the digestion and absorption are promoted, it is suitable for industrialized large-scale production, and the prepared minced meat product has a dense gel network structure and excellent processing characteristics, which meets the needs of consumers for low-fat healthy meat products.

The invention relates to the technical field of complementary foods, and particularly discloses a complementary food for diabetics and a preparation method thereof.The complementary food comprises, by weight, 50-80 g of lotus seeds, 50-80 g of gordon euryale seeds, 50-80 g of pomegranate rind, 40-50 g of black dates and 100-200 g of auxiliary meat loaves, and the auxiliary meat loaves include but not limited to pork tenderloin and lean meat. Comprising the steps of material preparation, material wrapping, tile pot decoction and the like, various traditional Chinese medicinal materials and auxiliary meat blocks are scientifically matched for simple processing and decoction, so that the purpose of controlling blood sugar is achieved, meanwhile, the raw materials are convenient to obtain, the processing and preparation cost is low, the effect of enhancing immunity can be achieved while sugar metabolism of the body is improved, and the health care effect is achieved. The feed is beneficial for reducing oxidative stress, protecting cells from being damaged, promoting digestion and supplementing nutrition, and is convenient for large-area popularization and application.

The application provides a pig crossbreeding method, an electronic device and a program product, and relates to the technical field of pig breeding. The method comprises the following steps: acquiring a body image of a sow sample in a Jinhua pig strain and a preset pig population; according to the body image, a plurality of excellent samples are selected as target sow samples from the Jinhua pig strain and the preset pig population by a preset sow sample screening strategy; pig performance data of the crossbreeding offspring of the target sow samples are acquired; the comprehensive performance score of the crossbreeding offspring is determined by a preset performance evaluation strategy according to the pig performance data; and the target sow sample corresponding to the crossbreeding offspring with the highest comprehensive performance score is determined as the crossbreeding result according to the comprehensive performance score. In this way, the Jinhua pig strain and a pig breed with fast growth and high lean meat rate are crossbred respectively, and the crossbreeding combination with the optimal offspring performance is selected as the breeding result, so that the advantages of the Jinhua pig and other pig breeds are combined to improve the problems of slow growth and low lean meat rate of the Jinhua pig.

The utility model relates to the technical field of lean meat roast sausage preparation, and discloses a lean meat roast sausage preparation intermittent tumbling machine which comprises a supporting mechanism and a power mechanism arranged on the surface of the supporting mechanism, and further comprises a tumbling barrel installed on the surface of the power mechanism, and a sliding cover is connected to the inner wall of the tumbling barrel in a sliding mode. One side of the sliding cover is fixedly connected with a tumbling sheet, and an inner cavity of the sliding cover is fixedly connected with a sealing ring; through the cooperation of the fixing mechanism and the sliding cover, the tumbling sheet can be moved out of the interior of the tumbling barrel, so that a worker can clean the interior of the tumbling barrel and the tumbling sheet more conveniently, meanwhile, through the cooperation of the cam and the slapping mechanism, the surface of the tumbling barrel can be slapped, and the working efficiency is improved. Therefore, the situation that meat is adhered to the inner wall of the tumbling barrel in the processing process is effectively reduced, and the problems that when an existing tumbling machine is used, cleaning is not convenient enough, and the tumbling efficiency is low are solved.

The invention relates to the technical field of food processing, in particular to a dried goose sausage and a preparation method thereof. The preparation method is characterized by solving the problems that the dried meat sausage is single in raw material and poor in preparation method. The preparation method comprises the steps of pretreatment, preparation of mixed seasonings, pretreatment of meat stuffing, preparation of the meat stuffing, preparation of the dried goose meat sausage and air drying of the dried goose meat sausage. The preferable formula is as follows: 1000g of lean goose meat, 50g of goose oil, 10g of Baijiu, 11g of salt, 1.5 g of gourmet powder, 10g of ginger powder, 25g of white granulated sugar, 2.5 g of water, 0.045 g of nitrite, 4.7 g of mixed seasoning and 5g of composite phosphate. The goose jerky sausage product can greatly enrich the variety of jerky sausages, provides more diversified choices for consumers, meets the taste preferences of different consumers, is unique in flavor, fine and smooth in taste and compact in meat quality, and can make up the blank of goose meat products in the market to a great extent.

The invention discloses a nitre-free dried pork slice color development process which comprises the following steps: S1, selecting pork hind leg lean meat blocks, slicing the pork hind leg lean meat blocks, then hydrolyzing the pork hind leg lean meat blocks with compound protease, and then mixing and pickling the pork hind leg lean meat blocks; s2, the pickled pork is subjected to vacuum rolling and kneading, and then the pork is put into a low-temperature water-controlled drying device to be dried; s3, smoking the dried pork, cooling, slicing, detecting and packaging the smoked pork to prepare a finished product, and finally performing qualification inspection. The invention further discloses a nitre-free dried pork slice low-temperature water control drying device. According to the technology, the color development effect can be improved, the pork can be turned over while being dried by the device, uniform drying of the pork can be guaranteed, the color development effect is further improved, meanwhile, loading and unloading operation of the pork is more convenient, and the working efficiency is improved.

The present application relates to the field of feed additives, and discloses a lean-type additive for improving the meat quality of Ningxiang pigs and a preparation method thereof, wherein the added enzyme protein carrier has plant activity and enzyme activity, can improve the intestinal health of Ningxiang pigs, promote bone and muscle synthesis, and has antibacterial and antioxidant properties; the bacteria powder microcapsules can realize the rapid colonization of several intestinal probiotics; the bioavailability of plant polyphenols is high; and the amino acid and organic acid compound can promote protein synthesis; the several raw materials used in the present application are green and safe, can have a synergistic effect, can effectively improve the body immunity and the nutrient digestion and absorption capacity of Ningxiang pigs, and can further enhance the constitution of Ningxiang pigs and improve the lean meat rate, while reducing the fecal pollution of Ningxiang pigs and saving the feed cost.

The invention provides a formula and a preparation method of a traditional Chinese medicine compound pig feed for improving lean meat percentage. The traditional Chinese medicine compound pig feed is mainly prepared from the following raw materials: vinasse powder, soybean cakes or peanut cakes or corn cakes, potato powder, fruit powder, radix puerariae powder or konjaku flour and radix ginseng and radix astragali powder. The traditional Chinese medicine compound pig feed is used for feeding pigs and can greatly improve the lean meat percentage of the pigs. Meanwhile, the feed is good in taste, the physique of the pigs is enhanced, the feeding period is shortened, and the economic benefits of farmers are improved. The feed is convenient to take, rich in components, simple to produce and suitable for large-scale production, and the profit of a feed processing enterprise can be increased.

The invention belongs to the technical field of sausage making, and discloses a fat-reducing double-protein sausage and a making method thereof.The making method comprises the steps that 1, lean meat and fat meat are washed with cold water at the temperature of 4-6 DEG C to remove blood stains on the surfaces, and then the lean meat and the fat meat are cut into diameter particles respectively; s2, uniformly mixing and stirring 45-55 parts of lean meat particles, 30-40 parts of fat meat particles, 10-20 parts of recombinant fat and 5-15 parts of drawing protein to obtain a secondary raw material; s3, adding 2-3 parts of edible salt, 4-8 parts of white granulated sugar, 0.3-0.5 part of monosodium glutamate, 0.5-1 part of white spirit, 0.005-0.006 part of monascus red pigment and 3-15 parts of water into the second-grade raw material to obtain a third-grade raw material; s4, filling the third-stage raw materials into casings, and baking and forming to obtain finished products of sausages. Through a double-protein formula, fat recombination and precise low-temperature process control, the technical problems of traditional low-fat sausages in taste, flavor and quality stability are solved, and the dual purposes of reducing fat and guaranteeing taste are achieved.