1649 results about "Lean meat" patented technology

The invention provides a multifunction active agent of fermentation beds. Chinese herbal medicament components are added in the active agent to kill ova and increase lean meat yield. The aim of the invention is realized by comprising the compositions in portion: 2 portions of zymogen and the following Chinese herbal medicaments: 0.1 to 0.5 portion of folium cortex eucommiae, 0.1 to 0.5 portion of glossy privet fruit, 0.5 to 2 portions of hawthorn, 0.5 to 2 portions of astragalus root and 0.1 to 0.8 portion of Chinese cinnamon. The multifunction active agent is characterized in that the active agent ensures that livestock and poultry excretions undergo fermentation in the fermentation beds to provide abundant organic fertilizer for plants and that the temperature generated by fermentation creates favorable growth conditions for livestock, poultry and plants; harmless treatments such as quick fermentation, decomposition, adsorption, disinfestation and ovum killing of the livestock and poultry excretions are carried out through beneficial strain and the Chinese herbal medicaments; meanwhile, the added Chinese herbal medicaments can promote the multiplication of beneficial bacteria in pig intestines so as to accelerate growth; and lean meat ratio can be increased by approximately 15 percent.

The invention belongs to the animal sitology technical field, in particular to big pig premix and an application method thereof. The premix mainly comprises the following components: iron element, copper element, zinc element, manganese element, iodine element, cobalt element, selenium element, composite vitamine premix, DL-methionine, lysine, threonine, cholinehydrochloride, calcium hydrophosphate, rock flour, salt, carrier and phytase. The big pig premix and conventional basic ration are used to prepare big pig compound feed to feed big pigs with conventional process, and the content of the big pig premix in the big pig compound feed is 4% according to the weight percentage. The big pig premix provided by the invention is simple and safe to use; after feeding big pigs, the fodder-meat rate can be reduced, the big pig growth speed and lean meat percentage are increased and the meat quality safety can be improved.

The invention relates to a detection and grading system for tenderness of fresh beef based on multispectral imagery, which belongs to the technical field of detection of food quality. In a dark box, the lens of a CCD industrial camera is aligned with the center of a table board of a height-adjustable objective table, two multispectral light source assemblies are symmetrically arranged at a left sidewall and a right sidewall of the dark box respectively through two light source fixing supports, and a large power LED array on each of multispectral light source assemblies is composed of LEDs of 6 kinds of wave bands; during detection, a sample to be detected is put on the table board of the height-adjustable objective table, the LEDs of 6 kinds of wave bands alternately radiate in order, the CCD industrial camera acquires multispectral images of the sample to be detected, a multispectral beef sample reflection image in an interested area of a lean meat part is extracted through computer image processing, and therefore, marbling of beef is extracted, and evaluation and grading of content of marbling of the beef are carried out, and tenderness of the beef is predicted. The detection and grading system provided by the invention is applicable to companies dealing with cutting, marketing, processing and import and export of fresh beef and to market supervision by quality and technical supervision departments.

A method for separating lean meat from lean meat-containing material, includes combining a particulate material with fluid, subcritical carbon dioxide at a pH of about 7 or less and a pressure of about 600 psig. The material and fluid is introduced into the vessel and is separated into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and has a higher percentage of lean meat than the material introduced into the vessel. The vessel can include a centrifuge or a vessel disposed toward the vertical having an upper and lower outlet, wherein the separation is achieved by the respective densities of the material, and the natural or an artificial gravity field, such as in a centrifuge.

The invention discloses a special boar feeding method which comprises the following six aspects of: feeding environment, feed collocation, daily feeding, exercise fitness, epidemic prevention and environment protection. The special boar feeding method has the following beneficial effects: the free-range environment is capable of maintaining the wild nature of the special boars; the feed collocation is capable of ensuring that the special boars mainly eat the daily feeds, so that the wild nature of the meat is ensured and the rapid growth is also ensured; and the exercise fitness and the environment protection are capable of maintaining the wild nature of the special boars, improving the disease resistance, preventing diseases and ensuring that the special boars not only can grow healthily, but also can keep the wild nature. The special boars fed through the method are strong in disease resistance, high in immunity and free of internal antibacterial agent residue; and the meat of the boars is barbaric in meat quality, fresh and savory, strong in game, high in lean meat percentage, low in fat content, rich in amino acid and various trace elements and capable of satisfying the continuously improved material culture living standard.

The invention relates to feed, in particular to feed for lean meat fattening pigs. The feed consists of a major material part and an auxiliary material part, wherein the mass content of the major material part is 98 percent, the mass content of the auxiliary material part is 2 percent, the major material part consists of the following ingredients in parts by weight: 300 to 500 parts of corn, 200 to 300 parts of wheat, 150 to 200 parts of dehulled soybean meal, 0 to 100 parts of American distillers dried grains with solubleb (DDGS), 0 to 50 parts of rice bran, 30 to 100 parts of wheat bran, 6 to 10 parts of mountain flour and 5 to 10 parts of calcium hydrophosphate, the auxiliary material part consists of the following ingredients in percentage by weight: 2 to 5 percent of choline, 1 percent of antioxidant, 3 percent of mould inhibitors, 2 percent of composite vitamins, 15 to 30 percent of synthetic amino acid, 20 to 30 percent of electrolyte, 15 percent of composite trace elements, 0.5 percent of phytase, 1 percent of composite zymin, 3 to 10 percent of meat modifiers and 5 to 30 percent of carriers. The feed for the lean meat fattening pigs provided by the invention has the advantages that 1) the growth speed and the lean meat percentage of the lean meat fattening pigs can be improved; 2) the pork quality can be improved, and in addition, no toxic residue exists; and 3) the heath of consumers is ensured, and the competitiveness of the pig product exportation is enhanced.

The invention discloses a feed for feeding fattening pigs and a feeding method of fattening pigs. The feed consists of 50-60% of fine material, 15-25% of rough material, 10-20% of green feed and 5-15% of superfine material. The feeding method comprises the following steps: keeping 20-25 pigs per mu of land in the feeding environment, selecting black pigs which are subjected to basic immunization and which are heavier than 30kg, breeding for 5-7 months as one circle, selling when the pigs are 115-130kg; 60 days before the pigs are sold, feeding with red wine bred from vitis amurensis for 30 days so as to ensure soft and floppy meat; 30 days before the pigs are sold, only feeding with apple till being sold, wherein the EM (Effective Microorganism) biologic bacteria are adjusted according to different growing periods and are mixed with the feed, and generally each ton of the feed contains 1-2kg of the EM biologic bacteria. The pigs bred by using the method are pure, fragrant, gentle, fatty but not greasy, thin but not dry in meat, the lean meat is soft and floppy and has the fibrous gypsum and snowflake points, and the meat is fresh and delicious and is like beef.

The invention relates to the technical field of animal product processing and in particular relates to preserved meat and a pickling method of the preserved meat. The preserved meat is obtained by pickling pork by using edible salt, white spirit, peppers, anises, cloves, tea, white sugar and nitrate. The pickling method comprises the steps of (1) pretreatment; (2) immersing;(3) salt frying and pickling; (4) air-drying; (5) fumigation-drying; (6) cooling; and (7) package. According to the preserved meat and the pickling method of the preserved meat, the using amount of pickling ingredients is small, so that the conventional flavor and the color of the preserved meat are guaranteed; the preserved meat is brown, transparent and shiny, is the same in reality as in appearance and smells delicious; the good smell can be kept for a long time; the preserved meat is tender and fat but not greasy; furthermore, the pickling flavor is strong; lean is kermesinus, and fat is milk white; meanwhile, the salt content is only 1.6-2 percent; people do not feel seriously thirsty after eating the preserved meat. The preserved meat is immersed in boiled tea water, so that the meat has natural, fresh, cool and pleasant tea flavor; fumigation is executed by combusting tea tree branches, so that the natural tea fragrance of the preserved meat is enhanced.

The invention relates to a method for breeding Sujiang pigs and belongs to the field of industrial livestock production. The method for breeding the Sujiang pigs comprises: performing complex crossbreeding of Jiangquhai pigs and Fengjing pigs, which serve as female parents, and Duroc pigs serving as male parents to obtain a zero-generation fundamental population; and obtaining a Sujiang pig variety which has a 18.75 percent blood relationship with Jiangquhai pigs, a 18.75 percent blood relationship with Fengjing pigs and a 62.5 percent blood relationship with Duroc pigs by six generations of population continuing selection and breeding. The method combines a modern conventional breeding technique and a polygenic polymerization auxiliary breeding technique, and performs selection and breeding of multiple generations continuously. The Sujiang pigs have the advantages of large litter size, high carcass lean meat content and high-quality meat, and can produce high-quality commercial pork products.

The invention discloses a multi-flavor sausage. The sausage is prepared by adopting meat as a main material and mixing starch and various seasoning auxiliary materials through a conventional method. The multi-flavor sausage is characterized in that the meat comprises the following components in percentage by weight: 58.27-64.78 percent of lean and 12-13 percent of fat; and the seasoning auxiliary materials comprise the following components in percentage by weight: 4-4.5 percent of table salt, 10-12 percent of white sugar, 0.4-0.42 percent of aginomoto, 0.1-0.12 percent of white pepper powder, 2-2.5 percent of spirit, 0.12-0.13 percent of the five spices, 0.6-1 percent of fresh ginger, 6-6.1 percent of soy, 0-0.26 percent of pepper corn, 0-0.7 percent of red chilli powder and 0-1 percent of sliced cayenne pepper. The sausage with different flavors can be obtained by mixing the seasoning according to different components and is suitable for the requirements of different crowds.

The invention relates to a method for preparing smoked sausages. Raw materials include, by weight, pig lean meat 40-50 parts, pig prime condition meat 10-20 parts, chicken 10-20 parts, ice water 12-18 parts, salt 1.5-2 parts, white granulated sugar 1-2 parts, monosodium glutamate 0.2-0.3 part, seasoning liquid smoke 0.1-0.3 part, five-spice powder 0.1-0.2 part, ginger and shallot powder 0.1-0.2 part, pepper powder 0.02-0.06 part, isolated soy protein 2-5 parts, potato starch 2-3 parts, composite phosphate 0.3-0.4 part, carrageenan 0.3-0.4 part, plasma protein 2-5 parts, coloring liquid smoke 0.3-0.8 part, vitamin C 0.03-0.04 part and nitrite 0.006-0.007 part. The method for preparing the smoked sausages comprises the steps of arrangement of raw material meat, spraying and steeping, injection and batch-type pressure-transformation rolling, meat mincing, auxiliary material addition, standing and curing, chopping and stirring, sausage filling, drying, cooking, cooling, secondary drying and storage. The smoked sausages prepared by means of the method has the advantages of having smoky flavor liked by people and being high in low-temperature meat products, good in taste, easy to absorb, safe, reliable and capable of effectively prolonging quality guarantee period of the products. The method is simple and easy to perform and can be applied to mechanical production of factories.

The invention relates to a feed for improving the lean meat factor of a fattening pig. The feed for improving the lean meat factor of the fattening pig comprises the following materials: bean pulp, corn, peanut meal, bran, mountain flour, calcium bicarbonate, antioxidant, compound vitamin, compound microelement, salt, lysine and traditional Chinese medicine additive, wherein the traditional Chinese medicine additive comprises the following bulk drugs: astragalus mongholicus, medlar, poria cocos, herba epimedii, hawthorn, fennel, codonopsis pilosula, pericarpium citri reticulatae, ligusticum wallichii, liquorice, malt, rhizome atractylodis, quispualis indica, radix achyranthis bidentatae and dandelion. By adopting a new formula and the traditional Chinese medicine additive, the nutritional requirement of the fattening pigs is met, the palatability is good, the growth rate of lean-meat-type fattening pigs is high, the lean meat factor is high, the body type is plump, the anti-stress capability is strong, the meat is bright-colored and the drip loss is low. Besides, the feed has the advantages of little toxic and side effect, no drug tolerance, no residue and the like, and the side effect on the food safety is reduced.

Pig feed is disclosed. The feed is prepared from following components by weight: 40-50 parts of corn, 30-40 parts of wheat, 15-25 parts of soybean meal, 20-35 parts of sweet potato residue, 2-6 parts of lactic acid bacteria, 3-10 parts of yeast, 10-15 parts of medical stone, 10-15 parts of eggshell, 10-15 parts of shell powder, 20-30 parts of silene conoidea, 10-20 parts of cottonsedge-like thistle herb, 10-15 parts of sweet potato vine, 10-20 parts of purslane herb, 3-10 parts of composite vitamin, 10-25 parts of vegetable oil, 5-15 parts of isatis root, 5-15 parts of liquorice root, 5-15 parts of milkvetch root, 5-15 parts of medicated leaven, 5-15 parts of malt, 5-15 parts of hawthorn fruit and 5-15 parts of dried tangerine peel. The feed is reasonable in formula, comprehensive in nutrition, good in taste and high in feed absorption rate. By adopting a plurality of the proper raw materials and adopting reasonable using amounts, comprehensive nutrition of the feed is optimized, and three functions, namely functions of regulating feed palatability, increasing the lean meat percentage and boosting pig immunity are achieved.

The invention provides a method for cultivating a novel Dingyuan pig breed, which relates to a method for cultivating a novel pig breed. The invention provides the method for cultivating the novel Dingyuan pig breed which has the advantages high fecundity, good meat quality and strong stress resistance of Dingyuan pigs as well as the characteristics of fast growth, high lean meat percentage and the like of imported pigs. The method comprises the following steps: a Dingyuan sow is hybridized with a novel USA strain Duroc boar to cultivate a first generation sow core group; second grading hybridization is performed to the first generation sow core group and a Dingyuan boar or the novel USA strain Duroc boar; from the third generation, group closure propagation and breeding are adopted respectively, and crossing of two to three generations is performed; and selection and remaining are performed through methods of comprehensive selection indexes and molecule marking assistance selection to form the novel Dingyuan pig breed, namely a novel breed of Wan Huai pigs and a novel breed of Dingyuan-Duroc pigs.

The invention relates to a preparation method and application of an unmarked immunosensor for rapidly detecting clenbuterol. Clenbuterol means a medicine of a beta-stimulant type instead of a specific medicine, and has the functions of prompting lean meat growth and suppressing fat meat growth as well as extremely serious side effects, and when a large amount of clenbuterol is taken, the cardiovascular system of people can be damaged and severe neurological symptoms can be caused. According to the invention, a gold-silver-sulfide nano composite material modified electrode with a core-shell structure which combines the excellent characteristics of nano gold and nano silver sulfide is adopted for preparing the unmarked immunosensor, and a clenbuterol antibody is well immobilized, so that the unmarked immunosensor is low in cost, high in sensitivity, good in specificity, rapid in detection and simple to prepare.

The invention relates to a method for producing half-bred market pig by using Huai pigs and boars, belonging to the field of livestock production. The method comprises the following steps: a Duroc boar hybridizes with a Huai sow to farrow a Duroc-Huai dualistic boar; a wild boar is used as a final male parent to hybridize with the Duroc-Huai dualistic boar to farrow a half-bred market pig. The half-bred market pig produced using the method has 50% of wild pig blood relationship, 25% of Huai pig relationship and 25% of Duroc blood relationship, combines the advantages of Huai and wild pigs in aspect of breeding rate, lean meat percentage, meat quality, rough raising and disease resistance; besides, specific Duroc blood relationship is introduced, the growing speed is raised, and thus the half-bred market pig has high edible quality and economic values.

The invention discloses coarse cereal type growing and fattening pig compound feed for promoting the growth and improving the meat quality. The coarse cereal type growing and fattening pig compound feed is prepared from the compositions of corn, barley, broomcorn, bean pulp, phosphatide oil powder, orange peel dreg, calcium hydrogen phosphate, rock flour, salt, vitamin E, lysine, threonine, plant extract, probiotics, choline chloride, multiple vitamins, multiple microelement pre-mixed feed and the like through mixing. The coarse cereal type growing and fattening pig compound feed disclosed by the invention has the advantages that the source of the feed is rich, no pollution, residue and side effects are generated, the cost is low, the processing is convenient, and the storage is easy; while rapid growth speed is ensured, an eye muscle area is increased, and the backfat thickness is reduced; the meat quality is improved while the lean meat percentage is increased; the pH (Potential of Hydrogen) value of meat is normal, the meat color grade is improved, marble veins are formed, the tenderness is increased, the rate of water loss is reduced, the cooked meat percentage is increased, and the storage loss is reduced.

The invention discloses a method for breeding a new species of lean meat type pigs-Shennong No. 1, which includes: A) the erhualian sow as female parent and the yorkshire boar as male parent are in cross breeding to obtain the yorkshire*erhualian cross bred sow; then, cross breeding female parent is in cross breeding with the danish landrace boar to obtain danish*( yorkshire*erhualian) ternary hybrid pigs; B) a fundamental selective breeding group of danish*( yorkshire*erhualian) ternary hybrid pig is formed and selected as zero-generation of Shennong No. 1; C) the boars and sows are mated to obtain piglets, good piglets are selected gradually for seed reservation; D) the good piglets are continuously cultivated until sexual maturity, the outstanding individual female and male pig are reserved as the next generation of swine respectively according to reproductive performance and meat quality as well as carcass performance and growth performance; E) the step C) and D) are repeatedly operated for 4-15 times. The main selective breeding indexes of the Shennong No. 1 pig are based on the reproductive performance and meat quality, the Shennong No. 1 pigs have the advantages of good meat quality, which is manifested in red meat color, good water holding capacity, high intramuscular fat, and good tenderness and the like. Referring to the reproductive performance, the number of the first-born Shennong No. 1 sow is more than ten.

The invention relates to soup stuffed fish balls and a making method thereof. The soup stuffed fish balls comprise pulp skin and stuffing, wherein the fish pulp skin comprises the following raw materials in part by weight: 55 parts of minced fillet, 10 parts of potato powder, 2 parts of egg white, 14 parts of fat meat, 15 parts of ice water, 1.2 parts of white sugar, 1.4 parts of salt, 0.8 part of monosodium glutamate, 0.15 part of phosphate, 0.2 part of pepper, 0.03 part of disodium nucleotide and 0.8 part of sesame oil; and the stuffing comprises the following raw materials in part by weight: 35 parts of lean meat, 34 parts of fat meat, 3.5 parts of fried minced shallot, 8 parts of scallion, 1.4 parts of white sugar, 0.8 part of salt, 1.4 parts of monosodium glutamate, 5 parts of soy sauce, 0.2 part of pepper, 0.02 part of disodium nucleotide, 0.5 part of sesame oil, 0.1 part of meaty fragile phosphate, 0.5 part of pork balm, 0.1 part of meat extract powder, 0.1 part of uniting agent, 0.8 part of yellow wine and 11 parts of ice water. The soup stuffed fish balls have the advantages of good ball formation, centered stuffing, more stuffed soup and moderate viscosity and elasticity of the fish pulp skin and the stuffing; and compared with the traditional pulping method, the making method has a higher level.

The invention provides a method for processing a Sichuan-style sausage. The method comprises the following steps of: a) after cutting the fat of chilled meat at the temperature of 0 to 4 DEG C into dices, obtaining fat dices; d) mincing the lean meat of the chilled meat at the temperature of 0 to 4 DEG C to obtain lean meat dices; c) after mixing the fat dices, the lean meat dices and ingredientsuniformly to obtain a mixture, salting the mixture for 30 to 40 hours to obtain sausage meat, wherein the ingredients comprise salt, chilli powder, sugar, wine, sodium erythorbate and edible oil; andd) filling the sausage meat into a sausage casing; and smoking for 3 to 5 hours after baking for 20 to 40 hours to obtain the Sichuan-style sausage. In the method, the chilled meat at the temperatureof 0 to 4 DEG C is used as a raw material; the fat and the lean meat are separated and processed respectively to obtain the fat dices and the lean meat dices; the fat dices and the lean meat dices are mixed to obtain the mixture; the mixture is salted to obtain the sausage meat; the salted sausage meat is filled into the sausage casing to obtain the sausage; and the sausage is baked for 20 to 40 hours in a baking room and is smoked for 3 to 5 hours to obtain the Sichuan-style sausage. The production period of the sausage is shortened and the production efficiency is improved by baking.

The invention relates to a method for preparing the microbial fermentation feed for improving pork quality, which is characterized by comprising the following steps: preparing compound strain culture medium; and inoculating the compound strain into the compound strain culture medium, wherein the compound strain is composed of bacillus licheniformis, bacillus subtillis, lactobacillus plantarum, streptococcus lactis and saccharomyces cerevisiae; culturing to obtain compound bacteria liquid; mixing the compound bacteria liquid, bean pulp, wheat bran, corn, molasses and water; packaging; and carrying out anaerobic fermentation to obtain the microbial fermentation feed. The method of the invention has the advantages that the feed is easy to be absorbed and utilized by compounding the fermentation of the beneficial microorganisms, the commercial pig growth speed is higher, the slaughter rate is high; the muscle drip loss is lowered, and the total contents of the lean meat percentage, the cooked meat percentage, the muscle crude protein and the amino acid are enhanced.

The invention discloses a later-period piglet microbial fermentation antibiotics-free feed, which is formed by mixing batch and compound fermentation materials, wherein the weight ratio of the batch and the compound fermentation materials is 92-96 to 4-8, the compound fermentation materials are formed by compounding the fermentation materials according to the following parts by weight: 3-6 parts of lactobacillus acidophilus fermentation material, 0.10-0.50 part of bacillus subtilis fermentation material, 0.35-1.05 parts of saccharomyces cerevisiae fermentation material, 0.05-0.10 part of trichoderma longibrachiatum fermentation material, 0.05-0.15 part of aspergillus niger fermentation material and 0.05-0.30 part of aspergillus oryzae fermentation material. The obtained lean-meat later-period piglet microbial fermentation antibiotics-free feed has more beneficial bacteria varieties and large quantity, simultaneously also contains beta-glucanase, xylanase, cellulose, protease and various highly-active digestive ferments, has good synergistic effect, can improve the piglet organism immunity and intestinal microecological environment, and accordingly, the health condition of the piglet, the feed digestion and utilization rates and the breeding economic benefit are improved.

The invention relates to a meat product, and comprises the following raw materials of fin lean meat, fine fatty meat, salt, white sugar, monosodium glutamate, phosphate, ice water, milk powder, gelatin powder, carrageeenen powder, amomum fruit, pricklyash peel, Chinese anisetree, cortex cinnamomi, galangal, spiceleaf, fructus tsaoko and common fennel. The invention also relates to a manufacture method of the meat product, and comprises the following steps of material preparation, raw material management, salt water preparation, salt water injection, rolled meat tenderization, molding freezing, demolding cut pieces, smearing pieces, vacuum packing, and low temperature boiling. The invention has the advantages that the nutrition is high, the meat product tastes good, and the invention is safe and hygienic, convenient for carrying, as well as convenient and quick to be eaten.

A fish ball with white color, high toughness and delicious taste is prepared from fresh fish, starch, egg white, lean meat, edible salt, gourmet powder and purified water proportionally through washing fish, taking fish meat, rinsing, dewatering, beating, and heating while shaping.

The invention relates to a breeding method of feeding non-protective amino acid to early-weaning lambs, feedstuff and a preparation method thereof. The breeding method is realized in a way as follows: starting to feed the non-protective amino acid feedstuff for early-weaning lambs to the lambs after early weaning. The invention changes the traditional concept and breeding method for early-weaninglambs without consideration on the amino acid nutrients. The method of feeding non-protective amino acid to early-weaning lambs can greatly (about 20%) enhance the growth rate of early-weaning fat lambs, and obviously increase the daily gain, carcass weight, meat weight, lean meat weight and lean meat percentage of lambs, thereby proving that the method of directly feeding non-protective amino acid to early-weaning lambs is a simple and effective breeding method for enhancing the lamb productivity. The invention is not only suitable for lambs, but also suitable for oxen, deer, camels and other young ruminant animals.

The invention discloses a processing method of instant salt baked pork tongues. The production processes include the following eight steps: raw material pork tongue preparing, pickling, rapid air-cooling and drying, pickling to improve taste, salt baking, vacuum packaging, high pressure sterilizing, and externally packaging. The produced instant salt baked pork tongues have light brown color and luster, are soft, rotten and palatable, and rich in flavor, and retain the tenacity of the pork tongue. At the same time, the lean meat of the pork tongue root has a particularly strong meat flavor and is very delicious through the pickling of pure plant flavored flavoring materials.

The invention provides food for caring pet jonit, which is prepared with the following raw materials in parts by weight: 100 parts of lean meat, 1.0-2.0 part(s) of glycerin, 0.5-0.8 part of shrimp shell meal, 0.1-0.5 part of rosemary, 0.1-0.5 part yucca, 0.01-0.05 part of mineral, 0.1-0.5 part of vitamin E, 0.1-0.5 part of vitamin C, 0.1-0.5 part of glucosamine, 0.3-1.0 part of taurine and 0.1-0.5 part of chondroitin sulfate. Due to the addition of the components such as the shrimp shell meal, the chondroitin sulfate, the glucosamine and the like which can protect the joint and eliminate the joint inflammation, the pet food provided by the invention can protect the joint of the pet cat / dog, relieve the joint pain, and ease the joint inflammation.

The invention relates to the field of food production processing and in particular relates to a production process for producing and preparing sausages by combining a scientific drying technology with the traditional preparing method. The process comprises the following steps: (1) selecting and preparing materials: selecting fatty meat and lean meat, cleaning the fatty meat and lean meat, dicing the fatty and lean meat through a meat grinder into 0.6cm<3> meat particles, draining the meat particles, stirring the fatty meat particles after adding condiments, salting the mixture in a room at the temperature of 20 DEG C for 12 hours, mixing the lean meat particles and salted fatty meat particles according to a ratio of 4:1, and uniformly stirring the mixture; (2) filling casings and binding the filled casings: putting the salted mixed meat particles into a sausage stuffer for filling the casings to form the sausages with the length of 3-10cm and binding the 3-10cm sausages; (3) fermenting and drying; (4) cooling and shearing the sausages; and (5) packaging to form finished products. The traditional concept is combined with the science, so that the produced sausage has the delicacy as that produced by the traditional process and has the characteristics of long preservation time, and capacities of avoiding parasites and deterioration such as rot.

Provided is a pig forage improving meat quality. The pig forage is characterized in that the pig forage is composed of the following ingredients, by weight, 30 parts of corn flour, 20 parts of puffed corn, 15 parts of sorghum, 15 parts of soybean meal, 15 parts of wheat flour, 10 parts of wheat bran, 0.1 part of choline chloride, 0.1 part of methionine, 0.1 part of threonine, 0.5 part of lysine, 0.2 part of salt, 1 part of Chinese herbal medicine materials, 0.15 part of microecologics, 0.15 part of vitamin premix, 0.3 part of trace element premix and 0.02 part of compound enzyme preparation. Based on the safe and relieved principles, trace elements, vitamins and functional substances are blended with energy raw materials, protein raw materials, amino acids and the like according to certain ratios, and a pig mixed forage promoting growth, lowering material consumption, raising the lean meat percentage and improving meat quality is developed.

The invention provides a processing method of instant crisp fish. The method is performed according to the following ten steps: step one, fish selection, dissection and cleaning; step two, strip cutting; step three, salting; step four, drying; step five, aging; step six, frying; step seven, marinating; step eight, vacuum packaging; step nine, sterilizing; and step ten, cooling. Instant crisp fish processed through the method has no earthy taste, original flavors are maintained, the oil infiltration capacity during frying is small, the fish is free of greasy feelings when eaten, globular proteins in fish meet after aging are reorganized to form thread-shaped lean meat structures, the chewing feeling is good, the frying time is short, the fish is crisp and tender, tastes are good, anise and pepper are put in a leaching liquid mode to be seeped into fibers in fish meet, flavors are rich, and the appearance has no particles. According to the processing method, original flavors and nutrition values of fish meet are maintained, and the instant crisp fish is convenient to carry and eat.