26 results about "Luncheon meat" patented technology

1. Name of the designed product: packing can (new square can ham luncheon meat). 2. Use of the designed product: used for product packing. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo showing the design points: front view.

1. Name of the designed product: packing pot (Yingma Longyun luncheon meat). 2. Use of the designed product: for product packing. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: front view.

The invention discloses sliced luncheon meat obtained through synergistic step-by-step fermentation of saccharomyces cerevisiae and lactobacillus plantarum and a preparation method of the sliced luncheon meat. The raw materials of the luncheon meat comprise pig hind leg meat, pig back fat, soybean protein isolate, konjac glucomannan, salt, sugar, monascus red, composite phosphate, sodium nitrite, spice powder and ice water. The preparation method comprises the following steps: taking raw material meat, unfreezing, trimming, mincing, stirring, pickling, fermenting with saccharomyces cerevisiae, vacuum chopping, vacuum rolling, fermenting with lactobacillus plantarum, filling, sterilizing, slicing, packaging and performing secondary sterilization. The saccharomyces cerevisiae CMRC 1S (CGMCC No. 30797) and the lactobacillus plantarum CMRC 1L (CGMCC No. 32440) with the preservation number are adopted for step-by-step fermentation, and the two strains have a synergistic effect through process regulation and control, so that the flavor level of the product is effectively enriched, a unique flavor integrating mellow fragrance, ester fragrance and soft sour is formed, and meanwhile, the texture, slicing property and microbial safety of the product are improved.

This invention relates to the field of canned food storage, specifically to a storage device and its method for producing luncheon meat cans. After a tray is released from the high side of an inclined placement plate, it continuously accelerates under gravity, often reaching a high speed at the low end. The tray then rigidly collides with the support frame or the limiting structure at the end, resulting in a large impact force that can easily cause displacement or damage to the cans within the tray. Simultaneously, the tray will oscillate back and forth on the support frame after the impact, making it difficult to quickly and stably settle. In this luncheon meat can production storage device and its method, when the sliding seat and the side support undergo relative displacement, the limiting ball bearings are subjected to a gradually increasing radial constraint force within the V-shaped insert groove, thereby generating a damping force that increases with the displacement. This progressive damping causes the can tray's speed to gradually decrease in the final stage of its journey before settling on the support frame, ultimately achieving a smooth stop.

1. Name of the product in this design: Label (Luncheon Meat). 2. Intended use of this design: for food packaging. 3. The key design features of this product are the combination of pattern and color. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product, so the left, right, top, and bottom views of Design 1-5 are omitted; the rear view of Design 1-5 is not visible in use, so the rear view of Design 1-5 is omitted. 7. Design 1 is designated as the basic design.

1. Name of the product in this design: Display box (beef luncheon meat). 2. Intended use of this design: for food packaging. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color.

This invention discloses a solid fat substitute for luncheon meat and its preparation method, which relates to the field of food processing technology. The method is as follows: (1) soybean protein hydrolysate is combined with soybean nanofibers to form a thermally prepared gel, which is then mechanically sheared and broken into a composite microgel. (2) The obtained microgel particles are mixed with soybean oil, and a secondary fluid is added by capillary force to form an oil gel with a network structure. The prepared oil gel has structural stability and oxidative stability, and does not require the addition of gelling agents. It is made from natural ingredients and the process is simple. At the same time, as a substitute for solid fat in luncheon meat, it has a chewiness similar to animal fat, enhances the taste and texture of luncheon meat, improves lipid status, enhances nutritional components, and provides a new solution for the food industry to develop healthier meat products.

The application discloses a lunch meat ingredient fine homogenization and temperature control mixing device and method, and relates to the technical field of food production. The device comprises a stirring tank, a disc-shaped cooling base is arranged at the bottom of the stirring tank, a spiral cooling jacket is arranged at the side of the stirring tank, a rotating rod is arranged at the bottom of the stirring tank, an adjusting rod is arranged at the upper end of the rotating rod, a plurality of vertical rods are arranged at the outer side of the adjusting rod and the rotating rod, an elastic rubber sleeve is connected to the inner side of the vertical rod, an adjusting mechanism is arranged at the inner side of the vertical rod, and a plurality of inclined stirring blades are arranged at the outer side of the vertical rod. The disc-shaped cooling base and the spiral cooling jacket are used for cooling the materials in the stirring tank. When the materials are rapidly stirred, the adjusting mechanism is used for expanding the plurality of vertical rods outward, the elastic rubber sleeve is used for extruding the materials outward, the materials are lifted, the contact area between the materials and the side of the stirring tank is increased, and the cooling effect is improved. When the rotating speed is low, the materials are ensured to be located at the bottom, and the stirring efficiency is improved.

1. Name of the product in this design: Packaging bag (high-protein beef luncheon meat). 2. Intended use of this design: for food packaging. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key points: the front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product, therefore the left view, right view, top view, and bottom view are omitted.

1. Name of the designed product: packing can (F860 Eagle Meat Ham Luncheon Meat). 2. Use of the designed product: used for product packing. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo showing the design points: front view.

This product is a rice ball with multiple ingredients sandwiched between two pieces of flat rice with seaweed folded in half. As shown in the reference diagram indicating the names of each part, the ingredients between the top and bottom rice are mustard, pork, bok choy, rolled omelet, and luncheon meat, respectively. As shown in the oblique view, front view, right side view, and left side view of this product, all of the ingredients can be seen from diagonally above, the front, and the left and right sides.

1. Name of the product in this design: Canned (Luncheon Meat). 2. Purpose of this design: For use as a label on cans. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. The back of this design product is a part that is not easily seen or cannot be seen during use, so the rear view is omitted; this design product is a two-dimensional product, so other views are omitted.

1. Name of the designed product: packing box (luncheon meat). 2. Use of the designed product: packing box. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: perspective view.

1. Name of the product in this design: Label (Pork Luncheon Meat). 2. Intended use of this design: for food packaging. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product, so the left view, right view, top view, and bottom view are omitted; the rear view is not visible in use, so the rear view is omitted.

1. Name of the product in this design: Bottle Label (Yunnan Fresh Flower Luncheon Meat). 2. Purpose of this design: To be affixed to outer packaging. 3. The key design elements of this product are its shape, pattern, and their combination. 4. The image or photograph that best illustrates the design's key features: the front view. 5. This design is for a thin product; other views are omitted.

The utility model discloses extrusion equipment for processing luncheon meat, which comprises a spiral extruder, a discharge port is arranged at one horizontal end of the spiral extruder, a mounting plate is fixedly mounted outside one end, close to the discharge port, of the spiral extruder, and a replacement plate is arranged at one end, far away from the spiral extruder, of the mounting plate. The end, away from the mounting plate, of the replacement plate is fixedly connected with an extrusion molding mold. Compared with the prior art, the screw extruder has the advantages that the mounting plate and the replacement plate with the extrusion molding die are arranged at the discharge hole of the screw extruder, and the replacement plate can be quickly dismounted from the mounting plate by utilizing quick dismounting and matching of the clamping strip, the clamping sleeve and the positioning lock piece; by means of the structure, the extrusion molding die can be rapidly detached from the spiral extruder, replacement plates with extrusion molding dies in different shapes can be replaced according to actual molding requirements, and therefore the requirement for processing and using luncheon meat in different shapes is met.

1. Name of the product in this design: Canned Food Box (Luncheon Meat). 2. Purpose of this design: This product is used for packaging food. 3. The key design features of this product are its pattern and the combination of pattern, shape and color. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. The design for which protection is sought includes color. 6. Design 1 is designated as the basic design.

This product is a rice ball with multiple ingredients sandwiched between two pieces of flat rice with seaweed folded in half. As shown in the reference diagram indicating the names of each part, the ingredients between the top and bottom rice are chili peppers (sliced), thinly sliced ​​beef, bean sprouts, Chinese chives, cabbage, omelet, and luncheon meat. As shown in the oblique view, front view, right side view, and left side view of this product, all of the ingredients can be seen from diagonally above, the front, and the left and right sides.

1. Name of the product in this design: Label (Light Salt Luncheon Meat 2). 2. Intended use of this design: for food packaging. 3. The key design features of this product are the combination of pattern and color. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. The design for which protection is sought includes color. 6. The rear views of Design 1-5 are not visible in use, so the rear views of Design 1-5 are omitted; this product is a two-dimensional product, so the left, right, top, and bottom views of Design 1-5 are omitted. 7. Design 1 is designated as the basic design.

The application discloses a product quality risk management and control method and system based on inspection detection data, and relates to the technical field of product quality risk management and control. The product quality risk management and control method based on inspection detection data comprises the following steps: preprocessing risk management and control efficiency analysis, pre-marinating risk management and control efficiency analysis, and main marinating risk management and control efficiency analysis. The application performs preprocessing efficiency analysis on preprocessing detection data to determine whether to perform fluid flow optimization, then performs pre-marinating efficiency analysis on pre-marinating detection data to determine whether to perform filter matching coefficient optimization, and finally performs main marinating efficiency analysis on kneading and rolling machine motor load to determine whether to perform kneading and rolling machine load optimization, so that the accuracy of microbial contamination risk management and control in the preparation process of luncheon meat canner raw and auxiliary materials is improved, and the problem of low accuracy of microbial contamination risk management and control in the preparation process of luncheon meat canner raw and auxiliary materials in the prior art is solved.

1. Name of the product in this design: Packaging bag (beef luncheon meat). 2. Intended use of this design: for food packaging. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color.

This product is a rice ball with multiple fillings sandwiched between two halves of flattened rice wrapped in seaweed. As shown in the reference diagram illustrating the names of each part, the fillings between the upper and lower layers of rice are pork, miso sauce, perilla leaf, radish sprouts, egg omelet, and luncheon meat. As shown in the perspective view, front view, right side view, and left side view, all of the fillings are visible from the diagonal upper side, the front side, and the left and right sides.