70 results about "Luncheon meat" patented technology

The invention relates to the technical field of food processing, in particular to a low-salt high-calcium surimi luncheon meat raw material mixing device and a mixing method thereof.The low-salt high-calcium surimi luncheon meat raw material mixing device comprises a mixing container, the mixing container comprises a mixing barrel and a top cover detachably arranged on the top face of the mixing barrel, and a power machine is fixedly installed on the top cover; a rotating shaft of the power machine is fixedly connected with a stirring structure downwards extending into the mixing barrel, the stirring structure comprises a rotating rod fixedly connected with the rotating shaft of the power machine and an electromagnet embedded into the rotating rod, an electric signal interface is formed in the top cover, and the electric signal interface is electrically connected with the top of the electromagnet; a plurality of magnetic stirring shafts are further arranged on the outer wall of the rotating rod, the outer wall of the bottom of the rotating rod is sleeved with an anti-sticking frame with the edge attached to the inner wall of the mixing barrel and slidably connected with the inner wall of the mixing barrel, the magnetic stirring shafts are periodically self-cleaned through magnetic force, and attachments on the inner wall of the mixing barrel are removed in cooperation with the anti-sticking frame.

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 utility model relates to the technical field of continuous can sealing, and discloses a continuous can sealing device of a luncheon meat can filling machine, which comprises a can sealing bin, the top of the can sealing bin is fixedly connected with a can sealing machine body, the inner wall of the can sealing bin is rotatably connected with a conveying plate, and the inside of the conveying plate is fixedly connected with a motor II; the output end of the second motor is fixedly connected with a toothed transmission belt, one end of the toothed transmission belt is fixedly connected with a first rotating plate, the other end of the toothed transmission belt is fixedly connected with a second rotating plate, and worm-shaped sliding grooves are formed in the first rotating plate and the second rotating plate. According to the continuous can sealing device, the problems that a traditional continuous can sealing device is difficult to fix cans, consequently, the cans are placed unstably, and the can sealing quality is affected are solved, the positioned cans can be fixed, more accurate operation of the can sealing device is facilitated, and therefore the sealing quality and consistency of sealing openings are improved.

The invention relates to the field of food production processes, and discloses a raw luncheon meat packaging production method which comprises the following steps: uniformly mixing table salt, phosphate, vegetable protein, sugar, white pepper, isomeric sodium ascorbate, fresh-increasing seasoning and part of water, pouring the mixture and lean meat into a vacuum tumbling machine, performing forward tumbling for 10-10 minutes at the rotating speed of 18 revolutions per minute, controlling the temperature to be 5 DEG C, and performing vacuum tumbling for 10-20 minutes at the rotating speed of 18 revolutions per minute; the vacuum degree is more than 95%; then adding the fat meat, the modified starch and the rest water into a vacuum tumbling machine, reversely tumbling for 15 minutes at the rotating speed of 18 revolutions per minute, controlling the temperature to be 5 DEG C and the vacuum degree to be more than 95%; starting a beating mode of the vacuum tumbling machine after two times of tumbling is completed, performing forward rotation for 1-10 minutes, then performing reverse rotation for 1-2 minutes, and ending after 10-60 minutes; a step-by-step dynamic rolling process is adopted, a protein step-by-step activation technology is initiated, and the technical problems that in the prior art, a raw loading process is poor in forming effect, the meat is loose, and the taste is not compact enough are solved.

The utility model relates to the technical field of material overflow prevention of can filling machines, and discloses a luncheon meat can filling machine with a material overflow prevention structure, which comprises a working table, an electric push rod is fixedly connected in the working table, the output end of the electric push rod is fixedly connected with an object placing seat, the lower surface of the object placing seat is fixedly connected with a guide plate, and the guide plate is fixedly connected with a material overflow prevention device. The outer wall of the guide plate is slidably connected to the interior of the workbench, a support is fixedly connected to the upper surface of the workbench, an anti-overflow sleeve is fixedly connected to the outer wall of the support, a conveying pipe is fixedly connected to the outer wall of the support, and a triangular inclined plate is fixedly connected to the bottom of the anti-overflow sleeve. And the outer wall of the conveying pipe is slidably connected with a sealing plate. According to the utility model, the problems that part of luncheon meat overflows out of the tank, so that raw materials are wasted, and the sanitary safety and sensory quality of products are influenced are solved, and the purposes of effectively preventing the materials from overflowing, improving the qualified rate of the products and improving the overall efficiency of a production line are achieved.

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 sesame sauce, radish sprouts, mackerel, tamagoyaki (rolled 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.

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 mayonnaise, red fish, baby leaves, sunny lettuce, rolled 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.

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 cheese sauce, thinly sliced ​​beef, onion, sunny lettuce, rolled 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.

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 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 onion sauce, thinly sliced ​​beef, cabbage, 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.

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.

The protein-complexed MCT oil includes MCT droplets or particles encapsulated and / or complexed by a protein-based wall material. The protein compounded MCT oil can be used as a food additive. The wall material includes a protein, e.g., pea protein, one or more emulsifiers, optionally one or more co-emulsifiers, and optionally one or more polysaccharides. The protein complexed MCT oil may optionally include one or more make-up oils comprising one or more crucial omega-3 fatty acids (ALA, EPA, and DHA) and / or one or more crucial omega-6 fatty acids. A user may eat the protein-compounded MCT oil as desired, e.g., by adding the protein-compounded MCT oil to a food or beverage product, such as a plant flour (e.g., preparing a mixed plant-MCT flour), a coffee creamer, smoothie, a sports beverage, a foam tea, a jelly, an ice cream, yoghurt, milkshake, processed meat (e.g., a milk powder), and the like. ), gravy, pet food, baked food, vitamin supplements, energy bars, and beverage mixtures. The food and beverage products increase the nutrition provided by MCT oil, pea protein and polysaccharides.

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 beef, burdock, Japanese pepper leaves, tamagoyaki (rolled 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 (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.

The invention provides a nitrite-free, high-protein and high-dietary-fiber lunch beef slice and a preparation method thereof, and belongs to the field of lunch meat. The preparation method of the nitrite-free, high-protein and high-dietary-fiber lunch beef slices comprises the following steps of performing pretreatment, performing rolling, performing pickling, performing mixing, performing filling, performing cooking and performing post-treatment. According to the nitrite-free, high-protein and high-dietary-fiber lunch beef slice and the preparation method thereof, the defects of high fat content, low protein content and low dietary fiber content of the lunch meat product can be overcome, biological source active ingredients are effectively combined, the nutrition structure of the lunch meat is further improved, and the taste of the lunch meat is improved. The texture stability, the storage resistance and the oxidation resistance of the luncheon meat are improved.

1. Name of the product in this design: Label (Vegetarian Luncheon Meat). 2. Purpose of this design: For use as a label affixed to the outer packaging of food products. 3. The key design point of this design product lies in the pattern. 4. The picture or photo that best illustrates the key points of the design: Main view of Design 1. 5. This design is a thin product, so the left view, right view, top view, and bottom view of Design 1 and Design 2 are omitted; the back of this design is a part that is not easily seen or cannot be seen during use, so the rear view of Design 1 and Design 2 is omitted. 6. Designate Design 1 as the base design.

The invention relates to the technical field of food processing, and provides a preparation method of citrus fiber-containing luncheon meat with a cleaning label, and the citrus fiber-containing luncheon meat with the cleaning label comprises the following components in parts by weight: 70-85 parts of raw meat, 15-30 parts of drinking water, 1.5-2.2 parts of table salt, 1-5 parts of white granulated sugar, 0.4-1.0 part of spice, 2-5 parts of modified citrus fiber, 0-6 parts of starch, and 0.3-0.5 part of glutamine transaminase. In the modified citrus fiber, the mass content of pectin is 30%-50%; the esterification degree of the pectin is 10%-50%. According to the technical scheme, the problem that the addition amount of phosphate in luncheon meat in the related technology is too large is solved.

This product is a rice ball made by sandwiching multiple ingredients 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 croquettes (horse meat, onion, potato), cabbage, tamagoyaki (rolled 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.

The utility model relates to the technical field of food processing devices, in particular to a bagged luncheon meat shaping device. The bagged luncheon meat shaping device comprises a temperature control water tank, a leveling assembly and a conveying part, the leveling assembly and the conveying part are sequentially arranged in the temperature control water tank in the conveying direction, the leveling assembly comprises an upper leveling conveying belt and a lower leveling conveying belt, and the gap between the upper leveling conveying belt and the lower leveling conveying belt is adjustable. The bagged luncheon meat shaping device is high in automation level, continuous production can be achieved, manpower investment is reduced, and labor cost is greatly reduced.

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.

This item is an onigiri with a plurality of ingredients sandwiched between two folded flat rice balls with nori. As shown in the reference diagram indicating the names of each part, each ingredient between the upper and lower rice balls is, respectively, a kind of chili pepper, beef tendon konnyaku, grilled leek, omelette, and lunch meat. As shown in the perspective view, front view, right side view, and left side view, all of the ingredients can be visually recognized from the upper diagonal side, front side, and left and right side views.

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.

This product is a rice ball made by sandwiching multiple ingredients 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 tartar sauce, head-on shrimp, baby leaves, tamagoyaki (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.

The invention discloses mobile low-temperature luncheon meat electronic hydraulic dicing and slicing control equipment, and particularly relates to the technical field of food processing equipment.The mobile low-temperature luncheon meat electronic hydraulic dicing and slicing control equipment comprises a table, a base is installed at the top end of the table, a fixing frame is welded to the base, an air pressure control box is installed at the top end of the fixing frame, and a pressing and cutting mechanism is connected to one side of the air pressure control box; a guide frame is installed on one side of the fixing frame, the bottom end of the pressing and cutting mechanism is in sliding fit with the guide frame, table legs are arranged at the bottom end of the table, an electronic controller is installed on the table legs, a knee touch starter is connected to one side of the electronic controller, a cutter set mold is arranged on the base, and the cutter set mold comprises a mold body and a cutter. And a plurality of cutters are arranged in the mold body. The device solves the problems of low efficiency and unstable quality of manual operation, and has the advantages that the production efficiency can be improved, and the practicability is high.

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.