45 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.

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.

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.

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.

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.

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.

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.

The application provides preparation and application of nitrite hapten, artificial antigen and antibody. The hapten design strategy of the application is to introduce a benzene ring as a cyclic connecting arm on the basis of retaining the characteristics of a to-be-tested molecule to the greatest extent, and to keep structural rigidity and enhance the complexity and stability of the molecule, so as to ensure that the body can be stably stimulated to produce specific and high-sensitivity antibodies in the immune process. The nitrite colloidal gold immunochromatographic detection kit prepared by using the above-mentioned antigen and antibody has the advantages of high specificity, high sensitivity, simple pretreatment method (reaction time of 25-30 min), low cost, stable color, long shelf life of test strips and wide application range, and can be used for rapid detection of nitrite in sausage, luncheon meat and preserved vegetable and the like.

1. Name of the designed product: packing can (ham luncheon meat). 2. Use of the designed product: for containing ham luncheon meat. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo best indicating the design points: front view. 5. The claimed design contains color.

The invention discloses a product quality risk management and control method and system based on inspection and 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 and detection data comprises the following steps: preprocessing risk management and control efficiency analysis; pre-pickling risk management and control efficiency analysis; and analyzing the main pickling risk management and control efficiency. According to the method, preprocessing efficiency analysis is carried out through preprocessing detection data to judge whether fluid flow optimization is carried out or not, then pre-pickling efficiency analysis is carried out through pre-pickling detection data to judge whether filter matching coefficient optimization is carried out or not, and finally main pickling efficiency analysis is carried out through a kneading and rolling machine motor load. According to the method, the effect of improving the accuracy of microbial pollution risk management and control in the preparation process of the raw and auxiliary materials of the canned luncheon meat is achieved, and the problem that the accuracy of microbial pollution risk management and control in the preparation process of the raw and auxiliary materials of the canned luncheon meat is not high in the prior art is solved.

1. Name of the designed product: tin box (chicken-beef luncheon meat). 2. Use of the designed product: used for containing tins. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.