42 results about "Marbled meat" patented technology

The invention discloses a machine vision-based real-time detection and grading method and a machine vision-based real-time detection and grading device for pork appearance quality. The device comprises a hardware part for pork image acquisition and a software part for grading, wherein the hardware part for image acquisition consists of a camera, a lens, a polarizer, a light source, a computer, and the like. The method comprises the following steps: acquiring a pork image; carrying out real-time image processing and characteristic extraction through grading software; acquiring characteristic information reflecting the pork appearance quality; and evaluating the pork quality through a forecasting model, completing the grade estimation of color, marble vein, the tenderness and the comprehensive quality of underback, and completing the grade estimation of muscle color, the fat and the comprehensive quality of marbled meat. The method and the device can make the pork quality detection have objectivity, accuracy and high efficiency, and are suitable for the pork quality evaluation carried out by supermarkets, local food inspection authorities and import and export food inspection departments so as to standardize the pork market and consequently truly realize the pricing by the quality.

The invention discloses steamed pork with rice flour and a preparation method thereof. 800-1200g of pig marbled meat, 17-29g of soy sauce, 2.4-3.6g of yellow rice wine, 3.0-5.0g of white sugar, 95-135g of rice flour, 0.8-1.3g pepper powder, 1.4-2.2g of cinnamon, 2.4-3.6g of aniseed, 1.4-2.2g of clove, 1.1-1.9g of ginger powder, 5.0-7.5g of salt, 3.5-5.5g of monosodium glutamate, 140-209g of water and 0.32-0.48g of monascus pigment are mixed according to a rate. The steamed pork with rice flour is prepared in the following steps: A. the pig marbled meat is cleaned, drained and cut into sheets which are 3.5-4.3cm long, 2.2-2.7cm wide and 0.8-1.2cm thick; B. the soy sauce, the yellow rice wine, the white sugar, the rice flour, the pepper powder, the cinnamon, the aniseed, the clove, the ginger powder, the salt, the monosodium glutamate, the water and the monascus pigment are added in the meat to be stirred uniformly and salted for 30-70min; C. the salted pig meat is put in a bowl tidily and is boiled with an electric furnace of 1000. 30-60min after the furnace boils (100 DEG C), the meat is packed to obtain the finished product. As a fine steamed product, the steamed pork with rice four has the advantages of sufficient raw materials, simple manufacturing process, convenient eating, comprehensive nutrients and high digestion and absorption rates. The raw material collocation of the steamed pork with rice flour accords with the dietary nutritional standard well.

The invention provides a duck bacon and a preparation method thereof, which can overcome the defect that the duck food is single in the prior art. The invention adopts a technical scheme that: the duck bacon comprises the following components in percentage by weight: 80 to 98 percent of duck, 2 to 15 percent of auxiliary seasonings and 0.001 to 0.1 percent of food additive. The duck bacon has the advantages of glossy and golden yellow surface, light smoky flavor, spicy and tender mouthfeel, tight section and marbled meat so as to expand the approach of duck into novel meat food and increase the income of farmers who breed ducks.

The preparation process of stewed meat includes the following steps: selecting and using marbled meat; boiling said selected marbled meat in tea water for 20-40 min, taking out and draining; preparing flavouring material; boxing, meat weight of every box is 4kg-5kg, at the same time adding 2-3 ginger slices and 4.5kg-5.5kg of flavouring material, steaming for 60-80 min in steamer, taking out and colling, taking out ginger slices and marbled meat, vacuum packaging, secondary sterilization, detection and boxing so as to obtain the invented product.

The invention discloses nerve-calming and beauty-maintaining fish meat steamed stuffed bun and a preparation method of the nerve-calming and beauty-maintaining fish meat steamed stuffed bun. The steamed stuffed bun comprises the following raw materials in parts by weight: 900-1000 parts of flour, 300-400 parts of yellow croaker, 200-250 parts of marbled meat, 30-50 parts of poria cocos powder, 50-80 parts of lotus root powder, 30-50 parts of pinenut kernels, 30-50 parts of pitaya flowers, 80-90 parts of melissa officinalis, 30-50 parts of mulberries, 3-5 parts of michelia fuscata, 2-3 parts of polygala tenuifolia, 3-5 parts of angelica, 5-8 parts of pseudo-ginseng, 2-3 parts of perilla leaves, 40-50 parts of chopped green onion, 30-50 parts of mashed ginger, 10-15 parts of yellow wine, 10-20 parts of mature vinegar, 10-15 parts of soybean sauce, 5-10 parts of salt, 2-4 parts of monosodium glutamate, 4-8 parts of yeast powder and a proper amount of water. According to a formula, in the raw materials of the steamed stuffed bun, the croaker is rich in selenium elements and has the effects of tonifying spleen and stomach, calming nerves, preventing dysentery, benefiting vital energy and replenishing essence, the pitaya flowers and the pinenut kernels all have the effects of maintaining beauty, resisting ageing and nourishing beauty, and the michelia fuscata has the effects of relaxing tense nerves, boosting spirit, stimulating vitality and removing fatigue.

The invention provides a duck ham and a preparation method thereof, which can overcome the defect that the duck food is single in the prior art. The invention adopts a technical scheme that: the duck ham comprises the following components in percentage by weight: 79 to 97 percent of duck and 3 to 12 percent of auxiliary seasonings. The duck ham product has the advantages of glossy and golden yellow surface, light smoky flavor, plump appearance, spicy and tender mouthfeel, tight section and marbled meat. A novel duck ham is created so as to expand the approach of duck into novel meat food and increase the income of farmers who breed ducks.

The invention relates to a making method of a steamed bun with root mustard stuffing, which comprises the following steps: 1) making wrapper: weighing proper amount of flour and adding water in the flour and mixing; and 2) making stuffing: selecting root mustard, fully pickling, taking out the root mustard and cutting into strips, placing the cut root mustard in the boiling water and cooking for 10-20 minutes, then cooling in the cold water, mincing the root mustard strips and draining water; selecting marbled meat and making into minced meat; selecting vermicelli, hot soaking, cooling in cold water, draining water and then mincing; selecting leek, cleaning and cutting into pieces; selecting green onion and ginger and cutting into pieces; selecting pepper and star anise, stir frying in oil, then removing the pepper and the star anise to obtain the pepper and star anise oil, and adding proper amount of green onion and ginger in the pepper and star anise oil and stir frying to obtain seasoning oil; and finally proportioning the minced root mustard strips, the minced meat and the minced vermicelli according to the weight ratio of 1:1:1. The steamed bun with the root mustard stuffing made by the method has a good taste.

The invention relates to a pickling, air-drying and curing process of Chinese-style bacon, which belongs to the technical field of deep-processing of livestock products. The process comprises the following steps: stack-prickling marbled meat raw materials with 1.5-3% of table salt for 2-4 days under a temperature ranging from 4 DEG C to 12 DEG C and a relative humidity (RH) of 75-90%; and then air-drying and curing for 4-15 days under a temperature ranging from 13 DEG C to 32 DEG C and a relative humidity (RH) of 70-90%. The Chinese-style bacon is manufactured by air-drying and curing process instead of the smoking process in the prior art. The air-drying and curing process effectively increases the food safety, controls the activity of endogenous enzymes in the muscles and the growth of microorganisms on the surface of the muscles by regulating the temperature and the humidity during the air-drying and curing process, accelerates the decomposition and oxidation of proteins and fats in the product and the flavor formation rate, effectively reduces the index of fat oxidation, effectively improves the quality and the flavor characteristics of the Chinese-style bacon product while ensuring the food hygiene and safety of the traditional preserved or cured meat product, and provides a new approach to the large-scale development of new Chinese-style bacon products.

The invention discloses a snowflake beef cattle breeding method. Snowflake beef cattle are raised as required through a calf stage, a breeding stage, a fattening early stage and a fattening late stage. The breeding method is simple in feeding operation, and growth of the snowflake beef cattle raised according to the method are not inferior to that of common beef cattle; in the three early stages,a feeding mode of combination of green and coarse fodder and grain feed has the advantages that feed cost is evidently reduced, subcutaneous fat accumulation is reduced, intra-abdominal fat is reduced, and the pure meat percentage is increased as compared with a high-grain-feed feeding mode of common snowflake beef cattle. In a late stage of fattening, straw is used as a main coarse fodder to playa role in improving fat hardness supporting, and beneficial conditions targeting intermuscular fat accumulation are provided; wheat seeds and the like are adopted as a main grain feed to increase vitamin E and effectively prevent yellow fat, and accordingly marbling pattern generation of intermuscular fat is promoted, fat is fair and clear, and snowflake beef quality is effectively improved.

The invention discloses a big mandarin fish crab spawn meat bun for alleviating alcohol and a preparation method thereof. The big mandarin fish crab spawn meat bun is mainly prepared by mixing raw materials of flour, crab spawn meat, mandarin fish meat, marbled meat, frozen pigskin, farm eggs, lard stearin, jelly fungi, Chinese parsley, chopped green onion, bruised ginger, white sugar, rice wine, sweet potato starch, sealike oil, spiced vinegar, soy sauce, refined salt, pepper powder, cheese, salted duck egg yolk, monosodium glutamate, gynostemma pentaphylla and the like by certain weight parts. The stuffing of the big mandarin fish crab spawn meat bun is specific in formulation, the mandarin fish meat is tender and delicate, the mandarin-fish-meat-added stuffing is unique in taste and has the function of alleviating the alcohol effect, meanwhile, the Chinese parsley increases dietary fiber and vitamins, and therefore, fat, the vitamins and fibers are uniformly matched, the big mandarin fish crab spawn meat bun has good mouth feel and rich nutrition and can be eaten by all people.

The invention discloses a snakehead feed with the addition of donkey-hide gelatin. The snakehead feed is characterized by being prepared from the raw materials in parts by weight: 5-7 parts of fish meal, 10-13 parts of marbled meat, 4-8 parts of corn protamine, 14-18 parts of corn flour, 17-20 parts of fermented soybean meal, 18-22 parts of adzuki bean, 19-25 parts of expanded soybean, 6-9 parts of vine tea, 1-2 parts of lotus leaf extract, 10-13 parts of lily, 15-18 parts of cucumber, 2-3 parts of fish oil, 5-9 parts of elm leaf, 0.2-0.4 part of donkey-hide gelatin, 0.1-0.2 part of astragalus, 0.3-0.5 part of trichosanthin, 5-8 parts of an additive and a proper amount of water. Compared with the traditional feed, the snakehead feed with the addition of the donkey hide-gelatin has the efficacies of moistening the lung and soothing the nerves and has the advantages of comprehensive nutrition, little pollution to aquaculture water and wide raw material sources. After snakehead is fed with the snakehead feed, the feeding rate and the weight gaining speed of the snakehead can be increased.

Feed specially used for piglets and a preparing method thereof are disclosed. The feed comprises following raw materials by weight: 70-90 parts of minced meat, 60-80 parts of marbled meat, 40-70 parts of black buckwheat powder, 10-20 parts of sesame powder, 60-80 parts of corn, 60-70 parts of unpolished rice, 30-40 parts of oat powder, 20-30 parts of escargot meat powder, 10-15 parts of glucose powder, 3-6 parts of balloonflower root powder, 3-5 parts of asparagus fern powder, 5-10 parts of milk, 5-8 parts of fruit juice, 4-6 parts of shortening, 0.5-1 part of fennel powder, 0.5-1 part of table salt, 2-3 parts of loquat leaves, 1-2 parts of isatis root, 3-5 parts of mung bean, 2-4 parts of apricot kernel, 8-13 parts of a phagostimulant and a proper amount of water. The feed adopts the minced meat and the marbled meat which are rich in protein as the main raw materials, and auxiliary materials comprising the black buckwheat powder, the sesame powder, the corn, the unpolished rice, the oat powder, the escargot meat powder, and the like. The feed is rich and various in nutrition, can promote healthy and rapid growth of the piglets, and is high in economic benefit.

The invention discloses a hybridization breeding technology for Yulong small black pigs. The hybridization breeding technology includes the following specific steps of S1: breeding a second-generationmale parent and a second-generation female parent; S2: raising the second-generation female parent and the second-generation male parent; S3: cultivating a fourth-generation female parent; S4: cultivating fifth-generation piglets; S5: raising the fifth-generation piglets. Pig snowflake meat of the Yulong small black pigs cultivated with the technology has the remarkable advantage, and the Yulongsmall black pigs are rich in flavor, fine and smooth in meat quality, less in fat and high in nutritive value, and lean meat can be increased by 40% or above; the Yulong small black pigs are robust inphysique, pointed in mouth, long in head, thin in trotter, hard in bone and black and shiny and smooth in pelage, are good at running, have the specially-developed cardio-pulmonary function, and haveextremely-high disease resistance and cold resistance; adult Yulong small black pigs are slightly small in body size, are similar to wild pigs in appearance, and are long and pointed in mouth, suitable for digging and turning, narrow in face, less in wrinkle, thin and small in arms and legs, strong and compact and slightly black in pelage color.

The invention relates to a preparation method of preserved meat, which comprises the following steps: in specific climatic environment with appropriate temperature, humidity and wind scales, high-quality marbled meat is selected as the main food material, and through four procedures, namely preparing a ginger and wine liquor seasoning, curing, refrigerating and airing, the special preserved meat which has bright color and luster, is fat but not greasy and has rich taste and incense is prepared. The preserved meat is golden yellow in skin color, and has a luster; lean meat is ruddy; fatty meat is light yellow; the preserved meat has special aroma of dried meat; the preserved meat is soaked in a curing liquor repeatedly for multiple times and placed in a freezer for refrigeration, so that the taste is better compared with air-dried preserved meat and smoke-dried bacon, the shelf life is longer, and the preserved meat does not go bad easily; through multiple times of curing with the curing liquor, hazardous materials of the preserved meat are reduced, and the preserved meat is suitable for industrialization production.

The invention aims to provide vacuum fast-food type fried pork of a product form. Mellow authentic preserved vegetables or sprouts, a well-marble roast of pork marbled meat and various seasonings are processed into dishes by a machine and artificial behaviors to form fast-food fried pork which can be eaten only by heating the fried pork in a microwave oven or a cooking range and a cooker after the pork is sealed off from a vacuum bag or a vacuum container. The vacuum fast-food fried pork can be popularized in all over the world, not only meets the requirements of various restaurants on the authentic fried pork, but also meets the requirements of numerous families on the authentic fried pork.

The invention discloses a method for breeding snowflake mutton sheep, taking a Hu-sheep as thefemale parent and a black head DuBo-sheep as the male parent , and get a first generation of HeiDuHu flock after hybridization,choose a generation of rams and ewes phenotype and pattern distribution, specific standards: black and white flowers all over the body with piece flowers distributed evenly and black and white flowers head;taking a Small Tailed Han sheep as the female parent and a black DuBo-sheep as the male parent ,and get a first generation HeiDuHan flock after hybridization, choose a generation of rams and ewes phenotype and pattern distribution, specific standards: Blossom-headed, parts of body are distributed in black, overall area of black is not less than 50%;making the first generation of HeiDuHu rams or ewes copulated with the first generation of HeiDuHan ewes or rams togive birth to a second generation of HeiDu Han sheep, choose the lambs with black and white flowers distributed evenly for breeding, and get the snow mutton sheep.The mutton from the snowflake mutton sheep bredis fragrant, fresh and tender, the mutton fat is deposited between muscle fibers, which contains the amino acids required by the human body and has a low cholesterol with per 100 grams of the mutton is less than 5-9 grams of the conventional mutton.

The invention relates to a beef cattle fattening method adopting the meat quality as goal orientation, which belongs to the technical field of beef cattle production. A meat productivity early prediction and meat quality-oriented fattening technology system including 'a meat quality goal, an eye muscle area, a gene marker, bull and bullock distinguishment, expected marketing, continuous fattening and regulating in different periods' on the basis of detection of the eye muscle area and the gene marker is adopted. Different fattening modes can be selected for producing different grades of beef products (high-grade snow meat, western-style food red meat or marbled meat) according to the customer requirement, and production is carried out on demand, so that the fattening efficiency and the benefit are optimized, and the practical problems of blind fattening and insufficient utilization of group resources are solved. The practicability is high.

The invention discloses a processing method of steamed Anhui ham. The processing method comprises the following steps: a) selecting marbled meat, boning, washing, and draining; b, putting the drained marbled meat into a meat rolling machine, adding crude salt, pepper and anise, then tumbling in vacuum for 30 minutes; c, taking out the tumbled marbled meat, putting the tumbled marbled meat into a salting tank, compacting with bluestone blocks, performing primary salting in a refrigerated storage at a temperature of -4 to 0 DEG C for 5 days, then pouring out salt water leached in the salting tank, boiling and cooling the salt water, then pouring the salt water into the salting tank again, and re-salting for 15 days; and d, taking out the re-salted marbled meat, washing the re-salted marbled meat wash with warm water at a temperature of 50 DEG C, draining, then drying the re-salted marbled meat by use of a charcoal-based oven, further drying in air, and finally performing vacuum package, thereby obtaining the steamed Anhui ham. Compared with the prior art, the method disclosed by the invention is capable of not only realizing technological-standardization process of steamed Anhui ham, but also preparing steamed Anhui ham with good flavor and color and sufficient freshness and fragrance; the steamed Anhui ham can be promoted and sold in the market.

The invention discloses a preparation method of health-maintaining sausage. The health-maintaining sausage is prepared by adopting the following raw materials in parts by weight: 70-80 parts of marbled meat, 20-30 parts of egg white, 8-10 parts of cream, 8-10 parts of butter, 3-5 parts of rhizoma alismatis, 3-5 parts of grape pip, 2-4 parts of glossy privet fruit, 2-4 parts of gynostemma pentaphylla, 2-5 parts of radix curcuma, 1-3 parts of sea-buckthorn, 2-3 parts of pumpkin, 2-3 parts of henry steudnera tuber, 2-3 parts of potato, 1-3 parts of carrot, and a defined amount of salt and white wine. The invention provides a preparation method of the health-maintaining sausage; and the preparation method is simple in process, easy to realize, and suitable for batch production. The raw materials of the health-maintaining sausage are safe and sanitary, and include multiple Chinese herbal medicines and multiple fruits; and the contained nutritional ingredients can fully meet the demand of a human body, and are beneficial to the health of the human body.

The invention discloses a pungent grilled sausage processing technique, and belongs to the technical field of food processing. The technique includes the steps: (1) marbled meat pretreatment; (2) marinating material preparation; (3) marinating; (4) sausage filling; (5) baking. A preparation method of a pungent grilled sausage is scientific and reasonable, active components in a marinating materialare sufficiently leached, marbled meat is sufficiently sterilized, the prepared pungent grilled sausage is delicious and fragrant, low in fat content, high in sensory receptivity, safe and healthy, can improve immunity of a human body and enhance resistance and has excellent economic benefits and market promotion values.

The invention relates to a preparation method of Mengzi cross-bridge rice noodle soup. The method comprises the following steps of: fresh material preparation: soaking fresh pig leg bones, pig healthbag, marbled meat and slaughtered old chicken and old duck in clear water for a certain time, to remove the congestion and odor for standby application; cutting a ham into small blocks, putting the blocks in an oil bath to fry to golden for standby application; reserving a pot on fire, injecting clean water, putting fresh materials into the pot to boil, removing the floating foam, picking up the materials and rinsing with water for standby application; putting the pig leg bones, old chicken, old duck, pig health bag, and old bones in the previous step into a cauldron or soup bucket and addingwater to boil via big fire, then simmering in the medium and small fires for 3-4 hours, picking up in big fire, and remaining the soup as old soup for standby application; and adding the picked pig leg bones and old chicken and the treated marbled meat into another soup bucket adding water to simmer in small fire to obtain new soup, adding the old soup into the new soup in a proportion of 1: 3, and adding appropriate edible salt and rock sugar to mix thoroughly to obtain the cross-bridge rice noodle soup. According to the method, the Mengzi cross-bridge rice noodle soup has a fresh, sweet, fragrant and mellow taste and small in monosodium glutamate dosage; after eating, the lips and teeth are fragrant, so that the consumption rate of second glance is high.

The invention discloses glutinous rice, lotus root and meat balls. The glutinous rice, lotus root and meat balls are prepared from, by weight, 60-70 parts of marbled meat, 4-6 parts of white granulated sugar, 10-12 parts of lotus roots, 4-6 parts of cumin powder, 20-40 parts of glutinous rice, 10-12 parts of eggs, 4-6 parts of table salt, 10-12 parts of rice wine, 10-12 parts of starch, 3-5 parts of fresh ginger, 1-3 parts of rice vinegar and 3-5 parts of green onions. The glutinous rice, lotus root and meat balls are scientific and reasonable in formulation, easy to prepare, refrigerant, refreshing and special in flavor, and meanwhile have the medicinal value of tonifying the heart and the kidney, nourishing yin and blood and the like, after the balls are steamed, a sweet scent assails the nostrils, and the balls are soft, sticky, sweet and fresh.