9 results about "Marination" patented technology

The utility model discloses a pickling device for making marinated eggs, which comprises a base and a pickling box mounted on the base, a group of L-shaped lifting plates are movably mounted on two sides of the base, a swing frame is movably mounted in the pickling box, two sides of the swing frame are connected with swing mechanisms, the rear ends of the group of L-shaped lifting plates are respectively connected with a lifting mechanism, and the L-shaped lifting plates are movably mounted on the base. The swing mechanism comprises a set of synchronous motors, a set of connecting rods, a set of fixed sliding rails, a set of sliding racks, a set of rotating shafts and a set of incomplete gears. The egg pickling device has the beneficial effects that the lifting mechanism adopts a group of synchronous cylinders and can drive the swinging frame to lift, so that the bottom of the swinging frame filled with eggs can be conveniently immersed into the pickling box for pickling, and the swinging mechanism adopts a group of synchronous motors and can drive the swinging frame to slowly swing around a group of rotating shafts in a reciprocating manner, so that the eggs in the swinging frame roll back and forth; therefore, the seasoning juice is in full contact with the eggs, and the phenomenon that white spots appear on the surfaces of the pickled eggs is prevented.

The invention provides chicken leg production equipment beneficial to rapid flavoring of spices, and the equipment comprises a conveying mechanism which is used for conveying chicken legs so as to facilitate batch processing of the chicken legs; the cutter mechanism is arranged below the conveying mechanism and is used for cutting the chicken legs to enable the interiors of the chicken legs to be tasty; the pretreatment mechanism is arranged below the conveying mechanism and is used for carrying out unfreezing and kneading pretreatment work on the chicken legs before pickling; the soaking mechanism is arranged below the conveying mechanism and is used for accelerating spices to enter the chicken legs in a frequent alternate pickling manner; chicken legs can be automatically conveyed in batches through the conveying mechanism, the chicken legs are stably cut through the cutter mechanism, flavoring of spices is accelerated, unfreezing, soaking and kneading assemblies are used for assisting in unfreezing and tenderizing meat through the pretreatment mechanism, and finally the chicken legs are mixed with various flavors through the soaking mechanism, and spice permeation is accelerated.

The invention discloses a processing technology of roasted and marinated chicken, and belongs to the technical field of food processing. The method comprises the following steps: standing a live chicken to-be-slaughtered area, illuminating a chicken hanging area by adopting blue light, keeping dark light in a slaughtering room, and bloodletting and blood draining by adopting a three-tube cutting method; after viscera are removed, sequentially cleaning the chicken in three sections of cleaning pools, taking the chicken out of the cleaning pools at the temperature of less than or equal to 7 DEG C, air-cooling and cooling, transferring the chicken into a cold storage within half an hour, standing, and maintaining the temperature of the chicken at 0 DEG C; putting the chicken in a bubble cleaning machine to be cleaned in two sections, cleaning with ice water, and then standing and draining; performing vacuum rolling and pickling on the drained chicken; and packaging after rolling, refrigerating, standing and baking. The invention discloses a processing technology of a roasted and stewed chicken. The roasted and stewed chicken presents a golden bright color, the meat section is light brown and uniform, the fishy and sour taste of a traditional technology is eliminated, the roasted chicken has the scorch aroma and the natural delicate flavor of chicken, the taste is crispy and delicious, the saltiness is moderate, and the problem that the flavor of a traditional static pickling method is not uniform is solved.

The invention discloses a reciprocating extrusion type marinating device for marinating poultry eggs, and belongs to the field of food marination.The reciprocating extrusion type marinating device comprises a marinating container, a cam device, an extrusion device and a tray device, a sealing door is hinged to the side wall of the marinating container, the tray device comprises a marinating tray, and the marinating tray is placed on the inner bottom wall of the marinating container; the flexible breathable diaphragm is installed in the diaphragm installation ring, the multiple supporting rods are vertically and fixedly installed on the top of the diaphragm installation ring, and the rubber piston is installed at the top ends of the multiple supporting rods. The cam device is mounted at the top end of the marinating container, and the rubber piston is mounted at the output end of the cam device and slidably connected with the inner wall of the marinating container; an air outlet and an air pressure balance hole are formed in the side wall of the marinating container; the air outlet is provided with a first one-way valve. Physical extrusion and release are periodically applied to the poultry eggs, a container sealing structure is matched, air in the poultry eggs is discharged during extrusion, and marinade is sucked by utilizing negative pressure during release, so that quick and uniform flavoring is realized, and meanwhile, the poultry eggs are prevented from being damaged.

The invention discloses a method for pickling salted egg yolks, and relates to the technical field of food. The method for pickling salted egg yolks comprises the following steps: S10, mixing bran and salt, and baking to obtain bran for pickling; S20, breaking the egg and separating the yolk, burying the yolk in the bran for pickling to obtain pickled egg yolk; S30, washing the pickled egg yolk and drying to obtain salted egg yolks. The bran dry method is used to pickle the salted egg yolk, and the pickling time is only 10% of that of the traditional pickling method. The bran is used as a dry pickling raw material, which has the advantages of being cheap and safe. The bran has a typical caramel aroma after being baked. When the egg yolk is pickled, aroma components such as pyrazine and furan are attached to the egg yolk, which brings a special caramel aroma to the salted egg yolk.

The present invention relates to a process for manufacturing a dry food product for direct human consumption, of the seafood snack type, comprising the following steps: a) selecting and washing whole or portioned specimens of fish of the species samasa (Anchoa nasus); b) subjecting to controlled thermal cooking at a temperature between 85 - 87 °C for 1 - 3 minutes; c) preparing a specific marinating solution with an acidified solution given by acetic acid with a concentration between 2.9 - 3.1%; d) incorporating a food-grade liquid phenolic flavoring agent (0.5-1% v / v) into the marinating solution; e) adding salt and spices to the above mixture; f) immersing the cooked samasa in the marinating solution for a time range of between 30 and 60 minutes under refrigeration (4 - 7 °C); g) subject to functional and controlled drying until a stable moisture content of 10-12% is obtained; and h) package for direct consumption.This food product achieves high sensory acceptability, high oxidative stability, high microbiological quality, a high protein content exceeding 55%, and an energy contribution of 400.25 kcal / 100 g.

The present application provides a meat processing method, comprising the following steps: S10: thawing step of thawing frozen meat; S20: cleaning the thawed meat, and air cleaning the cleaned meat; S30: preparing a marinating liquid containing a maca extract fermentation liquid; S40: after the cleaning step S20, injecting the marinating liquid into the meat using a syringe; S50: tumbling step of tumbling the meat injected with the marinating liquid and the marinating liquid in a tumbler, so that the marinating liquid penetrates into the meat, and the meat is marinated and tenderized; S60: vacuum packaging the meat after marination and tenderization, so as to provide a meat processing method, and a meat processed thereby, which can improve the taste and aroma of the meat, reduce the peculiar smell of the meat, soften the meat, and improve the quality of the meat.

The invention relates to the technical field of food processing, particularly discloses a preparation method of a multi-stage pickled flavor beef product, and aims to solve the problems of low efficiency, non-uniformity, high occupied area, poor quality and the like of traditional static pickling. The method is characterized in that a multi-stage dynamic pickling strategy of water-retaining agent-free saline injection and 6-hour vacuum tumbling is adopted, and the vacuum tumbling is carried out at the negative pressure of 50kPa and the temperature of 0-5 DEG C. By adopting the scheme, the pickling efficiency and uniformity are remarkably improved, the productivity and the field utilization rate are improved, and the taste, the color and the water binding capacity of the product are improved.

The utility model relates to the technical field of preserved meat processing, and discloses a salt amount control device convenient for uniformly scattering spices, which comprises a storage box, supporting columns are welded on the front side and the rear side of an inner cavity of the storage box, a net cylinder is arranged on the inner side of each supporting column, a salt storage box is arranged at the upper end of the storage box, and a plurality of through holes are formed in the lower end of the salt storage box. And a vibration motor is fixedly mounted on one side of the salt storage box. According to the technical scheme, the vibrating motor can drive the salt storage box to vibrate, so that coarse salt is discharged from the through holes, the rotating net cylinder is matched, salt can be uniformly scattered on meat, the taste balance of the meat is further guaranteed, after the meat is pickled, the baffle can shield the through holes in the lower portion of the salt storage box, and the salt storage box is prevented from being blocked by the baffle. And in the moving process of the auxiliary frame, the scraping plate is used for pushing and cleaning the blood water and minced meat deposited at the bottom of the storage box, so that the blood water and minced meat generated by meat pickling can be conveniently cleaned.