149 results about "Meat emulsion" patented technology

The utility model discloses a meat paste product filling device which comprises a vibration assembly, a filling assembly and a control assembly. The vibration assembly comprises a tray, and a self-standing bag is placed on the tray. An air cylinder is arranged at the bottom of the tray, and a piston rod of the air cylinder is fixedly connected with the tray; the air cylinder intermittently reciprocates, so that the piston rod drives the tray to reciprocate up and down so as to generate impact vibration on the bottom and / or the lower half part of the self-standing pouch, the tray and the air cylinder are arranged, and the air cylinder drives the tray to reciprocate up and down, so that the bottom and / or the lower half part of the self-standing pouch is driven to vibrate. The bottom and / or the lower half part of the self-supporting bag is / are driven to generate up-down impact and shake, and then the flow of the meat paste towards the bottom of the self-supporting bag is accelerated through the impact and shake, so that the filling efficiency can be improved by adopting a larger filling flow, and meanwhile, the problem that the meat paste overflows from the opening of the self-sealing bag can be avoided.

The invention discloses a meat quality internal moisture detection device, and relates to the technical field of meat moisture near-infrared detection, the meat quality internal moisture detection device comprises a detection unit, the detection unit comprises a near-infrared probe, and the detection unit further comprises a processing unit, the processing unit is arranged at the side part of the near-infrared probe; the processing unit comprises a detection cylinder. After the inserting sleeve is inserted into the meat paste, the rotating cylinder and the top shell are withdrawn, and the possibility that the meat paste collapses inwards, namely the original rotating cylinder position, after the rotating cylinder is taken down is reduced through constraint of the inserting sleeve on the meat paste, and collapse gaps in the meat paste are reduced; the near-infrared probe performs multi-point detection in the detection strip, the insertion sleeve and the inner groove, so that moisture distribution at different depths of meat paste can be covered under multi-point detection on the inside, the outside and the top of the meat paste, local errors caused by non-uniformity of minced meat and whole meat blocks are avoided, and internal moisture detection of meat is more accurate.

The invention relates to the technical field of pet food processing, and discloses a pet fresh food curing method adopting sectional type temperature control cooking, and the method comprises the following steps: carrying out vacuum degassing on a meat paste matrix containing a functional structure stabilizer; injecting saturated water vapor to carry out negative-pressure low-temperature condensation curing; superheated steam, nitrogen and water mist are introduced to execute a pressure pulsation oscillation program, and three-phase pulsation permeation is carried out; and then the pressure is quickly relieved to deep vacuum, gradient pressure difference is used for driving adiabatic flash evaporation pore forming and water evaporation, and finally normal-pressure discharging is recovered. The protein thermal damage is reduced through negative-pressure low-temperature curing, heat and mass transfer is enhanced through gas-steam-fog three-phase pulsation, dissolved gas is separated out and nucleated through the flash evaporation process, a uniform loose porous structure is constructed, the rehydration property and texture property of the product are remarkably improved, and the product quality is improved. And the problems of surface hardening and non-uniform central curing caused by traditional cooking are solved.

The invention discloses a method for improving the water-retaining property of meat paste, which specifically comprises the following steps: firstly, sufficiently tumbling and chopping fresh meat paste to be treated at low temperature, and adjusting the pH value of the meat paste to be neutral; then, protein-phospholipid composite emulsion is added into the meat paste, the protein-phospholipid composite emulsion is prepared by mixing phospholipid extracted from livestock and poultry head tissues, a carrier protein solution and algal polysaccharides, then mixing the mixture with edible oil, performing ultrasonic treatment, emulsifying and homogenizing, and finally, a small amount of the protein-phospholipid composite emulsion is added into the pretreated meat paste for many times, and homogenizing at high pressure, adding transglutaminase, and packaging in vacuum. The method is simple, the steps are easy to operate, the pH value of the meat paste can be reduced, the loss rate of juice in the meat paste can be reduced, the water-retaining property of the meat paste can be improved, and meanwhile, the structural stability of the meat paste can be enhanced by improving the combination of fat and water.

The invention relates to a flammulina velutipes substitute meat ball with salt-reducing and freshness-increasing effects and a preparation method of the flammulina velutipes substitute meat ball. The meat substitute is prepared from the following raw material components in parts by mass: 50 to 90 parts of meat paste, 2 to 10 parts of needle mushroom powder, 8 to 40 parts of water, 1.5 to 2.0 parts of light soy sauce, 0.5 to 1.0 part of oyster sauce, 0.2 to 0.5 part of pepper powder and 0.05 to 0.10 part of ginger powder. The flammulina velutipes is dried and prepared into powder, and the powder is added into the meat paste, so that the prepared flammulina velutipes substitute meat balls are high in nutritional value, good in appearance, moderate in chewiness and unique in taste; the meat intake can be effectively reduced, the unique salt-reducing and freshness-increasing effects are achieved, and meanwhile the product yield and the acceptability of the product are improved.

The invention discloses a preparation technology of an animal protein product capable of improving texture uniformity, and belongs to the technical field of animal protein product processing. The process comprises the following steps: S1, putting animal meat paste into a chopping and mixing pot, keeping the temperature of the chopping and mixing pot to be less than or equal to 5 DEG C, mixing and chopping the animal meat paste with 60-70% of formula amount of ice water, and chopping and mixing at 1200rpm for 3-5 minutes to form a protein continuous phase so as to obtain a fine meat paste base; s2, cassava starch and ice water with the amount being 20%-30% of the formula amount are premixed into turbid liquid, the turbid liquid is added into the fine and smooth meat paste base to be chopped and mixed at the speed of 800 rpm for 2-3 minutes, the protein continuous phase is filled with the cassava starch, and a starch filling phase is obtained; and S3, premixing the soybean protein with the remaining formula amount of ice water, adding the mixture obtained in the step S2, and chopping at 500rpm for 1-2 minutes to obtain the meat paste with uniform texture. The method can improve the texture uniformity of the animal protein product.

The invention relates to the technical field of pomacea canaliculata resourceful treatment and aquaculture, in particular to a macrobrachium rosenbergii breeding method based on pomacea canaliculata resourceful treatment. The method comprises the following steps: sequentially carrying out multi-stage purification on captured ampullaria gigas through temporary culture emptying, circulating micro-flowing water washing and EM bacterial liquid soaking, then integrally crushing the ampullaria gigas into ampullaria gigas meat paste, adding table salt and / or organic acid, and then mixing the ampullaria gigas meat paste with a vitamin-rich plant raw material and a vitamin mineral premix according to a ratio; and the soft pomacea canaliculata block bait which is not easy to foam and scatter is formed by extrusion or compression molding in cooperation with a hydrophilic gel binder. In a breeding pond of the macrobrachium rosenbergii, the soft block bait is matched with compound feed for the parent macrobrachium rosenbergii for precise feeding according to a limited proportion and a limited period of time, and the feeding amount and water change are dynamically adjusted in combination with water quality indexes, so that the gonad development and reproductive performance of the macrobrachium rosenbergii are improved, the water quality is stabilized, and the bait cost is reduced.

This invention discloses a method for preparing prebiotic-containing minced meat canned food, belonging to the field of canned food preparation technology, including the following steps: removing large pieces of fascia and fat from the hind leg meat, and then cutting it into chunks; adding Mixture No. 1 and fructooligosaccharide syrup to the pork hind leg meat and tumbling it with a positive and negative pressure tumbler, then marinating it; cutting the thick layer of skinless pork belly into small pieces, adding salt and mixing evenly, then marinating it; removing the skin from the chicken breast and mincing it; first, pouring the marinated skinless pork belly and skinless chicken breast into a chopping pot and chopping at high speed until the meat particles are the size of rice grains, then adding the hind leg meat and chopping and stirring, then adding soy protein, Mixture No. 2, ice water and corn starch, stirring evenly at low speed, chopping and stirring, then removing from the pot; then mixing in a vacuum mixer; filling, sealing, sterilizing, heat preservation, packaging and warehousing, and the product is obtained. This invention provides canned minced meat that can regulate the ratio of intestinal flora, improve the intestinal environment, and is a good choice for people who like sweets but also want to lose weight; it can also help with calcium absorption and reduce the formation of tooth decay.

The utility model discloses a meat paste fermentation tank with bacteriostasis function relates to fermentation tank technical field, including tank body and top cover, the inside of top cover is rotatingly equipped with the support shaft, the four side end portion of support shaft all is rotatingly equipped with ultraviolet lamp, the two side end portion of support shaft all is fixedly equipped with microbial sensor, the top cover is equipped with the top cover, the top cover is equipped with the top cover, the top cover is equipped with the top cover, the top cover is equipped with the top cover, and the top cover is equipped with the top cover. The tail end of each microbial sensor is connected with an ultraviolet lamp through a wire harness, at least two stirring blades are fixedly installed at the tail end of the supporting shaft, and the stirring blades are installed on the lower half section of the supporting shaft through the microbial sensors and make full contact with fermentation liquor. When infectious microbes or metabolites of the infectious microbes in fermentation liquor interact with microbial cells in the supporting shaft, electric signals can be generated, the electric signals are transmitted to the control box through the transmission line, signal changes are read and recorded, infectious microbe pollution is found in time, corresponding measures can be taken, and normal fermentation is guaranteed.

The invention discloses a water disintegration type babylonia compound feed and a preparation method thereof. The compound feed comprises the following raw materials: 30-40 parts of minced fish; 20-30 parts of fish meal; 5 to 15 parts of a freshener; 5-8 parts of a bonding modifier; 1-3 parts of a disintegration regulator; 1-1.5 parts of an emulsifier; 0.1 to 0.2 part of a phagostimulant; 0.01 to 0.02 part of an antioxidant; the preparation method comprises the following steps: preparing raw materials, carrying out light heat treatment, chopping and emulsifying, forming and granulating, quick-freezing and shaping, and packaging and storing, by optimizing the proportion of the components, adopting light heat treatment and combining a low-temperature quick-freezing process, the feed granules are naturally disintegrated into mud after being put into water for 5-15 minutes, the feed coefficient reaches 1.6-1.8, the residual feed rate is less than 5%, and the nutritional supplement is added into the feed granules. The survival rate can reach 90% or above, compared with chilled trash fish feeding, the residual feed reduces the ammonia nitrogen generation amount in water by 50-60%, and the method is suitable for large-scale application and popularization.

The present invention discloses a deeply fermented aquatic product and a preparation method thereof, and belongs to the technical field of aquatic product processing. The preparation method of the deeply fermented aquatic product comprises the following steps: S1 minced meat molding: processing the aquatic product into minced meat; uniformly mixing salt, starch, water, pH regulator, and minced meat, wherein the mass ratio of the minced meat to the salt is 100:2.5; adding to a molding device; heating to gel formation, cooling, and cutting into meat particles; S2 meat particle sterilization: sterilizing the meat particles at high temperature, and then cooling to room temperature; S3 fungus inoculation: uniformly mixing a fermentation agent containing Monascus and Mucor with the meat particles; S4 solid-state pre-fermentation: placing the meat particles inoculated with fungi in a semi-sealed environment for fermentation; S5 anaerobic post-fermentation: mixing the meat particles that have completed fermentation with a post-fermentation medium, sealing, and continuing to ferment. The deeply fermented aquatic product provided by the present invention has the characteristics of low salt and low alcohol and has better nutritional content, taste and flavor.

The invention discloses a composite modifier and a method for improving the texture of meat paste of cultured meat, belongs to the technical field of novel food processing, and aims to solve the problems of loose structure, poor chewing feeling, insufficient water-retaining property and the like of the cultured meat. The method comprises the following steps: chopping and mixing a composite modifier containing soybean protein isolate and distarch phosphate in a mass ratio of (1-9): (9-1) with a culture meat paste base material at 4 DEG C or below according to a proportion of 5-15% of the total weight of the culture meat paste, then carrying out centrifugal degassing on the mixed meat paste, carrying out water bath heating gelation at 80-90 DEG C, and carrying out cooling storage at 2-6 DEG C, therefore, a stable gel network with enhanced hardness, elasticity and water binding capacity is constructed, and the gel network is mainly used for improving the texture quality and sensory acceptance of cultured meat products.

To provide a seasoning that prevents cohesion of minced meat at the time of microwave heating and enables the minced meat to be easily loosened.SOLUTION: A seasoning is a powdered seasoning containing salts for mixing with minced meat and cooking by heating in a microwave oven, the seasoning containing a thickening polysaccharide.SELECTED DRAWING: None

A method includes receiving a stream of input material made up of pieces of meat and separating a first material and a second material from the input material. The first material includes liquified meat fat and the second material includes raw lean meat. Fat granules are formed from a portion of the first material. A quantity of the meat fat granules at a meat fat blending temperature are then combined with a quantity of the second material at a lean meat blending temperature to produce a target comminuted meat product having a target lean point.

The present application relates to the technical field of fishbone separating device, in particular to a fishbone separating machine for fish food processing, which comprises a base, the upper end of the base is fixedly connected with a processing cylinder, the outer side of the processing cylinder near the upper position is a feeding port, the inner side of the processing cylinder is provided with an extrusion roller shaft, the lower side of the extrusion roller shaft of the processing cylinder is fixedly connected with a filter cartridge, the inner side of the filter cartridge is installed with a separating mechanism for discharging minced meat, the inner side of the separating mechanism is installed with a fishbone removing mechanism for processing fishbone inside the filter hole of the filter cartridge, the hollow shaft and the installation cylinder are axially advanced by cooperating with the material removing assembly, the minced meat inside the filter cartridge can be stably and non-residually pushed outwards, which effectively avoids the decrease of separation efficiency caused by the accumulation of minced meat and the blockage of fishbone; the fishbone, fish skin and other waste materials outside the filter cartridge are synchronously cleaned by the driving arc-shaped scraper, forming a linkage operation mode of synchronous minced meat pushing and fishbone waste discharging.

The invention discloses a non-phosphorus water-retaining agent and application thereof, and belongs to the field of meat product processing. The water-retaining agent is prepared from sorbitol, flaxseed gum and sodium citrate according to the weight ratio of (3 to 5): (0.3 to 0.5): (1 to 1.4). The phosphorus-free water-retaining agent reduces the particle size of the minced pork myofibrillar protein emulsion, increases the number of negative charges, can influence the stability of the minced pork system structure to a certain extent, is beneficial to the stability of the quality of the pork pie in the storage period, and provides a certain reference for the production of minced pork products.

The utility model discloses a meat paste stirring and mixing device for fish ball production and processing, and particularly relates to the field of fish ball production and processing, which comprises a lifting table, a side plate fixedly arranged on the rear side of the lifting table, a table top arranged at the top of the lifting table, a mixing lever fixedly arranged at the top of the table top, a stirring component arranged at the top of the side plate and a motor arranged at the top of the stirring component. A cover is arranged at the bottom of the stirring assembly, and a feeding port penetrates through the top of the cover. All meat paste in the mixing bar is fully stirred, materials needing to be mixed can be uniformly mixed under the mixing of the stirring claws, interference of other instruments is avoided, the materials can be directly taken out of the mixing bar, taking out is convenient, and meanwhile waste is reduced.

The present application relates to the technical field of food processing, and discloses a kind of mushroom foot powder minced meat product and its preparation method, the method includes: after drying edible mushroom foot, ultrafine grinding is carried out, and mushroom foot powder is prepared;Lean meat, fat and mushroom foot powder are added according to the mass ratio of 76:16:8, and salt and ice water are added and chopped into a paste, after low-temperature emulsification, heating treatment is carried out, and the mushroom foot powder minced meat product is obtained.The present application makes full use of edible mushroom processing by-products, significantly improves the water retention and gel strength of minced meat by adding mushroom foot powder, reduces the cooking loss, and improves the texture characteristics;At the same time, the fat content of the product is effectively reduced, the digestion and absorption are promoted, it is suitable for industrialized large-scale production, and the prepared minced meat product has a dense gel network structure and excellent processing characteristics, which meets the needs of consumers for low-fat healthy meat products.

The invention discloses a green water-saving processing method for improving the gel strength and whiteness of surimi, which comprises the following steps: S1, chopping the head and tail of a raw material fish, bloodletting, scaling, removing internal organs, cleaning, slicing, peeling, separating meat, infiltrating with ice water, and filtering to obtain wet surimi; s2, squeezing and dehydrating the minced fish in the wet state in a horizontal mechanical squeezing and dehydrating machine to obtain pre-dehydrated minced fish with the water content of 74-76wt%; and S3, finely filtering the pre-dehydrated minced fish prepared in the step S2, removing residues, dehydrating, adding an antifreeze agent, chopping, controlling the water content to be 80wt%, bagging, and quickly freezing to obtain the frozen minced fish. The method can solve the problems that in the traditional rinsed minced fillet processing process, rinsing wastewater is discharged, nutritional ingredients are seriously lost, unrinsed minced fillet is poor in gel forming ability, low in gel strength and poor in whiteness, and the quality is deteriorated in the freezing storage process.

The application discloses a kind of high-moisture composite protein meat paste of bean source and a preparation method thereof, and belongs to the technical field of food processing.The preparation method of the high-moisture composite protein meat paste of bean source provided by the application comprises the following steps: compounding pea protein and soybean protein, adjusting the ratio of the two, adding water and pre-emulsified vegetable oil during extrusion by means of extrusion technology, so that the moisture content is 67%-73%, the pre-emulsified vegetable oil content is 8%-12%, and after extrusion molding, cooling, cutting and packaging, the high-moisture composite protein meat paste of bean source is obtained.The high-moisture composite protein meat paste of bean source has high water content, soft taste, rich filamentous structure, soft and tender texture similar to meat paste, is easy to chew and swallow, and is especially suitable for people with dental diseases or people who like soft taste.

The utility model provides a kind of automatic filling and filling and leveling device of meat paste bacon, belong to bacon production equipment technical field, it solves the technical problems such as existing bacon production equipment difficult to realize continuous efficient operation, manual leveling product quality consistency is poor etc. Including base plate, step up tray assembly, injection assembly, leveling assembly and several load trays, several load trays are placed on step up tray assembly, leveling assembly is set in step up tray assembly one end, injection assembly is set on base plate upper end, and injection assembly is located leveling assembly side, and pressure sensor is equipped on leveling assembly. The utility model realizes load tray accurate stable conveying, meat paste even filling and efficient leveling by the cooperation of component, whole process does not need manual intervention, both greatly reduce labor cost, improve continuous operation efficiency, and can guarantee product appearance neat and quality consistency, effectively solve the problems such as low efficiency, high cost, unstable quality etc. existing in current manual and semi-automatic mode.

The invention discloses agricultural food can processing equipment, and belongs to the field of can processing, the agricultural food can processing equipment comprises a heating tank, the inner top of the heating tank is fixedly connected with a cooking tank, the inner bottom of the heating tank is fixedly connected with a heating ring, the bottom of the cooking tank is fixedly connected with a valve body, and the bottom of the heating tank is fixedly connected with a conveying mechanism; and a feeding part is arranged on one side of the conveying mechanism. A second water pump can be turned on to convey boiled water in a heating tank into a heating pipe, meanwhile, the interior of the heating pipe extends into meat paste, the hot water in the heating pipe heats and disinfects the meat paste and grains, the hot water flows back into the heating tank through a backflow pipe and a second hose, hot water circulation is formed, and water flow in the heating pipe continuously flows; the interior of the heating pipe is continuously kept at high temperature, the disinfection effect is guaranteed, and the disinfection time is shortened.

The utility model relates to the technical field of meat mincing machines, and discloses a meat mincing machine with a cleaning function, which comprises a meat mincing machine body and a hopper fixedly connected with the top of the meat mincing machine body, a cleaning mechanism is arranged in the hopper, a dismounting and mounting mechanism is arranged in the cleaning mechanism, and the cleaning mechanism comprises a sliding block. The sliding block is slidably connected to the outer wall of the hopper, a circular groove for guiding the sliding block is formed in the outer wall of the hopper, a through opening is formed in the inner wall of the sliding block, and a connecting rod is connected to the inner wall of the through opening in a clamped mode. According to the manual meat grinder, meat paste attached to the inner wall and the deep position of the hopper can be effectively scraped through the cleaning mechanism, it is guaranteed that no dead corner exists in cleaning of the hopper, the interior of the hopper is comprehensively cleaned, and the technical problem that the hopper of a traditional manual meat grinder is difficult to clean is solved; the problem of equipment pollution caused by meat paste residues can be effectively prevented, and sanitation and safety in the food processing process are fundamentally guaranteed.

The invention relates to a meat paste fat content detection device and method, relates to the technical field of food detection, and aims at solving the problems that the meat fat content detection process is tedious and the cost is relatively high. The device comprises a power-on module which is used for outputting an alternating current signal with a constant amplitude; the electrode array is connected to two sides of the meat paste sample and is used for releasing current to the uniform meat paste sample; the signal conditioning module is used for collecting a voltage signal of the meat paste sample, decomposing an impedance component and a capacitive reactance component of the meat paste sample and outputting the impedance component and the capacitive reactance component to the calculation module; the weighing module is used for detecting the weight of the meat paste sample and outputting the weight to the calculation module; the calculation module is used for calculating the proportion of fat in the meat paste sample according to the weight, the impedance component and the capacitive reactance component of the meat paste sample and the type of the meat paste sample. By collecting the impedance value, the capacitive reactance value and the weight of the meat paste sample and utilizing the pre-established mathematical model, the fat content in the meat paste sample can be rapidly measured, and the method is low in cost, accurate and efficient.

The utility model discloses a meat and bone separating device for surimi production, and relates to the technical field of separating devices. The meat and bone separating device for surimi production comprises a crushing assembly, and the crushing assembly comprises a crushing cylinder; and the separation assembly comprises an L-shaped discharging pipe embedded in the outer surface of the crushing barrel and extending into the crushing barrel, and a separation net barrel fixedly arranged at the end of the L-shaped discharging pipe. By arranging the crushing assembly and the separating assembly, fish meat can be crushed firstly, meanwhile, the crushed fish meat can be synchronously conveyed into the separating net barrel, and the fish meat in the separating net barrel is extruded under the action of rotation of spiral extrusion blades, so that meat paste is extruded and separated out through the separating net barrel; and the fish bones are discharged through the conical slag discharging pipe, so that rapid separation of the fish meat and the fish bones is realized, and the fish meat and fish bone separation efficiency is effectively improved by adopting an extrusion type separation mode.

An object of the present invention is to provide a composition for binding minced meat dough, which enables production of a minced meat processed food in which minced meat dough is well integrated, leakage of umami ingredients such as gravy and moisture is suppressed to provide a soft and juicy texture, and the yield is improved.SOLUTION: The composition for binding minced meat dough contains dried bean curd refuse powder.SELECTED DRAWING: None

The utility model relates to the technical field of meat paste production, in particular to a strain adding device for fermentation of meat paste products, which comprises a strain main body adding shell and further comprises a mounting component, and the mounting component comprises a threaded rod, a nut, a fixed block, a storage mounting plate, a limiting cylinder, a transmission wheel and a fixed supporting rod. A fixing block is installed on the surface of the side edge of the installation assembly, a nut is installed on the surface of the side edge of the fixing block, and a threaded rod is inserted into the surface of the inner ring of the nut in a limiting mode; after a rolling wheel rotates, a user can rotate an arranged transmission wheel, so that the user can rotate a fixed supporting rod, and the user can rotate the fixed supporting rod and a limiting cylinder; in this way, a user can swing the strain main body adding shell left and right for quantitative discharging, and the user can evenly use and add strains.

Processes for the production of a meat analogue, comprising: a) introducing a meat batter which comprises protein into a first heating unit and heating the meat batter to a temperature above the denaturation temperature of the protein in the meat batter, but below the melting point of the protein to produce a first heat-treated product, and b) transferring the first heat-treated product to a second heating unit and heating the first heat-treated product to a temperature above the melting temperature of the protein to produce a second heat-treated product, c) cooling the second heat-treated product by moving through a cooling unit, so that the second heat-treated product has a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, and d) dividing the cooled second heat-treated product into pieces; as well as an apparatus for the production of a meat analogue.

The present invention provides a minced meat product cutting device, which includes a mounting assembly, a motor assembly, a transmission assembly, a cutter assembly and at least one forming mold assembly. The minced meat product is cut by the cooperation of the motor assembly, the transmission assembly and the cutter assembly. The minced meat product is cut by a single power output and a simple gear transmission group to drive two groups of concentric and non-coaxial cutters. The two groups of cutters rotate forward and reverse at high speed to achieve the purpose of cutting the slurry. The gears are engaged with each other, which avoids the impact of cam movement. The device has the characteristics of simple structure, quietness and long service life.

Meat products, in particular sausages, burger patties, meatballs, frikadelle or the like, comprising the following ingredients: a) Minced meat, b) at least one binder, c) heat-treated onion, d) at least one antioxidant, e) Cheese, especially Edam, and f) Salt.