115 results about "Meat fibers" patented technology

The invention discloses leisure vegetarian meat based on textured soybean protein. The vegetarian meaty food is prepared from the textured soybean protein as a raw material by the procedures of soaking and cleaning to remove beany flavor and peculiar smell, dewatering, surface oiling and sizing, imitating meat to supply flavors, sterilizing at high temperature and the like. The product is free of beany flavor, abundant in nutrient, convenient to carry, high in meat imitating degree, and moderate in saltiness and sweetness, mellow and delicious, strong in sensual appeal, and unique in flavor, has the chewing feeling of a real meat fiber and the flavor of meat, is a novel instant leisure flavor vegetarian product. Not only is the variety of the leisure bean products enriched, but also a new convenient and delicious choice is provided for vegetarian crowd.

The invention relates to a processing method of an instant meat product. The processing method comprises the following steps: selecting fresh meat or frozen meat at first, and pretreating the fresh meat or frozen meat for later use; preparing a maillard reaction solution; crushing and mixing to prepare a spice; cooling the maillard reaction solution to 2-10 DEG C, and uniformly injecting the reaction solution into the meat by using a saline water injection machine, wherein the injection volume is 2-5% of the mass of the meat raw material; standing until the maillard reaction solution is uniformly infiltrated into meat fibers, and cutting the meat into meat particles of 1-2cm<3>; putting the meat particles into a tumbling machine, adding sesame, sugar, edible salt, edible oil, white spirit and the spice, and tumbling to season the meat particles; heating to cure the meat particles in a microwave heating tunnel; and discharging the meat particles, quickly cooling the meat particles in fast-cooling equipment, metering, vacuumizing, packaging, sterilizing by passing through a microwave sterilizing tunnel, and quickly cooling to the normal temperature to obtain the instant meat product. By adopting the processing method disclosed by the invention, the maillard reaction solution is injected into the meat, and reaction is initiated during microwave heating and curing, so that the meat is quickly and uniformly colored, is good in color and luster and has outstanding and lasting meat fragrance; and from microwave sterilization to commercial sterilization, damages to meat fibers are small.

The invention provides a novel rimer which comprises two sets of blades, wherein each set of blades comprises three blades; the tail ends of the three blades are connected with a central ring; the two sets of blades are uniformly arranged along the circumference of the central ring; each set of blades comprises a fold-type blade, a sawtooth type blade and an arc-shaped blade which are sequentially arranged. When the rimer rotates, the three kinds of blades take turns to cut and divide meat; if a bone is not removed, the cutting edges of the fold-type blades are continuously bent straight lines, and the time that the bone is contacted with different straight lines is different, so that the straight lines bump against the bone discontinuously so as to increase the impact force to the bone and enhance the chopping capacity to the bone; the cutting edges of the sawtooth type blades are sawtooth type and can powerfully cut tendons with stronger tenacity; the arc-shaped blades can cut common meat fiber; the three kinds of blades take turns to cut meat, so that better segmentation and cutting of meat can be realized.

The invention relates to a re-organization flavor fish product and process for preparation, belonging to the technical field of deep processing technology of fresh water fish. The process comprises removing fishy odor of fresh fish, steaming and curing the fish, separating fish bones and fish meat, removing water in fish meat, mixing bone powder which is minced by fish bones with pre-paste granule, table salt, edible sugar powder, pepper powder, sesame seed, glucose syrup, glycerol and flavoring, squeezing into shape, and obtaining the product after procedures such as heated-air drying, microwave processing and the like. The invention solves the problems of hard meat, large production energy-consumption, more fillings, imperfect taste, and low contents of protein, minerals and calcium. The invention has simple production technology, reduces proportioning amount of auxiliary material as a result of filling the bone powder into fish meat, increases nutrient ingredients, and reduces production cost. The invention not only can keep the special flavor of fish meat fiber, but also is rich in protein, minerals and calcium, and has long reservation period, convenient use, free fishy odor and delicious taste, which is suitable for industrialized production.

The invention relates to a method for manufacturing vegetarian meat. The method comprises the steps of: (a) stirring for mixing wet gluten and one or more auxiliary raw materials, so as to provide a gluten raw material; (b) subjecting the gluten raw material to segment heating mixing, so as to provide a thermoplastic protein dough; and (c) cooling the thermoplastic protein dough, and then extruding and molding the dough by a mold to obtain the vegetarian meat. The invention also provides the vegetarian meat with chewy mouthfeel of meat fibers.

The invention discloses hot pepper mock meat food and a preparing method thereof, and belongs to the technical field of extrusion bean products. The preparing method is characterized by comprising the steps that after 10%-14% of oil is squeezed out from soybeans, the soybeans are smashed to the fineness no less than 60 meshes, then bean products which have meat fiber texture structures and meat mouthfeel and are in a particle shape are obtained by extruding and expanding, drying is carried out until moisture content is 8%-10%, after frying, seasoning such as peanuts and hot pepper are added, and the hot pepper mock meat food is prepared. Mock meat which has a meat fiber texture structure and meat mouthfeel is further processed, finished products are crispy and hot, and a new type is created in the field of extrusion bean products.

The invention discloses a plant protein type lunch sausage. The plant protein type lunch sausage contains the following components in parts by weight: 15-20 parts of textured soybean proteins, 3-8 parts of isolated soybean proteins, 10-18 parts of wheat proteins, 10-25 parts of tapioca starch, 5-18 parts of soybean oil, 3-10 parts of carrageenan, 2-8 parts of konjac glucomannan, 35-50 parts of water and 1-8 parts of seasonings. The plant protein type lunch sausage has the advantages that the meat fiber feel is strong and the normal temperature preservation can be realized. The invention also discloses a preparation method of the plant protein type lunch sausage and complete high-temperature sterilization equipment used in the method.

The invention discloses an electrochemically-driven artificial muscle fiber as well as a preparation method and application thereof. The electrochemically-driven artificial muscle fiber comprises at least one strand of muscle yarn, wherein the muscle yarn is at least obtained by sequentially pre-crimping, stranding and twisting a plurality of carbon nanotube narrow bands until a uniform spiral structure is formed, or the muscle yarn is at least obtained by twisting a single carbon nanotube narrow band until the uniform spiral structure is formed. According to the preparation method of the electrochemically-driven artificial muscle fiber, the plurality of carbon nanotube narrow bands are pre-crimped, stranded and twisted to obtain the muscle yarn, or the carbon nanotube narrow bands are directly twisted to obtain the muscle yarn; the obtained muscle yarn has a spiral or threaded structure, so that the specific surface area of the carbon nanotube narrow bands is increased; a large numberof micro-nano pore passages are introduced into the artificial muscle fiber, and the energy density and the driving stroke of the artificial muscle fiber are improved in a bunching or stranding mode.

The invention provides a method for preparing health-care high-simulation vegetarian meat. The method comprises the following steps of: spraying soluble alginate solution containing soybean protein and transglutaminase (TG) enzyme into aqueous solution containing a soluble calcium salt from a slim hole to prepare calcium alginate vegetarian meat fibers containing the soybean protein and the TG enzyme; wetting the washed vegetarian meat fibers by using low-concentration sodium chloride saline, so that surface layers of the calcium alginate fibers are subjected to calcium-sodium balanced exchange; and adhering slightly among the fibers by utilizing the cohesive property of sodium alginate, extruding appropriately for dehydration, refrigerating, performing enzyme reaction, sizing and stewing to obtain the product. According to the health-care high-simulation vegetarian meat, the soybean protein is degenerated by utilizing the TG enzyme, so that the vegetarian meat offers a tender mouthfeel; and the high-simulation vegetarian meat fibers are prepared by utilizing the gel remodeling of alginates, so that the vegetarian meat fibers are vivid in appearance and have unique functions of blood fat reduction, detoxification and health care.

The invention provides a process for processing fresh and tender shredded meat fibers of chicken breast. The process is characterized by comprising the steps of: (1) using the peeled big breast chicken as a main material for later use, wherein the anadesma on the top of a thick end of the peeled big breast chicken is removed, the fat content is less than or equal to 3%,and the product temperature is 2-5 DEG C; (2) tenderizing a single side of the finished big breast chicken once by a tenderization machine; (3) using a beater, beating the tenderized big breast chicken put into the beater; (4) putting the fibriform shredded meat of the chicken breast into a tumbling solution and stirring uniformly at a high speed by a vacuum tumbling machine; (5) standing and pickling the shredded meat fibers for 8-10h at 0-5 DEG C, and frying to shape the shredded meat fibers; (6) freezing the shredded meat fibers quickly, wherein the centigrade (C.T.) of the product after individual quick freezing is less than or equal to minus 18 DEG C; and (7) packaging the shredded meat fibers and warehousing. The process has the beneficial effects that the shredded meat fibers are kept fully; and meanwhile, by tenderizing and beating to separate out the shredded meat fibers in the raw meat and the big breast chicken, and through the quality improvement and the taste of the rolled and pickled meat, the value and the authenticity of the product are improved greatly.

The invention relates to a process for making bone-removed fish blocks comprising the steps of, scaling off domestic fresh water fish, removing internal organs, heads, and main bones, washing, dividing into multiple fish blocks, pickling the fish blocks, first sizing the pickled fish blocks, adding in condiment, charging water into pasty state, charging in fish blocks, deep frying 0.5-4 minutes, removing fish bones, second sizing, coating the fish blocks with dried bread powder, second frying, placing the fish blocks with dried bread powder into fryer of 130-240 deg. C for deep frying till the fish blocks become golden yellow.

Belonging to the technical field of edible fungus processing, the invention in particular relates to an edible fungus canned lunch, which is prepared form the following raw materials by mass: 50-80 parts of edible fungus, 0.5-4 parts of tremella powder, 0-3 parts of edible gum, 0.1-3 parts of a quality improver, 0.5-1.5 parts of salt, 0.1-1 part of a seasoning, and 2-25 parts of water. The product provided by the invention adopts edible fungus as the main raw material, utilizes the gelling forming properties unique to tremella, by means of sterilization, heating and thermal gelation, the product forms a whole, has good visual permeability, good cutting properties, and visible edible fungus material, is not added with meat, also is not added with an edible gelling agent, has the characteristics of rich nutrition, high protein, low fat and low calorie, has a taste close to a meat fiber structure, but also has the unique flavor of edible fungus and good chewing mouthfeel, thus conforming to the diet demands of people for convenience, nutrition and health in today's society.

The invention relates to the technical field of pet food and discloses freeze-dried pet food. The freeze-dried pet food comprises, in parts by weight, 45-90 parts of a main material, 15-50 parts of ingredients and 0.01-0.5 part of auxiliary materials; the main material is mixed meat of one or two or more of livestock and poultry meat and fish meat; and the livestock and poultry meat is mixed meatone or more of chicken, duck meat, mutton and mutton. The freeze-dried pet food contains no preservative or artificial essence and contains no gluten; the pet food is in a form of flocculent meat fiber after being twisted with hand and touches soft; vacuum freeze drying treatment instead of cooking is adopted, and a large number of nutrients such as vitamins which are lost easily at high temperature in raw materials are retained; livestock and poultry meat, fish meat and animal liver are combined to be used as the raw materials of the pet food, so that the freeze-dried pet food has more comprehensive nutrients than freeze-dried pet food produced from single meat material, conforms to rules of ingestion of cats and dogs under the natural condition and is closer to habits in the wild growthstate; and a preparation process of the freeze-dried pet food is provided.

The invention discloses rolling and kneading equipment for pickling ham. The rolling and kneading equipment comprises a rolling and kneading machine, wherein a conveying roller path is arranged on one side of the rolling and kneading machine; the rolling and kneading machine is in driving connection with a driving mechanism; the rolling and kneading machine is provided with a plurality of rollers for pressing the ham; the rollers are respectively connected with a bracket in match and are horizontally mounted inside the rolling and kneading machine; a conveyer belt is arranged on the other side of the rolling and kneading machine; the conveyer belt is used for feeding the pressed harm into a salting funnel for adding salt on the harm. By adopting the rolling and kneading equipment disclosed by the invention, meat pieces are mutually extruded and abraded because of the rollers inside the rolling and kneading machine so that massage and pickling functions can be achieved, meat fiber is rapidly fused with the added salt, salt-soluble protein can be rapidly and completely leached out, and the rolling and kneading equipment is simple to operate and good in rolling and kneading effect; the rolling and kneading machine can be controlled to perform intermittent rolling and kneading operation through a rolling and kneading switch inside a control box, and thus the energy consumption can be reduced.

The invention discloses a functional snack for pet dogs and a preparation method thereof. The functional snack for pet dogs comprises the following components in parts by weight: 20-50 parts of cattle bone, 1-4 parts of seaweed meal, 10-30 parts of peanut albumen powder, 0.5-2 parts of deep sea fish oil, 10-30 parts of chicken breast, 2-5 parts of soybean protein isolate, 2-5 parts of wheat flour, 2-5 parts of corn starch, 0.1-0.5 part of composite bacteria for fermentation, 2-5 parts of serum protein powder, 0.1-0.2 part of green tea powder, 0.1-0.5 part of glycerol and 0.1-0.5 part of potassium sorbate. The functional snack for pet dogs can solve the problems by improving the intestinal tract absorptivity and raw material decomposition degree; and the meat fibers which can not be digested and absorbed in the raw materials are subjected to in-vitro chopping, stirring and emulsification by the preparation technique to achieve the in-vitro predigestion effect, thereby promoting the development and response capacity of the organism immunological cells, and achieving the goals of nutrition and disease resistance.

The invention relates to a flavor rabbit meat ball, which belongs to the technical field of the food processing. The rabbit meat ball is prepared from 40-60 parts of rabbit meat, 1-3 parts of table salt, 1-2 parts of white granulated sugar, 0.1-0.2 part of white pepper powder, 8-15 parts of starch, 3-5 parts of protein powder, 0.1-0.2 part of ginger powder, 0.1-0.2 part of garlic powder, 0.3-0.8 part of monosodium glutamate, 3-5 parts of cooking wine, 0.3-0.5 part of five spice powder, 3-5 parts of egg white and 20-30 parts of cold water. The preparation method comprises the following steps: chopping thawed and rabbit meat, the table salt, the white granulated sugar, the white pepper powder, the ginger powder, the garlic powder, the monosodium glutamate, the cooking wine, the five spice powder and half of cold water for 2-3 minutes; then, adding the starch, the protein powder, the egg white and the other half of cold water; chopping for 2-3 minutes; adding into a ball forming machine to regulate the size of the ball; boiling the shaped ball for two times, and cooling; and finally quickly freezing to obtain the flavor rabbit meat ball. The flavor rabbit meat ball is free from the preservative so as to prevent from damaging meat fiber. The flavor rabbit meat ball contains high protein and low fat, is flexible and crisp and soft taste, is not greasy, is convenient to eat, can be cooked into any mode, has the advantages of reasonable formula and simple manufacture method and is suitable for mass production.

The invention discloses vegetarian meat floss. The vegetarian meat floss comprises the following ingredients in parts by weight: 30 to 45 parts of textured soybean protein, 20 to 30 parts of soybean flour, 10 to 20 parts of corn starch, 15 to 25 parts of soybean vegetable oil, 10 to 15 parts of white granulated sugar, 2 to 5 parts of sesames, 2 to 5 parts of nori and 5 to 10 parts of seasonings. The vegetarian meat floss has the advantages that fibers are slender, the taste is strong in meat fiber, the floss does not taste like powder and is not sticky and greasy, and the floss is crisp, chewable and capable of being stored at normal temperature. The invention also discloses a preparation method of the vegetarian meat floss and two fiber fluffing machines used in the method.

The invention relates to the technical field of food manufacturing, and discloses a double-seafood fish ball and a preparation method thereof. Based on an idea of healthy diet, the invention provides the double-seafood fish ball developed by taking two types of seafood meat and grass carp meat as main materials, taking lard, egg white and egg yolk as auxiliary materials, and taking ginger juice, fistular onion juice and the like as seasoners under the condition of completely abandoning food additives. The selected seafood meat is coarse in meat fiber, insufficient in viscidity and low in economic value; through technology processing, the mouthfeel and the taste of the seafood meat are improved, and the edibleness and the economic value of seafood are increased; by continuous exploratory experiments of the applicant, recipe parameters of the double-seafood fish ball are accurately optimized, and the double-seafood fish ball is formed by being processed with a simple and stable technology; the obtained double-seafood fish ball is bright and clean in color, fine and tender in mouthfeel, and full in elasticity; meanwhile, the original flavor and nutrition of the product raw materials are furthest reserved, the eating needs of different people in various age stages can be met, and good popularization and market values are achieved.

The invention relates to salted meat and a preparation method thereof and belongs to the technical field of food processing. The salted meat is prepared from the following food raw materials in partsby weight: 1000-1500 parts of fresh meat, 50-100 parts of radish leaves or pumpkin leaves, 3-5 parts of dried orange peel, 1-2 parts of amomum fruits, 5-8 parts of ginger, 0.5-1 part of aniseed, 0.2-0.5 part of fennel, 15-30 parts of table salt, 1-2 parts of vinegar, 50-100 parts of sweet wine liquid, 300-500 parts of oil and 50-150 parts of sugarcane juice. The preparation method comprises the steps: (1) cleaning, (2) boiling in water, (3) frying in oil, (4) pickling, and (5) vacuum packaging. The salted meat provided by the invention is unique in flavor, fat but not greasy, soft and tender in meat fibers, digestible, red in color, salty and sweet in mouthfeel, crisp, soft, delicious, fragrant, delicate, smooth, juicy, chewy and strong in fragrance, the flavor leaves in the mouth and on the lips for a long time after the salted meat is eaten and the salted meat has a lingering aftertaste.

The invention discloses a meat-like sausage based on lentinus edodes root fibers. The meat-like sausage comprises the following components in percentage by weight: 5-15% of shiitake mushroom root fibers, 8-12% of egg white powder, 3-5% of soybean protein, 2-3% of vital gluten, 10% of peanut oil, 0.25% of five spice powder, 0.1% of ginger powder, 0.1% of white pepper powder, 0.1% of garlic powder,0.5% of salt, 1% of chicken essence and 53-69% of water. The meat-like sausage is prepared by mixing the components in proportion, and performing stirring, filling and cooking. The prepared meat-likesausage can achieve chewing feeling of animal meat fiber tissues, is proper in viscoelasticity and hardness, good in taste and high in dietary fiber content, is suitable for people of all ages, and meets the requirements of people for healthy food.

The invention discloses a modern production and preservation technology for keeping conventional sauce and bittern flavor of stewed ducks in soy sauce. The modern production and preservation technology taking red-feather ducks as raw materials comprises the following steps: loading the red-feather ducks on a conveyor belt, introducing the red-feather ducks into a power-up water slot to narcotize the red-feather ducks, bleeding, slaughtering and blanching the red-feather ducks, removing the feathers of the red-feather ducks by food-grade paraffin rosin glycerin ester, sorting and clearing up the red-feather ducks, pickling and performing smoke-curing on the red-feather ducks at an automatic tipper, performing tunnel type quick microwave roasting on the red-feather ducks, continuously cooking the red-feather ducks in bittern and saucing, automatically packaging the red-feather ducks in vacuum with a stretching film, performing heat-insulation type tunnel pasteurization on the packaged red-feather ducks by adopting a hot water recycling technology, quickly cooling the red-feather ducks in icy water, transporting and storing sterilized and packaged ducks by cold-chain preservation, and finally selling the stewed ducks in soy sauce in an ultraviolet ozone preservation refrigerators of chain-store shopping places. In the whole producing and processing process, not only is the conventional process kept, but also the modern production technology is adopted, so that the conventional flavor and food safety of the product are guaranteed. The stewed ducks in soy sauce are fragrant, have long-term aftertaste, and distinct fragrance. Moreover, the toughness of the duck fibers is strong, the meat is moderate in salty delicacy and chewy, and the duck bones are crisp and loose.