21 results about "Meat juice" patented technology

The invention relates to a river crab bean curd premade dish based on whole-course non-thermal processing and a making method thereof, and belongs to the technical field of aquatic product processing. A preparation method of a river crab bean curd premade dish based on whole-course non-thermal processing comprises the following steps: removing crab shells, gills, mouth umbilicus, heart and stomach and intestine of river crabs, crushing and filtering to obtain crab meat juice; and then adding the yeast extract and Arabic gum, stirring and mixing, homogenizing at high pressure, carrying out vacuum plastic packaging, sterilizing at ultrahigh pressure, and freezing to obtain the product. According to the method provided by the invention, through combination and synergy of a series of non-thermal processing technologies, the original flavor of the river crabs is reserved and improved to the greatest extent on the premise of ensuring the microbial safety of the product, and meanwhile, the characters of the final product are optimized, so that industrial production and long-term storage can be realized, and excellent quality can be kept.

To provide a feed and a method for improving meat quality of poultry and animal meat, especially for enhancing antioxidant power of the meat and reducing drip amount flowing out from the meat.SOLUTION: The feed for enhancing the antioxidant power of the meat of the birds and animals contains coffee bean grounds, and the feed for reducing the outflow of drip from the meat of the birds and animals contains coffee bean grounds. The method for enhancing the antioxidant power of the meat of the birds and animals and the method for reducing the outflow of the drip from the meat of the birds and animals include giving the feed.SELECTED DRAWING: None

The utility model discloses a meat juice separating device for fruit juice processing, and relates to the technical field of fruit juice processing device design, the meat juice separating device comprises a separating device main body, a meat juice separating unit and a feed crushing unit, the four corners of the lower side surface of the separating device main body are respectively and fixedly connected with a supporting leg, and the right side of the separating device main body is provided with a feed hole; a feeding crushing unit is arranged at the position, located on the edge of the feeding hole, of the right side of the separation device body, the meat juice separation unit comprises a conical funnel, a temporary storage box, a guide funnel and a fixed supporting rod, and the conical funnel is fixedly connected to the position, located on the lower side of the feeding hole, in the separation device body; two fixed supporting rods at equal intervals are fixedly connected in the separation device body, a filter screen for squeezing juice is more convenient to disassemble and assemble, the juice is filtered more thoroughly, the juice quality is not affected, fruits are crushed more thoroughly during squeezing, and juice separation use is not affected.

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 protein-complexed MCT oil includes MCT droplets or particles encapsulated and / or complexed by a protein-based wall material. The protein compounded MCT oil can be used as a food additive. The wall material includes a protein, e.g., pea protein, one or more emulsifiers, optionally one or more co-emulsifiers, and optionally one or more polysaccharides. The protein complexed MCT oil may optionally include one or more make-up oils comprising one or more crucial omega-3 fatty acids (ALA, EPA, and DHA) and / or one or more crucial omega-6 fatty acids. A user may eat the protein-compounded MCT oil as desired, e.g., by adding the protein-compounded MCT oil to a food or beverage product, such as a plant flour (e.g., preparing a mixed plant-MCT flour), a coffee creamer, smoothie, a sports beverage, a foam tea, a jelly, an ice cream, yoghurt, milkshake, processed meat (e.g., a milk powder), and the like. ), gravy, pet food, baked food, vitamin supplements, energy bars, and beverage mixtures. The food and beverage products increase the nutrition provided by MCT oil, pea protein and polysaccharides.

The utility model discloses a conveying device for poultry processing, which relates to the technical field of poultry processing and comprises a conveyor body, splash-proof mechanisms and a cleaning mechanism, the splash-proof mechanisms are arranged on two sides of the input end of the conveyor body, each splash-proof mechanism comprises a vertical baffle, a slope guide plate and a water receiving box, the slope guide plate is arranged at the lower end of the vertical baffle, and the water receiving box is arranged at the lower end of the slope guide plate. A water receiving box is arranged at the lower end of the slope guide plate, a cleaning mechanism is arranged below the conveyor body, a water collecting tank is arranged below the output end of the conveyor body, and a first water scraping assembly is arranged in the water collecting tank; according to the anti-splashing poultry conveyor, the two sides of the conveyor body can be shielded by arranging the anti-splashing mechanism, and the situation that when poultry falling onto the conveyor body from the previous position makes contact with the conveyor body, gravy splashes to pollute workers on the two sides and the working environment is prevented; the arranged first water scraping assembly can scrape gravy on the conveying belt of the conveyor body from the output end of the conveyor body to the water collecting tank to be collected.

The invention discloses a method for preparing a pure plant-based coconut milk beverage from mixed bean pulp, and belongs to the technical field of plant-based food processing. The method comprises the following steps: performing high-temperature drying on mixed beans, performing slight crushing, and removing bean hulls and germs to obtain bean endosperm; mixing the bean endosperm with boiling water, pulping and filtering to obtain raw soybean milk; sterilizing the raw soybean milk to obtain a soybean milk base material; hydrolyzing the soybean milk with protease under specific conditions to further improve flavor and protein functional characteristics; and then mixing the enzymolysis soybean milk with ingredients such as freshly squeezed coconut meat juice and cane sugar, and performing high-speed shearing, homogenization and UHT sterilization to prepare the pure plant-based coconut milk beverage.

The utility model relates to the technical field of meat product processing, in particular to a meat product wok which comprises a rack, a wok body is rotationally connected to the rack, a discharging plate is installed at a discharging port of the wok body, an oil collecting box is installed on the outer wall of the wok body through an installation structure, an installation base is fixedly connected to the wok body, and a sliding frame is connected into the installation base in a sliding mode. Two sliding rods are slidably connected into the sliding frame, the sliding directions of the sliding frame and the sliding rods are perpendicular to each other, tension springs are fixedly connected between the sliding frame and the sliding rods, an oil collecting box is inserted into the sliding rods, a check block is fixedly connected to the bottom end of the discharging plate, the check block abuts against the side, facing the mounting base, of the oil collecting box, and a limiting structure is mounted on the oil collecting box. The oil collecting box is arranged below the discharging plate to collect gravy dripping on the discharging plate, so that ground pollution caused by the gravy dripping on the ground is reduced, the cleanness and sanitation of the production environment are favorably maintained, a worker is prevented from slipping when stepping on the wet and slippery gravy, and the safety during production is improved.

A composition and method of making a label friendly starch blend includes a composition having greater than 50 weight percent of a heat moisture treated (HMT) potato starch and less than 50 weight percent of a native tapioca starch. In an example, the starch blend includes between about 60 and about 70 weight percent of the HMT potato starch and between about 30 and about 40 weight percent of the native tapioca starch. The starch blends disclosed herein can be suitable for use in a variety of food products, including, but not limited to, tomato-based sauces, cheese sauces, Asian-style sauces, and gravies, particularly for use in freezer meals. The food products containing the starch blends disclosed herein exhibit favorable properties after being cooked, stored in the freezer and then heated prior to consumption. Observations included favorable viscosity, favorable texture and an absence of syneresis.

The application provides a method for preparing a poultry meat marinated product, comprising: (1) placing poultry meat into a marinade, heating to boiling, and maintaining for 5-8 minutes; (2) cooling to 50-65 DEG C, adding a white peony root polysaccharide solution, stirring uniformly, and maintaining for 10-20 minutes; (3) heating to 88-95 DEG C, and maintaining for 30-40 seconds; (4) taking out the poultry meat, spreading, and cooling to below 50 DEG C; (5) packaging the poultry meat with a packaging bag, quick-freezing, and storing at-18 DEG C. The method adds extra white peony root polysaccharide during marinating, and maintains a low heating temperature (50-65 DEG C). The white peony root polysaccharide is not destroyed at the temperature, can penetrate into the poultry meat, combine with internal water (meat juice) to form a colloidal structure, and be concentratedly distributed between the Achilles tendons and muscle gaps, effectively reducing free flowing water in the poultry meat, and avoiding ice crystals formed at muscle fibers by free flowing water, and destroying the muscle fibers.

The invention relates to the technical field of nata de coco preparation, and particularly discloses a nata de coco product as well as a preparation method and application thereof. The method comprises the following steps: (1) carrying out dynamic fermentation; the fermentation substrate comprises coconut water and coconut meat juice in a mass ratio of (4-5): (1-3); the rotation speed of the fermentation substrate is 70-95 revolutions per minute; (2) separating solids from the fermentation product, and then passivating and dicing; (3) mixing the nata de coco particles with the film coating liquid, and performing two-stage sterilization; the film coating liquid comprises starch, sodium carboxymethyl cellulose, sweet substances and water; the mass ratio of the sodium carboxymethyl cellulose to the starch is 1: (2.5-3.6); the total concentration of the sodium carboxymethyl cellulose and the starch in the film coating liquid is 1%-3.5%; the viscosity of the film coating liquid is 45-65 cp; in the two-stage sterilization, the first-stage sterilization is carried out at the temperature of 100-120 DEG C / 60-120 s; and the second-stage sterilization is carried out at 125-135 DEG C / 100-120 s. The coconut product prepared by the preparation method disclosed by the invention is resistant to high-temperature sterilization, good in mechanical strength and good in mouth feel.

The invention belongs to the technical field of poultry processing, and discloses a raw poultry steaming and scalding device and a raw poultry steaming and scalding hair removal method.The raw poultry steaming and scalding device comprises a furnace body, a taking and placing opening is formed in the top of the furnace body, hollow interlayers are arranged on the furnace wall and the furnace bottom of the furnace body and are steam channels, steam spraying holes are formed in the inner wall and the inner bottom of the furnace body, and a raw poultry containing cavity is formed in the furnace body; the outer wall of the furnace body is connected with a steam inlet. The method is simple and reasonable, and secondary pollution and water absorption weight increment caused by hot water soaking can be avoided; yellow oily skin and meat juice of the poultry skin are reserved, the mouth feel is good, and the nutrition is rich; and the treated poultry are natural in appearance and compact in meat quality.

The application discloses a method for reducing meat juice loss, and belongs to the technical field of agricultural product processing. The method applies one or more of an electric field, a magnetic field or a temperature field to meat in one or more links of meat freezing, storage and thawing, so that the juice loss of the meat is reduced from 5%-15% to 1%-8%, the meat juice is better maintained in the meat tissue, the meat tenderness is not significantly reduced, the sensory index of the meat is not significantly reduced, and a better shopping experience is provided for consumers.

The invention provides a preparation method of sauced mutton, and the preparation method comprises the steps of raw material treatment, spice bag preparation, rolling and pickling, marinating and boiling, cooling, vacuum packaging and the like, the spice bag in the application improves radix angelicae as a monarch material, and lays a deep base gas for removing mutton smell; the amomum cardamomum is introduced as a monarch material, so that fresh and vulgaris-free composite fruit fragrance is brought; the rhizoma kaempferiae is added as a ministerial material, the product is endowed with unique aroma penetrating power and memory points, and the three raw materials of the radix angelicae, the amomum cardamomum and the rhizoma kaempferiae are innovatively applied, so that a marinating effect superior to that of a traditional formula is generated; besides, through accurate optimization and cooperation of key process parameters such as rolling time, boiling temperature and time and the like, meat juice is reserved to the greatest extent under the condition that no meat tenderizer or water-retaining agent is used. The prepared sauced mutton reaches the optimal balance point in hardness, elasticity, cohesiveness and chewiness; and the pain point of non-uniform texture of a traditional process product is successfully solved.

The invention discloses a curing barn for making roast ducks and a high-temperature oil forcing technology of the curing barn, and belongs to the technical field of food processing. The curing barn comprises a baking mechanism and a driving mechanism which are matched with each other. An upper drying space, a middle oil forcing space and a lower water locking space are sequentially defined by a curing barn body of the curing mechanism in the vertical direction, and functional assemblies used for achieving specific functions are arranged in the spaces respectively. A hanging rod is arranged on the driving mechanism, and the driving mechanism is configured to be capable of driving the roast duck on the hanging rod to pass through the three spaces in sequence, and the roast duck can rotate. The invention further discloses a process which comprises the following steps: firstly, tightening the skin of the roast duck in a drying space; then moving to an oil forcing space, efficiently forcing subcutaneous fat and crisping the epidermis; and finally, moving to a water locking space, so that the inside is cured and the meat juice is locked. The method solves the problems that traditional roast ducks are greasy, not crisp in skin and unstable in quality, and the roast ducks which are crisp outside and tender inside and are low in fat and healthy can be stably produced.

The application belongs to the field of livestock and aquatic product preservation materials. A preparation method of a degradable high water absorption sponge pad with antibacterial function, characterized in that the method comprises the following steps: (1) preparing a nanocellulose antibacterial suspension; (2) preparing a dispersion; (3) preparing a lower water absorption sponge pad; (4) preparing a degradable high water absorption sponge pad with antibacterial function: weighing the antibacterial bacterial cellulose dispersion in step (2), adding an alkaline solution, stirring uniformly, adding the mixed dispersion into the unfrozen sponge pad in step (3), placing them in a refrigerator for freezing, then thawing at room temperature, placing them in the refrigerator again for freezing, repeating the operation for several times; then washing the sponge with deionized water until neutral, drying in air to obtain a degradable high water absorption sponge pad with antibacterial function. The sponge pad can inhibit the growth and reproduction of microorganisms during the storage and transportation of food, absorb excess water and meat juice, and prolong the shelf life of livestock and aquatic products.

A starch blend includes 40-85% (w / w) of an unmodified amylose-containing starch and 15-60% (w / w) of a non-chemically inhibited starch. The starch blend, upon cooking in water has a high viscosity after one or more, two or more, three or more, four or more, or five or more freeze-thaw cycles. Such starch blend is useful in a variety of food and beverage compositions, particularly frozen sauces and gravies.

The invention belongs to the technical field of food processing, and discloses buffalo formula coconut milk and a preparation method thereof. The buffalo formula coconut milk comprises the following raw materials in parts by weight: 64-100 parts of pre-blended raw milk and 15-50 parts of pre-blended raw buffalo milk, a preparation method of the pre-blended raw milk comprises the following steps: mixing erythritol, coconut milk powder and raw milk, and carrying out first homogenization treatment; a preparation method of the pre-blended raw buffalo milk comprises the following steps: mixing the freshly squeezed coconut juice and the raw buffalo milk, and then carrying out second homogenization treatment. According to the invention, differential pre-blending treatment is carried out on the raw materials, so that the technical problems of easy fat floating, particle precipitation and the like of a cow milk and coconut composite system in heat treatment and long-term storage are fundamentally solved, and the coconut cow milk product has fine and smooth mouth feel, composite flavor with highly fused coconut fragrance and milk fragrance and excellent stability.

The present application relates to a method for producing a meat juice composition for retort foods with improved aroma components and flavor, which includes a pretreatment step (P) of meat raw materials, a pressurized hot water extraction step (S30) of extracting the meat raw materials pretreated in the pretreatment step (P) with pressurized hot water at a temperature of 90 to 130°C for 1 to 4 hours, and a centrifugation step (S40) of centrifuging the meat juice extracted in the pressurized hot water extraction step (S30) to separate meat residues and fat, and filtering the resulting mixture.

The invention discloses preparation of a sodium caseinate substitute and application of the sodium caseinate substitute in a plant-based coconut juice beverage, and belongs to the technical field of plant protein processing. The method comprises the following steps: mixing bean flour with water, then inoculating compound bacteria for fermentation, and after the fermentation is finished, drying to stop the fermentation to prepare the fermented bean flour, then carrying out gradient washing by using ethanol solutions with different concentrations, filtering and drying to obtain alcohol-washed bean flour; protein is extracted through an alkali-solution and acid-isolation method, and protein isolate is prepared through redissolution and freeze-drying; and finally, stirring, homogenizing and sterilizing the protein isolate, the freshly squeezed coconut juice, cane sugar and other ingredients to prepare the plant-based coconut juice beverage. A large amount of volatile beany flavor substances such as aldehydes and alcohols are effectively degraded and removed through the processes such as compound bacterium suspension fermentation and gradient ethanol washing, the nitrogen dissolution index and the emulsification characteristic of the bean protein are synchronously improved, and the prepared pure plant-based coconut juice has the characteristics of no beany flavor, good flavor and fine taste.

The utility model relates to the technical field of salt roasted chicken processing, in particular to a salt roasted chicken air-drying device which comprises an air-drying frame and a collecting box, the air-drying frame comprises a pair of supports which are oppositely arranged, moving pieces are arranged at the bottoms of the supports, and a plurality of hooks are hung between the tops of the supports through supporting rods; wherein a reinforcing rod is further fixedly connected between the bottoms of the pair of supports, the collecting box is arranged on the reinforcing rod through a fixing assembly, the collecting box is used for collecting water dripping when the salt roasted chicken is air-dried, and dripping marinating material liquid and part of marinating materials can be collected through the collecting box; liquid such as gravy, blood and grease is prevented from flowing around, breeding of bacteria and microorganisms is reduced, the sanitation of the airing environment is kept, cleaning work is more concentrated and efficient, the cleaning time is shortened, the labor cost is reduced, the collecting box can be fixed through the fixing assembly, and grease and waste attached to the surface can be conveniently cleaned.