12 results about "Meat juice" patented technology

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 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.

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 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 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.