162 results about "Meat juice" patented technology

A neutraceutical beverage comprising pericarp extract from the Garcinia mangostana L. (mangosteen) plant, and juice from mangosteen fruit pulp, preferably combined with juice from at least one of four other ingredients selected from red grapes, lycium, sea buckthorn, and apple, preferably obtained from powdered extract of mangosteen pericarp and a mixture of fruit concentrate and / or powdered fruit and / or fruit extract In a preferred embodiment the neutraceutical beverage comprises mangosteen pericarp extract and juice from each of mangosteen fruit pulp, red grapes, lycium, sea buckthorn, and apple. The mangosteen pericarp extract can be obtained by a process in which mangosteen pericarp is extracted with ethanol, for example, a 50% ethanol, 50% water solution, and the extract is dried under vacuum. The beverage optionally can include one or more additional fruit juices or concentrates, or fruit or plant extracts, such as concord grape concentrate, blueberry concentrate, red raspberry concentrate, powdered green tea extract, powdered grape seed extract, and powdered grape skin extract.

A canned pet food product having a base layer and an upper layer. The base layer is formed of solid food pieces in a gravy and has a substantially conical recess formed into its upper surface. The gravy makes up about 20% to about 40% of the base layer. The upper layer is formed of a substantially solid foodstuff and fills the conical recess formed into the base layer. The substantially solid foodstuff provides about 20% to about 80% by weight of the pet food product.

A combination of a liquid-tight meat tray an absorbent / separating layer inserted into the meat tray, wherein the absorbent / separating layer has an absorbent pad and a film arranged on the absorbent pad for reducing the permeability of meat juice released by gravity from a piece of meat placed onto the absorbent / separating layer. The meat tray, the absorbent / separating layer, and the piece of meat placed on the absorbent / separating layer are to be wrapped by a fresh-keeping foil such that a common closed envelope is formed of the fresh-keeping foil. The combination as a zone introduced into a space to be enclosed by the fresh-keeping foil, wherein the zone contains a purely plant-based preservative of crushed spice material having microbially active volatile components employed in a chemically unchanged form. The microbially active volatile components form an aura within the space to be enclosed by the fresh keeping foil without the crushed spice material and the piece of meat having direct contact with one another.

The invention relates to a processing method of a concentrated sugarcane juice. The processing method comprises the following steps: aiming at the difference of the proportions of nutrient contents and flavor substances contained in sugarcane meat and sugarcane skins, respectively processing the sugarcane and the sugarcane skin into a concentrated sugarcane meat juice and a clarified sugarcane skin juice, and mixing and homogenizing to obtain the concentrated sugarcane juice. The processing method comprises the following specific steps: peeling the sugarcane to the obtain the sugarcane meat and the sugarcane skins, firstly carrying out squeezing, enzyme pre-destruction and sterilization, rough filtration, enzymolysis, ceramic membrane ultrafiltration and vacuum concentration on the sugarcane meat, then carrying out squeezing to obtain the concentrated sugarcane meat juice, carrying out enzyme pre-destruction and sterilization, rough filtration, enzymolysis and ceramic membrane ultrafiltration on the sugarcane skins to obtain the clarified sugarcane skin juice, finally mixing and homogenizing the concentrated sugarcane meat juice with the clarified sugarcane skin juice, and carrying out high-temperature instant sterilization, so as to obtain the concentrated sugarcane juice. The concentrated sugarcane juice prepared by virtue of the processing method is clear and transparent, has aromatic flavor and fresh, sweet and delicious taste, the original flavor and nutritional ingredients of the sugarcane are maximally preserved, and precipitation and a turbid phenomenon are avoided in a storage period.

Concentrates for bouillons, broths, soups, sauces, gravies, dishes, side dishes, or for use as garnishing or seasoning containing dry herbs and / or vegetables, which concentrate is in the form of a solid body or bodies having a weight of 2-250 g, in particular a cube, block, or tablet shape, which yield a soup, sauce etcetera upon dilution with (hot) water or an aqueous liquid, or can be used as a (side)dish, seasoning or garnishing, and wherein the dry herbs and / or vegetables are present in or with the concentrate as one or more compressed particles or layers.

The invention relates to the technical field of foods and relates to fermented coconut cream / coconut pulp juice, coconut yogurt and preparation methods of fermented coconut cream / coconut pulp juice and coconut yogurt. The preparation method of the fermented coconut cream / coconut pulp juice comprises the following steps: removing partial grease from coconut cream / coconut pulp juice, and carrying out sterilization and cooling, so as to obtain a fermented raw material; and adding a first fermentation strain into the fermented raw material, so as to obtain the fermented coconut cream / coconut pulp juice. The preparation method of the coconut yogurt comprises the following steps: respectively and independently fermenting the coconut cream / coconut pulp juice and a milk product, so as to obtain the fermented coconut cream / coconut pulp juice and fermented yogurt; and mixing the fermented coconut cream / coconut pulp juice with the fermented yogurt with the fermented yogurt in proportion, and carrying out blending and sterilization, so as to obtain the coconut yogurt. The products provided by the invention have special flavors of coconuts and yogurt, stable tissue state and fine and smooth taste and are rich in nutrition and easy to digest and absorb.

The invention discloses a preparation method of a pure natural meat flavor seasoning. The preparation method comprises the following steps: stewing preprocessed frozen meat at the high temperature, and then centrifuging to obtain meat residue, pulping the meat residue and then carrying out enzymolysis by using bromelain and novozymes flavor protease, storing broth for later use, deactivating enzyme and sterilizing the meat juice after carrying out enzymolysis, centrifuging and removing bone residue, and then mixing the meat juice with the storage broth, then concentrating in vacuum to obtain semi-solid state seasoning, carrying out spray drying, sieving and then packaging. By stewing at the high temperature, the product has the stewing feeling of over-fired and stewed soup; two enzymes are combined for carrying out enzymolysis and a generation quantity of free amino acids is controlled, thus the product is more delicious in taste and richer in flavor; by compounding the broth obtained by stewing at the high temperature with the meat juice obtained by enzymolysis, the width and the thickness of the prepared product are increased; by spray drying, all nutritional ingredients can be perfectly retained, the quality of the product can be improved and the quality guaranteeing period can be prolonged; the prepared product is the pure natural meat flavor seasoning which can be comparable with high-quality products in international similar products.

The invention discloses a method for preparing a preservative film cushion of chilled meat, which is characterized in that low-density polyethylene is made into film by blow molding, puncturing is carried out on the film, the selected natural antistaling agent is dissolved in sterile distilled water to prepare solution that is sprayed on autoclaved absorbent paper, the paper is put in the film after being dried and shaped, and the preservative film cushion is prepared by sealing. The preparation method has simple technology and easy operation. The added natural antistaling agent used in the invention is safe and has good fresh-keeping effect. The prepared preservative film cushion is used for chilled meat with tray plastic package, thereby being capable of not only solving the influence on product quality caused by chilled meat juice dialysed in the processes of storage, transportation and selling, but also effectively controlling fat oxidation, color variation and microorganism propagation in the storage process of the chilled meat, obviously improving the product esthetic quality and prolonging the guarantee period, and developing a new way for meat fresh-keeping.

A meat mincer is provided, which comprises a main body with a meat inlet and a minced meat outlet, a mincing cutter arranged inside the main body, and a power device arranged on the rear end of the main body, wherein the minced meat outlet is positioned on the front end of the main body, the meat inlet is positioned on the lateral wall of the main body, and the mincing cutter is connected with the power device through a transmission shaft. The meat mincer is characterized in that a sealing gasket is provided between the root of the mincing cutter and the end surface of an axial hole at the rear end of the main body. Compared with the prior art, the meat mincer can prevent the invasion of liquids into the axial hole during meat mincing process.

A rotisserie oven comprising a central heating section having a vertical orientation and dividing the cooking space into two equal, independent, and evenly heated roasting chambers; at least two rotisserie rods each driven by a motor; at least two removable basting troughs positioned above the rotisserie rods; at least two drip collection pans positioned below the rotisserie rods; an ash drawer positioned below the central heating section; and a control panel. By inserting a basting fluid in the basting trough, the roasting meat is automatically basted with the dripping basting fluid. The excess basting fluid and the meat juices is collected and can easily be recycled during the roasting process. By providing parts that are removable and have a simple mechanical design, cleaning and maintenance can be kept at a minimum. Mounting the rotisserie oven on top of a cabinet results in added convenience, accessibility, and flexibility.

The invention discloses a juicy beef ball and a preparation method thereof. The raw materials of external part of the juicy beef ball comprise beef, pig meat 4, chicken breast, cassava modified starch, soybean protein isolate, pig shop fat, an ice water mixture, salt, phosphate and other flavorings. The stuffing material are pig shop fat, pig meat 4, jelly soup, fried onion, white sugar, monosodium glutamate, soy and soybean protein isolate. The preparation method comprises the following steps: cleaning the beef, pig meat 4 and chicken breast which are used for forming external part, mincing to the meat granule; beating the meat granule, adding the other raw materials used for forming the external part in order during a beating treatment period to form a slurry; standing the slurry, performing machinery moulding with the stuffing materials to prepare the semi-finished product of the juicy beef ball; and boiling the semi-finished product of the juicy beef balls for twice to obtain the finished product. The prepared juicy beef ball has the advantages of smooth external parts, moderate hardness, abundant gravy and rich mouth feel.

The invention relates to a non-phosphate meat tenderizer, a preparation thereof and an application thereof. The meat tenderizer, which comprises the following components: amylum, papain, calcium oxide, sodium chloride and an organic acid sodium salt, is prepared by dissolving the components in water. In application, the meat is immersed in the meat tenderizer, so the meat is smooth, does not lose gravy and has a good taste, thereby relish of the meat is kept, the meat is tender and elastic when being taken, has a good calcium supplement effect and is healthy to human bodies. The meat tenderizer has the advantages of simple production technology, reliable product quality and low cost, the components are easy to buy, and the tenderizer is suitable for large scale production.

The invention relates to stewed sirloin and a preparation method thereof. The stewed sirloin is prepared through the following process steps of: flavor treating, soaking, cooking to be sixty percent-cooked, packaging, high-pressure cooking sterilization and the like. The sirloin subjected to soaking with seasonings is only cooked to be sixty percent-cooked in boiled water. After meat blocks are heated and expanded, protein is denatured, and the meat blocks are shrunk after cooling, so that gravy, nutrient components and delicate flavor of the inner part of the sirloin are locked and can not flow out. The prepared sirloin has delicate flavor and high nutrient value, and the nutrient components are retained. As the sirloin is stewed to be sixty percent-cooked, is fished out for cooling and vacuum packaging and then is put into a pressure cooker for cooking, the prepared sirloin has more brittle surface, tender meat and good taste and is easy for preservation. A sauce used in the stewed sirloin is made of materials beneficial to human bodies, and beef with flavor is fresh and tender and is tastily moderate.

The invention relates to the technical field of food, and discloses a method for preparing a chicken essence and a chicken essence prepared by the method. The method for preparing a chicken essence comprises the steps: steaming chicken meat at high temperature; then mixing the steamed chicken meat with chicken oil and chicken meat juice generated in the steaming process; crushing to obtain chicken meat pulp which maintains all the flavor, taste and nutrient components of the natural chicken meat so as to improve the flavor of the chicken essence; and then mixing with monosodium glutamate, salt, white sugar, dextrin and spice, granulating and drying to obtain the chicken essence finally. Compared with the preparation method of chicken essence in the prior art, The method has the advantages of maintaining all the flavor of the natural chicken essence so that the chicken essence not only remains the characteristic of delicious taste, but also has strong flavor; therefore the chicken essence prepared by the method is suitable for people with different eating habits in various regions.

The invention relates to an egg product and its making method, wherein the product comprises the following raw materials (by weight ratio), egg : fruit juice : salt : leavening agent : thickening agent : flavoring oil = 1 : (0.05-0.3) : (0.001-0.05) : (0.001-0.01) : (0.01-1), and right amount of other condiments. The invention realizes the integration of eggs with fruit juice and other raw materials, as the result, the egg product contains rich vitamins in the fruit and vegetable, and nourishing constituents in the meat.

Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of) herbs, vegetables, meat, fish or crustaceans, 15-30% salt and a gelling agent comprising xanthan and locust bean gum.

The invention discloses a new wine making technique and its application to make fruit wines, like loquat wine, and its main steps as follows: 1. loquat wine making technique: (1) fermenting, extracting, and guaranteeing quality: crushing loquat kernels into powder, adding in yeast to ferment for 3 months, and simultaneously adding in a proper amount of white spirit until the white spirit just immerges the powder, filter-pressing the leavening dry and obtaining strong solution No.1 and filter residue No.1; (2) soaking, extracting, filtering and pressing-dry: adding in a proper amount of white spirit, soaking the filter residue No.1 for 10 days and continuing fermentation, making extraction on the soaked substance many times to obtain strong solutions No.1-No.5; (3) blending loquat wine: blending the strong solutions No.1-No.5 with white spirit by existing wine blending technique into the loquat wine, and then fermenting loguat juice by yeast for 1 month, where the follow-up processing method is completely consistent with the wine making technique of loquat kernels.

The invention discloses a production method of red date low-alcohol potable spirit. The production method comprises the following steps of: baking red dates, extruding and peeling, percolating and extracting red date peel solution, extracting date meat juice by virtue of ultrasonic wave, adjusting moisture of juice and adjusting components, then stirring at constant temperature and fermenting, filling in jars and ageing, soaking oak chips, accelerating ageing by virtue of the ultrasonic wave, and blending, settling and filtering to obtain red date brewed spirit. Compared with the prior art, the production method disclosed by the invention has the advantages that the prepared red date low-alcohol potable spirit has strong red date fragrance, full taste and rich nutrition, the preparation process is simple and the production cost is low.

The invention relates to a composite food gum, application thereof in preparing sauce-stewed beef or ass meat and a method for increasing the yield and improving the nutritional quality at the same time by applying the composite food gum to sauce-stewed beef or ass meat.The composite food gum is prepared from, by weight, 50%-80% of curdlan, 5%-20% of konjac gum, 1%-10% of trisodium phosphate, 1%-10% of xanthan gum and 1%-10% of sodium carbonate.The addition quantity of the composite food gum accounts for 0.8%-2.0% of the total weight of beef or ass meat.Sauce-stewed beef or ass meat processed with the composite food gum is high in yield, good in taste and tender in meat quality, and has higher nutritive value and better economic benefits as more meat juice is preserved.

The invention discloses a loach beverage and a manufacturing method of the loach beverage. The manufacturing method comprises the following steps of grinding or mincing loaches which are cleaned and are subjected to head and viscera removal to obtain muddy flesh; immersing the muddy flesh in vinegar at the temperature of 8-12 DEG C for 2-3 days to obtain meat paste, wherein the ratio of the muddy flesh weight to the vinegar volume is 0.6-0.9 kg / L; grinding the meat paste into meat juice to obtain the loach beverage. According to the loach beverage and the manufacturing method of the loach beverage which are disclosed by the invention, the nutritional value of a product and the good taste can be guaranteed, and healthy nutritional food is brought to customers; the loach beverage is functional loach food which can promote and stimulate the enhancement of effects of loach components and has an excellent anti-fatigue effect. The manufacturing method of the loach beverage is simple, and the manufacturing cost is low.

The invention relates to a fresh coconut meat bifid probiotic fermented beverage, which is prepared by culturing probiotics such as bifidobacteria, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus and the like with mixed squeezed juice of fresh coconut meat and coconut water serving as a culture medium and inactivating fermented probiotic liquid. A preparation method of the beverage comprises the following steps of: preparing lately-squeezed fresh coconut meat juice serving as a culture medium; adding an appropriate amount of drinking water into a container; fermenting under certain temperature and time conditions; adding an appropriate amount of white sugar, brown sugar, honey and drinking water into probiotic fermented liquid after fermenting; and boiling and inactivating under normal pressure to obtain the beverage. By filtering residues of the fresh coconut meat probiotic fermented beverage, fresh coconut meat probiotic fermented jam can be prepared. According to the invention, the application range of probiotic culture media such as bifidobacteria and the like is further expanded. A novel probiotic fermented inactivated fruit juice beverage is provided for consumers. The beverage has the advantages of wide raw material source, low cost, stable preparation process, small investment on production equipment, easiness for operating and popularizing and good market application prospect.

The invention relates to a method for preparing a cherry drink, which comprises the following process steps: crushing cherries, separating residues from juice, grinding pulp juice into paste, refrigerating the paste by a pulping method, mixing the paste with ingredients of a stabilizing agent, an antioxidant and the like, thinning the mixture with a colloid mill, homogenizing and packaging the mixture and the like to obtain the cherry drink. The method performs deep processing on the cherries, and solves the problem that the cherries are difficult to store on the premise of ensuring that the nutrient content of the cherries does not lose. The cherry drink has good taste and satisfies the tastes of most people.

The invention relates to a making method of defatted stewed pork with brown sauce, and belongs to the technical field of food processing. The method adopts a chickens' extract-free defatting cooking technology comprises the following steps: pressing streaky pork with a weight, and steaming the streaky pork; cutting the steamed streaky pork with a knife to form square port, and cutting remaining parts to form minced pork; arranging a bamboo pad at the bottom of a pot, adding ginger and scallion, arranging the square pork on the bamboo pad, adding cold water until the square pork is immersed, adding high-grade Shaoxing wine, red wine, soy sauce and white sugar, and boiling the cold water with strong fire; changing to weak fire, boiling until the pork is loose and bright red, and taking out the pork with a dense sauce; adding the minced pork to the pot, cooking the minced pork, taking out the cooked minced pork, and reserving the obtained pork juice without oil; selecting a ceramic pot, adding dried bamboo shoot and the cooked square pork, filling with small strips of the minced pork, adding dry black carps, and pouring the pork juice; and carrying out secondary steaming on the panned stewed pork with brown sauce to obtain the defatted stewed pork with brown sauce. The stewed pork with brown sauce, made in the invention, has the advantages of bright red color, soft meat, thinness without skinniness, and special delicate fragrance mouthfeel formed through mutual fusion of various fragrances.

The invention provides stew beer sauce, which is characterized by consisting of a sauce material, vegetable materials and auxiliary materials. The sauce material ingredient is prepared by processing dried chilli, ginger, garlic, aniseed, cinnamon, clove, beer, yellow wine, salt, white sugar, chicken essence seasoning, edible oil, white pepper powder, cooking starch, chicken essence, spices, beef powder and sesame oil according to a certain proportion; the vegetable materials consist of 2-5 parts of dehydrated cabbage, 2-5 parts of shallot, 5-10 parts of dehydrated carrot and 5-10 parts of dehydrated lettuce in parts by weight, which are individually packaged; and the auxiliary material consists of 20-30 parts of cocktail sausage slice and 30-50 parts of kimchi, which are individually packaged. The invention has the advantages that the meat can become more mellow and have a richer feeling after being added with the spice, but the meat juice does not have obvious beer smell, and the meat is sweet and mild in taste, fragrant and delicious and can tonify and strengthen bodies and nourish the skin; and the meat juice flavor is mellow and fresh.

Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of) herbs, vegetables, meat, fish or crustaceans, 3-30% salt and a gelling agent comprising gelatin and starch.

The invention relates to the technical field of food processing and particularly relates to a method for industrially preparing braised pork. The method comprises the following steps: choosing streaky pork, cleaning the streaky pork, slicing the cleaned streaky pork into slices, adding a curing agent, and uniformly stirring the streaky pork slices for curing the streaky pork slices at 0-4 DEG C; frying the cured streaky pork slices until the surfaces of the cured streaky pork slices are golden yellow, and then taking out the streaky pork slices; boiling the streaky pork with cassia bark, aniseeds, bay leaves, ginger, dry red pepper, oyster sauce, soy sauce, white sugar and chicken essence, and then, cooling, draining and quenching the streaky pork slices; adding modified starch and braised sauce into the rest of broth, uniformly stirring the broth, boiling the broth, and then quenching the broth to obtain braised pork broth; and uniformly mixing the drained streaky pork slices and the braised pork broth, and packaging the streaky pork slices with a food-grade plastic bag, so as to obtain the braised pork. The product prepared by the method provided by the invention has delicious taste and tender meat and has the effects of clearing away heat and toxic materials, promoting appetite and strengthening the spleen as well as nourishing the liver and kidneys.

The present invention relates to a concentrate food composition comprising water, salt and pectin for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish. The aim of the present invention is to provide a concentrate food composition in the form of a gel at room temperature and which is shape-stable at high-salt levels, while the increase in viscosity upon cooling of the diluted concentrate food composition is very low. It has been found that a concentrate food composition in the form of a stable gel can be obtained when the concentrate comprises water, sodium salt comminuted plant material, pectin and calcium salt, wherein part of said pectin is bound to said comminuted plant material, and part of said pectin is not bound to said comminuted plant material (free pectin) and said free pectin and said bound pectin are present in a ratio of from 0.2 to 200.

Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-30% salt, and a gelling agent comprising xanthan and locust bean gum, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof.

A liquid extract of anise contains the shikimic acid, which can prevent fowlí»s influenza and thrombus, sweetening substance and aromatic substance, and can be used to prepare beverage, buccal lozenge, juice, tea, infusion, etc.

The invention relates to a microbial limit detection method for a membrane used for multi-layer coextrusion infusion. The method includes the steps of taking out the membrane used for multi-layer coextrusion infusion under the aseptic environment, flushing the outer layer face of the membrane used for multi-layer coextrusion infusion through a stroke-physiological saline solution at least three times, taking a membrane material with the area of 50 cm<2> in the middle, cutting the taken membrane material with the area of 50 cm<2> into pieces through a pair of aseptic scissors, placing the cut membrane material in a conical aseptic bottle, adding 100 ml of aseptic sodium chloride peptone buffer solutions with the pH value of 7.0, shaking the mixture for 1 minute, standing still for 10 minutes, preparing a test solution, taking 10 ml of the test solution and filtering the test solution through a membrane filter after a filter membrane of the membrane filter is wetted through 10 ml of the aseptic sodium chloride peptone buffer solutions with the pH value of 7.0, taking out the filter membrane, attaching the filter membrane to a culture medium with the bacterium face of the filter membrane facing upwards, taking 10 ml of the test solution, inoculating the test solution to 100 ml of soybean casein digestion meat juice, placing the culture medium where the filter membrane is attached and the soybean casein digestion meat juice where inoculation is conducted in an incubator, and observing the result. By means of the established microbial limit detection method, the quality standard of the membrane used for multi-layer coextrusion infusion is improved, and gaps in microbial limit detection are filled in.