325 results about "Meat paste" patented technology

The invention relates to the technical field of biology, and discloses an oyster peptide with a sexual promoting function and a preparation method and application thereof. The method comprises the steps that oyster meat, calcium salt and water are ground to obtain oyster meat paste; enzymolysis is performed on the oyster meat paste, and centrifugation is performed to obtain supernatant after enzymolysis is performed, and an oyster enzymolysis coarse solution is obtained; discoloring and impurity removing are performed on the oyster enzymolysis coarse solution, and an oyster peptide refined solution is obtained; concentrating and spray drying are performed on the oyster peptide refined solution to obtain the oyster peptide. According to the oyster peptide with the sexual promoting function and the preparation method and application thereof, due to the fact that the oyster meat is pretreated with the calcium salt before enzymolysis is performed on the oyster meat, endogenous enzymes of oysters are activated, and enzymic preparations consumed in subsequent enzymolysis are reduced; meanwhile, the specific enzymic preparation composition is adopted to cooperate with the endogenous enzymes of the oysters to perform enzymolysis in two steps, and therefore the oyster peptide with the higher antioxidant activity and the significant sexual promoting function is prepared.

The invention provides a preparation method of a freeze-dried powder standard sample of an animal-sourced substrate drug and a metabolite residue thereof. The method includes following steps: feeding experimental animals with drugs, wherein a drug feeding method is feeding, injecting or medicated bath with one or more drugs; controlling a feeding time; obtain a sample material containing raw drugs and/or metabolites through metabolism in animal bodies; adding a vitamin C solution; performing a mashing and homogenizing process to obtain meat paste; performing a vacuum freeze-drying process, a crushing and sieving process and a nitrogen-filling package process and a vacuum packaging process. In addition, a degreasing, repeated homogenizing and sieving process is included or not included according to fat content in an animal substrate. The standard sample can be transported at normal temperature and is long in preserving time. A situation of combination of a target object and the substrate is coincided with that of an actual detection sample. The standard sample can be used of quality controlling of relative detection and analysis, is homogeneous and stable, is convenient to transport, is reliable in use and has significant economic value and market competitiveness.

The invention discloses a coilia mystus Maillard peptide with a memory improvement function as well as a preparation method and an application of the coilia mystus Maillard peptide. The method comprises following steps: coilia mystus is minced into meat paste, water is added for mixing, protease is added for enzymolysis, and an obtained supernatant is a coilia mystus enzymatic hydrolysis solution; reducing sugar is added to the enzymatic hydrolysis solution and reacts at the temperature of 90-110 DEG C for 1-2 h, a product is taken out and cooled, and coilia mystus Maillard reaction solution is obtained; the coilia mystus Maillard reaction solution is subjected to vacuum concentration and spray drying, and the coilia mystus Maillard peptide is obtained. The biological enzymolysis technology is firstly adopted to release protein peptide with the memory improvement function in coilia mystus protein to the greatest extent, and then the biological efficacy of the protein peptide is further improved through the Maillard reaction. Meanwhile, the Maillard reaction can also improve the flavor of enzymatic hydrolysates, remove fishy smell of marine products and produce pleasant fragrance.

The invention discloses a formulation for pot chicken special meat paste. The formulation comprises vegetable oil and fat, chicken fat, fresh spice, dry spice, fermented soy sauce, cooking wine, chicken breast, chicken thigh, chicken paste, chicken bone extract, salt, sugar, monosodium glutamate and composite tasty agents. The invention also discloses a production process for producing pot chicken special meat paste through the formulation. According to the invention, the formulation and the process can be used for obtaining the pot chicken special meat paste, so that the flavour blank is filled, the production process is unified and the mouth-feel is consistent, thus enabling the pot chicken eating to be free of geographical limitations.

The invention provides a preparation method of a small water turtle anti-tumor polypeptide. The method comprises the following steps: mixing 3 to 20g of meat paste of small water turtle and ultrapure water; agitating to obtain a mixed solution at concentration of 10 to 50% (w/v); adding trypsin to perform enzymolysis; deactivating enzyme after enzymolysis; cooling until reaching room temperature; centrifuging enzymatic hydrolysate; collecting supernate; sequentially filtering through ultrafiltration membranes which respectively have molecular cut off of 10KD, 5KD and 3KD, so as to obtain three enzymatic hydrolysates; performing sephadex G-15 column chromatography for 0-3K enzymatic hydrolysate; eluting with water; collecting four polypeptide components under a certain detection wavelength so as to obtain small water turtle anti-tumor polypeptide. The prepared small water turtle anti-tumor polypeptide is beneficial for the development and utilization of anti-tumor drugs and health foods.

The invention discloses a preparation method for fermentation-type red-yeast-rice meat pulp, and belongs to the technical field of fermentation engineering. The method comprises the following steps: (1) preparing raw materials; (2) preparing a starter from multiple bacterial strains; and (3) performing constant-temperature fermentation. According to the method, red yeast rice is taken as a starch auxiliary material, and the red-yeast-rice fermentation meat pulp with unique color and certain nutritious health-care functions is prepared by utilizing the natural color and the nutritious health-care functions of red yeast rice and employing a microbial low-salt solid fermentation process. The product has red color or rosiness, and is protrude in ester fragrance, unique in flavor, delicious in taste and abundant in nutrition.

The pork sauce is produced with lean pork, scallion, soybean sauce, gourmet, chilli powder, sugar, vegetable oil, salt, water and soy sauce and through heating, stirring and stewing. It has pork as main material, sauce taste in port and pork aroma in sauce, proper salty degree and good taste. It may be used as food for direct serving and as seasoning.

The invention discloses a recipe of red onion stir-fired flavor beef sauce. The recipe comprises vegetable oil, animal oil, fresh spice, dried spice, thick broad-bean sauce, dark soy sauce, fresh beef, powder extract beef grease, salt, sugar, gourmet powder and composite tasty agent. The invention also discloses a production process for producing the red onion stir-fired flavor beef sauce by using the recipe, which comprises the following steps: step 1, preparing auxiliary materials; step 2, preparing soup; step 3, preparing main materials; step 4, adding oil; step 5, making the sauce; and step 6, mixing uniformly. The materials and the production process are standardized, and the favor beef sauce which is uniform in quality is produced; the production process is controllable, and the recipe is stable, thereby ensuring that the favor of a final product is stable and an onion stir-fired beef sauce which is authentic in favor and can be eaten at any time is provided for the public.

The invention discloses a production method of fermented fish bone meat paste, comprising the following steps: preparing fish bone, fish head of sturgeon, channel catfish, tilapia mossambica and the like; pretreating, particularly washing and cutting into blocks; sterilizing; draining; soaking with mixture of salt and vinegar; draining; milling into slurry; adding salt; fermenting in a jar; carrying out solid-liquid separation; steaming the solids with high-temperature vinegar; mixing and homogenizing; flavoring; sterilizing; and finally obtain the finished product. According to the production method, the step of soaking with mixture of salt and vinegar is used for removing odorous substances, so the method is scientific, easy to operate and good in effect; the raw materials are soaked with the mixture of salt and vinegar, saline water and acetic acid work together to improve the solubility of the odorous substances in water so that the odorous substances are dissolved into water, thereby reaching the purpose of removing odorous substances from the raw materials; enzymes of fish are used for natural fermentation, thereby ensuring the flavor of fish meet paste; through solid-liquidseparation after fermentation, the obtained solids are steamed with high-temperature vinegar, so the grain size of the fish meat paste is reduced further, the uniform and consistent taste of the fishmeat paste is ensured; and after being steamed with vinegar, the solids are mixed with fermentation liquor, thereby ensuring good taste and flavor of the fish meat paste.

The invention belongs to the technical field of food processing, specifically relates to a method for processing meatball products and in particular relates to a processing method for improving crispness and elasticity of meatball products. The processing method comprises the following steps: adding phycoerythrin powder in the meat paste preparation process, adding Curdlan into the chopping and pulping process, compounding with xanthan gum to prepare the hydrosol. The invention aims to provide a process for improving the water binding capacity of meat paste, improving the gel strength of meatballs and improving the crispness and elasticity of the product by utilizing the phycoerythrin, Curdlan and xanthan gum aiming at the defects and existing problems in the conventional processing technology. The process disclosed by the invention is easy and convenient to operate, the process parameters are easy to master, the production cost is low, and factory processing of meatballs is conveniently realized.

The invention discloses a preparation method of a liquid-state chicken liver flavor dog food flavor agent. The preparation method comprises the following steps: processing chicken livers and chicken intestines into meat paste; adding water in the meat paste, and fully stirring to obtain meat slurry; heating the meat slurry to 45-60 DEG C, adjusting pH to 5.5-7.0, adding protease, stirring for carrying out hydrolysis reaction until hydrolysis degree of the meat slurry is 20-40%, raising the temperature to 92-95 DEG C within 30 minutes, and continuously stirring to obtain enzymatic hydrolysate; adding reducing sugar and glycine in the enzymatic hydrolysate, uniformly stirring, and heating for 50-150 minutes at 100-110 DEG C to obtain an enzymolysis product; adding phosphoric acid and modified starch in the enzymolysis product, and uniformly stirring to obtain the liquid-state chicken liver flavor dog food flavor agent. The preparation method has the following benefits: 1, the cost is lower, and the use ratio and additional value of chicken by-products are effectively increased; 2, the liquid-state chicken liver flavor dog food flavor agent is strong in flavor and remarkable in typical flavor, greatly improves the flavor and palatability of dog food, and has an excellent market prospect when applied to the pet's foods.

The invention relates to a pickled pepper flavor sausage and a preparation method thereof. The pickled pepper flavor sausage is prepared from the composition including following two materials in parts by weight: 0.05-0.1 part of spring-fermented pickled oily essence 85166, and 0.3-0.7 part of spring-fermented meat paste essence 84114A; and the sum of the adding quantities of the spring-fermented pickled oily essence 85166 and the spring-fermented meat paste essence 84114A is 0.15-0.65% of sausage material. Compared with the existing flavor, the pickled pepper flavor sausage disclosed by the invention has outstanding characteristics and obvious progresses; the prepared pickled flavor sausage is unique in flavor, obvious in pickled pepper flavor characteristics, compact in structure, high in nutritive value, and high in protein content because of adopting reasonable formula and correct essence.

The invention relates to low-salt spicy duck meat sauce and a making method thereof. The low-salt spicy duck meat sauce is mainly prepared from duck leg meat, sweet flour paste and composite salt, wherein the composite salt comprises food-level sodium chloride, potassium chloride, calcium chloride and calcium lactate. The making method comprises the specific processing steps of performing pretreatment, stirring pickling, frying, stewing, filling, gas exhausting and sterilizing on the duck leg meat. The low-salt spicy duck meat sauce disclosed by the invention has the characteristics of high nutritional value, rich flavor, good taste and the like; the composite salt replaces edible salt, so that the content of sodium salt in the low-salt spicy duck meat sauce is less than or equal to 1.5 percent, and the content of edible salt in the low-salt spicy duck meat sauce is obviously lowered while the color, the quality and the shelf life of the meat sauce type product can be kept. The low-salt meat sauce product disclosed by the invention can meet the requirements of people on health, nutrition and flavor of food nowadays and has wide market development prospect.

The invention discloses composite nutritive Bologna sausages and a making method thereof. The composite nutritive Bologna sausages comprise the following raw materials according to weight ratio: lean pork and/or chicken breast, edible mushrooms, carrot, black sesame, walnut kernels, black soya bean, chickpea, pine kernel, lycium barbarum and konjac glucomannan. The preparation method comprises the following steps: respectively mincing the lean pork and/or chicken breast into meat paste; cutting the edible mushrooms and carrot into slices for blanching, and milling into slurry by using a colloid mill; milling the black sesame, walnut kernels, black soya bean and the like into powder by using the colloid mill; stirring and rolling the materials in a vacuum stirrer, adding sugar, vegetable oil, spices and salt for conditioning and stirring to be uniform, salting in a low-temperature cold store for 24 hours, and filling into casing for sausages; cooking or baking at the temperature of 85-92 DEG C, so that the Bologna sausages are thoroughly cooked; and cooking, thereby obtaining meat flavor type salty, delicious, fresh, slightly sweet and low-fat Bologna sausages or sausages. The produced Bologna sausages are good in taste and simple in process, are enriched in proteins and dietary fibers and have health care functions, and the fat content of the Bologna sausages is reduced.

The invention provides a crispy emulsion-type chicken sausage. The crispy emulsion-type chicken sausage comprises the following raw materials in parts by weight: 300-400 parts of chicken, 40-60 parts of soybean protein, 10-12 parts of edible salt, 2-5 parts of a water retention agent, 60-80 parts of chicken gristle, 0.01-0.05 part of sodium nitrite, 0.1-0.3 part of d-sodium erythorbate, 0.1-0.3 part of monascus red, 200-250 parts of ice water, 15-20 parts of white granulated sugar, 12-16 parts of soybean protein isolate, 1-1.5 parts of potassium sorbate, 10-15 parts of glucose, 20-25 parts of a sodium lactate solution, 50-80 parts of cassava modified starch, 1-3 parts of monosodium glutamate, 0.2-0.8 part of white pepper powder, 0.08-0.12 part of pepper powder, 1-3 parts of carrageenan, 1-3 parts of spiced meat paste and 1-5 parts of husk mud. The crispy emulsion-type chicken sausage is chewy, crispy and rich in collagen.

A prepackaged, ready-to-eat food product made by processing food emulsion in a rigid casing. After processing the ends of the tubes are closed by removable stoppers and end caps. For dispensing the product, a consumer removes the end caps and one stopper and forces the other stopper to shift the product through the rigid case and out the one end for being sliced or otherwise removed.

The invention discloses a duck sauce and a preparation method, and relates to the field of food processing. The duck sauce is prepared from duck serving as a raw material, as well as enzymatic hydrolysate, starch, sugar, salt, soy sauce, monosodium glutamate and carrageenan, which serve as auxiliaries. The duck sauce comprises 95 to 100 parts by weight of duck, 35 to 40 parts by weight of enzymatic hydrolysate, 5 to 6 parts by weight of starch, 2 to 5 parts by weight of sugar, 1 to 2 parts by weight of salt, 1 part by weight of soy sauce, 0.2 part by weight of monosodium glutamate and 3 to 5 parts by weight of carrageenan. According to the duck sauce and the preparation method thereof, the duck is subjected to enzymolysis by the enzymatic hydrolysate, so that the duck gets fresh, tender and easy to chew; besides, the proportion of the other auxiliaries is controlled, so that the duck becomes full-bodied and delicious; proper amount of starch and carrageenan are added, so that the duck sauce has optimal viscosity.

The invention discloses tomato meat paste and a preparation method thereof. The tomato meat paste comprises the following raw materials in parts by weight: 25-40 parts of fresh meat, 40-60 parts of tomatoes, 40-60 parts of tomato paste, 20-30 parts of onion, 6-10 parts of vegetable oil, 1-3 parts of black pepper powder, 2-5 parts of salt, 6-10 parts of white granulated sugar and 10-15 parts of minced garlic. The preparation method comprises steps of: taking the raw materials, preprocessing the raw materials, processing the raw materials and sterilizing the obtained product. The prepared tomato meat paste is high in nutritive value, unique in flavor, convenient to prepare, short in production time and easy to popularize.