213 results about "Meat Proteins" patented technology

The invention discloses a technology for preparing broth powder by cooking and enzymatic hydrolysis, which comprises the steps of carrying out the working procedures of cooking, ultrafine smashing, enzymatic hydrolysis, Maillard reaction, micro-encapsulation, spray drying and the like on small pieces of bones and meat of plain chicken which removes the head, the paws and the internal organs and seasonings of vegetable oil, onion, ginger, garlic and the like, thereby preparing the broth powder. The cooking technology is applied for enhancing the flavor and the taste of the broth powder, thereby increasing the mellow, thick and fragrant base flavor of the broth powder; the superfine smashing is carried out on the materials, thereby increasing the enzymatic hydrolysis efficiency, increasing the content of small molecular peptides and calcium and leading the nutrition thereof to be more conductive to human body absorption; a composite enzyme preparation is added for carrying out the enzymatic hydrolysis, thereby effectively degrading meat proteins into the small molecular peptides and amino acids; and the microencapsulation is conductive to retaining the flavor of the broth powder for a long time, being easy to dissolve and extending the guarantee period. The broth powder prepared by the technology is characterized by meat flavor, mellow and thick base flavor and abundant amino acids, small molecular peptides and other nutrients, thereby being an essential cooking raw material for the hospitality industry and also an essential seasoning for home cooking.

The invention discloses a method for extracting antarctic krill grease and separating other biological active substances, and belongs to the technical field of deep processing of marine food products. Aiming at the characteristics that the water content of antarctic krill is high and the antarctic krill is easy to autolyze, the grease can be directly extracted from the frozen antarctic krill at low temperature by using hydrophobic and hydrophilic mixed solvents; a salt solution and a common organic solvent are added into residues and an organic solvent / salt multi-phase salting-out extracting system is formed by using salting-out extracting effect; the distributions of biological active substances with different polarities in the antarctic krill in each phase are different according to a solubility difference; and furthermore, the residual grease is extracted to obtain astaxanthin; and shrimp meat proteins are separated and the solvents in the residues are recycled. The method disclosed by the invention is simple in operation and easy to realize, and has low cost, short period and moderate extracting conditions, and the organic solvents are cheap and easy to recycle, so that the method is easy to industrialize.

The invention discloses a method for preparing pinctada martensii high F value oligopeptide by an enzymatic method, relates to enzymatic hydrolysis of a pinctada martensii meat protein and desorption of an aromatic amino acid in a hydrolysate by adopting an effective separation means, and provides a method for preparing an oligopeptide mixture with the molecular weight of less than 2,000 Da and the F value (the molar ratio of a branched chain amino acid to the aromatic amino acid) of more than 20 by adopting the enzymatic hydrolysis of the pinctada martensii meat protein and an adsorbent adsorption and separation desorption effect. In the method, an aquatic animal protein is first taken as a raw material to prepare the high F value oligopeptide; the raw material is extracted by using hot water in a preparation process, the extract can be used for extracting taurine, and the precipitated protein is taken as an enzymatic substrate, so that the resource is utilized fully and effectively; a single enzyme, namely pancreatin is used as the preferred active enzyme; and the aromatic amino acid is desorbed by adopting a method of combining activated carbon static adsorption and gel filtration chromatography to prepare a high F value oligopeptide product.

The invention discloses sterilization and oxygenation equipment for aquaculture and belongs to the field of agricultural aquaculture. The equipment comprises a pure oxygen supplier, an ozone generator, a micro-nanometer bubble generating device and a micro-nanometer bubble generator, wherein the pure oxygen supplier is connected with the ozone generator; the micro-nanometer bubble generating device is provided with an oxygen inlet pipe, a water inlet pipe and a water outlet pipe; an oxygen outlet of the ozone generator is connected with the oxygen inlet pipe of the micro-nanometer bubble generating device; the water inlet pipe of the micro-nanometer bubble generating device is used for introducing processed culture water; the water outlet pipe is connected with the micro-nanometer bubble generator; and the micro-nanometer bubble generator is provided with a water outlet. The equipment has a simple structure, is convenient to move and can be directly connected with an original aquaculture system and a water circulation system. The connection is simple and convenient, and no reconstruction is needed. By the equipment, the output of aquatic products is improved by over 10 percent; and the aquatic products have abundant meat protein and amino acid, a good taste and no chlorine disinfectant residual.

A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

The present invention discloses a processing method for improving natural stability of plant protein milk, and an application thereof. The method comprises: A, carrying out pretreatment processes of sorting, washing, soaking and peeling for plant nutlet raw materials, then carrying out treatments of pulp grinding and filtering to obtain plant protein virgin pulp; B, heating the plant protein virgin pulp to a temperature of 60-80 DEG C, then conveying the heated plant protein virgin pulp to a primary homogenizer, carrying out primary homogenization under pressure of 60-100 MPa, then conveying to a secondary homogenizer to carry out secondary homogenization under pressure of 60-100 MPa; C, after carrying out the homogenization two times, carrying out conventional processes of degasification and sterilizing for the resulting plant protein pulp to obtain the plant protein milk, wherein the plant protein milk meets the standards of the beverage. The method is applicable for processing of peanut protein milk, walnut protein milk, macadamia nut protein milk, coconut meat protein milk, almond protein milk, cashew protein milk, bean protein milk and corn protein milk. According to the present invention, the hyperpressure homogenization method is adopted to carry out the two homogenization treatments for the plant protein milk, such that the particle size of the plant protein milk reaches or approaches the nanometer scale so as to improve physical and chemical properties of the protein milk, increase the natural stability, and the purpose of quality guarantee can be achieved without addition of more stabilizing agents.

The invention discloses a health care feedstuff additive for animals, capable of effectively improving the health of animals, degrading the harmful toxin inside the animal, improving the quality of meat protein, and promoting the animal growth and improving feedstuff utilization efficiency. The feedstuff additive contains 20g to 50g of lentinan and 1g to 3g of photosynthetic bacteria, wherein theviable count in per gram of the photosynthetic bacteria is from 20 billion to 30 billion.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

The invention relates to an extrusion production technique for meat simulated fibers, and belongs to the technical field of food science. A low-value meat raw material is used as a main raw material. The technique comprises the following steps of: adding auxiliary materials such as soy protein, animal dermal bone collagen, transglutaminase serving as meat protein coagulation additive, kelp glue serving as kelp extract and the like, performing recombination and cross-linking on multiple proteins and macromolecular polysaccharides by adopting double-screw extrusion technology (the rotational speed of screws is 280 to 450 revolutions per minute, the pressure of a micropore template is 1.7 to 6.0MPa at the temperature of between 150 and 200 DEG C, and the temperature of a cylinder is 170 DEG C), forming meat silk simulated fibers by extrusion, forming cross-linking reaction among meat protein molecules and in molecules, and reshaping micropore formed fibers to obtain recombinant meat food with good color, fragrance, taste and shape. The meat product produced by using the silk muscle simulated fibers produced by the technique is pure natural green food, does not contain chemical substances or preservatives, has the mouthfeel of real meat silks and the specific flavor of meat, has special fragrance and color at the same time, and can be absorbed more easily. Moreover, the added auxiliary materials such as collagen, kelp glue and the like form protein and polysaccharide polymers, so the nutritional components of the product are increased, the quality and structure properties of the product are greatly improved, the water holding property is improved, the problems such as gel cracking and the like are effectively avoided, the quality guarantee period of the product is prolonged, and the social benefit and the economic benefit of the product are increased.

A cooked or uncooked grain, vegetable or meat protein product comprising a) 0.05%-5% by total weight highly refined cellulose product defined by a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber and b) grain, vegetable or meat proteinaceous product