58 results about "Meat tenderizer" patented technology

The invention discloses a making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili. Raw materials include: by weight, 2-3 parts of meat tenderizer, 3-4 parts of monosodium glutamate, 1-1.5 parts of pepper, 0.5-1 part of white granulated sugar, 3-5 parts of Chinese red pepper, 1-2 parts of salt, 10-20 parts of rapeseed soil, 0.1-0.15 part of potassium sorbate, 20-25 parts of chopped red chili, 200-300 parts of pickled vegetable, 3-4 parts of ginger, 1-2 parts of garlic, and 2-15 parts of upturned chili. The making method includes: setting a pot, adding rapeseed oil into the pot, heating the oil to 40% maturity, adding Chinese red pepper, ginger slices and garlic and frying until fragrance occurs, pouring and stir-frying the picked vegetable till the picked vegetable is seasoned, adding 200 parts of water, boiling the water, sequentially adding the meat tenderizer, the monosodium glutamate, the pepper, the white granulated sugar, the salt, the potassium sorbate, the chopped red chili and the upturned chili, and mixing these well and packaging into a small pack. The convenience seasoning mix for boiled fish with Sichuan pickles and chili is featured, has complete ingredients, is convenient to use and can be used by adding boiling water and fresh fish. The boiled fish with Sichuan pickles and chili made with the convenience seasoning mix is sour, spicy, delicious, appetizing and spleen-invigorating, the fish is tender, and the soup is sour with fragrance, delicious and agreeably spicy.

A meat tenderizer with disposable face plates requires that a fresh face plate be chosen for each use to prevent cross contamination from one use of the tenderizer to the next. The table or tables of the tenderizer head are flat and accept the face plates which may have a flat tenderizing surface or any of several textured tenderizing surfaces. The face plates are intended for a single use. Once used a face plate is discarded. The user selects the appropriate face plate for the task at hand, attaches it to the tenderizer and removes and discards it after use. Since a clean unused face plate is selected for each use, the tenderizer does not have to be washed between uses thereby saving time for the chef and providing a sanitary tenderizing surface for contact with the meat.

Disclosed is a double function-hand operated meat tenderizer according to the preferred embodiment of the present invention includes a handle being formed of two components, a blade assembly being detachably mounted between the two components of the handle, a plurality of columns where upper ends of the columns are mounted on the handle, and a comb being mounted on lower ends of the columns for being slidably movable toward and away from the handle. The comb has plurality of flow-through slots and protruding teeth extending from a bottom surface of the comb.

Disclosed is a double function-hand operated meat tenderizer according to the preferred embodiment of the present invention includes a handle being formed of two components, a blade assembly being detachably mounted between the two components of the handle, a plurality of columns where upper ends of the columns are mounted on the handle, and a comb being mounted on lower ends of the columns for being slidably movable toward and away from the handle. The comb has plurality of flow-through slots and protruding teeth extending from a bottom surface of the comb.

A barbecue sauce is provided containing a mixture of vinegar, lemon juice, sage, red pepper, paprika, black pepper, white pepper, Worcestershire sauce, steak sauce, margarine, brown sugar, chili powder, garlic salt, onion salt, seasoning salt, meat tenderizer, tomato sauce and ketchup.

A composition to relieve itch, pain and swelling associated with a bite or sting, comprising a proteolytic enzyme dissolved in water, an anti-bacterial agent, and a pH lowering agent. The composition is in a dispensing container, and is devoid of other ingredients that may mask the effectiveness of the enzyme. In one form a liquid propellant floats on the composition and a dip tube extends from a discharge valve into the composition. In another form, a piston separates the composition from a pressurized gaseous propellant. In another form, the composition is in a bag in the container and pressurized gaseous propellant surrounds the bag. In a further form the bag is an elastic material that exerts pressure on the composition. In other forms the container is a single use bladder or pouch. The proteolytic enzyme preferably is a meat tenderizer such as Papain or Bromelain.

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.

A system for tenderizing meat that minimizes the probability of cross-contamination between successive pieces of meat product is disclosed. The apparatus includes at least one tenderizing head, a tenderizing station for supporting the meat product, and a treatment area where the tenderizing heads are cleaned and sanitized between operations on the meat product.

A hand-operable meat preparation device includes a handle, a meat tenderizer controllable through the handle to tenderize a cut of meat while introducing vibrational or other work forces therein, and a marinator controllable through the handle to internally marinate the meat with assistance from the vibrational or other work forces introduced by the tenderizer. During use, a person grasps the handle and tenderizes the meat with the meat tenderizer while marinating the meat with the marinator as the tenderizer sets up the vibrational or other work forces in the meat to assist the marination.

The invention discloses seasoning powder for scented barbecue, which belongs to the field of food processing and mainly comprises 3.7 parts of meat tenderizer, 6.8 parts of hot pepper powder, 2.2 parts of Sichuan pepper powder, 1.8 parts of fresh ginger powder, 3.2 parts of star anise, 8.2 parts of perilla seed powder, 2 parts of clove powder, 2.8 parts of fennel powder, 3.7 parts of curry powder, 2.5 parts of cumin powder, 3.3 parts of peanut kernel powder, 2.4 parts of cinnamon, 2.8 parts of amomum powder, 6.5 parts of chicken essence, and 2.7 parts of refined salt. The chicken essence and the refined salt are added into the raw materials placed in a dry container to mix well. Meat can be pickled with the seasoning powder for 15 minutes before barbecuing, and the seasoning powder can also be added during barbecuing. The seasoning powder has the advantages that the seasoning powder is fine, the meat barbecued with the seasoning powder is smooth to eat and tastes no rough, the seasoning powder with a plurality of nutrients is hygienic, and the seasoning powder with herbal ingredients is health-care, fresh, scented and delicious and has a long aftertaste.

The invention relates to a calcic nutritive meat tenderizer, a method for preparing the same and application. The meat tenderizer comprises main components of calcium oxide, sodium chloride and organic acid sodium salt, and is prepared by dissolving the calcium oxide, the sodium chloride and the organic acid sodium salt in water. In application, meat is marinated in the meat tenderizer to absorb water so as to increase the weight and achieve the effect of tenderizing the meat in the cooking process, simultaneously the loss of the water content in the meat is reduced so that the meat keeps the original flavor and is tender and elastic to eat; besides, the meat can play a role in calcium supplement for an eater simultaneously. The meat tenderizer has the advantages of cheap and easily-obtained raw materials, low requirement on production equipment and easy realization of operation steps and is particularly applicable to batch production.

The invention provides modified beef. The modified beef is prepared from 700-800 parts by weight of beef, 6.5-7.5 parts by weight of table salt, 0.7-0.8 parts by weight of white granulated sugar, 0.3-0.4 parts by weight of monosodium glutamate, 0.7-0.8 parts by weight of black pepper, 0.3-0.4 parts by weight of sodium bicarbonate, 1-1.2 parts by weight of sodium diacetate, 5-5.5 parts by weight of meat tenderizer powder, 1.5-2.5 parts by weight of carrageenan, 3-4 parts by weight of a caramel color pigment, 10-20 parts by weight of soybean protein, 30-40 parts by weight of starch and 400-450 parts by weight of water. The invention also provides a production method of the modified beef. The preparation method comprises mixing table salt, white granulated sugar, black pepper, carrageenan, meat tenderizer powder and thawy topside according to a certain ratio and carrying out vacuum rolling so that the modified beef retains the original beef tender taste and has a unique flavor, fresh and tender meat quality, an attractive color and a long shelf life.

Novel compositions and methods for treatment of hyperkeratotic mammalian tissue are disclosed employing proteolytic enzymes originally developed for the hydrolysis of food-related proteins and currently commonly used as food grade meat tenderizers and flavor enhancers. The compositions containing these proteinases soften, thin and exfoliate hyperkeratotic formations on the skin, including calluses, corns, dry, scaling / flaking skin and keratoses without harming surrounding tissue by selective lysing of hyperkeratotic tissue. Such enzymes accomplish this by lysing only the 10-end peptide bonds of keratin protein, the dominant protein component of hyperkeratotic skin.

The invention discloses a marinated pig head and a making method thereof. The marinated pig head is made from a fresh pig head, red ginger slices, meat tenderizer, purple skin garlic, fermented soybeans, long and thin pepper, plant oil, rice wine, dark soybean sauce, a proper amount of refined salt, rock candy, monosodium glutamate, a proper amount of water and seasoners. The making method comprises the following steps of 1, making the pig head for use; 2, making seasoner bags for use; 3, obtaining a soup for use; 4, placing the pig head and the seasoner bags into the soup, performing boiling at strong fire, performing slow cooking at soft fire, and obtaining the marinated pig head. The obtained marinated pig head is sweet in smell, rich in taste and unique in flavor; due to the fact that various nourishing raw materials with the reasonable proportion are added, the nutritive value is abundant, and the certain food therapy healthcare effect is achieved; the process is simple, the technology is easy to master, the production efficiency is improved, and the method is suitable for being applied and popularized.

The present invention provides a meat tenderizer, a preparation method, applications and an application method, and relates to the technical field of food engineering. The meat tenderizer comprises the following components in percentage by weight: 1-15% of papain, 1-15% of bromelain, 1-15% of glutamine transaminase and the balance of starch. The meat tenderizer of the invention alleviates the problem of the lack of tenderizers in the prior art with good water-retention effect, high water-holding capacity after treatment and low cooking loss rate. The meat tenderizer of the invention can bettermaintain the water-holding capacity of meat, reduce the cooking loss rate and further maintain the good taste of the meat. The meat tenderizer prepared by the method can be applied in the tenderization of meat. Besides, the invention also provides the preparation method of a meat tenderizer and the application method of the meat tenderizer.

The present invention relates to the field of food deep processing and more particularly relates to a deep processing method and a product of peacock meat. In the provided deep processing method of the peacock meat, a meat tenderizer is added into the peacock meat to prepare a deep processed product of the peacock meat. The deep processed product of the peacock meat is tender in taste and meat quality. Then after a shaping and cooking, the product is easy to eat and can more present nutritional value and delicious taste of the peacock meat itself. The present invention also provides the deep processed product of the peacock meat. The deep processed product of the peacock meat is prepared by using the deep processing method of the peacock meat, easy to eat and rich in nutrition.

A meat tenderizing machine and method of use is described. The machine has a support base on which a meat support board is displaceably supported. A block of cutting blades is displaceably secured above the base by a support frame. A meat retaining plate is associated with the block of cutting blades. The block of cutting blades and meat retaining plate are secured to guide rods for vertical displacement above the meat support board. A drive means imparts independent vertical displacement of the meat retaining plate and the block of cutting blades. Hand-operable handles are secured to the base below the meat support board and removably secured to the board to effect displacement of the board and operation of the drive for displacement of the meat retaining plate and block of cutting blades by both hands of an operator person safely disposed. Accordingly, the hands of the operator person are protected from the block of cutting blades. The meat support board is also reversible whereby to handle large pieces of meat.

The invention relates to ecological health-care live pig feed, which belongs to the technical field of animal nutrition and is prepared by mixing main feed and a meat tenderizer through a material mixer according to weight ratio of 100:2-3. The main ingredient of the tender meat additive is a mixture including lactic acid 40%, citric acid 25%, malic acid 30% and Chinese yeast 5%. The main feed is artificial milk or a mixture including corn 35-47%, flour 25%, bean pulp 0-25% and premix 8-40% by weight, wherein the corn is smashed by a feed smashing machine until the diameter reaches to 500-800 micrometers. The ecological health-care live pig feed can solve the problems including pork flavor lack, drug residues and unsafe meat quality through biotechnologies for maintaining normal potential of hydrogen (pH) of pig gastrointestinal tracts, facilitating secretion of digestive enzyme, restraining proliferation of pathogens and promoting growth of beneficial bacteria while retaining high efficiency and high yield of modern animal husbandry.

A composition for improving meat product quality, comprising at least 4-30 of an edible salt, 1-15 of a carbonate, 0.1-15 of an organic acid salt, 0.1-6 of a sugar alcohol, 0.1-8 of an isomaltulose and / or trehalose, and 0.01-8 of a chito-oligosaccharide composition, in weight parts. The composition has good water retention and good meat tenderizing effect, in addition to be still a good meat tenderizer after repeated freezing and cooking with the meat product being highly elastic, tender and juicy and having little loss during freezing and cooking.

A machine for tenderizing meat. Said machine includes a textured roller and a smooth plate between which untenderized meat is fed for tenderizing. Pressure is applied to the untenderized meat as it passes between the roller and plate thereby tenderizing and flattening the meat to the desired thickness and texture.

The invention discloses American ginseng nutrient chicken steak which is made of the following raw materials in parts by weight: 300-350 parts of chicken chest meat, 5-6 parts of pickled cowpea, 6-8 parts of meat tenderizer, 7-8 parts of chopped celery, 5-7 parts of biscuit dreg, 6-8 parts of Chinese chive sprout, 8-10 parts of black-bone chicken claw, 6-8 parts of white sesame, 3-5 parts of red bean paste, 5-8 parts of rod chilli powder, 4-5 parts of garlic powder, 6-7 parts of myrcia powder, 3-4 parts of cinnamomi cortex pulveratus powder, an appropriate amount of salt, 15-22 parts of breadcrumb, 2-3 parts of grifola, 1-2 parts of horsetail, 4-5 parts of American ginseng, 1-2 parts of michelia figo, 3-4 parts of phyllanthus urinaria and 8-10 parts of nutrient additive powder. According to the American ginseng nutrient chicken steak, the meat tenderizer and the lack-bone chicken claws which are rich in protein and multiple trace elements are fried, so that functions of tonifying yin and qi and enriching yin and nourishing kidney are achieved; the pickled cowpea and the Chinese chive sprout used in the American ginseng nutrient chicken steak contain multiple vitamins and have the effects of tonifying liver and kidney and nourishing the stomach to improve the production of body fluid; meanwhile due to the adoption of multiple traditional Chinese herbal medicines such as American ginseng, the American ginseng nutrient chicken steak has the effects of tonifying Qi and nourishing yin as well as removing heat to promote salivation.

The invention, belonging to the technical field of tenderizing agent of meat, particularly relates to meat tenderizer, comprising the following ingredients: 80-90 weight portions of salt, 8-12 weight portions of starch, 3-5 weight portions of sugar, 1-3 weight portions of protease, and 1-2 weight portions of composite phosphate. The meat tenderizer makes meat fresh, tender, smooth, delicate, juicy, and easy to digest, and improves the edible value of the meat.

A meat tenderizer having a handle; a plurality of spaced apart curved blades; a plurality of cross bars; a right side plate; and a left side plate, the convex edges of the curved blades not being sharpened, the blades attached at each end thereof near one end of the side plates, the handle being attached at each end thereof near the other end of the side plates, the cross bars being attached to and across the concave edges of the blades. In addition, a method for tenderizing a cut of meat by rocking a plurality of curved blades into a cut of meat, the convex edges of the blades not being sharpened, the depth of impression of the blades into the meat being limited by a plurality of cross bars attached to and across the concave edge of the blades so that a portion of the fibers of the meat are severed by the impression of the blades into the meat thereby tenderizing the cut of meat.

The invention discloses a preparation method of spiced goose feet. The method comprises the following steps: firstly, unfreezing and washing goose feet; secondly, batching, rolling, pickling and separately freezing the goose feet, wherein a condiment for pickling is formed by mixing salt, white sugar, monosodium glutamate, sodium tripolyphosphate, water-soluble five spice powder, garlic powder, ginger powder, corn starch, carrageenan, meat tenderizer, chili extract, goose meat essence, ethyl maltol, yeast extract, honey, sesame oil and ice water. After the spiced goose feet prepared by virtue of the method are baked at the temperature of 180 DEG C, the surface color is attractive, the meat is fresh, tender and tasty, and the spiced goose feet are uniformly tasty, taste comfortable, are delicious and fragrant, and have a long aftertaste.

The invention provides a meat tenderizer, meat tenderizing powder, a preparation method of the meat tenderizing powder and a meat tenderizing method of a meat product, and relates to the field of foodprocessing. The meat tenderizer is mainly prepared from raw materials in parts by weight as follows: 5-15 parts of starch acetate, 1-10 parts of sodium carbonate and 0.15-6 parts of composite phosphate, wherein starch acetate can form paste on the surface of the meat product to retain water and humidity and cooperates with carbonate and composite phosphate simultaneously, by means of increase ofpH value of meat, tissue structure of meat is enabled to be lose, water retaining capacity is improved, cooking loss is reduced, color and luster of the meat product are improved, and the three raw materials are synergistic and indispensable. On the basis of the meat tenderizer, the meat product is flavored with the meat tenderizing powder, so that the meat product is delicious and fragrant and has thick and full taste and certain flavor, and meanwhile, the preparation method of the meat tenderizing powder is simple. The meat tenderizing method of the meat product is simple, fast, safe and sanitary, the process is easy to control, the meat product is endowed with the flavor while being tenderized, and steps of catering production and daily cooking are simplified.

The invention relates to the technical field of seasonings and particularly relates to a detection method for activity of papain in meat tenderizer. The detection method includes the steps of: 1) grinding the meat tenderizer; 2) diluting the meat tenderizer; 3) measuring light absorbency in enzymatic test of the to-be-tested sample; 4) measuring light absorbency of blank test of the to-be-tested sample; 5) measuring the light absorbency of a tyrosine standard liquid; 6) calculating the enzyme activity. The detection method is accurate in measurement and has good repeatability. In addition, thedetection for activity of papain in the meat tenderizer is simple in process, employs simple equipment and is low in detection cost.

Relating to the dish cooking field, the invention provides a cooking method of peacock meat. The method includes: mixing peacock meat, a meat tenderizer, sesame oil, salt and cooking wine to obtain afirst mixture; wrapping the first mixture with a preservative film, then performing standing for 1-3h, adding water into Codonopsis pilosula, astragalus, coix seed and gastrodia elata for boiling for3-5h, thus obtaining a medicinal material liquid; steaming the first mixture subjected to standing with the medicinal material liquid for 20-40min at 50-70DEG C; mixing the steamed first mixture withcashew nut powder, and then performing standing for 1-3h to obtain a second mixture; heating blend oil to 70-80DEG C, then adding the second mixture into blend oil, and performing stir-frying for 10-20min. The peacock meat cooked by the method not only has good taste, but also retains the vast majority of nutritional ingredients, and has higher nutritional value.

The present invention discloses a squid meat tenderizer, which comprises the following components by weight: 0.01-0.03% of pepsin, 0.01-0.03% of papain, 0.5-1% of sodium caseinate, 0.3-0.5% of sodium pyrophosphate, 0.1-0.3% of calcium, and the balance of water. The squid meat tenderizer has reasonable formula; and the synergy between the components can effectively improve the texture and tenderness of squid. The squid meat tenderizer has great importance to deep processing of squid, and is worth of wide popularization. The present invention also discloses a preparation method of the squid meat tenderizer; and the method has simple steps, less investment in equipment, and strong operability, and is applicable to industrial production.

A meat tenderizing machine and method of use is described. The machine has a support base on which a meat support board is displaceably supported. A block of cutting blades is displaceably secured above the base by a support frame. A meat retaining plate is associated with the block of cutting blades. The block of cutting blades and meat retaining plate are secured to guide rods for vertical displacement above the meat support board. A drive means imparts independent vertical displacement of the meat retaining plate and the block of cutting blades. Hand-operable handles are secured to the base below the meat support board and removably secured to the board to effect displacement of the board and operation of the drive for displacement of the meat retaining plate and block of cutting blades by both hands of an operator person safely disposed. Accordingly, the hands of the operator person are protected from the block of cutting blades. The meat support board is also reversible whereby to handle large pieces of meat.

A composition for improving meat product quality, comprising at least 4-30 of an edible salt, 1-15 of a carbonate, 0.1-15 of an organic acid salt, 0.1-6 of a sugar alcohol, 0.1-8 of an isomaltulose and / or trehalose, and 0.01-8 of a chito-oligosaccharide composition, in weight parts. The composition has good water retention and good meat tenderizing effect, in addition to be still a good meat tenderizer after repeated freezing and cooking with the meat product being highly elastic, tender and juicy and having little loss during freezing and cooking.