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231 results about "Mincing" patented technology
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Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces. Minced food is in smaller pieces than diced or chopped foods, and is often prepared with a chef's knife or food processor, or in the case of meat by a specialised meat grinder.
Functional duck meat pie or pill and preparation method thereof
ActiveCN102885323AFunctionalSignificant anti-oxidation effectFood shapingFood preparationRoom temperatureMicrowave sterilization
The invention discloses a functional duck meat pie or pill and a preparation method thereof. The method is characterized by comprising the following steps of: preparing hawthorn leaves flavonoids and procyanidine crude extracts; preparing duck meat, a duck-pork mixture, and a mixture of duck meat, pork and goose meat, and daubing a mixture of nitrate and sodium erythorbate on the duck meat, the duck-pork mixture or the mixture of duck meat, pork and goose meat, and then placing the duck meat, the duck-pork mixture or the mixture of duck meat, pork and goose meat in a refrigerator at a temperature of 4-6 DEG C 10-12 hours; carrying out meat rolling, kneading and mincing, material blending, uniform mixing, forming, freezing or drying, vacuum packaging, cooking, and microwave sterilization finally on the obtained product so as to obtain functional duck meat pies or pills. The functional duck meat pie or pill disclosed by the invention has the advantages that because of containing flavonoid and anthocyanin-like active factors, the functional duck meat pie or pill has antioxidation and immunoregulation functions, and the quality guarantee period of the functional duck meat pie or pill at room temperature can be up to about 2 months.
Owner:NINGBO UNIV
Method for preparing smoked sausages
ActiveCN102742864AHigh nutritional valueImprove textureFood preparationMonosodium glutamateVitamin C
The invention relates to a method for preparing smoked sausages. Raw materials include, by weight, pig lean meat 40-50 parts, pig prime condition meat 10-20 parts, chicken 10-20 parts, ice water 12-18 parts, salt 1.5-2 parts, white granulated sugar 1-2 parts, monosodium glutamate 0.2-0.3 part, seasoning liquid smoke 0.1-0.3 part, five-spice powder 0.1-0.2 part, ginger and shallot powder 0.1-0.2 part, pepper powder 0.02-0.06 part, isolated soy protein 2-5 parts, potato starch 2-3 parts, composite phosphate 0.3-0.4 part, carrageenan 0.3-0.4 part, plasma protein 2-5 parts, coloring liquid smoke 0.3-0.8 part, vitamin C 0.03-0.04 part and nitrite 0.006-0.007 part. The method for preparing the smoked sausages comprises the steps of arrangement of raw material meat, spraying and steeping, injection and batch-type pressure-transformation rolling, meat mincing, auxiliary material addition, standing and curing, chopping and stirring, sausage filling, drying, cooking, cooling, secondary drying and storage. The smoked sausages prepared by means of the method has the advantages of having smoky flavor liked by people and being high in low-temperature meat products, good in taste, easy to absorb, safe, reliable and capable of effectively prolonging quality guarantee period of the products. The method is simple and easy to perform and can be applied to mechanical production of factories.
Owner:HEFEI UNIV OF TECH
Joint ham and production process thereof
The invention discloses a joint ham, which is prepared by mixing the following raw materials in part by weight: 18 to 70 parts of pigskin, 20 to 80 parts of pork or poultry meat, 1 to 3 parts of edible salt, 0 to 8 parts of white granulated sugar, 0 to 3 parts of vegetable proteins, 0 to 20 parts of water, 0 to 10 parts of starch, 0 to 0.5 part of natural flavoring agent and 0 to 3 parts of additive. A production process comprises the following steps of: (1) finishing, mincing or cutting, injecting or not injecting fresh livestock products, frozen livestock products, poultry products and the pigskin which are taken as main raw materials; (2) adding auxiliary materials and the additive, and stirring and pickling or knead-salting meat loaves; (3) filling the meat loaves into a packaging material for packaging or molding; (4) cooking the hams; and (5), cooling the hams and packaging, sterilizing or refrigerating the hams to obtain the joint hams of the invention. The joint ham has crispy taste because a great number of pigskin blocks with the diameter Phi of 3 to 30 mm are added into the pigskin, and are cooked at 50 to 100 DEG C in a drying, stewing, fumigating or fire-curing way so as to achieve relatively better taste. The pigskin is rich in collagens.
Owner:SHANGHAI SHUANGHUI DACHANG
Process for preparing rose shrimp meat cake
The invention provides a processing method of rose-shrimp meat pie. The processing method comprises the following steps: washing fresh water chestnuts, removing peels and pedicels, cutting into pieces and placing in a dish for later use; washing shrimp meat and pork, mincing, flavoring with cooking wine, refined salt, monosodium glutamate, shallot and ginger juice, adding water chestnut pieces and dry starch, stirring thoroughly, adding egg white and stirring thoroughly for later use; beating egg yolk, slowly pouring to an oiled cooker, steaming in a steamer until well-cooked, naturally cooling, and dicing; mincing ham for later use; squeezing minced meat to obtain meat balls, coating with diced yolk, pressing in pie shape, placing in a dish, placing minced ham in the middle part of each pie, steaming over moderate fire for about 5 to 7 minutes, and removing from the fire and ready for serving. The rose-shrimp meat pie has gold color, good appearance, tender, soft and crisp taste and rich nutrition; is easy to be absorbed and ingested; and is particularly suitable for the elderly and infants.
Owner:董善品
Agricultural chili mincing device
The invention relates to an agricultural chili mincing device, particularly to a high-efficiency agricultural chili mincing device, and aims to solve the technical problem of providing the high-efficiency agricultural chili mincing device which minces chilies completely and has a high mincing speed and a novel structure. In order to solve the technical problem, the invention provides the high-efficiency agricultural chili mincing device which comprises a baseplate, first springs, a right support, a mincing frame, a first fixing plate, a rubber hammer, a joint lever, second springs, a press plate, a connecting rod, a support plate, a cutter, a top plate and the like, wherein the first springs are symmetrically arranged on the left side of the top of the baseplate; the mincing frame is arranged at the top ends of the first springs; the right support is arranged on the right side of the top of the baseplate; the top plate is arranged at the top of the right support; a second mounting seat and the first fixing plate are arranged on the left side of the right support from top to bottom in sequence; a rotating disk is arranged on the second mounting seat; and a crank is arranged on the rotating disk. The high-efficiency agricultural chili mincing device provided by the invention achieves the effects of complete mincing, high mincing speed and novel structure.
Owner:贵州自力食品有限公司
Aromatic meat gourmet powder and manufacturing process thereof
InactiveCN102150813AImprove deep processing utilizationShorten drying timeFood preparationMaillard reactionLean meat
The invention discloses aromatic meat gourmet powder and a manufacturing process thereof. Animal lean meat serving as a raw material is sequentially subjected to processes of mincing, cooking, enzymolysis, enzyme inactivation, Maillard reaction and microwave drying to form the aromatic meat gourmet powder. The aromatic meat gourmet powder contains the following components in percentage by weight: 0.3 to 0.4 percent of sodium inosinate, 0.3 to 0.4 percent of sodium guanylate, 13 to 16 percent of sodium glutamate, 12 to 15 percent of salt, 3 to 6 percent of glucose, 0.1 to 0.2 percent of vitamin B1, 5 to 7 percent of white sugar, 4 to 6 percent of amino acid, 20 to 25 percent of filler, and the balance of powdery animal meat. The aromatic meat gourmet powder has the aroma of the animal meat and special microwave dried aroma and mouthfeel, the microbial index is good compared with the like products, and the quality guarantee period is long; deep processing utilization of meat can be improved, and the additional value of the animal meat can be increased; and the process can be widely applied in the food processing industries of instant noodles, puffed food, cooked meat products and the like.
Owner:ZHEJIANG DINGWEI FOOD
Smoked-flavor animal byproduct meat balls and preparation method thereof
InactiveCN105558856AIncrease elasticityGreat tasteFood ingredient as mouthfeel improving agentBiotechnologyCooking & baking
The invention discloses smoked-flavor animal byproduct meat balls and a preparation method thereof. The meat balls are prepared from animal meat, animal byproducts, dried animal blood, konjac flour, soybean protein isolate, starch, carrageenan, table salt, water, xanthan gum, sodium bicarbonate, composite phosphate, fresh ginger and garlic. The preparation method of the meat balls includes the steps of weighing, mincing, processing of the animal byproducts, mixing, chopping and mixing, ball making, boiling and baking and smoking. The low-value byproducts generated after animals are slaughtered are processed and then added to the meat balls for the first time, part of the starch is replaced with the konjac flour, and a good healthcare function is achieved while the elasticity of the meat balls is improved and the taste is improved. Meanwhile, a smoking process is introduced for the first time to smoke the meat balls, and the flavor of the prepared meat balls is special. The meat balls are rich in nutrition, fine and smooth in taste, elastic, coordinated in taste and special in flavor, the preparation method of the meat balls is easy to operate, low in cost and suitable for industrial large-scale production, and preparation is convenient.
Owner:SOUTHWEST UNIVERSITY FOR NATIONALITIES +1
Rabbit meat sausage and making method thereof
The invention discloses a rabbit meat sausage and a making method thereof, belonging to the field of food processing. The invention is implemented through the following method, the raw materials comprise rex rabbit meat, white spirit, white vinegar, ginger, common salt, sugar and five-spice powder, and the preferred weight percent of each main raw material is as follows: the rex rabbit meat accounts for 85-95%, the white spirit accounts for 2-3%, the white vinegar accounts for 2-3%, the ginger accounts for 1-2%, the common salt accounts for 1-2%, the sugar accounts for 1-2% and the five-spice powder accounts for 1-2%; the rabbit meat sausage is characterized in that the optimal weight percent of each raw material is as follows: the rex rabbit meat accounts for 90%, the white spirit accounts for 2%, the white vinegar accounts for 1%, the ginger accounts for 2%, the common salt accounts for 2%, the sugar accounts for 2% and the five-spice powder accounts for 1%; and the rabbit meat sausage is realized through the following process flow: mincing, chopping, rolling, pickling, stirring, filling, baking, smoking, sterilizing and packaging. The rabbit meat sausage has the beneficial effects of novel raw materials, good taste, mellow and normal taste and easiness in storage.
Owner:陶瑞平
Animal fur mincing and recombined forming method and reformed fur thereof
ActiveCN1969684AHigh tensile strengthFull of nutritionAnimal feeding stuffSausage casingsAnimal furVegetable Juices
The invention discloses a process for animal leather disintegration restructuring formation and restructured leather produced therefrom, the process consists of rinsing animal skin, disintegrating with wet method, charging disintegrated animal meat, vegetables, fruits and / or vegetable juice less than 70 wt% of the total weight of wet skin, then carrying out steps of degassing, forming, dispensing, gelling and drying, before the degassing step, catalytic enzyme can be charged for catalyzing the reaction.
Owner:郑京敏
Preparation method of bread fish for preventing frozen denaturation of protein
InactiveCN101485352AImprove stabilityImprove hydrophilicityMeat/fish preservation using chemicalsHigh fructoseBran
The invention discloses a method for preparing stuffed fish for preventing freeze denaturation of proteins, which comprises the following steps: material selection, pretreatment, protection treatment for preventing freeze denaturation, mincing, flavoring, tray filling, quick-freezing, micro-unfreezing, slicing, sizing, coating of bread bran, deep fry, cooling and packaging into products. The method is characterized in that protection treatment for preventing freeze denaturation comprises the following steps: soaking clean fish after material selection and pretreatment into a mixed solution which contains 0.03 to 0.05 percent of citric acid and 0.2 to 0.3 percent of sodium citrate for 5 to 10 minutes, taking out soaked fish, adding high fructose syrup which is 2 to 3 percent of the weight of the fish for uniform mixing, and preparing products from the fish which is penetrated by the high fructose syrup, wherein the products have tender and plump flesh and fine and elastic mouthfeel. The method has strong practicality, does not need special equipment, is convenient to operate, and suitable for processing products such as the stuffed fish or fish steak.
Owner:FUJIAN FUMING FOOD
Hot-pot crispy sausage and production method thereof
The invention relates to a hot-pot crispy sausage and a production method thereof. The crispy sausage is characterized in that the crispy sausage is produced from the following raw materials, by weight: 30-40 parts of chicken, 20-25 parts of chicken skin, 25-30 parts of ice water, 1-2 parts of salt, 0.5-1 part of sugar, 0.7-1.2 parts of glucose, 0.1-0. 2 parts of monosodium glutamate, 0.3-0.7 parts of sodium tripolyphosphate, 0.1-0.2 parts of sodium hexametaphosphate, 0.05-0.1 parts of sodium isoascorbate, 0.05-0.1 parts of white pepper, 2-2.5 parts of soy protein isolate, 5-10 parts of tapioca modified starch, 0.5-1.0 parts of carrageenan, 1.5-2 parts of sodium lactate, 0.3-0.6 parts of sodium diacetate, 0.005-0.01 parts of monascus red, 0.001-0.005 parts of cochineal, 0.01-0.05 parts of sodium nitrite, 0.1-0.5 parts of chicken paste, 0.1-0.5 parts of pork fine paste, 1-2 parts of star anise, 0.5-0.8 parts of fennel, 1-2 parts of fermented beans, and 1-2 parts of onion. Specific production method comprises the steps of raw material cutting, meat mincing, emulsifying, filling, smoking and steaming, heat dissipating, packaging, and sterilizing, such that finished product is obtained. The method provided by the invention has the advantages of simple steps, convenient processing, and suitability for industrialized productions. The product can be safely applied by consumers, and is safe and healthy.
Owner:ANHUI BAODI MEAT FOODS
Method for processing goose meat crystal sausage
InactiveCN102551090AShorten marinating timeIncrease nutritionFood preparationFlavorButylated hydroxyanisole
The invention relates to a method for processing goose meat crystal sausage. The method comprises the following steps: treating goose meat, mincing, marinating, cooking, gumming and shaping. The goose meat crystal sausage has a unique flavor and a high nutritional value. The invention is characterized in that the method adopts the mixture of konjac fine powder, edible gelatin, potato starch and minced meat, is more suitable for large-scale factory production as compared with the prior art, and makes the product crystal and beautiful by adding butylated hydroxyanisole in the production process; and the diversity of goose meat products is increased in addition to the conventional goose meat foods such as goose meat jerky and goose meat sausage.
Owner:ANHUI TIANGE GOOSE IND
Preparation method for corn-fish flesh sausage
The invention discloses a preparation method for a corn-fish flesh sausage. The preparation method comprises the following steps: step 1, selection and treatment of raw materials; step 2, rinsing: a step of carrying out rinsing with clear water twice for 10 min, wherein the clear water has a temperature of 3 to 8 DEG C and a pH value of 6.5 and a rinsing water volume is 6 times; step 3, mincing and kneading of fish flesh, wherein the temperature of the fish flesh is maintained to be less than 8 DEG C during mincing, and kneading comprises air kneading, salt kneading and flavoring kneading; step 4, blending: a step of adding sweet niblet into the kneaded fish flesh and carrying out uniform mixing under stirring, wherein the addition amount of the sweet niblet is 8%; step 5, casing filling: a step of filling a casing with a mixture obtained in the previous step, wherein the filled mixture should be appropriately loose; and step 6, steaming and cooking: a step of heating the obtained fish flesh sausage for 20 min with the gelating temperature of the fish flesh sausage controlled to be in a temperature range of 35 to 55 DEG C and then carrying out second-stage heating in boiling water for 30 min. The corn-fish flesh sausage provided by the invention has excellent characteristics of gel strength, hardness, chewiness and the like and good taste, and can substantially increase the added value of high-yield low-value freshwater trash fish and sweet corn.
Owner:JIMEI UNIV
Manufacturing method of poultry bifidobacteria fermented sausage
The invention discloses a manufacturing method of a poultry bifidobacteria fermented sausage, comprising the following steps of: selecting poultry meat, mincing and chopping, adding auxiliary materials, uniformly stirring, placing in an environment of 2-5 DEG C, preserving for 16-20 h, optimally selecting lactics, bifidobacteria, staphylococcus and micrococcus, separating, domesticating, culturing, choosing strong bacterial strains, inoculating mixed strains according to 0.3% of the total weight of the poultry meat, mixing stuffing, and carrying out technologies of filling, rinsing, cultivation fermentation, baking and maturation on poultry meat so as to obtain the finished product. The cultivation fermentation time is 2.5-4.5 hours, and the temperature is 35-37 DEG C. The poultry bifidobacteria fermented sausage provided by the invention is rich in nutrients, has a unique flavor, is suitable for the taste of countrymen and is easy to digest. By the adoption of the manufacturing method, shelf-life can be prolonged, conversion from a traditional technology of natural fermentation to a modern technology of pure fermentation is completed, and quality and security are guaranteed.
Owner:安徽康宏园食品有限公司
Antioxidant polypeptide with Raja porosa meat protein as well as preparation method and application of antioxidant polypeptide
InactiveCN104558115ASignificant free radical scavenging activityNo side effectsPeptide/protein ingredientsAntinoxious agentsDPPHRaja porosa
The invention discloses antioxidant polypeptide with Raja porosa meat protein as well as a preparation method and application of antioxidant polypeptide. The amino acid sequence of the antioxidant polypeptide is Asn-Trp-Asp-Met-Glu-Lys-Ile-Trp-Asp, and ESI / MS detection molecular weight is 1236.38 Da. The preparation method of the antioxidant polypeptide comprises the following steps: tissue mincing, enzymolysis, ultrafiltration, chromatography and the like. The high activity polypeptide Asn-Trp-Asp-Met-Glu-Lys-Ile-Trp-Asp prepared by the preparation method can effectively eliminate hydroxyl radicals, DPPH free radicals and superoxide anion free radicals, and can be used as drugs or health-care foods relevant to oxidation resistance.
Owner:ZHEJIANG OCEAN UNIV
Meat emulsion product and method for preparing the same
InactiveCN101133865AImprovement ingredientsReduce manufacturing costFood preparationMonosodium glutamateAdditive ingredient
The present invention relates to a meat mash product. Its main component includes meat material, vegetable and fruit paste, forming agent, sauce, edible salt, starch, monosodium glutamate and sugar, their weight ratio is 62-75:15-30:7-25:3-15:3-15:5-10:0.5-3:5-10. Its preparation method includes the following steps: (1), selecting meat material and mincing said meat material into meat mash; (2), selecting fruit and vegetable to make them into fruit and vegetable paste; (3), mixing meat mash and fruit and vegetable paste, adding forming agent, sauce, edible salt, starch, monosodium glutamate and sugar, fully stirring them to make emulsification; (4), sterilizing and packaging so as to obtain the invented product.
Owner:TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
Coffee-taste quick-frozen beef ball and manufacturing method thereof
InactiveCN103689613AQuality assuranceGreat tasteFood freezingFood mechanical treatmentGizzardActinidia
A coffee-taste quick-frozen beef ball and a manufacturing method thereof. The coffee-taste quick-frozen beef ball is prepared from 20-25 parts of beef, 7-10 parts of streaky pork, 4-6 parts of coffee powder, 2-3 parts of lotus leaf powder, 0.1-0.15 part of black tea powder, 1-1.5 parts of pawpaw, 0.6-1 part of sweet potato, 0.5-0.8 part of fructus amomi, 0.4-0.7 part of chicken's gizzard membrane, 0.4-0.6 part of poria cocos, 0.6-0.9 part of kiwi fruits, 0.3-0.5 part of chive, and 0.2-0.4 part of beef extract. The invention provides a manufacturing method of quick-frozen beef balls, which comprises the following steps of beating, beef mincing, ball preparation and the like by a machine; the method both reduces labor intensity and ensures the quality of beef balls; the beef balls are quite chewy and elastic; the addition of coffee powder ensures the traditional taste and also adds coffee taste of the beef balls; the added pawpaw, sweet potato, fructus amomi, and chicken's gizzard membrane have effects of regulating intestines and stomach, which provides the beef ball of the invention with health care effect.
Owner:马鞍山百瑞食品有限公司
Preparation method of fast food fish noodles by utilizing vacuum freeze drying
InactiveCN101869322ALow ductilityEasy to eatFood preservationFood preparationMonosodium glutamateIce water
The invention discloses a preparation method of fast food fish noodles by utilizing vacuum freeze drying, including the following steps: 1) sorting is carried out; 2) grinding is carried out; 3) low temperature mincing is carried out, namely NaCl and ice water are added into the minced fillet obtained by the step 2) and mincing is carried out at 0-10 DEG C, then monosodium glutamate and starch are added and mincing at 0-10 DEG C is continued, so as to obtain colloidal minced fillet; 4) the colloidal minced fillet is made into thin strap with the thickness of 1.2-1.8mm, so as to obtain thin strap minced fillet; 5) curing is carried out; 6) noodles are cut; 7) vacuum freeze drying is carried out; 8) vacuum packaging or nitrogen gas packing at normal temperature is carried out on the fish noodles obtained by vacuum freeze drying, so as to obtain the fast food fish noodles. By adopting the method to prepare fish noodles, not only drying quality of fish noodles can be improved but also shelf life of fish noodles can be prolonged.
Owner:ZHEJIANG UNIV
Fish and soy bean protein compound instant food and preparation method thereof
InactiveCN104783233AHigh nutritional valueReduce cholesterolFood preparationNutritive valuesPowder mixture
The invention discloses fish and soy bean protein compound instant food and a preparation method thereof, and relates to instant food and a preparation method thereof, aiming at solving the problems that the existing food which takes soya beans and fish as raw materials is low in nutrient value and not prone to digest and absorb by the human body. The instant food contains soya protein powder, cooked minced fillets, water and auxiliary materials. The preparation method comprises the following steps: I, mixing low-denaturation soya bean meal, dispersion type soybean isolate protein and gel type soybean isolate protein to obtain soya bean protein powder; II, cooking the fish and crushing to obtain the cooked minced fillets; III, mixing the cooked minced fillets with the soya bean protein powder, adding water and auxiliary materials to mix and mince, mincing and mixing to prepare an animal and plant protein powder mixture; IV, extruding the animal and plant protein powder mixture into a fish and soy bean protein compound crude product; V, sterilizing and packaging. The compound food prepared by the method is high in protein, low in cholesterol and low in fat, rich in eight necessary amnion acids required by the human body, easy to digest and high in nutrient value. The fish and soy bean protein compound instant food is used for the field of food engineering.
Owner:HARBIN UNIV OF COMMERCE
Novel stewed sausage industrialized processing method and equipment thereof
The present invention relates to a novel stewed sausage industrialized processing method and equipment thereof. The preparation method includes the following steps: blending stewed sauce, injecting and kneading meat, mincing, filling sausage in vacuum way, fermenting and drying, etc. The processing equipment comprises a jacketed kettle with a quantitative transporter, a piece of ultrasonic extraction equipment, an automatic feeding device, a saline injecting machine, an automatic conveying device, and an automatic sausage filling and drying system. The automatic sausage filling and drying system includes a vacuum kneading machine, a lifting delivery device, a meat mincer, a vacuum sausage filling machine, an automatic conveying device and a temperature and humidity controlling fermentation room. The novel stewed sausage industrialized processing method uses an automatic production line instead of the traditional pickling, filling and fermenting technology, is safe and high-efficient, and by precisely controlling the raw accessory materials, inoculated fermentation and fermentation conditions, etc., the stability of flavor and quality of the produced bittern stewed sausage are ensured and the industrialized production is realized.
Owner:FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
Method for producing stock solution from sea cucumber by using ultrasonic glycolysis
The invention relates to a method for producing stock solution from sea cucumber by using ultrasonic glycolysis. Using fresh sea cucumbers as raw materials, the stock solution is prepared by the following processing steps: cutting intestines, cleaning, mincing, refining, conducting ultrasonic glycolysis, and decoloring and deodorizing and the like. The product can be further processed into food or drug with all kinds of characters and dosage forms, such as capsules, tablets, and granules and the like. Besides, with the aid of enzyme action of fresh sea cucumbers and auxiliary addition of accompanying batches of sea cucumber intestines, the sea cucumbers are colloid-refined and then beer yeast is added. Then the ultrasonic glycolysis is conducted without adding acid, alkali or enzyme, thus leading to a high yield of hydrolysate, good product taste, easy absorption by human body, simple production process, low production cost and shortened manufacturing time.
Owner:威海健方医药研究所
Crispy popcorn fish snack food prepared from minced fish and preparation method thereof
The invention relates to the technical field of aquatic product processing, in particular to a crispy popcorn fish snack food prepared from minced fish and a preparation method thereof. The technicalscheme includes: conducting thawing, rinsing, fishy smell elimination, antioxidation treatment, mincing and fine filtering on a fish processing by-product minced fish, then conducting mixing and kneading, adhesive bonding, mixing and seasoning, and molding, and then carrying out slurry wrapping, powder wrapping (in corn flakes), frying and nitrogen-filled packing, thus obtaining the fried powder wrapped leisure aquatic snack food. Through scientific recombination and reasonable seasoning, the crispy popcorn fish prepared by the invention has a golden bright appearance, also is crispy outside and soft inside, and is delicious in taste, so that consumers can enjoy the double delicacy of fried popcorn and delicious fish at the same time. The crispy popcorn fish snack food provided by the invention not only meets the nutritional and delicious leisure food development needs, but also solves the problem of comprehensive utilization of fish processing by-products, and improves the fish resource utilization rate and the added value of product.
Owner:BOHAI UNIV
Production process for extracting four enzymes from cattle or pig pancreas
Owner:赤峰市云淞科技发展有限责任公司
Multi-functional meat processing equipment
InactiveCN108703193AAvoid breakingSimple structureSausage filling/stuffing machinesMeat mixing apparatusAdditive ingredientPulp and paper industry
Owner:ANHUI HAOZAILAI FOOD
Preparation process of sheep placenta extract and application thereof
InactiveCN110478305AHigh activitySkin repairCosmetic preparationsToilet preparationsEmbryoSenescence
The invention belongs to the technical field of cosmetic processing, and relates to a preparation process of a sheep placenta extract and an application thereof. The preparation process of the sheep placenta extract comprises the following steps: 1, taking sheep embryos and sheep placentas as raw materials, and sequentially carrying out cleaning, mincing and ultrasonic treatment; 2, adding a compound enzyme preparation, adjusting a pH value to 3-8, carrying out enzymolysis, and carrying out enzyme deactivation treatment; and 3, sequentially adding stress saccharomycetes and glucose for fermentation, keeping the temperature, carrying out centrifugal treatment, collecting a supernate, and filtering the material to obtain the sheep placenta extract. According to the sheep placenta extract, the sheep placenta with the effects of repairing skin, supplementing nutrition, enhancing moisture retention, delaying senescence and the like is obtained in a mode of firstly carrying out enzymolysis and then carrying out stress yeast fermentation.
Owner:银川凤仪堂生物工程有限公司
Preparation method of pig spleen transfer factor injection
ActiveCN103212062AEasy to obtainIncrease productivityPeptide/protein ingredientsPharmaceutical delivery mechanismFiltrationFreeze and thaw
The invention relates to a preparation method of pig spleen transfer factor injection. The preparation method comprises the following steps: performing pretreatment on a pig spleen which is inspected to be qualified, and then preliminarily mincing once to three times; finely mincing and grinding the pig spleen after preliminary mincing for 1.5-8 minutes to prepare a homogenate; adding a formaldehyde solution into the homogenate for inactivation; repeatedly freezing and thawing the inactivated homogenate 6-10 times; performing centrifugal separation, filtration and ultra-filtration on the homogenate which is repeatedly frozen and thawed to get a semi-finished product; and adding water for injection into the semi-finished product which is inspected to be qualified to get a finished product. The preparation method disclosed by the invention has the advantages of simple process and low cost, and can greatly shorten production cycle to 4 days, greatly save manpower and material resources and improve the production efficiency of a transfer factor.
Owner:SHANDONG SINDER TECH
Separating bag material fungus stick mincing machine
InactiveCN101190420AEconomicalGreat practical significancePlastic recyclingGrain treatmentsPlastic filmMushroom
The invention provides a separation typed bag mushroom-stick hasher. The invention is characterized in that a mincing conveying and separating mechanism consists of a mincing and conveying hinge used for mincing mushroom stick, a separating and conveying hinge used for separating waste plastic film, a material throwing and conveying hinge which are sequentially arranged on a frame and a material outlet fan matched with the three hinges and used for throwing material and waste film; the material inlet in the head end direction of the mincing and conveying hinge is communicated with a material inlet hopper, while the other end taken as an internal material outlet is communicated with the material inlet of the separating and conveying hinge; the tail of the separating and conveying hinge is provided with a waste film material outlet; the bottom is provided with a bar shaped semi-circumferential sieve; the tail of the material throwing and conveying hinge is communicated with the material outlet; the rotation direction of the spiral vanes of the separating and conveying hinge is reverse to that of the vanes of the mincing and conveying hinge and the material throwing hinge. The invention can achieve the object of sequentially mincing bag material and automatically separating waste plastic films and has the advantages of simple structure of the whole machine, being convenient for carrying, high production efficiency, saving time and effort, and cheapness and practicability.
Owner:翁赐和
Preparation method of pig spleen transfer factor
InactiveCN103705539AKeep aliveEnhance immune functionUnknown materialsImmunological disordersBiotechnologyFreezing thawing
The invention provides a preparation method of a pig spleen transfer factor. The preparation method comprises the steps of tissue mincing, breaking by homogenizing, microfiltration, ultrafiltration and the like. A high-pressure homogenizer is adopted to rapidly break cells and can effectively keep the activity of the transfer factor; besides, compared with the prior art, the technical scheme provided by the invention does not need a freezing-thawing step, therefore, the production period is shortened; the microfiltration-ultrafiltration technology is adopted to intercept effective constituents with appropriate molecular weight, so as to obtain a transfer factor stock solution, and compared with the traditional dialysis technology, the microfiltration-ultrafiltration technology is relatively high in efficiency. The method provided by the invention is suitable for scale production requirement, and the production period can be greatly shortened; the transfer factor solution prepared from the healthy pig spleen as a raw material through defatting, cell breakage, microfiltration and ultrafiltration is non-specific immunoregulator and is used for enhancing the immunological function of animal bodies.
Owner:TIANJIN RINGPU BIO TECH
Method for preparing kelp nutrient solution by using ultrasonic fermentation
InactiveCN101756296AShorten the timeFully hydrolyzedFood preparationNutrient solutionBio engineering
The invention relates to the technical field of sea food biological engineering, in particular to a method for preparing kelp nutrient solution by using ultrasonic fermentation. Using fresh kelp as a raw material, the method in the invention is characterized by comprising the following processing steps: cleaning, mincing, colloid-refining, ultrasonic fermenting, filtrating and deodorizing, neutralizing and seasoning, filling and sealing and sterilizing and the like. The invention realizes the preparation method that features in simple processing method, easy-industrializing production, low production cost, good product taste, easy absorption by human body, and complete reservation of nutritional components and biological activity in the kelp.
Owner:威海健方医药研究所
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