34 results about "Muscles protein" patented technology

The invention provides a method for quickly aging and tenderizing beef, which comprises the following steps: during the beef chilling aging process, cattle pancreas is prepared into homogenate; Ca2+ is utilized to activate various zymogens in the pancreas; active pancreas injection solution is prepared and directly injected into the beef, so that trypsin in the beef can decompose muscle protein; and simultaneously, by the action of ultrasonic wave, the original structure of muscle is damaged, the tenderness is improved, the aging purpose can be achieved within three to five days, and the natural aging time can be shortened by about 50%. In the aspect of keeping quality, vacuum packaging and radiation sterilization are combined, so that the storage period of the cut beef can be prolonged for 3-5 times; in the aspect of the quality of the beef, the cut beef prepared by the method has organoleptic, physicochemical and other indexes which can meet the requirements of 'GB2707 Hygienic Standard for Fresh (Frozen) Meat of Livestock'; and the cutting force is 4.2-5.3kg, and people can obtain the best mouthfeel. The method maintains the specific flavor and nutrition of the beef, and has the characteristics of quick aging speed, long shelf life, energy saving effect and high production efficiency.

The present invention relates to the use of a low-caloric high-protein nutritional composition for use in the prevention or treatment of a disease or condition in a mammal, which involves muscle decline, as well as to specific low-caloric high-protein nutritional compositions for stimulating muscle protein synthesis in a mammal. In particular, the invention relates to the use of a nutritional composition comprising per 100 kcal: (i) at least about 12 g of proteinaceous matter which comprises at least about 80 weight % of whey protein, relative to the total proteinaceous matter, and which comprises at least about 11 weight % of leucine, relative to the total proteinaceous matter, of which at least about 20 weight % is in a free form, relative to the total leucine, (ii) a source of fat and a source of digestible carbohydrates, for the prevention or treatment of a disease or condition which involves muscle decline in a mammal, especially an elderly mammal, wherein the nutritional composition is administered as 1 to 2 servings daily, each serving comprising between 80 and 200 kcal.

The invention relates to a method for producing high-strength environment-friendly whitewash gypsum by using desulfurization gypsum. The method comprises the following steps of: firstly, frying the desulfurization gypsum into desulfurization building gypsum with Beta-type semi-hydrated gypsum as the main component, and grinding the desulfurization building gypsum till the specific surface area is 2000-2500cm/g, thus obtaining modified desulfurization building gypsum; and secondly, sequentially doping 0.5-0.6 percent of set retarder and 0.2-0.4 percent of water retention agent into the modified desulfurization building gypsum obtained in the first step according to mass percentage, mixing evenly and then packaging the mixture, thus obtaining the finished product. By grinding and modifying the fried desulfurization building gypsum, the method changes the particle grading distribution of the desulfurization building gypsum and effectively improves the physical properties such as the water retention property, the strength and the like of the whitewash gypsum; the utilization of the muscle protein type gypsum set retarder for adjusting the setting time greatly reduces the strength loss caused by the prolonging of the setting time; and the product obtained according to the method meets environmental protection requirements.

The invention discloses a preparation method of octopus balls. The preparation method comprises the following steps: (1), chopping stock: firstly adding composite phosphate into semi-thawed frozen minced fillet for chopping, then adding starch, non-muscle proteins, white granulated sugar, monosodium glutamate and spices for chopping, adding icy water in the chopping process for regulating moisture of the composite stock to 60%-75%; (2), material mixing: adding fresh octopus foot particles into the uniformly chopped composite stock for carrying out material mixing to obtain composite stock containing the octopus foot particles; and (3), forming, curing and cooling: preparing the composite stock containing the octopus foot particles into particle pellet-shaped octopus balls, curing and shaping the octopus balls by cooking in water and heating for 20 minutes-40 minutes at 90 DEG C-100 DEG C, soaking in icy water for 8 minutes-12 minutes to realize quick cooling, and drying the surface of the quickly-cooled octopus balls with cold air, and carrying out quick freezing and packaging.

The invention relates to a nutrition composition with a muscle-building effect and a preparation method thereof. The nutrition composition is prepared from the following raw materials: 120-140 parts of whey protein powder, 1-1.5 parts of conjugated linoleic acid, 1-2 parts of medium chain triglyceride, 3-4 parts of collagen peptide, 0.1-0.3 part of vitamin C, 0.1-0.3 part of vitamin D, 0.1-0.3 part of vitamin E, 5-15 parts of milk minerals, 3-8 parts of xanthophyll and 3-8 parts of zeaxanthin. The nutrition composition is capable of improving the muscle tolerance, reducing fat aggregation, inhibiting proteolysis, reducing muscle protein loss, promoting body repair and improving the athletic ability.

The invention discloses a method for preparing meat powder based on removed meat and waste residues of alkali tanning skins, and relates to the field of resource utilization of tanning waste. The method comprises the following steps: immersing tanned leather into water and ash so as to remove waste meat and meat residues, washing away lime residues, mud residues and adherent vestigial seta, performing oxidation so as to remove sulfide, performing enzymatic hydrolysis on muscle protein components in the meat residues so as to obtain meat pulp, drying the meat pulp, and performing granulation on the dried meat pulp so as to obtain the meat powder. Through the adoption of the method, the regenerated resource utilization of leather waste is realized, the prepared meat powder can be used as a feed or an organic fertilizer, and the burning and the burying of the leather waste are gradually cancelled, so that not only can the production sustainability be ensured, but also the pollution can be eliminated.

The invention relates to a method for distinguishing back muscles from muscles of three parts of a male cyprinus carpio. The method comprises the following steps of: first obtaining a high-quality cyprinus carpio bone morphogenetic protein (BMP) 4 antibody; then successfully extracting proteins of the back muscles, belly muscles and tail muscles of the male cyprinus carpio; and finally detecting BMP4 proteins in muscle tissues of a target cyprinus carpio by using the detected cyprinus carpio BMP4 antibody, taking glyceraldehydes-3-phosphate dehydrogenase (GAPDH) as a control of target proteins, determining that the muscles belong to the back muscles of the male cyprinus carpio if the proteins of 55KD can be detected, and determining that the muscles belong to the muscles of the other parts of the male cyprinus carpio if the proteins of the 55KD cannot be detected. The method has the advantages that: the back muscles can be distinguished from the belly muscles and tail muscles of the male cyprinus carpio; a breakthrough can be provided for researches on pectoral muscle distinguishing and the other muscles; and simultaneously, a way and a method for the breeding of the back muscles of the male cyprinus carpio can be sought according to a molecular marker.

The invention relates to a feed additive for increasing dorsal muscle thickness of fancy carp. The feed additive comprises the following components by weight percent: 10-20% of powdered milk, 8-15% of whole egg powder, 10-20% of coating methionine, 5-10% of threonine, 8-15% of yam, 10-20% of red dates, 8-15% of semen kernel, 1-3% of schisandra chinensis, 1-3% of ginseng, 1-5% of poria cocos, 3-5% of almond, 1-5% of Gorgon fruit, 1-5% of semen coicis, 1-5% of lotus root starch, 0.1-0.5% of complex enzyme preparation and 0.1-0.5% of emulsifying agent. The feed additive can comprehensively enhance the spleen and stomach functions of the fancy carp, can promote digestion, can enhance the intestinal tract absorbing function and can effectively tonify qi, promote granulation, nourish vitality and tonify speech, help digestion and invigorate stomach; the feed additive is beneficial to reinforcement of fat metabolism, reduction of accumulated fat in intestinal tract and enterocoelia, reduction of liver burden and health maintenance of the fancy carp; the feed additive can improve the amino acid balance of the feed, can increase the ratio of methionine to lysine and threonine to lysine in the feed, can cause nutritional ingredients to be more beneficial to the deposition of muscle protein, can promote the dorsal muscle accumulation and can help the fancy carp to quickly grow 'two-layer muscle' and achieve higher ornamental value.

The invention discloses a dual-protein sport supplement and a preparation method thereof, and relates to the technical field of sport nutritional foods. The dual-protein sport supplement contains twoproteins consisting of soybean protein and whey protein, as well as nutrient elements such as fat, carbohydrates, vitamins and minerals. The sport supplement of the invention realizes complementary advantages through animal and vegetable proteins, exerts the functions of regulating physiological state, and enables the proteins to enhance the production of muscle protein. The B vitamins in the supplement can promote the burning of fat, and the inositol contained in the supplement can redistribute fat in vivo, has a certain effect on shaping and improving posture, but also can promote the recovery of fatigue after sports. The supplement has the excellent qualities of small particle size, good stability and low energy consumption, is good in taste and low in cost, and accords with the development trend of old and new power conversion of the country. The supplement is reasonable in nutrient collocation and easy to digest and absorb, can meet the nutrient needs of patients with muscle function injury due to age increase and high load sports.

The invention belongs to the field of food processing and relates to a method for processing fish sausages containing oat and Herba Portulacae. The fish sausages are prepared from, by weight, 55-60 parts of minced fish, 5-7 parts of oat powder, 6-9 parts of Herba Portulacae, 2-3 parts of Fructus Mori, 3-6 parts of Herba Menthae, 2-4 parts of Herba Perillae, 2-3 parts of Exocarpium Citri Leiocarpae, 2-4 parts of white sugar, 2-4 parts of non-muscle protein, 3-4 parts of potato starch, 1-3 parts of konjac gum, 6-8 parts of edible oil, 1-2 parts of salt, 2-3 parts of flavorings (including monosodium glutamate, ginger, mashed garlic, Sichuan pepper powder, chili powder, cooking wine and soybean sauce) and 2-3 parts of sausage casings. The materials are subjected to chopping, mixing, filling, radio-frequency and water coupled heat treatment, cooling and the like to obtain finished products. By addition of oat powder, Herba Portulacae, Fructus Mori, Herba Menthae, Herba Perillae and Exocarpium Citri Leiocarpae into the fish sausages containing oat and Herba Portulacae, the fish sausages are free of fishy smell and rich in nutrition, and the products have efficacies of spleen tonifying, lung moistening, heat clearing, pathogenic fire purging and vascular sclerosis preventing. Compared with a traditional two-stage heating technique, the method has advantages of flavor improvement of the fish sausages, shortening of curing time and reduction of energy consumption.

The invention provides a breeding method of low-fat pigs. The breeding method comprises three aspects including production of fermentation bed padding, construction of a fermentation bed and feeding management of the pigs, wherein the fermentation bed padding is prepared from the following raw materials in parts by weight: 10 to 20 parts of sawdust, 10 to 20 parts of vinegar residue, 30 to 50 parts of coprinus comatus fungus chaff, 20 to 30 parts of cottonseed hull, 1 to 5 parts of microorganism inoculants, 0 to 10 parts of dicalcium phosphate and 3 to 5 parts of brown sugar; the living bacteria count in the microorganism inoculants is greater than or equal to 10<8> cfu/g, wherein an effective strain combination is composed of bacillus, saccharomycetes, lactic acid bacteria and enterococcus faecalis and meets the following effective living bacteria count ratio that the ratio of the bacillus to the saccharomycetes to the lactic acid bacteria to the enterococcus faecalis is (2 to 6) to (1 to 3) to (1 to 3) to (0.5 to 1.5). The decomposted fermentation bed padding and pig feed prepared by the invention meet a nutrient complementarity principle; the pigs are fed on the fermentation bedlaid by the fermentation bed padding and the fermentation bed can provide an enough turning-over and poking area for the pigs; the lean meat percentage and muscle protein content of the pigs are effectively improved, so that pork with better meat quality and mouthfeel is produced.

The invention discloses a processing method for adding a Dosidicus gigas tissue into muscle protein gel food. The method consists of: conducting multi-stage rolling on the Dosidicus gigas tissue for standby use, and then blanching the Dosidicus gigas tissue in a glue solution; conducting air grinding and salt grinding on an animal muscle protein raw material to reach solation, adjusting the stirring frequency of a slurry preparation equipment beating barrel to less than 50Hz, adding Dosidicus gigas tissue particles into the animal muscle protein slurry, then performing stirring for 15min to fully disperse the Dosidicus gigas tissue particles in the animal muscle protein slurry. According to the invention, the muscle protein gel food slurry added with the Dosidicus gigas tissue also can achieve a product texture enhancing effect through a two-stage type gel-curing process.

The invention is a food formula for people with a muscle attenuation syndrome. The formula is prepared from, by weight, 1-5% of semen coicis, 1-5% of a jujube kernel, 2-4% of almond, 5-13% of mulberry, 15-20% of white lentils, 8-10% of licorice and 5-7% of an anhydrous cream, a product prepared by the formula can not only provide the high quality protein, vitamins and minerals needed for the muscle attenuation syndrome in time, and does not increase the burden of liver and kidney; the formula can significantly increase muscle strength and LBM, increase protein synthesis, prevent muscle loss and atrophy, inhibit muscle protein degradation, and protect muscle tissues.

The invention discloses pre-conditioned roast chicken with tender bamboo shoots and a preparation method thereof. Raw materials used in the invention are tender bamboo shoots and chicken. The preparation method comprises the following steps: pre-conditioning; rolling, kneading and pickling; stir-frying; sterilizing; packaging; and the like. The prepared pre-conditioned roast chicken with the tender bamboo shoots is not only soft in taste, but also elastic in meat quality. In the testing process of the invention, hawthorn juice is added for kneading and rolling of the chicken, so the problems of muscle contraction and muscle protein denaturation caused by reduction of the pH value of muscles in a non-living state are solved; the moisture content in the chicken is obviously improved; and thetaste of the processed chicken is improved. A hawthorn extract is added in a stir-frying stage, so DPPH. free radicals in the produced pre-conditioned roast chicken are effectively removed, the activity of lipohydrolase and lipoxygenase is inhibited, free fatty acid in grease is reduced, and the shelf life of the produced pre-conditioned roast chicken is obviously prolonged. The added hawthorn juice and hawthorn extract are purely natural substances, so the pre-conditioned roast chicken with the tender bamboo shoots disclosed by the invention is healthier and safer, is low in greasy feeling in eating, and better caters for the taste of the public.

The present invention relates to a pharmaceutical or nutritional combination comprising beta-hydroxy beta-methylbutyrate (HMB) and tetrahydrocurcumin (THC) and methods comprising administering the combination to a subject. The methods of the invention relate to attenuating muscle protein degradation and/or preserving lean body mass in the subject.

The technical scheme of the invention discloses feed for improving the pork quality of fattening pigs. The feed is prepared from the following raw materials: corns, barley with shells, third-class flour, soybean meal having the protein content of 46 percent, wheat bran, soybean oil, calcium carbonate, calcium hydrophosphate, vitamin complex, mineral elements, iron dextran, probiotics, lysine sulfate having a concentration of 70 percent, L-threonine having a concentration of 98 percent, DL-methionine having a concentration of 99 percent, L-tryptophan having a concentration of 98.5 percent, guanidinoacetic acid, choline chloride, baking soda and sodium chloride. According to the feed, by adding additives for promoting muscle protein deposition, improving glucose metabolism and protein anabolism of the fattening pigs, the lean meat percentage and daily gain of the fattening pigs can be improved, and the pork quality can be improved.

The invention belongs to the technical field of functional foods or foods, and discloses a protein bar capable of building muscles and relieving fatigue. The protein bar comprises 30-40 parts of isomaltooligosaccharide syrup, 15-25 parts of separated whey protein powder, 1-6 parts of soybean oligopeptide powder, 1-6 parts of L-glutamine, 1-5 parts of calcium beta-hydroxy-beta-methyl butyrate, and 0.1-1.2 parts of taurine. The protein bar disclosed by the invention is rich in nutrients, contains high protein, and is also rich in calcium and zinc trace elements and vitamin C, and functional factors, such as the soybean oligopeptide powder, the glutamine, the calcium beta-hydroxy-beta-methyl butyrate and the taurine, which are beneficial to relieving muscle fatigue and helping repair after exercise are added at the same time. Muscle proteolysis can be reduced, protein synthesis can be promoted, and fatigue can be delayed or the fatigue degree can be relieved. The preparation method of the protein bar comprises the following steps: mixing liquid, adding the mixed liquid into pre-mixed powder, finally performing extrusion forming, performing cooling, performing dicing, performing sterilizing and performing packaging. The method disclosed by the invention is simple in process and suitable for large-scale production.

The present invention relates to a composition for preventing and treating muscle diseases or improving muscular function, containing a Platycodon grandiflorum extract. More specifically, the present invention relates to: a pharmaceutical composition for preventing and treating muscle diseases, containing a Platycodon grandiflorum extract; a food composition for preventing muscle diseases or improving muscular function; or a cosmetic for improving muscular function. The Platycodon grandiflorum extract of the present invention increases muscle formation by inducing muscular protein synthesis and muscle cell differentiation. Therefore, the extract is a natural product so as to be used safely without side effects, thereby being usable as an active ingredient of a pharmaceutical, food, or cosmetic composition exhibiting an excellent effect in preventing and treating muscle diseases or improving muscular function.

The invention relates to a quick-frozen fried rib product and a preparation method thereof. The fried ribs are pickled and/or wrapped by a mixture containing tea polyphenols and bean hemoglobin before being fried. Wherein the bean hemoglobin is a natural pigment, so that the color and luster of the ribs can be effectively improved, and the color and taste of the ribs are good. The tea polyphenol serving as an antioxidant not only can enhance the antioxidant effect of the pork ribs, but also can be combined with food-borne carbon nanoparticles (CNPs) generated in the making process of the fried pork ribs to form a compound for protecting human hepatocytes, so that the edible safety of the fried pork ribs is enhanced. The bean hemoglobin, the tea polyphenol and muscle protein in the ribs can also generate a compound through a cross-linking effect, so that the aggregation of the muscle protein is reduced, and the tenderness of the fried ribs is enhanced.

A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and comprises myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.