1965 results about "Pork meat" patented technology

The invention discloses a marine product meat sausage and a making method thereof. The marine product meat sausage is characterized by comprising the following raw materials proportioning by weight: 30-85 portions of marine product, 0-30 portions of edible meat, 10-30 portions of edible water, 1-12 portions of edible vegetable oil, 2-6 portions of soybean protein isolate, 0.5-1.6 portions of saltand 2.0-7.5 portions of starch; the marine product meat sausage is prepared according to the steps of raw material processing, twisting, chopping, stirring, filling, sterilizing and packaging. The invention is prepared by adopting the marine products (scallop muscle, oyster meat, sleeve-fish meat, salmon meat, shrimp meat, trepang, abalone, yellow croaker meat, hairtail meat, fish seeds, ling meat, waste fish meat and the like) or adding the edible meat (chicken, pork, mutton, beef and the like) as the main raw materials, has abundant and balanced nutrition, meets the requirement of a consumeron the marine products and increases the appetite, and the product has strong seafood taste and unique flavor, does not contain nitrite, is beneficial to health, is packaged in vacuum, has unique appearance and is ready to be enjoyed when a bag is opened.

Pork-specific PCR assay is performed for Halal authentication, by detecting porcine DNA in food products. DNA from raw meat samples is extracted. The extracted DNA is tested using primers that react by amplifying pork DNA but not beef and chicken DNA. The real-time PCR assay is sensitive with a low detection limit when using samples that can be obtained from food products. The methods described herein can have a sensitivity threshold as low as 0.001 ng pork DNA or lower, whereas convention techniques typically do not have a detection limit lower than 0.1 ng pork DNA.

A pet treat with a rough surface texture and appearance is produced from a matrix binder and at least one granular filler having a particle size between 0.1 mm to 6 mm. The matrix binder may be selected from gelatinized starches, gelatinized flours, wheat gluten, soy protein, casein, caseinates, gelatin, hydrocolloids, gums and mixtures thereof. The granular filler may be selected from mill feeds, whole grains, distillers dried grains, pork grind, bird seed and mixtures thereof.

The multifunctional pig feed additive of Chinese herbal medicine is prepared with Chinese medicinal materials, including eucommia leaf, privet fruit, astragalus root, haw, and coix seed in certain weight proportion, and through weighing, crushing and mixing, alcohol extraction, water extraction, concentrating alcohol extracted liquid, concentrating water extracted liquid, mixing concentrated alcohol extracted liquid and concentrated water extracted liquid, spray drying to obtain Chinese medicine powder and sealed packing. The present invention has the advantages of raising the pig production efficiency, lowering pig raising cost, raising pigí»s immunity and stress resistance, reducing pigí»s diseases, improving pork meat quality, etc.

The invention belongs to the technical field of feeds and particularly relates to a feed for crabs. The feed for crabs is characterized by comprising the following materials in parts by weight: 30-60 parts of pork skin, 20-50 parts of fat pork, 5-15 parts of lean pork, 6-9 parts of corn meal, 3-5 parts of soybean meal, 1-5 parts of edible oil, 0.1-1 part of garlic cloves, 1-2 parts of fish scale powder and 0.5-1.5 parts of rape seed cakes. The main problems that since the feed for crabs is difficult to absorb, the crabs grow slowly and the water quality is contaminated in the prior art are solved; the feed disclosed by the invention has the beneficial effects of being rich in nutrition and aromatic in smell, containing antiviral components, and enabling the crabs to grow fast after the feed is eaten; the feed is simple to prepare and all the materials of the feed are rich in supply.

The invention discloses fermenting bed padding and a preparation method and applications thereof. The fermenting bed padding is prepared by materials with the following parts by weight: (1) 35-40 parts of wood chips or wheat bran; (2) 55-60 parts of any one or the mixture of more than one of seed shells, straw, spent mushroom compost or leaves, wherein the mixture is composed by any weight proportion; and (3) 3-6 parts of rice bran or plant cakes and 0.1-0.2 part of anaerobic fermenting agent. The fermenting bed padding mainly has the following advantages of: (1) long using time; (2) no emission, no odour and no pollution; (3) saving feed, reducing cost and improving benefits; and (4) effectively reducing incidence rate of pigs, reducing medication and improving pork quality.

The invention discloses sand badger fattening forage and a preparation method thereof. The sand badger fattening forage comprises beef powder, pork powder, chicken powder, fish powder, peanut powder, corn flour, wheat bran, radish powder, bone meal, milk powder, cod-liver oil, yeast, vitamins, radix scrophulariae powder, licorice powder, pine needle powder and prunella vulgaris powder. The sand badger fattening forage provides comprehensive and rich nutrients in sand badger fattening, contains fat, carbohydrate, crude fibers and mineral matters, and can promote nutrient storage of the sand badger body in sand badger fattening and improve sand badger immunity. Through utilization of radix scrophulariae powder, licorice powder, pine needle powder and prunella vulgaris powder, the sand badger fattening forage can improve disease resistance of sand badger.

The invention is concerned with the manufacturing method for abalone can, the compounding is: abalone is 15% - 20%, bamboo mushroom 3% - 6%, white king oyster mushroom is 10% - 15%, soup 60% - 65%. The manufacturing method is: (1) gets chicken, duck, pork, pigskin, pig hoof, pig elbow, pig bone, and chicken toe to make soup; (2) makes the soup to be juice; (3) removes intestinal gland of abalone, cleans and burns, bamboo mushroom quick-boils to be cooked, white king oyster mushroom quick-boils to be cooked, cuts for use; (4) mixes the abalone, bamboo mushroom, white king oyster mushroom and the juice with proportion, vacuum package, sterilization with high temperature.

A method for quickly detecting pork freshness based on an electronic nose comprises the following steps: (1) a sample learning process is performed, pork samples with different freshness levels are selected and placed in a cavity, smell of the samples in the cavity is transmitted into an air chamber with an electronic nose system, sensors in the air chamber obtain detection freshness data, a recognition model is obtained according to pattern recognition, the detection data is input into the recognition model to obtain characteristic values so as to obtain a corresponding sequence of the characteristic values and the freshness levels of the fresh pork; (2) pork to be detected is placed in the cavity, smell of the samples in the cavity is transmitted into the air chamber with the electronic nose system, the sensors in the air chamber send the detection date to the recognition model to obtain another characteristic value, and based on the corresponding sequence, a freshness level of the pork to be detected can be obtained according to a current characteristic value. The method is excellent in accuracy, higher in sensitivity and strong in operability.

The invention discloses a mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: fresh meat, palm oil, refined butter, sesame oil, soybean paste, soy sauce, old ginger, fresh garlic, shallot, chili pepper, white granulated sugar, pepper powder, and food additives. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, chili pepper powder, ginger powder, garlic powder, yeast powder, ginger powder, onion powder, maltodextrin, and pure chicken powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, caraway, and celery. The seasoning packet has the advantages that: nutrients in pork and fresh vegetables are converted into amino acids which are easy to absorb by human bodies, such that the seasoning packet is beneficial for human health. The color, fragrance, and taste are good. The production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

The invention relates to a fish skin sauce and a method for producing the fish skin sauce. The constituents of the fish skin sauce and the percentage of each constituent are as follows: fish skin accounts for 30-33%, soy bean paste 10-13%, chili sauce 1-3%, tomato sauce 5-7%, carrot 3-5%, mushroom 1-3%, pork 3-5%, onion 10-13%, white vinegar 1-3%, cooking wine 0.5-1.5%, onion powder 0.5-1.5%, ginger powder 0.1-0.5%, oyster juice 0.5-1%, sugar 1-3%, sea fish extract 0.5-1%, skipjack powder 0.2-0.6%, salad oil 7-9%, and water in balancing amount. The fish skin sauce is made by the steps of material selecting, mixing, stir-frying, filling and packing, and sterilizing. The invention has the advantage that a more rational nutrition balance is achieved by integrating the nutrients of the raw materials such as parrot, mushroom, pork, onion and the like with the nutrients of the fish skin.

The invention discloses growth promoting fodder special for growing and fattening pigs. The growth promoting fodder is prepared from corn, wheat bran, sweet potato vine powder, cottonseed meal, double-low rapeseed meal, fish meal, shell powder, talcum powder, calcium hydrogen phosphate, salt, multivitamin for the pigs, methionine, cystine, seaweed meal, beta vulgaris pulp, mannan oligosaccharides, nettle meal, luceme meal, carrot meal, purslane meal, peanut vine meal, pine needle meal, a composite additive, complex enzyme preparation and microecologics. The composite additive is prepared from polygonum multiflorum, eucommia, malt, gynostemma pentaphyllum, medicated leaven, poria cocos, hawthorns, lycium, Chinese yam, methionine copper, ferrous sulfate, tryptophan zinc, tryptophan manganese, calcium iodate and sodium selenite. The growth promoting fodder special for the growing and fattening pigs is reasonable in formula, comprehensive in nutrition, good in palatability, and capable of promoting growth of the growing and fattening pigs and improving quality of pork.

The invention relates to a simple and efficient fermented soybean meal production technology and an application thereof. The preparation method comprises the following steps of: mixing soybean meal with a Chinese herbal medicine mixture of liquorice, wild chrysanthemum, folium ginkgo and pericarpium citri reticulatae viride at a ratio of 100:(1-2), adding composite zymocyte consisting of succinic acid generating bacillus filiformis, bacteroides ruminicola, bacillus subtilis natto and lactic acid bacteria, and performing mixed anaerobic fermentation. The release and absorption of active substances of the Chinese herbal medicine can be promoted, and the fermentation efficiency of the fermented soybean meal can be improved. Through low-temperature drying, the fermented soybean meal can be used for completely or partially replacing fish meal and for completely or partially replacing antibiotics in pig feed production, and can effectively improve the food intake of live pigs and the utilization rate of feed, promote the growth of live pigs, improve the immunity, enhance the disease resistance and improve the pork quality.

The invention discloses green compound premix for piglets. The compound premix for the piglets comprises the following raw materials according to parts by mass: 51 to 62 parts of L-lysine hydrochloride, 4.5 to 5.5 parts of choline chloride, 2.3 to 2.7 parts of yiduoli compound enzyme P8101, 13.5 to 16.5 parts of probiotics, 72 to 88 parts of salt, 2.7 to 3.3 parts of phytic acid enzyme, 160 to 190 parts of dicalcium phosphate, 270 to 330 parts of stone powder, 50 parts of compound trace element, 9 parts of compound vitamin and 237.5 to 360.5 parts of fleurage. The compound premix for the piglets does not need to be added with any medicine additive, is developed according to the requirement of the use criteria of green food feedstuff and feedstuff additive (NY/T 471-2001), is verified by the China green food development center to be permitted to use a green food productive material certification brand, and can be used for producing green pork foods. Experiments prove that the compound premix product for the piglets has the characteristics of low diarrhea rate of the piglets, quick daily gain, strong disease resistance, high feedstuff conversion rate, greenness, safety, no medicine residue and the like and can be used for producing the green pork foods.

The invention provides a complex pig feed enzyme preparation with an activating agent. In a formula, phytase can decompose organophosphorus in a feed into inorganic phosphate which can be absorbed; protein enzyme can degrade protein nutrition substances in the feed so as to promote live pigs to absorb phosphorus and nitric in the feed, meanwhile, the discharge amount of phosphorus and nitric in fecaluria of the live pigs is reduced, and the pollution to the environment is reduced. The activating agent can improve the enzyme reaction rate, thus the enzyme preparation takes into effect faster, and the combined usage of each ingredient in the activating agent and the enzyme preparation can lower the shearing force of the cooked meat, and the tenderness of pork is improved. The feed complex enzyme preparation for pigs, prepared by the invention, can improve the digestion rate of nitric and phosphorus in the feed by the pigs, thus the discharge amount of phosphorus in the fecaluria of the live pigs is reduced by 40% above, and the discharge amount of nitric is reduced by 29% above; and the feed complex enzyme preparation for pigs takes into effect rapidly, and has obvious effect by 2-3days; and the shearing force of the cooked meat is lowered by 50% above.

The invention relates to a preparation method of flavored preserved pork, which has the following steps that: good-quality port is sliced, stewed in salt, put into a tile cylinder in layers, sealed, taken out, cleaned by water, hang dried and put into an oven to be baked, smoked and aired under a prepared temperature system; the flavored preserved pork which is prepared through the preparation method of the flavored preserved pork has pure taste and attractive appearance, is safe and sanitary, has long shelf life, and provides a meat product with delicious taste and high quality for people.

The invention relates to a RT-PCR based method for determining specific meats in mixed meat products, especially to a method for determining the component content of pork. The invention provides real time fluorescence PCR porcine specific oligonucleotide primers and probe for determining the component content of pork in mixed meat products as well as vertebrate general oligonucleotide primers and probe. Furthermore, the invention also provides a detection kit containing the above porcine specific primers and probes as well as the vertebrate general primers and probe. The method provided by the invention can be adopted to simply, rapidly and accurately determine the porcine-derived DNA content in raw meat or a cooked sample. Based on the correlation between a porcine specific primer system and a general primer system amplification curve, the method provided by the invention has a high accuracy and an anti-interference capability. In addition, the invention has such a strong portability that the component contents of other species in the mixed meat sample can be determined by replacing the specific primer system.

The invention relates to mincemeat which is prepared by various meats and a making method and usage. The main material of mincemeat comprises fish, mutton, pork, chicken, shrimp meat and crab meat, and auxiliary material comprises crab meat, monosodium glutamate, cooking wine, salad oil, aniseed powder, sweet fermented flour sauce, pepper, ginger powder, onion powder and mashed garlic. The process comprises removing bones of meat and fishbone of fish and impurities, then washing and drying, cutting into strips or pieces, removing odor of mutton and fishy smell with tea water, disintegrating all meat in a meat grinder, and fully mixing and stirring with auxiliary material to obtain mincemeat. The mincemeat can be made into ball, pork meat patties according to conventional methods, and also can be used as raw material to make dumplings, Chinese flour dumplings, steamed stuffed bun, meat pie and the like. The invention has the advantage of providing mincemeat prepared by various meats, a making method and usage, which has diversified nutritious compositions, easy processing, delicious taste, and convenient eating.

The invention relates to sargassum and sleeve-fish balls and a preparation technology. The sargassum and sleeve-fish balls are prepared from sargassum fragments, minced sleeve-fish, minced pork, starch and carrageenan as well as seasonings. The preparation technology comprises the following steps of: preprocessing the sargassum, the sleeve-fish and the pork, mixing the materials, wrapping, cooking, freezing quickly the balls, packaging the balls, and the like. According to the invention, the sleeve-fish meat, the sargassum and the pork are mixed, and then the seasonings are added to the materials to prepare the fish balls, and the fish balls are complete in color, fragrance and taste and suitable for industrialized production, are green and healthy, and are novel in variety and convenient to eat; meanwhile, the sleeve-fish subjected to tenderization treatment is tender and crisp in mouthfeel and has obvious seafood flavor; and the fish balls with the sargassum is good for health protection, and conforms to the concept of healthy consumption.

The invention relates to a production process of convenient preserved egg and pork congee, which belongs to the technical field of food processing. The production process comprises the following steps of: curing rice and sticky rice, pre-cooking the rice and the sticky rice, processing preserved eggs and fresh pork, and canning the food. The convenient preserved egg and pork congee is prepared by mixing the rice and the sticky rice according to a certain ratio and matching appropriate auxiliary ingredients. The preserved egg and pork congee is full of nutriments, is capable of promoting appetite and the digestive absorption of nutrients and improving iron-deficiency anemia, is less in cholesterol, has the functions of warming spleen and stomach and is suitable for being appropriately taken by ordinary people. Meanwhile, the convenient preserved egg and pork congee conforms to a modern diet concept and is fast food for supplementing nutrients of modern people with a rapid pace of life.

The invention provides moringa oleifera pig feed, which is characterized by consisting of the following components in percentage by mass: 38 to 60 percent of corn, 10 to 16 percent of bean pulp, 12 to 18 percent of rice bran, 7 to 38 percent of moringa oleifera powder and 0.2 to 1 percent of salt. The moringa oleifera pig feed contains rich crude protein, crude fiber, mineral substances, vitamine, and multiple antioxidative, antibacterial and antiphlogistic active ingredients such as moringa oleifera flavone; the content of crude fat is low; the ratio of amino acid is appropriate; any chemical medicine or chemical raw material is not added; the moringa oleifera pig feed does not have toxic or side effects; after being fed, pigs gain weight quickly; the metabolic capacity of pig organisms can be improved; immunity and disease resistance are strengthened; the marketing time is short; the lean meat percentage is high; the cholesterol is low; acidification can be lightened; the generation of pale soft exudative (PSE) pork is prevented; and quality of the pork is improved.