569 results about "Poultry meat" patented technology

The invention relates to green safe feed for animals in the field of animal husbandry and veterinary medicine, in particular relates to a recipe and a production process of the feed. Green safe feed for fleshy poultry is mainly characterized by comprising the following raw materials: corn, wheat, bean pulp, corn protein powder, cotton seed meal, mixed oil of bean oil and poultry oil, common salt,calcium hydrophosphate, mountain flour, lysine, methionine, mineral feed additives, choline chloride, composite vitamins, coated sodium butyrate, composite Chinese herbal medicine feed additives, emulsifying agents, antioxidants and mycotoxin absorbing agents. The green safe feed has the advantages that the current conditions of high medicine residue content in the poultry meat and poor flavor caused by the abuse of various antibiotics and chemical additives in broiler raising are changed, the feed cost is saved, the economic benefits are improved, and the sustainable development of the animal husbandry is promoted.

The invention belongs to the field of feedstuff additives, and relates to a livestock and poultry meat quality modifier, and a preparation method thereof. The modifier is characterized in that: crushed and sieved tangerine peel, cinnamon, hot pepper, and clove are adopted as main materials; bean pulp, corn flour and wheat bran are adopted as auxiliary materials; the materials are processed through steps of water-steeping, pH value regulating, sterilizing, and cooling; the materials are then inoculated with probiotics for fermentation; after fermentation, the materials are dried, such that themodifier is obtained. The meat quality modifier is used as a livestock and poultry feedstuff additive. The addition amount of the modifier in the feedstuff is 0.02% to 0.5% by weight. The modifier can be used for replacing antibiotic medicines and hormone medicines used in current livestock and poultry productions. With the modifier, livestock and poultry digestions can be promoted, livestock andpoultry production performances can be improved, livestock and poultry meat qualities and flavors can be improved, and livestock and poultry product added values can be increased. The modifier also has advantages of no toxic and side effect, no pollution, no residue. The modifier causes no drug resistance. With the modifier, livestock and poultry meat production requirements of high-efficiency, high-quality and health can be satisfied.

The invention relates to a food processing method, in particular to a special poultry meat fine and deep processing method. In the invention, high-technology content special duck meat deep processed new products and special convenient and quick poultry meat green products are developed by using technology for preserving raw material duck meat with edible multifunctional preservation films, ultrasonic rapid penetration salting promoting technology, energy-saving, emission-reducing and environmentally-friendly microwave assisted sterilization technology, vacuum cooling technology, vacuum oil frying technology, infrared roasting technology and the like.

The invention relates to a kitchen garbage degrading composite microbial inoculum and a preparation method and application thereof. The kitchen garbage degrading composite microbial inoculum is prepared by mixing a mixed inoculum of bacillus amyloliquefaciens, radiation-resistant methylobacterium, dispersed pantoea, pseudomonas oryzihabitans, citrobacter freundii and staphylococcus cohnii and a carrier, wherein the mass of the mixed inoculum accounts for 15-25% of the total mass of the kitchen garbage-degrading composite microbial inoculum; the mass ratio of the bacillus amyloliquefaciens, the radiation-resistant methylobacterium, the dispersed pantoea, the pseudomonas oryzihabitans, the citrobacter freundii and the staphylococcus cohnii is (1.5-3):(1-1.5):(1-1.5): (1-1.5):(1-1.5):(1-1.5); the kitchen garbage-degrading composite microbial inoculum is used for degrading kitchen garbage. Compared with the prior art, the kitchen garbage degrading composite microbial inoculum has the advantages as follows: the kitchen garbage degrading composite microbial inoculum can effectively degrade common vegetables, grains, fish, poultry meat and other kitchen garbage, has the degradation rate being above 80%, is high in degradation speed rate and small in odor, does not produce pollutants or poisonous substances, and is low in cost and stable in performance.

A peptide composition derived from a protein composition when added to uncooked food effects moisture retention during cooking of the food. The peptide composition is derived from a dry protein mixture or an aqueous acidic protein solution which, in turn, is derived from animal muscle tissue. The peptide composition is added to uncooked poultry, meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.

The invention relates to the technical field of poultry meat deep-processing, in particular relates to a method for producing a fumigated poultry meat food. The method comprises the following steps of: (1) selecting high-quality live poultries, slaughtering and processing the poultries, and cleaning the processed poultries; (2) adding pickling liquid into a vacuum kneading machine for kneading pickling and static pickling; (3) performing stage temperature control, humidity control and air speed control on pickled poultry meat, and hanging and drying the poultry meat in the air; (4) baking the dried poultry meat in a stewing and fumigating baking chamber, so that the surface of the poultry meat looks golden yellow and has a bacon flavor; and (5) fumigating. The method aims to solve the problem that a low-salt fumigated bacon poultry meat product is easy to rot during drying and the problems of relatively high energy consumption and harmful substance residues caused by long-time fumigating. Compared with the prior art, for the method, the produced poultry meat product has the advantages of chewy meat, safety, health, high preservation property, rich flavor of bacon, rich bacon flavor, golden yellow color and the like.

The invention discloses a beef ball which comprises main materials and auxiliary materials, wherein the main materials comprise the following components in parts by weight: 20-30 parts of beef, 2-4 parts of starch, 4-6 parts of soy isolate protein, 10-12 parts of icy water, 3-5 parts of chicken breast meat and 1-2 parts of egg liquid; the auxiliary materials are added according to the percentage of the weight of the main materials; the auxiliary materials comprise the following components in percentage by weight of the main materials: 0.5-2% of salt, 1-2.5% of sugar, 0.2-0.6% of aginomoto, 1-1.5% of fried shallot, 0.05-0.1% of beef flavor, 2-3% of soybean sauce and 1-2% of lycium barbarum. The beef ball is rich in nutrition and rich in protein, vitamin and microelement; the nutrient components of the livestock and poultry meat complement with one another; the skin is soft, crispy, very chewable, thick in fragrance and fragrant, tender and tasty; due to the adoption of lycium barbarum, the beef ball has the functions of nourishing the kidney and strengthening the essence, nourishing the liver to brighten the eye and moistening lung to arrest cough, and has a good tonifying function for people with blood and qi deficiency, weak constitution, vision diminution, anemia, chronic hepatitis, toxic or metabolism liver diseases and biliary system diseases.

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.

The invention provides a poultry feed additive for increasing the content of polyunsaturated fatty acids (PUFA) in poultry meat and eggs. The poultry feed additive contains an algae component, and one or more of the following: agricultural product processing leftovers, an antioxidant or a microecological preparation, wherein the algae component is algae powder and its derivative product. The invention also provides poultry feed containing the additive, and a method for feeding poultry with the additive or feed to increase the content of PUFA in poultry meat and eggs.

The invention relates to the technical field of food detection, and particularly relates to a nondestructive testing method for the visco-elasticity of livestock and poultry meat. The method comprises the following steps: S1. placing a to-be-tested sample on a lifting platform and positioning below a sensing head of a laser position finder; S2. driving the to-be-tested sample to do lifting motion through the lifting platform, so as to enable the distance between the to-be-tested sample and the sensing head to be a preset value; S3. generating an air flow by utilizing an air source device, and inputting the airflow into the surface of the to-be-tested sample through an air delivery pipeline so as to form non-contact acting force; S4. acquiring the displacement information on the surface of the to-be-tested sample during a stressed process through the sensing head, and feeding the acquired displacement information back to a lower computer; and S5. sending the displacement information, fed back by the lower computer, into an upper computer for performing the visco-elasticity analysis. According to the method, the airflow pulse and laser range finding technology are effectively combined, so that the non-contact non-destructive testing on the visco-elasticity of livestock and poultry meat can be realized.

The invention discloses a production method of brined and sauced poultry products. By adopting the cleaned carcass chicken and duck without lung and kidney or the separated parts thereof as poultry meat, a juice for rolling and rubbing which is mixed from various seasoners in a fixed proportion and the poultry meat are added into vacuum tumbler in certain proportion in certain temperature and certain time. The treated poultry meat is left to stand for some time under certain temperature condition and the poultry meat after standing is fried in salad oil in certain temperature and then cooled. After being packed in thin aluminum bags or high-temperature retort pouch and vacuum-sealed, the packed poultry meat is cooked for some time under certain temperature condition. The method which is used for producing the brined and sauced poultry products guarantees the stable flavor of the products and avoids the production of high-temperature meaty flavor caused by the excessive denaturalization of protein during high-temperature sterilization, thereby maintaining the flavor of the seasoners and reducing the loss of the nutrient components of meat products.

The invention provides a producing method of fermented flavor meat product and the product, the producing method mainly includes the following steps: choosing the qualified livestock and poultry meat blocks without bones, curing them for 2-48 hours at 0-4 DEG C with preserved preparation; inoculating the cured meat blocks evenly with excellent bacterial strain Lactobacillus plantarum AFM, drying them for 2-72 hours at 15-55 DEG C, meantime inoculating the meat blocks evenly with Lactobacillus plantarum AFM for 0-3 times; then packing the product with vacuum package; placing the product at 15-30 DEG C for 3-20 days to achieve the flavor forming process, then the fermented flavor meat end product is obtained. The invention provides a fermented flavor meat product which has the advantages of high end product outcome rate, high water content, low salt content, good fresh meat shape, 3 mouths storage time at room temperature, and the product saves the frozen environment, reduces energy consumption and management cost.

The invention relates to the technical field of food detection, and in particular relates to a nondestructive testing system for viscoelasticity of livestock and poultry meat. The system comprises an air source device, a control device, a laser position finder and a computer, wherein the air source device is used for outputting airflow to the surface of a to-be-tested sample through a gas pipeline; the control device comprises a single chip microcomputer and a plurality of valve bodies which are connected with the single chip microcomputer; the valve bodies are arranged on the gas pipeline; the laser position finder is connected with a sensing head; the sensing head is used for collecting displacement information of the surface of the to-be-tested sample and feeding back to the single chip microcomputer; and the computer is connected with the single chip microcomputer, and is used for processing and analyzing the displacement information. According to the nondestructive testing system, noncontact action force is formed on the surface of the to-be-tested sample through the air source device; the action time of the airflow and control on air pressure are achieved by the single chip microcomputer and the plurality of valve bodies; airflow pulse is effectively combined with a laser range finding technology, so that the action of nondestructive testing of the viscoelasticity of the livestock and poultry meat is achieved.

The invention relates to a preparing method of hand-shredded meat. The preparing method adopts pork, chicken meat, duck meat, goose meat and rabbit meat as raw materials, adds auxiliary materials, spice and seasonings for salination by steps, dries, bakes, boils, cuts the meat into pieces, blocks, dices or silks, packages in vacuum, and produces a finished product after sterilization. The processing technique almost covers all the meat products of the poultry meat, the prepared hand-shredded meat has soft and tender taste, can be prepared into various types of spicy, spiced and cantonese flavor and the like, and provides an instant food with another flavor for people.

The invention relates to a livestock and poultry farming method. The method is characterized by including: building a house comprising an access passage (1), a free activity area (2), a simulation activity area (3), a simulation activity area entry area (4) and a simulation activity area exit area (5); providing the simulation activity area (3) with farming units (304), each comprising a farming passage (301) and limiting rails (303), with the limiting rails (30) being mounted on a conveying unit (305) over the farming passage (301) and the conveying unit (305) which drives the limiting rails (303) to move along the farming passage (301); simulating movement environments in the farming passages (301), which are simulated to the nature for the livestock and poultry; guiding the livestock and poultry to enter the farming passages (301) with different movement environments, adjusting the speed of the limiting rails (303) and activity time of the livestock and poultry so as to exercise specifically muscles, at different parts, of the livestock and poultry. The method has the advantages that growth and development of the livestock and poultry can be promoted, immunity of the livestock and poultry can be improved, intake of veterinary medicine can be reduced, and food safety hazards of livestock and poultry meat products are reduced accordingly.

The invention provides composite minced meat and a processing method. The processing method comprises the steps of: preparing minced meat by comprehensively utilizing bodies of livestock, poultry and fish as raw materials, then uniformly stirring with glutaminetransaminase as a cross-linking agent and spice and seasoning to respectively prepare composite minced livestock meat, minced poultry meat or minced fish meat, wherein the bodies are the trunk parts except the head, feet and viscera, the spice is white pepper and thirteen-spice powder, and the seasoning is monosodium glutamate, salt and fish juice. The processing method comprises the steps of: (1) pre-processing meat skin; (2) pre-processing bone mud; (3) mincing meat and mixing; (4) adding auxiliary materials; (5) cooking; and (6) obtaining a finished product. The prepared minced meat product is bright in color, fine, tender and smooth in taste and rich in nutrients; lean meat, fat, skin and bone of livestock, poultry and fish are better use, the effects of the rich nutrients in the tissues of the meat are exerted fully; and the composite minced meat can be sufficiently matched with raw materials of agricultural products to form a series of minced meat products.

The invention belongs to poultry meat food processing technology, and particularly relates to pure chicken powder and a production process thereof. The pure chicken powder is prepared from chicken skeleton, chicken breast and chicken suet in a certain ratio by high-temperature cooking, proportioning, grinding, high-pressure homogenization, sterilization, spray drying, cooling, sieving and packing. The pure chicken powder has thick stewed chicken flavor, and can be used as a raw material for producing seasoning chicken powder, chicken essence, chicken flavor seasoning bags, flavoring essence, instant noodles, puffed food and meat products.

The invention discloses a PCR special primer pair for identifying pig-cattle-sheep derived ingredients in livestock and poultry meat based on mitochondrion COI gene, an identification method and a reagent kit, and belongs to the technical field of food detection. According to difference sites of COI genes of 9 kinds of animals including pigs, cattle, sheep, rabbits, pigeons, quails, chickens, ducks and geese, specific primers of 3 kinds of animals including the pigs, the cattle and the sheep are designed and are shown in a sequence table SEQ ID NO. 1, a sequence table SEQ ID NO. 2, a sequence table SEQ ID NO. 3, a sequence table SEQ ID NO. 4, a sequence table SEQ ID NO. 5 and a sequence table SEQ ID NO. 6. The identification method comprises the following steps: extracting total DNA of species to be determined, and performing PCR amplification. The reagent kit comprises SEQ ID NO. (1-6). The primers of the PCR special primer pair disclosed by the invention perform specificity amplification only on objective fragments of respective species and cannot generate a reaction with other species; the method is high in sensitivity, simple, convenient and rapid, and the pig derived ingredients, the cattle derived ingredients and the sheep derived ingredients in the livestock and poultry meat can be effectively identified, so that the adulteration phenomena of beef and mutton are avoided. Besides, designed primers SEQ ID NO. (1-6) are matched with related reagents, so that the reagent kit can be made, and favorable industrialized production and application prospects can be obtained.

The invention relates to a microbe cultivated poultry meat optimization feedstuff additive, which is characterized in that the invention takes optimized and treated compound microbes cereal crop byproducts as main culture medium and is produced by two stages of liquid expansion and solid fermentation. All bacteria types are addible bacteria allowed in 658 bulletin launched by Department of Agriculture, the liquid compound cultivation method of bacteria can be used to cultivate acquired bacteria in the same liquid medium, then the product can contain rich immune polypeptide, antioxidants and various vitamins, trace element chelate compound, active fungoid amylose, saponin, triterpene saponin and other substances that clean the free radical in animal body and significantly increase fat growth and inosinic acid content of poultry and improve the meat quality. The product has no toxin and residue with convenience use, and is the new feedstuff additive with safety and high efficiency.

The invention relates to flavored meat slices for a pet and a production method thereof, and belongs to the technical field of pet food processing. The flavored meat slices for the pet are prepared by taking livestock and poultry meat, livers and hydrolyzed animal protein powder as main materials, adding auxiliary materials, uniformly mixing, and molding and drying. According to the flavored meat slices for the pet, the livestock and poultry meat, the livers and the hydrolyzed animal protein powder can provide comprehensive and abundant protein for the pet and the nutrition is abundant; the livers and the hydrolyzed animal protein powder are added so that the unique eating flavor of the flavored meat slices is given and the attention of the pet can be attracted; the palatability of a product is obviously improved; the production method of the flavored meat slices for the pet is simple and has a good market prospect.

The invention discloses a method for preparing flavored high-calcium sausage, which comprises the following steps: (1) The preparation method of bone paste: using the matured livestock and poultry bones in the process of meat product processing as raw materials, softening by cooking, coarsely crushing, The superfine livestock and poultry bone slurry is obtained by centrifuging the bone dregs and bone broth, ball milling the bone dregs, and bone powder and bone broth; (2) Preparation of high-calcium sausage: 200 to 400 parts of ultrafine Livestock and poultry bone paste, 200-400 parts of livestock and poultry meat and additives are mixed, chopped and mixed with minced meat at low temperature, and the temperature of the chopping process is controlled not to exceed 10°C, and then enema, steamed and sterilized to make high-calcium sausage. The invention is meat sausage with high calcium content ≥ 300mg / 100g, bone slime particle size ≤ 10μm, rich nutrition and unique flavor. It not only has delicious meat flavor and rich nutrition, but also reduces production cost and promotes cooked meat Efficient and comprehensive utilization of product processing by-products.

The invention provides a livestock and poultry meat freezing and unfreezing method. The freezing method comprises freezing fresh livestock and poultry meat in a freezer or a refrigerator with an electrostatic field device, wherein the output voltage of the electrostatic field is 2400-2600V, the current is 0.1-0.3mA, the freezing temperature is -22 to -18 DEG C, and the freezing time is 22-26 hours. The invention further provides an unfreezing method of the frozen livestock and poultry meat. The unfreezing method comprises unfreezing the frozen livestock and poultry meat in the freezer or the refrigerator with the electrostatic field device, wherein the unfreezing temperature is 2-6 DEG C, the unfreezing time is 22-26 hours, the output voltage of the electrostatic field is 2400-2600V, and the current is 0.1-0.3mA. Through the freezing and unfreezing under the electrostatic field condition, the juice loss of the frozen meat is reduced, and the quality of the unfrozen meat is improved, and the unfreezing time is shortened.

The invention discloses a system for detecting and processing contaminants on the surfaces of poultry carcasses online. The system is characterized by comprising an image collecting system, a controlling and processing system and a spraying system, wherein the image collecting system is used for collecting multispectral images of the poultry carcasses one by one and transmitting the multispectral images to the controlling and processing system; the controlling and processing system is used for automatically judging whether the contaminants exist on the surfaces of the poultry carcasses according to the multispectral images and starting the spraying system if the contaminants exist; the spraying system is used for spraying, washing and disinfecting the surfaces of the poultry carcasses with the contaminants on the surfaces when starting, and stopping working after the operations are completed. The system provides an effective technical manner for guaranteeing health and safety of domestic poultry meat products, thus bringing significant social benefits. Meanwhile, the system is capable of improving the quality of the products of poultry slaughtering and processing enterprises and reducing the loss of the products, thereby bringing economical benefits for the poultry slaughtering enterprises.

The invention relates to a continuous vacuum frying oil removing machine capable of maintaining high-vacuum-degree stability under the continuous feeding and discharging conditions. The machine is provided with an upper frying bin, a lower frying bin, a wedge disc type feeding and discharging sealing device, a centrifugal oil removing machine device, a vacuum system, an oil filtering device, a cleaning system and an upper frying bin pressurizing device. The wedge disc type feeding and discharging sealing device is adopted as a feeding and discharging sealing device, or two vacuum valves are adopted to be combined into the feeding and discharging sealing device. The simple and high-speed centrifugal oil removing machine device is adopted. The machine is simple in structure, low in manufacturing cost, convenient to press and maintain, wide in application range, suitable for continuous vacuum frying processing of fruits, vegetables, dried fruits, cooked wheaten foods, aquatic products, livestock and poultry meat and other foods, applicable to frying processing equipment in large or medium or small food processing enterprises and large collective canteens, also applicable to continuous vacuum impregnating and capable of being wholly and automatically controlled.

The invention discloses a preparation method of fermented meat paste. The method comprises the following steps: (1) preparing fermented meat particles; (2) preparing livestock and poultry meat zymolyte; (3) preparing lentinus edodes stem zymolyte; (4) preparing onion granules; (5) preparing meat paste; and (6) canning and sterilizing. According to the method, the livestock and poultry meat is minced into the meat particles, is fermented through lactic acid bacteria, is subjected to enzymolysis through protease, and is matched with lentinus edodes stem enzymatic hydrolysate for frying; chilli is added to the ingredients to prepare the fermented hot and spicy meat paste or the fermented meat paste is directly obtained without adding the chilli; the prepared meat paste contains meat protein, also contains polypeptide and amino acid generated by enzymolysis, contains a lot of flavor substances generated by maillard reaction, and abundant nutrient and antibacterial substances generated by lactic acid bacteria fermentation, and is full and mellow in mouthfeel and strong in sauce flavor; and an instant food which is convenient to carry is provided for consumers when the nutrient, the safety performance and the storage performance of the traditional meat paste are greatly improved.

The invention discloses a livestock and poultry meat quality improver, which comprises a combination of vitamin E, yeast selenium, tea polyphenol, thioctic acid and carrier by certain percentages; the livestock and poultry meat quality improver adopts the using method that the added content is 0.02 percent-0.10 percent according to the total weight of feedstuff (by weight percentage), the livestock and poultry meat quality improver is directly added to the livestock feed; or the livestock and poultry meat quality improver is mixed with the carrier to produce premix; or is mixed with other feedstuff additive to make premixed material or mixed with feedstuff raw material to make concentrated feed for preparation of animal feedstuff for live stock. The invention highlights advantages that the livestock and poultry meat quality improver is combined with ingredients beneficial to animal health, thus eliminating toxic and side effects and being good for animal and human health; and the meat quality improver can soothe animal stress and has effects of enhanced body oxidation resistance, reduced lipid oxidation, improved meat tenderness, reduces water drop loss and extended shelf time of meat.

The invention relates to a microbial detection device and a detection method of meat of livestock and poultry. The salmonella and Escherichia coli O157 multiple PCR rapid detection kit of the meat of livestock and poultry includes: 10 multiplied by PCR buffer, 1.0 to 3.0mmol / L of MgCl2, 240 Mumol / L of dNTP each, 200nmol / L of salmonella primer, 200nmol / L of Escherichia coli O157 primer and 1.3 to 3.0U of Taq enzyme. The microbial detection device has better specificity, which can complete the simultaneous detection of the salmonella and the Escherichia coli O157 within 8 to 9h; compared with the conventional bacteriology, the diagnosis is rapid, convenient and economical, thus providing a powerful technical means for the diagnosis of pathogen in a food sample and having good application prospect.

The invention relates to a leisure food for a pet and a production method of the leisure food, and in particular relates to a leisure food for the pet which takes meat and grains as raw materials in a formula and adopts puffing as a processing method and a production method of the leisure food for the pet. The leisure food for the pet is characterized by being prepared from the following raw materials in parts by weight: 70-80 parts of livestock and poultry meat or / and liver raw material, 70-80 parts of starch raw material, 3-6 parts of glycerol and 3-5 parts of water. The preparation method of the leisure food for the pet comprises the following steps of: baking, smashing, puffing, extrusion moulding, and cutting and packaging. The leisure food for the pet is diversified in product appearance, compact and lovely and convenient for feeding when a pet owner plays with the pet; secondly, the leisure food for the pet has a crisp taste, flavour of meat and grains and strong attraction on the pet, and affection between the pet and the pet owner can be enhanced by feeding the leisure food for the pet; thirdly, after the leisure food for the pet is heated and extruded, starch and protein components are converted into micromolecule substances easy to digest and absorb by virtue of a chemical reaction, and no burden to intestines and stomach of the pet can be produced.

A livestock-poultry meat modifier containing lycopene consists of the following components in percent by mass: 5-10 lycopene, 10-20 vitamin E, 0.015-0.03 selenium, 0-0.02 chromium, and the balance of carrier. The meat modifier can be prepared by the following steps: dissolving the lycopene solid powder by a small amount of normal hexane, mixing gelatin and sucrose in mass ratio of 3:7-1:9 to form microcapsule wall material, and conducting homogenization, wherein the mass of the lycopene solid powder accounts for 10-20% mass of the mixture of the gelatin and the sucrose; and mixing the lycopene microcapsule with the vitamin E, the selenium and the chromium in mass ratio, and then adding the blance of carrier. The livestock-poultry meat modifier containing lycopene is added in livestock-poultry complete feed, in 0.05-0.1 percent by weight. Tests prove that the meat modifier can reduce occurrence of PSE meat, effectively inhibit muscle fat oxidation, increase muscle water holding capacity, reduce muscle drip loss, stabilize meat color and improve meat tenderness, maintain meat flavor and prolong the shelf life of meat.

The invention discloses a non-smoked, non-fried, non-carbonado and non-salt-boiled meat product processing method, which comprises the following steps of: curing salted fresh meat for 15 to 45 minutes through hot air under the temperature of 90 to 100 DEG C, spraying a flavor intensifier on the surface of the cured meat product, and then increasing the temperature to 120 to 130 DEG C to be maintained for 20 to 40 minutes, wherein the fresh meat is poultry meat, livestock meat or fish meat. By utilizing the flavor intensifier based on a Maillard reaction oriented control technology, the meat product has unique color and flavor. According to the method, harmful substances such as benzo[alpha]pyrene and heterocyclic amine in the meat product can be obviously reduced.