336 results about "Poultry product" patented technology

Food products, such as precooked meats, sausages, and the like are microbially decontaminated in their cooking packages to remove surface microorganism contamination from the packages. The cooking packages are removed and the food products optionally subjected to further processing, such as slicing, and then packaged in aseptic packaging. The microbial decontamination step, further processing and packaging are carried out in a clean room which is maintained to a high level of sterilization or disinfection to minimize or eliminate contamination of the food products with pathogenic microorganisms such as Listeria Monocytogenes. The food products thus leave the packaging plant with a much higher assurance of food safety than is found in a conventional packaging plant.

A method comprising the step of treating meat and meat products, including fish, poultry, fish products, and poultry products, with a stabilizing amount of rosemary extract or rosemary extract in combination singly or collectively with tocopherols, ascorbic acid, citric acid, or sodium tripolyphosphate, prior to exposure of the meat or meat products to ionizing radiation, enhances the flavor and shelf life thereof. In addition, the active antioxidant ingredients of rosemary extract may be used individually or collectively as a replacement for rosemary extract, these being carnosic acid, carnosol, and rosmarinic acid, which have been found equivalent to or superior to rosemary extract itself for purposes of the present invention when used in the concentrations set forth herein.

The invention discloses a traditional Chinese medicine vegetable feed additive containing honeysuckle and a preparation method thereof. The formula of the traditional Chinese medicine vegetable feed additive includes honeysuckle, forsythia, herba houttuyniae, mulberry leaves, radix scutellariae, radix isatidis, liquorice, haws, dried tangerine peels, pine needles, argy wormwood leaves, plantain and the like. The honeysuckle, the forsythia, the herba houttuyniae and the mulberry leaves have the efficacy of clearing heat, removing toxicity, resisting bacteria and diminishing inflammation; the haws and the dried tangerine peels have the efficacy of invigorating the stomach and improving digestion; the pine needles have the efficacy of dispelling wind, eliminating dampness, killing parasites,relieving itching, nourishing the heart and soothing the nerves; the argy wormwood leaves have the effects of reducing dampness, killing parasites and dispelling cold to relieve pain; and the plantain can reduce fever, cause diuresis, eliminate phlegm, relieve a cough, drain dampness and check diarrhea. After the formula is partially extracted with water or alcohol or partially ground, the formula and spray-dried extract powder are then mixed and produced into granules, which are dried. When in use, the traditional Chinese medicine vegetable feed additive is directly added into feed accordingto a certain proportion, consequently, the immunity of animals can be enhanced, various cold and gastrointestinal diseases can be prevented and treated, the quality of the feed is improved, the appetite of animals can be increased, the feed utilization rate can be increased, and the quality of livestock and poultry products can be increased.

The invention discloses a meat chick granulated feed containing an active bacterium fermentation ingredient and a traditional Chinese medicine ingredient. The meat chick granulated feed comprises 5-15 percent of the active bacterium fermentation ingredient, 0.3-1 percent of the traditional Chinese medicine ingredient and the balance of a full value chicken feed. The active bacterium fermentation ingredient is prepared by adopting the following method of: adding an aspergillus niger culture solution, a probiotics culture solution and a yeast culture solution to a fermentation medium respectively according to an inoculation quantity of 5-15 percent for fermentation comprising primary anaerobic fermentation and secondary aerobic fermentation; and after the fermentation, carrying out low-temperature drying at 55 DEG C and smashing on the culture solution to obtain the active bacterium fermentation ingredient. Proved through tests, the feed provided by the invention can be used for obviously improving the food consumption and the daily gain of meat chicken and reducing the feed conversion ratio and the diarrhea rate, does not contain antibiotics, has no toxic and side effects and environmental pollution and can be used for providing high-quality green livestock and poultry products.

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.

A method of distributing or commercializing fresh meat having the general steps of butchering a slaughtered animal into a plurality of retail cuts; packaging the retail cuts into a plurality of articles wherein each article comprises a polymeric oxygen barrier film having a transparent portion in contact with at least a portion of the fresh meat product; transporting the packaged article to a retail outlet, wherein the packaged article is adapted for retail display and sale without removing the polymeric film and wherein the fresh meat product has a desirable appearance especially a desirable red color e.g. having an “a*” value of at least about 15 for the fresh beef product or of at least about 6 for a fresh pork or fresh poultry product and the color is maintained for at least five days and up to four weeks or more after display.

The invention discloses a microbial feed additive for increasing livestock and poultry product quality and improving meat egg milk flavor and a preparation method thereof. The microbial feed additive comprises the following components by weight: 1-96% of lactobacillus acidophilus, 1-96% of bacillus subtilis, 1-96% of saccharomyces cerevisiae, 1-96% of aspergillus niger, and 1-96% of aspergillus oryzae. The preparation method comrpises: performing solid state fermentation of production strains obtained by performing solid state fermentation of mother strains so as to obtain the above strains, mixing the strains according to a certain proportion to obtain the microbial feed additive. The preparation method of the invention is safe and reliable, low in cost, energy-saving and environment-friendly, simple and controllable in process, and convenient for use, and realizes a livestock and poultry product with low fat content, delicious taste, safety and reliability; the microbial feed additive of the invention has unique compatibility, can substitute antibiotics and arsenic preparations, puts an end to clenbnterol hydrochloride and melamine, enables the increase of livestock and poultry product quality after used, improves meat egg milk flavor, and generates pollution-free green food.

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 relates to a method for producing compound feed from mixed strains through united fermentation. According to the method, corn bran is taken as a main raw material and is subjected to batch culture through Aspergillus niger, trichoderma, bacillus subtilis, saccharomycetes and lactic acid bacteria, the microbiological feed is produced through combined conversion and solid fermentation, and the method comprises technological steps as follows: pretreatment of the raw materials, compounding of a mould starter, blending of yeast composite fermentation preparation, preparation of lactic acid bacteria starter, separate solid fermentation, drying, smashing and the like. According to the invention, the corn bran resource can be utilized sufficiently and efficiently, and the additional value of the corn bran resource is increased; harmful bacterial colonies in intestinal tracts can be reduced, the functions of conditioning healthcare, increasing the feed utilization rate, preventing diseases, promoting growth, reducing usage of drugs such as antibiotics and the like and improving the quality of livestock and poultry products are effectively performed, excrement stink is reduced, the breeding environment is improved, and one high-quality and low-cost green biological feed for feeding livestock and poultry is provided.

The invention aims to provide a livestock breeding traceability method based on block chains and RFID, and the method comprises the steps: carrying out information verification of an initial user side, and carrying out unified information editing of qualified or qualified user sides; issuing an encrypted unique code and the user information to prevent others from radonmly coping labels so that secondary contamination of label information is avoided. Meanwhile, accuracy of traceability information is improved. User side information and label information are bound and stored in a server of blockchains, thus facilitating queries by queries. The tamper-proof characteristic of block chain technology is utilized. Malicious tampering of server data is prevented and reliability of traceability isensured.Therefore, the problems that in an existing livestock and poultry product quality safety supervision, management, tracking and tracing system, livestock and poultry breeding environment information and identification of corresponding livestock and poultry are directly stored in a storage unit. The risk that data in a storage unit is tampered exists in the aspect of data reliability, and then the reliability of a final traceability result is affected is solved.

The invention discloses a low-carbon, environment-friendly and efficient organic vegetable culture medium (organic nutrition packet) and a preparation method thereof. The culture medium comprises components in percentage by volume as follows: 15% to 20% of processing organic waste, 20% to 30% of inorganic mineral powder, 20% to 30% of an edible fungus waste residue, 25% to 35% of fresh dung or 80% to 90% of earthworm culture waste formed by the four materials, 5% to 10% of a poultry product organic fertilizer and 5% to 15% of processing high-nutrient organic waste. The preparation method comprises performing biological compost, cultivating a grass rotting edible fungus, cultivating an earthworm and adding a high-nutrient organic matter and the poultry product organic fertilizer in earthworm cast through fermentation treatment to form the low-carbon, environment-friendly and efficient organic vegetable culture medium. According to the low-carbon, environment-friendly and efficient organic vegetable culture medium and the preparation method thereof, a fermentation organism and the earthworm serve as main organisms to prepare the organic culture medium; and the low-carbon, environment-friendly and efficient organic vegetable culture medium and the preparation method thereof have the advantages that water and a fertilizer are retained, the nutrition is comprehensive, and nutrition needed by vegetable growth can be stably and abundantly provided, besides, the manufacture process is low-carbon, environment-friendly, efficient, low in cost and the like.

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 patent relates to a processing method for high quality vacuum packaging poultry product, which belongs to food processing and storing technology field. The invention takes fresh poultry chicken, duck or goose as material, which is made into poultry product which can be preserved under room temperature through slaying, segmentation, finishing, precooking, braising, vacuum packaging, sterilization and cooling etc. The invention adds anti-oxidative bioactive peptides into bittern-making process for effectively controlling flavor deterioration problem caused by lipid oxidation in sterilization process and preserving process, thus the vacuum packaging product can keep remarkable traditional flavor characteristics. The invention adds antibacterial peptide, antibacterial protein and spice extracts having natural antibacterial effect into bittern-making process, which decrease sterilization strength of sterilization process, and avoids flavor and texture deterioration caused by high temperature and pressure sterilization, thus the shelf life of product can last 6 months under room temperature.

The invention discloses a fresh-keeping method for low-temperature poultry meat products. The steps are firstly that the poultry meat products are stewed duck neck, duck row, duck wing, chicken wing, duck paw, and chicken feet; secondly, a bacteria-reducing treatment method: using ozone The sterilization method is to sterilize the air and the surface of the object; followed by the impregnation of the compound preservative: in the clean production workshop, the cooked products of the duck neck, duck breast, duck wings, chicken wings, duck feet, and chicken feet marinated in sauce are separated. Cut and organize, soak in the preservative solution, take it out and let it cool, air-dry, and then vacuum-pack; finally, microwave sterilization: put the vacuum-packed poultry products into a microwave sterilizer to sterilize, and put them in tap water after coming out of the oven. Cool to below 25°C, then dry the moisture on the surface of the packaging bag, pack it into a box, and put it into storage. The method of the invention is easy to operate and easy to operate, and has the characteristics of being able to maintain the original quality and flavor of low-temperature poultry meat products, having a long shelf life (over 120 days) at room temperature, saving cold chain investment, and the like.

The present invention relates generally to a system for packaging foodstuffs such as beef, pork, seafood and poultry products wherein the system provides an apparatus and various methods for exposing the food products to one or more gases, or a blend of gases, in a series of steps controlling the pressure of the chamber during one or more flushing operations wherein at least some of the gas or gases associated with at least one flush are allowed to at least partially penetrate the structure of the food product, and thereafter sealing the food product in a container.

The invention relates to a processing method of an irradiated chicken claw and pickled pepper product, relating to the technical fields of poultry product processing and irradiation quality assurance. The processing method sequentially comprises the processes of thawing, bleaching, boiling in water, picking, packaging and irradiating. The invention changes the traditional mode of boiling before bleaching and adopts the mode of bleaching before boiling in water, which is beneficial to eliminating bleach liquor residues in chicken claws and preventing minute bubbles in a packaging bag from influencing quality guarantee period, the addition of composite salt for preprocessing is beneficial to avoidance of the phenomenon that the boiling-out degree is difficult to grasp in the mode of bleaching before boiling in water, and the boiling temperature and time are favorably controlled to ensure that the chicken claws are not too soft and are kept to be full. In the invention, the processing technology is improved so as to effectively control the initial microbial content and anaerobe, irradiation is combined for sterilization and quality guarantee, and thus, the purposes that chicken claw products processed in an industrialized way have the characteristics of unique flavor, suitability to tastes of the mass and long quality guarantee period are achieved.

The invention discloses a plant feed additive for preventing porcine diarrhea and a preparation method, belonging to the field of feed additives. One plant feed additive for preventing porcine diarrhea mainly comprises smashed folium cortex eucommiae, smashed lophatherum gracile, smashed poria cocos, smashed honeysuckles, smashed purslane, smashed dandelion, smashed liquorice, smashed orange peels and smashed red clovers. Another plant feed additive for preventing porcine diarrhea is mainly prepared by performing compound extraction on folium cortex eucommiae, lophatherum gracile, poria cocos, honeysuckles, purslane, dandelion, liquorice, orange peels and red clovers. According to the plant feed additive for preventing porcine diarrhea, the immunity of live pigs can be obviously improved, the diarrhea rate is lowered and the feed conversion rate is obviously increased even if a pig feed does not contain antibiotics and any hormone; quick growth of the live pigs is promoted, and requirements of people for safe production of poultry products are met.

The invention provides a method for producing probiotic bacteria granular feed by fermenting corn straw with mixed strain. The method comprises the steps of pulverizing newly harvested and dried corn straw to 1-5 mm; adding bran, corn flour and water, wherein mass contents of the bran, the corn flour and water are 2-5%, 3-6% and 60% of total weight of prepared feed respectively, and mixing; high-pressure sterilizing to obtain fermentation culture medium; inoculating Aspergillus niger, brewing yeast and Bacillus natto; performing mixed fermentation; adding corn flour and water, wherein mass contents of the corn flour and water are 18-25% and 20-30% of total weight of prepared feed respectively, and fully mixing; setting working parameters of a cold granulating machine as: mold hole diameter of 4-6 mm, and distance between a cutter blade and a mold plate of 20-30 mm; and granulating. The granular feed has the advantages of low cost, simple preparation, high probiotic bacteria content, and rich nutrients; can effectively improve animal immunity, reduce disease occurrence, and improve quality of livestock and poultry products.

The invention discloses a method for preparing a coconut-flavor boiled salted duck. The method comprises the steps of material selection, cleaning, picking, dry-salting, integral marinating, re-marinating, blank drying, cooking, quenching, drying by airing, and sterilization packaging. The method disclosed by the invention has the advantages that on the one hand, the adopted coconut powder, coconut shreds and coconut juice endow the boiled salted duck with a new flavor, and the coconut juice contains proteins, amino acids, vitamins, fats and minerals which are different with those in poultry products and contains more low carbon chain fats which are beneficial for the human body, therefore, the prepared coconut-flavor boiled salted duck meets the health consumption concept and nutrition view of the modern people; and on the other hand, the silicate mineral water is taken as raw materials and catalysts, therefore, the trophic structure of the boiled salted duck product is enriched, andas an effective flavor modified catalyst, the silicate mineral water optimizes the flavor of the boiled salted duck; meanwhile, the problem that the traditional boiled salted duck is difficult to be tasty, short in quality guarantee period and difficult to keep the flavor is solved, and the prepared boiled salted duck is delicate in taste, delicious in meat, good in flavor and high in nutritionalvalue, and has a certain health care effect.

The invention belongs to the technical field of poultry product detection and relates to a combined detection method of amantadine, rimantadine, ribavirin and moroxydine residues in eggs. The method comprises the following steps: carrying out low temperature repetitive freeze-thawing on a sample, adding a formic acid-methanol solution, mixing, centrifuging, taking a supernatant for standby, adding water saturated n-hexane, mixing, carrying out ultrasonic treatment, centrifuging to remove n-hexane floccules on the upper layer with an extracting solution left at the lower layer, purifying with a cation exchange solid-phase extraction column, measuring by a liquid chromatography-tandem mass spectrometer provided with an ESI source, and carrying out accurate qualitative and quantitative analysis on residues of the four antiviral drugs in eggs. The method provided by the invention has high specificity, can accurately and simultaneously measure residual quantity of amantadine, rimantadine, ribavirin and moroxydine without pollution, has high sensitivity, and provides technical support for guaranteeing quality safety of eggs.

The invention relates to a laying hen composite premix for prolonging egg laying peak time, having the effects of balancing amino acids of the daily ration, keeping the health of laying hen, improving the digestion of forage, improving the quality of poultry products, and continuously stabilizing the peak of egg laying. The composite premix comprises the following ingredients: 500-530 weight portions of fine zeolite powder, 250-350 weight portions of calcium hydrogen phosphate, 60-70 weight portions of salt, 20-30 weight portions of solid methionine, 15-25 weight portions of coating choline with the concentration of 50 %, 15-25 weight portions of 10000 million / g bacillus subtilis, 10-20 weight portions of composite trace element, 10-17 weight portions of lysine with the concentration of 78.8 %, 6-10 weight portions of composite vitamin of laying hen, 6-10 weight portions of saturated palm grease, 3-5 weight portions of 5000 IU phytase, 2-3 weight portions of composite anti-oxidant, and 2-2.4 weight portions of composite nonstarch polyase.

The invention discloses a preparation method of pickled peppery type poultry product, comprising the following steps: sterilizing and disinfecting a multi-stage GMP (Good manufacturing practice) workshop, then washing, unfreezing, selecting and slitting poultry raw materials, washing again, then boiling the cleaned raw materials, washing the raw materials after being boiled, cooling, putting the raw materials into pre-prepared material water added with compound fresh-keeping color fixative, then taking out for vacuum packaging, and finally, radiating and sterilizing the materials. The pickledpeppery type poultry product prepared by the method is rich in nutrition, keeps the special mouthfeeling and flavor of the poultry product, the nutrition content and the flavor of the pickled pepperytype poultry product can be kept to the greatest degree, the shelf life of the product is prolonged, and as for the method, the process is simple and the investment cost is low.

The invention discloses a compound poultry feed which comprises ingredients such as corns, bean pulp, wheat bran, rapeseed dregs, wheat middling, vinasse powder, rice bran, feed-grade jujube powder, fish meal, spiral seaweed powder, a traditional Chinese medicine additive, shell powder, brown sugar, bone meal, a microelement additive, multi-vitamins, glycerol monolaurate and the like. The ingredients are reasonably matched, the ingredients such as the rapeseed dregs, the vinasse powder, the feed-grade jujube powder, the traditional Chinese medicine additive and the brown sugar are added in a conventional feed formula, so that the quality of a poultry product can be remarkably improved; the traditional Chinese medicine additive, the spiral seaweed powder, the feed additive, the microelement additive and the multi-vitamins are added scientifically, so that microelements in the feed are varied, and are favorably absorbed by poultry for growth, and organic microelements in the poultry and eggs can be generated and enriched, the consumption of antibiotics and additives and the medicine residual amount of poultry products are reduced, and the diet quality and the health level of people are indirectly improved.

The invention relates to a Paecilomyces militaris Liang sp.nov. fermented feed additive as well as preparation and application thereof. The fermented feed additive is a fermented product of Paecilomyces militaris Liang sp.nov. The invention also further discloses preparation and application of the Paecilomyces militaris Liang sp.nov. fermented feed additive. The preparation process of the feed additive is simple in flow, has inexpensive and easily available raw materials, and contains rich adenosine, cordycepic acid and polysaccharide; although the addition amount in mixed feed is extremely low, the Paecilomyces militaris Liang sp.nov. fermented feed additive has fully significant effects that: the feed utilization rate can be improved, the feed palatability is improved, the growth development of livestock and poultry are accelerated, the quality of feed livestock and poultry product is improved, and the feed resources are reasonably utilized; and the feed additive can also improve survival rate and lower the breeding cost by enhancing animal immunoregulation.

A passive system, apparatus, and method for transferring poultry products exiting the chiller to a cone or shackle line.

The invention discloses a feeding mold removal agent formula. A mold removal agent comprises the following components in parts by mass: 50 to 100 parts of bacillus subtilis, 50 to 100 parts of bacillus licheniformis, 20 to 60 parts of enterococcus faecalis, 100 to 300 parts of yeast cell wall, 20 to 50 parts of lactobacillus plantarum, 30 to 50 parts of lactobacillus acidophilus, and 100 to 200 parts of montmorillonite. The mold removal agent provided by the invention can be directionally combined with various mycotoxins to form a stable compound which is cannot be absorbed and used by an intestinal tract, and the stable compound is eliminated from the body along with faeces, and has no influence on vitamin, amino acid and other nutrient substances. The growth and development of beasts and birds is promoted, the development of immune organs is promoted, the immune system function is enhanced, and the adaptability and the anti-stress capability of animals to the environment are improved, so that the disease resistance, the fertility rate and the hatching rate of the animals are improved. The use of antibiotics is reduced, the antibiotic residues in poultry products such as meat and eggs are reduced, and the food safety is improved.

The invention discloses a processing method for mulberry feed for poultry, comprising the following steps: 1), mechanically crushing mulberry branches and leaves; 2), mechanically mixing the crushed mulberry branches and leaves with common feed and stirring the mixture, wherein the mulberry branches and leaves account for more than 5% of the total weight of the feed. The processing method makes full use of the medicinal value and nutritious value of mulberry branches and leaves, thereby raising the immunity of the poultry and increasing the protein content of poultry product.

The invention discloses an ultrasonic atomization ozone sterilization and disinfection machine, which mainly comprises a water tank, an ultrasonic atomizer, a water level controller, a main case assembled on the water tank, a high-voltage ionization cylinder and a high-frequency and high-voltage power supply, and is structurally characterized in that oxygen in air is ionized by utilizing a high-voltage electric field to generate ozone, the ozone and water mist generated by the ultrasonic atomizer are combined to form very fine high-concentration ozone mist, the high-concentration ozone mist is diffused in the whole environmental space in a fine atomized way to conduct an efficient sterilization and disinfection operation. The ultrasonic atomization ozone sterilization and disinfection machine provided by the invention has the benefits of simple structure, convenience in installation and use, low running cost, good sterilization and disinfection effects, no drug residues and no harm to humans, animals and ecological environment. The ultrasonic atomization ozone sterilization and disinfection machine is particularly suitable for conducting a sterilization and disinfection purification treatment operation in livestock and poultry breeding and planting bases, and has an obvious technical effect for improving sanitation conditions of production sites and improving the quality of agricultural plants and livestock and poultry products.