10 results about "Processed meat" patented technology

To provide a deboning and butchering tool that can efficiently and easily remove the scapula from the processed meat after it has been divided during meat processing. [Solution] The bone removal and dismantling tool has a stem rod portion that extends in a straight line, a claw portion formed at one end of the stem rod portion, and a bone-holding portion that extends in a winding manner from the side to the front, starting from one side of the stem rod portion, and is characterized in that the tip of the bone-holding portion is positioned to cross and extend beyond the front of the stem rod portion.

The present invention provides a masking agent for masking the meaty odor emanating from processed meat products, a method for masking, and a method for producing processed meat products with the masked odor. [Solution] A meat odor masking agent comprising a sucrose fatty acid ester with an HLB value of 13 or higher and sodium acetate, with the amount added to the food being 0.001 to 0.03% by mass and 0.1 to 3% by mass, respectively; a meat product containing the odor masking agent; a method for masking the odor of meat products comprising adding a sucrose fatty acid ester with an HLB value of 13 or higher and sodium acetate to food in amounts of 0.001 to 0.03% by mass and 0.1 to 3% by mass, respectively; or a method for producing meat products with masked odors comprising adding a sucrose fatty acid ester with an HLB value of 13 or higher and sodium acetate to food in amounts of 0.001 to 0.03% by mass and 0.1 to 3% by mass, respectively.

This utility model discloses a sealing device for pre-processed meat, belonging to the technical field of sealing equipment. The technical solution includes a base plate, a sealing barrel, and a lid fitted over the sealing barrel. The sealing barrel is located on top of the base plate, and the lid and sealing barrel are connected by a snap-fit. A through groove is provided on one side of the lid. A vacuum pump is located on the top of the base plate. A pipe is fixedly embedded on one side of the sealing barrel, passing through the through groove. A one-way valve is installed on the pipe, and a flexible hose is fixedly connected to the vacuum pump. The beneficial effects of this utility model are: the design of the vacuum pump, and the connection between the vacuum pump and the sealing barrel via the pipe and flexible hose, allows for vacuuming of the sealing barrel by controlling the vacuum pump during use, reducing the oxygen concentration within the sealing barrel. This enables vacuum preservation of the meat, maximizing the inhibition of aerobic microbial growth and effectively delaying fat oxidation and meat discoloration.

The utility model relates to stewing feedway of stewed meat processing field discloses a stewed meat cooking feedway, including base, be provided with mobile fixed establishment on the base, the top fixed connection of base has the hydraulic cylinder, the output shaft fixed connection of hydraulic cylinder has the top plate, the top of top plate rotatoryly connects with the guide chute, the guide chute with top plate between be provided with convenient feed mechanism, the top fixed connection of top plate has the mounting bracket, be provided with the hole -making mechanism for using to the hole -making of meat on the mounting bracket. The utility model has the following advantages and effect: can carry out the effective hole -making to the meat, is convenient for the stewing process in -process meat inside gets stewing, improves stewing efficiency while guaranteeing stewing effect, through the inclination of guide chute and the push of push -plate, make the meat can conveniently and efficiently and completely drop into the feed inlet of the cooking furnace, make the feeding more convenient and efficient, and the use effect is better.

To provide a blood squeezing method of meat that little changes a texture while efficiently squeezing blood from fresh raw meat, and a production method of meat processed product using the blood squeezing method.SOLUTION: The invention enables efficient blood squeezing of fresh raw meat in a shorter time by 1 / 100 or less than a saline immersion method, by injecting a specified amount of water into fresh raw meat with a syringe and discharging blood in the raw meat to the outside together with the injected water. Since salt-soluble protein in the raw meat does not change, a meat quality of the raw meat scarcely changes either. In the water injection, a known seasoning method by the injection method can be used.SELECTED DRAWING: None

This invention relates to the field of meat processing technology and discloses a marinating device for pre-processed meat dishes. The device includes a motor, which is fixedly connected to the left side of a marinating barrel. The output end of the motor passes through the marinating barrel and is fixedly connected to a rotating rod. Multiple stirring racks are fixedly connected to the outer wall of the rotating rod. Multiple stirring rods are rotatably connected to the middle of each stirring rack. A slot is provided at the other end of each stirring rack, and a scraper is fixedly connected inside each slot. The outer wall of each scraper is in contact with the inner wall of the marinating barrel. A wobbling component is provided on the top of the base plate. The rotating rod is driven by the motor, allowing the stirring rods to flexibly turn the meat. The scrapers prevent the material from sticking to the walls. Simultaneously, a second motor drives a moving frame to wobble the marinating barrel left and right. Combined with a marinade circulation mechanism, the settled marinade is circulated and sprayed, ensuring that the meat is fully contacted with the marinade, thus solving the problem of incomplete marinating in traditional methods.

A meat processing tool comprises a metal tool component and a dissolvable polymeric component. The dissolvable polymeric component comprises a biologically compatible, dissolvable polymer that dissolves in aqueous media at a temperature of from 20° C. to 130° C. in 45 minutes or less when measured according to the Polymer Pellet Dissolution Test. The meat tool is used in a method of processing meat to remove contaminates sourced from meat processing tools where the meat is processed and meat portions are comminuted and heat-treated. A metal detection screening is conducted to identify and segregate any metal present in the heat-treated meat composition, and the resulting heat-treated meat composition is substantially free of particulate matter derived from the dissolvable polymeric component.

The application relates to the technical field of internal food processing, in particular to a cutting type meat food processing device. The device comprises an operation box, baffle plates are slidably arranged on the upper end faces of the operation box, dovetail grooves are formed in the outer sides of the operation box, the cutting unit can cut duck heads in the cutting type internal food, the placing unit can independently place batches of duck heads for cutting, the placing unit can also overturn the whole duck heads after being placed, thereby satisfying one-time cutting of the upper and lower parts of the duck heads and satisfying different cutting requirements, the cutting unit can independently ascend and descend to regulate different cutting depths, and the cutting unit can cut the redundant necks of the duck heads simultaneously when the duck heads are cut, so that the cutting of different parts of the duck heads can be completed without moving the duck heads.

The present application provides a meat processing method, comprising the following steps: S10: thawing step of thawing frozen meat; S20: cleaning the thawed meat, and air cleaning the cleaned meat; S30: preparing a marinating liquid containing a maca extract fermentation liquid; S40: after the cleaning step S20, injecting the marinating liquid into the meat using a syringe; S50: tumbling step of tumbling the meat injected with the marinating liquid and the marinating liquid in a tumbler, so that the marinating liquid penetrates into the meat, and the meat is marinated and tenderized; S60: vacuum packaging the meat after marination and tenderization, so as to provide a meat processing method, and a meat processed thereby, which can improve the taste and aroma of the meat, reduce the peculiar smell of the meat, soften the meat, and improve the quality of the meat.

The application belongs to the technical field of electrical appliances, and particularly relates to a food material cooking method, device, equipment and storage medium, which comprises the following steps: obtaining cooking information of cooking food material, wherein the cooking information comprises to-be-processed meat information, a cooking dish and user demand information; determining plasma processing conditions according to the to-be-processed meat information and the cooking dish, and adjusting the plasma processing conditions based on the user demand information to obtain adjusted plasma processing conditions; controlling a plasma processing device to process the to-be-processed meat at low temperature according to the adjusted plasma processing conditions to obtain to-be-cooked meat; and controlling a cooking device to cook the to-be-cooked meat according to cooking parameters corresponding to the cooking dish. The taste of the dish obtained by cooking the meat material processed at low temperature under different food material conditions can meet various demands of users.