53 results about "Processed meat" patented technology

The utility model discloses a conditioning automatic adding device for meat product processing, which relates to the field of meat product processing and comprises a stirring tank, a top cover is fixed at the top end of the stirring tank, a driving motor is fixed at the top end of the top cover, a driving shaft is arranged at the bottom of the driving motor, and a rotating ring is sleeved on the outer side of the driving shaft. A plurality of extension arms are fixed to the outer side of the rotating ring, and a seasoning tank is fixedly installed at the ends, away from the driving motor, of the top ends of the extension arms. In the actual operation of the stirring device, after the driving motor is started, the multiple stirring rods can be driven to stir and process meat products in the stirring tank, so that the meat materials are mixed more uniformly; meanwhile, the driving shaft can drive the seasoning tanks at the top ends of the extension arms to rotate, so that discharge ports and feed openings in the bottom ends of the different seasoning tanks correspond to each other, and different seasonings can be conveniently input into the stirring tank to be mixed with meat.

The invention is suitable for the technical field of meat product processing, and provides a meat product soaking device, which comprises a soaking barrel, a stirring device and a controller, the net barrel is arranged in the soaking barrel and is used for placing meat products; the electric telescopic rod is arranged on one side of the soaking barrel, a mounting plate is fixedly mounted on an output shaft of the electric telescopic rod, and a material taking rope used for taking materials from the net barrel is fixedly mounted on the mounting plate; and the pushing mechanism is assembled on the soaking barrel and the net barrel and is used for pushing and shifting the meat products in the net barrel. The meat product soaking device provided by the invention can be used for soaking and processing meat products, and can be used for pushing and shifting the soaked meat products, so that the meat products are more uniformly tasty and colored, the soaking and processing quality of the meat products is improved, meanwhile, the processed meat products are convenient to take, and convenience is provided for workers.

The utility model discloses multi-angle sterilization equipment for processing meat product prefabricated vegetables, which comprises a sterilization box, a sterilization roller is transversely arranged in the sterilization box, one end of the sterilization roller is provided with an end shaft I, the other end of the sterilization roller is provided with an end shaft II, and the end shaft I and the end shaft II are rotatably mounted on the inner side of the sterilization box through bearings. A plurality of draining holes are formed in the peripheral side of the sterilization roller, an L-shaped liquid guide pipe penetrating through the two ends of the second end shaft is rotationally installed on the inner side of the second end shaft, and the meat products on the lower portion in the roller can be fully covered and subjected to irradiation sterilization through ultraviolet lamps arranged on the two sides; the spray washing pipe can carry out covering type dense spraying on the meat products below through the spray header, and through cooperation with the continuously rotating sterilization roller and the continuously turned surface of the meat products, a disinfectant and ultraviolet light beams can be in multi-angle and full contact with the surfaces of the meat, sterilization is more thorough, and later storage and transportation and safe eating are facilitated.

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.

[Problem] To provide a new technical means that enables manufacturing a heated meat processed product containing a meat chunk having a good texture. [Solution] Provided is a method for manufacturing a heated meat processed product containing a chicken chunk, the method comprising a step for preparing a meat material to be processed, the meat material containing a chicken chunk, and a step for heating the meat material to be processed under heating conditions predetermined to achieve the following criteria: the center temperature of the chicken chunk reaches 85°C or higher; the degree of connective tissue degradation in the chicken chunk reaches 5% or more; and the yield of the heated meat processed product from the meat material to be processed (heated meat processed product / meat material to be processed) reaches 90 mass% or more.

1. Name of the product in this design: Meat Grinder (MG-204). 2. Purpose of this design: a meat grinder for processing meat products. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

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.

A high-frequency vibration device under vacuum includes a cylinder and a cover. The cylinder opening is fitted with a closable and sealable cover for vacuuming the cylinder. A high-frequency vibration device capable of generating high-frequency vibration is installed inside the cylinder. The high-frequency vibration device is an eccentric vibration structure comprising multiple oscillating tubes; it is also a rod-shaped vibration structure comprising multiple high-frequency oscillating extension rods. This invention's high-frequency vibration device generates oscillation during operation, achieving the purpose of high-frequency vibration. The meat products being marinated or processed inside the cylinder, combined with the overall high-frequency oscillator, effectively maintain the appearance and texture of the marinade or processed meat products, ensuring uniform distribution of the marinade throughout the processed product, resulting in a product with excellent color, aroma, taste, and appearance.

The application discloses a kind of euphausia superba oil gel and its preparation method and application in hot-processed meat products.The method comprises: under salt-containing conditions, natural pea protein is subjected to acid heat treatment to prepare pea protein fiber solution; iota-carrageenan solution is prepared; the two solutions are mixed in proportion and pH is adjusted, and composite hydrogel is formed under heating conditions; the obtained hydrogel is pre-frozen and freeze-dried to obtain porous aerogel template; the aerogel template is immersed in liquid euphausia superba oil to obtain high-oil-loaded composite oil gel.The oil gel can partially or completely replace animal fat when applied in emulsified sausage and other hot-processed meat products, maintains the texture stability of the products under high-salt and high-temperature processing conditions, imparts uniform and long-lasting orange-red color to the products using natural astaxanthin in euphausia superba oil, and improves the nutritional value and sensory quality.The method does not require organic solvents, and the process is safe and controllable, suitable for industrialization and popularization.

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.

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

1. Name of the product in this design: Meat Grinder (MG-203). 2. Purpose of this design: a meat grinder for processing meat products. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The utility model relates to the technical field of mixing devices, and discloses a seasoning mixing device for processing conditioned meat products, which comprises a mixing cylinder, a transmission shaft is rotatably connected in the mixing cylinder, a stirring component is arranged on the surface of the transmission shaft, and sliding grooves are fixedly connected to the left side and the right side of the top of the mixing cylinder. The interiors of the two sliding grooves are connected with feeding hoppers through quantitative assemblies, a discharging groove is formed in the inner wall of the bottom of the mixing barrel, a discharging pipe is arranged at the bottom of the mixing barrel, and the top of the discharging pipe is fixedly connected into the discharging groove. According to the seasoning mixing device, the sliding plate is pushed to drive the quantifying cylinder to move, seasoning in the quantifying cylinder is fed into the mixing cylinder through the feeding groove, so that the mixing proportion is effectively controlled, the stirring rod can rotate on the connecting frame due to resistance of the seasoning to improve the mixing efficiency, the inner wall of the mixing cylinder can be cleaned when the scraping plate rotates, and seasoning residues are avoided; and the workload of cleaning the inner wall of the mixing drum subsequently is greatly reduced.

The present invention aims to provide a method for producing a protein-containing food in which an unpleasant texture is improved, and the like. A method for producing a modified protein-containing food, including treating a food ingredient containing a protein with phospholipase D. An enzyme preparation for modifying a protein-containing food, which preparation contains phospholipase D. A pickling liquid for meat processing, which contains phospholipase D, for modifying a protein in a processed meat food. A method for modifying a protein-containing food, including treating a food ingredient containing a protein with phospholipase D.

To provide a production method of a meat processed food, capable of effectively improving the external appearance of meat after heating by making a seasoning liquid remain on a meat surface while imparting excellent burnt deposit feeling on the meat surface after heating by the seasoning liquid.SOLUTION: A production method of a meat processed food includes steps of: adhering 1-30 mass% of a whipped composition containing oil and fat and a seasoning to a meat raw material; and heating the food product adhered with the whipped composition. It is preferable to use as the whipped composition, the one containing a gelatinizer or a thickener, and it is more preferable to use as the whipped composition, the one containing a gelatin.SELECTED DRAWING: None

Provided are an emulsified gel advantageous for progress of gelation during production, a method for producing the emulsified gel, processed meat-like food product containing the emulsified gel, and a method for producing the processed meat-like food product containing the emulsified gel. A method for producing a processed meat-like food product, method for improving juiciness of a processed meat-like food product, or method for preventing breakage of an emulsified gel during mixing includes the step of mixing a textured vegetable protein and a frozen product of an emulsified gel comprising a vegetable protein, water, and a fat or oil to prepare a mixture. A frozen emulsified gel contains a vegetable protein, water, and a fat or oil, wherein a content of the vegetable protein relative to a content of the fat or oil is 0.1 to 6% by mass. A processed meat-like food product contains a textured vegetable protein and the frozen emulsified gel.

To provide a masking agent for unpleasant odors derived from plants, in particular a grassy odor of soybean and an unpleasant odor derived from fats and oils of processed meat products (such as a hexanal odor), a method for masking unpleasant odors using the compound, and a method for producing an oral product in which unpleasant odors are masked.SOLUTION: The present invention provides an unpleasant-odor masking agent for oral products which contains at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl) ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide.SELECTED DRAWING: None

Provided are an emulsified gel advantageous for progress of gelation during production, a method for producing the emulsified gel, processed meat-like food product containing the emulsified gel, and a method for producing the processed meat-like food product containing the emulsified gel. The emulsified gel contains a heat-denatured vegetable protein, water, and a fat or oil, wherein a content of the heat-denatured vegetable protein relative to a content of the fat or oil is 0.1 to 6% by mass. The method for producing an emulsified gel includes the steps of: preparing an ungelled emulsion comprising a denatured vegetable protein, water, and a fat or oil; and heating the ungelled emulsion at a heating temperature of 60 to 100°C to prepare an emulsified gel and / or emulsified gel precursor. The processed meat-like food product contains a textured vegetable protein and the emulsified gel. The method for producing a processed meat-like food product including the step of: mixing the textured vegetable protein and the emulsified gel to prepare a mixture.

The application relates to a method for improving the flavor of meat products and reducing the content of heterocyclic amines based on soybean polysaccharides, which comprises the following steps: mixing soybean dietary fiber with deionized water, stirring and extracting after adjusting the pH, and separating the solid phase through solid-liquid separation; mixing the obtained solid phase with deionized water, extracting after adjusting the pH, and separating the liquid phase through solid-liquid separation, concentrating, and obtaining concentrated liquid; mixing the obtained concentrated liquid with alcohol, separating the solid phase through solid-liquid separation, drying, crushing and sieving the obtained solid phase, and obtaining soybean polysaccharides; mixing the obtained soybean polysaccharides with meat paste, stirring uniformly, pressing and shaping, and baking, and obtaining meat products. The soybean polysaccharides are extracted from soybean dietary fiber, added into meat products to improve the flavor variety of the meat products, reduce the content of heterocyclic amines, and further obtain healthy and delicious heat-processed meat products.

To provide a masking agent for unpleasant odors derived from plants, in particular a grassy odor of soybean and an unpleasant odor derived from fats and oils of processed meat products (such as a hexanal odor), a method for masking unpleasant odors using the compound, and a method for producing an oral product in which unpleasant odors are masked.SOLUTION: The present invention provides an unpleasant-odor masking agent for oral products which contains at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl) ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide.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.

To provide casing-packed processed meat that suppresses the hardening of a casing and has an improved texture.SOLUTION: A method for producing casing-packed processed meat includes blending meat with (A) lipase and (B) at least one selected from the group consisting of modified starch, dietary fiber and indigestible starch.SELECTED DRAWING: None

1. Name of the product in this design: Meat Grinder (MG-202). 2. Purpose of this design: a meat grinder for processing meat products. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The purpose of the present invention is to provide a novel composition capable of imparting cohesiveness and juiciness to an alternative processed meat product containing a plant raw material, and to provide a composition containing the following emulsifier A, emulsifier B and / or emulsifier C, the present invention is a water-in-oil emulsion composition for a substitute processed meat product containing a plant raw material. The emulsifier A is one or more emulsifiers selected from the group consisting of polyglycerol condensed ricinoleate, glycerol fatty acid esters, sucrose fatty acid esters, and lecithin, and has an HLB of 9 or less. The emulsifier B is a fatty acid ester and has a saturated fatty acid as a constituent fatty acid, and the emulsifier C is a fatty acid ester and only has an unsaturated fatty acid as a constituent fatty acid.

The utility model discloses a meat chopping device with feeding and discharging guiding functions, and relates to the technical field of meat chopping devices. At present, part of meat residues are easily adhered to the inner wall of the processing part, and are likely to be mixed with a new batch of subsequent meat during processing, so that the quality of the subsequently processed meat is polluted, and the processing quality of the meat is reduced. The device comprises a device body and a processing mechanism, the processing mechanism is arranged in the device body and comprises a driving motor arranged at the top end in the device body, and a rotating disc is arranged at the output end of the driving motor. The device main body, the processing mechanism, the storage seat and the movable rod are arranged, the movable rod is pulled to drive the clamping block to move, the clamping block can be moved out of a limiting hole in the storage seat, then the storage seat can be taken down from the top end of the rotating disc, meat residues left on the storage seat can be conveniently cleaned, and the device is convenient to use. And the practicability of the device is improved.

The invention discloses a specific primer group, a probe group, an internal reference primer pair, a membrane gene chip, a detection kit, application and a detection method for two-end black knotweed, and belongs to the technical field of molecular biology detection.The two-end black knotweed mitochondrial DNA sequence is compared and analyzed, variety-specific variation sites of Cytb, D-loop and COI genes are screened, and the variety-specific variation sites of CYtb, D-loop and COI genes are obtained. Three pairs of specific primers and three biotin labeled probes are designed, a membrane gene chip detection platform is established, the primer amplification fragment length is 142-183bp, the membrane chip is suitable for detection of processed meat products, a biotin-streptavidin-alkaline phosphatase color development system is adopted by the membrane chip, the detection result is visual, and the detection efficiency is high. According to the invention, the Jinhua rhizoma anemonis can be accurately distinguished from commercial pigs such as Duroc, Changbai, Dabai and the like and other local pig varieties, the specificity reaches 100%, the sensitivity reaches a DNA template of 1ng, not less than 1% of Jinhua rhizoma anemonis components can be detected, and the whole detection process is completed within 3-4 hours.

The utility model discloses an exhaust device for low-temperature processing of a meat product pressing die product, and particularly relates to the technical field of meat product processing, the exhaust device comprises a pressure-bearing back plate, a fixing bottom plate is arranged on one side of the pressure-bearing back plate, pressure-bearing shafts are arranged at four corners between the fixing bottom plate and the pressure-bearing back plate, one end of each pressure-bearing shaft is provided with a fixing bolt, and the other end of each pressure-bearing shaft is provided with a fixing bolt. The pressure bearing shaft is sleeved with a spring, a plurality of exhaust needles are fixedly arranged on the surface of the pressure bearing back plate, and a plurality of needle holes allowing the exhaust needles to penetrate through are formed in the surface of the firmware bottom plate. According to the utility model, the air exhausting operation can be conveniently carried out on the meat product die pressing product, and the multi-needle working air exhausting is realized through one-time pressing, so that the good quality improvement of the product slicing structure is achieved, the working efficiency is improved, and the service life of the device can be prolonged.

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 utility model provides a meat slitting machine which comprises a base, a bearing platform is arranged at the upper end of the base, rails are arranged on the two sides of the bearing platform respectively, a cutting mechanism is fixedly arranged above the middle of the bearing platform, and a transferring device which is movably connected with the rails and used for containing meat is arranged below the cutting mechanism. A clamping device capable of adjusting the width to adapt to the size of meat is arranged on the transferring device. The width-adjustable clamping device is arranged on the transferring device, so that the clamping states of meat products with different shapes and different sizes can be flexibly and quickly adjusted, and the universality of the equipment and the processing adaptability of the meat products with different specifications are greatly improved; the problems that an existing meat slitting machine is poor in adaptability and lacks an effective adjusting function when treating diversified meat products are effectively solved.