112 results about "Processed meat" patented technology

High-frequency vibration equipment in a vacuum state comprises a barrel and a barrel cover, the barrel cover capable of being closed and sealed is arranged at an opening of the barrel and used for vacuumizing the barrel, a high-frequency vibration device capable of generating high-frequency vibration is arranged in the barrel, and the high-frequency vibration device is of an eccentric vibration structure and comprises a plurality of vibration pipe bodies; the high-frequency vibration device is of a rod-shaped vibration structure and comprises a plurality of high-frequency vibration extension rods. The high-frequency vibration device disclosed by the utility model can form vibration during working, so that the purpose of high-frequency vibration is achieved, the appearance and the taste of the pickled or processed meat product are effectively ensured under the combined action of the pickled or processed meat product in the barrel body and the overall high-frequency vibration device, and pickling materials are uniformly distributed in the processed product, so that the quality of the pickled or processed meat product is improved. And the product has the effects of good color, fragrance, taste and shape.

The present invention provides a solid or semi-solid flavour delivery system, comprising:30-60 wt. % water;10-40 wt. % fat;8-40 wt. % of a starch component selected from starch, modified starch and combinations thereof; andflavouring;wherein the flavour delivery system comprises, calculated by weight of the flavour delivery system, 0.1-20 mg / kg 2,4-heptadienal and 1-200 mg / kg 2,4-decadienal.This flavour delivery system can be applied in foodstuffs such as meat analogues, processed meat and extruded products to provide a nice juicy, fatty flavour during consumption of the foodstuff.

The invention belongs to the field of light-weight foaming process refrigerated meat hook carriages, and particularly relates to a light-weight foaming process refrigerated meat hook carriage structure and a manufacturing process thereof. The refrigerated meat hook carriage structure is composed of a bottom plate, side plates, a top plate, a front plate and a door plate; the high-strength steel roll-in reinforcing ribs of suspension structures are arranged in the left side plate, the right side plate and the front plate, and continuous punched holes are designed in the high-strength steel roll-in reinforcing ribs to reduce the weight of the high-strength steel roll-in reinforcing ribs. The I-shaped high-strength steel cross beams are arranged in the top plate of the compartment body to replace a traditional full-channel steel frame structure, so that the dead weight of the novel process refrigeration meat hook compartment is 25% lighter than that of a side plate of a traditional process meat hook vehicle. The self-weight of the new-process refrigerated hook carriage is equivalent to that of a common refrigerated truck in the traditional process, the logistics transportation universality and the operation capacity of the new-process refrigerated truck are greatly improved, and the outer side of the high-strength I-shaped steel is filled with the polyurethane foaming broken cold bridge layer, so that the heat preservation effect of the carriage body plate is ensured.

The utility model provides an automatic meat mincing device for meat product processing, which comprises a base, an automatic meat mincing device and an automatic meat mincing device, the feeding hopper is arranged on the base, a spring is arranged between the feeding hopper and the base, and the feeding hopper is matched with the touch column; the meat mincing unit is arranged on the base and communicates with the discharging hopper, the meat mincing unit comprises a rotating rod and a cam arranged on the rotating rod, and the cam is matched with the touch column; and a driving unit. According to the automatic meat mincing device for meat product processing, meat blocks are poured into the discharging hopper, in the process that the driving unit drives the rotating rod to rotate, the cam can make intermittent contact with the touch column at the moment, the discharging hopper is located on the base to shake through the touch column, and therefore the meat blocks attached to the inner wall of the discharging hopper are shaken off into the meat mincing unit to be stirred; therefore, the meat mincing efficiency of meat blocks is improved.

The utility model relates to the technical field of meat product processing, in particular to a boning device for meat product processing, which comprises a supporting mechanism and a boning mechanism for boning chicken legs, and the boning mechanism is fixed above the supporting mechanism. According to the chicken leg boning device, the boning mechanism is arranged, the small end of a chicken leg is inserted into the insertion hole, the motor is started, the motor operates to drive the bidirectional threaded rod to rotate forwards, the two clamping blocks are close to each other, and the two clamping blocks close to each other cooperate to clamp and fix the small end of the chicken leg; then the electric push rod contracts to drive the driving box and the clamping block to move leftwards, the clamping block pulls the chicken legs to move leftwards, the chicken leg bones smoothly penetrate through the insertion holes under pulling of the clamping block, the chicken leg meat cannot penetrate through the insertion holes under blocking of the vertical plate, and after the chicken leg bones are separated from the chicken leg meat, the chicken leg meat falls into a right collecting box under the action of gravity; then the motor drives the two-way threaded rod to rotate reversely, the two clamping blocks are far away from each other, and the chicken leg bones fall into the left collecting box under the action of gravity.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and / or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

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.

To address difficulty in obtaining a desirable texture for consumers, the difficulty caused by the fact that a texture turns tough or softened and simultaneously a juicy feeling is lost when meat processing is conventionally done by heating only.SOLUTION: A production method includes sealing meat together with a seasoning liquid of pH 3.5-7.5 and applying heat and high pressure simultaneously thereto at 50-200 MPa and 65-85°C for 30 minutes or longer. According to the production method, a meat processed food is obtained, the meat processed food having a tenderer texture than conventional meat processed products subjected to heating only and at the same time having been subjected to the sterilization processing that complies with the food hygiene law, thereby solving the above-mentioned problem.SELECTED DRAWING: Figure 6

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.

The utility model discloses a duck hook frame for meat duck processing, and belongs to the technical field of meat duck processing. Comprising a main sleeve body, a positioning inserting rod rotationally connected with the main sleeve body is arranged in the main sleeve body, the upper end of the positioning inserting rod penetrates through the main sleeve body and is connected with a first connecting lug, a lifting hook frame is arranged at the lower end of the main sleeve body, and the main sleeve body can rotate around the positioning inserting rod under the action of external force; and after the main sleeve body rotates, the main sleeve body is fixed with the positioning insertion rod. According to the duck hook frame, through cooperation of the positioning insertion block and the positioning sliding block, after the square steering guide plate is stressed, the main sleeve body and the positioning insertion block are stressed to rotate, the positioning sliding block is forced to move upwards, the telescopic rod compresses the spring, after the main sleeve body rotates, the positioning clamping groove corresponds to the positioning sliding block again, and the positioning sliding block is inserted into the positioning clamping groove under the action of the spring; and the steered main sleeve body is fixed again, so that the stability of the steered duck hook frame is ensured, and the quality of meat duck processed products is ensured.

[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.

An assembly for processing meat travelling along a path of travel and including a marking roller disposed transverse to the path of travel and including at least one but preferably a plurality of marking sections rotatable with the marking roller. Each of the marking sections includes at least one marking member rotatable therewith and extending outwardly therefrom into penetrating relation to meat passing along the path of travel. Penetration of each marking member into the meat produces a mark such as, but not limited to an alpha-numeric character corresponding in configuration to that of the penetrating marking member. A plurality of marking members may be mounted on one or more of the marking sections such that the meat will have a multi-character mark formed thereon as the marking members sequentially penetrate the meat during rotation of the marking roller and passage of the meat along the path of travel.

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.

The embodiment of the invention provides a processing method for reducing volatile basic nitrogen in meat products, and relates to the technical field of meat food processing. The processing method for reducing the volatile basic nitrogen in the meat product comprises the following steps: selecting fresh and non-decayed raw material meat; and surface dirt, bloodstains and impurities are removed. Cleaning and impurity-removing feed meat to remove perishable tissues such as fascia, fat and the like in the raw material meat; the refrigeration equipment is used for quickly performing low-temperature precooling on the raw material meat to reduce the meat temperature. And a low-temperature processing environment is kept by adopting a low-temperature device in the process of transferring the feed meat for processing. And storing and transporting the processed meat product under a low-temperature condition. When meat is transported and transferred on the chain plate, heat exchange is carried out between the chain plate and the meat, heat at the bottom of the meat is rapidly dissipated, heat above the meat can be rapidly dissipated through the arrangement of the rollers and the exhaust holes, the meat can be cooled from the upper layer to the lower layer at the same time, and volatile basic nitrogen in the meat product is reduced.

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 discloses a meat product processing steam box which comprises a steam box body, an automatic propelling mechanism arranged inside the bottom end of the steam box body and a uniform processing steam rack placed above the automatic propelling mechanism, the automatic propelling mechanism comprises a bottom supporting plate, and the tops of the left end and the right end of the bottom supporting plate are welded to the bottom of a limiting plate. Rail grooves are formed in the left end and the right end of the bottom supporting plate, the inner side walls of the rail grooves are slidably connected with the outer sides of limiting plates, the limiting plates are fixed to the inner sides of the bottom ends of the left wall and the right wall of the steam box, and threaded holes are formed in the rear half ends of the limiting plates and connected with the outer sides of threaded rods through threads. The rear end of the threaded rod is fixedly connected with the output end of the motor, the bottom collecting frame is placed on the bottom supporting plate, processed meat products are placed on the ventilation nets of the placing frames, then the placing frames are stacked on the bottom collecting frame layer by layer, the meat products do not need to be placed in the steam box, and the operation difficulty of workers is reduced.

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 protein-complexed MCT oil includes MCT droplets or particles encapsulated and / or complexed by a protein-based wall material. The protein compounded MCT oil can be used as a food additive. The wall material includes a protein, e.g., pea protein, one or more emulsifiers, optionally one or more co-emulsifiers, and optionally one or more polysaccharides. The protein complexed MCT oil may optionally include one or more make-up oils comprising one or more crucial omega-3 fatty acids (ALA, EPA, and DHA) and / or one or more crucial omega-6 fatty acids. A user may eat the protein-compounded MCT oil as desired, e.g., by adding the protein-compounded MCT oil to a food or beverage product, such as a plant flour (e.g., preparing a mixed plant-MCT flour), a coffee creamer, smoothie, a sports beverage, a foam tea, a jelly, an ice cream, yoghurt, milkshake, processed meat (e.g., a milk powder), and the like. ), gravy, pet food, baked food, vitamin supplements, energy bars, and beverage mixtures. The food and beverage products increase the nutrition provided by MCT oil, pea protein and polysaccharides.

The invention relates to the technical field of meat processing, in particular to a big data production management system for meat processing, and the system comprises a pressure unit which is used for pressing an original meat block and collecting a pressing image and a corresponding springback image; the scanning unit is used for generating an original meat block model and judging whether the original meat block belongs to a first type of meat block or a second type of meat block; the cutting unit is used for cutting the frozen meat blocks to generate a plurality of raw meat blocks and collecting cutting images of cutting surfaces; the modeling unit is used for generating a raw material meat block model; the decomposition unit is used for fixing the raw meat blocks, decomposing the raw meat blocks into a plurality of processed meat blocks and judging whether the classification of the original meat blocks is correct or not according to the comparison result of the actual fat content and the simulated fat content in the processed meat blocks; according to the big data production management system for meat processing, all the units cooperate with one another, so that the accuracy of the big data production management system for meat processing is further improved while the meat processing timeliness is improved.

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

To provide means for reducing harshness or bitterness in so-called salt-reduced processed meat products that contain potassium chloride.SOLUTION: The present invention provides an agent for reducing bitterness caused by potassium chloride, comprising aspartame and sucralose, in a proportion of 120 to 300 pts.mass of sucralose to 100 pts.mass of aspartame.SELECTED DRAWING: None