323 results about "Processed meat" patented technology

The present invention provides processed meat compositions comprising structured protein products having substantially aligned protein fibers and reprocessed meat products. The processed meat products of the invention have improved nutritional profiles and favorable textural characteristics.

The present invention is generally related to a product and process to reduce the microbial contamination on organic matter, such as processed meat, fruits and vegetables, plant parts, inanimate surfaces such as textiles and stainless steel, and in the mouth or on dental products. In particular, the invention is related to a product and process to disinfect surfaces using an antimicrobial composition containing an antimicrobial lipid, an enhancer selected from the group consisting of bacteriocins, antimicrobial enzymes, sugars, sugar alcohols, iron-binding proteins and derivatives thereof, siderophores, and combinations thereof, and optionally a surfactant.

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.

The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N / cm2 or more as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, (c) having a viscosity of 100 mPa·s or less as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 25° C. for five minutes; and (d) the ratio (A / B) of the following gel strengths A and B being 2 or less: A: a gel strength (N / cm2) as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, and B: a gel strength (N / cm2) as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours. Examples of the processed food or beverage composition to which the present invention is directed include: fatty tissue substitutes; processed meat foods prepared using the fatty tissue substitutes in place of fat tissue; emulsion-like foods; emulsion foods; cheese-like foods; processed foods which are prepared using the cheese-like foods in place of cheeses; sugar confectioneries; and beverages.

A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, frozen desserts, confectionery products, dairy-type products, and cereal grain products. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis), at least about 40% of the modified oilseed material has an apparent molecular weight of greater than 300 kDa, and / or a MW50 of at least about 200 kDa.

The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during storage and cooking by administering a composition containing sodium carbonate and other ingredients.

The invention discloses a method for producing a food ingredient rich in nitrite and flavonoid by use of celery leaves, belonging to the field of vegetable deep-processing technology. According to the invention, the celery leaves are used as a raw material which is subjected to sorting and cleaning, decoloring, pulping, microbial conversion, drying and crushing; and a food ingredient product celery powder is produced which contains 1.8% of nitrite, 3.5% of flavonoid and less than or equal to 5% of water. The food ingredient celery powder can be used for processing meat products, and has effects of protecting color, resisting oxidation and eliminating free radicals. If the celery powder prepared by the method disclosed by the invention accounts for 0.75%, the equivalent amount of nitrite and residual amount of nitrite in meat products both meet the requirements of GB2760-2007.

The present invention relates to a process for making a vegetable base meat analog, which may be used in a variety of vegetarian food products, such as burger patties and sausages. The process of the present invention involves sequentially blending methyl cellulose into a water / ice mix to form a cream, then blending in a modified gluten, a vegetable protein product having high solubility in water and capable of forming a gel with mild heat treatment, an oil to make an emulsion base, and a modified food starch and flavoring ingredients to form a flavored emulsion base. The flavored emulsion base may be stuffed into casings, and then cooked. The flavored emulsion base, once cooked, is a vegetable base meat analog and has a high resemblance to processed meat products having improved handling properties. The addition of the flavored emulsion base and the vegetable base meat analog in vegetarian food products improves the texture, mouthfeel, and juiciness of the resulting products.

Apparatus and methods for slicing and seasoning meat, such as a ham. In one example, the apparatus includes a blade for slicing meat and a sprayer, such as a nozzle, for providing a stream of liquid seasoning in the direction of the blade during slicing, such that the liquid seasoning is distributed in between each slice substantially throughout the cut of meat. The sprayer may be coupled to a domestic water supply and / or at least one reservoir for holding a liquid seasoning. The apparatus may further include a spiral slicing configuration such that the meat is rotated while it is sliced and seasoned. Angling the blade with respect to the meat advantageously provides an opening in the meat so liquid seasoning may be distributed therein during the slicing process. In other examples, multiple sprayers and / or blades may be used.

The invention discloses an ultrahigh-pressure low-temperature sterilization method for processed meat products and application thereof. The method is suitable for directly edible foods or foods which are edible after being heated and cooked and are made of edible livestock, aquatic products and aquatic byproducts serving as major raw materials. The defects of degraded eating quality, flavor and nutrition of the conventional high-temperature meat product are overcome, high eating quality of the processed meat products is kept well, the meat products has high elasticity and good chewing mouthfeel and are fresh, tender and juicy and the shelf life of the meat products is far longer than the processed meat products which are not sterilized under an ultrahigh pressure. The method can be applied to ultrahigh-pressure low-temperature sterilization of packaged processed meat products which are mainly made of livestock and aquatic raw materials and need heating and cooking before being eaten as well as cooked processed meat products which are mainly made of livestock and aquatic raw materials.

The invention discloses a method for processing nutrition-rich polypeptide meat floss, which comprises following steps: processing the raw materials, cutting, stirring, emulsifying, heating, aging, hydrolyzing with enzyme to obtain polypeptide, preparing carrot paste, homogenizing and drying, flavoring, and packaging. The method combined with the prior bio-enzymolysis technology and conventional meat floss processing technology can process meat floss with rich nutrition, good absorption effect and unique flavor by adding vitamins such as carrot.

A method of processing and distributing perishable food products, including the steps of processing the primals and storing in a central location until ordered, a method of containerization of meat products including compression and storage, a method of processing meat products including chilling and monitoring demand, for the meat, a method of processing food products including modifying the atmosphere in the container and altering pressure as necessary, a method of loading containers into a vehicle comprising separate conveying means for loading and unloading, and a conveyor sorting apparatus having an endless belt and an article contacting surface moving substantially perpendicular to the primary conveyor.

The invention relates to the technical field of devices for processing meat or bones, in particular to a food processing method. The food processing method is carried out through a food processing device. A food processing device is used for carrying out processing. The food processing method comprises the following steps that firstly, pork ribs to be cut are prepared, wherein a storage plate is put on a conveyor belt, the pork ribs needing to be cut are put on the storage plate, bones of the pork ribs are vertically put and are parallel to the conveyor belt, and a motor is started; secondly,after the pork ribs in the first step are cut, the storage plate is taken down from the conveyor belt, and the cut pork ribs are drained dry; thirdly, the dried pork ribs in the second step are put into boiling water and taken out 3-6 minutes later; and fourthly, a cutter is used for slicing the pork ribs in the third step. By means of the scheme, bone debris on the cutter in the cutting process can be cleaned, and it can be guaranteed that the cut pork ribs are tidy in appearance.

The present invention relates to a process for making a vegetable base meat analog, which may be used in a variety of vegetarian food products, such as burger patties and sausages. The process of the present invention involves sequentially blending methyl cellulose into a water / ice mix to form a cream, then blending in a modified gluten, a vegetable protein product having high solubility in water and capable of forming a gel with mild heat treatment, an oil to make an emulsion base, and a modified food starch and flavoring ingredients to form a flavored emulsion base. The flavored emulsion base may be stuffed into casings, and then cooked. The flavored emulsion base, once cooked, is a vegetable base meat analog and has a high resemblance to processed meat products having improved handling properties. The addition of the flavored emulsion base and the vegetable base meat analog in vegetarian food products improves the texture, mouthfeel, and juiciness of the resulting products.

The invention provides a non-phosphorus water retention agent for improving a tissue taste and succulence of a processed meat product and relates to the field of preparations for the meat product. The non-phosphorus water retention agent comprises the following ingredients in parts by weight: 20-40 parts of sodium bicarbonate, 10-20 parts of potassium carbonate, 10-20 parts of sodium citrate, 10-20 parts of cyclodextrin, 8-15 parts of sodium alginate, 5-15 parts of carrageenan and 3-10 parts of xanthan gum. The meat product treated by the formula is free of phosphorus, has high retention rate and is fresher and more succulent.

The compositions and methods of the present invention involve the use of bacteria and / or their fermentate products to treat foods, such as fresh and processed meat products.

A system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system incorporates mixing devices in a housing through which the input streams are forced. The mixing devices provide high shear mixing and blending, and in some cases maceration and salt infusion for rapid protein extraction.

A system and method for continuous processing of meat product constituents is disclosed. Selected meats are loaded into hoppers, and inputs lines direct the meats and other meat product constituents into a mixer. The mixer provides initial size reduction of the meats, grinds the meat, infuses and mixes the meats and other ingredients, forces protein extraction for forming a stable meat mixture, finely comminutes the mixture, and outputs the mixture.

A method and system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system incorporates mixing devices in a housing through which the input streams are forced. The mixing devices provide high shear mixing and blending, and in some cases maceration and salt infusion for rapid protein extraction.

A method for processing meat along a meat processing line. The method includes removing viscera from a carcass, accumulating the carcass along a dead rail stack of the meat processing line, washing the carcass, and inspecting the carcass at an inspection station following the act of washing the carcass.

Disclosed is an oriented, heat shrinkable, thermoplastic vacuum bag having a protective heat shrinkable patch attached thereto such that said heat shrinkable patch covers substantially all area exposed to bone, thereby protecting the bag from puncture by sharp protruding bones in bone-in cuts of meat which are vacuum packaged within the bags. The protection is especially directed to prevention of bag puncture by, bone-in cuts of both fresh and smoked or processed meat.

The invention discloses a production method of black pepper chicken cutlets. The production method comprises the following steps: mixing minced drumstick meat with skins and minced chicken breast meat with skins in a weight ratio of 1 to 1, and mincing by using a 13mm mincing disc to obtain the minced chicken meat; putting the meat into a vacuum rolling machine, and adding a flavor immersing solution; rolling until a rolling solution is completely absorbed; putting the processed meat into a molding mold to form chicken cutlets; putting the molded chicken cutlets into a steaming pot and steaming for 3-6 minutes; then gradually coating the steamed chicken cutlets by powder one by one; then taking the chicken cutlets coated by the powder and gradually dipping paste on the chicken cutlets one by one; and frying the chicken cutlets with oil and quickly freezing until the central temperature of the product is lower than -18 DEG C. According to the production method, the minced chicken meat is prepared into the black pepper flavored chicken cutlets and the chicken cutlets have obvious chicken fibers and chicken quality; after being steamed, fiber textures still can be shrunk; the chicken cutlets molded by the minced meat have large area and are relatively thin, and have a relatively good taste when being eaten; and the minced chicken meat is rolled in a process of preparing the chicken cutlets so that the minced chicken meat is sufficiently tasty and the sufficient utilization of the chicken products is realized.

The invention relates to the technical field of device for processing meat or bones, in particular to a food making device. The food making device comprises a conveying mechanism, a cutting mechanism,a supporting mechanism, a flushing mechanism and a storage plate. The conveying mechanism comprises a conveying belt, conveying gears and a driving gear driven by a motor, and the driving gear is anincomplete gear. The conveying gears include the first conveying gear and the second conveying gear. The first conveying gear is driven by the driving gear and rotates towards the discharging end of the conveying belt. A spring is arranged between the supporting mechanism and the upper portion of the cutting mechanism. The two sides of the cutting mechanism are fixedly connected with racks. The racks are slidably connected with the two sides of the supporting mechanism correspondingly. A power gear is engaged with the racks. The first conveying gear and the power gears rotate intermittently. The flushing mechanism comprises water inlet pipes, stop valves and spray heads used for spraying the cutting mechanism. The stop valve is controlled by the power gear to be opened and closed. By adoption of the scheme, bone debris on a cutting knife can be removed in the cutting process.

Methods of processing four-legged slaughter animals for consumption as meat and / or meat product(s) are described. The methods comprise I) contacting exterior surfaces of the live animal at least once with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one N,N′-bromochloro-5,5-dialkylhydantoin, such contacting occurring at least once when the animal is en route to being slaughtered but before it is killed by exsanguination; or II) contacting the carcass of the animal, after exsanguination, with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one N,N′-bromochloro-5,5-dialkylhydantoin or III) contacting at least one raw meat product and / or at least one processed meat product derived from the carcass. The contacting can be done one or more times in each of I), II), and III). Considerable advantages, which are described, are realized when using such methods.

An integrated system for continuous production of processed meat products utilizing a continuous mixing system is disclosed. The system includes storage and pre-input hoppers, input lines for pumping streams of meat product constituents into a continuous grinder and mixer, rotating elements within the mixer for mixing the constituents, a surge hopper, equipment for further processing such as stuffing equipment, and transport to and utilization of a continuous thermal process.

An emulsion for processed meat which comprises (A) oil and fat of animal and plant, (B) at least one substance selected from (a) at least one compound selected from sucrose fatty acid esters, monoglycerides, polyglycerides and lecithins and (b) at least one substance selected from proteins of animals and plants, hydrolysis protein and enzyme decomposed protein, and (C) at least one compound selected from basic amino acids and salts thereof and a processed meat comprising the above emulsion which is uniformly distributed in the meat. The emulsion exhibits an excellent emulsifying property, stability and flavor. The processed meat exhibits excellent color, texture and flavor.