50 results about "Raw meat" patented technology

The utility model discloses a slicing machine for raw meat convenient to clean, which relates to the technical field of meat processing machinery and comprises a working box, a working table is arranged on one side of the working box, a feeding component is arranged at the top end of the working table, a receiving box is arranged at one end of the working table, and a first opening is formed in one side of the working box. A raw meat slicing assembly is arranged on one side in the working box, and a cleaning assembly is arranged at the bottom end in the working box. The raw meat slicing device is reasonable and reliable in structure and easy to operate, the raw meat slicing assembly can be collected into the working box under the action of the transverse moving frame and the cleaning assembly, protection treatment is achieved, blades can be cleaned under the action of a brush and a wiper, the cleanliness degree of the blades is guaranteed, and the working efficiency is improved. And the condition that the blades have peculiar smell or are abraded due to long-time accumulation is avoided, so that the purpose of improving the slicing effect is achieved.

The invention relates to the technical field of meat food processing, in particular to a preparation technology for improving tenderness of frozen beef and mutton through low-temperature vacuum pickling. The invention discloses a preparation process for improving tenderness of frozen beef and mutton through low-temperature vacuum pickling, the preparation process is a whole-process vacuum continuous process, and comprises the following steps: performing lossless grading on raw material meat based on a near infrared spectrum and a partial least square method model; the method comprises the following steps: performing synergistic tenderization treatment on graded raw material meat by adding synergistic liquid in stages, setting differentiated tumbling end point target values for the raw material meat at different grades, and finally performing liquid nitrogen quick freezing, frozen storage and high-humidity low-temperature unfreezing to obtain improved beef and mutton. The core of the method is that the problems of non-uniform tenderness, low efficiency, serious juice loss after frozen storage and the like in a traditional method are solved through multi-technology fusion of intelligent raw material grading, physical-chemical synergistic tenderization and intelligent process control, and the tenderness, the water-retaining property and the quality uniformity of the frozen beef and mutton are remarkably improved.

The present application belongs to the field of livestock slaughtering and raw meat processing, and provides a pork slaughtering production line CT detection device, which comprises a base, a driving assembly, a rotary support assembly, a rotating seat, a ray source assembly and a detector assembly. The rotating seat is rotatably arranged on the base through the rotary support assembly, and the driving assembly is used for driving the rotating seat to rotate. The detector assembly and the ray source assembly are arranged on the two sides of the rotating seat respectively, and the detector assembly is oppositely arranged with the ray source assembly. The device scans 360° to build a three-dimensional structure of a live pig carcass, accurately reflects the abnormal position of pork, analyzes the proportion of pork fat and lean meat according to the different densities, detects the moisture content of pork, can replace multiple detection links, and optimizes the pork production detection process. The pork detection and production are carried out synchronously, and the detection is nondestructive. The detection time of a single live pig is shortened to within 1 minute, the detection cycle is greatly reduced, and the detection efficiency is improved. The pork detection of the slaughtering production line is fully covered, and abnormal information is fed back in time.

The present invention relates to a method for preserving raw meat by impregnation in olive oil in which prickly pear flower powder has been macerated. Olive oil in which 10% prickly pear flowers have a preservative and flavoring effect when the oil is applied to raw meat.

The invention belongs to the technical field of food, and particularly relates to a making process of a low-salt nitrate-free shallow fermented sausage. The production process of the low-salt nitrate-free shallow fermented sausage comprises the following steps: (1) pretreatment of raw materials and auxiliary materials: raw material meat comprises fresh pig hind leg meat and pig back fat meat, the pig hind leg meat is shredded, the fat meat is cut into diced meat, and the diced meat is uniformly mixed for later use; the special auxiliary material for the shallow fermented sausage comprises the following raw materials: thick broad-bean sauce, fermented soya beans, fermented glutinous rice and fermented bean curd. (2) sausage filling: uniformly mixing the raw material meat and special auxiliary materials for shallow fermented sausages to obtain pickled stuffing; filling the pickled stuffing into casings to obtain the sausages of which the surfaces are dried by air; (3) performing fermentation: performing air-drying fermentation on the sausages of which the water vapor on the surfaces is air-dried; and then performing vacuum packaging, and performing maturing and storage to obtain the low-salt nitrate-free shallow fermented sausage. The sausage prepared by the method can balance the water activity, the pH value and TBA, and the quality of the product can be ensured while the flavor is ensured.

The invention discloses a non-phosphorus water-retaining agent for meat products as well as a preparation method and application of the non-phosphorus water-retaining agent, and belongs to the field of food processing. The non-phosphorus water-retaining agent comprises the following raw material components in percentage by weight of meat products: 0.3%-0.6% of konjac glucomannan, 0.3%-0.6% of fructus momordicae powder, 0.1%-0.3% of red beet root powder, 0.2%-0.6% of trehalose and 0.1%-0.4% of edible baking soda. The non-phosphorus water-retaining agent accounts for 1.5-2.0% of the total mass of the meat product. All the raw materials of the phosphorus-free water-retaining agent meet the requirements of national food safety and hygiene standards, and only need to be added to raw meat before rolling and kneading, so that the anti-freezing activity and the yield of meat products can be remarkably improved, the sensory characteristics can be improved, and the phosphorus-free water-retaining agent is convenient to operate, safe and efficient.

The application provides an ultrasonic-assisted intelligent quantitative cutting method and system for boneless raw meat, and relates to the technical field of meat food processing machinery. The visual parameters and ingredient parameters of the boneless raw meat are obtained, the boneless raw meat is first shaped, and the first shaping parameters are obtained. The three-dimensional profile information of the boneless raw meat after the first shaping is obtained, and the cutting path is planned based on the three-dimensional profile information. The pre-stored meat quality structure data and the first shaping parameters are input into the rebound prediction model to predict the profile rebound amount. The boneless raw meat is second shaped based on the second shaping control parameters, the visual parameters and ingredient parameters are input into the intelligent decision model, and the ultrasonic cutting parameters are output. The ultrasonic cutting parameters are used to drive the ultrasonic cutter, the ultrasonic cutter is controlled to intermittently feed along the cutting path, quantitative cutting is performed, high-precision and low-damage quantitative cutting of the boneless raw meat is realized, and the production efficiency and the standardization level are greatly improved.

1. Name of the product in this design: Feeding and fixing device suitable for meat cutting. 2. Purpose of this design: For conveying raw meat and for adsorbing and fixing the raw meat to facilitate cutting. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

The utility model relates to a meat mincing machine which comprises a barrel-shaped machine shell with a feeding opening formed in the upper side, a discharging sieve plate detachably arranged at the bottom of the barrel-shaped machine shell, two sets of horizontally-arranged installation discs rotationally arranged on at least one end wall of the barrel-shaped machine shell, installation shafts detachably connected to the installation discs, mincing blades arranged on the two installation shafts in a staggered mode, and a feeding opening formed in the upper side of the barrel-shaped machine shell. Gears meshed with each other are arranged on the sides, away from the mincing blades, of the two sets of installation discs, rotating rings are further arranged on the two end walls of the cylindrical machine shell, two supporting rods are supported between the two rotating rings at intervals, and a material pressing piece matched with the discharging sieve plate and a material shoveling piece matched with the inner wall of the cylindrical machine shell are arranged on the two supporting rods correspondingly. Raw material meat is repeatedly ground through the material pressing piece so that meat particles with uniform thickness can be discharged from the discharging sieve plate, the material shoveling piece shovels up the unqualified meat particles from the bottom of the barrel-shaped machine shell, the meat particles fall down from the upper portion of the mincing blade along with rotation of the material shoveling piece and are repeatedly minced until the meat particles with the qualified size are obtained through mincing, and it is guaranteed that the raw material meat can be evenly minced.

The present invention involves immersing beef or pork in alkaline water, carbonated water, a sodium bicarbonate solution, or a sodium carbonate solution, and then removing it. This relates to a method for manufacturing a processed grilled meat product in which beef or pork is aged in pear juice and then baked in an oven, and the raw meat By improving pH, swelling degree, water retention, and tenderness during cooking, it has the greatest influence on the palatability of grilled meat products. By providing processed grilled meat products with improved texture, grilled meat products such as galbi and bulgogi are introduced to foreigners Overcoming the limitation that, despite its high popularity, it has not become mainstream because it is difficult for foreigners to cook it themselves outside of Korean restaurants New possibilities for Korean food franchises providing grilled meat products that are complex, fast, and standardized in taste and quality We can contribute to the globalization of Korean food by opening [it].

The application discloses a method for reducing the content of heterocyclic amines and advanced glycation end products in grilled meat products by using plasma-activated water pretreatment. The method mainly comprises the following steps: treating distilled water by using cold plasma to prepare plasma-activated water; soaking raw meat in the plasma-activated water for pretreatment; grinding the soaked raw meat into meat patties, and then performing high-temperature grilling to obtain grilled meat products. The raw meat is pretreated by using plasma-activated water, and then high-temperature grilling is performed, so that the content of heterocyclic amines and advanced glycation end products in the grilled meat products is reduced, the grilled meat products are safer to eat, the method is simple to operate and low in cost, the method can be integrated into common steps (such as cleaning and marinating) of meat product processing, and the method can be applied to factory production; meanwhile, the sensory quality of the grilled meat products is not affected; and the method completely conforms to the development trend of natural, green and healthy.

The invention relates to the technical field of tumbling machines, and discloses a hydraulic drive type tumbling machine which comprises a fixing frame, the fixing frame is provided with a reinforcing frame and an overturning frame connected through a hinge shaft, and the overturning frame is driven by an overturning hydraulic cylinder to achieve overturning; a tumbling barrel is arranged on the overturning frame, and a spiral blade I and a spiral blade II are arranged on the inner wall of the tumbling barrel; one end of the tumbling barrel is connected with a tumbling hydraulic motor, the tumbling hydraulic motor drives an output shaft to rotate through a gearbox, the output shaft is supported by an output shaft bearing seat, and the output shaft bearing seat is installed on a supporting frame. The arranged hydraulic driving system can realize fine and stepless regulation of the rotating speed of the tumbling barrel, so that the requirements of different raw meat and process stages on the rotating speed are met, and the optimal tumbling effect is achieved. Inertial impact during starting and stopping is small, mechanical damage to meat blocks is reduced, and product quality is improved. And meanwhile, noise is reduced due to the stability of the hydraulic system, and the working environment is improved.

To provide a meat extract seasoning suppressed in generation of foreign taste and odor, reduced in odor peculiar to livestock, and excellent in flavor, and to provide a method for producing the meat extract seasoning.SOLUTION: The meat extract seasoning contains a raw material meat extract (beef extract, pork extract, chicken extract, etc.) and 0.5 to 5% by weight of a Maillard reaction product derived from 1, 5-D-anhydrofructose obtained by heating a sugar solution containing 1, 5-D-anhydrofructose at a temperature in the range of 60 °C to 150 °C for 30 seconds to 100 hours.SELECTED DRAWING: None

The invention discloses meat product slitting equipment for meat product production, and relates to the technical field of agricultural and sideline product processing, the meat product slitting equipment comprises a supporting frame, a platen is fixedly connected to the top of the supporting frame, a cutting groove is formed in the supporting frame, and a slitting mechanism is arranged at the top of the supporting frame. The rotating plate rotates to penetrate through a cutting groove formed in the table plate and rapidly cut the compacted raw meat on the table plate, so that rapid compacting and slitting work is completed, compared with a traditional mode that a worker holds a cutter by hand for cutting, the mode is more convenient and rapid, and by means of the mode that the rotating plate rotates for cutting, the side face of the raw meat can be in contact firstly, and then the raw meat can be rapidly compacted and cut. By means of the side faces, the contact area between the cutting face of the rotating plate and the raw meat is small, so that the problem that part of the raw meat is difficult to cut off due to the large contact area is solved, the raw meat can be completely cut off more easily, and the cutting efficiency is improved.

The utility model discloses meat sterile curing equipment which comprises a base, a support fixedly connected to the top end of the base, a fixing seat fixedly connected to the position, below the support, of the middle of the top end of the base, a first motor installed at the top end of the fixing seat, and a cylinder connected to the top end of the support. The output end of the first motor is located in the inner cavity of the barrel and connected with a lead screw, the outer surface of the lead screw is in threaded connection with a threaded barrel, the top end of the threaded barrel is rotationally connected with a connecting sleeve through a bearing, the top end of the connecting sleeve is fixedly connected with a first sleeve, and the outer surface of the first sleeve is rotationally connected with a cover plate through a bearing. According to the device, raw meat can be prevented from being in contact with the surface of the device to a certain extent when being placed, so that bacteria on the surface of the raw meat are prevented from breeding on the device, and the practicability is improved.

This invention discloses a high-efficiency frying process for crispy, low-fat prepared chicken products. The invention relates to the field of chicken product processing technology. The process includes: raw meat processing, auxiliary ingredient preparation, low-temperature chopping, gradient vacuum intermittent tumbling, low-temperature settling, shaping, low-temperature pre-curing, two-stage differential temperature frying, gradient clean air cooling, ultra-low temperature quick-freezing, inspection, packaging, and low-temperature storage. This high-efficiency frying process for crispy, low-fat prepared chicken products effectively inhibits the temperature rise of the raw meat during processing by combining staged low-temperature controlled chopping with gradient vacuum intermittent tumbling. This maximizes the preservation of the natural characteristics of muscle proteins, promotes the full dissolution of myofibril proteins, and forms a dense, uniform, and highly stable gel network structure. This significantly improves the water retention and structural strength of the product, resulting in a delicate, juicy, and tender texture, while also laying a solid structural foundation for subsequent low-oil-absorption frying.

The application discloses a multi-stage flexible intelligent drying method and system for drying meat products, and belongs to the field of food drying processing. In order to solve the problem that the existing drying process cannot adapt to the difference in physical properties of raw meat and the instability of product quality, the application constructs a drying kinetics model with the variety, physical property parameters and drying target moisture content of raw meat as input, and with the adjustment of infrared wavelength and / or infrared power, infrared heating temperature, infrared radiation distance, hot air speed, drying time and dehumidification strategy parameters in the multi-stage infrared combined hot air drying program as output; through digital twin model pre-training, real test data transfer learning fine-tuning, an accurate model is obtained; the physical property parameters of the raw meat to be dried are collected, and the drying program output by the model is executed. The application can intelligently adapt to different raw meat to improve drying uniformity and nutrient retention rate, and is suitable for industrialized flexible drying of meat products.

The invention provides a meat product processing process control method and system, and belongs to the field of meat product processing.The method comprises the steps that firstly, raw meat surface image data is subjected to enhancement preprocessing, raw meat stable feature image data is obtained, raw meat texture enhancement image data is obtained based on the raw meat stable feature image data, and a raw meat component distribution boundary is determined; the method comprises the following steps: carrying out proportion extraction on a raw meat component distribution boundary, obtaining raw meat component proportion data, obtaining hypofascia position data based on the raw meat component proportion data, carrying out initial raw meat cutting path based on the hypofascia position data, obtaining an initial cutting path, executing a path adjustment strategy on the initial cutting path, and obtaining a final raw meat cutting path. A final cutting instruction is obtained based on the final cutting path of the raw meat, the cutting module is driven to conduct cutting operation according to the final cutting instruction, and according to the meat product processing control method, color recognition can be enhanced, and it is ensured that the raw meat can be accurately separated through the cutting technology based on color recognition.

To provide a meat cutter capable of uniformizing the thickness of a group of cut meat to be sliced from a lump of raw meat having an unstable shape, adjusting the weight of the group, and having versatility and usability.SOLUTION: The meat lump cutting device comprises an input part 7 for inputting scheduled cutting information, a weight measuring part 3, a meat lump shape measuring part 6, a cutting unit 2, and a meat lump conveying belt 20,30. The meat cutter 1 has a feed amount determining means 4 for determining the feed amount of a meat lump conveying belt by calculating a cut thickness for cutting meat for a predetermined purpose from meat lump outer shape information and meat lump layer weight information measured by a meat lump shape measuring part 6 comprising upper and lower sensors 6a and 6b.SELECTED DRAWING: Figure 1

The invention relates to the technical field of food detection, and provides application of a biomarker peptide in the aspect of judging the uncooked state of livestock meat. According to the method, peptidomics analysis is carried out on standard fresh livestock meat and a cooked meat zymolyte sample subjected to heat treatment through a liquid chromatography-tandem mass spectrometry technology, and peptide fragment expression data are comprehensively obtained. Mass peptide fragment data are compared and analyzed by utilizing a bioinformatics method, and the core is to screen out symbolic peptides capable of distinguishing raw meat and cooked meat, so that a group of biomarker peptides capable of accurately distinguishing the raw and cooked states of different livestock meat is obtained. According to the invention, the biomarker peptide for discriminating the cooked state of meat based on the combination of peptidomics and bioinformatics technologies is established, and the limitation caused by protein denaturation when the cooked meat product is discriminated and processed by proteomics is overcome.

This invention provides a meat-hanging compartment for a refrigerated truck, relating to the field of cold chain transportation technology. The meat-hanging compartment of the refrigerated truck includes a refrigerated compartment, an upper meat-hanging mechanism, and a lower meat-hanging mechanism. A refrigeration unit is fixedly connected to one end of the refrigerated compartment. A suspension rail is fixedly connected to the inner top wall of the refrigerated compartment. The upper meat-hanging mechanism includes a sliding frame, with sliding wheels rotatably connected to both ends of the sliding frame. One end of the sliding frame slides inside the suspension rail, and an upper hook is installed at one end of the sliding frame. A fixed slide rail is fixedly connected to the inner bottom wall of the refrigerated compartment, and a fixing hole is provided on the fixed slide rail. This meat-hanging compartment of the refrigerated truck suspends raw meat inside the refrigerated compartment through the upper and lower meat-hanging mechanisms. The bidirectional fixation of the raw meat improves stability during transportation, preventing the raw meat from swaying significantly due to inertia, and ensuring the overall stability of the refrigerated compartment's center of gravity during transportation.

An alternative sous-vide cooking method for mass-production of cooked meat and vegetables with improved nutritional quality is disclosed. The method includes the steps of (a) cutting raw meat and vegetables into uniform pieces; (b) marinating of meat slabs of step a) with a mix of spices and oil; (c) exposure of marinated meat and portioned vegetables to purified smoke concentrate (d) rapid thermal treatment at 220°C with sharp steam and purified smoke for safety and aesthetic appeal; (e) vacuum packaging of the semi-cooked product; (f) pasteurization at 65°C for 90 minutes; and (g) rapid cooling in ice water (0.5-2°C) for at least 20 minutes. This efficient process ensures food safety and nutrient retention, offering a scalable solution for the production of healthy, ready-to-eat meals with extended shelf-life.

To provide a method for processing raw meat by which the level of various germs in the raw meat is lowered to a safe level at which the raw meat can be eaten raw, the control of a processing process is simple, and the handling such as the temperature control of the raw meat is simple.SOLUTION: Using the high-pressure processing device 10, the raw meat was placed under a pressure in the range of 100MPa to 600MPa and a temperature in the range of room temperature to 60 °C for a predetermined time.SELECTED DRAWING: Figure 2

The invention relates to the technical field of automatic meat cutting, and provides a vertical automatic meat cutting device which comprises a meat cutting machine, a protective cover is slidably mounted on the surface of the meat cutting machine, a driving motor is fixedly mounted in the meat cutting machine, and a conveying barrel is rotatably mounted on the surface of the meat cutting machine; according to the vertical automatic meat cutting device provided by the invention, a sliding rod is pushed to enter a groove through deformation recovery of a telescopic elastic rod II to finish height limiting of a manual adjusting rod, and at the moment, a lower pressing block is clamped at a position higher than frozen meat, so that raw meat and the frozen meat are separately clamped, the frozen meat is prevented from being crushed, and the working efficiency is improved. The problem that frozen meat is prone to fragmentation during clamping is fundamentally solved, loss of raw materials is reduced, and the technical problems that in the prior art, fixing treatment processes of raw meat and frozen meat are not different, the sawing precision is easily affected due to the fact that the raw meat is not fixed, or the frozen meat is fragmented and residues fall off due to the fact that the frozen meat is excessively clamped are solved.

The invention relates to the technical field of meat product treatment, in particular to a process and equipment for treating meat products through ultra-micro bubble ice soaking. The technology comprises the following steps: preparing a treating fluid containing curdlan, glycerin and other components, adjusting the pH value, refrigerating and degassing for later use; immersing the raw meat in the treating fluid, introducing high-purity nitrogen to generate ultramicro bubbles, and performing low-temperature pressurization treatment; and the treated meat is subjected to steam heating, ice-water bath cooling and vacuum sealing. The equipment comprises an ultramicro bubble low-temperature treatment tank, a high-purity nitrogen steel cylinder and the like which are connected through specific pipelines, and the treatment tank is provided with a sealing top cover, a pressure release valve and other structures. The invention provides a meat product treatment technology with good permeation uniformity, which is suitable for industrial large-scale production requirements and can realize collaborative improvement of quality and safety of meat products.

This invention relates to the field of conveying device technology and proposes an automated conveying device for meat product processing. The device includes a conveying frame, idlers, drive rollers, a drive motor, a conveyor belt, and a tensioning mechanism. It also includes a mounting frame, a sliding pressure plate, a scraping and cleaning assembly, collection racks, and a grease cleaning assembly. The mounting frame is fixedly mounted on the conveyor frame, and a sliding pressure plate is fixedly mounted on the inner top wall of the mounting frame. The bottom of the sliding pressure plate slides against the conveyor belt. The scraping and cleaning assembly is located inside the mounting frame. Several collection racks are spaced apart inside the mounting frame, and each collection rack contains a grease cleaning assembly. This technical solution addresses the problem in the prior art where solid impurities and grease adhering to the conveyor belt during the conveying of raw meat not only affect hygiene but also breed bacteria, easily causing secondary contamination of the raw meat.

The present application provides a composition for improving the quality of beef particle sausages and a method for processing beef particle sausages. The composition of the present application comprises papain, lipase, glutamine transpeptidase, alkaline protease and water-soluble tomato concentrate. The method for processing beef particle sausages comprises: 1) pretreatment of beef; 2) enzyme treatment of beef: enzyme treatment of the pretreated beef with the composition of the present application; 3) mincing: mincing of the raw meat by a mincer; 4) stirring: stirring after adding raw and auxiliary materials; 5) sausage filling and steaming: sausage filling and steaming; 6) cooling; 7) metering and packaging; 8) sterilization. The composition and the method for processing beef particle sausages provided by the present application can improve the quality of beef and increase the texture of beef and its particle sausages.

This invention relates to the field of standardized meat filling preparation technology, and discloses a method for standardized preparation and quality stability control of braised meat filling. The method includes: obtaining the fat content and moisture content parameters of the raw meat to be processed, and obtaining the salt concentration parameter of the sauce; classifying the raw meat to be processed into grades based on the fat content parameters, and determining a set of formula benchmark parameters or a set of formula compensation parameters through target quality indicators; mixing the raw meat to be processed and the sauce in a specific ratio according to the set of formula benchmark parameters or the set of formula compensation parameters, and determining the amount of moisture to be added; during the mixing process, collecting core temperature data of the filling and vacuum data of the mixing tank, and adjusting the operating power of the mixing tank. This application reduces the product quality instability caused by fluctuations in the quality of raw meat and improves the standardization of the braised meat filling production process.

The utility model provides a raw meat hanging cold chain transportation carriage, and relates to the technical field of refrigerator cars. A raw meat hanging cold chain transportation carriage comprises a refrigeration carriage and a meat hanging assembly, the meat hanging assembly comprises a fixing seat fixed to the inner top wall of the refrigeration carriage, one end of the fixing seat is fixedly connected with a connecting frame, the connecting frame is rotatably connected with a sliding rail, the sliding rail is slidably connected with an installation sliding frame, and the installation sliding frame is fixedly connected with the fixing seat. A meat hanging hook is fixedly connected to the bottom of the mounting sliding frame, and a driving mechanism for driving the sliding rail to rotate is arranged in the fixed seat. Raw meat is hung on the meat hanging hooks, the mounting sliding frame is hung on the sliding rail, the sliding rail is driven to rotate through the driving mechanism, the mounting sliding frame is driven to slide towards the inclined end of the sliding rail, and then the sliding rail is adjusted to be in a horizontal state to hang the meat again. The labor amount increased by reciprocating walking and meat pushing in the refrigerator van is reduced, and time and labor are saved.

1. The name of the design product: rib membrane peeler (WLY 8137). 2. The use of the design product: for removing rib membrane of raw meat. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view.