578 results about "Raw meat" patented technology

Pork-specific PCR assay is performed for Halal authentication, by detecting porcine DNA in food products. DNA from raw meat samples is extracted. The extracted DNA is tested using primers that react by amplifying pork DNA but not beef and chicken DNA. The real-time PCR assay is sensitive with a low detection limit when using samples that can be obtained from food products. The methods described herein can have a sensitivity threshold as low as 0.001 ng pork DNA or lower, whereas convention techniques typically do not have a detection limit lower than 0.1 ng pork DNA.

The present invention discloses a high nutrition health chicken feed and a preparation method thereof. Raw materials comprise 30-40 parts of corn flour, 15-25 parts of soybean meal powder, 12-13 parts of dry maggot powder, 9-12 parts of fish meal, 4-6 parts of bone meal, 4-5 parts of brewer's yeast powder, 3-4 parts of seaweed powder, 3-5 parts of shrimp shell, 2-4 parts of sunflower leaves, 3-5 parts of dehydrated carrot, 1-2 parts of dehydrated marigold, 0.2-0.3 part of gravy salt, and a proper amount of an additive and a phagostimulant. The health chicken fed with the high nutrition health chicken feed has characteristics of strong immunity, fast production, high feed conversion rate, robust shape, bright color feathers, fresh meat, and no raw meat odor.

The invention relates to a sausage, in particular to a Taiwan-style beef sausage and preparation method thereof. The Taiwan-style beef sausage is prepared from the following raw materials in parts by weight: 40 to 55 parts of beef, 1 to 4 parts of beef tallow, 5 to 17 parts of protein meat, 10 to 25 parts of duck neck skin, 12 to 25 parts of ice water, 0.5 to 2 parts of salt, 0.1 to 0.4 part of tripolyphosphate, 0.001 to 0.015 part of monascus color, 0.1 to 0.2 part of iso-VC sodium, 0.001 to 0.015 part of sodium nitrite, 0.1 to 0.2 part of aminotransferase, 2 to 5 parts of rehydration histone, 5 to 9 parts of white sugar, 0.1 to 0.3 part of white spirit, 7 to 15 parts of cassava starch, 0.5 to 0.7 part of carrageenan, 1 to 2.5 parts of R-type protein, 1 to 2.5 parts of isolated soybean protein, 0.1 to 0.15 part of essential oil, 0.3 to 1 part of ox bone essence, 0.1 to 0.3 part of aroma enhancing juice, 0.1 to 0.3 part of yeast cream, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.2 part of white pepper powder, 0.01 to 0.03 part of netmeg powder, 0.02 to 0.07 part of licorice powder, 0.1 to 0.3 part of cassia oil powder, 0.01 to 0.02 part of garlic powder, and 0.015 to 0.03 part of ginger powder; the light sausage product is prepared from the raw materials by weight by the unfreezing of raw meat, trimming, mincing, primary stirring, salting, secondary stirring and filling, cooking in a smoking oven, cooling, shearing and pacing; and the Taiwan-style beef sausage has the advantages of good mouthfeel, full meat granules and low fat, and is health-care food.

The invention provides a method of producing, storing and displaying red meat. The method includes the steps of: a) oxygenating selected cuts of raw meat at an appropriate concentration of oxygen to develop a bright red colour in the meat and to maintain colour stability throughout subsequent storage of the packaged meat; b) packaging selected cuts of raw red meat in a suitable pack; c) rapidly freezing the meat to a temperature in the range -40° C. to -15° C., preferably -20° C., and maintaining the meat at a temperature in this range during prolonged storage; d) storing the frozen meat packs in a cabinet in the absence of light; and e) providing means by which a consumer may remotely view the meat contained in the packs or a previously prepared image thereof with a view to selecting one or more or said packs for purchase. The invention also includes a system for storing and displaying red meat for retail sale. The system includes a storage cabinet for meat packs in the absence of light and including refrigeration means for maintaining the stored meat at a temperature in a pre-determined temperature range. There are viewing means associated with the cabinet by means of which a consumer may remotely view the meat packs or a previously prepared image thereof.

The invention discloses a method for making Tujia scented bacon and belongs to the technical field of meat product processing. The method includes thirteen steps of hair burning, cooling, raw meat cutting, hole drilling, ingredient mixing, preserving in salt, fat removing, drying in the air, baking, smoking, color rendering, denitrating, color and taste preserving. The method for making Tujia scented bacon has the advantages that ingredients for preserving in salt include various natural quality-guaranteed spices characterized in Tujia favor, baking to dewater and smoking for flavoring the bacon are operated separably, so that bacon taste can be controlled; meat flavor can spread remotely by smoking with fresh pine and cypress branches and green pole wood, smoke can uniformly spread by means of a porous iron plate, and harmful components in the smoke can be filtered by original peels; and nitrite contained in the bacon can be removed by baking through tea tree branches. Thus, the bacon is dry and yellowish in luster, bright in appearance, identical in taste in reality as in appearance, endless in aftertaste, pervasive in scent, and fatty without greasy. After test many times, finished bacon is free of or low in content of nitrite, and quality of the bacon is greatly improved.

A microwavable package may include one or more microwave-absorbing regions, microwave-shielding regions, and/or embossed regions designed to enhance microwave cooking of food products including raw meat, poultry, and fish as well as breaded, battered, and dough containing items. Microwave-absorbing regions (i.e., solid susceptors) may promote thermal cooking, browning, and/or crisping of food products. Microwave-shielding regions (i.e., patterned susceptors) may promote uniform cooking and inhibit overcooking of food products. A patterned susceptor may be a conductive grid or a grid of conductive or non-conductive shapes (e.g., squares, triangles, circles). In an embodiment, solid susceptors and patterned susceptors may be formed from a common thin metal film on a common polymer barrier layer and laminated to a common structural backing layer. An embossed region of a microwavable package may promote crisping of a food product by allowing air to circulate between the food product and an interior surface of the microwavable package.

The invention relates to the technical field of food processing, in particular to a method for reducing the content of heterocyclic aromatic amines in barbecued meat. The method comprises the following steps: (1) cutting raw meat into small pieces for later use; (2) weighing 3.5 to 4.5 percent of table salt, 0.35 to 0.8 percent of natural extracts, 0.75 to 1.3 percent of white granulated sugar, 2.2 to 3.6 percent of spice and 0.8 to 1.35 percent of cooking wine according to the weight of the raw meat, mixing with the meat pieces, and then pickling for 2.5 to 7 hours; (3) stringing the pickledmeat pieces with bamboo sticks, and uniformly barbecuing with carbon fire. The natural extracts added in the method can effectively lower the content of the heterocyclic aromatic amines in the barbecued meat, a proper amount of table salt, white granulated sugar, spice and cooking wine are added in a barbecuing process, and the auxiliary materials have a synergistic effect, so that the inhibitioneffect on the heterocyclic aromatic amines is enhanced, and the barbecued meat tastes better.

The invention provides a processing technology for a popcorn chicken product, which comprises the following steps: pouring powder materials and liquid materials into a rolling machine, mixing and stirring uniformly into material liquid, then adding raw meat for pickling, pumping vacuum for rolling for 5-7 minutes till the material liquid is completely absorbed, and controlling the temperature at 4-10 DEG C; cutting the pickled raw meat into diced half-finished products; taking 100 parts of the half-finished product by weight and 12-15 parts of starch by weight, and blending water and the starch into slurry according to the proportion of 1-2:1, wherein the temperature of water is 2-6 DEG C and the temperature of slurry is 4-10 DEG C in the process; and prefrying for 25-30 seconds at the oil temperature of 160-170 DEG C. By adopting the technical scheme of the invention, the product has delicious and good taste, bright color and high utilization rate of raw materials and is crisp outside and tender inside, the labor efficiency is greatly improved, and the labor cost is saved.

The invention relates to the technical field of food processing, and in particular discloses fermented dried goose meat. The fermented dried goose meat is prepared by the steps of cutting raw meat, salting, fermenting, baking in an oven and the like. The fermented dried goose meat is exquisite in mouthfeel and easy to digest, completely does not have the smell of the goose meat, also has the advantages of high nutritional value, high safety, convenience in eating, healthy effect, health-care function and the like, and is easy to preserve. By developing the fermented dried goose meat, novel, convenient and instant nutritional food is provided for the society; and the cost of the fermented dried goose meat is reduced, the quality and the added value of the fermented dried goose meat are improved, economic benefits are increased, and industrialized development of the goose industry in China is advanced.

The invention discloses a method for making a steamed stuffed bun with crab cream and crab meat, which uses flour, pork, crab meat, crab cream and an aged hen as main materials and uses a proper amount of auxiliary materials. The method includes the steps: cleaning and steaming a crab first, cooling the crab, using a special knife to strip the crab meat and the crab cream and containing the crab meat and the meant cream; peeling the skin of the streaky pork, chopping the streaky pork, cleaning the chopped pork, using a mincer to mince the chopped pork into minced pork, adding cooking wine, ginger, chopped green onion, soy sauce, salt, sugar or sugar substitute and a proper amount of water ( water should be added according to seasons and a fat-lean proportion of the pork) and well mixing for standby; scalding the skin of the streaky pork, removing hair and oil, baking the streaky pork and the cleared aged hen, taking out the skin, using the mincer to mince the skin, placing the skin in a pot to boil, adding ginger, spring onion, soy sauce, salt and cooking wine, and removing the ginger and the onion to mince the skin into frozen pork skin with the mincer for standby after collagen in the skin dissolves in soup; taking part of the crab meat and adding the minced pork, the minced skin, oil of the crab meat and seasonings to well mix with the part of the crab meat for standby; and adding yeast, baking powder, sugar or sugar substitute and warm water to mix with flour, fermenting the mixture for 20 minutes, making mixed crab meat stuffing and crab cream stuffing into pastry, and steaming the pastry in a steamer. The steamed stuffed bun with crab cream and crab meat is tasty and delicious and has a delicate taste.

The invention relates to a RT-PCR based method for determining specific meats in mixed meat products, especially to a method for determining the component content of pork. The invention provides real time fluorescence PCR porcine specific oligonucleotide primers and probe for determining the component content of pork in mixed meat products as well as vertebrate general oligonucleotide primers and probe. Furthermore, the invention also provides a detection kit containing the above porcine specific primers and probes as well as the vertebrate general primers and probe. The method provided by the invention can be adopted to simply, rapidly and accurately determine the porcine-derived DNA content in raw meat or a cooked sample. Based on the correlation between a porcine specific primer system and a general primer system amplification curve, the method provided by the invention has a high accuracy and an anti-interference capability. In addition, the invention has such a strong portability that the component contents of other species in the mixed meat sample can be determined by replacing the specific primer system.

The invention relates to mincemeat which is prepared by various meats and a making method and usage. The main material of mincemeat comprises fish, mutton, pork, chicken, shrimp meat and crab meat, and auxiliary material comprises crab meat, monosodium glutamate, cooking wine, salad oil, aniseed powder, sweet fermented flour sauce, pepper, ginger powder, onion powder and mashed garlic. The process comprises removing bones of meat and fishbone of fish and impurities, then washing and drying, cutting into strips or pieces, removing odor of mutton and fishy smell with tea water, disintegrating all meat in a meat grinder, and fully mixing and stirring with auxiliary material to obtain mincemeat. The mincemeat can be made into ball, pork meat patties according to conventional methods, and also can be used as raw material to make dumplings, Chinese flour dumplings, steamed stuffed bun, meat pie and the like. The invention has the advantage of providing mincemeat prepared by various meats, a making method and usage, which has diversified nutritious compositions, easy processing, delicious taste, and convenient eating.

The invention relates to a method for mechanically separating river crab shell and meat, which belongs to the technical field of food processing and producing, and comprises the following steps of: cleaning; cooking; pre-processing, namely removing the shell, branchia, lung and other inedible parts; sorting, namely separating and sorting the crab body, crab claws and crab pincers; and separating the shell from the meat through adopting a belt to extrude the crab body, separating the shell from the meat through adopting a roller to extrude the shell from the meat, and separating the shell from the meat through adopting negative pressure resorption. The method for mechanically separating river crab shell and meat has high automation degree, so the labor intensity of workers is greatly reduced, the production efficiency is increased, the economic benefit is improved, less crab meat is left on the shell, the wastes which are generated during the shell and meat separation process are reduced, the pollution of the crab shell to the environment is decreased, the meat yield of the crab body can reach above 70%, moreover, the crab meat quality is good, and the shell is basically not broken. The total shell and meat separation efficiency of the river crab is improved by above 20 times, and the yield is improved by above 2%.

The invention provides an SNP (single nucleotide polymorphism) marker combination and identification method of a small Meishan pig and a raw meat product. The method comprises the following steps: extracting a genome DNA of raw pork or a meat product, performing AGE (agarose gel electrophoresis) and Sanger sequencing after performing PCR (polymerase chain reaction) amplification on the genome DNA,and identifying the small Meishan pig and the meat product thereof according to an SNP genotype of a characteristic site of a sequencing result, wherein in the step of Sanger sequencing, peculiar mutation occurs at identified sites: SNP6, SNP12, SNP16, SNP71 and SNP79. According to the method, the problem that an identification method of the small Meishan pig and the meat product thereof does notexist in the prior art is solved.

The invention belongs to the field of detection and provides a system for simultaneously detecting quality parameters of raw meat from multiple points. The system comprises a conveying unit for conveying a raw meat sample, a distance measuring unit, a plurality of bifurcated optical fibers, a first spectrograph, a second spectrograph, a processor and a light source, wherein the conveying unit comprises a height adjusting device and a tray located at the top of the height adjusting device; the distance measuring unit is connected with the processor; probes of the plurality of optical fibers are fixed by a multi-probe positioning clamping part; and a receiving optical fiber in each optical fiber is connected with the first spectrograph and the second spectrograph respectively by circular rotary line optical fibers. The invention further provides a method for simultaneously detecting the quality parameters of the raw meat from the multiple points. According to the system and the method for simultaneously detecting the quality parameters of the raw meat from the multiple points, provided by the invention, multi-point diffuse reflection light signals of the sample enter the spectrographs once by the circular rotary line optical fibers; and the system only needs one set of spectrographs, and equipment is simple, convenient and compact.

The invention relates to a calcium-added western ham or a cooked and smoked sausage and a preparation method thereof. The calcium-added western ham or cooked and smoked sausage is composed of the following components: pig lean meat, pork fat, water, milk minerals, edible salt, composite phosphate, sodium nitrite, D-Sodium isoascorbiate, monascus red pigment, a natural mixed thickener, sodium lactate, compound spices, monosodium glutamate, soybean isolate protein powder, edible essence, white granulated sugar and modified starch. The preparation method comprises the following steps: unfreezing raw meat, cutting and mincing the raw meat, preparing feed liquid, stirring, salting, rolling, filling, baking, cooling, packing, sterilizing, cooling and drying. The prepared milk mineral salt type western ham or cooked and smoked sausage has the advantages of red color, uniform and dense structure, good meat grain, pure meat flavor and high quality stability in the quality guarantee period.

The invention discloses a method for producing spicy beef jerky, which comprises the following working procedures: thawing raw beef, cutting the raw beef, boiling or marinating, frying, mixing materials, vacuum-packaging and storing, wherein spice is added in the working procedure of mixing the materials, and the spice contains 45-50 parts by weight of anise, 16-18 parts by weight of fennel, 18-22 parts by weight of cassia twig, 8-10 parts by weight of licorice, 15-17 parts by weight of orange peel, 25-28 parts by weight of cinnamon, 5-8 parts by weight of pepper, 5-7 parts by weight of vanilla planifolia and 3-5 parts by weight of Chinese clematis root. Compared with the prior art, the method does not need to additionally add a preservative, the prepared spicy beef jerky has no air expansion during the storage period, and the bacterial colony indicator is in line with the stipulations.

A production method of yak preserved meat comprises: yak raw meat is selected, injected and pickled for preparation; the processed yak raw meat is rolled and kneaded at the temperature of 3-7 DEG C, 20min interval exists in every 20min rolling and kneading, and the total rolling and kneading time is 12h; the rolled and kneaded yak raw meat is placed into a curing tank for 18-36h, is respectively dipped into 1-3g/L of nisin aqueous solution and 1-3g/L of lipase aqueous solution for 15s and 10-30min, and then is smoked for 2h in an oven at the temperature of 100 DEG C; the products are treated by vacuum packing, and is heated and sterilized at temperature of 80-121 DEG C for 30min-2h; the pickled preparation is as follows: 2000-2800g of common salt, 5-15g of sodium nitrite, 40-60g of heterogeneous vc, 800-1200g of white sugar, 3800-4200g of light soy sauce, 3700-4100g of yellow wine, 200-500g of green Chinese onion, 300-550g of fresh ginger, 80-110g of pepper, 90-120g of aniseed, 30-52g of cassia, 20-60g of common fennel, 18-30g of fructus tsaoko, 480-520g of broad bean paste and the rest of water which are prepared and selected in every 100kg of raw meat to be made into cooking liquor for stewing the materials.

The invention discloses uncooked Sichuan-flavored shashlik and a preparation method thereof. The preparation method comprises the following steps of: a. cutting raw material into blocks: cutting drumstick ground meat into ground meat blocks, and cutting chicken gristles into small gristle blocks; b. weighing raw material: weighing 800-2000 parts by weight of ground meat blocks, weighing 200-800 parts by weight of small gristle blocks, and ensuring that the ratio by weight of the ground meat blocks to small gristle blocks is (4:1)-(1:2); c. curing raw materials: adding 10-30 parts by weight ofcuring materials, stirring for 2-5 minutes, and standing still for 1-4 hours; d. stringing raw material: stringing the cured ground meat blocks and small gristle blocks on bamboo sticks; and e. sterilizing and packaging. After being roasted, the Sichuan-flavored shashlik disclosed by the invention has unique taste and flavor. Eaters do not get inflamed after eating the roast Sichuan-flavored shashlik; and the roast Sichuan-flavored shashlik has the effects of conditioning the body health, regulating Qi and strengthening spleen, tonifying spleen, lungs and kidney, tonifying middle-Jiao and Qi,and promoting Yang.