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481 results about "Raw meat" patented technology

Raw meat generally refers to any type of uncooked muscle tissue of an animal used for food. In the meat production industry, the term ‘meat’ refers specifically to mammalian flesh, while the words ‘poultry’ and ‘seafood’ are used to differentiate between the tissue of birds and aquatic creatures.

Processing process for anhua black raw tea

InactiveCN102972541ASoup color orange redSoup color orange red translucentPre-extraction tea treatmentCooking & bakingBlack tea
The invention relates to a processing process for anhua black raw tea, and in particular relates to the processing process for the anhua black raw tea. The processing process comprises the following steps of: picking fresh leaves, removing water, primarily rubbing, piling, secondarily rubbing, drying, naturally storing and pre-pressing. According to the processing process provided by the invention, the material selecting is particular, and all black tea raw materials adopt the raw materials in the producing area of liudong tea in jiangnan town; in the process of removing water, the firewood is used as fuel, so that air pollution caused by using coal as fuel is avoided and the tea is prevented from absorbing peculiar smell of sulfur dioxide released by coal combustion, and the original flavor of the tea is greatly ensured. The tea can be kept black and oily through the baking of pine firewood, and the tea color is orange red and bright. After being baked, the tea is naturally stored for over one year before being pressed, fermented in an oxidative manner, and primarily processed; no crushing process is needed before the pressing process; as space inside the tea is bigger due to raw tea-leaf pressing, oxygen needed for microbial activities is provided, and so golden flowers can be seen inside the black tea finished product.
Owner:湖南三十九铺茶业有限公司 +1

Taiwan-style beef sausage and preparation method thereof

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.

Method and system of storing and displaying meat

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.

Method for making steamed stuffed bun with crab cream and crab meat

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.

Automatic meat paste hammering machine

The invention discloses an automatic meat paste hammering machine, and relates to a machine automatically hammering massive raw meat into meat paste. The machine overcomes the defects that the fitness of square iron bars and an anvil face cannot be mastered well, the fineness, the elasticity and the like of the meat paste are not stable, the meat paste is easily deteriorated after hammering heating, and the physical energy is consumed when the massive raw meat is manually hammered into the meat paste with the two square iron bars in the current local characteristic technology of manual meat ball hammering. The machine is characterized in that a hammering area is formed by hammering a rotating anvil face arranged below in a fixed direction with a rectangular hammering bar in an extending hammering device of an air hammer; a used baffle device turns over the massive raw meat to the hammering area during rotation of the anvil face and avoids overflow; a coolant circulation cooling loop in the rectangular hammering bar reduces a heating state of the massive raw meat or the meat paste on the anvil face in a hammering process and improves the quality of a finished product until the massive raw meat is completely and uniformly hammered into the finished meat paste; and the characteristics of fine and elastic hammered meat paste and the like are shown better.

Method for mechanically separating river crab shell and meat

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%.

System and method for simultaneously detecting quality parameters of raw meat from multiple points

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.

Fresh-keeping agent of smoke meat and fresh-keeping method

The invention relates to a fresh-keeping agent of smoke meat, and a preparation and fresh-keeping method of the smoke meat through the fresh-keeping agent. The fresh-keeping agent comprises 3-6 parts of tea polyphenol, 2-8 parts of vitamin, 1-3 parts of ginger oil, and 5-15 parts of citric acid. The fresh-keeping method comprises the steps of successively injecting a salting liquid into raw meat and rubbing and salting the meat in vacuum; decocting, airing and smoking the salted meat; and spraying the fresh-keeping agent on the surface of the smoke meat, and airing. According to the fresh-keeping agent of the smoke meat and the fresh-keeping method provided by the invention, natural product antioxidants are selected, so that the fresh-keeping agent has the characteristics of nontoxicity and no side effect and the like, is low in cost, simple and convenient in process, and does not affect smoke meat products. The combination technology provided by the invention has the synergetic effect. Compared with the prior art, the inoxidizability of the smoke meat can be greatly improved. Not only is oxidation of smoke meat is slowed down, but also change on color and flavor can be slowed down, and the color is bright and stable. Generally, the quality of smoke meat product is improved, and the fresh-keeping agent has a good application prospect.

Peppery crab sauce and production method thereof

InactiveCN101507489AFull preservation of umamiPreserve umamiFood preparationMonosodium glutamateRaw meat
The invention relates to a food and a method for producing the same, in particular to a pungent taste crab paste and the method for preparing the same. The crab paste comprises the following components in percentage by weight: 26.7 percent of edible oil, 12.8 percent of crab meat, 33.3 percent of bean paste, 5.3 percent of chili, 4 percent of white sugar, 2.7 percent of chicken meat, 3.3 percent of shallot, 3.3 percent of garlic, 2.1 percent of ginger, 5.4 percent of water, and 1.1 percent of monosodium glutamate. The method for producing the pungent taste crab paste comprises the following steps: pouring the edible oil into a pan to be heated to 40 DEG C; putting the chili into the oil to be fried for 10 minutes first; then sequentially putting the crab meat, the chicken meat, the shallot, the garlic and the ginger into the oil to be fried for 20 minutes; putting the bean paste, the white sugar and the water into the mixture, and boiling he mixture for 10 to 20 minutes until the crab paste gives off flavor; adding the monosodium glutamate, stirring the mixture sufficiently, and taking the crab paste out of the boiler and cooling the same; and filling the crab paste into a container to perform high temperature sterilization. The pungent taste crab paste sufficiently maintains the characteristics of delicate flavor, good taste and abundant nutrition of crabs, is convenient to eat with good mouthfeel, and has longer storage time.
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