156 results about "Raw meat" patented technology

To provide a raw material meat vibrator which reduces manual work for immersion of seasoning liquid into raw material meat and is capable of producing immersed meat having stable quality.SOLUTION: A raw material meat vibrator includes: a moving pedestal onto which a container containing raw material meat and seasoning liquid is loaded and which is movable; a drive device which reciprocates the moving pedestal in a first direction and a second direction opposite to the first direction; a first elastic mechanism which is disposed in the first direction from the moving pedestal and which produces elastic force against given pressing force; and a second elastic mechanism which is disposed in the second direction from the moving pedestal and which produces elastic force against given pressing force. The drive device moves the moving pedestal in the first direction until the moving pedestal collides with the first elastic mechanism and moves the moving pedestal in the second direction until the moving pedestal collides with the second elastic mechanism.SELECTED DRAWING: Figure 1

The utility model relates to the technical field of raw pork cutting, and discloses a multifunctional raw pork cutting device which comprises a device body, the device body comprises a workbench, a through groove, a rotating roller and a cutting assembly, guide assemblies are fixedly installed on the two sides of the top end of the workbench, and each guide assembly comprises an installation base. The mounting bases are fixedly mounted on the two sides of the top end of the workbench, first air cylinders are fixedly mounted on the sides, close to each other, of the mounting bases, and mounting plates are fixedly mounted on the sides, close to each other, of the first air cylinders. According to the pork cutting device, the guide assembly is arranged, by means of the design, pork is placed between the two moving bases and is positioned through the clamp assembly, the motor works to drive the moving bases to move backwards, the pork in the positioning state can be driven to penetrate through a cutting disc on the cutting assembly, and pork cutting is achieved; in the cutting process, the pork does not need to be positioned and guided by the limbs of a worker.

The invention provides an intelligent slitting device and method for achieving integrated synchronous separation of multiple parts of a poultry carcass, and relates to the technical field of poultry raw meat pretreatment intelligent processing, and the device comprises a poultry carcass online circulating conveying module which comprises a vertical double-track annular guide rail conveying line; the poultry carcass multi-part anti-deviation clamping module is mounted on the vertical double-rail annular guide rail conveying line and is used for fixing poultry carcasses at multiple points; the poultry carcass scanning imaging and cutting path planning module is used for carrying out scanning imaging on poultry carcasses, carrying out accurate domain selection on multiple parts of the poultry carcasses according to image data obtained through scanning, generating a multi-part flexible cutting path planning instruction set of the poultry carcasses and sending the instruction set to the lower computer; and the multi-part integrated synchronous separation and segmentation module comprises a lower computer and an ultrasonic knife segmentation device comprising a multi-degree-of-freedom mechanical arm module and five ultrasonic knife heads, and the lower computer plans an instruction set according to the cutting path and controls the ultrasonic knife segmentation device to perform multi-part integrated synchronous flexible humanoid segmentation on the poultry carcass.

The invention relates to the technical field of poultry meat processing, in particular to a chilled fresh poultry meat processing method for improving the quality of raw material meat. The method comprises the following steps: carrying out radio frequency heating treatment on poultry meat, and then carrying out air cooling until the geometric center temperature of the poultry meat reaches 10 DEG C or below; the distance between the polar plates subjected to radio frequency heating treatment is 70-80mm, and the temperature is 45-60 DEG C. The method is simple and easy for large-area popularization and application; the poultry meat is processed by adopting the method disclosed by the invention, so that the elasticity and toughness of the raw material meat can be furthest maintained, and the shelf life of the chilled fresh poultry meat can be prolonged.

The invention belongs to the technical field of raw meat processing, and particularly relates to beef block slitting equipment which comprises a rack, a cutting mechanism and a leftover material recycling mechanism, the rack comprises a first guide rod and a second guide rod, and the first guide rod and the second guide rod are fixedly connected to the rack; the cutting mechanism comprises a first lifting support, a cutter assembly and a driving assembly, the first lifting support is arranged on a first guide rod in a sliding mode and connected with the rack through a third telescopic rod, and the leftover material recycling mechanism comprises a second lifting support, an L-shaped belt, a measuring assembly and a pushing assembly. The second lifting support is arranged on the second guide rod in a sliding mode, the L-shaped belt is arranged in the sliding groove in a sliding mode, beef cubes can be automatically cut into beef strips, whether leftover materials can be recycled and cut or not can be automatically judged, and then the leftover materials meeting the recycling and cutting conditions can be automatically moved to the cutting mechanism to be cut again.

The invention provides a treatment process for removing harmful substances in meat products, and relates to the technical field of meat product treatment. The treatment process for removing the harmful substances in the meat product comprises the following steps: S1, raw meat pretreatment; S2, treatment liquid soaking; S3, centrifugal separation; and S4, post-treatment. Microbial enzymes comprise lipase used for decomposing fat, protease used for degrading pollutants combined with protein, antioxidant enzyme used for scavenging free radicals and lactamase used for specifically degrading antibiotics, treated meat can become unsaturated fatty acid, intake of the unsaturated fatty acid in the human body is small, digestion is fast, and therefore people are not prone to being thick in blood and high in blood pressure.

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 present application relates to the technical field of food intelligent processing, and provides a slitting method and system capable of realizing intelligent conversion of raw material meat strip shape, which is applied to a server and comprises the following steps: in response to a raw material meat slitting signal, obtaining slitting mode information of the raw material meat, and obtaining meat product multi-dimensional information of the raw material meat through a raw material meat multi-dimensional information sensing unit; based on the meat product multi-dimensional information, a raw material meat adjusting unit adjusts the relative position of the raw material meat in the transportation direction; based on the meat product multi-dimensional information, a raw material meat shaping unit shapes the external shape of the raw material meat after the relative position is adjusted; based on the slitting mode information, a meat product processing unit adjusts the slitting form of the raw material meat, and performs slitting on the raw material meat. The present application realizes intelligent conversion and rapid slitting of the raw material meat between strip cutting and dicing by obtaining multi-dimensional information of the raw material meat, formulating a slitting strategy, and realizes quantitative slicing, strip cutting and dicing, and provides technical support for machine human-simulated intelligent quantitative slitting and precise loss reduction.

The invention provides an ultrasonic knife assisted poultry carcass multi-part flexible humanoid segmentation device and method, and relates to the technical field of poultry raw meat pretreatment intelligent processing, and the device comprises a poultry carcass online circulating conveying module which comprises a vertical double-track annular guide rail conveying line and a special-shaped annular guide rail; the poultry carcass multi-part anti-deviation clamping module is mounted on the vertical double-rail annular guide rail conveying line and is used for fixing poultry carcasses at multiple points, controlling a clamp to loosen under the action of the special-shaped annular guide rail after the poultry carcasses pass through the cutting stations, and respectively collecting poultry carcass parts; the poultry carcass scanning imaging and cutting path planning module is used for carrying out scanning imaging on poultry carcasses, generating a cutting path planning instruction set according to image data obtained through scanning and sending the cutting path planning instruction set to the lower computer; and the ultrasonic knife four-dimensional movement flexible humanoid segmentation module comprises a lower computer and a four-axis platform ultrasonic knife segmentation device, and the lower computer plans an instruction set according to the cutting path and controls the four-axis platform ultrasonic knife segmentation device to carry out flexible humanoid segmentation on multiple parts of the poultry carcass.

The invention relates to the technical field of frozen meat processing. The invention discloses a frozen raw meat unfreezing and cleaning device and an unfreezing method. The frozen raw meat unfreezing and cleaning device comprises a base, a conveying table used for conveying is arranged on the base, a smearing machine is arranged on one side of the conveying table, a first driving frame is arranged at the side end of the smearing machine, a control assembly is arranged on the first driving frame, and a connecting assembly is arranged on the control assembly; two adjusting devices are arranged below the connecting assembly and symmetrically located on the control assembly, a second driving frame is arranged on the sides, away from the material smearing machine, of the adjusting devices, a cutting triggering assembly is arranged on the second driving frame, and a synchronizing assembly is arranged at the side end of the cutting triggering assembly. The adjusting device comprises a matching assembly and a turn-over assembly. Through work of the adjusting device and the synchronous assembly, multiple faces of meat can be cleaned after being automatically unfrozen, so that the unfreezing efficiency and convenience are greatly improved.

The invention provides a refrigerator van convenient for loading and unloading raw meat, and relates to the technical field of refrigerator cars. The refrigerator van facilitating loading and unloading of the raw meat comprises a refrigerator van body and a meat hanging rod, two mounting rails are fixedly connected to the interior of the refrigerator van body, and overturning frames are rotationally connected to the two inner side walls of the refrigerator van body. According to the refrigerator van convenient to load and unload raw meat, the arranged driving mechanism drives the meat hanging rod mounted between the two mounting blocks to turn over under the connecting action of the turnover frame, when the mounting blocks turn over to one ends of the mounting rails, the two sliding ways are aligned, and the meat hanging rod slides to the position between the two mounting blocks from the position between the two mounting rails; the two mounting blocks are driven again to turn over to the box door so that the meat on the meat hanging rods and the meat hanging hooks can be conveniently unloaded, the two mounting blocks provided with the meat hanging rods are turned over to one ends of the mounting rails, the meat hanging rods on the mounting blocks slide to the position between the two mounting rails, rapid loading is completed, and the loading and unloading efficiency is greatly improved.

The present invention relates to the field of intelligent food processing technology, and provides a raw meat machine-simulated humanoid cutting equipment based on multidimensional information perception. The equipment includes: a raw meat multidimensional information sensing unit for obtaining multidimensional information about the raw meat; a raw meat adjustment unit, disposed downstream of the raw meat multidimensional information sensing unit, for at least adjusting the relative position of the raw meat in the moving direction based on the multidimensional information about the meat; a raw meat shaping unit, disposed downstream of the raw meat adjustment unit, for at least adjusting the external shape of the raw meat based on the multidimensional information about the meat; a meat processing unit, disposed downstream of the raw meat shaping unit, for cutting the raw meat into meat products based on the multidimensional information about the meat; and a meat packaging unit, disposed downstream of the meat processing unit. The present invention combines food processing, artificial intelligence algorithms, and the chef's knife skills during the cooking process of Chinese dishes to obtain multidimensional information about the raw meat and formulate corresponding strategies for cutting into slices, strips, or cubes.

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 utility model discloses a raw meat slicing machine capable of adjusting the rotating speed of a cutter, and relates to the technical field of slicing machines. The raw meat slicing machine capable of adjusting the rotating speed of the cutter comprises a box body, an auxiliary discharging mechanism used for conducting auxiliary discharging on raw meat is fixedly installed on one side of the top of the box body, and an anti-blocking mechanism used in cooperation with the auxiliary discharging mechanism is fixed to the top of the interior of the box body. After an operator puts meat into the transfer box, the operator controls the constant-speed motor to be powered on and run to drive the electric rod to rotate through the controller, the rotating electric rod can drive the connecting piece to rotate to a designated position, and then the electric push rod is powered on and runs to drive the abutting block to move vertically. Meats can be pressed against and discharged through the pressing block moving vertically, and the function of auxiliary discharging of the meats can be achieved through cooperation of the pressing block and the anti-blocking mechanism.

The invention relates to a multifunctional ingredient for conditioning meat products, which comprises the following components in terms of 100 kg of raw material meat: 0.2 to 1.2 kg of onion extract, 0.08 to 0.5 kg of garlic extract, 0.008 to 0.8 kg of beet powder, 0.015 to 1.2 kg of cherry powder, 0.008 to 1.2 kg of vinegar powder, 0.08 to 0.8 kg of lemon powder, 50 to 180 g of rice bran extract, 10 to 30 g of mangosteen extract, 30 to 250 g of cinnamon extract, 30 to 120 g of eucommia ulmoides extract and 3 to 20 g of phloretin. 3 to 120g of an enzyme preparation and 0.4 to 120g of bacterial powder. The multifunctional ingredient disclosed by the invention can replace phosphate and / or nitrite, can retain water, prevent corrosion, improve the texture and remove the fishy smell of meat while retaining the characteristic aroma and nutrition of raw meat, has bacteriostatic and antioxidant functions, and can prolong the shelf life of meat products.

The invention belongs to the technical field of food processing, and particularly relates to a processing method of low-temperature pickled beefsteak, which comprises the following specific steps: unfreezing raw materials, injecting, tumbling, coating and forming, quick-freezing, chopping beefsteak, packaging and freezing, detecting metal, boxing and warehousing. According to the method, injection and rolling of the whole raw meat are adopted, the pickling process of the raw meat is efficiently completed, and the problem that the specification of a final product is difficult to control due to the fact that the gram weight of a single slice is unstable after slicing in the traditional static pickling process is solved; in the whole raw material meat injection process, the injection degree can be controlled, meanwhile, the tenderization effect is achieved, the material liquid absorption amount of the raw material meat is precisely controlled to be 35% in cooperation with rolling and kneading, and then it is guaranteed that the finished beef steak is fresh, tender and juicy in meat quality and rich in taste; the environment temperature and the material temperature are strictly controlled, and the whole processing flow is in a low-temperature state, so that the product quality is ensured; according to the method, the regular shape of the meat strips is guaranteed through the film coating forming procedure, the glutamine transaminase is scattered at the two ends to bond cracks, the integrity of end slices during cooking is improved, and then the product percent of pass is increased.

The utility model discloses a raw meat suspension conveying device which comprises a base, one side of the upper end of the base is rotationally connected with a plurality of screws, the lower ends of the screws are fixedly connected with driven gears, one sides of the driven gears are provided with rotating shafts, one ends of the rotating shafts are fixedly connected with driving gears, and the other ends of the rotating shafts are fixedly connected with the driving gears. And a plurality of transverse frames are arranged above the base, one end of each transverse frame is in threaded connection with the corresponding screw rod, a sliding groove is formed in the center of each transverse frame, a plurality of I-shaped sliding blocks are slidably connected into each sliding groove, and a concave inclined plate is fixedly connected to the lower end of the base. According to the device, the screw rod, the limiting rod, the transverse frame, the sliding groove, the I-shaped sliding block, the lifting hook, the fixing frame, the driven gear, the rotating shaft, the driving gear, the concave inclined plate, the leakage groove, the clamping block and the collecting box are arranged, so that the height and the distance are convenient to adjust, and meanwhile blood water is prevented from dropping to the ground.

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.

The invention discloses a method for synergistically maintaining barbecue quality by plant polyphenol and low-temperature plasma, which comprises the following steps: removing fascia and fat from raw meat, then adding a chlorogenic acid solution treated by the low-temperature plasma into the raw meat, uniformly mixing, pickling, and baking to be mature. The raw material meat is pickled after the polyphenol solution is treated by the low-temperature plasma, so that the formation of polycyclic aromatic hydrocarbon and heterocyclic amine in the roast meat is remarkably inhibited, and the final product is good in color and taste. The pursuit of consumers on nutritional, healthy, delicious and attractive food can be met.

The invention discloses a multiplex PCR (Polymerase Chain Reaction) system for identifying raw meat and cooked meat of livestock and poultry, which is used for simultaneously detecting target genes of sheep, goats, pigs, chickens and ducks as COX-2, NADH6, 16S rRNA, 16S rRNA and ATP6, and the lengths of PCR amplification fragments of the target genes are 306bp, 113bp, 173bp, 379bp and 240bp respectively. The method has the beneficial effects that meat sources of five common target species can be simultaneously identified, the adulteration conditions of sheep meat and goat meat can be rapidly detected, the types of common adulterated meat can be qualitatively identified, and the method is outstanding in sensitivity, specificity, repeatability and practicability and is more reliable and convenient.

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 present invention relates to the technical field of beef identification, and in particular to a pretreatment device for beef identification, comprising an outer cylinder and an outer cutting knife, wherein the inner center of the outer cylinder is slidably connected to an inner rod, the bottom end of the outer cylinder is rotatably connected to a plurality of arc covers through a hinge, the bottom end of the arc cover is fixedly connected to an arc ring, and an operation window is provided on the inner side of the arc ring. The pretreatment device of the present invention is flexible and compact, easy to use and can achieve a better pollution-free sampling effect. When in use, firstly, the plurality of arc covers and arc rings are in an outwardly expanded state, and then the plurality of arc covers and arc rings are placed on raw meat, and the plurality of arc covers and arc rings are always kept under downward pressure on the raw meat, so that the plurality of arc covers and arc rings are gradually spliced ​​inwardly and brought closer together. In the process of splicing and bringing closer together, the raw meat under the plurality of arc covers and arc rings will be squeezed, so that the raw meat will be bulged and tightened in the middle position of the downward pressure area, and the tightened raw meat is easier to cut.

1. The name of this design product: dining bowl assembly (purple gold and red gourd). 2. Purpose of the product of this design: tableware with dry ice for raw meat and raw seafood. 3. The design key point of this appearance design product lies in the shape. 4. The picture or photo that best illustrates the key points of the design: refer to Figure 1 for the combined state.

The invention belongs to the field of beef processing, and discloses a western-style steak raw material meat oil film removing device which comprises a bottom frame. A pair of symmetrically arranged mounting strips are fixed on the bottom frame, and the mounting strips are horizontally arranged; the sides, away from each other, of the two mounting strips are each fixedly provided with a storage box with the upper end being open. A horizontal conveying mechanism is arranged between the two mounting strips and is used for conveying blocky raw meat, and the conveying direction of the conveying mechanism to the raw meat is the same as the axis direction of the mounting strips; a pressing and cutting mechanism is arranged above the conveying mechanism, the pressing and cutting mechanism comprises a pair of vertically-arranged supporting strips, the two supporting strips are fixed to the two storage boxes respectively, and a horizontally-arranged connecting strip is fixed between the two supporting strips; the oil film layer on the raw material meat block is cut off from the middle section through the first cutter, and then the oil film layer and the meat layer are automatically cut and separated from each other from the middle to the two ends through the two second cutters, so that the cutting and separating efficiency of the oil film layer and the meat layer is improved.

To provide a method for producing a meat product, capable of producing the meat product having a good color tone without using a color developer.SOLUTION: A method for producing a meat product comprises a first step of mixing raw meat with lactic acid bacteria to obtain a mixed raw material, and a second step of immersing the mixed raw material in a fermentation liquid and fermenting it to obtain the meat product.SELECTED DRAWING: None

The present invention discloses a batch-processed chicken pre-cooked dish and a processing method thereof, belonging to the field of food processing technology. The pre-cooked dish is made from chicken breast as the main raw material, and is prepared in combination with a composite brine, an impregnation seasoning liquid, a sour jujube kernel soup tonic seasoning liquid, and a specific smoking fuel. The composite brine contains ingredients such as 65-68 parts of water, 7-8 parts of salt, and 6-10 parts of white sugar; and the flavor contains ingredients such as 70-80 parts of water and 0.3-0.6 parts of natural spice extract. The processing method comprises: after the raw meat is quickly frozen, it is smoked and thawed with tea extraction waste residue, vacuum dynamic salting treatment, mixed adsorption of starch and activated carbon powder, apple wood-pine wood smoking, gradient heating and maturation, sour jujube kernel soup soaking, ultrasonic assisted seasoning, and finally CO2 / N2 mixed gas replacement packaging and high-voltage electrostatic field assisted quick freezing. The present invention optimizes the formula and process to make the product have excellent tenderness, flavor and shelf life, and is suitable for industrial production.