10 results about "RAW MEAT INGESTION" patented technology

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 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].

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.

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.

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.

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 relates to brine meat raw material processing technical field discloses a kind of brine meat raw material cleaning devices, including cleaning tank, rack, the rack is placed in cleaning tank, and rack is close to the center of cleaning tank, the cleaning tank is provided with washing and brushing subassembly;The washing and brushing subassembly includes connecting frame, left and right moving component, the bottom end of connecting frame is rotatably connected with shaft through bearing, movable plate moves while rotating, and then the cleaning brush on it is washed to the raw meat placed to rack, in movable plate movement process, movable plate is stretched and compressed support spring under the action of centrifugal force and force, so that support spring will vibrate, support spring vibration will make movable plate vibrate to beat raw meat, accelerate the discharge of blood water in raw meat, and because just rely on the action of centrifugal force and gravity, so that the strength of movable plate beating is not too high, and then avoid that raw meat is beaten and scattered.

The present invention relates to a meat tenderizer, and more specifically, to a meat tenderizer capable of simultaneously performing physical tenderization through cut formation and biochemical tenderization through the injection of a meat tenderizer by providing a blade assembly structure capable of injecting a meat tenderizer. A meat tenderizer according to the present invention for solving the above technical problem may be provided, comprising: a tray to which raw meat before processing is supplied; a blade assembly to contact the surface of the raw meat to form a cut; a supply cylinder to inject a meat tenderizer into the raw meat through the blade assembly; and a press device that operates to move up and down so that the blade assembly pressurizes the raw meat.

The present invention relates to a production line (1) for producing individual food items (2') from pumpable food materials, comprising a continuous forming device (5), particularly a shaping device, a cutting device (7), and a food material supply device, particularly a food material pump (3), for conveying at least one stream of food material (2) through the continuous forming device (5) to the cutting device (7), wherein the cutting device (7) is arranged downstream of the continuous forming device (5) and configured to cut the at least one stream of food material (2) leaving the continuous forming device (5) into individual food items (2'). The invention further relates to a method for producing individual food items (2') from pumpable, raw food materials, wherein the food material supply device, particularly the pump (3), conveys, particularly pumps, the raw food material stream (2), particularly a raw meat stream, through the downstream continuous forming device (5) to the cutting device (7), wherein the cutting device (7) cuts the food material stream (2) into individual food items (2').