79 results about "Red meat" patented technology

A system and method for controlling a variable light source where a variation in the light source can be triggered by utilizing a product identifier, such as for example RFIDs associated with the product being displayed to tell the controller to control the variable display case lighting to vary its color/intensity to change the lighting to best showcase the product; or utilizing UPC codes, scanned using a handheld device to accomplish the same objective; or utilizing motion/infrared/ultrasonic sensors particularly when lighting is to be turned off to conserve on power consumption. For example, red meat and poultry each may require their respective different lighting to be best displayed; thus red meat products may have a different RFID than poultry items; and gold jewelry items may have a different RFID than sterling silver jewelry items.

Improved processing and packaging for perishable goods such as red meats providing a processing system wherein ambient air is excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods. Then providing a base and placing the perishable goods over the base. A flexible web of plastic wrapping material (second web) is then applied over the base and the goods and air or gas evacuated therefrom and replaced with a suitable gas. The base includes a cup-shaped tray with a recess (first web), of plastics or other suitable material, with side walls extending upwardly to connect to a narrow horizontally disposed flange. The first web, goods and second web are located inside a depression in a third web of gas barrier material and there together placed into an enclosed evacuation chamber. A suitable gas is provided in the chamber in such a manner as to displace substantially all other gas and particularly atmospheric oxygen that may be present with the enclosed goods and web materials. The third web is then sealed so as to enclose the goods with first and second webs. that the pressure of the gas may be increased to a level above atmospheric pressure. Most preferably the quantity of gas dissolved into the goods will be increased. Most preferably the gas introduced into the chamber and the space will enhance preservation of the packaging goods when contacting the goods. The first web, second web and third web are sealed together thereby producing a hermetically sealed package with the goods and a gas filled space contained therein to provide a sealed package. The sealed package can be stored for any convenient period of time after which the third web is can be removed so as to allow ambient air to contact the goods. The invention further includes the method and apparatus for producing the processed goods and packaging.

The invention belongs to the technical field of food processing, and discloses a method for manufacturing chicken-wrapped bread formed by wrapping meatballs of chick, pigeon, quail or red meat and the like with bread. The technical scheme for manufacturing the chicken-wrapped bread comprises the processes of material preparation, salting, wrapping, baking with a microwave oven or an oven and the like. The meatballs of chick, pigeon, quail or red meat and the like are wrapped into dough to prepare the chicken-wrapped bread with direct eating, long quality guarantee time, tender and soft meat, fresh taste, unique flavor and golden appearance through the processes. The chicken-wrapped bread forms a new food type.

The invention provides a controlled atmosphere storage method of a red-meat kiwi fruit. The controlled atmosphere storage method comprises the following steps: (1), pre-cooling the red-meat kiwi fruit in a step-by-step precooling manner; and (2), performing controlled atmosphere storage on the pre-cooled fruit under the conditions that the volume content of oxygen is 1-5 percent, the volume content of carbon dioxide is 2-5 percent, the temperature is 2+/-2 DEG C, and the humidity is 90-95 percent, wherein the controlled atmosphere method is a continuous inflation controlled atmosphere method or intermittent inflation controlled atmosphere method. According to the controlled atmosphere storage method, the storage period of the fruit can be effectively prolonged to 180 days, various indexes such as hardness, soluble solids, vitamin C, and total phenols of the quality of the red-meat kiwi fruit are stable and relatively well, the relatively good flavor, mouth feel and color of the kiwi fruit are kept, and thus the controlled atmosphere storage method is a safe and effective storage method of the kiwi fruit.

The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.

The invention belongs to the field of food fresh keeping, and relates to a plasma active water vacuum-packed red meat fresh keeping system. The plasma active water vacuum-packed red meat fresh keepingsystem comprises a solution mixing pond, a plasma processing chamber, an atomizing spraying module, red meat, a conveyor belt, a water circulation module and a vacuum packing module, wherein the solution mixing pond is connected with the plasma processing chamber through a pipeline; the plasma processing chamber is connected with the atomizing spraying module through the pipeline; the atomizing spraying module is connected with the water circulation module through the pipeline; the atomizing spraying module is used for spraying the red meat on the conveyor belt; and the vacuum packing moduleis used for performing vacuum packing on the sprayed red meat. The invention also provides a plasma active water vacuum-packed red meat fresh keeping method. According to the plasma active water vacuum-packed red meat fresh keeping system disclosed by the invention, plasma active water has the comprehensive characters of sterilizing, resisting bacteria and containing color protecting factors; thecolor of the red meat is kept stable, the antibacterial capacity of the vacuum packing is enhanced, the shelf life of the red meat is greatly prolonged, and the plasma active water vacuum-packed red meat fresh keeping method is a green and economical red meat fresh keeping method.

The invention discloses a food therapy composition capable of lightening excessive internal heat of a warm food product, relating to the field of medicine and food health care application. The food therapy composition comprises the following medicinal raw materials in a weight ratio: 1-60g of mung beans, 1-60g of lettuces, 1-9g of figs, 1-30g of lotus roots, 1-30g of dandelions, 0.5-15g of shepherd's purse, 1-60g of potatoes, 0.5-12g of liquorice roots and 1-60g of pears. The mung beans, the lettuces, the figs, the lotus roots, the dandelions, the shepherd's purses, the potatoes, the liquorice roots and the pears, which are used by the food therapy composition all belong to food-grade materials which are homologous in medicine and food specified in China and are common foods, and have effects of clearing away heat and relieving internal heat or fever, cooling blood and removing the swell, and are capable of lightening excessive internal heat symptoms such as face poxes, sores in the mouth, swollen sore gum and throat, and bleeding of the nasal cavity caused by warm food products such as peppers. The food therapy composition is used for preparing the warm food products such as peppers, red dates, and red meat, and the food-grade materials also can be prepared into cool drinks with the effects of clearing heat and detoxifying; the excessive internal heat symptoms are lightened or eliminated for people easily suffering from excessive internal heat when eating the warm foods such as the peppers.

The invention provides a spirulina-containing western ham and a preparation method thereof, which can remedy the deficiency that no spirulina-containing western hams exist in the prior sausage market. The invention adopts a technical scheme that the ham comprises the following in percentage by weight: 40 to 85 percent of livestock/poultry meat, 5 to 50 percent of spirulina, 5 to 25 percent of seasoning auxiliary material, and the balance of water. The spirulina-containing western ham is an organic combination of marine plant protein and land animal protein, and is the perfect combination of red meat and green meat. As a food with balanced nutrition, spirulina is rich in spirulina polysaccharide, phycocyanin, cyanophycin, special amino acids and other active components, enriches the diet culture of China, greatly improves the health of people, and has positive effect on human health.

A ready to eat seafood patties, seafood balls, and seafood burgers system having ingredients combined in proportions substantially including: seafood; binding agent; and seasoning. The seafood is cooked to make the seafood patty. The binding agent binds the seafood into desired different shapes and sizes of the seafood patties, balls, and burgers. The seafood, the binding agent, and the seasoning are combined. The seafood patties, balls, and burgers are high in nutrition, including protein, vitamins, and minerals, and less cholesterol than red meat and suitable for readily consuming

The invention discloses the application of epi-gallocatechin-gallate (EGCG) as a pig feed additive or in preparing the pig feed additive and the prepared pig feed, and particularly relates to the application of EGCG in preparing a feed additive for reducing the proportion of porcine skeletal muscle I type muscle fibers or reducing the proportion of red meat in porcine skeletal muscles. The invention shows that the EGCG is added to the pig feed , so that the proportion of skeletal muscle I type fibers can be reduced, the proportion of the red meat in the porcine skeletal muscles can be reduced, and the health of meat products can be improved. In addition, the pig feed added with the EGCG is a safe feed, and the pig feed does not contain substances which are toxic and harmful to the growth and the health of pigs; the addition amount of the EGCG is small, the EGCG can be directly added to a premix, and the addition process is convenient and swift; the preparation method is simple, requirements for special equipment do not exist, and the EGCG has good popularization and application prospects.

The invention discloses a red meat classification method and device based on deep learning, equipment and a storage medium. The method comprises the steps of obtaining to-be-classified red meat hyperspectral image information; inputting the to-be-classified red meat hyperspectral image information into a preset metric function to obtain similarity information among feature information in the to-be-classified red meat hyperspectral image information; extracting reference feature information in the to-be-classified red meat hyperspectral image information according to the similarity information;performing dimensionality reduction on the reference feature information to obtain target feature information; and performing spatial-spectral joint classification on the target feature information based on deep learning to obtain target type information, thereby firstly extracting feature information of the red meat hyperspectral image information through an appropriate preset metric function, and then extracting the spatial-spectral joint feature information based on deep learning to improve the classification precision of the red meat hyperspectral image.

The invention discloses a fish-cake making method, which comprises the following steps of: soaking fresh fish for 10 minutes by using a saline solution (concentration: 1%); cleaning blood stains and black membranes in the abdominal cavity of the fresh fish by using flowing water; removing red meat on the surfaces of cut fish fillets so as to obtain fish slices; soaking the fish slices for 10 minutes by using ice cake containing water, and stirring the fish slices occasionally; pounding the fish slices (subjected to draining) to pieces, and removing fishbones so as to obtain minced fillets; carrying out dosing and seasoning on the minced fillets so as to obtain fish paste; and carrying out water-resisting cooking on the fish paste, and making the cooked fish paste into a finished fish-cake product. The method is implemented by taking fresh fish, fat meat, tapioca flour and sweet potato flour as main raw materials and taking egg whites and egg yolks as auxiliary raw materials through adopting advanced processes such as refined filtration, blending, mixing, curing and freezing. An obtained product is light yellow in color and luster, high in resilience and toughness, delicate, delicious, smooth in surface and rich in nutrition; and the product is a quick-served snack food (with a unique flavor) which is excellent in color, aroma and taste and can be eaten by consumers through slightly heating or frying.

The invention relates to the field of vegetarian foods, and particularly discloses a vegetable protein sausage and a processing method thereof. The vegetable protein sausage is prepared by mixing and stirring a white meat part and a red meat part, wherein the white meat part is prepared from the following components in percentage by weight: 13-20% of soybean protein isolate, 15-25% of vegetable oil, 4.9-5.2% of starch, 0.5-0.8% of salt, 0.3-0.8% of sugar, 0.05-0.2% of a protein coagulant and the balance of ice water; the red meat part is prepared from the following components in percentage by weight: 5-10% of soybean protein isolate, 5-10% of vegetable oil, 12-20% of drawing protein, 3-8% of starch, 0.6-1.2% of pigment, 1.8-5% of a flavoring agent, 0.07-0.8% of a freshener and the balance of ice water. The processing technology of the vegetable protein sausage comprises the following steps: a, preparing white meat; b, preparing red meat; and c, preparing the sausage and forming. The vegetable protein sausage has the advantages that the vegetable protein sausage is more unique and real in flavor and taste and is more popular with consumers.

The invention provides tuna red meat ACE inhibitory peptide and a preparation method thereof, and relates to the field of preparation of ACE inhibitory peptide. The peptide fragment amino acid sequences of the tuna red meat ACE inhibitory peptide are Met-Trp-Asn, Met-Glu-Lys-Ser, Met-Lys-Lys-Ser or Leu-Pro-Arg-Ser. The preparation method comprises the following steps of (1) unfreezing the tuna redmeat, performing drying and performing degreasing for standby application; (2) performing enzymolysis on red meat powder after pretreatment to obtain enzymatic hydrolysate; (3) performing enzyme deactivation treatment on the enzymatic hydrolysate to obtain enzyme deactivation enzymatic hydrolysate, performing freeze drying to obtain polypeptide powder, and testing ACE inhibitory activity; and (4)subsequently, performing ultrafiltration, performing column chromatography, performing high efficiency liquid phase chromatographic purification, and performing amino acid sequencing to prepare the tuna red meat ACE inhibitory peptide. The prepared tuna red meat ACE inhibitory peptide is good in inhibitory activity, low in preparation cost, high in efficiency and suitable for industrial production.

The invention discloses a halal plateau red meat sauce containing plateau yellow mushrooms and lilies and a preparation method thereof, which comprise raw materials: plateau yellow mushrooms, lilies, yak or Tibetan sheep which are slaughtered according to halal slaughtering practices, dry yellow soybean sauce-sweet bean sauce mixture, plant oil, chilli powder, peanut, sesame, spicy mixture, white sugar, welsh onions, ginger, garlic, salt, halal concentrated bone soup, and mixture for removing smell of beef and mutton, and provides a process method. The halal plateau red meat sauce containing plateau yellow mushrooms and lilies has the advantages that the halal plateau red meat sauce containing plateau yellow mushrooms and lilies does not add food additives which are artificially synthesized, integrates multiple nutrition of plateau yellow mushrooms, lilies, yak, Tibetan mutton, bone soup concentration and the like, and is a food which is aromatic in flavor of yellow mushrooms, delicious and harmonious in flavor, comprehensive and rich in nutrition and suitable for noodles served with soy sauce, clip steamed buns and stir-fried dishes. The halal plateau red meat sauce containing plateau yellow mushrooms and lilies is scientific and reasonable in formula, fine and rigorous to select materials, is produced strictly according to standard requirement for halal foods in process links, meets the strict demands of Muslim consumption, and also can meet the quality demands of broad Muslim consumers.

The invention relates to a mate for red meat processing and cooking and belongs to the technical field of food.The production method of the mate for red meat processing and cooking includes the steps of a, using 25% of green tea, 10% of Pu'er tea, 5% of black tea, 10% of oolong tea, 5% of moringa oleifera, 5% of chrysanthemum, 5% of fructus crataegi, 5% of jasmine flower, 15% of lonicera japonica, 5% of fagopyrum tataricum and 10% of pericarpium citri reticulatae as raw materials; b, mixing the raw materials, crushing with a crusher, and sieving with a 100- to 200-mesh sieve; c, adding boiling purified water for extraction for 60 minutes at constant temperature of 80-90 DEG C, filtering to separate filtrate and filter residues, adding boiling purified water into the filter residues for extraction for 60 minutes at constant temperature of 80-90 DEG C, and collecting and combining the filtrate, wherein the proportion of the mixed powder to the water is 1:10-50(m/v); d, performing spraying drying to obtain the dried mate for red meat processing and cooking, wherein air inlet temperature is controlled to be 105-200 DEG C, and the diameter of each nozzle is 0.5-1mm.The mate for red meat processing and cooking is produced by using natural food extract and can effectively lower the olefine aldehyde, heterocyclic amine and polycyclic aromatic hydrocarbon cancerogenic substances of red meat and products processed by the red meat.

The invention belongs to the field of food, and specially relates to a processing method of red meat apple. The method includes the following steps: crushing/juicing, pasteurization, enzymolysis, centrifugation, ultrafiltration clarification, circulating nanofiltration and reverse osmosis, and sterilization filling. The invention also relates to concentrated apple juice and concentrated fruit acidjuice obtained by the method, and the use of the concentrated apple juice and the concentrated fruit acid juice.

The invention relates to a beef cattle fattening method adopting the meat quality as goal orientation, which belongs to the technical field of beef cattle production. A meat productivity early prediction and meat quality-oriented fattening technology system including 'a meat quality goal, an eye muscle area, a gene marker, bull and bullock distinguishment, expected marketing, continuous fattening and regulating in different periods' on the basis of detection of the eye muscle area and the gene marker is adopted. Different fattening modes can be selected for producing different grades of beef products (high-grade snow meat, western-style food red meat or marbled meat) according to the customer requirement, and production is carried out on demand, so that the fattening efficiency and the benefit are optimized, and the practical problems of blind fattening and insufficient utilization of group resources are solved. The practicability is high.

The invention discloses a meat surface microorganism colour protection method, and belongs to the application of a biotechnology in the field of deep processing of meat products. The meat surface microorganism colour protection method comprises the following steps of: cutting red meat serving as a raw material into blocks (strips) with uniform thickness and size, soaking the blocks (strips) in a compound bacteria solution formed by mixed fermentation of Oceanobacillus sp. and Staphylococcus sp. for 10-20 minutes, draining water on the surfaces of the meat blocks (strips), placing the meat blocks (strips) in a constant-humidity environment of 10-30 DEG C for 30-50 hours, and refrigerating or performing other processing treatment after the colour of the surfaces of the meat blocks (strips) is stable. According to the method, the defect that the colour of the red meat (strips) is protected by adopting a colour fixative is avoided; instead, the colour of the surface of the red meat is stable through microbial fermentation; the browning phenomenon of the meat blocks due to oxidation of surface hemoglobin in the later storage process is prevented; and the effect of performing biological colour protection on the surface of the red meat is further realized.