9 results about "Roast beef" patented technology

The roast beef pretreatment equipment comprises a pickling barrel, a mounting cavity is formed in the middle in a cavity body of the pickling barrel, a main driving shaft vertically arranged in the cavity body of the mounting cavity is mounted along the central axis of the pickling barrel, and a pushing mechanism is arranged on the main driving shaft; a stirring plate is rotatably embedded in a bottom plate in the cavity of the pickling barrel, and the bottom of the stirring plate is fixedly connected with the active driving shaft; a plurality of tumbling cavities which are continuously arranged along the pickling barrel from top to bottom protrude from the periphery of the outer side wall of the pickling barrel, a tumbling roller is rotatably mounted in each tumbling cavity, the peripheries of the tumbling rollers are sequentially in transmission connection, the lower end of the main driving shaft is coaxially connected with a driving motor, the functions are diversified, and higher efficiency is achieved.

The application provides a preparation method and use method of a roast beef flavor composite Pickering emulsion for plant meat, and the preparation method comprises the following steps: mixing a soybean protein isolate solution and a chitosan solution, and then heating at 90 DEG C for 8-16 min; the mass ratio of the soybean protein isolate to the chitosan in the mixed solution is 3:1-1:5; after the mixed solution is cooled to room temperature, the pH value is adjusted to 2.5-4.5; plant oil containing roast beef flavor is added into the mixed solution, and homogenization is performed, so that the roast beef flavor composite Pickering emulsion is obtained. The composite Pickering emulsion can improve the oxidation and deterioration problem of meat flavor in the processing of plant meat products, and at the same time, slow release of aroma can be realized, and the sensory quality of the plant meat products is enhanced.

The application discloses an extract of PhIP generation inhibiting Amomum villosum and a preparation method and application thereof. The preparation method comprises the following steps: (1) crushing dried Amomum villosum fruits, and mixing the crushed Amomum villosum fruits with a eutectic solvent; (2) performing heating and ultrasonic extraction on the mixture, and filtering to obtain a crude extract; (3) purifying the crude extract through a macroporous resin column, and collecting eluate; and (4) removing solvent from the eluate, and freeze-drying to obtain the Amomum villosum extract. The application solves the problem that there is a lack of a PhIP inhibitor which is efficient, natural, can simultaneously improve food safety and does not affect the quality of meat products in the prior art. The Amomum villosum extract prepared by the application can efficiently inhibit PhIP: the Amomum villosum extract prepared by the application can significantly reduce the content of PhIP in a roast beef pie and a chemical model system. In the roast beef pie, the content of PhIP can be significantly reduced by adding 0.5 mg / g of the Amomum villosum extract, and the Amomum villosum extract has no significant influence on the roasting loss rate, hardness, elasticity, chewiness and cohesiveness of the roast beef pie.

The application discloses a preparation method of a roasted beef essence protein polysaccharide composite Pickering emulsion and application thereof. The components of the emulsion, except water, include: 0.2%-1% of soybean protein isolate; 0.2%-1% of beta-cyclodextrin; 0.8%-1.2% of roasted beef essence; 38%-40% of sunflower oil; the mass ratio of the soybean protein isolate to the beta-cyclodextrin is 3:1-1:3; the mixed solution of the soybean protein isolate and the beta-cyclodextrin is heated at 90 DEG C for 4-12 min, the pH value is adjusted to 6.0-8.0, and the sunflower oil containing the roasted beef essence is mixed to obtain the roasted beef essence protein polysaccharide composite Pickering emulsion. The prepared Pickering emulsion has the advantages of high essence embedding rate, strong emulsification activity and good emulsification stability, and can significantly reduce the loss of characteristic flavor compounds and improve the texture quality of plant meat to a certain extent.

The utility model discloses a preservation device for braised beef, which relates to the technical field of preservation of braised beef, and comprises a box body, a fixed frame is mounted at the top end of the box body, a preservation cover is mounted above the fixed frame, snap rings are mounted on four sides of the preservation cover, fixture blocks are fixedly connected to four sides of the fixed frame, and the fixture blocks are fixedly connected to the top end of the box body. The taking mechanism comprises a net box arranged in the box body, a hook is fixedly connected to the top of the net box, a sealing plate is installed at the bottom end of the fresh-keeping cover, sealing strips are fixedly connected to the two sides of the sealing plate, and an inserting groove is formed in one side of the fixing frame; the auxiliary mechanism is arranged at the top end of the fresh-keeping cover, and the auxiliary mechanism is used for assisting a user in performing fresh-keeping placement on the braised beef. The fresh-keeping equipment disclosed by the utility model has the effect that a user can conveniently carry out meat-soup separation on the braised beef.

1. Name of the product in this design: Silk scarf (braised beef noodles). 2. Intended use of this design: for wearing or decoration. 3. The key design features of this product are: the main view. 4. The image or photograph that best illustrates the design's key features: the front view. 5. This design is a two-dimensional product, so the left, right, top, and bottom views are omitted; the rear view is the same as the front view, so the rear view is omitted.

The invention discloses a method for detecting the moisture content of roasted beef on the basis of electrical characteristics, and belongs to the technical field of food nondestructive testing. According to the method, a high-precision digital bridge system is constructed, an optimization method for beef electrical characteristic detection is determined, and the influence of voltage and frequency on a beef electrical characteristic change rule is analyzed; electrical parameters such as shunt capacitance (Cp), impedance (Z) and conductance (G) of the beef steak are measured in real time through a high-precision digital bridge system; a multiple regression model of the electrical parameters and the moisture content is established, and real-time prediction of the moisture content is achieved; by adopting the method disclosed by the invention, the moisture content of the roasted beef steak at any moment and any position can be predicted, the problems of incapability of real-time monitoring and high technical cost of near infrared and the like of a traditional drying method are solved in actual production, and the method has the advantages of non-destructiveness, high precision and simplicity and convenience in operation, and is suitable for intelligent control of meat processing.

The application provides a kind of for hot processing meat product and its preparation method of inhibiting harm low sodium flavor salt, belong to food processing technical field. The application mixes edible salt, flavor enhancer (including inosinic acid and guanylic acid) and water, obtains mixed solution;The mixed solution is carried out spray drying, and the obtained granular material is annealed, to obtain flavor-enhanced salt compound. The flavor-enhanced salt compound of the application can effectively release components with hydroxyl radical scavenging activity during cooking, and improve local moisture distribution through its unique hygroscopicity, thereby significantly inhibiting the generation of heterocyclic amines, advanced glycation end products and dihydroxyphenylalanine. At the same time, the flavor-enhanced salt compound has fast ion release kinetics and flavor synergy effect, so that the salty taste perception and overall sensory acceptability of roast beef patties are maintained or even improved under the condition of reducing sodium salt addition to 22%.

1. The name of the present design product: label (hand tear roast series). 2. The use of the present design product: the present design is used for the label on product packaging. 3. The design points of the present design product: the combination of patterns and colors. 4. The picture or photo that best indicates the design points: design 1 front view. 5. The design protected contains colors. 6. The present design product is a thin product, and the other face views of design 1, design 2 and design 3 are omitted; the back of the product has no design content, and the rear views of design 1, design 2 and design 3 are omitted. 7. Design 1 is designated as the basic design.