33results about How to "Good tenderizing effect" patented technology

The present invention belongs to the technical field of food and particularly relates to a tenderizer, a marinating agent for meat and a marinating method. The tenderizer comprises the following raw materials in parts by weight: 2-3 parts of pineapple juice, 1-2 parts of fresh ginger juice and 1-2 parts of papaya juice. Compared with the prior art, the tenderizer has a good tenderizing effect on meat products, and is simple in composition and low in costs. The marinating agent for the meat comprises the tenderizer and a flavoring agent. The flavoring agent comprises rhizoma chuanxiong, bay leaves, cloves, fennel, cassia barks, netmegs, Chinese prickly ash, star anise, dried chilies, radix angelicae, dried tangerine peels, edible salt, edible oil, white sugar, dark soy sauce, shallots, ginger and cooking wine. The marinating agent for the meat can conduct tenderizing on the meat products and increases flavor of the meat products.

The invention discloses a squid tenderization liquid and solves problems of hard texture and poor mouthfeel of a dried squid product in the prior art. The squid tenderization liquid is composed of following components, by mass, 0.5-1% of papain, 1-3% of calcium chloride, 0.01-0.03% of bromelain, 0.3-0.6% of sodium pyrophosphate, 0.2-0.5% of xanthan gum and the balance apple juice with a mass concentration being 40-50%. The squid tenderization liquid is reasonable in formula and good in tenderization effect. An obtained dried squid product is soft, easy to chew and good in mouthfeel. The invention also provides a preparation method of the squid tenderization liquid. The method mainly includes following steps: (1) preparing the apple juice and (2) mixing raw materials. The preparation method is simple in processes, good in operability and low in cost.

The invention discloses a meat quality tenderization method through combination of ultrasonic waves and compound enzymes. The meat quality tenderization method comprises the following steps of (1) soaking meat in a solution of which the compound enzyme concentration is 0.3mg / ml in an enzyme soaking method, and controlling the temperature of a compound enzyme solution to be 40 DEG C, wherein the soaking time is 1.5 hours; and (2) taking out the meat, wiping and drying the surface of the meat, putting the dried meat in a plastic bag, adding a CaCl solution of which the concentration is 0.2mol / Lto the plastic bag, exhausting air in the bag, performing sealing, putting the sealed plastic bag in an ultrasonic treatment groove for ultrasonic treatment, and controlling the temperature of the ultrasonic waves to be 40 DEG C, the power to be 300W and the treatment time to be 15 minutes. In the manner, according to the meat quality tenderization method through combination of ultrasonic waves and compound enzymes, the enzymes, the ultrasonic waves and calcium chloride are combined, so that the method has remarkable tenderizing effect on the meat, is novel, simple and convenient to operate, uniform in tenderization, safe and reliable, and has broad market prospects in the popularization respect of meat quality tenderization methods through combination of ultrasonic waves and compound enzymes.

The invention provides a pork tenderizer, which comprises 4.0 to 6.0 weight percent of sodium chloride, 2.0 to 3.0 weight percent of calcium chloride, papain and the balance of water, wherein the addition of the papain is determined according to the unit enzyme activity of the papain, and the enzyme activity final concentration in solution of the tenderizer is controlled to be 50 to 100 U / g. The dosage of the solution of the tenderizer is 3 to 6 percent of the weight of pork, the solution of the tenderizer is injected into the pork uniformly, then the pork is rolled and kneaded continuously for 30 minutes, and finally, the pork is stored for over 12 hours at the temperature of 4 DEG C. Experiments show that the tenderizer has an obvious tenderizing effect on the pork, significantly reduces the shearing force of the pork, improves the water-holding power of the pork and well keeps the flavor of the pork, wherein the shearing force is reduced from 37.8N to 22.6N, namely reduced by about 40.2 percent. The pork tenderizer has the advantages of safe and reliable components, simple and easily achieved operating steps, significant effect, low cost, and suitability for the application in large-scale production.

The invention provides a production method of novel sliced squids with a crispy taste. The production method comprises the following steps of: 1) pre-treatment: removing heads, viscera and peels of fresh squids, cleaning the squids and slicing the squid bodies; 2) salting and tendering: adding seasoners into the sliced squids to salt and after salting, putting the sliced squids in a tendering liquid for ultrasonic vibrating treatment; 3) permeating and seasoning and seasoning and salting: adding a seasoning liquid into the tendered sliced squids to permeate and season, drying the sliced squids, immersing the sliced squids into the seasoning liquid and stirring the same; and 4) carbon-roasting and packaging: carbon-roasting the immersed sliced squids, adding a compound sweetening agent which is 2-3% by weight of the squids after carbon-roasting, and packaging the squids in vacuum. The squid meat prepared by the invention is fully tasty, fresh, tender and refreshing, rich in nutrition, uniform in taste, comfort to eat and delicious and fragrant, plays a certain role of enhancing the appetite, and is long in storage period and suitable for various consumer groups.

The invention discloses a method for tenderizing beef. The method comprises the following steps: removing the beef ectoloph meat fascia from fresh beef, trimming the edge, and slicing; injecting 10ml of a papain solution into every 100g of sliced beef, putting the sliced beef in a sealed bag, and carrying out enzymolysis for 8-15 minutes to obtain sliced beef subjected to enzymolysis; putting the sliced beef subjected to enzymolysis and sealed bag together into a rolling drum of a vacuum roller, carrying out vacuum rolling at 8 DEG C under the vacuum degree of -0.08 MPa, and tenderizing by continuous rolling at the rotation speed of 12 r / min for 12 r / min, thereby obtaining the tenderized beef. The method can enhance the water retention property and yield of the beef, and is capable of well improve the tenderness and structure of the beef and decomposing actomyosin and collagen into polypeptides and even amino acids, so that the muscle myofilaments and tendon filaments are ruptured, and the beef becomes tender and smooth, thereby enhancing the mouthfeel of the beef.

The invention provides a processing method of fried dried beef, and belongs to the technical field of processing of meat products. The processing method comprises the following steps of (1) performing pretreatment: performing acid discharge treatment on beef; (2) performing tenderization and pickling: injecting tenderization fluid into raw beef blocks, performing tenderization, and then performing seasoning and pickling, wherein the tenderization fluid contains suberect spatholobus stem protease of which the mass concentration is 0.3-0.4%, rhizopus of which the mass concentration is 0.01-0.02%, and tea polyphenols of which the mass concentration is 0.03-0.05; (3) performing fermentation treatment: fermenting pickled beef and pickled vegetable juice together; (4) performing roasting treatment; and (5) performing air-drying treatment. According to the processing method disclosed by the invention, a technology is improved, so that a new fried dried beef product which is tender in mouth feel, brownish red in color, rich in fragrance and healthy to eat is obtained.

The present invention discloses a method for tenderizing beef by a using high voltage pulse electric field coupling technology. The method comprises the following steps: (1) beef is cut, loin fascia and fat of the fresh beef are removed, and the treated beef is cut into slices; (2) the fascia removed beef is rolled for 5-8 minutes, the rolled beef is naturally air-dried, and the air-dried beef is subjected to tenderizing; (3) a high voltage pulse electric field processor at an electric field intensity of 10-50 KV / cm is used to tenderize the beef; (4) the tenderized beef is subjected to tying, the treated beef is quick-frozen, the quick-frozen beef is cut into beef steak of 50 g / piece, the cut beef steak is vacuum-packed, and the vacuum-packaged beef is quick-frozen; and (5) a spraying liquid is prepared and the prepared spraying liquid is packaged into 15 g / bag. The electric field intensity of the high voltage pulse electric field processor is 10-50 KV / cm, a pulse width is larger than or equal to 2 [mu]s, a pulse electric field processing time is 10-50 s and a test temperature is 10-30 DEG C. The method is short in processing time, low in energy consumption and chemically safe, avoids disadvantages that a traditional tenderization technology is high in costs, the meat is uneven in color and poor in mouthfeel, etc., and the obtained product is high in value and green and safe in consumption.

The invention discloses a food digesting and greasiness relieving green tea powder-containing dried beef and a production method thereof. The food digesting and greasiness relieving green tea powder-containing dried beef is produced from, by weight, 1-2 parts of green tea powder, 2-3 parts of duck intestines, 3-4 parts of a shepherd's-purse juice, 0.5-1 part of freeze-dried cooked shiitake, 0.5-1 part of Hippophae rhamnoides, 0.5-1 part of Fructus Gardeniae, 0.5-1 part of Manyprickle Acathopanax Root, 100-110 parts of beef, 0.4-0.5 parts of papain, 1.8-2.0 parts of calcium chloride, 1.8-2.0 parts of D-sorbitol, 5-6 parts of edible salt, 0.03-0.04 parts of Lactobacillus casei, 0.1-0.2 parts of sodium erythorbate, 12-15 parts of ginger slices, 10-12 parts of a ginger juice, 2-3 parts of monosodium glutamate, 5-6 parts of white granulated sugar, 1-2 parts of soy sauce, 6-8 parts of yellow rice wine, 3-4 parts of Chinese prickly ash, 1-2 parts of cinnamon bark, 1-2 parts of aniseed, 18-20 parts of 140mg / ml dried orange peel extract and a proper amount of water. Powder prepared in the invention is slip and fine, and improves the mouthfeel of dried beef.

The invention discloses a production method of tender vacuum dried minced meat. The method comprises the following steps: (1) preparing raw meat; (2) adding auxiliary materials in the raw meat, stirring uniformly, preserving the meat to prepare meat stuffing; (3) preserving the meat stuffing at 0-4 DEG C for 16-18 hours; (4) adding wheat tissue proteins, mixing the wheat tissue proteins and the meat stuffing uniformly, spreading the meat stuffing to form rectangular meat slices, placing the meat slices in a drying house, baking the meat slices at 55 DEG C for 1 hour, baking the meat slices at 65 DEG C for 2 hours and then baking the meat slices at 75 DEG C for 3 hours, after the baking is finished, taking out and quickly cooling the meat slices to prepare dried minced meat; (5) demoulding the dried minced meat, tiling the dried minced meat on a baking tray, baking the dried minced meat to release oil; (6) flattening the dried minced meat to prepare a semi-finished product, (7) sterilizing and tendering the semi-finished product; (8) adding water to cool the semi-finished product to the ordinary temperature, and blow-drying to prepare the product. The product produced according to the method is rich in nutrients, has good glossiness and a long quality guaranteeing period, tastes good, and is elastic, crisp externally and tender internally.

The invention discloses a biological type beef tendering agent as well as a preparation method and application thereof. The biological type beef tendering agent is prepared from a bacillus amyloliquefaciens strain through activation and fermentation culture, wherein the bacillus amyloliquefaciens strain is bacillus amyloliquefaciens D7 (Bacillus amyloliquefaciens), is preserved in China General Microbiological Culture Collection Center on November 10, 2016 and has the preservation number of CGMCC NO.13250. The preparation method of the biological type beef tendering agent comprises the following steps: inoculating a bouillon culture medium with the bacillus amyloliquefaciens strain to obtain activating liquid; and inoculating a fermentation culture medium with the activating liquid, and carrying out fermentation culture, so as to obtain the biological type beef tendering agent. The biological type beef tendering agent provided by the invention is used for tendering meat products, and the effect is obvious, safe and controllable.

Chinese wolfberry dried beef clearing heat and improving eyesight and a preparing method thereof are disclosed. The Chinese wolfberry dried beef is prepared from, by weight, 2-3 parts of taro powder, 4-5 parts of Chinese wolfberry juice, 1-2 parts of mint leaves, 2-3 parts of hawthorn fruit, 0.5-1 part of largehead atractylodes rhizome, 0.5-1 part of rhubarb root and rhizome, 0.5-1 part of Chinese magnolia vine fruit, 100-110 parts of beef, 0.4-0.5 part of papain, 1.8-2.0 parts of calcium chloride, 1.8-2.0 parts of D-sorbitol, 5-6 parts of table salt, 0.03-0.04 part of lctobacillus casei, 0.1-0.2 part of sodium erythorbate, 12-15 parts of fresh ginger sheets, 10-12 parts of ginger juice, 2-3 parts of monosodium glutamate, 5-6 parts of white granulated sugar, 1-2 parts of soy, 6-8 parts of yellow rice wine, 3-4 parts of Chinese prickly ash, 1-2 parts of cassia bark, 1-2 parts of anise, 1-2 parts of fennel, 18-20 parts of a dried orange peel extract liquid having a concentration of 140 mg / mL and a proper amount of water. The Chinese wolfberry is capable of clearing heat and improving eyesight, and is harmonious in taste and rich in nutrition. Added traditional Chinese medicines have functions of clearing dampness and heat.

The invention discloses body fluid regenerating and stomach invigorating lemon-added sliced dried beef and a making method thereof. The body fluid regenerating and stomach invigorating lemon-added sliced dried beef is made from, by weight, 1-2 parts of dried lemon slices, 2-3 parts of roasted sweet potatoes, 1-2 parts of coconut meat, 0.5-1 part of ginseng leaves, 0.5-1 part of radix ophiopogonis, 0.5-1 part of folium llicis latifoliae, 100-110 parts of beef, 0.4-0.5 part of papain, 1.8-2.0 parts of calcium chloride, 1.8-2.0 parts of D-sorbitol, 5-6 parts of salt, 0.03-0.04 part of lactobacillus casei, 0.1-0.2 part of sodium erythorbate, 12-15 parts of raw ginger slices, 10-12 parts of ginger juice, 2-3 parts of monosodium glutamate, 5-6 parts of white granulated sugar, 1-2 parts of soy sauce, 6-8 parts of yellow rice wine, 3-4 parts of Chinese prickly ash, 1-2 parts of cassia bark, 1-2 parts of anise, 1-2 parts of fennel, 18-20 parts of 140 mg / ml dried tangerine or orange peel extract and a proper amount of water. The body fluid regenerating and stomach invigorating lemon-added sliced dried beef has rich fragrance and is delicious, the lemon regenerates body fluid, invigorates the stomach and promotes appetite, and the added traditional Chinese medicine has the effects of regenerating body fluid, quenching thirst and moistening the lung to arrest cough.

The invention discloses a fruit peel appetite-improving duck meat sausage which is prepared from the raw materials including, by weight, 220-250 parts of duck breast meat, 8-10 parts of fresh grapefruit peel, 7-8 parts of purple sweet potato peel, 4-5 parts of flos puerariae, 1-2 parts of ligustrum lucidum, 3-4 parts of momordica grosvenori leaves, 2-3 parts of monosodium glutamate, 4-6 parts of five-spice powder, 2-3 parts of soybean sauce, 4-5 parts of white sugar, 6-8 parts of salt, a proper amount of lactobacillus plantarum, a proper amount of a calcium chloride solution and a proper amount of water. The added purple sweet potato peel has the effects of preventing cancer, protecting liver, moistening intestines and relaxing bowel. The sausage also contains various traditional Chinese medicine components, such as the flos puerariae, so that the sausage has the effects of clearing heat and detoxifying body, protecting liver and tonifying kidney.

The invention provides a processing method of fermented-soybean-flavor air-dried marinated beef, and belongs to the technical field of meat product processing. The processing method of the fermented-soybean-flavor air-dried marinated beef comprises the following steps: (1), carrying out pretreatment, namely performing acid drainage treatment on beef; (2), carrying out tenderizing and marinating, namely injecting a tenderizing solution into raw beef piece, carrying out tenderizing, and then, carrying seasoning and marinating, wherein the tenderizing solution comprises 0.3-0.4% by mass concentration of fig protease, 0.01-0.02% by mass concentration of bacillus subtilis and 0.03-0.05% by mass concentration of tea polyphenols; (3), carrying out fermentation treatment, namely performing fermenting on the marinated beef and fermented soybeans; (4), carrying out smoking and roasting treatment; and (5), carrying out air-drying treatment. A novel air-dried marinated beef product which is delicate in taste, reddish brown in color and luster, unique in fermented soybean aroma and healthy to eat is obtained by the processing method through carrying out process improvements.

The invention discloses a meat tenderizing agent and an application method thereof and belongs to the technical field of food biology. The meat tenderizing agent comprises 1-30 parts of tenderizing enzyme and 70-90 parts of tenderizing liquid, wherein the tenderizing liquid comprises 1-20 parts of table salt, 1-40 parts of starch and / or modified starch, 1-40 parts of glucose and / or syrup, and water. The meat tenderizing agent is suitable for the tenderizing of chicken, beef and pork in food for elder people, infants and special groups, safe, reliable and good in tenderizing effect; meat processed by the meat tenderizing agent is tender and juicy, the nutrient components of the processed meat are easy to absorb, and the requirements on meat taste and nutrient intake of the elder people, infants and special groups can be satisfied.

The invention provides a processing method for improving the tenderness of pork chops through microbial fermentation. The pork chops are subjected to the cooperative treatment of alkaline electrolysiswater and ultrasonic waves, then accelerated unfreezing, pig smell removal and tenderizing are conducted, and the pork chops are beaten flat with a heavy object, then subjected to vacuum rolling andkneading tenderizing with a pickling solution containing lemon juice, konjac glucomannan, bromelain, potato juice and the like, fermented by a compound lactobacillus fermentation solution, deep-drieduntil the center temperature is 73 DEG C, and finally cooled and vacuum-packed for irradiation treatment. By means of the processing method for improving the tenderness of the pork chops through microbial fermentation, the tenderness of the processed pork chops is improved, and the pork chops are easy to chew, juicy, excellent in taste and good in flavor.

The invention discloses appetite promoting and liquid engendering cumquat beef jerky and a preparation method thereof. The appetite promoting and liquid engendering cumquat beef jerky is prepared from the following raw materials in parts by weight: 3 to 4 parts of dried shrimp meat, 1 to 2 parts of parsley leaves, 2 to 3 parts of cumquat, 0.5 to 1 part of mustard oil, 0.5 to 1 part of lotus plumule, 0.5 to 1 part of herba pogostemonis, 0.5 to 1 part of folium mori, 100 to 110 parts of beef, 0.4 to 0.5 part of papain, 1.8 to 2.0 parts of calcium chloride, 1.8 to 2.0 parts of D-sorbitol, 5 to 6 parts of salt, 0.03 to 0.04 part of lactobacillus casei, 0.1 to 0.2 part of sodium erythorbate, 12 to 15 parts of sliced rhizoma zingiberis recens, 10 to 12 parts of ginger juice, 2 to 3 parts of aginomoto, 5 to 6 parts of white granulated sugar, 1 to 2 parts of soy sauce, 6 to 8 parts of yellow rice wine, 3 to 4 parts of pericarpium zanthoxyli, 1 to 2 parts of Chinese cinnamon, 1 to 2 parts of fructus anisi stellati, 1 to 2 parts of fructus foeniculi, 18 to 20 parts of 140 mg / ml of pericarpium citri reticulatae extracting solution and an appropriate amount of water. According to the appetite promoting and liquid engendering cumquat beef jerky disclosed by the invention, the parsley leaves and the cumquat are mixed, the cumquat has the functions of stimulating the appetite and engendering liquid, and rich nutrition and full taste are obtained by the matching of the cumquat and the parsley leaves.

The invention discloses millet kidney-tonifying deficiency-replenishing dried beef and a manufacturing method thereof. The dried beef is made from the following raw materials, by weight part, 1-2 of millet, 2-3 of royal jelly, 3-4 of duck liver, 0.5-1 of dahurian angelica roots, 0.5-1 of radix bupleuri, 0.5-1 of mulberry fruits, 100-110 of beef, 0.4-0.5 of papain, 1.8-2.0 of calcium chloride, 1.8-2.0 of D-sorbitol, 5-6 of salt, 0.03-0.04 of lactobacillus casei, 0.1-0.2 of sodium erythorbate, 12-15 of ginger slices, 10-12 of ginger juice, 2-3 of monosodium glutamate, 5-6 of white granulated sugar, 1-2 of soy, 6-8 of yellow rice wine, 3-4 of prickly ash peels, 1-2 of cassia, 1-2 of Chinese star anise, 1-2 of fennel, 18-20 of a dried tangerine peel extracted liquid, and a proper amount of water. The dried beef is made from pulverizing the components. The manufacturing method is novel, the taste of dried beef is improved, and the added traditional Chinese medicines have the efficacy of relieving strangury, keeping healthy and clearing summer heat.

The invention discloses a method for processing high-protein, low-fat and room-temperature-preserved ready-to-eat beef without using grease, and relates to the technical field of processing of ready-to-eat beef. The method concretely comprises the following processing steps: putting prepared tenderizing liquid into a water bath kettle at a constant temperature, and adding beef cubes into the tenderizing liquid; beating and curing the beef cubes by using a tumbling machine; rapidly cooking the cured beef cubes under the conditions of high temperature and high pressure, then taking out and cooling; drying the cooled beef cubes; after the dried beef cubes are cooled, metering according to the specifications for carrying out vacuum packaging, and sterilizing. According to the method provided by the invention, the beef is beaten and cured by means of the tumbling machine, so that a mechanical effect of enabling myofibril to be broken is achieved, a certain role is played in muscle tenderization, the product is enabled to be tender in mouth feel, and the normal temperature storage of the product is facilitated; the aims of lowering the cost and increasing the benefit are achieved by combining microwave drying and hot air drying, and the product is easy to preserve; the tenderizing liquid used in the method has a good tenderization effect, so that the dried beef has very good chewiness.

The invention discloses fermented duck meat sausage with seaweed for improving umami taste, which is prepared from the raw materials including, by weight, 220-250 parts of duck breast meat, 8-10 parts of seaweed powder, 4-5 parts of garlic, 2-3 parts of American ginseng, 2-2.4 parts of ilex cornuta roots, 0.7-1.5 parts of herba ecliptae, 2-3 parts of monosodium glutamate, 4-6 parts of five-spice powder, 2-3 parts of soybean sauce, 4-5 parts of white sugar, 6-8 parts of salt, a proper amount of lactobacillus plantarum, a proper amount of a calcium chloride solution and a proper amount of water. The added seaweed powder has the effects of resisting senility, reducing blood fat and resisting tumor. The sausage also contains various traditional Chinese medicine components, such as the American ginseng, so that the sausage has the effects of tonifying qi and nourishing yin, clearing heat and engendering fluid.

The invention discloses apricot kernel cough-relieving asthma-relieving dried beef and a preparation method thereof, wherein the dried beef is prepared from the following raw materials in parts by weight: 1-2 parts of an apricot kernel powder, 2-3 parts of dried cherry, 1-2 parts of thick broad-bean sauce, 3-4 parts of a watermelon juice, 0.5-1 part of cortex cinnamomi, 0.5-1 part of smoked plum, 0.5-1 part of rhodiola rosea, 100-110 parts of beef, 0.4-0.5 part of papain, 1.8-2.0 parts of calcium chloride, 1.8-2.0 parts of D-sorbitol, 5-6 parts of table salt, 0.03-0.04 part of lactobacillus casei, 0.1-0.2 part of sodium erythorbate, 12-15 parts of raw ginger slices, 10-12 parts of a ginger juice, 2-3 parts of monosodium glutamate, 5-6 parts of white granulated sugar, 1-2 parts of soybean sauce, 6-8 parts of yellow wine, 3-4 parts of Chinese prickly ash, 1-2 parts of cassia bark, 1-2 parts of star anise, 1-2 parts of fennel, 18-20 parts of a 140 mg / ml pericarpium citri reticulatae extract liquid, and a proper amount of water. The method is simple in preparation, delicious, and balanced in nutrition.

The invention discloses a making technology for steak tenderization. The making technology comprises the steps that a naturally-prepared tenderization solution is adopted for tenderizing rolled beef, and the processing time is 5-10 min; the tenderization solution comprises the raw materials including, by weight, 20-30 parts of Malabar spinach tender leaves, 10-15 parts of sweet potato tender leaves, 5-10 parts of pholiotanameko, 5-10 parts of chufa, 18-22 parts of taro and 1-3 parts of a stabilizing agent. The taro has abundant grumesaponin and various kinds of trace elements, and is mixed together with the tender Malabar spinach tender leaves, the sweet potato tender leaves, the pholiotanameko and the like, beef is tenderized, the good beef tenderization effect can be achieved, and meanwhile the health care effects of heat clearing and detoxication are achieved.

The invention discloses a heart-clearing and spirit-quieting fermented duck meat sausage which is prepared from the raw materials including, by weight, 220-250 parts of duck breast meat, 5-6 parts of lotus seeds, 5-6 parts of red dates, 4-5 parts of whole flour of sweet potato, 2-3 parts of oroxylum indicum, 2.3-2.4 parts of polygala tenuifolia, 1.3-2 parts of dendrobium nobile flower, 2-3 parts of monosodium glutamate, 4-6 parts of five-spice powder, 2-3 parts of soybean sauce, 4-5 parts of white sugar, 6-8 parts of salt, a proper amount of lactobacillus plantarum, a proper amount of calcium chloride solution, and a proper amount of water. The added lotus seed has the effects of boosting kidney, astringing seminal fluid, nourishing heart and quieting the spirit. The sausage contains various traditional Chinese medicine components, such as the oroxylum indicum, so that the sausage has the effects of moistening lung and soothing liver, harmonizing stomach and promoting tissue regeneration.

The invention discloses a production method of tender vacuum dried minced meat. The method comprises the following steps: (1) preparing raw meat; (2) adding auxiliary materials in the raw meat, stirring uniformly, preserving the meat to prepare meat stuffing; (3) preserving the meat stuffing at 0-4 DEG C for 16-18 hours; (4) adding wheat tissue proteins, mixing the wheat tissue proteins and the meat stuffing uniformly, spreading the meat stuffing to form rectangular meat slices, placing the meat slices in a drying house, baking the meat slices at 55 DEG C for 1 hour, baking the meat slices at 65 DEG C for 2 hours and then baking the meat slices at 75 DEG C for 3 hours, after the baking is finished, taking out and quickly cooling the meat slices to prepare dried minced meat; (5) demoulding the dried minced meat, tiling the dried minced meat on a baking tray, baking the dried minced meat to release oil; (6) flattening the dried minced meat to prepare a semi-finished product, (7) sterilizing and tendering the semi-finished product; (8) adding water to cool the semi-finished product to the ordinary temperature, and blow-drying to prepare the product. The product produced according to the method is rich in nutrients, has good glossiness and a long quality guaranteeing period, tastes good, and is elastic, crisp externally and tender internally.

The invention discloses a lung-clearing fermented duck meat sausage which is prepared from the raw materials including, by weight, 220-250 parts of duck breast meat, 5-6 parts of gracilaria lemaneiformis, 8-9 parts of rose hips, 4-5 parts of mulberry leaves, 1-2 parts of radix rehmanniae preparata, 3-4 parts of fructus lycii, 2-3 parts of monosodium glutamate, 4-6 parts of five-spice powder, 2-3 parts of soybean sauce, 4-5 parts of white sugar, 6-8 parts of salt, a proper amount of lactobacillus plantarum, a proper amount of calcium chloride solution, and a proper amount of water. The added gracilaria lemaneiformis has the effects of stopping bleeding and reducing blood pressure, clearing heat and removing toxin, and clearing lung and relaxing bowel. The sausage contains various traditional Chinese medicine components, such as the mulberry leaves, so that the sausage has the effects of clearing lung, moistening dryness, soothing the liver and improving eyesight.

The homogenizing low-temperature oven equipment capable of changing the tenderness of the dried pork slices comprises an oven body, a hot air opening is formed in the oven body, a center shaft is in driving connection with the interior of the oven body, a baking tray is fixedly installed on the center shaft through a shaft sleeve, and a mold groove is formed in the baking tray through a first baffle and a second baffle. A mounting seat is fixedly mounted in the box body, a front seat is fixedly connected to the mounting seat, a guide rod is slidably mounted on the front seat, a first spring is fixedly connected to the front seat, a movable seat is fixedly connected to the guide rod and the first spring, and a tumbling roller is rotatably mounted on the movable seat; a movable seat state control structure with a trigger type reset unlocking function is arranged between the movable seat and the front seat in a matched manner; the oven disclosed by the invention adopts a low-temperature baking mode, qualified and healthy dried pork slices are produced, the tenderness of the finished dried pork slices can be freely changed, various dried pork slices with different tenderness can be baked at the same time, and the oven has excellent baking performance.

The invention discloses a spicy-and-hot fermented duck meat sausage which is prepared from the following raw materials including, by weight, 220-250 parts of duck breast meat, 3-4 parts of edible oil, 10-11 parts of minced fish, 8-9 parts of fresh chili, 2-3 parts of Chinese yam, 1-2 parts of radix pseudostellariae, 3-4 parts of poria cocos, 2-3 parts of monosodium glutamate, 4-6 parts of five-spice powder, 2-3 parts of soybean sauce, 4-5 parts of white sugar, 6-8 parts of salt, a proper amount of lactobacillus plantarum, a proper amount of calcium chloride solution, and a proper amount of water. The added minced fish has the function of supplying calcium and fortifying spleen. The sausage contains various traditional Chinese medicine components, such as the radix pseudostellariae, so that the sausage has the effects of boosting qi and fortifying the spleen, and engendering fluid to moisten lung.

The invention discloses a sweet scented osmanthus wine spleen-tonifying deficiency-reinforcing dried beef and a preparation method thereof; the dried beef is prepared from the following raw materials in parts by weight: 1-2 parts of freeze-dried ham meat, 3-4 parts of sweet scented osmanthus wine, 2-3 parts of pickled sweet potato stems, 0.5-1 part of soybean oil, 0.5-1 part of perilla leaves, 0.5-1 part of fructus aurantii immaturus, 0.5-1 part of fructus rosae laevigatae, 100-110 parts of beef, 0.4-0.5 part of papain, 1.8-2.0 parts of calcium chloride, 1.8-2.0 parts of D-glucitol, 5-6 parts of table salt, 0.03-0.04 part of lactobacillus casei, 0.1-0.2 part of sodium erythorbate, 12-15 parts of raw ginger slices, 10-12 parts of a ginger juice, 2-3 parts of monosodium glutamate, 5-6 parts of white granulated sugar, 1-2 parts of soy sauce, 6-8 parts of yellow wine, 3-4 parts of Chinese prickly ash, and 1-2 parts of cassia bark. The pickled sweet potato stems are cut into sections and then are added into the sweet scented osmanthus wine and soaked, the pickled sweet potato stem sections are taken out and mixed and chopped with the freeze-dried ham meat, and then the chopped materials are put into soybean oil heated to be hot and are stir-fried; the taste is delicious, the freshness and fragrance of the beef are increased, and the sweet scented osmanthus wine is capable of tonifying spleen and reinforcing deficiency.