336 results about "Cooked meat" patented technology

A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

The invention discloses coarse cereal type growing and fattening pig compound feed for promoting the growth and improving the meat quality. The coarse cereal type growing and fattening pig compound feed is prepared from the compositions of corn, barley, broomcorn, bean pulp, phosphatide oil powder, orange peel dreg, calcium hydrogen phosphate, rock flour, salt, vitamin E, lysine, threonine, plant extract, probiotics, choline chloride, multiple vitamins, multiple microelement pre-mixed feed and the like through mixing. The coarse cereal type growing and fattening pig compound feed disclosed by the invention has the advantages that the source of the feed is rich, no pollution, residue and side effects are generated, the cost is low, the processing is convenient, and the storage is easy; while rapid growth speed is ensured, an eye muscle area is increased, and the backfat thickness is reduced; the meat quality is improved while the lean meat percentage is increased; the pH (Potential of Hydrogen) value of meat is normal, the meat color grade is improved, marble veins are formed, the tenderness is increased, the rate of water loss is reduced, the cooked meat percentage is increased, and the storage loss is reduced.

The invention relates to a method for producing spicy hand-shredded chicken and belongs to a technology for processing cooked meat products. The method comprises the steps of selecting raw materials, salting chicken, hanging slated chicken blanks on a vehicle frame, pushing the vehicle frame into a smoking oven to be dried and then stewing the chicken blanks, wherein a stewing method comprises the steps of stewing brine and boiling; soaking the chicken blanks in the brine after boiling, draining the brine on the chicken blanks, using oil to deeply fry the chicken blanks till color and luster of chicken surfaces are golden yellow, performing natural cooling after the deep frying, transferring the chicken to the environment of 0-4 DEGC when the temperature is reduced to be 50 DEG C, continuing to cool the chicken to be identical to room temperature; and finally using aluminum foil retort pouches to perform vacuum package, orderly placing the hand-shredded chicken in a water bath kettle,and controlling water temperature to be about 95 DEG C to perform middle-temperature sterilization so as to obtain the spicy hand-shredded chicken which are good in product structure, full of chewingfeeling, good in elasticity and full-bodied in spicy flavor. Due to the fact that the middle-temperature sterilization is adopted, the flavor, quality structure, color, luster, nutrition and the likeof the spicy hand-shredded chicken are retained well.

The invention relates to a method for preparing the microbial fermentation feed for improving pork quality, which is characterized by comprising the following steps: preparing compound strain culture medium; and inoculating the compound strain into the compound strain culture medium, wherein the compound strain is composed of bacillus licheniformis, bacillus subtillis, lactobacillus plantarum, streptococcus lactis and saccharomyces cerevisiae; culturing to obtain compound bacteria liquid; mixing the compound bacteria liquid, bean pulp, wheat bran, corn, molasses and water; packaging; and carrying out anaerobic fermentation to obtain the microbial fermentation feed. The method of the invention has the advantages that the feed is easy to be absorbed and utilized by compounding the fermentation of the beneficial microorganisms, the commercial pig growth speed is higher, the slaughter rate is high; the muscle drip loss is lowered, and the total contents of the lean meat percentage, the cooked meat percentage, the muscle crude protein and the amino acid are enhanced.

The invention provides a method for processing bean-flavor spiced chicken. The method comprises the following steps of: respectively marinating high-quality chicken and high-quality bean which are used as raw materials by adding multiple natural spices, adding special flavoring oil for flavoring, mixing, performing high-temperature sterilization and vacuum packing, and thus obtaining the bean-flavor spiced chicken. By adopting the method for processing the bean-flavor spiced chicken, the nutrients of the chicken and the bean are furthest kept; when the chicken is marinated, Chinese medicinal herbs with health-care functions are added in a marinating package, so that the marinated chicken has mellow taste, and the health-care effect is added; by mixing and eating the chicken and the marinated bean, the Chinese medicinal herb taste in the conventional health-care marinated chicken is overcome; the bean-flavor spiced chicken has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein, low fat and high calcium, and has the effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, nourishing, supplementing calcium, detoxifying, beautifying and removing acnes. The method is scientific, and nitrites are not produced in the processing process.

The invention provides a complex pig feed enzyme preparation with an activating agent. In a formula, phytase can decompose organophosphorus in a feed into inorganic phosphate which can be absorbed; protein enzyme can degrade protein nutrition substances in the feed so as to promote live pigs to absorb phosphorus and nitric in the feed, meanwhile, the discharge amount of phosphorus and nitric in fecaluria of the live pigs is reduced, and the pollution to the environment is reduced. The activating agent can improve the enzyme reaction rate, thus the enzyme preparation takes into effect faster, and the combined usage of each ingredient in the activating agent and the enzyme preparation can lower the shearing force of the cooked meat, and the tenderness of pork is improved. The feed complex enzyme preparation for pigs, prepared by the invention, can improve the digestion rate of nitric and phosphorus in the feed by the pigs, thus the discharge amount of phosphorus in the fecaluria of the live pigs is reduced by 40% above, and the discharge amount of nitric is reduced by 29% above; and the feed complex enzyme preparation for pigs takes into effect rapidly, and has obvious effect by 2-3days; and the shearing force of the cooked meat is lowered by 50% above.

The hot and spicy seasoning consists of pricklyash, aniseed, fennel, cassia, clove, nutmeg, white amomum fruit, lesser galangal rhizome, pseudostellaria root, Chinese yam, dried ginger, dried orange peel, licorice, haw, plum pulp and curcuma. The hot and spicy seasoning may be added into cooked meat to make meat tender, and may be added into other food to make food delicious and savoury.

A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

The invention provides meat flavor and a preparation method thereof by hydrolyzed vegetable protein in an enzyme process. Soybean protein isolate is hydrolyzed by a biologic zymohydrolysis technology The invention provides meat flavor and a preparation method thereof by hydrolyzed vegetable protein in an enzyme process. Soybean protein isolate is hydrolyzed by a biologic zymohydrolysis technologyto obtain the hydrolyzed vegetable protein in the enzyme process. The soybean protein isolate is moderately hydrolyzed, thus the original flavor of the soybean protein isolate is kept, and the meat flto obtain the hydrolyzed vegetable protein in the enzyme process. The soybean protein isolate is moderately hydrolyzed, thus the original flavor of the soybean protein isolate is kept, and the meat flavor has abundant micromolecule peptide, high flavor development effect and full-bodied and full mouthfeel. The flavor of the meat flavor prepared by the hydrolyzed vegetable protein in the enzyme proavor has abundant micromolecule peptide, high flavor development effect and full-bodied and full mouthfeel. The flavor of the meat flavor prepared by the hydrolyzed vegetable protein in the enzyme process by a Maillard reaction is full and close to be natural and tastes like cooked meat.cess by a Maillard reaction is full and close to be natural and tastes like cooked meat.

The invention provides a method for processing mushroom-flavor goose. The method comprises the procedures of marinating of goose, boiling of mushroom, mixing, vacuum packaging, sterilization and warehousing. By adopting the method for processing the mushroom-flavor goose, the nutrients of the goose and the mushroom are furthest kept, the Chinese medicinal herb taste in the conventional health-care marinated goose is overcome; the mushroom-flavor goose has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein and low fat, and has the health-care effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, reducing blood pressure, enhancing the immunity and the like; and the processing method is scientific, nitrites are avoided, and the mushroom-flavor goose is healthy to eat.

The invention discloses natural full-nutrition breakfast with balanced nutrition and a preparation method thereof. The natural full-nutrition breakfast with balanced nutrition consists of the following components in part by weight: 35 to 45 parts of compound fruit and vegetable powder, 45 to 55 parts of compound grain powder, 3 to 5 parts of aquatic product processing powder, 3 to 5 parts of cooked meat meal and 3 to 5 parts of egg and milk composite powder. The preparation method comprises the following steps of: respectively processing the compound fruit and vegetable powder, the compound grain powder, the aquatic product processing powder, the cooked meat meal and the egg and milk composite powder; and mixing the compound fruit and vegetable powder, the compound grain powder, the aquatic product processing powder, the cooked meat meal and the egg and milk composite powder in a ratio. The natural full-nutrition breakfast with balanced nutrition has the characteristics of having reasonable nutrition, high absorptivity, convenient easting, simple processing method and balanced nutrition, meeting the need of a human body and having the conditioning and health-care effect.

Preparation of dehydrated chicken soup mix involves pressure cooking of chicken meat along with ginger, garlic and onion, separation of liquid extract from cooked meat, separation of meat from the bone, blending of cooked meat and extract with starch and spices into a mix, addition of liquid extract to the mix to make it a slurry, drying of slurry into powder form, and mixing of this powder with milk powder, salt, monosodium glutamate (MSG), ascorbic acid, pepper powder and sugar and packed. The product is sensorily highly acceptable and is microbiologically safe.

An instant meat food is prepared from the cooked meat of donkey, horse, or camel and 14 flavourings including cinnamon bark, liquorice, refined salt, pepper, beer, etc.

The invention discloses aromatic meat gourmet powder and a manufacturing process thereof. Animal lean meat serving as a raw material is sequentially subjected to processes of mincing, cooking, enzymolysis, enzyme inactivation, Maillard reaction and microwave drying to form the aromatic meat gourmet powder. The aromatic meat gourmet powder contains the following components in percentage by weight: 0.3 to 0.4 percent of sodium inosinate, 0.3 to 0.4 percent of sodium guanylate, 13 to 16 percent of sodium glutamate, 12 to 15 percent of salt, 3 to 6 percent of glucose, 0.1 to 0.2 percent of vitamin B1, 5 to 7 percent of white sugar, 4 to 6 percent of amino acid, 20 to 25 percent of filler, and the balance of powdery animal meat. The aromatic meat gourmet powder has the aroma of the animal meat and special microwave dried aroma and mouthfeel, the microbial index is good compared with the like products, and the quality guarantee period is long; deep processing utilization of meat can be improved, and the additional value of the animal meat can be increased; and the process can be widely applied in the food processing industries of instant noodles, puffed food, cooked meat products and the like.

A process for preparing pieces of textured vegetable protein (“TVP”) suitable as meat substitutes includes the steps of selecting TVP pieces, preparing a marinade solution, marinating the TVP pieces, and cooking the marinated TVP pieces by themselves or with meat. The cooked TVP pieces may then be dehydrated, frozen, or added to other food as cooked. The marinade solution includes polysaccharides or proteins that infiltrate the pores of the TVP and gelatinize therein during the cooking step, thereby modifying the texture of the TVP pieces. Edible oils may be added to the marinade. A cooked TVP piece prepared by the process has a texture and flavor similar to those of a cooked meat.

The invention relates to a color and luster curing method for spiced and seasoned duck products and belongs to processing technologies of cooked meat products. The color and luster curing method comprises the steps of fully unfreezing frozen white ducks, salting the white ducks for 24 hours, fully immersing salted white ducks into boiling water for 20 seconds and then draining and stewing the white ducks, wherein a stewing method comprises the steps of stewing brine, boiling and repeatedly using the brine; transferring white duck blanks from the brine to a filter screen, naturally cooling the white ducks at the room temperature to be at 50 DEG C, then transferring the white duck blanks to the environment of 0-4 DEGC to be cooled to be identical to the room temperature; and finally using aluminum foil retort pouches to perform vacuum package, orderly placing the packed seasoned ducks in a water bath kettle, and controlling water temperature to be about 95 DEG C to perform secondary sterilization. The spiced and seasoned duck products are even in color and luster, the color and the luster of batches of products are relatively stable, and the products are stable in color and luster and are not easy to discolor in the selling process.

The invention relates to a Puerh tea cooked meat and a processing method thereof. Mixture ratios of raw materials used in the processing are that: 0.05-1.50Kg of Puerh tea is added to each 10 Kg of meat, 0.25-1.50Kg of alcohol, 0.05-1.50Kg of ginger, 0.20-0.40Kg of salt and 0.20-1.50Kg of ham; wherein, the Pu-erh tea is added after being processed into Pu-erh tea infusion or paste, the meat is bright flesh, bone-in meat or bone-in meat with skin of pigs, sheep, cattle, asses, dogs, rabbits, chickens, ducks, geese or pigeons. The raw materials are selected and weighed according to the mixture ratios; the meat is washed and / or cut and then washed after being pickled to desalt, boiled with the ham; after froth is removed, the mixed soup is boiled and stewed with other raw materials to be 80-percent-done; the boiled mixture is cooled, put into vacuum plastic bags for vacuum pumping, heated for disinfection and then further ripened; at last, the Pu-erh tea cooked meat with the beneficial effects and flavor of the Pu-erh tea but without sugar is prepared. The processing method is simple and has no damage to the beneficial components in the Pu-erh tea.

The invention discloses a method for preparing flavored high-calcium sausage, which comprises the following steps: (1) The preparation method of bone paste: using the matured livestock and poultry bones in the process of meat product processing as raw materials, softening by cooking, coarsely crushing, The superfine livestock and poultry bone slurry is obtained by centrifuging the bone dregs and bone broth, ball milling the bone dregs, and bone powder and bone broth; (2) Preparation of high-calcium sausage: 200 to 400 parts of ultrafine Livestock and poultry bone paste, 200-400 parts of livestock and poultry meat and additives are mixed, chopped and mixed with minced meat at low temperature, and the temperature of the chopping process is controlled not to exceed 10°C, and then enema, steamed and sterilized to make high-calcium sausage. The invention is meat sausage with high calcium content ≥ 300mg / 100g, bone slime particle size ≤ 10μm, rich nutrition and unique flavor. It not only has delicious meat flavor and rich nutrition, but also reduces production cost and promotes cooked meat Efficient and comprehensive utilization of product processing by-products.

The present invention relates to a preparation method of flavour meat food. Said preparation method includes the following steps: (1), firstly, boiling flavouring material in clear water to prepare a flavouring liquor; (2), selecting meat material, cutting said meat material into meat pieces or meat slices, soaking said meat pieces or meat slices in the above-mentioned flavouring liquor for 15-20min; (3), beating egg into starch, fully stirring them uniformly to obtain starch paste; (4), taking out meat material from the above-mentioned flavouring liquor, draining, dipping every meat piece or meat slice into the starch paste and bread-crumbing it; (5), deep-frying the above-mentioned meat material in deep-frying pan for 3-8min until the color of meat material is changed into gold-yellow color, stopping heating, taking out meat material and cooling; (6), spreading seasonings on the cooked meat material; and (7), high-temperature sterilizing and vacuum packaging so as to obtain the invented meat food.

The invention relates to a treatment production line for testacean marine products. The treatment production line is characterized by comprising a pretreatment production line, a first production line, a second production line and a third production line, wherein according to a processing sequence, the pretreatment production line sequentially comprises a stocking warehouse, a first washing station, a sterilization station, a rinsing station, a blow-drying station and an inspection grading station; according to the processing sequence, the first production line sequentially comprises a subpackaging station, a raw meat quick-freezing station and a refrigerating station; according to the processing sequence, the second production line sequentially comprises a shelling and fleshing machine, a cleaning table, a subpackaging station, a raw meat quick-freezing station and a refrigerating station; according to the processing sequence, the third production line sequentially comprises a shelling and fleshing machine, a cleaning table, a tunnel steaming machine, a tunnel airing machine, a subpackaging station, a cooked meat quick-freezing station and a refrigerating station. The treatment production line for the testacean marine products is simple in structure and high in the degree of automation, and facilitates the mass production of seafood products.

The invention discloses a feedstuff for pigs in the later period of fattening and belongs to the technical field of cultivation; the ingredients and the percentage of the feedstuff for pigs in the later period of fattening are: 57 to 60 percent of corn, 13 to 14 percent of soybean pulp, 22 to 24 percent of bran, 0.5 to 1.5 percent of fish meal, 0.4 to 0.5 percent of salt, 2.7 to 3.2 percent of zeolite and 0.0075 to 0.009 percent of compound vitamins; experiment proves that in the later 10 to 20 days of fattening, the use of the feedstuff for pigs of the invention has no effect on the growth performance and carcass composition, the quality of pork is better with better index of pork color, marbling, pH, intramuscular fat content, rate of cooked pork and diameter of muscle fiber, etc., and the quality of the muscle of pigs has a certain improving effect; the contents of calcium, phosphorus and copper in liver and muscle are reduced with different degrees, especially the content of the copper in the muscle is reduced by 25.17 to 40.21 percent obviously, and the cost of the feedstuff is low.

The invention discloses a primer group and a kit for detecting the origin of meat in food with multiple PCR (Polymerase Chain Reaction). The primer group for detecting the origin of meat in food with multiple PCR comprises a detection pork primer pair, a detection chicken primer pair, a detection beef primer pair and a detection mutton primer pair. The primer group can be applied to a multiple PCR technology for detecting the origin of meat in food. The kit can agilely and quickly determine the origin of meat in cooked meat products, and the multiple PCR method shortens the detection time, improves the detection efficiency, and is applied to the field of food detection.

The invention discloses vegetable dried pork with a green cucumber taste and a preparation method thereof. The preparation method comprises the following steps: using pork and cucumbers as main raw materials; and adding auxiliary materials such as white granulated sugar, vegetable oil, honey, rice wine, common salt, pepper powder, white pepper, monosodium glutamate, licorice powder, five-spice powder, star aniseed powder, and the like. Compared with the prior art, fresh cucumbers with special faint scent, nutritive values and flavor are utilized to be reasonably combined with pork, and the pork and the cucumbers are cut into particles, boiled, fried, baked, packaged and processed into a cooked pork product. The product has the faint scent of the cucumbers and the natural sweet smell of the pork, has durable aftertaste and sweet, delicious and palateful aroma and is a leisure food beneficial to all ages.

The invention discloses a nutritious fast food potted soup and a preparation method thereof and relates to five series of nutritious potted soups cooked with poultry bone and meat, namely a spicy potted soup, a potted soup with milk fragrance, a potted soup with mushroom fragrance, a potted soup with sauce fragrance, and preparation methods thereof. The potted soup consists of a poultry bone and meat potted soup extracting pulp, a nourishing material nutrient component extract, a meat product flavouring extract and meat product auxiliary materials. The preparation method comprises the following steps of: A, cleaning the nutritious materials, wrapping the nutritious materials with a gauze and decocting the wrapped materials to obtain a nutrition juice for later use; B, cleaning various meat flavourings, wrapping the flavourings with a gauze and decocting the wrapped flavourings to obtain a flavouring juice for later use; C, preparing various meat product auxiliary materials for later use; D, cutting various poultry bones and meat into needed blocks according to the size of bones of poultry, cleaning the blocks and cooking the blocks; E, uncovering a boiler, removing bloody foams and adding the prepared nutrition juice, the prepared meat flavouring juice and the prepared meat auxiliary materials into the boiler; F, 2 to 3 hours later, when the nutrition is cooked out and the meat is cooked to 7 to 8 maturity, turning off the heat to stew the soup to flavor the soup; and G, taking the cooked meat product out, separating the meat and the soup and packing the soup into the finished product in a workshop, wherein the preparation step also comprises a step of keeping the temperature constant. The invention aims to regulate the traditional potted soups in China prepared by different manufacturing methods into the soups with the flavors approved by the public.

The invention relates to a food processing method, in particular to a processing method for producing fermented meat products by using chicken meat such as chicken breast, chicken legs with bones, chicken wing, etc. to serve as raw materials, which comprises the contents that: 1. the pickling agents used in the processing of original block type fermented chicken meat products are made by full mixing the common salt which makes up 1.5 percent to 2 percent (mass fraction, same as below) of the weight of chicken meat such as the meat of chicken breast, chicken legs, chicken wing, etc., 1.5 percent to 2 percent of cane sugar, 0.1 percent to 0.2 percent of starch sugar and 0.01 percent to 0.015 percent of sodium nitrite; 2. the spice formula of the original block type fermented chicken meat products is that: calculated by 100g chicken meat: soy sauce: 1kg to 1.5kg; mild aromatic Chinese spirits: 500g to 700g; pepper corn: 500g to 600g; cayenne pepper: 400g to 500g; bay leave: 600g to 700g; cummin seeds (powder): 500g to 600g; common fennel particles (powder): 450g to 550g; 3. the processing technique of the original block type fermented chicken meat is characterized in that the chicken meat which meets state sanitation and safety standards and is formed by cutting is added into and fully mixed with the invented pickling agents and spices and then pickled hermetically for 24 days to 36 days under the condition of 0 DEG C to 4 DEG C. After pickling, the pickled chicken meat is hung or placed horizontally to be fermented and dried for 24 hours to 36 hours under controlled temperature and humidity. The fermentation processing conditions are that: the temperature is 43 DEG C to 45 DEG C and the relative humidity is 80 percent to 90 percent.

The invention relates to stuffed sugarcoated haws on a stick, which is characterized in that: the haws which are removed off the seeds are stuffed with various stuffing; a plurality of haws are penetrated by a bamboo stick and dipped into a hot sugar pot for being coated with sugar coating, then the coated haws are taken out of the pot for cooling, and then packed and sealed by a foodstuff bag; thereby the stuffed sugarcoated haws on a stick is made. The producing method comprises steps that: haws with similar diameter are screened out, rinsed; haw stems are wrested off, the core parts of the haws are digged and the seeds are poked out so as to form cavities in the haws; prepared cooked meat paste, ground vegetable and seasonings are mixed and filled in the cavities or various fruit stuffing is filled in the cavities; then the stuffed haws are penetrated by bamboo sticks and dipped in the hot sugar pot for being coated with sugar coating; then the coated haws are taken out for cooling and packed and sealed; thus the sugarcoated haws with various meat stuffing and fruit stuffing are made. The sugarcoated haws with various stuffing of the invention can be made with different flavors such as sweet, sour, tingle and spicy, and are suitable for persons with different tastes.

A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and / or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and / or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes / cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and / or polyamide. A package comprises a cooked meat product within the backseamed casing. The second layer of the casing film prevents or reduces necking down on the forming shoe during backseaming. The backseamed casing is especially useful for cook-in applications.

The invention discloses a pork shreds with wild mushrooms and a manufacturing method. The method takes pork and wild mushrooms as the main material. The material is added with white granulated sugar, dry and soaked pepper, soybean oil, seasame, honey, salt, pricklyash powder, white pepper, monosodium glutamate, five spice powder and anise powder and other accessories to be seasoned and made into the product. The invention mainly makes use of the fragrance, flexibility and pure taste of dry wild mushroom to match with pork reasonably. The pork is separated into pork shreds, constantly seasoned and processed and well flavored hierarchically, and then the cooked meat product is made. The product of the invention is natural, fragrant and crisp with a very special sour and hot taste, hot, delicious, pleasant, palateful, pure sour and hot, and mild, and is a soaked pepper flavor casual meat product fit for both the old and the young.

The invention relates to a method for producing complex bionic dried meat and the relevant product. It takes cooked dried meat powder, textured vegetable protein and edible fiber as main raw material, employs compound gelatin and dietary fatty and meat flavoring agent. The optimal ratio between cooked dried meat and textured vegetable protein and dietary fiber is 6.5: 3.5, the ratio between textured vegetable protein and edible fiber is 2: 1, the optimal amount of compound gelatin and edible fatty is 10% and 8%, and optimal pressure for shaping is 15kN. The invention is characterized by increased nutrition value, reduced cholesterol content, natural meat taste and increased economic benefit.

The invention aims to provide meat seasoning ingredients and a processing method of meat in accordance with problems existing in conventional precast meat products or frozen cooked meat products. The meat seasoning ingredients comprise chili powder, pepper fruit powder, gourmet powder, salt, pepper powder, curry powder, monascus, cane sugar, starch, salad oil, a soy sauce, sesame oil, scallion powder, ginger powder, garlic powder, licorice root powder, fennel fruit powder, Chinese wolfberry fruit powder, cinnamon bark powder and haw powder, and further comprise Chinese magnoliavine fruit powder and red jujube powder. The ingredients can remove mutton smell from meat, soften meat with coarse fibers such as beef, are good in taste, and besides, do not contain additives. In addition, medicinal and edible traditional Chinese medicines are also added, so that the ingredients can dispel cold, eliminate dampness and contribute to promotion of yang qi of bodies. The processing method is simple and convenient, prepared products are clean and hygienic, and the original mouth feel of the meat is not influenced.