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35 results about "Horse meat" patented technology
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Horse meat forms a significant part of the culinary traditions of many countries, particularly in Europe, South America and Asia. The top eight countries consume about 4.7 million horses a year. For the majority of humanity's early existence, wild horses were hunted as a source of protein.
Fermented horse meat product and preparation method thereof
The present invention discloses a fermented horse meat food and its preparation method. The formula for preparing fermented horse meat includes the following components: (by using 100kg of horse meat weight as reference) 4%-6% of edible salt, 5%-20% of sugar, 0.3%-0.4% of phosphate, 0.003%-0.005% of nitrite, 0.5%-0.7% of sodium ascorbate, 0.4%-0.6% of white pepper, 0.1%-0.15% of sage, 0.1%-0.15% of nutmeg, 0.05%-0.1% of cassia bark, 0.2%-0.3% of coriandrum sativum, 0.2%-0.8% of garlic, 0.1%-0.2% of basil and 3% of composite inoculum. Its preparation method includes the following steps: selecting materials, defrosting, finishing, cleaning, pickling, making fermentation, roasting and vacuum packaging so as to obtain the invention horse meat food.
Owner:XINJIANG UNIVERSITY
Lc/ms/ms analysis for meat speciation in raw and processed meat product
Apparatus, methods and kits for detecting the contamination of a meat sample with another type of meat using parent-daughter ion transition monitoring that identifies peptides specific to a particulartype of meat. The meat types detected can include pork, beef, lamb, chicken, duck and / or horse and one or more combinations thereof.
Owner:DH TECH DEVMENT PTE
Novel horse meat product and preparation method thereof
The invention discloses a novel horse meat product and a preparation method thereof. The method comprises the following steps: with low-fat and high-protein horse meat as a main material, putting a container into a magnetic field of which the voltage is + / -2kv to + / -8kg and the environment temperature is 0-4 DEG C, and pickling for 16-18 hours; carrying out ultrasonic treatment in an ultrasonic generator of 1500W and 40kHz for 30 minutes, and carrying out tendering treatment; carrying out primary air drying, and preparing a unique sauce, wherein the sauce is prepared from the following raw materials in percentage by weight: 14%-16% of fenugreek powder, 14%-16% of red chilli powder, 9%-11% of minced garlic, 9%-11% of cumin powder, 2%-4% of star aniseed powder, 2%-3% of seed powder of Chinese prickly ash and 40%-50% of water in a full mixing manner; and tumbling the prepared sauce with the primarily aired meat product for 30 minutes, carrying out secondary air drying, cutting into slices, packing and preparing to obtain the novel horse meat product. The preparation method has typicality and uniqueness in the aspects of volatile flavor compounds and preparation of the unique and novel horse meat product, and has a wide practicability and value.
Owner:XINJIANG AGRI UNIV +1
Mushroom and horse meat stuffed dish and preparation method thereof
InactiveCN104172261ARemove sour tasteGreat tasteFood ingredient functionsFood preparationMonosodium glutamateFood material
The invention discloses a mushroom and horse meat stuffed dish and a preparation method thereof. The mushroom and horse meat stuffed dish comprises the following raw materials in parts by weight: 500-550 parts of horse meat, 300-350 parts of mushrooms, 150-180 parts of crowndaisy chrysanthemum, 25-30 parts of lemon, 10-12 parts of fresh ginger, 10-12 parts of edible salt, 5-6 parts of chicken powder, 5-6 parts of monosodium glutamate, 25-30 parts of sesame oil, 20-25 parts of cooking wine, 30-35 parts of light soy sauce, 10-12 parts of dark soy sauce, 30 parts of edible oil and 250 parts of water. The mushroom and horse meat stuffed dish not only is abundant in nutrition, but also has a dietary therapy effect by rational combination of the various food materials, is unique in flavor, delicious in taste and good in mouthfeel, is fresh and smooth, has the effects of invigorating the spleen and replenishing qi, warming the kidney and tonifying yang, delaying senescence, resisting and preventing cancers, and improving body immunity, is convenient to eat and carry, simple in production process and convenient to prepare, and can the requirements of industrial production.
Owner:黄琪淋
Method for detecting horsemeat in food
ActiveCN104293899AQuick checkSensitive detectionMicrobiological testing/measurementDNA/RNA fragmentationFluorescenceAdditive ingredient
The invention relates to a method for detecting horsemeat in food. The invention provides a primers for detecting 6 pairs of different fragments horsemeat in food, and the nucleotide sequences are shown as SEQ ID NO.1, NO.2, NO.3, NO.4, NO.5, NO.6, NO.7, NO.8, NO.9, NO.10, NO.11 and NO.12. The invention also provides a kit containing the above primer group. The kit of the invention can fast and accurately detect whether a meat product is doped with horsemeat, and has especially obvious effect in detection of depth processing meat. The invention also provides flexible changeable objective fragments for food inspection personnel to contrast and detect other meat sources, thereby improving the efficiency of detection. In addition, the primers provided by the invention can also be used as primers for real-time fluorescence quantitative PCR to conduct quantification on the horsemeat ingredient doped in food, for better application in food field.
Owner:神州基因科技(天津)有限公司
Method of deboning animal meat block and deboning apparatus
InactiveUS20080020693A1Simple structureSatisfactory separation performanceMeat holding apparatusPoultry deboningEngineeringPre treatment
A deboning method and a deboning apparatus is provided whereby a meat block at the humerus part having a part of the scapula remaining therein, which corresponds to the shoulder part of a back split block of an animal meat (for example, beef, pork, horse meat, goat meat or poultry meat), can be completely automatically deboned after a simple pretreatment by human hand.
Owner:MAYEKAWA MFG CO LTD
Method for breeding Ili horses, and kit employed in method
InactiveCN103181361AImprove body size traitsAccelerate cultivationMaterial analysis by electric/magnetic meansAnimal husbandryBody sizeBiology
Owner:新疆维吾尔自治区畜牧科学院中国-澳大利亚绵羊育种研究中心
Horse meat sausage and manufacturing method thereof
InactiveCN104207181ARich and delicious meal structureAdjustable Meal StructureFood preparationBiotechnologyPork Liver
The invention discloses a horse meat sausage and a manufacturing method thereof. The horse meat sausage is composed of following raw materials, by weight, 100-120 parts of small intestine of pigs, 500-550 parts of horse meat, 200-220 parts of pork liver, and 122-156 parts of a marinade. The horse meat sausage is prepared through combination of the horse meat and the pork liver and marinating in the marinade consisting abalone sauce, garlic, anise and the like, so that the horse meat sausage is better in mouthfeel, is unique in flavor, is rich in nutrition and is delicious. The manufacturing method is scientific and healthy. The horse meat sausage can regulate dietary structure of human body, is wide in suitable people and is convenient and quick to eat. The horse meat sausage is ready to enjoy when being opened or can be eaten by being heated in a microwave oven, is simple in manufacturing processes, is convenient to manufacture and can satisfy a requirement in industrialized production.
Owner:黄琪淋
Pet food and making method thereof
InactiveCN1528172APromote digestion and absorptionNutritional balanceAnimal feeding stuffAccessory food factorsAnimal foodAnimal science
The present invention discloses a food for pet animal and its production method. The composition of said pet animal food comprises (by weight mixing ratio) artiodactyl animal meat (pig meat, mutton, beef and horse meat) as main raw material 80-120, edible salt 0.2-0.8, sodium nitride 0.005-0.015, sorbitol, 0.5-5, maltitol 1-4 and potassium sorbate 0.01-0.05. Its production method includes the steps of raw material treatment, mixing material, forming, drying, inspection and packaging so as to obtain the invented pet animal food.
Owner:YANTAI CHINA PET FOODS GRP
Method for manufacturing Kazakh ethnic-flavour smoked horse sausage
InactiveCN102599542ASlices are firm and moistSlicing works wellFood preparationBiotechnologyZanthoxylum bungeanum
The invention belongs to the technical field of meat food manufacturing methods, in particular relates to a method for manufacturing a Kazakh ethnic-flavour smoked horse sausage. The manufacturing method comprises the following steps: 1, preparing raw materials: selecting fresh horsemeat or horse rib meat with bones, cutting into strips after washing, preparing horse intestines, a table salt, mashed garlic and Zanthoxylum bungeanum Maxim for later use and washing a big jar container for later use; 2, uniformly mixing the fresh horsemeat or the horse rib meat with bones with the table salt, mashed garlic and Zanthoxylum bungeanum Maxim, putting the mixture into the big jar container to cure; 3, filling the cured horsemeat or the horse rib meat with bones into the prepared and washed horse intestines and smoking by using Juniperus saltuaria branches in Sinkiang; and 4, drying the smoked horse sausage for 7-10 days on a wooden support, taking down from the wooden support, and storing to obtain the Kazakh ethnic-flavour smoked horse sausages. The method disclosed by the invention has the beneficial effects that the smoked horse sausage manufactured by the method disclosed by the invention is moderate in salt flavour, palatable and strong in aromatic flavour, and completely has the special flavour of the smoked horse sausage of the Kazakh.
Owner:巴吾尔江·巴哈提
Method for fattening horses
The invention discloses a method for fattening horses. The method for fattening the horses comprises the following steps of: 1) selecting horses, namely selecting the horses with the weight of more than 250 kilograms, at the age of 1.5 to 6 years old and fed with free range husbandry; 2) at the fat consumption period, freely grazing the selected horses for concentrative barn feeding; 3) at the fat restoring period, feeding the horses from the step 2 with the feed with the formula I for 60 to 80 days and feeding the horses with the feed with the formula II for 40 to 60 days; and 4) at the strongly breeding weight-increasing period, feeding the horses with the feed with the formula III for 40 to 60 days. By using the method, hybridized horses of 140 pieces of Kabardin and Mongolian horses and the hybridized horses of Sanhe horses and the Mongolian horses with second generation are fed for more than 200 days to breed first-grade, second-grade and third-grade snowflake horseflesh accounting for 87 percent of that of the whole fattened horses and the produced snowflake horseflesh finished products are 15,332.2 kilograms, wherein each horse produces 111.11 kilograms of snowflake horseflesh on the average; the finished product ratio is 78 percent; and the daily average weight gain of the horse is 285.4 grams.
Owner:郝英
Horse meat roll and manufacturing method thereof
InactiveCN104207182ARich and delicious meal structureAdjustable Meal StructureFood preparationBiotechnologyFlavor
The invention discloses a horse meat roll and a manufacturing method thereof. The horse meat roll is composed of following raw materials, by weight, 80-100 parts of small intestine of pigs, 500-550 parts of horse meat, 150-200 parts of dried bamboo shoots, and 174-218 parts of a sauce. The horse meat roll is prepared through a reasonable combination of the horse meat and the dried bamboo shoots and is prepared by being boiled in a covered pot with a seasoning including oyster sauce, garlic, anise and the like. The horse meat roll is better in mouthfeel, is unique in flavor, is rich in nutrition and is delicious. The manufacturing method is scientific and healthy. The horse meat sausage can regulate dietary structure of human body, is wide in suitable people and is convenient and quick to eat. The horse meat sausage is ready to enjoy when being opened or can be eaten by being heated in a microwave oven, is simple in manufacturing processes, is convenient to manufacture and can satisfy a requirement in industrialized production.
Owner:黄琪淋
Novel horse meat product and preparation method thereof
The invention discloses a novel horse meat product and a preparation method thereof. The method comprises the following steps: with low-fat and high-protein horse meat as a main material, putting a container into a magnetic field of which the voltage is + / -2kv to + / -8kg and the environment temperature is 0-4 DEG C, and pickling for 16-18 hours; carrying out ultrasonic treatment in an ultrasonic generator of 1500W and 40kHz for 30 minutes, and carrying out tendering treatment; carrying out primary air drying, and preparing a unique sauce, wherein the sauce is prepared from the following raw materials in percentage by weight: 14%-16% of fenugreek powder, 14%-16% of red chilli powder, 9%-11% of minced garlic, 9%-11% of cumin powder, 2%-4% of star aniseed powder, 2%-3% of seed powder of Chinese prickly ash and 40%-50% of water in a full mixing manner; and tumbling the prepared sauce with the primarily aired meat product for 30 minutes, carrying out secondary air drying, cutting into slices, packing and preparing to obtain the novel horse meat product. The preparation method has typicality and uniqueness in the aspects of volatile flavor compounds and preparation of the unique and novel horse meat product, and has a wide practicability and value.
Owner:XINJIANG AGRI UNIV +1
Spicy meat paste
The invention discloses a spicy meat paste. The spicy meat paste is characterized by comprising the following raw materials: 30 to 40 parts of pork, 10 to 15 parts of mutton, 10 to 15 parts of beef, 10 to 15 parts of horse meat, 10 to 15 parts of chicken, 10 to 20 parts of soybean oil, 3 to 5 parts of salt, 3 to 5 parts of minced ginger, 1 to 2 parts of gourmet powder, 2 to 3 parts of caraway, 0.2 to 0.4 part of minced aniseed, 2 to 3 parts of fermented soya bean and 3 to 5 parts of chickens' extract. The spicy meat paste provided by the invention is tasty and delicious, contains a mixture of a plurality of meats, and has abundant taste and comprehensive nutrients.
Owner:CHENGDU SHENGERJIA SCI & TECH
Skin-tendering feature-benefiting type beef skewer and preparation method thereof
The invention discloses a skin-tendering feature-benefiting type beef skewer which is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of beef, 10-15 parts of persimmon, 3-4 parts of pear, 5-6 parts of a hawthorn paste, 4-6 parts of horse meat, 6-7 parts of lotus seed, 30-35 parts of soybean milk, 1-2 parts of galanga, 2-3 parts of star anise, 3-4 parts of Chinese rose flower, and 10-13 parts of peanut oil. Added fructus momordicae has the effects of tendering skin and benefiting feature; at the same time, alpinia tonkinensis gagnep is also added and has the efficacies of having aroma, invigorating stomach and expelling pathogenic wind; and with addition of pear, hawthorn paste, lotus seed, soybean milk and other accessories with unique taste, the beef skewer is better in mouthfeel.
Owner:五河县鑫旺清真食品有限公司
Fermented flavor dried horse meat slice and preparation method thereof
PendingCN112869046AComfortable tasteEasy to chewFood ingredient as antioxidantYeast food ingredientsBiotechnologyMonosodium glutamate
The invention discloses fermented flavored dried horse meat slice and a preparation method of the fermented flavored dried horse meat. Pickling ingredients in the fermented flavor dried horse meat slice comprise 2%-3% of a composite fermentation agent, 1%-2% of cooking wine, 0.2%-0.4% of five spice powder, 0.4%-0.6% of thirteen spices, 0.1%-0.3% of monosodium glutamate, 0.1%-0.3% of ginger powder, 0.001%-0.003% of sodium nitrite, 2%-4% of white granulated sugar, 1.3%-1.9% of table salt and 0.2%-0.4% of pepper powder. By adopting the composite fermentation agent for fermentation, the microwave drying and low-temperature baking process is optimized, finally, the obtained fermented flavor dried horse meat slice is tender, the fermentation flavor is thick, the nutritional value is high, the strain is used for mixed fermentation, the mature period is shortened, the storage period is prolonged, the safety and the stability are improved, the problems of single flavor, rough taste, dim color and the like of a traditional meat slice product are solved, and the new product has the development and application value.
Owner:XINJIANG AGRI UNIV
Pet food and making method thereof
InactiveCN1220445CPromote digestion and absorptionNutritional balanceAnimal feeding stuffAccessory food factorsAnimal foodAnimal science
Owner:YANTAI CHINA PET FOODS GRP
Making method for Teleshi
The invention provides a making method for Teleshi. The method includes: pouring milk or sheep milk or goat milk into a pot, performing heating to 35DEG C-45DEG C, incorporating abomasal yeast, stirring the materials evenly, with the ratio of the abomasal yeast to the milk being 1:10, conducting heat preservation storage for 2-3h to let the milk form solidified lactic acid; putting fresh or air dried mutton or beef or goat meat or horse meat and bone flesh into the pot, performing heating, carrying out braising for 2-5h to evaporate water in the lactic acid, conducting stirring continuously to make the lactic acid change to white dried milk cake, yellow dried milk cake and light red dried milk cake gradually, thus finally forming a red dried milk cake like product; and putting the well boiled meat and the red dried milk cake like product into a tray, and scattering some well cut onions. According to the making method provided by the invention, the made Teleshi has tasty and delicious taste, rich nutrient components, and local features.
Owner:阿勒泰市达尔汗农业开发有限责任公司
Horse meat sausage added with dry honey powder and preparation method of horse meat sausage
The invention relates to horse meat sausage added with dry honey powder and a preparation method of the horse meat sausage, belonging to the technical field of food processing. The preparation method comprises the following steps of: uniformly stirring ground horse meat, salt, sodium nitrite, composite phosphate and sodium isoascorbate according to a proportion, salting for 24 hours at the temperature of 0-4 DEG C, adding the dry honey powder, pepper powder, ginger powder and ice water, chopping and stirring, performing vacuum clystering, cooking, cooling and packaging to obtain a pure horse meat sausage product. By adding the dry honey powder, the problems of hard mouth feel and heavy fishy smell of the horse meat sausage are solved, the horse meat sausage is exquisite in meat, tender in mouth feel and rich in elasticity, the use amount of sodium nitrite can be reduced, the horse meat sausage is natural and durable in color and luster, the safety is improved, the sausage yield can be increased, and the production cost can be reduced.
Owner:JIANGNAN UNIV
Making method for milk-flavor meat
The invention provides a making method for milk-flavor meat. The making method comprises the following steps: pouring milk, sheep milk or goat milk into a pot, heating the milk to 35 to 45 DEG C, adding abomasum yeast, carrying out uniform mixing under stirring, wherein a ratio of the abomasum yeast to the milk is 1: 10 and storing the obtained mixture for 2 to 3 h under a heat-preserving condition so as to allow the milk to become solidified lactic acid; putting fresh or air-dried mutton, beef, goat meat or horse meat with bones into the pot, carrying heating, braising the meat for 2 to 5 h so as to allow moisture in the lactic acid to be evaporated and continuously carrying out stirring, wherein the lactic acid gradually becomes a white dried milk cake, a yellow dried milk cake and a light red dried milk cake, and finally a red dried milk cake-like product is formed; and putting the cooked meat and the red dried milk cake-like product on a dish and sprinkling a small amount of chopped onion. The milk-flavor meat provided by the invention is delicious and tasty and has abundant nutritional components; and the making method for the milk-flavor meat has local features.
Owner:阿勒泰市达尔汗农业开发有限责任公司
Tanning agent for horsehide and horsehide tanning technology adopting tanning agent
InactiveCN107099625AWith cellulite effectSimplified tanning processTanning treatmentPre-tanning chemical treatmentWear resistantCis-Butenedioic Acid
The invention relates to a tanning agent for horsehide and a horsehide tanning technology adopting the tanning agent. The tanning agent is prepared from diethanolamine, hydrogen peroxide, urea-formaldehyde resin, 2-oxopyrrolidine, dibutyl itaconate, maleic acid, sodium phthalate, carboxybenzaldehyde, di-n-butylamine, fatty aldehyde and diisocyanate. The tanning technology comprises the steps as follows: the horsehide is sequentially treated with procedures including soaking in water, removal of horse meat, softening, tanning and airing. The tanning agent has the good tanning effect on the horsehide in a targeted manner, the procedures can be effectively simplified when the horsehide is tanned with the tanning agent, horse leather can be obtained through treatment of the horsehide with the procedures including soaking in the water, removal of the horse meat, softening, tanning and airing, the tanning procedure has the fat eliminating effect on the horsehide, the tanning technology is effectively simplified, the tanning efficiency is effectively improved, the production cost is effectively reduced, and the prepared horse leather has the good characteristics of being soft, fine, wear-resistant, good in elasticity and the like.
Owner:QUANZHOU XINCAI TRADE
A method for detecting horse meat components in food
ActiveCN104293899BQuick checkSensitive detectionMicrobiological testing/measurementDNA/RNA fragmentationBiotechnologyAnimal science
The invention relates to a method for detecting horsemeat in food. The invention provides a primers for detecting 6 pairs of different fragments horsemeat in food, and the nucleotide sequences are shown as SEQ ID NO.1, NO.2, NO.3, NO.4, NO.5, NO.6, NO.7, NO.8, NO.9, NO.10, NO.11 and NO.12. The invention also provides a kit containing the above primer group. The kit of the invention can fast and accurately detect whether a meat product is doped with horsemeat, and has especially obvious effect in detection of depth processing meat. The invention also provides flexible changeable objective fragments for food inspection personnel to contrast and detect other meat sources, thereby improving the efficiency of detection. In addition, the primers provided by the invention can also be used as primers for real-time fluorescence quantitative PCR to conduct quantification on the horsemeat ingredient doped in food, for better application in food field.
Owner:神州基因科技(天津)有限公司
Stuffed eggplant with horse meat and preparation method thereof
InactiveCN104207193AImprove immunityRemove sour tasteFood ingredient as taste affecting agentFood coatingBiotechnologyChrysanthemum coronarium
The invention discloses a stuffed eggplant with horse meat and a preparation method thereof. The stuffed eggplant with the horse meat is composed of following raw materials including, by weight, 500-550 parts of the horse meat, 20-25 parts of lemon, 10-12 parts of fresh ginger, 20-25 parts of salt, 5-6 parts of chicken essence, 25-30 parts of edible oil, 20-25 parts of cooking wine, 500-600 parts of eggplant, and 150-180 parts of chrysanthemum coronarium. In the product, the horse meat is soaked in the chrysanthemum coronarium, the lemon and the cooking wine so that a sour and astringent flavor of the horse meat can be removed. The product is better in mouthfeel and not only is rich in nutrition but also has a dietary therapy effect since the raw materials are matched reasonably. The product is unique in flavor and delicious in taste, is fresh, tender and smooth and is good in mouthfeel; and has effects of tonifying spleen and boosting qi, warming kidney and tonifying yang, clearing heat and removing toxin, and enhancing body immunity. Meanwhile, the product is convenient to eat and carry, is simple in manufacturing processes, is convenient to manufacture, and can satisfy a requirement in industrialized production.
Owner:黄琪淋
Formula of cat combined complete food
PendingCN111919974AMeeting nutritional needsEliminate or reduce stimulusAnimal feeding stuffAccessory food factorsBiotechnologyNutrition
The invention relates to the technical field of pet foods, and specifically discloses a formula of cat combined complete food including a basic grain, wherein the basic grain comprises livestock and poultry meat particles, aquatic meat particles, vegetable particles and fruit particles; the livestock and poultry meat particles are prepared from 10%-15% of beef, 10%-15% of chicken, 8%-13% of Australian beef powder, 8%-13% of turkey meat, 5%-10% of pork, 5%-10% of mutton, 3%-10% of duck meat, 3%-10% of rabbit meat, 1%-5% of horse meat and 1%-5% of goose meat. The nutrition collocation can be performed according to the nutritional requirements of cats; the nutritional requirements of different varieties, different stages of the same variety and the same variety on individual size, age size, weight size and gender of male and female can be met; nutrient ingredients contained in existing traditional cat food are classified and independently granulated, and nutrient supply meeting the individual characteristics is achieved by increasing or decreasing the number of each kind of single granular food according to the difference nutrient requirements of individuals of each cat variety.
Owner:深圳市华辰控股有限公司
Pill for nourishing blood, reinforcing body fluid and dispelling arthralgia
InactiveCN100502929CImprove immunityNo side effectsNervous disorderAntipyreticMyrrhCervical spondylosis
Owner:程宝良
Horse meat sausage for prevention and treatment of tumor
InactiveCN104489738AHas antibacterial propertiesHas tumor suppressor effectAntineoplastic agentsFood ingredient functionsBiotechnologyDisease
The invention relates to a horse meat sausage for the prevention and treatment of tumor. The horse meat sausage for the prevention and treatment of tumor, provided by the invention, is characterized by comprising the following raw materials: 5-6kg of horse meat, 0.5-1 litre of a pimpinella diversifolia traditional Chinese medicine fluid extract, 0.14kg of salt, 0.3kg of sugar, 200ml of Baijiu, 0.03kg of essence, 0.04kg of ground pepper, and 0.04kg of bruised ginger, wherein the pimpinella diversifolia traditional Chinese medicine fluid extract is prepared from 100 parts of pimpinella diversifolia by weight by using a traditional Chinese medicine fluid extract preparation method. According to the invention, the health horse meat sausage for the prevention and treatment of tumor diseases is prepared by using a wild vegetable pimpinella diversifolia, and has antimicrobial, antiviral and tumor suppression effects; and the horse meat sausage is not only suitable for being daily eaten by ordinary consumers so as to prevent tumor diseases, but also is applicable to the auxiliary health care of patients with tumor.
Owner:林玉翠
Stuffed pumpkin flower with horse meat and manufacturing method thereof
The invention discloses a stuffed pumpkin flower with horse meat and a manufacturing method thereof. The stuffed pumpkin flower with the horse meat is composed of following raw materials including, by weight, 500-550 parts of horse meat, 20-25 parts of lemon, 10-12 parts of fresh ginger, 2-15 parts of salt, 5-6 parts of monosodium glutamate, 20-25 parts of edible oil, 20-25 parts of cooking wine, 100-120 parts of soft bean curd and 150-180 parts of chrysanthemum coronarium. In the product, the horse meat is soaked in the chrysanthemum coronarium, the lemon and the cooking wine so that a sour and astringent flavor of the horse meat can be removed. The product is better in mouthfeel and not only is rich in nutrition but also has a dietary therapy effect since the raw materials are matched reasonably. The product is delicious in taste, is fresh, tender and smooth and is good in mouthfeel; and has effects of tonifying spleen and boosting qi, warming kidney and tonifying yang, clearing and drain dampness and heat, dispersing swelling and dissipating stasis, preventing and treating cancer, and enhancing body immunity. Meanwhile, the product is convenient to eat and carry, is simple in manufacturing processes, is convenient to manufacture, and can satisfy a requirement in industrialized production.
Owner:黄琪淋
Fermented horse meat product and preparation method thereof
The present invention discloses a fermented horse meat food and its preparation method. The formula for preparing fermented horse meat includes the following components: (by using 100kg of horse meat weight as reference) 4%-6% of edible salt, 5%-20% of sugar, 0.3%-0.4% of phosphate, 0.003%-0.005% of nitrite, 0.5%-0.7% of sodium ascorbate, 0.4%-0.6% of white pepper, 0.1%-0.15% of sage, 0.1%-0.15% of nutmeg, 0.05%-0.1% of cassia bark, 0.2%-0.3% of coriandrum sativum, 0.2%-0.8% of garlic, 0.1%-0.2% of basil and 3% of composite inoculum. Its preparation method includes the following steps: selecting materials, defrosting, finishing, cleaning, pickling, making fermentation, roasting and vacuum packaging so as to obtain the invention horse meat food.
Owner:XINJIANG UNIVERSITY
Method for producing dried horse meat
InactiveCN105707571ASolve insufficient resourcesReasonable workmanshipFood preparationMonosodium glutamateBiotechnology
The invention relates to a method for producing dried horse meat. The dried horse meat comprises the following raw materials by weight ratio: in 2000 g of horse leg meat, adding 50-100 g of salt, 20-30 g of liquor, 5-10 g of thirteen-spices powder, 5-15 g of chili powder, 20-30 g of white vinegar, 15-25 g of monosodium glutamate, 15-20 g of Chinese prickly ash, 20-50 g of ginger, 50-100 g of ginkgo powder, 50-100 g of carrot powder, and 30-50 g of potato powder. A production method comprises the following steps: placing all the burdens in the sliced horse leg meat, uniformly mixing the raw materials, placing the materials at a ventilation position at the temperature of 15-20 DEG C for 10-24 hours, then steaming the raw materials for 1-2 hours, taking the materials out, and drying until the water content is lower than 3% to obtain the product. The production method is simple, and the produced dried horse meat has the advantages of delicious taste and convenient eating.
Owner:黄业爱
Seasoning for cold raw meat and preparation method thereof
PendingCN114287571ARich tasteFull of sweetnessMeat/fish preservation using chemicalsBiotechnologyMonosodium glutamate
The technical scheme of the invention discloses a seasoning for cold raw meat and a preparation method thereof. The seasoning comprises water, white granulated sugar, fermented soy sauce, brown granulated sugar, high fructose corn syrup, chili sauce, sesame oil, edible salt, starch, chili powder, fermented vinegar, monosodium glutamate, edible alcohol, garlic concentrated juice and xanthan gum. Through compounding of various raw materials, the seasoning does not contain preservatives, is sweet, salty and spicy in taste and rich in taste, has garlic fragrance and sesame oil fragrance, and can be suitable for different kinds of raw meat such as raw beef, raw horse meat and raw fish meat.
Owner:大多福食品青岛有限公司
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