63 results about "Marination" patented technology

A package assembly including a first package a second package is provided. The first package can contain two or more compartments. A first compartment can substantially contain the second package and a second compartment can substantially contain a food product, such as a meat. The second package can contain a food additive, such as a marinade. Although substantially contained within the first compartment of the first package, the second package includes a reputable seal located proximate the second compartment of the first package. Applying pressure to the first compartment and, thus, the second package can break the rupturable seal to distribute the food additive from the second package to the food product in the second compartment. The first package can include a perimeter hard seal configured to withstand the pressure and, thus, prevent the leaking of any of the food product or the food additive from the first package during the distribution of the food additive.

An apparatus for marinating a food in a marinade, storing the food during marination, keeping the food warm after cooking, and supporting the food for cutting is provided, the apparatus including a vacuum-sealable marination chamber; a warming chamber; and a cutting board.

A hand-operable meat preparation device includes a handle, a meat tenderizer controllable through the handle to tenderize a cut of meat while introducing vibrational or other work forces therein, and a marinator controllable through the handle to internally marinate the meat with assistance from the vibrational or other work forces introduced by the tenderizer. During use, a person grasps the handle and tenderizes the meat with the meat tenderizer while marinating the meat with the marinator as the tenderizer sets up the vibrational or other work forces in the meat to assist the marination.

The invention discloses a method for preparing five-cereal dried bean curd. The method comprises the following steps of: 1, washing high-quality dry soybeans, soaking, removing impurities, grinding, boiling soybean milk, and filtering; 2, performing swelling treatment on Fagopyrum tataricm Gaertn and five cereals, namely millet, oat, sorghum, corn and wheat to form particles; and 3, mixing filtrate obtained in step 1 and the particles obtained in step 2, preparing bean curd by using brine, loading into boxes, pressing, performing embryo preformation, soaking in alkali, performing primary marination, roasting, premolding, performing secondary marination boiling, secondary pressing and secondary molding, mixing materials, performing vacuum packaging, sterilizing, washing, drying, externally packaging, inspecting, and leaving factory. The problem that dried bean curd has a single raw material is solved; and a variety of beans are matched to form a product nutrition structure system with relatively balanced nutrition by utilizing a health preservation principle.

The invention discloses tomato and dried meat floss beef granules and a preparing method thereof. The tomato and dried meat floss beef granules are prepared from beef, malt syrup, a proper amount of pickling liquid, a proper quantity of marinating auxiliary materials, tomatoes, modified starch, low-gluten wheat flour, dried meat floss, walnut styles, seasoning liquid, emblic leafflower fruits, plum blossoms, mango seeds, cortex acanthopanacis and a proper amount of rice vinegar. According to the tomato and dried meat floss beef granules, microwaves are adopted for auxiliary pickling, nutrition loss is reduced, flavoring is promoted and is more uniform through further positive and negative pressure rolling and kneading, and meat texture is more tender; the functional vinegar liquid is compounded for vinegar marination injection, and the meat structure is improved while the nutrition and flavor are not damaged; rolling and kneading are carried out again, the vinegar marination functional ingredients are absorbed, and the meat texture is tendered to the maximum; granulation, coating and seasoning are carried out after repeated cooking for flavor locking and aroma increasing, multilayer flavoring and multilayer flavors are achieved, the flavor is full, and the tomato and dried meat floss flavors are achieved; meanwhile, traditional Chinese medicine functional ingredients such as emblic leafflower fruits and plum blossoms are added and have the effects of invigorating the stomach and promoting digestion, and are beneficial to the health of the human body.

A method of freezing meat in a marinade includes coating a piece of meat in a marinade, placing the coated meat in a bag which can be vacuum sealed, vacuum sealing the meat and the marinade in the bag, and freezing the meat by immersing the sealed bag in a brine solution containing between 0.05% and 1.0% by weight of cruciferous oil, the brine solution being at a temperature between −22 and −43.6° F. The meat is preferably sealed and frozen without allowing any substantial time for marination, whereby the meat can be thawed and marinated according to the time for a piece of fresh meat placed in the marinade.

The invention discloses an air-drying fermentation process for beef jerky. The air-drying fermentation process includes the following steps of: S1, preparation of main materials and auxiliary materials, S2, deodorization of beef, S3, marination of beef, S4, beef air-drying, S5, fermentation powder preparation and S6, fermentation of beef. According to the set step S2, the beef can be effectively deodorized. By uniform stirring, the fishy smell of the beef is greatly reduced, at the same time, the ingredients are used for preliminarily marinating the beef while removing the fishy smell, and double benefits are achieved. According to the set steps S3 and S4, the beef is air-dried, the drying mode is a combination of low temperature and high temperature, and the drying mode does not damage the texture of meat and enables a good beef air-drying effect. According to the set step S6, the beef is fermented without adding the ingredients, the own taste of the beef is increased, and the beef jerky is conducive to healthy use.

A method of freezing meat in a marinade includes coating a piece of meat in a marinade, placing the coated meat in a bag which can be vacuum sealed, vacuum sealing the meat and the marinade in the bag, and freezing the meat by immersing the sealed bag in a brine solution containing between 0.05% and 1.0% by weight of cruciferous oil, the brine solution being at a temperature between -22 and -43.6° F. The meat is preferably sealed and frozen without allowing any substantial time for marination, whereby the meat can be thawed and marinated according to the time for a piece of fresh meat placed in the marinade.

The invention discloses a production method for almond tea-processed smoked bean curd capable of delaying aging of human body. The almond tea-processed smoked bean curd is health-care tea-processed smoked bean curd prepared from soybean and almond through pretreatment of the raw materials, grinding for preparation of soybean milk, boiling of the soybean milk, solidification, wrapping, marination, etc. According to the production method, American almond is crushed, the usage amount of the almond is controlled, so rich aroma of the almond is changed into slight delicate fragrance. As the almond is added into the tea-processed smoked bean curd, the obtained almond tea-processed smoked bean curd has light fragrance and richer nutrients. The produced almond tea-processed smoked bean curd has an off-white color and good taste, can be popularized as new-generation leisure food, nutritional snack and healthy snack and can also be eaten as a dish besides snack.

The present invention relates to flavored skewers suitable for grilling, frying or baking meat, fish, chicken, vegetable or other food items. The skewers have a coating containing spices, wherein the spices are preferably microencapsulated. Once skewered, the food is flavored from within. The skewers of the present invention can be used to flavor foods for grilling instead of traditional marinated foods or as a supplement to the flavoring of traditional marinated foods.

An auto-cleaning marination filter for a poultry injector system including an outer housing having a liquid inlet and outlet, a screen that allows passage of liquids and impedes passage of solid particles, and a wiper surrounded by said screen for removing solid particles attached to the screen by reverse flow of the liquid through a gap in the wiper.