340 results about "Meat emulsion" patented technology

In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through a tube whose internal diameter is equal to the desired diameter of the sausage product plus twice the thickness of the conveyor belt. In a camming type process, the conveyor belt is caused, upon its entry into the tube, to temporarily form a cylinder containing the meat emulsion. The temporary belt cylinder together with the surrounded meat emulsion extrudate is then conveyed through an ultrasonic waveform generator to cook an outer layer of the meat emulsion. The outer layer may be part of the meat emulsion or a thermoset gelling material deposited on the extruded meat emulsion. At the exit end of the tube, the conveyor belt naturally opens under internal stresses from its cylindrical shape to a flattened belt. The at least partially cooked sausage is then removed from the belt for further processing or packaging. The conveyor belt acts as a temporary skin to hold the meat emulsion during its ultrasonic processing.

Compositions are provided which include biodegradable microparticles with entrapped or adsorbed antigens, in combination with submicron oil-in-water emulsions. Also provided are methods of immunization which comprise administering to a vertebrate subject (a) a submicron oil-in-water emulsion, and (b) a therapeutically effective amount of a selected antigen entrapped in a microparticle.

The invention relates to double emulsions, in particular double emulsions of the water-in-oil-in-water type, which are organoleptically similar to full-fat oil in water emulsions and which are stabilised by mixture of emulsifiers. The invention also relates to a method for producing said double emulsions, and to the use of a mixture of emulsifier for stabilising said emulsions.

Meat emulsion products and methods for producing meat emulsion products are presented. Meat emulsion products are produced that have realistic fiber definition. In an embodiment, the meat emulsion products comprise a protein, a fat and a plurality of colors and / or textures. The meat emulsion products further comprise a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.

A thermally reversible konjak gel food is prepared from the refined conjak starch through dispersing said refined konjak starch in water by stirring, laying aside to become sol, regulating pH=10-12, heating at 80-100 deg.C by water bath or steam to become gel, storing at 0-4 deg.C for 1-4 hr for becoming sol, mixing it with minced meat, and freezing-thawing. It can be coated on the surface of beef hamburger or meat balls for preventing the loss of liquid.

This invention relates generally to ultrasonic extrusion apparatus, methods and products. A flowable substrate may be supplied by an infeed to an extrusion chamber having an ultrasonic horn. The flowable substrate contacts the ultrasonic resonant horn and receives ultrasonic energy before and / or as passing through an extrusion orifice. Suitable flowable substrates may include meat emulsions, pomace solutions, and dough. The extruded product may have virtually any solid or hollow shape. The flowable substrate may form a shape-retaining product that may be cut without significantly deforming.

The invention provides a preparation method of a freeze-dried powder standard sample of an animal-sourced substrate drug and a metabolite residue thereof. The method includes following steps: feeding experimental animals with drugs, wherein a drug feeding method is feeding, injecting or medicated bath with one or more drugs; controlling a feeding time; obtain a sample material containing raw drugs and / or metabolites through metabolism in animal bodies; adding a vitamin C solution; performing a mashing and homogenizing process to obtain meat paste; performing a vacuum freeze-drying process, a crushing and sieving process and a nitrogen-filling package process and a vacuum packaging process. In addition, a degreasing, repeated homogenizing and sieving process is included or not included according to fat content in an animal substrate. The standard sample can be transported at normal temperature and is long in preserving time. A situation of combination of a target object and the substrate is coincided with that of an actual detection sample. The standard sample can be used of quality controlling of relative detection and analysis, is homogeneous and stable, is convenient to transport, is reliable in use and has significant economic value and market competitiveness.

In a first aspect, the invention concerns oil-in-water emulsions having a concentrated oil phase and comprising defined water-soluble polymeric emulsifiers. In a second aspect, products, such as cosmetic products, are provided, comprising the emulsions.

A method and system for producing a casingless sausage product. An emulsion, such as a meat emulsion, is heated by a first heating element, such as conductive element, such as a heat exchanger or a direct heating element, from a first temperature to an initial heating temperature. The initial heating forms a warm emulsion. After the first heating stage, the warmed emulsion is heated again during a second stage with a second heating element from the initial heating temperature to a higher, second heating temperature. Other numbers of heating elements can be utilized as necessary. The second heating element can be a rapid heating element, such as a microwave or radio frequency (RF). The second heating produces a casingless sausage. The casingless sausage is subsequently cooled or chilled to produce the casingless sausage product. The product can be cut to a length and packaged in a container or can.

The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt and at least 10% wt of said oil being solid at 37° C., 0.1-5% wt emulsifier which is a protein and 25-84.9% wt water. The oil preferably comprises palm oil and the emulsifier preferably comprises partially denatured egg white. The emulsions provide good satiety benefits and do not adversely affect the taste of products into which they are incorporated. Furthermore the emulsions are very stable which has benefits also for the food products and beverages into which they are incorporated. Also provided are food and beverage products comprising the emulsion of the invention.

The invention discloses Lactobacillus-based mixed bacterium strains fermented minced fish. The finished product of the fish is prepared by a method comprising the steps of using minced fish as a base stock, inoculating the minced fish with mixed basic bacteria I having a colony density of 10 CFUs per gram of minced fish and mixed basic bacteria II having a colony density of 10 spores per gram of minced fish, placing the minced fished inoculated with primary cultures in a container for fermentation till the acidity reaches a standard degree, mixing the fermented mixture with a filling and adding the filling and subjecting the obtained mixture to vacuum degassing, preparation and packaging. The invention adopts a technical proposal that the minced fish is inoculated with primary cultures of the mixed basic bacteria I which are cultured by microorganic streptococcus lactis, lactobacillus bulgaricus and saccharomyces cerevisiae of the same type and have a colony density of 10 CFUs per gram of minced fish and the mixed basic bacteria II which are cultured by monascus and have a colony density of 10 spores per gram of minced fish for fermentation; the fermented mixture is mixed with a filling; the obtained mixture is added with the filling; and the final mixture is subjected to vacuum degassing and preparation. The method overcomes the drawback that natural fermentation cannot ensure the sanitation and safety, but leads to high salt content. The method can manufacture various finished products of fermented minced fish.

A composition in the form of an oil-in-water (o / w) emulsion containing an oily phase dispersed in an aqueous phase, which contains a mixture of nonionic emulsifiers, the mixture being liquid at ambient temperature and having an HLB ranging from about 6 to 13, and in that the oily phase comprises at least about 5% by weight of one or more waxes based on the total weight of the composition, at least one of the waxes having a starting melting temperature of greater than or equal to about 50° C.

The invention discloses a preparation method of a composite fish mince product added with low-value shrimp mince. The preparation method comprises the following steps: (1) chopping: firstly chopping 100 parts of half-unfrozen fish mince, 50-100 parts of half-unfrozen low-value shrimp mince and 50-100 parts of refrigerated chicken breast, then adding 0-0.3 part of composite phosphate and 2-3 parts of salt, chopping or mixing and kneading ( adding ice water during chopping or mixing and kneading), thereby forming sticky paste; adding 80-100 parts of auxiliary materials in the paste and chopping again (adding ice water during chopping) to obtain composite paste; (2) seasoning: adding 2-4 parts of seasoners in the composite paste to obtain seasoned composite paste; (3) heat-forming: heating the seasoned composite paste to prepare a heat-formed primary product; and (4) cooling: cooling the heat-formed primary product, thereby obtaining the composite fish mince product.

The present invention discloses an oil-in-water emulsion containing no surfactant, which comprises a metabolizable oil phase, an aqueous phase and oil-water amphipathic solid particles dispersed in the aqueous phase and having biocompatibility, wherein the oil phase comprises squalene or / and tocol; the aqueous phase is any one selected from the group consisting of purified water, water for injection, glycerine aqueous solution, buffering salts aqueous solution or clinically usable transfusion, or the combination of at least two selected therefrom; the solid particles have an average particle size in a scale of from nanometer to micrometer. The emulsion of the present invention can be used as vaccine adjuvant, drug delivery carrier or sustained / controlled-release carrier, and have the controllable properties. The resultant emulsion is stable, avoids the use of surfactants and can reduce the human poisoning and environmental pollution.

The invention relates to a method for processing a high calcium fish meat blended sausage, belonging to the technical field of food processing. With fish flesh, meat of poultry and livestock or meat paste as well as calcium (calcium sources of fish bone calcium, beef bone calcium, pig bone calcium and the like) as raw materials, the method comprises the following steps: firstly cleaning the fish flesh and meat, removing bones, tendons and myolemma of the meat of poultry and livestock, scaling and decaptitating on the fish flesh, removing fish bone, removing fish skin, removing viscera, and removing the fish odour; and then slicing, pickling, mincing, chopping and uniformly stirring the meat of poultry and livestock or meat paste, minced fish, calcium powder and condiment according to the ratio, carrying out vacuum chopping and stirring and vacuum filling, and carrying out curing, sterilizing, cooling and storing. By applying the method in the invention, the taste of the sausage is improved, the sausage has the flavours of fish and meat, and the processed calcium sources are added during the processing process, thus high quality high calcium fish meat blended sausage can be produced.

Disclosed is a kind of instant fish noodle comprising (by weight ratio) fish meat 45-55%, mixed flour 28-34%, egg white 6-8%, konjak gel 0.28-0.32%, quelite 10-14%, wherein the mixed flour comprises 70-80% of special flour and 20-30% of bean starch, the quelite comprises 80-85% edible oil, 8.5-13% refined salt, 4-5% gourmet powder, 1.5-1.7% fish essence and 0.7-0.9% pepper.

The invention discloses a preparation method of lipid natural meat flavor. According to the method, meat and fat of the meat are used as raw materials, an oxidized enzymolysis liquid is obtained through enzymolysis and moderate oxidization, and the natural meat flavor is prepared from the oxidized enzymolysis liquid, meat paste subjected to enzymolysis and other reaction raw materials through a Maillard reaction, blending and homogenization. The method is combined with a fat enzymolysis and oxidization control technology and a protein enzymolysis technology, so that the fat oxidization is controlled, protein is fully hydrolyzed, a product is higher in volatility and characteristic feature, the nutritional value and the flavor of the product are improved, and the taste is fuller and more real. The meat flavor prepared from the raw materials with the process is simple in process, low in cost, suitable for industrial production, mellow, full, strong and natural in aroma and capable of being widely applied to seasoning and aroma enhancement of instant noodle seasoning packets, meat products, seasonings, snack food, puffed food, quick-frozen prepared food as well as salty food such as animal feed, pet food and the like.

The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavor properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combination of high methoxyl pectin and whey protein in their continuous phase, which combination acts as an emulsifier and a stabilizer of these emulsions. These systems can be advantageously used for the flavoring of various food applications, in particular for dairy products. The emulsion can be used as is or can be dried to a powder prior to such use.

The invention provides wet food compositions that have the characteristics of dry food compositions. The compositions contain from about 90 to about 99% of one or more meat emulsion chunks and from about 1 to about 10% of one or more binders. The compositions are made using a method that produces compositions having a moisture content greater than 45% but, surprisingly, have the characteristics of dry food compositions. The compositions have the relatively high palatability advantages of wet food compositions while having the desirable physical characteristics of dry food compositions.

The invention relates to an adhesive for denatured minced fish or meat emulsion products, which is characterized in that the adhesive comprises 10-60 mass parts of sodium alginate, 20-80 mass parts of non-gel polyhexose, 1-6 mass parts of insoluble calcium salt, 5-50 mass parts of sustained release agent for calcium and 0.1-5 mass parts of chelon. Sodium alginate and other blending gel are uniformly mixed with minced fish or meat emulsion by released calcium ions to slowly form continuous thermal-irreversible gel, thereby improving the gelling strength of the minced fish and meat emulsion. Therefore, partially or even completely denatured minced fish or meat emulsion can be used for making fish balls, fish cakes and fish sausages, and lowers influence on the products from the denaturation of minced fish and meat emulsion. The adhesive has simplicity, low cost, uniform texture and the like, and has broad application prospect.

A process for preparing fresh meat gruel and bone paste or bone powder from fresh bone of animal includes such steps as washing, condensing, separating, superfine pulverizing, freeze-drying and powdering. Its advantages are simple process, high freshness and nutritive activity, good eating feeling and easy absorption.

The invention discloses a method for preparing a high-calcium soup-stock fish ball by using channel catfish bone, which is characterized by comprising the following steps of: removing, head, tail and side wings of a fish skeleton, remaining a fish steak and ensuring that the fish skeleton has components with black skin; rinsing the fish skeleton with clean water, draining and slightly freezing the fish skeleton at 0 DEG C; crushing the slightly-frozen fish skeleton by a crusher and grinding the powder by colloid into fishbone crushed meat with the granule no more than 1mm; centrifuging and dewatering the ground fishbone crushed meat for later use; preparing the fishbone crushed meat for later use, accessories and seasonings together into an outer coating material; and evenly stirring the outer coating material with pork emulsion, sugar, salt and agar to be prepared into stuff core, placing the stuff core and the outer coating material into a forming machine for shaping and then boiling the shaped material with water to cure to obtain fish balls. By the method, the added value of products can be effectively improved, and the high-efficiency comprehensive utilization of the products can be promoted.

The invention discloses a crystal fish slide and a preparation method thereof. Squid meat and fresh water fish surimi are used as raw materials, a proper amount of auxiliary material is added, and crystal fish slide products can be prepared through the process steps of mixing the fresh water fish surimi with squid surimi, pulping, adding the auxiliary material, stirring, pulping, adding ice, pulping, packaging and quick-freezing. The processes are simple, the operation is convenient, the crystal fish slide is convenient to eat, high practicability is achieved, the process and labors are simplified, and a direction for deep-processing fresh water fish surimi products is explored. The crystal fish slide prepared through the method provided by the invention is rich in nutrition, unique in flavor, crispy and tasty in mouthfeel, safe and healthy, and convenient to carry, and well received by consumers.

The invention relates to chicken meat emulsion products and a production method thereof. First, chicken meat emulsion is made, which has the main raw materials with the weight ratio: 55-65 wt% of chicken, 35-45 wt% of pork, 25-30 wt% of onion, 1-3 wt% of soy protein, 2-4 wt% of egg, 4-8 wt% of starch and multiple flavorings; the chopped chicken and pork are poured into a stirring mill and sequentially added with table salt, right amount of water, phosphate, the eggs, the soy protein and the onion, garlic, ginger powder, monosodium glutamate, white pepper powder and the starch to be evenly stirred at the low temperature of being below 4 DEG C, so that the chicken meat emulsion is prepared; then, fired chicken balls, white water chicken balls and chicken sausage can be manufactured. The invention expands the eating ways of chicken, and the chicken meat emulsion products are simple and convenient to eat and good in mouthfeel and quality structure so as to be suitable for various consumer groups; the invention is beneficial to the sale of chicken and plays the positive role in promoting poultry husbandry to stably and healthily develop in China.

The invention discloses complete equipment for smoke-free energy-saving automatic rotary moving and rotary opening / closing barbecue. The complete equipment consists of an automatic rotary moving and rotary opening / closing barbecue machine comprising a motor, a turntable, a series former, a support rod, a plate conveyor, a roller, a compression bar, a gear rack, a chain, an eccentric rotary seat and the like. The skewers and cubes are barbecued completely in a full-automatic smoke-free and energy-saving mode, for example, the fat and thin delicious minced skewers and various seafood grain skewers; the skewers are consistent in tenderness and uniform in taste in large- and medium-batch production; point-and-shoot operation is adopted; and the yield reaches 100%. The complete equipment can be combined or separated, is easy to disassemble / assemble, maintain and clean, realizes multiple purposes, promises low energy consumption, requires low investment cost and is suitable for restaurants, food factories and snack stores.

The invention relates to a lactobacillus fermented beef dry sausage and processing method thereof. Every 100 parts by weight of salted beef is added with 0.1 part of lactobacillus, 10-15 parts of tissue protein, 10-15 parts of starch, 1-2 parts of soy protein, 1-2 parts of whey protein and 0.1-0.2 part of essence. The processing method includes the following steps: a, salted beef is prepared; b, auxiliary material is added into the salted beef and then condiment is added, and then the salted beef is chopped into beef paste by a chopper mixer; c, the beef paste is poured into casing for sausage, the filled sausage body is subject to stewing, smudging, drying, cooling and vacuum packaging sequentially. The beef sausage of the invention adopts unique processing method, and beef and soy tissue protein are processed into nutrient components easy to be absorbed by human body, thus the beef sausage is convenient to process and make, and the product has favourable taste and flavour and is convenient to eat; thus the beef sausage is a convenient nutrient food which is good for both children and adults, is convenient to process and eat, has favourable taste and is delicious.

A method of making a sausage product involves creating a coating composition comprised substantially of starch; making a sausage product by extruding a sausage strand of meat emulsion with the coating composition; and curing the coating composition to create an edible structurally stable sausage product comprised of the sausage strand of meat emulsion with a thin layer of the edible coating composition. The resulting sausage product can have a layer of edible cured material on an outer surface of the meat emulsion comprised of a mixture of starch and an edible vegetable based material. The composition of the edible casing is comprised of a mixture of starch and an edible vegetable based material, or of starch alone, or of a combination of both.

The invention discloses a sparerib sauce base material, a production method and application thereof. The base material comprises pig bone essence, pig lean meat, animal protease, yeast extract, hydrolyzed plant protein powder, refined pig oil, monosodium glutamate, edible glucose, edible refined salt, I+G, white granulated sugar, soybean protein powder, mixed spices, maltodextrin, taurine, modified starch, BHT, potassium sorbate, and pig lean meat essence. The preparation method comprises the steps of (1) mincing pig lean meat into minced meat; (2) cooking the minced meat, and milling with colloid mill to obtain minced meat liquid; (3) performing enzymatic hydrolysis on the minced meat liquid; (4) deactivating enzyme; (5) adding other components into the enzymolysis liquid, and stepwise heating under stirring; and (6) stopping reaction to obtain the base material. The base material has the advantages of pure and thick fragrance of sparerib, rich and unique flavor, mellow mouth feeling, and lasting aftertaste. The base material can be used for producing sparerib sauce.

The invention discloses a method for processing a meat product rich in omega-3 unsaturated fatty acids, which comprises the following steps: chopping and mixing skins of domestic animals and fowl, isolated soybean protein, fat meat cubes, deep sea fish oils, and vitamin E to emulsified meat paste, and chopping and mixing the emulsified meat paste with prickled lean meat, fat meat cubes and spice powder to obtain fine paste with better emulsification effect. Accordingly, omega-3 unsaturated fatty acids are sufficiently emulsified and fused with the meat products to prevent loss of omega-3 unsaturated fatty acids in the processing. The meat product prepared from the meat paste with better emulsification effect can remove astringent taste and fishy taste of omega-3 unsaturated fatty acids in the food, effectively protect the fish oil from being oxidized quickly in the meat product, and remarkably enhance the effects of omega-3 unsaturated fatty acids.