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341 results about "Meat paste" patented technology
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Fish paste is prepared from fish parts through fermentation. Anchovy paste. Meat paste or Potted meat food product usually produces a homogeneous texture and flavor suitable for a spread. Pâté is finely chopped, finely ground or pureed highly seasoned meat, whether fish, beef, pork, liver, or other organs.
Protein hydrolysates produced with the use of cod proteases
InactiveUS7070953B1Increase contentCosmetic preparationsHydrolysed protein ingredientsProtein materialsFood flavor
The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua), to obtain hydrolysates which have a non-bitter taste and retain the flavor and aroma of the protein-containing material which is hydrolyzed: e.g. when hydrolyzing protein-containing material from marine organisms or parts thereof, such as fish, shrimp, lobster or other seafood according to the invention, a protein hydrolysate is produced that has a characteristic natural flavor of the organism Also provided are food products comprising the hydrolysates of the invention, such as soup, sauce, cheese, HVP, meat extract and flavoring agent, broth, paté, mousse, frying dough, orly dough, and pastries.
Owner:NORDUR EHF
Oyster peptide with sexual promoting function and preparation method and application thereof
InactiveCN105219826AHigh recovery rateReduce dosagePeptide/protein ingredientsPeptidesCentrifugationOyster
The invention relates to the technical field of biology, and discloses an oyster peptide with a sexual promoting function and a preparation method and application thereof. The method comprises the steps that oyster meat, calcium salt and water are ground to obtain oyster meat paste; enzymolysis is performed on the oyster meat paste, and centrifugation is performed to obtain supernatant after enzymolysis is performed, and an oyster enzymolysis coarse solution is obtained; discoloring and impurity removing are performed on the oyster enzymolysis coarse solution, and an oyster peptide refined solution is obtained; concentrating and spray drying are performed on the oyster peptide refined solution to obtain the oyster peptide. According to the oyster peptide with the sexual promoting function and the preparation method and application thereof, due to the fact that the oyster meat is pretreated with the calcium salt before enzymolysis is performed on the oyster meat, endogenous enzymes of oysters are activated, and enzymic preparations consumed in subsequent enzymolysis are reduced; meanwhile, the specific enzymic preparation composition is adopted to cooperate with the endogenous enzymes of the oysters to perform enzymolysis in two steps, and therefore the oyster peptide with the higher antioxidant activity and the significant sexual promoting function is prepared.
Owner:INFINITUS (CHINA) CO LTD
Preparation method of freeze-dried powder standard sample of animal-sourced substrate drug and metabolite residue thereof
InactiveCN104155162AGuaranteed stabilityGuaranteed uniformityPreparing sample for investigationBiotechnologyMeat paste
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.
Owner:威海出入境检验检疫局检验检疫技术中心 +1
Vegetable sausage and its preparing process
The present invention relates to a vegetable sausage. It is characterized by that its formula includes meat, vegetable and starch, their weight ratio is 4-8: 4-8:2-6. Its preparation method includes the following steps: (1), selecting main material vegetable and auxiliary material vegetable and making them into vegetable puree; (2), selecting meat and making it into meat paste; (3), mixing the vegetable puree with meat paste and uniformly stirring them; (4), adding starch and continuously stirring them to obtain their mixture; (5), adding spice and flavouring material into said mixture, uniformly stirring them; (6), heating for 15-25min; and (7), making high-temperature sterilizing treatment and packaging so as to obtain the invented product.
Owner:TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
Fine and smooth tilapia mossambica bone and fish sauce and preparation method thereof
InactiveCN101919527AImprove softening effectShort holding timeFood preparationBiotechnologyMeat paste
The invention discloses a fine and smooth tilapia mossambica bone and fish sauce and a preparation method thereof. The preparation method comprises: taking tilapia mossambica processing leftovers fish fillet as raw material, and cleaning and mincing for standby; adding acetum into the minced raw material, and carrying out high-pressure cooking; after cooking and softening process, separating cooking liquid, and smashing solid bone and fish blocks by a meat grinder; then, mixing with the cooking liquid; adding clean water accounting for 50-100% of total weight of cooking liquid to adjust the denseness of size; then carrying out rubbing processing on the colloid; ensuring that colloid cycling time is 3-7 minutes; after degassing processing, processing material by a high-pressure microfluidics nanometer homogenizer at the pressure of 60-120MPa to obtain fine and smooth tilapia mossambica bone and fish pulp; and condensing and seasoning the fine and smooth tilapia mossambica bone and fishpulp to obtain the tilapia mossambica bone and fish sauce of different flavours. The invention can fully utilize the nutrition constituent of fish fillet raw material, has high processing speed and small average particle diameter of products and can meet the requirements of fine and smooth taste.
Owner:SOUTH CHINA UNIV OF TECH
Coilia mystus Maillard peptide with memory improvement function as well as preparation method and application of coilia mystus Maillard peptide
ActiveCN105255978AEnhance memoryAdd flavorNervous disorderHydrolysed protein ingredientsMaillard reactionHydrolysate
The invention discloses a coilia mystus Maillard peptide with a memory improvement function as well as a preparation method and an application of the coilia mystus Maillard peptide. The method comprises following steps: coilia mystus is minced into meat paste, water is added for mixing, protease is added for enzymolysis, and an obtained supernatant is a coilia mystus enzymatic hydrolysis solution; reducing sugar is added to the enzymatic hydrolysis solution and reacts at the temperature of 90-110 DEG C for 1-2 h, a product is taken out and cooled, and coilia mystus Maillard reaction solution is obtained; the coilia mystus Maillard reaction solution is subjected to vacuum concentration and spray drying, and the coilia mystus Maillard peptide is obtained. The biological enzymolysis technology is firstly adopted to release protein peptide with the memory improvement function in coilia mystus protein to the greatest extent, and then the biological efficacy of the protein peptide is further improved through the Maillard reaction. Meanwhile, the Maillard reaction can also improve the flavor of enzymatic hydrolysates, remove fishy smell of marine products and produce pleasant fragrance.
Owner:SOUTH CHINA UNIV OF TECH
Formulation for pot chicken special meat paste and production process of formulation
ActiveCN102669643AFill the Flavor GapUnified production processFood preparationBiotechnologyMonosodium glutamate
The invention discloses a formulation for pot chicken special meat paste. The formulation comprises vegetable oil and fat, chicken fat, fresh spice, dry spice, fermented soy sauce, cooking wine, chicken breast, chicken thigh, chicken paste, chicken bone extract, salt, sugar, monosodium glutamate and composite tasty agents. The invention also discloses a production process for producing pot chicken special meat paste through the formulation. According to the invention, the formulation and the process can be used for obtaining the pot chicken special meat paste, so that the flavour blank is filled, the production process is unified and the mouth-feel is consistent, thus enabling the pot chicken eating to be free of geographical limitations.
Owner:HUAIBEI SHUNFA FOOD
Preparation method of small water turtle anti-tumor polypeptide
ActiveCN104630318APromote development and utilizationHas inhibitory effectHydrolysed protein ingredientsPeptide preparation methodsMeat pasteSephadex
The invention provides a preparation method of a small water turtle anti-tumor polypeptide. The method comprises the following steps: mixing 3 to 20g of meat paste of small water turtle and ultrapure water; agitating to obtain a mixed solution at concentration of 10 to 50% (w / v); adding trypsin to perform enzymolysis; deactivating enzyme after enzymolysis; cooling until reaching room temperature; centrifuging enzymatic hydrolysate; collecting supernate; sequentially filtering through ultrafiltration membranes which respectively have molecular cut off of 10KD, 5KD and 3KD, so as to obtain three enzymatic hydrolysates; performing sephadex G-15 column chromatography for 0-3K enzymatic hydrolysate; eluting with water; collecting four polypeptide components under a certain detection wavelength so as to obtain small water turtle anti-tumor polypeptide. The prepared small water turtle anti-tumor polypeptide is beneficial for the development and utilization of anti-tumor drugs and health foods.
Owner:广东省几何细胞生物科技有限公司
Funny snack for pets to eat and processing method thereof
InactiveCN104082627ABroaden the fieldRich varietyAnimal feeding stuffAccessory food factorsSurface layerCompanion animal
The invention relates to a funny snack for pets to eat and a processing method thereof, and the technical problems that the skin on the surface layer of a bouncing-type pet product is hard and the palatability of the product is poor. The funny snack is prepared from chicken bone paste, liver, starch, maltodextrin, xanthan gum and an emulgator. The processing method is characterized by comprising the following steps: naturally unfreezing the frozen chicken bone paste and liver at the central temperature not higher than 10 DEG C, and weighing the materials according to the formula; chopping the prepared raw materials into uniform and fine meat paste in a chopping machine; filling a collagen casing with the meat paste through a filling machine, hanging the collagen casing on a rod, and drying the collagen casing; and sterilizing, and cutting the dried collagen casing into sections. By adopting the formula composition, not only is the funny snack is rich in nutrients, such as proteins, which are needed by the growth of the pets, but also the palatability of the funny snack is improved through the excellent attractiveness of the liver; meanwhile, through the unique matching, after being roasted and sterilized at high temperature, the funny snack has an elastic property.
Owner:YANTAI CHINA PET FOODS GRP
Fermentation-type red-yeast-rice meat pulp and preparation technology thereof
ActiveCN104041795AHigh nutritional valueImprove featuresYeast food ingredientsFood preparationBiotechnologyRed yeast rice
The invention discloses a preparation method for fermentation-type red-yeast-rice meat pulp, and belongs to the technical field of fermentation engineering. The method comprises the following steps: (1) preparing raw materials; (2) preparing a starter from multiple bacterial strains; and (3) performing constant-temperature fermentation. According to the method, red yeast rice is taken as a starch auxiliary material, and the red-yeast-rice fermentation meat pulp with unique color and certain nutritious health-care functions is prepared by utilizing the natural color and the nutritious health-care functions of red yeast rice and employing a microbial low-salt solid fermentation process. The product has red color or rosiness, and is protrude in ester fragrance, unique in flavor, delicious in taste and abundant in nutrition.
Owner:HUBEI UNIV OF TECH
Spicy meat paste and method for making same
The pork sauce is produced with lean pork, scallion, soybean sauce, gourmet, chilli powder, sugar, vegetable oil, salt, water and soy sauce and through heating, stirring and stewing. It has pork as main material, sauce taste in port and pork aroma in sauce, proper salty degree and good taste. It may be used as food for direct serving and as seasoning.
Owner:刘洪英
Physiological active buck peptide by compound proteinase catalysis and use of products thereby
InactiveCN1552892AIncrease valueExpand sourcePeptide/protein ingredientsImmunological disordersChemistryNeutral protease
This invention relates to preparation of deer peptide with biological activity by composite protease catalysis and its uses in human immunity, fatigue resistance and hypoxia tolerance. Products are obtained by heating deer meat paste as raw material, which is screened with 80 mesh, to 48-52 deg.C, regulating pH 6.8-7.2 with NaOH solution, stirring and adding neutral protease, papoid or trypsin, then adding fragrant protease after protein hydrolysis to 28-33%, controlling reaction with standard 2M NaOH to make protein hydrolysis to 34 -42%, heating enzymolysed liquid to 114-116 deg.C for 10-15 minutes, sharply cooling to atmosphere, solid-liquid separating, concentrating, and drying to obtain yellow powder or granular products of deer peptide.
Owner:JILIN UNIV
Liquid chromatography-tandem mass spectrometry method used for simultaneous detection of 10 kinds 94 residual drugs in livestock and poultry
The invention discloses a liquid chromatography-tandem mass spectrometry method used for simultaneous detection of 10 kinds 94 residual drugs in livestock and poultry. The liquid chromatography-tandemmass spectrometry method used for simultaneous detection of 10 kinds 94 residual drugs in livestock and poultry comprises following steps: sample preparation, wherein livestock and poultry meat is prepared into meat paste so as to obtain samples to be measured; extraction solvent preparation, wherein, acetonitrile, water, and formic acid are mixed to be uniform so as to obtain the extraction solvent; sample extraction, wherein the samples to be measured are weighed, an internal reference working mixed solution is added; homogenizing is carried out after adding of the extraction solvent, centrifugation is carried out, a supernatant liquid 1 is collected; and sample purifying, wherein the solution to be tested is subjected to extraction using an Oasis PriMe HLB solid phase extraction column, the extraction solvent is adopted to washing the solid phase extraction column, and obtained eluants are mixed; nitrogen blowing is carried out, an obtained mixture is diluted to a constant volume,centrifugation is carried out, an obtained supernatant 2 is collected, and filtered so as to obtain a solution to be tested; and measuring, wherein the solution to be tested is subjected to UPLC-MS / MSmeasuring. The liquid chromatography-tandem mass spectrometry method is capable of realizing simultaneous detection of 10 kinds 94 residual drugs in 15min, detection efficiency is increased greatly,labor cost is reduced greatly, the reagents are saved, and the liquid chromatography-tandem mass spectrometry method is green, and is friendly to the environment.
Owner:ZHEJIANG INST FOR FOOD & DRUG CONTROL
Process for sterilization and production of fish meat paste product with use of microbubble and sterile fish meat paste product obtained by the process
InactiveUS20070020378A1Maintain longevityMeat/fish preservation using chemicalsFood ingredient for microbe protectionMicrobubblesFish paste
This invention relates to a method of sterilizing and producing a fish-paste product by utilizing microbubbles, which comprises the steps consisting of adding ozone gas-containing microbubbles generated in water to raw materials of a fish-paste product, coating the interfaces of the ozone gas-containing microbubbles with tissues in raw materials of a fish-paste product thereby maintaining the longevity of the ozone gas-containing microbubbles, and stimulating the ozone gas-containing microbubbles thereby rupturing coating shells of the ozone gas-containing microbubbles, as well as a germ-free fish-paste product produced by the production method.
Owner:SEIZO SHIRADE
Mushroom chicken meat sauce and preparation method thereof
InactiveCN104855938AHas the health benefits of nourishing blood and nourishing qiThe preparation method is simple and environmentally friendlyFood preparationBiotechnologyFood additive
The present invention belongs to the field of food, particularly to a mushroom chicken meat sauce and a preparation method thereof. The mushroom chicken meat sauce comprises the following raw materials parts by weight: 30-50 parts of dried salted and fermented soya paste, 8-15 parts of chicken meat, 8-15 parts of dried mushrooms, 8-15 parts of rapeseed oil, 2-6 parts of garlic, 2-6 parts of shallot, 2-6 parts of hot peppers, 1-3 parts of cooking wine, 1-3 parts of white peony roots, 1-3 parts of ligusticum wallichii, 1-3 parts of angelica sinensis, 1-3 parts of radix rehmanniae preparata and 1-3 parts of astragalus membranaceus. The preparation method is environmentally friendly and does not add any food additives. The added traditional Chinese medicine material juice of white peony roots, ligusticum wallichii, angelica sinensis, radix rehmanniae preparata and astragalus membranaceus can enable the prepared mushroom chicken meat sauce to have health-care efficacy of supplementing blood and benefiting qi.
Owner:TONGCHENG JIAMING AGRI DEV
Recipe and production process of red onion stir-fired flavor beef sauce
ActiveCN102823846AUniform qualityThe production process is easy to controlFood preparationBiotechnologyMeat paste
The invention discloses a recipe of red onion stir-fired flavor beef sauce. The recipe comprises vegetable oil, animal oil, fresh spice, dried spice, thick broad-bean sauce, dark soy sauce, fresh beef, powder extract beef grease, salt, sugar, gourmet powder and composite tasty agent. The invention also discloses a production process for producing the red onion stir-fired flavor beef sauce by using the recipe, which comprises the following steps: step 1, preparing auxiliary materials; step 2, preparing soup; step 3, preparing main materials; step 4, adding oil; step 5, making the sauce; and step 6, mixing uniformly. The materials and the production process are standardized, and the favor beef sauce which is uniform in quality is produced; the production process is controllable, and the recipe is stable, thereby ensuring that the favor of a final product is stable and an onion stir-fired beef sauce which is authentic in favor and can be eaten at any time is provided for the public.
Owner:HUAIBEI SHUNFA FOOD
Giant salamander extract and preparation method thereof
ActiveCN103695516ASimple processMild conditionsCosmetic preparationsHydrolysed protein ingredientsChemistryEnzymatic hydrolysis
The invention discloses a giant salamander extract and a preparation method thereof. The method includes the following steps: preparing meat paste from isolated giant salamander bones and / or meat tissues, then adding water for mixing uniformly, adding an enzyme I for enzymatic hydrolysis I, centrifuging, and taking the supernatant to obtain an enzymatic hydrolysate I; adding an enzyme II into the obtained enzymatic hydrolysate I for enzymatic hydrolysis II, centrifuging, and taking the supernatant to obtain an enzymatic hydrolysate II; and decoloring, deodorizing and drying the obtained enzymatic hydrolysate II, and thus obtaining the giant salamander extract. The method has the advantages of simple and convenient process, mild conditions, high efficiency, controllability, no pollution, and no harmful by-products; and the obtained giant salamander extract contains 18 kinds of amino acids, has the ability of eliminating superoxide anion free radicals and / or hydroxyl free radicals, can be used for the fields of health care products, cosmetics, medicines and the like, and has important application value.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Production method of fermented fish bone meat paste
The invention discloses a production method of fermented fish bone meat paste, comprising the following steps: preparing fish bone, fish head of sturgeon, channel catfish, tilapia mossambica and the like; pretreating, particularly washing and cutting into blocks; sterilizing; draining; soaking with mixture of salt and vinegar; draining; milling into slurry; adding salt; fermenting in a jar; carrying out solid-liquid separation; steaming the solids with high-temperature vinegar; mixing and homogenizing; flavoring; sterilizing; and finally obtain the finished product. According to the production method, the step of soaking with mixture of salt and vinegar is used for removing odorous substances, so the method is scientific, easy to operate and good in effect; the raw materials are soaked with the mixture of salt and vinegar, saline water and acetic acid work together to improve the solubility of the odorous substances in water so that the odorous substances are dissolved into water, thereby reaching the purpose of removing odorous substances from the raw materials; enzymes of fish are used for natural fermentation, thereby ensuring the flavor of fish meet paste; through solid-liquidseparation after fermentation, the obtained solids are steamed with high-temperature vinegar, so the grain size of the fish meat paste is reduced further, the uniform and consistent taste of the fishmeat paste is ensured; and after being steamed with vinegar, the solids are mixed with fermentation liquor, thereby ensuring good taste and flavor of the fish meat paste.
Owner:CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
Meat particle soybean paste containing traditional Chinese medicine components
InactiveCN103393088AImprove the immunityHigh nutritional valueFood preparationBiotechnologyMeat paste
The invention discloses meat particle soybean paste containing traditional Chinese medicine components. The soybean paste is prepared by stirring and mixing meat particles, paste components and traditional Chinese medicine components. The soybean paste has the advantages that the soybean paste is simple to prepare and has unique flavor and delicate taste; no chemical additives or pigments are added to the components of the meat particle soybean paste, and the meat particle soybean paste is naturally fermented, so that the meat particle soybean paste is pure natural green food; and meanwhile, with the traditional Chinese medicine components, the paste has the functions of regulating qi, replenishing blood, improving body resistance and conditioning sub-health statuses in the lives of people, thus improving the nutritive value of the paste food.
Owner:XUZHOU HUAHONG FOOD
Processing method for improving crispness and elasticity of meatball products
ActiveCN104305316AGood emulsifying effectImprove water holding capacityFood shapingFood preparationBiotechnologyMeat paste
The invention belongs to the technical field of food processing, specifically relates to a method for processing meatball products and in particular relates to a processing method for improving crispness and elasticity of meatball products. The processing method comprises the following steps: adding phycoerythrin powder in the meat paste preparation process, adding Curdlan into the chopping and pulping process, compounding with xanthan gum to prepare the hydrosol. The invention aims to provide a process for improving the water binding capacity of meat paste, improving the gel strength of meatballs and improving the crispness and elasticity of the product by utilizing the phycoerythrin, Curdlan and xanthan gum aiming at the defects and existing problems in the conventional processing technology. The process disclosed by the invention is easy and convenient to operate, the process parameters are easy to master, the production cost is low, and factory processing of meatballs is conveniently realized.
Owner:FUJIAN AGRI & FORESTRY UNIV
Vegetarian meat sauce and preparation method thereof
InactiveCN104381986ALow costThe taste is moderately salty and sweetFood preparationBiotechnologyMeat paste
The invention provides vegetarian meat sauce and a preparation method thereof. The vegetarian meat sauce is prepared from the following raw materials in parts by weight: 20-30 parts of soybean drawing protein, 5-10 parts of dried mushroom, 15-25 parts of fermented soya beans, 5-10 parts of pea meal, 15-30 parts of soybean oil, 2-3 parts of garlic, 2.5-3.2 parts of fresh ginger, 1-2 parts of chicken powder, 2-5 parts of soybean sauce, 4-6 parts of seasoning powder, 2-5 parts of white sugar, 4-6 parts of cooking wine, 2-5 parts of table salt and 10-20 parts of water. Compared with the prior art, the vegetarian meat sauce has the flavors of animal meat products and is low in cost, moderate in salty and sweet tastes, mellow, delicious, nutrient and healthy and suitable for people of all ages.
Owner:JIASHAN JIAJIA BEAN PROD
Preparation method of liquid-state chicken liver flavor dog food flavor agent
The invention discloses a preparation method of a liquid-state chicken liver flavor dog food flavor agent. The preparation method comprises the following steps: processing chicken livers and chicken intestines into meat paste; adding water in the meat paste, and fully stirring to obtain meat slurry; heating the meat slurry to 45-60 DEG C, adjusting pH to 5.5-7.0, adding protease, stirring for carrying out hydrolysis reaction until hydrolysis degree of the meat slurry is 20-40%, raising the temperature to 92-95 DEG C within 30 minutes, and continuously stirring to obtain enzymatic hydrolysate; adding reducing sugar and glycine in the enzymatic hydrolysate, uniformly stirring, and heating for 50-150 minutes at 100-110 DEG C to obtain an enzymolysis product; adding phosphoric acid and modified starch in the enzymolysis product, and uniformly stirring to obtain the liquid-state chicken liver flavor dog food flavor agent. The preparation method has the following benefits: 1, the cost is lower, and the use ratio and additional value of chicken by-products are effectively increased; 2, the liquid-state chicken liver flavor dog food flavor agent is strong in flavor and remarkable in typical flavor, greatly improves the flavor and palatability of dog food, and has an excellent market prospect when applied to the pet's foods.
Owner:WING BIOTECH SHANGHAI CO LTD
Pickled pepper flavor sausage and preparation method thereof
The invention relates to a pickled pepper flavor sausage and a preparation method thereof. The pickled pepper flavor sausage is prepared from the composition including following two materials in parts by weight: 0.05-0.1 part of spring-fermented pickled oily essence 85166, and 0.3-0.7 part of spring-fermented meat paste essence 84114A; and the sum of the adding quantities of the spring-fermented pickled oily essence 85166 and the spring-fermented meat paste essence 84114A is 0.15-0.65% of sausage material. Compared with the existing flavor, the pickled pepper flavor sausage disclosed by the invention has outstanding characteristics and obvious progresses; the prepared pickled flavor sausage is unique in flavor, obvious in pickled pepper flavor characteristics, compact in structure, high in nutritive value, and high in protein content because of adopting reasonable formula and correct essence.
Owner:TIANJIN CHUNYU FOOD INGREDIENTS
Biological preservative and method for antisepsis and freshness retaining of foods by using the biological preservative
InactiveCN102524911AExtended shelf lifeShort processing timeFood preservationBiotechnologyMeat paste
The invention discloses a biological preservative and a method for antisepsis and freshness retaining of foods by using the biological preservative. The biological preservative is antibacterial substance secretory expressed by bacillus subtilis Y-6 (preservation number is CGMCC No. 5451) secretion. When the biological preservative is used for the antisepsis and the freshness retaining of the foods, the additive amount of the biological preservative is 0.05-0.5% of fresh foods by mass, and the biological preservative can be combined with pulse hard light to perform sterilization treatment to packaged foods. The biological preservative can remarkably inhibit microbial growth, prolong the quality guarantee period of paste foods including fish balls and the like and enable the number of bacterial colonies to be reduced by 1.23 orders of magnitude, a total bile acid (TBA) value and a total volatile basic nitrogen (TVB-N) value rise slowly compared with a control group, the texture characteristics of the fish balls do not change remarkably, and the freshness retaining effect of the biological preservative is similar to the freshness retaining effect of nisin.
Owner:ZHEJIANG WANLI UNIV
Low-salt spicy duck meat sauce and making method thereof
InactiveCN103704751AReduce contentInhibition releaseFood ingredient as taste affecting agentInorganic compound food ingredientsBiotechnologyMeat paste
The invention relates to low-salt spicy duck meat sauce and a making method thereof. The low-salt spicy duck meat sauce is mainly prepared from duck leg meat, sweet flour paste and composite salt, wherein the composite salt comprises food-level sodium chloride, potassium chloride, calcium chloride and calcium lactate. The making method comprises the specific processing steps of performing pretreatment, stirring pickling, frying, stewing, filling, gas exhausting and sterilizing on the duck leg meat. The low-salt spicy duck meat sauce disclosed by the invention has the characteristics of high nutritional value, rich flavor, good taste and the like; the composite salt replaces edible salt, so that the content of sodium salt in the low-salt spicy duck meat sauce is less than or equal to 1.5 percent, and the content of edible salt in the low-salt spicy duck meat sauce is obviously lowered while the color, the quality and the shelf life of the meat sauce type product can be kept. The low-salt meat sauce product disclosed by the invention can meet the requirements of people on health, nutrition and flavor of food nowadays and has wide market development prospect.
Owner:HEFEI UNIV OF TECH +1
Composite nutritive Bologna sausages and making method thereof
InactiveCN104305319ALow in fatGuaranteed tasteMulti-step food processesFood ingredient functionsBiotechnologyMeat paste
The invention discloses composite nutritive Bologna sausages and a making method thereof. The composite nutritive Bologna sausages comprise the following raw materials according to weight ratio: lean pork and / or chicken breast, edible mushrooms, carrot, black sesame, walnut kernels, black soya bean, chickpea, pine kernel, lycium barbarum and konjac glucomannan. The preparation method comprises the following steps: respectively mincing the lean pork and / or chicken breast into meat paste; cutting the edible mushrooms and carrot into slices for blanching, and milling into slurry by using a colloid mill; milling the black sesame, walnut kernels, black soya bean and the like into powder by using the colloid mill; stirring and rolling the materials in a vacuum stirrer, adding sugar, vegetable oil, spices and salt for conditioning and stirring to be uniform, salting in a low-temperature cold store for 24 hours, and filling into casing for sausages; cooking or baking at the temperature of 85-92 DEG C, so that the Bologna sausages are thoroughly cooked; and cooking, thereby obtaining meat flavor type salty, delicious, fresh, slightly sweet and low-fat Bologna sausages or sausages. The produced Bologna sausages are good in taste and simple in process, are enriched in proteins and dietary fibers and have health care functions, and the fat content of the Bologna sausages is reduced.
Owner:石玉良
Paste food for recuperating and treating chromic gastrosis and preparation method thereof
InactiveCN101999581AAvoid the trouble of "false and real"Enhance physical fitnessFood preparationBiotechnologyMeat paste
The invention belongs to the technical field of foods, in particular to a paste food for recuperating and treating chromic gastrosis and a preparation method thereof. Solid matters of the paste food comprise the following raw materials in part by weight: 2 to 15 parts of codonopsis pilosula, 1 to 15 parts of rhodiola rosea, 1 to 15 parts of coix seeds, 0.5 to 10 parts of semen hoveniae, 0.5 to 10 parts of seville sour orange, 0.5 to 10 parts of bulb of fritillary, 0.5 to 10 parts of asiatic pennywort herb, 0.5 to 10 parts of dandelion, 1 to 30 parts of cactus, 0.2 to 10 parts of seabuckthorn oil, 2 to 30 parts of whey protein powder, 2 to 40 parts of isomalto oligosaccharide, 2 to 40 parts of xylooligosaccharide, 5 to 60 parts of inulin, 1 to 20 parts of viburnum fruit juice and 2 to 30 parts of rice starch. The paste food meets the requirements of gastrosis patients on having more meals a day but less food at each, can prevent and treat gastralgia, gastrectasia and gastric acid, can relieve economic burden of the gastrosis patients, has rational formula combination, is not cold or dry, has mild medicinal property and the effects of nourishing and circulating and recuperating to treat the diseases, does not have a side effect and conforms to health-care culture of medicament and food homology of traditional Chinese medical science.
Owner:JIANGSU BAIJIAN PHARMA TECH CO LTD
Production method and product of andrias davidianus purple perilla noodles
Owner:HUNAN DAXIANGXI KONIAC
Production method of purple sweet potato meatballs
The invention provides a production method of purple sweet potato meatballs, belonging to the technical field of processing of meat products. The production method comprises the following steps: (1) cutting pork shoulder meat, rinsing and mincing to form meat paste, and adding salt and composite phosphate for salting for 16-18 hours; (2) cleaning purple sweet potatoes, protecting color (soaking in a composite solution of 0.4% of ascorbic acid, 0.6% of sodium hydrogen sulfite and 0.8% of citric acid), rinsing, stewing, and mashing; (3) adding auxiliary materials such as purple sweet potato paste, corn starch, sugar and beer vinegar into the salted meat paste, and chopping; (4) after uniformly chopping, adding 0.1%-0.6% of transglutaminase, and enzymatically hydrolyzing at 30-60 DEG C for 0.5-2 hours; and (5) thoroughly boiling the meatballs, draining, frying, cooling, bagging, packaging, and freezing at 0-4 DEG C. According to the production method, the purple sweet potatoes are combined with the pork, and the prepared meatballs are rich in nutrition, tender in meat quality, unique in flavor, remarkable in economic benefit and wide in market development prospect.
Owner:NANJING FEIMA FOOD
Crispy emulsion-type chicken sausage
ActiveCN103734777AEasy to chewFine GrainFood ingredient as taste affecting agentFood preparationSodium lactateMonosodium glutamate
The invention provides a crispy emulsion-type chicken sausage. The crispy emulsion-type chicken sausage comprises the following raw materials in parts by weight: 300-400 parts of chicken, 40-60 parts of soybean protein, 10-12 parts of edible salt, 2-5 parts of a water retention agent, 60-80 parts of chicken gristle, 0.01-0.05 part of sodium nitrite, 0.1-0.3 part of d-sodium erythorbate, 0.1-0.3 part of monascus red, 200-250 parts of ice water, 15-20 parts of white granulated sugar, 12-16 parts of soybean protein isolate, 1-1.5 parts of potassium sorbate, 10-15 parts of glucose, 20-25 parts of a sodium lactate solution, 50-80 parts of cassava modified starch, 1-3 parts of monosodium glutamate, 0.2-0.8 part of white pepper powder, 0.08-0.12 part of pepper powder, 1-3 parts of carrageenan, 1-3 parts of spiced meat paste and 1-5 parts of husk mud. The crispy emulsion-type chicken sausage is chewy, crispy and rich in collagen.
Owner:SICHUAN GAOJIN FOOD CO LTD
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