2029 results about "Pork meat" patented technology

The invention discloses a marine product meat sausage and a making method thereof. The marine product meat sausage is characterized by comprising the following raw materials proportioning by weight: 30-85 portions of marine product, 0-30 portions of edible meat, 10-30 portions of edible water, 1-12 portions of edible vegetable oil, 2-6 portions of soybean protein isolate, 0.5-1.6 portions of saltand 2.0-7.5 portions of starch; the marine product meat sausage is prepared according to the steps of raw material processing, twisting, chopping, stirring, filling, sterilizing and packaging. The invention is prepared by adopting the marine products (scallop muscle, oyster meat, sleeve-fish meat, salmon meat, shrimp meat, trepang, abalone, yellow croaker meat, hairtail meat, fish seeds, ling meat, waste fish meat and the like) or adding the edible meat (chicken, pork, mutton, beef and the like) as the main raw materials, has abundant and balanced nutrition, meets the requirement of a consumeron the marine products and increases the appetite, and the product has strong seafood taste and unique flavor, does not contain nitrite, is beneficial to health, is packaged in vacuum, has unique appearance and is ready to be enjoyed when a bag is opened.

Pork-specific PCR assay is performed for Halal authentication, by detecting porcine DNA in food products. DNA from raw meat samples is extracted. The extracted DNA is tested using primers that react by amplifying pork DNA but not beef and chicken DNA. The real-time PCR assay is sensitive with a low detection limit when using samples that can be obtained from food products. The methods described herein can have a sensitivity threshold as low as 0.001 ng pork DNA or lower, whereas convention techniques typically do not have a detection limit lower than 0.1 ng pork DNA.

A pet treat with a rough surface texture and appearance is produced from a matrix binder and at least one granular filler having a particle size between 0.1 mm to 6 mm. The matrix binder may be selected from gelatinized starches, gelatinized flours, wheat gluten, soy protein, casein, caseinates, gelatin, hydrocolloids, gums and mixtures thereof. The granular filler may be selected from mill feeds, whole grains, distillers dried grains, pork grind, bird seed and mixtures thereof.

A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

The multifunctional pig feed additive of Chinese herbal medicine is prepared with Chinese medicinal materials, including eucommia leaf, privet fruit, astragalus root, haw, and coix seed in certain weight proportion, and through weighing, crushing and mixing, alcohol extraction, water extraction, concentrating alcohol extracted liquid, concentrating water extracted liquid, mixing concentrated alcohol extracted liquid and concentrated water extracted liquid, spray drying to obtain Chinese medicine powder and sealed packing. The present invention has the advantages of raising the pig production efficiency, lowering pig raising cost, raising pigí»s immunity and stress resistance, reducing pigí»s diseases, improving pork meat quality, etc.

A method of distributing or commercializing fresh meat having the general steps of butchering a slaughtered animal into a plurality of retail cuts; packaging the retail cuts into a plurality of articles wherein each article comprises a polymeric oxygen barrier film having a transparent portion in contact with at least a portion of the fresh meat product; transporting the packaged article to a retail outlet, wherein the packaged article is adapted for retail display and sale without removing the polymeric film and wherein the fresh meat product has a desirable appearance especially a desirable red color e.g. having an “a*” value of at least about 15 for the fresh beef product or of at least about 6 for a fresh pork or fresh poultry product and the color is maintained for at least five days and up to four weeks or more after display.

A preserved meat (beef or pork) is prepared from edible meat, soy, ginger juice, yellow wine, flavouring wine or liquor, gourmet powder, edible salt, sugar, VC, spices powder, sodium nitrite, potassium sorbate, milk powder, bone powder and cane sugar through slicing meat, mixing it with others, spreading on screen, baking, roasting and packing.

The invention belongs to the technical field of feeds and particularly relates to a feed for crabs. The feed for crabs is characterized by comprising the following materials in parts by weight: 30-60 parts of pork skin, 20-50 parts of fat pork, 5-15 parts of lean pork, 6-9 parts of corn meal, 3-5 parts of soybean meal, 1-5 parts of edible oil, 0.1-1 part of garlic cloves, 1-2 parts of fish scale powder and 0.5-1.5 parts of rape seed cakes. The main problems that since the feed for crabs is difficult to absorb, the crabs grow slowly and the water quality is contaminated in the prior art are solved; the feed disclosed by the invention has the beneficial effects of being rich in nutrition and aromatic in smell, containing antiviral components, and enabling the crabs to grow fast after the feed is eaten; the feed is simple to prepare and all the materials of the feed are rich in supply.

The invention discloses fermenting bed padding and a preparation method and applications thereof. The fermenting bed padding is prepared by materials with the following parts by weight: (1) 35-40 parts of wood chips or wheat bran; (2) 55-60 parts of any one or the mixture of more than one of seed shells, straw, spent mushroom compost or leaves, wherein the mixture is composed by any weight proportion; and (3) 3-6 parts of rice bran or plant cakes and 0.1-0.2 part of anaerobic fermenting agent. The fermenting bed padding mainly has the following advantages of: (1) long using time; (2) no emission, no odour and no pollution; (3) saving feed, reducing cost and improving benefits; and (4) effectively reducing incidence rate of pigs, reducing medication and improving pork quality.

The invention is concerned with the manufacturing method for abalone can, the compounding is: abalone is 15% - 20%, abalone mushroom is 15% - 20%, soup is 60% - 65%. The manufacturing method is: (1) gets chicken, duck, pork, pigskin, pig hoof, pig elbow, pig bone, and chicken toe to make soup; (2) removes intestinal gland of abalone, cleans and burns, abalone mushroom quick-boils to be cooked, takes out and puts into cool water, takes off the top and bottom of the abalone, cuts for use; (3) makes the soup to be juice; (4) mixes the abalone, abalone mushroom and the juice with proportion, vacuum package, sterilization with high temperature.

The invention is concerned with the manufacturing method for abalone can, the compounding is: abalone is 15% - 20%, bamboo mushroom 3% - 6%, white king oyster mushroom is 10% - 15%, soup 60% - 65%. The manufacturing method is: (1) gets chicken, duck, pork, pigskin, pig hoof, pig elbow, pig bone, and chicken toe to make soup; (2) makes the soup to be juice; (3) removes intestinal gland of abalone, cleans and burns, bamboo mushroom quick-boils to be cooked, white king oyster mushroom quick-boils to be cooked, cuts for use; (4) mixes the abalone, bamboo mushroom, white king oyster mushroom and the juice with proportion, vacuum package, sterilization with high temperature.

A method for quickly detecting pork freshness based on an electronic nose comprises the following steps: (1) a sample learning process is performed, pork samples with different freshness levels are selected and placed in a cavity, smell of the samples in the cavity is transmitted into an air chamber with an electronic nose system, sensors in the air chamber obtain detection freshness data, a recognition model is obtained according to pattern recognition, the detection data is input into the recognition model to obtain characteristic values so as to obtain a corresponding sequence of the characteristic values and the freshness levels of the fresh pork; (2) pork to be detected is placed in the cavity, smell of the samples in the cavity is transmitted into the air chamber with the electronic nose system, the sensors in the air chamber send the detection date to the recognition model to obtain another characteristic value, and based on the corresponding sequence, a freshness level of the pork to be detected can be obtained according to a current characteristic value. The method is excellent in accuracy, higher in sensitivity and strong in operability.

The roasted sausage is produced with the materials including pork 60-100 weight portions, chicken chest 10-30 weight portions, icy water 20-50 weight portions, sugar 1.5-4.0 weight portions, salt 1.4-4.0 weight portions, monosodium glutamate 0.15-0.4 weight portions, sodium nitrite 0.00243-0.00486 weight portion, red kojic rice 0.009-0.036 weight portion and spice powder 0.18-0.36 weight portion. The production process includes deforesting main material, trimming, chopping, compounding supplementary material, kneading, filling, steaming, fumigating, drying, cooling and other steps, and features the fumigating, in which the sausage is fumigated with filtered smoke at 55-65 deg.c for 15-20 min. The roasted sausage has no residual smoke grain, no benzopyrene and other toxic matter, low fat content, high protein content, good taste and unique scent.

The invention discloses a mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: fresh meat, palm oil, refined butter, sesame oil, soybean paste, soy sauce, old ginger, fresh garlic, shallot, chili pepper, white granulated sugar, pepper powder, and food additives. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, chili pepper powder, ginger powder, garlic powder, yeast powder, ginger powder, onion powder, maltodextrin, and pure chicken powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, caraway, and celery. The seasoning packet has the advantages that: nutrients in pork and fresh vegetables are converted into amino acids which are easy to absorb by human bodies, such that the seasoning packet is beneficial for human health. The color, fragrance, and taste are good. The production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

The invention discloses a compound microbial fish fertilizer special for silver carp and a preparation method thereof. The compound microbial fish fertilizer special for silver carp comprises the following components in parts by weight: 0.5-0.8 part of silicate bacteria, 1-3 parts of streptococcus faecalis, 0.6-0.8 part of trichoderma sp, 2-5 parts of rhodopseudomonas palustris, 0.3-0.5 part of saccharomycetes, 50-60 parts of fishbone dust, 65-70 parts of vinegar residue powder, 50-55 parts of effluent precipitate, 40-60 parts of rice bran, 12-14 parts of brown sugar, 10-14 parts of table salt, 80-85 parts of pig manure, 45-55 parts of waste of a pig meat slaughter house, 60-65 parts of aquatic plants, 12-16 parts of calcium bicarbonate, 14-17 parts of urea, 1-3 parts of ferric citrate, 0.6-0.8 part of vitamin B1, 0.2-0.6 part of Vitamin B12, 1-3 parts of rheum officinale, 2-6 parts of Astragalus membranaceus and 4-7 parts of medicated leaven. The fertilizer disclosed by the invention can promote silver carp to grow quickly, the EPA content of fish is increased, the fish diseases are reduced, and the number of dead fish is reduced, and meanwhile, beneficial microorganisms in water are increased. Finally, both the quality and the weight of silver carp are improved.

The invention relates to a fish skin sauce and a method for producing the fish skin sauce. The constituents of the fish skin sauce and the percentage of each constituent are as follows: fish skin accounts for 30-33%, soy bean paste 10-13%, chili sauce 1-3%, tomato sauce 5-7%, carrot 3-5%, mushroom 1-3%, pork 3-5%, onion 10-13%, white vinegar 1-3%, cooking wine 0.5-1.5%, onion powder 0.5-1.5%, ginger powder 0.1-0.5%, oyster juice 0.5-1%, sugar 1-3%, sea fish extract 0.5-1%, skipjack powder 0.2-0.6%, salad oil 7-9%, and water in balancing amount. The fish skin sauce is made by the steps of material selecting, mixing, stir-frying, filling and packing, and sterilizing. The invention has the advantage that a more rational nutrition balance is achieved by integrating the nutrients of the raw materials such as parrot, mushroom, pork, onion and the like with the nutrients of the fish skin.

The invention discloses a recipe of spicy hot mushroom pork sauce with a unique flavor and a preparation method of the spicy hot mushroom pork sauce. The spicy hot mushroom pork sauce is processed and manufactured by using edible fungus mushrooms, soybean sauce, vegetable oil and pork as major raw materials through a special process. The recipe comprises the following ingredients: 40 to 50 percent of fresh mushrooms, 10 to 30 percent of soybean sauce, 15 to 35 percent of plant oil, 3 to 8 percent of pork, 1 to 2 percent of fresh onion, 1 to 2 percent of fresh ginger, 1 to 2 percent of fresh garlic, 1.7 to 3.4 percent of dry red pepper, 1 to 3 percent of edible salt, 1 to 3 percent of white sugar, 0.5 to 1 percent of monosodium glutamate, 1 to 2 percent of spice (the weight ratio of anise to pepper to cinnamon tofennel is 3:4:2:1 ), 0.5 to 1 percent of pepper and 0.06 to 0.16 percent of dry shallot, ginger and garlic powder (according to the weight ratio of 1:1:1). The preparation method comprises the steps of raw material cleaning and pretreatment, spicy hot oil preparation, pork powder preparation, frying, filling, exhausting and sterilization. The spicy hot mushroom pork sauce has the advantages that the unique fragrance of the mushrooms is ensured, meanwhile, the sauce fragrance is strong, the mouth feeling is spicy hot, the effects of appetite stimulation, rice eating promotion and appetite promotion are realized after eating, the multiple nutrition of the mushroom, the soybean sauce and the pork is integrated, in addition, the color, the flavor and the taste are good, and the spicy hot mushroom pork sauce is green table food with rich nutrition, delicious taste, rich mouth feeling and eating convenience.

The invention discloses growth promoting fodder special for growing and fattening pigs. The growth promoting fodder is prepared from corn, wheat bran, sweet potato vine powder, cottonseed meal, double-low rapeseed meal, fish meal, shell powder, talcum powder, calcium hydrogen phosphate, salt, multivitamin for the pigs, methionine, cystine, seaweed meal, beta vulgaris pulp, mannan oligosaccharides, nettle meal, luceme meal, carrot meal, purslane meal, peanut vine meal, pine needle meal, a composite additive, complex enzyme preparation and microecologics. The composite additive is prepared from polygonum multiflorum, eucommia, malt, gynostemma pentaphyllum, medicated leaven, poria cocos, hawthorns, lycium, Chinese yam, methionine copper, ferrous sulfate, tryptophan zinc, tryptophan manganese, calcium iodate and sodium selenite. The growth promoting fodder special for the growing and fattening pigs is reasonable in formula, comprehensive in nutrition, good in palatability, and capable of promoting growth of the growing and fattening pigs and improving quality of pork.

The invention relates to a simple and efficient fermented soybean meal production technology and an application thereof. The preparation method comprises the following steps of: mixing soybean meal with a Chinese herbal medicine mixture of liquorice, wild chrysanthemum, folium ginkgo and pericarpium citri reticulatae viride at a ratio of 100:(1-2), adding composite zymocyte consisting of succinic acid generating bacillus filiformis, bacteroides ruminicola, bacillus subtilis natto and lactic acid bacteria, and performing mixed anaerobic fermentation. The release and absorption of active substances of the Chinese herbal medicine can be promoted, and the fermentation efficiency of the fermented soybean meal can be improved. Through low-temperature drying, the fermented soybean meal can be used for completely or partially replacing fish meal and for completely or partially replacing antibiotics in pig feed production, and can effectively improve the food intake of live pigs and the utilization rate of feed, promote the growth of live pigs, improve the immunity, enhance the disease resistance and improve the pork quality.

The invention discloses green compound premix for piglets. The compound premix for the piglets comprises the following raw materials according to parts by mass: 51 to 62 parts of L-lysine hydrochloride, 4.5 to 5.5 parts of choline chloride, 2.3 to 2.7 parts of yiduoli compound enzyme P8101, 13.5 to 16.5 parts of probiotics, 72 to 88 parts of salt, 2.7 to 3.3 parts of phytic acid enzyme, 160 to 190 parts of dicalcium phosphate, 270 to 330 parts of stone powder, 50 parts of compound trace element, 9 parts of compound vitamin and 237.5 to 360.5 parts of fleurage. The compound premix for the piglets does not need to be added with any medicine additive, is developed according to the requirement of the use criteria of green food feedstuff and feedstuff additive (NY / T 471-2001), is verified by the China green food development center to be permitted to use a green food productive material certification brand, and can be used for producing green pork foods. Experiments prove that the compound premix product for the piglets has the characteristics of low diarrhea rate of the piglets, quick daily gain, strong disease resistance, high feedstuff conversion rate, greenness, safety, no medicine residue and the like and can be used for producing the green pork foods.

The invention discloses a preparation method of a novel dried pork slice. The method comprises the following steps of preparing pork (including mincing pork and the leftover material), clearing, chopping and mincing (adding composite phosphate and salt), mixing and stirring uniformly (adding the residual ingredient), pickling, forming and slicing, conducting an enzyme recombination reaction, enzyme deactivation, drying, baking, tableting, cooling and packaging to get a finished product. The pork is taken as the raw material, the auxiliary materials are 1% of transglutaminase (TG enzyme), 2% of soy isolate protein, 0.3% of composite phosphate, 0.3% of carrageenan, 8% of saccharose, 0.008% of nitrite, 2% of salt, 0.1% of black pepper, 0.1% of white pepper, and 0.02% of D-sodium isoascorbiate. The preparation method has the advantages that the TG enzyme is added to recombine the mined pork and the leftover material so as to expand the source of feed and be beneficial for forming the dried pork slice; the soybean isolate protein is added to reduce the cost and improve the taste; the baking process is optimized; and the finally obtained product has the characteristics of good taste, fresh luster, convenience in eating, simple production process and the like.

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

The invention relates to a preparation method of flavored preserved pork, which has the following steps that: good-quality port is sliced, stewed in salt, put into a tile cylinder in layers, sealed, taken out, cleaned by water, hang dried and put into an oven to be baked, smoked and aired under a prepared temperature system; the flavored preserved pork which is prepared through the preparation method of the flavored preserved pork has pure taste and attractive appearance, is safe and sanitary, has long shelf life, and provides a meat product with delicious taste and high quality for people.

The invention relates to instant preserved meat ham food and a processing process of the instant preserved meat ham food and belongs to the technical field of instant food and a processing process of the instant food. Major ingredients of 13 to 18 parts of pork, 7 to 7.5 parts of pigskin, 13 to 15 parts of chicken, 7 to 8 parts of pig fat and 9 to 10.5 parts of diced preserved meat are adopted to be matched with auxiliary materials, and the instant preserved meat ham food is prepared. The instant preserved meat ham food solves the problems that in the prior art, the recipe of the preserved meat food is not reasonable, the flavor belongs to the western style flavor and cannot conform to the eating habits of most people, and the flavor cannot be similar to the flavor of the traditional preserved meat. The invention provides a recipe and a mixture ratio of the instant preserved meat ham food. The flavor is similar to the flavor of the traditional preserved meat. The processing process of the instant preserved meat ham food provided by the invention has the advantages that the flavor of the food prepared by using the recipe is more similar to the flavor of the traditional preserved meat, and in addition, the flavor can be maintained for a long time.

The invention relates to a RT-PCR based method for determining specific meats in mixed meat products, especially to a method for determining the component content of pork. The invention provides real time fluorescence PCR porcine specific oligonucleotide primers and probe for determining the component content of pork in mixed meat products as well as vertebrate general oligonucleotide primers and probe. Furthermore, the invention also provides a detection kit containing the above porcine specific primers and probes as well as the vertebrate general primers and probe. The method provided by the invention can be adopted to simply, rapidly and accurately determine the porcine-derived DNA content in raw meat or a cooked sample. Based on the correlation between a porcine specific primer system and a general primer system amplification curve, the method provided by the invention has a high accuracy and an anti-interference capability. In addition, the invention has such a strong portability that the component contents of other species in the mixed meat sample can be determined by replacing the specific primer system.

The invention relates to a meatball can and a method for preparing the same. The method comprises the following steps: selecting streaky pork and lean pork or lard and the lean pork as raw materials, grinding the raw materials and evenly mixing the raw materials with chopped scallion, chopped ginger, starch, and water, preparing the mixture into meatballs with proper size by a meatball machine, and deepfrying the meatballs into brown-like golden yellow color; selecting a combination of two or more than two of aniseed, Chinese prickly ash, cassia bark and pepper to be boiled with water so as to prepare a spice leaching liquor, and adding soybean sauce, white granulated sugar, refined salt, rice wine and monosodium glutamate into the spice leaching liquor to be mixed and dissolved to prepare a liquid auxiliary material; and filling the deepfried meatballs and the prepared liquid auxiliary material into a canner according to the weight ratio of between 1 to 0.7 and 1 to 1, and then obtaining the finished product through air exhausting, can sealing, sterilization, and cooling. The meatball has the advantages of rich nutrition, excellent color, smell and taste, long storage time, and convenient carrying and eating. The method for preparing the meatball has the advantages of reasonable process, strong operability, and easy realization of mass production.

The invention relates to an indicator for forecasting the shelf life of cold fresh pork, belonging to the technical field of detecting the quality of the pork by acquiring the temperature of the pork. The indicator forecasts the shelf life of the pork by timely acquiring the temperature of the pork in the circulation process from output to sell. The indicator has small volume and convenient use, can be directly attached to the surface of the cold fresh pork, and timely updates and displays the temperature, the shelf life and the system time of the fresh pork. The indicator uses a high-precision temperature sensor DS18B20 to acquire the temperature of the surface of the cold fresh pork, transmits the temperature value to a micro controller MSP430F1XX through a data wire DQ, uses the controller to forecast the real-time shelf life based on the TTT theory of the temperature, and uses a liquid crystal display LM6059BCW to display real-time temperature, the shelf life, the system time and the food names. The system time, the real-time temperature and the shelf life are all memorized in an extended memory card every 1 hour, and can be transmitted to a computer through serial ports of the indicator as required by users. The indicator has high precision, low energy consumption, multiple functions and convenient operation, and effectively solves the problem for forecasting the shelf life of the cold fresh pork during circulating.

The invention relates to a feeding method in a growing stage and a fattening stage of a pig breeding process and belongs to the technical field of livestock breeding and a livestock fodder. In the pig breeding process, the fodder includes pig growing fodder and pig fattening fodder, the pig growing fodder and the pig fattening fodder are fed in a matching way in the growing stage and the fattening stage, and feeding is started from the growing stage and is finished at the fattening stage. The two mixed fodders are used in the growing stage and the fattening stage in different proportions, so that the nutrition value of the mixed product better accords with the production requirements in different stages for grown and fattened pigs, the grown and fattened pigs can be grown at higher growing speed, the utilization rate of the fodder is higher, discharging of nutrition which is not digested and absorbed is few, and the pork is higher in quality. Meanwhile, the invention provides stage proportion, and the feeding method is more convenient, scientific and efficient.

The invention relates to mincemeat which is prepared by various meats and a making method and usage. The main material of mincemeat comprises fish, mutton, pork, chicken, shrimp meat and crab meat, and auxiliary material comprises crab meat, monosodium glutamate, cooking wine, salad oil, aniseed powder, sweet fermented flour sauce, pepper, ginger powder, onion powder and mashed garlic. The process comprises removing bones of meat and fishbone of fish and impurities, then washing and drying, cutting into strips or pieces, removing odor of mutton and fishy smell with tea water, disintegrating all meat in a meat grinder, and fully mixing and stirring with auxiliary material to obtain mincemeat. The mincemeat can be made into ball, pork meat patties according to conventional methods, and also can be used as raw material to make dumplings, Chinese flour dumplings, steamed stuffed bun, meat pie and the like. The invention has the advantage of providing mincemeat prepared by various meats, a making method and usage, which has diversified nutritious compositions, easy processing, delicious taste, and convenient eating.