2000 results about "Pork meat" patented technology

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.

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 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 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 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 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 a preparing method of hand-shredded meat. The preparing method adopts pork, chicken meat, duck meat, goose meat and rabbit meat as raw materials, adds auxiliary materials, spice and seasonings for salination by steps, dries, bakes, boils, cuts the meat into pieces, blocks, dices or silks, packages in vacuum, and produces a finished product after sterilization. The processing technique almost covers all the meat products of the poultry meat, the prepared hand-shredded meat has soft and tender taste, can be prepared into various types of spicy, spiced and cantonese flavor and the like, and provides an instant food with another flavor for people.

The invention relates to the technical filed of food processing, and specifically relates to a freshness preservation method of Luchuan pork. The freshness preservation method of the Luchuan pork comprises the following steps: (1), carrying out pretreatment; (2), carrying out freezing; (3), carrying out marinating; (4), carrying out spraying; and (5), carrying out freshness preservation. According to the freshness preservation method of the Luchuan pork, the pork is marinated with preserving agents, and an edible fresh keeping film is sprayed onto the surface of the pork, so that the pork is under double freshness preservation effects; moreover, the preserving agents and the fresh keeping film are capable of sterilizing the pork so as to enhance the freshness preservation capacity of the pork. Thus, the pork has better freshness preservation effect, and is not liable to produce brown stains. The freshness preservation method of the Luchuan pork is suitable for promotion in the field.