80 results about "White meat" patented technology

A poultry feed composition including protein, vitamins and minerals, and a source of carbohydrates from the group consisting of soybean meals and corn supplemented with an alpha-galactosidase that catalyzes the degradation of the galactoside. The addition of the alpha-galactosidase increases the ratio of gain to feed, increases the amount of white meat, or decreases the amount of fat deposited during growth of a chicken fed the feed composition, relative to the chicken fed on an identical feed composition absent the alpha-galactosidase.

The invention discloses an ABC natural five-color million-treasure porridge adopting components of runner beans, red beans, soys, green beans, white hyacinth beans, black beans, rice, corn, big glutinous millet, pearl barley, sorghum rice, black fungus, champignon, algae, laver, kelp, carrot, shallots, white meat, shrimp meat, protein powder, white sesame, peanuts, walnuts, lotus nut starch, konjac powder, pine nuts, cashew nuts, sunflower seeds, tricholoma, water cress, small currants, zizyphus jujuba flesh, medlars, pepper, gourmet powder and inodized salt and the like, as materials which are processed through instantaneous flash and nano techniques respectively and scientifically combined. The prepared million-treasure porridge is the optimal breakfast of people and is an innovation for the human healthy breakfast as the porridge meets the nutrition absorption requirement to breakfast. The existing art of the invention has the following advantages: the porridge adopts components of runner beans, red beans, soys, green beans, white hyacinth beans, black beans, rice, corn, big glutinous millet, pearl barley, sorghum rice, black fungus, champignon, algae, laver, kelp, carrot, shallots, white meat, shrimp meat, protein powder, white sesame, peanust, walnuts, lotus nut starch, konjac powder, pine nuts, cashew nuts, sunflower seeds, tricholoma, water cress, small currants, zizyphus jujuba flesh, medlars, pepper, gourmet powder and inodized salt and the like as materials; the porridge has the advantages of (1) enhancing intelligence and nourishing brain: nuts, seeds, beans, mushrooms and algae and vegetables are all effective for intelligent enhancing and brain nourishing; (2) cancer curing and preventing: the balanced adoption to the full-nutrition of various foods which are scientifically combined can enhance the immune function of each organ so as to enhance the immunity of human body and prevent pathological changes of cancer cells.

The invention relates to a promoted maturity warm cultivation method of the white-pulp loquat in a double-film greenhouse. The method includes greenhouse structural modification, film application time and removal time determination, and post-mulching fertilizer and water management. The specific steps include 1, setting a double-film greenhouse structure, namely mounting two longitudinal rods at two outer ends of each of inner and outer arch rods, and fixing inner and outer films to the longitudinal rods through plastic lock channels; 2, breeding loquat plants in the double-film greenhouse, namely planting the loquat plants in the double-film greenhouse according to density of 4m*3-5m; 3, applying the films of the double-film greenhouse in late November to early December; 4, managing moisture in the double-film greenhouse, namely after covering with the films, supplying water for the loquat plants mainly by manpower. The promoted maturity warm cultivation method of the white-pulp loquat in the double-film greenhouse has the advantages that in order to overcome the defects of the traditional single-layer greenhouse, the structure is modified, one inner film is added to obtain double films, warmth retention of the greenhouse is improved, anti-freezing capacity of the greenhouse is improved, and the white-pulp loquat can overwinter safely and can mature about one month earlier than that planted in the open field.

The present invention belongs to the field of food technology. It relates to a food-sea fresh blood sausage. Its raw material composition includes 1000g of pig blood, 90-360 g of pig meat, 75-300 g of sea fresh, 300-1000 g of flavouring material and 10-15 pork intestines, in which the sea fresh includes oyster, corbiculidae and shellfish flesh, etc. Besides, said invention also provides its processing method and concrete steps.

A method for producing gelatin peptide comprises the steps of cleaning fish skin with 0.1-5% salt water and fresh water, obtaining an extract from the fish skin using fresh water in neutral pH at 50-100° C., subjecting the water phase to enzymatic digestion, concentrating solution of the digest, activated carbon treatment of the concentrated solution of the digest, and drying the yield. The concentration of salt in the salt water used as cleaning water is preferably 0.5-2%. The fish skin is preferably from white meat fish. The fish skin from pollack such as Alaskan pollack or Pacific cod is particularly preferred. This method enables one to obtain, from fish skin, gelatin peptide from which fish odor is sufficiently eliminated by utilizing simplified processes to be executed under easily adjustable conditions.

The present disclosure provides for improved poultry products and methods of producing such poultry products by incorporating healthy lipids containing stearidonic acid into animal feed products. Furthermore, the present disclosure provides methods for producing said products. In one embodiment of the disclosure, a poultry animal may be fed feed comprising a transgenic plant product. In other embodiments of the disclosure, poultry white meat and dark meat products comprising SDA, EPA, DPA, and DHA are disclosed. In further embodiments of the disclosure, poultry eggs comprising SDA, EPA, DHA, and DPA are disclosed.

The invention discloses a quickly fermented meat dice sausage and a processing technology thereof. The fermented sausage comprises the following raw materials in part by weight: 500-550 parts of pig leg meat, 200-250 parts of beef leg meat, 200-250 part of pig tenderloin fat, 20-40 parts of pure water, 15-20 parts of table salt, 0.010-0.018 part of sodium nitrite, 0.5-0.9 part of sodium disoascorbate, 5-10 parts of glucose, 0.5-2 parts of black pepper powder, 0.2-1 part of rosemary, 0.2-1 part of white netmeg, 0.5-2 parts of anise, 0.5-2 parts of corainder, 0.5-1.5 parts of starter culture and 3-8 parts of lactic acid. The raw materials are prepared into the fermented sausage through the steps of raw material finishing, chopping, mixing, filling, mature fermentation, smoking, air-drying and the like. The sausage has short production period and is applicable to industrial quick production.

The invention provides a high-production-performance black meat rabbit new strain breeding method. The breeding method comprises the steps that firstly, local male black rabbits are mated with femalewhite meat rabbits to obtain an F1 generation; the black male rabbits in the F1 generation are selected for backcrossing with the female white meat rabbits to obtain an F2 generation; the black male rabbits in the F2 generation are selected for backcrossing with the female white meat rabbits again to obtain an F3 generation; the black rabbits in the F3 generation are selected for crossing to generate an F4 generation; black male and female rabbits in the F4 generation are selected for gene identification, and homozygotic black male and female rabbits are selected to form a basic group; the basic group is subjected to atresia subculture to breed 3-4 generations, and a high-production-performance black meat rabbit new strain consistent in body shape and appearance can be bred. According to the black meat rabbit new strain bred through the breeding method, in the pure breeding and hybrid production process, it can be ensured that the hair colors of commercial generation rabbits are consistent. Meanwhile, the production performance and uniformity are relatively high, and the method is suitable for modern meat rabbit matching production.

The invention relates to a method for breeding a blue-eye white meat rabbit, belonging to the technical field of rabbit breeding. The invention discloses a method for breeding a blue-eye white meat rabbit variety. The blue-eye white meat rabbit variety is bred by using a Yufeng yellow rabbit and a Harbin white rabbit as hybrid parents through methods of hybridization, backcross and the like. The method has the advantages of short time and high speed; the new bred meat rabbit variety keeps the body type of the Harbin white rabbit, has white hair all over the body, common hair type, deep blue eye balls, long back waist, plump rear quarters and strong limbs, and has the advantages of high protophase growth speed, high feed utilization rate, strong lactation capacity, strong premonition and the like; and the blue-eye white meat rabbit is extremely different from other white meat rabbit varieties in the aspect of the special blue eye characteristics.

The invention relates to a production method improving the boiling fastness of artificial crab meat. Frozen minced fillet is used as a main raw material, and auxiliary materials such as edible salt and the like are added. In the method, the nature of salt soluble protein-myofibrillar protein in fish muscle is adjusted, so that under the action of the edible salt, thick filaments and thin filaments of myofibril of the salt soluble protein are dissolved properly; myoglobulin and actin absorb proper water and are combined to form colloidal sol of actomyosin; the colloidal sol loses the plasticity by the change of the temperature to form gel with elasticity and tenacity; and the gel becomes a heat-resistant and stable gel system and meets the requirement of improving the boiling fastness. Compared with the boiling fastness of the artificial crab meat produced by the traditional method, the boiling fastness of the artificial crab meat of the invention increases more than 110 percent through the improvements of the prescription and the technology. The artificial crab meat is an instant foodstuff which has the fresh taste of crab meat, red crab surface, white meat, good elasticity, abundant nutrition and diversified edible methods. The artificial crab meat of the invention is more popular in market with better economic and social benefits.

The invention provides a new-breed large-sized Belgian coat-color rabbit culture method for fur and meat dual use. The culture method comprises the steps that firstly, a male Belgian coat-color rabbitand a female white meat rabbit are subjected to mating to obtain an F1 generation; the male Belgian coat-color rabbit and the female white meat rabbit in the F1 generation are selected for backcrossto obtain an F2 generation; the male Belgian coat-color rabbit and the female white meat rabbit in the F2 generation are selected for backcross again to obtain an F3 generation; the Belgian coat-colorrabbits in the F3 generation are selected for crossing to obtain an F4 generation; the male and female Belgian coat-color rabbits in the F4 generation are selected for gene identification, and male and female homozygotic-type Belgian coat-color rabbits are selected for building a basic group; the basic group is subjected to closed continuous progeny breeding for 3-4 generations, and a new breed of the large-sized Belgian coat-color rabbits with meat and fur dual use, which have identical body shapes and appearances is cultured. By means of the new breed obtained through the culture method, during pure reproduction and hybridization production, it can be guaranteed that the hair colors of the goods-generation rabbits are identical, and the method has high production performance and uniformity and is suitable for a complete set of modernized production of meat rabbits.

The invention relates to strong aroma roast chicken and a flavoring thereof. The flavoring provided by the invention is made from the following raw materials of: by weight, 10-20 parts of white sugar, 100-300 parts of refined salt, 100-300 parts of cerealose, 10-20 parts of sesame oil, 5-20 parts of dried orange peel, 5-20 parts of cassia, 5-20 parts of aniseed, 1-5 parts of Xinqi, 1-5 parts of common fennel fruit, 10-30 parts of ginger, 1-5 parts of nutmeg, 1-5 parts of kaempferia galamga sheets, 1-5 parts of Villous Amomum Fruit, 1-5 parts of clove, 2-8 parts of dahurian angelica root, 3-5 parts of tsaoko fruit and 2-8 parts of Chinese prickly ash. The roast chicken prepared in the invention has advantages of oily bright appearance, white meat quality, delicious taste and rich fragrance. The cooked meat is separated from bones and is fat but not greasy. When chewing the bones, chicken fragrance leaves in the mouth. The chicken meat can completely fall off if chicken legs are shaken while hot. The strong aroma roast chicken provided by the invention are first-grade food, and can be eaten when the chicken are hot or cold.

The invention discloses a tuna white meat ACE inhibitory peptide and a preparation method thereof, which relate to the field of ACE inhibitory peptide preparation, a peptide fragment amino acid sequence of the tuna white meat ACE inhibitory peptide is Ser-Pro or Val-Asp-Arg-Tyr-Phe, and the preparation method comprises the following preparation steps: 1) thawing tuna white meat, drying to remove water, degreasing and drying; 2) adding distilled water into the pretreated white meat powder, adjusting the pH value, and adding protease for enzymolysis to obtain an enzymatic hydrolysate; 3) carrying out enzyme deactivation treatment on the enzymatic hydrolysate, centrifuging, taking a supernate to obtain an enzyme-deactivated enzymatic hydrolysate, freeze-drying to obtain polypeptide powder, and measuring ACE inhibitory activity; and 4) performing ultrafiltration, column chromatography, high performance liquid chromatography purification and amino acid sequencing on the enzyme-deactivated enzymatic hydrolysate to obtain the tuna white meat ACE inhibitory peptide. The tuna white meat ACE inhibitory peptide prepared by the method is good in inhibitory activity, low in preparation cost, high in efficiency and suitable for industrial production.

The invention belongs to the field of food processing, and discloses a frozen pre-deep-fried fish and shrimp type powder-coating food. The frozen pre-deep-fried fish and shrimp type powder-coating food comprises the following components in parts by weight: 50-60 parts of core materials, 2-6 parts of pre-coating powder, 15-25 parts of coating starch, 13-22 parts of bread crumbs and 2-4 parts of palm oil. The invention further discloses a preparation method of the frozen pre-deep-fried fish and shrimp type powder-coating food. According to the frozen pre-deep-fried fish and shrimp type powder-coating food and the preparation method disclosed by the invention, fish meat and shrimp meat are used as main raw materials for making the powder-coating deep-fried foods, and nutritive white meat protein is provided; besides, the compounding ratio of optimal water retention auxiliary materials of the core materials, the compounding ratio of flavor, and the type of outer-layer starch bran are improved, seasoning water retention slurry is mixed, bran is coated, after deep-frying is performed, freezing is performed, and packaging is performed so that the frozen pre-deep-fried fish and shrimp type powder-coating food which is good in appearance, good in mouth feel, good in tissue, good in flavor, capable of being subjected to microwave treatment and resistant to heat preservation can be obtained. The frozen pre-deep-fried fish and shrimp type powder-coating food can be heated from a frozen state through a commercial or household microwave oven, and then the heated frozen pre-deep-fried fish and shrimp type powder-coating food can be subjected to heat preservation in a hot cabinet for 2-4 hours for sale and supply.

The invention relates to vegetarian braised dongpo pork and a preparation method thereof. The vegetarian braised dongpo pork comprises peel material, white meat and red meat with the mass ratio of 1:2.5-3.2:5-6.5, wherein the peel material includes, by weight, 3-5 parts of konjac flour, 2-3.5 parts of plain powder, 1-2.5 parts of high-gluten flour, 0.5-1.5 parts of glutinous rice flour, 3.02- 7.1parts of seasoning powder, 0.4-1.5 parts of additive, 0.005-0.025 parts of pigment and 10-23 parts of water; the white meat includes, by weight, 3-5 parts of konjac flour, 2-3.5 parts of plain powder,1-2.5 parts of high-gluten flour, 0.5-1.5 parts of glutinous rice flour, 2.92-6.6 parts of seasoning powder, 0.4-1.5 parts of additive, 0.005-0.025 parts of pigment and 15-30 parts of water; the redmeat includes, by weight, 6-9 parts of soybean drawing protein, 2-4 parts of mushroom leg, 1.7-2.5 parts of soybean separation protein, 1.7-2.5 parts of soybean oil, 40-62 parts of water, 5.4-10.5 parts of seasoning powder, 0.7-2 parts of additive and 0.025-0.03 parts of pigment.

The present disclosure provides for improved poultry products and methods of producing such poultry products by incorporating healthy lipids containing stearidonic acid into animal feed products. Furthermore, the present disclosure provides methods for producing said products. In one embodiment of the disclosure, a poultry animal may be fed feed comprising a transgenic plant product. In other embodiments of the disclosure, poultry white meat and dark meat products comprising SDA, EPA, DPA, and DHA are disclosed. In further embodiments of the disclosure, poultry eggs comprising SDA, EPA, DHA, and DPA are disclosed.

The invention relates to a method for postponing loquat first-stage flowering time and improving loquat yield and quality. The method mainly comprises steps of spring shoot pinching, management after pinching, summer shoot management, florescence management and the like. The beneficial effects of the method are mainly reflected in that by employing the method, the first-stage flowering time of white flesh loquats can be postponed for more than one month, so that the quantity of first-stage flowers can be decreased, the quantity of second-stage flowers can be greatly increased, and therefore the yield and quality of the white flesh loquats are greatly improved.

The invention discloses Guoqiao rice noodles and a preparation method thereof. The Guoqiao rice noodles are prepared from soup, rice noodles, raw staple food materials, cooked staple food materials, auxiliary food materials and ingredients, wherein the raw staple food materials comprise Xuanwei ham, squids, chicken breast, fillet, quail eggs and scallops; the cooked staple food materials comprise abalone, sea cucumbers, shrimps, white meat, Wuding cold boiled chicken and fried and crispy meat; the auxiliary food materials comprise tricholoma matsutake, truffle, bamboo fungi, gastrodia elata, typha latifolia, chrysanthemum flowers, seasonal vegetables, oil-processed termite mushrooms, bolete, cantharellus cibarius, a dairy fan roll containing sweet bean paste and cold dishes; the ingredients comprise shallots, coriander, Chinese cabbages, Chinese chives, thin sheets of bean curd, broom, soybean oil, hot pickled mustard tubers, water pickled vegetables, bean sprouts and sesame oil. The problems that Guoqiao rice noodles in the prior art have few side dishes, are low in nutrition value and taste greasy are solved.

The invention discloses a method for preparing Coprinus comatus meat sauce, which is characterized in that 20-40 parts of fresh pork, 10-20 parts of fresh Coprinus comatus, 8-10 parts of vegetable oil, 15-30 parts of refined vegetable oil, 3-30 parts of soybean paste 5 parts, 2-5 parts of salt, 4-8 parts of white sugar, 1-2 parts of balsamic vinegar, 2-2.5 parts of chili noodles, 1-2 parts of spices, 1-2 parts of fresh onion, 3-5 parts of minced garlic, 2-4 parts of ginger powder, 3-5 parts of pork paste, 0.3-1 part of water, the product of the present invention has strong flavor, easy to eat, store and carry, and is suitable for collocation with dumplings, boiled meat, seafood, cold vegetables, vermicelli and other foods edible.

The invention discloses a processing method of combination beef. The processing method includes following steps of cutting beef fat and beef muscle into slices respectively; mixing the sliced beef fat and the sliced beef muscles, wherein the mass of the beef fat is 10%-50% of a total mass; and uniformly mixing the mixed beef slices, and mutually mixing the beef fat slices and the beef muscle slices to be a whole to form the white beef and red beef mixed combination beef. The whole processing method is simple in the steps, convenient, low in processing costs and easy to operate and control. According to the processing method of the combination beef, subcutaneous fat and muscles of cattle are fully used, white beef and red beef are mixed in the processed combination beef, the processed combination beef is provided with characteristics of high-quality beef, qualities of the beef are greatly improved, and simultaneously, economic benefits are improved.

The invention relates to the field of vegetarian foods, and particularly discloses a vegetable protein sausage and a processing method thereof. The vegetable protein sausage is prepared by mixing and stirring a white meat part and a red meat part, wherein the white meat part is prepared from the following components in percentage by weight: 13-20% of soybean protein isolate, 15-25% of vegetable oil, 4.9-5.2% of starch, 0.5-0.8% of salt, 0.3-0.8% of sugar, 0.05-0.2% of a protein coagulant and the balance of ice water; the red meat part is prepared from the following components in percentage by weight: 5-10% of soybean protein isolate, 5-10% of vegetable oil, 12-20% of drawing protein, 3-8% of starch, 0.6-1.2% of pigment, 1.8-5% of a flavoring agent, 0.07-0.8% of a freshener and the balance of ice water. The processing technology of the vegetable protein sausage comprises the following steps: a, preparing white meat; b, preparing red meat; and c, preparing the sausage and forming. The vegetable protein sausage has the advantages that the vegetable protein sausage is more unique and real in flavor and taste and is more popular with consumers.

The invention discloses a method for cultivating a new crassostrea hongkongensis triploid rapid growth strain by using a backcross breeding technology. The method comprises the technical links of Crassostrea hongkongensis and Crassostrea rivularis diploid rapid growth line breeding, Crassostrea rivularis triploid induction line construction, Crassostrea rivularis tetraploid rapid growth line construction, hybrid Crassostrea rivularis diploid rapid growth line construction, backcross triploid rapid growth line cultivation and the like. The Crassostrea hongkongensis backcross triploid rapid growth new strain with faster growth and significantly improved survival rate in a high-salt region is obtained by backcrossing the Crassostrea hongkongensis tetraploid rapid growth line and the Crassostrea hongkongensis hybrid diploid rapid growth line and hybridizing different ploidy. Moreover, the new strain has the triploid advantages of extremely poor fertility, good taste and quality, capability of being marketed all year round, stable 100% triploid rate and the like, also has the advantages of pure crassostrea hongkongensis of white meat, tough meat, thick shell and the like, and is an excellent new strain suitable for commercial breeding in South China.

The invention discloses a soft-shelled turtle feed prepared from obsolete pigs. The soft-shelled turtle feed is prepared by the steps of killing the obsolete pigs, chopping the obsolete pigs into pieces, cleaning, and boiling the pig pieces in a pot at high pressure. The pig pieces are put in the pot with boiling water, heating to be boiling at high pressure for 20-60 minutes and then cooled to 30-65 DEG C. The soft-shelled turtle feed is prepared by mixing the following materials in parts by weight: 50 parts of pork pieces, 1-5 parts of milk powder, 0.5-5 parts of yolk, 0.01-0.5 part of compound probiotics, 0.5-2 parts of pomace or sugar and 2-20 parts of starch. According to the invention, red meat replaces white meat, so that the taste of fed soft-shelled turtles is more delicious, and the content of amino acid, collagen and fat in the soft-shelled turtles is higher than that of soft-shelled turtles fed with fish meal. The probiotics groups are combined with other auxiliary materials, and thus the nutrition of the feed is further intensified. The probiotics groups have the effects of alternation and infectious microbe restriction, so that the feed cannot go bad in a short time, and the disease resistance of the soft-shelled turtles is effectively improved.

The invention discloses a vegetarian streaky pork. The vegetarian streaky pork sequentially comprises a vegetarian pork skin layer, a first vegetarian white meat layer, a first vegetarian lean meat layer, a second vegetarian white meat layer and a second vegetarian lean meat layer; the vegetarian pork skin layer comprises, by weight, drinking water, plant oil, distarch phosphate, soybean protein isolate, carrageenan and konjak fine flour; each of the first vegetarian white meat layer and the second vegetarian white meat layer comprises drinking water, plant oil, distarch phosphate, soybean protein isolate, carrageenan, konjak fine flour, malt syrup, and an edible flavor and fragrance; and each of the first vegetarian lean meat layer and the second vegetarian lean meat layer comprises, by weight, textured soybean protein, drinking water, plant oil, soybean protein isolate, brewed soy, malt syrup, edible salt, carrageenan, yeast extract, a spice, sorghum red and the edible flavor and fragrance. The vegetarian streaky pork has the advantages of good impression and mouthfeel, no antiseptics, and storage at room temperature. The invention also discloses a production method of the vegetarian streaky pork.

The invention discloses a frozen pre-fried fish steak and a processing method, and belongs to the technical field of food processing. According to the frozen pre-fried fish steak and the processing method, the frozen pre-fried fish steak comprises raw material fish, wrapping paste powder, bread crumbs and water, the wrapping paste powder takes wheat flour as a base material and corn starch and hydrolyzed oyster powder as wrapping paste auxiliary materials, and the weight part ratio of the wheat flour to the corn starch to the hydrolyzed oyster powder is 100: (30-40): (5-10); the bread crumbs are prepared from the following raw materials: wheat flour, glucose, table salt and yeast; and the invention also discloses a processing method of the frozen pre-fried fish steak, the fish meat is used as a main raw material, and hydrolyzed oyster powder is added into the wrapping paste powder to prepare the flour-wrapped fried food, so that the delicate flavor of the fish steak is improved, the fishy smell of the fish meat is covered, and trace elements are increased. While nutritional white meat protein is provided, pre-frying, freezing and packaging are carried out through an air frying method after bran wrapping, the frozen and pre-fried flour-wrapped food which is good in appearance, taste, tissue and flavor and low in oil content is obtained, and wide industrial popularization value is achieved.

The invention discloses a quickly fermented meat dice sausage and a processing technology thereof. The fermented sausage comprises the following raw materials in part by weight: 500-550 parts of pig leg meat, 200-250 parts of beef leg meat, 200-250 part of pig tenderloin fat, 20-40 parts of pure water, 15-20 parts of table salt, 0.010-0.018 part of sodium nitrite, 0.5-0.9 part of sodium disoascorbate, 5-10 parts of glucose, 0.5-2 parts of black pepper powder, 0.2-1 part of rosemary, 0.2-1 part of white netmeg, 0.5-2 parts of anise, 0.5-2 parts of corainder, 0.5-1.5 parts of starter culture and 3-8 parts of lactic acid. The raw materials are prepared into the fermented sausage through the steps of raw material finishing, chopping, mixing, filling, mature fermentation, smoking, air-drying and the like. The sausage has short production period and is applicable to industrial quick production.

A basting bag automatically injects basting liquid into food being cooked by beans of hallow spikes in communication with a basting liquid reservoir. The spikes are pressed into the food to be cooked. By cooling or freezing the bag, cooking differentials due to the consistency of the food, for example white meat and dark meat of poultry, or due to varying thickness of the food can be compensated for.