CN111194877A - Food tenderizing device and method thereof - Google Patents
Food tenderizing device and method thereof Download PDFInfo
- Publication number
- CN111194877A CN111194877A CN202010181927.5A CN202010181927A CN111194877A CN 111194877 A CN111194877 A CN 111194877A CN 202010181927 A CN202010181927 A CN 202010181927A CN 111194877 A CN111194877 A CN 111194877A
- Authority
- CN
- China
- Prior art keywords
- tenderizing
- conveyor belt
- cleaning
- chamber
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000005507 spraying Methods 0.000 claims abstract description 4
- 229910052751 metal Inorganic materials 0.000 claims abstract description 3
- 239000002184 metal Substances 0.000 claims abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 239000004365 Protease Substances 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000526 Papain Proteins 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 229940055729 papain Drugs 0.000 claims description 7
- 235000019834 papain Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000010865 sewage Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000248349 Citrus limon Species 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 abstract description 35
- 230000000694 effects Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- FSYKKLYZXJSNPZ-UHFFFAOYSA-N sarcosine Chemical compound C[NH2+]CC([O-])=O FSYKKLYZXJSNPZ-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 108010004032 Bromelains Proteins 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010077895 Sarcosine Proteins 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019835 bromelain Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229940043230 sarcosine Drugs 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method and a device for tenderizing food, which comprises the following steps: s1, selecting fresh meat blocks, slicing and putting into a cleaning room for cleaning; s2, preparing a tenderizing solution; s3, conveying the cut beef into the tenderizing solution for soaking and tenderizing. The cleaning chamber is internally provided with a first conveyor belt and a second conveyor belt which are staggered, the first conveyor belt is positioned above the second conveyor belt, and the second conveyor belt extends out of the side face of the cleaning chamber. And a plurality of cleaning nozzles are respectively arranged at the top and the side wall in the cleaning chamber, and when the beef slices are conveyed on the first conveying belt and the second conveying belt, the beef slices are cleaned by spraying water through the cleaning nozzles. The first conveyor belt and the second conveyor belt are made of metal mesh materials, and water flow can flow to the bottom of the cleaning chamber. The invention integrates the cleaning and tenderizing processes together, and has high production efficiency and good tenderizing effect.
Description
Technical Field
The invention relates to the field of food processing, in particular to a food tenderizing device and a food tenderizing method.
Background
Meat, especially beef, is an important high-protein nutritional food, has abundant nutritional substances such as sarcosine, vitamins, protein, mineral substances and the like, and has lower fat content compared with other similar poultry, so the beef is more and more popular with consumers. The beef is rich in heat, good in taste, low in fat content and high in protein content, is a healthy food, has higher and higher demand on the beef as the economic development of China and the living standard of people are improved, wherein the ready-to-eat beef product which can be unpackaged is convenient to carry, is popular as snacks, grains and energy supplements and is suitable for people of all ages.
However, in the process of making beef, cleaning and tenderizing treatment are required, but the tenderizing treatment steps are complicated, the tenderizing effect is poor, and the tenderizing efficiency is low.
Disclosure of Invention
The present invention aims to overcome the above-mentioned shortcomings and provide a technical solution to solve the above-mentioned problems.
A method of tenderizing a food product comprising the steps of:
s1, selecting fresh meat blocks, slicing and putting into a cleaning room for cleaning;
s2, preparing a tenderizing solution in a tenderizing chamber;
s3, transferring the cut meat blocks in the step S1 into a tenderizing solution in a tenderizing chamber for soaking and tenderizing;
s4, draining the tenderizing solution, taking out meat blocks, and then carrying out vacuum sterilization;
the tenderizing solution comprises the following raw materials in parts by weight: 10 parts of tendering enzyme and 45 parts of tendering agent, wherein the tendering agent comprises 2 parts of papain, 10 parts of edible salt, 1 part of sodium chloride, 0.9 part of calcium chloride, 20 parts of starch, 7 parts of glucose and water.
A food tenderizing device comprises a cleaning chamber, wherein a first conveyor belt and a second conveyor belt which are staggered are arranged in the cleaning chamber, the first conveyor belt is positioned above the second conveyor belt, and the low point of the first conveyor belt is positioned at the high point position of the second conveyor belt; the second conveyor belt extends out of the side surface of the cleaning chamber; the top and the side wall in the cleaning chamber are respectively provided with a plurality of cleaning nozzles; meanwhile, a cleaning spray head for spraying water upwards is arranged below the low point position of the first conveyor belt;
the tenderizing chamber is positioned at the bottom of the tail end of the second conveyor belt, and a feeding port is formed in the side wall of the tenderizing chamber; the lower part of the tenderizing chamber is provided with a filter screen, the bottom of the tenderizing chamber is provided with a tenderizing liquid outlet, and the tenderizing liquid outlet is provided with a valve.
Compared with the prior art, the invention has the beneficial effects that:
the beef tenderization treatment method provided by the invention has the advantages of low cost and good tenderization effect. Other main functional components and auxiliary materials used in the tenderizing enzyme system play a synergistic role in improving the tenderness, taste and color of meat and facilitating digestion and absorption of organisms.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.
FIG. 1 is a schematic view of the assembly of the apparatus of the present invention.
Description of the figures: the device comprises a cleaning chamber 1, a first conveyor belt 2, a second conveyor belt 3, a cleaning nozzle 4, a sewage draining outlet 5, a tenderizing chamber 6, a feeding inlet 7, a filter screen 8, a tenderizing liquid discharging outlet 9, a valve 10, an air cylinder 11 and a stirring rod 12;
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The terms "first," "second," and the like in the description and in the claims, as well as in the drawings, if any, are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It will be appreciated that the data so used may be interchanged under appropriate circumstances such that the embodiments described herein may be practiced otherwise than as specifically illustrated or described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
Example one
Referring to fig. 1, in an embodiment of the present invention, a method for tenderizing food includes the following steps:
s1, selecting fresh meat blocks, slicing and putting into a cleaning room for cleaning; beef cattle are taken as an example for explanation in the invention;
s2, preparing a tenderizing solution in a tenderizing chamber;
s3, conveying the beef cut in the step S1 into a tenderizing solution in a tenderizing chamber for soaking and tenderizing; preferably, the soaking time is 20-60 minutes; the soaking aims at removing redundant grease of the beef slices, and the main aim is to tenderize fibers in the beef, so that the beef has smooth and chewy mouthfeel after being cooked;
s4, draining the tenderizing solution, taking out the beef, and then carrying out vacuum sterilization.
The tenderizing solution comprises the following raw materials in parts by weight: 5-15 parts of tendering enzyme and 40-50 parts of tendering agent, wherein the tendering agent comprises 1-3 parts of papain or bromelain, 5-15 parts of edible salt, 0.5-2 parts of sodium chloride, 0.8-1 part of calcium chloride, 10-30 parts of starch, 2-10 parts of glucose and water. The papain is a component extracted from natural plants, and is harmless to human bodies;
the tenderizing solution also comprises 1 part of lemon juice, the lemon juice can remove greasy taste in meat, and the lemon juice can increase the flavor of beef due to the action of high vitamin C, so that the beef has better taste;
a tenderizing device for food comprises a cleaning chamber 1 with an inlet, wherein a first conveyor belt 2 and a second conveyor belt 3 which are staggered are arranged in the cleaning chamber 1, and the first conveyor belt 2 is positioned above the second conveyor belt 3; the first conveyor belt 2 and the second conveyor belt 3 are arranged in an inclined structure; the high point of the first conveyor belt 2 is positioned at the opening position of the cleaning chamber 1, the beef slices are conveyed on the first conveyor belt 2, the high point of the second conveyor belt 3 is positioned below the low point of the first conveyor belt 2, and one end of the low point of the second conveyor belt 3 extends out of the side surface of the cleaning chamber;
when the beef slices travel through the first conveyor 2 to the low point of the first conveyor, the beef on the first conveyor 2 will fall on the second conveyor 3.
A plurality of cleaning nozzles 4 are respectively arranged at the top and the side wall in the cleaning chamber 1, and when beef slices are conveyed on the first conveying belt 2 and the second conveying belt 3, the beef slices are cleaned by spraying water through the cleaning nozzles 4.
Preferably, the included angle a between the first conveyor belt 2 and the horizontal plane is 30-60 degrees, so that the slope of the first conveyor belt 2 is steep, beef slices can fall on the second conveyor belt 3 under the lubricating action of water flow when conveyed to the low point of the first conveyor belt 2, and the beef slices can turn over when falling on the second conveyor belt from the first conveyor belt, so that the two sides of the beef slices can be thoroughly cleaned.
In order to avoid that the beef slices do not fall off when reaching the low point of the first conveyor belt 2, a cleaning spray head which sprays water upwards is arranged near the low point of the first conveyor belt 2, and when the beef slices reach the low point of the first conveyor belt 2, an acting force for turning the beef slices is given to help the beef slices to smoothly slide onto the second conveyor belt 3;
the first conveyor belt 2 and the second conveyor belt 3 are both made of metal mesh materials, and water flow can flow to the bottom of the cleaning chamber 1. And a sewage draining outlet 5 is arranged below the side wall of the cleaning chamber 1, and sewage after cleaning can be drained through the sewage draining outlet 5.
The tenderizing chamber 6 is positioned at the bottom of the tail end of the second conveyor belt 3, a material inlet 7 is formed in the side wall 6 of the tenderizing chamber, various raw materials for preparing tenderizing liquid are guided into the tenderizing chamber 6 through the material inlet 7, and the beef slices fall into the tenderizing chamber 6 through the second conveyor belt 3 and are tenderized in the tenderizing liquid. The lower part of the tenderizing chamber is provided with a filter screen 8, the bottom of the tenderizing chamber 6 is provided with a tenderizing liquid outlet 9, and the tenderizing liquid outlet 9 is provided with a valve 10. After the beef is soaked and tenderized, the valve 10 is opened to discharge tenderizing liquid, and then the tenderized beef can be taken out.
As a preferable mode, a motor or an air cylinder 11 is installed at the top of the tenderizing chamber 6, an output shaft of the motor or an expansion rod of the air cylinder 11 is provided with a stirring rod 12, and the stirring rod 12 can stir the beef slices soaked in the tenderizing solution at regular time to ensure that the beef slices are fully contacted with the tenderizing solution;
example two
The tenderizing solution comprises the following raw materials in parts by weight: 5 parts of tendering enzyme and 40 parts of tendering agent, wherein the tendering agent comprises 1 part of papain, 5 parts of edible salt, 0.5 part of sodium chloride, 0.8 part of calcium chloride, 10 parts of starch, 2 parts of glucose and water.
EXAMPLE III
The tenderizing solution comprises the following raw materials in parts by weight: 10 parts of tendering enzyme and 45 parts of tendering agent, wherein the tendering agent comprises 2 parts of papain, 10 parts of edible salt, 1 part of sodium chloride, 0.9 part of calcium chloride, 20 parts of starch, 7 parts of glucose and water.
Example four
The tenderizing solution comprises the following raw materials in parts by weight: 15 parts of tendering enzyme and 50 parts of tendering agent, wherein the tendering agent comprises 3 parts of papain, 15 parts of edible salt, 2 parts of sodium chloride, 1 part of calcium chloride, 30 parts of starch, 10 parts of glucose and water.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (5)
1. A method for tenderizing food, which is characterized in that: the method comprises the following steps:
s1, selecting fresh meat blocks, slicing and putting into a cleaning room for cleaning;
s2, preparing a tenderizing solution in a tenderizing chamber;
s3, transferring the cut meat blocks in the step S1 into a tenderizing solution in a tenderizing chamber for soaking and tenderizing;
s4, draining the tenderizing solution, taking out meat blocks, and then carrying out vacuum sterilization;
the tenderizing solution comprises the following raw materials in parts by weight: 10 parts of tendering enzyme and 45 parts of tendering agent, wherein the tendering agent comprises 2 parts of papain, 10 parts of edible salt, 1 part of sodium chloride, 0.9 part of calcium chloride, 20 parts of starch, 7 parts of glucose and water.
2. A method of tenderizing a food product as claimed in claim 1, wherein: the tender and slippery liquid also comprises 1 part of lemon juice.
3. An apparatus for tenderizing food, comprising: the cleaning device comprises a cleaning chamber, wherein a first conveyor belt and a second conveyor belt which are staggered are arranged in the cleaning chamber, the first conveyor belt is positioned above the second conveyor belt, and the low point of the first conveyor belt is positioned at the high point of the second conveyor belt; the second conveyor belt extends out of the side surface of the cleaning chamber; the top and the side wall in the cleaning chamber are respectively provided with a plurality of cleaning nozzles; meanwhile, a cleaning spray head for spraying water upwards is arranged below the low point position of the first conveyor belt;
the tenderizing chamber is positioned at the bottom of the tail end of the second conveyor belt, and a feeding port is formed in the side wall of the tenderizing chamber; the lower part of the tenderizing chamber is provided with a filter screen, the bottom of the tenderizing chamber is provided with a tenderizing liquid outlet, and the tenderizing liquid outlet is provided with a valve.
4. A tenderizing apparatus for food as recited in claim 3, further comprising: the first conveyor belt and the second conveyor belt are made of metal mesh materials; and a sewage draining outlet is arranged below the side wall of the cleaning chamber.
5. The tenderizing apparatus for food according to claim 3, further comprising an air cylinder, wherein the top of the cleaning chamber is provided with the air cylinder, and the telescopic rod of the air cylinder is provided with the stirring rod.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010181927.5A CN111194877A (en) | 2020-03-16 | 2020-03-16 | Food tenderizing device and method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010181927.5A CN111194877A (en) | 2020-03-16 | 2020-03-16 | Food tenderizing device and method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111194877A true CN111194877A (en) | 2020-05-26 |
Family
ID=70742666
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010181927.5A Pending CN111194877A (en) | 2020-03-16 | 2020-03-16 | Food tenderizing device and method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111194877A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112088922A (en) * | 2020-09-25 | 2020-12-18 | 武汉轻工大学 | Hammer massage device for processing of prefabricated conditioning beef |
| CN112586680A (en) * | 2020-12-07 | 2021-04-02 | 浏阳市甜厨食品有限公司 | Processing equipment and process for fertile sausages |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582767A (en) * | 2004-06-10 | 2005-02-23 | 哈尔滨商业大学 | Meat delicating agent |
| KR20070107295A (en) * | 2006-05-02 | 2007-11-07 | 김정기 | Method of softening flesh of beef-ribs, softened beef-ribs and cooking method using them |
| CN101238865A (en) * | 2008-03-24 | 2008-08-13 | 南京农业大学 | Cleaning, desalting, air-drying and dewatering production line of ham |
| CN103704738A (en) * | 2013-12-19 | 2014-04-09 | 西南大学 | Beef enzyme tenderization treatment method and cooked food processing technology of stewed beef |
| CN207491973U (en) * | 2018-01-24 | 2018-06-15 | 云南农业大学 | A kind of beef processing cleaning device |
| CN208940941U (en) * | 2018-05-28 | 2019-06-07 | 福建省聚元食品股份有限公司 | A kind of beefsteak tenderization device |
| CN209030984U (en) * | 2018-08-02 | 2019-06-28 | 江西天锦农业发展股份有限公司 | A kind of frozen meat automatic rinser |
| CN110692939A (en) * | 2019-11-13 | 2020-01-17 | 大连三岛食品有限公司 | Meat tenderizer and use method thereof |
| CN110731366A (en) * | 2019-11-29 | 2020-01-31 | 利辛县凯利达肉类加工有限公司 | continuous meat cleaning device |
| CN110800791A (en) * | 2019-12-09 | 2020-02-18 | 湖南亲零嘴食品有限公司 | Automatic overturning type device for evenly coating sauce for batch processing of cooked meat |
-
2020
- 2020-03-16 CN CN202010181927.5A patent/CN111194877A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582767A (en) * | 2004-06-10 | 2005-02-23 | 哈尔滨商业大学 | Meat delicating agent |
| KR20070107295A (en) * | 2006-05-02 | 2007-11-07 | 김정기 | Method of softening flesh of beef-ribs, softened beef-ribs and cooking method using them |
| CN101238865A (en) * | 2008-03-24 | 2008-08-13 | 南京农业大学 | Cleaning, desalting, air-drying and dewatering production line of ham |
| CN103704738A (en) * | 2013-12-19 | 2014-04-09 | 西南大学 | Beef enzyme tenderization treatment method and cooked food processing technology of stewed beef |
| CN207491973U (en) * | 2018-01-24 | 2018-06-15 | 云南农业大学 | A kind of beef processing cleaning device |
| CN208940941U (en) * | 2018-05-28 | 2019-06-07 | 福建省聚元食品股份有限公司 | A kind of beefsteak tenderization device |
| CN209030984U (en) * | 2018-08-02 | 2019-06-28 | 江西天锦农业发展股份有限公司 | A kind of frozen meat automatic rinser |
| CN110692939A (en) * | 2019-11-13 | 2020-01-17 | 大连三岛食品有限公司 | Meat tenderizer and use method thereof |
| CN110731366A (en) * | 2019-11-29 | 2020-01-31 | 利辛县凯利达肉类加工有限公司 | continuous meat cleaning device |
| CN110800791A (en) * | 2019-12-09 | 2020-02-18 | 湖南亲零嘴食品有限公司 | Automatic overturning type device for evenly coating sauce for batch processing of cooked meat |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112088922A (en) * | 2020-09-25 | 2020-12-18 | 武汉轻工大学 | Hammer massage device for processing of prefabricated conditioning beef |
| CN112088922B (en) * | 2020-09-25 | 2021-12-03 | 武汉轻工大学 | Hammer massage device for processing of prefabricated conditioning beef |
| CN112586680A (en) * | 2020-12-07 | 2021-04-02 | 浏阳市甜厨食品有限公司 | Processing equipment and process for fertile sausages |
| CN112586680B (en) * | 2020-12-07 | 2024-03-22 | 湖南顺餐食品有限公司 | Fertilizer sausage processing equipment and technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187772A (en) | Steak processing method | |
| CN104172264A (en) | Spiced pork preparing method | |
| CN111194877A (en) | Food tenderizing device and method thereof | |
| CN1943430A (en) | Pineapple chicken meat polished glutinous rice sausage | |
| CN105360992A (en) | Plant ash-preserved salted duck egg and manufacturing method thereof | |
| CN105851903A (en) | Health-care type plum-flavored leisure dried meat slices and preparation method thereof | |
| CN103315323B (en) | Preparation method of luncheon duck meat with pickled pepper flavor | |
| CN104187810A (en) | Processing method of goose meat | |
| CN214710174U (en) | Food tenderizing device | |
| CN105981885A (en) | Honey walnut kernels and processing technology thereof | |
| Flick et al. | Processing finfish | |
| CN105995708A (en) | Cucumber-white beech mushroom dumpling stuffing and preparation method thereof | |
| CN101305776B (en) | Method for removing bitter taste from yellow pig intestine | |
| CN103999913B (en) | A kind of appetizing chopped chilli soybean biscuit and processing method thereof | |
| CN106107613A (en) | The Margarita egg of a kind of low cholesterol height nutrition and manufacture method and system | |
| JP3585072B2 (en) | Process for producing processed animal protein ingredients | |
| CN103222645B (en) | Ham containing Chinese hawthorn leaves and preparation method thereof | |
| CN107495169A (en) | A kind of bacon blood bean curd and its processing method | |
| KR20230053775A (en) | Slaughtering and meat processing system | |
| CN1080547C (en) | Puffed and compressed full nutrient health food | |
| CN107751956A (en) | The preparation technology of diced chicken sauce | |
| CN102511719A (en) | Lotus root and shrimp bran dumpling | |
| CN208972653U (en) | Konjaku element hair tripe cool aging equipment | |
| KR20070073683A (en) | Manufacturing method of salting saury and salting saury manufactured thereby | |
| KR20070084862A (en) | Manufacturing method for processed fish products containing fruit juice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210302 Address after: 101300 south side of shunsha Road, South Faxin District, Shunyi District, Beijing Applicant after: Beijing Shunxin Agricultural Co.,Ltd. Pengcheng Food Branch Address before: 101300 Room 2123, 2 Floor, 102 Gate, 8 Building, 12 Xinjie, Nanfaxin Town, Shunyi District, Beijing Applicant before: BEIJING HANLINYUAN TECHNOLOGY Co.,Ltd. |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200526 |