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49results about How to "Avoid fishy smell" patented technology
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Method for preparing collagen oligopeptide
InactiveCN102559826AWhite colorGreat tastePeptide preparation methodsFermentationFood industryProcollagen type i n-terminal peptide
The invention discloses a method for preparing collagen oligopeptide. Animal skins are taken as raw materials, and are subjected to acid and surfactant pretreatment, enzymolysis, decoloration, membrane separation and drying to form the collagen oligopeptide. The relative molecular weight of the prepared collagen oligopeptide is mainly distributed below 1,000Dalton, and preferably, the Gaussian distribution peak area percentage of oligopeptide with the relative molecular weight of less than 1,000Dalton is over 85 percent and preferably over 90 percent. The method solves the general problems that the conventional collagen products have odor, are dark yellow and the like; and the obtained collagen oligopeptide powder is white, free of odor and good in mouthfeel, has high absorptivity and penetrability and can be widely applied to the cosmetics industry, the food industry and the like.
Owner:胡如桂
Shellfish protein beverage and preparation method thereof
InactiveCN101601487AHigh nutritional valueFull of nutritionFood preparationFiltrationAdditive ingredient
The invention relates to a shellfish protein beverage and a preparation method thereof. Shellfish meat is chosen as raw material; protease and flavourzyme are adopted to carry out enzymolysis after homogenate; after enzyme destruction, yeast powder is added to evenly stir and stand for deodorization; beta-cyclodextrine is added to stir for debitterizing; kieselguhr and active carbon are added for decoloration; transparent shellfish enzymolysis protein liquid free from extraneous odour can be obtained after filtration; and the shellfish enzymolysis protein liquid is temporarily stored in low temperature after concentration; plant extracting solution is extracted; sweet water is prepared; 1-10% of the shellfish enzymolysis protein liquid, 5-20% of the sweet water and 75-90% of the plant extracting solution are weighted to be mixed; and the mixture is filled, sterilized and cooled to obtain the finished products. The invention utilizes the nutrient components and the characteristic of easy absorption of the shellfish enzymolysis protein liquid, overcomes the inherent fishy smell of the shellfish enzymolysis protein liquid, and also uses natural herb extracting solution and sweet water for blending to prepare the protein beverage with abundant nutrient, transparency, moderate sweet and sour flavor, favourable taste, good flavour and no fishy smell. The preparation method of the invention has reasonable method and technology and strong operability, and is suitable for large-scale production.
Owner:SHANDONG HOMEY AQUATIC DEV +1
Hawthorn jam for promoting digestion and lowering lipid
InactiveCN105747166AAdd flavorEasy to storeLactobacillusFood ingredient as taste affecting agentEdible oilDigestion
The invention discloses a hawthorn jam for promoting digestion and lowering lipid.The hawthorn jam is made from, by weight, 80-90 parts of hawthorn fruits, 10-15 parts of eggplants, 5-6 parts of white vinegar, 30-40 parts of Chinese cabbage, 10-13 parts of edible oil, 40-50 parts of carrots, 13-17 parts of tangerine peels, 11-14 parts of rose petals, 10-12 parts of semen euryales, white granulated sugar, sodium alga acid, citric acid, starch, vitamin C, lactic acid and a proper amount of water.According to the hawthorn jam, the raw material utilization rate is greatly increased, the quality and taste of hawthorn fruits are improved, the taste is sour and sweet moderately, the jam is moderate in thickness, and the hawthorn jam has the effects of tonifying the spleen, promoting appetite, promoting digestion to eliminate stagnation, invigorating circulation of blood, reducing phlegm and the like.
Owner:HEFEI DUXIANG FOODS CO LTD
Production process of functional sea-intestine seasoning particles
ActiveCN104366427AAvoid fishy smellEliminate fishy smellFood ingredientsFood preparationIntestinal structureFlavor
The invention relates to a production process of functional sea-intestine seasoning particles produced by a fermentation method. The production process comprises the following steps of: (1) pretreating raw materials; (2) carrying out enzymolysis; (3) preparing fermentation liquor; (4) drying; (5) preparing powder: preparing sea-intestine powder; (6) mixing the materials: adding 0.5-1.5 parts of dried scallop powder, 1-3 parts of seaweed powder, 5-12 parts of maltodextrin, 1-3 parts of spice, 8-15 parts of nutritional additive, 1-2 parts of glycine and 0.5-1 part of sesame powder to 100 parts of sea-intestine powder, and mixing for 20 minutes by a three-dimensional mixing machine; (7) granulating to prepare the sea-intestine fermented columnar-particle seasoning powder. Compared with the prior art, the production process has the advantages that not only are the temperature-sensitive nutritional substances in the sea intestines retained to a greatest extent, but also the unique fishy smell and allergen of the sea intestine are further reduced, even avoided by the fermentation method, so that the functional sea-intestine seasoning particles are suitable for all the groups; by combination with perilla leaves, the fishy smell is further avoided, and the mouthfeel and the flavor are fresh and tender.
Owner:SHANGHAI SHUNDI FOOD CO LTD +1
Antarktischer krill shrimp sauce capable of being rapidly produced by enzyme method and preparation method of antarktischer krill sauce
The invention belongs to the field of a processing technology of an aquatic condiment and particularly relates to antarktischer krill shrimp sauce capable of being rapidly produced by an enzyme method. The antarktischer krill shrimp sauce is a novel shrimp sauce product obtained by taking antarktischer krill as a raw material and sufficiently utilizing the characteristic of high autolytic enzyme activity through steps of unfreezing, defluorinating, taking meat, crushing, self-dissolving, carrying out two sections of enzymolysis, adding salt and carrying out enzymolysis, blending, sub-packaging, sterilizing and carrying out enzyme destruction. The antarktischer krill shrimp sauce produced by the enzyme method has important characteristics in the aspects of production, such as short period and low cost; the product has the characteristics of characteristic red color of krill shrimp meat, moderate viscosity, uniform texture, abundant nutrients, unique flavor, low salt content and short production period; in the shrimp sauce, the content of proteins accounts for more than or equal to 10% and the content of amino-state nitrogen is higher than 1.1g / 100g (according to the content of N); the content of total volatile basic nitrogen (TVBN) is lower than 50mg / 100g; and defluorination treatment is carried out so that the content of fluorine in the antarktischer krill shrimp sauce is lower than 70mg / Kg. The shrimp sauce provided by the invention can be cooked and directly eaten and can also be used for producing preserved vegetables with a special flavor.
Owner:OCEAN UNIV OF CHINA
Preparation method of instant pickled beef
ActiveCN109730238AIncrease elasticityImprove tendernessClimate change adaptationFood scienceCarrageenanPhosphate
Owner:GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
Radiation-proof plant fermentation beverage and manufacturing method
The invention discloses a radiation-proof plant fermentation beverage and a manufacturing method applied in the technical field of food. The formula of the beverage consists of algae, grape skin and seeds, concentrated black tea juice, blueberry, edible alcohol, high fructose syrup, xylitol, honey and water. The manufacturing method produces the beverage with radiation-proof function and special application by extracting the algae, the grape skin and seeds, the concentrated black tea juice and the blueberry juice through alcohol and implementing acetic acid fermentation. The manufacturing method comprises the following steps of: soaking and cleaning the algae by using warm water to remove impurities such as sand and the like and salt, and preparing algae size for later use; mixing the grape skin and seeds, the concentrated black tea juice and the blueberry juice in the algae size, adding the edible alcohol, and performing normal temperature extraction; inoculating acetic acid bacteria to the regulated solution, and performing deodorization, curing and precipitation treatment; and filtering the fermented solution, adding a proper amount of the high fructose syrup, the xylitol, the honey and the water to prepare the radiation-proof plant fermentation beverage, and filling the beverage. The beverage has very high iodine supplementing efficiency and safety, is rich in proanthocyanidin and tea polyphenol, is easily absorbed by the human body, and can relieve the social problem caused by nuclear radiation after being frequently drunk.
Owner:沈阳麦金利食品制造有限公司
Preparation method for black tea
The invention relates to a preparation method for black tea. The preparation method is characterized in that the method comprises the following steps: firstly, one-bud-two-leaf fresh leaves are selected as a raw material, the fresh leaves are picked from summer tea; secondly, the picked fresh leaves are placed in a withering trough, the spreading thickness is 5-10cm, the temperature is controlled at 25-30 DEG C, the withering time is 2-3h, then cold air withering is carried out, the fresh leaves are turned over and spread, the spreading thickness is 3-5cm, the temperature is controlled at 0-5 DEG C, the withering time is 1-2h, and finally daylight withering is carried out for 6-8h. The black tea has a red and bright soup color, tastes mellow, and has high quality.
Owner:GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
Method for feeding low-fat multivitamin chicken
The invention discloses a method for feeding low-fat multivitamin chicken, which comprises the following steps: a, controlling the feeding amount so as to meet the needs for the chicken growth; b, regularly adopting jungle stocking so that the chicken can find food such as insects and grass; and c, increasing the feeding time so that the growth period of 60-68 days is increased to a growth period of 170-180 days. By adopting the method, the feeding amount is controlled to be determined according to the growth period of chicken, and the feeding time is increased; and trace elements are not added to the feed formula. By proportioning feed and vegetable, the chicken obtains nutrient components for growth through the vegetable. Due to the regular free-range feeding, the chicken can obtain food such as insects, grass and the like from nature. Fish meal in the feed is prepared from freshwater fish instead of seawater fish which causes relatively strong fishy smell of eggs, the eating effect of eggs is improved, and trace elements in a human body can be supplemented after long-term use of the low-fat multivitamin chicken.
Owner:张文水
Rose collagen jelly and preparation method thereof
The invention discloses rose collagen jelly and a preparation method thereof. The rose collagen jelly is prepared from, by weight, 100-150 parts of collagen powder, 20-50 parts of roses, 20-50 parts of the fruits of Chinese wolfberry, 20-50 parts of rhizoma polygonati, 20-50 parts of hawthorns, 10-30 parts of ginseng, 10-30 parts of peach kernels, 40-100 parts of sugar alcohols, 20-40 parts of concentrated juice, 10-20 parts of a thickener, 0.2-0.6 part of a sweetener, 0.1-0.2 part of vitamin C and 0.2-0.6 part of potassium sorbate. The jelly product eliminates the original beany flavor of collagen jelly; collagens cooperates with traditional Chinese medicine having functions of promoting the circulation of qi, tonifying qi, nourishing yin and supplementing blood, so that the functions ofmaintaining beauty and keeping young of the product are enhanced; the natural concentrated juice is added, so that the prepared jelly is rich in flavor, has watery and elastic taste, unique flavor andbetter functions of promoting the circulation of qi, tonifying qi, invigorating the circulation of blood and supplementing blood, and is healthy and ready-to-eat food for maintaining beauty and keeping young.
Owner:GUANGDONG YIFANG PHARMA
Duck egg noodles
The invention discloses duck egg noodles. The invention is characterized in that duck egg noodles are prepared from the following raw materials in parts by weight: 20-40 parts of oat, 4-10 parts of wheat, 8-16 parts of buckwheat, 4-8 parts of duck egg, 1-2 parts of salt and 0.5-1 part of noodle alkali. In the invention, duck eggs are adopted to substitute chicken eggs to prepare duck egg noodles,thus noodles full of nutrients are provided for cholecystitis patient and people suffering from excessive internal heat and a new noodle product is provided for people. Since ducks is mainly fed on aquatic animals and plants, duck eggs have fishy smell and are not as delicious as chicken eggs when being eaten, and duck eggs are usually prepared into preserved duck eggs and salted duck eggs. The inventor does experiment on the proportion of the duck egg noodles to summarize a formula of duck egg noodles which can avoid the fishy smell of duck eggs and have good taste.
Owner:平塘县玉水腾龙禽蛋制品有限责任公司
Easily digestive canned fish bladders and preparation method thereof
InactiveCN107788419APromote absorptionReasonable ingredientsFood ingredientsVitamin CAdditive ingredient
The present invention discloses easily digestible canned fish bladders and a preparation method thereof, and belongs to the technical field of canned food processing. The easily digestible canned fishbladders contain the following ingredients: 20-60% of fish bladder raw materials, 5-10% of fruit fleshes, 0.2-1.2% of Chinese wolfberry fruits, 0.3-0.8% of white fungus, 0.3-0.6% of lotus seed, 0.5-1% of longan, 0.5-1.5% of red dates, 0.15-0.5% of vitamin C, 0.1-0.5% of citric acid, 0.01-0.05% of fruit essence and the balance sugar water. Compared with traditional fish bladder products, the preparation method solves a problem that the traditional fish bladder products are not instant. Secondly, the easily digestible canned fish bladders are low in production costs, scientific in used materials and balanced in nutrition. The fruit fleshes and fish bladders are combined, and the easily digestible canned fish bladders are multiple in nutrients and easily digested, have nutrients easily absorbed by human body and bring large convenience for people to eat the fish bladders.
Owner:镇江中一广告制品有限公司
Instant undaria pinnatifida food and preparation method thereof
The invention belongs to the technical field of foods, and in particular relates to an instant food processed by seaweed foods. An instant undaria pinnatifida food is prepared from the following components in percentage by weight: 80 to 82% of undaria pinnatifida stalk silk, 1 to 1.5% of agaric, 1 to 1.5% of agar, 1.1 to 1.5% of sesame oil, 0.65 to 1% of sesame, 0.04 to 0.08% of chili circles, 2.0 to 2.4% of rice vinegar, 0.4 to 1% of salt, 1.1 to 1.5% of aginomoto, 5 to 7% of high fructose corn syrup, 0.7 to 1.2% of mirin, 1.7 to 2.3% of white sugar, 2.8 to 3.1% of hydrolyzed vegetable protein, 0.1 to 0.3% of xanthan gum, 0.005 to 0.007% of lemon yellow, and 0.005 to 0.007% of erioglaucine disodium salt. Compared with the traditional undaria pinnatifida foods, the instant undaria pinnatifida food has the advantages that 1, the price is low, the food can be instantaneously taken after being thawed, and the main nutritional components and crispy taste of the fresh undaria pinnatifida are remained; 2, the production is free of pollution, the finished product is easily carried and stored, and the food is the good foot for travel; 3, the fishy smell of seaweed products can be removed, and the food has great color, flavor and taste.
Owner:WEIHAI QINGZHENG FOODS
Intestine-moistening toxin-expelling grapefruit jam
InactiveCN105901600AAdd flavorFlavor suppressionClimate change adaptationFood ingredient as mouthfeel improving agentVitamin CPerilla oil
The invention discloses an intestine-moistening toxin-expelling grapefruit jam prepared from the following raw materials in parts by weight: 110-120 parts of grapefruit, 12-16 parts of chestnut, 7-11 parts of Chinese date honey, 12-15 parts of purple perilla oil meal, 3-4 parts of fish glue, 40-50 parts of carrot, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of gorgon fruit, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, and a proper amount of water. The quality and taste of the intestine-moistening toxin-expelling grapefruit jam are improved, and the intestine-moistening toxin-expelling grapefruit jam is palatable in sweet and sour, proper in viscosity, and excellent in flavor, and has the efficacies of clearing heat and cooling blood, regenerating body fluid and relieving a cough, moistening intestines and expelling toxin, tendering skin and benefitting feature, moistening lung for removing phlegm and the like.
Owner:HEFEI DUXIANG FOODS CO LTD
Gel soft sweets containing DHA (docosahexaenoic acid) and preparation method thereof
PendingCN114732074AAvoid fishy smellPrevent oxidationConfectionerySweetmeatsBiotechnologyCarrageenan
The invention provides gel soft sweets containing DHA (docosahexaenoic acid) and a preparation method of the gel soft sweets. The gel soft sweets containing DHA are prepared from the following raw materials: 1-10 parts of edible colloid which comprises one or more of pectin, gelatin, carrageenan, agar, starch, locust bean gum and xanthan gum; 75-90 parts of a sweetening agent; 5 to 15 parts of DHA microcapsule powder; 2-10 parts of a water retention agent; the acidity regulator-buffer salt pair comprises one or more of citric acid and sodium salt or potassium salt thereof, DL-malic acid and sodium salt thereof, and lactic acid and sodium salt thereof. The invention also provides a preparation method of the gel soft sweets. The preparation method comprises the following steps: adding the DHA microcapsule powder and the acidity regulator-buffer salt pair at the final stage before casting molding, and uniformly mixing; the gel soft sweets can be poured into solid or sandwich products, and the moisture content of the prepared gel soft sweets is 8-20%. The gel soft sweets disclosed by the invention have no fishy smell within the shelf life of 18 months, and the product does not return to sand and is not melted by heat.
Owner:康宝莱(上海)生物科技有限公司
Sour, sweet and refreshing green plum jam
The invention discloses a sour, sweet and refreshing green plum jam prepared from the following raw materials in parts by weight: 70-80 parts of green plum, 20-24 parts of raisins, 20-30 parts of seaweed, 6-7 parts of caraway, 3-4 parts of Baijiu, 40-50 parts of carrot, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of semen euryales, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria and a proper amount of water. The sour, sweet and refreshing green plum jam has the advantages of strong fragrance, moderate consistency, uniform and delicate tissues, and good edible value, and is sweet, sour and delicious.
Owner:HEFEI DUXIANG FOODS CO LTD
Feature-beautifying intelligence-benefitting strawberry jam
InactiveCN105901601AAdd flavorEasy to storeClimate change adaptationFood ingredient as taste affecting agentVitamin CGourd
The invention discloses a feature-beautifying intelligence-benefitting strawberry jam prepared from the following raw materials in parts by weight: 100-110 parts of strawberries, 30-40 parts of white gourd, 4-5 parts of white tea, 12-16 parts of lily, 7-10 parts of candied kumquat, 40-50 parts of carrot, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of semen euryales, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria and a proper amount of water. The preparation method is simple, the mouthfeel is fragrant and sweet, nutrient substances are more easily absorbed and used by human bodies, and effects of beautifying feature, nourishing face, prolonging life and enhancing intelligence are achieved.
Owner:HEFEI DUXIANG FOODS CO LTD
Skin-moistening face-beautifying tomato jam
InactiveCN105747165AAdd flavorEasy to storeClimate change adaptationFood ingredient functionsCitric acidProtein digestion
The invention discloses skin-moistening face-beautifying tomato jam.The jam is prepared from, by weight, 100-110 parts of tomatoes, 30-40 parts of black beans, 6-7 parts of brown sugar, 20-23 parts of white radishes, 11-13 parts of white sesame, 40-50 parts of carrots, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of semen euryales, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria and a proper amount of water.The jam is rich in nutrition, improves nutrition value of the tomatoes, is sour, sweet, palatable and proper in thickness, and has the effects of eliminating fatigue, promoting appetite, improving protein digestion, reducing gastrectasia and dyspepsia and the like.
Owner:HEFEI DUXIANG FOODS CO LTD
Multi-unit seawater desalination device and multi-unit seawater desalination method
PendingCN108409030AReduce workloadExtended service lifeTreatment using aerobic processesWater/sewage treatment by irradiationElectrolysisWater storage tank
The invention discloses a multi-unit seawater desalination device and a multi-unit seawater desalination method. The multi-unit seawater desalination device comprises a pretreatment unit, a desalination unit, a distribution unit and a concentrated water treatment unit. The pretreatment unit comprises a water drawing pump, an air flotation machine and a raw water tank; the desalination unit comprises a multi-media filter, a security filter and a reverse osmosis apparatus; the distribution unit comprises a mineralization filter, a water storage tank and a variable-frequency constant-pressure water supply mechanism; the concentrated water treatment unit comprises a concentrated water pond, an aerating biological filter chamber and an electrolysis mechanism. The multi-unit seawater desalination method includes sequentially carrying out alga removing, impurity filtering, reverse osmosis and mineralization treatment; electrolyzing reverse osmosis concentrated water and then adding the reverse osmosis concentrated water into seawater with algae to be removed. The multi-unit seawater desalination device and the multi-unit seawater desalination method have the advantages that organic matters such as the algae in the seawater can be removed by the aid of the air flotation machine, accordingly, workload on desalination films of the reverse osmosis apparatus can be relieved, and the service life of the reverse osmosis apparatus can be advantageously prolonged; the concentrated water treated by the aid of the reverse osmosis apparatus can be electrolyzed by the aid of the electrolysis mechanism, sodium hypochlorite solution formed by means of electrolysis can be added into the air flotation machine and / or the raw water tank, accordingly, the alga organic matters can be oxidized, andstench of fresh water which is already subjected to reverse osmosis can be prevented.
Owner:WUHAN HUIZHONG DACHUAN AUTOMATIC CONTROL EQUIP CO LTD
Pineapple jam for replenishing qi and enriching blood
InactiveCN105815719AAdd flavorEasy to storeClimate change adaptationFood ingredient as taste affecting agentVitamin CThirst
The invention discloses a pineapple jam for replenishing qi and enriching blood. The pineapple jam is prepared from the following raw materials in part by weight: 90-100 parts of pineapples, 7-11 parts of modified starch, 20-23 parts of chufa, 1-2 parts of pear flowers, 2-3 parts of pear leaves, 13-17 parts of dried persimmons, 40-50 parts of carrots, 13-17 parts of orange peels, 11-14 parts of rose petals, 10-12 parts of gorgon fruit and a proper amount of white granulated sugar, sodium alginate tech grade, citric acid, starch, vitamin C, lactic acid bacteria and water. The pineapple jam contains rich microelements and vitamins, has the effects of clearing heat and quenching thirst, helping digestion and stopping diarrhea, reinforcing the spleen and the stomach, consolidating vitality, replenishing qi and blood, helping digestion, clearing damp and keeping beautiful and slim, is beneficial to the promotion of human body health and can increase the healthcare value of jam.
Owner:HEFEI DUXIANG FOODS CO LTD
Linseed oil
The invention discloses linseed oil. The linseed oil includes 40-70% of linseed oil powder, 4.0-8.0% of silkworm pupa protein peptide, 0.01-0.04% of sucralose, 15-35% of skimmed milk powder, 4-16% ofwhey protein, 0.001-0.004% of tallow, and 0.0001-0.001% of folic acid. A recipe of the linseed oil is also disclosed and includes 300-500 ml of milk, 3-6 g of the linseed oil, 0.3-0.6 g of a yoghurt starter, 5-15 g of flavor adjuvant materials, and 60-90 g of sugar powder. The linseed oil is reasonable in design, and problems of unpleasant fishy smell, which is especially and difficultly acceptedby consumers, of existing linseed oil and single function of the linseed oil which cannot meet demands of the modern consumers for food functions can be solved.
Owner:江西维特健康咨询服务有限公司
Processing technology of laminaria japonica soy sauce
InactiveCN107822083AShort time to oilImprove conversion rateFood ingredient as colourSeafood fishOdor
The present invention discloses a processing technology of laminaria japonica soy sauce. The processing technology comprises the following steps: S11, materials are moistened; S12, the materials are steamed; S21, inoculating is conducted in a koji making pool; S22, koji materials are cultured and managed; S3, fermenting is conducted; S4, oil sprinkling is conducted; S5, the materials are blended;and S6, soy sauce is added into a sandwich tank, temperature rises to 85-90 DEG C, and insulating is conducted for 30 minutes, steam is turned off, stirring is stopped, the temperature lowers to 50-60DEG C, the soy sauce is added into a storage tank for precipitation, and after storing for a week, sampling and inspecting to be qualified, the processing is completed. AS3.951 soy sauce koji essenceis used during the process of the soy sauce fermentation, soy sauce forming time is short, a conversion rate is high, the processing technology can improve color and luster of the soy sauce, a nutritional value of laminaria japonica is not destroyed, the laminaria japonica soy sauce has health-care functions, and the processing technology retains a delicate flavor of seafood, and at the same timecan avoid a production of a stink odor.
Owner:青岛东升春明生物科技有限公司
Mud snail vermicelli and production method thereof
InactiveCN103494054APromote absorptionDeliciousNatural extract food ingredientsFood ingredient functionsImmunocompetenceProteolysis
The invention relates to mud snail vermicelli and a production method thereof. The mud snail vermicelli comprises the following raw materials in percentage by weight: 60%-75% of starch, 8%-20% of roquette seed powder, 8%-20% of artemisia desterorum spreng seed powder, 5%-15% of mud snail proteolysis liquid and 1.0%-1.8% of calcium salt. Therefore, a traditional eating method of mud snails is broken through; the characteristic that nutritional components of the mud snail proteolysis liquid are very easy to absorb is utilized sufficiently and the inherent fishy smell of the mud snails is removed; bioactive substances and nutritional health-care components of the starch, roquette seeds, artemisia desterorum spreng seeds and the like are introduced into a vermicelli product sufficiently to generate a synergistic interaction effect, so that the nutrition is comprehensive and abundant, the health-care function is prominent, the taste is delicious, the mouth feel is good, the elasticity and the toughness are good, the mud snail vermicelli is natural and green, and the eating safety is high. After the mud snail vermicelli is eaten usually, the immunocompetence of a human body can be improved, the physiological equilibrium of an organism is kept, the body is built and the life is prolonged. The invention provides a novel green vermicelli food which is nutritional, health-care and purely natural, and has a tender and smooth mouth feel and a delicious taste.
Owner:付芬芬
Nanoscale fish oil microcapsule as well as preparation method and application thereof
The invention relates to a nanoscale fish oil microcapsule as well as a preparation method and application thereof and belongs to the technical field of food processing. The preparation method for thenanoscale fish oil microcapsule comprises the following steps of mixing a surfactant with fish oil by adopting a microwave catalytic homogenization method, then uniformly mixing a mixture with waterto obtain a mixture, performing microwave catalysis and homogenization on the mixture, and performing freeze drying to obtain the nanoscale fish oil microcapsule. In the preparation method disclosed by the invention, by adopting the microwave catalytic homogenization method, a proportion of an outer wall embedding material and internally embedded fish oil of the fish oil microcapsule is greatly increased, the fish oil after being embedded is thoroughly prevented from being oxidized, a nutritional value of the fish oil is guaranteed, the storage period of the fish oil is prolonged, and the limitation of the traditional fish oil on the aspect of sense is overcome, so that the time of the traditional homogenization method is greatly shortened, and the sizes of homogenized fish oil embedded particles are reduced from a micron level to a nanometer level.
Owner:GUANGZHOU UNIVERSITY
Shellfish protein beverage and preparation method thereof
InactiveCN101601487BHigh nutritional valueFull of nutritionFood preparationFiltrationAdditive ingredient
Owner:SHANDONG HOMEY AQUATIC DEV +1
Euphausia superba oil edible nutrient
InactiveCN105901740AImprove stabilityAvoid fishy smellLipidic food ingredientsFood ingredient functionsLiquid productLutein
The invention discloses Euphausia superba oil edible nutrient, characterized by being made from the following materials according to weight: 300-500 g of Euphausia superba oil, 60-80 g of lutein, 40-50 g of MCT (medium chain triglyceride) and 80-100 g of sweet orange oil; the above materials are mixed well into a liquid product, and the liquid product is made into capsules or oral liquids. The fishy smell of Euphausia superba oil is solved, and this oil is easier to absorb and take; the added lutein and Euphausia superba oil are in perfect match, nourishing nerves, protecting eyesight and resisting radiation; the content of heavy metal, arsenic, in the nutrient is legal and qualified, completely meeting the national quality requirements.
Owner:JINAN JIYUAN BIOLOGICAL TECH CO LTD
Red jujube jam capable of replenishing blood and invigorating brain
InactiveCN105918981AAdd flavorEasy to storeSugar food ingredientsClimate change adaptationVitamin CPetal
The invention discloses red jujube jam capable of replenishing blood and invigorating the brain. The red jujube jam is prepared from the following raw materials in parts by weight: 90-100 parts of red jujubes, 40-50 parts of honey peaches, 20-30 parts of fresh shelled corn, 10-12 parts of nori, 9-13 parts candyfloss, 40-50 parts of carrots, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of gordon euryale seeds, an appropriate amount of white granulated sugar, an appropriate amount of sodium alginate, an appropriate amount of citric acid, an appropriate amount of starch, an appropriate amount of vitamin C, an appropriate quantity of lactic acid bacteria, an appropriate amount of isomaltulose and an appropriate amount of water. The red jujube jam disclosed by the invention is bright in color, glossy, fine, smooth and uniform in jam body, fine, smooth and soft in mouth feel, moderate in sour and sweet degrees, rich in jujube fragrance, free from sugar and water precipitation, free from impurities, and is odorless.
Owner:HEFEI DUXIANG FOODS CO LTD
Beauty maintaining and young keeping apple jam
The invention discloses a beauty-beautifying apple jam, which is prepared from the following raw materials in parts by weight: 80-90 apples, 20-30 aloe pulp, 1-2 magnolia officinalis, 2-3 rose flowers, 3-4 black tea and coconut milk 20-24, carrot 40-50, orange peel 13-17, rose petal 11-14, gorgon 10-12, white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water to taste. The jam has a scientific proportion, good taste, pure flavor, better health care effect, more nutrition, and a very broad market prospect.
Owner:HEFEI DUXIANG FOODS CO LTD
Deodorization and draining integrated kelp drying machine
PendingCN108077403AGuarantee air qualityVersatilityFruits/vegetable preservation by dehydrationPulp and paper industryEngineering
The invention discloses a deodorization and draining integrated kelp drying machine. The deodorization and draining integrated kelp drying machine comprises a machine body, wherein a transverse rail is erected at the top end in the machine body; a rotary table is in sliding connection with the lower end of the transverse rail; a retractable rod is vertically arranged at the lower end of the rotarytable; a grid mesh basket is arranged at the lower end of the retractable rod; a material groove is formed in the lower end in the machine body; the material groove is uniformly separated into threeauxiliary grooves through two separation plates which are vertically arranged, and the three auxiliary grooves comprise a deodorization groove, a washing groove and a drying groove in sequence from left to right; the deodorization groove is internally provided with a nitric acid water solution; a concentration meter is arranged on a groove wall of the deodorization groove; one end of the concentration meter is led into the deodorization groove; clean water is filled into the washing groove; a plurality of water baffle plates are vertically arranged at a groove opening of the washing groove; aheater is arranged in the drying groove; the upper end of the drying groove is hinged and connected with a cover plate. With the adoption of the manner, the deodorization and draining integrated kelpdrying machine can be used for carrying out deodorization, washing and drying integrated treatment on kelps.
Owner:WUXI SHANGDE DRYING EQUIP CO LTD
Seawater reverse osmosis device and method
PendingCN108439668AAvoid fishy smellSeawater treatmentTreatment involving filtrationSaline waterHypochlorite
The invention discloses a seawater reverse osmosis device and method, the reverse osmosis device comprises a pretreatment mechanism comprising an air flotation, a filter pool and a raw water pool connected in sequence; a reverse osmosis mechanism; and a concentrated water treatment mechanism comprising a concentrated water pool and a three-dimensional electrode reactor; wherein the water inlet endof the reverse osmosis mechanism is connected with the raw water pool, the concentrated water pool is connected with a concentrated water outlet end of the reverse osmosis mechanism, and the water outlet end of the three-dimensional electrode reactor is connected to the air flotation. The seawater reverse osmosis method comprises electrolyzing concentrated water after seawater reverse osmosis andadding the concentrated water to to-be-reversely-osmosed seawater. The concentrated salt water after the seawater reverse osmosis is electrolyzed sequentially by the three-dimensional electrode reactor and an electrolytic cell, hypochlorite having a strong oxidizing property is formed, and the concentrated salt water with the hypochlorite is added to the air flotation, the reverse osmosis devicefacilitates to filter impurities in the seawater by the air flotation and the filter pool while oxidizing of the seawater, and can avoid the fishy odor of fresh water formed by the subsequent reverseosmosis.
Owner:WUHAN HUIZHONG DACHUAN AUTOMATIC CONTROL EQUIP CO LTD
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