173results about How to "Avoid Nutrient Loss" patented technology

The invention discloses a hot-pot pan with an electric lifting structure. The hot-pot pan comprises an outer pan body. A lifting assembly is vertically arranged in the center of the outer pan body and comprises a shell, a battery, a circuit board, a motor, a speed reducer, a threaded rod and a lifting nut. The battery, the circuit board, the motor, the speed reducer, the threaded rod and the lifting nut are arranged in the shell, the threaded rod and the lifting nut are in screw joint fit, an electric circuit is formed by the battery, the circuit board and the motor, and the threaded rod is matched with an output shaft of the motor through the speed reducer. At least one guide rail is vertically arranged on the shell, fixing pins are arranged on the periphery of the lifting nut, and the fixing pins stretch out of the guide rails to be connected with an inner pan body. A connecting threaded rod is arranged at the lower end of the lifting assembly and connected with the outer pan body, and the circuit board is in signal connection with a controller. The hot-pot pan has the advantages that the structure is simple, and operation is convenient; electric lifting of the inner pan body is controlled through the controller, and the cooking time of food materials can be well controlled.

The invention discloses methods for preparing crispy garlic cloves and flakes. According to the methods, raw garlic cloves or raw garlic flakes are used as a preparation raw material; and the crispy garlic cloves and flakes are realized by a method of the combination of quick freezing and vacuum low-temperature oil bath dehydration. Different from general fresh garlic cloves and dried garlic flakes, the product is instant, is convenient to eat and does not have the odor of garlic, so that the worry about the peculiar smell when people eat the garlic is eliminated; the problems about the convenience and instant performance of garlic eating are solved, people can conveniently carry garlic products during home and travel, field operation, exercise and nomadism and can enjoy health-care effects of garlic products at any time, and the edible convenience of 'continuously supplying the garlic at home, carrying the garlic when going out, eating a garlic clove everyday, and eating the garlic first when epidemic diseases appear's truly realized; and the product has more important value on guaranteeing human health.

The invention provides a phospholipid tabletting candy. The phospholipid tabletting candy is prepared from the following raw materials by weight percent: 20-60% of phospholipid, 10-30% of functional sweetener, 14-20% of intelligence nutrient substance mixture, 5.5-15% of modified starch, 10-30% of coloring agent, 0-3% of edible essence and 0.5-1.5% of magnesium stearate, wherein the intelligence nutrient substance mixture is prepared from the following powdery components by weight percent: 10-30% of walnut kernel, 25-55% of sesame, 5-15% of almond, and 30-40% of Chinese-date, and the coloring agent is one or two of vegetable powder and fruit powder. The phospholipid tabletting candy adopts phospholipid and functional sweetener as main raw materials, is added with the intelligence nutrient substance mixture of walnut kernel, sesame, almond, and Chinese-date, utilizes the vegetable powder or the fruit powder as the natural coloring agent, can relieve the pressure, improve the attention and enhance the memory ability, and is particularly suitable for school children.

The invention discloses a bamboo shoot maigre ham sausage and a preparation method of the bamboo shoot maigre ham sausage. The bamboo shoot maigre ham sausage has very good chewiness, hardness and elasticity. The invention also discloses the preparation method of the bamboo shoot maigre ham sausage, which comprises the following steps: preprocessing bamboo shoot, mixing raw materials, mixing, filling with the raw materials to form the sausage, performing low-temperature secondary cooking sterilization and refrigeration and the like. The bamboo shoot maigre ham sausage prepared by the method disclosed by the invention has taste similar to that of high-fat sausage, and is longer in shelf life, so that the purpose of reducing the fat content of the product can be achieved. According to the bamboo shoot maigre ham sausage and the preparation method, as the low-temperature secondary cooking technology is adopted, the defects that the high-temperature sausage product has bad taste and nutrition loss can be caused after high-temperature cooking can be overcome; and the nutrition of the sausage is closer to that of a low-temperature product, and the taste of the sausage is better than that of the low-temperature product, so that the requirements of most people who are vegetarian and want to lose weight can be met. The invention has a wider market prospect.

The invention relates to a method of conducting wall breaking and deodorization to spirulina through conjointly applying a lysozyme-protease dual-enzyme wall-breaking enzymolysis method and a beta-cyclodextrin masking method. The spirulina is rich and complete in nutrition content, while has heavier odor which not only influences the flavor of the spirulina products, but also influences the processing and utilization of the spirulina, the treatment on the odor of the spirulina ordinarily comprises the wall breaking and deodorization steps, the operation is complicated and time-wasting, and the inappropriate deodorization conditions can cause the loss of the nutritional content. The invention provides a high-efficiency deodorization and low-nutritional content loss method of conducting wall breaking and deodorization to spirulina. The method is simple and convenient to operate and time-saving, and comprises the steps: conducting lysozyme-protease dual-enzyme wall-breaking to the spirulina, and partially hydrolyzing macromolecular odor proteins; and masking the odor substances with beta-cyclodextrin. The spirulina wall breaking and deodorization operation processes are simple, convenient and time-saving, the obtained deodorized spirulina basically has no odor, and the vast majority of nutritional content in the spirulina can be retained.

The invention discloses a bean sprout cultivating method and a bean sprout cultivating system. The method comprises the following steps: S1, accelerating germination, i.e. soaking bean sprout seeds in seed soaking liquid for 3 to 8 hours, wherein, a temperature of the seed soaking liquid is 20 DEG C to 28 DEG C; S2, carrying out incubation, i.e. setting the incubation temperature to be 25 DEG C to 28 DEG C, and carrying out water spraying processing on the seeds subjected to germination acceleration at interval of preset time so as to obtain first bean sprout crude products, wherein the preset time is 2 h to 6 h, water spraying time every time is 4 min to 10 min, and the water temperature is 15 DEG C to 23 DEG C; S3, cleaning and shelling, i.e. carrying out cleaning and shelling on the first bean sprout crude products to obtain second bean sprout crude products, wherein cleaning fluid is water of 10 DEG C to 15 DEG C; and S4, cooling, i.e. cooling the second bean sprout crude products by water of 5 DEG C to 10 DEG C to obtain bean sprouts. When the method provided by the invention is adopted, in the process of cultivating the bean sprouts, nutritional ingredients are lost a little, and the content of nutritional ingredients in the products, which are beneficial to human bodies, is high.

The invention relates to the technical field of fruit tree plantation and concretely relates to a sand-sugar orange plantation method. The method comprises the following steps of (a) selecting and preparing a piece of land, (b) fixedly planting, (c) managing the field, (d) managing during blossoming and fruiting periods, and (e) harvesting and trimming. In the (a) step, the land is deeply ploughed, ripened and flattened in last winter before the plantation; and sand-sugar orange plantation caves are dug. In the (b) step, sand-sugar orange seedlings are fixedly planted; a ridge with the height of 15 to 25cm is piled surrounding the sand-sugar orange plantation caves; and fixed-plantation water is watered. In the (c) step, after the planted sand-sugar orange survived, trenches are dug in the ridge and ground fertilizer is applied; ground fertilizer and leaf fertilizer are applied in proper time and water is injected or drained; and disease and insects are prevented. In the (d) step, fruiting promotion liquid is sprayed during the last period of the blossom period; and fruits are thinned in time. The method adheres to sand-sugar orange growth features, can improve sand-sugar orange main output and sweetness, reduce acidity, and provides great taste; and continuous plantation cannot cause acidizing and hardening would-be degradation phenomena.

An immediately edible jellyfish food is prepared from the jellyfish through shearing, washing, grinding, mixing it with hot gelatinized polyose, shaping, heating and cooling.

The invention discloses a microalgae compound living body bait used for raising fishes and a production method thereof. The microalgae compound living body bait is formed by microalgae algae liquid obtained by cultivating following microalgae seeds and mixing according to a cell quantity ratio: 10%-15% of chaetoceros muelleri, 15%-20% of phaeodactylum tricornutum bohlin, 10%-15% of isochrysis galbana parke, 10%-15% of haematococcus pluvialis, 30%-35% of chlorella pyrenoidosa and 15%-20% of pavlova viridis; and the total density is 1.2*10<5>-5.8*10<5> cells / millimeter. The production method comprises the following steps: (1) cultivating the microalgae seeds by using a photobioreactor to obtain the microalgae algae liquid with the cultivation density of 1.1*10<9>-5.6*10<10> cells / millimeter; and (2) preparing the microalgae compound living body bait from the microalgae algae liquid according to the cell quantity ratio to obtain the microalgae compound living body bait with the total density of 1.2*10<5>-5.8*10<5> cells / millimeter. According to the microalgae compound living body bait, the plurality of types of microalgae cells are prepared into the microalgae compound living body bait and the nutrition is balanced; and the survival rate of raising the fishes can be improved and the morbidity can be reduced.

An environment-friendly, multi-functional, ecological and organic fertilizer comprises the following ingredients in percentage by weight: 80-85% of grass carbon with humic acid content above 30%, 12-17% of nutritional type natural mineral powder and nursing type natural mineral powder, 2-5% of nutrient synergist, and 1-2% of water-retaining agent. The manufacturing method comprises the following particular technology steps: (1) curing the grass carbon; (2) mixing the materials and pelletizing; (3) drying and cooling. The fertilizer has the advantages of water retaining, fertilizer retaining, being natural and safe, regulation and buffering, production increasing, efficiency increasing, resilience, disease resistance, wide application range, and the like.

The invention relates to an edible fungus fermented bean curd and a production process thereof, particularly relates to a food combining edible fungi and fermented bean curds and a production process thereof. The edible fungus fermented bean curd provided by the invention comprises 20-75wt% of a finished bean curd blank, 10-65wt% of rice bean yeasts, 5-60wt% of edible fungus embryos and 10-65wt% of cooking liquor. The production process comprises the following steps: preparing the finished bean curd blank; preparing the rice bean yeasts; preparing the edible fungus embryos; preparing the cooking liquor; and preparing the edible fungus fermented bean curd product. Vacuum decompression heat-preserving fermentation for preparing the edible fungus fermented bean curd is carried out for 25-60 days at 15-50 DEG C. According to the production process provided by the invention, enzymolysis can be performed on nutritional elements of edible fungi and special functions can be released at normal temperature by adopting the production process of producing the edible fungus fermented bean curd product by a one-step method by means of an enzymatic technology combined with a vacuum decompression, seal, heat-preserving and fermenting technology, so that the nutrition loss of the edible fungi cooked at a high temperature is overcome, the flavor, nutritional elements and special functions of the fermented bean curd are increased, and the nutritional value of the fermented bean curd is improved.

The invention relates to the field of catering, in particular to balanced nutrient dumplings and a production method thereof. The balanced nutrient dumplings comprise dumpling wrappers and filling for dumplings; the dumpling wrappers include raw materials such as water and flour, wherein content of water is 200g to 240g; content of flour is 450g to 540g; and the filling for the dumplings includes one or more of the following food such as 44g to 55g of black fungus, 20g to 26g of kelp and 16g to 48g of tofu; and the filling for the dumplings includes one or more of the following seasonings: 35g to 44g of oil, 2g to 6g of salt and 3g to 7g of monosodium glutamate. According to the production method, the dumplings are not only delicious but also have balanced proportions of different nutrients meeting the recommended nutrient intake (RNI) requirement of the state, and the nutrients are ranged from 95% RNIs to be far less than underwriter laboratories (Uls). According to the formulation of the balanced nutrient dumplings provided by the invention, a series of balanced nutrient dumplings can be produced, so the dumplings can be eaten by people having different tastes and religious believes.

The invention discloses a freeze prepared eel skin and a preparation method thereof. The eel skin is subjected to preprocessing, stripping and slicing, fishy smell eliminating, seasoning meat strips rolling, binding, stewing or frying, quick-freezing, bagging and cold storing to obtain the freeze prepared eel skin. According to the freeze prepared eel skin and the preparation method thereof, the deep development and utilization of eel processing by-product eel skin are realized, raw material sources are various, the cost is low, the preparation method is simple, the product is full of nutrition, mouthfeel is excellent, and the freeze prepared eel skin and the preparation method thereof have remarkable economic and social benefits.

The invention discloses a preparation method of preserved apricots. The preparation method comprises the following steps: raw material pretreatment, brining, apricot seed removal, color protection, enzyme deactivation, primary sugaring, secondary sugaring, drying and vacuum packaging. The provided preparation method can keep special color, taste and nutrients of apricot pulp. The problems of nutrient loss due to hot water blanching, candying and sugaring and excessive sulphur content due to stoving are overcome, and the prepared preserved apricots are low in sugar content.

The invention discloses coconut-flavored coated peanuts and a preparation method thereof, belonging to the technical fields of foods and processing thereof. The coconut-flavored coated peanuts comprise the following materials in parts by weight: 80-100 parts of peanut kernels, 7-9 parts of white granulated sugar, 15-20 parts of coconut powder, 8-10 parts of dried meat floss, 30-40 parts of coating powder, 10-20 parts of water and 1-2 parts of peanut oil. The preparation method comprises the steps of selecting peanuts, sectional roasting, preparing syrup, coating, secondary sectional roasting and cooling, wherein the two roasting procedures both adopt roasting at different temperature sections. The method disclosed by the invention can improve the crispiness of coated peanut, is beneficial for keeping the nutrition and taste of peanut, and improves the yield; and the coated peanuts obtained according to the method disclosed by the invention have heavy coconut fragrance, unique and crispy taste and rich nutrition.

The invention discloses a method for processing natural dried daylily and belongs to the technical field of agricultural product processing. Daylily is picked in the dew season, so that the daylily is full in shape and rich in nutrition; a standard picking and placing method can avoid damage of fresh daylily and prevent press deformation or heat generation; the picked daylily is directly processed, so that beneficial substances in the daylily can be prevented being oxidized, and the color change and the nutrition loss can be avoided; a special bamboo sieve tray for processing the daylily is adopted in the dewatering, air-drying and sun-curing processes, so that the daylily can be guaranteed to be uniformly heated in the dewatering process; and the daylily does not need to be overturned in the early period, so that the finished product quality of the dried daylily is guaranteed. Compared with the conventional processing method, the product processed with the method is full in shape, tidy, unfolded, bright in color and luster and rich in nutrition; and meanwhile, any additive and auxiliary materials are not added, so that the product quality is greatly improved.

The invention relates to a hot pot ingredient barrel and an automatic food material separation hot pot device with the same. The hot pot ingredient barrel comprises a barrel and an ingredient plate. The barrel is provided with an open upper end and an open lower end, the ingredient plate is arranged on the outer side wall of the barrel and is close to the upper end of the barrel, liquid circulation channels are arranged on the lower portion of the barrel, and the inside and the outside of the barrel can be communicated with each other via the liquid circulation channels; through holes are formed in the ingredient plate. The hot pot ingredient barrel and the automatic food material separation hot pot device have the advantages that liquid can be heated by big fire when diners eat hot pots by the aid of the hot pot ingredient barrel, sharp pressures can be generated when the liquid flows through the open upper end of the hot pot ingredient barrel, the liquid can be ejected by the pressures to immerse food materials, the fire can be reduced or temporarily stopped after the food materials on the ingredient plate are thoroughly cooked, the pressures of the liquid can be reduced, soup can be separated, and the thoroughly cooked food materials on the ingredient plate can be exposed, so that the diners can eat the thoroughly cooked food materials; new food materials further can be added after the thoroughly cooked food materials are eaten up, accordingly, the problems of soup mixing and loss of original taste due to mixed redundant food in existing soup can be assuredly solved, andthe problems of nutrition loss and generation of harmful substances due to the fact that existing food materials are boiled and cooked in soup pots for a long time can be solved.

The invention relates to the technical field of preserved egg and shredded pork congee, and particularly relates to a type of preserved egg and shredded pork congee and a manufacturing method thereof. Rice and glutinous rice are adopted as the main raw materials of the preserved egg and shredded pork, while preserved egg and fresh pork are as adopted as the ingredients of the preserved egg and shredded pork. Therefore, the prepared preserved egg and shredded pork is richer in nutrition, more fragrant, more delicious and more velvety in mouthfeel, compared with the traditional preserved egg and shredded pork congee with the single rice as the main raw material thereof. Meanwhile, the fresh pork is adopted to replace the traditional bacon, so that the nutrition of meat is maximally preserved. At the same time, the defect that the bacon is high in nitrite content can be overcome. As a result, the preserved egg and shredded pork congee is more beneficial to the health of people.

The invention provides a camellia seed storage warehouse. The camellia seed storage warehouse comprises a storage warehouse body. A plurality of rotating fans are arranged on an inner top plate of thestorage warehouse body in a staggered manner. Each rotating fan comprises a mounting seat. First driving motors are correspondingly mounted on inner top plates of the mounting seats. The output endsof the first driving motors are rotationally connected with first rotating shafts. Straight gears are vertically arranged at one ends of the first rotating shafts in a penetrated manner. One side of each straight gear is engaged with a helical gear strip. A connecting rod is mounted at one end of each helical gear strip. Ventilation fans are correspondingly mounted at the ends, extending out of the mounting seats, of the connecting rods. Electric heating wires are spirally arranged on the inner walls of air outlet pipelines of the ventilation fans. According to the camellia seed storage warehouse, through the ventilation fans, the first rotating shafts, the straight gears and the connecting rods, the rotation of the fans is achieved, the range of hot air moisture removal is enlarged, the moisture removal effect is good, and the possibility of mildewing of camellia seeds is reduced.

The invention discloses a mixed pellet feed directly prepared from optimally-proportioned dry matter of whole-plant corn in a squeezing and extruding mode. The whole-plant corn is mechanically harvested and smashed at the same time, and then is subjected to squeezing dewatering; squeezed-out liquid is concentrated and then is adsorbed with loess, and drying and smashing are carried out; a product is added into a squeezed dry material and the product and the squeezed dry material are mixed evenly; extruding and pelletizing are carried out, and the mixed pellet feed is obtained. The obtained pellet feed is in a yellow green color, is clumpy and does not go mouldy; the moisture content is 7.5-12.8%, the crude protein content is 6-14%, the crude fat content is 1.2-4.7%, the crude fiber content is 43.49-63%, the crude ash content is 21-43%, the nitrite content is 3.1-15.2 mg / kg, and the density is 412-526 kg / m<3>. The nutritional value and the palatability of the pallet feed are both significantly improved, the dry matter and nutritional ingredients in the corn can be preserved in the pallet feed for the longest time, the purposes of timely harvesting, processing, storing and transporting of the feed are achieved, and the feed conversion ratio is greatly increased.

The present invention specifically relates to a multi-directional lifting and tightening polypeptide essence. The essence is an aqueous formula system and comprises the following components in parts by weight: 50-75 parts of an aloe vera extract, 5-10 parts of an active free radical scavenger, 3-10 parts of palmitoyl pentapeptide-4, 1-5 parts of a pseudoalteromonas fermentation product extract, 1-3 parts of myokinin HCl, 2-8 parts of tripeptide-1 copper, 0.1-1 part of an acrylic acid esters / C12-22 alkanol methacrylate copolymer, 3-11 parts of a film-forming water-locking aid, 3-8 part of a humectant and 0.3-0.8 part of a preservative. The prepared essence aims at a cause of skin relaxation and sinking, remodels a skin three-dimensional structure through multiple channels, plays roles of lifting and tightening in various directions, at the same time is prepared by using a cold preparation method and avoids deactivated active substances due to improper reaction temperatures.

The invention discloses a fruity seaweed beverage and a preparation method thereof. The preparation method of the fruity seaweed beverage comprises the following process steps: selecting non-musty high-quality seaweed, and soaking, cleaning and slicing for later use; adding 100kg of water and the sliced seaweed into a hot dipping tank with a stirrer, heating to 35 DEG C while stirring, adding zymase (accounting for 0.4% of the 100kg of water), heating to 100 DEG C, cooling to 90 DEG C, performing heat preservation for 2 hours, and filtering; after filtrate is cooled to room temperature, adding aluminum polychlorid (accounting for 0.16%-0.20% of the 100kg of water), stirring at the speed of one revolution per second for 1 minute, and filtering to obtain clear juice; adding liquid glucose (accounting for 13%-16% of the 100kg of water), potassium sorbate (accounting for 0.03%-0.05% of the 100kg of water), fruit powder (accounting for 5% of the 100kg of water) (or fruit juice accounting for 10% of the 100kg of water), citric acid (accounting for 1% of the 100kg of water) and essence (accounting for 0.2%-0.3% of the 100kg of water) into the clear juice, maintaining the pH of liquid at 4.2-4.8, stirring, and filtering; pumping filtrate into a homogenizer, and homogenizing at the pressure of 13MPa-16MPa; and carrying out degasification and sterilization on homogenized liquid at 90 DEG C, and finally, carrying out encapsulation and sealing. The fruity seaweed beverage provided by the invention is high in nutritive value, low in cost and relatively good in taste, and the preparation method is simple.

The invention provides a food processor, which comprises: a cup body assembly, wherein the cup body assembly is internally provided with a working cavity capable of being sealed, and the cup body assembly is provided with an extraction opening communicated with the working cavity; a screw rod, which can be rotatably mounted in the working cavity, can be used for treating food materials in the working cavity and comprises a rod body and at least one main spiral rib; and a vacuum valve, which is mounted on the cup body assembly, can be used for vacuumizing the cup body assembly through the extraction opening, and can be used for relieving the pressure of the cup body assembly after the cup body assembly is vacuumized. According to the scheme, vacuumizing treatment can be directly realized through the vacuum valve, the pressure relief is performed after the vacuum pumping, a vacuum pump is directly replaced by the vacuum valve, and thusa vacuum pump and a pressure relief device can be removed; and compared with the combination of the vacuum pump and the pressure relief device, the structure of the vacuum valve is smaller and simpler, so that the structure of a product can be simplified, the cost of the product can be reduced and the volume of the product can be reduced while vacuum juicing is performed by using the vacuum valve.

The invention discloses a horseradish tree leaf superfine powder production method. The horseradish tree leaf superfine powder production method is characterized in that de-enzyming, cleaning, pulping, homogenizing, spray drying and superfine grinding are performed on fresh horseradish tree leaves to obtain horseradish tree leaf superfine powder. According to the horseradish tree leaf superfine powder production method, the treatment is performed on raw materials in a low temperature superfine grinding mode after the high temperature de-enzyming, normal temperature pulping, homogenizing and spray drying and accordingly the machining time is short, the machining method is simple, and the cost is low; a large amount of energy consumption and nutrient losses due to the fact that a large area of drying place is required by conventional machining to dry leaves or during drying and the effective component decomposition caused by the local high temperature during grinding are avoided; all nutrients and functional components are reserved in the horseradish tree leaf superfine powder and accordingly the bioavailability is greatly improved and a special sharp taste of horseradish trees is removed and accordingly the horseradish tree leaf superfine powder can serve as basic raw materials of subsequent horseradish tree products.

The invention discloses a natural stone grinding disc special for a food grinding machine. The natural stone grinding disc comprises an upper grinding disc body and a lower grinding disc body cooperating with the upper grinding disc body. The upper grinding disc body and the lower grinding disc body are each made of natural stone and have the beneficial effects of being high in hardness and high in wear resistance and containing microelements beneficial to human health. Fixed holes are formed in the upper surface of the upper grinding disc body, a feeding hole is formed in the middle of the upper grinding disc body in a penetrating manner, a mounting hole is formed in the middle of the lower grinding disc body in a penetrating manner, and the bottom face of the upper grinding disc body and the top face of the lower grinding disc body are grinding faces. The grinding face of the upper grinding disc body and the grinding face of the lower grinding disc body are each divided into three to six equal sector areas along the circumference of the grinding disc, multiple parallel and equal-height upper grinding strips are engraved in each sector area of the upper grinding disc body, and multiple parallel and equal-height lower grinding strips are correspondingly engraved in each sector area of the lower grinding disc body. The natural stone grinding disc special for the food grinding machine has the beneficial effects of being high in strength and high in wear resistance, and meanwhile the problem of nutrition losses in the food processing process is solved.

The invention discloses a straw biochar-based soil phosphorus active conditioner and a preparation method thereof, and belongs to the technical field of agriculture. The straw biochar-based soil phosphorus active conditioner comprises, in parts by weight, acid-modified straw biochar 40-60 parts, an chelating agent 10-15 parts, a phosphorus-releasing bacteria agent 5-10 parts, an acidifying agent 10-15 parts and a filler 5-10 parts. The conditioner controls the adsorption-desorption performance of straw biochar on phosphorus at an appropriate level to meet the demand of crops for phosphorus, balances the fixation and activation of soil phosphorus, and prevents the risk of phosphorus leaching and releasing while meeting the needs of crops, and has good economic, environmental and ecologicalbenefits.

The invention provides a production method of mid-autumn crisp jujube powder. The method comprises the steps of: selecting and cleaning jujubes, crushing the jujubes and putting the crushed jujubes in a beater for pulping, then removing jujube stones and peels, and placing the jujube pulp into a pulping machine for pulp refining so as to further refine the jujube pulp and obtain the refining slurry, conducting high temperature disinfection and pumping the slurry into a spray drying tower for drying, blowing air with a temperature of 130DEG C-165DEG C into the spray drying tower, carrying out bagging and sealing when the slurry is dried into powder. The jujube powder produced by the method of the invention avoids the disadvantage of nutrition loss in prior art, has the advantages of good powdering performance, no wall sticking phenomenon in production, high powder yield and comprehensive nutrition.

The invention discloses a solar portable barbecue device. The device comprises a vacuum heat collection tube and supporting legs, and fixing short rods are hinged to the upper ends of the supporting legs respectively; a retractable rolling reflecting plate is arranged on the outer side of the lower portion of each fixing short rod, and a fixing clamping ring is welded to the top of each pair of fixing short rods; the two ends of the vacuum heat collection pipe are arranged in the two fixing clamping rings in a penetrating mode, the upper portions of the fixing clamping rings are sleeved with arc-shaped template clamps, and arc-shaped grooves are formed in the two arc-shaped ends of each arc-shaped template clamp. The device can be used for barbecuing food and is simple in structure and convenient to operate; the reflecting plates can be retracted and rolled, so that the occupied space is small; the device does not need to be assembled during use, and is safe to operate, free of pollution, high in heat collection efficiency, high in temperature rise speed and convenient to disassemble, assemble and carry.