281results about How to "Does not destroy nutrients" patented technology

The invention relates to a bacillus subtilis ANSB01G CGMCC No. 4297 for simultaneously degrading zearalenone and cellulose and a culturing method thereof. The invention also relates to a method for degrading the zearalenone and the cellulose by using a fermentation liquor of a bacterial strain; by using the method, the degradation rate of the zearalenone can reach 83% while the zearalenone reacts with the bacillus subtilis for 72 hours; and the enzyme activity of the cellulose of the fermentation liquor of the bacillus subtilis is 198.9 U / g. The bacillus subtilis provided by the invention has the advantages of high activity, strong specificity, mild action effect and no damage to nutrition constituents in a feed during degrading the zearalenone; moreover, by using the bacillus subtilis, the cellulose can be also degraded to increase the feed conversion rate.

The invention belongs to the technical field of health care products, in particular to a method for preparing deer skin gelatin. The method for preparing deer skin gelatin is characterized by comprising the following steps: (1) soaking; (2) removing fur and oil; (3) extracting gelatin liquid; (4) concentrating and purifying; (5) injecting gelatin into a die and placing concentrated and purified deer skin gelatin into a die disk; after the gelatin is solidified, taking out, cutting into blocks and airing or placing the gelatin into an oven at 70-90 DEG C to dry; and packaging in vacuum to prepare a finished product. The invention relates to the method for preparing the deer skin gelatin. The method can process and produce the deer skin gelatin throughout the year, and has simple process without damaging nutrition components of deer skin; and the prepared deer skin gelatin is a health care product with high nutrition components and has the assistant treating effect on diseases of premature ejaculation, kidney deficiency and spermatorrhea of men, leucorrhea, uterine bleeding and wound bleeding of women, and the like.

The invention relates to a production method of a citrus peel paste, firstly fresh and non-perishable citrus peels (dry peels after the air-drying needs to be soaked and softened by clean water) is selected, cleaned by the clean water, cut into blocks or silks by a knife, the blocks or the silks are put into a stainless steel pot or an aluminum pot, 2 percent salt water is added for boiling for 30 minutes twice, and the blocks or the silks are bailed, soaked and rinsed to eliminate bitterness. The pulp making is carried out on the well processed citrus peels by using a pulping machine or a mincing machine, white sugar is then added according to the paste / sugar ratio of 1: 0.6, then heating is carried out for 30 minutes in the pot, 0.7 percent-1 percent citric acid is added, the heating is continued till pulp juice is condensed into the paste, and then the paste is removed out of the pot and bottled. The peels of oranges and grapefruits can be processed into the citrus peel paste as a daily table condiment, thereby changing waste into valuable.

The invention provides a processing method of instant crisp fish. The method is performed according to the following ten steps: step one, fish selection, dissection and cleaning; step two, strip cutting; step three, salting; step four, drying; step five, aging; step six, frying; step seven, marinating; step eight, vacuum packaging; step nine, sterilizing; and step ten, cooling. Instant crisp fish processed through the method has no earthy taste, original flavors are maintained, the oil infiltration capacity during frying is small, the fish is free of greasy feelings when eaten, globular proteins in fish meet after aging are reorganized to form thread-shaped lean meat structures, the chewing feeling is good, the frying time is short, the fish is crisp and tender, tastes are good, anise and pepper are put in a leaching liquid mode to be seeped into fibers in fish meet, flavors are rich, and the appearance has no particles. According to the processing method, original flavors and nutrition values of fish meet are maintained, and the instant crisp fish is convenient to carry and eat.

The present invention discloses a spiced crayfish preserved with soy sauce and a method for producing the same, the batching is composed of 25-40g of sauce, 125-200g of salt, 100-200g of white sugar, 30-50g of aniseed, 30-50g of cassia bark, 10-20g of star anise, 15-30g of Chinese red pepper, 2-3g of cloves, 50-100g of welsh onion, and 50-100g of ginger. Each batching may be made into 2500-5000g of crayfish. The production process includes steps of removing the leg, whisker, gut and gills of the crayfish, cleaning, grading, dipping and scalding, spiced preserving with soy sauce, sterilizing with microwave and vacuum packaging and the like. By means of preserved with soy sauce by employing scenting agents, the spiced crayfish tastes well and is adapted to popular taste.

A pickled hot pepper is prepared from fresh hot pepper as main raw material, ginger, wine, Chinese prickly ash, peanut, table salt, gourmet powder, salad oil and sesame oil through picking and natural fermentation. Its advantages are rich nutrients, smell and hot taste and low cost.

The present invention relates to a dewater method for fruit and vegetable. The process is that selecting fresh fruit and vegetable, dipping in water contained potassium permanganate 0.1~0.2% or salt 1.0~1.5% for 1~5 minutes; after cleaning with clear water at once and draining, first holding 1~2 hours at 2 deg.C~4 deg.C, then deep freezing to -18 deg.C~-16 deg.C within 30 minutes, continuing to cool down to -24 deg.C~-20 deg.C; dewatering slowly and drying for frozen fruit and vegetable, with rate of heat rise1~3.5 deg.C / h to water content 2~8%, taking vacuum tightness in packets. The entire process adds no antiseptic, and needs no scald, bleach, cooking, coronizing or non-pressure treatment, which makes all keeps color, appear and smell of fruit and vegetable after warehousing more than 10 months, fit to astronauts, army based on sea, special operation staff and as purified nutriments for tourism or leisure, and pioneers new way to make use, storage and deep processing for fruit and vegetable.

The invention discloses a multifunctional temperature-varying tea fixation machine which comprises a cleaning machine and a temperature-varying fixation machine body, wherein the cleaning machine comprises a bracket, a water tank, an ultrasonic generator, a sliding rod, a lifting air cylinder and a discharging platform, the discharging platform is arranged at one side of the bracket, a discharging hopper is arranged on the discharging platform and is fixed to the discharging platform through a first spring, and a first vibrating motor is arranged on the discharging hopper; and the temperature-varying fixation machine body comprises a rack, a conveyor belt, a first fixation chamber, a second fixation chamber, a third fixation chamber and a steam generator, the conveyor belt is arranged on the rack, and the first fixation chamber, the second fixation chamber and the third fixation chamber are sequentially arranged on the conveyor belt. According to the multifunctional temperature-varying tea fixation machine, the cleaning effect can be effectively improved, automatic discharging can be completed after cleaning is finished, the cleaning efficiency is increased, and the fixation can be performed in first time after cleaning is finished.

The invention relates to a foam drying method of blackcurrant mashed fruit and solves the problem that the existing drying method of blackcurrant mashed fruit damages the nutrient contents of blackcurrant fruit and causes poor quality of blackcurrant fruit powder. The method includes the following steps of: 1. mixing and stirring blackcurrant mashed fruit, foaming agent and stabilizing agent; and 2. microwave drying, namely, realizing the drying of blackcurrant mashed fruit. Without the phenomenon of charring, the method has high drying efficiency and does not damage the nutrient contents of blackcurrant fruit. In the blackcurrant fruit powder obtained through drying in the method, the content of vitamin is 96.82-171.86mg / 100g, the content of amino acid is 1.3-2.8 percent and the color value of anthocyanin in the blackcurrant fruit powder is 16.75-22.36. The product obtained through drying has good product quality and maintains the original color and nutrient contents of fresh fruit.

A wine of pure strawberry juice is featured as using strawberry as raw material and adding appropriate amount of white sugar to prepare pure strawberry wine with alcohol degree of 10-15 deg.% V / V in original taste and original colour. In the preparing process, no water, pigment, additive and wine yeast is used as once time fermentation in room temp with natural yeast is applied.

The invention provides a preparation method of coarse cereal porridge. By the method, bitter taste of bitter buckwheat and peculiar smell of coarse cereals are better removed, and the nutrient components of the original cereals are not destroyed. Tea leaves and orange peel are put into a steamer, the tea leaves are used for absorbing the peculiar smell in various coarse cereals, and the orange peel plays a role in keeping fresh and prolonging the quality guarantee period, so the peculiar smell in the coarse cereals is removed, original taste is kept, fresh thick taste is increased, and the mouthfeel is good; multiple coarse cereals of different colors are adopted, corn and black rice are kept granular, jujube pulp is finally added, and the jujube pulp is kept fresh and tender, so that the coarse cereal porridge has chewing feeling and achieves the effect on comprehensive nutrition; and the coarse cereal porridge is good in color, aroma and taste by a specific process.

The invention relates to a method for preparing peptide with high antioxidant activity by utilizing rice residue protein treated by superhigh pressure. The method comprises the following steps: (1) pretreating rice residues so as to obtain rice residue powder; (2) extracting the rice residue protein: mixing the rice residue powder and water so as to obtain a mixture, regulating the pH value of the mixture to be 11-13, stirring the mixture for a reaction, performing centrifugation so as to collect supernatant, regulating the pH value of the supernatant to 5.0-5.8, precipitating the supernatant of which the pH value is regulated, centrifuging the precipitated supernatant and washing the centrifuged supernatant so as to obtain the rice residue protein; (3) treating the rice residue protein through superhigh pressure: treating the rice residue protein under the superhigh pressure, and freeze drying the treated rice residue protein so as to obtain superhigh-pressure rice residue protein powder; (4) performing enzymolysis: compounding the superhigh-pressure rice residue protein powder into an aqueous solution, performing enzymolysis on the aqueous solution, performing enzyme deactivation on the queous solution after enzymolysis, centrifuging the queous solution on which the enzyme deactivation is performed, and collecting supernatant; (5) performing vacuum concentration on the supernatant so as to obtain a concentrated solution; and (6) freeze drying the concentrated solution so as to obtain the peptide with high antioxidant activity. Products obtained by the method disclosed by the invention have higher antioxidant activity; compared with products which are not treated through the superhigh pressure, the clearance rate for DPPH free radicals, the clearance rate for ABTS free radicals and the clearance rate for hydroxyl free radicals in the products obtained by the method disclosed by the invention are greatly increased respectively.

The invention relates to an efficient simplified wheat flour milling technology comprising the working procedures of shelling, residue grinding, core grinding, tailing grinding and flour clearing, and an efficient simplified wheat flour milling device. In the shelling working procedure, an extrusion cutting grinder with a superior stripping and scraping function is used for replacing the existing tooth roller flour mill and is taken as a main residue making device; in the core grinding working procedure, an efficient impact flour mill is used for replacing a smooth roll flour mill and is taken as a main flour making device, and the grinding function of the efficient impact flour mill is more than twice as high as that of the prior art; two wraps are wetted by water, residue grinding is carried out for three times, and germ extraction is carried out during residue grinding; after the core 1 and the core 2 are slightly ground by a roller mill, the aim of rapidly and efficiently producing the high-quality flour at low temperature with low consumption can be achieved by virtue of a strong impact method of a water cooling efficient impact grinder and the like. The wheat flour milling production line extrusion process designed by the invention is simple in process, low in civil engineering equipment investment, high in production efficiency, simple in operation and management and low in energy consumption; the produced high precision flour is large in proportion; the produced flour is good in edible quality and food production performance; the produced flour has the advantages that the original fragrance of the wheat is maintained by the flour, and the like.

The invention discloses a pseudosciaena crocea ice temperature fresh-keeping method, which comprises the steps of: ice spreading box loading, ice water cleaning, fluidized ozone ice pre-cooling, heat insulation box loading and ice temperature storage. The ozone ice and the fluidized ozone ice are sequentially adopted, the dual effects of lowering the fish body temperature and inhibiting the germ propagation are realized, further, the ice temperature storage is adopted, the freezing of the pseudosciaena crocea in the storage process is avoided, the original flavor and the fresh degree of the pseudosciaena crocea are more perfectly maintained, the quality guarantee period of the pseudosciaena crocea is greatly prolonged, and the pseudosciaena crocea is still fresh after being stored for 21 days.

The invention discloses an edible dried lily bulb processing technology which comprises the steps of raw material processing, cleaning, boiling processing, drying and packaging. The dried lily bulb processed by using the processing technology can save raw materials compared with the traditional processing technology, thus being capable of saving cost and improving the economic benefits of the edible dried lily bulb. The dried lily bulb processed by the processing technology does not damage nutritional ingredients, has good mouthfeeling, and is easy to store and deeply process.

The invention relates to the technical field of foods, and particularly relates to a sea-buckthorn fruit juice jelly prepared from plateau sea-buckthorn as a raw material and a preparation method of the sea-buckthorn fruit juice jelly. The sea-buckthorn fruit juice jelly comprises the following raw materials in percentage by weight: 34 percent of glucose syrup, 32 percent of white granulated sugar, 13 percent of purified water, 3 to 8 percent of sea-buckthorn fruit juice, 7 percent of modified starch, 1.9 to 6.9 percent of gelatin, 1.5 percent of dextrose, 1.2 percent of sorbitol. 0.9 percent of citric acid, 0.12 percent of essence and 0.05 percent of a pigment in the first step, and 0.23 percent of palm wax and 0.1 percent of sea-buckthorn oil in the second step. The invention has the benefits as follows: the sea-buckthorn fruit juice jelly uses plateau sea-buckthorn as the raw material, and contains fragrant sea-buckthorn flavor; the preparation method adopts low-temperature forming equipment, nutritional ingredients of sea-buckthorn fruit juice are not damaged, and simultaneously, by the addition of the sea-buckthorn fruit juice in the jelly, the taste of the jelly is improved to a certain extent.

The present invention relates to food processing, and is especially the nutrient liquid of abalone, sea cucumber and sea chestnut and its production process. The nutrient liquid consists of abalone extracting liquid, sea cucumber extracting liquid and sea chestnut extracting liquid in the ratio of 1 to 0.010-100 to 0.010-100 and the concentrated mixed liquid has a soluble solid matter content of 0.1-10 %. The production process includes crushing fresh abalone, sea cucumber and sea chestnut material, extraction with alcohol, heating via stirring, centrifugation to eliminate dreg, eliminating alcohol, concentration, filtering and other steps. Similarly, single oral liquid of abalone extracting liquid, sea cucumber extracting liquid or sea chestnut extracting liquid may be also produced. The present invention has no damage to the nutrients of abalone, sea cucumber and sea chestnut and is health food capable of raising immunity and strengthening physique.

A fermented raspberry fruit-acetic acid beverage rich in tannic acid, organic acid, amino acid, cellulose and trace elements for improving immunity is prepared through beating raspberry fruit, enzymolyzing, depositing alcohol fermenting (or extracting), vinegar fermenting, mingling, sterilizing and packing.

The invention discloses a comprehensive nutrition powder for reducing fat, lowering blood sugar, lowering blood pressure and lowering blood fat, and a preparation method thereof. The comprehensive nutrition powder comprises nutrients most easily deficient in modern people, auxiliary nutrients for promoting absorption of the nutrients, and effective components for reducing fat, lowering blood sugar, lowering blood pressure and lowering blood fat, and specifically comprises: broccoli powder or carrot powder, black fungus powder, pleurotus eryngii powder, oyster powder, vitamin C, vitamin B2, heme iron, hericium erinaceus cell wall-broken ultrafine powder, composite fermented powder of Chenopodium quinoa and chickpea, olive kernel peptide powder, and composite fermented powder of Sacha Inchikernel and linseed, wherein the pleurotus eryngii powder is dried in the sun. The comprehensive nutrition powder comprehensively considers interaction between various nutrients, eliminates interference of phytic acid on absorption of minerals, and can achieve effects of reducing fat, lowering blood sugar, lowering blood pressure and lowering blood fat from multiple sources and in various aspects.The preparation method can well retain nutrition of dietary ingredients in the comprehensive nutrition powder, and maximize functions of the effective ingredients in reducing fat, lowering blood sugar, lowering blood pressure and lowering blood fat.

The invention discloses a rose intramolecular active perfume, a preparation method and special equipment thereof, belonging to the perfume prepared from aromatic plants and the preparation method. The rose intramolecular active perfume is characterized in that the perfume adopts the water of flowers volatilized by the dry distillation of fresh roses which are collected through negative pressure and the liquid obtained by the condensation of volatile spices. The ingredients of the rose intramolecular active perfume are entirely from the water contained in the molecules in roses and the rose fragrance volatilized at low temperature. The perfume has the advantages of no impurities contained, no pollution in preparation and high yield. According to tests, the perfume obtained through the preparation method can reach 35-45 percent of the total weight of the flower, with 5-10 percent more than a distillation method. A tunnel dryer adopting microwave as a heat source presses a porous plastic plate on the top of a fresh flower layer to ensure even heating of the flower layer up and down and to better keep primary color of flowers, without damaging the internal nutrition components of flowers, so as to increase the commercial value of dry flowers and save energy.

The invention relates to the field of food raw material preparation and particularly relates to a purple potato powder which uses an organic purple potato as a main material and comprises with auxiliary materials, and a preparation method thereof. The preparation method is characterized by comprising the following steps of: selecting the high-quality organic purple potato, cleaning up the high-quality organic purple potato with clear water, and then removing the peel; cutting the peeled purple potato into purple potato chips or purple potato pieces; washing the purple potato chips or the purple potato pieces with clear water, putting into a container, adding in food additives, and soaking in water within 8-16 hours for color protection treatment; washing the purple potato chips or the purple potato pieces soaked in the step 3 with clear water, fishing out and putting in a boiler for boiling, fishing out and placing into a roast car for roasting; taking out the roasted and fully-dried purple potato chips or purple potato pieces, and putting into a grinder for grinding powder and sieving to obtain the potato powders; and placing the potato powders into a bottle and tightly packaging. The preparation method provided by the invention has a simple process and is convenient to operate, the prepared purple potato powders can well maintain the color of the purple potato, even more important, the nutrient content in the purple potato cannot be damaged in the process of powder milling.

The invention relates to a method for preparing air dried sausage. The flavor formula of the air dried sausage comprises 10 to 20 g of amomum villosum, 5 to 15 g of angelica, 10 to 20 g of tsaoko amomum fruit, 5 to 15 g of braised pork, 10 to 20 g of cumin, 3 to 8 g of Chinese cinnamon, 10 to 20 g of aniseed, 5 to 15 g of clove, 5 to 15 g of areca, 5 to 15 g of cinnamon, 5 to 15 g of galangal, 3 to 8 g of dried ginger, 5 to 15 g of ishirai seed and 5 to 15 g of common achyranthes herb. The method comprises the following steps: pork is cut into blocks, mixed with the flavors, bloated and filled into a prepared intestine to prepare the air dried sausage, pure natural flavors are adopted to mix and season the air dried sausage, the prepared sausage is delicious, the original nutrient content of the meat can not be damaged, and the air dried sausage satisfies popular taste.

The invention discloses a novel production method for processing dried beef slices. Fresh beef is taken as a main raw material and is processed into novel dried beef slices. The method comprises the following processing steps of: cleaning the fresh beef, draining bloody water, and trimming into natural blocks; adding edible salt into a pot, frying the natural block beef until dryness, adding nitrous, galangal, angelica dahurica and tsaoko amomum fruit for salting, adding edible salt, galanga galangal seed, hawthorn, clove, resurrectionlily, round cardamom fruit, biond magnolia flower and orange for salting, and adding star anise, fennel, pepper, nutmeg, cassia and fructus amomi for salting; cleaning by using a meat washing machine, precooking and stewing beef by using spice, edible salt and gourmet powder, trimming completely, slicing, and baking and frying; and finally sterilizing and packaging the cooled beef. The novel dried beef slices can be produced massively; the nutritional value of the beef per se cannot be damaged in the production process; and the dried beef slices can be eaten by people of all ages and both sexes for a long time and are instant and delicious.

The invention relates to a kelp fermented beverage brewing method. The kelp fermented beverage brewing method is characterized in that kelps are beaten by using a beating machine, and pulp is put in an enzymolysis tank, wherein the kelps are soaked for 30-60 minutes in a soaking solution at the temperature of 15-25 DEG C and are subjected to ultrasonic treatment at the same time, and the soaking solution comprises the following components in percentage by weight: 1.5-2.5% of edible salt, 1.0-2.0% of sodium carbonate, 1.0-2.0% of sodium bicarbonate, 0.2-0.4% of compound phosphate and the balance of water. The kelp fermented beverage has the effect of improving sodium metabolic disorder; by often drinking the kelp fermented beverage, fat is unlikely to generate on artery blood vessel walls, other harmful substances are unlikely to deposit on the artery blood vessel walls, the occurrence of arteriosclerosis can be avoided, and further heart diseases such as coronary heart disease, myocardial infarction and stenocardia are spontaneously and greatly alleviated thereupon.

The invention relates to a color retention drying agent specially used for wolfberry and is characterized in that the color retention drying agent is composed of edible sodium carbonate, sodium citrate, sodium erythorbate and potassium sorbate according to the mix ratio by weight of 1000: 2-10:1-8:0.5-6. The selected edible sodium carbonate of the wolfberry special color retention drying agent can resolve a waxy layer on the surface of a barbary wolfberry fruit and rapidly absorb the water, thus shortening the drying time, the sodium citrate can remove the pesticide residues, retain the original taste of the barbary wolfberry fruit and ensure the surface of the barbary wolfberry fruit to be round; the sodium erythorbate can prolong the guarantee period; the potassium sorbate can play the roles of color retention, color enhancement and fresh preservation, and the preparations can not damage the nutritious ingredients of the barbary wolfberry fruit. The color retention drying agent combines the chemical preparations, thereby shortening the drying time of the barbary wolfberry fruit, prolonging the fresh preservation time and the storage time and not damaging the nutritious ingredients of the barbary wolfberry dry fruit, and the barbary wolfberry dry fruit has good color, uniform color, no oily matters, no molds, no odor and no residues.

The invention discloses a pig feed and a preparation method thereof. The pig feed is prepared from a growth promoter, a main body nutrient, an appetizer and a microbial fermentation feed, wherein the growth promoter is prepared from the following raw materials in percentage by weight: 50%-70% of a vitamin preparation, and 30%-50% of a mineral preparation; the main body nutrient is prepared from the following raw materials in percentage by weight: 70%-80% of starch and 20%-30% of beeswax; the microbial fermentation feed is prepared through the step of adding a microbiological preparation to the following base materials in percentage by weight: 21%-26% of kitchen garbage, 18%-20% of bran, 5%-6% of bean dregs, 40%-44% of corn straw, and 8%-10% of oil meal; the microbiological preparation is a mixture of saccharomyces cerevisiae bacteria, plant lactobacilli, bacillus subtilis, and bacillus licheniformis. The pig feed disclosed by the invention is low in preparation cost, favorable in performance, free from toxin or damage, convenient and safe to use and high in economic benefits, and can promote appetite.

The present invention provides a food, especially a soybean dietary fiber flour which smell is fully removed and harmful element is eliminated, the main material of the soybean dietary fiber flour is bean dregs which are the waste after the soybean is processed, the invention also provides a method of preparation thereof. The soybean dietary fiber flour which smell is fully removed and harmful element is eliminated comprises soybean fiber, water and ash content, the soybean fiber is processed by 0.2-0.7 MPa of steam for 20-25 minutes, then ground by a mesh screen with 100-400 meshes, and dried, the weight content of soybean fiber is above 95%.

The invention belongs to the field of washing products, and particularly discloses fruit and vegetable washing salt for removing pesticide residues. The washing salt is prepared from the following raw materials: edible salt, shell powder, sodium percarbonate, sodium benzoate, hydroxypropyl methyl cellulose, ethanol solution, citric acid, orange peels, mangnolia, bamboo leaves, cortex dictamni, lonicera japonica, camellia, roots of japanese banana, rhodiola rosea, lysimachia christinae hance, loofah sponge, sodium alkyl benzene sulfonate, sodium lignin sulfonate, fatty acid diethanol amide, polyhexamethylene guanidine and deionized water. The fruit and vegetable washing salt is prepared from edible salt, multiple traditional Chinese medicinal herbs and other raw materials, which are mixed to achieve the synergized or resisted effect, so that the effect of removing pesticide residues can be improved, pesticide residue and stains on the surface of melons, fruits and vegetables can be effectively cleaned, nutrition of fruits and vegetables cannot be destroyed, and the requirement of people for washing fruits and vegetables can be met.

The invention discloses process for preparing stable discolored and deodorized fish oil. The preparation process comprises the following specific steps: selecting and treating raw materials; performing primary enzymolysis; performing secondary enzymolysis; inactivating and purifying; discoloring; deodorizing, performing oxidation resistance and separation, and finally preparing the stable discolored and deodorized fish oil. According to the process disclosed by the invention, the discolored and deodorized fish oil can be prepared, the preparation process is simple and convenient, and nutritional ingredients of the fish oil are not damaged in the whole process. Meanwhile, the fish oil has excellent oxidation resistance, so that the quality guarantee period of the fish oil is prolonged exponentially, and the quality of the fish oil is improved.