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Stirring type corn yoghourt and preparation method thereof
ActiveCN101455236ARetain nutritionImprove exudation rateMilk preparationFood preparationAbsorption rateBiology
The invention relates to a stirring type cereal sour milk and a method of preparing the same. The cereal sour milk is made through lactobacillus and probiotics ferment by using raw materials with the following weight components: raw fresh milk of 700-875 parts, cereal powder 1-30 parts; additive agent for dairy food of 5-44 parts; lactobacillus strain / functionality probiotics strain of 0.2-0.8 parts; corrective of 48-82 parts; stabilizing thickening agent of 3-10 parts; homogeneous pourable dense quasi-fluid which is the external appearance showing the color of added cereal powder with suspended corresponding cereal powder; the tissue is fine, smooth and uniform and a few whey is allowed to be precipitated; organoleptic attribute, nutritive index, health indicator and content of lactobacillus series of the cereal sour milk are all better than that in the GB2746 cultured milk quality index. The present invention is characterized in that the cereal powder that is formed by pulverizing and swelling processes reserves the nutrient of cereal to the utmost extent and improves the hot water leaching rate and absorption rate of its nutrient components; the technique is more compact and the operation is easy; the production efficiency is high and the consumption human populations of the products are widened; the cereal sour milk is easy to digested and absorbed, and the taste is better.
Owner:SHANDONG DEYI DAIRY IND
A kind of pomegranate juice and preparation method thereof
The invention discloses grenadine juice and a preparation method thereof, which belongs to the field of fruit juice processing. The grenadine juice is prepared by mixing the following components in mass ratio: 1000 parts of 100 percent of raw grenadine juice, 0.1-0.3 parts of vitamin C and 1-3 parts of citric acid. In the preparation method for the grenadine juice, an ultrahigh-pressure treatmenttechnology is adopted to carry out sterilization and enzyme deactivating, and whole grenadine fruits are pulped, thus, the original flavor and mouth feeling are kept in the processed grenadine juice,and moreover, the effective components in grenadine hulls and seeds are kept to the maximum. The grenadine juice has the effects of promoting the production of body fluid to quench thirst, killing insects, inducing astringency, astringing intestines, relieving diarrhea, stopping bleeding and the like. Through proper blending, certain peculiar smells of the grenadine juice are removed, the grenadine juice is effectively prevented from browning in the storage process, and the shelf life is prolonged.
Owner:新疆玉昆仑天然食品工程有限公司
Solid composition for dispelling effects of alcohol
ActiveCN104106830ALow alcohol contentAvoid damageDigestive systemAntinoxious agentsBiotechnologySmoked Plum
Owner:BAOLINGBAO BIOLOGY
Honey cream and preparation method thereof
InactiveCN105707805AHigh in ProbioticsFunction increaseFood ingredient functionsUltrafiltrationHigh voltage pulse
The invention discloses honey cream. A preparation method of the honey cream comprises the steps of firstly preparing a honey probiotic fermentation concentrated solution with proper sour and sweet taste and high probiotic content and high functional metabolite content by taking a part of honey and malt extracts, leek flowers and probiotic powder as raw materials through processes such as low temperature enzymolysis, high-voltage pulsed electric field sterilization, temperature shift fermentation, probiotic inoculation in different times, ultrafiltration concentration and the like, wherein honey is taken as a main raw material, the probiotic content of the honey probiotic fermentation concentrated solution can reach 8.12*10<12> to 9.58*10<12> CFU / mL, the probiotic properties are very high; then preparing the honey cream with high honey content, proper sour and sweet mouth feel, a remarkable health care effect and without crystallization after storage for a long period (36-48 months) by adopting the honey probiotic fermentation concentrated solution, the remaining honey and malt extracts, ginger extracts and functional auxiliary materials.
Owner:北京蜜蜂堂生物医药股份有限公司
Xanthoceras sorbifolia protein peptide and preparation method thereof as well as protein peptide health-care product
InactiveCN106978459AImprove nutrition and health valueHigh yieldPeptide preparation methodsVegetable proteins working-upUltrafiltrationFiltration
The invention provides xanthoceras sorbifolia protein peptide and a preparation method thereof as well as a protein peptide health-care product. The preparation method of the xanthoceras sorbifolia protein peptide comprises the following steps: step A: carrying out enzymolysis reaction on xanthoceras sorbifolia cake meal in water; carrying out enzyme inactivation and removing dreg and collecting enzymolysis liquid, wherein enzymolysis conditions are as follows: the pH (Potential of Hydrogen) is 7 to 10 and an enzyme is one or more of papain, bromelain, flavored proteinase, alkaline proteinase, neutral proteinase and trypsase; step B: carrying out ultra-filtration on the enzymolysis liquid and collecting filtrate with the molecular weight less than or equal to 1000Da. The protein peptide health-care product is mainly prepared from the following raw materials in parts by weight: 40 to 50 parts of the xanthoceras sorbifolia protein peptide in claim 7, 8 to 16 parts of a sweetener and 3 to 5 parts of a sour agent; the protein peptide health-care product has a form of granules, tablets, capsules or an oral solution. The method provided by the invention deeply develop and use the xanthoceras sorbifolia cake meal to extract highly-purified protein peptide, turning waste into wealth; according to the method provided by the invention, the xanthoceras sorbifolia cake meal is sour, sweet and delicious, is easy to preserve and has a wide consumer group.
Owner:SHANXI SHUANGLINFU AGRI & FORESTRY DEV CO LTD
Membership card sharing method and device
InactiveCN107293062AExpand consumer groupsStimulate domestic demandDiscounts/incentivesPayment architectureCard sharingPayment
The invention provides a membership card sharing method. The method includes the steps of responding to a user' card request; obtaining the user' identity information and membership card information according to the card request; counting the user's card use conditions; according to the corresponding relationship of the identity card information and membership card information and the card use conditions, calculating card fees; receiving payment information, and exercising control to generate instructions for operating the membership card. The invention further provides a membership card sharing device. The device is conducive to mobilizing customers' desire to consume, thereby achieving the purposes that the customers enjoy discounts, and merchants expand sales.
Owner:韦兴格
Probiotic honey composition and preparation method thereof
InactiveCN105831666AHigh in ProbioticsFunction increaseNatural extract food ingredientsFood ingredient functionsMetaboliteFiltration
The invention discloses a probiotic honey composition. The probiotic honey composition is prepared with honey as a main raw material and through a step of employing a part of the honey, a malt extract, leek flowers, and a probiotic powder as raw materials, and performing low-temperature enzymolysis, high-voltage pulse electric field sterilization, temperature-varying fermentation, probiotic inoculation in batches, ultra-filtration and concentration to the raw materials to prepare a honey probiotic fermentation concentrate liquid which has a moderate sour-and-sweet taste and is high in contents of probiotics and functional metabolites thereof, wherein the fermentation concentrate liquid can reach 8.12*10<12> - 9.58*10<12> CFU / ml in probiotic content and has very excellent probiotic property, and finally the fermentation concentrate liquid is mixed with the rest of the honey, the malt extract, raw ginger extract and a functional auxiliary to prepare the probiotic honey composition which is high in honey content, has a moderated sour-and-sweet taste, is free of crystallization even being stored for a long time (36-48 months), and has significant health caring effects.
Owner:TIANJIN ZHONGTIAN JINGKE SCI & TECH
Room-temperature-drinkingtype red date and cerealyoghourt and preparation method thereof
InactiveCN107307077AMeet the needs of healthy nutritionNovel tasteMilk preparationMilk preservationWhole milkHydrolysis
The invention discloses a normal-temperature drinking jujube cereal yoghurt and a preparation method thereof, which relate to yoghurt processing. The raw materials are composed of grain enzymatic hydrolysis powder, whole milk powder, white granulated sugar, lactic acid bacteria strains, concentrated jujube juice, compound stabilizer, and the balance is water. Add milk powder into hot water, dissolve and let it stand for hydration to obtain milk powder liquid A; preheat and homogenize milk powder liquid A, sterilize, cool, and ferment to obtain fermented milk base B; put enzymatically hydrolyzed grain powder into hot water to dissolve , after dissolving, carry out colloid mill treatment, after refining, make the grain enzymatic hydrolyzed powder gelatinize, and then obtain the material liquid C after homogenizing under pressure; mix the compound stabilizer and sugar, add it to hot water, and stir to obtain the compound Stabilizer feed liquid D; add red date concentrated juice to water, stir and dissolve to obtain feed liquid E; pour fermented milk base B, feed liquid C and compound stabilizer feed liquid D into the blending tank, stir, then inject feed liquid E, and then Stir and mix, chill, and prepare the liquid after constant volume; filter the constant volume liquid, preheat, degas, homogenize, sterilize, and aseptically fill.
Owner:XIAMEN HUIERKANG FOOD
Honey product and preparation method thereof
InactiveCN105685913AHigh in ProbioticsFunction increaseSugar food ingredientsNatural extract food ingredientsUltrafiltrationSweetness
The invention discloses a honey product and a preparation method thereof. Honey is taken as a major raw material. The method comprises the following steps: firstly, by taking extracts of a part of the honey and malt, leek flower and probiotics powder as raw materials, preparing a honey probiotics fermentation concentrated solution which is proper in acidity and sweetness and has high probiotics content and functional metabolite content through the processes of low-temperature enzymolysis, high-pressure pulse electric field sterilization, temperature shift fermentation, graded probiotics inoculation, ultrafiltration concentration and the like, wherein the probiotics content can be up to 8.12*10<12> to 9.58*10<12> CFU / ml, and the probiotic property is very high; preparing the honey product which is high in honey content, is proper in acidity and sweetness, is not crystalized during long-term preservation (36-48 months) and has a remarkable health-care effect by using the honey probiotics fermentation concentrated solution, the remaining extracts of the honey and the malt, a ginger extract and functional auxiliary materials.
Owner:TIANJIN ZHONGTIAN JINGKE SCI & TECH
Mulberry health-care tea and preparing method thereof
ActiveCN101107953ACool tasteGreat tastePre-extraction tea treatmentFood preparationFlavorInstant tea
The invention discloses a mulberry healthy tea and its preparation methods. The mulberry healthy tea is made by combining Pu-erh tea and mulberries and then undertook extracting, concentrating and drying. The mulberry healthy tea, with cool mouthfeel and unsophisticated flavor, has effects of lowering high blood fat, producing body fluid and quenching thirst, nourishing yin and supplementing blood as well as protecting liver and tonifying kidney through synergistic action of the mulberry and the pure tea. The invention is convenient for taking and drinking after being further prepared as instant tea. By adopting Macroporous adsorptive resin column technique to separate and purify a Stevia rebaudianan and alcohol sedimentation method to handle the mulberry and eliminate pulp remained and water-fast macromolecular materials, the invention improves the solubility of active ingredient and clarity of the tea, thus enabling human to absorb the nutrition and the active ingredient sufficiently and facilitating the rise of bioavailability. The invention is low in cost and simple in technics, thus having good application prospect in the market.
Owner:云南和本茶业有限公司
Comprehensive utilization method of asparagus
ActiveCN104939242AHigh recovery rateTargeted Health EffectsFood preparationPolysaccharide/gum food ingredientsPectinaseDecomposition
The invention provides a comprehensive utilization method of asparagus. The method includes the following steps that the asparagus is preprocessed; the preprocessed asparagus is crushed and pulped, and slurry is obtained; cellulose and pectinase are added into the slurry, enzymolysis reaction is conducted at 45 DEG C to 55 DEG C under the acidic condition, and a decomposition product is obtained; flavones in the decomposition product is adsorbed, and asparagus flavones and residual liquor are obtained; lactobacillus bulgaricus and streptococcus thermophilus are added to the residual liquor, fermentation is conducted at 35 DEG C to 45 DEG C, and fermentation liquor is obtained; the fermentation liquor is filtered, and trapped fluid and permeate liquid are obtained. According to the comprehensive utilization method of the asparagus, the asparagus is deeply developed, at least two target products of asparagus liquid beverage and asparagus flavones can be obtained, and the method has the advantages of being high in comprehensive benefit, various in product variety, free of damage, free of additive production and the like.
Owner:浙江黛君生物医药科技有限公司
Automatic beer-selling system
InactiveCN107730737AExpand market scopeExpand consumer groupsApparatus for dispensing fluids/granular materialsCarbon dioxideControl system
The invention relates to an automatic beer-selling system. The system comprises a beer tank, the beer tank is communicated with a first solenoid valve, the first solenoid valve is communicated with asecond solenoid valve, and a carbon dioxide gas cylinder is communicated with the first solenoid valve and the second solenoid valve; the second solenoid valve is communicated with a beer and gas feeding pipe; the beer tank is communicated with a flow control system communicated with the beer and gas feeding pipe; the beer tank is electrically connected with a main control system through a refrigeration system, a temperature sensor and a pressure sensor separately, and the main control system is electrically connected with the first solenoid valve, the second solenoid valve, a beer dischargingpushing system and a payment system separately; the beer discharging pushing system is electrically connected with an automatic beer adding device. An automatic pressure control technology, an automatic temperature control technology, a filling anaerobic technology, a controllable quantification technology and a constant-pressure foam control technology are adopted for the automatic beer-sellingsystem; by adopting the automatic payment system and automatic quantitative filling, original beer is automatically sold, the market range is widened, and the consumer group is enlarged.
Owner:SHANDONG HIFRE TECH
Upper injection molding mold
InactiveCN105946262AEasy to operateImprove pass rateDomestic footwearInjection mouldingMaterials science
Owner:李建华
Point of sale (POS) machine credible trading system and method based on virtual platform
ActiveCN104036386AEasy to installImprove cross-platformPoint-of-sale network systemsPayments involving neutral partyServer-sideCross-platform
The invention discloses a point of sale (POS) machine credible trading system and method based on a virtual platform. The system comprises a POS machine, an intelligent form filling module, an internet bank control module and an internet bank preposed module, the POS machine uses a virtual machine in a cloud computing environment to simulate filling of an internet bank form menu, a trading client side which originally operates on the POS machine is transferred into the virtual machine of a server side, thereby, cross-platform performance and universality of the POS on-board application are improved, and system establishing costs are lowered. The payment process of trading fund is achieved through internet bank payment gateway, convenience, safety and low-price performance of internet bank services are applied to fund flow process of POS businesses, transition can be naturally finished in terms of technology and market, a novel offline on-line close consumption mode is provided for a user, benefits of cost reducing and consumer group increasing can be given to a commercial tenant, and a solution can be provided for a bank so as to well monitor and manage a terminal and establish a safe trading system.
Owner:长沙麓云信息科技有限公司
Oyster product and preparation method thereof
InactiveCN1299607CSolve the inconvenience of eatingAdapt to needsFood preparationHeating oilFood practices
A process for preparing oyster product comprises the steps of, (1) beating oyster meat, (2) shredding the processed vegetable into pulp, mixing the oyster pulp with the vegetable pulp, adding in seasoning, mixing homogeneously into size mixture, (3) heating oil, charging seasoning and the size mixture and frying.
Owner:MARICULTURE INST OF SHANDONG PROVINCE
Method for tenderizing muscles of squid carcass by ultra-high pressure
InactiveCN102715567AReduce chewing hardnessExpand consumer groupsFood preparationMedicineEngineering
The invention discloses a method for tenderizing muscles of a squid carcass by ultra-high pressure. The method comprises the following steps of: firstly thawing a frozen squid, then removing the head, skin and internal organs, cutting to form meat slices of the carcass or segmenting to form squid pieces, squid rings and squid strips, washing, draining, finally keeping the pressure for 10-15min under the pressure condition of 250-400MPa and the temperature condition of 15-30 DEG C, reliving pressure and finally preparing the muscles of the squid carcass after tenderizing. After the method disclosed by the invention is applied to process the muscles of the squid carcass, the chewing hardness of the muscles of the squid carcass can be reduced, the color and luster can be improved, consumer groups of a product processed from the squid can be further expanded, and the commodity value of the product processed from the squid can be finally improved.
Owner:OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
Honey product for improving immunity and making method thereof
InactiveCN105815726AImprove immunityHigh in ProbioticsFood freezingLactobacillusMetaboliteUltrafiltration
The invention discloses a honey product for improving immunity. Honey serves as a main raw material. Part of honey, malt extracts, leak flowers and probiotics powder serve as raw materials, low-temperature enzymolysis, high-pressure pulse electric field sterilization, variable-temperature fermentation, fractional probiotics inoculation, ultrafiltration and concentration and other technologies are conducted, and a honey probiotics fermentation and concentration solution which is proper in sweetness and sourness and high in probiotics content and functional metabolite content is prepared, wherein the probiotics content can reach 8.12*10<12>-9.58*10<12> CFU / ml, and probiotic performance is high; then, the solution, the remaining honey, malt extracts, fresh ginger extracts and functional auxiliary materials are prepared into the honey product for improving immunity. The honey product is high in honey content, proper in sweetness and sourness, capable of being stored for a long time (36-48 months) without crystallizing and remarkable in health-care effect.
Owner:邵素英
Natural yellow compound juice and preparation method thereof
ActiveCN105520012APromote respirationReduce usageFruits/vegetable preservation by irradiation/electric treatmentFruits/vegetable preservation by heatingFood additiveFruit juice
The invention discloses natural yellow compound juice and a preparation method thereof. The natural yellow compound juice comprises raw materials in parts by weight as follows: 30-50 parts of oranges, 2-8 parts of lemons, 15-30 parts of carrots and 10-15 parts of papayas. The oranges, the lemons, the carrots and the papayas are taken as the raw materials, the juice contains no food additive, the four kinds of fruits are placed into a closed box for storage, environmental factors of the closed box are adjusted artificially, breathing actions of the fruits are promoted, sugar in the fruits is consumed as much as possible on the premise that other nutritional facts in the fruits are not damaged, and accordingly, the low-sugar natural yellow compound juice applicable to a diabetic patient is prepared.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
POS (Point-Of-Sale) machine monopoly terminal and system of instant welfare lottery
InactiveCN102044105ABroaden sales channelsImprove financing capacityLottery apparatusCash registersSoftware systemFinancial transaction
Owner:谭伏根
Method for preparing mixed fruit and vegetable juice drink consisting of carrots, oranges and apples and containing oat Beta-glucosan
The invention discloses a method for preparing mixed fruit and vegetable juice drink consisting of carrots, oranges and apples and containing oat Beta-glucosan. The method comprises the following steps: 1), sodium salt of carboxy methyl-cellulose and water are taken to be manufactured into transparent CMC gel; 2), orange juice of 100%, carrot juice of 100%, apple concentrate and drinking water are blended and mixed uniformly to obtain ingredient A; 3), stevioside, citric acid, oat Beta-glucosan powder and drinking water are mixed uniformly to obtain ingredient B; 4), after the ingredient A and the ingredient B are mixed, apple essence, the CMC gel and drinking water are added, and the mixture is mixed uniformly and then homogenized and degasified to obtain primary liquid; and 5), the primary liquid of the drink is hot-filled after water bath, then a container is capped and sealed and then is placed in an inverted manner for 10 to 20 minutes, so that the opening of the container can be sterilized, and after the primary liquid is cooled naturally to the ambient temperature, the mixed fruit and vegetable juice drink consisting of carrots, oranges and apples and containing oat Beta-glucosan can be obtained.
Owner:ZHEJIANG UNIV
Honey composition easy to digest and preparation method thereof
The invention discloses a honey composition easy to digest. Honey is used as a main raw material. The method comprises the steps that firstly, some honey, malt extract, leek flowers and probiotic powder are used as raw materials, low-temperature enzymolysis, high-voltage pulse electric field sterilization, temperature-variable fermentation, graded probiotics inoculation, ultrafiltration concentration and other technologies are carried out, and a honey probiotic fermented concentrated solution with the appropriate sourness and sweetness and high content of probiotics and functional metabolin is obtained, wherein the content of probiotics can reach 8.12*1012-9.58*1012 CFU / ml, and the probiotic property is extremely high; then the honey probiotic fermented concentrated solution is mixed with the residual honey, malt extract, fresh ginger extract and functional auxiliaries to prepare the honey composition which is high in honey content, appropriate in taste sourness and sweetness, capable of being stored for a long time (36-48 months) without crystallization, remarkable in health care effect and easy to digest.
Owner:邵素英
Honey composition and preparation method thereof
InactiveCN105815727AHigh in ProbioticsFunction increaseFood freezingFood preservationBiotechnologyMetabolite
The invention discloses a honey composition which is prepared by taking honey as a main raw material. Honey and probiotic fermented concentrated liquid which is appropriate in sour and sweet taste and high in probiotic content and content of functional metabolite of probiotic is prepared by taking part of the honey and malt extracts, leek flowers and probiotic powder as raw materials through the processes of low-temperature enzymolysis, high-voltage pulsed electric filed sterilization, temperature-variable fermentation, graded probiotic inoculation, ultrafiltration and concentration and the like, the probiotic content of the concentrated liquid can reach 8.12*10<12>-9.58*10<12> CFU / ml, and the probiotic performance is extremely high; the concentrated liquid, the remaining honey, malt extracts and ginger extracts and functional auxiliary materials are prepared into the honey composition which is high in honey content, appropriate in sour and sweet mouthfeel, capable of not being crystallized after being preserved for a long term (36-48 months) and significant in health care effect.
Owner:BEIJING KEHUITONG WISDOM SCI & TECH CO LTD
Automatic winding data line with buffering function based on rotation of turntable
The invention relates to the technical field of communication equipment, and discloses an automatic winding data line with a buffering function based on turntable rotation. The automatic winding data line comprises a shell, the interior of the shell is movably connected with a rotating column, and a USB interface, a chip head, an electric wire and the shell are used in cooperation. The shell is charged by inserting the USB into the charging port and inserting the chip head into the electronic equipment, the electric wire can be pulled to a proper length according to different requirements, the electric wire can be automatically wound after charging is completed, storage and carrying are convenient, a second spring, the electric wire and a buffer clamp are used in cooperation, when the electric wire is wound, the second spring is gradually compressed and has outward elastic potential energy, so that the second spring is always in contact with the electric wire in the winding process, the buffering effect is achieved in the winding process, winding is slow, the situation that the electric wire is damaged and contracts fast, accidental injury is likely to happen, and arms or fingers are hurted is avoided, and the safety of the device is improved.
Owner:HUNAN UNIV OF TECH
Method for making lotus leaf black tea
InactiveCN107969526ANeutralizing and cooling propertiesImprove health benefitsPre-extraction tea treatmentBlack teaAir separation
The invention discloses a method for making lotus leaf black tea. The method comprises the following steps: selecting raw materials, namely selecting fresh tender leaves of Wuyi black tea, and selecting fresh tender lotus leaves; withering the Wuyi black tea leaves; spreading the lotus leaves on a water screen for drying and withering treatment; performing primary sterilization treatment on withered lotus leaf shreds; rolling the leaves after the primary sterilization treatment is completed; performing secondary high-temperature sterilization treatment and fermentation treatment after kneading; and performing hot drying treatment after fermentation treatment is completed; performing air separation, and baking in a baking cage with charcoal fire. The method can solve the problems that the existing lotus leaf black tea soup has green and astringency taste, does not have enough sweetness and is poor in color and luster; meanwhile, due to combination of Wuyi black tea and lotus leaves, thecharacteristic of coldness of the lotus leaves is effectively neutralized, the symptom of diarrhea of part of crowds caused by coldness of the lotus leaves can be improved; in addition, according tothe lotus leaf black tea prepared by the method, not only can the health care efficacy of black tea and lotus leaves be greatly promoted, and further, the consumers is expanded.
Owner:武夷山半亩方塘生态农业有限公司
Beef with pickled chili flavor and preparing method of beef
InactiveCN105707724AImprove tendernessImprove textureClimate change adaptationFood sciencePolygonum fagopyrumFireberry hawthorn
The invention discloses a beef with a pickled chili flavor.The beef with the pickled chili flavor is prepared from, by weight, 200-250 parts of beef, 10-15 parts of rod chilies, 2-6 parts of honey, 1-3 parts of hawthorn fruits, 7-20 parts of snow eggs, 2-6 parts of common buckwheat, 2-8 parts of peas, 10-30 parts of vegetable powder, 1-5 parts of ginseng, 3-6 parts of radix angelica sinensis, 1-3 parts of radix polygni multiflori, 3-7 parts of radix ophiopogonis, 1-4 parts of human placenta, 2-5 parts of red dates, 1-5 parts of fructus lycii, 15-25 parts of olive oil, 3-8 parts of fresh ginger, 4-6 parts of pericarpium citri reticulatae, 2-6 parts of nutmeg, 2-5 parts of tsaoko amomum fruits, 4-10 parts of five-spice powder, a proper amount of table salt, 5-10 parts of light soy sauce, 3-8 parts of dark soy sauce, 3-10 parts of red wine, 0.05-0.1 part of ascorbate and 0.1-0.3 part of citric acid.A preparing method comprises the steps of material preparation, pickling, traditional Chinese medicine powder preparation, soup base preparation, marinating, packaging and sterilizing, and finished product inspection.The product is given a tasty, refreshing and aromatic pickled chili flavor by adding pickled chilies; the common buckwheat and peas are mixed into the beef with an injection and rolling kneading method, so that the beef contains dietary fibers, and the texture of the beef product with the pickled chili flavor is effectively improved; meanwhile, the snow eggs, the multiple traditional Chinese medicine materials and the vegetable powder prepared from various wild vegetables are added, and thus the beef is fresh and delicious in taste and rich in nutrition and has the health-care function.
Owner:JINGDE MAJIAXI ECOLOGICAL AGRI DEV CO LTD
Production technology of crispy peanut sprouts
InactiveCN106797878ANot easy to damageExtended storage timeCultivating equipmentsSoilless cultivationPre treatmentFood science
The invention discloses a production technology of crispy peanut sprouts. The production technology comprises the following steps: seed selection; peanut cultivation; peanut sprout pretreatment; peanut sprout seasoning, wherein peanut sprouts are put into a seasoning device, seasoner is added into the seasoning device, and the peanut sprouts are seasoned with the seasoner; sterilization and packaging, wherein the seasoned peanut sprouts are packaged with packaging bags, then the packaging bags with the peanut sprouts pass through an electron beam channel for sterilization, and after the inspection is approved, processing is completed. The production technology has the advantages that the peanut sprouts are long in storage time, convenient to carry and good in taste.
Owner:安徽东方果园生物科技有限公司
Clinacanthus nutans herbal granulated tea and preparation method
The invention discloses clinacanthus nutans herbal granulated tea and a preparation method. The clinacanthus nutans herbal granulated tea is prepared from, by weight, 20-85 parts of clinacanthus nutans, 10-30 parts of herb and 15-45 parts of fruit and vegetable peel, wherein the herb comprises rosemary, balm, Basil leaves, thyme and stevia rebaudiana. The fruit and vegetable peel comprises watermelon peel, exocarpium benincasae, bitter gourd peel, momordica grosvenori fruit peel and orange peel. The same cool attribute is selected, scientific blending is carried out, a synergic effect is achieved, defects are removed, advantages are reserved, cleaning and supplementing are achieved together, and the function of improving immunity is achieved. No preservative or liquid glucose is added, thesafety of the product is improved, nutritional ingredients are easy to absorb, and the sensory flavor is good. According to the preparation method, a specified submicron powder process, mixing process, blending process, extrusion forming process and the like are adopted, granular particles are bonded through self adhesive force, and an excellent process is achieved.
Owner:海南百晋兴生物科技有限公司 +1
Ready-to-eat freeze-dried black wood ears and preparation method thereof
InactiveCN109430820AReduce risk during consumptionReduce riskFood freezingFood dryingReady to eatFreeze-drying
The invention provides ready-to-eat freeze-dried black wood ears and a preparation method thereof. The preparation method comprises the following steps of (1) performing drying in sunshine and screening; (2) performing soaking and cleaning; (3) performing fixation and pre-cooking; (4) performing pre-freezing; and (5) performing freeze drying. The ready-to-eat freeze-dried black wood ears can alsobe further processed into ready-to-eat type leisure foods and brewed type beverages. According to black wood ear products, the risk of the black wood ears in the eating course can be effectively reduced; low-temperature frozen and dried black wood ears reserve color, fragrance, taste and nutrient components of fresh black wood ears, an original solid skeleton structure is not lost, and original shape of materials can be maintained. The black wood ears after processing treatment can recover to the fresh wood ear state in several minutes after being dehydrated, and the ready-to-eat black wood ears can be directly eaten and are simple and convenient to eat.
Owner:伊春市特瑞森林食品有限公司
Xinjiang-featured health-care semi-dried beef and preparation method thereof
PendingCN106490492AFragrant and pureFull of nutritionFood preservationFood ingredient functionsMonosodium glutamateDisease
The invention relates to Xinjiang-featured health-care semi-dried beef, which is prepared from beef, Xinjiang-featured medicinal and edible food material, salt, sugar, baijiu, cooking wine, chili powder, five-spice powder, and monosodium glutamate. The health semi-dried beef is manufactured and developed with Xinjiang traditional medicated food materials (such as fruit of Lycium ruthenicum, Saussurea involucrata, Apocynum venetum, and licorice root) and is imparted functional substances and a condiment; the Xinjiang-featured health semi-dried beef is brownish yellow to brown and has mellow taste and rich nutrition, glycyrrhizic acid, glycyrrhiza polysaccharide, cardiac glycosides, flavones and other substances contained in the beef help enhance immunity and fight fatigue and assist in treating the diseases such as hypertension, heart disease and neurasthenia, both original flavor and suitable chewiness (about 40% in water content) are retained for the beef, the breed is suitable for a wider range of consumers, and the richer varieties of dried beef are provided.
Owner:TIANJIN UNIV OF SCI & TECH
String instrument with surface covered by multi-color patterns and manufacturing method thereof
ActiveCN103208274AThe appearance is visually rich and colorfulWill not cause degummingStringed musical instrumentsDecorative surface effectsAdhesiveEngineering
The invention relates to a string instrument with the surface covered by multi-color patterns and a manufacturing method thereof. An adhesive formula configured specially is adopted, the adhesive on a white blank of the string instrument does not shed at the printing water temperature of 40-50 DEG C, the white blank can keep the original shape without any deformation, smooth operation of a printing process can be guaranteed fully, the traditional technique for manufacturing of the string instrument is improved greatly, visual appearance of the sting instrument is rich and colorful, and diversified, fashionable and personalized consumption requirements of modern people are met.
Owner:上海东音乐器有限公司
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