3577results about How to "Fit for consumption" patented technology

An apparatus and method for treating and reusing the wastewater discharged from agricultural animal farms. The apparatus and method of the present invention is designed to be a zero discharge system in which no wastewater will be discharged or spray irrigated. The wastewater effluent is first passed through a mechanical screen were bulk solids are separated and partially de-watered. The screened effluent is then directed to a primary plastic-lined earthen lagoon where it undergoes aerobic digestion utilizing specially selected bacteria. After treatment in the primary lagoon, the wastewater effluent is used to wash the floors of the hog houses or undergoes a purification phase including solids separation/denitrification, filtration and sterilization. The solids separation/denitrification phase (clarification) preferably takes place in an anoxic environment in preferably above-ground tanks where suspended solids removal will occur as well as denitrification for nitrate reduction. The clarification process may be facilitated through use of polymer addition. The majority of solids will be sent to a plurality of drying beds for de-watering and subsequent removal.

The invention provides a steamer of an electric cooker, the electric cooker and a control method thereof. According to the steamer of the electric cooker, the bottom wall and the side wall of the steamer are each provided with through holes, and boiling rice soup in an inner pot enters the steamer from the through holes in the side wall of the steamer and flows out from the through holes in the bottom wall of the steamer; or the bottom wall of the steamer is provided with through holes, a gap is formed between the side wall of the steamer and the side wall of the inner pot, and boiling rice soup in the inner pot enters the steamer from the gap and flows out from the through holes in the bottom wall of the steamer. According to the steamer of the electric cooker, boiling rice soup can enter the steamer from the through holes in the side wall of the steamer or the gap between the side wall of the steamer and the side wall of the inner pot, starch, sugar and other ingredients in the rice soup are dissolved in the rice soup, then, the rice soup flows out from the through holes in the bottom wall of the steamer, and the starch, sugar and the other ingredients dissolved in the rice soup are removed so that the low-sugar rice can be obtained.

The invention discloses a preparation method for an edible fungus flavor food. The edible fungus can be any one from edible agaricus bisporus, straw mushrooms, oyster mushrooms, shii-take, needle mushrooms, pleurotus nebrodensis, pleurotus eryngii, agrocybe aegerita, hypsizigus marmoreus, agaricus pratensis schaeff, spring mushrooms, stropharia rugoso-annulata, sparassis crispa, macrolepiota procera, tremellodon gelatinosum, black trumpet mushrooms, hericium erinaceus, pholiota nameko, lepista personata, mitake mushrooms, lactarius hatsudake, golden oyster mushrooms, pholiota adiposa, cantharellus cibarius, termitomyces albuminosus, tricholoma giganteum, pleurotus citrinopileatus, calocybe gambosa, truffle, amillariella mellea, fungus suillus, beef-steak fungus, lactarius deliciosus, tricholoma matsutake, agaricus bitorquis, pleurotus pulmonarius, toadstool and russula vinosa, and after treatment, the edible fungus is steeped into a steeping liquor prepared from red wine vinasse, high quality dry red wine and a flavouring agent in a vacuum and normal temperature and normal pressure combined condition, so as to obtain the flavor food; the edible fungus flavor food for leisure is prepared through oil-bath dewatering; a flavor food flavor puffed food is obtained through a swelling process, so as to meet consumers' hobbies and requirements.

The invention relates to a method for extracting and refining paeonia rockii seed oil. The method comprises the following steps: collecting seeds, unshelling, baking and frying, carrying out screw press, filtering, deacidifying, degumming, drying, decoloring, deodorizing in vacuum, adding an antioxidant and filling. After solid impurities and residues obtained by the screw press are broken up, ethylacetate is added, then refluxing extraction is carried out, and a solvent is recovered so as to obtain the paeonia rockii seed oil for cosmetics. A two-step method is used for extracting the paeonia rockii seed oil, wherein in the first step: primary pressed oil used for eating is obtained by physical pressing, and the produced paeonia rockii seed oil has higher oil recovery rate and no residual solvents and can be securely eaten; in the second step, the ethyl acetate is adopted for extraction, and ingredients for antioxidation, inflammation resistance, sun block, and the like in the paeonia rockii seed oil can be extracted and used for producing the cosmetics. The invention not only improves the oil recovery rate of paeonia rockii seeds, but also ensures that the effective ingredients in the paeonia rockii seeds are sufficiently utilized.

The invention discloses a low-sugar flavorful jam and a preparation method thereof which belong to the field of functional food. The jam is prepared with the following materials in percentage by weight: 5 to 35 percent of isomaltooligosaccharide, 1 to 20 percent of polydextrose, 0.01 to 0.5 percent of xanthan gum, 0.5 to 2 percent of pectin, 0 to 2 percent of dextrose, 0.05 to 0.15 percent of vitamin C, 0 to 0.15 percent of stevioside, 0.5 to 1.5 percent of other auxiliary materials and the balance of water. The jam is suitable for peoples in various classes and ages, particularly the group of people wanting to control weight and diabetics, the jam does not contain medicines, the materials can be easily obtained, the jam cannot be limited by regions and seasons, the equipment and the process are simple, and the cost is low.

The invention provides a tablet candy and a producing method thereof. The tablet candy is made of the following raw materials according to weight percent: 73.9-85% of sorbitol, 2-5% of flaxseed powder, 0.1-0.3% of L-theanine, 0.1-0.5% of gamma-aminobutyric acid, 0.5-2% of phosphatidylserine, 5-10% of xylitol, 0.1-0.3% of sucralose, 0-5% of flavoring essence, 0-0.1% of colorant, and 1-3% of magnesium stearate. In the tablet candy of the invention, flaxseed powder, L-theanine, gamma-aminobutyric acid and phosphatidylserine interwork according to certain proportion and in synergy, promote mutually, can effectively relieve pressure, tranquillize mood, calm sentiments, and improve memory and thinking capability, so that the tablet candy has health care functions of relieving pressure, relaxingmood, enhancing memory and the like, and is suitable to be eaten by common people as well as diabetics, obese people or people hoping to reduce weight.

A hericium erinaceus and grape dried fruit for nourishing stomach is prepared from the following raw materials in parts by weight: 400-420 parts of grape pulp, 50-60 parts of hericium erinaceus, 30-40 parts of peas, 35-40 parts of sweet potato, 30-35 parts of carrot, 60-70 parts of bayberry juice, 90-100 parts of rice wine, 30-35 parts of hawthorn, 30-35 parts of jujube, 2-25 parts of white sesameseed, 20-25 parts of purple cabbage, 10-15 parts of nori powder, 20-30 parts of milk powder, 3-5 parts of pagoda flower powder, 5-6 parts of kudzuvine root and 5-7 parts of dried orange peel. The preparation process of the hericium erinaceus and grape dried fruit for nourishing stomach is simple and environmentally friendly. By adding the ingredients of hericium erinaceus, bayberry juice, and rice wine and so on, the dried fruit has the function of nourishing stomach and promoting appetite and the nutrition of the dried fruit is enriched. In addition, extracts of Chinese medicinal materials such as pagoda flower powder, kudzuvine root, dried orange peel, prepared rehmannia root and maitake are added, so that the dried fruit has very good health care function and is recommended to most of people.

The invention provides an instant pork dried bean curd, comprising the following raw materials by weight: 120 to 130 parts of soya bean, 30 to 40 parts of mung bean, 20 to 30 parts of kidney bean, 20 to 30 parts of walnut, 50 to 60 parts of lean pork, 20 to 30 parts of chive, 20 to 30 parts of fresh orange, 5 to 6 parts of loquat leaf, 3 to 4 parts of herba leucatis molloissimae, 3 to 4 parts of pearl, 3 to 4 parts of flos albiziae, 3 to 4 parts of radix peucedani, 5 to 6 parts of edible bird's nest, 3 to 4 parts of magnolia flower, 2 to 3 parts of soybean leaf, 30 to 40 parts of gypsum, 40 to 50 parts of rice wine, 30 to 60 parts of salt, 40 to 50 parts of soy, 20 to 30 parts of yellow rice wine, 10 to 20 parts of vinegar, 50 to 60 parts of sesame oil and a proper amount of water. According to the invention, lean pork is added so as to increase animal proteins in dried bean curd, so the instant pork dried bean curd has more comprehensive nutrients; meanwhile, extracts of traditional Chinese medicinal materials, e.g., pearl and flos albiziae, with liver-calming and tranquillizing effects and the like are added, so the instant pork dried bean curd provided by the invention has health care effects like a liver-calming effect and a tranquillizing effect and is applicable to most people.

The invention discloses deep-fry cereal instant noodles and a preparation method thereof. The deep-fry cereal instant noodles are prepared from wheat flour, solanum tuberdsm, tapioca starch, guar gum, sodium polyacrylate, composite phosphate and sodium carbonate in parts by weight. The preparation method comprises the following steps of: putting the materials into a dough mixer, adding water to prepare paste, and curing the paste; compositing the cured paste to be strips through a laminating machine, and cutting the strips and shaping; and cooking the shaped noodles, spraying condiments, frying, finally carrying out regular air cooling and then packaging. The deep-fry cereal instant noodles prepared according to the technical scheme are good in mouth feeling, rich in nutrition and few in oil content, and are beneficial to the health of people.

The actinidia arguta is a specific precious wild resource. The meat of the actinidia arguta is jade green; the actinidia arguta tastes fine, juicy, fragrant and delicious; the sweetness and the sourness are proper; the nutrition is very rich; the actinidia arguta is a fruit well received by customers and is known as the king of fruits. Wild actinidia arguta resources are readily available in Changbai Mountains, but products of the actinidia arguta are few and cannot meet the consumption demands in different seasons, so that the demands of the customers for wild actinidia arguta products are suppressed. The invention discloses a preparation technology for Changbai-mountain pure natural wild actinidia arguta fruit powder. According to the technology, the freeze-dried fruit powder is prepared by selecting fresh and intact actinidia arguta, washing, smashing, pulping and concentrating the actinidia arguta, adding maltodextrin and performing vacuum freeze-drying on mixed fruit paste. The actinidia arguta freeze-dried fruit powder is high in nutrient value and is convenient food suitable for various groups of people.

The invention discloses a formula and a preparation technology of a jelly. The jelly is prepared from raw materials of, by weight: 11.2-16.8% of white granulated sugar, 2.8-4.2% of marine fish oligopeptide powder, 0.16-0.24% of citric acid, 0.04-0.06% of malic acid, 0.024-0.036% of sodium citrate, 0.4-0.6% of concentrated mango juice, 0.4-0.6% of concentrated apple juice, 0.08-0.12% of L-calcium lactate, 0.016-0.024% of vitamin C, 0.08-0.12% of potassium chloride, 0.08-0.12% of carrageenan, 0.08-0.12% of gellan gum, 0.032-0.048% of konjac powder, 0.048-0.072% of xanthan gum, 0.12-0.18% of a flavor, and balance of water. The formula and the preparation technology are advantaged in that: (1) with the marine fish oligopeptide powder, the jelly is rich in nutrients; (2) as a foodstuff additive in the jelly, L-calcium lactate has a function of calcium supplementation, such that the jelly is especially suitable for adolescents.

The present disclosure relates to probiotic compositions and non-dairy milk-like compositions.