268results about How to "Guaranteed shelf life" patented technology

The invention relates to a method for manufacturing novel composite spice in the food industry technical field. The method adopts the means of effectively preserving components to thin the spice which is then manufactured into shapes such as granules, slices, blocks, balls, ellipses, cylinders, triangles, prisms and so on; and the components are preserved as possible during the preparation process, the shelf life and the use period of the spice through the method, thereby the integrity and the maximization of the 'original' flavor are achieved. The method adopts the 'complete method technique' to achieve the aim of making the best use of things. The method utilizes spice resource to the maximum degree, and has great significance on improving the added value of spice agricultural products,the product quality, and the standardization and industrialization degree and reducing the resource waste.

The invention relates to a composite microorganism livestock and poultry feed additive and manufacturing method thereof, belonging to the feed technology field. The invention discloses a composite microorganism livestock and poultry feed additive, which is characterized in comprising composite bacterium powder in 1.0-15% of total mass protion; wherein, the composite bacterium powder is compatible of any two or more of the lactobacillus, yeast, pediococcus acidilactici and fecal streptococcus. the strains in the microorganism feed additive of the invention can symbiose to each other, which is favorable to performance their biological activities, and can keep enough shelf life and live bacteria quantity. The invention also achieves the advantages of controlled production process, lower cost and stable product quality.

The invention relates to a preserved blueberry fruit and is characterized in that the preserved blueberry fruit is translucent and has the color of fresh fruit flesh, the sugar content is 30 to 40 percent, the water content is 20 to 22 percent, and the total acidity is less than 1 percent. The preparing process of the preserved blueberry fruit comprises the following steps: the blueberries are washed in acid liquor to cause faintly acid; the blueberries after acidulation are candied in low temperature; and the candied blueberries are dried. The preserved blueberry fruit has moderate content of sugar and water and is acidulous, thus ensuring the nutrient components and sell-by date of the preserve. The preparation process of the preserved blueberry fruit is simple, and as acidulation and low temperature candy are adopted, the original rich nutrition and taste of blueberries are reserved on the premise of ensuring the appearance of the preserved blueberry fruit, and the low temperature drying causes sour-sweet taste and moderate hardness of the preserved blueberry fruit. The preserved blueberry fruit expands the processed cultivars of blueberries effectively, and the preparation process is beneficial to industrialized production, and the invention provides a good commercial development approach for rich wild and cultivated blueberry resource in our country.

The invention discloses blend oil rich in alpha-linolenic acid and capable of protecting the cardiovascular system. The blend oil is blended by at least five of linseed oil, eucommia seed oil, peony seed oil, purple perilla seed oil, walnut oil, tomato seed oil, safflower seed oil, acer truncatum seed oil and black sesame oil. The blend oil has the advantages that the content of the alpha-linolenic acid reaches 20-48%, the alpha-linolenic acid can convert into EPA and DHA needed by human bodies, the total content of saturated fatty acid is lower than 10%, and various fatty acids are coordinated in proportion and conform to the recommended amount of dietary nutrition guidelines; the raw material oil is obtained through cold pressing and physical refining, no chemically-synthesized antioxidant is added, and accordingly the blend oil is rich in active components capable of protecting the cardiovascular system and has an evident cardiovascular system protecting function.

The invention discloses a method for processing weakly acidic normal temperature fresh-keeping wet noodles. The method adopts added natural nisin as an antiseptic, and adopts processes of post-slaking, post-washing, alcohol spraying and packaging with high resistance and isolation film bags, and a high temperature and short time sterilization technique to produce, so a problem of "souring" of the noodles caused by an acid dipping technology for reaching a shelf-life of traditional wet noodles in later processes is avoided, thereby shortages of soft rotten and non-chewy noodles caused by high temperature and long time sterilization in the later processes are solved.

A full-automatic horizontal type food packer comprises a rack, a packaging film unreeling device, a former, a feeding device, a positioning and conveying device, a sealing device and a discharging conveying belt; the positioning and conveying device comprises an annular chain and a strip-shaped guide groove; a plurality of stirring forks are installed on the annular chain at equal intervals; the strip-shaped guide groove is located below the advancing section of the annular chain; the sealing device comprises a drawing mechanism, a longitudinal sealing mechanism and a transverse sealing and cutting mechanism; the transverse sealing and cutting mechanism comprises a first transverse sealing shaft and a second transverse sealing shaft which rotate relatively and are both in the vertical direction; two first transverse hot sealing strips are arranged on the first transverse sealing shaft; a transverse cutter is arranged between the two first transverse hot sealing strips; two second transverse hot sealing strips are arranged on the second transverse sealing shaft; and a gap is formed between the two second transverse hot sealing strips. The full-automatic horizontal type food packer is suitable for packaging of three-edge sealed bags, integrates automatic bag making, feeding and sealing, is simple and compact in structure, stable in operation and good in sealing quality, and can well protect food.

The invention discloses a shredded composite packaging film in arbitrary direction, and the shredded composite packaging film is of a PET / PE.EAA / AL / PE / PE (poly(ethylene terephthalate) / polyethylene.ethylene acrylic acid / aluminum / polyethylene / polyethylene) composite structure compounded by three layers of base materials with different performances. The shredded composite packaging film comprises an outer layer, PET, a first protective layer, PE.EAA, a barrier layer, an AL foil, a second protective layer, PE, an inner layer and PE. The invention further discloses a preparation method of the shredded composite packaging film in arbitrary direction. The shredded composite packaging film has the advantages of good shelf effect, excellent barrier property, strong packaging tightness without a gap, and excellent protecting effect; the grade of the product can be improved; the quality guarantee period of a packaging content can be ensured; and the packaging integrity can be kept in transporting and moving processes.

The invention relates to a polyurethane top-coat paint and a preparation method thereof, and particularly relates to a polyurethane matt wearable top-coat paint for removing an odor and a preparation method thereof. The polyurethane matt wearable top-coat paint can be applied to office suite furniture, and belongs to the field of a household decorative coating. The polyurethane matt wearable top-coat paint for removing the odor is prepared from a primary agent, a curing agent and a diluent according to the ratio of (1-1.4):(0.5-0.7):(0.7-1.2), wherein the primary agent comprises the following components in parts by weight: 68-80 parts of alkyd resin, 5-10 parts of vinyl chloride-acetate copolymer, 0.5-1.8 parts of dispersant, 0.3-1.5 parts of flatting agent, 0.1-0.5 parts of defoamer, 2-6 parts of anti-settling agent, 2-8 parts of glass powder, 0.5-1 part of wax powder, 2-7 parts of matte powder and 3-8 parts of mixed environment-friendly solvent. The prepared polyurethane matt wearable top-coat paint for removing the odor is not only low in odor after construction, but also good in scratch resistance performance of the film, good in abrasive resistance, and good in environmental performance.

The invention relates to a single-sheet non-skinning oil ink which aims at realizing slow drying on a machine and fast drying on paper. The oil ink comprises the following components by weight percent: 10-25% of pigments, 0.1-5% of extender pigment, 20-30% of vegetable oil, 15-30% of mineral oil, 25-35% of resin, 0.5-3% of assistants, 0.5-2% of wax powder and 0.3-1% of gelatinizing agent, whereinthe pigments are the pigments with various colors which are red, yellow, blue and black generally; the extender pigment is any one of bentonite and calcium carbonate or the mixture of the two with anyproportion; the vegetable oil is bleaching sesame oil; the mineral oil is high-boiling point kerosene; the resin is the mixture of rosin modified phenolic resin and alkyd resin; the assistants are antioxidant and drying oil; the wax powder is polyethylene micro-powder wax; and the gelatinizing agent is liquid aluminum AO-3. The oil ink is prepared by adopting the production technology of the conventional offset printing oil ink.

The invention relates to a processing method of charbroiled dried meat slices. Dried meat slice products processed by the existing technology can not meet the demands of consumers. Raw materials according to the invention comprise raw material meat, sugar, fish gravy, white pepper, soy sauce and licorice root powder according to the weight ratio of 100: (25-35): (6-10): (0.08-0.12): (1.5-2.5): (0.003-0.08); and the processing method comprises the following steps: firstly cutting the raw material meat into small cubes, mixing the sugar, the fish gravy, the white pepper, the soy sauce and the licorice root powder with the small meat cubes for getting meat stuffing, placing the meat stuffing in a die for getting the shaped meat stuffing, drying at the temperature of 45-55 DEG C, placing the shaped dried meat slices in a charbroiling furnace at the temperature of 85-90 DEG C for charbroiling for 0.8-1.2 hours, and further baking in an electric baking oven at the temperature of 210-225 DEGC for 10-15 minutes so as to prepare the dried meat slices. The processing method is simple in technology and easy to operate, the prepared dried meat slices are soft in tissues, red and bright in color and luster, comfortable in taste and unique in flavor, and the water content is 17%-18%.

The invention discloses a polyethylene film. The polyethylene film comprises a composite layer, a middle layer and a heat sealing layer which are sequentially overlapped. The composite layer comprises 60-70wt% of metallocene polyethylene and 30-40wt% of low-density polyethylene; the middle layer comprises 30-35wt% of high-density polyethylene, 30-35wt% of linear low-density polyethylene and 30-35wt% of low-density polyethylene; the heat sealing layer comprises 33-35% of low-density polyethylene, 63-65% of reinforcing polyethylene resin, 0.5-0.8wt% of slipping agent and 1.3-2.0wt% of anti-blocking agent. A melting point of the composite layer is higher than that of the middle layer, and the melting point of the middle layer is higher than that of the heat sealing layer. The invention further provides a composite film and a self-supporting bag which are prepared through the polyethylene film. By the adoption of the PE film, PE melting of the heat sealing portion can be effectively avoided, the heat sealing performance of the PE film is greatly improved, and the polyethylene film has excellent adaptation, pressure resistance and falling resistance and meets the requirement of actual production.

The invention discloses an automatic slicing machine, which is used for cutting and pressing dried bean curds. The automatic slicing machine comprises a frame; the frame is divided into a vertical part and a transverse part; the left part of the transverse part is arranged in the vertical part; the upper part of the vertical part is provided with a pressure cutting device; a moving device passes through the transverse part; and the right part of the moving device is provided with a packing device. The automatic slicing machine has the advantages of easy operation, and improvement on the production capacity and the product quality.

The invention provides quicksand-type stuffing with a long shelf life and resistant to bake and premixed flour and a manufacturing method thereof. The premixed flour of the quicksand-type stuffing comprises, by mass percent, 45.78-65.45% of egg yolk powder, 15-20% of hydroxy propyl distarch phosphate, 1-3% of gellan gum, 5-10% of glucose, 10-15% of soybean dietary fibers, 1.4-5% of salt, 1-2% of sucrose fatty acid ester, 0.02-0.05% of tertiary butylhydroquinone and 0.1-0.2% of beta-carotene. The ingredients are mixed to obtain the premixed flour of the quicksand-type stuffing. The premixed flour is combined with malt syrup, anhydrous ghee, edible glycerol and citric acid so that the quicksand-type stuffing can be manufactured. The quicksand-type stuffing has taste and egg yolk flavor approximate to traditional golden quicksand-type stuffing, and is resistant to bake and long in shelf life.

The invention provides a whole-oat hypolipidemic functional fine dried noodle and a production method thereof. According to the invention, the preprocessed whole oat flour is acquired according to the steps of preparing flour, stabilizing, pre-curing and finely smashing, and then the technologies, such as, formulation optimization, vacuum dough kneading and special rolling, are adopted for increasing the oat additive amount while guaranteeing the organoleptic quality of the fine dried noodle. The oat functional fine dried noodle is prepared from the following raw materials in parts by weight: 10-100 parts of preprocessed whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten powder, 1-3 parts of salt, 0-3 parts of edible glue, 0-3 parts of soda and 0-3 parts of additional starch. According to the invention, under the condition of adding no any additives, 100% oat functional fine dried noodle product is produced, the quality is natural, the functional fine dried noodle belongs to dietary nutrition healthy food and has more obvious effects of reducing blood fat and restraining fat and an excellent staple food choice is supplied for the hyperlipidemia and obese patients.

A cool and refreshing tea beverage for reducing internal heat is prepared from the following raw materials, by weight, 40-50 parts of green tea leaf, 4-6 parts of mint leaf, 5-7 parts of isatis root, 1-2 parts of tomato seed oil, 12-15 parts of balsam pear, 10-14 parts of pumpkin seed, 8-10 parts of oat, 8-10 parts of camomile, 5-6 parts of honeysuckle flower, 4-5 parts of salt, 2-4 parts of ephedra stem, 13-15 parts of mung bean, 2-3 parts of beer, 18-22 parts of rock sugar, 2-4 parts of an auxiliary agent and 800-1000 parts of water. The tea beverage provided by the invention is cool and refreshing and has a characteristic of reducing internal heat. The tea beverage contains cool traditional Chinese medicines and food such as chamomile, mint leaf, ephedra stem, isatis root, honeysuckle flower and the like, wherein camomile and isatis root even can be independently used as main materials of herbal tea. According to the invention, pumpkin seed, mung bean and oat are fried to burnt, starch-based food materials give out special burnt fragrance at high temperature, and the effect is better by soaking; honeysuckle flower, isatis root, mint leaf, ephedra stem, camomile and the like are firstly boiled with big fire and then concentrated with soft fire; through fine filtration, residues do not enter a finished production so as to guarantee quality and shelf-life of the finished product; and especially, the addition of balsam pear is the icing on the cake, making the taste much better.

The invention discloses a manufacturing process of raw grain expanded leisure food, which comprises the following steps: peeling, degerming and expanding corns with high starch content; agitating and flavoring expanded semi-finished products; and drying at moderate temperature. Auxiliary materials used during the agitating and flavoring process comprise the following components by weight percent: 21 to 30 percent of malt syrup, 3.7 to 10 percent of edible oil, 3 to 5.5 percent of white granulated sugar, less than or equal to 0.5 percent of edible salt and 1 to 30 percent of whole milk powder, wherein characteristic flavor agents are moderate, the drying temperature is 85 to 95 DEG C, and the drying time is 25 to 30 min. The outer appearance of the product accords with the consumption psychology of consumers in seeking for natural food; the product breaks the high glucose and high fat mode of the expanded food, does not add any leavening agents, coloring matters and other additives that are adverse to health; and the drying at the moderate temperature at the later state adopts the control of microwave manner and time to avoid the defects that the taste is not crisp due to higher moisture caused by the reason that the traditional raw grain expanded leisure food is only expanded or fried, and can not be dried, the shelf life is shorter, the sanitation index is not up to standard, and adverse factors are caused by frying.

The invention provides a cyanogens traniliprole suspending agent and a preparation method thereof, belonging to the technical field of pesticide preparations. The cyanogens traniliprole suspending agent contains the following components in percentage by weight: 1-50 percent of cyanogens traniliprole, 2-15 percent of dispersant, 1-5 percent of wetting agent, 0-6 percent of functional auxiliary agent, 0.2-1 percent of defoaming agent, 0-10 percent of antifreeze agent, 0.1-5 percent of thickening agent, 0.05-0.8 percent of mildewproof agent, 0-2 percent of pH regulating agent and the balance of water. The cyanogens traniliprole suspending agent has the characteristics of small preparation grain size, narrow grain size distribution, stability of long-term storage at normal temperature, no bottom knots, extremely small bleeding quantity, and the like, can improve the utilization rate of active constituents, and avoid pollutions to environment and damages to the health of people and animalsof conventional preparations such as missible oil, and the like. The preparation method has the characteristics of simple preparation process, environmental protection, and the like.

The invention relates to a preparation method of high-quality low-salt pickles.The pickles comprise pickle main materials and auxiliary materials, wherein the pickle main materials are fresh vegetables including white radishes, carrots, cabbages, celeries and the like, and the auxiliary materials include fresh chilis, gingers and garlics. According to the preparation method, the raw materials are selected and fermented to mature, so as to perform solid-liquid separation on the pickles and soup, the pickles are placed in the soup for heat treatment for a short time, so as to keep the color, brittleness, flavor and stability during the shelf life, and additionally, ultra-high pressure treatment with the pressure of 300 to 600 MPa and the time of 5 to 15 min is combined, so that the problems of acidification and bag expansion when the low-salt pickles are stored can be effectively solved. The pickles produced according to the preparation method have the advantages that the pure and fresh fragrance is obvious, a pH value is 3 to 4, the salt content is 1.5 to 2%, and microbiological indicators conform to provisions of the GB2714-2003 Hygienic Standard for Preserved Vegetables. Compared with traditional pickles, the low-salt pickles have no significant difference in nutrient substances, color, texture, flavor and the like.

The invention discloses a plant powder pesticide and a method for preparing the same. The plant powder pesticide comprises the following plant raw materials in weight portion: 200 to 300 weight portions of macleaya cordata, 300 to 400 weight portions of euphorbia humifusa, 200 to 300 weight portions of polygonum spicy, 50 to 150 weight portions of licorice powder, 300 to 400 weight portions of anisodus mairei, 150 to 250 weight portions of cortex pseudolaricis, 200 to 300 weight portions of cortex moutan, 150 to 250 weight portions of agrimony, and 150 to 250 weight portions of lycoris radiata. The method is relatively simple to operate, is carried out at normal temperature and pressure, and consumes low energy; and various plant raw materials can be combined together to be extracted most properly at the normal temperature, and mutual influences of the components are smaller. The plant powder pesticide has better killing effect on rice leaf insects, cabbage caterpillars, and aphids. The antifeedant rates to pests are more than 96 percent, and the mortality rate is more than 80 percent. The plant powder pesticide adopts a compound preparation of various plant components so that pests are not easy to generate drug resistance generally.

The present invention discloses an instant millet vermicelli and its processing method, It uses millet and rice as the raw materials and is formed according to a special method, and the weight ratio of millet to rice is 4:1-10:1, and the water content of said instant millet vermicelli's final product is less than or equal to 12%. The method includes following steps: mixing and soaking, slurry and separating, dewatering, regulating pH value, extruding and braising vermicelli firstly, forming and braising vermicelli secondly, aging and water washing, cutting and drying. The present invention solves the technical problems of deep-processing the millet into vermicelli, and meets the people's desire for conveniently eating the little miscellaneous cereals millet. During the whole processing of present invention, it need not add any additives, not only ensuring natural property and pure taste of the product, but also bringing the eaters with health guarantee, and it's a type of environmental protection food.

The invention discloses a drawing assistance desk special for a self-shade art design. The desk comprises a desk top, a support box base is arranged below the desk top, and a first fixing support rack is arranged on the left side of the upper surface of the desk top; the first fixing support rack is hinged to the bottom side wall of a drawing board through a rotating shaft, a second fixing support rack is fixedly arranged on the back wall of the top side of the drawing board, and a hydraulic telescopic rod is hinged to the rack body of the second fixing support rack; the bottom end of the hydraulic telescopic rod is hinged to the rack body of a third fixing support rack, an adjustable installation support arm comprises a first rotating support arm and a second rotating support arm, and the first rotating support arm is hinged to the second rotating support arm. According to the drawing assistance desk, a desk top which is used for drawing art works is arranged on the left side of the desk top, so that students of the art major can draw patterns dependent on the drawing board, then the drawing quality of art students is improved, the drawing efficiency is improved, and the use requirements of multiple aspects are met.

The invention discloses a preparing method of selenium-rich nutritive beancurd sticks, belonging to the technical field of the dried beancurd preparing process. The preparing method comprises the following steps of: (1) selecting materials; (2) soaking; (3) grinding into milk: after cleaning the soybean, and carrying out milk grinding according to the proportion of mixing 300-400 jin selenium-rich water into every 100 jin soybean; (4) boiling the milk: heating the soybean milk till the temperature is 100-120 DEG C, and continuously boiling for 15-25 minutes; (5) forming: maintaining the temperature of the soybean milk in a round pan to be 95-105 DEG C by adopting steam, when the forming is carried out for 25-35 minutes, spraying black sesame on pre-formed soybean hulls, and when the forming is carried out for 30-40 minutes, peeling and forming; (6) drying: airing the formed beancurd sticks till no soybean milk drops, conveying the beancurd sticks into a drying workshop and drying for 12-18 hours at the temperatuer of 65-80 DEG C. The invention aims at providing the manufacturing method of the selenium-rich nutritive beancurd sticks with rich nutrition, which is used for preparing the beancurd sticks.

The invention provides a preparation method of chili sauce. The preparation method comprises the following steps: firstly, adding a prepared chili raw material and broad bean paste into rapeseed blend oil with temperature of 180-200 DEG C, frying for 5-8 minutes, adding ginger, onions and garlic, frying for 5-8 minutes, adding sweet bean sauce, monosodium glutamate, vinegar and salt, frying, turning off the heat when the material temperature is 120-125 DEG C, adding sesame oil, uniformly stirring, and discharging from a pan to obtain fried chili sauce; secondly, filling the fried chili sauce in a glass bottle subjected to steam sterilization; finally, sealing in vacuum to obtain the packaged finished chili sauce. The chili sauce prepared by adopting the method is unique in flavor, rich in fragrance, proper in spiciness, good in mouth feel and long in shelf time, can be used for hot pot condiments, also can be directly used for making cold dishes or is used when other dishes are cooked.

The invention relates to an environment-friendly and ecological orange preservation method and a preservative and belongs to the field of picked fruit and vegetable preservation. According to the method, firstly, fruits for storage are screened; the fruits are soaked in a solution containing polyaminopropyl biguanide for 1-2 minutes to be sterilized; the sterilized oranges are soaked in biological fresh-keeping liquor containing bacillus subtilis R31to be processed for 1-2 minutes; individual packing is conducted on the fruits through polyethylene bags. After oranges are preserved through the method, the purpose of environment-friendly and ecological preservation of oranges can be achieved, the effect equivalent to that of a chemical disinfectant is guaranteed, that is, the rotting rate of oranges is lowered, orange quality is maintained, the length for preservation is prolonged, the orange commodity value is guaranteed, and the market competitiveness of preserved commodities is improved while preservation through the chemical sterilization agent is avoided, residues are reduced, the food safety risk is lowered, consumption of the chemical disinfectant is reduced, influences on the ecology and the environment are reduced, and the method and the preservative are environmentally friendly, ecological and capable of protecting the environment. The method is suitable for industrial production and application and popularization and has good market popularization prospects.

The invention discloses rhodomyrtus tomentosa liqueur and a preparation method thereof. According to the invention, vegetable fat is extracted through enzymes, oil and non-oil ingredients are separated by using an affinity difference of non-oil ingredients to oil and water and different specific gravity of oil and water, and the taste, color and luster and guarantee period of the final product are ensured.

The invention discloses a microbial liquid fungicide containing pantoea alhagi. The microbial liquid fungicide containing the pantoea alhagi comprises the following components in percentages by mass:1-10% of promoting growth bacteria fluid, 0.1-10% of polyglutamic acid, 50-70% of biological organic matters and the balance of water or aqueous solution. The promoting growth bacteria fluid comprisespantoea alhagi fluid. The invention further discloses a preparation method and application of the composite microbial liquid fungicide. The composite microbial liquid fungicide has a high-activity biological function, wherein the polyglutamic acid, the biological organic matters and a microbial agent have a synergistic effect, a microbiome environment of root systems of crops can be improved, thenumber of beneficial microorganisms in soil is increased, the quality of the crops can be improved, the yield is increased, and resistance against disadvantages such as drought resistance, salt resistance, cold resistance and disease resistance of the crops is enhanced.

Instant sugar palm extract and the preparation thereof are disclosed in the invention, wherein the main material comprises kwang-lan flour, honey, sweetener and instant essence, optionally, vitamin, pure milk, Chinese angelica, liquorice dry extract, isoflavones or arrowroot are added, thus the product for different customers can be obtained. The sugar palm extract of the invention has advantages of cool nature, dispersing damp-heat, nourishing, easily carrying, convenience to eat, being fragrant, sweet, cool and refreshed in taste, while keeping the original benefits of the kwang-lan flour, thus is suitable for both the old and the young.

The invention provides a production method of whole oat flour and a production method of noodle preblending powder from whole oat flour, and belongs to the field of processing of grains. The production method comprises the following steps of cleaning oat raw materials; preparing the whole oat flour; performing stabilization on the whole oat flour; precooking the stabilized whole oat flour; performing superfine comminution on the precooked whole oat flour so as to prepare the finished products of the whole oat flour; mixing the prepared whole oat flour with wheat flour, vital wheat gluten and the like to make preblending powder, wherein the formula of the preblending powder comprises the following components in parts by weight: 10-100 parts of pretreatment whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten flour, and 0-3 parts of exogenous starch. The made whole oat flour and the preblending powder thereof completely reserve nutrient components of beta-glucan, pentosan, resistant starch, a dietary fiber polyphenol compound and the like in oat. The prepared whole oat flour and the preblending powder can be directly made into functional noodles with high whole oat flour content and other flour products under the condition that any additives are not added. The whole oat flour and the noodle preblending powder have the effects of reducing blood sugar and reducing blood fat.

The invention discloses a polyethylene film. The polyethylene film comprises a composite layer, a middle layer and a heat sealing layer which are sequentially overlapped. The composite layer comprises 60-70wt% of metallocene polyethylene and 30-40wt% of low-density polyethylene; the middle layer comprises 30-35wt% of high-density polyethylene, 30-35wt% of linear low-density polyethylene and 30-35wt% of low-density polyethylene; the heat sealing layer comprises 33-35% of low-density polyethylene, 63-65% of reinforcing polyethylene resin, 0.5-0.8wt% of slipping agent and 1.3-2.0wt% of anti-blocking agent. A melting point of the composite layer is higher than that of the middle layer, and the melting point of the middle layer is higher than that of the heat sealing layer. The invention further provides a composite film and a self-supporting bag which are prepared through the polyethylene film. By the adoption of the PE film, PE melting of the heat sealing portion can be effectively avoided, the heat sealing performance of the PE film is greatly improved, and the polyethylene film has excellent adaptation, pressure resistance and falling resistance and meets the requirement of actual production.

The present invention relates to novel sausage product with various kinds of meat as main material. The novel sausage product has filled meat, coating and one outer sealing packing layer with high blocking property, and between the coating and the outer sealing packing layer, nitrogen and / or CO2 are filled. The novel sausage product has longer preserving period, and improved color, taste and appearance, less oxidation, and easy tearing off.