358results about How to "Keep it original" patented technology

The invention mainly relates to a process method for rapidly fermenting chopped hot peppers, and mainly relates to the field of food processing application. The process method comprises the following steps: washing, soaking and disinfecting the fresh hoppers; draining and removing the water content on the surface of the fresh hoppers; directly chopping by a chopper mixer; adding 2% of salt, 0.5% of calcium chloride, 0.05% of citric acid; inoculating 0.05% of lactobacillus plantarum, and 0.05% of lactobacillus fermentium cultured in high density, wherein, the number of the lactic acid bacteria is 1010cfu / g and the amount of the ester-producing yeast is over 107cfu / m; fermenting for 48h in a sealing mode at the temperature of 37 DEG C; filtering, wherein, the filter pulp can be used as the strain water of the next batch; adjusting the salt concentration of the filtered and fermented hot peppers according to the different tastes to 8%; adding spices, such as white wine, Liuyang brown bean and garlic and the like; encapsulating after evenly stirring; and pasteurizing to obtain the finished product.

Edible hemp blended oil is disclosed, and is prepared by, in percentage by weight, 10-99% of edible base oil and 1-90% of pure hemp oil. The edible hemp blended oil disclosed by the invention is integrated with the advantages of edible oil and hemp oil, balanced in nutrition and better for the health of human body.

The invention discloses a production method of a composite coating and particularly discloses a method for preparing an alloy-ceramic composite coating through plasma spray-welding. The specific process comprises steps as follows: firstly, the surface of a matrix, alloy powder and ceramic particles are pretreated; then the surface of the matrix is clad with the alloy powder and the ceramic particles by the aid of a designed plasma spray-welding torch, so that a metal-ceramic composite material strengthened layer is formed; when plasma spray-welding is performed, the alloy powder is directly conveyed into an electric arc of a plasma transferred arc and is quickly molten into the liquid state in the electric arc to fall onto the surface of the matrix to form a molten bath; and the ceramic particles are conveyed to the outsides of plasma nozzles and fall into the molten bath on the outside of an arc column of the plasma transferred arc. With the method, the ceramic particles and the arc column fall into the molten bath formed by the molten alloy powder in the state that a certain distance is kept, so that adverse effects such as oxidation, decarburization and the like caused by the high temperature of the electric arc on the ceramic particles can be effectively avoided.

The invention discloses a method for preparing a coconut-water beverage. The method comprises the following steps: (1) breaking coconuts and then getting coconut water, adding an ascorbic acid the weight of which accounts for 0.1-0.15% of that of the coconut water into the coconut water, then stirring the obtained mixture so as to dissolve the ascorbic acid; (2) adding water into the solution obtained in the step (1), then stirring the obtained mixture, wherein the weight ratio of the water to the coconut water is (0.5-1.2): (4-5); (3) adding cane sugars into the aqueous solution obtained in the step (2), adjusting the sugar degree of the obtained mixture to 7.0-8.00 Brix, then adding a citric acid into the obtained product, and adjusting the pH value of the obtained mixture to 4.6-4.8; and (4) carrying out membrane filtration sterilization and ultrahigh-pressure low-temperature sterilization on the aqueous solution obtained in the step (3) so as to obtain the coconut-water beverage. The invention also discloses a coconut-water beverage. The coconut-water beverage and preparation method thereof disclosed by the invention have the advantages that because of changing the traditional heat treatment technology for sterilization and adopting the combination of low temperature membrane filtration sterilization and high pressure low temperature sterilization, the purposes of sterilization and refreshment are achieved, the unique flavor, nutrition and functional components of the coconut water are effectively kept, and the quality guarantee period of the prepared coconut-water beverage is long; and through filtering large particles in the coconut water through centrifugal filtration and membrane filtration, the prepared coconut-water beverage is clear, soft, delicate, pure and fresh.

The invention discloses an ambergris cigarette and ambergris spices. The cigarette is composed of a filter tip, an ambergris capsule, cigarette paper and tobacco shreds, the ambergris spices are wrapped by the ambergris capsule, and the ambergris capsule is embedded in the middle of the filter tip. After the tobacco shreds are coiled by the cigarette paper, the cigarette paper and the filter tip are connected to form the cigarette. The ambergris spices are wrapped by the ambergris capsule, then the ambergris capsule is embedded in the filter tip, the capsule is slightly pinched and broken in the use process, it can be guaranteed that the spices are not given out in the transportation and storage process, the persistence of the fragrance is guaranteed, and the original taste of the fragrance of ambergris can be maintained when the cigarette is smoked.

The invention relates to a rabbit meat sausage. The sausage is prepared from main materials of rabbit meat and pork, auxiliary materials of white sugar, common salt, brewed wine, soy sauce, shiitake fungus and pepper powder, and a sausage container. According to the invention, selected rabbit meat and pork are washed, dried by dipping, cut into blocks, and minced; the auxiliary materials are added to the main material, and the mixture is mixed for 10-20min; the sausage container with a diameter of 7 Lu is selected, and filling is carried out in a machine; the obtained sausage is baked for 60-72h under a temperature of 50-60 DEG C, and is dried and sterilized for 2-4min by using 40-60% medium fire in a microwave oven; the sausage is sealed, and is vacuum-packaged by using aluminum films. The formula provided by the invention is scientific and reasonable. The preparation method is simple. No pigment or sodium nitrate is added during the processing process. No smoking process is adopted. Therefore, the processed sausage is advantaged in natural color, no pollution, maintained plain taste, and prolonged shelf life.

A paper-type vegetable is prepared from vegetables through washing, cutting, scalding, centrifugal dewatering, mixing it with the solution of filming material, rolling, microwave drying, stripping film, spraying the solution of flavouring, and microwave drying again.

The invention relates to an automatic milling device and a milling method thereof. The milling device comprises a control structure and at least one charging barrel assembly. The control structure comprises a driving assembly and a connection structure. The driving assembly is connected to the connection structure. The charge barrel assembly comprises a charging barrel body, a grinding head fixedly connected to the charging barrel body, and a grinding sleeve that is rotatingly connected to the grinding head. A groove is arranged in the charging barrel body. The connection structure is snappedin the groove. The grinding head is embedded in the grinding sleeve. The grinding head and the grinding sleeve form a stock bin for storing materials. The driving assembly drives the charge barrel body to rotate through the connection structure. The charging barrel body drives the grinding head to rotate. The grinding head moves relative to the grinding sleeve so as to crush materials between thegrinding head and the grinding sleeve into powder. The provided automatic milling device can grind multiple materials by adopting different grinding sleeves and grinding heads. Furthermore, the impurities are reduced, and the original taste of materials is maintained.

An immersed-in-oil garlic flavouring is prepared from plant oil, fresh garlic cloverí»s particles, salt, sugar and gourmet powder or chicken extract through boiling plant oil, cooling, immersing garlic cloverí»s particles in plant oil, adding others, stirring, laying aside and packing. Its advantages are delicious taste and rich nutrients.

The invention relates to a ready-to-eat scallop meat food and the preparation method thereof, pertaining to the technical field of marine life products and preparation methods thereof. The ready-to-eat scallop meat food is characterized in that in weight ratio, one portion of cubed scallop meat with scallop brims is mixed with 0.02 to 0.15 portion of salt, 0.02 to 0.08 portion of gourmet powder, 0.02 to 0.15 portion of cooking wine, 0.02 to 0.15 portion of rice wine and 0.02 to 0.15 portion of white wine. The preparation method for scallop meat includes the following steps of : 1. preparing raw materials; 2. cleaning raw materials; 3. sterilizing raw materials; 4. shelling; 5. removing intesine; 6. cleaning scallop meat; 7. curing scallop meat; 8. drying scallop meat; 9. packing scallop meat; 10. sterilizing scallop meat and 11. packaging scallop meat into boxes. The ready-to-eat scallop meat food and the preparation method thereof can ensure a mellower flavor more depending upon various ingredients added in the curing process on the basis of the original flavor and can also add different tastes by selecting different special ingredients. Moreover, the reasonable proportion can ensure that the preparation method of the invention can guarantee the original flavor of scallop, maintain the freshness of scallop and extend the preservation period to six months.

The invention relates to a fruit and vegetable paper; the main components of the invention comprise vegetables, fruits, sucrose, konjaku flour, agar-agar, salt and flavoring agent; the invention has the following preparation method: 1. fresh vegetables and fruits are selected, dipped in, washed and cut up; 2. the fresh vegetables and fruits are boiled and cooled; 3. the fresh vegetables and fruits are grinded to fruit and vegetable pulp; 4. the sucrose, the konjaku flour, the agar-agar, the salt and the flavoring agent are taken out, put to the fruit and vegetable pulp, mixed and stirred uniformly; 5. the mixture is put to a film forming machine for molding, drying, film stripping and film cutting; 6. the mixture is sterilized by ultraviolet radiation and sealed in vacuum to become the finished goods; the invention has the advantages that: the invention is easy to acquire raw material, simple in formula and reliable in technique; the finished goods keeps the primitive colors, primary tastes and nutrient components of the fruits and vegetables, has unique and various tastes and can be used as fruit and vegetable foods to eat directly; the fruit and vegetable paper is thin and soft, easy to regulate and strengthen the nutrition, good in taste and attractive in color and shape and in particular is suitable for elders with poor teeth and children to eat.

The invention provides a high-efficiency broad-spectrum food composite preservative and aims to solve the technical problem that most of the food preservatives now used in food processing are potassium sorbate and sodium benzoate, cannot achieve ideal preservation effect when use alone due to certain limitation to antibacterial spectrum and suffers certain limitation on use. The key point of the preservative lies in that the preservative contains nisin, natamycin, potassium sorbate, sodium diacetate and sodium dehydroacetate or also one or all of d-sodium erythorbate and d-glucono-delta-lactone. The use of the preservative is to be added in various foods.

The invention discloses a brewing method of grape wine, which comprises the following steps: predisposing raw materials; fermenting for the first time; fermenting for the second time; brewing; storing in the bottle. The invention has strict technique to make the product with good taste, which is a purely natural grape wine.

The invention relates to a bitter gourd modified atmosphere packaging and freshness preserving method and belongs to the technical field of vegetable freshness preservation and storage. The method includes the following steps of bitter gourd picking, precooling, sorting, cleaning and sterilizing, film coating and freshness preserving, dehydrating, secondary precooling, modified atmosphere packaging, ultrasonic sterilizing and storage. By means of the mode of combining two times of sterilization, two times of precooling, film coating, freshness preserving and modified atmosphere packaging, high quality of bitter gourd is maintained under the condition that no chemical reagents are used, original taste, flavor and nutrients of food are guaranteed, original taste, flavor and appearance of fresh bitter gourd can be truly ensured, no side effects are caused, and the method is a modern fruit and vegetable freshness preserving method capable of effectively prolonging shelf life.

The invention relates to a preparation method of rabbit meat. The method comprises the steps of: picking for odor removing, water rinsing, rabbit meat stewing, roasting, seasoning mixing and the like. When the technical scheme of the invention is adopted, the odor is removed during the rabbit meat manufacture, a tile crock is adopted for pickling, the room temperature and the pickling time are perfectly controlled, and the original flavor of the rabbit meat is also ensured when the odor removal effect is reached. The nutrition medicated food matching technology of the rabbit meat is adopted, pickling materials of the rabbit meat adopt dozens of kinds of traditional Chinese medicine, high-grade soup-stock brewing is added, the nutrition ingredients of the rabbit meat are improved, and the fresh and tender mouth feeling of the rabbit meat is ensured.

The invention relates to original original purple sweet potato slices which can keep the original taste of purple sweet potatoes and have crispy mouthfeel and a preparation method. The original purple sweet potato slices consist of 93 to 97 percent of mashed purple sweet potatoes, 2 to 6 percent of white granulated sugar, and 0.5 to 2 percent of white sesame seed. The original purple sweet potatoslices have the advantages of keeping the original taste of the purple sweet potatoes, having the crispy mouthfeel and greatly improving condensation nutritional value due to mutual complementation and mutual promotion among the purple sweet potatoes, the white granulated sugar and the white sesame seed.

The invention provides a processing method of a preserved kiwi fruit. The processing method comprises the following steps: 1) selecting material and peeling off, namely, peeling off nine-mature fresh kiwi fruit; 2) cleaning: cleaning the kiwi fruit with water under room temperature; 3) cutting the pulp of the kiwi fruit into 5 to 10mm blocks; 4) deactivating enzyme and lixiviating, namely, transferring the pulp blocks into a mixed solution under temperature of 90 to 100 DEG C, cooking with soft fire for 2 to 3 minutes, and then draining, wherein the mixed solution comprises the following components in parts by mass: 2 to 5 parts of table salt, 20 to 30 parts of white granulated sugar and 60 to 70 parts of clean water; 5) sterilizing, namely, sterilizing for 5 to 10 seconds in a microwave oven; 6) sugar-soaking, namely, transferring the kiwi fruit blocks obtained in step 4) into a sugar-soaking solution to soak in sugar under a vacuum state for 3 to 6 hours, wherein 100 parts by mass of sugar-soaking solution comprises 30 to 45 parts by mass of white granulated sugar, 10 to 15 parts by mass of honey, and the balance of clean water; 7) drying. The processing method is simple in process; the prepared preserved kiwi fruit remains the original taste of the kiwi fruit.

The invention discloses an environment-friendly degradable edible film packaging material. The environment-friendly degradable edible film packaging material is prepared from the following raw materials in parts by weight: 43-77 parts of modified starch, 22-61 parts of dandelion extract, 13-17 parts of konjac gelatin powder, 32-57 parts of edible gelatin, 21-37 parts of modified casein, 10-15 parts of carboxymethyl cellulose, 3-9 parts of chitosan, 2-7 parts of plasticizers, 7-13 parts of agar, 1-3 parts of citric acid, 2-4 parts of antibacterial liquid, 0.5-1.5 parts of plant extract, 2-4 parts of cactus juice, 2-6 parts of glutinous rice juice and 2-7 parts of carrot powder. The environment-friendly degradable edible film packaging material has the advantages of edibility, capability ofpackaging food, preventing oxygen permeation and protecting the original taste of fatty food, high nutritional value after eating, capability of meeting environmental safety requirements, non-toxicity, safety, high oxygen permeation resistance, water and oil resistance, high temperature resistance, easiness in degradation, high strength, good comprehensive performance and high cost performance.

The invention discloses a processing method of dehydrated shallot leaves. The method comprises the following steps of: 1) processing raw materials; 2) pre-cooling the processed fresh shallot leaves at 2-8 DEG C for 0.5 hour to 1.5 hours; and 3) freezing and drying the shallot leaves in vacuum, wherein the pre-cooled fresh shallot leaves are heated and dried in a vacuum freezing and drying warehouse of vacuum freezing and drying equipment at a heating temperature of 70-90 DEG C, the vacuum degree of the vacuum freezing and drying warehouse in a drying process is 900pa-1500pa, the temperature of a cold trap is -18 to -20 DEG C, and the moisture content of the dried shallot leaves is less than 3%, thus obtaining the dehydrated shallot leaves. The processing method of the dehydrated shallot leaves provided by the invention overcomes the defects of 'hot air drying' or 'vacuum freeze-drying'; the original color, aroma and taste of the shallot leaves are preserved; a lot of nutritional ingredients of the shallot leaves can be prevented from being destroyed; and the product has distinct qualitative characteristics and accords with national standards for food hygiene and quality.

An instant fish aspic production method is characterized in that the production steps comprise 1, weighing fresh fish, cleaning, cutting into dice; 2, frying for 2min to 5min with moderate fire; 3, boiling until the fish is cooked, adding a small amount of potato powder,; 4, stirring for fully separating fish bone and fish meat and making fish meat into flocculation shape; 5, taking out fish bone from fish soup, and filtering it by a stainless wire net; 6, adding flavoring into the fish soup and stirring evenly; 7, filling packing box with the fish soup; 8, cooling the fish soup to room temperature; 9, sealing; 10, refrigerating the fish soup to 5 DEG C-10 DEG C to obtain gel-shaped fish aspic, packaging, and warehousing. The fish aspic provided in the invention has original flavor of fish, and is a non-greasy and non-hot food. The fish aspic is a sanitary, safety, and convenient food without any additives, which is suitable for both the young and the old.

A preparation method for the super-high pressure original taste and flavor instant oceanic shellfish mainly use the following steps: a, pre-processing the oceanic shellfish; b, packaging in the vacuum; c, processing with the super-high pressure technology. The active effects of the invention are: using the super-high pressure technology to produce the oceanic shellfish and maintain the tasty taste for the oceanic shellfish, the nutritious ingredients and the original form instant property. The shellfish is curing, defibrased, sterilized, protein-solidified, which can maintain the flavor under the constant temperature; the quality-maintenance is 6-12 months. The invention provides the new ways for the deep and fine processing of the oceanic shellfish high technology.

The invention discloses a litchi peeler. The peeler comprises a cam, a frame, a push rod, a feeding plate, a cutting mechanism, a peeling mechanism and a fruit receiving device, wherein the cam is arranged on the frame, one end of the push rod is connected with the cam, and the other end of the push rod is adapted with a litchi positioning elastic hole in the feeding plate; the feeding plate is connected with a transmission mechanism; the cutting mechanism is positioned below the feeding plate, and a blade in the cutting mechanism corresponds to the litchi positioning elastic hole; and the peeling mechanism is arranged below the cutting mechanism, and the fruit receiving device is arranged below the peeling mechanism. By using the peeler, the original taste of the litchi can be kept, the peeling efficiency of the litchi is high, and the obtained finished product has good completeness.

The invention discloses a crude oil identification method based on microscopic confocal Raman spectrum. The method comprises the following steps: by changing parameters of a Raman spectrometer, respectively acquiring three different types of fingerprint data of a crude oil sample: fingerprint data with significant Raman characteristics and weak fluorescence characteristics, fingerprint data with significant fluorescence characteristics and weak Raman characteristics, and fingerprint data with significant Raman characteristics and fluorescence characteristics; and carrying out clustering analysis on the fingerprint data so as to obtain crude oil clustering results. According to the invention, uncertain factors and errors caused by deducting a baseline by traditional Raman data processing software in a polynomial fitting mode are avoided; due to the mutual complementation and verification of the clustering results of the three types of fingerprint data, the precision and credibility of crude oil identification results can be significantly improved, an important basis can be provided for the responsibility identification and economic compensation of oil spilling events, and a theoretical basis can be provided for exploring a migration and transformation mechanism of oil spilling in pollution abatement and environmental modification processes.

The invention provides a sweet potato preservation agent and a sweet potato preservation method. The sweet potato preservation method comprises the following steps: selecting normal sweet potatoes without wormholes, damage and deterioration; by mass percent, adding 3%-8% of buckwheat honey and 1%-2% of rape pollen into 90%-95% of aseptic water, stirring to be uniform to prepare the preservation agent, and uniformly spraying the preservation agent to the selected sweet potatoes to ensure that all parts of each sweet potato can absorb the preservation agent; naturally drying the sweet potatoes sprayed with the preservation agent, and storing the sweet potatoes at the normal temperature in a dry ventilated environment. The preservation agent provided by the invention is easy to prepare; the selected raw materials are high in safety and harmless to a human body; the sweet potatoes preserved by adopting the preservation agent do not contain any substance harmful to the human body, are high in eating safety and easy to preserve, has a good preservation effect, and can be preserved for more than 8 months at the normal temperature.

The invention relates to a method for preserving rice chilled noodles, which comprises the following steps of: (1) immersing, cleaning and beating rice, and steaming at high temperature to form a dough-shaped finished product; (2) coating a layer of grease on the surface of the finished product; (3) putting the finished product a container with a cover, conveying the finished product to a purifying chamber, and cooling the surface of the finished product by utilizing a vacuum cooling machine to the temperature of below 10 DEG C; (4) cutting the cooled dough-shaped finished product into strips in the purifying chamber, metering and loading the strips into an air-conditioned preserving packaging bag; (5) putting the air-conditioned preserving packaging bag with the finished product on an air-conditioned machine, pumping air, inflating air-conditioned packaging mixed gas, and packaging; and (6) storing the packaged rice chilled noodles at room temperature or at low temperature of between 4 and 8 DEG C. By the method, the preservation time of the rice chilled noodles produced in Guangyuan, Szechwan is prolonged to 15 days at room temperature or 45 days at low temperature, the original taste and flavor of the rice chilled noodles can be retained completely, and the industrial production is realized, so that the rice chilled noodles become convenient snack food delivered and sold in supermarkets and cooked food stores.

The invention relates to a fresh-keeping process for chestnut, comprising: initial separation, sorting, freezing for dewatering, shucking, refining, soaking for fresh-keeping, vacuum-packing and freezing, etc. The invention solves the problem of storage for a long time. There is no difference between the chestnut stored according to the process in this invention and fresh chestnut in color, taste and nutriment. The process is adaptable for the chestnut process industry.

The invention belongs to the field of papermaking and discloses pectobacterium carotovorum and applications thereof in bio-pulping. The pectobacterium carotovorum subsp. carotovorum C519 is preserved in China General Microbiological Culture Collection Center with a preservation number is CGMCC No. 3350. The strain can grow under the condition of high alkalinity (pH11), is suitable for degumming process of plant bast fibers and can be used for biological paper pulp. The C519 (CGMCC No. 3350) can grow under an alkaline condition (pH9 to pH 11), and secretes basophilia pectin with high activities (an appropriate pH value is between 8 and 10). Other general microorganisms are difficult to grow and breed in the range of alkalinity, so that the strain can avoid being polluted by other competitors. Moreover, cellulose has no activities under the alkaline condition, thus the strain greatly keeps the original performance of the bast fibers and improves yield.

The invention discloses a ganoderma lucidum spore composite fish sausage which is prepared by 50-100g of pork, 50-100g of pigskin, 20-25g of sugar, 30-40g of salt, 3-4g of ground pepper, 3-4g of five spice powder, 25-35ml of dark soy sauce, 10-15g of reishi shell-broken spore powder, 10-25g of pumpkin freeze-dried powder and 30-40g of mushroom wine in every1000g of fish paste. The mushroom wine is prepared by 60-100g of dried mushroom, 30-50g of dried lemon and 10-15g of rhizoma polygonati in every 1500g of white spirit. The ganoderma lucidum spore composite fish sausage is reasonable in component distribution ratio, enables the sausage to be mellow in taste, and is delicate in meat while suffusing an exquisite fragrance all around.