68results about How to "Meet food requirements" patented technology

The invention relates to a food processing method for kitchenware, in particular to a method for preparing rice milk by a soybean milk maker, which at least comprises the following steps: (a) a boiling step, namely heating water and materials held in a cup body of the soybean milk maker until the materials are boiled, and entering the next step; and (b) a pasting step, namely stopping the heating, stirring the materials by cutter blades driven by a motor until the temperature of the milk fluid mixed by the materials and the water is reduced to a pasting temperature T. The soybean milk maker realizing the method for preparing the rice milk comprises a handpiece, the cup body, a heating device, a grinding device, the motor and a circuit control panel, and is characterized in that: the working procedure for preparing milk by the soybean milk maker comprises any method for preparing the rice milk in claims 1-9. The invention provides a method for preparing the rice milk and a soybean milk maker realizing the method. When the method and the soybean milk maker are adopted to prepare the rice milk, the boiled rice milk is difficultly layered, has good pasting effect and is difficult to paste a tube.

The present invention relates to method of extracting rosemary natural antioxidant from rosemary plant. The extraction process incldues distilling fresh rosemary plant to obtain resemary oil and material containing resemary antioxidant; crushing the material and adding food level organic solvent in a diffuser to extract rosemary leaching liquid; concentrating the resemary leaching liquid, supercritical extracting and high pressure separation to obtain extractive liquid; recovering solvent; spray or freeze drying to obtain yellowish antioxidant product. The said process obtains rosemary oil and antioxidant separately and has high yield and quality of antioxidant product.

The invention discloses a fresh bone-meat powder, and a preparation and an edible method thereof, and aims at providing a nutrient, safe and reliable fresh bond-meat powder. The preparation method can be used to process bone and meat at any position of any animals, and the nutrition components can be reserved completely. The product is prepared according to the following steps: 1) crushing a clean and edible fresh bone with meat into coarse fresh bone-meat particles with a diameter of 5.0 mm or less at a temperature of less than 0 DEG; 2) placing the coarse fresh bone-meat particles obtained in the step 1) in a refrigeration pulverizer to crush into micro fresh bone-meat particles with a diameter of 50 mu m or less at a temperature of -150 DEG C; 3) placing the micro fresh bone-meat particles prepared in the step 2) in a low-temperature drier to dry to obtain the fresh bone-meat powder with a water content of 2.0% or less at a temperature of -30 DEG C or less; and 4) packaging the fresh bone-meat powder obtained in the step 3) to obtain the fresh bone-meat powder product. The fresh bone-meat powder and the preparation method and the edible method thereof belong to the technical field of foodstuffs.

The invention discloses a planetary stirring device for instant noodles. The planetary stirring device comprises a rack, wherein a rotating disc is rotationally arranged at the lower end of the rack; a stirring barrel is rotationally arranged on the rotating disc; a stirring shaft is arranged in the stirring barrel; driving stirring blades and driven stirring blades are staggered; the upper end of the stirring shaft extends out of the stirring barrel and is rotationally arranged on the rack through an upper bearing seat; a motor shaft of a servo motor is connected with the upper end of the stirring shaft; the lower end of the stirring shaft extends out of the stirring barrel and the rotating disc and is rotationally arranged on the rack through a lower bearing seat; a planetary gear structure comprises a sun gear fixed at the upper end of the stirring shaft and a gear ring fixed at the upper end of the stirring barrel, a plurality of planetary gears are uniformly arranged between the sun gear and the gear ring, a planetary gear shaft is arranged on each planetary gear, and the planetary gear shafts are connected through a planetary carrier.

The invention belongs to the field of chitosan, in particular a process for preparing microcapsule by cross bonding vanillic aldehyde (microcapsule) and chitosan, and the use of the chitosan microcapsule in protein, polypeptide macromolecular medicament and common medicament colon targeting medicine administration, the microcapsule is prepared from vanillic aldehyde cross bonding chitosan.

The invention relates to primary-taste chicken essence. The primary-taste chicken essence is prepared from the following ingredients in parts by weight: 50-80 parts of primary-taste chicken extract, 1-5 parts of L-cysteine hydrochloride, 0.5-2 parts of xylose, 2-8 parts of glucose, 1-5 parts of L-glycine, 1-5 parts of modified starch, 0.1-0.5 part of xanthan gum and 0.5-1 part of IMP and GMP. According to the essence provided by the invention, the primary-taste chicken extract is obtained through sousing chicken, spices are perfectly merged with the chicken during sousing, and thus the essence is endowed with a kitchen conditioning feeling; meanwhile, substances such as carbonyl compounds, volatile fatty acids, free amino acids and sulfocompounds in the chicken are effectively released, so that the chicken flavor is natural, rich and full, and the edible requirements of people are met.

The invention belongs to the technical field of food processing, provides a health thick chili sauce with cordate houttuynia and cedrela sinensis, and solves the problems of short edible time of the existing cedrela sinensis, single mouthfeel of the hot and spicy sauce, imbalanced nutrition, and the like. The health thick chili sauce with cordate houttuynia and cedrela sinensi is prepared from cordate houttuynia, cedrela sinensis, mint, chili, peppers, olive oil, salt, honey, anise, sesames, allium tenuissimum, lemon juice, green papaya, crushed walnuts, crushed peanuts, cooking wine, green Chinese onions, garlic, and the like according to a certain ratio, wherein the olive oil is used to replace the common vegetable oil, and the mint and the cordate houttuynia are used to replace normal chemical anti-corrosion additive auxiliaries, so that the standard requirements on freshness retaining and quality guarantee period of the product also can be met without adding the chemical anti-corrosion additives; the lemon juice is taken as the acid, the allium tenuissimum is taken as the spice, and the green papaya, the crushed walnuts and the crushed peanuts are added, so that the hot and spicy taste is kept, the mouthfeel of the product is effectively enriched, the nutrition of the product is also enriched, the health effects of the chili sauce are increased, the requirements of the modern people on food are satisfied, the consumers are relatively wide, the production cost is low, and the quality guarantee period is relatively long.

The invention discloses a method for the recombinant expression of beta-amylase in bacillus subtillis in an integrated mode. Specifically, a beta-amylase expression element is integrated into the chromosome of the bacillus subtillis to construct integrated recombinant bacillus subtillis, and the beta-amylase is produced by fermentation in a nutrient medium by taking the recombinant bacillus subtillis as a strain. The method has the advantages that: the beta-amylase is produced by expression through a food safety expression system, a foreign gene contained in the integrally expressed strain can be stably generated and expressed, and a product meets food requirements and does not have antimicrobial activity.

The invention relates to a method for purifying methane at low temperature and belongs to biomass energy utilization industry. According to the method, carbon dioxide in dehydrated and desulfurized methane is condensed into liquid and separated out under high pressure and at low temperature in a pure physical mode; and the purified high-pressure methane can directly enter a compressed natural gas (CNG) commodity circulation field. The purification accuracy of the purified methane obtained by the method can reach over 95 percent, the flow is simple, energy consumption and running cost are low, any adsorbent is not consumed, carbon dioxide with a food grade can be obtained, and the method has good economic and environmental benefits.

The present invention discloses an electrolyte energy beverage, wherein 1000 kg of the electrolyte energy beverage comprise the following raw materials: 30-36 kg of white granulated sugar, 20-24 kg of glucose, 20-22 kg of maltose oligosaccharide, 0.8-1.2 kg of citric acid, 0.8-1.2 kg of sodium citrate, 0.7-1.1 kg of sodium chloride, 0.8-1.2 kg of gluconolactone, 0.6-0.75 kg of calcium lactate, 0.12-0.15 kg of potassium chloride, 0.12-0.15 kg of heavy magnesium carbonate, 0.12-0.15 kg of disodium hydrogen phosphate, 0.12-0.15 kg of potassium dihydrogen phosphate, 0.08-0.12 kg of vitamin C, 0.4-0.6 kg of sodium erythorbate, 0.3-0.5 kg of IFF grapefruit essence, and 915-920 kg of purified water. According to the present invention, the raw materials are matched and synergistically act so as to timely and rapidly supplement the energy, alleviate the muscle fatigue, improve the electrolyte balance of human body, and reduce the thirst; during the drinking, the harm of excessive caffeine and electrolyte on human body can be avoided; and the product has the high technological content and is not easily replicated, and the method is suitable for industrial production.

The invention relates to a fast food and convenience food condiment package and the manufacturing method thereof, wherein the fast food and convenience food condiment package is edible capsule comprising plant capsule prepared by adding purified water of appropriate proportion into food-grade gelatin, capsule water-solubility plane fiber, plant starch and gelling agent; while the manufacturing technique and procedure of the instant edible capsule of the invention are realized by the improvements based on ordinary hollow capsule product line. The instant edible capsule replaces conventional polyethylene packaging bag of fast food and convenience food condiments to prevent crosslinking reaction resulting from longtime contact between some ingredients of contents and polyethylene packaging bag, thereby reducing environmental pollution; meanwhile, the instant edible capsule is quickly dissolved during being directly soaked in hot water and can be completely dissolved in food soup with the contents of condiments, thereby being convenient, sanitary and environmental friendly; moreover, the manufacturing technique of the invention can be realized by the improvements of hollow capsule product line, thereby saving investment and lowering cost.

The present invention discloses a kind of medicinal superfine capsaicine microcapsule and its preparation process. The preparation process includes the following steps: 1. compounding gelatin aqua, swelling and heating to 40-50deg.c; 2. adding capsaicine and water solution of polyoxyethylene and sorbitol oleate through stirring; 3. adding coagulant to react and cooling; 4. adding water solution of glutaraldehyde for crosslinking solidification; and 5. water washing the product of the step 4, dropping water solution of tannic acid and collecting the medicinal superfine capsaicine microcapsule. The microcapsule has homogeneous and controllable particle size of 100-300 nm, and may be used widely in medicine, health product, food, etc.

The invention discloses a making method of compound instant corn paste. The making method includes following steps: selecting raw materials; pre-treating the raw materials; drying; husking to make broken grains; curing for sterilization; crushing; weighing the materials; mixing and packaging; inspecting for warehousing. Hard husk and germ of corn niblets are removed through husking to make broken grains, so that eating mouth feel of corn is improved, crushing rate of the corn is lowered, and crushing time is shortened. In addition, substances like cereal and bean are doped into corn flour, so that the compound instant corn paste is strong in aroma and balanced in nutrition, and diseases caused by the fact that most eaters eat corn only can be reduced; the compound instant corn paste is free of caking during instant dissolution, quick in gelatinization reaction and convenient and quick to eat.

The invention provides a high-calcium low-sugar yogurt with a blood pressure-lowering function and a preparation method thereof. The raw materials of the high-calcium yoghurt comprise, in percent by weight, 0.04%-0.16% of calcium hydroxide, 1%-4.5% of sugar, 0.01-1% of a starter, and the balance milk. Based on a large number of experimental studies, calcium hydroxide is cleverly used as an additive for preparing the high-calcium yogurt, various factors that restrict the addition of calcium hydroxide are solved, and the high-calcium low-sugar yogurt added with calcium hydroxide is creatively invented. The yogurt is endowed with the high-calcium nutritional value, the texture of the yogurt can be maintained, and stability of the yogurt is ensured. In addition, the long-term consumption of the yogurt has a certain curative effect on hypertension, and thereby the yogurt can be used for adjuvant therapy of hypertension as a food therapy manner. The provided novel high-calcium low-sugar yogurt is a yogurt with fine taste, rich nutrition and unique flavor, and is suitable for drinking of ordinary consumers, calcium-deficient people, and people sensitive to sugar content.

The invention relates to an edible plasma protein powder preparing method. The method comprises the steps of health quarantine, vacuum blood sampling, blood anticoagulation, centrifugal separation, membrane concentration, homogeneous sterilization, high-temperature spray-drying, quick packaging and radiation sterilization. According to the method, pig blood is processed into edible plasma protein powder through a whole set of technologies, and development and utilization of blood resource are realized; due to the fact that plasma protein powder is rich in multiple functional ingredients including immune globulin, amino acid is balanced, and gel property is realized. The edible plasma protein powder can serve as a good food material, the use value of the pig byproduct blood resource is increased greatly, market vacancy of edible plasma protein in China is filled, and prospects are quite broad.

The invention discloses a method for removing phthalate plasticizers from vegetable oil. The method is characterized in that light and heavy molecules are separated according to different average freepaths of the molecules by adjusting and controlling distillation temperature, vacuum degree, film scraping speed, feeding speed and the like, so as to achieve the effect of removing the plasticizers.The method has the characteristics of environmental friendliness, simple process, convenience in operation, short period, high production efficiency and the like, and can be used for effectively removing the phthalate plasticizers exceeding the standard in the vegetable oil to obtain a safe and healthy vegetable oil product meeting the edible requirements.

The invention discloses a formula of good-taste puffed seaweed. The formula of the puffed seaweed comprises the following components: 40 to 50g of laver powder, 15 to 30g of rice powder, 16 to 25g of black rice powder and 10 to 15g of seasoning. The formula of the puffed seaweed has the advantages that the processed puffed seaweed is good in taste and is crisp and delicious, and the products can be processed to have the flavors such as roasted meat flavor, mustard flavor, potato flavor, pickled vegetable flavor, seafood flavor or spicy flavor according to the needs, and the eating requirements of children can be well satisfied.

The invention discloses a microelement selenium dietary supplement with a function of regulating intestinal flora and an application thereof and belongs to the technical field of food. According to the invention, when the dosage of the microelement selenium dietary supplement reaches up to the level of a selenium-rich group and a high-selenium group, the intestinal microorganisms in the body can be obviously improved and the relative abundance of probiotics, such as lactobacillus and bifidobacterium, can be obviously promoted, and the relative abundance of pathogenic bacteria, such as enterobacteriaceae and fusobacterium, can be obviously reduced. The microelement selenium dietary supplement can effectively promote the antioxidant ability of the body and has a wide application prospect.

The invention belongs to the technical field of food processing, and especially relates to a Chinese yam preserved sausage and a preparation method thereof. The Chinese yam preserved sausage includes 100 parts of pork, 1.5 parts of fructus lycii, 2.5 parts of liquor, 3 parts of soybean sauce, 4 parts of starch, 4 parts of soya bean protein, 0.05 parts of sodium tripolyphosphate, 1.5 parts of salt, 6 parts of ice water, 0.1 parts of monosodium glutamate, 0.01 parts of sodium nitrite, 0.1 parts of sodium isoascorbate, 0.01 parts of red yeast rice powder, 35 parts of Chinese yam and 6 parts of crushed peanuts. The method solves the technical problems that preserved sausage in the prior art are not balanced in nutrition, is high in salt content and is long in production period. The Chinese yam preserved sausage has more balanced nutrients, is lower in salt content and has better taste.

The invention discloses a production technology of paper mulberry tree leaf juice noodles. The production technology comprises the following steps of taking fresh paper mulberry tree leaves, removing leafstalks, cleaning the paper mulberry tree leaves without the leafstalks, crushing the cleaned paper mulberry tree leaves into paste, removing leaf residues, adding water, cooking the paste without the leaf residues and the water, and cooling the cooked paste for standby application; weighing fresh ginger, scallions, dried orange peel and Chinese wolfberry fruits in proportion, putting the weighed fresh ginger, the weighed scallions, the weighed dried orange peel and the weighed Chinese wolfberry fruits into a pot, adding water, cooking the fresh ginger, the scallions, the dried orange peel, the Chinese wolfberry fruits and the water with a small fire so as to obtain a solution, adding white sugar and table salt for seasoning the solution, and thoroughly mixing the seasoned solution with paper mulberry tree leaf juice to be used as dough kneading water; and weighing wheat flour, corn starch, buckwheat flour and edible oil, putting the weighed wheat flour, the weighed corn starch, the weighed buckwheat flour, the weighed edible oil and the dough kneading water into a dough mixer to be mixed into dough by a conventional method, leaving the dough to stand and ferment for an hour, pressing the fermented dough in a dough rolling machine so as to obtain dough sheets with bright surfaces, and cutting the dough sheets into noodles with appropriate widths. The production technology disclosed by the invention has the advantages that the making method is simple, and the paper mulberry tree leaf juice noodles are convenient to process in families and convenient for industrialized large-scale production in food products factories; paper mulberry tree leaf juice extracted by a physical method is added to noodles, so that a dietetic therapy effect is guaranteed; condiments of the scallions, the ginger, the dried orange peel, the Chinese wolfberry fruits and the like are added, so that the mouth feel of the noodles is further improved, and eating requirements of people are met.

The present invention discloses a preparation method of a biological polypeptide for phenylketonuria medicinal food, and a use thereof, belongs to the field of biomedicines, and solves a problem thatseparation and purification of phenylalanine-free biological polypeptide are difficult. The preparation method comprises the following steps: one of whey powder, milk powder or fresh milk is selectedto be used as a preparation raw material; trypsin, pepsin and chymosin are selected to be combined as biological enzymes for preparing the biological polypeptide; the biological enzymes are added in the preparation raw material for enzymatic hydrolysis; and separation and purification of the target biological polypeptide are conducted, and a mass fraction of phenylalanine in the purified biological polypeptide is 0-0.15%. The amount of the phenylalanine in the biological polypeptide is controlled to be within 0.15%, avoiding a problem of difficulty in separation and purification caused by pursuing product purity and reducing industrial production costs; and the prepared biological polypeptide solves limitation requirements of patients with phenylketonuria for the phenylalanine and also ensures nutritional needs of the patients for amino acids and proteins.

The invention relates to a Korean-style dry pot material, which comprises the following raw materials by weight: 80-120 parts of vegetable oil, 6-10 parts of zanthoxylum bungeanum maxim powder, 30-40 parts of red pepper, 1-3 parts of monosodium glutamate powder, 2-4 parts of white pepper powder, 4-6 parts of fennel powder, 0.8-1.2 parts of white granulated sugar, 28-32 portions of edible salt, 1-2 parts of soy sauce, 10-14 parts of cuminum cyminum powder, 6-10 parts of cuminum cyminum, and 18-22 parts of sesame paste. The invention further provides a processing method of the Korean-style dry pot material. According to the present invention, with the matching of various raw materials according to a certain weight ratio, the Korean-style dry pot cooked by using the dry pot material is hot spicy, delicious and fragrant and is welcomed by most of consumers, the processing method of the Korean-style dry pot material is performed strictly according to the halal food processing specifications requirements, and the Korean-style dry pot material processed by using the processing method meets the food requirements of the Hui nationality.

The present invention discloses a special spleen-invigorating and stomach-nourishing anti-aging composite rice powder for middle-aged and aged people and a preparation method thereof. The rice powdercomprises the following raw materials: rice flour, pea powder, water caltrop powder, coix seed powder, black fungus powder, meat powder, composite vegetable powder, composite Chinese herbal medicine powder, spirulina powder, agaricus blazei powder, persimmon powder, mulberry powder, cranberry powder, linseed powder, green tea powder, sweetener, soybean protein powder and additives. The composite vegetable powder is a mixture of celery powder, fiddlehead powder, okra powder, carrot powder, yam powder and onion powder; and the composite Chinese herbal medicine powder is mixture of dangshen powder, citron powder, omei linden root-bark powder, poria cocos powder, florists chrysanthemum powder, chicken's gizzard-membrane powder, malaytea scurfpea fruit powder, garden burnet root powder, white hyacinth bean powder, officinal magnolia bark powder, dandelion powder and artemisia selengensis powder. The preparation method of the special spleen-invigorating and stomach-nourishing anti-aging composite rice powder for middle-aged and aged people is simple in process, and the obtained composite rice powder is balanced in nutrient components, high in quality and convenient to eat, has the functions of invigorating the spleen, nourishing the stomach and resisting aging, and is suitable for middle-aged and aged people to eat.

The invention relates to a bioactive yoghourt, belonging to the field of healthy food, which solves the problems that the guarantee period of the yoghourt in the prior art is short and deleterious bacteriums is easy to generate after the guarantee period of the yoghourt and toxic substances are generated. The technology adopted by the invention is that a strain is mixed with mother milk liquor according to the weight percentage of 1: 1-10 and the mixture is fermented for 2 to 48 hours at the temperature of 20 to 40 DEG C to reach the pH value of 3 to 4. The product of the invention is a bioactive yoghourt with the advantages of abundant nutrition, long guarantee period and not generating other mixed bacteriums and hazardous substances.

The invention provides a method for planting houttuynia cordata shoots in winter, and belongs to the technical field of crop planting. The method comprises the steps of firstly, from October to November of the year, conducting seedling cutting on houttuynia cordata from the ground, and meanwhile, removing field stubbles and weeds; secondly, uniformly conducting fertilizing and watering on a wholefield; applying 50-60 kg of composite fertilizer per mu and conducting watering on the whole field, so that the fertilizer is dissolved in water and permeates the soil, and the field is kept humid; thirdly, covering houttuynia cordata with 'one kind of grass and two kinds of film' to keep humidity and keep temperature, wherein 1, houttuynia cordata in the soil is covered with straw (one kind of grass), 2, the straw is covered with black film while the surrounding part is not covered with film (ground film), and 3, the straw is covered with simple greenhouse film (ceiling film); fourthly, fromDecember of the year to January of the next year, when houttuynia cordata shoots grow to 5-10 cm, conducting harvesting under weak light conditions at dusk or in the early morning. After harvesting, the straw continues to be covered with the black film, and 3-4 batches can be continuously harvested. By means of the method for planting the houttuynia cordata shoots in winter, different from a traditional method for planting houttuynia cordata seedlings, the yield of several batches of the houttuynia cordata shoots can be increased, and the effects of increasing the income and the yield are outstanding.

The invention relates to a processing method of low-salt ham, which belongs to the technical field of food processing. The method comprises the following steps of a. freezing fresh pork leg at minus 32 DEG C to minus 28 DEG C; b. thawing the pork leg at the normal temperature; c. adding 65g to 75g of salt into 1kg of fresh pork leg and then salting the pork leg, storing the salted pork leg for 30 to 40 days, and then immersing the pork leg in 1% salty water for 24h to 96h; d. desalting, namely washing the salted pork leg; e. directly carrying out air drying on the pork leg under the sunlight until the surface of the pork leg is dry; and f. fermenting the pork leg for more than or equal to 5 months under the condition that the temperature is 20 to 26 DEG C and the humidity is 40 to 60 percent. The processing method has the beneficial effects that the processed ham is less in salt content, unique in flavor and good in taste.

The invention discloses a steam-less heat preserving soup bucket, which comprises a soup bucket main body, a coil pipe, soup bucket feet, a controller, a steam outlet, a steam inlet, an electromagnetic valve and a temperature sensor, wherein the soup bucket feet are arranged at the lower side of the soup bucket main body; the coil pipe is arranged at the lower side of the interior of the soup bucket main body; the steam inlet is arranged in the outer wall of the soup bucket main body and is connected to one end of the coil pipe; the steam outlet is arranged in the outer wall of the soup bucketmain body and is connected to the other end of the coil pipe; the steam outlet is arranged under the steam inlet; the electromagnetic valve is arranged on the steam inlet; the temperature sensor is arranged at the lower side of the interior of the soup bucket main body; the controller is arranged at the bottom of the soup bucket main body; and the electromagnetic valve and the temperature sensorare connected to the controller by virtue of cables. The steam-less heat preserving soup bucket is simple in structure and convenient to use and operate; soaps in the soup bucket can be regulated relatively well and can be kept warm, so that energy is effectively saved; and in addition, trouble is relieved and working efficiency is improved.

The invention discloses edible soybean sauce. The edible soybean sauce is prepared from, by weight, 100 parts of soybean sauce powder, 2-3 parts of radix angelicae sinensis, 2-4 parts of radix astragali, 4-6 parts of malt, 3-5 parts of rhizoma polygonati odorati, 2-4 parts of rhizoma polygonati, 8-10 parts of radix puerariae powder, 1-2 parts of cortex cinnamomi, 5-8 parts of semen cassiae, 6-8 parts of spica prunellae, 2-4 parts of fructus lycii, 8-10 parts of table salt and 400-500 parts of water. The edible soybean sauce is good in taste, the semen cassiae and the spica prunellae have the effects of clearing heat, calming the liver, removing stasis and inducing dieresis, and the edible soybean sauce is used for nursing diseases of hypertension and hyperlipidemia and can meet demands of consumers.