69results about How to "No food safety issues" patented technology

The invention discloses probiotic microcapsules. The probiotic microcapsules are prepared by taking whey protein as a microcapsule coating material and probiotic as a capsule core, mixing the whey protein and the probiotic and drying the mixture by using spray. The whey protein is mixed with the probiotic by means of the gel forming property of the whey protein, and the mixture is dried by using the spray to form the microcapsules; and therefore the aim of storing the probiotic for a long time is fulfilled and the harm on a thallus caused by high temperature and drying is prevented. Compared with a conventional freeze drying method, the preparation method reduces production cost and is suitable for industrial production.

The invention belongs to the technical field of preservation of botanical fruits and particularly relates to multi-effect mixed biological preservative paper and a using method thereof. The multi-effect mixed biological preservative paper is made by combining biological preservative materials with common packaging paper and can preserve juicy peaches in the long run. The biological preservative materials are lysozyme, Vc derivatives, chitosan, galangal and a few of auxiliary elements comprising beta-cyclodextrin, sodium phosphates and cinnamic acid. Compared with the conventional methods, the multi-effect mixed biological preservative paper has remarkable advantages in food safety, environmental protection and simplicity degrees of operation, can be recycled and reproduced and has the advantages of sterilization, preservation, cooling, nutrition less water evaporation and the like. In addition, the multi-effect mixed biological preservative paper is applicable to industrial batch production and used for many orchard workers for preserving and storing juicy peaches in the market.

The invention discloses a method for preparing soybean curb residue dietary fiber edible paper. The method comprises the following steps of: drying, degreasing and re-drying soybean curb residue which serves as a raw material, extracting soybean curb residue dietary fibers from the soybean curb residue, washing, infiltrating and crushing the dietary fibers; mixing the dietary fibers and water, and performing ultrasonic treatment at the temperature of between 35 and 55 DEG C; and finally, adding glycerol, dextrin, dialdehyde starch and gum into a feed liquid, uniformly stirring, performing compression molding and drying to obtain the soybean curb residue dietary fiber edible paper. The method is easy to operate, the raw material is readily available, the cost is low, and the obtained paper is rich in dietary fibers. Compared with the traditional packaging paper, the soybean curb residue dietary fiber edible paper has the advantages that: the tension and wet strength of the paper are obviously improved, and the paper is difficult to break and suitable to be stored for a long time; the paper can serve as environment-friendly packaging paper and can be widely applied to the fields of foods, medicinal materials and the like, and the problems of secondary recovery and the like are solved.

The invention relates to a selenium increasing cultivation technique which can increase the selenium content in the corn and a finishing agent formula. The technique is characterized in that each 1000mL water is added with 1.0 to 2.5mg sodium selenite, and a sodium selenite finishing agent of 1.0 to 2.5:1000 is prepared; the heart of the corn is filled with the solution at Big Trumpet Period, which is carried out after the field dew evaporates; and average amount used for each corn is 10mL. The cultivation technique has the advantages that: 1. the technique solves the problem of lacking the selenium of human bodies by taking the corn which is full of nutriments and popular as food carrier; 2. the byproduct stem leaves with high selenium can be taken as functional feed for producing milk with high selenium, meat with high selenium and eggs with high selenium, thus providing a way of complementing selenium from the meat, and the egg class food for the human bodies; 3. the technique has low production cost, high transformation efficiency, simple technology, easy operation and no environmental pollution; and 4. the technique can prepare the finishing fluid concentration according to the needed quantity of selenium increasing of grain and stem leaves.

The invention relates to a production method of a Chinese yam tablet. The method comprises the steps of: (1) peeling a Chinese yam, soaking it in a color protecting agent for 60-100min, then conducting crushing, and performing grinding by a colloid grinder to obtain a Chinese yam slurry with a particle size of 40-120 meshes; (2) dewatering the Chinese yam slurry to obtain a Chinese yam dough with a moisture content of 40-45%; (3) mixing a xanthan gum, sodium polyacrylate and sodium pyrosulfite, then adding the mixture into the Chinese yam slurry, then adding glycerol, using a food stirrer to carry out stirring mixing for 20-30min, thus obtaining a Chinese yam dough mixture; and (4) extruding the Chinese yam dough mixture into a strip with a diameter of 15-20mm, then using a cutter to cut the strip into a tablet with thickness of 3-4mm, and performing drying so as to obtain the Chinese yam tablet. The method provided in the invention makes full use of the end part of the Chinese yam and reduces waste. The Chinese yam tablet produced by the invention has the taste and quality very close to those of original Chinese yam pieces, and can be eaten as food or drugs.

The invention relates to a preparation method for eggs rich in omega-3 polyunsaturated fatty acids. The preparation method comprises the following steps of: (1) adding screened rubber seed kernel or rubber seed oil cake into non-gm feed for laying hens, with the additive amount of the rubber seed kernel being 10-20% of the total weight of the feed for laying hens, and the additive amount of the rubber seed oil cake being 15-25% of the total weight of the feed for laying hens; (2) adjusting ingredients of the feed to enable the feed to comprise the following ingredients: 42.89 of corn, 17-32 of soybean meal, 0.59 of wheat bran, 2-3 of lard, 10-20 of rubber seed kernel or 15-25 of rubber seed oil cake, 0.35 of salt, 8.38 of stone powder, 1.8 of calcium hydrogen phosphate, 0.1 of lysine, 0.14 of methionine, 1 of premix for laying hens, and 5 international units of vitamin E per kg of feed; (3) feeding 130-140-day laying hens by using the feed for laying eggs rich in omega-3 polyunsaturated fatty acids after feeding for 2-4 weeks. The preparation method is low in cost, stable in content of the omega-3 polyunsaturated fatty acids, and safe without peculiar smell, and effectively and sufficiently utilizes rubber seed resources.

The invention discloses premixed coarse cereals flour for fried bread sticks. The premixed coarse cereals flour is made of the following raw materials, by weight part, of 40-70 parts of wheat flour, 8-15 parts of wheat protein powder, 30-50 parts of coarse cereals powder, 2-4 parts of aluminum-free fried bread stick swelling agents, 1 part- 3 parts of konjaku flour, 0.3-0.8 parts of xanthan gum, 0.2-0.6 part of guar gum, 5-15ppm of glucose oxidase and 3-10ppm of cellulose. The manufacturing method comprises the following steps of weighing raw materials according to the formula proportion, mixing the raw material for 20 minutes in a mixing machine and weighing and packing the raw materials in an automatic flour packing machine. The wheat protein powder in the formula can overcome the defect that the elasticity is reduced due to coarse cereals, the dough strength is improved, the konjaku flour, the xanthan gum and the guar gum can be favorable for formation of a wheat gluten network and have an elasticity improving function, the glucose oxidase can improve the tissue structure of the wheat gluten network, and the cellulose has an enzymolysis function on a part of cellulose in the premixed flour to be favorable for formation of the wheat gluten. According to the premixed flour, the coarse cereals and the refined grains are matched with each other. Thus, the nutrition balance is achieved.

The invention belongs to the technical field of freshness keeping of agricultural products, and in particular relates to a novel method for controlling the browning of fresh-cut potatoes. The method comprises the following steps: soaking the potatoes in a 1% to 5% salt aqueous solution for certain time of 3 to 7 hours; then sterilizing, peeling and cutting the potatoes; leaching water from the potatoes; and packaging for storage. In the method, the potatoes can be just harvested or stored for certain time. The method has a useful effect and can be used for effectively inhibiting the browning of the cut potatoes. In addition, the method is safe, namely, the application of any chemical additives is avoided; the method is simple, and is easy to operate and popularize. Thus, the method provided by the invention has the characteristics of being suitable for mass production, low in cost and the like.

The invention discloses a flour improver and application thereof in bread making. The flour improver comprises the components in percentage by weight of 70-73% of soybean isolate protein culture, 20-25% of wheat bran culture and the balance of konjak powder. The additive amount of the improver in the bread making is 1-2% of the weight of flour. The dough added with the improver in bread making has high tenacity and good air holding capacity and is fermentation-resistant, the well kneaded dough has dry hand feeling and large elasticity, and the machining performance of the dough is improved; the dough is largely expanded after entering an oven and is high in stiffness and fine in tissue, a made bread has large size, good flavor and soft mouth feeling, and the softness of the bread is obviously improved.

The invention provides a method for improving 10-hydroxy-2-caproleic acid content of royal jelly. The method comprises the steps of adding 1 to 8% of citric acid or eleaostearic acid into pollen forage for supplying protein nutrients to bees, and continuously feeding bees with the pollen forage with citric acid or eleaostearic acid for 9 days. The method is designed according to a bee biology principle and a synthesis approach of 10-HDA in bees, is in accord with a biology principle, satisfies nutrition demands from bees, can obviously improve 10-HDA content of royal jelly, utilizes common food-grade edible substances as additives, does not produce food safety problems, has a short feeding period, simple operation processes and short onset time, and can be utilized in preparation of 10-hydroxy-2-caproleic acid-containing royal jelly.

The invention discloses a medicament for treating cold and deficiency type calf diarrhea according to the theory of Chinese veterinarian. The medicament for treating cold and deficiency type calf diarrhea comprises the following components in parts by weight: 12 to 18 parts of Chinese atractylode rhizome, 8 to 11 parts of mangnolia officinalis, 10 to 13 parts of ginger golden thread, 13 to 16 parts of fructus psoraleae, 11 to 13 parts of dried tangerine peel, and 16 to 19 parts of smoke plum. According to the invention, the the compatibility of each medicament is screened by combining the characteristics of cold and deficiency type calf diarrhea and carrying out experiments and researches according to the principle of dialectical treatment of the Chinese veterinarian, the prescription has excellent drugs, strict compatibility, synergic monarch, minister, assistant and guide drugs, and has good treatment effect to the cold and deficiency type calf diarrhea.

The invention discloses frozen composite cereal instant noodles and a production method thereof. The noodles are prepared from the following raw materials in parts by weight: a noodle cake: 65-75 parts of wheat flour, 25-35 parts of coarse cereal powder, 4-10 parts of gluten powder, 0.3-1.5 parts of a composite modifier, 1-3 parts of salt and 40-50 parts of water; matching vegetables: 4-6 parts ofgreen vegetables and 4-6 parts of pot-stewed meat slices; and a seasoning soup: 3-5 parts of bone soup paste, 0.03-0.05 part of dark soy sauce, 0.03-0.05 part of chili oil and 95-98 parts of water. The method comprises the following steps: adding the compound coarse cereal powder including corn, oat, mung beans and buckwheat into the flour, carrying out improvement by using the natural quality improver, preparing noodles, boiling the noodles until 70% cooked, conducting quick cooling in cold water, conducting draining, and freezing the noodles with the seasoning soup at 40 DEG C so as to obtain the finished product. Compared with traditional fresh wet noodles and fine dried noodles, the product does not need water and matching vegetables when in use. Compared with instant noodles, the product is free from frying, is quickly frozen under the best edible condition so as to retain the original flavor, nutrients and taste, and is convenient to eat and balanced in nutrients.

The present invention discloses a preparation method of a rosa sterilis var. leioclada enzyme and belongs to the technical field of food fermentation. Firstly, rosa sterilis var. leioclada raw material selecting, washing and slicing are conducted; then the rosa sterilis var. leioclada and sugar are subjected to a mixed fermentation; raw material matching and feeding into a tank, micro-organism strain inoculating, constant temperature fermenting, filtering, aging, etc. are conducted to obtain the enzyme; and finally, blending, filling, sterilizing and packaging are conducted to obtain a finished product. Mixed sugar of isomaltulose, old brown sugar and white granulated sugar is selected and has good health-care effects. The rosa sterilis var. leioclada enzyme is simple in technology, refreshing in mouthfeel, unique in flavor, rich in nutrients, natural, healthy, rich in vitamin C, SOD and other various characteristic ingredients, has functions on regulating body immune functions, delaying aging, preventing atherosclerosis and tumors, fills the blank of the edible enzyme field, enriches product variety, and has a very good market prospect and economic benefit.

A method for producing food-grade zinc sulfate with industrial-grade zinc sulfate as a raw material comprises the following steps: 1) dissolving the industrial-grade zinc sulfate with ultra-pure water, fully mixing and stirring, filtering, and thus obtaining a filtrate for standby application; 2) successively adding an oxidizing agent, a decoloring agent and a compound biological flocculant into the filtrate, stirring and mixing uniformly, and carrying out double filtration to obtain a filtrate for standby application; 3) heating the filtrate obtained in step 2) to 80-90 DEG C, and carrying out vacuum concentration for 90-120 minutes until micro-crystals appear; and 4) carrying out cooling crystallization, carrying out centrifugal separation, and drying to obtain the food-grade zinc sulfate. The method for producing the food-grade zinc sulfate is simple in production process, reasonable in design, high in production safety, and lower in cost; and the obtained product has the quality superior to national standards GB25579-2010, and has a broad market space.

The invention belongs to the technical field of feeds and in particular relates to a Chinese herbal medicine feed for sanhuang chickens. The Chinese herbal medicine feed for the sanhuang chickens is prepared from the following raw materials in parts by weight: soybean meals, wheat bran, fructus mume, ciderage, levant cotton roots, liquorice, elsholtzia, pine needle vitamin powder, cellulose and calamus. The feed has a scientific formula and can promote rapid growth of the sanhuang chickens, improve the meat quality and enhance the disease resistance of the sanhuang chickens; furthermore, the Chinese herbal medicine feed does not contain hormone and chemical substances, is favorable for the health of human and the protection of the environment; the problem in food safety is solved.

The invention relates to a preparation method for eggs rich in omega-3 polyunsaturated fatty acids. The preparation method comprises the following steps of: (1) adding screened rubber seed kernel or rubber seed oil cake into non-gm feed for laying hens, with the additive amount of the rubber seed kernel being 10-20% of the total weight of the feed for laying hens, and the additive amount of the rubber seed oil cake being 15-25% of the total weight of the feed for laying hens; (2) adjusting ingredients of the feed to enable the feed to comprise the following ingredients: 42.89 of corn, 17-32 of soybean meal, 0.59 of wheat bran, 2-3 of lard, 10-20 of rubber seed kernel or 15-25 of rubber seed oil cake, 0.35 of salt, 8.38 of stone powder, 1.8 of calcium hydrogen phosphate, 0.1 of lysine, 0.14 of methionine, 1 of premix for laying hens, and 5 international units of vitamin E per kg of feed; (3) feeding 130-140-day laying hens by using the feed for laying eggs rich in omega-3 polyunsaturated fatty acids after feeding for 2-4 weeks. The preparation method is low in cost, stable in content of the omega-3 polyunsaturated fatty acids, and safe without peculiar smell, and effectively and sufficiently utilizes rubber seed resources.

The invention belongs to the field of grape planting, and particularly relates to a cultivation method of delaying maturity of wine grapes. The cultivation method includes the steps that after wine grapes in autumn of the current year are harvested, fertilizer is applied to wine grape trees to culture the wine grape trees, and a basis is provided for the wine grape trees bearing fruits twice in the second year; in spring of the second year, cluster thinning work is carried out on the wine grape trees in the previous year to manage the wine grape trees before delay fruiting, after new shoots grow out, delay fruit promoting work is carried out through pinching and lateral shoot management; delay fruits are harvested after the midmonth of November of the second year. The concept of the delay fruits of the wine grapes is provided, so that the wine grape mature period avoids the rainy season, disease and insect damage to the wine grapes is reduced, the quality, such as the sugar degree, the sour degree and color, of the wine grapes is greatly promoted, and the delay fruits are used for brewing wine.

The invention relates to the field of food processing equipment, and particularly discloses a deep-frying machine for dried bean curds. The deep-frying machine comprises an oil tank and a discharge conveying or mesh belt arranged in the oil tank, wherein a conveyor belt is in the shape of a concave curve; a sliding chute matched with the curved surface of the conveyor belt is fixedly formed in the top of the oil tank; an adhesion clearing pendulum is arranged on the oil tank, and comprises a sliding shaft, a swing rod and a scrape rod which are sequentially fixed from top to bottom; the sliding shaft is mounted in the sliding chute in a sliding manner, a gear is coaxially and fixedly connected to the sliding shaft, a sector-shaped gear is in rotating connection to the sliding shaft, and the gear tooth part of the sector-shaped gear is meshed with the gear; the swing rod and the scrape rod are in a hollow communication structure, an air inlet is formed in the swing rod, air outlets are formed in the scrape rod, and an air charging device is connected to the air inlet; a block plate is tightly attached to one side of the sliding shaft, and is fixedly connected with a cylinder; and flexural springs for enabling the sliding shaft to be reset are arranged on the other side of the sliding shaft. Through the left-and-right sliding and the reciprocating swinging of the adhesion clearing pendulum, the dried bean curds are scrapped up, so that the problem that in the deep-frying process, the dried bean curds are adhesive is well solved, and the deep-frying quality of the dried bean curds is improved.

The invention relates to a novel traditional Chinese medicine sustained-release injection, a preparation method and an application to treatment of mycoplasma synovialis of poultry. Each 100 g of the injection comprises 0.01-2.0 g of visnagin, 0.01-5.0 g of forsythol, 10.0-40.0 g of tween-80, 0.5-10.0 g of poloxamer 407, 0.1-8.0 g of glyceryl behenate, 1.0-16.0 g of ethyl oleate, 5.0-10.0 g of 2-propanediol and the balance of deionized water. The invention further discloses a preparation method of the novel traditional Chinese medicine sustained-release injection. The method has high process operability and is beneficial to production transformation. The sustained-release injection is bicontinuous phase emulsion, the main component is a traditional Chinese medicine extract, and the problemof food safety due to drug residues can be solved; after injection, drugs can be slowly released locally in tissue, a long-acting effect is achieved, the injection administration frequency reduced, stress of poultry is reduced, and the market prospect is wide.

The invention relates to a novel method for inhibiting browning of fresh-cut potatoes. The method comprises the steps of carrying out pre-damage treatment on potatoes, standing at a certain temperature for a certain period of time; peeling, cutting and draining according to a production process of the fresh-cut potatoes; carrying out packaging and low-temperature storage. The damage area is 0.25-8cm<2>, the treatment temperature is 2-30 DEG C and the time is 3-72h. According to the novel method, the loss mode can be cutting, bruising, a thermal damage, an X-ray damage or other damage modes; and the potatoes can be freshly harvested potatoes or potatoes stored for a certain period of time. The novel method has a good effect, is capable of effectively delaying browning of the fresh-cut potatoes, and is safe, environment-friendly, simple, easy to operate and popularize, suitable for massive production and low in cost.

The invention discloses a method for controlling brown stains of fresh-cut solanum tuberosum. The method comprises the following steps of soaking solanum tuberosum in a proline aqueous solution havingoptimal temperature for a certain time, then performing cleaning, peeling, disinfecting, cutting and draining according to a production technology of fresh-cut solanum tuberosum, performing packaging, and performing low-temperature storage. According to the method disclosed by the invention, the concentration of the proline aqueous solution is 30-120mmol / L, the treatment temperature is 20-35 DEGC and the time is 0.5-4h. The solanum tuberosum can be solanum tuberosum just gathered or solanum tuberosum frozen and stored for a certain time. The method has the characteristics that the effects are good, brown stains of the solanum tuberosum after fresh cutting of the solanum tuberosum can be effectively delayed, the solanum tuberosum is safe, chemical additives are not used, the method is simple and easy to operate and popularize, the method is suitable for large-scale production and use, and the cost is low.

The invention belongs to the technical field of fresh keeping and storage of edible fruits and vegetables, and particularly relates to an agricultural technology physical combination fresh-keeping and storing method for juicy peaches. According to the method, as an ultrasonic sterilization technology from multiple chemical and biological fresh-keeping methods is selected and a ginger juice extracting solution with best fresh-keeping concentration is combined, the soaking treatment is carried out on juicy peach fruits, and then by utilizing bamboo charcoal package, the possibility that the juicy peach fruits are affected by adverse environments is reduced, harmful gas is effectively adsorbed, the dryness is maintained, and the influence of various harmful bacteria in the environment and the mechanical damage during storage and transportation are avoided. Compared with conventional methods, the method can well control the rot of the fruits and the loss of nutrient substances and effectively prolongs the fresh-keeping and storing time of the juicy peaches, and a preparation method is simple. For the juicy peaches treated by using the method disclosed by the invention, under the high temperature condition (30 plus or minus 5 DEG C), the storage time lasts for more than 7 days, and the rate of intact fruits reaches more than 75%, while general conventional methods are used, under the normal temperature condition (20 plus or minus 5 DEG C), the juicy peaches can only be stored for only about 3 days, and the rate of intact fruit is less than 10%. The method disclosed by the invention is not only suitable for large-scale factory-like fresh keeping and storage, but also suitable for common farmers having certain conditions.

The invention belongs to the technical field of forage and relates to Chinese herbal medicine forage for fryer. The Chinese herbal medicine forage comprises, by weight part, corn, wheat bran, haw, vine of multiflower knotweed, red-knees herb, fructus aristolochiae, seed of Platycladus orientalis, cockscomb, halofuginone hydrobromide, aloe vera powder, a compound enzyme and essence. The Chinese herbal medicine forage has a scientific formula, can promote fast growth of fryer, improve chicken quality and improve disease resistance of fryer, does not contain hormones and chemical substances, is conducive to human health and environment protection and satisfies food safety requirements.

The invention relates to a production method for low-cholesterol eggs. The production method comprises the following steps of: (1) adding a rubber seed kernel with the amount being 15-25% of the total weight of feed for laying hens, and rubber seed oil cake with the amount being 20-30% of the total weight of the feed for laying hens into non-gm feed; (2) correspondingly adjusting ingredients of the feed to enable the feed to comprise the ingredients according to the following ratios: 37-46 of corn, 17-24 of soybean meal, 0.57-0.63 of wheat bran, 2.3-2.7 of lard, 15-25 of rubber seed kernel or 20-30 of rubber seed oil cake, 0.33-0.37 of salt, 7-9 of stone powder, 1.7-2.0 of calcium hydrogen phosphate, 0.1-0.11 of lysine, 0.13-0.15 of methionine, and 0.95-1.1 of premix for laying hens; (3) feeding 130-140-day laying hens of Hy-line Variety Brown by using the feed; and (4) obtaining the low-cholesterol eggs after feeding for 2-4 weeks. The content of cholesterol in each low-cholesterol egg produced by the production method is 164.4mg-188.1mg. Compared with common eggs, the cholesterol content in the low-cholesterol eggs produced by the production method is reduced by 39.7%.

The invention discloses a method for obtaining high-proportion male loaches through interspecies cross. The method includes the steps that female paramisgurnus dabryanus and male tetraploid loaches serve as parents for cross; oxytocic medicine is injected into abdominal cavities of the female paramisgurnus dabryanus and abdominal cavities of the male tetraploid loaches, after hasten parturition is carried out for 12-16 hours, testes of the male tetraploid loaches and egg grains of the female paramisgurnus dabryanus are collected, the testes and preserving liquid are grinded and mixed evenly and then mixed with the egg grains evenly, fertilized eggs are obtained and then incubated, and the high-proportion male loaches are obtained from the hybrid loach fries obtained through breeding and incubation. In triploid hybrid loach groups obtained through the method, the proportion of the male hybrid loaches reaches up to 87.64% to 98.53%, and the ovaries of the female loaches are in a hypoplasia state.

The invention discloses a natural preservative material for fresh alkali dough of hot noodles with sesame paste, and an extract thereof. The natural preservative material for the fresh alkali dough ofthe hot noodles with the sesame paste is prepared by the following steps: 1, crushing calamus, tarragon, salvia japonica, rosemary, herba elsholtziae, Gansong, faenum graecum, sweet basil, semen sinapis, coriander, dill, tamarindus indica, thyme, vanilla, fructus piperis longi, oregano, litsea pungens, citronella, rhizoma kaempferiae and cumin, and carrying out full stirring so as to obtain a uniform mixture, namely a preservative material powder; and 2, mixing the preservative material powder with water, pouring the mixture into an ultrasonic extraction machine, carrying out extracting, andthen, carrying out filtrating after the completion of the extraction so as to obtain the natural preservative material for the fresh alkali dough of the hot noodles with the sesame paste. Being addedinto fresh alkali dough of hot noodles with sesame paste, the prepared natural preservative material for the fresh alkali dough of the hot noodles with the sesame paste is capable of prolonging shelflife of the fresh alkali dough; moreover, the preparation method of the natural preservative material is simple, and suitable for industrial production.

The invention discloses fresh alkali noodles for fresh keeping of hot dry noodles and a preparation method of the fresh alkali noodles. In the preparation process of the fresh alkali noodles for freshkeeping of the hot dry noodles, a natural fresh keeping material extracting solution is added to prolong the quality guarantee period of the fresh alkali noodles. Natural fresh keeping materials andthe extracting solution thereof are prepared through the following steps of (1) crushing cinnamon, cloves, semen myristicae, dried orange peel, biond magnolia flowers, cumin seeds, radix angelicae, sand ginger, salvia officinalis, galanga, villous amomum fruits, laurus nobilis, costus roots, fructus amomi, purple perilla, bhizoma acori calami, tarragon, salvia officinalis and Chinese mosla herb, and then performing uniform stirring and mixing, to obtain a fresh keeping fine material; and (2) mixing the fresh keeping fine material with water to obtain a mixture, pouring the mixture into an ultrasonic wave extraction machine, performing extraction, and after extraction, performing filtering, so as to obtain filtrate, namely the extracting solution of the natural fresh keeping materials of wet noodles. The preparation method of the fresh alkali noodles for the hot dry noodles comprises the following steps of adding the natural fresh keeping material extracting solution, the table salt andalkali to flour, and adopting a conventional noodle making method, so that the hot dry noodles are made. The quality guarantee period of the made fresh alkali noodles is prolonged to 40 hours from 18hours, so that the problem that the quality guarantee period of the fresh alkali noodles is short, is solved.

A multi-effect comprehensive preservation method suitable for postharvest storage of citrus fruits comprises the following steps: (1) preparation of a biological antibacterial film coating agent: the biological antibacterial film coating agent comprises the following components in percentage by mass: 1%-5% of chitosan oligosaccharide, 0.5%-2% of carboxymethyl chitosan, 1%-8% of a Chinese herbal medicine extract, 0.5%-2% of a coalescing agent, 0.5%-1% of a preservative and the balance of water; and sequentially adding and dissolving the substances into water, and fully stirring until the substances are uniformly mixed; (2) film coating treatment: performing film coating treatment on the cleaned fresh fruits by adopting the biological antibacterial film coating agent obtained in the step (1); (3) drying treatment: drying the film-coated fresh fruits obtained in the step (2), and forming a film on the surfaces of the fresh fruits by using the biological antibacterial film coating agent; and (4) spontaneous micro-controlled atmosphere treatment: putting the fresh fruits subjected to film formation in the step (3) into a self-made spontaneous micro-controlled atmosphere bag for storage. Based on the synergistic effect of two technologies of biological multi-effect antibacterial coating and spontaneous micro-controlled atmosphere, advantage complementation is achieved, and the final purposes of storage and fresh keeping of the picked fruits and prolonging of the shelf life are achieved.

The invention discloses a stichopus japonicus feed capable of decreasing the dissolution velocity of chitosan oligosaccharide. The feed is prepared from, by mass, 50%-70% of gulfweed, 3%-7% of flour, 8%-11% of fish meal, 4%-8% of bean pulp, 8%-12% of marine mud, 2%-6% of premix, 0-3% of two-layer coated chitosan oligosaccharide and the balance microcrystalline cellulose. The two-layer coated chitosan oligosaccharide is obtained through a following method which comprises the steps that carboxymethylcellulose is put in water of 60 DEG C to be fully dissolved, and obtained carboxymethylcellulose coats chitosan oligosaccharide; carrageenan is put in water of 80 DEG C to be dissolved to be colloidal, colloidal carrageenan and the chitosan oligosaccharide coated with carboxymethylcellulose are fully mixed to be uniform, the two-layer coated chitosan oligosaccharide is obtained, and the effective content of the chitosan oligosaccharide in the two-layer coated chitosan oligosaccharide ranges from 30% to 35%. The stichopus japonicus feed can effectively decrease the dissolution velocity of the chitosan oligosaccharide in water. The invention further discloses a preparation method of the feed.

The invention discloses a method for prolonging the shelf life of a fresh-cut Chinese water chestnut. The method comprises the steps of 1) peeling and cutting the Chinese water chestnut into pieces, and preparing Chinese water chestnut pieces I; 2) soaking the Chinese water chestnut pieces I in 1) with distilled water, conducting pre-sterilization treatment, taking out the Chinese water chestnut pieces, draining for 10 min, and preparing Chinese water chestnut pieces II; 3) soaking the Chinese water chestnut pieces II in 2) with a vitamin E solution, and storing; the vitamin E solution is prepared by dissolving the vitamin E in an ethanol aqueous solution with a volume percentage concentrations of 1%. The method has the advantages of good effect, simple technical operation and low labor cost, does not generate food safety problems, has low economic cost and environmental protection, fills the technical blank, provides a novel method and idea for the preservation of fruits and vegetables, is easy to industrialize and has broad application prospects.