80results about How to "Prevent fat oxidation" patented technology

The invention discloses a freezing method of fresh shrimp and a freeze protective agent of fresh shrimp. The protective agent comprises the first biological preservative and the second biological preservative; the first biological preservative is tea polyphenol solution; and the second biological preservative is a mixture of chitosan, sodium alginate, calcium chloride, lysozyme, propolis, lactoferritin, xylitol and sorbicolan. The protective agent is utilized for freeze preservation of fresh shrimps. The freeze protective agent of fresh shrimp disclosed by the invention is prepared from natural ingredients; the first biological preservative and the second biological preservative are combined, so that the fresh flavor and the original state of appearance of the aquatic products can be better protected; moreover, the freeze protective agent of fresh shrimp reduces nutrient loss, such as protein loss and the like, while inhibits bacteria production; thus, the freeze protective agent of fresh shrimp is capable of greatly prolonging the shelf life and the storage period of the aquatic products.

A composition for use in cardiovascular therapy includes transfer factor. The transfer factor may be nonmammalian transfer factor, such as that derived from eggs, or mammalian transfer factor, such as that derived from colostrum. The composition may also include one or more of the following: an LDL receptor-binding element; a blood flow-enhancing element; a cholesterol reducing element; a fat oxidation prevention element, and an antioxidant. Treatment methods include enlisting the immune system of a subject receiving therapy to attack pathogens that cause inflammation of blood vessels or to otherwise reduce inflammation of blood vessels.

The invention relates to a recombined braised tofu with seafood and a processing method thereof, belonging to the food science and technology field. The method comprises the following steps of: adding accessories, such as soy protein, collagen of fish skin and fish bone, kelp extractives, and the like by using fresh-water minced fillet as a main raw material; and recombining, mixing (chopping in vacuum for 30 min), stewing and forming at a high temperature (for 30 min), frying with oil in vacuum, quickly cooling and packaging in vacuum to make a polymer of protein and amylase and form a tofu-shaped, fresh, tender and smooth product with seafood taste, i.e. the recombined braised tofu with seafood, and storing the finished product in the environment at 0-4 DEG C. The recombined braised tofu with seafood, which is produced by applying the technology, is rich in nutrition, has excellent consistency, white color and luster, great and strong seafood taste and long product shell life, and is widely suitable for Chinese and western foods.

A livestock-poultry meat modifier containing lycopene consists of the following components in percent by mass: 5-10 lycopene, 10-20 vitamin E, 0.015-0.03 selenium, 0-0.02 chromium, and the balance of carrier. The meat modifier can be prepared by the following steps: dissolving the lycopene solid powder by a small amount of normal hexane, mixing gelatin and sucrose in mass ratio of 3:7-1:9 to form microcapsule wall material, and conducting homogenization, wherein the mass of the lycopene solid powder accounts for 10-20% mass of the mixture of the gelatin and the sucrose; and mixing the lycopene microcapsule with the vitamin E, the selenium and the chromium in mass ratio, and then adding the blance of carrier. The livestock-poultry meat modifier containing lycopene is added in livestock-poultry complete feed, in 0.05-0.1 percent by weight. Tests prove that the meat modifier can reduce occurrence of PSE meat, effectively inhibit muscle fat oxidation, increase muscle water holding capacity, reduce muscle drip loss, stabilize meat color and improve meat tenderness, maintain meat flavor and prolong the shelf life of meat.

An apple-core beef ball is disclosed. The beef ball is prepared from 90-110 parts of beef, 20-22 parts of apples, 10-12 parts of potatoes, 5-6 parts of rice wine, 24-28 parts of fat, 3-4 parts of chives, 3-4 parts of table salt, 3-4 parts of trehalose, 11-13 parts of corn starch, 2-3 parts of soybean protein isolates, 2-3 parts of rosmarinus officinalis, 1-2 parts of cassia bark, 1-2 parts of clove, 7-9 parts of beaten egg and a proper amount of ice water. The beef is pickled with salt firstly so that the beef is more flavored. The beef ball containing apple stuffing is prepared so that greasy sense of the beef ball is reduced, and the beef ball contains sweet fruit and wine fragrance and has rich flavor.

The invention discloses a minced fish antifreeze agent of freshwater fish and an application thereof, and relates to a minced fish antifreeze agent and an application thereof in minced fish. The antifreeze agent is prepared from bone protein hydrolysate and konjak, wherein the mass ratio of the bone protein hydrolysate to the konjak is (2-6):(0.3-0.7). The antifreeze agent can be applied to the minced fish of the freshwater fish; 2-6g of bone protein hydrolysate and 0.3-0.7g of konjak are added to each 100g of minced fish. By adopting the minced fish antifreeze agent of the freshwater fish, fat oxidation and protein denaturation of the frozen minced fish in the freezing process can be effectively inhibited after the bone protein hydrolysate and the konjak are compounded; the water-retaining property and the gel property of the minced fish can be effectively improved.

The invention relates to a natural calcium alginate chitosan three-layered microemulsion compound coating preservative and a preparation method and application thereof. The preservative is prepared from the following substances: sodium alginate, natural antioxidant and antibacterial substances, glycerol, sodium chloride, chitosan, tripolyphosphate and water. The preparation method comprises the following steps: crosslinking a sodium solution where non-toxic pure natural antioxidant and antibacterial substances are dissolved with calcium chloride to form a calcium alginate double-layered microemulsion where the natural antioxidant and antibacterial substances are embedded; adding a tripolyphosphate solution after the microemulsion and the chitosan solution are compounded; and uniformly mixing the solution and ultrasonically crushing the solution to prepare the calcium alginate chitosan three-layered microemulsion compound coating preservative. By taking sodium alginate and chitosan as acarrier, the preservative has a relatively good film forming property on the surface of a meat product and generates antibacterial and antioxidant synergic effects by pure natural plant extract, andthe three-layered emulsion can control the slow release rate of the natural plant extract well. As the preservative is applied to products of stewed ducks in soy sauce and stewed chicken in soy sauce,the shelf lives of the products are prolonged greatly.

The invention discloses a fermented duck meat sausage processing method. The method comprises fermentation liquid preparation, preserving and deodorization, natural air drying and indoor low-temperature fermentation curing. The method can effectively prevent that duck meat is too fast dried because of rapid air drying so that a fermentation degree is low, realize good product flavor and taste, inhibit duck meat odor and prolong a product retention period.

The invention discloses a processing method of dried salted ducks through fermentation and air-drying. According to the method, inoculation liquid made from natural microorganisms through enrichment culture is adopted, and a three-stage technology of fermentation, air-drying and ripening is adopted, so that the defects that duck meat is too fast to dry and the fermentation is insufficient caused by that the duck meat is rapid to air-dry can be effectively overcome, the flavor of products is better, and the fishy taste of the duck meat can be restrained.

The present invention relates to a sausage casing color protecting technology which includes a color protecting agent preparation and a color protecting process. The advantages of the sausage casing color protecting technology are that the technology can scavenge oxygen and free radicals, chelate metal ions, and can effectively inhibit the fat oxidation of sausage casings, reduce the deterioration degree of sausage casing color and luster, and better guarantee the quality of sausage casings. Five antioxidants with functional ingredients which have efficacies of scavenging oxygen and free radicals, chelating metal ions, etc. are used in the sausage casing color protecting technology. At the same time, the synergic functions between antioxidants are taken advantages of, which can effectively inhibit fat oxidation of the sausage casings, thus delaying the fat oxidation of the sausage casings and protecting the color and luster of the sausage casings. The antioxidants are low in cost and are easy for preparation. The technology is low in color and luster deterioration degree during the storage and transport processes of the sausage casings, and can effectively overcome the influence of external environmental conditions on the sausage casings, protect the quality of the sausage casings, reduce the economic losses, and increase production efficiency.

The invention discloses a pickling method for bacon. The pickling method comprises the following steps: (1) preparing raw material: (1.1) processing meat, and (1.2) preparing auxiliary materials; (2)pickling: (2.1) smearing and rubbing, (2.2) smearing pickling materials, and (2.3) standing, and electrode induction; (3) drying; (4) removing from a shelf for storage to obtain a bacon finished product. The bacon prepared with the pickling method has the advantages of unique scent, tender meat and small damage on human body health, in addition, little nitrite is left in the meat, benzopyrene content is low, and practical eating requirements are met.

The invention discloses a lactating feed for improving the reproductive performance of sows by using dry blasting soybeans and a preparation method for the lactating feed. The feed comprises 30%-55% of corn, 4%-10% of alfalfa grass, 4%-10% of soybean hulls, 15%-25% of soybean meal, 4%-6% of fermented soybean meal, 2%-4% of super fish meal, 0-3% of glucose, 0%-2% of soybean oil, 5%-10% of dry blasting soybeans, 0.3%-0.4% of acidifier, 4% of 4% premixed feed, wherein the dry blasting soybeans are prepared by processing raw soybeans with high temperature through a high-temperature pre-curing processing technique; the dry blasting soybeans can effectively reduce the anti-nutritional factors, antigen protein and unhealthy oligosaccharides in the soybeans; the protein of the dry blasting soybeans wraps fat, so that oil oxidation is reduced, and the utilization rate of the protein and oil is greatly improved; and the dry blasting soybeans have a strong smell. The digestion and absorption rateof the protein and fat of the lactating feed using dry blasting soybeans is effectively improved, and the reproductive performance of the sows during the lactating period is improved.