57results about How to "Reduce carcinogens" patented technology

The invention relates to a fungus tea drink, in particular to tea fungus and a culture method thereof. The tea fungus is prepared from black tea, green tea, scented tea, sugar, glucose, honey, medicine and water. The tea fungus can help digestion, cure various stomach diseases, contains microorganisms beneficial to a human body, can adjust the physiological functions of the human body, promote metabolism, help digestion, prevent arteriosclerosis, resist cancer, care health and strengthen the physique, and becomes a healthcare drink which is popular around the world. The tea fungus can cure various chronic diseases, such as hypertension, atherosclerosis, coronary heart disease, diabetes, constipation, hemorrhoids, obesity, alopecia areata, white hair, cataracts, rheumatoid arthritis, gastritis, diarrhea, anemia, riboflavin deficiency and the like.

The invention belongs to the technical field of food processing and specifically relates to a flavored low-fat white mushroom crisp chip and a preparation method thereof. The flavored low-fat white mushroom crisp chip comprises the following materials in parts by weight: 1000 parts of white mushrooms, 5-10 parts of konjac glucomannan, 10-80 parts of chitosan, 10-60 parts of salt, 60-200 parts of isolated soybean protein and 40-200 parts of a nutrition balancing agent. The preparation method comprises the following steps: pre-treating the white mushrooms, preparing impregnation liquid, carrying out vacuum soaking and ultrasonic coating, carrying out quick-freezing and slicing, carrying out vacuum frying and dehydrating, removing oil, and packaging. The prepared flavored low-fat white mushroom crisp chip has the advantages of being low in fat content, uniform in color, crisp in mouthfeel, full in nutrition, complete in product shape and almost free of fractures.

The invention discloses an improved pulp bleaching technique for reed pulp paper-making, which comprises: first, using deoxylignin for bleaching, wherein, slurry concentration 8-20%, temperature 85-130Deg, oxygen consumption quanity 1-4.5Kg per ton slurry, NaOH consumption quanity 1-4Kg per ton slurry, and MgSO4 consumption quantiy 0.1-1.0%; second, using biological enzyme for bleaching, wherien, enzyme adding quanity 20-80g per ton slurry, temperature 30-80Deg, slurry concentration 5-16%, pH value 5-12, slurry hardness 2-8(KMnO4), and time 0.5-4h; third, adding hypochlorite for bleaching. This invention can reduce bleachability and back-yellow value, improves yield and slurry hardness, and decreases pollution to environment.

The invention relates to a health walnut cake, which contains oligoisomaltose. The weight percentage of each material is as follows: 30-45 percent of flour, 6-10 percent of egg, 15-25 percent of white sugar, 15-20 percent of plant oil and 2-15 percent of oligoisomaltose, wherein the flour is standard flour or whole wheat flour or the mixture thereof. The invention takes full advantage of physiological function of the oligoisomaltose in human bodies, gives health care function to common walnut cake, improves the colour and luster of finished products of common walnut cakes, meets the requirements of consumers on product appearance, adds new species for walnut cakes, and is particularly applicable to be leisure food with low price and high quality for the middle-aged and old people.

A cast-iron cookware apparatus for cooking, or more particularly, “pan”searing meat on a typical charcoal or gas grill is provided. If used in conjunction with a grease catch pan the apparatus can be used in an oven. The cookware apparatus is similar to a typical griddle, skillet, or various other pan type cookware apparatuses. The second embodiment apparatus could be used in place of a typical grill rack. The cookware apparatus has a plurality of substantially small apertures extending through the cooking area of the apparatus. Due to the size and low number of apertures the apparatus will allow most of the fat to drain from the apparatus during the cooking process, yet the apparatus still leaves the meat juicy, tender and flavorful. The apparatus reduces carcinogens produced when grill cooking, as well as reduces retained fat content when used in an oven.

The invention discloses a green tea strain health-preserving and health-care beverage and a manufacture method thereof. The beverage comprises the following ingredients: 0.8 to 1.4 percent of green tea, 2 to 3 percent of glucose, 0.05 to 0.1 percent of strains and the rest of water. The green tea strain health-preserving and health-care beverage has the beneficial effects that raw materials are common, the processing is simple and convenient, and good medical effects and nutrition values are realized.

The invention discloses a spicy cumin halal barbecue condiment and a preparation method thereof. The preparation method comprises the following steps of: scientifically compounding an antifreeze polypeptide which can remarkably improve anti-freezing effects of a food material, delay and prevent ice crystal formation and recrystallization of the food material during frozen storage, prevent the food structure, the quality and the flavor of the food material from being destroyed, and prolong the market circulation time limit of the food material, and a composite flavor maillard peptide which can endow the food material with special fragrance, taste and color and produce strong antioxidant effects; adding penetrating agents which have rapid penetration effects and shorten the pickling time, potato powder, sweet potato powder and tomato powder which can reduce the production of barbecue carcinogens, and functional raw materials such as dietary fibers and the like which can prolong the shelf life of a condiment and promote digestion to finally prepare a halal barbecue condiment which is more suitable for a commercial operation mode, has remarkable anti-freezing effects, can prolong the circulation time limit of the food material during frozen storage, keep the quality and flavor of the food material, shorten the pickling and barbecuing time and reduce the production of barbecue carcinogens, and is strong in penetration effects.

The invention discloses a pitaya juice and a processing method thereof, and belongs to the technical field of food processing, wherein the pitaya juice comprises the following raw materials by weight: 1000-1200 parts of pitaya flesh, 50-85 parts of pitaya pericarp, 400-500 parts of kiwifruit, 300-400 parts of cucurbita pepo l, 45-75 parts of a color protection agent, 35-65 parts of a flavoring agent, 30-45 parts of a preservative, and 15-25 parts of citric acid. The processing method comprises: 1) raw material treatment; 2) astringent taste removing treatment; 3) mixing and juice preparation; 4) seasoning; and 5) homogenization and degassing. According to the present invention, the pitaya flesh adding amount can be reduced while the cyanidin content in the pitaya juice can be increased, and the nutrients in the pitaya juice can be increased; and the pitaya juice is suitable for general people, and is further suitable for diabetes patients.

The invention relates to a health staple food capable of reducing postprandial blood sugar, and also relates to a preparation method of the health staple food and its application in reducing blood sugar. The health staple food with a low glycemic index comprises, by weight, 51-61% of rice, 16-26% of peanut kernel, and 18-28% of peeled mung bean. With organic food as the raw material, the health staple food of the invention is totally prepared with a physical processing method, without any harmful components added. No natural nutritious component in the raw material can be damaged. As a pollution-free green food, the health staple food of the invention integrates nutrition, diseases prevention and disease curing, thus ushering in the application prospect of coarse cereal food. And the application value of coarse cereals is enhanced, with remarkable economic benefit and social benefit. With a low glycemic index, the integrated staple food provided in the invention plays a role in reducing postprandial blood sugar, reducing glycated hemoglobin, and has certain effect on fat-reducing, thus being significant to diabetic patients.

The invention discloses a halal barbecue seasoning which can shorten the marinating time and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation of ice crystals and recrystallization of food materials during frozen storage, and prevent the food structure of food materials , the quality and flavor are destroyed, the antifreeze polypeptide that prolongs the market circulation of food materials and the special aroma, taste and color can be given to food materials, and the compound flavor Maillard peptide with strong anti-oxidation effect can be produced, and the addition of fast penetration Functional raw materials such as osmotic agent that shortens pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion, and finally prepare a kind of food with significant anti-inflammatory properties. The halal barbecue seasoning is more suitable for commercial operation mode because of its freezing effect, prolonging the circulation period of frozen ingredients, maintaining the quality and flavor of ingredients, strong penetration, shortening pickling and grilling time, and reducing the production of barbecue carcinogens.

The invention discloses staphylococcus epidermidis and an application thereof in production of a fermented meat product. The invention also provides a starter prepared from the staphylococcus epidermidis and an application thereof in meat product fermentation. The meat product fermented by the staphylococcus epidermidis disclosed by the invention has good flavor, and the product has stable quality without peculiar smell while the chromophoric effect is good.

The invention discloses a nutritional agent for enhancing immunity, restoring a gastrointestinal function and protecting heart, brain, liver and kidney cells. The nutritional agent comprises the following raw materials in part by weight: 3 to 28 parts of ganoderan powder, 2 to 49 parts of protein powder, 1 to 24 parts of maitake extract and 4 to 22 parts of compound lactobacillus. The nutritional agent has the following advantages of remaining nutrients and active ingredients in each component of the raw materials to the maximum, supplementing various nutrients and proteins for a human body, and having the effects of anti-blood lipid, anti-blood glucose, anti-virus, anti-genetic mutation, anti-tumor, anti-radiation, liver-protection, anti-fatigue, gastrointestinal mucosa restoring, and the effect of helping to restore damaged heart, brain, liver and kidney cells of the human body.

The invention relates to an environmental-friendly rubber homogenizing agent. The environmental-friendly rubber homogenizing agent is prepared from the following components in parts by weight: 70-90 parts of modified petroleum asphalt, 10-30 parts of carbon-hydrogen resin and 1.5-2 parts of p-toluene sulphonic acid, wherein the modified petroleum asphalt is prepared from the following components in parts by weight: 70-90 parts of petroleum asphalt, 1.5-2 parts of phosphoric acid and 10-25 parts of a modifier. The environmental-friendly rubber homogenizing agent has the beneficial effects that comprehensively considering from environmental protection property and using property of a product, at higher temperature, air, the modifier and asphalt component generate chemical reaction in the uniformly mixing process by utilizing oxidation of the air and chemical modification of the modifier, and then the amount of polycyclic aromatic hydrocarbons carcinogen is reduced when the amount of softening point of asphalt is remarkably increased; selected formula system and preparation method can reach good effect, and the acquired homogenizing agent is low in polycyclic aromatic hydrocarbons content and accords with the requirement of European Union REACH Regulations; meanwhile, with the adoption of the environmental-friendly rubber homogenizing agent, blending uniformity of rubber can be remarkably improved, mixing quality is improved, and energy is saved, thus increasing technical content and added value of the product.

The invention relates to a cyclodextrin additive with a cancerogen filtering function, an antioxidant function and a slow release function. The cyclodextrin additive comprises the following raw materials in parts by weight: a cyclodextrin compound, an antioxidant component, a bioactive component and a solvent, wherein cyclodextrin has the function of adsorbing and filtering carcinogenic harmful substances after dissolving in the solvent; after the antioxidant component is enveloped or adsorbed by the cyclodextrin compound, the synergistic antioxidant function is kept; and bioactive substances enveloped by the cyclodextrin compound achieve the purpose of slow release. Compared with the prior art, the cyclodextrin additive has the advantages that harmful cancerogen (80-90%) in mainstream smoke and harmful ingredients in a food storage and smoking process can be remarkably reduced, and damage to the oral cavity, respiratory tract and lung of a consumer in the eating process is prevented and relieved. Besides, special original active substances can be prevented from being influenced by a filtering system or / and the newly added active substances are slowly released, and besides, the requirements of consumers for reducing health hazards and improving the product quality and functions are met.

The present invention provides a filter for removing carcinogens from a gas or liquid. The filter contains nucleic acids, for example DNA or apurinic acid, with which the carcinogens may react. In specific embodiments the filters are used for tobacco smoke or industrial pollutants.

The invention provides a production method of an anti-aging compound preparation of Chinese herbs. The compound preparation consists of 10 to 80 parts of Astragalus mongholicus, 10 to 80 parts of acanthopanax roots and 20 to 90 parts of wintercreeper, and the compound preparation also can comprise 1 to 50 parts of lucid ganoderma, 1 to 50 parts of gynostemma pentaphylla and 1 to 50 parts of pseudo-ginseng. Compared with the traditional alcohol precipitation method production process, the production method has the advantages that the filtered liquid which is obtained by adopting a high-speed centrifugal filtering process technology under an appropriate centrifugal condition is clear, the loss of active ingredients is less, the drug effect is improved, the dosage is reduced, the quality of the preparation product is improved, the production process is environment-friendly and economical, the cost is saved, and the application of organic solvent is avoided.

The invention relates to the technical field of fuel ovens for grilling food, in particular to a smoke-free environment-friendly oven. The oven comprises an oven body and a collecting drawer. A left top board and a right top board are fixed on two sides of the top of the oven body respectively, an oven port capable of holding grilling food is formed between the left top board and the right top board, the collecting drawer with an upward opening is mounted in the middle of the oven body below the oven port, and a left combustion chamber and a right combustion chamber are arranged in the oven body on two sides above the collecting drawer. According to the smoke-free environment-friendly oven, the oven is reasonable and compact in structure and convenient to use, the collecting drawer is arranged below the oven port, and the combustion chambers are arranged on the left and right sides above the collecting drawer, so that heat can be gathered at the oven port through a radiating outlet to grille food, smoke with strong oil fume ordour produced by the fact that oil and seasonings penetrate food to drop on fuel can be prevented, food is prevented from being smoked by smoke during grilling, cancerogen in food is reduced, air pollution is reduced, and the oven is sanitary and environmentally friendly and healthy.

The invention relates to a health xylitol peanut crisp, which contains oligoisomaltose and xylitol. The weight percentage of each material is as follows: 30-45 percent of flour, 6-10 percent of egg, 15-25 percent of xylitol, 15-20 percent of seed fat and 2-15 percent of oligoisomaltose, wherein the flour is standard flour or whole wheat flour or the mixture of the two. The invention takes full advantage of physiological function of the oligoisomaltose in human bodies, gives health care function to traditional peanut crisp, improves the colour and luster of finished products of traditional peanut crisp, meets the requirements of consumers on product appearance, is particularly applicable for diabetes patients and fatty people as the traditional sucrose is replaced by xylitol, and adds new species for the peanut crisp.

The invention provides a smoke-free food barbecue grill which comprises a heating source. A grill body is arranged on one side of the heating source at least. A plurality of gears arranged in the height direction are arranged at one end of the grill body and can be driven by a motor to rotate synchronously, and a holder is mounted on one side of each gear. Locating grooves corresponding to the holder are arranged at one end of the grill body, and the locating grooves and the holders cooperate to clamp skewers. According to the smoke-free food barbecue grill, food can be evenly heated, the probability of over-toasting and scorching of food is reduced, meanwhile, no lampblack is generated in the grilling process, and the skewers can be taken and put down conveniently.

The invention discloses a high-safety Islamic barbecue condiment and a preparation method thereof. By adopting scientific compounding, the anti-freezing effect of food materials can be remarkably improved, formation of ice crystals and recrystallization in a frozen storage process of the food materials are delayed and prevented, food structures, quality and flavors are prevented from being damaged, a circulating period of anti-freezing polypeptides in a food material market is prolonged and special aroma, taste and color can be given to the food materials; a compound flavored Maillard peptide with relatively strong anti-oxidization effect can be generated; and functional raw materials including a penetrating agent with rapid penetration effect and short pickling time, potato powder, sweet potato powder and tomato powder which can reduce the generation of barbecue cancerogens, and dietary fiber powder capable of helping to digest and the like are added to finally prepare the Islamic barbecue condiment which has remarkable anti-freezing effect, can prolong a food material cold storage and circulating period, keeps quality and flavor of the food materials, has the strong penetration effect, can shorten pickling and barbecue time, can reduce the generation of the barbecue cancerogens and is relatively suitable for a commercial operation mode.

The invention discloses a halal barbecue seasoning suitable for commercial circulation and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, The quality and flavor are destroyed, the antifreeze polypeptide that prolongs the market circulation period of food materials and the special aroma, taste and color can be given to food materials, and the compound flavor Maillard peptide with strong anti-oxidation effect can be produced, and the addition of it has rapid penetration , osmotic agent that shortens pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion. Halal barbecue seasoning that is more suitable for commercial operation mode because it can prolong the circulation period of frozen food, maintain the quality and flavor of food, have strong penetration, shorten the time of pickling and grilling, and reduce the production of barbecue carcinogens.

The invention discloses seasoned pine nuts and a preparation method thereof. The seasoned pine nuts disclosed by the invention are prepared through the following steps of after pine nuts are opened, soaking the opened pine nuts in seasoning liquid containing plant components, and then jointly baking the soaked pine nuts and spice. The pine nut products obtained by the method disclosed by the invention have plant fragrance rather than fat taste from inside to outside; the pine nuts are cooked in a baking manner, so that the possibility that carcinogen and greasy smell are easy to generate and people easily suffer from excessive internal heat in a conventional deep-frying manner is reduced; the pine nuts disclosed by the invention are fragrant and crisp in mouth feel, rich in nutrition and ready-to-eat after being unpacked; and the plant components capable of clearing heat to reduce pathogenic fire are adopted, so that people do not suffer from excessive internal heat easily after eatingthe pine nuts, and the pine nuts have certain health-care efficacy.

The invention discloses an improved pulp bleaching technique for reed pulp paper-making, which comprises: first, using deoxylignin for bleaching, wherein, slurry concentration 8-20%, temperature 85-130Deg, oxygen consumption quanity 1-4.5Kg per ton slurry, NaOH consumption quanity 1-4Kg per ton slurry, and MgSO4 consumption quantiy 0.1-1.0%; second, using biological enzyme for bleaching, wherien, enzyme adding quanity 20-80g per ton slurry, temperature 30-80Deg, slurry concentration 5-16%, pH value 5-12, slurry hardness 2-8(KMnO4), and time 0.5-4h; third, adding hypochlorite for bleaching. This invention can reduce bleachability and back-yellow value, improves yield and slurry hardness, and decreases pollution to environment.

The invention provides a method for making bacon with five species, and relates to the field of foodstuff processing method technology, which is characterized in that the method comprises cleaning, cutting strip, preserving, turning over jar, cleaning, drying and packing; the steps for preserving and turning over jar use specially-produced ingredient. The invention employs specially-produced ingredients with preservation effect for preserving, which be used for preserving in summer with long preservation time, and reducing carcinogenesis substance effects in the preserved foodstuff.

The present invention discloses a cancer preventing health-care drink and a preparation method thereof. In particular, the health-care drink consists of shii-takes, glucose and kombucha. By using the shii-takes and kombucha having efficacies of preventing cancers, lowering blood pressure, blood fat, and cholesterol, improving immune function, strengthening body, lengthening life and beautifying features, and glucose as carbon source, a fermentation is fully conducted. The effectiveness are combined and the formed health-care efficacy is more significant. The combined effects are far beyond the original single shii-take traditional drink, the cancer preventing health-care drink is prepared. The health-care drink is more sour, sweet and palatable in taste and an ecological health-care drink. The health-care drink is simple in production process, low in cost, practical and convenient, and very good in market prospects.

The invention discloses an edible oil and a blending method thereof. The edible oil comprises, by weight, 100-120 parts of an olive oil, 40-60 parts of a coconut oil, 15-19 parts of a sesame oil, 7-9parts of stigma croci, 3-5 pats of fructus anisi stellati, 2-7 parts of laurus nobilis leaves, 3-5 parts of rhizoma kaempferiae, 6-10 parts of gingers, 5-10 parts of garlics, 18-22 parts of pricklyashpeels, 30-36 parts of dried chillies, 2-4 parts of fructus foeniculi, 4-6 parts of eutrema yunnanense rhizomes, 1-3 parts of glucose oxidase, 1-2 parts of lycopene, 2-4 parts of a herba rosmarini officinalis extract, 1-3 parts of a rhizoma et radix polygoni cuspidati extract, and 4-6 parts of Arabic gum. According to the edible oil, a preparation mode of partial frying is adopted, so that the edible oil is healthy.

The preparation method of smoked bacon comprises the following method steps, (1) processing pork, soaking in white wine for 7 minutes and draining for later use; (2) adding a marinade; (3) sealing the pork together with the marinade and marinating in cold storage for 8 1 day, the refrigerated temperature is ‑2~3℃; (4) Clean the marinade on it by hand, and dry it in a clean, ventilated, and cool place for 8 days; (5) Put the dried pork on the baking tray first Pave a piece of tin foil, pour smoked rice, 1 small bag of black tea, 1 large piece of dried orange peel, 2 teaspoons of white sugar, 35ml of white wine, mix well, then cover a piece of tin foil on the pork, and start smoking; (6 ) Put the smoked bacon into the activated carbon powder and stir. The invention improves the traditional technology, has simple operation, and produces smoked bacon with good taste and less carcinogens.

The invention provides a breeding method for female pigs, and belongs to the technical field of animal husbandry. According to the breeding method, the female pigs are fed with feed with different weights according to different pregnant time of the female pigs, and the feed is prepared by mixing of the following raw materials in parts by weight: 35-40 parts of corn flour, 15-20 parts of soybean meal, 6-8 parts of barley malt, 5-7 parts of tangerine pericarp, 20-25 parts of Chinese cabbages, 5-8 parts of tomatoes, 1.5-1.8 parts of albumen powder, 0.5-0.7 part of chicken powder, 0.6-0.8 part ofan additive, and 0.2-0.4 part of a plant extract liquid. The feed used in the breeding method is formed by a scientific combination and rich in bioactive substances, the active ingredients of each rawmaterial influence each other and have synergistic effects, so that feeding of the female pigs can be promoted, immunity and digestive system functions of the female pigs are improved, the disease incidence rate is reduced, and the survival rate of farrowing is improved.

The invention discloses a halal barbecue seasoning with strong biological activity and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, quality and Flavor is destroyed, antifreeze peptides that prolong the market circulation of food materials and food materials can be endowed with special fragrance, taste and color, and can produce compound flavor Maillard peptide with strong anti-oxidation effect, and add fast penetration, shorten Penetrating agent for pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens in barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion. It is a halal barbecue seasoning that is more suitable for commercial operation mode, which can prolong the circulation period of frozen storage of ingredients, maintain the quality and flavor of ingredients, have strong penetration, shorten the time of pickling and grilling, and reduce the production of barbecue carcinogens.

A method of treating a solution (e.g. comprising water and optional other components) to make smoked water for flavouring food, comprises: (i)providing a source of smoke and filtering the smoke to reduce its PAH content, (ii)providing a smoking vessel (e.g. pan) containing the solution, and (iii)introducing bubbles of filtered smoke into the solution while agitating the solution so as to break upthe introduced smoke into a plurality of smaller bubbles of average diameter 2mm or less.