315results about How to "Reduce nitrite levels" patented technology

A composite microbial preparation is prepared from hay bacillus (35-45%) lichen bacillus (25-35%) and thermofat bacillus (25-35%) through inclulating, culturing, proportional mixing, and culturing again. A microbial leaven is prepared from said composite microbial preparation through adsorption, press filter, breaking and baking. A microbial fertilizer is prepared from said composite microbial preparation, mud, peet, dung and dropping of chicken and livestock, distiller's grain, powered coal ash, straw or stalk, and city refuse through fermenting.

The invention provides a production process of a biological-organic-inorganic ternary compound fertilizer which is prepared by the following steps: mixing crop stalks, such organic components as livestock manures and active biological agents, regulating the carbon nitrogen ratio from 26 to 35, PH from 5.5-8.2 and moisture from 40% to 65% according to the organic matter contents of the crop stalksand the livestock manures, fermenting the mixture at minus15-75 DEG C for 20-50 days and ensuring the living bacteria count to be 0.03-0.2 billion / g, carrying out turning and oxygenating, fermenting in deep tanks and grinding on the mixture to prepare the biological organic fertilizers, mixing the biological organic fertilizers with the inorganic fertilizers and trace elements and simultaneously adopting the low-temperature drying process after extruding granulation and the biological agent spraying and cooling technology. The method can greatly shorten the decay period, ensure little nutrientloss and little generating capacity of sour gases in the processes of fermentation and decay and complete decay and fermentation, can enhance the stress resistance of the crops, ensure obvious disease-resistant effects and high survival rates of specific functional bacteria and has wide application. Through field contrast tests, both the production and income are increased by 10-25% by applying the biological organic fertilizer.

The invention provides a microbial preparation for improving freshwater aquaculture water body. The microbial preparation comprises the following raw materials by weight percentage: 25-30 wt% of bacillus subtilis, 25-30 wt% of bacillus licheniformis and 15-20 wt% of rhodopseudomonas palustris. The invention also provides a method for preparing the microbial preparation, which comprises the following steps of: sequentially inoculating the seed culture liquids of the bacillus subtilis, the bacillus licheniformis and the rhodopseudomonas palustris into a culture medium, fermenting to obtain a bacteria liquid, and mixing the obtained bacteria liquid with a carrier and nutrient substances to obtain the microbial preparation. The microbial preparation provided by the invention can significantly improve the water quality of the aquaculture water body and can also improve the meat quality of bred animals.

The invention discloses a rapid production method of flavored pickled vegetables. The rapid production method comprises the following steps: selecting raw materials, carrying out ultrasonic salting, carrying out lactobacillus fermentation, blending with flavor condiments, enabling the vegetables to be tasty by ultrasonic waves, and weighing and packaging the product. The rapid production method is simple in production process, easy to control and suitable for industrial production; the pickled vegetable product is delicious, tender and crispy, has a moderate salty and sour taste and has a nourishing nutrition; the used ultrasonic treatment not only accelerates the speed of salting and enabling the product to be tasty and shortens the needed time for processing, but also can also prevent nitrite from being generated, so that the content of nitrite is reduced and the safety of the flavored pickled vegetables is improved.

The invention provides a compound microorganism preparation used for freshwater aquiculture water body improvement, which comprises the raw materials by weight percentage: 25-30wt% of bacillus subtilis, 25-30wt% of bacillus amyloliquefaciens and 15-20wt% of thiobacillus denitrificans. The invention further provides a preparation method of the microorganism preparation, which comprises the steps that bacillus subtilis, bacillus amyloliquefaciens and thiobacillus denitrificans seed culture fluids are sequentially inoculated into a culture medium and fermented; an obtained bacterium fluid is mixed with a carrier and a nutritional substance; and the microorganism preparation is obtained. The microorganism preparation can obviously improve the water quality of an aquiculture water body, and can improve the meat quality of an aquiculture animal.

This invention relates to a microbe that can degrade nitrite with a high efficiency, which is B. megaterium MPF-906 (CGMCC No.1627). This invention also discloses a method for separating and culturing B. megaterium MPF-906. This invention also discloses the application of B. megaterium MPF-906 in degrading nitrite. B. megaterium MPF-906 can reduce the content of nitrite in water, soil and tobacco, thus can reduce the damage of nitrite to human bodies and environment.

A method for preparing industrial fermentation pickled vegetable relates to a method for preparing fermentation pickled vegetable, solving the problems that pickled vegetable produced by the current large-scale factory is still prepared by traditional technique depending on natural fermentation and the cabbage in the fermentation jar can be easily damaged by other bacteria and be easily rotten and goes bad. The method comprises the following steps: 1, palletizing cabbages; 2, adding pickled vegetable fermentation engineering bacteria; 3, fully injecting brine to the fermentation jar; 4, carrying out fermentation to obtain the product of pickled vegetable. The method uses controllable industrial technique to ferment the pickled vegetable; the added components are known and controllable; thus, the method avoids the pollution of the cabbage by other bacteria, rot and metamorphism.

The invention discloses bacillus subtilis and an application thereof to aquaculture, and belongs to the technical field of aquatic microorganisms. The bacillus subtilis NC108 is preserved on April 10, 2017 with the preservation number being CGMCC NO: 14010 at China General Microbiological Culture Collection Center, which is located at No.3 No.1 yard Beichenxilu Chaoyang District, Beijing, andthe preservation is required by Qingdao Agricultural University. The bacillus subtilis NC108 can fast efficiently reduce the content of ammoniacal nitrogen and nitrite in the water body, degrades alga, and has certain antagonism on the skin ulcer syndrome of apostichopus japonicas. The consumption of chemical pesticides and accumulation of chemical pesticides in the water body are reduces, so thatenvironmental pollution is prevented. The bacillus subtilis NC108 is beneficial for improving the quality and yield of aquatic animals and has remarkable economic benefit and social benefit.

The invention relates to the field of food microbial fermentation and relates to a preparation method of pepper pickle fermented by composite lactobacillus. Peppers fermented through a composite lactobacillus starter culture have advantages of being short in fermenting period, unique in flavor and low in content of nitrite. The preparation method includes following steps: picking peppers, removing peduncles from the peppers, washing the peppers, drying the peppers in air, placing the peppers into a pot, adding an activated starter culture and carrying out a fermenting process at 15-20 DEG C for 7-15 days to obtain the pepper pickle. Acidity of the pepper pickle can reach 0.8-0.9%, pH value of the pepper pickle is 3.2-3.3 and the content of nitrite is lower than 6.0 mg / kg. The content of nitrite is far lower than that in a national standard value, wherein the national standard nitrite content value is 20mg / kg.

The invention provides a special slow / controlled release fertilizer for capsicum. The special slow / controlled release fertilizer for capsicum is characterized in that the special slow / controlled release fertilizer for capsicum comprises, by mass, 0.10-0.15% of N-(n-Butyl)thiophosphoric triamide or quinhydrone and 0.25-0.30% of dicyandiamide. A preparation method of the special slow / controlled release fertilizer for capsicum comprises the following steps: combining fertilizers of macro, medium and trace elements of N, P, K, Mg, B, Zn and the like with organic fertilizers comprising high-quality decomposed rapeseed meal, chicken manure and the like, adding a urease inhibitor and a nitration inhibitor, and mixing. The special slow / controlled release fertilizer for capsicum has a slow release effect in soil, is rich in all nutritional elements specially required by the growth of capsicum, can effectively satisfy the nutrient needs of the capsicum of different growth stages, and can effectively improve the capsicum output.

The present invention discloses preserved meat and a pickling method thereof. The pickling method comprises the following steps: 1) marinating; 2) air-drying; 3) smoking; 4) ventilating; and 5) packaging. The preserved meat prepared by the pickling method is fresh and bright in appearance, the lean meat is red and the fat meat is light yellow. The preserved meat is long in preservation time and has a unique flavor. The preparation method is simple and easy for implementation and promotion. By controlling the ratios of the accessory materials and the meat, and the pickling and smoking times, the pickled preserved meat can reach a best flavor, the nitrite content in the prepared preserved meat finished products is far below a national standard of 30 mg / kg, and the food safety is ensured. The preserved meat by using ecological Wujin pork is rich in phosphorus, potassium and sodium, and has effects of stimulating stomach, dispelling cold, promoting digestion, etc.

The invention provides a microbial preparation for improvement of a freshwater aquaculture water body. Raw materials of the microbial preparation comprise, by weight, 15-40% of bacillus subtilis, 15-40% of bacillus amyloliquefaciens and 10-20% of rhodopseudomonas palustris. The invention also provides a method for preparing the above microbial preparation, comprising the following steps: successively inoculating bacillus subtilis, bacillus amyloliquefaciens and rhodopseudomonas palustris to a medium, fermenting and mixing a fermented liquid obtained with a carrier and nutrients so as to obtain the microbial preparation. By the use of the microbial preparation provided by the invention, water quality of an aquaculture water body can obviously be improved, and meat quality of farmed animals also can be raised.

The invention discloses a processing process for quickly-frozen toona sinensis buds. According to the processing process, methods of selecting raw materials, blanching, cooling, hardening and keeping brittleness, dehydrating, bagging and quickly freezing, freezing and storing and the like are optimized and used for enabling the color and the luster, the aroma and the mouth feel to be close to those of fresh toona sinensis when a quickly-frozen toona sinensis processed product is thawed; the processed product keeps original flavor and mouth feel of the fresh toona sinensis, the content of nitrate is reduced and the quality of products which are frozen and stored for a long time is improved; the defects that the content of the nitrate is high, the brittleness is lost, the mouth feel is not good and the like, which are easy to appear in an existing toona sinensis processed product, are solved effectively.

The invention relates to a dark tea extract buccal tablets and a preparation method thereof. The dark tea extract buccal tablets comprises the following raw materials in parts by mass: 1-15 parts of dark tea extract, 0.1-5 parts of heavy metal ion absorbent, 5-20 parts of ascorbic acid, 0.5-3 parts of Pullulan, 50-80 parts of filling agent, 0.1-1 part of acidity regulator, 0.1-1 part of sweetening agent, 0.1-1 part of natural spice and 0.5-2 parts of lubricating agent. According to the buccal tablets disclosed by the invention, the dark tea extract and the heavy metal ion absorbent as functional components are mixed with the auxiliary materials according to certain proportions, then the mixture is granulated in a fluidized drying granulator, and pressed into the tablets. According to the buccal tablets and the preparation method thereof, the production efficiency is high due to the adoption of a one-step granulation method; the prepared buccal tablets are refreshing and fine, good in mouthfeel and convenient to take, slightly has the fragrance of dark tea, and has the capabilities of refreshing breath, supplementing vitamin C, reducing the contents of nitrite and heavy metal ions in the human body and playing a role of preventing and treating cancers.

Provided is a radish pickle. The radish pickle employs radishes as a main raw material. The production method is as follows. Radishes are cleaned, drained, cut into radish strips, dried in the sun, put into a fermentation tank, and subjected to fermentation after addition of salt and a bacterium liquid. The fermentation tank is then sealed. The radish strips after fermentation are taken out, drained and fried. The fried radish strips and obtained seasoners after processing are mixed and bottled. The radish pickle prepared by the above four methods has lower nitrite content than pickles prepared by traditional methods. The radish pickle can guarantee health of eaters better compared to traditional pickles.

The invention relates to a flavor grapefruit peel dish, which has the advantages that the grapefruit peel can be effectively recovered and reused; the economic benefits are improved; the shelf life of the grapefruit peel is prolonged; meanwhile; the salt content of a finished product is reduced through a low-temperature dehydration process; through the dehydration treatment, 90-percent of nitrite is effectively removed. Rich saccharides, mineral substances and vitamin are contained in the finished product; the nutrition values and the health care functions of the grapefruit peel are combined; the effects of clearing away heat and toxic materials, diminishing inflammation, promoting urination, softening and expanding blood vessels and the like are achieved; the human body disease-resistant capability is favorably improved; the occurrence of the cardiovascular system diseases can be prevented. The added value of the grapefruit peels is greatly mined; further, the industrialization system of the grapefruit processing is completed; a great number of grapefruit peels can be recovered and utilized; the resource waste is reduced; the rich paths are also provided for the human diet nutrition and health.

The invention provides an over-saturated omidazole injection which comprises 1 g of omidazole, 0.7-1.1 g of propylene glycol and alcohol added to 4ml. Content of propylene glycol is 0.7-1.02g preferably, 0.78-0.91g further preferably and 0.78g optimally. The over-saturated omidazole injection is high in combining stability and low in content of nitrite in the process of storage.

The invention relates to an aquatic probiotic agent. The aquatic probiotic agent comprises rhodopseudomonas palustris HEW-GJ106 which is collected in CGMCC (China General Microbiological Culture Collection Center) with the collection number of CGMCC NO.17021. The aquatic probiotic agent also comprises one or more of enterococcus faecalis, lactobacillus plantarum, pediococcus acidilactici, bacillussubtilis or saccharomyces cerevisiae. The invention also provides a preparation method and an application of the aquatic probiotic agent. The probiotic agent can improve the utilization efficiency ofaquatic animals, the cost is saved, the steady state of the internal environment of digestive tracts in animal bodies is greatly improved, nutrition absorption and utilization are promoted, animal growth is promoted, and the production performance, the immunity performance and the stress resistance of animals are notably improved.

The invention discloses a method for making leaf vegetable pickled vegetable by a dry ice quick-frozen forward / back high pressure broth repeated penetration process. The method is characterized in that a process of separation and air drying of stalk and leaves and a dry ice quick-frozen process are employed for pretreating the leaf vegetable raw material, the leaf vegetable raw material is stored in a freezer at the temperature of -18 DEG C, after a broth is prepared, the forward / back high pressure repeated penetration process is employed for rapidly making the Szechwan leaf vegetable pickled vegetable having a traditional fermentation local flavor. According to the process provided in the invention, the leaf vegetable pickled vegetable raw material can reach the purpose of long-term storage without high salinity pickling, salt amount is reduced by 30%-35%, the content of nitrite is reduced by 90%-95%, no high salinity waste water is discharged, the production efficiency is increased by more than 300%, the serialization, automation, standardization and large scale production of Szechwan pickled vegetable can be realized, and the method provided in the invention has a landmark innovation revolution to a traditional production mode to the Szechwan pickled vegetable.

The invention discloses a mustard leaf curing agent. The mustard leaf curing agent comprises, by weight, 600-1000 parts of fermented soy sauce, 2-5 parts of aginomoto, 3-5 parts of sugar, 20-30 parts of garlic, 10-15 parts of fresh ginger, 4-6 parts of sweet-scented osmanthus, 8-12 parts of sesame oil, 5-10 parts of fresh jujube, 3-4 parts of hawthorn, 1-3 parts of schisandra chinensis and 3-6 parts of sea-buckthorn. The invention further discloses a mustard leaf curing method. The aginomoto, the sugar, the garlic, the fresh ginger, the sweet-scented osmanthus, the sesame oil, the fresh jujube, the hawthorn, the schisandra chinensis and the sea-buckthorn are mixed and smashed to be evenly mixed with the fermented soy sauce to obtain the curing agent; mustard leaves are selected, processed and aired; calcium hydroxide emulsion and citric acid solutions are added to be evenly stirred and mixed; a jar is sealed for conducting curing for three to five days; the curing agent is added for curing; finally after vacuum sealing and vacuum packaging are carried out on the obtained mustard leaves, heating, sterilization, cooling and preservation are carried out. Traditional Chinese medicine ingredients are added into the mustard leaf curing agent, so that the mustard leaf curing agent has the health care effect on the human body, and the cured mustard leaves have the unique flavor.0.

The invention discloses a method for manufacturing a high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable. The method comprises the following steps of 1, a high-salinity preliminary salting process comprising selecting a fresh vegetable as a raw material, washing, cutting, adding an iodized salt having the content of 30% into the cut fresh vegetable, and carrying out salting, 2, a desalination and dehydration process comprising taking out the salted vegetable, immersing it in waster for desalination so that a large amount of the salt is removed, and carrying out squeezing dehydration, 3, a strain inoculation process comprising through a compound flora fermentation technology, carrying out flora inoculation and fast fermentation after vegetable slicing, 4, a salting process comprising adding 80% of fermented vinegar, 10% of fermented soy sauce, 5% of an iodized salt, 3% of a natural perfume and 2% of sugar into the fermented sliced vegetable, and carrying out salting, and 5, an unloading and vacuum package process. The method solves two technical problems of high-salinity salting and low-salinity fermentation of the common soy sauce-pickled vegetables, and is a novel biotechnology for producing the high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable which is healthful and wholesome and has a good taste.

The invention discloses a method for preparing tuber pickled vegetables through a three-stage air-drying multi-section ultra-high-pressure and positive-negative high-pressure permeation technology. The method comprises the following steps: performing three-stage air-drying on tuber vegetables; storing dehydrated tuber vegetables in a freezer of -18 DEG C for 10-12 months; during production, performing repeated permeation on the frozen tuber vegetables and a pickled vegetable fermenting solution under the positive-negative high-pressure condition, and performing permeation under the multi-section ultra-high-pressure condition to obtain the tuber pickled vegetables. According to the method, the usage amount of salt is reduced, the dehydrating time is greatly shortened, and the storage time of the dehydrated vegetables is prolonged.

The invention discloses a method for producing bound trotters through artificial inoculation and fermentation, and belongs to the technical field of food processing. The method comprises the following steps: preparing trotter skin; pretreating raw materials; pickling the pretreated raw materials at a low temperature; rolling and kneading the pickled raw materials; inoculating and fermenting the kneaded raw materials; encrusting the fermented raw materials, and bundling up the encrusted raw materials; marinating the bundled raw materials; cooling the marinated raw materials, and vacuum packing the cooled raw materials; and sterilizing the packed raw materials at high pressure, cooling the sterilized raw materials, packing the cooled raw materials in boxes, and warehousing the boxes. According to the method disclosed by the invention, a conventional processing method is combined with a microorganism fermentation technique, mixed bacteria species of bulgaricus milk bacillus, saccharomyces cerevisia or bulgaricus milk bacillus and staphylococcus carnosus are used for fermentation in a bacteria species mixing manner, so that a novel and convenient ready-to-eat health food is provided for society. The bound trotters processed by the method disclosed by the invention are unique in special flavor, deep red in color, loose in meat quality, high in nutrient value, easy to preserve, stable in quality, and high in edible safety, and effectively reduce the content of nitrite.

This patent discloses a water treatment method for recirculating aquaculture. The method includes the following steps: step A, culture water discharged from a culture pond passes through filter equipment to remove water-insoluble dirt; step B, the culture water passes through a protein separation device to remove soluble protein in water; step C, the culture water passes through purification equipment for removal of harmful substances in water and sterilization; step D, the culture water passes through reduction equipment for supplementing of trace elements; step E, the culture water passes through first-stage fine filtration equipment to remove small impurities and flocculent precipitates in water; step F, the culture water passes through second-stage fine filtration equipment to remove excess cations and strong oxides in water; step G, the culture water passes through temperature control equipment for water temperature adjustment; and step H, the culture water passes through oxygen increasing equipment for oxygen increasing, and then enters the culture pond. The method and equipment can purify and reduce culture water, kill pathogens in the water body, reduce the content of ammonia nitrogen and nitrites, and remove harmful substances in the water body.

The invention discloses a method for making sauce-flavor sword beans. The method comprises the following steps: selecting materials, rectifying, airing, washing, salting, pickling, saucing and the like. In a processing process, no chemical ingredient additive is added, so that the safety of a food is ensured. A unique method for pickling once and saucing once is adopted, so that the content (less than 3.5mg per kilogram) of nitrite in finished sword beans can be reduced, and the sword beans are good in color and taste better.

The invention discloses a mixedly-boiling rapid fermentation production method of low-salt pickled cucumber, and belongs to the technical field of food processing. The method comprises the following steps: preparing a fermenting liquid: weighing the following components in percentage by weight: 3 to 5% of salt, 2 to 4% of carbohydrate, 0.1 to 0.2% of food grade calcium chloride, and 5 to 6.9% of spices, boiling the mixture for 15 to 20 minutes, cooling to the room temperature, adding 1 to 2% of liquor, 0.10 to 0.15% of pickling specific bacterium powder, and the balance being water; picking fresh and tender cucumbers, washing, draining, cutting; adding the processed cucumbers into a temperature-constant fermentation tank, adding the prepared fermenting liquid into the fermentation tank to submerge the cucumbers, and carrying out fermentation for 96 to 140 hours at a temperature of 25 to 30 DEG C so as to obtain the pickled cucumber. The fermentation is carried out by a plurality of bacteria, the technology is simple, the application range is wide, the pickled vegetable can be produced continuously, the color and luster are normal, the taste is fresh and crispy, the fermentation period of pickled vegetable is effectively reduced, the content of salt and nitrite is low, and the safety is improved.

A method for pickling sour vegetable includes such steps as providing Chinese cabbage, cabbage, radish, etc, immersing in boiling water, immersing in cold water, immersing in lactics liquid, loading bag, holding the temp while souring, water washing, sealing in containers, low-temp souring, and water washing. Its advantages are good taste, low content of nitrite.

The invention discloses a pond sediment improving effervescing agent and a preparation method and application thereof. The pond sediment improving effervescing agent comprises a chemical sediment improving effervescing agent and a biological sediment improving effervescing agent. The chemical sediment improving effervescing agent comprises, by weight, 10-45 parts of potassium hydrogen persulfate,5-15 parts of calcium peroxide, 1-5 parts of ethylenediamine tetraacetic acid disodium salt, 1-20 parts of zeolite powder, 0-10 parts of activated carbon, 1-30 parts of baking soda, 1-20 parts of tartaric acid, 1-5 parts of talcum powder, and 1-3 parts of polyvinylpyrrolidone; the biological sediment improving effervescing agent comprises, by weight, 1-40 parts of humic acid, 1-20 parts of a microbial agent, 1-15 parts of kaolin, 1-30 parts of baking soda, 1-15 parts of tartaric acid, 1-3 parts of polyvinylpyrrolidone, and 1-5 parts of talcum powder. The pond sediment improving effervescing agent takes advantage of high acting speed and slow release to form, at the bed of a pond, a relatively long-term steady small environment, providing a beneficial environment for the reproduction of microbes.

The invention provides a culture water quality regulating and controlling method of a penaeus vannamei boone freshwater pond. The culture water quality regulating and controlling method comprises the following steps in sequence: (1) carrying out anaerobic nitrification; (2) carrying out aerobic nitrification; (3) purifying photosynthetic bacteria; (4) carrying out microalgae cultivation and purification. Water pumped out from the freshwater pond for culturing penaeus vannamei boone is subjected to the anaerobic nitrification, the aerobic nitrification, the photosynthetic bacterium purification and the microalgae cultivation and purification in sequence, and then the water is reflowed back to the freshwater pond for culturing penaeus vannamei boone. According to the culture water quality regulating and controlling method, organic matters in the pond water can be decomposed into small molecular substances and the small molecular substances are cultured and absorbed by the photosynthetic bacteria and mixotrophic microalgae, and are converted into a microalgae organism; the treated and qualified water and cultured beneficial microalgae are discharged into the pond for cyclic utilization; after the beneficial microalgae enter the pond, population advantage is formed and a culture biological environment is improved; the water quality treatment effect is good, and a whole water treatment process does not utilize a culture water body and normal growth of the penaeus vannamei boone is not influenced; the method is high in operability and low in operation cost, and is safe and reliable to the cultured penaeus vannamei boone.

The invention discloses a method for preparing pickled guncus through fermentation of direct vat composite lactic acid bacteria. The method comprises the steps of taking guncus as a principal raw material, cleaning, cutting, drying and mixing guncus, garlic flakes, tender ginger and chile in mass proportion, adding aseptic cured fermentation water containing table salt and sucrose, and adding a pure direct vat composite lactic acid bacterium fermentation agent for fermentation for 5-15 days at 15-30 DEG C to form the pickled guncus which is good in color, stable in tissue state, sour, tender and crisp in taste and nutrient-rich. The method employs a direct vat composite lactic acid bacterium fermentation technology; a fermentation culture is a pure lactic acid bacterium composite culture and is definite; enlarged cultivation of the culture is not required; culture degradation and other bacterium contamination are avoided; a production technology is simplified; the fermentation time is shortened; the cost is lowered; standard production of pickles is facilitated; stable product quality is kept; and a nitrite content is much lower than that of old water fermentation and natural fermentation.