65results about How to "Stay organized" patented technology

The invention discloses a fresh keeping agent for water bamboo shoots, a production method of the bamboo shoot and a product, aiming at solving the problems that a chemical preservative is required to be added for ensuring the shelf life of products such as water bamboo shoots, the health of consumers can be harmed due to excessive adding and abuse of the chemical preservative, a great amount of sodium sulfite is used for corrosion prevention and decoloring when the bamboo shoot raw material is pre-treated, and long-time desulfuration is also required in a later period. The fresh keeping agent meets the organic product processing standard, and can be used for replacing the chemical preservative and solving the problems of microbial spoilage, sack expanding and the like during organic water bamboo shoot processing. The fresh keeping agent is used for processing bamboo shoots, the product quality is ensured, the environment pollution is reduced, the health of consumers is safeguarded, the economic benefit of farmer households is improved and the fresh keeping agent plays an important role; and besides, the method is simple, the operation is convenient, the equipment investment is low, the production period is short, the fresh keeping agent is suitable for industrial production requirement of small and medium sized bamboo shoot processing enterprises and has wide application prospect.

A low-calorie whole-grain coarse-cereal crisp biscuit and a manufacturing method thereof belong to the biscuit manufacturing field. The biscuit comprises, by weight, 300-400 parts of a mixed coarse-cereal flour, 80-120 parts of erythritol, 20-80 parts of galacto-oligosaccharides, 80-150 parts of butter, 100-150 parts of eggs, 80-120 parts of peanut butter, 80-120 parts of milk, 20 to 80 parts of resistant dextrin, 10 to 30 parts of whey protein powder, 10 to 30 parts of white kidney bean extract, 5 to 10 parts of chia seeds, 5 to 10 parts of modified starch, 2 to 10 parts of baking soda, 2 to10 parts of baking powder and 0.2-1.0 parts of selenium-enriched yeast. Aiming at problems that nutrients in existing biscuits are not comprehensive and a high calorie is possessed, the low-calorie whole-grain coarse-cereal crisp biscuit is manufactured. The biscuit is suitable for people with abnormal glucose tolerance and people who need to lose weight.

The invention provides a high-efficiency drying method for shepherd's purse. The method is characterized by comprising the following steps: 1, pretreatment: a step of cleaning, draining and segmenting the shepherd's purse and pre-freezing the shepherd's purse at a temperature of -15 to -20 DEG C for no less than 6 h; 2, freeze drying: a step of freezing the prefrozen shepherd's purse, then sublimating the shepherd's purse at a temperature of -3 to -7 DEG C for 3 to 4 h and desorbing the shepherd's purse at a temperature of 3 to 7 DEG C for 2 to 3 h, wherein the processed shepherd's purse has water content of 50 to 60%; 3, vacuum drying: a step of drying the shepherd's purse at a vacuum degree of -0.065 to -0.075 MPa for 50 to 60 min when temperature uniformly rises to 50 DEG C from 30 DEG C so as to allow the water content of the shepherd's purse to drop to 25 to 30% and then drying the shepherd's purse at a vacuum degree of -0.08 to -0.09 MPa for 40 to 50 min when temperature uniformly rises to 70 DEG C from 50 DEG C so as to allow the water content of the shepherd's purse to drop to 15 to 20%; and 4. microwave drying: a step of drying the shepherd's purse at a power of 5 to 10 W / g, wherein overturning is carried out during drying, drying is stopped for 10 to 20 s every 0.8 to 1.2 min, the water content of the shepherd's purse drops to less than 8%, and drying is completed. The method provided by the invention maintains the structural form and nutritional components of the shepherd's purse, enables the dried shepherd's purse to have a good color, a good water regaining characteristic and richer flavor, shortens drying time and improves drying efficiency.

The invention provides a method for preparing dried figs by virtue of a closed loop dehumidification-heat pump technique. The dried figs are prepared through raw material selection, hot ironing, color protection, drying and packaging by virtue of the closed loop dehumidification-heat pump technique. According to the closed loop dehumidification-heat pump technique, the original organizational form, smell, good sensory evaluation and nutrient content of the figs can be furthest preserved, the moisture content of the products is low, the internal cellular structure is undamaged, and the original state, color, smell, flavor and active ingredients of the fresh figs can be basically preserved; and furthermore, the process is simple, the production efficiency is high, the energy consumption is low, and the clean production requirements of energy saving, emission reduction and effect enhancement are met.

The invention provides a method for producing dried mulberries by virtue of a closed-loop dehumidification-heat pump technique. The dried mulberries are produced by the step of raw material selection, hot ironing, color protection, drying and packaging processing by virtue of the closed-loop dehumidification-heat pump technique. By virtue of the closed-loop dehumidification-heat pump technique, the original tissue form, odor, good sensory evaluation and nutrients are furthest maintained, the product is low in moisture content and has complete internal cell structures, and the original form, color, odor, flavor and active components of fresh mulberries can be basically preserved; and furthermore, the process is simple, the production efficiency is high, the energy consumption is low, and the method is accordant with clean production requirements on energy conservation, emission reduction and effect enhancement.

The invention discloses a preparation method of fruit-vegetable crisps applying trehalose. The method comprises the following steps: performing screening on the raw materials, cleaning, steam de-enzyming and soaking in citric acid cold water to obtain pretreated raw materials; performing centrifugal dehydration on the pretreated raw materials to obtain pre-impregnated raw materials; uniformly mixing the pre-impregnated raw materials with impregnation liquid according to the production requirements, and impregnating in a vacuum impregnation machine for good taste, wherein the impregnation liquid is prepared from trehalose and an emulsifier; sequentially performing pre-cooling, freezing, vacuum oil-bath dehydration and centrifugal oil removal on the impregnated raw materials to obtain the fruit-vegetable crisps. The impregnation technology provided by the invention adopts the trehalose and the emulsifier, maintains original color of the food and avoids shrinking of the raw materials; moreover, rehydration is fast, the tissue structure of original food is maintained, the blood glucose reaction is steady, and the sweetness quality of the food is improved; moreover, the cariogenicity islow. In the treatment of raw materials, a centrifugal dehydration treating technology is added before the impregnation technology, then the yield of semi-finished products is increased by 15%, and the production efficiency is improved.

The invention relates to a hybridization solution for in-situ hybridization, a preparation method of the solution and an in-situ hybridization detection kit. The hybridization solution for in-situ hybridization comprises the following final concentration components: formamide with the volume percentage concentration not exceeding 2%, fluoride with the weight percentage concentration of 0.1-10%, SSC with the weight percentage concentration of 2-4 times, 1-10mM of EDTA, Denhardts solution with the concentration of 1-5 times, dextran sulfate with the weight percentage concentration of 5-10%, salmon sperm DNA with 0.1-1mg / mL, and 50-100mM of disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution or Tris-HCl buffer solution with the pH of 7.0. The hybridization solution for in-situ hybridization can improve hybridization efficiency and shorten hybridization time under the condition of ensuring hybridization signals.

The invention relates to a processing method for improving corrosion resistance of pot stewed meat products. The processing method comprises the following steps: unfreezing raw materials, selecting meat materials, stewing or marinating, cooking at a high temperature, cooling, checking, acquiring end products, and the like. In the step of cooking at a high temperature, lysozyme as a preservative and the meat materials are put into a pot, wherein the mass ratio of lysozyme to meat materials is 1:5000. The processing method for improving corrosion resistance of pot stewed meat products is capableof effectively prolonging the shelf life; the lysozyme as a natural protein is capable of acting in stomach and intestine for absorbing nutrients, is nontoxic to human body, will not remain in body,has an excellent insurance effect and meanwhile will not damage the original flavor and taste of the products and has an excellent effect of enhancing taste; the processed pot stewed meat products arerich in nutrition, taste tender and smooth and have an ideal technical effect.