1692 results about "Cassava (food)" patented technology

The invention relates to a seedling raising substrate using cassava residue as a raw material and a preparation method thereof. The composition and weight percentage of the substrate are: cassava bagasse 40-70%, bagasse 10-30%, peat soil 10-20%, perlite 3-5%, superphosphate 1-2%, potassium chloride 0.2- 0.5%, 0.2-0.5% urea, pH 6-7, 5-10% starter; the starter is the pre-fermented product of cassava bagasse, bagasse, bran and microbial compound bacteria. This substrate is suitable for raising seedlings in nutritional cups and plug trays for vegetables, flowers, etc. It has excellent physical properties, excellent porosity, early, uniform and strong seedlings, suitable particle size composition, and good agglomeration performance. Cassava residue does not need to be crushed and processed, the preparation process is simple, and the cost is low; it can provide a new way for the harmless treatment and resource utilization of cassava residue, and at the same time alleviate the excessive exploitation of non-renewable natural resources such as peat, which is conducive to protecting the ecological environment.

The invention belongs to the technical field of crop cultivation, and particularly relates to a cassava blossoming regulation and control technology. The cassava blossoming regulation and control technology is characterized by comprising selection and preparation of land, plantation management, regulation and control of the blooming period, flower retention, regulation and control of the ratio of female flowers to male flowers, measurement of the pollen activity, pollination experiment and cross breeding. Stable and superior hybrid seeds are obtained by adopting a chemical regulation and control method and a manual agricultural measure regulation and control method. The cassava blossoming regulation and control technology has the characteristics of early blossoming time, high blossoming rate and easiness in technical operation, and is suitable for cross breeding in most cassava planting areas in China.

The invention provides a gluten-free flour formulation containing a plurality of ingredients. Each ingredient in the formulation is substantially or completely free of gluten protein. In one embodiment, the formulation meets the requirements for kosher certification. The gluten-free flour formulation includes at least two ingredients of the following: ground or partially ground particles of dried roots of a root-tuber crop, dried kernels or nuts of a nut-tree and dried fruits of a species in the Musaceae family. In some embodiments, the gluten-free flour formulation includes ground or partially ground particles of dried cassava root, almond nuts and dried plantain fruits, wherein the proportions of the ground cassava root, almond nuts and dried plantain fruits range from about 15% to about 85%, from about 20% to about 60%, and from about 5% to about 30%, respectively.

The invention discloses sinking extruded granular feed of penaeus uannamei. The density of the sinking extruded granular feed is more than 1.03, and the curing degree is 100 percent. Brown fishmeal, squid liver paste, shrimp shell meal, flour, not-genetically-modified soybean meal, canola meal, peanut meal, cassava block, mineral gunk, vitamin gunk, calcium dihydrogen phosphate, fish oil, calcium propionate, phospholipids oil and DDGS are adopted as raw materials, the feed base stock which is proportioned by weight part is regulated for 160 to 200 seconds by a double-shaft extruding full-curing bulking machine under the conditions that the steam pressure is 0.4 to 0.5MPa, the moisture is 19 to 23 percent and the temperature is 85 to 90 DEG C, and then is cured at a curing temperature of 135 DEG C, the cavity pressure of 3MPa and the curing time of 90 to 120 seconds. The sinking extruded granular feed has fewer animal raw materials and has low feed coefficient which is less than or equal to 1.1. All anti-nutrient factors in the feed are completely destroyed, the stability in the water is more than 12 hours, and the feed is completely cured.

The invention discloses a skin roll for pets and a preparation method thereof. The skin roll for the pets comprises the following preparation raw materials: line fish flesh, starch, vegetable protein, animal fat, edible gum, a water-retaining agent, a preservative and/or an antioxidant. The line fish flesh is one or several of cod flesh, Spanish mackerel flesh, black sea bream flesh and freshwater fish flesh. The starch is one or several of potato starch, cassava starch, corn modified starch, pre-gelatinized starch, waxy corn starch, corn starch, potato modified starch, cassava modified starch, sweet potato starch and wheat starch. The skin roll has intense fragrance per se, can attract dogs and reinforces the interest and the appetite of the dogs to the product, and the dogs can not be sick of the product after the dogs eat the product for a long time. Meanwhile, fishy skin can replenish nutrient components required by the dogs and finally can be digested very well.

The invention discloses a preparation method of frozen prepared chicken cutlet. The preparation method comprises the following steps: selecting materials, cutting into blocks, preparing a tumbling liquid, tumbling, curing for being tasty, adding cheese, preparing wrapping powder and wrapping pulp, coating the wrapping powder and the wrapping pulp, frying in advance, placing in a dish and quick-freezing, packing, performing metal detection and storing, wherein in the preparation process, the tumbling liquid is prepared from the following components: salt, white granulated sugar, monosodium glutamate, composite phosphate, white pepper powder, garlic powder, and water at the temperature of 0-5 DEG C; and the wrapping powder is prepared from 48-52 parts of wheat flour, 28-32 parts of cassava modified starch, 18-22 parts of sweet potato flour, 0.3-0.7 part of xanthan gum, 0.3-0.7 part of pyrophosphate. The preparation method is applied to processing of frozen prepared food, a product is attractive in appearance, rich in nutrition, delicious, and long in guarantee period, and has a good market development prospect.

The invention discloses an expanded pellet feed for the trionyx sinensis. The curing degree of the expanded pellet feed is 100 percent. The expanded pellet feed is prepared from domestic white fish meal, America white fish meal, imported eel-grade red fish meat, flour, cassava pieces, soy beans, non-transgenic soybean meal, fermented soybean meal, pregelatinization starch, milk powders, mineral premix, vitamin premix, monocalcium phosphate, calcium propionate and phosphatide oil by using a twin-screw extruding fully-curing expansion machine to firstly carry out quenching and tempering on the materials for 160 to 200 seconds under the conditions that a vapour pressure is between 0.4 and 0.5MPa, a humidity is between 19 and 23 percent, and a temperature is between 85 and 90 DEG C, and then carry out curing on obtained product under the conditions that a curing temperature is 180 DEG C, a cavity pressure is between 22 and 28atm and a curing time is between 25 and 30 seconds. Each kilogram of mineral premix comprises Mg, Na, K, Fe, Cu, Mn, Zn, Se, Co and I. The expanded pellet feed for the trionyx sinensis has the advantages of reasonable configuration of various elements required by nutrition and growth, complete curing, resistance to cause damage to all nutritional factors, low cost, higher stability in water and higher digestibility.

The invention relates to an instant-noodles processing method, which comprises the following steps of mixing, dough-making, curing, rolling and cutting into strips, steaming, water holding, secondary steaming, secondary water holding, split charging and half sealing, sterilization, complete sealing and packaging. Wheat flour, cassava modified starch and wheat gluten are adopted as main raw materials, food additives are adopted as auxiliary materials, a technique for twice steaming and twice water holding is adopted, and a twice-sealing and twice-sterilization technology is utilized, so that the instant noodles which are free from being adhered when in storage, can be stored for long time, are convenient to eat and have excellent taste and shape are prepared, and the industrialized mass production of the instant noodles can be realized. The instant noodles have feasibility in daily necessities, are suitable for being eaten at home and in traveling, can play an role which cannot be substituted by any other food under the situation of shortage in water or no water and are more applicable to different disaster relief work such as earthquake relief work, flood relief work, drought resistant work and the like, the requirement on convenient and instant dinner food can be satisfied, and a good social benefit can be realized.

The invention provides a production method of potato flour and vermicelli. The production method comprises the following steps: taking the following components in parts by weight: 65-70 parts of potato flour, 25-35 parts of cassava modified starch, 5-8 parts of konjac fine flour or soybean flour, 5-10 parts of gluten flour, 0.25-0.5 part of sodium alginate, 0.3-0.6 part of guar gum, 0.1-0.3 part of carrageenan, 0.2-0.3 part of xanthan gum, 0.1-0.5 part of ethyl maltol, 0.1-0.5 part of composite phosphate, 1.0-4.0 parts of yeast extract, 0.3-0.8 part of hydrolyzed vegetable protein and 19-25 parts of water or vegetable juice; and mixing the components step by step, heating to 58-65 DEG C, mechanically stirring the mixture for 23-25 minutes into full flour floc, laying aside for 25-35 minutes, repeatedly rolling for 10-15 times by a noodle press, producing the vermicelli by a multifunctional double-drum self-cooked vermicelli machine, and treating by a dryer and a screening machine to obtain the vermicelli. The potato flour is prepared by firstly blending the cassava modified starch, the konjaku refined flour or soybean flour and the gluten flour into the flour floc and then processing the floor floc into the vermicelli. The adopted food nutrition additives are dissolved firstly and then used. The vermicelli can be produced into a vermicelli ball and dried, vacuumized, sealed with a film and added with a seasoning bag to produce a convenience food.

The invention discloses a humic acid liquid fertilizer prepared from cassava starch residues and a method thereof. Cassava residues and the like can be converted into active humic acid by biological fermentation or biochemical treatment so as to develop various fertilizer products, and the like which are suitable for the market demand. The method for preparing the biological humic acid liquid fertilizer comprises the following steps of: (1) stacking a stacking body material to the stacking body material temperature of 60-70 DEG C and maintaining for 2-3 days to obtain a first compost product;(2) adding bacteria into the first compost product obtained in the step (1) and continuously fermenting at intermediate temperate to obtain a fermented product; (3) extracting the fermented product obtained in the step (2) by an alkali aqueous solution to obtain an extract which is the biological humic acid; and (4) filtering and concentrating the humic acid solution obtained in the step (3) and adding urea and monopotassium phosphate to obtain the biological humic acid liquid fertilizer. The liquid fertilizer product obtained by the invention can be used for root additional fertilizer or foliage fertilizer application after being diluted by adding water.

The invention discloses a coupling compound moulded coal binder and a preparation method thereof. The coupling compound moulded coal binder is a mixture prepared by mixing bentonite, tackifier, sodium carbonate, kaolin and sodium humate; the mixture comprises the following components in parts by weight: 350-600 parts of the bentonite, 45-55 parts of the tackifier, 3-5 parts of the sodium carbonate, 280-320 parts of the kaolin and 100-125 parts of the sodium humate; the tackifier is prepared by smashing 10-15 parts by weight of polyacrylate, 5-10 parts by weight of acrylamide, 3-5 parts by weight of cellulose, 20-25 parts by weight of cassava stalk, 3-5 parts by weight of modified starch and 0.2-0.5 part by weight of cross-linking agent into 50-100 meshes, and mxing the smashed materials. The preparation method comprises the following steps: preparing the tackifier, stocking, pretreating parts of the components, mixing, stirring and the like. The moulded coal binder has favorable waterabsorbtion performance, the moisture of an extruded and shaped coal bar is quickly evaporated and is easy to dry, thus solving the problems of high raw coal moisture, difficult moulded coal production and low shaping rate in rainy days in the south of China.

The invention relates to a method for preventing and controlling mixed fungus through table salt used in oyster mushroom raw material cultivation. The method is characterized in that when leftovers of agricultural and sideline products, such as sawdust, cottonseed hull, corn cob, cotton straw, ramie straw, rape straw, asparagus straw, cassava straw, cassava dregs, cotton boll shell and peanut shell are used for preparing an oyster mushroom cultivation material, a proper amount of table salt is added to kill or inhibit mixed fungus in the cultivation material. The invention further discloses a preparation method of the cultivation material. Compared with the method in which carbendazim pesticide is used, the method provided by the invention has the advantages that: 1. the anti-hybrid ability is strong and the effect is higher than 99%; 2. the method promotes the growth of the oyster mushroom mycelium and shortens the production cycle; and 3. the produced oyster mushroom has high quality and is free of residual harmful substances, and the yield is increased by more than 20%.

The invention provides a preparation method for an edible fungus culture medium. The preparation method comprises the following steps: 1) adding water mulberry branch powder to perform enzymolysis; 2) adding a compound enzyme preparation and uniformly mixing, fermenting and performing enzymolysis at the room temperature; and 3) adding 28-42 parts by weight of cotton seed hulls, 14-20 parts by weight of cassava vinasse, 12-18 parts by weight of bran, 2-5 parts by weight of lime, 1-5 parts by weight of gypsum and 1-5 parts by weight of calcium superphosphate into 42-78 parts by weight of mulberry branch powder obtained in the step 2) in sequence. An edible fungus cultural method is characterized by comprising the following steps: 1) adding a nutrient solution; 2) sterilizing; and 3) inoculating and culturing funguses. The edible fungus culture medium is low in contamination rate, high in fungus growing speed, good in mushroom-stick quality, thick in hypha growth, strong in growth power, good in receiving luminosity and good in disease resistance.

The invention discloses a production method for a biological organic fertilizer containing medium trace element chelates of humic acid. The biological organic fertilizer belongs to the field of manufacturing of composite fertilizers. The production method comprises the following steps: with pig manure, human feces, cow dung, rabbit manure, vinasse, cassava residue, leftovers in production of monosodium glutamate, trench mud, corn straw, soybean straw, vetch straw, a rapeseed cake, a tea seed cake, a deodorant, a biological nitrogen fixation bacterium, a phosphate solubilizing bacterium, a potassium solubilizing bacterium, a nodule bacterium, actinomyces, a silicate bacterium, trichoderma sp., microzyme, a photosynthetic bacterium, calcium humate, zinc humate, magnesium humate, iron humate, copper humate, and manganese humate used as raw materials, carrying out tank continuous fermentation to allow the raw materials become thoroughly decomposed; carrying out deodorizing and removing water; and carrying out granulation to obtain the granular biological organic fertilizer containing medium trace element chelates of humic acid. The fertilizer has a complete range of nutrient elements and can fully satisfy needs of a crop for a fertilizer during growth.

The invention discloses a preparation method of cassava starch type high-water absorbency and oil-oil absorbency resin by a cross-linked grafting technology. The preparation method comprises the following steps of: preparing the cross-linked starch grafting type high-water absorbency and oil-oil absorbency resin by taking cassava starch as a main raw material, taking crylic acid and acrylamide as water-absorbency monomers, and taking butyl acrylate and methyl methacrylate as oil-absorbency monomers through two-step and pentabasic grafting copolymerization by a solution polymerization method under the function of initiator ammonium persulfate and cross-linking agent N' N'-methylene bisacrylamide. The two water-absorbency monomers and the two oil-absorbency monomers are simultaneously grafted on the cassava starch, and the formed network space structure of the resin is more than that of the existing resin which is grafted with one water-absorbency monomer and one oil-absorbency monomer, so that the product is better in water absorbency and oil absorbency, thereby being capable of being widely applicable to the fields such as the petrochemical engineering, the daily-use chemical industry, the agriculture and forestry, the health care, the civil engineering and the like.

The invention discloses an environment-friendly high-strength water-resisting and mildew-resisting adhesive for a plywood and a preparation method of the environment-friendly high-strength water-resisting and mildew-resisting adhesive. The environment-friendly high-strength water-resisting and mildew-resisting adhesive is prepared from the following raw materials including polyvinyl alcohol, cassava starch, dibutyl phthalate, sodium pyrosulfite, tannic acid, jade powder, calcium silicate hydrate, asbestos powder, p-hydroxybenzoic acid hydrazide, diammonium hydrogen phosphate, hydroquinone, sodium diethylhexyl sulfosuccinate, triethyltin chloride, phenyl mercury oleate, borax and the like. The polyvinyl alcohol and the cassava starch are subjected to a cross-linking reaction so that crystallization degrees of the polyvinyl alcohol and the cassava starch are reduced and a new cross-linking structure is formed, and furthermore, the thermal stability of the adhesive is improved; the borax is added and the polyvinyl alcohol and the starch can be subjected to further cross linking, so that the cross-linking degree and the initial viscosity of the adhesive are improved, and furthermore, the water resistance and the bonding force of the adhesive can be improved; the triethyltin chloride, the phenyl mercury oleate, the p-hydroxybenzoic acid hydrazide and the like are added so that the mildew-resisting capability of the plywood can be improved.

The invention relates to transparent dumplings and process for making them, wherein the process comprises, mixing homogeneously cassava starch, potato starch, sweet potato starch, and wheat starch as blank peel flour, choosing sesame powder, groundnut kernel powder, pine nut meat powder, melon seeds meat powder, vegetable oil and sugar as stuffing to make ball-form, placing the stuffing in the blank peel powder, stirring homogeneously, digesting in water in repetition, finally freezing in a refrigerator to obtain the end product.