30 results about "Food value" patented technology

A process is provided for creating feed pellets from agricultural residue material having substantially no food value, such as corn stover. The agricultural residue material is harvested and baled for transport to a storage and processing site. The baled agricultural residue material is then shredded and ground, and one or more chemical agents are added to depolymerize the fiber (lignin-carbohydrate) matrix of the agricultural residue material. Agricultural processing byproducts such as distiller's solubles and dried distillers grains with solubles (DDGS) are added to the agricultural residue material, either before or after the chemical agents are added, to form a combined material. The combined material is then pelletized into feed pellets, which may be transported and stored for later consumption by animals. The process produces a nutritionally enhanced material which is more easily digested than existing feed rations.

The solomonseal drink is prepared with solomonseal, sugar, wine, salt, sodium alginate and preservative. The preparation process includes: washing and cutting solomonseal; steaming solomonseal in wine and salt for the first time; steaming solomonseal in wine for the second time; steaming solomonseal in wine and sugar for the third time; filtering the extracted liquid obtained in the third steaming and merging the filtrate with the extracted liquid of the first and the second steaming; and finally adding sodium alginate and preservative to obtain the solomonseal drink. The advantages of the present invention includes rich material; high nutritive value; good taste; no toxic side effect; and best use of the medicinal and food value of solomonseal including invigorating spleen, moistening lung, benefiting kidney, nursing face, etc.

A temperature controller is in a position at a height of 130 cm or more from a base surface settling, of which the refrigerator is settled, on a door of the refrigerator, which position is on an upper side of a handle for opening and closing the door. Further, a minute control depending on a preserving condition of foods, the seasons, a quantity of the foods, and so on is made possible. Further, a quick cooling time can be set; and a heat storage tray is installed inside the refrigerator, whereby a temperature inside the refrigerator and the foods are not affected even though warm or hot foods are stored, whereby checking and setting of the temperature become easy; the temperature controller and a display portion thereof are prevented from destroying; playing with a refrigerator by children and so on are avoidable; the foods can be further stably stored; a labor time for house holding is reduced; an energy saving capability is enhanced; and a food value is maintained to make a person ingest a higher food value.

A temperature controller is in a position at a height of 130 cm or more from a base surface settling, of which the refrigerator is settled, on a door of the refrigerator, which position is on an upper side of a handle for opening and closing the door. Further, a minute control depending on a preserving condition of foods, the seasons, a quantity of the foods, and so on is made possible. Further, a quick cooling time can be set; and a heat storage tray is installed inside the refrigerator, whereby a temperature inside the refrigerator and the foods are not affected even though warm or hot foods are stored, whereby checking and setting of the temperature become easy; the temperature controller and a display portion thereof are prevented from destroying; playing with a refrigerator by children and so on are avoidable; the foods can be further stably stored; a labor time for house holding is reduced; an energy saving capability is enhanced; and a food value is maintained to make a person ingest a higher food value.

A temperature controller is in a position at a height of 130 cm or more from a base surface settling, of which the refrigerator is settled, on a door of the refrigerator, which position is on an upper side of a handle for opening and closing the door. Further, a minute control depending on a preserving condition of foods, the seasons, a quantity of the foods, and so on is made possible. Further, a quick cooling time can be set; and a heat storage tray is installed inside the refrigerator, whereby a temperature inside the refrigerator and the foods are not affected even though warm or hot foods are stored, whereby checking and setting of the temperature become easy; the temperature controller and a display portion thereof are prevented from destroying; playing with a refrigerator by children and so on are avoidable; the foods can be further stably stored; a labor time for house holding is reduced; an energy saving capability is enhanced; and a food value is maintained to make a person ingest a higher food value.

The invention relates to a production process of extracting and hydrolyzing dry matter of turmeric and starch. The process of the invention is as follows: turmeric is cleaned, pulverized, ground, mechanically separated from pulp and slag, starch is recovered from slurry water, suspension and slag after starch precipitation are fermented, acid hydrolysis is used to extract the hydrolyzed dry matter of turmeric. The present invention uses mechanical separation technology to separate and extract starch in the process of extracting and hydrolyzing dry matter of yellow ginger, which not only improves the yield of saponin, but also comprehensively utilizes starch, reduces environmental pollution, has the advantages of simple operation, low production cost, and is suitable for industrialization Production and other characteristics, especially the in-depth research on the edible value of starch, the turmeric vermicelli, vermicelli and jelly made from it have increased the added value, opened up a huge market for turmeric starch, and have great promotion and application value.

The invention relates to the field of food processing, in particular to a dietary fiber minced vegetable biscuit. The surimi biscuit is made of surimi, soluble dietary fiber of pineapple peel residue, vegetable juice, low-gluten flour and other auxiliary materials acceptable in food. According to the invention, surimi, soluble dietary fiber of pineapple peel and vegetable juice are reasonably matched, and the prepared surimi biscuits are sweet in taste and crisp in mouthfeel, which solves the problems of heavy fishy smell and bad taste in the existing surimi biscuits. At the same time, the problem of high calorie and high fat of biscuits is improved, and the edible value is higher. In addition, the present invention makes full use of the pineapple processing residues in the pineapple pomace dietary fiber in the biscuit, and increases the added value of the pineapple.

The invention relates to the field of food and its processing, in particular to a fermented pomegranate ebony extract and a preparation method thereof, which comprises 30-60 parts of pomegranate, 10-30 parts of ebony, 2-10 parts of passion fruit, and a water-soluble sugar-type compound 2-20 parts, 1-5 parts of rose, 1-5 parts of roselle, 1-5 parts of sweet-scented osmanthus, and 1-5 parts of lotus leaf. The fermented pomegranate ebony extract of the present invention scientifically combines pomegranate, ebony, passion fruit, sweet-scented osmanthus and other flowers and fruits together, so that the taste is richer and the flavor is rich; the compounding of several flowers and fruits can fully supplement the needs of the human body. Nutrients can enhance human immunity, and have health benefits such as invigorating the middle and replenishing qi, astringing the lungs and promoting body fluid, detoxifying beauty, anti-aging, and lowering blood pressure. At the same time, its production method is scientific and reasonable, and has a wide range of application and food value.

A temperature controller is in a position at a height of 130 cm or more from a base surface settling, of which the refrigerator is settled, on a door of the refrigerator, which position is on an upper side of a handle for opening and closing the door. Further, a minute control depending on a preserving condition of foods, the seasons, a quantity of the foods, and so on is made possible. Further, a quick cooling time can be set; and a heat storage tray is installed inside the refrigerator, whereby a temperature inside the refrigerator and the foods are not affected even though warm or hot foods are stored, whereby checking and setting of the temperature become easy; the temperature controller and a display portion thereof are prevented from destroying; playing with a refrigerator by children and so on are avoidable; the foods can be further stably stored; a labor time for house holding is reduced; an energy saving capability is enhanced; and a food value is maintained to make a person ingest a higher food value.

The present invention concerns a method for treating seeds of flax (Linum usitatissimum) with a view to improving the food value of same, in particular for animals, characterised by the fact that it comprises the following series of steps: a) Using flax seeds on condition that said seeds have a fat and / or Omega 3 fatty acid content higher than predefined values; and, only when the seeds are intended as food for monogastrics, a value in terms of water retention capacity or a low-value nutritional component lower than predefined values; b) Mixing, if there are at least two raw materials of different nature and / or quality, then fractionating, or fractionating then mixing, said seeds from step a); c) Implementing a thermal preparation step for preparing the seeds from step b) with steam and / ora water-based liquid; d) Pressurising the seeds or the mixture from step c) at a minimum pressure of 10 bars; and / or d bis) Heating the seeds or the mixture from step d), or c).

The invention discloses a production process of chrysanthemum tofu, which comprises the following steps: (1), preparation of chrysanthemum extract; (2), preparation of raw soybean milk; (3), fiber removal of chrysanthemum extract: Before cooking soymilk, add cellulase solution with a mass fraction of 1%~5% to the extract of chrysanthemum chrysanthemum, heat to 30~45°C for 10~20 minutes; (4), cook soymilk: boil raw soymilk, and Incubate above 85°C for 30-60 minutes to obtain soymilk, then cool to 30-45°C, add the enzymatically hydrolyzed chrysanthemum chrysanthemum extract and keep warm for 60-90 minutes; (5), stew. The beneficial effect of the present invention is that: the characteristics and nutrition of the tofu are improved, and the food value and medicinal value of the tofu are increased. Long-term consumption of this tofu has the effects of dispelling wind and heat dissipation, improving eyesight, calming the liver and detoxifying, and relieves headaches and dizziness. Hypertension, neuropathic headache, etc. have a very good adjuvant therapeutic effect.

This invention is a generically constructed and authenticated relational database, the main aim of which is to manage data, records and logistics information and the tracing of said data and typicallyapplied to a variety of workflow processes in e.g., but not restricted to, science and industry. To this end information is entered through notebooks or through instruments into a database that can be either a single user system or a full system. A single user system has limited functionality and can be connected to only a single full system at a time, whereas a full system is able to communicatewith a plurality of single user systems, databases and other full systems according to the present innovation. This system authenticates data and can be used for reverse tracing to for instance lab animals in biomedical research, and forward tracing to for instance the retail part of the food value chain from the animal of origin or from ingredients like feed or other components added to the chain. Central is the generic architecture of the system, allowing creation and linking into the existing data categories new data categories and data tables without the need to modify the system or the computer program.

The application discloses an organic fruit and vegetable nutrient soil, which comprises the following raw materials in parts by weight: 30.2-43.7 parts of coconut peat, 30.2-43.7 parts of grass carbon, 15.1-21.5 parts of vermicompost, 3.1-3.1 parts of vermiculite 4.7 parts, the physical and chemical indicators of the nutrient soil are: total porosity 62.5-74.5%, water content 5.8-34.7%, air-water ratio 1:1.35-2.75, EC value 0.34-2.95mS / cm, particle size 0.07 ~2.35mm. The invention has the advantages of improving air permeability and drainage of the plant material, maintaining relative temperature and promoting germination. Promote the growth cycle of fruit and vegetable seedlings by more than one week, increase the yield of cultivated fruits and vegetables by more than 10%, and improve the quality and edible value of vegetable crops. The root system of vegetable crops is well developed and the vitality is enhanced; the water and fertilizer absorption capacity is increased, and the growth rate of the aboveground parts is fast. Increased leaf chlorophyll content.