100 results about "Maturation process" patented technology

This invention is directed to methods for treating and preventing influenza infection by inhibiting influenza virus HA maturation processes employing compounds of formula I. It is also directed to combinations for treating and preventing influenza infection comprising compounds of formula I and other agents.

The invention provides an aquatic feed which is prepared from soybean waste, steam heated fish meal, fish meal, brewer's yeast, squid meal, shrimp shell powder, choline chloride, flour, calcium dihydrogenphosphate, scallop powder, Ulva lacbuca Linnaeus powder, glutelin powder, phosphatidy icholine, fish oil, palmitic oil, maltose dextrin, amino acid fish grout, vitamins for shrimps, microelements, immunological polysaccharides, copper-methionine and complex enzyme. The invention also discloses the pre-maturing process for the aquatic feed.

The present invention provides a latex resin composition for rubber gloves without sulfur and a vulcanization accelerator and a method of manufacturing dip-formed article using the composition. The composition comprises a conjugated diene monomer; an ethylenically unsaturated nitrile monomer; an ethylenically unsaturated acid monomer; an ethylenically unsaturated monomer copolymerizable with the ethylenically unsaturated nitrile monomer and the ethylenically unsaturated acid monomer; and a reactive compound including two or more reactive groups. According to the manufacturing method, productivity is improved by omitting a long maturation process included in a traditional glove manufacturing process; not only an adverse effect caused by traditional sulfur and vulcanization accelerator is reduced but also rubber gloves with excellent physical properties can be provided.

The invention discloses a method for brewing composite selenium-enriched mushroom nutritious soy sauce. The method takes mushroom leftovers to partly replace soybean cakes for making starters and hydrolyzes the other part of the mushroom leftovers through proteinase; then the hydrolysate solution and the starters are mixed round and are fermented so that the rich protein, amino acid, flavor developing ribonucleotide, mushroom amylase and vitamins can thoroughly enter the soy sauce mash; and active slenium ferment rich in organic selenium is added into the soy sauce mash in the post-maturation process. A small amount of aroma-enhancing substances like ethanol and ester are produced during the fermentation process and the slenium ferment is totally autolyzed in the soy sauce mash. In this way, characteristic high-quality soy sauce can be prepared, which is rich in biologic selenium, amino acid, ribonucleotide, mushroom amylase and microelements and has the unique flavor of mushroom. Meanwhile, the method is good for recovering mushroom leftovers, thus reducing environment pollution and saving a large amount of soybean material.

The present invention provides a small-activating RNA, which comprises a sense sequence containing 25-30 nucleotides and an antisense sequence containing 25-30 nucleotides, wherein at least 80% of the antisense sequence is complementary to the sense sequence, the sense sequence or antisense sequence contains the matching fragment having 19-25 nucleotides, and at least 80% of the sequence of the matching fragment is complementary to the fragment of the target gene regulation sequence. According to the present invention, the small-activating RNA adopted as the Dicer substrate can activate the gene expression at the transcriptional and epigenetic levels, effectively imitates the natural maturation process of the endogenous double-stranded small RNA, and effectively increases the efficiency of RNA activation.

The invention relates to a novel mature high-temperature air drying process of a dry duck, and belongs to the further processing technology field of animal products. The process includes the steps as follows: a raw ingredient duck is processed with the wet salting (in 3 to 8 DEG C for 18 to 24 hours) in salting liquor (that is NaCl of 10 to 13 percent); then the raw ingredient duck is air-dried to maturity for 3 to 4 days in a gradient temperature elevation way, wherein, the humidity is 55 to 63 percent RH, and the temperature is 13 to 28 DEG C, so that the finished product of the dry duck is obtained. The air drying maturing temperature adopted by the invention is obviously higher than the maturing temperature that is 8 to 10 DEG C in the industrial production of the dry duck at present; the endogenous peroxidase activity and the microbial growth in dry duck muscles can be adjusted through regulating the temperature and the humidity during the air drying maturing process; the decomposition and oxidation of the protein and the lipid in the product and the speed of flavor formation can be accelerated; the fat oxidation index is effectively lowered; based on retaining traditional characteristic flavor of the dry duck, the flavor quality of the dry duck product is effectively increased.

The invention discloses a porcine oocyte in vitro maturation medium and methods of preparation and culture. The medium comprises a TCM-199 base medium and the added porcine follicular fluid, fetal bovine serum, eCG, hCG, EGF and IGF-1. The porcine oocyte in vitro maturation medium of the invention can significantly increase the rate of maturation of porcine oocytes in vitro. Experiments confirm that after the oocyte collection and 42-44h maturation, the medium of the invention can have a polar body rate stabilized at 80% and a parthenogenetic embryo development rate up to 85%, and the entire maturation process does not require replacement of the medium and is easy to operate.

The invention provides a preparation method of a natural latex pillow product. The preparation method comprises following steps: 1, 100 parts of natural latex is subjected to ammonia content adjustingto 0.17 to 0.25% under ventilation conditions at 16 to 27 DEG C so as to obtain latex A; 2, latex A is introduced into a maturation tank, with stirring, a foaming agent, a vulcanizing agent, an anti-aging agent, and a vulcanization accelerator are added, and maturation is carried out for 0.1 to 12h at 16 to 27 DEG C so as to obtain latex B; 3, latex B is introduced into a foaming machine for foaming, the material temperature is controlled to be 16 to 27 DEG C in foaming, after foaming, a gallant, an activator, and a vulcanization accelerator are added for uniform stirring so as to obtain latex C; and 4, latex C is introduced into a mould, and is subjected to gelling fixing, sulfuration, demoulding, water washing, and drying so as to obtain finished products. According to the preparation method, maturation is carried out at 16 to 27 DEG C, so that consumption of a large amount of energy is avoided, latex particle agglomeration in high temperature maturation process is avoided, qualityis improved, direct foaming can be carried out without pre-sulfuration process, and production period is shortened greatly.

The invention relates to a serum free culture medium for in vitro maturation of bovine oocyte, belonging to the field of cytobiology, in particular to a serum free medium IVMBM-I for in vitro maturation of bovine oocyte, comprising a TCM199 medium, hormone for oocyte maturation and antibacterial agent, which is characterized in that: Sodium pyruvate, Taurine, Insulin, Selenium, BSA, HEPES, TGF-a, L-Glutamine and EGF are added, and the serum is not contained. The serum free culture medium for in vitro maturation of bovine oocyte has the advantages of avoiding the adverse effect of some components in the serum on the oocyte, exact quantification and good repeatability because the conventional serum is substituted by the added components, and that the function of the serum in the maturation process of the oocyte can be completely substituted by the added components is proved by the experiments of in vitro maturation, in vitro fertilization and in vitro development.

Disclosed is a carboxylic acid-modified nitrile-based copolymer latex composition, including 0.1-10 parts by weight of a reactive emulsifier based on 100 parts by weight of a monomer mixture, wherein the monomer mixture includes 40-88 wt % of a conjugated diene-based monomer, 10-50 wt % of an ethylenically unsaturated nitrile monomer and 0.1-10 wt % of an ethylenically unsaturated acid monomer. Also disclosed are a method of preparing the carboxylic acid-modified nitrile-based copolymer latex composition and a latex composition for dip molding including the same. The carboxylic acid-modified nitrile-based copolymer latex composition reduces generation of foam through the use of a reactive emulsifier different from the conventional adsorption / desorption type emulsifier, thereby preventing degradation of the quality of latex caused by foam. In addition, the carboxylic acid-modified nitrile-based copolymer latex composition avoids a need for introducing a defoaming agent for removing foam or maturation process.

The invention relates to new technology for salting, air drying and maturing weever and belongs to the technical field of deep processing for aquatic products. The new technology for salting, air drying and maturing the weever comprises the following steps: washing blood on the surface of fresh weever and draining; applying 3.5 to 5.5 percent of salt on the surface of the weever uniformly and salting the weever for 45 to 55 hours under the conditions that the temperature is between 0 and 4 DEG and the RH is (83+ / -8) percent; and raising the temperature gradually for air drying and maturing the weever for 3 to 5 days under the conditions that the humidity is 65 to 88 percent (RH), and the temperature is between 15 and 31 DEG to ensure that the water content of the air-dried and matured weever products is in a range of 53 to 60 percent, and the salt content is in a range of 2.5 to 3.3 percent. In the new technology for salting, air drying and maturing the weever, the corrosion initiated by the growth of microbes is suppressed by regulating and controlling the temperature and humidity of the air drying and maturing process, and hydrolysis and oxidation of proteins and fat in muscles are quickened and the flavor-forming speed is improved. Therefore, the product maintains the flavor quality characteristics of the traditional air-dried fishes, the limit of traditional seasonal production is broken through, and mass production of modern technology for the air-dried fish products is realized.

The invention belongs to the field of gene engineering and genetic modification and relates to construction of a CRISPR-Cas9 system of a tomato PSY 1 gene and an application thereof. The construction includes the following steps: (1) according to a cDNA conserved sequence of the tomato PSY 1 gene, designing a DNA sequence of sgRNA, which is represented as the SEQ ID No.1; (2) designing a primer combination used for amplifying a tomato PSY 1 gene target zone in the sgRNA; and (3) performing sgRNA amplification with the primer and purifying an amplified product to obtain a CRISPR-Cas9 Level-1 carrier and a CRISPR-Cas9 Level-2 carrier, which contain the sgRNA of the specific targeted tomato PSY-1 gene. The construction is beneficial to researching on effect that the gene participates in fruit maturity of tomatoes, so that the molecular mechanism of the fruit maturity of tomatoes can be known furthermore. The system can be used for producing PSY 1 gene deleted transgenic tomatoes, and has important effect of culturing a new tomato variety which is tolerant to storage and transportation in future.

Methods of controlling the maturation of plants and / or plant products (e.g. fruit, vegetable, ornamentals, etc.) by manipulating Alternative Oxidase (AOX) activity. An increase in activity hastens the maturation process while a decrease in activity slows or stops maturation.

The invention belongs to the technical field of fruit planting and particularly relates to a plant regulator for preventing jujube cracking. The invention mainly solves the problem that mature red jujubes are easy to crack. The plant regulator for preventing jujube cracking is prepared by uniformly mixing the following components in percent by weight: 0.5-80% of quaternary ammonium salt cation surfactant, 0.5-80% of calcium salt, 0.01-20% of growth promoter, 1-20% of thickening agent, 1-80% of water and 0-20% of alcohol. The plant regulator provided by the invention is used for preventing jujube cracking from the growth and fruiting processes to the maturation process and can be used for preventing jujube cracking and fruit dropping, thereby solving the fruit cracking problem for farmers planting jujubes as well as increasing the income.

Provided are age-modified cells and method for making age modified cells using progerin or a progerin-like protein. The aging and / or maturation process can be accelerated and controlled for young and / or immature cells, such as a somatic cell, a stem cell, a stem cell-derived somatic cell, including an induced pluripotent stem cell-derived cell, by contacting with progerin or a progerin-like protein. Methods described by the present disclosure can produce age-appropriate cells from a somatic cell or a stem cell, such as an old cell and / or a mature cell. Such age-modified cells constitute model systems for the study of late-onset diseases and / or disorders.

The invention relates to the field of phytoremediation technology of polycyclic aromatic hydrocarbons (PAHs) contaminated soil, in particular to a method for managing and remediating PAHs contaminated soil by utilizing Echinacea purpurea. According to the invention, plants are planted in PAHs contaminated soil to ensure that in the process from growth to blossom or ripening of the plants, the PAHs in the soil is degraded and removed or obviously decreased through the growth process of the plants and the combined effect of enzyme and small-molecule organic acid secreted by root system and rhizosphere microbes, wherein the plants are the Echinacea purpurea belonging to compositae. Proved by experiments, the content of the PAHs in the soil is effectively degraded by utilizing the combined effect of the developed root system of the Echinacea purpurea and the rhizosphere microbes. By means of the method disclosed by the invention, problems of great technical difficulty, high cost, large work quantity, easiness in causing secondary contamination and the like in the prior art can be solved. The method has the advantages of strong operability, low cost, no damage to soil physical-chemical property, and can purify and beautify the environment at the same time.

The invention discloses fermented-flavor tea fish sausage and a processing method thereof. The fermented-flavor tea fish sausage is prepared by taking minced fillet and pork as main raw materials and the tea liquid, fruit, fermentation vegetable, spice extracting solutions and the like as main accessories, and inoculating the pure-culture mixed strain of lactic acid bacteria, saccharomycetes and micrococcus for fermentation. According to different materials, the invention provides three formulas of the fermented-flavor tea sausage with different flavors. According to different product preservation methods, the invention provides the processing method of two products of cold-storage cooking-flavor tea sausage and normal temperature-storage cooking-flavor tea sausage. By adding the tea liquid, fruit, fermentation vegetable and fermentation strains in sausage processing, the growth of beneficial microorganisms such as lactic acid bacteria and the like can be promoted in the sausage maturation process, and the growth and reproduction of harmful microorganisms are inhibited while inhibiting the generation and accumulation of nitrite, thereby improving the edible safety; meanwhile, the sausage has a specific flavor, the nutrition of the sausage tends to balance, and the oiliness of the sausage is reduced.

A fresh yak meat tenderizing method mainly adopts the combination of electrical stimulation with cooling flushing to tenderize fresh yak meat. The method which adopts an electrical stimulation and cooling flushing combination technology changes the natural maturation process of the yak meat obtained after slaughtering, accelerates the change processes comprising glycolysis, acid generation, muscular rigidity, rigor resolution, maturation and the like, has the characteristics of safety, greenness, blood draining acceleration, yak meat shearing force reduction, meat color and flavor improvement, and realization of tender and succulent meat, is in favor of realizing the enterprise low-energy-consumption and yak meat quality improvement, increases the acceptability of consumers to the yak meat, and widens the edible ways of the yak meat in Western-style foods, barbecues, instant-boil foods, stir frying foods and prepared foods.

The invention provides an apparatus and a method that reduces fluid loss from a cask during a maturation process by sealably enclosing the cask in a vessel that provides an expansion volume to receive fluid vapour from the cask, a monitoring system and a method that monitors fluid loss from a cask during a maturation process using a light source and a detector to determine the presence of fluid vapour in the vicinity of the cask, a corresponding system for controlling a maturation process in which environmental conditions are controlled, and a cask leak testing system and method making use of the above.

The dry pickled ham fermenting maturation process includes three stages one low temperature dewatering, middle temperature fermentation and high temperature maturation. After washing, showering and surface air drying, pig leg is first low temperature dewatered at 10-16 deg.c and 60-80 % RH for 3-10 days; then middle temperature fermented at temperature from 15 deg.c to 30 deg.c for 30-60 days; and high temperature matured at 30-40 deg.c, controlled humidity and fresh air amount gradually increased from 40-50 % to 60-80 % for 30-50 days. During the fermentation and the maturation, the temperature at night is 3-6 deg.c lowered and maintained for 6-10 hr. The present invention has greatly shorted production process, raised production efficiency, no limitation in season and no weather influence on the quality of ham.

Provided is a device for generation of cyclopropene compounds which is capable of achieving direct in situ preparation and application of cyclopropene compounds inhibiting the action of ethylene which accelerates the ripening process of plants, the device comprising a first storage part for storing precursors of cyclopropene compounds (“cyclopropene precursors”), a second storage part for storing reaction reagents which convert cyclopropene precursors into cyclopropene derivatives via chemical reaction, and a spray part for spraying the cyclopropene derivatives produced by the chemical reaction between the cyclopropene precursors and the reaction reagents.

Disclosed are methods for manufacturing black ginseng, black ginseng extracts, and honey-soaked black ginseng confectionary, featuring conducting nine rounds of a maturing process subsequent to a steaming process, without a drying process therebetween. The black ginseng products can be commercially favorable commodities competing with conventional ginseng and red ginseng products, and have an excellent taste and flavor for persons of all ages all over the world, in addition to being healthful for the body.

The invention relates to a portable banana maturity detector and relates to the technical field of a detecting instrument. The portable banana maturity detector comprises a detector main body, a liquid crystal display screen, a master controller, a color collector, a button and a sensor probe, wherein the master controller is arranged in the detector main body; the liquid crystal display screen is arranged on the outer side of the detector main body; the color collector and the button are arranged at the top of the detector main body; the sensor probe is arranged on the exterior of the color collector; the color collector and the button are connected with the master controller; and the master controller is connected with the liquid crystal display screen. The detection for the banana maturity is performed according to the change in color in the banana maturation process and the color collector is used for realizing the accurate measurement for the banana color, so that the manufacturing cost of the banana maturity detector can be reduced and the light and portable effect can be achieved.

A method of making bread is provided. The method includes a warm dough making process in which a warm dough is formed by heating a mixture of milk and salt, adding wheat flour to the heated mixture, aerating the resulting mixture, and ripening the resulting mixture at low-temperature, a sponge making process in which a sponge is formed by mixing wheat flour, dried yeast, yeast food, bread improver, salt, and water and fermenting the mixture, a dough mixing process in which a dough is formed by mixing the warm dough and the sponge with wheat flour, salt, butter, dried yeast, dried milk, sugar, egg, and water and stirring the mixture, a division process in which the dough is divided into equal-sized pieces, a ripening process in which the divided dough is rolled out and ripened for a predetermined period of time, a molding process in which the resulting dough is molded to fit a bread pan, a fermentation process in which the molded dough is placed in the bread pan to be fermented, and a baking process in which the fermented dough is heated.

An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with an unmatured distilled spirit under heated conditions and contacting the resulting heat-treated spirit with actinic light. The disclosure provides embodiments where a spirit is sequentially processed through heat and actinic light treatment. The disclosure also provides embodiments where a heat-treated spirit is mixed with a spirit that has been separately treated with light to give characteristics of a mature spirit.

The invention relates to a pickling, air-drying and curing process of Chinese-style bacon, which belongs to the technical field of deep-processing of livestock products. The process comprises the following steps: stack-prickling marbled meat raw materials with 1.5-3% of table salt for 2-4 days under a temperature ranging from 4 DEG C to 12 DEG C and a relative humidity (RH) of 75-90%; and then air-drying and curing for 4-15 days under a temperature ranging from 13 DEG C to 32 DEG C and a relative humidity (RH) of 70-90%. The Chinese-style bacon is manufactured by air-drying and curing process instead of the smoking process in the prior art. The air-drying and curing process effectively increases the food safety, controls the activity of endogenous enzymes in the muscles and the growth of microorganisms on the surface of the muscles by regulating the temperature and the humidity during the air-drying and curing process, accelerates the decomposition and oxidation of proteins and fats in the product and the flavor formation rate, effectively reduces the index of fat oxidation, effectively improves the quality and the flavor characteristics of the Chinese-style bacon product while ensuring the food hygiene and safety of the traditional preserved or cured meat product, and provides a new approach to the large-scale development of new Chinese-style bacon products.

An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves (a) subjecting an unmatured spirit to ultrasonic energy at a power of at least 3 Watts / Liter for at least one hour while maintaining the temperature of the unmatured spirit between 90° F. and 150° F.; and (b) subjecting the unmatured spirit and wood to actinic light at a wavelength ranging from 400 nm to 1000 nm for a cumulative exposure of at least 2,280,000 lux hours. The disclosure also provides embodiments where a spirit processed with ultrasonic energy is mixed with a spirit that has been separately treated with light to give characteristics of a mature spirit.

The invention relates to a method and a system for quickly producing a novel preserved duck egg type sausage and a concentric circle filling machine. The method comprises the steps as follows: selecting bird eggs, cleaning and sterilizing the eggs, separating and uniformly mixing egg white and yolk, preparing feed liquid, mixing and stirring material, filling, solidifying for molding, sterilizing and ripening, so as to obtain the finished product reserved duck egg type sausage. The preserved duck egg type sausage prepared by the method is uniform in color and luster without bubbles. The novel preserved duck egg type sausage retains the flavor of the original preserved duck eggs, is rich in nutrition, and further has the new features of the preserved duck egg type sausage. When used, the preserved duck egg type sausage can be cut transversely, and consistent preserved duck egg sections with the structure that the preserved duck egg yolk is at the middle and the preserved duck egg white is on the periphery are achieved, so that the visual effect is good and beautiful. Therefore, the preserved duck egg type sausage can improve appetite of users.