45results about How to "Avoid food safety hazards" patented technology

The invention relates to a direct-throwing type plant lactobacillus sour dough fermenting agent as well as a preparation method and an application thereof. The preparation method of the direct-throwing type plant lactobacillus sour dough fermenting agent comprises the following steps of: activating plant lactobacillus, preparing the direct-throwing type plant lactobacillus sour dough fermenting agent and the like. The sour dough fermenting agent disclosed by the invention can be used for producing flour foods including breads, steamed breads and the like; the sour dough fermenting agent can be used for delaying the ageing of the foods including the breads and the like, the flavor is very obviously improved and the use is convenient; and the direct-throwing type plant lactobacillus sour dough fermenting agent has a lead reducing function, is very suitable for industrial production and has a very good application prospect.

The invention discloses a mixed feed for sea-bass fish and a preparation method thereof. The mixed feed is made from the following raw materials in parts by weight: 35 to 45 of insect powders, 20 to 30 of a compound fermented material, 0.5 to 1 of fish oil, 10 to 20 of flour, 1.5 of calcium dihydrogen phosphate, 2 of a vitamin-mineral salt mixture, and 0.5 of choline chloride, wherein the compound fermented material is a fermented product of castor cake, rape cake and cotton cake with compound dry microbial inocula. The mixed feed is prepared by the steps as follows: mixing castor cake, rape cake and cotton cake according to a weight ratio of 1:1:1, and adding the compound dry microbial inocula composed of at least two of lactic acid bacteria, saccharomycetes, bacillus and geotrichum candidumlink strain for fermentation 2-24h, wherein the additive amount of the compound dry microbial inocula is 1% of the total weight of the fermentation raw material; and thoroughly mixing the raw materials, compounding, pelletizing and oven-drying to obtain the final product. The preparation method is simple and low in cost. The mixed feed for sea-bass fish is good in palatability and nutrition and can enhance disease resistance and stress resistance of sea-bass fish.

The invention relates to healthy edible fungus ice cream and a production method thereof, and belongs to the food processing technology. The edible fungus ice cream which is homogeneous in texture, smooth and delicate in taste, cool, refreshing and summer-heat relieving is prepared by the steps as follows: cleaning, washing, removal of inedible parts, softening, bodying, pelletizing, low-temperature homogenized fusion, isothermal blending, stirring freezing, filling and the like. According to the healthy edible fungus ice cream and the production method thereof, the application range of the edible fungi is broadened, any thickener, stabilizer or other additives are not added in a production process, natural nutritional ingredients in the edible fungi are reserved in a product to the utmost extent, and special edible fungus flavor and a health function are provided; environmental protection is achieved in the production process, and waste residues, waste steam and hazardous materials are not generated; and chemical reagents are not used, so that edible safety of the product is guaranteed.

The invention relates to a purely natural durian ice cream without additives and a production method thereof, and belongs to the technology of food processing. The durian ice cream is produced through the technologies of pulping fresh durian flesh at a low temperature under a clean condition, vacuum deodorizing the fresh durian flesh at the low temperature, mixing materials, optimizing flavor and organization, congealing the materials and the like. The organization states of products are uniform and consistent, the mouth feel of the products is soft, fine, smooth, cool, refreshing and nourishing, and the ice cream has rich and comfortable durian fragrance. The application ranges of durians are widened, in the production process, thickening agents, stabilizing agents and other additives are not added, natural nutrient components in the durians are furthest remained for the products, and the ice cream has a special durian flavor and a health effect; the production process is environmental friendly, and waste residues, waste gas and harmful substances are not generated; and chemical reagents are not used, so that the products are safe to eat.

The invention discloses a blood protein reinforced noodle and a preparation method thereof. The blood protein reinforced noodle is prepared from buckwheat flour, wheat flour and livestock blood, wherein the weight ratio of the buckwheat flour to the wheat flour is (20-40):(60-80), the adding amount of the livestock blood accounts for 35-45wt% of the total weight of the buckwheat flour and the wheat flour, and the livestock blood is collected by using a vacuum blood-collecting knife when the livestock is slaughtered. The method comprises the following steps: firstly, carrying out blood collection by using the vacuum blood-collecting knife; then, adding an appropriate amount of water into a mixture of the buckwheat flour, the wheat flour and the livestock blood, and kneading the obtained product into dough; and finally, curing and forming on the obtained dough. The noodle disclosed by the invention is not only rich in the nutrient compositions and functional compositions of the livestock blood and buckwheat, but also easy to form and good in taste.

The invention discloses a conveying mechanism of efficient and accurate robot cutting system for poultry meat products. The conveying system comprises a worktable, wherein four corners of the lower end of the worktable are fixedly connected with support legs; a base is fixedly connected among the support legs; the interior of the worktable is rotatably connected with a plurality of rollers; grid conveyor belts are wound on the plurality of rollers; the outermost roller is fixedly connected with a driven belt wheel; one side of the upper surface of the base is fixedly connected with a motor; anoutput shaft of the motor is fixedly connected with a diving belt wheel; the upper surface of the worktable is fixedly connected with a sliding rack; a sliding slot is formed in the sliding rack; thetop end of the sliding rack is fixedly connected with a fixed plate; the fixed plate is in threaded connection with a lead screw; and the lead screw passes through the fixed plate and is fixedly connected with a sliding plate. The conveying mechanism disclosed by the invention is high in efficiency, and is low in cost; and the product obtained through machining is good in consistency of the sizes, is suitable for batch production, has a simple structure, is convenient and easy to operate, is convenient to detach and clean parts, is difficult to breed bacteria, and avoids food safety hazard.

The present invention discloses a wild mushroom black fermented bean curd and a production method thereof, which relates to the technical field of soybean product processing. The wild mushroom black fermented bean curd is produced by the following raw materials in parts by weight: 850-900 parts of black beans, 45-50 parts of Chinese yams, 20-25 parts of arctium lappa, 15-20 parts of egg white, 13-18 parts of wild mushrooms, 8-12 parts of black fungus, 10-15 parts of castanea mollissima, 6-8 parts of lotus seeds, 18-22 parts of mangoes, 15-20 parts of blueberries, 10-15 parts of pineapples, 8-12 parts of green plums, 6-10 parts of edible base, and 12-15 parts of seasonings. The wild mushroom black fermented bean curd uses black beans as main raw materials, and the Chinese yams, arctium lappa, wild mushrooms and other vegetables and fruits are added to prepare the black fermented bean curd which is rich in nutrition, delicious in taste, mellow in mouthfeel, and delicate in texture. Plant extract is used as brine to avoid the food safety hidden troubles caused by the use of chemical ingredient-containing brine.

The invention discloses a method for physical preservation of soybeans, and is used for solving the problems that insect attack appears in soybeans in a conventional storage process and the nutritional value is low. The method comprises the steps of soaking and cleaning fresh soybeans, draining, carrying out high pressure penetration treatment, carrying out vacuum high-voltage electric field corona discharge treatment, carrying out vacuum packaging and carrying out cold storage; under the high-pressure condition, volatilized artemisia argyi gas is in an approximate supercritical state, has extremely strong penetration ability, can penetrate into the soybeans, and plays the bacteriostatic and insecticidal effects; through vacuum high-voltage electric field corona discharge treatment, the molecular structure of volatile components in artemisia argyi is broken, and the peculiar smell is further removed; the preservation period of the soybeans after the treatment is greatly prolonged, and the color, aroma and taste are all good.

The invention relates to a method for detecting antibiotic residues in meat food, and relates to the field of meat food detection. The method comprises the following steps of: adding meat food to be detected into a stirring pulverizer for pulverization, adding an extractant, soaking for 30-60min, grinding the mixture into fine powder via a grinding miller after performing freeze drying, adding a cosolvent into the fine powder, performing wall breaking by using a wall breaking machine, soaking at 40-50 DEG C for 60-100min, respectively adding 1mL of mixed solution in a reagent bottle in the second step to 6 glass test tubes, adding 10mL of culture solution into each glass test tube, adjusting the pH of each glass test tube to neutrality, adding bacterial spores to each glass test tube, performing oscillation and uniform mixing, stewing for 1-2d, and determining whether the antibiotic residues in meat food meet the requirements through the color, the absorbancy and the number of bacterial spores of the solution in each glass test tube. By adopting the detection method, by observing the color change, the absorbancy and the number of bacterial spores of the solution, and mutually comparing the three kinds of data, the detection is more accurate, and potential safety hazards of the food caused by inaccurate detection data are avoided.

The invention relates to a preparation method of fine konjac powder of which fresh keeping is realized in a non-thermal physical manner. The problems of short fresh keeping period, poor mouth feel, poor color and low nutrient value of the conventional prepared fine konjac powder are solved. The preparation method is characterized in that a supercritical CO2 extraction method is adopted for extracting phenol substances in konjac, then the phenol substances are dried, crushed, disinfected and vacuum packaged so that the fine konjac powder products are obtained. The storage period of processed lotus roots is greatly prolonged, and the color, the fragrance and the taste of the lotus roots are excellent.

The invention provides a nut processing method capable of effectively preventing mould. Through a two-stage freeze-dehydration process, most of water contained in nut particles is removed; and the synergistic bactericidal action of ultraviolet sterilization and plant essential oil is used for completely removing fungi causing mould as much as possible, meanwhile, by controlling the pressure and temperature during the pressurized frying process, the fried nut particles have a good taste, and the occurrence of mould can be effectively prevented. The processing method can be applied to nut particles with different water contents, the adaptability is wide, prepared nut products can be effectively prevented from mildewing, the color, taste, smell and nutritional value are effectively retained,and broad market application prospects are achieved.

The invention discloses a pot type fermentation preparation method of dark reddish brown broad bean paste. According to the pot type fermentation preparation method, a broad bean brewing material is sent into a fermenting tank, the lower portion of which is arranged with partition plate in radial direction to enable a moisture content of the broad bean halves yeast material in the fermenting tank to be smaller than or equal to 50wt% and a salt content to be 8 to 15wt%, temperature is controlled as 15 to 40 DEG C to ferment, lactic acid bacteria powder is added when fermenting is performed on the 13th to 15th day, then saccharomyces rouxii powder and torulopsis utilis powder are added to ferment continuously after 3 to 4 days, fermenting temperature is increased to 35 to 50 DEG C 30 days before fermentation finishes, glucose is added at the same time, and the dark reddish brown broad bean paste can be obtained after fermenting for total 45 to 180 days. The pot type fermentation preparation method disclosed by the invention has the advantages of not only meeting the requirement on quality, but also further improving fragrance and delicate flavor of a product, avoiding the problem of pollution in a manufacturing process, meanwhile obtaining the dark reddish brown broad bean paste through biological coloring, enriching product varieties, keeping unique flavor of traditional fermented bean paste, meeting different application and market requirements of Pixian horsebean chili paste, realizing small land occupancy and being suitable for large-scale industrial production.

The invention discloses a physical preservation method for peanuts, which aims to solve the problems that insects can be caused, the nutrient values are relatively low and the like in the conventional peanut preservation process. According to the technical scheme, the physical preservation method comprises the following steps: soaking fresh peanuts, washing, draining off water, performing high-pressure permeation treatment, performing vacuum high-voltage electric field corona discharge treatment and vacuum packaging, and performing cold storage. By adopting the physical preservation method, artemisia argyi gas volatilized under a high pressure condition is approximate to a supercritical state, has a very good permeation property, can penetrate into the peanuts, and can bring an effective antibacterial insecticidal function into play; due to vacuum high-voltage electric field corona discharge treatment, the molecular structures of volatile components in the artemisia argyi can be broken, the odor can be further removed, the preservation period of the treated peanuts can be greatly prolonged, and moreover, the peanuts are all good in color, fragrance and taste.

The invention discloses a fryer for river snail rice noodles and relates to the technical field of river snail rice noodle making equipment. The fryer for the river snail rice noodles comprises a shell, an oil containing cavity and a frying basket and further comprises an oil filtering frame, and an oil receiving tank located below the oil filtering frame. The oil filtering frame, the oil containing tank and the shell are connected triangularly, and a through hole led to the oil containing cavity is formed in the joint of the oil receiving tank and the shell. The problems that scald accidents are easily generated and time and manpower are wasted during work of oil filtering on dishes scooped out of a fryer are solved.

The invention discloses a physical fresh keeping method of pomegranates. The problems that in a conventional storage process, insect pests appear in the pomegranates, so that and the nutrient value of the stored pomegranates is low can be solved. The technical scheme adopted by the invention lies in that the physical fresh keeping method comprises the following steps of soaking the fresh pomegranates, cleaning the soaked pomegranates, draining the cleaned pomegranates, performing high-pressure osmotic treatment, performing corona discharge treatment through a vacuum high-voltage electric field, performing vacuum packaging, and performing cold storage. According to the physical fresh keeping method disclosed by the invention, under high-pressure conditions, volatilized-out argy wormwood gas shows approximate supercritical state, so that the volatilized-out argy wormwood gas has extremely high infiltration capacity and can infiltrate the inner parts of the pomegranates to have the effective effects of restraining bacteria and killing insects; through the corona discharge treatment through the vacuum high-voltage electric field, molecular structures of volatile ingredients in argy wormwood are destroyed, and further peculiar smell is removed; and the preservation period of the processed pomegranates is greatly prolonged, and the processed pomegranates are excellent in color, fragrance and taste.

The invention discloses a physical fresh keeping method of mung beans. The problems that in a conventional storage process, insect pests appear in the mung beans, so that the nutrient value of the stored mung beans is low can be solved. The technical scheme adopted by the invention lies in that the physical fresh keeping method comprises the following steps of soaking the fresh mung beans, cleaning the soaked mung beans, draining the cleaned mung beans, performing high-pressure osmotic treatment, performing corona discharge treatment through a vacuum high-voltage electric field, performing vacuum packaging, and performing cold storage. According to the physical fresh keeping method disclosed by the invention, under high-pressure conditions, volatilized-out argy wormwood gas shows approximate supercritical state, so that the volatilized-out argy wormwood gas has extremely high infiltration capacity and can infiltrate the inner parts of the mung beans to have the effective effects of restraining bacteria and killing insects; through the corona discharge treatment through the vacuum high-voltage electric field, molecular structures of volatile ingredients in argy wormwood are destroyed, and further peculiar smell is removed; and the preservation period of the processed mung beans is greatly prolonged, and the processed mung beans are excellent in color, fragrance and taste.

The invention relates to a preparation method of Non-thermal physically preserved water chestnut. The preparation method solves the problems of short shelf life and relatively bad taste, color and nutritive value of water chestnut product prepared according to existing preparation method. The technical scheme comprises the following processes: extracting phenolic compounds from peeled water chestnuts by a supercritical CO2 extraction method, performing cold irradiation sterilization to the water chestnuts and then packaging the sterilized water chestnuts in vacuum so as to obtain the water chestnut product. Treated by the above processes, the water chestnut is greatly improved in shelf life and good in color, flavor and taste.

The invention discloses a preparation process of bean paste containing tartary buckwheat polysaccharide. The preparation process comprises the following steps: (1) adding water to Pixian bean paste manufactured by a traditional process, and performing pulverizing, filtering and homogenizing to obtain the raw material of the bean paste; (2) adding tartary buckwheat polysaccharide to the raw material of the bean paste treated in the step (1), wherein the tartary buckwheat polysaccharide is 3-5% of the raw material of the bean paste by weight and the DP range of 90% or more of the tartary buckwheat polysaccharide is 5-10; and (3) performing temperature control treatment on the raw material of the bean paste treated in the step (2), maintaining the temperature at 35-40 DEG C and performing heat preservation for 15-25 hours to obtain the final product of the bean paste. The bean paste containing tartary buckwheat polysaccharide disclosed by the invention is processed on the basis of the original Pixian bean paste and is realized by adding the tartary buckwheat short chain polysaccharide to the traditional Pixian bean paste and performing secondary fermentation; and the addition of the tartary buckwheat short chain polysaccharide can increase the variety of flavor components as well as obviously reduce the total amount of biogenic amine.

The invention discloses a molding and sizing integrated production line for quick-frozen prepared food. The molding and sizing integrated production line comprises a stand, a case, a conveying mechanism, a molding mechanism, a sizing mechanism and two sets of energy saving mechanisms, wherein the case, the conveying mechanism, the molding mechanism, the sizing mechanism and the two sets of energy saving mechanisms are arranged on the stand; a trough plate chain arranged on the molding mechanism is formed by a plurality of groups of trough plates which are sequentially arranged on the conveying mechanism; one or more group(s) of grouting die head(s) is / are arranged on the stand and above the trough plate chain; discharge hole(s) of the one or more group(s) of grouting die head(s) is / are inserted into the trough plates arranged at the front end of the trough plate chain. According to the molding and sizing integrated production line, the trough plate chain is formed by the plurality of groups of trough plates which are sequentially arranged on the conveying mechanism, and the trough shapes of the trough plates are in one or multiple shape(s) in semicircular shape, triangle or flower bud shape, so that food with multiple shapes can be produced for once under the action of the sizing mechanism; the molding and sizing integrated production line is high in degree of automation and high in production efficiency.

The invention discloses black soybean fermented bean curd containing wild bamboo shoot and a making method of the black soybean fermented bean curd and relates to the technical field of soybean product processing. The black soybean fermented bean curd comprises, by weight, 850-900 parts of black soybean, 35-40 parts of mioga ginger rhizome, 15-20 parts of yam bean, 15-20 parts of egg white, 12-16 parts of wild bamboo shoot, 8-12 parts of black fungus, 10-15 parts of Chinese chestnut, 6-8 parts of lotus seed, 18-22 parts of apple, 15-20 parts of strawberry, 10-15 parts of papaya, 8-12 parts of grape, 6-10 parts of edible alkali and 12-15 parts of seasoning. The black soybean fermented bean curd has the advantages that the black soybean is used as the main raw material, vegetables and fruits such as the mioga ginger rhizome, the yam bean and the wild bamboo shoot are added, and the made black soybean fermented bean curd is rich in nutrition, delicious and mellow in taste and smooth and fine in texture; plant extract is used as brine to avoid the problem of potential food safety hazard due to the fact that the brine containing chemical components is used.

The invention discloses a nut processing method capable of effectively preventing deterioration. The nut processing method mainly comprises the steps of screening, dehydration, ultraviolet sterilization, pressurized stir-frying, intensive pulse light sterilization treatment and packaging. In the nut processing method process, no chemical substance is added for soaking and sterilization treatment,and no antioxidant is added, so that the problem of potential food safety hazards caused by chemical substances is solved. Uniform heating is performed on cleaned nut particles by virtue of microwavestwice, so that water is uniformly dispersed. The water in the nut particles can be fully removed, and nutritional ingredients and fragrance of the nut particles can be better retained in dried products. In order to remove harmful substances such as mildewed fungi, viruses and bacteria contaminated by the nut particles, an ultraviolet sterilization technical means is used, so that the energy consumption is low, and the cost is low.

The invention discloses a production process of tartary buckwheat polysaccharide bean paste. (1) adding water to Pixian watercress produced by a traditional process, pulverizing, filtering and homogenizing to obtain the raw material of bean paste; (2) adding water to the step (1) ) adding tartary buckwheat polysaccharides with a DP range of 5-10 of more than 90% of the weight of 3 to 5% of the processed bean paste raw materials; (3) carrying out temperature control treatment on the processed bean paste raw materials in step (2) , the temperature is maintained at 35 to 40° C., and the temperature is kept for 15 to 25 hours to obtain the final product Doubanjiang. The invention processes the original Pixian Douban by adding tartary buckwheat short-chain polysaccharides to the traditional Pixian Douban for secondary fermentation. The addition of tartary buckwheat short-chain polysaccharides can not only increase the types of flavor components, but also significantly reduce the total amount of biogenic amines.

The invention belongs to the technical field of insect feeds, and specifically relates to a cockroach feed prepared by taking organic waste fermentation residues as raw materials. The cockroach feed prepared by taking organic waste fermentation residues as raw materials disclosed by the invention mainly comprises organic waste fermentation residues. Being adopted for feeding cockroaches, the cockroach feed prepared by taking organic waste fermentation residues as raw materials is capable of effectively solving environmental problems caused by organic waste fermentation residues, as well as increasing added values of the organic waste fermentation residues; and thus, cyclic innocuous resource-recycling utilization of the organic waste fermentation residues is realized, and huge economic benefits are produced while protecting the environment.

The invention discloses a physical fresh keeping method of wheat or rice. The problems that in a conventional storage process, insect pests appear in the wheat or the rice, so that the nutrient value of the stored wheat or the stored rice is low can be solved. The technical scheme adopted by the invention lies in that the physical fresh keeping method comprises the following steps of soaking the wheat or the rice, cleaning the soaked wheat or the soaked rice, draining the cleaned wheat or the cleaned rice, performing high-pressure osmotic treatment, performing corona discharge treatment through a vacuum high-voltage electric field, performing vacuum packaging, and performing cold storage. According to the physical fresh keeping method disclosed by the invention, under high-pressure conditions, volatilized-out argy wormwood gas shows an approximate supercritical state, so that the volatilized-out argy wormwood gas has extremely high infiltration capacity and can infiltrate the inner part of the wheat or the rice to have the effective effects of restraining bacteria and killing insects; through the corona discharge treatment through the vacuum high-voltage electric field, molecular structures of volatile ingredients in argy wormwood are destroyed, and further peculiar smell is removed; and the preservation period of the processed wheat or the processed rice is greatly prolonged, and the processed wheat or the processed rice is excellent in color, fragrance and taste.

The invention discloses a physical fresh-keeping method for broad beans and solves the problems of insect attack, low nutritional value and the like on broad beans during storage in the prior art. In the technical scheme, the method includes the steps of: soaking and cleaning fresh broad beans, draining the broad beans, performing high-pressure permeation treatment and vacuum high-voltage electric field corona discharge treatment, and vacuum-packaging and refrigerating the broad beans. In the invention, volatilized artemisia argyi gas shows an approximate supercritical status under a high pressure, wherein the gas has very strong permeation capability and can permeate in the interior of the broad beans, thereby achieving effective antibacterial and insecticidal function. Through the vacuum high-voltage electric field corona discharge treatment, the molecular structure of volatile components in the artemisia argyi is damaged, thereby further removing odors. Through the treatment, fresh-keeping period of the broad beans is greatly prolonged, and the broad beans have excellent color, smell and taste.

The invention relates to a non-addictive pure grain health black ice cream and a production method thereof, and belongs to the field of food processing. The production method comprises the following steps: cleaning, washing, softening, and anti-aging black rice, millet and pearl barley; then, mixing, sterilizing, homogenizing, maturing and freezing the black rice, the millet and the pearl barley to prepare the cool and moist black ice cream which is uniform in texture and state, smooth and fine in taste, and good in the effect of relieving summer-heat. According to the black ice cream, the applied range of grain and cereal is broadened; any thickening agent, stabilizing agent, essence, pigment, and other additives are not added during the production process, so that natural nutritional components in raw materials are reserved, and the black ice cream has a special flavor of the black rice, the millet and the pearl barley, and a health function; the production process is environment friendly, that is, no waste residue, waste steam and harmful substance are generated; moreover, no chemical addictive is added into the black cream, so that the product can be eaten safely.